Chocolate Pumpkin Butter Cups Recipe
Delicious and festive Chocolate Pumpkin Butter Cups combining creamy almond butter, pumpkin puree, warm pumpkin spice, and rich chocolate layers. These no-bake treats are perfect for fall and holiday snacking, with a smooth pumpkin spice filling encased in silky chocolate.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 cups 1x
- Category: Dessert, Snack
- Method: No-Bake, Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pumpkin Spice Filling
- ½ Cup Pumpkin Puree
- ⅓ Cup Almond Butter (or any nut butter or Sunbutter)
- 2 Tablespoons Honey (or maple syrup)
- 2 Teaspoons Pumpkin Spice
Chocolate Layer
- 1 Cup Chocolate Chips
- 1 Tablespoon Coconut Oil
Instructions
- Prepare Pumpkin Spice Filling: Microwave the almond butter for about 30 seconds to soften it, then combine pumpkin puree, honey, almond butter, and pumpkin spice in a bowl. Whisk or use a hand mixer until smooth and set aside.
- Melt Chocolate: Combine chocolate chips and coconut oil in a small glass bowl. Microwave in 20-second intervals, stirring between, until fully melted and smooth.
- Form First Chocolate Layer: Pour a thin layer of melted chocolate into silicone molds or mini cupcake liners. Freeze for about 10 minutes to set.
- Pipe Pumpkin Filling: Transfer the pumpkin mixture into a plastic baggie, snip a small hole in one corner, and pipe the filling evenly over the set chocolate layer. Freeze again for 5-10 minutes.
- Add Final Chocolate Layer: Pour melted chocolate over the pumpkin filling to cover completely. Freeze the cups for 1-2 hours, or until fully firm.
Notes
- Use any silicone candy mold or mini muffin liners. Mini pumpkins molds add festive charm.
- For smaller candies, avoid filling molds completely to make thinner layers.
- Store these cups in the freezer to prevent melting and maintain a firm center. Do not leave at room temperature.
- To make a piping bag, fold a plastic baggie with zipper on the outside, fill it, then snip one corner for precise piping.
- Leftovers keep best in an airtight container in the freezer. Refrigeration may soften the center.
Nutrition
- Serving Size: 1 cup (approx. 25g)
- Calories: 120
- Sugar: 8g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Chocolate pumpkin cups, pumpkin butter cups, almond butter pumpkin cups, no bake pumpkin dessert, pumpkin spice treats, fall desserts
Find it online: https://islawhite.com/chocolate-pumpkin-butter-cups-recipe/
