Chocolate Pumpkin Butter Cups : The Best Gluten & Dairy Free Fall Treat

Looking for a wholesome yet indulgent fall dessert? These Chocolate Pumpkin Butter Cups are rich, creamy, and packed with seasonal flavor. They combine smooth dairy-free chocolate with a spiced pumpkin center for the ultimate fall snack. Whether you’re preparing for Halloween, Thanksgiving, or just want something sweet and nourishing, this is a must-try recipe.

Perfect for those following gluten-free or dairy-free diets, these butter cups are made with real pumpkin puree and naturally sweetened with maple syrup. If you’re a fan of healthy snacks with pumpkin puree or want gluten dairy free fall recipes, you’re going to love this.

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What Are Chocolate Pumpkin Butter Cups?

Chocolate Pumpkin Butter Cups are a twist on traditional peanut butter cups. Instead of the usual filling, these treats are stuffed with a creamy blend of pumpkin puree, maple syrup, and fall spices like cinnamon and nutmeg. The chocolate shell is made with dairy-free chocolate and coconut oil, making them suitable for a wide range of dietary needs.

They’re an ideal treat to include in lunchboxes, serve at autumn parties, or enjoy after dinner. If you love creative seasonal desserts, don’t miss our Pumpkin Cheesecake Truffles or Pumpkin Zucchini Bread.

Ingredients for Chocolate Pumpkin Butter Cups

• 1 cup dairy-free chocolate chips (or chopped dark chocolate)
• 1 tablespoon coconut oil
• 1/2 cup pumpkin puree (not pie filling)
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Want to use fresh pumpkin instead of canned? Check out how to do that in our guide on what to do with fresh pumpkin.

How to Make Chocolate Pumpkin Butter Cups

Step 1: Melt the Chocolate

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Heat in 30-second intervals, stirring until smooth and fully melted.

Step 2: Mix the Pumpkin Filling

In a separate bowl, stir together the pumpkin puree, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of sea salt until smooth.

Step 3: Create the Chocolate Base

Line a mini muffin tin with paper or silicone liners. Spoon about 1 teaspoon of the melted chocolate into each cup. Use a spoon to coat the bottom and sides. Freeze for 10 minutes to harden.

Step 4: Add the Pumpkin Layer

Spoon about 1–1.5 teaspoons of the pumpkin mixture into each cup. Smooth the top with the back of the spoon.

Step 5: Seal with Chocolate

Cover the pumpkin filling with more melted chocolate. Tap the pan lightly on the counter to even the tops. Freeze again for 15–20 minutes until set.

These steps are super simple and great for prepping ahead, just like our Freezer Breakfast Sandwiches.

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Why Pumpkin and Chocolate Make a Perfect Pair

Pumpkin adds a creamy, lightly sweet element to desserts, and when paired with rich dark chocolate, the result is indulgent and balanced. With the addition of cinnamon and nutmeg, this flavor combo brings the warmth and comfort we all crave during the colder months.

Want more cozy flavor ideas? You’ll also enjoy our Pumpkin Cinnamon Rolls or Pumpkin Twists.

Tips for Success

• Use high-quality dairy-free chocolate for the best taste
• Gently pat the pumpkin puree with a paper towel if it seems too wet
• Chill the chocolate between layers to create clean lines and better structure
• Store in the fridge or freezer, depending on your texture preference

Looking for another treat with minimal prep? Try our Mini Pumpkin Bread with Cinnamon Swirl.

Healthy Snacks with Pumpkin Puree

These butter cups aren’t just delicious—they’re filled with nourishing ingredients. Pumpkin is rich in fiber, vitamin A, and antioxidants. Combined with coconut oil and maple syrup, it’s a satisfying snack or dessert with real nutritional value.

For more healthy pumpkin snacks, check out our Pumpkin Protein Muffins or Pumpkin Whipped Cottage Cheese.

Fun Topping Ideas and Variations

• Sprinkle flaky sea salt on top
• Add chopped pecans or walnuts
• Mix a pinch of cayenne into the pumpkin filling for a spicy twist
• Swirl white chocolate on top for a marbled effect

These tips are similar to what we use in our Pumpkin Cheesecake Cookies, where texture and flavor layering is key.

How to Store and Freeze

These chocolate pumpkin treats store well:

• Fridge: Store in an airtight container for up to 7 days
• Freezer: Freeze for up to 3 months. Let sit for a few minutes at room temp before eating
• Best Texture: Enjoy chilled straight from the fridge for a creamy bite

Looking for another fall freezer-friendly treat? Try these Crockpot Pumpkin Dump Cake bars.

Serving Suggestions

• Arrange on a holiday dessert tray
• Wrap individually in candy wrappers for gifts
• Add to a Halloween treat platter for kids
• Pair with Apple Cider Cheesecake for a decadent fall duo

Common Mistakes to Avoid

• Don’t use pumpkin pie filling – It’s too sweet and contains spices that may overpower the chocolate
• Don’t skip chilling between layers – Your chocolate base and top need time to set for the best texture
• Don’t overfill with pumpkin – It makes sealing difficult and messy
• Don’t skip the sea salt – It enhances the chocolate flavor beautifully

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FAQ: Chocolate Pumpkin Butter Cups

Can I use fresh pumpkin instead of canned?
Yes! Roast and puree your pumpkin, then strain to remove excess liquid. Learn more in our post on what to do with fresh pumpkin.

Are these suitable for kids’ lunchboxes?
Absolutely! They’re nut-free and refined sugar-free.

Can I make this with regular chocolate?
Yes, but using dairy-free chocolate keeps the recipe allergy-friendly.

What other spices can I use?
Try pumpkin pie spice, ginger, or clove for more depth.

More Pumpkin Chocolate Recipes to Try

• Chocolate Chip Pumpkin Pancakes
• Pumpkin Cinnamon Roll Pancakes
• Pumpkin Cheesecake Truffles
• Pumpkin Bread with Chocolate Chips
• Pumpkin Rice Krispie Treats

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