Perfect Pumpkin Spice Fudge (Vegan + Gluten-Free)
This Pumpkin Spice Fudge is made up of five key ingredients, giving it an amazing melt-in-your-mouth texture. The recipe is no-cook, gluten-free, and vegan, and incredibly easy to make at home in your own kitchen.
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?! We love pumpkin recipes around here, and this is certainly one of the best! We also majorly love fudge…this chocolate peanut butter fudge is such a favorite in my peanut butter-loving heart, but it’s PUMPKIN season – so time to focus on all the pumpkin spiced goodness!
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 fudge is vegan, which means
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. This fudge is vegan, so we forgo some of the usual fudge ingredients like evaporated milk and condensed milk. Let’s learn how to make from scratch, without condensed milk!
Ingredients for the best Pumpkin Spice Fudge:
- Refined Coconut Oil: 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 its 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 ✨
- Cashew Butter: we use 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.
- Organic Pumpkin Puree: 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!
- Pure Maple Syrup: To sweeten, I used maple syrup. I love the way the maple flavor pairs with the warm pumpkin spices and the pumpkin.
- Pumpkin Pie Spice: The pumpkin pie spice adds that beautiful combination of cinnamon, nutmeg, allspice, cloves, 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.
How to make pumpkin spice:
If you don’t have a pumpkin spice blend already and don’t want to buy it, you can mix it up yourself with a combination of spices. To make the 2 teaspoons you need for this recipe, you’ll need:
- ¾ teaspoon cinnamon
- ½ ground ginger powder
- ½ teaspoon grated nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
Simply mix them all together and use in place of the pumpkin pie spice in the recipe!
How to make Pumpkin Vegan Fudge:
Now, onto making the fudge! It really couldn’t be simpler.
- Prepare a pan: I like using a loaf pan for a thicker fudge, and make sure to line with parchment, foil, or plastic wrap so you can easily remove the fudge to cut.
- Mix the ingredients: Melt the coconut oil, and then whisk in the rest of the ingredients until smooth.
- Pour & let set: Pour the mixture into the prepared pan and refrigerate until set. Cut with a sharp knife and enjoy!
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!
Variations on pumpkin fudge:
- Add a drizzle of chocolate or white chocolate on top
- Mix in nuts or seeds! Pecans, walnuts, or pumpkin seeds would be fabulous
- Add dried fruit, like dried raisins or cranberries
How long does this fudge last? Does it freeze well?
This pumpkin spice fudge will stay good in the refrigerator for up to 2 weeks in an airtight container.
You can also freeze it for up to three months! I recommend separating the layers with parchment paper so they don’t stick together.
If you like this vegan fudge, try these recipes…
- Paleo & Vegan Chocolate Fudge
- Paleo & Vegan Pumpkin Chocolate Chunk Blondies
- Gluten Free & Vegan Chocolate Chip Pumpkin Bread
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.
- ½ cup (112g) refined coconut oil or cacao butter for a more white chocolatey taste and a firmer texture
- 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
- 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.
- 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 for up to 2 weeks. You can also freeze it in an airtight container for up to 6 months.
Keywords: pumpkin, fudge, pumpkin fudge, vegan, raw