Raw Vegan Pumpkin Spice Fudge (Gluten Free + Paleo)

This Raw Vegan 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 paleo and vegan 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?

1. Refined Coconut Oil – click to shop

The coconut oil is one of the main reasons why this pumpkin spice 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 lets the pumpkin spice shine ✨

2. Cashew Butter – click to shop

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.

3. Organic Pumpkin Puree – click to shop

Of course, you’ve got to have organic pumpkin puree in pumpkin spice fudge. 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!

4. Pure Maple Syrup – click to shop

To sweeten, I used maple syrup. I love the way the maple flavor pairs with the warm pumpkin spices and the pumpkin.

5. Pumpkin Pie Spice – click to shop

The pumpkin pie spice adds that beautiful combination of cinnamon, nutmeg, allspice, and ginger that brings out the pumpkin flavor. After that, we’re got some optional vanilla extract and salt, to taste, and that’s all! We just whisk together the ingredients until smooth, poured into a pan, and put into the fridge to set.

The resulting pumpkin spice fudge couldn’t be easier to make. 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!

If you like this Pumpkin Spice Fudge, try these recipes…

• Paleo & Vegan Chocolate Fudge
• Paleo & Vegan Pumpkin Chocolate Chunk Blondies
• Gluten Free & Vegan Chocolate Chip Pumpkin Bread

Pumpkin Spice Fudge

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• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 18 pieces 1x

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Description

This Raw Vegan 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 paleo and vegan homemade fudge couldn’t be easier to make.

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Scale 1x2x3x

Ingredients

• 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 or honey
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract, optional
• ⅛ teaspoon salt, optional

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Instructions

1. Line a small baking pan with foil or parchment paper – I used a 9×5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.
2. 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.
3. Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.
4. Using a sharp knife, cut into squares. Store in the refrigerator.

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• Category: Dessert

Keywords: pumpkin, fudge, pumpkin fudge, vegan, raw