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Chocolate Pumpkin Butter Cups

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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!

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

  1. 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.
  2. 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.
  3. 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

Find it online: https://yumntasty.com/chocolate-pumpkin-butter-cups/