This post may contain affiliate links. For more information, read my disclosure policy.

Peanut Butter Pumpkin Fudge is an easy fudge recipe. The combination sounds strange but it really works!! This no-fail fudge recipe needs to be on your baking list this fall. Peanut butter and pumpkin totally belong together. I was skeptical too, until I made this bread. Ever since then I’ve been a total fanatic and peanut butter pumpkin fudge was just the next logical step!

orange fudge with spices sprinkled on top.


Easy Pumpkin Fudge Recipe

I am a huge believe in easy fudge. You know the kind that uses chocolate chips and sweetened condensed milk? I think I’ve only actually cooked fudge once. I liked that recipe, but come on. Easy fudge is just so…easy. I don’t have to think when I use the sweetened condensed milk fudge recipe – I just have to add my different flavorings and poof, fudge.

I don’t make fudge a lot during the year but I make it a ton in fall. It’s great for giving and something about the holidays screams fudge for me – just like it screams pumpkin!

Now, before you freak out because I mixed peanut butter and pumpkin together, don’t. The flavors go really, really well together. I think it’s why my Peanut Butter Snickerdoodles did so well last year. Something about peanut butter just lends itself to spice, and spice lends itself to pumpkin. Don’t knock it until you try it, my friends.

Peanut Butter Pumpkin Fudge is a foolproof pumpkin fudge with peanut butter. It’s the perfect holiday fudge recipe!

stacked orange fudge with spices sprinkled on top.

Ingredients Needed

This no-fail easy fudge has 5 ingredients and comes together in just minutes and produces a rich, thick, perfectly peanut buttery and pumpkin spicy fudge. It’s a creamy fudge too! I really love the combination of flavors in this fudge, but even when I took my first bite I just sighed a little, because it was so much better than I expected.

  • White Chocolate Chips: This is the base of the easy fudge.
  • Creamy Peanut Butter: Don’t use natural – use a no stir peanut butter.
  • Pumpkin Puree: Not pumpkin pie mix.
  • Pumpkin Pie Spice: You can buy pumpkin spice or make my DIY Pumpkin Pie Spice to add the flavoring into this easy fudge. Remember, people thought my peanut butter snickerdoodles were weird (peanut butter with cinnamon?!) but it WORKS. Trust me!!
  • Vanilla Extract
orange fudge with spices sprinkled on top.

How do you make easy fudge?

I love that it’s possible to make fudge without marshmallow cream or a candy thermometer. Life is good!

  • Line an 8×8” pan with foil and spray with cooking spray. Gather all your ingredients; making fudge is fast work.
  • Place white chocolate chips and peanut butter in a large microwave safe bowl. Heat until melted and smooth. (Alternately, you can do this in a medium saucepan over medium-low heat on the stovetop. Just be sure to stir continuously.)
  • Once chocolate and peanut butter are melted together and smooth, immediately stir in the pumpkin puree, spice, and vanilla.
  • Pour into prepared pan and let cool to room temperature on the counter. Chill until set, then cut into squares.

Tip From Dorothy

Expert Tips

  • If you chill it, fudge should only take a few hours to fully harden. Once the chocolate chips start to firm up the fudge follows suit.
  • This fudge gets soft if it’s out of the refrigerator too long, so keep it in the fridge until you’re ready to serve.
  • I like to advise that you only slice fudge as you’re ready to eat it. If you’re slicing it up to ship or give away, wrap it well in an airtight container. Fudge should keep in the freezer for a few weeks.

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

Ask yourself:

  • Did you use the full amount of white chocolate chips?
  • Did you use a no-stir peanut butter (a brand like Skippy)?
  • Did you use pumpkin puree (NOT pumpkin pie filling)?

If all those are a yes, then it should harden just fine. Try chilling it a few hours or pop it in the freezer.

orange fudge with spices sprinkled on top.

Peanut Butter Pumpkin Fudge Recipe

5 from 4 votes
This peanut butter pumpkin fudge has only 5 ingredients and comes together in minutes! Peanut butter and pumpkin belong together, especially in fudge.
Prep Time 5 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Yield 36 piecees
Serving Size 1 square
Rate RecipePrint Recipe

Ingredients
 

  • 4 cups (680g) white chocolate chips
  • ½ cup (133g) creamy peanut butter use a no-stir (not natural) brand
  • ⅔ cup (163g) pumpkin puree (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Instructions

  • Line an 8×8” pan with foil and spray with cooking spray. Gather all your ingredients; making fudge is fast work.
  • Place white chocolate chips and peanut butter in a large microwave safe bowl. Heat on 50% power for 1 minute. Stir, then continue heating on 50% power in 30 second increments, stirring between each, until melted and smooth. (Alternately, you can do this in a medium saucepan over medium-low heat on the stovetop. Just be sure to stir continuously.)
  • Once chocolate and peanut butter are melted together and smooth (remove from heat if doing on the stovetop), immediately stir in the pumpkin puree, spice, and vanilla. Pour into prepared pan and let cool to room temperature on the counter. Chill until set, then cut into squares.
  • Note: the fudge gets soft on the counter. Store in the refrigerator until serving.

Recipe Video

Recipe Nutrition

Serving: 1square | Calories: 131kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 35mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Favorite Fudge Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
5 from 4 votes (2 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




78 Comments

    1. My variation is to start with an Oreo wafer cookie crumble crust and then add the peanut butter pumpkin fudge on top. Finally sprinkle a generous amount of chopped peanuts over the whole thing!

      Reply

  3. I made it today but it is too soft after being in the fridge for hours.  It tastes great but next time I would either add more PB or maybe reduce the pumpkin a bit.  I didn’t think about perhaps the difference in density of the pumpkin between canned and fresh.  I used fresh since I was blessed with a bazillion pumpkins in my garden this year.  😉  Oh well, hubby and I may just have to eat it with a spoon and not take it to Thanksgiving at our friends’ house.  😀  Not complaining.  Ha!

    Oh and I fell in love with pumpkin and PB after buying Trader Joe’s Pumpkin Butter and putting it with a PB sandwich thus dubbing it “PB².” 

    Reply

    1. Yes, canned and fresh will definitely perform differently. I always use canned, which could count for the difference. Good note – if you’re using fresh, use more chocolate! 🙂 Thanks for letting me know!

      Reply

  4. This looks awesome!  I’m British and live in the UK but am having a Thanksgiving dinner tomorrow (thinking of adopting your holiday if that’s ok with you guys ;o) ) and this would be great for after dinner treats.  Trouble is I don’t work in cups – any idea how much chocolate/peanut butter/pumpkin this is in grams/oz?

    Reply

  5. I made this fudge today. YUMMMMMY I just went ahead and used two full bags of white chocolate chips because I was concerned about the fudge being too soft. Mine is holding together great…so far. I’m taking it to a function tonight, so we’ll see how it does.

    Reply