Chocolate Pumpkin Butter Cups


Why use plain old peanut butter, when you can enjoy seasonally orange chocolate pumpkin butter cups? These mini homemade sweets are a perfect “safe” treat for Halloween, but should be enjoyed throughout the fall and anytime pumpkin cravings strike.

Chocolate Pumpkin Butter Cups Recipe (dairy-free, gluten-free, soy-free and vegan - nut-free option)

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!).

Chocolate Pumpkin Butter Cups Recipe (dairy-free, gluten-free, soy-free and vegan - nut-free option)I’m sharing this recipe on Gluten-Free Wednesdays at Gluten-Free Easily and Allergy-Free Wednesdays at Whole New Mom.

Special Diet Notes: Chocolate Pumpkin Butter Cups

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian and generally food allergy-friendly.

5.0 from 1 reviews
Chocolate Pumpkin Butter Cups
Prep time
Cook time
Total time
When creating your own chocolate confections, make sure you use a good quality, dairy-free chocolate, since it will be a highlight in the treat. For your convenience, I've linked up to or noted the ingredient brands that I used to create this recipe. Note that the prep time does not include chilling. For more great recipes from my kitchen, get Go Dairy Free: The Guide and Cookbook.
Serves: about 24 mini cups
  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.

Key Ingredients: Chocolate Pumpkin Butter Cups

Chocolate Pumpkin Butter Cups Recipe (dairy-free, gluten-free, soy-free and vegan - nut-free option)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Tried these for Halloween treats for my husband with dairy allergy. He loved them, they are great! Thank you for sharing the recipe again!

  2. These look delicious! Do you know if there’s a good way to substitute stevia for the powdered sugar? I’m not supposed to eat any kind of sugar, honey, etc. I know you would use a lot less stevia, & I wasn’t sure how that would affect the texture, volume, etc. Thanks!

    • Hi Sandy, I would do a search on that – perhaps low glycemic powdered sugar or stevia powdered sugar substitute. I’m not an expert on that topic. You can try just stevia, but it will likely affect the texture and volume a bit.

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  8. These look wonderful Alisa!! It’s great to know they also freeze well too, that way I could enjoy these whenever the mood strikes me. 🙂

  9. I’m so intrigued by using the powdered cashews! I totally thought you would soak them when I saw them in your recipe. Cool! I’d love to try a pumpkin-chocolate combo right about now 🙂

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