These Pumpkin Peanut Butter Cups are a fun and festive candy with a creamy peanut butter and pumpkin center wrapped in a sweet white chocolate coating. They’re completely vegan and gluten-free, and since they’re no-bake, this high-protein Halloween treat comes together without turning on the oven.
Every fall, I can’t resist making cute little pumpkin-shaped treats, and these are just as fun to make as they are to eat. If you love my pumpkin truffles, these pumpkin peanut butter cups bring that same cozy pumpkin flavor with a creamy peanut butter twist. I sweeten the filling with real maple syrup, so they’re completely vegan while tasting even better than the store-bought version I grew up with.
If you love homemade candy recipes, try my homemade Twix bars and sour patch grapes.
Why You’ll Love These Pumpkin Peanut Butter Cups
- Healthier version: These homemade pumpkin Reese’s are a healthier, vegan version of the store-bought favorite.
- Has added protein: Between the peanut butter and protein powder, you have delicious high-protein Halloween treats.
- Make-ahead friendly: Feel free to make them in advance for a party or gathering. This make-ahead freezer dessert is even better the next day!
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Ingredients
- Peanut butter: I use natural creamy peanut butter in this recipe. Sweetened varieties will change the texture!
- Pumpkin puree: Make sure that you grab pure pumpkin puree and not pumpkin pie filling. The canned pie filling is sweetened and seasoned. I also use the pumpkin puree in these vegan pumpkin donuts.
- Protein powder: PBfit is my go-to for these vegan pumpkin peanut butter cups because it not only enhances the peanut butter flavor, but also helps to absorb some of the moisture in the pumpkin. I haven’t tested the recipe with other protein powders, so I’m not sure how much the dough will tighten up. If you want to use a different variety, I add vanilla protein powder to this protein bar recipe.
- Almond flour: This is the thickener I use for the dough to keep this pumpkin peanut butter candy gluten-free.
- Vegan white chocolate: I’ve found that white chocolate is a little more heat-sensitive than dark chocolate, so it doesn’t take as long to melt. Any brand of vegan white chocolate chips works great, but my favorites are Enjoy Life and Lily’s.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Dark chocolate: Use vegan dark chocolate chips instead of white if you prefer a richer, more chocolatey taste.
- Try another shape: Different cookie cutters are great to make more spooky shapes or any shape you want!
- Finish with flaky salt: Top each dairy-free pumpkin peanut butter cup with a pinch of flaky sea salt to enhance the flavors and balance the sweetness.
How to Make Pumpkin Peanut Butter Cups
Step 1: Combine the dough ingredients. Start by adding all of the ingredients to a mixing bowl and stir well until a soft dough forms.
Step 2: Roll it out. Next, transfer it to a clean surface and roll it out until it’s about ½ inch thick.
Step 3: Cut out your pumpkins. Then, grab your pumpkin cookie cutter and cut out your pumpkins.
Step 4: Dip in chocolate. Now you can melt the vegan white chocolate chips and then stir in the coconut oil. Carefully dip each pumpkin in the melted chocolate with a fork, and then place them on a parchment-lined pan or plate. After they chill in the fridge until hardened, add them as a garnish to this vegan peanut butter pie!
Expert Tips
- Chill between stages if needed: If you find that the dough softens at any point while you’re cutting out shapes or dipping them in chocolate, feel free to pop the dough into the fridge for 15-20 minutes to firm up.
- Make the dough in advance: You’re more than welcome to prepare the dough and cut out the shapes ahead of time. Sometimes I do this a few hours up to an entire day before I serve them. It’s especially helpful if you’re planning to serve them at a party!
- Tap off excess chocolate: After dipping each pumpkin in the melted white chocolate, gently tap off the excess chocolate so it doesn’t pool on the parchment paper.
- Refrigerate or freeze: Keep the pumpkin peanut butter cups in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.
Serving Suggestions
- One of these high-protein pumpkin peanut butter cups with a cup of coffee or a blueberry matcha would be heavenly!
- Serve these as a festive Halloween treat! They would be amazing paired alongside another dessert with fall vibes, like this caramel apple board.
- This refreshing raspberry sorbet would help lighten up this rich treat! Enjoy one on the side to curb your sweet craving.
Recipe FAQs
If the mixture gets too warm, it can become soft and sticky. Place it in the fridge for about 15-20 minutes so it cools down and becomes easier to work with. The type of peanut butter that you use can also make the mixture softer than it should be. I highly recommend natural peanut butter over classic smooth because it holds up better with the other ingredients.
Moisture or overheating are the main causes. Ensure your bowl/ramekin is completely dry before you melt the chocolate. Also, when melting the white chocolate, it doesn’t take as long to melt, so be careful not to overheat it, or it can seize and become grainy.
Yes. They hold together when cold and shouldn’t be stored at room temperature. They can sit on the counter for a few minutes, but not too long.
If you want your candies to be uniform and a pretty pumpkin shape, a cookie cutter helps tremendously. Otherwise, you can form and cut the dough into bars or roll it into balls.
More Delicious Pumpkin Recipes
Pumpkin Peanut Butter Cups
Ingredients
Pumpkin Protein Candy
- ¾ cup creamy natural peanut butter 190g
- ½ cup pumpkin puree 125g
- ½ cup vegan protein powder I used PBfit Pumpkin Spice
- ½ cup almond flour 25g
- 2 tablespoon maple syrup
- pinch of cinnamon and salt
Chocolate Coating
- ½ cup vegan white chocolate chips
- ½ tablespoon coconut oil
- pinch of salt
Instructions
- Add all of the candy ingredients in a large bowl and mix well. Transfer to a clean surface and use a rolling pin to roll into an even layer about ½ inch (~1.5 cm) thick. I recommend refrigerating the mixture here so it hardens and it's easier to work with.
- Use a mini pumpkin shaped cookie cutter to cut out mini pumpkins.
- Melt the vegan white chocolate, add the coconut oil, and mix well. Coat each pumpkin fully in the chocolate, then place on a parchment-lined plate and refrigerate until the chocolate hardens.
- Dig in and enjoy! Store an airtight container in the fridge.
Notes
- If the mixture becomes too warm, it can turn soft and sticky. Refrigerate it for 15–20 minutes to firm it up before rolling. The type of peanut butter can also affect the texture, so natural peanut butter is recommended over classic smooth peanut butter because it holds its shape better when mixed with the other ingredients.
- If the dough starts to soften while cutting out shapes or dipping them in chocolate, refrigerate it for 15–20 minutes to firm it back up before continuing.
- After dipping each pumpkin peanut butter cup in the melted white chocolate, gently tap off any excess so the chocolate doesn’t pool around the truffles as it sets.
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