"White chocolate fudge laced with creamy peanut butter and festive pumpkin that you can whip together in less than 10 minutes! "
I know, I know, I’ve been such a slacker with all my talk about making “pumpkin everything” this fall.
I took a little detour cooking up some low calorie eats, but with Thanksgiving just around the bend (10 days!) I need to hurry up if I’m going to get festive with all the fall foods. Of course, when I think of festive fall foods all I can come up with are different types of candies and baked goods. Hey, no judging! I think we all know they’re totally the best part about the holidays, amirite?
So I got to thinking, what fall dessert I haven’t made in a really long time?
Turns out there’s a couple of things (so much slacking!) but at the top of my list was a fudge recipe. Fudge isn’t a holiday food per say, but it’s certainly easier to get your hands on during the colder months. Probably has to do with that pesky soften-at-the-slightest-sign-of-heat that our beloved fudge suffers from.
I toyed with the idea of making classic chocolate fudge, but after the Triple Chocolate Layer Cake from last week I needed to reoup a bit from the chocolate overload.
Besides, why go classic when you can go crazy with white chocolate, peanut butter, AND pumpkin?
This pumpkin fudge recipe sure sounded like a winning combination to me.
Three flavors in one fudge might seem like a lot, but it’s like they were made to go together. This is what I’ve grown to love about cooking: seeing how different flavors react and compliment each other.
Like a tasty science experiment!
Also, I love the fact that you can whip this recipe together in less than 10 minutes.
The fudge still needs to spend a couple hours cooling before it’s set, but if you’re anything like me you’ll be so busy watching Netflix that you won’t even feel like a wait.
You’ll have your pumpkin spiced peanut butter fudge before you’re half way through last year’s season.
Oh, and if you’re curious about the pumpkin shaped fudge in the photo – I used a pie crust cutter (cookie cutter for pie decoration).
If you wanted to try this as well, freeze the fudge first and then warm the cookie cutters in a hot cup of water before pressing.
Also, consider using a larger baking pan for the fudge, so it’s thinner and easier to push the cutter through. I used an 8×8 per the recipe instructions and the fudge was deeper than the cutter, making it a little more difficult (but not impossible!) to push through.
Peanut Butter Pumpkin Fudge
- 4 cups white chocolate chips about 2 15 oz bags worth
- 1/2 cup peanut butter the creamy kind
- 2/3 cup pumpkin puree
- 2 teaspoons pumpkin pie spice use this recipe to make your own
- 2 teaspoons vanilla extract
- Line an 8x8 baking pan with foil and spray with cooking spray.
- In a microwave safe bowl, add the white chocolate chips and peanut butter. Heat in the microwave for 1 minute on 50% power, then stir. Continue to heat for 30 second intervals, stirring in between, until the chips are completely melted.
- Immediately add the pumpkin puree, pumpkin spice, and vanilla to the bowl. Stir with a spatula (making sure to scrape along the bottom and sides) until the fudge is smooth and has a delicious sheen.
- Pour fudge into prepared baking dish, smoothing it out into an even layer. Let fudge cool to room temperature on the counter (about 1-2 hours) then place in the refrigerator to fully set (about 1-3 hours).
- Cut fudge into squares (or use festive cookie cutters!) before serving. Fudge will soften on the counter, so keep in the refrigerator until ready to eat.