Chocolate Pumpkin Butter Cups

Pretty sure you would have to live in a hole to not realize it is Pumpkin EVERYTHING season. I am a huge fan of pumpkin desserts but I do feel like each year gets a little more pumpkin crazy.

I am being super basic and adding to the pumpkin craze. This is not the only recipe I have coming either…..#sorrynotsorry.

A while back I posted a recipe for some Peanut Butter Coconut Cups and I decided to rework the recipe to make a pumpkin variation. Chocolate and pumpkin is probably one of my favorite flavor combinations.

This recipe really is so incredibly easy and D E L I C I O U S! The filling is made from cashew butter, pumpkin and spices. I like to use a really dark chocolate – anywhere from 70-85%.

The only thing that takes some time is waiting for the layers and chocolate to set.

What are your favorite pumpkin desserts?!


Chocolate Pumpkin Butter Cups
Yields 16
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Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
  1. 9 ounces dark chocolate, melted
  2. 2 Tbsp coconut oil
  3. 1/3 cup creamy cashew butter
  4. 3 Tbsp pumpkin puree
  5. 1 Tbsp maple syrup
  6. 1 tsp pumpkin pie spice (or more to taste)
  7. 1/8 tsp salt
  1. Melt the chocolate in the microwave or in a double boiler.
  2. Line a mini muffin pan with 12 disposable baking cups.
  3. Scoop about two teaspoons of melted chocolate in to the bottom of the liner and up the sides some.
  4. Pop them in the freezer for about 5 minutes to let the chocolate set while you prepare the filling.
  5. Add the coconut oil, cashew butter, pumpkin puree, maple syrup, pumpkin pie spice and salt to a small saucepan. Heat until oil is melted and everything is mixed together. Set aside.
  6. Remove the chocolate cups from the freezer and fill each one with about two teaspoons of pumpkin filling and then pop them in the freezer for another 10 minutes.
  7. Remove from freezer and top the cups with about a teaspoon more of melted chocolate.
  8. Move the cups to the refrigerator until chocolate and filling has set. Approximately 1-2 hours.
  9. Enjoy immediately or store in an airtight container in the refrigerator.
Jessi's Kitchen


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