Chocolate Pumpkin Butter Cups are a fun and festive treat! The creamy pumpkin spice filling is sandwiched between dark chocolate to create the perfect bite every time. Plus, they're lower in sugar and dairy-free!
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Why you'll love this recipe!
Healthy - Compared to traditional candy, this recipe is made with only 6 simple ingredients. It's also low in sugar! To make them completely sugar-free, just swap the honey for Lakanto Maple Syrup and use sugar-free chocolate chips.
Allergy Friendly - This recipe uses dairy-free chocolate chips and can easily be made nut-free by swapping the almond butter for Sunbutter. (This is also a naturally gluten-free recipe!)
Easy - Even if you're a beginner, you can make this no-bake treat with ease! Just follow the simple steps below. (I even shared process pictures so you can follow along!)
Adorable - How cute are the silicone pumpkin molds?! They are the perfect size for kids or adults to grab and go! You can also use mini muffin liners.
If you love bite sized chocolate treats, I highly recommend you try my Strawberry Sunbutter Cups, Banana Bread Truffles, or Chocolate Orange Truffles!
🍴Ingredient Notes & Substitutions
- Pumpkin Puree - Make sure you're using pumpkin puree and not pumpkin pie filling!
- Almond Butter - You can also swap for cashew butter, peanut butter, or Sunbutter as a nut-free alternative!
- Honey - You can also swap for maple syrup.
- Pumpkin Spice - This warming spice blend is what creates the classic pumpkin spice flavor in the creamy filling
- Dark Chocolate - Any dark chocolate will work with this recipe. You can use chips or a bar! I love the brands Pascha and Hu Kitchen. Their chocolate is dairy-free & soy-free!
- Coconut Oil - Coconut oil helps to create a super smooth chocolate that is easy to pour!
🍴Step by Step Instructions
Step 1: Making the Pumpkin Spice Filling
Start by microwaving the almond butter for about 30 seconds. This will help it blend better!
Next add pumpkin puree, honey, almond butter, and pumpkin spice into a bowl. Use a whisk or hand mixer to blend until smooth. Set aside while you prepare the chocolate layer.
Step 2: Melt Chocolate
Add chocolate chips and coconut oil into a small glass bowl. Microwave in 20 second increments until fully melted.
Step 3: Assemble the Chocolate Pumpkin Cups
Pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Place in the freezer to set for about 10 minutes.
Next, add the pumpkin spice mixture into a plastic baggie. Cut a small hole in one corner and use to pipe the filling on top of the first chocolate layer.
Place them back in the freezer to set for about 5-10 minutes.
Finally, Pour a chocolate layer on top of the pumpkin spice layer. Freeze the chocolate cups for about 1-2 hours. (Or until center layer is firm.)
Expert Tips
- You can use any silicone candy mold for this recipe! I just love the mini pumpkins because they're so festive! You can also use mini muffin liners to create a more traditional Reese's candy look.
- For smaller candies, do not fill the mold all the way to the top. You can make thinner layers!
- Do not leave the candies out on the counter. They will melt and the center filling will become soft and gooey. Store them in the freezer.
- Create a homemade piping bag by folding a plastic baggie in half so the zipper is on the outside. Fill the bag with a spoon, then unfold the bag and seal the top. Snip a small opening in ONE corner of the bag. Use to fill each mold with pumpkin spice filling!
How to store leftovers
Leftovers should be stored in the freezer. Use an airtight container to keep them fresh! You can try storing them in the refrigerator, but the center might stay fairly soft.
More fall recipes!
After you make this Chocolate Pumpkin Butter Cups, make sure to leave a comment & rate the recipe!
Recipe Card
Chocolate Pumpkin Butter Cups
Equipment
- 2 Silicone Candy Molds
Ingredients
- ½ Cup Pumpkin Puree
- ⅓ Cup Almond Butter Any nut butter will work! You can also use Sunbutter.
- 2 Tablespoons Honey You can also swap for maple syrup.
- 2 Teaspoons Pumpkin Spice
Chocolate Layer
- 1 Cup Chocolate Chips
- 1 Tablespoon Coconut Oil
Instructions
Pumpkin Spice Filling
- Start by microwaving the almond butter for about 30 seconds. This will help it blend better!
- Next add pumpkin puree, honey, almond butter, and pumpkin spice into a bowl. Use a whisk or hand mixer to blend until smooth. Set aside while you prepare the chocolate layer.
Melting Chocolate
- Add chocolate chips and coconut oil into a small glass bowl. Microwave in 20 second increments until fully melted.
Assembling Chocolate Pumpkin Cups
- Pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Place in the freezer to set for about 10 minutes.
- Next, add the pumpkin spice mixture into a plastic baggie. Cut a small hole in one corner and use to pipe the filling on top of the first chocolate layer.
- Place them back in the freezer to set for about 5-10 minutes.
- Finally, Pour a chocolate layer on top of the pumpkin spice layer. Freeze the chocolate cups for about 1-2 hours. (Or until center layer is firm.)
Notes
Expert Tips
- You can use any silicone candy mold for this recipe! I just love the mini pumpkins because they're so festive! You can also use mini muffin liners to create a more traditional Reese's candy look.
- For smaller candies, do not fill the mold all the way to the top. You can make thinner layers!
- Do not leave the candies out on the counter. They will melt and the center filling will become soft and gooey. Store them in the freezer.
- Create a homemade piping bag by folding a plastic baggie in half so the zipper is on the outside. Fill the bag with a spoon, then unfold the bag and seal the top. Snip a small opening in ONE corner of the bag. Use to fill each mold with pumpkin spice filling!
How to store leftovers
Leftovers should be stored in the freezer. Use an airtight container to keep them fresh! You can try storing them in the refrigerator, but the center might stay fairly soft.Nutrition
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