Line small baking dish or loaf pan with parchment paper and set aside.

In medium sauce pan, heat all pumpkin fudge ingredients on low until melted. Stir constantly until combined.

Pour pumpkin mixture into lined dish or pan. Use spatula to spread evenly.

Using same sauce pan from earlier, add chocolate chips and 1 tbsp. coconut oil. Melt on low while constantly stirring so it doesn’t burn; about 2-3 minutes.

Dollop melted chocolate sauce randomly on top of pumpkin mixture and use butter knife to swirl together.

Cover pan and transfer to freezer for 2-3 hours until set or overnight.

To serve, remove from freezer and thaw for a few minutes. To remove fudge, pull out parchment paper and cut fudge into bite-size squares. Store leftovers in freezer.