This 10-minute Chocolate Pumpkin Peanut Butter Fudge is an easy, foolproof treat combining rich chocolate with pumpkin puree and creamy peanut butter. It’s perfect as a quick snack or a holiday dessert.
One of My Favorite Homemade Fudge Recipes
I can’t get enough of this chocolate, pumpkin and peanut butter combination. The flavors balance beautifully: the semi-sweet chocolate provides depth, the pumpkin adds a subtle autumn note, and the peanut butter brings creamy richness. It’s a fun twist on classic fudge that’s great year-round but especially nice around Thanksgiving.
Perfect for the Holidays
This fudge makes a terrific addition to holiday dessert tables or a thoughtful homemade gift. It’s simple to prepare and stores well in the refrigerator, so you can make it ahead of time. The nutty crunch of pecans on top adds texture and a festive touch.
Quick and Easy — Ready in Minutes
This recipe requires only simple mixing and short bursts in the microwave. It’s reliable, delicious, and delivers a combination of chocolate, pumpkin, and peanut butter in every bite. Follow the instructions below for best results.
Chocolate Pumpkin Peanut Butter Fudge
Ingredients
- 1 can (14 oz) sweetened condensed milk, divided
- 1 1/3 cups semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 tablespoon canola oil
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup smooth peanut butter
- 1/4 teaspoon pumpkin pie spice
- 1/3 cup chopped pecans
Instructions
- Line an 8×8-inch pan with foil and grease it with cooking spray. Set aside.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips with 3/4 cup of the sweetened condensed milk.
- Microwave on high for 1 minute, stir, then continue microwaving in 30-second intervals, stirring between each, until fully melted and smooth (about 1–1½ minutes total).
- Pour the melted chocolate into the prepared pan and spread it evenly with an offset spatula. Set aside.
- In a separate microwave-safe bowl, combine the white chocolate chips and canola oil. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring each time, until almost all chips are melted.
- Stir in the remaining sweetened condensed milk, pumpkin puree, peanut butter, and pumpkin pie spice until completely combined and smooth.
- Pour the pumpkin–peanut butter layer over the chocolate layer in the pan and spread evenly with an offset spatula.
- Sprinkle the chopped pecans evenly over the top.
- Refrigerate for about 2 hours or until firm.
- Cut into squares and serve. Store leftovers refrigerated.
Nutrition
Carbohydrates: 12 g |
Protein: 3 g |
Fat: 10 g |
Saturated Fat: 3 g |
Cholesterol: 2 mg |
Sodium: 54 mg |
Fiber: 1 g |
Sugar: 9 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and tools used.