Pumpkin Fudge (no-cook, vegan option)

This pumpkin fudge requires only 4 ingredients, is no-cook and takes just a few minutes to make! Can be made vegan and dairy-free. With a video.

Having friends over tonight? Make this fudge.

Going out? Make this white chocolate pumpkin fudge and take it with you.

Staying at home by yourself? Make this fudge. But only 1/4 of the batch or you’re going to eat it all and have an aching tummy.

Easy 4-ingredient Pumpkin Fudge (vegan, dairy-free options)

You melt white chocolate and coconut oil in the microwave and then add pumpkin and spices. It takes like 5 minutes. This is the easiest fudge ever.

Even easier than my chocolate peanut butter fudge, which is already super simple. The hardest part about this pumpkin fudge recipe was chopping the white chocolate.

Have I mentioned we also don’t have chocolate chips over here? Yeah. I don’t even want to think about how many hours I’ve spent chopping chocolate since I moved over here.

But on a positive note, German chocolate, even the cheapest stuff at Aldi, kicks butt. Unfortunately, in general, the white chocolate in the US isn’t nearly as good.

If you want to make this recipe (and I hope you do!) please use a high-quality white chocolate like Ghirardelli and not the cheap stuff!

And if you want to make this as dairy-free and vegan pumpkin fudge, just use these vegan white chocolate chips.

Easy 4-ingredient Pumpkin Fudge (vegan, dairy-free options)

Anyway, this fudge? It’s like pumpkin pie but without that pesky crust. And way creamier, quicker and delicious. Or actually… maybe not creamier than my vegan pumpkin pie. It’s hard to compete with that pie!

I know a lot of people don’t like white chocolate but I don’t think that they’d mind it in this fudge. They might not even know it’s in there unless you tell them. But maybe my opinion isn’t valid because I am obsessed with white chocolate pumpkin desserts…

The one downside is that it needs to be kept chilled. It’s really soft at room temperature, although it doesn’t melt. At least not at these chilly fall temperatures. If your coconut oil is solid at room temperature, then your fudge also should be solid and not melt at room temp.

For something that’d be more suitable for a party, try my pumpkin cupcakes or pumpkin pie bars.

The pictures don’t do this fudge justice at all. Every time I took a bite of the fudge to give you a texture picture, the other half of the bite just immediately fell into my mouth. So you’re going to just have to believe me when I say this pumpkin fudge is creamy.

Delicious and Easy 4-ingredient Pumpkin Fudge (vegan, dairy-free options)

This pumpkin fudge is also quite sweet, like fudge normally is, but it’s not too sweet.

Substitution questions –

  • Can I use unrefined coconut oil?

    I used refined coconut oil, which has no coconut taste. If you don’t mind coconut taste in your fudge, then go ahead and use the unrefined stuff. I can’t imagine it being as tasty, though.

  • Can I use butter instead of coconut oil?

    Short answer: yes. The recipe specifically called for coconut oil up until today but one commenter made this pumpkin fudge with butter and was successful and one person said it didn’t work with butter. So I tried it out yesterday and the butter didn’t combine at all with melted white chocolate. No matter how much I stirred!

    Turns out the problem was that I used a different white chocolate that didn’t have soy lecithin in it, which is an emulsifier preventing fat separation. I made it again with regular white chocolate that contains soy lecithin and it worked perfectly!

  • Can I use homemade pumpkin puree?

    I really recommend using canned pumpkin. I’d be worried about the fudge not setting if you use the homemade stuff as it’s usually more watery and it’s difficult to get it the same exact consistency as the canned stuff.

  • Can I use milk / semi-sweet / dark chocolate or Nutella or peanut butter or something else instead of white chocolate?

    I really don’t think so. I haven’t tried it but I don’t think it’d work out well and I don’t think it’d be very tasty. I could of course be wrong (except about Nutella, peanut butter and others spreads – those will not work!) It’s just a guess.

Click here to view, comment or share the video on Facebook! Thank you. :)

10/2017 note: The pictures were updated and a video was added. Here’s the original picture for reference!

