Peanut Butter Pumpkin Fudge Recipe
This Peanut Butter Pumpkin Fudge is a simple, no-bake treat perfect for fall. It combines creamy peanut butter with the cozy flavors of pumpkin and spices. Easy to make and great for holiday gatherings!
Servings: 16 pieces
Calories: 44kcal
Equipment
- Parchment Paper
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
Serving: 1piece | Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2068IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg