Pumpkin Chocolate Cups (No Bake)
These Pumpkin Chocolate Cups are a delicious holiday dessert & treat! They’re packed with yummy pumpkin flavour, are easy to make and are vegan and no bake!
This post was originally published in 2017. It’s been brought back to life because it’s one of my favourite unsung heroes of JITK!
Once upon a time (aka when I was back in high school 600 years ago) I threw a super cool (in my view) Halloween party. I literally sat down and cut out like 50 bats out of black cartridge paper and bought all the fake skulls and fake web I could. Halloween used to be one of my favourite “holidays” and it’s been a while since I’ve even done anything to celebrate it. I’m pretty sure Thanksgiving and Christmas took its place. Anyway, I realised that these Pumpkin Chocolate Cups are little candies that would be a perfect way to celebrate Halloween or any other holiday party.
Or you know, just life, cause they’re perf for any celebration. Little morsels of goodness indeed.
Speaking of Halloween, what are you doing for it? Are you going out and celebrating, or do you have little ones are you’re taking them trick-or-treating? My plans include eating these Pumpkin Chocolate Cups and watching a non-horror flick. Truth be told, I am not good at horror movies. So I’ll probably be watching Halloween town for the 500th time, or Hocus Pocus. . I’ll probably make some caramel corn while I’m at it and maybe even grab one of those skulls to “decorate” the TV area to get in the spooky mood.
These cups will rock your life. I’ve made peanut butter cups before, but these really take it up a notch. In an effort to put pumpkin into all the things this fall, I knew I wanted to make some kind of easy candy with pumpkin, when these popped into my head.
I had just used this same container for my Cauliflower Pizza Bites and remembered devouring, I mean sharing, my peanut butter cups last year. I still have endless amounts of pumpkin puree left over and was like hey, self, we should totally make chocolate cups but with pumpkin too!!
Okay, so if you’ve never tried pumpkin and chocolate, trust me, you’re missing out. They are a fabulous duo. Whether it’s chocolate and pumpkin sweet bread or breakfast cookies, they pair so well together. These cups have a delicious, pumpkin flavour that’s amped up thanks to the addition of pumpkin spice in their too. They’re the perfect quick and easy no bake holiday candy.
How to Make Pumpkin Chocolate Cups
These Pumpkin Chocolate Cups are easy and straight forward to make. Actually, I’m pretty sure they deserve a video of how to make them. Melt your chocolate. Coat the cups and freeze for a bit. Fill with the pumpkin filling. Freeze a bit more. Pour the rest of the chocolate on top, and freeze. Done and done. SO yummy, and you could even customise them with some with some extra candy if you want. Bound to be finished within a week minimum because they’re so easy to pop into your mouth.
Enough of my rambling, go off to make and enjoy these! They’re great if you need treats in a pinch. Friends coming over, movie night, or to give to kiddos. Chances are they’ll be done before the first half of your favourite Halloween movie. Enjoy friends!
Pumpkin Chocolate Cups (Vegan, Gluten Free, No Bake)
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- ¼ cup natural peanut butter
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 teaspoons coconut sugar
- 1. Line a mini muffin tin with 12 mini cupcake/muffin liners. Set aside.
- 2. In a bowl, add the chocolate chips and the coconut oil and stir together. Melt them in the microwave for 1 minute, then stir together until melted. If they aren't fully melted yet, you might need to microwave them for 30 seconds at a time until melted. You can also melt them in a double boiler method.
- 3. Spoon a little bit of melted chocolate into each of the muffin liners, and spread it so it covers the bottom, as well as ¾ way up the liners with the back of your spoon. This will ensure the pumpkin peanut butter filling is covered properly.
- 4. Put in the freezer for about 10 minutes to set.
- 5. In a small bowl, mix the peanut butter, pumpkin puree, pumpkin pie spice and coconut sugar and stir until thick and like a sticky dough.
- 6. Remove the mini muffin tin from the freezer and set beside this bowl. Dollop about ½ tablespoon of the pumpkin peanut butter into each cup. I like to roll it a bit in my hand first, then put into each cup and press down if needed so the final chocolate layer covers them.
- 7. Pour the rest of chocolate equally over each cup. Place in the freezer to set for another 10 minutes. Peel off liners, eat and enjoy!!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Pumpkin AND Chocolate?!? Now, this I love! Cannot WAIT to try these! Gorgeous photos, too!
Aww thanks so much Alma!!
My daughter made these yesterday and they are DELICIOUS!
So happy to hear that Maeve!!
can i substitute sunbutter for peanut butter? im living in a house with some nut allergies
Yes you can!
This is a very crwative idea of a dessert! I want to cook it right now. I really love the combination of pumpkin and chocolate,and moreover, this dessert is vegan and gluten-free. Combo! This pumpkin filling makes me salivate. Thanks for the creative recipe and for your wonderful blog. Everything looks so appetizing, I will definitely come here more often.
Wow thank you so much Ann! This comment made our day a bit better. Thank you for reading and thank you for leaving this kind comment!
Jessica–thank you for the delicious recipe! These are rich and delicious! The only alteration I made was to not put the pumpkin spice in; I was too chicken! 🙂 I am excited to try more of your vegan recipes–thanks!
We are sitting here and smiling at your comment Kelly. Thank you so much for your kind words. Try the pumpkin spice next time you might just love it!
Such a fun and simple recipe to make and they turned out amazing! Used sunbutter instead of pb, which gave the filling a thinner texture. Let the filling mixture set in the freezer for about 15 min to firm up a bit, then dispensed it into each cup using a pastry tube. Sprinkled with Maldon sea salt. Delightful!
Hi, what can I sub for coconut sugar, I currently don’t have any in the house. These sound delish I can’t wait to try them
Hi Antonia! Thanks so much for commenting! You can sub light brown sugar for coconut sugar usually. I hope this helps!
I made these yesterday and they’re almost all gone. I was looking for pumpkin chocolate for my annual pumpkin day dinner. I came across these and I’m glad I did. I think I will use please every year.
Oh wow, we’re so happy to hear this Allie! Thank you so much for your sweet review!
We love these! We made them using pumpkin shaped silicone molds for a fun seasonal treat!
Oh wow thanks so much for the review! The pumpkin shaped moulds sound really fun. We’re happy that you enjoyed them.