Pumpkin Pie Fudge Cups

It's fudge season, ya'all, and I couldn't be happier. But it's still pumpkin season and these pumpkin fudge cups just might sneak past the pumpkin pie on your table.  They're creamy, thick, fudgy, and full of fall spices.

  

It's still fall. Really. Even if all I see is peppermint. Guys, I'm now obsessed with the twisted peppermint body butter from Bath n Body Works. Oh wow, that stuff is amazing. I feel like I'm going to be $15 poorer in a couple days.

I'm also going to be 15 pounds heavier thanks to these White Chocolate Peppermint Mousse Cheesecakes.
And I'm going to be 15 times happier when these next few weeks are over;)  There are so many holiday related activities picking up speed and requiring time and energy.  Leisure time, anyone?

Anyways, it is still fall. Just look at these pictures.

Aren't they cute?  See those pretty leaves?  And the boots and dresses?  Fall. Which means Thanksgiving.  Which means pumpkin pie ... fudge cups. 

I love Thanksgiving foods, especially sweet potato casserole and pumpkin pie. This is pumpkin and it's orange cousins' last hurrah before hot cocoa and peppermint swarm in. I'm not ready to say good bye to pumpkin and I hope you aren't either!  These fudge cups are amazing and couldn't be simpler!  They've got eight ingredients, 10 minutes of prep, no baking, and a decadent result. Total win, especially in this busy season. 

Pumpkin Pie Fudge Cups 

Recipe Source: The Sweet {Tooth} Life. Fudge adapted from Texanerin.

Yield: 8 fudge cups 

For crust: 

1/2 cup graham cracker crumbs 

2 tablespoons butter 

For fudge:

12 oz white chocolate chips (reserve some for garnish)

1/4 cup butter 

1/2 cup pumpkin purée 

1/2 teaspoon cinnamon

1 teaspoon pumpkin pie spice 

1/2 cup powdered sugar 

For crust: Place eight foil cupcake liners in a cupcake tin. Lightly grease them. Combine the graham cracker crumbs and melted butter with a fork until crumbly. Divide between prepared pan and pack crumbs down, forming the crust. Set aside. 

In a medium pot, melt the white chocolate chips and butter. Once melted, stir in pumpkin, cinnamon and pumpkin pie spice. Once combined and slightly cooled, add powdered sugar. Divide fudge mixture between crusts and store in freezer for at least four hours before serving. 

Notes: These do not store very well at room temperature.  Mine didn't freeze solid and were still "soft fudge" after several hours.  I recommend the freezer, although depending on how much white chocolate you reserve, the refrigerator maybe just fine, since your fudge will be firmer.

More pumpkin!

4 Ingredient Pumpkin Toffee Brownies

Pumpkin Spice Glazed Soft Pretzel Bites