Pumpkin Fudge Recipe

Ginny McMeans

Published:

October 3, 2020

Last Modified:

May 8, 2024

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This Pumpkin Fudge recipe is homemade and has a little something extra with peanut butter and maple syrup added. Don’t miss out on making this easy recipe over the holiday season where you don’t even have to turn on the stovetop.

Three squares of pumpkin fudge stacked on top of each other on parchment paper.

Fudge is such a favorite candy. It’s almost like it shouldn’t even be called candy as it should have its own category.

There are even complete businesses dedicated to fudge where you can view all of the flavors under their glass domes. If you’re lucky enough to live by one of these shops you know what I’m talking about.

You’ll also know how expensive fudge can be. You can save some money and find out how easy fudge is to make if you dive into a recipe or two.

This Pumpkin Fudge recipe is especially easy and it is also considered a freezer fudge. Just put it in the freezer for hardening and be enjoying this very sweet treat in no time.

Two pumpkin fudge squares stacked on top in a closeup pic.

Pumpkin Fudge ingredients

Pumpkin puree is the main star for this delicious autumnal treat.
Coconut oil tastes so good and it hardens nicely.
Creamy peanut butter goes really well with pumpkin and sweetens up really well too.
Maple syrup is rich with sweetness.
Vanilla extract adds another layer of flavor.
Cinnamon is a spice that brightens up pumpkin.
Ground nutmeg helps make the fudge pie-like in flavor.
Ground cloves are an earthy spice that plays really well with cinnamon and nutmeg.
Pecans give a mild crunch and are used in many fall dishes, sweet or not.

How to make pumpkin fudge from scratch

Line an 8 x 8-inch pan with parchment paper.
In a large bowl mix the pumpkin, oil, peanut butter, maple syrup, and vanilla together.
Stir in cinnamon, nutmeg, and cloves.

Two process photos mixing the ingredients and getting ready for a holiday treat.

Pour batter into a prepared pan or dish and smooth out with the back of a spoon or spatula.
Sprinkle with chopped pecans and press them in a little bit.

Two process photos showing spreading the fudge in a pan & sprinkled with pecans.

Place in the freezer for 2-3 hours.
Remove from the freezer and use the parchment to lift out the fudge.

Peanut Butter fudge removed from it's pan after it has hardened.

Slice into squares. Place in an airtight container and place back in the freezer until you are ready to serve.

Side angle of slab of fudge cut into squares that are easy to handle.

How long does it take fudge to harden?

You can place it in the refrigerator but it will take longer to harden. The texture is just right coming from the freezer.

In the freezer it will be nice and firm in 2 to 3 hours.

It will also store well in the freezer for a couple of months. I know that’s never going to happen though. Who can resist?

What do I do if my fudge doesn’t harden?

Make sure you use pumpkin puree and not pumpkin pie filling.
Use a store-bought no-stir peanut butter such as Jif or Skippy.
Check that you used the right measurements for each ingredient.
It will harden just like the photos.

FAQ’s

Can I use dairy free butter instead of coconut oil?

Yes, if you use a butter that hardens. If it’s whipped then I wouldn’t use it. Dairy free butter will combine very well with the other ingredients.

Will both refined and unrefined coconut oil work?

Yes, both coconut oils will work. Refined doesn’t have a coconut taste to me so choose whichever you like – or have on hand.

Can I switch out the peanut butter for another nut butter?

Yes, if it is a no-stir variety. If there is oil on the top and you have to mix and mix to blend the butter then don’t use it.

Can I use pumpkin pie filling in this pumpkin fudge recipe?

No. The fudge will not come out and it will not taste good. There is added sweetener, and more, in canned pie fillings.

Can I use homemade pumpkin puree?

It may not turn out. You can try it but you may have to throw everything out. The consistency may not be right with homemade. The liquid content in homemade puree is high so I’d stick to canned.