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?
This looks soo good! I must have missed how you got them to form those perfect shapes.
I just made these last night – DELISH! I also stuffed one in my pumpkin-disliking boyfriend’s mouth and he approves. Good work.
I loved junior mints, especially at the movies! 🙂
Love this recipe! Will be linking back to this in my upcoming post 🙂
Thanks, lady!! 🙂
These pumpkin cups look so beautiful! What a cool idea.
suuuuch a good idea!! yum, katie!
Hi Katie,
I came across this recipe via Pinterest and used it (combined with another post) as inspiration to create my own peanut butter cup “concoction”. I really love the idea of using pumpkin, especially with our (Canadian) Thanksgiving being this past weekend. It was a great addition to the festivities!
I wrote a post about my own creation on my blog, of course giving you credit for the inspiration! If you’d like to review, please feel free to check it out:
http://ichooseawesome.blogspot.ca/2012/10/easy-home-made-peanut-butter-cups.html
Thanks for such a great idea!
Thanks, Jess! Loved your post :).
I made these last night using the melted chocolate chip method. Fantastic! Mine don’t look as pretty as in the pictures here, but that’s OK. One tip: They’re too hard and lose taste straight out of the freezer. Let them thaw, then enjoy!
I am going to make these today. I’ve had good luck with everything I’ve made from your site. Thanks for the easy-to-follow and delicious vegan recipes.
I’ve always thought that canned pumpkin required baking, so I was surprised that no baking was required in this recipe. I just wanted to confirm, is it safe to use regular canned pumpkin puree in a no-bake recipe?
Also, if I’m using natural peanut butter (unsweetened, unsalted), would you suggest adding salt or additional sugar? I’ll do some experimenting on my own, but curious if you use sweetened or unsweetened PB.
It’s definitely safe to use canned pumpkin puree without baking — I’ve used it for the pumpkin bread in a bowl cereal, milkshakes, and the no-bake chocolate pumpkin pie (all Katie’s recipes) without any trouble. I’m not sure on the PB question, though… I’m fairly certain Katie uses salted PB, but don’t know about sweetened.
I made these for a friend’s birthday. Reeses are his favorite candy, but he’s been following the Paleo diet for months now, and so I made them with almond butter instead of peanut butter. They turned out wonderfully, and he really enjoyed them (he ate 5 for dessert!). Thanks, Katie!
I made these over the weekend and they were absolutely spectacular! I used sweet potato puree and they were divine! Thanks!