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–+ servings
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!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Freezer time 4 hours
Total Time 4 hours 15 minutes
Servings 16 small squares
Calories 268kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

  • Line an 8x8 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

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