Easy 4-ingredient Pumpkin Fudge (vegan and dairy-free options)

Easy 4-ingredient Pumpkin Fudge (vegan, dairy-free options)

Rated 5.0 by 3 readers
Pumpkin Fudge (no-cook, vegan option)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 32 pieces


  • 12 ounces (340 grams) white chocolate chips (for vegan / dairy-free, use vegan white chocolate chips)1
  • 5 3/4 tablespoons (80 grams) refined coconut oil or unsalted butter for a non-vegan and dairy-containing version
  • 1/3 cup (80 grams) canned pumpkin puree
  • 2 1/2 teaspoons pumpkin pie spice2
  • the seeds of one vanilla bean, optional (I use really tasty white chocolate and don't use this)


  1. In a microwave safe bowl, microwave the white chocolate chips and coconut oil on half power in 30 second increments, stirring after every 30 seconds. It took me about 4 minutes total. If you prefer the stovetop, use a double broiler as white chocolate is easy to burn. It's much easier to do in the microwave!
  2. Once completely melted, take out of the microwave and add the pumpkin puree, spices and the seeds of the vanilla bean, if using. At first the oil might separate and it might look curdled. Just keep stirring and stirring. It'll come together after about a minute.
  3. Pour into a parchment or wax paper lined 9"x5" loaf pan or use about 12-16 silicone mini muffin liners in a mini muffin pan. Place in the freezer or refrigerator to firm up. It took about 45 minutes in the freezer. Store in the fridge or freezer.


  1. Almost all white chocolate contains soy lecithin, an emulsifier preventing fat separation, in it. You most likely have to use chocolate with soy lecithin in it to guarantee that the mixture combines!
  2. You can also use 1 teaspoon cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground allspice and 1/4 teaspoon ground nutmeg instead of pumpkin pie spice.

Recipe by  | www.texanerin.com

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96 comments on “Pumpkin Fudge (no-cook, vegan option)” — Add one!

  • David
    November 3, 2018 @ 9:09 pm

    Made these last night and they are delicious! Used butter and they are just a tad softer than typical fudge, but that’s not goning to stop them from being gobbled up quickly

    So glad I found your site!

  • Trevor says
    November 25, 2017 @ 11:12 am

    Sorry to be a party pooper, but … since when is white chocolate considered Paleo?

    I got directed to your site from here:

    • Erin replies to Trevor
      November 25, 2017 @ 3:02 pm

      I never called this fudge paleo. I think you meant to leave this comment on the other site – not mine.

  • Angela
    November 23, 2017 @ 8:49 pm

    As with all of your recipes I’ve tried, this is a winner! It’s so simple to make. My children and I just made a batch. I was able to fill all 24 of my mini muffin cups. I used the Ghiradelli white chocolate chips, which only come in an 11 oz. package. So I decided to add some mini marshmallows to it. They didn’t melt as well, but I figured bits of marshmallow in fudge is still pretty yummy! I also used the butter instead of coconut oil. Thanks for sharing this recipe. I’m sure we’ll be making it again!

    • Erin replies to Angela
      November 24, 2017 @ 5:38 pm

      Aww, yay! So happy to hear that you’ve had success with my recipes. :) That’s great that the marshmallow addition worked out well! Sounds yummy. Thanks for the tip and your comment!

  • Linda Chudej says
    October 26, 2017 @ 12:55 pm

    Why didn’t I think of this?? I love pumpkin anything & was wondering what I was going to do with the rest of a can of pumpkin puree. Now I know! I made no-bake pumpkin cheesecake but it only took 1/2 of the puree so I have quite a bit of puree left. It’s going to be a batch or two or three of fudge. :)

    • Erin replies to Linda Chudej
      October 27, 2017 @ 9:19 pm

      Yay! So happy you found a use for it. I’d love to hear how it comes out! :)

  • Whitni @ A Cookie & A Kiss says
    October 10, 2015 @ 4:03 am

    This sounds amazing!!! I have to try this ASAP!

  • lauren
    October 31, 2014 @ 12:52 am

    Great recipe for great fudge. Turned out perfectly.

    • Erin replies to lauren
      October 31, 2014 @ 11:28 pm

      Awesome! I’m so happy it came out well. Thanks for the feedback. :)

  • brooke says
    December 8, 2013 @ 1:40 am

    Was weighing out the coconut oil..with a tablespoon and only 2 scoops in sn I’m at 95 grams…what do u think i am doing wrong?

