These vegan pumpkin chocolate cups are a delightful holiday treat—no bake, simple to make, and full of warm pumpkin flavor.
If you want more easy pumpkin ideas, try the pumpkin cupcakes or pumpkin sheet cake recipes for more seasonal inspiration.
This post was originally published in 2017 and has been refreshed because these pumpkin chocolate cups remain one of my favourite underrated treats.
An Easy Vegan Candy Recipe
Back in high school I used to go all out for Halloween decorations—cutting paper bats, buying fake skulls and cobwebs—and these pumpkin chocolate cups would have been the perfect party candy. They’re small, indulgent, and work for Halloween or any celebration, or just whenever you want a quick sweet bite.
Whether you’re watching a family-friendly Halloween movie or hosting a gathering, these cups are an easy crowd-pleaser. I often pair them with homemade caramel popcorn and a cozy movie night—no horror films necessary if you don’t like them!
I’ve made peanut butter cups before, but the pumpkin and chocolate combination brings these to the next level. Pumpkin and chocolate work beautifully together in cakes, breads, cookies and, of course, these little cups. The pumpkin filling gets a boost from pumpkin pie spice for a comforting seasonal flavor.
If you’ve never tried pumpkin with chocolate, give it a go—it’s a lovely pairing. These cups are no-bake, quick to assemble, and ideal for gifting or serving at parties.
How to Make Pumpkin Chocolate Cups
The process is straightforward: melt the chocolate with a little coconut oil, coat mini cupcake liners and chill until set. Mix peanut butter with pumpkin puree, pumpkin pie spice and coconut sugar to make a thick, sticky filling. Spoon the filling into the chocolate shells, top with more chocolate, and chill again until set. That’s it—simple, quick, and customizable if you want to add toppings or decorations.
These cups are perfect when you need treats in a pinch—movie nights, last-minute guests, or a sweet snack for kids. They set quickly in the freezer so you’ll have them ready in no time.
Pumpkin Chocolate Cups (Vegan, Gluten Free, No Bake)
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Ingredients
- 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
Instructions
- Line a mini muffin tin with 12 mini cupcake liners and set aside.
- Combine chocolate chips and coconut oil in a bowl. Melt in the microwave for 1 minute, stirring until smooth. If needed, heat in 30-second intervals or melt using a double boiler.
- Spoon a little melted chocolate into each liner, spreading to cover the bottom and about ¾ of the way up the sides. Freeze for about 10 minutes to set.
- In a small bowl, mix peanut butter, pumpkin puree, pumpkin pie spice and coconut sugar until thick and sticky.
- Remove the muffin tin from the freezer. Place about ½ tablespoon of the pumpkin-peanut butter mixture into each chocolate shell, shaping and pressing down as needed so the final chocolate layer will cover the filling.
- Pour remaining chocolate over each filled cup and return to the freezer for another 10 minutes to set. Peel off liners and enjoy.
Notes
Disclaimer: Nutritional information is an estimate and may vary by ingredient brands and preparation. Consult a professional if you require precise nutritional guidance.
