White Chocolate Pumpkin Pie Cups

White Chocolate Pumpkin Pie Cups Recipe. These sweet treats are the perfect fall desserts. Pumpkin all wrapped in a blanket of white chocolate will become a family favorite.

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.

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

Ingredients you will need:

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

in process

 Instructions:

1. Line a 12 cup muffin tin with cupcake liners.

2. 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.

3. 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.

 

InProcess 2

4. 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.

InProcess 3

5. 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.

6. 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.

7. Freeze for an additional 10-15 minutes.

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.

White Chocolate Pumpkin Pie Cups Recipe. These sweet treats are the perfect fall desserts. Pumpkin all wrapped in a blanket of white chocolate will become a family favorite.

Do you think your family would enjoy White Chocolate Pumpkin Pie Cups?

 

5.0 from 3 reviews
White Chocolate Pumpkin Pie Cups
 
Cook time
Total time
 
Serves: 12
Ingredients
  • 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
Instructions
  1. Line a 12 cup muffin tin with cupcake liners.
  2. Melt half of the white chocolate over a double boiler or in a microwave until smooth and creamy. Set aside the remaining white chocolate chips.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Freeze for an additional 10-15 minutes. Unwrap before serving. Store in an airtight container in the refrigerator.
  8. Enjoy!

Enjoy!!

 

Michele Brosius
Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!
Michele Brosius
Michele Brosius

Latest posts by Michele Brosius (see all)

Michele Brosius

Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!

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