Chocolate Pumpkin Butter Cups - Easy Dairy Free Fall Dessert & Snack

If fall had its own candy, these Pumpkin Chocolate Treats would be it. A silky dark chocolate shell stuffed with creamy pumpkin spice filling? That’s basically autumn in a bite. Unlike store-bought candy, though, these cups are lower in sugar, dairy-free, and made with only six simple ingredients. Win-win.

Why are these little guys so great? First off, they’re healthier without tasting like it. Think of them as sneaky Pumpkin Puree Desserts Healthy enough for a snack but delicious enough for dessert. If you’re cutting sugar, just swap the honey for Lakanto Maple Syrup and use sugar-free chocolate chips—easy-peasy for anyone hunting Sugar Free Pumpkin Recipes.

Second, they’re allergy-friendly. The recipe already uses dairy-free chocolate, and if nuts are off the table, just switch almond butter for Sunbutter. Boom—now you’ve got one of those rare Gluten Dairy Free Fall Recipes that actually tastes amazing.

And third? They’re ridiculously easy. No oven required, no fancy skills needed. Melt chocolate, mix filling, layer, chill—done. Even if your cooking style is more “burn water” than “Bake-Off,” you can pull off these Chocolate And Pumpkin Recipes without breaking a sweat.

What I love most is how versatile they are. Looking for fall snacks and desserts to stash in the fridge? These cups fit the bill. Wondering what to do with fresh pumpkin? Use it for the filling. Need a new spin on classic candy? Pumpkin And Chocolate together is the upgrade you didn’t know you needed.

So, if you’re tired of the usual Halloween sweets, make these butter cups your go-to. They’re cozy, customizable, and way too good not to share… though I won’t blame you if you keep the stash hidden just for yourself.

Chocolate Pumpkin Butter Cups

Creamy pumpkin spice filling tucked inside rich chocolate makes these little bites irresistible. Lower in sugar, dairy-free, and totally fun to make!

Prep Time: 10 minutes | Chill Time: 2 hours | Total Time: 2 hours 10 minutes

Course: Dessert, Snack | Cuisine: American | Servings: 24 cups

Author: Aleda

Ingredients

Filling:

• ½ cup pumpkin puree
• ⅓ cup almond butter (or any nut/seed butter, like Sunbutter)
• 2 tablespoons honey (or maple syrup)
• 2 teaspoons pumpkin spice

Chocolate Layer:

• 1 cup chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Prepare the pumpkin filling: Warm the almond butter in the microwave for 30 seconds—this helps it blend smoothly. In a mixing bowl, combine the warmed almond butter, pumpkin puree, honey, and pumpkin spice. Whisk or use a hand mixer until creamy and fully combined. Set aside while you melt the chocolate.
2. Melt the chocolate: Place chocolate chips and coconut oil in a heat-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and glossy.
3. Assemble the butter cups: Spoon a small amount of melted chocolate into the bottom of silicone molds or mini cupcake liners. Freeze for 10 minutes to firm up. Transfer the pumpkin mixture into a plastic bag, snip a tiny corner, and pipe the filling evenly over the chocolate base. Freeze again for 5–10 minutes. Top each cup with the remaining chocolate, spreading gently to cover the pumpkin layer. Freeze for 1–2 hours, or until fully set.
4. Enjoy: Pop them out of the molds and savor your perfectly layered Pumpkin Chocolate Recipes—a cozy, gluten dairy free fall recipe everyone will love.

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