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Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall…all in one bowl!

Pumpkin Fudge - Freezer Fudge

Pumpkin Spice Freezer Fudge

Did someone say pumpkin? That’s weird because not a single person has mentioned pumpkin in the last few weeks. I was starting to think it had become obscure. My Pinterest feed was void of it. Not a Starbucks in sight had a sign for a pumpkin spice latte. Pumpkin, what’s that?

I’m obviously kidding.

If your entire life hasn’t been taken up by at least 50% pumpkin/pumpkin spice chatter than you’re either a) living under a rock or b) living in a different hemisphere where you’re just preparing for summer.

For the rest of us though, pumpkin is old news. But it’s old news in an endearing way.Β That’s the thing about pumpkin, it’s overplayed but it’s good. You really can’t go wrong with a little pumpkin spice. And pumpkin spice freezer fudge? Bring it on!

What is Freezer Fudge?

Freezer fudge is pretty much as it sounds: fudge you eat straight from the freezer. Now unlike traditional fudge which is basically pure butter and sugar, freezer fudge has a much healthier base which in this case is almond butter and pumpkin.

Will freezer fudge last outside the freezer? Unfortunately no. You can let it sit out a bit but it will soften so don’t pack these as a lunch snack or to bring to work with you! On the bright side, it’s a super simple, one-bowl recipe and it pretty much lasts forever.

This pumpkin spice freezer fudge is no exception. Plus it’s a great use for leftover pumpkin puree if you have some!

Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall.How to Make Pumpkin Spice Freezer Fudge

This entire recipe can be made in one bowl!

1) Start by combining the maple syrup and room temp coconut oil

2) Add your pumpkin puree, spices and maple syrup until it all comes together

3) Cover a 9×9 inch baking pan (8 x 8 works too!) with parchment paper and spread mixture evenly to distribute

4) Freeze for at least one hour before cutting into 16 squares

5) If desired, melt some chocolate and drizzle over top

6) Store in the freezer for as long as they’ll last! <–hint: it won’t be long

What to do with Leftover Pumpkin?

Likely if you’ve made this recipe you’re either using up a can of pumpkin or have some leftover. If you’ve got leftover pumpkin here are some recipes you can use to finish it up!

Drizzling chocolate onto pumpkin spice freezer fudge


Pumpkin Spice Freezer Fudge

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A healthier alternative to traditional fudge, this pumpkin spice freezer fudge is easy to make with just 5 simple ingredients and lasts forever in the freezer!

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour
  • Yield: 16 pieces 1x




  1. In a large bowl mix together coconut oil and maple syrup until coconut oil blends into maple syrup.
  2. Add in pumpkin puree, spice and almond butter
  3. Lay parchment in a 9 x 9 pan and pour mixture into pan. Spread evenly.
  4. Freeze for at least one hour and then cut into 16 squares.
  5. Drizzle with chocolate if desired.
  6. Store in freezer.*

*note: these must be eaten straight from the freezer. They will begin to melt if left at room temperature.

Like this recipe? Here are a few others you might enjoy:

Vegan Pumpkin Caramel Tart
Tahini Butter Cups
Apple Pie Bites

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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  1. Room temp coconut oil doesn’t blend with maple even after sitting at room temp for several hours. Maybe this cool South Dakota fall weather affects things.? I’m going to have to try some heat so I can get this in the freezer! So excited to try it! Thank you!

  2. You people need to find your own names for things instead of trying to pretend they are something they aren’t. I don’t know what that slop is, but it isn’t fudge, unless you’re using definition #2.

    noun: fudge; plural noun: fudges

    a soft candy made from sugar, butter, and milk or cream.
    North American
    rich chocolate, used especially as a filling for cakes or a sauce on ice cream.
    modifier noun: fudge
    “chocolate cake filled with whipped cream and topped with hot fudge”
    an instance of faking or ambiguity.

  3. HECK YES. I’m totally okay with pumpkin hype. Pumpkin bread, pumpkin bread pudding, pumpkin pie, pumpkin FUDGE!
    Also, kinda mad at myself for getting Bieber’s song, “Where Are You Now?” stuck in my head and not hating it.

    1. hahahahaha sorry about that…I’m about to get “what do you need?” stuck in your head now πŸ˜‰

  4. Just checking, in the first instruction for the Pumpkin Freezer Fudge, is it supposed to be coconut oil AND Almond Butter?
    Your instructions say coconut oil and maple syrup! and then repeat the maple syrup in the second step.

    1. Sorry! I’ll fix that. It should be coconut oil and maple syrup and then you’ll add the almond butter in after πŸ™‚ Thanks for the heads up!

  5. So I made pumpkin fudge last month but used coconut butter for an almost “white chocolate” kinda vibe. Love how this one is all chocolaty! Can’t wait to try it πŸ™‚

    1. gotta check it out! I think I’m gonna make the next batch with coconut butter! Thanks for the inspiration πŸ™‚