Pumpkin Fudge with Peanut Butter and Chocolate Chips
This post may contain affiliate links. Please read our disclosure policy.
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.
Some of my other favorite recipes to make if you have a little leftover pumpkin puree is this pumpkin banana bread, pumpkin spice granola, or this pumpkin puppy chow (muddy buddies).
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. For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
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.
Step by Step Directions
For the full detailed recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Line an 8×8 inch baking pan with parchment paper
- Melt peanut butter, coconut oil and white chocolate in a saucepan on the stove until smooth.
- Add in honey, pumpkin puree, vanilla and spices. Stir to combine.
- Pour into prepared pan, stop with mini chocolate chips and freeze.
- Once fudge is set, cut into bars and enjoy!
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.
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.
Can’t Get Enough Pumpkin?
Then you’re going to want to check out my Pumpkin Series! It’s a collection of my favorite pumpkin recipes featured on Kroll’s Korner. You’ll find a little bit of everything, from sweet treats to savory dishes. Perfect for Fall baking & cooking!
the goods
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pumpkin Fudge with Peanut Butter and Chocolate Chips
Ingredients
- 1 cup creamy peanut butter (like Skippy or Jif)
- 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
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.1 cup creamy peanut butter (like Skippy or Jif), 1 1/2 cups white chocolate chips, 1/4 cup coconut oil, melted
- Turn heat to low, and add in the pumpkin puree, honey, vanilla, pumpkin pie spice and cinnamon. Stir until fully combined.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
- Pour mixture into prepared pan. Smooth evenly. Top with mini chocolate chips and freeze until fudge sets, 4 hours or overnight.1/2 cup mini chocolate chips
- 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.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Such an easy recipe to make! Made these as well for my sons’ bake sale fundraiser today and they were almost sold out within the first hour! Very good and creamy! My kids loved getting to help make these and sample the scraps
How fun! Im glad they were a hit, thank you so much!
This fudge was super easy to make and delicious! Will be making on repeat all Fall and Winter long. I did not have coconut oil so I was used olive oil as that was what I had on hand and it tasted great. Thank you!
Amazing! I am so glad. Thank you!
This is perfect for satisfying my sweet tooth! I love anything with pumpkin especially this time of year! Saving to make later!
Oh yum! This fudge looks amazing with the pumpkin and peanut butter. I love all the chocolate chips too.
This fudge is delicious and so fun for fall! It turned out perfectly creamy, and I just love the spice kick.
Who knew that pumpkin and peanut butter would be so good together!!!