Pumpkin Pie Peanut Butter Cups | thepajamachef.com
Candy, Desserts, Recipes

Pumpkin Pie Peanut Butter Cups

Pumpkin Pie Peanut Butter Cups combine my most favoritest flavors in a perfectly addictive, rich candy treat! 

Pumpkin Pie Peanut Butter Cups | thepajamachef.com

If you like pumpkin pie, or chocolate, or peanut butter, you will LOVE these little bites. They are the absolute perfect blend of pumpkin and everyone’s favorite chocolate-peanut butter treats. I just can’t get enough of them! Except that I can. They are so rich and full of delicious [and SIMPLE] ingredients that one is more than enough. Until a couple hours later. 🙂

Pumpkin Pie Peanut Butter Cups | thepajamachef.com

Whenever I can, I love to keep these no-bake peanut butter cup bars in the freezer. One day I was stressed and REALLY needed one of those bars. They’re good, but they’re uber sweet. Plus, it’s pumpkin season. Soooo, I chose one of the many recipes on Pinterest and hoped for the best. I love pumpkin but I just wasn’t sure how it’d go with peanut butter, ya know? Turns out… pumpkin + peanut butter + chocolate = LOVE x a zillion. 🙂 The filling tastes like a creamy, nutty pumpkin pie. I’ve never had pumpkin pie with chocolate, but now I’m tempted to add peanut butter to my pumpkin pie filling and drizzle it with chocolate syrup. It’s crazy talk, I know, but these are just SO good. You’ve gotta try them… they’d be a great secondary dessert for Thanksgiving or a great weeknight snack. 🙂 Enjoyyy!

Pumpkin Pie Peanut Butter Cups | thepajamachef.com

one year ago: Mixed Vegetable Mornay 
three years ago: Crockpot Saucy Italian Chicken
four years ago: Monster Cookies

Pumpkin Pie Peanut Butter Cups

  • Servings: 10
  • Print

from The Lean Green Bean

Ingredients:

  • 4 tablespoons pumpkin puree
  • 4 tablespoons peanut butter [I used natural creamy but anything would work]
  • 1 1/2 tablespoons maple syrup [or other liquid sweetener like honey or agave]
  • 1 teaspoon chia seeds
  • pinch of pumpkin pie spice
  • 1+ cup chocolate chips [I used milk chocolate but semi sweet or dark or white would work too]

Directions:

On a small baking sheet, place 10 silicone muffin liners. Alternatively, you could line a muffin tin with 10 paper liners – but I think silicone works better for candy if you have it.

Stir together pumpkin, peanut butter, maple syrup, chia seeds, and pumpkin pie spice in a small bowl. In another small bowl, melt 1/2 cup chocolate chips for the base in the microwave. I always melt chocolate on 50% power in 20 second bursts, stirring in between, and always stop when some of the chips are still separated so as to not burn it. When you stir vigorously it melts them in.

Place 1/2 tablespoon of the chocolate in the base of each cup. Scoop 1 tablespoon of the pumpkin mixture on top of chocolate in each cup,  gently pressing down with a spoon to create a disk.

Melt remaining chocolate, then cover pumpkin layer with chocolate. If you run out of chocolate feel free to use more–I just barely had enough.

Freeze the cups for 30-40 minutes, then store in the refrigerator until ready to serve.

Advertisements

19 thoughts on “Pumpkin Pie Peanut Butter Cups”

    1. thanks, eileen! yes, the chia is a thickener. i’m sure you could use something else like cornstarch or powdered sugar instead. if you use powdered sugar i would probably reduce/eliminate the maple syrup.

      Like

Thanks for visiting... I would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s