Line an 8x8-inch square baking pan with aluminum foil; set aside.

Spoon coconut butter into a saucepan and warm over low heat until coconut butter is melted.

Stir and remove from heat.

Add pumpkin and spices; stir. The mixture will be thick and almost grainy.

Add the coconut oil and stir vigorously to combine the ingredients and distribute the oil.

Spoon the mixture into the prepared pan and spread evenly with the back of a spoon.

Place a piece of wax paper over the top of the fudge and use your hands to press the fudge mixture evenly into the pan.

Remove the wax paper and discard. Place fudge in the refrigerator for 1 to 2 hours, until cooled and firm.

Remove the fudge from the refrigerator and carefully lift out the foil pan lining along with the fudge. Peel back the foil from the edges of the fudge.

Use a sharp knife to cut the large brick of fudge into 25 equal squares.

Store the fudge in a sealed container up to 1 week in the refrigerator.