Line an 8x8 pan with aluminum foil.  Spray foil with cooking spray liberally.

Place white chocolate chips and creamy peanut butter in a large microwave safe bowl.

Microwave in 30 second increments stirring after each.

Once completely melted, remove from microwave.

Stir in the pumpkin puree, pumpkin pie spice, and vanilla.

Pour mixture into foil lined pan.

Cool to room temperature and then put in refrigerator.

Refrigerate at least over night then cut into squares.

Store in refrigerator so that your pumpkin fudge is firmer.