What’s better than a peanut butter cup? A homemade, dark chocolate, pumpkin peanut butter cup. See? It’s practically a health food.
One thing to note, though, is that these cups will require adult supervision and are not suitable to make with little ones due to the creation of the sugar syrup that’s part of the pumpkin filling. The sugar is heated to 240°F. The only thing scarier than running out of these before Halloween is a sugar burn! Be safe out there!Recipe Card
Homemade Reese's Cups with Dark Chocolate and Pumpkin
- 2 1 ⁄2 cups dark chocolate chips
- 1 ⁄2 cup creamy peanut or almond butter about 1 teaspoon per cup
- 1 ⁄4 cup pumpkin puree
- 1 1 ⁄2 cups pumpkin seeds pepitas
- 1/3 cup sugar
- 1 cup honey
- 3 tablespoons coconut oil
- 2 teaspoons vanilla extract
- flaky sea salt for sprinkling
- Line a mini muffin pan with 24 mini liners.
- Place 1 1/4 cups chocolate chips in a microwave safe bowl and microwave for 30 seconds. Stir, and repeat in 30 second increments until all of the chocolate is melted.
- Drizzle 1 teaspoon of chocolate into each liner. Using the back of a spoon, brush the melted chocolate up the sides of the liner. Place in the freezer for 15 minutes to firm up.
- In a small bowl, combine pumpkin puree and peanut/almond butter and stir until incorporated evenly. Once the chocolate is firm, add 1 teaspoon of the mixture to the chocolate cup. Return to the freezer once more.
- To make the pepitas, heat a large skillet over medium-high heat. Add pepitas and toast, stirring constantly until the seeds are golden brown and smell delicious, about 3 minutes. Transfer to a plate or bowl to cool.
- Place sugar and honey in a saucepan. Heat over medium-high, stirring to dissolve sugar. Add the pumpkin seeds and continue cooking for 3-4 minutes or until the temperature registers between 240-255°F on a candy thermometer (NOTE: Here at Livingston altitude, the temperature should register 230-245°F). Remove from heat and stir in coconut oil and vanilla extract. Allow the mixture to cool for 5 minutes.
- Remove the cups from the freezer and divide the candy among the cups, working quickly so the pepitas don't get too firm.
- Melt the remaining chocolate by microwaving in 30 second increments as before, and cover the pepita mixture, smoothing over with a spoon. Sprinkle tops with flaky sea salt.
- Place in the refrigerator for 20 minutes to firm then enjoy!