This Pumpkin Spice Fudge is an easy-to-make, no-cooking-necessary treat that melts in your mouth and tastes like fall! With just five ingredients, this homemade fudge couldn’t be easier to make.
We’re keeping it quick and simple today, friends. This Pumpkin Spice Fudge recipe is one that requires just a few ingredients for maximum flavor and deliciousness – those recipes are the best kind, right?!
Little effort + few ingredients = SUPER delicious treat?! That’s the kind of math that even I can get behind ;) and if you’re basking and reveling in all the pumpkin spice amazingness that is flooding our feeds and grocery stores, you’ll be extra excited about this pumpkin spiced goodness.
This pumpkin spice fudge is made up of five key ingredients that make it so super delicious and give it that amazing, melt in your mouth texture. Let’s chat about them and why they’re here, shall we?
First up, coconut oil! The coconut oil is one of the main reasons why this fudge melts in your mouth so delightfully. That’s because when it’s cool, coconut oil is firm, which helps give the fudge it’s structure. When it’s above 76°F though, it melts into a liquid, so when it hits your mouth, it just meltsss. I like using refined coconut oil in this recipe because it doesn’t have any coconut flavor, which let’s the pumpkin spice shine ✨
Next up: nut butter. I used cashew butter in this recipe, because I love the buttery richness of it in contrast with the pumpkin and spices. You can use whatever nut butter you’d like though – I’d recommend almond butter next. Just make sure it’s 100% nut butter, and doesn’t have sweeteners or any weird ingredients added.
Of course, you’ve got to have organic pumpkin puree – make sure it’s not canned pumpkin pie filling, which is already full of sweeteners and spices. We’re adding our own dose of pumpkin spice to the mix!
To sweeten, I used maple syrup. I love the way the maple flavor pairs with the warm pumpkin spices and the pumpkin. After that, we’re got some optional vanilla extract and salt, to taste, and that’s all! The ingredients are just whisked together until smooth, poured into a pan, and put into the fridge to set.
The resulting pumpkin spice fudge couldn’t be easier to make, and all the deliciously rich pumpkin spice flavors absolutely melt in your mouth, leaving you with a burst of warm cinnamon, spicy nutmeg, creamy cashew butter, and sweet maple. I hope you love these!
Remember to #bakerita if you try the recipe!
Pumpkin Spice Fudge
- ½ cup (112g) refined coconut oil
- ¾ cup (192g) creamy cashew butter or nut butter of choice
- ¼ cup (61g) organic pumpkin purée
- ⅓ cup (104g) maple syrup can also use honey
- 2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract optional
- ⅛ teaspoon salt optional
- Line a small baking pan with foil or parchment paper - I used a 9x5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.
Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the nut butter, pumpkin puree, maple syrup, pumpkin spice, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
- Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.
Using a sharp knife, cut into squares. Store in the refrigerator.