This pumpkin fudge requires only 4 ingredients, is no-cook and takes just a few minutes to make! Can be made vegan and dairy-free. With a video.
Having friends over tonight? Make this fudge.
Going out? Make this white chocolate pumpkin fudge and take it with you.
Staying at home by yourself? Make this fudge. But only 1/4 of the batch or you’re going to eat it all and have an aching tummy.
You melt white chocolate and coconut oil in the microwave and then add pumpkin and spices. It takes like 5 minutes. This is the easiest fudge ever.
Even easier than my chocolate peanut butter fudge, which is already super simple. The hardest part about this pumpkin fudge recipe was chopping the white chocolate.
Have I mentioned we also don’t have chocolate chips over here? Yeah. I don’t even want to think about how many hours I’ve spent chopping chocolate since I moved over here.
But on a positive note, German chocolate, even the cheapest stuff at Aldi, kicks butt. Unfortunately, in general, the white chocolate in the US isn’t nearly as good.
If you want to make this recipe (and I hope you do!) please use a high-quality white chocolate like Ghirardelli and not the cheap stuff!
And if you want to make this as dairy-free and vegan pumpkin fudge, just use these vegan white chocolate chips.
Anyway, this fudge? It’s like pumpkin pie but without that pesky crust. And way creamier, quicker and delicious. Or actually… maybe not creamier than my vegan pumpkin pie. It’s hard to compete with that pie!
I know a lot of people don’t like white chocolate but I don’t think that they’d mind it in this fudge. They might not even know it’s in there unless you tell them. But maybe my opinion isn’t valid because I am obsessed with white chocolate pumpkin desserts…
The one downside is that it needs to be kept chilled. It’s really soft at room temperature, although it doesn’t melt. At least not at these chilly fall temperatures. If your coconut oil is solid at room temperature, then your fudge also should be solid and not melt at room temp.
For something that’d be more suitable for a party, try my pumpkin cupcakes or pumpkin pie bars.
The pictures don’t do this fudge justice at all. Every time I took a bite of the fudge to give you a texture picture, the other half of the bite just immediately fell into my mouth. So you’re going to just have to believe me when I say this pumpkin fudge is creamy.
This pumpkin fudge is also quite sweet, like fudge normally is, but it’s not too sweet.
Substitution questions –
- Can I use unrefined coconut oil?
I used refined coconut oil, which has no coconut taste. If you don’t mind coconut taste in your fudge, then go ahead and use the unrefined stuff. I can’t imagine it being as tasty, though. - Can I use butter instead of coconut oil?
Short answer: yes. The recipe specifically called for coconut oil up until today but one commenter made this pumpkin fudge with butter and was successful and one person said it didn’t work with butter. So I tried it out yesterday and the butter didn’t combine at all with melted white chocolate. No matter how much I stirred!
Turns out the problem was that I used a different white chocolate that didn’t have soy lecithin in it, which is an emulsifier preventing fat separation. I made it again with regular white chocolate that contains soy lecithin and it worked perfectly! - Can I use homemade pumpkin puree?
I really recommend using canned pumpkin. I’d be worried about the fudge not setting if you use the homemade stuff as it’s usually more watery and it’s difficult to get it the same exact consistency as the canned stuff. - Can I use milk / semi-sweet / dark chocolate or Nutella or peanut butter or something else instead of white chocolate?
I really don’t think so. I haven’t tried it but I don’t think it’d work out well and I don’t think it’d be very tasty. I could of course be wrong (except about Nutella, peanut butter and others spreads – those will not work!) It’s just a guess.
Click here to view, comment or share the video on Facebook! Thank you. :)
10/2017 note: The pictures were updated and a video was added. Here’s the original picture for reference!
Easy 4-ingredient Pumpkin Fudge (vegan, dairy-free options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 32 pieces
Ingredients
- 12 ounces (340 grams) white chocolate chips (for vegan / dairy-free, use vegan white chocolate chips)1
- 5 3/4 tablespoons (80 grams) refined coconut oil or unsalted butter for a non-vegan and dairy-containing version
- 1/3 cup (80 grams) canned pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice2
- the seeds of one vanilla bean, optional (I use really tasty white chocolate and don't use this)
Directions
- In a microwave safe bowl, microwave the white chocolate chips and coconut oil on half power in 30 second increments, stirring after every 30 seconds. It took me about 4 minutes total. If you prefer the stovetop, use a double broiler as white chocolate is easy to burn. It's much easier to do in the microwave!
- Once completely melted, take out of the microwave and add the pumpkin puree, spices and the seeds of the vanilla bean, if using. At first the oil might separate and it might look curdled. Just keep stirring and stirring. It'll come together after about a minute.
- Pour into a parchment or wax paper lined 9"x5" loaf pan or use about 12-16 silicone mini muffin liners in a mini muffin pan. Place in the freezer or refrigerator to firm up. It took about 45 minutes in the freezer. Store in the fridge or freezer.
Notes
- Almost all white chocolate contains soy lecithin, an emulsifier preventing fat separation, in it. You most likely have to use chocolate with soy lecithin in it to guarantee that the mixture combines!
- You can also use 1 teaspoon cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/4 teaspoon ground nutmeg instead of pumpkin pie spice.
