Peanut Butter Pumpkin Fudge

5 from 4 votes

Peanut Butter Pumpkin Fudge is an easy fudge recipe. The combination sounds strange but it really works!! This no-fail fudge recipe needs to be on your baking list this fall.

Peanut butter and pumpkin totally belong together. I was skeptical too, until I made this bread. Ever since then I’ve been a total fanatic and peanut butter pumpkin fudge was just the next logical step!


square of peanut butter pumpkin fudge

I am a huge believe in easy fudge. You know the kind that uses chocolate chips and sweetened condensed milk? I think I’ve only actually cooked fudge once. I liked that recipe, but come on. Easy fudge is just so…easy. I don’t have to think when I use the sweetened condensed milk fudge recipe – I just have to add my different flavorings and poof, fudge.

I don’t make fudge a lot during the year but I make it a ton in fall. It’s great for giving and something about the holidays screams fudge for me – just like it screams pumpkin!

Now, before you freak out because I mixed peanut butter and pumpkin together, don’t. The flavors go really, really well together. I think it’s why my Peanut Butter Snickerdoodles did so well last year. Something about peanut butter just lends itself to spice, and spice lends itself to pumpkin.

Don’t knock it until you try it, my friends.

Peanut Butter Pumpkin Fudge is a foolproof pumpkin fudge with peanut butter. It’s the perfect holiday fudge recipe!

stack of fudge on white parchment

A long time ago, my friend Ashton at Something Swanky made Peanut Butter Fudge by using the easy recipe but getting rid of the sweetened condensed milk. She used all peanut butter instead and I was all what the what now but it totally made sense.

I’ve substituted frosting and pie filling for sweetened condensed milk in fudge, and I’ve substituted dark corn syrup and evaporated milk for it in my Pecan Pie Fudge. So, why not peanut butter? And, it follows…why not pumpkin and peanut butter?

{Well, it follows in my mind. Just tag along, mmkay?}

Guess what? It worked. Fabulously, if I do say so myself. This no-fail easy fudge has 5 ingredients and comes together in just minutes and produces a rich, thick, perfectly peanut buttery and pumpkin spicy fudge. It’s a creamy fudge too! I really love the combination of flavors in this fudge, but even when I took my first bite I just sighed a little, because it was so much better than I expected.

I may not eat beets, or fish, but gosh darn it I’ll eat peanut butter with pumpkin.

Peanut butter and pumpkin sound like a weird combination but the flavors work together!

stack of fudge on white parchment

How do you make easy fudge?

Normally foolproof fudge has sweetened condensed milk and chocolate chips, but I did some substitutions for this recipe. It has just 5 ingredients:

  • White chocolate
  • Creamy Peanut Butter
  • Pumpkin Puree
  • Pumpkin Pie Spice
  • Vanilla

The white chocolate is the hardener in the fudge recipe. It’s what solidifies and makes the fudge set up.

The peanut butter is also a thickener but adds some texture and makes this recipe super creamy. Be sure to use a no-stir peanut butter (not a natural one). No-stir peanut butter will separate and cause this to not set up.

Pumpkin puree gives a little bit of pumpkin flavor but mostly adds some extra texture. Pumpkin doesn’t have much flavor without spice.

You can buy pumpkin spice or make my DIY Pumpkin Pie Spice to add the flavoring into this easy fudge. Remember, people thought my peanut butter snickerdoodles were weird (peanut butter with cinnamon?!) but it WORKS. Trust me!!

(And I know it’s good – I hired out the video and my videographer liked it too!)

I love that it’s possible to make fudge without marshmallow cream or a candy thermometer. Life is good!

If you’re looking for a creamy peanut butter fudge with a little bit of that pumpkin fall flavor, this is the fudge recipe you should make.

stack of fudge on white parchment

How long does it take fudge to harden?

If you chill it, fudge should only take a few hours to fully harden. Depending on the recipe it might take less time. Once the chocolate chips start to firm up the fudge follows suit.

What do I do if my fudge doesn’t harden?

Ask yourself:

  • Did you use the full amount of white chocolate chips?
  • Did you use a no-stir peanut butter (a brand like Skippy)?
  • Did you use pumpkin puree (NOT pumpkin pie filling)?

