White Chocolate Pumpkin Pie Cups

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First there were Mallow Cups, then Peanut Butter Cups and now there is a whole new cup on the block: White Chocolate Pumpkin Pie Cups. These easy homemade cups are chocolatey, delicious, and perfect for fall!

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I used to think that chocolate and peanut butter made the perfect “cup” treat. Boy, oh boy, has my opinion changed! White Chocolate Pumpkin Pie Cups are my new favorite treat! The smooth creaminess of white chocolate paired with the perfect blend of pumpkin and spice makes for a sweet treat that no one will be able to resist.

White Chocolate Pumpkin Pie Cups would pair well with a nice cup of hot coffee or tea. I am sure they would be welcomed on any dessert table and be a hot seller at the local bake sale.

You will have to try really hard not to resist the urge to eat them all. Do your best to share with others!

Ingredients you will need for white chocolate pumpkin pie cups:

You might be surprised to find out how easy it is to make these tasty homemade pumpkin spice cups! There’s nothing fancy in the ingredients list…a lot of these things you might already have on hand! If not, add them to your next grocery order and give this fun recipe try.

• 12 oz. white chocolate chips or chunks
• 2 oz. cream cheese, softened
• 1⁄4 cup pumpkin puree
• 1⁄2 teaspoon pumpkin spice
• 1⁄2 teaspoon vanilla extract
• 1⁄4 cup powdered sugar
• 1 cup graham cracker crumbs

Do I have to use white chocolate?

I guess you could use whatever kind of chocolate you like. I think the white chocolate lends itself a little more nicely to the pumpkin pie flavor than regular chocolate but you can certainly try it out!

As long as you are careful when melting the chocolate so it doesn’t burn you should be fine!

How to make pumpkin pie cups:

Line a 12 cup muffin tin with cupcake liners.

Melt half of the white chocolate over a double broiler or in a microwave until smooth and creamy. Set aside the remaining white chocolate chips.

Using a small spoon, spread the melted white chocolate onto the bottom and halfway up the sides of each cupcake liner. Transfer muffin tin to a freezer, and freeze liners for 10 minutes or until completely hardened.

For filling, use an electric hand mixer to beat together cream cheese, pumpkin puree, pumpkin pie spice, and vanilla until smooth and creamy.

Beat in powdered sugar and graham cracker crumbs until well combined. The mixture should be thick enough to roll into a ball.

Remove muffin tin from freezer. Divide pumpkin mixture into 12 portions. Roll each portion into a ball and place it into the cupcake liner, then flatten it out.

Melt the remaining white chocolate, and cover the pumpkin mixture in each liner with white chocolate. Tap against a flat surface a few times to evenly spread out the chocolate.

Freeze for an additional 10-15 minutes.

If you want a pro hack use these silicone baking cups! They’re reusable and they hold up a little better to the heat of the chocolate and the layering process! They’re also great for all kinds of other kitchen jobs so you will get plenty of use out of them!

How to store these delicious white chocolate pumpkin pie cups:

Your White Chocolate Pumpkin Pie Cups should be stored in an airtight container in the refrigerator. Be sure to remove the paper liners before serving.  White Chocolate Pumpkin Pie Cups take some planning and time, but the reward is definitely worth the work.

This recipe is also really nice because you can easily make a large batch. They freeze or refrigerator really well so you can keep them on hand for quite awhile!

Looking for more pumpkin recipes to try?

Here are some of my other favorite pumpkin recipes for you to try! When fall rolls around and you are looking for an excuse for everything to be pumpkin themed…these recipes will come in handy!

• Weight Watchers Pumpkin Pancake Recipe
• Dinner in a Pumpkin Recipe
• Weight Watchers Pumpkin Spice Pizzelles
• Light Pumpkin Cheesecake Mousse
• Weight Watchers Pumpkin Bars Recipe
• Weight Watchers Pumpkin Spice Latte

Printable Recipe for Pumpkin Pie Cups:

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