Creamy No-Bake Peanut Butter Pumpkin Fudge Recipe
This Peanut Butter Pumpkin Fudge recipe is a great way to enter pumpkin season. It’s an easy fudge recipe that combines the rich flavors of peanut butter and pumpkin. This post contains affiliate links.
If you’re starting to think about desserts for Halloween, Thanksgiving, or even Christmas, this no-bake fudge is a simple and tasty addition to your prep list.
Using simple ingredients like pure pumpkin and coconut oil, get ready for a creamy, dreamy, melt-in-your-mouth fall treat.
No-Bake Pumpkin Peanut Butter Fudge
The first time I fell in love with peanut butter fudge was during a family trip to Wisconsin Dells. My Gram took me to the fudge shops in town, and I got to try it while it was hot and fresh.
That experience sparked a love for fudge and experimenting with new flavors. This Peanut Butter Pumpkin Fudge is a fun twist that brings together the cozy taste of pumpkin with the creamy richness of peanut butter.
What you’ll love about this recipe:
Be sure to check out the full recipe and ingredient list below
Just simple ingredients
Directions
Mix the wet ingredients: In a large bowl, combine the pumpkin purée, coconut oil, peanut butter, maple syrup, and vanilla extract. Stir until well blended.
Add the spices: Stir in the cinnamon, nutmeg, and cloves, making sure everything is evenly mixed.
Prepare the pan: Line a square baking pan with parchment paper and pour the batter into the pan. Spread it out evenly.
Optional topping: If you like, sprinkle chopped pecans on top for extra crunch.
Freeze the fudge: Place the pan in the freezer for 2-3 hours, or until the fudge is firm.
Slice and store: Once firm, remove the fudge from the freezer, slice it into pieces, and store them in an airtight container in the freezer until you’re ready to enjoy.
Similar Recipes
If you love easy fudge recipes, we have a whole magical section. Unicorn fudge, with its colorful swirls and sprinkles, is a hit with kids. Galaxy fudge brings a cosmic twist with deep blues and purples that are perfect for space parties. Mermaid fudge, with its under the sea vibes is a must for mermaid lovers.
Recipe Substitutions and Variations
Almond butter: Swap peanut butter with almond butter for a slightly different nutty flavor.
Pumpkin pie spice: Replace the cinnamon, nutmeg, and cloves with pumpkin pie spice for an easy swap.
White chocolate chips: Add a handful of white chocolate chips to the batter for extra sweetness.
Tools you’ll need
Here are some kitchen tools you’ll need for this recipe.
Storage
Store the fudge in an airtight container kept in the freezer for up to a month. Let the pieces sit out for a bit before eating them.
Tips & Tricks
- Line the pan: Use parchment paper for easy removal.
- Room temp ingredients: Let them warm up before mixing for better blending.
- Add-ins: Try white chocolate or cinnamon chips for extra flavor.
- Cutting: Slice while the fudge is still cold for clean edges.
Recipe Notes & FAQ
Notes:
- Spice level: Adjust the amount of cinnamon, nutmeg, and cloves to suit your taste preference.
- Texture variation: For a firmer fudge, increase the freezing time by an hour.
FAQs:
- Can I use fresh pumpkin? It’s best to use canned pumpkin purée for consistency, but if using fresh, make sure it’s super well-drained.
- How long will the fudge last? The fudge can be stored in the freezer for up to a month.
- Can I double the recipe? Yes, just use a larger pan and adjust the freezing time as needed.
Peanut Butter Pumpkin Fudge Recipe
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Ingredients
- 7.5 oz Pure Pumpkin ½ can
- ⅛ cup coconut oil
- 3 tbsp peanut butter creamy
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp ground cloves
- pecans chopped, optional
Instructions
- In a large bowl, mix together pumpkin, oil, peanut butter, maple syrup, and vanilla.7.5 oz Pure Pumpkin, ⅛ cup coconut oil, 3 tbsp peanut butter, 2 tbsp maple syrup, 1 tsp vanilla extract
- Stir in cinnamon, nutmeg, and cloves.½ tsp cinnamon, ¼ tsp Ground Nutmeg, ¼ tsp ground cloves
- Pour the batter into a prepared pan or dish (I used a square baking pan, lined with parchment paper).
- Top with chopped pecans if you choose.pecans
- Place in the freezer for 2-3 hours.
- Remove and slice into pieces.
- Place in an airtight container and return to the freezer until ready to enjoy.
Notes
- This recipe uses half of a 15 oz. can of pumpkin. Don’t let the rest go to waste!
- Leftover pumpkin purée can be added to smoothies, oatmeal, or pancake batter.
- Pumpkin is also a great treat for dogs. Just spoon a tiny bit of it on top of their food.
Nutrition
Our Favorite
Pumpkin Desserts
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