Last Updated on 2 months by Neha Deshmukh

Pumpkin Chocolate Cups Recipe – Sunbutter & Spice Delight

Introduction

Oh my goodness, you guys. These Pumpkin Chocolate Cups are seriously good. I first made these last fall when I was craving something sweet, festive, and a little bit different. The creamy pumpkin filling with that warm spice, nestled inside rich chocolate… it’s a little slice of autumn heaven! And the best part? They’re surprisingly easy to make. Perfect for a cozy night in, a little treat for the kids, or even a beautiful addition to a festive dessert spread. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just another chocolate treat. They’re a delightful combination of flavors and textures. The smooth, melt-in-your-mouth chocolate complements the creamy, spiced pumpkin filling beautifully. Plus, they’re nut-free thanks to the Sunbutter, making them a great option for those with allergies. They’re also relatively quick to whip up, and honestly, who doesn’t love a good no-bake dessert?

Ingredients

Here’s what you’ll need to create these little cups of joy:

• 10 ounce bag chocolate chips (about 283 grams)
• 1 tablespoon coconut oil (about 15 ml)
• ¼ teaspoon nutmeg (a tiny pinch!)
• ¼ teaspoon pumpkin pie spice (about 1.25 ml)
• ¼ cup Sunbutter (about 60 ml)
• 4 tablespoons pumpkin puree (about 60 ml)
• ½ tablespoon honey (about 7.5 ml)
• ½ teaspoon pumpkin pie spice (about 2.5 ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sunbutter: A Nut-Free Alternative

Sunbutter (sunflower seed butter) is a fantastic substitute for peanut or almond butter, especially if you have nut allergies. It has a lovely, slightly nutty flavor that works beautifully with pumpkin and spice.

Pumpkin Puree: Fresh vs. Canned

You can absolutely use homemade pumpkin puree if you’re feeling ambitious! But honestly, a good quality canned pumpkin puree works just as well and saves a lot of time. Just make sure it’s puree and not pumpkin pie filling.

Coconut Oil: Choosing the Right Kind

Refined coconut oil has a neutral flavor, which is what we want here – we don’t want coconut overpowering the chocolate. Unrefined coconut oil will impart a coconut flavor, which isn’t bad, just different!

Pumpkin Pie Spice Blend: Homemade vs. Store-Bought

Store-bought pumpkin pie spice is super convenient. But if you’re a spice enthusiast, making your own blend is fun! It usually includes cinnamon, ginger, nutmeg, and cloves.

Chocolate Chips: Quality & Type Considerations

The quality of your chocolate chips really shines through in this recipe. I prefer using a good quality dark or semi-sweet chocolate. You can also experiment with milk chocolate if you prefer a sweeter treat.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, let’s make the pumpkin filling. In a bowl, combine the Sunbutter, pumpkin puree, honey, and ½ teaspoon of pumpkin pie spice. Mix everything together really well until it’s smooth and creamy. Then, pop it in the fridge to thicken up while we work on the chocolate.
2. Now for the chocolate! Melt the chocolate chips and coconut oil together. You can do this using a double boiler (my preferred method – it’s gentler!) or in the microwave in 30-second intervals, stirring in between, until smooth.
3. Once the chocolate is melted, stir in the ¼ teaspoon pumpkin pie spice and the pinch of nutmeg. This adds a lovely warmth to the chocolate layer.
4. Pour a little bit of the melted chocolate into your pumpkin-shaped molds (or any silicone molds you like!), filling them about halfway.
5. Take the pumpkin filling out of the fridge and spoon about 1 teaspoon of the filling into each chocolate-filled mold.
6. Top everything off with the remaining melted chocolate, making sure to completely cover the pumpkin filling.
7. If you’re feeling fancy, sprinkle a tiny bit of sea salt on top. It really enhances the flavors!
8. Now, carefully place the molds in the fridge for at least 1-2 hours, or until the chocolate is firm.
9. Gently pop the chilled cups out of the molds and enjoy!

Expert Tips

A few little secrets to success…

Achieving the Perfect Chocolate Temper

Tempering chocolate can seem intimidating, but it’s what gives it that beautiful shine and snap. For this recipe, it’s not essential, but using a double boiler and stirring gently helps prevent the chocolate from seizing.

Preventing Chocolate Bloom

Chocolate bloom (that white coating) happens when the chocolate isn’t stored properly. Keep these cups in an airtight container in a cool, dry place.

Working with Silicone Molds

Silicone molds are your friend! They make it so easy to get the cups out cleanly. If you’re having trouble, try gently flexing the mold.

Troubleshooting Filling Consistency

If your pumpkin filling is too runny, add a little more Sunbutter. If it’s too thick, add a tiny bit more pumpkin puree.

Variations

Let’s get creative!

Vegan Pumpkin Chocolate Cups

Use vegan chocolate chips and maple syrup instead of honey. Easy peasy!

Gluten-Free Option (Chocolate Chip Check)

Just double-check that your chocolate chips are gluten-free. Some brands contain hidden gluten.

Spice Level Adjustment

My family loves a good kick of spice, so I sometimes add a tiny pinch of cayenne pepper to the pumpkin filling.

Festival Adaptations (Thanksgiving, Halloween)

These are perfect for Thanksgiving or Halloween! You can use Halloween-themed molds or decorate them with sprinkles. My niece loves helping me with that part!

Serving Suggestions

These are delicious on their own, but you can also serve them with a dollop of whipped cream or a sprinkle of cinnamon. They’re also lovely alongside a cup of chai.

Storage Instructions

Store these Pumpkin Chocolate Cups in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage – just wrap them individually in plastic wrap first.

FAQs

Got questions? I’ve got answers!

Can I use a different nut butter instead of Sunbutter?

You can! Almond butter or cashew butter would work, but keep in mind they’ll change the flavor slightly.

What’s the best way to melt the chocolate without burning it?

A double boiler is the safest bet. If using the microwave, go slow and stir frequently.

Can these be made ahead of time? If so, how long will they keep?

Yes! You can make these up to a week in advance and store them in the fridge.

What size pumpkin molds should I use for this recipe?

I used standard-sized pumpkin molds that hold about 2 tablespoons of liquid.

Can I add any other spices to the chocolate layer?

Absolutely! A pinch of cinnamon or cardamom would be lovely.