With layers of dark chocolate and pumpkin flavored almond butter, these almond butter cups make for the perfect fall or halloween treat!

Pumpkin Almond Butter Cup in a cupcake wrapper with bite missing

Who doesn’t love a good PB cup?! Reese’s cups are one of my favorite Halloween candies. So obviously I had to create my own version at home.

These cups are so easy to make with only three ingredients: chocolate chips, coconut oil, and my pumpkin almond butter.

If you love a sweet and salty combo like chocolate and peanut butter, you’re gonna drool over these pumpkin almond butter cups!

Why pumpkin? Because is it even fall if you don’t have a pumpkin twist on just about everything?!

Ingredients You’ll Need:

Chocolate chips: I used semi-sweet / dark chocolate chips. You could use milk chocolate here too if you prefer. 

Pumpkin almond butter: this is super easy to make with only a few ingredients: almonds, pumpkin puree, maple syrup, pumpkin pie spice

Coconut oil: this helps the chocolate melt and makes it easier to pour into the cups. It’s not necessary (I’ve tested it without) but I prefer using it.

Dry roasted, salted pumpkin seeds (pepitas) or maldon sea salt: optional, for garnish! Because sea salt and chocolate is diiiiivine. And I love the pop of texture and color on top.

How to Make Almond Butter Cups

These babies couldn’t be easier to make. Fill a muffin tin with paper liners. Melt your chocolate chips and coconut oil in a small saucepan over low heat, stirring frequently, until melted.

Spoon in melted chocolate. Refrigerate for 10 minutes to harden. Spoon in the pumpkin almond butter. Then add another layer of melted chocolate over top. Sprinkle with your garnish and pop ’em back in the fridge to harden, about 10 mintues.

Voila! A delicious chocolate-y treat ready in just minutes. Perfect for that sudden sweet tooth.

scoop of almond butter placed on top of dark chocolate laying in bottom of cupcake wrapper

Almond butter cup FAQs

What if I don’t have the ingredients to make pumpkin almond butter?

You can make regular almond butter cups! Or, you can stir in pumpkin with creamy almond butter if you have those ingredients on hand.

Can I use peanut butter instead?

Heck yes! Peanut butter would be a delicious substitute.

Do I have to use coconut oil?

Nope! But I find it helps to melt the chocolate and spread it into layers.

I don’t like dark chocolate. Any suggestions?

Use milk chocolate chips instead!

Pumpkin Almond Butter Cups laid out on counter top with pumpkin seeds for garnish

For more chocolate treats, check out my recipes below!

Pumpkin Almond Butter Cup with pumpkin seeds for garnish

If you like this recipe, please be sure to give it a 5 star rating below. If you make it, share it on instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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Pumpkin Almond Butter Cups

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


With layers of dark chocolate and pumpkin flavored almond butter, these almond butter cups make for the perfect fall or halloween treat!


  • 3 cups dark chocolate chips
  • 2 tablespoons coconut oil
  • 1/3 cup Maple Pumpkin Almond Butter
  • Optional for garnish: dry roasted, salted pepitas (pumpkin seeds) or Maldon sea salt


  1. Line a muffin tray with paper liners.
  2. In a small saucepan over low heat, melt chocolate chips and coconut oil, stirring frequently until just smooth. Remove from heat.
  3. Cover the bottom layer of each liner with approximately 1 tablespoon of melted chocolate. Let sit in the refrigerator until hardened, about 5 minutes.
  4. Spoon approximately 1/2 tablespoon of maple pumpkin almond butter on top of hardened chocolate. Smooth nut butter out so it forms a flat disc shape.
  5. Cover the nut butter layer with another ~1 tablespoon melted chocolate. Smooth top chocolate layer with a spoon as necessary. Sprinkle a handful of pumpkin seeds or Maldon sea salt on top of each cup. Let sit in the refrigerator until hardened, about 10 minutes.
  6. Store in the refrigerator until ready to serve.


  1. You may need to reheat chocolate before the second layer if it begins to harden.
  2. Feel free to use regular almond butter or peanut butter as a substitute!
  3. The coconut oil isn’t necessary but I find it helps to melt and spread the chocolate.
  • Prep Time: 30 minutes
  • Category: Dessert
  • Cuisine: Halloween

This recipe was retested, reshot, and revamped to give you the most delicious (and beautiful!) recipe. The original recipe was published October 2015.


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  1. These are fabulous! My daughter made them on Halloween night. So, so good! Thanks for this delicious creation.

  2. These look incredible, Kara! Hope you had a fabulous Halloween!

  3. Wow, can I come to your house for trick or treat?!

  4. Kara! These look unbelievably good. It could be that I’m hungry but they have the things I love! Excited to make soon, and will be thrilled if my kids aren’t especially into them because I will eat them All Myself.

  5. i thought that the maple pumpkin butter sounded amazing on it’s own, now that you’ve added chocolate in the mix it sounds unbelievable!

  6. Yum, these look delicious! I’d much rather have this than mini chocolate bars!