Pumpkin Peanut Butter Cups

by Megan Murphy Updated on Oct 14, 2026

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These pumpkin peanut butter cups are a fall twist on Reese’s, with a creamy pumpkin-peanut butter filling tucked inside a rich chocolate shell. They’re vegan, gluten-free, naturally sweetened with maple syrup, and made with 4 simple ingredients.

Halloween always makes me reminisce on my trick-or-treating years. The house handing out the 4-pack of Reese’s was basically the jackpot. This year, I wanted to give my favorite candy a pumpkin glow-up. Enter: these pumpkin peanut butter cups.

If you’re questioning the combination of pumpkin + peanut butter, let me be the first one to tell you, it’s SO GOOD. The creamy, nutty filling with warm pumpkin spice and chocolate is luscious. It’s the same reason I love adding chocolate chips to my vegan pumpkin bread and vegan pumpkin muffins.

Table of Contents

A plate full of pumpkin peanut butter cups with chocolate shells and pumpkin peanut butter filling.

A Little Reese’s, A Little Pumpkin

These are basically the fall version of Reese’s. 🎃

Creamy pumpkin-peanut butter filling, warm pumpkin spice, and rich chocolate shell
Only 4 simple ingredients
No baking required
Ready in about 15 minutes (plus chilling time)
Perfect for Halloween parties, fall dessert boards, or keeping in the freezer for when the chocolate craving hits

What You’ll Need

You only need four simple ingredients to make these.

Measured ingredients needed to make pumpkin peanut butter cups.

Peanut Butter: Use natural, runny peanut butter made with peanuts (and ideally salt). I typically use my homemade peanut butter.
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling which has added sweeteners and spices.
Pumpkin Pie Spice: Adds that classic fall flavor. If you’re out, you can make homemade pumpkin pie spice in 5 minutes.
Chocolate Chips: Use your favorite dairy-free chocolate chips or a chopped vegan chocolate bar.

Got leftover pumpkin puree? Put it to good use and make a batch of my pumpkin pie overnight oats, pumpkin spice energy balls, or pumpkin spice granola next.

How to Make Pumpkin Peanut Butter Cups

Mixing filling to make pumpkin peanut butter cups.

Step 1: Mix the peanut butter, pumpkin puree, and pumpkin pie spice until smooth.

Making chocolate shell to fill pumpkin peanut butter cups.

Step 2: Line a cupcake or muffin pan with parchment liners. Add a spoonful of chocolate to the bottom of each liner. Use the back of a spoon to spread it across the bottom and ½ to ¾ of the way up the sides to create a chocolate shell. Place in the freezer.

Adding the filling into the chocolate shell to make pumpkin peanut butter cups.

Step 3: Add a spoonful of the pumpkin-peanut butter mixture into each chocolate shell, leaving enough room around the edges for the top layer of chocolate.

Adding a top layer of chocolate to pumpkin peanut butter cups.

Step 4: Pour the remaining melted chocolate on top, spreading until covered. Freeze until the chocolate is firm, about 15–20 minutes.

Tips From Megan

Use runny peanut butter: Natural peanut butter that easily drizzles off a spoon will give you the creamiest filling. Kirkland and Teddie’s are two good options.
Add a little coconut oil: If your chocolate is thick, add 1 tsp refined coconut oil. It’ll thin the chocolate, making it easier to spread into a thin shell.
Don’t forget the chocolate sides. Use the back of a spoon to spread the first layer of chocolate ½ to ¾ of the way up the liners to create the chocolate shell and ensure the filling doesn’t come spilling out the sides.
For a salty-sweet finish: Sprinkle a pinch of flaky sea salt on top. The salty chocolate makes the spiced pumpkin filling really pop!

Pumpkin peanut butter cups stacked to show the chocolate coating and pumpkin peanut butter filling.

Save Some for Later

This is one of those desserts I love keeping in the freezer, along with my stuffed date spiders, another fun Halloween treat!

Store in an airtight container in the refrigerator for the best texture, or freeze them for longer storage. If you’re eating them straight from the freezer, let them sit at room temperature for a few minutes so the pumpkin-peanut butter center can soften and get nice and creamy.

FAQs

Can I use almond butter instead of peanut butter?

Yes, almond butter works great as a 1:1 substitute for peanut butter. For a nut-free version, use sunflower seed butter.

Do pumpkin peanut butter cups need to be refrigerated?

Store in the refrigerator in an airtight container for the best texture. You can also freeze them for longer storage.

Are pumpkin peanut butter cups vegan?

Yep! This recipe is vegan as long as you use vegan chocolate chips.

How do I make these pumpkin peanut butter cups nut-free?

For a nut-free option, swap the peanut butter for sunflower seed butter.

More Pumpkin Desserts You’ll Love

Got more pumpkin puree? Put it to good use and make these recipes next!

Vegan and gluten-free pumpkin bread on a marble plate with two slices.

Vegan Pumpkin Bread (Gluten-Free)

A freshly baked loaf of pumpkin spice banana bread with a golden crust, topped with pecans and chocolate chips.

Pumpkin Spice Banana Bread (Vegan & Gluten-Free)

Vegan Pumpkin Chocolate Chip Cookies

Healthy pumpkin muffins on a plate garnished with a cinnamon stick.

Vegan Pumpkin Muffins (Gluten-Free)

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!

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