Edit:
There is now a pumpkin board on the Chocolate Covered Katie Pinterest Page!
Some things in life are obvious.
Chocolate goes well with peanut butter? Obvious. Chocolate goes well with pumpkin? Obvious. Chocolate goes well with pretty much anything?
Obviously obvious.
So what happens when you combine all three—pumpkin, chocolate, and peanut butter—together into one Halloween-themed Reeses cup?
The answer should be obvious.
If it isn’t, hopefully all of these pictures can help to clarify.
Pumpkin Pie Peanut Butter Cups
- 1/4 cup plus 1 tbsp cocoa powder (25g)
- 2 tbsp maple syrup, agave, or honey OR vanilla stevia drops to taste
- 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (50g)
- 2 tbsp pumpkin puree or sweet potato (30g)
- 2 tbsp peanut butter (You might be able to sub 2 more tbsp pumpkin for a lower-fat version, but I haven’t tried it. Feel free to sub another nut butter in place of the peanut butter.) (30g)
- 1/8 tsp cinnamon, and optional pinch pumpkin pie spice
Stir first three ingredients together until it makes a sauce. (If using the stevia version, you might want to add a little extra oil for a thinner consistency) Fill just the very bottoms of cupcake liners, mini cupcake liners, or candy molds with chocolate, reserving the rest. Then freeze 8-10 minutes. Meanwhile, combine all other ingredients and stir to form a paste. (If you use refrigerated peanut butter, it’s best to heat the nut butter a bit first, so it’ll mix more easily.) Take liners from freezer and top each with filling (1 teaspoon in each of ten, if using mini cupcake liners). Cover with more chocolate, and freeze until solid. (You won’t use all the chocolate, but I’m sure you can find yummy ways to use the extra…) Unless you’ve used the non-coconut version, it’s best to keep these in the freezer.
And I obviously have a tiny obsession with homemade Reeses peanut butter cups…
Mounds Bar Reeses Cake Batter Reeses Chocolate Monkey Bites
Obviously.
What’s your favorite Halloween candy?
Aaahh! All of my obsessions: PB, pumpkin and chocolate rolled into one?? Katie, you are a genius and just made my day!! I am SO gonna make these ASAP. If this recipe doesn’t convince my non-vegan family members that vegan candies can be delicious, then nothing else will! 🙂
I really wasn’t sure I would like the pumpkin in these little treats because I love the original so much, but I just whipped up a batch and I’m in love!! So good! And so easy to make! Thanks again, Katie! 🙂
This might be a stupid question, but how do you make the pumpkin puree? I have never actually cooked with pumpkin! Thanks!
It’s the same as canned pumpkin in the baking aisle (just don’t get pumpkin pie filling since that’s pre-sweetened). Otherwise I think you’d just blend pumpkin in a food processor if you have fresh. It freezes well, too! 🙂
Okay, that was going to be my plan 🙂 Thank you, Alanna!
You’re welcome! I’ve used thawed pumpkin in the pumpkin bread in a bowl and pumpkin brownies, so give them a try if you have some left after making these cups!
Oh wowie wow wow. These are just beyond words. I will have to try these STAT. Thanks for such a drool-worthy recipe. I love the fall spin on the PB and Chocolate classic 🙂
These look awesome! I love all things pumpkin! 😀
My favorite Halloween treat is candy corn, original is best!
I love Reese’s cups!!!!
super delish! love this idea!
“Obviously obvious” love it!
I still have to make these! Ahh. I promise I will!
How many servings does this make?
I was wondering the same thing, but it said 10 in the Nutrition Facts area. And I made them today and that was about perfect. 🙂