If you’re looking for the perfect fall treat that’s sweet, creamy, and just a little bit indulgent — these Dairy-Free Chocolate Pumpkin Butter Cups are it! Made with rich dark chocolate and a spiced pumpkin-almond butter filling, they’re festive, healthier than traditional candy, and incredibly easy to make. Each bite melts in your mouth with a cozy blend of chocolate and pumpkin spice flavor.

These adorable candies look impressive, but they require minimal effort — no baking, no fancy equipment, just simple ingredients and a freezer. They’re also dairy-free, gluten-free, and refined sugar optional, making them a perfect guilt-free treat for Halloween, Thanksgiving, or any fall celebration.

Why You’ll Love This Recipe

Festive & fun: Pumpkin-shaped candies that look as good as they taste!
Dairy-free & lower in sugar: Made with wholesome ingredients you can feel good about.
Rich chocolate flavor: Dark chocolate and coconut oil create the perfect shell.
Freezer-friendly: Store and enjoy straight from the freezer anytime a craving hits!
No baking needed: Just melt, fill, and chill — easy peasy!

Time Needed

Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 24 small cups

Ingredients

Pumpkin Filling

½ cup pumpkin puree
⅓ cup almond butter (or any nut butter)
2 tbsp honey (or maple syrup for vegan)
2 tsp pumpkin pie spice

Chocolate Layer

1 cup chocolate chips (dairy-free if needed)
1 tbsp coconut oil

Equipment

2 silicone candy molds (pumpkin-shaped or mini muffin liners)
Microwave-safe bowl
Plastic baggie or piping bag (for filling)

Instructions

Make the Pumpkin Filling Microwave the almond butter for 30 seconds to soften. In a medium bowl, whisk together pumpkin puree, almond butter, honey, and pumpkin spice until smooth and creamy. Set aside.
Melt the Chocolate In a small bowl, combine chocolate chips and coconut oil. Microwave in 20-second bursts, stirring between each, until smooth and melted.
Assemble the Cups Pour a thin layer of melted chocolate into each mold or cupcake liner. Freeze for 10 minutes to set.
Add the Pumpkin Layer Pipe or spoon the pumpkin mixture onto each chocolate base. Freeze again for 5–10 minutes to firm up.
Finish with Chocolate Pour a final layer of chocolate over the filling, making sure it’s sealed at the edges. Freeze 1–2 hours or until fully set.

Expert Tips

Use any shape of silicone mold—mini pumpkins, hearts, or circles all work beautifully!
Keep the cups stored in the freezer for best texture—they’ll melt if left at room temperature.
For smaller candies, fill the molds only halfway for thinner layers.
Want extra crunch? Add crushed nuts or cacao nibs between layers.

Storage

Store in the freezer for up to 2 months in an airtight container.
Refrigeration is possible for up to 5 days, but texture will soften.
Enjoy straight from the freezer for the best snap and flavor!

Nutrition Info (Per Cup)

Calories: 74
Fat: 5g
Carbohydrates: 7g
Protein: 1g
Sugar: 4g
Fiber: 1g

Final Thoughts

These Dairy-Free Chocolate Pumpkin Butter Cups are everything you love about chocolate candy with a cozy fall twist. They’re rich, creamy, perfectly spiced, and freezer-friendly — a must-have treat for pumpkin lovers! Save this recipe to your Fall Dessert Board for your next batch of guilt-free chocolatey goodness.