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96 comments on “Pumpkin Fudge (no-cook, vegan option)” — Add one!
can you use a different type of oil instead of coconut oil i have some family members that are allergic to coconut and if so what oil could i use thank you great recipe
The only one that could possibly work is butter but since I haven’t tried it, I can’t guarantee it’d work out. Sorry!
I tried real butter. It did not work. The result was too soft to pick up, even refrigerated…and I was very careful with measurements. I ended up softening the result up further in the microwave then pouring it while warm over a cake. That ended up very good.
Thanks for letting us know that butter doesn’t work here! Now when someone else asks, I can tell them only coconut oil. I’m happy you found a solution to the super soft fudge. It sounds amazing and like something I might have to try. :)
What’s sprinkled on top of it? Is it spices or graham cracker? Or?
It was a smashed Biscoff cookie. Just for decoration but it was nice if you like some crunch. :) A ginger cookie or gingersnap or anything would be just as good.
Would we be able to substitute milk chocolate instead of white chocolate? Or would the taste just not go as well as it would be white chocolate? Thank you.
Hi there! I don’t think the taste would go very well with milk chocolate. It’s a nice idea but I just don’t think it’d work. :(
Would you do the same for raspberry ?
I haven't tried it so I'm not sure. You definitely can't use the same amount of pumpkin, so I'd start off with a tablespoon of raspberry puree at a time and see how that works. Good luck! :)
I have made some and it is very good , I used 1/3 cup of mashed raspberry. thanks
hello…i'm new here! refined coconut oil? what does that look like? we have coconut oil that we use, but it's fairly soft…comes in a big jar. would that still work?
:-)
Hi there! Yes, that's fine. :) Other people have used that with no problem. Hope you like it!
I was the one who made it before and failed at the recipe, and it was definitely because I used fresh pumpkin puree and not canned. This time I sort of cheated and used butter instead of coconut oil, but oh my goodness its creamy and delicious! Soo perfect and I like it much better than pumpkin pie. Thank you!
Yay! That's wonderful. I'm so happy you gave it a second shot! And butter sounds good to me. That's not cheating at all. :) Thanks again for coming back to let me know that it worked out. I'm really happy you liked it!
This is just fabulous! I love white chocolate and pumpkin pie. I actually tried making white chocolate pumpkin fudge last year but it was an epic fail, so I'm glad you shared your recipe!
I hope this won't be an epic fail! Just drain your pumpkin puree if it seems a little runny. Good luck. :)
Is the oil necessary?
Yup! Afraid so.
No chocolate chips? Wow… But I'd trade chocolate chips for good quality chocolate any day. Good chocolate here is lacking to say the least… This fudge looks SO awesome! White chocolate and pumpkin are so good together and I don't even like white chocolate that much.
I've been wanting to make fudge lately but have put it off because I've been a bit intimidated. This looks so easy and the results – WOW!
Going to try love anything pumpkin.
I'm not sure what I did wrong. The consistency, even after being in the freezer for a couple of hours is sort of gummy. Do you think its perhaps I used fresh pumpkin puree as opposed to canned pumpkin? I do notice a difference in my pies when I use fresh versus canned. Either way though, it tastes great.
I've made homemade puree before and even after so much draining, it was still more watery than the canned stuff. So if the puree was more runny, it would make sense that the fudge didn't set. I'll add a note to the recipe that you should really use canned. I'm sorry it hasn't set but I'm happy you like the taste. :) If it never sets, I recommend heating it up gently and adding more melted white chocolate, remix and see if that's better. Thanks for the feedback!
As anticipated, I made and absolutely LOVED this fudge! Will be included in my latest Blog Bites post, since this amazing recipe needs to be shared with as many people as possible =).
YAY! :) I love comments like this! I'm happy that you liked it. Thanks for including it in your post. :)
*ponders* Can you think of an oil that would be a good substitute for coconut oil, or will my friend who is allergic to coconut oil just have to suffer?
I mean suffer by not having any. I'm not going to make her go into anaphylactic shock in case anyone was wondering.
Haha. "I'm not going to make her go into anaphylactic shock in case anyone was wondering." Best sentence anywhere on my blog. :D
Why not use butter? It has to be refrigerated or frozen anyway, so I don't see why it wouldn't work. And maybe it'd be even better! But I'm not positive. Why don't you try a small batch first, see if it works, and then make it again if it does work? Let me know how it goes! And you're a nice friend… making something your friend can eat, too!
Love this! I am obsessed with pumpkin, and this is a quick and easy way to enjoy it. Plus I love a recipe that is easy to scale back.
Me too! It just means making more of a variety. :)
This looks so great!
Thanks!
Never know can use pumpkin as fudge ingredients. Looks yummy and delicious. Definitely will try it!
I hope you like it! And yeah, pumpkin fudge is the best! :)
I definitely know how it goes not being able to get certain things! I dealt with that a lot in New Zealand. But its nice to see how you can improvise :) These look beautiful! I would love some of those!!!
Thanks! And do they have canned pumpkin over there? I'm happy that you no longer have to deal with the ingredients issue.
Anything no-bake is dangerous but this fudge is downright irresistible!
Dangerous?! Nah. You can make a tiny portion of the fudge and not have to deal with danger. :)
I love the convenience of not having to bake this. And combining white chocolate with pumpkin sounds like the most amazing thing ever!
You're going to be seeing tons of white chocolate pumpkin recipes round here. :) I'm pretty sure people are going to get sick of it. But not me. Such an amazing combination!