White Chocolate Pumpkin Cups
White Chocolate Pumpkin Cups just won the dessert wars with a pumpkin-y twist on peanut butter cups. Add some seasonal flavor to your holiday candy with this sweet, creamy recipe.
Welcome to the wide world of white chocolate. My mission today is to give this overlooked, oppressed ingredient the love and attention it deserves. Contrary to popular belief, white chocolate pales in comparison to milk chocolate in color only. It’s every bit as luscious, creamy and sweet as the dark stuff but is discriminated against because it’s white.
That’s right, I went there. And anyone who thinks chocolate is superior to white chocolate based on pigmentation is a candy a$$. Both chocolates are the same on the inside.
Okay, they’re actually night and day different on the inside but you get the point. All chocolate should be treated equally. Except for Turkish Delight, that stuff tastes like fennel-flavored toothpaste.
On the opposite end of the spectrum is one of the bests tastes to ever hit your tongue: White Chocolate Pumpkin Cups. Sweet and smooth, creamy and decadent these homemade candies are a must have for the holidays. With only 6 ingredients, these no-bake, pumpkin-filled candies are the ultimate crowd pleaser.
Everyone will love the pumpkin-y twist on peanut butter cups and you’ll love that they only take 15 minutes to prep.
White Chocolate Pumpkin Cups
- 12 ounces white chocolate bar divided
- 1 cup graham cracker crumbs (about 7 sheets)
- 1/3 cup pumpkin puree
- 2 ounces cream cheese softened to room temperature
- 3 Tbsp powdered sugar
- 1/2 tsp pumpkin pie spice
- Add liners to a standard cupcake pan.
- In a large bowl, beat graham cracker crumbs, pumpkin puree, cream cheese, powdered sugar and pumpkin pie spice until well combined. Note: mixture will be thick.
- Chill pumpkin mixture in the refrigerator for 30 minutes before melting chocolate.
- Chop 6 ounces of white chocolate then microwave in 30 second intervals, stirring between each, until melted and smooth.
- Spoon white chocolate into cupcake liners and brush chocolate halfway up the sides until evenly coated.
- Rap pan on the counter a few times then freeze for 10 minutes until set.
- Divide pumpkin mixture into 12 equally sized balls. Place one pumpkin ball into each muffin liner and flatten with your fingers.
- Melt remaining white chocolate then spoon on top of pumpkin in an even layer.
- Freeze 10 minutes until set.
- Serve chilled.
- Store leftover candy cups in an airtight container in the refrigerator.
- I used Baker’s white chocolate bars for this recipe because they were on sale, but feel free to swap out any good-quality brand. However, white chocolate chips cannot be used as a substitute.
- This recipe calls for candy cups to be made in a standard cupcake pan, but try a mini pan with mini liners if you’d prefer a smaller-sized treat.