There’s something magical about fall flavors. Pumpkin spice, smooth chocolate, and cozy treats all remind us of the season when kitchens glow warm and sweet. One of the simplest ways to bring that feeling home is with Dairy Free Chocolate Pumpkin Butter Cups.
Think of biting into a crisp chocolate shell that melts into a creamy pumpkin spice center. It’s a cross between a Reese’s cup and pumpkin pie—indulgent, yet surprisingly wholesome. Unlike packaged candy filled with dairy and refined sugar, these butter cups use only a handful of natural ingredients. Best of all, they’re no-bake, easy to prepare, and freezer-friendly.
Why make Dairy Free Chocolate Pumpkin Butter Cups
Most recipes call them “cute” or “festive,” but these treats deserve a bigger spotlight. Here’s why they stand out:
● Allergy-friendly and naturally gluten-free
● Sweetened with honey or maple syrup instead of refined sugar
● Infused with pumpkin spice for seasonal warmth
● Made with flexible molds—silicone pumpkins, muffin liners, or even ice cube trays
● Perfect for prepping ahead and storing in the freezer
Serve them at Halloween, Thanksgiving, or a cozy fall dinner, and they’ll vanish quickly.
Key terms you need to know
Pumpkin puree
Cooked pumpkin blended into a smooth mash, with no added spices or sugar.
Nut butter
Creamy spread made from nuts like almond or cashew. Can be replaced with seed butters if nut-free is needed.
Coconut oil
Adds shine to melted chocolate and helps it set firmly when chilled.
Pumpkin spice
A classic mix of cinnamon, nutmeg, ginger, and cloves that gives the filling its cozy autumn flavor.
Dairy free chocolate
Chocolate made without milk solids, often dark or semi-sweet, safe for vegan and lactose-free diets.
Ingredients for Dairy Free Chocolate Pumpkin Butter Cups
These butter cups use simple, wholesome ingredients. You’ll need two main parts: the pumpkin filling and the chocolate shell.
For the pumpkin filling
● ½ cup pumpkin puree (unsweetened, not pumpkin pie filling)
● ⅓ cup almond butter (or cashew, peanut, or sunflower seed butter for nut-free)
● 2 tablespoons honey (or maple syrup for vegan option)
● 2 teaspoons pumpkin spice
For the chocolate shell
● 1 cup dairy free chocolate chips or chopped dark chocolate
● 1 tablespoon coconut oil
Ingredient substitutions and variations
One of the strengths of this recipe is its flexibility. Here are some easy swaps and add-ons:
● Sweetener alternatives – Use agave nectar or sugar-free syrups for lower sugar versions.
● Nut butter swaps – Sunflower seed butter or tahini makes it safe for nut allergies.
● Chocolate options – Semi-sweet, dark, or sugar-free chocolate all work.
● Extra crunch – Stir crushed nuts or seeds into the filling.
● Spice blends – Add a pinch of cardamom or allspice for a deeper fall flavor.
Step by step instructions
Follow these steps for perfect Dairy Free Chocolate Pumpkin Butter Cups:
Step 1 Prepare the pumpkin spice filling
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Warm the almond butter in the microwave for 20–30 seconds to soften.
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Mix pumpkin puree, almond butter, honey, and pumpkin spice in a bowl until smooth.
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Set aside while you melt the chocolate.
Step 2 Melt the chocolate
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Place dairy free chocolate and coconut oil in a microwave-safe bowl.
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Heat in 20-second bursts, stirring between each, until fully melted and glossy.
Step 3 Assemble the butter cups
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Pour a thin layer of melted chocolate into silicone molds or mini muffin liners.
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Freeze for 10 minutes until set.
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Spoon or pipe pumpkin filling onto the chocolate base.
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Cover with another layer of melted chocolate.
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Freeze for 1–2 hours until firm.
Data-rich preparation table
| Step | Tools Needed | Time Estimate | Key Tips |
|---|---|---|---|
| Pumpkin filling mixing | Bowl, whisk or spatula | 5 minutes | Warm nut butter for smoother blend |
| Chocolate melting | Microwave-safe bowl | 5 minutes | Stir between bursts to avoid burning |
| First chocolate layer | Silicone mold or liners | 10 minutes | Thin but even layer |
| Filling and top layer | Spoon or piping bag | 10 minutes | Keep layers balanced |
| Final chilling | Freezer | 1–2 hours | Wait until firm before unmolding |
How to store Dairy Free Chocolate Pumpkin Butter Cups
Since these cups are made with pumpkin puree, they need to be stored carefully to maintain freshness.
At room temperature
Keep them out for no longer than 2–3 hours. They soften quickly and lose shape.
In the refrigerator
Store in an airtight container for up to 5 days. The texture stays firm but creamy.
In the freezer
For longer storage, freeze for up to 3 months. Wrap individually in parchment and place in a sealed container to avoid freezer burn.