If all those are a yes, then it should harden just fine. Try chilling it a few hours or pop it in the freezer.

How do I store fudge?

I like to advise that you only slice fudge as you’re ready to eat it. If you’re slicing it up to ship or give away, wrap it well in an airtight container. Fudge should keep in the freezer for a few weeks.

square of peanut butter pumpkin fudge

Give the pumpkin peanut butter combination a try. You won’t be sorry!

Try some of my other fudge recipes:

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Peanut Butter Pumpkin Fudge

This peanut butter pumpkin fudge has only 5 ingredients and comes together in minutes! Peanut butter and pumpkin belong together, especially in fudge.
5 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Yield 36 piecees
Serving Size 1 square


  • 4 cups white chocolate chips
  • 1/2 cup creamy peanut butter use a no-stir (not natural) brand
  • 2/3 cup pumpkin puree not pumpkin pie mix
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract


  • Line an 8x8” pan with foil and spray with cooking spray. Gather all your ingredients; making fudge is fast work.
  • Place white chocolate chips and peanut butter in a large microwave safe bowl. Heat on 50% power for 1 minute. Stir, then continue heating on 50% power in 30 second increments, stirring between each, until melted and smooth. (Alternately, you can do this in a medium saucepan over medium-low heat on the stovetop. Just be sure to stir continuously.)
  • Once chocolate and peanut butter are melted together and smooth (remove from heat if doing on the stovetop), immediately stir in the pumpkin puree, spice, and vanilla. Pour into prepared pan and let cool to room temperature on the counter. Chill until set, then cut into squares.
  • Note: the fudge gets soft on the counter. Store in the refrigerator until serving.

Recipe Video

Nutrition Information

Serving: 1square | Calories: 131kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 35mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword fudge

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Recipe Rating

76 CommentsLeave a comment or review

  1. made this with peanut free almond butter and pumpkin spice chocolate chips.  Used less spice because of the flavored chips.  Turned out divine.  Thanks.

    1. I haven’t worked a ton with almond butter, but I know it’s a little runnier than peanut. You may need to add more white chocolate to get it to set up! Give it a try and let me know how it works!

  2. I’m getting a little worried about it ! I made some , and it’s been in the fridge for three hours and it’s still really soft ! I don’t think it’ll harden anymore and I was going to bring it to my thanksgivings tmrw. Will it eventually set up ?

  3. I made this today and it’s so fast and easy! It tastes so good too! I’m sharing it with all my family for Thanksgiving  (:

    1. My variation is to start with an Oreo wafer cookie crumble crust and then add the peanut butter pumpkin fudge on top. Finally sprinkle a generous amount of chopped peanuts over the whole thing!

  4. I made it today but it is too soft after being in the fridge for hours.  It tastes great but next time I would either add more PB or maybe reduce the pumpkin a bit.  I didn’t think about perhaps the difference in density of the pumpkin between canned and fresh.  I used fresh since I was blessed with a bazillion pumpkins in my garden this year.  😉  Oh well, hubby and I may just have to eat it with a spoon and not take it to Thanksgiving at our friends’ house.  😀  Not complaining.  Ha!

    Oh and I fell in love with pumpkin and PB after buying Trader Joe’s Pumpkin Butter and putting it with a PB sandwich thus dubbing it “PB².” 

    1. Yes, canned and fresh will definitely perform differently. I always use canned, which could count for the difference. Good note – if you’re using fresh, use more chocolate! 🙂 Thanks for letting me know!

  5. This looks awesome!  I’m British and live in the UK but am having a Thanksgiving dinner tomorrow (thinking of adopting your holiday if that’s ok with you guys ;o) ) and this would be great for after dinner treats.  Trouble is I don’t work in cups – any idea how much chocolate/peanut butter/pumpkin this is in grams/oz?

  6. I made this fudge today. YUMMMMMY I just went ahead and used two full bags of white chocolate chips because I was concerned about the fudge being too soft. Mine is holding together great…so far. I’m taking it to a function tonight, so we’ll see how it does.