    • Erin replies to brooke
      December 8, 2013 @ 11:33 am

      Are you using a measuring spoon tablespoon? Or a regular big spoon? A tablespoon of coconut oil (measured with a measuring spoon tablespoon) is only about 14 grams so I’m guessing you’re using a regular big spoon? I hope it worked out for you!

  • april says
    December 7, 2013 @ 5:37 am

    can you use a different type of oil instead of coconut oil i have some family members that are allergic to coconut and if so what oil could i use thank you great recipe

    • Erin replies to april
      December 7, 2013 @ 7:33 pm

      The only one that could possibly work is butter but since I haven’t tried it, I can’t guarantee it’d work out. Sorry!

      • ykzarb replies to Erin
        September 27, 2014 @ 4:41 pm

        I tried real butter. It did not work. The result was too soft to pick up, even refrigerated…and I was very careful with measurements. I ended up softening the result up further in the microwave then pouring it while warm over a cake. That ended up very good.

        • Erin replies to ykzarb
          September 27, 2014 @ 7:55 pm

          Thanks for letting us know that butter doesn’t work here! Now when someone else asks, I can tell them only coconut oil. I’m happy you found a solution to the super soft fudge. It sounds amazing and like something I might have to try. :)

  • Landra says
    November 15, 2013 @ 1:48 am

    What’s sprinkled on top of it? Is it spices or graham cracker? Or?

    • Erin replies to Landra
      November 16, 2013 @ 6:10 pm

      It was a smashed Biscoff cookie. Just for decoration but it was nice if you like some crunch. :) A ginger cookie or gingersnap or anything would be just as good.

  • Eve says
    November 11, 2013 @ 5:05 am

    Would we be able to substitute milk chocolate instead of white chocolate? Or would the taste just not go as well as it would be white chocolate? Thank you.

    • Erin replies to Eve
      November 11, 2013 @ 5:04 pm

      Hi there! I don’t think the taste would go very well with milk chocolate. It’s a nice idea but I just don’t think it’d work. :(

  • Dave Askme says
    February 12, 2013 @ 1:20 am

    Would you do the same for raspberry ?

    • Erin replies to Dave Askme
      February 12, 2013 @ 7:44 am

      I haven't tried it so I'm not sure. You definitely can't use the same amount of pumpkin, so I'd start off with a tablespoon of raspberry puree at a time and see how that works. Good luck! :)

    • Dave Askme replies to Dave Askme
      February 14, 2013 @ 8:47 pm

      I have made some and it is very good , I used 1/3 cup of mashed raspberry. thanks

  • Anonymous says
    January 2, 2013 @ 2:49 am

    hello…i'm new here! refined coconut oil? what does that look like? we have coconut oil that we use, but it's fairly soft…comes in a big jar. would that still work?


    • Erin replies to Anonymous
      January 3, 2013 @ 12:36 am

      Hi there! Yes, that's fine. :) Other people have used that with no problem. Hope you like it!

  • Anonymous says
    October 22, 2012 @ 8:19 pm

    I was the one who made it before and failed at the recipe, and it was definitely because I used fresh pumpkin puree and not canned. This time I sort of cheated and used butter instead of coconut oil, but oh my goodness its creamy and delicious! Soo perfect and I like it much better than pumpkin pie. Thank you!

    • Erin replies to Anonymous
      October 22, 2012 @ 8:27 pm

      Yay! That's wonderful. I'm so happy you gave it a second shot! And butter sounds good to me. That's not cheating at all. :) Thanks again for coming back to let me know that it worked out. I'm really happy you liked it!

  • Bianca @ Confessions of a Chocoholic says
    October 19, 2012 @ 3:45 pm

    This is just fabulous! I love white chocolate and pumpkin pie. I actually tried making white chocolate pumpkin fudge last year but it was an epic fail, so I'm glad you shared your recipe!

  • Anonymous says
    October 18, 2012 @ 12:12 am

    Is the oil necessary?

  • Heidi @ Food Doodles says
    October 17, 2012 @ 12:47 am

    No chocolate chips? Wow… But I'd trade chocolate chips for good quality chocolate any day. Good chocolate here is lacking to say the least… This fudge looks SO awesome! White chocolate and pumpkin are so good together and I don't even like white chocolate that much.

  • Lora says
    October 15, 2012 @ 4:08 am

    I've been wanting to make fudge lately but have put it off because I've been a bit intimidated. This looks so easy and the results – WOW!

