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Creamy pumpkin seed butter meets a thin, snappy layer of dark chocolate in these bite-sized treats. By swirling melted chocolate into your molds and filling them with a spiced, maple-sweetened seed butter, you get a clean, allergen-friendly snack that balances nutty, earthy notes with a hint of warmth from pumpkin pie spice.

The finish of flakey sea salt cuts through the richness of the chocolate, making these a thoughtful addition to a weekend meal prep session or a quick afternoon pick-me-up. Stored straight from the freezer, they offer a satisfyingly cool, firm texture that melts slowly as you enjoy them.

Since these Chocolate Pumpkin Seed Butter Cups come together with minimal effort and just a handful of pantry staples, they are a practical way to satisfy a sweet craving without spending hours in the kitchen. They hold up well in the freezer for whenever you need a reliable, portion-controlled snack on hand.

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If you enjoy the combination of rich dark chocolate and creamy fillings, these pumpkin seed butter cups are a natural next step in your candy-making repertoire. For those who prefer a bit more texture, our chocolate almond butter oat cups offer a satisfying crunch, while fans of the classic duo can easily whip up a batch of these peanut butter and chocolate cups for a quick, reliable treat.

Key Ingredients

  • Chocolate chips: Forms the rich, hardened outer shell of the cups.
  • Pumpkin seed butter: Provides the creamy, nutty base for the center filling.
  • Maple syrup: Sweetens the pumpkin seed butter center for a balanced flavor.
  • Pumpkin pie spice: Infuses the filling with a warm, seasonal aromatic profile.
  • Coconut oil: Thins the chocolate to ensure a smooth, meltable consistency.
  • Sea salt: Adds a savory finish to contrast the sweetness of the chocolate.

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Chocolate Pumpkin Seed Butter Cups

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Ingredients For Chocolate Pumpkin Seed Butter Cups

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Curated by Aprilia Wanson in Austin, TX — I research and organize easy recipes so you can cook with what you have. More about how I create content →

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