If you’re hunting for a cozy, irresistible treat that captures the essence of fall in every bite, you simply have to try this Chocolate Pumpkin Butter Cups Recipe. Combining the rich, creamy pumpkin puree with the nutty almond butter and decadent chocolate, these little cups deliver a perfect balance of spice, sweetness, and texture. They’re not only easy to make but also perfect for sharing with friends or savoring on a chilly afternoon. Once you get a taste, these buttery, chocolaty delights will become one of your favorite go-to desserts for the season.
Ingredients You’ll Need
Gathering a handful of simple ingredients is all you need to create these stunning Chocolate Pumpkin Butter Cups. Each component brings something special, from the smoothness of the almond butter to the warm spices that define autumn flavors.
- Pumpkin Puree: The star of the recipe, offering natural moisture, earthy flavor, and that beautiful orange color.
- Almond Butter: Creamy and nutty, it enhances texture and richness—but feel free to use your favorite nut butter.
- Honey (or maple syrup): Adds just enough sweetness and helps balance the spices perfectly.
- Pumpkin Spice: The magical mix of cinnamon, nutmeg, and cloves that brings warmth with every bite.
- Chocolate Chips: High-quality chocolate melts beautifully for that glossy, indulgent shell and topping.
- Coconut Oil: Helps the chocolate melt smoothly and sets with a perfect snap.
How to Make Chocolate Pumpkin Butter Cups Recipe
Step 1: Get Your Molds Ready
Start by placing silicone molds on a baking sheet, which makes handling easier and keeps everything stable while you work. This prep step ensures your chocolate shells form neatly and don’t tip or spill.
Step 2: Melt the Chocolate and Coconut Oil
Combine chocolate chips and coconut oil in a heatproof bowl and melt them together using a double boiler or microwave in short bursts. Stir frequently until you have a luscious, smooth chocolate mixture ready for coating.
Step 3: Form the Chocolate Base
Pour about one tablespoon of the melted chocolate into each mold cavity, spreading it evenly to cover the bottom. Pop the tray into the fridge to chill for about 10 minutes so the chocolate hardens and forms a thick, sturdy base.
Step 4: Mix the Pumpkin Filling
While the chocolate sets, blend pumpkin puree, almond butter, honey, and pumpkin spice in a bowl. Stir until the mixture is completely smooth and combined, creating that creamy, spiced filling that makes these cups unforgettable.
Step 5: Add the Filling
Take the hardened chocolate bases out of the fridge and spoon your pumpkin mixture on top. Spread it gently with a small spatula or back of the spoon, ensuring each cup is evenly filled and leveled.
Step 6: Seal with More Chocolate
Cover the pumpkin filling with the remaining melted chocolate, making sure to seal the edges well. Tap the mold gently on the counter to release any air bubbles and get a perfectly smooth finish.
Step 7: Chill Until Set
Place the filled molds back into the fridge and let them chill for at least 90 minutes until the chocolate is fully set and firm. Once ready, carefully pop out the Chocolate Pumpkin Butter Cups for an irresistible treat.
How to Serve Chocolate Pumpkin Butter Cups Recipe
Garnishes
Elevate your Chocolate Pumpkin Butter Cups Recipe by dusting them with a pinch of cinnamon or drizzling a little melted white chocolate on top. A sprinkle of crushed toasted pecans also adds a lovely crunch and a rustic touch.
Side Dishes
Pair these buttery delights with a warm cup of chai tea or fresh apple cider to complement the pumpkin spice notes perfectly. A dollop of lightly whipped cream on the side makes the experience even more decadent and satisfying.
Creative Ways to Present
Present your cups in decorative paper liners or arrange them on a wooden board with autumn leaves and small pumpkins for a charming fall display. You can even serve them alongside another seasonal dessert to wow guests at your holiday gathering.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Pumpkin Butter Cups in an airtight container in the refrigerator. They stay fresh for up to one week, making them a perfect make-ahead treat that you can enjoy throughout the week without losing any flavor or texture.
