Vegan Pumpkin Spice Caramel Cups

Halloween is only 2 weeks away, and I had not made any candy yet! At least until I decided to make some vegan pumpkin spice caramel cups last week.  Although I might make some of the traditional favorites like snickers or twix, I like to make something a little different every year as well.  I get bored with the same old stuff every year since I was a child.  Now that I can create new candy I love making interesting things I can not find anywhere.

Vegan Pumpkin Spice Caramel Cups

A few weeks back I had made some caramel for something else, and decided that it would be wonderful with pumpkin and spices in it.  Drizzled over cake, or on its own covered in chocolate.  I chose to make the latter this time.  I made my usual caramel recipe but with pumpkin and all of the spices I add to my pumpkin pie.

Vegan Pumpkin Spice Caramel Cups 1

It was divine.  Like I could eat it with a spoon on its own good.  And I did,  a little because I had to make sure it was good about three times *wink* *wink*.  Once covered in chocolate though, it was delicious! I couldn't wait to share it with Eric because he is the biggest chocolate lover I know.  The classic Halloween candy is good...but if you are looking for something a little different, and you are a caramel fan like me, test out these little cups of deliciousness.

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Vegan Pumpkin Spice Caramel Cups

Makes 12  large cups


1 cup packed soft medjool dates, pitted

1/2 cup pumpkin puree (canned is fine)

3 Tbsp raw coconut butter, warmed to liquid

1 tsp ginger

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp sea salt

2 tsp pure vanilla extract


3/4 cup raw cacao powder

3/4 cup raw cacao butter or coconut oil, warmed to liquid

1/4 cup plus 2 Tbsp maple syrup

a pinch of sea salt

To make the caramel, combine all ingredients in a food processor and process until smooth. Set aside.
To make the chocolate, combine all ingredients and whisk together until smooth. Set out 12 PB cup tins (I use the large size, you can use smaller, but then adjust the filling measurements to your size).  Fill the tins 1/4 full with chocolate. Place in the freezer until set, about 10 min.  Take your filling, and spoon one mounded Tbsp into the center of each cup (you don't want it sticking up too far or it will poke out the top of the chocolate, so flatten it slightly.  Top with remaining chocolate so it is even with the top of the cups. Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Beth E.
    October 20, 2015 at 14:04

    I'm making these tonight! These are right up my alley!

  2. October 24, 2015 at 13:56

    Hi Amy, This recipe looks great! Did you use a cupcake tin with liners, or do you mean something else by "pb cup tons"? Thanks, Kara

    • October 24, 2015 at 23:16

      It actually says tins. You know, like muffin tins ;)? And tins are liners yes :).

  3. April 9, 2016 at 15:24

    I made these in the fall and have made a bunch of other chocolates since then, but my fiance keeps asking for these ones again :)

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