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.
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. I tested this recipe many times to get the balance just right- rich, creamy, and still wholesome, thanks to cashew butter and maple syrup. It’s a treat you can feel good about sharing with your family.
Table of Contents
Why I love this recipe
- 4 ingredients. Plus, some optional spices.
- Healthy. No butter and no sweetened condensed milk are needed, yet you still get irresistibly decadent fudge.
- Quick. No boiling or simmering.
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 will have sugar and spices already added. I like to use my homemade pumpkin puree.
- Coconut oil. Helps to hold the fudge together at room temperature. I also tried using butter, and while it did work, 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 pro tips and variations
- Leave some parchment paper sticking out. When lining the baking dish with parchment, leave enough sticking out to help pop out the fudge 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. My #1 tip for fudge is to make sure it’s totally firm before trying to slice it. And make sure to use a sharp knife!
- Add mix-ins. While I usually like my fudge to be smooth and creamy, sometimes I’ll stir in some 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 could add 1 teaspoon 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.
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.
Storage instructions
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.
You may also like
- Peanut brittle
- Chickpea cookie dough
- Millionaire shortbread
- Healthy pumpkin pie
- Pumpkin blondies
- Pumpkin cookie dough
4-Ingredient Pumpkin Fudge
Video
Ingredients
- 2 cups cashew butter
- 5 tablespoons maple syrup
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil
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.
- Leftovers: Keep in the fridge for up to 3 weeks or the freezer for up to 6 months.
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!!! 🙂
My sister is allergic to coconut. What oil do you suggest to replace it?
Hi Sarah! I haven’t tried this with another oil, sorry- You could try butter, but I can’t vouch for it.
It seems like nut butter is the KEY to creamy delicious fudge…. I think you got it just perfectly with this Arman. 🙂
Thanks, Emily!
Can you use honey instead of maple syrup?
Hi Kayla! You can- It will be more overpowering than the maple syrup 🙂
Oh so fudgy! Summer is still lingering here and I looooooove it. Bring on more days of 90 degree weather and humidity 😛
Haha, I hope Mother Nature sees this and sends a barricade of rain 🙂
Pumpkin! Pumpkin! Pumpkin! Count me in as one of those obsessives and someone very excited about the impending season. 😀
Haha, we will embrace it until we get sick of it lol!
Wait…jackets out of hibernation? Say it isn’t so! I can’t go there mentally yet! But I can most definitely go to a happy place that involves laying on a bed of this pumpkin fudge. I’m imagining something akin to Willy Wonka’s factory…just with this pumpkin fudge everywhere. We need to invent that place soon, mate. Mmmkay? 🙂
I need to watch Willy Wonka’s again…I remember wishing I could lick fruit stickers and be eating candy!
The pumpkin has officially arrived! Amanda has been hinting at pumpkin for a while now, so I was convinced she would be the first one to post a pumpkin recipe, but you jumped in ahead with this pumpkin fudge (which, by the way, looks delicious! I haven’t even bought any pumpkin as I’m still getting sunlight beaming through the windows every day?. As soon as I do buy a can of the stuff, I will be making this recipe?…
We’re so excited to be sharing pumpkin week- We will be sharing a few other weeks to come, stay tuned!
I am so PUMP(K)IN’ for PUMPKIN. Okay, enough with the bad puns, Cass 😉
But seriously, I am in NEED of kabocha nowadays! Sweet potatoes are great, but it’s not quite the same as a creamy, delicious and versatile Japanese pumpkin!
😀 YES! I’m excited for the kabocha to come back in your life! 🙂
Pumpkin recipes in August (and even in September)? No way, Arman! It’s still the right time for melons and some stone fruit. On the other hand, this pumpkin fudge looks so fantastic and luscious. I would have never thought of using cashew butter as the base, but I clearly see this works. So I will (eventually) forgive you for having posted this recipe in August. Well, I will forgive you sooner if you ship me a container of this delicious fudge:)
Hahaha I can’t help it- I’m obsessed with it! Will do- Send you some, STAT!
Baby barf, for anyone wondering. The pumpkin puree I bought; not this fudge (which looks perfectly orange in ALL the pictures, so I don’t know what you were talking about 😛 ). And I haven’t cracked into any -cans- yet, but I’m rocking those tetra packs 😆
STOP. I don’t need to have those thoughts before I sleep.
Stop. it looks fugly goose.
Wow pumpkin in August?! You are early this year! The PSL isn’t dropping for a few more days! I’m not hating though, I made pumpkin spice waffles for breakfast once this week 🙂
Haha, part of the job- Although the PSL has dropped at some places at the end of July- Super early but I like it! 🙂