If you’re hunting for a dreamy fall treat that checks every box—creamy, chocolatey, delightfully spiced, lower in sugar, dairy-free, and downright beautiful—Chocolate Pumpkin Butter Cups are about to be your new go-to. Each bite is a playful swirl of velvety pumpkin spice filling cocooned inside a rich blanket of dark chocolate. These pretty little candies are so simple to whip up, but they taste like something you’d splurge for at an artisanal sweet shop. Trust me, whether you’re surprising a friend or just treating yourself, Chocolate Pumpkin Butter Cups are the magic you need on your dessert table.
Ingredients You’ll Need
The beauty of Chocolate Pumpkin Butter Cups is in their simplicity: just a handful of staple ingredients, all working together for maximum flavor. Every component—from the pumpkin puree to that glossy chocolate—plays its role to create an irresistible snack or dessert.
- Pumpkin Puree: For the filling, this adds autumnal flavor, a luscious texture, and gorgeous color. Opt for pure canned pumpkin with no added spices or sugar.
- Almond Butter: Creamy and mild, almond butter is the ideal partner for pumpkin; swap for peanut, cashew, or even Sunbutter to fit your taste or dietary needs.
- Honey: Just a touch enhances sweetness and gives a hint of floral complexity; maple syrup works perfectly if you prefer a vegan option.
- Pumpkin Spice: That cozy, signature blend brings warmth and comfort in every bite—use store-bought or your own mix of cinnamon, nutmeg, ginger, and clove.
- Chocolate Chips: Dark, semi-sweet, or even dairy-free chocolate chips all melt beautifully to make the rich shell; choose your favorite to control sweetness and flavor.
- Coconut Oil: A spoonful adds shine and ensures the chocolate sets smoothly, plus a subtle creamy finish without any coconut flavor.
How to Make Chocolate Pumpkin Butter Cups
Step 1: Prepare the Pumpkin Spice Filling
Start by gently microwaving your almond butter for about 30 seconds. This little trick makes it incredibly easy to blend, ensuring no clumps sneak into your filling. In a mixing bowl, combine your pumpkin puree, warmed almond butter, honey (or maple syrup), and pumpkin spice. Whip it all together using a whisk or a hand mixer until the mixture is silky-smooth and the aroma makes you want to dive right in. Set this glorious filling aside while you move on to chocolate magic.
Step 2: Melt the Chocolate
Now, measure out your favorite chocolate chips and add them to a small heatproof bowl with the coconut oil. Melt everything together in the microwave in short, 20-second bursts, stirring as you go. Patience is key here—stop once everything is just melted and the chocolate is ultra glossy. The coconut oil gives the chocolate an extra smooth finish and helps the cups pop right out of the molds.
Step 3: Create the First Chocolate Layer
Take your silicone candy molds (or mini cupcake liners) and pour a thin layer of the melted chocolate into each cavity, gently swirling to coat the bottoms. Slip the molds into the freezer for about 10 minutes. This sets the base so it’s firm enough for the layer of creamy pumpkin spice to come.
Step 4: Pipe in the Pumpkin Filling
While the base sets, transfer your pumpkin filling into a plastic baggie and snip a tiny corner (voilà—your homemade piping bag!). Pipe a dollop of the filling onto each chocolate base, leaving a little room at the top for the final chocolate layer. Pop the tray back in the freezer for another quick chill, around 5-10 minutes. This keeps your layers tidy and the centers perfectly creamy.
Step 5: Add the Final Chocolate Layer and Freeze
Finish things off by pouring or spooning the remaining melted chocolate over each cup, covering the pumpkin filling completely. Smooth out the tops, if you’d like, and freeze the Chocolate Pumpkin Butter Cups for at least one to two hours, until the chocolate is set and the centers are decadently firm. When ready, pop them out and marvel at your handiwork!
How to Serve Chocolate Pumpkin Butter Cups
Garnishes
Dress up your Chocolate Pumpkin Butter Cups with a sprinkle of flaky sea salt, a dusting of extra pumpkin spice, or a drizzle of contrasting white chocolate. If you’re feeling extra fancy, edible gold dust or a tiny sprinkle of chopped roasted nuts instantly ups the wow factor—especially for gift-giving or autumn parties.
