This no-cook vegan pumpkin fudge is easy to make with just 5 ingredients and has the most delicious taste and texture.

Stack of 4 pieces of pumpkin fudge on a square of parchment paper with a few more pieces of fudge scattered around.


If you love the taste of pumpkin, you’ll have to try this easy pumpkin fudge.

The recipe does not require any cooking or a candy thermometer, though you will need a food processor. It has plenty of pumpkin flavor with a firm but creamy texture, just like you’d expect from homemade fudge.

This is the perfect recipe for the fall season and very easy to make with just 5 ingredients – dates, pumpkin puree, pumpkin pie spice, coconut oil and nut butter.

For more no bake pumpkin recipes, this No-Bake Pumpkin Cheesecake, No-Bake Pumpkin Pie Tarts and Pumpkin Mousse are also yummy!

For baked pumpkin desserts, this Vegan Soft Pumpkin Cookies and Vegan Pumpkin Date Bread are delicious too.

Ingredient Notes

Dates, pumpkin, pumpkin pie spice and peanut butter in a food processor.
  • Dates: You’ll need soft and moist dates. I like medjool dates in this recipe but any variety works as long as they’re soft. If your dates are dry, you’ll need to soak them in hot water for 15 minutes and drain before use.
  • Pumpkin: You can use homemade pumpkin puree or canned pumpkin puree. Be sure to use pumpkin puree and not pumpkin pie filling.
  • Pumpkin Pie Spice: You can substitute 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and a pinch of cloves or allspice.
  • Coconut Oil: This is required in the recipe to make the fudge firm.
  • Nut Butter: You can use peanut butter, almond butter, cashew butter or for a nut-free option, sunflower seed butter.


  • After you blend the fudge, you can stir in up to 1/2 cup or mix-and-match up to 1/2 cup of any of the following: Chopped walnuts or pecans, white chocolate chips, mini marshmallows, chocolate chips, mini chocolate chips or dark chocolate chips.
  • Add 1 tsp vanilla extract to enhance the flavor.

Step-by-Step Instructions

Step 1. Place everything in a food processor and process until smooth and creamy. You may need to stop a few times to scrape down the sides and help it along.

A creamy pumpkin peanut butter batter mixed up in a food processor.

Step 2. Line a standard sized loaf pan with parchment paper then smooth the mixture into the prepared pan in an even layer. Place the whole pan into the freezer for a couple of hours to firm.

Healthy 5-Ingredient Vegan Pumpkin Fudge - Running on Real Food

Once the fudge is firm, lift it out of the pan using the edges of the parchment paper, cut into bite-sized pieces and enjoy your yummy pumpkin spice fudge!

Squares of pumpkin fudge on a cutting board.

Recipe FAQs

How do you store pumpkin fudge?

Due to the coconut oil in this recipe, it’s best stored in the freezer in an airtight container or plastic wrap. It will keep well for 3-4 months.

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A stack of 4 pieces of pumpkin pie fudge.

Vegan Pumpkin Fudge

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 24
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan
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This creamy pumpkin fudge recipe has all the flavors of pumpkin pie and makes the perfect treat for the holiday season.



  1. Place all ingredients in a food processor or high-powered blender and process until smooth.
  2. Spread the mixture into a wax or parchment paper-lined loaf pan.
  3. Place the pan in the freezer to set for at least 3-4 hours.
  4. Remove, lift out of pan, cut into 24 pieces and enjoy!
  5. Store in the freezer in a container.


If you have a peanut allergy or to make it paleo, you can substitute almond butter for the peanut butter. For nut-free fudge, use sunflower seed butter.

If your dates are overly dry, pit then soak in hot water for 15 minutes. Drain well before using in recipe. If you don’t have access to medjool dates, you can use sayer or deglect noor.

If you don’t have pumpkin pie spice, use 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp nutmeg. A pinch of cloves or allspice works too!


  • Serving Size: 1 piece
  • Calories: 161
  • Sugar: 11 g
  • Sodium: 23 mg
  • Fat: 12 g
  • Carbohydrates: 14 g
  • Fiber: 1.5 g
  • Protein: 2 g

Originally published on September 12, 2016