Description
No-bake Chocolate Pumpkin Butter Cups with a silky pumpkin–spice almond-butter filling and a rich dark chocolate shell. Made from clean pantry ingredients, freezer-friendly, kid-approved, and endlessly customizable—perfect for a healthier fall treat without sacrificing indulgence.
Ingredients
Scale
Pumpkin Spice Filling
- ½ cup pumpkin puree (canned or homemade)
- ⅓ cup almond butter (or any nut/seed butter)
- 2 tablespoons honey (or maple syrup for vegan)
- 2 teaspoons pumpkin spice
Chocolate Layer
- 1 cup chocolate chips (dark or semi-sweet)
- 1 tablespoon coconut oil
Instructions
- Make the filling: Microwave almond butter for ~30 seconds to loosen. In a bowl, whisk pumpkin puree, honey (or maple), almond butter, and pumpkin spice until smooth.
- Melt chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring between each, until smooth and glossy.
- Base layer: Spoon a thin layer of melted chocolate into silicone molds or mini liners to fully cover the bottoms. Freeze 10 minutes to set.
- Add filling: Transfer filling to a small bag and snip a corner (or use a piping bag). Pipe a dollop onto each chocolate base, keeping it away from the edges. Freeze 5–10 minutes.
- Top layer: Spoon more melted chocolate over each cup to completely seal the filling. Smooth tops with the back of a spoon.
- Chill to set: Freeze 1–2 hours until firm. Pop out of molds and store airtight in the fridge or freezer.
Notes
- Melting tips: Use short microwave bursts and stir often; avoid water contact; coconut oil helps silky melting.
- Variations: Swap almond butter for peanut, cashew, sunflower seed butter, or tahini; use maple syrup for vegan; add a pinch of cinnamon or nutmeg; stir in a little protein powder for a boost.
- Common mistakes: Too much filling (can poke through); rushing chill times; overheating chocolate; not sealing edges with the top chocolate layer.
- Serving ideas: Dust with pumpkin spice or flaky sea salt; gift wrapped in parchment; stack in a jar for a cozy display.
- Storage: Refrigerate up to 1 week; freeze up to 3 months. Rest 5–10 minutes at room temp before enjoying from the freezer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake