Pumpkin Pie Butter Cups

I created this pumpkin pie butter cups recipe for the second post of my “Taste the Rainbow” series on Fiterazzi magazine.

Pumpkin Pie Butter Cups | Healthy Nibbles and Bits

I love food gatherings with my friends because it gives me a great excuse to try new dessert recipes. Many of my friends are vegan, and in the past, I struggled to come up with vegan-friendly treats. Most recipes for baked goods or sweets require eggs, butter, milk, or yogurt! I always felt bad for not being able to accommodate everyone. That is why I am on a mission to come up with an arsenal of crowd-pleasing vegan desserts so that I don’t ever run into the same problem again.

Pumpkin Pie Butter Cups | Healthy Nibbles and Bits

These little delights are deliciously chocolate on the outside with a burst of orange color on the inside. I adapted the Reeses pumpkin peanut butter cups and raw chocolate pie crust recipes from Chocolate Covered Katie to create these treats.


Pumpkin Pie Butter Cups

A crowd-pleasing vegan and gluten-free dessert to satisfy your pumpkin pie cravings.

25 minPrep Time

1 hrCook Time

1 hr, 25 Total Time

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Recipe Image


    Raw Chocolate Pie Crust
  • 2 TBS cocoa powder
  • 1/2 cup raw walnuts
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup pitted medjool dates (about 10 – 12)
  • Chocolate Shell
  • 1/2 cup cocoa powder
  • 1/4 cup + 2 TBS coconut oil, melted
  • 3 1/2 TBS maple syrup
  • Pumpkin Filling
  • 4 TBS pumpkin puree (*not the pumpkin pie puree)
  • 3 TBS peanut butter, creamy or chunky
  • 1 1/2 TBS maple syrup
  • 1 tsp chia seeds
  • 1 pinch of pumpkin pie spice or cinnamon


  1. Line 16 muffin cups with paper or silicone liners. The butter cups are easier to take out if you use paper liners.
  2. In a food processor, blend all of the chocolate crust ingredients together.
  3. Drop a tablespoon of the crust into each cup and flatten it at the bottom.
  4. In a small bowl, mix the ingredients for the pumpkin filling together. Freeze it for 5-10 minutes.
  5. Mix the chocolate shell ingredients together until it looks like chocolate sauce.
  6. Remove the pumpkin filling and drop 1/2-tablespoon dollops of the pie filling into each cup.
  7. Pour about 2 teaspoons of chocolate sauce into each cup so that you could just about cover up the pumpkin filling.
  8. Freeze the cups for 30 minutes to an hour.
  9. Store in the refrigerator. The chocolate will turn gooey if you leave the cups out in room temperature for a long time.
  10. Enjoy!
Cuisine: vegan, gluten-free | Recipe Type: desserts, snacks

Pumpkin Pie Butter Cups | Healthy Nibbles and Bits

Check out other posts that I have written for Fiterazzi here.

10 thoughts on “Pumpkin Pie Butter Cups

    1. Lisa Post author
      I'm glad you like it, Michelle! Yes, try using silicone cups and freezing them for a longer time. Let me know how it goes!
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