Salted Dark Chocolate Pumpkin Peanut Butter Cups
Salted dark chocolate pumpkin peanut butter cups are a more wholesome version of your classic Reese's. With a subtle pumpkin flavor and spice, they're the perfect little treats to celebrate fall and Halloween!
- Prep Time: 35
- Total Time: 35 minutes
- Yield: 24 1x
- Category: Dessert
- Method: Mix, assemble
- Cuisine: American
Ingredients
Scale
- 1/2 cup pitted dates
- 1 1/2 cups peanut butter (any all-natural kind)
- 1/3 cup canned pumpkin
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 20 oz. chopped dark chocolate (or chocolate chips)
- 1 tbsp coconut oil
- flaky or coarse sea salt
Instructions
- Line a mini muffin with mini muffin liners (or use a baking sheet or other transportable surface).
- In a food processor, combine dates, peanut butter, pumpkin, vanilla extract, and pumpkin spice. Pulse until a crumbly dough forms.
- Melt your dark chocolate chips with the coconut oil in a microwave safe bowl in 30-second increments, stirring in between, until the chocolate is completely melted.
- Using a spoon, scoop some melted chocolate into each muffin tin liner, forming a thin layer at the bottom. Tap the muffin tin on the counter a few times to get the chocolate layer to settle and even out, then pop the tin into the freezer for a few minutes to allow the chocolate to harden.
- Meanwhile, form the pumpkin peanut butter filling into about 24 small patties (small enough to fit into the muffin tin liners with room on the sides for chocolate to go).*
- Remove from the freezer and place a pumpkin peanut butter filling patty into the center of each cup. Fill in the rest of the cup with remaining melted chocolate (don't be afraid to fill them all the way up!). Sprinkle each with a pinch of flaky or coarse sea salt.
- Pop the tin back in the freezer for 10 more minutes. Remove from the freezer and enjoy immediately or allow them to come back to room temperature. Store at room temp, or in your fridge or freezer.
Notes
*There will be extra filling -- never a bad thing! You can either melt more chocolate and make more pumpkin peanut butter cups, save it for another day, or snack on it plain.