Bready or Not: Quick Cookie Butter Pumpkin Fudge

Posted by on Oct 26, 2016 in biscoff spread, Blog, Bready or Not, fudge, no-bake dessert | Comments Off

Is frosting your favorite part of cake? Well, do I have a fudge recipe for you!

Bready or Not: Quick Cookie Butter Pumpkin Fudge

This easy microwave fudge tastes like pumpkin spice frosting. It’s that rich. That delicious. This makes a big batch, so cut the pieces small and share with a crowd!

Bready or Not: Quick Cookie Butter Pumpkin Fudge

The original version of this recipe used peanut butter. Well, you know me. Why go with cliché peanut butter when you can use creamy COOKIE BUTTER? Use Biscoff, Speculoose, or any of the new off-brand versions–heck, my local Sprouts even has their own cookie butter now!

Bready or Not: Quick Cookie Butter Pumpkin Fudge

In baked recipes, cookie butter makes cooked goodies taste like cookie dough. Here, that effect is much more mild. It adds a lovely color and helps the pumpkin and spices to shine through.

Bready or Not: Quick Cookie Butter Pumpkin Fudge

Make this for a potluck or family gathering, and share the joy of cookie butter and pumpkin spice!

Modified from Peanut Butter Pumpkin Fudge at Crazy for Crust.

Bready or Not: Quick Cookie Butter Pumpkin Fudge

Bready or Not: Quick Cookie Butter Pumpkin Fudge

This easy microwave fudge tastes like pumpkin spice frosting! The recipe makes a lot of fudge, and note that it softens very fast at room temperature. Keep it chilled!

  • 4 cups white chocolate chips
  • 1/2 cup Creamy Biscoff or Speculoos or other brand cookie butter
  • 3/4 cup pumpkin puree (not organic)
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • turbinado sugar, optional

Line an 8x8-inch pan with foil and coat it with cooking spray. Measure out all of your ingredients and have them at hand.

Place white chocolate chips and cookie butter in a large microwave-safe bowl. Heat on 50% power for 45 seconds--and stay close, because white chocolate can burn fast in the microwave. Stir well, then continue heating on 50% power in 25 second increments, stirring between each bout, until melted and smooth.

(Yes, you could also do this in a saucepan over medium-low heat on the stovetop, but that wouldn't be quite as quick!)

Once the chocolate and cookie butter are blended with no lumps, immediately stir in the pumpkin puree, spice, and vanilla extract. Combine it as fast as you can. Pour the fudge batter into the prepared pan. If desired, sprinkle turbinado sugar and some more pumpkin spice over the top.

Place in fridge to set for several hours before cutting and serving--this makes a lot! Keep stored in a sealed container in fridge, with blocks of fudge between layers of wax paper or parchment. The fudge softens fast at room temperature.

OM NOM NOM!

Bready or Not: Quick Cookie Butter Pumpkin Fudge

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