If you’re not making freezer fudge, you’re missing out! Introducing — pumpkin almond butter freezer fudge, a wholesome fall snack made with simple ingredients.
Every fall, when I’m back in the kitchen baking up a storm I end up with leftover pumpkin puree. What should you do with 1/2 cup of leftover puree? FREEZER FUDGE!
I love this recipe because it tastes just like fudge, yet it’s not made with any refined sugar (hello maple syrup!). I also love that it’s stored in the freezer so that I don’t eat the whole pan in one sitting.
What You Need for Pumpkin Freezer Fudge
Freezer fudge is similar to one of our most famous desserts – nut butter cups! This variation made with the base of almond butter, coconut oil, pumpkin puree, and maple syrup. It also has a little ground cinnamon and a few mini chocolate chips for good measure.
Subscribe!
Love desserts? Us too! Subscribe to our emails and get all of our best desserts straight to your inbox.
Variations
I’ve made this freezer fudge with peanut butter instead of almond butter and I almost like it better (shhhhh). You can really use whatever nut butter you have on hand.
If you don’t have maple syrup, try using honey or agave.
Feel free to swap in chai spice or pumpkin pie spice in place of the ground cinnamon.
How to Store Freezer Fudge
Freezer is in the name of this pumpkin freezer fudge, so make sure not to leave it on teh counter for too long or it will get too soft.
We like to slice these into bars and then store them in a gallon-size plastic bag for reasy access.
Pumpkin Almond Butter Freezer Fudge
Ingredients
- 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
Instructions
- First, line a square cake pan with parchment paper. Set aside.
- Next, place almond butter and melted coconut oil in a medium bowl and mix until combined. Then, add pumpkin puree, maple syrup, ground cinnamon, and salt and mix again.
- Transfer into cake pan and use a spatula to spread out evenly. Top with mini chocolate chips and more sea salt.
- Place in freezer for 2-4 hours or until solid. Remove from freezer and let sit for 5 minutes before removing from pan. Use a sharp knife to cut into squares.
Tips & Notes
- Store in freezer-safe bag in the freezer for up to 3 months.
- Chocolate chips are not included in nutrition information.
Watch It
Nutrition facts
Similar recipes:
Shop This Post
Pumpkin Puree
Coconut Oil
Ground Cinnamon
This may be a dumb question, but are they supposed to be served frozen/cold? I understand you need to store them in the freezer but are they better to eat thawed out?
I serve them frozen! But you can let them thaw a bit before freezing!
What a perfect pumpkin and almond butter dessert! I love the chocolate chips on top. Looks freaking glorious with each square–but face it, I personally would have more than one square!
Would cashew butter work instead of almond butter, too?
Yes!
Here to report cashew butter was delicious! 🙂 Great cheat day recipe, too! Thanks for sharing!
YAY!!
Is it generally a 1:1 substitution for honey instead of maple syrup?
Yes ma’am!
I am not exaggerating when I saw my freezer is stocked with like 5 different kinds of your AMAZING homemade nut butter cups. I already know I will love this recipe; so excited! 🙂
What size square pan?
We used a 9×9-inch square pan, but and kind of pan works!
Thank you Lee-so generous with your sharing of recipes.
Thank you, Debbi!