Introduction

These Chocolate Pumpkin Butter Cups are a delightful blend of creamy pumpkin spice filling and rich chocolate. Perfect for a seasonal treat, they combine smooth almond butter and warm spices with luscious chocolate layers. Easy to make and irresistibly tasty!

The image shows a group of small, round candies arranged on a white plate with a smooth texture. Each candy has three visible layers: a dark brown, glossy chocolate layer on the bottom, a thick middle layer of rich, light brown peanut butter with a slightly crumbly texture, and another thin top layer of dark chocolate with a smooth, shiny finish that has a coffee bean-like shape embossed on it. One candy is cut in half and stacked, revealing the creamy and gritty texture of the middle peanut butter layer clearly between the glossy chocolate layers. The background features a white marbled texture, and the overall focus is on the center candy, with the others softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup pumpkin puree
⅓ cup almond butter (any nut butter or Sunbutter works)
2 tablespoons honey (or maple syrup)
2 teaspoons pumpkin spice
1 cup chocolate chips
1 tablespoon coconut oil

Instructions

Step 1: Microwave the almond butter for about 30 seconds to soften it for easier blending.
Step 2: In a bowl, whisk together pumpkin puree, honey, almond butter, and pumpkin spice until smooth. Set aside.
Step 3: Combine chocolate chips and coconut oil in a small glass bowl. Microwave in 20-second increments, stirring until fully melted.
Step 4: Pour a thin layer of melted chocolate into silicone molds or mini cupcake liners. Freeze for about 10 minutes to set.
Step 5: Spoon the pumpkin spice mixture into a plastic bag and cut a small hole in one corner. Pipe the filling over the set chocolate layer.
Step 6: Return to the freezer for 5-10 minutes to firm the filling.
Step 7: Pour the remaining melted chocolate over the pumpkin layer to cover. Freeze for 1-2 hours or until fully firm.

Tips & Variations

Use a piping bag or a zip-top bag with the corner cut off for clean, even filling layers.
Try swapping almond butter with peanut butter or cashew butter for a different flavor.
Make your own pumpkin spice blend with cinnamon, nutmeg, ginger, and cloves if you don’t have pre-made mix.
For a dairy-free option, use dairy-free chocolate chips and coconut oil.

Storage

Store the Pumpkin Butter Cups in an airtight container in the freezer for up to 2 weeks. Thaw them for a few minutes at room temperature before enjoying. They can soften quickly if left out too long, so keep them chilled until ready to serve.

How to Serve

The image shows several small, round treats shaped like pumpkins, placed on crinkled parchment paper over a white marbled texture. Each treat has three clear layers: a dark brown top layer with a matte finish and curved grooves, a thick middle layer of bright orange with a crumbly texture, and a dark brown bottom layer matching the top. One treat is cut in half, showing the rough texture of the orange middle layer inside. The pumpkin shapes are arranged casually with some overlapping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin first to achieve the same smooth consistency as canned pumpkin puree.

Can I make these without a microwave?

Absolutely! Melt the almond butter and chocolate chips using a double boiler on the stove instead of a microwave.

Chocolate Pumpkin Butter Cups Recipe

Print Recipe

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4.5 from 73 reviews

Delight in these rich and creamy Chocolate Pumpkin Butter Cups, featuring a luscious pumpkin spice filling sandwiched between layers of smooth, melted chocolate. Perfect for a seasonal treat or a healthier dessert option, these no-bake cups blend the warm flavors of pumpkin and spice with indulgent chocolate, making them an easy and festive snack to enjoy all year round.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Yield: 12 pumpkin butter cups 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pumpkin Spice Filling

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

Prepare the Pumpkin Spice Filling: Start by microwaving the almond butter for about 30 seconds to make it easier to blend. In a bowl, combine the warmed almond butter, pumpkin puree, honey, and pumpkin spice. Use a whisk or hand mixer to blend until the mixture is smooth and creamy. Set aside for assembly.
Melt the Chocolate: Place chocolate chips and coconut oil in a small glass bowl. Microwave in 20-second increments, stirring in between, until the chocolate is completely melted and smooth.
Assemble the Base Chocolate Layer: Pour a thin layer of the melted chocolate into each silicone mold or mini cupcake liner. Freeze for about 10 minutes to allow the chocolate to set firmly.
Pipe the Pumpkin Filling: Transfer the pumpkin spice filling into a plastic baggie, cut a small hole in one corner and carefully pipe the filling over the chilled chocolate layer in each mold. Return to the freezer for 5-10 minutes to firm up the filling layer.
Add the Final Chocolate Layer: Pour the remaining melted chocolate on top of the set pumpkin filling, covering it completely. Freeze once more for 1-2 hours or until the entire cup is firm and set.

Notes

Use any nut butter or seed butter if you have allergies to almonds.
Maple syrup can be used instead of honey for a vegan alternative.
Ensure each chocolate layer is fully set before adding the next to prevent mixing.
Use silicone molds or mini cupcake liners for easy removal.
Store the pumpkin butter cups in the freezer and consume within one week for best freshness.

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