Pumpkin Fudge with Peanut Butter and Chocolate Chips

Desserts  |  Published Oct 15, 2021  |  Updated Oct 15, 2021  |  By Tawnie

pumpkin fudge bars stacked on top of each other topped with mini chocolate chips

This smooth, velvety, pumpkin pie spice filled pumpkin fudge is an entire Fall mood! Pumpkin lovers, get excited about this one.

This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

It is luxuriously creamy, easy to make, and a great way to use up the leftover pumpkin puree you have hanging out in the fridge.

pumpkin candy fudge on parchment paper coated in mini chocolate chips cut into small squares

This fudge recipe could not be easier. It is low-fuss, low maintenance and perfect for Halloween, Autumn, or all holiday season long.

Ingredient Notes

I found everything I needed for this pumpkin fudge at my local Sprouts. It’s always nice to get some solo mom time and grocery shop for the week to get all my essentials.

ingredients to make fudge in small glass bowls

This recipe doesn’t use any sweetened condensed milk, evaporated milk or marshmallow crème. I’m using peanut butter and honey to create the perfect consistency!

The bulk department at Sprouts is where I spend most of my time because I am obsessed with their options and variety. With Halloween approaching, they have all the goodies out included the adorable mellow creme pumpkins. You’ll have to grab some to snack on while you make the fudge!

  • Pumpkin Puree: Be sure to use the 100% pumpkin puree and not the pumpkin pie filling.
  • Peanut butter: any creamy peanut butter is perfect. You can also use a cashew butter or almond butter too. The bulk department has creamy peanut butter you can purchase!
  • Coconut oil: melted coconut oil
  • White chocolate chips: I love the flavor of the white chocolate and pumpkin together!
  • Pumpkin pie spice: You can make your own if you prefer: 1 tsp. ground cinnamon, ½ tsp. ground ginger, ¼ tsp. ground cloves, and 1/8th tsp ground nutmeg.
pumpkin candy freezer fudge on parchment paper coated in mini chocolate chips

Step by Step Directions

  1. Line an 8×8 inch baking pan with parchment paper
  2. Melt peanut butter, coconut oil and white chocolate in a saucepan on the stove until smooth.
  3. Add in honey, pumpkin puree, vanilla and spices. Stir to combine.
  4. Pour into prepared pan, stop with mini chocolate chips and freeze.
  5. Once fudge is set, cut into bars and enjoy!
peanut butter pumpkin chocolate chip fudge spread in an 8x8 inch pan lined with parchment paper and topped with chocolate chips
step by step photos of how to make fudge with pumpkin

Tips and Variations

  • Use cashew butter instead of peanut butter.
  • Add pecans or walnuts on top instead of chocolate chips!
  • Use maple syrup and dairy free chocolate chips for a vegan dessert.
  • Top bars with more pumpkin pie spice or flaky sea salt for the perfect finishing touch.
  • Package up fudge and gift to friends over the holidays!
  • Store in freezer for up to 3 months.
pumpkin candy fudge on parchment paper coated in mini chocolate chips cut into squares

FAQ

Do you serve the fudge frozen or let it thaw?

I love them straight from the freezer. They practically melt in your mouth!

Can I use a different nut butter?

Yes. Feel free to use almond butter, cashew butter, or nut butter of your choice!

Can I use a different size pan?

Yes. I used an 8×8 by a 9×9 will work as well. A 9×13 pan will make a thinner bar.

Can these be made vegan?

Of course! Be sure to use vegan chocolate chips (we love Lily’s) and use maple syrup in place of honey. It’s a 1-1 substitution.

pumpkin candy fudge on parchment paper coated in mini chocolate chips cut into squares

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

pumpkin fudge bars stacked on top of each other topped with mini chocolate chips
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Pumpkin Fudge with Peanut Butter and Chocolate Chips

If you’re looking for a new treat to make this Fall, you’ll love this Pumpkin Fudge! It’s loaded with pumpkin flavor, white chocolate chips, peanut butter, and a few other basic pantry ingredients. It’s an easy pumpkin fudge recipe and freezer friendly too!
5 from 4 reviews
Prep Time: 5 minutes
Cook Time: 10 minutes
Freezer time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 16 small squares
Calories: 268kcal

Ingredients

  • 1 cup creamy peanut butter
  • 1/4 cup coconut oil, melted
  • 1 1/2 cups white chocolate chips
  • 1/2 cup 100% pumpkin puree (not pumpkin pie filling)
  • 1/3 cup honey
  • 1 tsp. vanilla extract
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. ground cinnamon
  • 1/2 cup mini chocolate chips

Instructions

  • Line an 8×8 inch baking pan with parchment paper or aluminum foil and set aside.
  • Melt white chocolate, peanut butter and coconut oil in a medium sized sauce pan over medium heat, stirring frequently until melted and smooth. Watch closely so chocolate doesn’t burn.
  • Turn heat to low, and add in the pumpkin puree, honey, vanilla, pumpkin pie spice and cinnamon. Stir until fully combined.
  • Pour mixture into prepared pan. Smooth evenly. Top with mini chocolate chips and freeze until fudge sets, 4 hours or overnight.
  • Once frozen, lift bars out of the pan and cut into squares and enjoy immediately.
  • Store fudge in the freezer in a sealed container.

Video

Notes

  • Use cashew butter instead of peanut butter.
  • Add pecans or walnuts on top instead of chocolate chips!
  • Use maple syrup and dairy free chocolate chips for a vegan dessert.
  • Top bars with more pumpkin pie spice or flaky sea salt for the perfect finishing touch.
  • Store in freezer for up to 3 months.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1small bar | Calories: 268kcal | Carbohydrates: 24g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 94mg | Potassium: 174mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1210IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

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4 Comments
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Jamie
8 months ago

This is perfect for satisfying my sweet tooth! I love anything with pumpkin especially this time of year! Saving to make later!

Tara
8 months ago

Oh yum! This fudge looks amazing with the pumpkin and peanut butter. I love all the chocolate chips too.

Amanda Dixon
8 months ago

This fudge is delicious and so fun for fall! It turned out perfectly creamy, and I just love the spice kick.

Mindee Taylor
8 months ago

Who knew that pumpkin and peanut butter would be so good together!!!

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