Vegan Pumpkin Fudge
on Nov 02, 2023, Updated Oct 14, 2026
This post may contain affiliate links.
This vegan pumpkin fudge is creamy, rich and full of pumpkin pie flavour. Made with just five ingredients, including dates, pumpkin purée, peanut butter and pumpkin pie spice, it’s an easy no-bake treat for fall.
Unlike traditional fudge, this recipe doesn’t require cooking sugar or using a candy thermometer. Simply blend the ingredients until smooth, spread the mixture into a pan and freeze until firm. The result is a soft, creamy fudge with plenty of pumpkin spice flavour.
It’s naturally sweetened with dates, vegan and gluten-free, and can be made nut-free with sunflower seed butter. Keep a batch in the freezer for an easy fall dessert or something sweet to share over the holidays.
Why You’ll Love Vegan Pumpkin Fudge
- Only five ingredients: Made with dates, pumpkin purée, peanut butter, coconut oil and pumpkin pie spice.
- No baking required: Blend everything together, freeze until firm and slice.
- Pumpkin pie flavour: Pumpkin purée and warming spices give every bite a seasonal flavour.
- Naturally sweetened: Dates provide the sweetness without needing added sugar.
- Easy to customize: Use almond butter or sunflower seed butter, or add chocolate chips or chopped nuts.
- Freezer-friendly: Store it in the freezer so you always have a sweet treat ready to enjoy.
For more no-bake pumpkin recipes, this No-Bake Pumpkin Cheesecake, No-Bake Pumpkin Pie Tarts and Pumpkin Mousse are also delicious. These no-bake Chocolate Fudge Bars are also amazing.
Ingredient Notes
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Dates: Soft, moist dates provide the sweetness and help create the fudge’s thick texture. Medjool dates work particularly well, but Sayer or Deglet Noor dates can also be used. If your dates are dry or firm, soak them in hot water for 15 minutes, then drain thoroughly before adding them to the food processor.
- Peanut butter: Natural smooth peanut butter adds richness and helps create a creamy texture. You can substitute almond butter or cashew butter. For a nut-free version, use sunflower seed butter.
- Pumpkin purée: Use plain pumpkin purée, either canned or homemade, rather than pumpkin pie filling, which typically contains added sweeteners and spices. If using homemade purée, make sure it isn’t excessively watery.
- Coconut oil: Coconut oil helps the fudge firm up when chilled or frozen. Melt it before measuring and blending. Because it solidifies at cooler temperatures, it contributes to the fudge’s sliceable texture.
- Pumpkin pie spice: This gives the fudge its warm, seasonal flavour. If you don’t have pumpkin pie spice, substitute 1 teaspoon cinnamon, ½ teaspoon ginger and ¼ teaspoon nutmeg, plus a pinch of cloves or allspice.
Variations and Additions
You can customize this pumpkin fudge with a few simple additions:
- Chocolate chips: Stir in up to ½ cup of regular or mini chocolate chips.
- White chocolate: Add white chocolate chips for a sweeter contrast to the pumpkin spice.
- Chopped nuts: Mix in chopped walnuts or pecans for crunch.
- Mini marshmallows: Fold in up to ½ cup for a sweeter, more dessert-like version.
- Vanilla: Add 1 teaspoon of vanilla extract to round out the flavour.
- Chocolate coating: Once the fudge is firm, drizzle or dip pieces in melted chocolate and return them to the freezer to set.
If you need the recipe to remain nut-free, use sunflower seed butter and choose add-ins that are safe for your needs.
How to Make Vegan Pumpkin Fudge
Step 1. Add the dates, peanut butter, pumpkin purée, melted coconut oil and pumpkin pie spice to a food processor. Process until the mixture is thick, smooth and creamy, stopping to scrape down the sides as needed.
If the mixture isn’t blending smoothly, check that your dates are soft enough. Very dry dates may need to be soaked in hot water and drained thoroughly before blending.
Step 2. Line a standard loaf pan with parchment paper, leaving some overhang on the sides. Transfer the mixture to the pan and spread it into an even layer.
Step 3: Place the pan in the freezer for 3–4 hours, or until the fudge is firm enough to lift out and slice cleanly.
Step 4: Lift the fudge out of the pan using the parchment paper. Cut into 24 pieces, or smaller squares if you prefer bite-sized portions. Keep the fudge chilled until ready to serve, as it softens at room temperature.
Recipe FAQs
This fudge is best stored in the freezer to keep it firm. You can transfer a few pieces to the refrigerator when you want them ready to eat, but the texture will be softer than when frozen.
Yes. You can substitute almond butter or cashew butter. For a nut-free version, use sunflower seed butter. Choose a smooth, well-stirred nut or seed butter for the creamiest texture.
Yes, provided the homemade pumpkin purée has a similar consistency to canned purée. Homemade purée can contain more moisture, which may affect how firmly the fudge sets. Avoid using watery purée.
This fudge needs several hours in the freezer to set because it relies on coconut oil to help it firm up. Make sure you measure the coconut oil accurately and freeze the mixture for at least 3–4 hours. If the fudge is still too soft, return it to the freezer until firm before slicing.
How to Store Vegan Pumpkin Fudge
- Freezer: Store the fudge in an airtight, freezer-safe container for up to 3 months. Separate layers with parchment paper to prevent the pieces from sticking together.
- Refrigerator: You can keep a small portion in an airtight container in the refrigerator for a softer texture. Because this recipe contains pumpkin purée, I recommend keeping the main batch frozen and thawing only what you plan to eat.
- Serving: Enjoy the fudge straight from the freezer for a firmer bite, or let it sit briefly at room temperature to soften slightly. It becomes softer as it warms, so avoid leaving it out for extended periods.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Vegan Pumpkin Fudge
Ingredients
- 30 medjool dates, pitted, 392 g before removing pits
- 1/2 cup natural smooth peanut butter (or almond butter), 120 g
- 1/2 cup pumpkin puree, 120 g
- 1/3 cup coconut oil, melted, 80 g
- 2 tsp pumpkin pie spice
Instructions
- Add the dates, peanut butter, pumpkin purée, melted coconut oil and pumpkin pie spice to a food processor. Process until smooth and creamy, stopping to scrape down the sides as needed.
- Line a standard loaf pan with parchment paper. Transfer the mixture to the pan and spread into an even layer.
- Freeze for 3–4 hours, or until firm enough to slice.
- Lift the fudge out of the pan using the parchment paper. Cut into 24 pieces and enjoy! Store in an airtight container in the freezer.
Notes
Nutrition
Originally published on September 12, 2016
Made this for my family…. and I forgot the coconut oil!
Luckily I put the batter in mini muffin tins with liners. It actually turned out awesome. We just ate them from the freezer and they were like a truffle. The whole family loved! I’m out of coconut oil so I’m going to try tomorrow with coconut butter instead. This recipe is definitely going into my binder
I made this or a version of it 2 days ago and it is simply gorgeous Deryn! I am licking the food processor and the spoons and all! Too darn good.
Is there a substitute for the oil? I’m on a plant based diet that eliminates any oil.
For this recipe, unfortunately not. The coconut oil is necessary for them to harden.
This looks amazing – love it. Have posted this on my Pinterest board and FB site. Cannot wait to try it!
This looks to die for! Can’t wait to try this 🙂