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Pumpkin Peanut Butter Cups




I’ve got a bone to pick with Reeses. First, they make the only store bought candy that I can’t stop eating. The only Halloween treat I’m actually tempted to eat in bulk.

But my real issue is with their so called Peanut Butter Cup Pumpkins.

On first glance this Halloween treat seems like it contains, or at least tastes like, pumpkin. Which lures me into breaking my self imposed ban on store bought candy only to be left with the realization that the only thing Pumpkin about it, is the shape.

So I give to you the exact opposite. An Unprocessed, homemade treat that is not shaped like a pumpkin but contains real life, home roasted pumpkin.

If you want to make it a touch easier, you can combine canned pumpkin pie filling with peanut butter until it tastes right to you, but I like to roast my pumpkins myself. I just love real life produce that much, I pledge my allegiance to the framer and not the factory.

Pumpkin Peanut Butter Cups


  • 2 cups dark chocolate chips
  • 1/2 cup pumpkin puree
  • 2 tbs honey
  • 1/4 cup peanut butter
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

(you will also need mini muffin tins and mini muffin papers)


  1. In a microwave safe bowl, add the chocolate. Microwave on high for 20 seconds, stir and repeat until melted. Line a mini muffin tin with mini muffin papers. Add about 1 1/2 tsp of melted chocolate to each paper. Using the back of a spoon, gently "paint" the chocolate up the sides of the papers, making sure to leave enough on the bottom for a sturdy base.
  2. Place muffin tin in the refrigerator, chill until set, about ten minutes.
  3. Place the remaining ingredients in a bowl and stir until well combined. (Taste filling, add more honey for a sweeter filling.)
  4. Once the chocolate has set, add a small amount to the middle of the cups, making sure to avoid the top edges.
  5. Remelt chocolate if necessary.
  6. Top the muffin papers with melted chocolate, tap the muffin tin lightly on the counter to evenly distribute chocolate. Make sure the pumpkin filling is completely covered.
  7. Chill until set, about 10 minutes.

Makes about 2 dozen.


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Baker Street September 26, 2012 um 4:14 am

Pumpkin, peanut butter and chocolate – I think we have ourselves a winner here! 🙂


Jen @ Savory Simple September 26, 2012 um 5:40 am

I love these! Peanut butter cups are one of my favorite candies as well 🙂


RavieNomNoms September 26, 2012 um 6:36 am

Oh wow, what a lovely combination we have here!


Jessica@AKitchenAddiction September 26, 2012 um 7:19 am

Now I can feed my addiction without running to the store! 🙂


claire @ the realistic nutritionist September 26, 2012 um 8:06 am

NOMM. I want 100 of them.


Cassie September 26, 2012 um 10:50 am

You are genius! I absolutely adore these!!


Bree September 26, 2012 um 12:01 pm

Those look fabuloso!


Chung-Ah | Damn Delicious September 26, 2012 um 12:50 pm

You need to sell this recipe to Reese’s and then make millions! And then give me some money so I can quit my job and become a full-time blogger 🙂


Jackie September 30, 2012 um 8:12 am

I always wonder why Reese’s doesn’t do seasonal flavors! It could be huge.


Maggie September 26, 2012 um 2:42 pm

You are killing me here! How am I supposed to NOT make these. I have to; they just beg for it. Plus anytime I can sneak in some good with the 'bad' it is a go.


Alona September 26, 2012 um 9:17 pm

hi!,I love your writing very a lot! Taking a look at your other posts.


chinmayie @ love food eat September 26, 2012 um 11:35 pm

YUM YUM YUM! These look adorable 🙂


Lilie Bakery September 27, 2012 um 3:38 am

Oh pumpkin and peanut butter! Surprising alliance 🙂 Nice blog…


Kiersten @ Oh My Veggies September 27, 2012 um 9:42 am

This is why I freaking love your blog(s). You are so inventive, but it always works. I love this!


Alyssa September 27, 2012 um 1:35 pm

I am the same with peanut butter cups! Thank you for the recipe! Will have to get a mini muffin pan now! Yummy!


Denise September 28, 2012 um 1:17 am

Can you believe they don’t sell Reeses here in Holland? Miss them a bit, but your version may look even better and perfect for the season!


Jackie September 30, 2012 um 8:14 am

DO they sell anything similar? I know there are a lot of countries that think the American use of peanut butter is very odd.


Erin @ The Spiffy Cookie September 28, 2012 um 9:19 am

Get out of my head!!! One of my friends recently took a bite out of the pumpkin shaped Reese’s cups and was confused when it didn’t taste like pumpkin. I laughed at him but then got the idea of making my own that DID taste like pumpkin. But you totally beat me to it. It must mean I am awesome like you 😉


Jackie September 30, 2012 um 8:15 am

That was me! I was so disappointed, but had I read the packaged, it would have clear. I thought about it last year after Halloween, but never got around to it.


Valerie @ From Valerie’s Kitchen October 1, 2012 um 9:32 am

Okay, I’m making these. Darn you!


marla October 1, 2012 um 10:35 am

These are so genius I had to pin to two different boards 🙂


Jackie October 1, 2012 um 6:47 pm

Marla, YOU are the best!


Tina @ MorePleaseRecipes October 2, 2012 um 9:05 am

Wow, you really are clever my dear! These look awesome and always the kind of thing I’m looking for. How can I get the old classics but in a way that I can feel good about? This seems like the answer. Thanks for the inspiration as always!


Ashley – Baker by Nature October 2, 2012 um 3:58 pm

You’re killing me softly with this post… I’m such a sucker for anything pumpkin or peanut butter… and wrapped in chocolate?! Another must make!


Weekly Food Gawking – Pumpkin Edition | Haley Eats October 5, 2012 um 6:40 am

[…] Pumpkin Peanut Butter Cups. Genius idea using peanut butter and pumpkin. […]


Kim – Liv life October 5, 2012 um 9:33 pm

Brilliant!!!! I would never have thought to put pumpkin and peanut butter together, but I’m extraordinarily eager to try!!
Your photos are absolutely beautiful!


lynn @ the actor’s diet October 6, 2012 um 11:21 pm

i’m officially freaking out.


Mary @ Fit and Fed October 15, 2012 um 10:13 pm

Creative! This might be a good reason to finally get a mini-muffin tin. Nice to see that you are on the 'Unprocessed October' bandwagon, I just belatedly heard about it myself and it looks like a good challenge that would really make you read every label and think!


Paula shoe fiend September 23, 2013 um 6:30 pm

YUM! Reese’s chocolates are SO expensive here in NZ (Like just redick you wont pay the price) and I have been thinking about trying my own – but with added pumpkin? #foodgasm.
Thanks for sharing 😀

♥ Paula Shoe Fiend.


Celebrate National Breast Cancer Month with Pumpkin! October 1, 2013 um 10:45 am

[…] Pumpkin Peanut Butter Cups  I haven’t made these yet, but I thought they’d make a great addition to holiday baking! […]


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Julie October 30, 2013 um 10:51 pm

I made these today for Halloween (in Japan) and they were yummy because I love anything chocolate. I was expecting a stronger peanut butter and pumpkin taste, but it was neither. I will tweak the recipe a bit…maybe use homemade pumpkin pie spice instead of the cinnamon and cardamon.


Jackie October 31, 2013 um 11:21 am

I wonder how Japanese peanut butter and pumpkin is different from what we have in the US. Would be interesting to do a side by side taste test!


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