Chocolate Pumpkin Butter Cups

Why You’ll Love This Recipe

I like how these cups bring together the cozy flavors of pumpkin spice with the indulgence of chocolate. They’re simple to prepare, require no baking, and look festive in any candy mold. The best part is how versatile the filling is—I can use almond butter, peanut butter, or even Sunbutter, depending on what I have on hand. Each bite is creamy, chocolatey, and perfectly spiced.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Chocolate Layer:
1 cup chocolate chips
1 tablespoon coconut oil

Directions

Microwave the almond butter for about 30 seconds to soften.

In a bowl, whisk together pumpkin puree, almond butter, honey, and pumpkin spice until smooth. Set aside.

In a small glass bowl, combine chocolate chips and coconut oil. Microwave in 20-second intervals until fully melted, stirring between each round.

Pour a thin layer of melted chocolate into silicone molds or mini cupcake liners. Freeze for 10 minutes to set.

Transfer the pumpkin spice mixture into a plastic bag, snip off a corner, and pipe it on top of the first chocolate layer. Freeze again for 5–10 minutes.

Pour another chocolate layer over the filling to cover completely. Freeze for 1–2 hours, or until firm.

Servings and Timing

Servings: 24 cups
Prep time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 10 minutes

Variations

I sometimes swap almond butter for peanut butter for a more classic candy flavor.
For a nut-free option, I like using sunflower seed butter.
I make them extra festive by using pumpkin-shaped molds.
White chocolate works beautifully for a sweeter version.
A sprinkle of flaky sea salt on top makes them even more decadent.

Storage/Reheating

I store the butter cups in an airtight container in the freezer to keep them firm. They last up to 2 months this way. If I try keeping them in the fridge, the center stays softer and more gooey, which is still tasty but less structured. I don’t leave them at room temperature since they melt quickly.

FAQs

Can I make these without silicone molds?

Yes, mini muffin liners work perfectly.

Can I use maple syrup instead of honey?

Yes, maple syrup gives them a slightly richer flavor.

Do I have to use coconut oil in the chocolate?

No, but I find it helps the chocolate melt smoothly and set with a nice texture.

Can I make these sugar-free?

Yes, I use sugar-free chocolate chips and a low-carb sweetener in place of honey.

Can I use homemade pumpkin puree?

Yes, just make sure it’s thick and not watery.

Do I need to refrigerate before freezing?

No, I go straight to the freezer to set each layer.

How do I keep the layers neat?

I make sure the first chocolate layer is fully set before adding the filling, and I spread the top layer carefully to seal.

Can I make larger butter cups?

Yes, I just use larger molds and add a bit more filling and chocolate.

What other spices can I use?

I sometimes add a pinch of cinnamon or nutmeg in addition to pumpkin spice.

Can I serve these at room temperature?

They soften too much if left out, so I serve them straight from the freezer or fridge.

Conclusion

Chocolate Pumpkin Butter Cups are a festive and indulgent no-bake treat that blends the best flavors of fall with rich chocolate. I love how easy they are to make, how well they store in the freezer, and how versatile the recipe can be. Whether I serve them at a party or keep them for myself, they always bring cozy autumn flavors in every bite.