About Peanut Butter Pumpkin Fudge
Fudge is always a hit due to its intense sweetness, and this peanut butter pumpkin fudge is no exception.
There are three flavors at play here – white chocolate, peanut butter, and pumpkin pie spice – and once you’ve had this fudge, you’ll be convinced that they were made to go together.
Plus, you’ll love the fact that you can whip this recipe together in less than 10 minutes.
What type of chocolate should you use?
“Cooking chocolate” is a staple in baking – you can find it in the baking supply area, and it typically looks like a large candy bar – and while there are multiple brands to choose from, I do think there are significant differences in the quality of the chocolate for each brand.
Baker’s is by far the most common brand, but I’ve found their chocolate to have a dry texture and the flavor to be a little “off.” It’s not a bad choice by any means, especially if Baker’s is all you can find, but I’ve been happier with my banked goods and candy if I can get my hands on another brand.
And because of this, I highly recommend using Ghirardelli Premium Baking Bars (and for this recipe, the white chocolate baking bar.) Ghirardelli is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from a premium brand.
How do you store pumpkin fudge?
For this particular recipe, this fudge will get soft if left on the counter. Store it an airtight container in the refrigerator.
How long does fudge last?
When stored in a sealed container in the refrigerator, pumpkin fudge should last for up to two weeks.
Can you freeze fudge?
Yes, you totally can!
To freeze fudge, be sure to store it properly. You can either:
- Cut the fudge and wrap each individual piece in plastic wrap or aluminum foil, then store in an airtight container or freezer bag.
- Do not cut the fudge and instead freeze the whole block, storing it in an airtight container or freezer bag. Cut the fudge once thawed and ready to eat.
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 9×9 baking dish or 10×10 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 30 seconds on 50% power, then stir. Continue to heat for 30 second intervals, mixing in between, until chocolate has completely melted.
Immediately add the pumpkin puree, pumpkin spice, and vanilla to fudge mixture. 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 and smooth out the top in an even layer.
Refrigerate fudge for at least 3 hours or until set.
Lift fudge out of baking dish by gripping excess paper/foil along the sides, then transfer fudge to a work area. Peal back paper/foil from edges of fudge, then cut fudge into 1 inch squares or cut with festive cookie cutters.
Serve fudge immediately.