Save
These chocolate pumpkin butter cups make a tasty little snack that mixes creamy pumpkin spice with smooth dark chocolate. They're great for casual nibbling or a sweet gift from the heart.
I whipped these up one crisp afternoon when I didn’t want to heat the oven. They've quickly become my favorite autumn treat.
Ingredients
- Chocolate chips: melt into a smooth shell. Pick good dark chocolate for a rich snap
- Coconut oil: makes the chocolate shiny and silky. Virgin coconut oil adds a hint of coconut to boost the pumpkin flavor
- Pumpkin spice: adds the warm, seasonal flavor. Get a nicely balanced blend that won’t overpower the pumpkin
- Honey: sweetens naturally with floral hints. Raw or local honey works best for a richer taste
- Almond butter: adds richness and keeps the filling together. Use fresh and smooth almond butter for creaminess
- Pumpkin puree: brings that classic fall taste and creamy texture. Fresh or plain canned pumpkin (no added spices or sugar) is best
Steps
- Make The Filling:
- Softening almond butter for about 30 seconds in the microwave helps it mix easier. Stir together pumpkin puree, honey, almond butter, and pumpkin spice until smooth with a whisk or hand mixer. You want it lump-free and creamy.
- Melt The Chocolate:
- Put chocolate chips and coconut oil in a glass bowl. Heat in short 20-second bursts in the microwave, stirring gently each time till melted and shiny. This keeps the chocolate smooth and stops it from burning.
- Start The Chocolate Layer:
- Spoon a thin coating of melted chocolate into silicone molds or mini liners. Spread lightly but cover the bottom evenly. Freeze for about 10 minutes so this layer firms up as a solid base.
- Add Pumpkin Filling:
- Put the pumpkin filling in a plastic bag, snip a small corner off, and gently squeeze it into the center of each chocolate shell without messing the edges. Having that frozen bottom layer helps keep the filling neat.
- Chill The Filling:
- Pop the molds back in the freezer for 5 to 10 minutes so this layer firms up and won’t mix with the next chocolate layer.
- Seal With Chocolate:
- Top each cup with another layer of melted chocolate covering the filling completely. Freeze for 1 to 2 hours until fully set and easy to pop out.
I really love the pumpkin spice flavor here. It takes me back to cozy afternoons with my grandma who always had pumpkin goodies and warm drinks ready.
Storage Tips
Keep leftover butter cups in an airtight container in the freezer to keep them firm. They stay good for up to a month, so you can prep them well before a party or just for cravings. Let them sit out 5 minutes at room temp before eating to soften the chocolate a bit.
Ingredient Swaps
Feel free to switch almond butter for peanut or cashew butter, but know peanut gives a stronger nutty kick. Maple syrup works great instead of honey and adds a different sweetness. For dairy-free or vegan options, use dark vegan chocolate.
Serving Ideas
These cups are awesome straight from the freezer but also pair great with hot chai or coffee. Try sprinkling crushed nuts or a pinch of sea salt on top before freezing for extra texture and flavor. They’re also a tasty addition to holiday dessert spreads.
These cups are a cozy fall treat that come together quick and please just about everyone.
Frequently Asked Cooking Questions
- → Which chocolate is best for these cups?
Dark chocolate chips melt well and give a nice slightly bitter kick that balances the sweet pumpkin filling nicely.
- → Can I swap almond butter for other nut butters?
Definitely, peanut or cashew butter works fine and adds its own flavor and texture to the filling.
- → How do I make sure the layers of chocolate harden right?
Freeze each chocolate layer for about 10 minutes before adding the pumpkin mix. This helps keep the layers solid and separate.
- → Is honey needed in the filling?
Honey adds sweetness and helps stick the filling together, but you can swap it with maple syrup if you prefer.
- → What's the easiest way to add the pumpkin filling on top?
Use a plastic bag with a tiny cut in the corner to squeeze out the pumpkin mix evenly over the chocolate base.