About Peanut Butter Pumpkin Fudge
I know, I know. I’ve been such a slacker after 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. And 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-favorite dessert haven’t I 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 a little to do with the fact that fudge starts to melt at the slightest sign of heat, but I digress. The important part here is that fudge is perfect for fall and I’m all about fall right now.
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.
So then I thought, what about peanut butter fudge? That’s festive for fall, right?
Well, sure it is, but what I was really craving was something that’s unique to fall. Something we have to wait all year long for.
That’s when I decided to go a bit crazy with a combination of white chocolate, peanut butter, and pumpkin.
Because I don’t know about you, but this pumpkin fudge recipe sure sounded like bite-sized fall to me!
Three flavors in one fudge might seem like a lot, but it tastes like they were made to go together. This is what I’ve grown to love about cooking: being surprised by now well different flavors react and compliment each other.
It’s 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 it won’t even feel like waiting.
You’ll be enjoying delicious fudge before you’re halfway through last year’s season.
notes & tips for this pumpkin fudge
- When you’re cutting the finished fudge, you could cut it in squares (as pictured) or you can use fun fall-themed cookie cutters (also pictured). If you’re going to use cookie cutters, I recommend using a larger pan than the one listed in the recipe instructions, possibly a 9x9 baking dish or 10x10 baking dish or similar size. This will make the fudge a little thinner and easier to press the cookie cutter through. Also, I found that freezing the fudge first and warming the cookie cutters in a cup of hot water before pressing them in the fudge helped get clear, even cuts in the fudge. When I made these I used the pumpkin shape from a set of fox run pie cutters.
- In the mood for more pumpkin? Be sure to check out Pumpkin Pie Spice, Pumpkin Coffee Ice Cream, Pumpkin Cheesecake Dip, Pumpkin Spice Cream Horns, Classic Pumpkin Spice Cheesecake, and Pumpkin Cheesecake Snickerdoodles.
Other peanut butter recipes
Peanut Butter Pumpkin Fudge
Creamy peanut butter fudge laced with white chocolate and festive pumpkin that you can whip together in less than 10 minutes!
- 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 nice 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 cutters!) before serving. Keep fudge refrigerated until ready to serve.
Recipe from Crazy for Crust.