Freezing
For longer storage, freeze the cups by placing them on a parchment-lined tray until firm, then transfer to a sealed freezer bag or container. They can be frozen for up to 2 months, giving you a delicious stash that’s ready anytime you crave a seasonal snack.
Reheating
These butter cups are best enjoyed chilled, but if you want a softer texture, let them sit at room temperature for 10 to 15 minutes before eating. Avoid microwaving as it can melt the chocolate unevenly and ruin that satisfying snap.
FAQs
Can I use a different nut butter instead of almond butter?
Absolutely! Feel free to swap almond butter for peanut butter, cashew butter, or sunflower seed butter. Just keep in mind that each will bring its own subtle flavor that slightly changes the final taste of your butter cups.
Is it possible to make these vegan?
Yes! Use maple syrup instead of honey and select dairy-free chocolate chips to make the recipe completely vegan-friendly while keeping the same rich, indulgent flavor.
Do I need silicone molds or can I use something else?
Silicone molds are ideal for easy release, but you can also use mini muffin tins lined with paper liners. Just be gentle when removing the cups to keep their shape intact.
Can I add chopped nuts or other mix-ins to the filling?
Definitely! A handful of chopped pecans, walnuts, or even a sprinkle of dried cranberries would add delightful texture and flavor diversity to your pumpkin butter cups.
How long does it take for the cups to set in the fridge?
It usually takes at least 90 minutes for the chocolate to fully harden in the fridge. If your fridge is particularly cold, leaving them a bit longer won’t hurt—they’ll just be firmer and easier to pop out of the molds.
Final Thoughts
These Chocolate Pumpkin Butter Cups Recipe have quickly become a treasured treat in my kitchen, and I’m so excited for you to try them. They beautifully blend comforting autumn spices with the richness of chocolate and almond butter, making every bite a little celebration of fall. Whether you’re making them for a festive gathering or just to brighten up your snack time, they’re sure to become a beloved favorite. Happy cooking and even happier eating!
Print
Chocolate Pumpkin Butter Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
These Chocolate Pumpkin Butter Cups combine creamy pumpkin puree with rich almond butter and cozy pumpkin spice, all enveloped in a smooth chocolate shell. Perfect as a festive fall treat or a healthy snack, these no-bake cups offer a delightful balance of sweet, spicy, and nutty flavors with a creamy texture.
Ingredients
Filling
- 1/2 Cup Pumpkin Puree
- 1/3 Cup Almond Butter (or nut butter of choice)
- 2 Tablespoons Honey (or maple syrup)
- 2 Teaspoons Pumpkin Spice
Chocolate Coating
- 1 Cup Chocolate Chips
- 1 Tablespoon Coconut Oil
Instructions
- Prepare molds: Arrange silicone molds on a baking sheet to keep them stable and make handling easier during chilling.
- Melt chocolate: Combine chocolate chips and coconut oil in a double boiler or microwave. Heat gently until fully melted and smooth, stirring occasionally to prevent burning.
- Coat bottom with chocolate: Spoon about one tablespoon of the melted chocolate into each mold. Tilt or use a spoon to coat the bottom evenly. Place molds in the refrigerator to chill and harden for about 10 minutes.
- Make filling: In a mixing bowl, combine pumpkin puree, almond butter, honey, and pumpkin spice. Mix thoroughly until smooth and well incorporated.
- Fill chocolate cups: Spoon the pumpkin mixture into the chocolate bases in the molds. Smooth out the tops evenly with the back of a spoon or spatula.
- Seal with chocolate: Cover the filling with the remaining melted chocolate, spreading evenly to seal the cups. Gently tap the molds on the counter to remove any air bubbles.
- Chill to set: Refrigerate the filled molds for at least 90 minutes to allow the chocolate to fully harden. Once set, carefully remove the butter cups from the silicone molds and enjoy.
Notes
- Use high-quality chocolate chips for the best taste and texture.
- Almond butter can be substituted with any nut or seed butter of choice.
- For a vegan version, substitute honey with maple syrup and ensure chocolate chips are dairy-free.
- Store the butter cups in an airtight container in the refrigerator for up to one week.
- Allow butter cups to sit at room temperature for a few minutes before eating for easier biting.
