Description

Chocolate Pumpkin Butter Cups are a rich, festive treat made with creamy pumpkin spice filling wrapped in a smooth dark chocolate shell—perfect for fall snacking straight from the freezer.

Ingredients

For the Pumpkin Spice Filling:

½ cup pumpkin puree

⅓ cup almond butter

2 tbsp honey (or maple syrup for vegan)

2 tsp pumpkin spice

For the Chocolate Layer:

1 cup chocolate chips (dark, semi-sweet, or dairy-free)

1 tbsp coconut oil

Cook Mode Prevent your screen from going dark

Instructions

1. Warm almond butter in the microwave for 30 seconds until smooth.

2. In a medium bowl, whisk together pumpkin puree, warmed almond butter, honey or maple syrup, and pumpkin spice until creamy and well combined.

3. In a small bowl, microwave chocolate chips and coconut oil in 20-second bursts, stirring until melted and glossy.

4. Pour a thin layer of melted chocolate into silicone molds or mini muffin liners to cover the base. Tap to level and freeze for 10 minutes.

5. Spoon pumpkin filling into a plastic sandwich bag, snip the corner, and pipe a dollop onto each chocolate base, avoiding the edges. Freeze for another 5–10 minutes.

6. Pour remaining chocolate over the filling to seal. Smooth tops with a spoon and return to freezer for 1–2 hours until fully set.

7. Once frozen solid, pop the butter cups out of the molds and store in an airtight container in the freezer.

8. Enjoy straight from the freezer for best texture and flavor.

Notes

You can swap almond butter with peanut butter, cashew butter, or a nut-free option like Sunbutter.

Pumpkin filling doubles as a spread for toast or a mix-in for oatmeal.

These treats soften quickly at room temperature—store in the freezer and serve chilled.