Line an 8×8 pan with parchment paper. You can also line it with foil, then spray the foil with non-stick cooking spray.
Add the pumpkin, spice, vanilla, and condensed milk to a medium saucepan, then stir to combine. Over low-medium heat, bring just to a boil while you are constantly stirring. This will take about 5 minutes. Remove from heat and then stir in the white chocolate chips and butter until the mixture is completely melted, smooth, and creamy.
Once you have your smooth and creamy mixture, pour it into the prepared pan and spread. Cover and refrigerate overnight or until the fudge is completely set. You can also freeze it in an airtight container for 2 hours, which is my preference.
Once the fudge is set, use the parchment or foil to lift it out of the pan. Using a sharp knife, cut the fudge into 1-inch squares.
Notes
The easiest way to cut fudge is to freeze it, then cut it while it is frozen.
To store, refrigerate in an airtight container for up to 2 weeks, or freeze for up to 2 months.
Optional Add-in: Maple Bourbon Pecans – Stirred into the fudge before it sets or chopped and sprinkled on top before it sets. It adds texture, and the flavor is like a combination of pumpkin and pecan pie. Yum!
