pumpkin fudge
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5 from 1 vote

Healthy pumpkin fudge

This melt-in-your-mouth healthy pumpkin fudge recipe is so easy to make! Vegan, paleo approved and takes minutes to throw together. You'll have a pumpkin-filled dessert or snack, full of healthy fat, and even chocolate chips if you want!
Prep Time5 mins
Course: Dessert
Cuisine: American
Keyword: fall, healthy, keto, low carb, paleo, pumpkin spice
Servings: 12
Calories: 115kcal
Author: Molly Thompson


  • 2 cups creamy nut butter I like cashew butter best
  • 1/2 cup coconut oil
  • 1/4 cup pure maple syrup
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ¼ cup mini chocolate chips I use Enjoy Life, optional


  • Line an 8 x 8 baking dish with aluminium foil or parchment paper, letting it hang over the sides for easy removal.
  • In a microwave safe bowl or stovetop, melt cashew butter with coconut oil and whisk well. Add pure maple syrup, pumpkin puree, pumpkin pie spice and salt and whisk well.
  • Pour mixture into lined baking dish and sprinkle with chocolate chips. Place in the freezer for 2-4 hours until firm.
  • Run a sharp knife under warm water and cut fudge into squares.


Serving: 1piece | Calories: 115kcal | Carbohydrates: 6.1g | Protein: 0.7g | Fat: 10.7g | Saturated Fat: 8g | Sodium: 80mg | Fiber: 0.7g | Sugar: 4.5g