Clarissa Dickinson

Pumpkin Peanut Butter Cups

Clarissa Dickinson
Pumpkin Peanut Butter Cups

I love all holidays (ask anyone who knows me), not only because they’re a good excuse to be with friends and family, but because there are SO many fun recipes around each holiday to make. And THANK GOD I work in a company that always eats my treats (and occasionally tries to blame me for weight gain :)) because that means I had the pleasure of making these delicious pumpkin peanut butter cups. To make them even more spooky, I used black melting chocolate so they’re black pumpkins with a gooey orange center. I used a pumpkin silicone mold that was on sale for $1.49 at Michaels (link to purchase here), but you can also used any other mold or muffin tin to make a traditional looking peanut butter cup.


Makes: 30 peanut butter cups Total time: 1 hour


  • 2/3 cup creamy peanut butter

  • 4 tablespoons of pumpkin puree

  • 1 cup powdered sugar

  • 2 cups chocolate chips or melting chocolate

Step 1: Mix together the peanut butter and pumpkin puree until smooth.

Step 2: Add in the powdered sugar 1/3 cup at a time until fully combined. Place in the fridge.

Step 3: Using the microwave or a double boiler, melt the chocolate until smooth.

Step 4: Scoop a small amount of melted chocolate into each mold, just enough so it covered the bottom and using a small spoon spread the chocolate around so it goes up the sides as well. Place in the freezer for 10 minutes until solid.

Step 5: Scoop just enough of the pumpkin peanut butter mixture into the molds to almost reach the top.

Step 6: Spoon in additional melted chocolate filling the mold, completely covering the filling. Place in the freezer for 20 minutes until completely solid. Remove from mold and place back in the freezer. Repeat steps 4-6 until filling and chocolate are both gone. If you have any extra filling, I recommend eating it with a spoon, but it’s also good to use as a dip for apple slices!