Chocolate Pumpkin Butter Cups

Why You’ll Love This Recipe

These butter cups are a seasonal twist on the classic chocolate peanut butter cup. The filling blends pumpkin puree, nut butter, honey, and pumpkin spice for a creamy, cozy taste, while the chocolate shell adds the perfect balance of sweetness and crunch. They’re great for parties, holiday gatherings, or keeping on hand in the fridge for a quick treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Chocolate layer:
1 cup chocolate chips
1 tablespoon coconut oil

Directions

1. Line a muffin tin with paper liners.
2. In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.
3. Spoon about 1 teaspoon of melted chocolate into each liner, tilting the pan so the chocolate coats the bottom. Freeze for 5 minutes to set.
4. In a separate bowl, stir together pumpkin puree, almond butter, honey, and pumpkin spice until smooth and creamy.
5. Place about 1 tablespoon of the pumpkin mixture over the hardened chocolate layer in each liner, smoothing it gently.
6. Cover the filling with another layer of melted chocolate until completely coated.
7. Freeze or refrigerate for 30 minutes, or until firm.
8. Peel off the liners and enjoy chilled or at room temperature.

Servings and timing

This recipe makes about 12 butter cups.
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes

Variations

• Use white chocolate instead of dark or milk chocolate for a sweeter flavor.
• Swap almond butter for peanut butter, cashew butter, or sunflower seed butter.
• Add a pinch of sea salt on top of each butter cup before chilling.
• Mix a little protein powder into the filling for a high-protein snack.
• Make mini versions using a mini muffin tin for bite-sized treats.

Storage/Reheating

Store butter cups in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months. Let them sit at room temperature for 5–10 minutes before enjoying. Do not reheat, as the chocolate will melt.

FAQs

Can I make these butter cups ahead of time?

Yes, they store well in the fridge or freezer, making them perfect for prepping ahead.

Can I use maple syrup instead of honey?

Absolutely, maple syrup works beautifully and adds extra fall flavor.

What type of chocolate works best?

Semi-sweet or dark chocolate balances the sweetness of the filling, but milk chocolate works if you prefer sweeter treats.

Do I need coconut oil in the chocolate layer?

The coconut oil helps the chocolate melt smoothly and creates a glossy finish, but you can omit it if needed.

Can I make these nut-free?

Yes, use sunflower seed butter (Sunbutter) instead of nut butter for an allergy-friendly version.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling is pre-sweetened and spiced. Use pure pumpkin puree for the best results.

How do I prevent the filling from leaking out?

Make sure the top chocolate layer fully covers the pumpkin mixture and that the cups are chilled long enough to set.

Can I make these vegan?

Yes, simply use dairy-free chocolate and maple syrup instead of honey.

Can I double the recipe?

Definitely. This recipe scales well if you want a larger batch.

Do they need to stay refrigerated?

Yes, since the filling contains pumpkin puree, they should be kept chilled for freshness.

Conclusion

Chocolate Pumpkin Butter Cups are a simple yet indulgent treat that brings together the richness of chocolate and the warmth of pumpkin spice. Easy to make, customizable, and freezer-friendly, they’re the perfect sweet bite for autumn.

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