Pumpkin Peanut Butter Cups
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The perfect trifecta, these pumpkin peanut butter cups are full of rich chocolate, creamy peanut butter, AND fresh pumpkin flavors. Made with just 4 ingredients and zero baking required!
It’s no secret we love pumpkin desserts in our household- and after testing everything from pumpkin brownies to pumpkin fudge, these pumpkin peanut butter cups are the one treat that disappears first every fall.
I first developed them after seeing Reese’s release seasonal pumpkin cups- but since I couldn’t find them anywhere locally, I decided to make my own.. After ordering a package of them on Amazon and being disappointed in the flavor, I set out to make them myself!
The results were even better- a creamy, fudge-like filling that has the right balance of pumpkin and peanut butter, all within some decadent chocolate. They’re sweet, smooth, and perfectly spiced- and a homemade candy you DON’T need to enjoy only in the cooler months.
Table of Contents
Why make my pumpkin peanut butter cups
- Suitable for most diets. This recipe is naturally vegan and gluten-free, and you can easily make it low-carb and nut-free with a few easy swaps.
- Healthier. These peanut butter pumpkin cups are made without granulated sugar or corn syrup.
Key Ingredients
- Chocolate chips. I like to use semi-sweet chocolate chips, but milk or dark will work. I tested dark chocolate, but found 45-60% cocoa works best- higher percentages can overpower the pumpkin.
- Peanut butter. I recommend using smooth and creamy peanut butter with no added sugar. Not a fan of peanut butter? I’ve also used almond butter before, and while the flavor is definitely different, it’s still delicious.
- Maple syrup. You need some sweetener for the filling. I like maple because it isn’t overpowering, but agave also worked well. I tested a batch with honey, and it was a little overpowering (though my partner loved it- he’s a sucker for the peanut butter honey combo).
- Pumpkin puree. Make sure to look for “pumpkin puree” instead of “pumpkin pie filling,” which has spices and sugar already added.
Find the printable recipe with measurements below.
How to make pumpkin peanut butter cups
Step 1- Prep the cups. Line an 18-count mini muffin tin with muffin liners.
Step 2- Melt the chocolate. Melt 1 ½ cups of the chocolate chips. Divide the melted chocolate among the mini muffin liners, leaving them two-thirds full. Use your spoon to ensure the sides are coated with chocolate. Store the muffin tin in the fridge.
Step 3- Make the peanut butter pumpkin filling. In a mixing bowl, combine the peanut butter and maple syrup. Add the pumpkin puree and mix until smooth.
Step 4- Finish the cups. Pour the pumpkin mixture evenly among the hardened chocolate cups. Melt the remaining chocolate chips and cover each cup completely. Then, refrigerate until firm.
Recipe variations
I’ve been making these cups since I first tried them in 2015, and I’ve had some fun creating variations for friends, family, or just experimenting. Here are some tested tweaks:
- Add more pumpkin. Depending on how much pumpkin flavor I’m in the mood for, I may increase the amount of pumpkin puree to half a cup.
- Add spices. I typically make these pumpkin cups without spices, but when I’m feeling extra festive, I’ll add a little pumpkin spice or cinnamon to the peanut butter mixture.
- Make sugar-free cups. To make a low-carb version of this recipe, I like to use keto maple syrup and sugar-free chocolate chips.
- Make nut-free cups. If you’re making these for someone with a nut allergy, use sunflower seed butter or tahini.
- Use white chocolate. Love white chocolate peanut butter cups? Swap the regular chocolate chips for white chocolate, and you’ve got white chocolate pumpkin peanut butter cups!
- Add powdered sugar. If you want a super creamy filling that melts in your mouth, you can add a tablespoon of powdered sugar. Just be wary that it will be a little sweeter, too!
Storage instructions
To store: Store leftover peanut butter pumpkin cups in an airtight container at room temperature for up to 2 weeks. If you want to keep them for longer, refrigerate the cups for 1 month.
To freeze: Transfer leftover pumpkin cups to a freezer-safe container and freeze for up to 2 months. Let them thaw overnight in the fridge before enjoying.
Frequently asked questions
It takes approximately 1 3-pound pumpkin to equal the amount of puree in a 15-oz. can.
If the peanut butter filling is too thin for your liking, you can add one tablespoon of either coconut flour or almond flour to it.
That usually happens if the first chocolate layer hasn’t properly set before adding the filling. Don’t skip the chill time!
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Pumpkin Peanut Butter Cups
Ingredients
- 2 Cups Chocolate Chips divided
- 1 Cup peanut butter
- 1/4 Cup maple syrup
- 1/4 Cup Pumpkin puree
Instructions
- Line an 18 count mini muffin tin with muffin liners and set aside.
- In a microwave-safe bowl or on the stove top, melt 1 1/2 cups of the chocolate chips. Divide the melted chocolate amongst the mini muffin liners, two-thirds full. Use your spoon to ensure the sides are coated with chocolate. Refrigerate.
- In a mixing bowl, add your smooth peanut butter and maple syrup until combined. add 1/4 cup of pumpkin puree and mix until fully combined and smooth.
- Spoon portions of the pumpkin peanut butter mixture evenly amongst the hardened chocolate cups. Melt the remaining chocolate chips and cover each cup completely. Refrigerate until firm.
Notes
- Leftovers: Keep at room temperature for up to 2 weeks or in the fridge for one month. You can freeze them for up to 2 months.
Nutrition
More pumpkin dessert recipes
- Pumpkin cake– Moist, fluffy cake layered with tangy cream cheese frosting.
- Pumpkin blondies– Chewy, cakey, and gooey all in one.
- Pumpkin cookie dough– A fun twist on my classic edible cookie dough recipe.
- Pumpkin cream cheese muffins– I seriously can’t stop at one, and neither will you!
Recipe originally published August 2017
I scored some freebie PB cups from Trader Joe’s last week, when they were celebrating their 50th anniversary at their stores here on the West coast. The dark chocolate they used was so good. I love pumpkin so anxious to give this one a try too. It’s triple-digit heat for several days here now, so no baking or making much of anything except iced drinks! Pinning for later, thanks!
These are the best!!!
Wonderful fall recipe!!
These look delicious! Time to stock up on Lily’s bars. 🙂
No pumpkin in desserts? But what about pumpkin pie, pumpkin spice muffins, pumpkin cake, and pumpkin BREAD?! :O But in all seriousness, I love pumpkin with peanut butter and chocolate! The trio are the best!
I dated a guy in college who worked for the Hershey factory on our breaks and he used to bring boxes of fresh Reese’s cups to my house when he visited and they were amazing. My dad was really sad when we broke up lol. Can’t say I’ve ever tried a healthified version of them!