Description
A quick, no-cook fall dessert made with pumpkin puree, maple syrup, and pecans. Ready in just 5 minutes of active time, this creamy fudge is perfect for busy weeknights or as a sweet treat.
Ingredients
Scale
- 12 ounces semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1/2 cup canned pumpkin puree (100% pure, not pie filling)
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup pecans, roughly chopped
- Pinch of sea salt
Instructions
- Line an 8×8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
- In a large microwave-safe bowl, combine the chocolate chips and mini marshmallows.
- Microwave on medium power for 1 minute. Stir, then microwave for another 30 seconds. Stir again and repeat in 30-second bursts until mostly melted.
- Stir in the pumpkin puree, maple syrup, vanilla extract, and cinnamon. Stir vigorously until the mixture is smooth and glossy.
- Gently fold in the chopped pecans.
- Pour the mixture into the prepared baking dish and press down into an even layer.
- Refrigerate for at least 1 hour (or freeze for 30 minutes) until firm.
- Lift the fudge out using the parchment paper handles and cut into 16 squares.
Notes
Use medium power in the microwave to prevent burning the chocolate. Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Store in an airtight container in the fridge for up to 2 weeks. Can be frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 18
- Sodium: 45
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 2
- Protein: 2
Keywords: pumpkin fudge, maple fudge, no cook dessert, fall recipes, easy fudge, pumpkin dessert, 5 minute recipes, weeknight dinner savior