White Chocolate Pumpkin Cookie Dough Fudge

10 minutes
60 (chill time)
Show nutritional information
This is our estimate based on online research.
Fat:15 g
Carbohydrates:11 g
Protein:3 g
Cholesterol:0 g
Sodium:51 mg
Fiber:1 g
Sugars:5 g
Calculated per serving.

Serves: 12

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Line a loaf pan with parchment and set aside.
  2. Melt together cashew butter, coconut oil and maple syrup in a microwave safe bowl. Whisk until a glaze forms then whisk in the pumpkin puree and seasonings.
  3. Pour mixture into the loaf pan and top with white chocolate chips. Or melt 1 cup of white chocolate chips with 1 teaspoon of coconut oil to form a glaze. Drizzle over bars then place in the fridge for 1-2 hours.
  4. Slice into 12 squares and enjoy!


Stays fresh in the fridge up to 5 days or freezer for 3 months. Recipe by Selena @thenutritiouskitchen

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