Chocolate Pumpkin Fudge

Pumpkin Fudge

It’s that time of year (sort of)! Well, maybe not quite yet, but we’re very close. Anyway, I start using pumpkin ASAP, so I decided to make these chocolate pumpkin fudges. They’re no bake, they’re easy to make, and most importantly, they’re delicious! If you give them a try this Autumn, let me know how they go!

Autumn is probably my favourite time of year. The dark cosy nights, the colours, the smells, and most importantly, the pumpkins. I love pumpkin as an ingredient. It’s so versatile and I use it to make all sorts of dishes (but this chocolate pumpkin fudge recipe has to be one of my favourites).

Chocolate Pumpkin Fudge
Chocolate Pumpkin Fudge
Chocolate Pumpkin Fudge

How to Make my Chocolate Pumpkin Fudge

Trust me, this chocolate pumpkin fudge recipe is going to blow your mind. It’s so easy to make and unbelievably tasty!

  1. Pumpkin Puree (120 grams): Pumpkin puree adds a rich and earthy flavor to the fudge. It also contributes moisture and a creamy texture, making the fudge soft and smooth. Additionally, pumpkin provides vitamins, minerals, and dietary fiber, which can be a nutritious addition to your dessert.
  2. Coconut Oil (75 grams): Coconut oil adds a creamy and slightly tropical flavor to the fudge. It is a source of healthy fats, which can help create a smooth texture and contribute to the fudge’s richness. Coconut oil also helps the fudge set and firm up when chilled.
  3. Almond or Cashew Butter (160 grams): Nut butter adds creaminess and a nutty flavor to the fudge. It also contributes to the fudge’s texture and helps bind the ingredients together. The choice between almond or cashew butter can affect the overall flavor profile, with almond butter providing a slightly different taste compared to cashew butter.
  4. Maple Syrup (60-80 grams): Maple syrup sweetens the fudge and provides a natural, earthy sweetness. The quantity can be adjusted to taste, allowing you to control the level of sweetness in your dessert. It also complements the other flavors in the fudge.
  5. Spices (Cinnamon, Ground Ginger, Nutmeg, Ground Cloves): These spices are typical of pumpkin spice blends and add warmth and depth of flavor to the fudge. Cinnamon provides sweetness and warmth, ginger adds a subtle spiciness, nutmeg contributes a nutty and slightly sweet flavor, and ground cloves can add a hint of earthiness and complexity. Together, they create the classic pumpkin spice flavor.
  6. Vanilla Extract (1 tsp): Vanilla extract enhances the overall flavor profile of the fudge by adding a sweet and aromatic note. It complements the other ingredients and helps create a well-rounded taste.
  7. Salt (Pinch): A pinch of salt enhances the flavors in the fudge by balancing the sweetness and accentuating the other spices. It also helps to intensify the overall taste of the dessert.

Chocolate Coating (Dark Chocolate and Coconut Oil):

  1. Dark Chocolate (200 grams): Dark chocolate provides a rich, deep chocolate flavor and adds a glossy finish to the fudge when melted and used as a coating. It contrasts nicely with the pumpkin and spice flavors and contributes to the overall indulgence of the dessert.
  2. Coconut Oil (1 tbsp, optional): Coconut oil is used in the chocolate coating to help thin the chocolate and make it easier to coat the fudge. It also adds a subtle coconut flavor to the coating, which can be a delightful addition if you enjoy the combination of chocolate and coconut.
Chocolate Pumpkin Fudge
Pumpkin Fudge

Pumpkin Fudge

Georgina Burgess
Prep Time 10 minutes
Course Dessert


  • 120 grams pumpkin puree I use canned
  • 75 grams coconut oil
  • 160 grams almond or cashew butter
  • 60-80 grams maple syrup to taste
  • 1.5 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves optional
  • 1 tsp vanilla extract
  • 1 pinch salt

Chocolate Coating:

  • 200 grams dark chocolate
  • 1 tbsp coconut oil This is optional, but helps to thin the chocolate, making it easier to coat the fudge


  • Line a loaf tin with baking paper. 
  • Add all the fudge ingredients to a saucepan and heat over a low heat, while stirring. Once everything has melted and combined, pour into the lined loaf tin and smooth out. Place in the freezer for 2 hours until set.
  • Melt the dark chocolate with the coconut oil in a Bain Marie / double boiler, pour over the top, sprinkle a little flaky salt over and place back into the freezer until the chocolate has set. Remove and let it thaw for a few minutes before slicing into small squares. Enjoy! 

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