Begin by preparing a small baking dish by lining it with parchment paper or foil. A 9×5 inch loaf pan is ideal for thicker fudge, while an 8-inch square pan works well for thinner slices.

Melt the coconut oil in a saucepan over medium-low heat, or use a microwave for 30 seconds to a minute.

Once melted, blend in the cashew butter, pumpkin purée, maple syrup, and pumpkin spice. Optionally, add vanilla extract and salt. Mix until the mixture is completely smooth and well combined.

Transfer the blended mixture into the prepared dish and place it in the refrigerator. Allow it to chill for about 2 hours or until it has set firmly.

After the fudge has set, slice it into squares. It can be stored in the refrigerator for up to 2 weeks or frozen in an airtight container for up to 6 months.