Fall Foodie: Chocolate, Pumpkin and Peanut Butter Fudge

Good Morning and Happy Monday, everyone! Now that September is in full-swing, I can start sharing some delicious Fall-inspired recipes I’ve been holding onto for the past month or so- both old favorites and new finds alike- and while a few of them do include a little bit of pumpkin spice here and there- I made sure to mix things up a bit for those of you who might need a break from that “basic bitch” goodness and are looking for other alternatives to cook or bake for your next bonfire or harvest festival.

This recipe, which takes 10 minutes to prepare and 2+ hours to let sit and settle inside your refrigerator (making it perfect to whip up in the morning before you head off to work/class/your errands for the day so you can enjoy it by the time you get back home!) is a sweet and salty mix of chocolate, peanut butter, and pumpkin- making it an indulgent treat that is ideal to enjoy, on your own or with others- during the cool, crisp Autumn weather.


  • 1 can (14-oz) sweetened condensed milk, divided
  • 1⅓ cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 tablespoon canola oil
  • ½ cup pumpkin puree (not to be confused with pumpkin pie filling!)
  • ½ cup smooth peanut butter
  • ¼ teaspoon pumpkin pie spice
  • ⅓ cup chopped pecans


  1. Line a 8 x 8″ pan with foil; grease with cooking spray and set aside.
  2. In a microwave-safe dish, combine the semi-sweet chocolate chips and ¾ 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.
  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 the rest of the sweetened condensed milk, 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 to savor at a later time.

I enjoyed squares of this over the weekend during my designated “Cheat Day” and I have no regrets. The fudge is a combination of some of my favorite Fall flavors- all rolled into one- and was especially delicious when paired with a piping hot mug of apple cider.

I’m baking up another batch later on this week to bring to my office for my co-workers to enjoy- and they’ll undoubtedly be making an appearance when I have some of my family over for dinner soon! I’m sure they’re going to be a big hit!


– Ashley –

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