Recipe: Chocolate Pumpkin Butter Cups

Avatar photo Staff October 8, 2021
Chocolate Pumpkin Cups

Looking for a healthier option for Halloween candy? This recipe is dairy-free, nut-free, gluten-free and paleo and vegan, making it a perfect treat for anyone in your neighborhood. Plus the pumpkin insides make for a festive look, too!


  • 1/3 cup pumpkin puree
  • 1/2 tsp. vanilla bean powder (can substitute vanilla extract)
  • 1 Tbsp. maple syrup
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 1/2 cup dairy-free chocolate chips
  • 1 Tbsp. coconut oil
  • 1/4 tsp. salt


  1. Prep the pumpkin butter by combining the pumpkin, vanilla, maple syrup, and spices in a bowl and stir well to combine. Set aside.
  2. Using a double boiler method, melt the chocolate chips, coconut oil, and salt until fully liquid.
  3. Using a silicone candy cup mold, fill it about halfway with the chocolate mixture.
  4. Add about 1/2 Tbsp. (or more depending on the size of your candy mold) of the pumpkin butter to the top of the cocoa mixture. You want it to be a sizable amount that you’d want to bite into but still leave some room. Add the more chocolate mixture on top to fill the mold.
  5. Place the mold in the fridge for at least an hour. Carefully remove from the mold and eat immediately, or store in the fridge.