Line a 9x13-inch baking dish with parchment paper and lightly spray the parchment with nonstick baking spray.

Set aside.

In a medium saucepan over medium heat, combine the white chocolate chips and condensed milk.

Stir frequently until the chocolate has completely melted and the mixture is smooth and creamy.

Remove the pan from the heat and stir in the softened butter until melted and fully incorporated.

Add the salt, cinnamon, ginger, cloves, nutmeg, and pumpkin purée, stirring until everything is evenly mixed and smooth.

Pour the fudge mixture into the prepared baking dish, spreading it out evenly with a spatula.

Let the fudge sit at room temperature overnight to firm up completely.

Once set, sprinkle the remaining cinnamon evenly over the top, then cut into 1–2 inch squares.

Enjoy this cozy Pumpkin Spice Fudge with a cup of coffee or wrap it up for a sweet fall gift!