Brace yourselves!  The holiday season is nearing and so are the bowls of candy and trays of baked goods everywhere you look!  From my days in cubicle land, I know the tremendous restraint it takes to keep on walking when you are greeted with these distractions throughout the office!

Having healthier treat options for the holidays is always smart, especially when you know you could cave in an instant at the sight a sugar cookie.

Since we’re still in the season of all things pumpkin, of course I needed to make sure you had another festive Fall treat!

These Pumpkin Chocolate Fudge Bites are a perfect combination of creamy pumpkin pie and rich dark chocolate.  Makes for a delicious and decadent treat!

I prefer the taste of fresh pumpkin over canned.  If you’d like to make your own, check out my easy method for making pumpkin puree!

To prevent us from eating the entire batch, we cut up all the fudge into bite size pieces and froze them in a zip top bag.  They’ll be a great little treat to grab when we’re in the mood for something sweet!

Pumpkin Chocolate Fudge Bites

Prep Time30 mins
Total Time2 hrs 30 mins
Course: Dessert
Author: Suzie Bauer


Chocolate Layer

  • 4 oz 100% Dark Chocolate Bar broken into small pieces
  • 1/4 cup Softened Coconut Butter
  • 3 Tbsp Maple Syrup
  • 3/4 cup Full Fat Coconut Milk

Pumpkin Layer

  • 4 Tbsp Coconut Oil
  • 1 1/2 cup Pumpkin Puree
  • 1/2 cup Softened Coconut Butter
  • 1/2 cup Full Fat Coconut Milk
  • 1/4 cup Coconut Sugar
  • 1 Tbsp Maple Syrup
  • 2 tsp Pumpkin Spice
  • 1/2 tsp Vanilla Extract


  • 1 Tbsp Cacao Nibs


  • Line a 9x9 baking dish with 2 pieces of parchment paper, running the pieces up all four sides of the dish to allow for easy removal of the fudge later. You can lightly grease the baking dish with coconut oil so that the parchment paper sticks to the dish.
  • In a double boiler over medium-low heat, melt the dark chocolate bar and coconut butter. Once it begins to melt, stir constantly to prevent from burning.
  • When the chocolate and coconut butter have fully melted, remove from heat.
  • Carefully stir in the maple syrup and coconut milk.
  • Pour into the prepared 9x9 dish and smooth it out into an even layer. Let chill in the freezer until set, about 20 minutes.
  • In a medium saucepan over medium-low heat, combine all the pumpkin layer ingredients, except the vanilla extract, and stir slowly until smooth.
  • Remove from heat and stir in the vanilla extract.
  • Remove from heat and stir in the vanilla extract.
  • Remove the baking dish from the freezer. Pour the pumpkin mixture over the top of the chocolate layer and spread out in an even layer. Sprinkle the cacao nibs over the top.
  • Place the baking dish back into the freezer and chill for 1 to 2 hours. The fudge is set when the pumpkin layer has a little give to it when you lightly touch it with your finger.
  • To remove the fudge from the baking dish, pull up on each side of the bottom piece of parchment paper. Cut into squares and serve, or keep in the fridge in an airtight container.


These will soften quite a bit if they're left out at room temperature. I recommend removing them from the refrigerator right before serving.

Looking for more pumpkin recipes?  Check out these recipes from The Tasty Remedy Archives!

Simple How-To: Pumpkin Puree

Pumpkin Spice Gummies

Savory Pumpkin-Apple Soup

Pumpkin Spice Latte