Chocolate Pumpkin Butter Cups are a delicious, indulgent treat that combines the creamy, spiced pumpkin filling with rich, smooth chocolate. These bite-sized delights are the perfect balance of sweet, salty, and spicy—making them an irresistible fall-inspired twist on the classic peanut butter cup. With a velvety pumpkin filling wrapped in a thick layer of chocolate, they’re perfect for satisfying your sweet tooth!
Why You’ll Love This Recipe
These Chocolate Pumpkin Butter Cups are a fun and festive treat that combines two of the best fall flavors: chocolate and pumpkin! The pumpkin filling is creamy and full of spice, while the rich chocolate coating adds a perfect contrast. They’re easy to make and make for a great gift or a sweet addition to your fall dessert table.
Ingredients
For the Pumpkin Butter Filling:
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1 cup canned pumpkin puree
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1/4 cup creamy peanut butter (or almond butter for a different flavor)
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1/4 cup powdered sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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Pinch of salt
For the Chocolate Coating:
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1 1/2 cups semi-sweet or dark chocolate chips
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1 tablespoon coconut oil or vegetable oil
(Tip: You can substitute the peanut butter with any nut butter of your choice, or make it nut-free by using sunflower seed butter.)
Directions
Make the Pumpkin Butter Filling:
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In a medium bowl, combine the pumpkin puree, peanut butter, powdered sugar, cinnamon, nutmeg, ginger, and salt.
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Mix until smooth and well combined, ensuring the spices are evenly distributed. The mixture should be thick but spreadable.
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Chill the pumpkin butter mixture in the fridge for about 15 minutes to firm it up slightly.
Prepare the Chocolate Coating:
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In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth and fully melted. You can also melt the chocolate using a double boiler if preferred.
Assemble the Pumpkin Butter Cups:
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Line a muffin tin with cupcake liners or silicone molds.
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Spoon a small amount of melted chocolate (about 1 tablespoon) into the bottom of each liner and spread it evenly to coat the bottom.
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Place the muffin tin in the fridge or freezer for 10 minutes to set the chocolate.
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Once the chocolate has hardened, remove the tin from the fridge and spoon about 1 tablespoon of the pumpkin butter filling into the center of each chocolate cup, spreading it evenly.
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Spoon another tablespoon of melted chocolate over the pumpkin filling, covering it completely.
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Gently tap the tin on the counter to smooth the top of the cups.
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Place the muffin tin back in the fridge or freezer for another 15-20 minutes to set the chocolate completely.
Servings and Timing
This recipe makes about 12-14 chocolate pumpkin butter cups. Prep time is about 20 minutes, and freezing time is around 30-40 minutes, so they’re ready in about 1 hour.
Variations
I like to:
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Add a sprinkle of sea salt on top of the chocolate before chilling for a salty-sweet twist.
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Use white chocolate instead of dark or semi-sweet chocolate for a different flavor.
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Add chopped nuts like pecans or walnuts to the pumpkin filling for extra texture.
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Use a bit of maple syrup in the pumpkin butter filling for extra sweetness.
Storage/Reheating
Store the chocolate pumpkin butter cups in an airtight container in the fridge for up to 1 week. They can also be kept in the freezer for up to 1 month if you want to keep them for longer. Just let them sit at room temperature for a few minutes to soften slightly before eating.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can use milk chocolate if you prefer a sweeter, creamier taste. Keep in mind that the flavor balance will change slightly.
Can I make these ahead of time?
Yes! These butter cups are great for making ahead. Simply store them in the fridge or freezer until ready to serve.
Can I make these without coconut oil?
Yes, you can use any neutral oil like vegetable oil or even melted butter in place of coconut oil. Coconut oil helps to harden the chocolate, but other oils work fine as well.
Conclusion
Chocolate Pumpkin Butter Cups are a decadent and fun fall treat that combines the rich flavors of pumpkin and chocolate in every bite. They’re simple to make and offer a sweet, spiced filling with a smooth chocolate coating. Perfect for sharing, gifting, or enjoying on your own, these treats will quickly become a seasonal favorite!
Chocolate Pumpkin Butter Cups
Chocolate Pumpkin Butter Cups are a delicious, indulgent treat that combines the creamy, spiced pumpkin filling with rich, smooth chocolate. These bite-sized delights are the perfect balance of sweet, salty, and spicy—making them an irresistible fall-inspired twist on the classic peanut butter cup. With a velvety pumpkin filling wrapped in a thick layer of chocolate, they’re perfect for satisfying your sweet tooth!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 12-14 chocolate pumpkin butter cups
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pumpkin Butter Filling:
1 cup canned pumpkin puree
1/4 cup creamy peanut butter (or almond butter for a different flavor)
1/4 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of salt
For the Chocolate Coating:
1 1/2 cups semi-sweet or dark chocolate chips
1 tablespoon coconut oil or vegetable oil
Instructions
- Make the Pumpkin Butter Filling: In a medium bowl, combine the pumpkin puree, peanut butter, powdered sugar, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined, ensuring the spices are evenly distributed. The mixture should be thick but spreadable. Chill the pumpkin butter mixture in the fridge for about 15 minutes to firm it up slightly.
- Prepare the Chocolate Coating: In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth and fully melted. You can also melt the chocolate using a double boiler if preferred.
- Assemble the Pumpkin Butter Cups: Line a muffin tin with cupcake liners or silicone molds. Spoon a small amount of melted chocolate (about 1 tablespoon) into the bottom of each liner and spread it evenly to coat the bottom. Place the muffin tin in the fridge or freezer for 10 minutes to set the chocolate. Once the chocolate has hardened, remove the tin from the fridge and spoon about 1 tablespoon of the pumpkin butter filling into the center of each chocolate cup, spreading it evenly. Spoon another tablespoon of melted chocolate over the pumpkin filling, covering it completely. Gently tap the tin on the counter to smooth the top of the cups. Place the muffin tin back in the fridge or freezer for another 15-20 minutes to set the chocolate completely.
Notes
Add a sprinkle of sea salt on top of the chocolate before chilling for a salty-sweet twist.
Use white chocolate instead of dark or semi-sweet chocolate for a different flavor.
Add chopped nuts like pecans or walnuts to the pumpkin filling for extra texture.
Use a bit of maple syrup in the pumpkin butter filling for extra sweetness.
Nutrition
- Serving Size: 1 pumpkin butter cup
- Calories: Varies depending on ingredients used
- Sugar: Varies
- Sodium: Varies
- Fat: Varies depending on chocolate and peanut butter
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
