Spicy Fudgy Pumpkin Bites



Spicy Fudgy Pumpkin Bites

This simple recipe uses real pumpkin and a few other simple ingredients to make a melt in your mouth fudge! Rich, smooth and loaded with pumpkin flavor.
Delicious easy fudge that's made with better-for-you ingredients and without any fancy equipment. It's also freezer friendly, so you can eat what you like and freeze the rest for later!
If you’re looking for a super easy, speedy and delicious healthier treat that only calls for a handful of ingredients, you need to try this recipe! And once you try it you will want to make it time and time again.
Whip up a batch in 15 minutes, freeze to harden and store leftovers in the fridge so they are ready at a moment's notice. Whether it's for a pre-or post-workout energy boost or to satisfy that 3 o'clock snack craving these little bites are the golden ticket.
Weekly game plan: make a batch of these spiced pumpkin fudgy bites. Reach for one any time snack cravings strike. Repeat as often as necessary.
Simple as that!
Course Dessert, Snack
Keyword clean eating fudge, healthy dessert or snack, healthy pumpkin fudge, spicy pumpkin fudge bites


  • 1 1/2 cups pumpkin, cooked, mashed
  • 1 cup coconut butter - store bought or recipe below in notes
  • 1/2 cup cashew or almond butter
  • 1/4 cup coconut oil
  • 1/4 cup honey or maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice


  • chocolate chips, chopped pecans or sea salt sprinkled on top


  • Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the fudge bites out easier for cutting. Or you can use silicon candy or bar moulds if preferred.
    Place coconut butter, almond butter, coconut oil and honey to a medium sized saucepan.  We want it a good size as we are going to be mixing the fudge in the saucepan after melting the ‘melty’ ingredients. It saves washing another bowl and that’s always a good thing.
    Gently warm those ‘melty’ ingredients over a gentle heat and mix until well combined. Add pumpkin puree and all of the spices to the saucepan.
    Mix until well combined into a smooth batter. Scoop mixture out into your lined pan or moulds and spread evenly with a spatula or back of a spoon.
    Top with an optional sprinkle of chocolate chips, chopped pecans or sea salt and place in freezer for 2 hours or until set.
    Remove from the freezer and allow to sit at room temperature for 10 minutes. Slice into 16-20 pieces depending on what size you prefer.
    Store in an air-tight container in the fridge for a few days or in the freezer for up to 3 months.


For the homemade coconut butter recipe go here:  Coconut Butter
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