Chocolate Pumpkin Butter Cups Recipe
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.
- 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
Find it online: https://dinewithdylan.com/chocolate-pumpkin-butter-cups-recipe/
