Creamy Pumpkin White Chocolate Fudge

Prepare the baking vessel by covering it with aluminum foil, then spraying it lightly with cooking spray for easy removal. Set the prepared pan aside momentarily.

Combine milk, sugar, and a pinch of heat in a 3-quart saucepan over medium warmth; stir gently until the mixture reaches boiling point, using a wooden spoon to monitor its progress.

Introduce pumpkin puree and cinnamon into the saucepan, stirring constantly as it returns to a boil. Continue cooking, stirring diligently, until the mixture reaches 238 degrees F (114 degrees C), as indicated by a candy thermometer, approximately 18 minutes. Remove the saucepan from the heat source and permit it to cool slightly, allowing it to reach a comfortable temperature for handling.

Transfer white chocolate chips into a large container and pour the fudge mixture over them. Allow the white chocolate to soften for 5 minutes, then stir until it is fully incorporated and the mixture is smooth. Combine marshmallow creme, butter, and vanilla into the mixture, stirring until the butter is fully melted and the blend is cohesive. Pour the prepared mixture into the ready pan and allow it to cool, then remove it from the pan and cut it into squares. Store the finished product in a cool, dry location.