Best ways to serve these butter cups
These little treats shine in different settings. Here are some ideas:
● Add them to a holiday dessert platter alongside cookies and truffles
● Pack them into lunchboxes for a mid-day sweet bite
● Serve with hot coffee, spiced tea, or cider for cozy fall gatherings
● Wrap them in decorative bags or boxes as homemade gifts
Troubleshooting common issues
Even simple recipes have small pitfalls. Here’s how to avoid them:
Filling too soft
This happens if pumpkin puree has excess water. Pat it with a paper towel before mixing.
Chocolate layer cracks
The base may be too thin. Add slightly more chocolate at the bottom for better stability.
Cups stick to molds
Lightly grease silicone molds with coconut oil for easy release.
Chocolate seizes while melting
Always melt in short bursts and stir. Adding extra coconut oil can help smooth it out.
Nutritional facts per serving (approx.)
| Nutrient | Amount |
|---|---|
| Calories | 74 |
| Carbohydrates | 7 g |
| Protein | 1 g |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Vitamin A | 796 IU |
| Calcium | 37 mg |
| Iron | 0.3 mg |
Why this recipe works
The combination of creamy pumpkin filling and crisp chocolate shell is irresistible. Pumpkin puree provides natural sweetness and moisture, nut butter adds richness, and pumpkin spice gives that classic fall flavor. When paired with dairy free chocolate, the result is a treat that feels indulgent yet fits modern dietary needs.
Frequently Asked Questions about Dairy Free Chocolate Pumpkin Butter Cups
Can I make these cups nut free?
Yes. Swap almond butter for sunflower seed butter or tahini. Both give a smooth texture and keep the recipe safe for nut allergies.
Can I use fresh pumpkin instead of canned puree?
You can, but make sure to cook it down and strain excess water. Too much moisture makes the filling soft and prevents the cups from setting.
What kind of chocolate works best?
Dairy free dark chocolate chips are the easiest option, but you can also use chopped bars of high-quality chocolate. Look for brands labeled vegan or dairy free.
How long do these cups last in the freezer?
They last up to 3 months when stored in an airtight container. Wrap individually in parchment paper to prevent sticking and freezer burn.
Can I make them sugar free?
Yes. Replace honey or maple syrup with a sugar-free liquid sweetener and use sugar-free chocolate chips. The texture and flavor remain rich.
Why is my filling grainy?
This happens when nut butter isn’t stirred well. Use a smooth nut or seed butter and mix thoroughly with pumpkin puree before piping into molds.
Final thoughts on Dairy Free Chocolate Pumpkin Butter
Dairy Free Chocolate Pumpkin Butter Cups aren’t just another seasonal recipe. They’re proof that indulgent treats can be simple, allergy-friendly, and fun to make. With just a few ingredients and no oven required, you can create candies that rival store-bought chocolates while giving them a personal, homemade touch.
Make a batch for your family, share them with friends, or tuck them into the freezer for whenever a fall-inspired craving strikes. One bite, and you’ll see why these butter cups are destined to become a seasonal tradition.
Dairy Free Chocolate Pumpkin Butter Cups Recipe Card
Ingredients
For the pumpkin filling
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½ cup pumpkin puree (unsweetened, not pumpkin pie filling)
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⅓ cup almond butter (or cashew, peanut, or sunflower seed butter for nut free)
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2 tablespoons honey (or maple syrup for vegan)
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2 teaspoons pumpkin spice
For the chocolate shell
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1 cup dairy free chocolate chips or chopped dark chocolate
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1 tablespoon coconut oil
Instructions
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Prepare the pumpkin filling
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Warm almond butter in the microwave for 20–30 seconds.
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Mix almond butter, pumpkin puree, honey, and pumpkin spice in a bowl until smooth.
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Melt the chocolate
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Place chocolate chips and coconut oil in a microwave-safe bowl.
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Heat in 20-second bursts, stirring between each until smooth and glossy.
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Assemble the butter cups
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Spoon a thin layer of melted chocolate into silicone molds or muffin liners. Freeze for 10 minutes.
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Add pumpkin filling by spooning or piping over the chocolate layer.
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Cover with remaining melted chocolate.
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Freeze 1–2 hours until completely set.
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Notes
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Pat pumpkin puree with paper towels if watery—excess moisture softens the filling.
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Grease silicone molds lightly with coconut oil to release cups easily.
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Store in the refrigerator up to 5 days or freeze up to 3 months.
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For nut-free cups, use sunflower seed butter or tahini instead of almond butter.
Nutritional Facts (per cup, approx.)
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Calories: 74
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Carbohydrates: 7 g
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Protein: 1 g
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Fat: 5 g
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Saturated Fat: 3 g
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Fiber: 1 g
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Sugar: 4 g
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Vitamin A: 796 IU
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Calcium: 37 mg
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Iron: 0.3 mg
Recipe Details
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Prep Time: 10 minutes
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Cook Time: 0 minutes (no bake, just chilling)
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Total Time: 2 hours 10 minutes (includes chilling)
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Method: No-bake, chilling
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Cuisine: American
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Servings: 24 cups
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Calories: ~74 per serving
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Yield: 24 mini cups
