Pumpkin Peanut Butter Cups
Published 9/4/2018 • Updated 8/30/2023
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Make your own Pumpkin Peanut Butter Cups with just 5 whole ingredients for a delicious, fall treat made in under 30 minutes. PS: store these chocolate pumpkin cups in the freezer for long-lasting dessert year round.
Ohhhhh yeah, it’s pumpkin season! Every year I swear it comes earlier and earlier and this year it’s here in August. Honestly, this isn’t my choice! I’m already starting to see some Halloween decor starting to pop up at Target…I’m just jumping on the early bandwagon.
You guys know we have a thing for nut butter cups. I mean, we did have a whole week dedicated to them on FFF. This pumpkin peanut butter cup recipe is a little bit different than our normal nut butter cups in that the filling is covered by a hard chocolate shell. I’m a-okay with this…if you are!
Okay, so, what do you need? Easy! Only 5 simple ingredients.
Pumpkin Peanut Butter Cups Ingredients
- chocolate chips
- coconut oil
- all-natural peanut butter
- pumpkin puree
- maple syrup
Nut Butter Cup Recipes
Peanut Butter Pumpkin Cups
Ingredients
- 4 cups dark chocolate chips, or semi-sweet chocolate chips
- 2 tablespoon coconut oil
- 1/3 cup all-natural peanut butter, smooth
- 1/3 cup pumpkin puree
- 2 teaspoon maple syrup
- sea salt, to taste
Instructions
- Place dark chocolate and coconut oil in a microwave safe bowl. Microwave for one minute and stir. Microwave for 20 seconds more and stir again. Repeat 2-3 times or until all chocolate is melted.
- In a medium-sized bowl, melt 1/3 cup of peanut butter (microwave for 25 seconds), then mix in the pumpkin puree and maple syrup. Set aside.
- Line a mini cupcake tin with cupcake liners and scoop in 1 teaspoon of melted chocolate into the bottom of the liners. Place in freezer for about 5 minutes until the chocolate hardens.
- Next, spoon 1 tablespoon of the peanut butter/pumpkin filling onto the chocolate and cover the filling with 1/2 tablespoon more of melted chocolate. Sprinkle sea salt.
- Place in freezer for about 30 minutes, or until hardened.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Pumpkin season is one of my favorite seasons EVER, aside from gingerbread season and fruit season! SO GOOD. These pumpkin peanut butter cups look to die for. Pumpkin and peanut butter aren’t the most well-known pair, but it’s still fabulous. Obviously, chocolate elevates everything. The flakes of sea salt on top? MINDBLOWING.
Yay for pumpkin and chocolate! These look amazingly yummy and simple to make. Can’t wait to try it out!
Love, Love, LOVE these! Super easy to make and DELICIOUS. I had to hide them from my fiance because I was afraid he was going to eat them all!
LOL. Sorrrrrrrry fianceeee 😛
I honestly don’t think I’ve ever tried pumpkin and peanut butter together before, but I’m intrigued to try! I LOVE all of your nut butter cup recipes 🙂
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Hi- how do we make the pumpkin puree?
Yum I love these! The subtle pumpkin flavor is really tasty. And you can’t go wrong with pb and chocolate 🙂
Why do you add maple syrup? Isn’t it sweet enough already?
Fabulous idea—I think chocolate and pumpkin is the ultimate combination!