Irresistible Dairy Free Chocolate Pumpkin Butter Cups in 1 Hour

Name: Irresistible Dairy Free Chocolate Pumpkin Butter Cups in 1 Hour
Prep time: 15 min
Cook time: 5 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup dairy-free chocolate chips; 1/2 cup pumpkin puree; 2 tbsp maple syrup; 1 tsp pumpkin pie spice; 1/4 tsp vanilla extract; 1 tbsp coconut oil; Pinch of salt

Author: lia

Published: September 4, 2025

Updated: September 14, 2025

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Oh my gosh, you have to try these dairy free chocolate pumpkin butter cups! I created this recipe last fall when I was craving something sweet but couldn’t have dairy—and wow, did they turn out better than I ever imagined. The creamy pumpkin butter filling is spiced just right, and the rich chocolate shell? Absolute perfection. What I love most is how simple they are—no baking, just layering and freezing. They taste like autumn in the best way, and no one will believe they’re vegan. Trust me, after one bite, you’ll be making these all season long. Bonus? They come together in under an hour with just a handful of ingredients!

Why You’ll Love These Dairy Free Chocolate Pumpkin Butter Cups

Let me tell you why these little cups are about to become your new obsession:

Quick & easy – No oven needed! Just melt, layer, and freeze. I’ve made these in pajamas at midnight when a craving hit.
Fall in every bite – That spiced pumpkin filling? Pure cozy vibes. It’s like eating a pumpkin pie and a chocolate bar at once.
Accidentally vegan – No dairy, no problem. Even my non-vegan friends gobble these up.
Pantry-friendly – Just 7 simple ingredients you probably have right now (that coconut oil is a lifesaver).
Kid-approved magic – My niece thinks they’re “pumpkin candy” and begs me to make them year-round.

Seriously, these disappear faster than I can make them—consider yourself warned!

Ingredients for Dairy Free Chocolate Pumpkin Butter Cups

Gather these simple ingredients – I promise you won’t need anything fancy! The magic happens when these humble components come together:

1 cup dairy-free chocolate chips – Look for the good stuff! I prefer semi-sweet, but dark chocolate works beautifully too.
1/2 cup pumpkin puree – NOT pie filling! Make sure it’s 100% pure pumpkin with no added sugars or spices.
2 tbsp maple syrup – The real deal, please! Grade B has the best flavor for baking.
1 tsp pumpkin pie spice – My secret? I make my own blend (see notes below).
1/4 tsp vanilla extract – Splurge on pure vanilla if you can – it makes all the difference.
1 tbsp coconut oil – This helps the chocolate melt smoothly and set perfectly.
Pinch of salt – Just a tiny bit to make all the flavors pop!

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – here are my tried-and-true swaps:

No dairy-free chocolate chips? A chopped dark chocolate bar (70% or higher) works great.
Out of pumpkin puree? Try mashed sweet potato – the texture is nearly identical!
Maple syrup alternatives: Agave or date syrup work, but reduce by 1/2 tbsp as they’re sweeter.
DIY pumpkin spice: Mix 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + 1/8 tsp cloves.
Coconut oil substitute: Any neutral oil works, but the chocolate won’t set quite as firm.

Remember: The smoother your pumpkin puree, the creamier your filling will be. I always give mine a quick whisk before using!

Equipment You’ll Need

Don’t worry—you don’t need any fancy gadgets for these pumpkin butter cups! Here’s what I grab from my kitchen:

Mini muffin tin – Makes the perfect bite-sized treats. Mine has 12 cups, but you can use whatever size you have!
Paper liners – Essential for easy removal. If you’re like me and forget to buy them, parchment paper squares work in a pinch.
Double boiler – Or just a heatproof bowl over simmering water (my lazy hack). Melts chocolate without burning it.
Small mixing bowl – For whipping up that dreamy pumpkin filling.
Spoon or spatula – For smoothing all those luscious layers.

That’s it—five simple tools and you’re ready to make magic!

