Line a 9x13 inch pan with overlapping pieces of parchment paper.
Add the butter, sugar, brown sugar, evaporated milk, pumpkin, and pumpkin pie spice to a heavy sauce pan over low-medium heat.
Bring to a boil stirring constantly. Reduce heat to low and stir until the mixture comes to 238 degrees as measured by a candy thermometer.
Remove from heat. Stir in pumpkin spice baking chips until melted.
Add marshmallow creme, pecans, and vanilla. Stir quickly until completely integrated and smooth.
Pour into prepared pan. Chill completely until firm.
Lift the candy up by the parchment paper to remove it from the pan. Discard the parchment and cut candy into 1 inch squares.
Serve Pumpkin Spice Fudge as a delicious holiday treat!