Chocolate Pumpkin Butter Cups

Why You’ll Love This Recipe

I love this recipe because it’s so easy yet feels special. The combination of pumpkin, almond butter, and warm spices creates a velvety filling that pairs beautifully with dark chocolate. These little cups look fancy but require minimal effort—just a few simple ingredients and a little chilling time. They’re perfect for Halloween, Thanksgiving, or anytime I want a healthier homemade candy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup pumpkin puree
⅓ cup almond butter (any nut or seed butter works)
2 tablespoons honey (or maple syrup)
2 teaspoons pumpkin spice

Chocolate Layer
1 cup chocolate chips
1 tablespoon coconut oil

Directions

I start by microwaving the almond butter for about 30 seconds to make it easier to blend. Then I whisk together the pumpkin puree, almond butter, honey, and pumpkin spice in a bowl until smooth and creamy. I set it aside while I prepare the chocolate layer.

To melt the chocolate, I combine chocolate chips and coconut oil in a small bowl and microwave in 20-second increments, stirring in between, until fully melted and silky.

Next, I pour a thin layer of melted chocolate into each silicone mold or mini cupcake liner. I place the molds in the freezer for about 10 minutes to set.

Once the chocolate base is firm, I transfer the pumpkin mixture into a small plastic bag, cut a hole in one corner, and pipe a layer of filling on top of the chocolate. I freeze the cups again for 5–10 minutes.

Finally, I pour the remaining melted chocolate over the filling to seal each cup. I freeze them for 1–2 hours until the centers are firm. Once they’re fully set, I pop them out of the molds and enjoy.

Servings and Timing

This recipe makes about 24 cups. It takes 10 minutes to prep and about 2 hours to chill, for a total of 2 hours and 10 minutes.

Variations

Sometimes I use peanut butter instead of almond butter for a more classic candy flavor. I also like adding a pinch of sea salt on top before freezing to enhance the sweetness. For a holiday twist, I use white chocolate for the top layer or stir a little cinnamon into the chocolate for extra warmth.

Storage/Reheating

I always store these cups in the freezer to keep their texture firm. I place them in an airtight container and enjoy them straight from the freezer whenever I need a sweet snack. They can also be kept in the refrigerator, but the filling will stay softer.

FAQs

Can I use peanut butter instead of almond butter?

Yes, I often use peanut butter—it gives a richer, nuttier taste.

Can I use maple syrup instead of honey?

Absolutely, maple syrup adds a lovely fall flavor and keeps the recipe vegan.

Do I have to use coconut oil?

No, but it helps the chocolate melt smoothly and gives it a glossy finish.

Can I make these without silicone molds?

Yes, I use mini muffin liners for a traditional peanut butter cup shape.

Can I use white or milk chocolate?

Yes, though I prefer dark chocolate for balance, any type works.

How do I prevent the layers from mixing?

I let each chocolate layer set in the freezer before adding the next one.

Can I add more pumpkin spice?

Of course, I adjust the spice level depending on how bold I want the flavor.

Can I make these nut-free?

Yes, I replace almond butter with sunflower seed butter.

How long do they last?

They last up to 2 months in the freezer if stored in an airtight container.

Can I eat them straight from the freezer?

Yes, they soften slightly at room temperature in just a minute or two.

Conclusion

Chocolate Pumpkin Butter Cups are a festive and irresistible treat I love making during the fall season. They’re creamy, rich, and full of warm pumpkin spice flavor—all wrapped up in a layer of smooth chocolate. Whether I make them for a holiday gathering or as a quick snack to satisfy my sweet tooth, these little cups always disappear fast and never fail to impress.