Line a square baking pan with aluminum foil and set aside.

Spoon the coconut butter into a saucepan, warming it over low heat until melted. Stir and remove from the heat.

Add the pumpkin, nutmeg, and cinnamon. Stir to combine into a thick, almost grainy mixture.

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

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

Place a piece of wax paper on top of the fudge and press the mixture evenly into the pan.

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

Remove the fudge from the refrigerator and carefully lift out the foil along with the fudge. Peel the foil back from the edges of the fudge. Use a sharp knife to cut the large brick of fudge into equal squares.

Keep in the fridge in a sealed container for up to 1 week.