chocolate pumpkin butter cups

Chocolate Pumpkin Butter Cups

Prep Time: 40 minutes

Cook Time: 1 minute

Total Time: 41 minutes

Chocolate Pumpkin Butter Cups

Another finger-lickin' good recipe from Alisa Fleming, of Go Dairy Free.

Coated with good quality semi-sweet or dark chocolate, these dairy-free chocolate pumpkin butter cups have a creamy, soft filling with pure pumpkin, warm spices, vanilla, and your choice of creamy ingredients (see my original and nut-free options – all are scrumptious!).

This recipe for chocolate pumpkin butter cups came about when I was conducting my chocolate melting trials. I was craving something pumpkin, but needed an easy way to use up all of that delicious melted chocolate. These chocolate pumpkin butter cups came together so easily, and fortunately, since I ended up with a quadruple batch(!) they freeze nicely, and actually stay a little soft in the middle when fully chilled (read: you can eat them straight from the freezer!).


  • ¼ cup raw cashews (see option below for nut-free)
  • ¼ cup pumpkin puree (I use Trader Joe's Organic)
  • 2 to 3 tablespoons powdered sugar
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • ¾ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract (I use Trader Joe's Bourbon Vanilla)
  • ¼ teaspoon ground cinnamon
  • Generous pinch salt
  • 1 bag dairy-free semi-sweet or dark chocolate chips. (I used half PASCHA 55% Cacao and half PASCHA 85% Cacao)


  1. If using cashews, grind them into a fine powder using your spice grinder or small food processor.
  2. In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth. Cover and place the mixture in the refrigerator for about 1 hour.
  3. Melt the chocolate using these instructions for the best way to melt chocolate.
  4. Using a pastry brush (I like this silicone one for chocolate), brush chocolate into the bottom and part way up the sides of mini silicone muffin cups (an also use mini muffin liners). Chill in the freezer for 10 minutes, or until the chocolate sets up.
  5. Spoon the pumpkin mixture into the chocolate shells, leveling it out. Drizzle on more of the melted chocolate to cover. If using the best way to melt chocolate, your chocolate should still be melted for continued use, but you can add a little more hot water to the bottom pan and rewhisk if needed.
  6. Chill the cups in the refrigerator for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage. Can serve at room temperature or chilled.


Nut-Free Option: Substitute 2 tablespoons coconut butter or seed butter (will be softer) for the cashews.