  • Anonymous says
    October 13, 2012 @ 10:06 pm

    Going to try love anything pumpkin.

  • Anonymous says
    October 12, 2012 @ 6:31 pm

    I'm not sure what I did wrong. The consistency, even after being in the freezer for a couple of hours is sort of gummy. Do you think its perhaps I used fresh pumpkin puree as opposed to canned pumpkin? I do notice a difference in my pies when I use fresh versus canned. Either way though, it tastes great.

    • Erin replies to Anonymous
      October 12, 2012 @ 6:39 pm

      I've made homemade puree before and even after so much draining, it was still more watery than the canned stuff. So if the puree was more runny, it would make sense that the fudge didn't set. I'll add a note to the recipe that you should really use canned. I'm sorry it hasn't set but I'm happy you like the taste. :) If it never sets, I recommend heating it up gently and adding more melted white chocolate, remix and see if that's better. Thanks for the feedback!

  • Lauren @ Healthy Food For Living says
    October 12, 2012 @ 5:59 pm

    As anticipated, I made and absolutely LOVED this fudge! Will be included in my latest Blog Bites post, since this amazing recipe needs to be shared with as many people as possible =).

  • Anonymous says
    October 10, 2012 @ 10:52 pm

    *ponders* Can you think of an oil that would be a good substitute for coconut oil, or will my friend who is allergic to coconut oil just have to suffer?

    • Anonymous replies to Anonymous
      October 10, 2012 @ 10:52 pm

      I mean suffer by not having any. I'm not going to make her go into anaphylactic shock in case anyone was wondering.

    • Erin replies to Anonymous
      October 10, 2012 @ 11:12 pm

      Haha. "I'm not going to make her go into anaphylactic shock in case anyone was wondering." Best sentence anywhere on my blog. :D

      Why not use butter? It has to be refrigerated or frozen anyway, so I don't see why it wouldn't work. And maybe it'd be even better! But I'm not positive. Why don't you try a small batch first, see if it works, and then make it again if it does work? Let me know how it goes! And you're a nice friend… making something your friend can eat, too!

  • Erin @ Dinners, Dishes, and Desserts says
    October 10, 2012 @ 9:06 pm

    Love this! I am obsessed with pumpkin, and this is a quick and easy way to enjoy it. Plus I love a recipe that is easy to scale back.

  • cookies and cups says
    October 10, 2012 @ 3:44 pm

    This looks so great!

  • Emily says
    October 9, 2012 @ 8:51 am

    Never know can use pumpkin as fudge ingredients. Looks yummy and delicious. Definitely will try it!

    • Erin replies to Emily
      October 9, 2012 @ 10:53 pm

      I hope you like it! And yeah, pumpkin fudge is the best! :)

  • Carla Walker says
    October 9, 2012 @ 12:51 am

    I definitely know how it goes not being able to get certain things! I dealt with that a lot in New Zealand. But its nice to see how you can improvise :) These look beautiful! I would love some of those!!!

    • Erin replies to Carla Walker
      October 9, 2012 @ 10:53 pm

      Thanks! And do they have canned pumpkin over there? I'm happy that you no longer have to deal with the ingredients issue.

  • Nicole @ Lapetitebaker says
    October 8, 2012 @ 7:13 pm

    Anything no-bake is dangerous but this fudge is downright irresistible!

    • Erin replies to Nicole @ Lapetitebaker
      October 9, 2012 @ 10:52 pm

      Dangerous?! Nah. You can make a tiny portion of the fudge and not have to deal with danger. :)

  • JDee says
    October 8, 2012 @ 6:38 pm

    I love the convenience of not having to bake this. And combining white chocolate with pumpkin sounds like the most amazing thing ever!

    • Erin replies to JDee
      October 9, 2012 @ 10:50 pm

      You're going to be seeing tons of white chocolate pumpkin recipes round here. :) I'm pretty sure people are going to get sick of it. But not me. Such an amazing combination!

  • milkandcerealblog says
    October 8, 2012 @ 6:06 pm

    Wow… I can't even imagine how much I'm going to love these! I'm obsessed with pumpkin AND with white chocolate, and these look FANTASTIC!!
    Thanks for this genius recipe!

    • Erin replies to milkandcerealblog
      October 9, 2012 @ 10:49 pm

      And thank you for your enthusiasm! :D I hope you'll enjoy it!

