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When Hanger Strikes

  • Writer's pictureMari

Pumpkin Spice Peanut Butter Cups

Updated: Oct 16, 2021

I don't know if I actually like Fall, or if i just have an unhealthy obsession with pumpkin. Try these tasty Fall treats - Pumpkin Spice Peanut Butter Cups. These are like nothing you could buy at the store - filled with a pumpkin spiced peanut butter filling and topped with a smoked sea salt pumpkin spice. Although they look and taste gourmet, they're so simple to make you'll be making them all Autumn.

Makes 22 cups


1/3 cup unsweetened natural creamy peanut butter

1/2 cup pumpkin purée

1/2 tsp pumpkin spice

1/2 tsp sea salt

1/4 - 1/2 cup icing sugar

16 oz bittersweet chocolate OR 8 oz milk chocolate + 8 oz bittersweet chocolate

1 tsp vegetable or coconut oil

For the pumpkin spice topping

1/2 tsp pumpkin spice

1/2 tsp sea salt


1. In a large mixing bowl, combine the peanut butter, pumpkin purée, pumpkin spice and salt. Use an electric hand mixer and whip until combined and fluffy.

2. Add 1/4 cup of the icing sugar and mix with the electric mixer until combined and fluffy. Taste for sweetness, and add more icing sugar if desired. Transfer filling to a ziploc bag and set aside.

3. Melt the chocolate over a double boiler. Add the vegetable or coconut oil to the chocolate during the melting process - this makes it smoother and easier to melt.

4. Line a baking tray with 22 small cupcake liners. Drop about a teaspoon of melted chocolate into the bottom of each cup. Bang on the counter to smooth the chocolate out and put in the fridge for 7-10 mins to harden slightly.

5. Cut the tip of the ziploc bag and pipe the filling into each cup. You can also spoon the filling in, but it is much easier to pipe it in. If you have leftover filling, save it for the top.

6. Spoon the remaining chocolate over top each cup to cover the filling. Bang the tray on the counter again to smooth the chocolate. If you have leftover filling, pipe a little bit on top of each cup.

7. Combine the pumpkin spice and salt for the topping. Sprinkle a little bit on each cup while still wet. Give the tray a final bang and set in the fridge for 1 hour, or until the chocolate hardens. Remove from cupcake liners and serve.


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