Add the cream cheese and butter to a bowl and cream together using a hand mixer.

Add the remaining ingredients and mix until fully combined. Line a 4x4 baking dish with parchment paper and pour the fudge contents into the dish. Spread it out to create an even top.

If desired, top the fudge with crushed or ground pumpkin seeds. Press the seeds into the fudge and place in the fridge for at least 8 hours, preferably overnight.

Slice into 12 pieces and enjoy!