  • Lauren @ Healthy Food For Living says
    October 8, 2012 @ 1:38 pm

    This sounds aaaaahhhhmazing! You know how I feel about white chocolate and pumpkin together, and I love that this fudge is no-bake =).

  • Lindsay @ Pinch of Yum says
    October 8, 2012 @ 1:24 pm

    Girrrrl. You're killin it these days.

  • Angela @ AnotherBitePlease says
    October 8, 2012 @ 4:37 am

    seriously! omg…I've pinned and WILL make. Thanks for sharing and giving a heads up not to eat so much I get sick lol

  • baking.serendipity says
    October 8, 2012 @ 2:44 am

    I love pumpkin paired with white chocolate, and fudge is such a childhood treat in my life. This looks amazing!

  • Anna @ Hidden Ponies says
    October 7, 2012 @ 11:44 pm

    Ooh, the texture of this must be amazing with the pumpkin and coconut oil! I love things I can eat from the freezer because everyone else in my family forgets about them if they aren't on the counter and it's mine, all mine :)

  • Ashley Centola says
    October 7, 2012 @ 11:34 pm

    These look amazing!! I love white chocolate & pumpkin… yum! :)

    -Ashley @ Simple Craves & Olive Oil

    • Erin replies to Ashley Centola
      October 7, 2012 @ 11:40 pm

      Isn't it the best?! I've been making everything pumpkin and white chocolate lately.

  • April Lemieux says
    October 7, 2012 @ 11:10 pm

    Erin – Thank you for the quick response! I will definitely let you know how it turns out. So excited!

  • April Lemieux says
    October 7, 2012 @ 10:53 pm

    Hey Erin – what is it that you have sprinkled on top of your fudge? Also, I am trying to convert the 80 grams of pumpkin to ounces and am coming up with about 3. Does that sound right. Thank you for the wonderful recipes!

    • Erin replies to April Lemieux
      October 7, 2012 @ 11:02 pm

      April – Hi! It was a smashed Biscoff cookie. Just for decoration but it was nice if you like some crunch. :) A ginger cookie or gingersnap or anything would be just as good. Sorry for forgetting the ounces! It's 2.82 ounces. If you have a scale, it should definitely have a grams option! I got out a can of pumpkin and it says 120 grams = 1/2 cup. We need 80 grams, so that would be 1/3 cup. I'll add it to the recipe! I hope you enjoy the fudge. Let me know how it turns out. :)

  • london bakes says
    October 7, 2012 @ 4:36 pm

    I'm a big white chocolate fan so I'm crazy about this!

    • Erin replies to london bakes
      October 7, 2012 @ 11:04 pm

      You've gotta try baking with pumpkin! This counts. :)

  • Regina @ SpecialtyCakeCreations says
    October 7, 2012 @ 10:55 am

    Oh my, you have me craving German chocolate like crazy now. Too bad there aren't really available in chips but it is sooo good. In Canada I always had to make sure to buy the good (expensive) kind, especially when the flavor is predominant in the baked good. But even cheapest German chocolate always is fantastic. And I am not bashing American chocolate. I have been just as disappointed with chocolate here in Asia (unless it was imported from Germany);)

    • Erin replies to Regina @ SpecialtyCakeCreations
      October 7, 2012 @ 11:08 pm

      Even if you were bashing our chocolate, do you think anyone would really blame you? :) Sorry to make you crave the good stuff!

  • Kare @ Kitchen Treaty says
    October 7, 2012 @ 1:49 am

    I've never seen coconut oil in fudge … brilliant! Is this a revolutionary new thing or am I just out of the loop? Regardless, this fudge looks so, so tasty. Go Team White Chocolate! :)

    • Erin replies to Kare @ Kitchen Treaty
      October 7, 2012 @ 11:10 pm

      I don't think it's that common so you're definitely not out of the loop. :) And yeah… white chocolate! Can't understand how some people hate it. Crazy!

  • Jodie Vasichek says
    October 6, 2012 @ 10:59 pm

    Erin, I've been making most of the yummy recipes you post since I found your site a few months ago. Thank you! I just made the fudge and it is excellent. Keep the fall "baking" theme as long as you want to….

    • Erin replies to Jodie Vasichek
      October 6, 2012 @ 11:36 pm

      Hi Jodie!