How to Make Dairy Free Chocolate Pumpkin Butter Cups

Okay, here’s where the magic happens! These pumpkin butter cups come together in three simple phases: melt, layer, freeze. The key is patience between each step—I know it’s hard when chocolate’s involved, but trust me, it’s worth the wait. You’ll spend about 15 minutes actively working, then let the freezer do the rest. Pro tip: Set a timer for each freezing stage so you don’t peek too early (I’ve learned this the hard way!).

Step-by-Step Instructions

Prep your pan: Line a mini muffin tin with paper liners. This keeps everything neat and makes removal a breeze.
Melt the chocolate: Combine chocolate chips and coconut oil in a double boiler. Stir constantly until silky smooth—about 3 minutes. Remove from heat.
First chocolate layer: Spoon 1 tsp melted chocolate into each liner. Use the back of a spoon to spread it evenly up the sides. Freeze for 10 minutes until firm.
Make the filling: Whisk pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt until creamy. It should look like pumpkin butter!
Add the filling: Spoon 1/2 tsp pumpkin mixture over each frozen chocolate base. Smooth gently with damp fingers.
Top it off: Cover with remaining melted chocolate, sealing the edges. Freeze for 20 minutes until completely set.

Tips for Perfect Dairy Free Chocolate Pumpkin Butter Cups

Drain watery pumpkin: If your puree looks watery, place it in a fine mesh strainer for 10 minutes first. Too much moisture = soggy cups!
Room temp ingredients: Let pumpkin and maple syrup sit out for 30 minutes—cold ingredients make the chocolate seize.
Thin layers win: Too much filling? The cups won’t hold their shape. Stick to 1/2 tsp max per layer.
Chocolate too thick? Add 1/2 tsp more coconut oil if needed for easy spreading.

For more delicious recipes, check out our Pinterest page!

Serving Suggestions for Dairy Free Chocolate Pumpkin Butter Cups

These little cups of joy shine all on their own, but here’s how I love to serve them for maximum impact:

With coffee or chai tea – The spices in both make the pumpkin flavor sing. My morning ritual!
On a fall dessert board – Arrange with apple slices, gingersnaps, and candied nuts for a stunning spread.
As edible party favors – Package in mini cupcake boxes for Thanksgiving or Halloween treats.
With vanilla dairy-free ice cream – Slightly softened cups make an incredible topping.

Honestly? I’ve also eaten them straight from the freezer at 2am—no judgment here!

Storage & Reheating Instructions

These pumpkin butter cups are delicate little things—here’s how to keep them perfect:

Refrigerator: Store in an airtight container for up to 1 week. I layer them between parchment paper so they don’t stick together.
Freezer: They’ll keep beautifully for 2 months! Just thaw 5 minutes before eating—that slight chill is divine.
Big no-no: Never leave them at room temperature too long—the chocolate gets melty and the pumpkin layer softens.

Pro tip: Write the date on your container—you’ll forget how long they’ve been in there when cravings strike!

Nutritional Information for Dairy Free Chocolate Pumpkin Butter Cups

Okay, let’s talk numbers! (These are estimates—your exact amounts might vary slightly based on brands and how generous you are with the layers!) Each delicious cup packs:

120 calories – Perfect little treat-sized energy boost
10g sugar – Mostly from the maple syrup and chocolate
7g fat – The good kind from chocolate and coconut oil
2g fiber – Thank you, pumpkin!
0 cholesterol – Plant-powered goodness

Remember—these are way healthier than store-bought versions, but still… portion control is hard with something this tasty!

Frequently Asked Questions

I get SO many questions about these pumpkin butter cups—here are the answers to the ones I hear most:

“Can I use regular chocolate chips?” Absolutely! Just know they won’t be dairy-free anymore. The recipe works the same either way.
“How long do these really last?” In my house? About 12 hours! But properly stored, they’ll keep 1 week in the fridge or 2 months frozen.
“Is pumpkin puree the same as pie filling?” Nope! Pie filling has added sugars and spices—we want plain puree. Check that ingredient list!
“Can I make these nut-free?” You’re golden—this recipe is naturally nut-free as written (but always check chocolate labels).
“Why did my chocolate layer crack?” Probably rushed the freezing time! Give each layer its full chill session—patience makes perfect cups.

Try this recipe and share your results—I want to see your pumpkin butter cup masterpieces!