Pumpkin Spice Freezer Fudge

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I know that I am going a little crazy with the pumpkin spice recipes, but I cannot help it, I LOVE this season. I actually made a version of this recipe last year, but I upgraded it and it tastes even more delicious. Cashew butter is the creamy, decadent base for this pumpkin spice freezer fudge. I used my homemade Pumpkin Spiced Cashew Butter to boost those fall flavors even more!

Pumpkin Spice Freezer Fudge

The best part about this recipe is that there is no baking involved. It is so easy to blend the ingredients in a food processor and then pour into a parchment lined dish. The hardest part is waiting for it to set in the freezer lol.  Once they are set, I actually like to store them in the fridge so they have a perfect texture. It is so nice to have a quick treat on hand when I am craving something something sweet.

I love to top mine with dairy/gluten free chocolate chips and sea salt flakes for that perfect sweet & salty combination. You can really load it up with whatever toppings you like. Some roasted pecans would be so good! Like I mentioned earlier, cashew butter is the base for this fudge because it is so creamy. I have also used peanut butter which is delicious too, but other nut butters won’t work quite as well because they just don’t have that same creamy texture.

Pumpkin Spice Freezer Fudge

I store my pumpkin fudge in an air tight container or silicone bag in the fridge. You can also store them in the freezer, I just like to let them sit out for a few minutes before eating, so the texture is more fudge-like.

Used in this Recipe:

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Pumpkin Spice Freezer Fudge

A delicious and healthy pumpkin treat!
5 from 1 vote
Prep Time 10 minutes
Freeze Time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 squares
Calories 115 kcal


  • 1 cup Pumpkin Puree (not pumpkin pie filling)
  • 3/4 cup Cashew Butter
  • 2 Tbls Coconut Oil
  • 1/4 cup Maple Syrup
  • 1 tsp Pumpkin Pie Spice
  • Pinch of Sea Salt
  • 2 Tbls Mini Chocolate Chips


  • Add all of the ingredients (except the chcolate chips and sea salt) into the food processor and blend until smooth and creamy*
  • Line an 8x8 square baking dish with parchment paper and pour the mixture evenly into the dish. Top with chocoalte chips and sea salt
  • Let sit in the freezer for 2 hours to set and then remove from the pan. Slice into squares and store in an airtight container in the fridge


*Can also combine in a large mixing bowl


Calories: 115kcalCarbohydrates: 9gProtein: 2gFat: 8gFiber: 1gSugar: 5g
Keyword dairy free, dessert, gluten free, pumpkin
Tried this recipe?Mention @thebetteredblondie

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