Chocolate Pumpkin Butter Cups Recipe

ByAiden Wells
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Introduction

These Chocolate Pumpkin Butter Cups are a delightful seasonal treat that combines the warm flavors of pumpkin spice with rich chocolate. Perfect for a cozy snack or a festive dessert, they are easy to make and naturally satisfying.

The image shows several small treats shaped like pumpkins, each with two clear layers. The top and bottom layers are dark brown and smooth with slight ridges that resemble the shape of a pumpkin. The middle layer is a thick, textured, orange filling, visible in one piece that is cut in half and balanced on another. The treats are placed on crumpled parchment paper over a white marbled surface. The lighting highlights the shiny texture of the dark chocolate and the slightly crumbly texture of the orange filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1/2 cup pumpkin puree
  • 1/3 cup almond butter (any nut butter or sunbutter will work)
  • 2 tablespoons honey (or maple syrup)
  • 2 teaspoons pumpkin spice
  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Step 1: Microwave the almond butter for about 30 seconds to make it easier to blend.
  2. Step 2: In a bowl, whisk together pumpkin puree, honey, almond butter, and pumpkin spice until smooth. Set aside.
  3. Step 3: In a small glass bowl, combine chocolate chips and coconut oil. Microwave in 20-second intervals, stirring until fully melted.
  4. Step 4: Pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Freeze for about 10 minutes to set.
  5. Step 5: Transfer pumpkin filling into a plastic baggie, cut a small hole in one corner, and pipe the filling onto the set chocolate layer.
  6. Step 6: Freeze again for 5-10 minutes until the filling firms up.
  7. Step 7: Pour the remaining melted chocolate over the pumpkin layer, then freeze for 1-2 hours until completely firm.
  8. Step 8: Once set, remove from molds and enjoy your chocolate pumpkin butter cups!

Tips & Variations

  • Try swapping almond butter with peanut butter or sunflower seed butter for a different flavor.
  • Use dark chocolate chips for a richer, less sweet option.
  • Add a pinch of sea salt on top before the final freeze to enhance the chocolate flavor.
  • Make these dairy-free by choosing vegan chocolate chips and ensuring your honey substitute is plant-based.

Storage

Store the chocolate pumpkin butter cups in an airtight container in the refrigerator for up to one week. For longer storage, keep them frozen and thaw slightly before serving. They taste best when enjoyed chilled or at room temperature.

How to Serve

The image shows small round chocolates stacked in two layers on a white plate. Each chocolate has a base and top layer of dark brown, smooth chocolate with a glossy texture, sandwiching a thick middle layer of orange peanut butter filling. One chocolate is cut in half, revealing the crumbly, creamy peanut butter inside with a slightly rough texture. The chocolates have a rich and dense look with a slight shine on the chocolate layers. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly and is actually quite convenient for this recipe.

What molds can I use if I don’t have silicone ones?

You can use mini cupcake liners or a small ice cube tray, just make sure to freeze until fully set before removing the cups.

Print
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Chocolate Pumpkin Butter Cups Recipe

★★★★★

4.7 from 93 reviews
  • Author: Aiden
  • Total Time: 2 hours 15 minutes (including freezing time)
  • Yield: 12 butter cups 1x
  • Diet: Gluten Free
Print Recipe

Description

Delight in these rich and creamy Chocolate Pumpkin Butter Cups, a perfect sweet treat combining the warm flavors of pumpkin spice with smooth almond butter and luscious layers of chocolate. These no-bake, freezer-set snacks are easy to make, deliciously indulgent, and ideal for fall or any time you crave a seasonal twist on classic chocolate cups.

Ingredients

Scale

Pumpkin Spice Filling

  • 1/2 Cup Pumpkin Puree
  • 1/3 Cup Almond Butter (Any nut butter will work, including Sunbutter)
  • 2 Tablespoons Honey (or maple syrup)
  • 2 Teaspoons Pumpkin Spice

Chocolate Layer

  • 1 Cup Chocolate Chips
  • 1 Tablespoon Coconut Oil

Instructions

  1. Heat Almond Butter: Start by microwaving the almond butter for about 30 seconds to soften it, which will help achieve a smooth blend with the other ingredients.
  2. Mix Pumpkin Filling: In a bowl, combine the warmed almond butter, pumpkin puree, honey, and pumpkin spice. Whisk or use a hand mixer until the mixture is smooth and homogenous. Set aside.
  3. Prepare Chocolate: Place chocolate chips and coconut oil in a small glass bowl. Microwave in 20-second increments, stirring in between, until fully melted and smooth.
  4. Form Chocolate Base: Pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Place the molds in the freezer for about 10 minutes to let the chocolate harden.
  5. Pipe Pumpkin Filling: Transfer the pumpkin spice mixture into a plastic baggie, snip a small corner, and pipe the filling evenly over the set chocolate base in each mold.
  6. Set Pumpkin Layer: Return the molds to the freezer for another 5-10 minutes to firm up the pumpkin layer.
  7. Top with Chocolate: Pour another layer of melted chocolate over the pumpkin filling to encase it completely. Freeze the assembled cups for 1-2 hours or until the center is firm.

Notes

  • You can substitute almond butter with any nut or seed butter such as peanut butter, cashew butter, or sunflower seed butter.
  • Maple syrup can be used instead of honey for a vegan-friendly option.
  • Use silicone molds or mini cupcake liners to easily remove the butter cups after freezing.
  • Store the butter cups in the freezer to maintain their shape and texture.
  • For an extra festive touch, sprinkle a pinch of pumpkin spice or chopped nuts on top before the final freeze.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (melting chocolate and warming almond butter)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Chocolate pumpkin butter cups, pumpkin spice dessert, no bake pumpkin dessert, almond butter cups, fall treats

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