No-Bake Chocolate Pumpkin Butter Cups
A pumpkin spin on the classic peanut butter cup: a spiced pumpkin filling set inside a shell of melted chocolate, no oven required.
Equipment
- 12-cup mini muffin tin
- Mini muffin liners
- Microwave-safe bowl
- Small spoon
Ingredients
For the Pumpkin Filling
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/4 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
For the Chocolate Shell
- 12 oz semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
Prepare the Pan
- Line a 12-cup mini muffin tin with paper liners.
Make the Pumpkin Filling
- In a bowl, stir together the pumpkin puree, graham cracker crumbs, powdered sugar, melted butter, pumpkin pie spice, and vanilla extract until the mixture is thick and holds together when pressed. If it feels too soft to roll, add another tablespoon of graham cracker crumbs.
- Roll the pumpkin mixture into 12 small, flat discs slightly smaller than the diameter of the muffin liners, and set aside.
Assemble the Cups
- Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Spoon about 1 teaspoon of melted chocolate into the bottom of each liner, then tilt or use the back of the spoon to spread it up the sides slightly, coating the bottom fully.
- Freeze for 10 minutes, until the chocolate is firm to the touch.
- Place one pumpkin disc on top of the set chocolate layer in each liner, pressing gently so it sits flat and doesn't touch the edges of the liner.
- Spoon the remaining melted chocolate over the pumpkin discs, covering them completely and sealing the edges against the bottom layer.
- Freeze for at least 30 minutes, until the chocolate is fully set and the cups release cleanly from the liners.
Notes
Keep the pumpkin discs slightly smaller than the liner so a visible chocolate border forms once the top layer is added. Don't skip the first freeze, or the pumpkin disc will sink into the bottom chocolate layer. If the chocolate thickens while assembling, reheat it briefly in the microwave rather than trying to spread stiff chocolate. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.