Uploaded October 2016 | Updated September 2026, 5 days ago
Pumpkin Pie Peanut Butter Cups are a fun homemade treat to make for Halloween! They have dark chocolate tops and bottoms and a pumpkin pie peanut butter filling.
Check out Dan Churchill's Pumpkin Pie Oatmeal: youtu.be/g_6FN7f9xTg
Subscribe to Dan Churchill's Channel: youtube.com/user/danchurchillcooks
Dan Churchill's Instagram: instagram.com/dan_churchill
Dan Churchill's Facebook: facebook.com/danthehealthycook
SUBSCRIBE to receive more easy recipes: bit.ly/fifteenspatulasYT
MY FAVORITE VIDEOS:
Homemade Nacho Cheese Sauce: youtu.be/O0ISihe4DfE
No-Bake Oreo Truffles: youtu.be/t2ZkHwn7QDI
Hot Chocolate from Scratch: youtu.be/FYmidBGy8K4
One Pot Pasta: youtube.com/watch?v=dOO3YF2dlAE
WHERE TO FIND ME BEYOND YOUTUBE:
Instagram: instagram.com/fifteenspatulas
Facebook: facebook.com/fifteenspatulas
Blog: fifteenspatulas.com
MY FAVORITE KITCHEN TOOLS:
Spatulas: amzn.to/1kYMwCZ
Nonstick Baking Mat: amzn.to/1OcT634
Nesting Beakers: amzn.to/1OcTeQ4
Kitchen Scale: amzn.to/1JCzwP9
The Best Tongs: amzn.to/1S6WccZ
Joanne Ozug is the creator of the Fifteen Spatulas Youtube channel and food blog, where she shares her passion for teaching others how to cook from scratch. She shares everyday meals that are simple but a little bit elevated, and is known for sharing reliable, tested recipes that are accessible to cooks of all levels. Joanne currently lives in Manhattan with her husband Pete and her son James.
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PUMPKIN PIE PEANUT BUTTER CUPS RECIPE
Ingredients:
¼ cup pumpkin puree (fresh or canned)
¼ cup creamy peanut butter
1 tbsp pure maple syrup
¼ tsp ground cinnamon
⅛ tsp ground ginger
1/16 tsp ground allspice
1/16 tsp ground cloves
A few grates of nutmeg or 1/16 tsp ground nutmeg
1 cup semisweet chocolate chips
2 tbsp grapeseed oil or other neutral oil
Directions:
In a bowl, stir to combine the pumpkin, peanut butter, maple syrup, cinnamon, ginger, allspice, cloves, and nutmeg.
Combine the chocolate and grapeseed oil in a microwave safe bowl, then microwave in 30 second intervals until melted, stirring after each interval (it should be about 3 intervals).
Line a 12-cup muffin tin with cupcake liners, then add a couple teaspoons of melted chocolate to each cup. Freeze for 10 minutes, then add a couple teaspoons of the pumpkin peanut butter mixture. Freeze for 10 minutes. Then add chocolate to cover the pumpkin layer, give it a shake, and freeze for 10 more minutes. Then it's ready to eat and enjoy!
Note: keep stored in the refrigerator for up to 1 week.
Pumpkin Pie Peanut Butter Cups are a fun homemade treat to make for Halloween! They have dark chocolate tops and bottoms and a pumpkin pie peanut butter filling.
Check out Dan Churchill's Pumpkin Pie Oatmeal: youtu.be/g_6FN7f9xTg
Subscribe to Dan Churchill's Channel: youtube.com/user/danchurchillcooks
Dan Churchill's Instagram: instagram.com/dan_churchill
Dan Churchill's Facebook: facebook.com/danthehealthycook
SUBSCRIBE to receive more easy recipes: bit.ly/fifteenspatulasYT
MY FAVORITE VIDEOS:
Homemade Nacho Cheese Sauce: youtu.be/O0ISihe4DfE
No-Bake Oreo Truffles: youtu.be/t2ZkHwn7QDI
Hot Chocolate from Scratch: youtu.be/FYmidBGy8K4
One Pot Pasta: youtube.com/watch?v=dOO3YF2dlAE
WHERE TO FIND ME BEYOND YOUTUBE:
Instagram: instagram.com/fifteenspatulas
Facebook: facebook.com/fifteenspatulas
Blog: fifteenspatulas.com
MY FAVORITE KITCHEN TOOLS:
Spatulas: amzn.to/1kYMwCZ
Nonstick Baking Mat: amzn.to/1OcT634
Nesting Beakers: amzn.to/1OcTeQ4
Kitchen Scale: amzn.to/1JCzwP9
The Best Tongs: amzn.to/1S6WccZ
Joanne Ozug is the creator of the Fifteen Spatulas Youtube channel and food blog, where she shares her passion for teaching others how to cook from scratch. She shares everyday meals that are simple but a little bit elevated, and is known for sharing reliable, tested recipes that are accessible to cooks of all levels. Joanne currently lives in Manhattan with her husband Pete and her son James.
-----
PUMPKIN PIE PEANUT BUTTER CUPS RECIPE
Ingredients:
¼ cup pumpkin puree (fresh or canned)
¼ cup creamy peanut butter
1 tbsp pure maple syrup
¼ tsp ground cinnamon
⅛ tsp ground ginger
1/16 tsp ground allspice
1/16 tsp ground cloves
A few grates of nutmeg or 1/16 tsp ground nutmeg
1 cup semisweet chocolate chips
2 tbsp grapeseed oil or other neutral oil
Directions:
In a bowl, stir to combine the pumpkin, peanut butter, maple syrup, cinnamon, ginger, allspice, cloves, and nutmeg.
Combine the chocolate and grapeseed oil in a microwave safe bowl, then microwave in 30 second intervals until melted, stirring after each interval (it should be about 3 intervals).
Line a 12-cup muffin tin with cupcake liners, then add a couple teaspoons of melted chocolate to each cup. Freeze for 10 minutes, then add a couple teaspoons of the pumpkin peanut butter mixture. Freeze for 10 minutes. Then add chocolate to cover the pumpkin layer, give it a shake, and freeze for 10 more minutes. Then it's ready to eat and enjoy!
Note: keep stored in the refrigerator for up to 1 week.
