pumpkin peanut butter cups

Pumpkin Nut Butter Cups

Enjoy this pumpkin twist on the classic peanut butter cup. This will definitely be a part of my end of October candy fix. Make sure your pumpkin seeds are salted for a sweet and salty affair you won't get enough of. You could also layer this in a loaf pan using parchment paper on the bottom and cut into strips.
Prep Time 15 minutes
Course Dessert
Servings 7


  • Chocolate Base:
  • 4 ounces THM chocolate chips
  • 6 Tbsp. Coconut oil
  • 2 tsp. vanilla
  • 2 scoops collagen
  • Pumpkin Nut Layer:
  • 1/2 cup canned pumpkin
  • 6 Tbsp. Nut butter of choice
  • 4 Tbsp Coconut Oil
  • 4 doonks Stevia
  • 1 tsp. Pumpkin Pie Spice
  • Pumpkin Seeds


  • Place THM chocolate chips and coconut oil in a glass bowl and microwave about 30 seconds. Keep heating for 15 seconds at a time until melted.
  • Add vanilla and collagen to the chocolate.
  • Place 7 parchment cupcake liners in a cupcake pan.
  • Add about 2 Tbsp. of chocolate to the bottom of each, then place in freezer to harden.
  • Place pumpkin, nut butter and coconut oil in a bowl and heat for about 15 seconds.
  • Add stevia and pumpkin pie spice until combined.
  • Add pumpkin mixture to the top of each chocolate layer.
  • Sprinkle with salted pumpkin seeds (I used Trader Joe’s).
  • Freeze until solid and enjoy!
Keyword pumpkin