Side Dishes
These beauties are stellar all on their own, but their deep chocolate and sweet pumpkin flavors pair oh-so-well with a cup of hot coffee, chai latte, or a chilly glass of dairy-free milk. They also make adorable companions to a platter of autumnal cookies and spiced nuts at your next gathering.
Creative Ways to Present
Don’t just stack them on a plate—let your inner food stylist shine! Arrange your Chocolate Pumpkin Butter Cups in decorative mini cupcake wrappers, nestle them in a rustic tin lined with parchment, or even pile them inside a hollowed-out pumpkin for an unforgettable centerpiece. They’re also perfect nestled into gift boxes for a thoughtful, homemade treat.
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Pumpkin Butter Cups will keep best in the freezer inside an airtight container. This maintains their structure and keeps the pumpkin filling thick and creamy rather than runny. If stored in the fridge, the centers may soften, becoming deliciously gooey but a bit messier to eat!
Freezing
Freezing is absolutely the way to go with these treats. Stack them with parchment paper in between layers so they don’t stick together. Chocolate Pumpkin Butter Cups can be made up to a month ahead—just thaw them in the fridge for a few minutes before enjoying, if you like a softer bite.
Reheating
No need for traditional reheating! If your cups are frozen extra hard, let them stand at room temperature for 5-10 minutes before serving. This lets the filling become silky and the chocolate just the right amount of snappy—perfect for savoring every bite.
FAQs
Can I use a different nut butter or make these nut-free?
Absolutely! Sunbutter is a top nut-free option, and any creamy nut butter—from peanut to cashew—works beautifully. Just aim for unsweetened varieties to keep the filling’s flavor balanced.
Do I need any special equipment for this recipe?
Not at all! A classic silicone candy mold or mini muffin liners will do the trick. If you don’t have a piping bag, a plastic baggie with the corner snipped off makes filling the cups quick and easy.
Will these hold up at room temperature?
While they look tempting on a dessert platter, Chocolate Pumpkin Butter Cups are best served chilled or just out of the freezer. At room temperature, the chocolate softens and the pumpkin center can get a little gooey, so pop them back in the fridge or freezer until it’s time to serve.
Can I make these vegan?
Yes! Just use dairy-free chocolate chips and swap honey for maple syrup in the filling. The result is a vegan, crowd-pleasing treat everyone can enjoy.
How thick should the chocolate layers be?
It’s totally up to you—thicker layers are a little more decadent and sturdy, while thinner layers give you a softer bite. For mini candies, aim for just enough chocolate to cover the bottom and top, so the pumpkin filling stays the star.
Final Thoughts
Now you’re ready to whip up a batch of Chocolate Pumpkin Butter Cups that will steal the show at any fall gathering—or maybe just become your new favorite self-care treat. With their blissful blend of creamy pumpkin spice and rich chocolate, I can’t wait for you to take that first bite and taste why I adore these so much. Go ahead, gather your ingredients, and make some sweet autumn magic!
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Chocolate Pumpkin Butter Cups Recipe
- Total Time: 2 hours 10 minutes
- Yield: 24 Cups
- Diet: Dairy-Free
Description
Chocolate Pumpkin Butter Cups are a delightful combination of creamy pumpkin spice filling encased in rich dark chocolate. These treats are lower in sugar, dairy-free, and perfect for a festive indulgence.
Ingredients
Pumpkin Spice Filling
- 1/2 cup Pumpkin Puree
- 1/3 cup Almond Butter (Any nut butter will work! Sunbutter can also be used)
- 2 tablespoons Honey (Maple syrup can be used as a substitute)
- 2 teaspoons Pumpkin Spice
Chocolate Layer
- 1 cup Chocolate Chips
- 1 tablespoon Coconut Oil
Instructions
- Pumpkin Spice Filling – Microwave almond butter for 30 seconds. Mix almond butter, pumpkin puree, honey, and pumpkin spice until smooth.
- Melting Chocolate – Melt chocolate chips and coconut oil in a glass bowl in 20-second increments.
- Assembling Chocolate Pumpkin Cups – Pour a thin chocolate layer into molds. Freeze. Pipe pumpkin spice mixture over chocolate. Freeze. Add another chocolate layer. Freeze until firm.
Notes
- You can use any silicone candy mold for this recipe. Mini pumpkin molds are festive!
- For smaller candies, do not fill the mold to the top for thinner layers.
- Store leftovers in the freezer in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 74 kcal
- Sugar: 4g
- Sodium: 9mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0.1mg
