Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.
Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage).
Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, pecans and vanilla. Transfer to prepared pan. Chill until firm.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Pumpkin Fudge Tips
Can you make pumpkin pie spice?
Yes, you can make your own homemade pumpkin pie spice. Simply mix four teaspoons of cinnamon, two teaspoons of ground ginger, a teaspoon of ground cloves and a half teaspoon of ground nutmeg together. That's it! Store in a cool, dry place for up to six months.
What other nuts can you add instead of pecans?
While we recommend using pecans for this fudge recipe, you could also try using finely-chopped walnuts instead. If you have leftover nuts to spare, use them up in these crunchy walnut recipes.
Can you use either salted or unsalted butter?
It's a matter of preference whether you use salted or unsalted butter. We recommend using unsalted butter for this recipe so the salt doesn't take away from the oh-so-good spiced pumpkin flavor. Learn more about the differences between salted and unsalted butter before your next bake.
Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor