Chocolate Pumpkin Butter Cups

This creamy and decadent chocolate pumpkin butter cup recipe transforms ordinary chocolate cups into a seasonal delight with a spiced pumpkin filling that perfectly balances the rich chocolate shell. These dairy-free treats satisfy your sweet tooth while keeping sugar levels reasonable.

I first created these treats when looking for a healthier alternative to store-bought peanut butter cups for my niece with dairy sensitivities. Now they've become our family's go-to fall dessert that everyone requests at holiday gatherings.

Ingredients

• Pumpkin puree creates the signature fall flavor base and adds natural sweetness without extra sugar
• Almond butter provides creaminess and healthy fats that complement the pumpkin beautifully
• Honey adds just enough sweetness to balance the chocolate without overwhelming it
• Pumpkin spice brings warmth and that quintessential fall flavor profile you crave
• Chocolate chips form the perfect shell look for dairy free versions if needed
• Coconut oil helps the chocolate melt smoothly and creates the perfect texture when frozen

Step-by-Step Instructions

Prepare the pumpkin filling

Microwave almond butter for 30 seconds until it becomes more liquid. This crucial warming step ensures everything blends properly without lumps. Combine with pumpkin puree, honey, and pumpkin spice in a bowl, whisking until completely smooth and no streaks remain. The mixture should be thick but pourable.

Melt the chocolate

Combine chocolate chips and coconut oil in a glass bowl. Microwave in 20 second increments, stirring between each until fully melted. This careful melting prevents burning and ensures silky smooth chocolate that will set properly.

Create the bottom chocolate layer

Pour a thin layer of melted chocolate into each silicone mold cavity or mini cupcake liner. Use just enough to cover the bottom completely without making it too thick. Place in freezer for 10 minutes until completely set and firm to the touch.

Add the pumpkin filling

Transfer pumpkin spice mixture to a plastic bag and snip a small corner. Carefully pipe filling onto each chocolate base, leaving room around edges for chocolate to seal. The filling should be about 1/4 inch thick. Freeze again for 5-10 minutes until slightly firm.

Complete with top chocolate layer

Pour remaining chocolate over each cup, ensuring it covers the pumpkin filling completely and seals against the bottom layer. Tap molds gently to remove air bubbles. Freeze for 1-2 hours until completely set.

Bookmark

The almond butter is truly the secret ingredient in this recipe. Its subtle nutty flavor enhances the pumpkin without overpowering it. I discovered this combination years ago when experimenting with leftover pumpkin puree, and it immediately became a staple in my fall baking repertoire.

Storage Recommendations

These treats require freezer storage to maintain their perfect texture. Place them in an airtight container with parchment between layers to prevent sticking. They will keep beautifully for up to three months this way. When ready to enjoy, allow them to thaw for just 1-2 minutes before eating for the best taste experience. The filling remains slightly soft even when frozen, creating that perfect melt-in-your-mouth texture.

Easy Substitutions

The beauty of this recipe lies in its flexibility. For those with nut allergies, sunflower seed butter makes an excellent alternative to almond butter with minimal flavor difference. If you prefer a vegan version, simply swap the honey for maple syrup in equal amounts. For a richer chocolate experience, try dark chocolate chips with 70% cacao or higher. White chocolate also works wonderfully as the outer shell for a striking visual contrast with the orange filling.

Perfect Serving Ideas

These chocolate pumpkin butter cups elevate any fall dessert table. Arrange them on a wooden board with fresh apple slices, candied pecans and dried cranberries for an impressive dessert platter. They pair wonderfully with hot apple cider or a spiced chai tea. For an extra special presentation, drizzle melted white chocolate over the tops in a zigzag pattern before serving. These treats also make thoughtful homemade gifts during the holiday season.

Recipe Q&A

→ Can I use different nut butters in these chocolate cups?

Yes! While the recipe calls for almond butter, you can substitute any nut butter of your choice. For those with nut allergies, Sunbutter (made from sunflower seeds) works perfectly as a nut-free alternative.

→ How should I store these chocolate pumpkin butter cups?

These treats should be stored in the freezer in an airtight container. They will melt and the center filling will become soft if left at room temperature. While refrigeration is possible, the center may remain quite soft.

→ Can I make these chocolate cups vegan?

Yes! Simply substitute the honey with maple syrup, and ensure you're using dairy-free chocolate chips. All other ingredients are already plant-based.

→ What if I don't have silicone candy molds?

Mini muffin liners work great as an alternative to silicone candy molds. They'll create a more traditional Reese's-like appearance while maintaining the same delicious taste.

→ How long will these chocolate pumpkin butter cups keep?

When stored properly in an airtight container in the freezer, these treats will keep for up to 3 months. This makes them perfect for making ahead for special occasions or keeping on hand for sweet cravings.

→ Can I adjust the sweetness level?

Absolutely! You can reduce the honey/maple syrup for a less sweet filling, or choose darker chocolate with higher cocoa content for the outer layers to decrease overall sweetness.