Make your own Pumpkin Peanut Butter Cups using just five whole ingredients for a tasty fall treat you can make in under 30 minutes. These little chocolate cups feature a pumpkin-and-peanut-butter filling enclosed in a firm chocolate shell — perfect for holiday gatherings, lunchbox treats, or a quick dessert. For longer storage, keep them in the freezer so you can enjoy them any time of the year.

It’s pumpkin season, and these bites are an easy way to celebrate it without a lot of fuss. They’re a twist on classic nut butter cups: the filling blends pumpkin puree with peanut butter and a touch of maple syrup for natural sweetness and autumn flavor, then gets sealed inside a crisp chocolate shell. If you prefer a softer filling you can adjust the chocolate thickness, but the original version creates a satisfying snap when you bite in.

Pumpkin Peanut Butter Cups Ingredients

• Dark or semi-sweet chocolate chips
• Coconut oil
• All-natural peanut butter (smooth)
• 100% pumpkin puree (no added sugar or spices)
• Pure maple syrup
• Sea salt, to taste (optional)

Simple swaps work well here: use dark chocolate for a richer, less sweet cup, or semi-sweet if you prefer traditional sweetness. Almond butter, cashew butter, or sunflower seed butter are easy nut-free alternatives to peanut butter. The pumpkin puree is the star of the filling, so be sure to use plain 100% pumpkin — not pumpkin pie filling, which contains added sugars and spices.

Other Nut Butter Cup Ideas

• Healthy Peanut Butter Cups — classic chocolate and peanut butter combination.
• Thin Mint Almond Butter Cups — minty almond butter inside a chocolate shell.
• Almond Joy Coconut Butter Cups — coconut-forward filling with chocolate coating.

Peanut Butter Pumpkin Cups

Author: Lee Funke

Summary: These Pumpkin Peanut Butter Cups come together with five ingredients for a quick, seasonal dessert. Make a batch and store them in the freezer to enjoy later.

Ingredients (makes ~24 mini cups)

• 4 cups dark or semi-sweet chocolate chips
• 2 tablespoons coconut oil
• 1/3 cup all-natural smooth peanut butter
• 1/3 cup pumpkin puree (100% pumpkin)
• 2 teaspoons maple syrup
• Sea salt, to taste (optional)

Instructions

1. Prepare a mini cupcake tin by lining it with paper liners. This recipe works best with mini liners so the cups are bite-sized.
2. Combine the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate and oil in a heatproof bowl set over a pot of simmering water, stirring until smooth. Keep warm but not hot.
3. In a separate medium bowl, warm about 1/3 cup of the peanut butter in the microwave for 20–30 seconds until it is slightly loosened. Stir in the pumpkin puree and maple syrup until fully combined and smooth. Taste and adjust sweetness if needed.
4. Spoon about 1 teaspoon of the melted chocolate into the bottom of each lined mini cup, gently tilting the liner so the chocolate spreads and forms a thin base. Place the tray in the freezer for 5 minutes or until the chocolate firms up.
5. Remove the tray from the freezer and add about 1 tablespoon of the pumpkin–peanut butter filling on top of each chocolate base, leaving a little space at the top for the final chocolate layer.
6. Spoon another 1/2 tablespoon of melted chocolate over each filled cup, sealing the filling completely. Smooth the tops if needed, then sprinkle a tiny pinch of sea salt on each cup for contrast, if desired.
7. Return the tray to the freezer for about 30 minutes, or until the cups are completely firm. Once set, remove from the liners and store in an airtight container in the freezer.

Storage and Serving

These cups keep best in the freezer where they stay firm and ready to eat. Store them in an airtight container layered with parchment paper to prevent sticking. Remove a few minutes before serving if you prefer a slightly softer texture, or enjoy them straight from the freezer for a firmer bite. They’ll last for several weeks frozen.

Tips and Variations

• Chocolate melting: Use short bursts in the microwave and stir thoroughly between bursts to prevent burning. Adding a little coconut oil helps the chocolate set with a shiny finish and makes it easier to work with.
• Nut-free option: Substitute sunflower seed butter for peanut butter to make a nut-free version.
• Spice it up: If you like a spiced pumpkin flavor, stir a pinch of cinnamon or pumpkin pie spice into the pumpkin filling — but note that adds extra ingredients and changes the simple five-ingredient list.
• Make larger cups by using standard cupcake liners and increasing the filling and chocolate amounts accordingly.

Ingredient Notes

Choose 100% pumpkin puree (not pie filling) to ensure a neutral pumpkin flavor that blends well with the peanut butter. If your peanut butter separates, stir it well before measuring so the texture is smooth. Adjust the maple syrup quantity to taste depending on how sweet you prefer the filling.

Shop This Post (Suggested Tools & Ingredients)

Love this recipe? Leave a comment below to share how your cups turned out and any favorite variations. Don’t forget to tag your photos with your own social handles — it’s always fun to see what you create in the kitchen.