Peanut butter pumpkin fudge

27 Nov

I’ve never cooked with pumpkin outside of savory dishes, but I was determined to make a pumpkin dessert this year in preparation for Thanksgiving. Inspired by my sister’s Pinterest board, I used the chocolate pumpkin and peanut butter fudge recipe from Diethood.

After buying Ghiradelli semi-sweet and white chocolate chips, pumpkin puree, pumpkin spice mix and condensed milk all from Kroger, I was ready to get started. After reading how simple the recipe was, I prepped all the ingredients and decided to make the fudge with my niece.


The PB&P fudge was a hit with my niece and co-workers! We even dipped the fudge in vanilla Frosty (from Wendy’s) and it made it taste even better. I’ve also eaten it as a breakfast snack as I tell myself the peanut butter and pecans are good for me.


Below is the full Chocolate Pumpkin Peanut Butter Fudge recipe from Diethood that I followed exactly. Hope you enjoy!


1 can (14-oz) sweetened condensed milk, divided
1-1/3 cup 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


  1. Line an 8×8 pan with foil; grease with cooking spray and set aside.
  2. In a microwave-safe dish combine semi-sweet chocolate chips and 3/4 cup of sweetened condensed milk.
  3. Microwave on high for 1 minute; stir and put back in microwave, stirring every 30 seconds until completely melted. Mine melted in 1-1/2 minutes.
  4. Pour chocolate mixture into prepared pan and spread it evenly using an offset spatula; set aside.
  5. In a microwave-safe dish combine white chocolate chips and canola oil; melt on high for 1 minute.
  6. Remove from microwave and stir; put back in microwave, stirring every 30 seconds until almost all chips are melted.
  7. Remove from microwave and stir in pumpkin puree, peanut butter and pumpkin pie spice; stir until thoroughly combined.
  8. Pour over previously prepared chocolate layer and spread evenly using an offset spatula.
  9. Sprinkle with chopped pecans
  10. Refrigerate for 2 hours or until firm.
  11. Cut and serve immediately.
  12. Refrigerate leftovers.

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