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Dairy Free Chocolate Pumpkin Butter Cups

Dairy-free chocolate pumpkin butter cups with a creamy pumpkin spice center set inside crisp chocolate shells. The no-bake method uses mini liners for easy portioning and a clean cut center with a pinch of flaky sea salt.
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Prep Time 20 minutes
setting 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Chocolate shell
  • 12 oz dairy-free dark chocolate chips Use dairy-free chips for a smooth, melt-friendly shell.
  • 1 tsp coconut oil Helps thin and smooth the melted chocolate.
Pumpkin filling
  • 0.3333333333 cup pumpkin puree (blotted dry) Blotting removes extra moisture so the filling sets cleanly.
  • 0.25 cup cashew butter or almond butter Use either nut butter for creamy texture.
  • 2 tbsp maple syrup Adds sweetness and helps the filling hold shape.
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla
Assembly
  • flaky sea salt for topping Add a small pinch per cup for a salty-sweet finish.
  • 12 mini muffin liners Line the muffin pan for easy removal and portioning.

Equipment

  • 1 sheet pan

Method
 

Melt the chocolate
  1. Melt the dairy-free dark chocolate chips with coconut oil until smooth, stirring to fully combine and remove any lumps.
  2. Spoon 1 teaspoon melted chocolate into the bottom of each mini muffin liner, then place on a sheet pan and refrigerate for 10 minutes to set.
Make the pumpkin filling
  1. Mix the pumpkin puree (blotted dry), cashew butter or almond butter, maple syrup, pumpkin pie spice, cinnamon, and vanilla until smooth and thick.
Fill and set the cups
  1. Add 1 teaspoon pumpkin filling to each chocolate cup, keeping the filling level and centered.
  2. Spoon remaining melted chocolate over the filling, then tap the liners gently to settle the layer.
  3. Sprinkle flaky sea salt over each cup while the chocolate is still unset.
  4. Refrigerate 30 to 45 minutes until completely set, then peel away liners to serve.

Notes

Pro tip: blot the pumpkin puree well and keep the filling thick—watery filling can soften the chocolate. Store covered in the refrigerator up to 5 days; they freeze well up to 2 months. For a nut-free option, use seed butter like sunflower seed butter in place of cashew/almond butter.