Chocolate Pumpkin Cups
Introduction
Hola! I’m Emma, and if there’s one thing I can’t resist when fall rolls around, it’s the cozy mix of pumpkin and chocolate. These Chocolate Pumpkin Butter Cups are like little bites of autumn joy, creamy pumpkin spice filling wrapped in a smooth, dark chocolate shell. I remember making these one chilly October evening with my kids, laughing as they “taste tested” more chocolate chips than they melted. These treats are festive, gluten-free, dairy-free, and made with wholesome ingredients, so you can enjoy them guilt-free. If you’ve been looking for pumpkin chocolate treats that are both easy and healthy, this is the recipe for you!
Quick Recipe Overview
| Prep Time | Chill Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 10 mins | 2 hours | 2 hrs 10m | 24 cups | Easy | American | Fall, Holidays |
Why You’ll Love This Recipe
- Festive and Fun: Shaped in molds or mini cups, they’re a perfect fall party treat or Halloween snack.
- Lower in Sugar: Sweetened with honey or maple syrup, these cups satisfy your sweet tooth without going overboard.
- Allergy-Friendly: Dairy-free and gluten-free, making them a safe option for guests with dietary restrictions.
- Make-Ahead Dessert: These freeze beautifully, so you can prepare them in advance for holidays.
- Kid-Approved: The sweet pumpkin spice filling paired with chocolate is irresistible for all ages.
Chocolate Pumpkin Butter Cups – Healthy Fall Treat
- Total Time: 2 hours 10 minutes
- Yield: 24 cups 1x
Description
Creamy pumpkin spice filling wrapped in dark chocolate for a festive, dairy-free fall treat!
Ingredients
- ½ cup pumpkin puree
- ⅓ cup almond butter (any nut/seed butter works)
- 2 tbsp honey (or maple syrup)
- 2 tsp pumpkin spice
- 1 cup chocolate chips
- 1 tbsp coconut oil
Instructions
1. Microwave almond butter for 30 seconds to soften.
2. Mix pumpkin puree, almond butter, honey, and pumpkin spice until smooth.
3. Melt chocolate chips with coconut oil in 20-second increments until smooth.
4. Spoon a thin chocolate layer into molds or mini liners. Freeze 10 minutes.
5. Pipe pumpkin filling on top. Freeze 5–10 minutes.
6. Top with more melted chocolate and freeze 1–2 hours until firm.
7. Remove from molds and enjoy, or keep frozen until ready to serve.
Notes
Use silicone molds or mini muffin liners for easy release.
Freeze between each layer to keep cups neat and firm.
For a vegan version, swap honey with maple syrup and use dairy-free chocolate.
Store in an airtight container in the freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 74
- Sugar: 4g
- Sodium: 9mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Ingredients
- ½ cup pumpkin puree
- ⅓ cup almond butter (or any nut/seed butter)
- 2 tbsp honey (or maple syrup)
- 2 tsp pumpkin spice
- 1 cup chocolate chips
- 1 tbsp coconut oil
Ingredient Tips Table
| Ingredient | Tip |
| Pumpkin Puree | Use unsweetened puree for the best flavor. Fresh or canned both work. |
| Almond Butter | Sunbutter or peanut butter can be swapped in easily. |
| Honey | For a vegan version, choose maple syrup or agave. |
| Pumpkin Spice | Homemade or store-bought blends are fine, adjust to taste. |
| Chocolate Chips | Dark chocolate gives a rich taste, but milk or semi-sweet works too. |
| Coconut Oil | Helps chocolate melt smoothly and set with a glossy finish. |
Step-by-Step Instructions
- Prepare Filling: Microwave almond butter for 30 seconds to soften. Mix with pumpkin puree, honey, and pumpkin spice until smooth. Set aside.
- Melt Chocolate: Place chocolate chips and coconut oil in a glass bowl. Microwave in 20-second increments, stirring until smooth.
- First Chocolate Layer: Spoon a thin layer of melted chocolate into silicone molds or mini cupcake liners. Freeze for 10 minutes.
- Add Pumpkin Filling: Transfer pumpkin mixture into a plastic baggie, snip the corner, and pipe filling onto the set chocolate layer. Freeze again for 5–10 minutes.
- Top Chocolate Layer: Cover the filling with more melted chocolate, spreading evenly. Freeze for 1–2 hours until firm.
- Serve & Store: Pop out of molds and enjoy immediately, or keep frozen until ready to serve.
Helpful Tips
- Don’t overfill molds; keep layers thin for best bite-size results.
- Work quickly when layering to prevent chocolate from hardening before adding filling.
- Always freeze between layers to ensure neat, defined cups.
- Use silicone molds for easy release, but muffin liners also work great.
Expert Tips for the Best Results
- Texture Balance: Thin chocolate layers help the pumpkin filling shine.
- Room Temperature Test: Let cups sit 2 minutes before serving for the perfect bite.
- Storage Secret: Keep them in the freezer, refrigeration can leave the center too soft.
- Presentation: Sprinkle sea salt or drizzle melted white chocolate for a festive finish.
Recipe Variations
- Peanut Butter Pumpkin Cups: Swap almond butter for peanut butter for a nutty twist.
- Vegan Pumpkin Cups: Use maple syrup and dairy-free chocolate chips.
- White Chocolate Pumpkin Cups: Replace dark chocolate with white chocolate for a creamy fall candy.
- Extra Spiced Pumpkin Cups: Add a pinch of cinnamon or nutmeg for more autumn flavor.
Make Ahead & Freezer Tips
Prepare these up to a week in advance and keep them stored in the freezer in an airtight container. They hold shape perfectly and taste fresh. For long-term storage, freeze for up to 2 months. Thaw just slightly before serving for the best texture.
Serving Suggestions
Serve these Chocolate Pumpkin Butter Cups on a festive platter lined with parchment paper. Pair them with warm apple cider or hot cocoa for a cozy fall snack. They also make a wonderful addition to holiday dessert trays.
Pairing Ideas
These cups pair beautifully with spiced chai tea, pumpkin lattes, or a glass of red wine like Merlot. For sides, serve with roasted nuts or fresh fruit to balance the sweetness.
Storage and Reheating Tips
Store in the freezer in a sealed container to prevent melting. If they soften too much, refreeze for 15 minutes before serving. To enjoy, simply let them sit at room temperature for 2–3 minutes, no reheating required.
Frequently Asked Questions (FAQs)
Can I use fresh pumpkin instead of canned? Yes! Just make sure to puree it until smooth and drain excess water for the right consistency. Do I have to use coconut oil? No, but it helps chocolate melt smoothly. You can use butter or skip it entirely. Can these be made nut-free? Absolutely, swap almond butter for sunflower seed butter. How long do they last in the freezer? Up to 2 months in an airtight container. Can I make them larger? Yes, use standard muffin liners for bigger cups, but increase freezing time. Are these suitable for kids? Definitely! They’re naturally sweetened and fun for kids to help make. Do they melt at room temperature? Yes, the filling softens, so keep them frozen until serving.
Nutrition Info (per serving)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 cup | 74 | 1g | 7g | 5g | 1g | 4g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These Chocolate Pumpkin Butter Cups bring together the best of fall, creamy pumpkin spice and rich chocolate, in a healthier, festive treat. Easy to make, freezer-friendly, and absolutely delicious, they’re a must-try for pumpkin lovers. Gather your ingredients, whip up a batch, and enjoy a little taste of autumn magic!
