Pumpkin Peanut Butter Cups

Prep Time: 15 mins Chill Time: 45 mins Total Time: 60 mins Yield: 12 pb cups

These Pumpkin Peanut Butter Cups taste like the real deal but with a fall, pumpkin-y twist! These peanut butter cups feature a salty pumpkin peanut butter layer sandwiched by two creamy chocolate layers. Enjoy this favorite copycat candy all season long!

This copycat recipe is easy to make and tastes like the real deal, but with a fun twist! Made with real pumpkin and peanut butter, there’s no bad ingredients like the originals are made with, and no dairy too! Everyone can enjoy the iconic candy now!

Not a huge fan of pumpkin? Try my Copycat Reese’s Peanut Butter Cups that don’t contain any pumpkin- just chocolate and peanut butter.

Want more fall recipes? Take a look at these!

• Chocolate Pumpkin Mousse
• Creamy Pumpkin Ice Cream
• Pumpkin Peanut Butter Chocolate Covered Frozen Bananas
• The Best Apple Crisp
• Gluten Free Pumpkin Chocolate Chip Muffins
• Pumpkin Chocolate Chip Biscotti

Ingredients in Pumpkin Peanut Butter Cups:

Chocolate- use your favorite chocolate, dairy free if need be.

Coconut Oil– use unrefined so that there is no coconut taste or scent.

Peanut Butter- I prefer to use a natural peanut butter with either just peanuts or peanuts and salt.

Pumpkin- use 100% pure pumpkin puree not pumpkin pie filling.

Maple Syrup– use 100% pure maple syrup and not pancake syrup.

Coconut Flour– coconut flour is super absorbent so you don’t need much.  This helps to make the pumpkin peanut butter more of a moldable dough.

Vanilla

Flaky Sea Salt– to top the peanut butter cups with a salty crunch.

Tools needed to make Pumpkin Peanut Butter Cups:

• Glass bowls
• Measuring cups and spoons
• Spatula
• Cookie Scoop– I use the small one to scoop the chocolate into the liner but you can also use a spoon. The cookie scoop makes it the same, even amount each time.
• Muffin Pan– this is the exact one I have and it seriously is non-stick. Everything comes off so easily, and its a very sturdy, durable muffin tin.
• Muffin liners– these are my ride or die muffin liners. Especially for gluten free baking, chocolate and everything in between- they peel right off and nothing sticks to them. They’re amazing!

How to make Peanut Butter Cups:

Melt the chocolate and make the dough: Melt the chocolate and coconut oil with your preferred method. Combine the pumpkin peanut butter layer ingredients together.

Build the cups: Scoop 1/2 Tablespoon of melted chocolate into each muffin liner. Gently shake the muffin pan so that the chocolate coats the bottom of each liner in an even layer. Chill in the fridge for 10-15 minutes until the chocolate is set. Split the pumpkin peanut butter mixture evenly between the 12 liners. Press the dough down to make an even layer. Pour 1/2 Tablespoon of melted chocolate on top of the pumpkin peanut butter layer. Shake to spread the chocolate out evenly. Chill for 30-45 minutes, or until they are set.

How to store leftover Pumpkin Peanut Butter Cups:

These Pumpkin Peanut Butter Cups can be stored in an airtight container in the fridge or freezer. I love storing in the freezer to enjoy throughout the fall and winter season!

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Craving other delicious recipes? Take a look!

• 
  No Bake Chocolate Peanut Butter Protein Bars
• 
  Oreo Cheesecake Dip
• 
  Hot Cocoa Cookies
• 
  Strawberry Cheesecake Truffles
• 
  Hot Cocoa Dip

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