Chocolate Pumpkin Butter Cups

These chocolate pumpkin butter cups are a perfect little treat to satisfy your sweet tooth with a seasonal twist. They bring together creamy pumpkin spice filling wrapped in smooth dark chocolate for a bite-sized delight. Great for casual snacking or a thoughtful homemade gift.

I first made these one chilly afternoon when I wanted a cozy snack without turning on the oven. They have since become my favorite little indulgence every fall.

Ingredients

• Pumpkin puree: adds a natural autumn flavor and creamy texture. Use fresh or well-stored canned pumpkin without added spices or sugars
• Almond butter: brings richness and helps bind the filling. Pick a smooth, fresh jar for the best creamy consistency
• Honey: acts as a natural sweetener with floral notes. Choose raw or local honey if possible for depth of flavor
• Pumpkin spice: lends warmth and the iconic seasonal profile. A well-balanced blend is key so it does not overpower the pumpkin
• Chocolate chips: provide a silky shell once melted. Aim for good quality dark chocolate for richness and snap
• Coconut oil: helps the chocolate set with a glossy finish and smooth mouthfeel. Use virgin coconut oil for subtle coconut flavor that complements pumpkin nicely

Instructions

Build The Pumpkin Spice Filling:

Microwave the almond butter for about 30 seconds until soft. In a bowl combine pumpkin puree honey softened almond butter and pumpkin spice. Whisk vigorously or use a hand mixer to create a smooth uniform mixture. This step ensures the filling is creamy and perfectly blended without any lumps.

Melt The Chocolate:

Place chocolate chips and coconut oil in a small glass bowl. Microwave in 20 second bursts gently stirring each time until fully melted and velvety smooth. This helps prevent burning and keeps the chocolate glossy for coating.

Layer The First Chocolate:

Spoon a thin layer of melted chocolate into each silicone mold or mini cupcake liner. Spread evenly but not too thick. Freeze them for about 10 minutes so the bottom layer hardens and creates a firm base for the filling.

Pipe On The Pumpkin Filling:

Transfer the pumpkin mixture to a plastic baggie and cut a small corner off. Gently pipe the filling into the center of each chocolate shell carefully not to disturb the edges. Setting the first layer ensures the filling sits neatly.

Freeze To Set Filling:

Return the molds to the freezer for 5 to 10 minutes so the pumpkin layer firms up slightly to prevent it from mixing with the final chocolate layer.

Top With Chocolate And Finish Freezing:

Pour a final layer of melted chocolate over the filling sealing each cup completely. Put the tray back in the freezer for 1 to 2 hours until the cups are fully firm and easy to pop out.

I especially love the pumpkin spice in these cups. It takes me right back to cozy fall afternoons with my grandmother who always had pumpkin treats ready with a warm drink on hand.

Storage Tips

Store any leftover pumpkin butter cups in an airtight container in the freezer to keep them firm. They can last up to a month this way making them perfect to prepare ahead for parties or cravings. Always let them thaw for 5 minutes at room temperature before enjoying to soften the chocolate slightly.

Ingredient Swaps

You can swap almond butter for peanut butter or cashew butter if preferred. Just be mindful of the flavor profile as peanut butter will give a stronger nutty presence. Maple syrup works well as a honey substitute bringing a different but delicious sweetness. Use dark vegan chocolate for dairy free and vegan-friendly treats.

Serving Ideas

These butter cups are perfect straight from the freezer but also pair beautifully with a hot cup of chai or coffee. Try adding a sprinkle of crushed nuts or a dash of sea salt on top before the final freeze for added texture and flavor contrast. They also make lovely additions to holiday dessert trays.

These butter cups are a cozy seasonal treat that come together quickly and please every palate.

Frequently Asked Recipe Questions

→ What type of chocolate works best for these cups?

Dark chocolate chips melt smoothly and provide a rich, slightly bitter contrast to the sweet pumpkin filling, enhancing the overall flavor.

→ Can I use other nut butters instead of almond butter?

Yes, peanut butter or cashew butter can be substituted, each adding its own unique flavor and texture to the filling.

→ How do I ensure the chocolate layers set properly?

Freezing each chocolate layer for at least 10 minutes before adding the filling helps create firm, distinct layers that hold together well.

→ Is honey essential in the filling?

Honey adds natural sweetness and helps bind the filling, but maple syrup can be used as a flavorful alternative.

→ What’s the best way to pipe the pumpkin filling?

Using a plastic baggie with a small corner cut allows precise control to evenly distribute the pumpkin mixture over the chocolate base.