Pumpkin Fudge Recipe
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My easy pumpkin fudge is super smooth, creamy, and packed with cozy fall flavors. It needs just four healthy ingredients and is ready in under 5 minutes.
Why I love this recipe
No bake desserts are a big deal in my house, as they should be. I mean, to be able to whip up a decadent dessert without spending hours in the kitchen- how cool is that? Honestly, it almost feels like cheating. Come Fall, it’s all about the seasonal stuff, and my pumpkin fudge takes center stage.
I first shared this recipe back in 2013, and it’s still one of my most beloved fall treats. Unlike other pumpkin fudge recipes that rely on pumpkin spice or extracts, mine uses real pumpkin puree for authentic pumpkin flavor and without white chocolate.
I had to test the base a fair few times to get the balance right, as too much cashew butter can overpower the whole thing. It turns out rich, creamy, and made with real, simple ingredients you can pronounce.
Table of Contents
Key Ingredients
Find the printable recipe with measurements below.
- Cashew butter. I prefer cashew butter over other nut butters because it’s relatively mild in flavor, so the pumpkin stands out. That said, if you’d rather use almond butter or tahini for a nut-free version, you certainly can.
- Maple syrup. Sweetens the bars and adds a complementary caramelized flavor. I’ve also used agave, and it works great.
- Pumpkin puree. Look for pumpkin puree instead of pumpkin pie filling, which already has sugar and spices added. I like to use my homemade pumpkin puree.
- Coconut oil. Helps to hold the fudge together at room temperature. I also tried butter, and while it worked, the fudge was quite oily and didn’t hold together well.
- Pumpkin pie spice. Optional, but a good idea if you want to impart even more Fall flavors. When I’m out of pumpkin pie spice, I’ll use cinnamon and nutmeg.
How to make pumpkin fudge
Step 1- Melt. In a microwave-safe bowl or on the stovetop, melt the cashew butter with coconut oil.
Step 2- Make fudge. Add maple syrup, pumpkin puree, and pumpkin pie spice, stirring to combine.
Step 3- Transfer and chill. Pour the fudge mixture into the prepared pan and refrigerate until firm.
Step 4- Slice the fudge into pieces and serve.
Arman’s recipe tips
- Leave some parchment paper sticking out. When lining the baking dish with parchment, leave enough sticking out to help you pop the fudge out once it’s set. That way, you won’t have to risk making a sticky mess. Ask me how I know…
- Cut the fudge when it’s fully set. I’ve learned the hard way that cutting fudge straight out of the fridge can leave you with messy, crumbly edges. The trick I always use is to run a sharp knife under hot water, wipe it dry, and then slice. For the cleanest cuts, wipe the knife between slices.
- Add mix-ins. While I usually like my fudge smooth and creamy, sometimes I stir in roasted pecans, pumpkin seeds, or white chocolate chips for a little texture.
- Add vanilla extract. I thought this fudge was flavorful enough as-is, but you can add 1 teaspoon of vanilla extract to amp up the flavor.
Frequently asked questions
When I first started testing pumpkin fudge, this was the issue I ran into the most. The reason for it? Too much pumpkin puree! Pumpkin adds moisture, so even an extra spoonful can change the texture. My best tip is to measure it carefully and give the mixture enough time to thicken before you chill it.
Yes! I’ve tested this recipe with pureed butternut squash, and it’s worked just as well. It will turn out a little lighter, but still have the rich, natural sweetness.
More pumpkin desserts
4-Ingredient Pumpkin Fudge
Video
Ingredients
- 2 cups cashew butter 480g
- 5 tablespoons maple syrup 75mL
- 1/2 cup pumpkin puree 120g
- 1/2 cup coconut oil 110g
Instructions
- Line an 8 x 8 baking dish wish aluminium tin foil or baking paper and set aside.
- In a microwave safe bowl or stovetop, melt the cashew butter with coconut oil. Add the pure maple syrup then stir through your pumpkin puree until fully combined. Top with optional pumpkin pie spice.
- Pour mixture into lined baking dish and refrigerate until firm, around one hour.
- Once firm, slice the fudge into 30 small pieces. Use a sharp knife for clean slices.
Notes
- Cashew butter sub: Almond butter, peanut butter, sunflower seed butter, or tahini.
- Maple syrup sub: Honey or agave nectar.
- Pumpkin: Do not use pumpkin pie filling, as the fudge will not set.
- To store: Store leftover fudge in an airtight container in the fridge for up to 3 weeks.
- To freeze: Freeze leftover fudge in a freezer-safe container for up to 6 months. I like to separate the layers of fudge with parchment paper so they don’t stick. Let the frozen fudge thaw overnight in the fridge before enjoying.
Cashew butter I never tried. Is it possible to use almomd butter instead?
I laughed when I read “HEALTHY 4 ingredient pumpkin fudge” and wondered how fudge could be healthy. LOL. However, I just made this from fresh pumpkin I had and it is AWESOME!
Aw yay! Cheers!
Hey- whats the nutritional info for this recipe please. The link isn’t working. Thanks.
Feel free to calculate it using an online calculator 🙂
Interesting concoction! I can’t have cashews so I used peanut butter. It is much more peanutty than pumpkiny and darker in color, but it is still pretty tasty. Thanks for this!
You are so welcome, Denise 🙂
I did this same thing by using peanut butter instead and although it was more like peanut butter fudge instead of pumpkin, it was REALLY good!!! 🙂