Pumpkin Almond Butter Freezer Fudge

Pumpkin Almond Butter Freezer Fudge is a quick, no-bake vegan dessert that’s perfect for fall. Creamy, slightly sweet, and full of pumpkin spice flavor, this healthy fudge is ideal for satisfying your sweet tooth without turning on the stove.

Why You’ll Love This Recipe

• Super quick and easy—ready in 10 minutes

• No baking required

• Vegan and naturally sweetened with maple syrup

• Creamy, rich texture from almond butter and coconut oil

• Seasonal pumpkin flavor with warm cinnamon spice

• Can be made ahead and stored in the freezer

• Perfect for portion-controlled treats or dessert trays

• Gluten-free and dairy-free

• Option to add mini chocolate chips for extra indulgence

• Great for sharing or gifting during the holidays

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2/3 cup all-natural almond butter, drippy

• 1/4 cup + 2 tablespoons melted coconut oil

• 1/2 cup pumpkin puree

• 1/4 cup maple syrup

• 1 teaspoon ground cinnamon

• Pinch of salt

• 2 tablespoons mini chocolate chips, optional, for topping

Directions

1. Line a square cake pan with parchment paper and set aside.

2. In a medium bowl, mix the almond butter and melted coconut oil until smooth.

3. Add the pumpkin puree, maple syrup, ground cinnamon, and a pinch of salt. Stir until thoroughly combined.

4. Transfer the mixture into the prepared pan and spread evenly with a spatula.

5. Sprinkle mini chocolate chips on top, along with a little extra sea salt if desired.

6. Place the pan in the freezer for 2–4 hours, or until the fudge is solid.

7. Remove from the freezer and let sit for 5 minutes before lifting out of the pan.

8. Cut into squares with a sharp knife and serve.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Variations

• Chocolate Swirl: Melt 2 tablespoons of dark chocolate and swirl into the mixture before freezing.

• Nut-Free: Substitute almond butter with sunflower seed butter.

• Spiced Up: Add 1/4 teaspoon ground ginger or nutmeg for extra fall flavor.

• Protein Boost: Stir in 1–2 tablespoons of vegan protein powder.

• Coconut Topping: Sprinkle shredded coconut on top instead of chocolate chips.

• Mini Fudge Bites: Use a mini muffin tin to make bite-sized portions.

Storage/Reheating

• Freezer: Store fudge in a freezer-safe bag or container for up to 3 months.

• Serving: Let sit at room temperature for 5 minutes before cutting for easier slices.

• Do Not Refrigerate: Freezing is required to maintain firmness.

• Portion Control: Cut into small squares for easy grab-and-go snacks.

FAQs

Is this fudge vegan?

Yes, it contains no animal products and uses almond butter, coconut oil, and maple syrup.

Can I use peanut butter instead of almond butter?

Yes, natural peanut butter works as a substitute.

Can I use canned pumpkin?

Yes, ensure it’s 100% pure pumpkin puree with no added sugar.

Do I have to add chocolate chips?

No, they are optional but add extra sweetness and texture.

Can I make this fudge ahead of time?

Yes, it can be made and frozen for up to 3 months.

Can I make it sweeter?

Add a little extra maple syrup, but note that it may soften the fudge slightly.

Can I use a different oil instead of coconut oil?

Coconut oil provides firmness when frozen. Other oils may make the fudge softer.

How long should it freeze?

2–4 hours, until firm enough to cut into squares.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I add mix-ins?

Yes, try chopped nuts, dried cranberries, or pumpkin seeds for extra texture.

Conclusion

Pumpkin Almond Butter Freezer Fudge is a healthy, no-bake dessert that captures the flavors of fall in every bite. With minimal prep, vegan ingredients, and the option to customize with chocolate or spices, it’s the perfect sweet treat for holidays, meal prep, or a guilt-free snack anytime.