      You have?! I'm happy someone out there is making my recipes. :) I hope you've liked them. And I'm so happy you like the fudge and that someone else likes the fall baking theme. Thanks for the feedback. Nothing makes me happier than getting a review. :)

  • Sarah Koznek says
    October 6, 2012 @ 10:01 pm

    Hi Erin,

    First time commenter but long time reader.

    I just mixed up a batch of these with what I had in the house, and I didn't measure anything out of pure laziness.

    I used about one part coconut oil and one part white chocolate chips. The coconut oil is from Trader Joe's and tastes very coconutty on its own, but did not make the batter taste at all coconutty. I only had half a bag of white chocolate chips, so that was about 6 oz. The other half went to white chocolate raspberry whole wheat pancakes the other morning…

    I microwaved this as you instructed. Once it was smooth I stirred in about half a can of pumpkin and a teaspoon of cinnamon. No allspice and ginger? I blame my boyfriend for not having an adequate spice assortment.

    Anyway, the batter tasted like the best thing in the entire world. It is now in the freezer. Fingers crossed that it sets up nicely.

    Thanks for the great recipe!


    • Erin replies to Sarah Koznek
      October 6, 2012 @ 11:32 pm

      I love hearing from new commenters! :)

      You used so much pumpkin and so little white chocolate I'm worried that it might not set (I went through a few batches before getting one that set correctly!) So if it doesn't, just get some more white chocolate (I used over 4x as much white chocolate as coconut oil), melt it, and gently warm the fudge until it's easy to mix in the white chocolate. But I really hope it'll set! And haha… bad boyfriend. How does he get by without ginger and allspice? ;)

      Thanks for the feedback. I really appreciate it!

  • Baltic Maid says
    October 6, 2012 @ 4:33 am

    This looks delicious!!! Wow!!! I would've never thought of pumpkin fudge. You are definitely adventurous!!! :-)
    Yes, there are no chocolate chips in Germany but the chocolate really does taste amazing! I miss it!

    • Erin replies to Baltic Maid
      October 6, 2012 @ 11:20 pm

      Haha, okay. I guess we're adventurous in different ways. ;)

      And I'll miss the chocolate too! I will not miss the chopping, though. Ah well.

  • Becca says
    October 6, 2012 @ 4:03 am

    Wow this fudge looks so creamy. It looks as if you took a pumpkin pie, scraped out the filling, and compacted if into little cubes. It looks delicious!

    • Erin replies to Becca
      October 6, 2012 @ 11:20 pm

      I like that description. It's like that, but only better with white chocolate. :)

  • amy @ fearless homemaker says
    October 6, 2012 @ 2:14 am

    This looks fabulous, Erin! If I had the ingredients in the house, I'd totally make this tonight! But alas, i'm too lazy to go out (i'm already in PJs), so i'll have to save it for another day. YUM!

  • Aimee @ ShugarySweets says
    October 5, 2012 @ 10:54 pm

    Oh Erin, it looks awesome! I can't wait to share my recipe next week! I love how pretty the color is!

  • eatgood4life.blogspot.com says
    October 5, 2012 @ 10:52 pm

    Ah you beat me to it :-) I just went to the store to get the white chocolate chips. This one looks really creamy…I was going to use some condense milk for the recipe like I do with the Baileys fudge recipe. Maybe now I won't! Love it.

    • Erin replies to eatgood4life.blogspot.com
      October 5, 2012 @ 11:27 pm

      Aww, I'm sorry. :( But you don't even like pumpkin! Why do you want to make a pumpkin version? I hope you still make it! You know I love it. The only problem is using half a can of condensed milk or having a toooon of fudge.

    • eatgood4life.blogspot.com replies to eatgood4life.blogspot.com
      October 6, 2012 @ 11:35 pm

      You are right, I don't like pumpkin that much but I think with the chocolate chips mixed in I think the flavor and texture may be a bit camouflage :-)

    • Erin replies to eatgood4life.blogspot.com
      October 6, 2012 @ 11:44 pm

      Well at least your family will like it. :) I used a lot of spices and the pumpkin was still obvious. Maybe you could even double them? :)

  • Cassie | Bake Your Day says
    October 5, 2012 @ 10:28 pm

    Heck yes, Erin! I love this. What a great idea!


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