Name: PSL Candy Cups
Prep time: 15 min
Total time: 1 h 15 min
Yield: 9
Cuisine: American
Ingredients: 2 tablespoons pumpkin puree; 1 teaspoon pumpkin pie spice; 1-2 tablespoons maple syrup; 1/2 cup coconut butter, melted; 1/2 cup coconut butter, melted; 1 teaspoon instant espresso powder; 1-2 tablespoons maple syrup; 1 cup dark chocolate chips; 2 teaspoons coconut oil; Espresso beans (optional)

Jump to Recipe

If you like pumpkin spice lattes and peanut butter cups, give these chocolate pumpkin candy cups a try. It’s a PSL wrapped up in creamy chocolate for a delicious fall candy.

Layers of pumpkin, coffee, and chocolate create a rich and unique blend of flavors for you to make for yourself and others throughout the holiday season.

Stacked chocolate candy cups with coffee beans on the table.

Pumpkin Coconut Butter Cups

As you may notice, I am struggling with the name of these candies. I want to call them PSL candy cups, but not everyone knows what a PSL is right away. PSL stands for Pumpkin Spice Latte, which most pumpkin-obsessed peeps recognize.

Basically, if you like chocolate, pumpkin, and coffee, you will want to give these candy cups a try — no matter what you call them! You should also try our pumpkin spice latte trifle.

Give these homemade candies as gifts, serve them at holiday gatherings, or just enjoy them in your household. It’s a fun candy recipe to make whenever you feel like it.

Pumpkin, chips, and other ingredients to make pumpkin candy cups.

Pumpkin Butter Cups Ingredients

Here’s what you need to make this candy recipe. The exact measurements are in the recipe card below.

Pumpkin purée
Pumpkin pie spice
Maple syrup
Coconut butter
Instant espresso powder
Chocolate chips
Coconut oil
Espresso beans (optional)

Chocolate Pumpkin Candy Cups Directions

Place nine silicone or paper muffin cup liners in a muffin tin or on a sheet pan.

Melt the coconut butter, so it’s ready to create each layer.

Pumpkin puree, pumpkin pie spice, and coconut butter being mixed in a bowl.

In a small bowl, mix together the pumpkin layer ingredients (pumpkin purée, pumpkin pie spice, maple syrup, and melted coconut butter.)

Coffee powder, coconut, butter, and maple syrup in a bowl.

Do the same for the coffee layer (melted coconut butter, instant espresso powder, and maple syrup.) Set aside.

In a small microwave-safe bowl, melt the chocolate chips and the coconut oil. Microwave in 30-second intervals until smooth.

Divide the coffee mixture between the muffin cups, then the pumpkin, then the chocolate.

Top each candy cup with a sprinkle of espresso beans if you choose.

Chocolate pumpkin layered candy cups stacked.

Transfer the cups to the freezer for at least an hour or until they set.

Stacked chocolate pumpkin butter candy cups.

Once frozen, you can remove the candy from the liners and store them in an airtight container in the refrigerator or the freezer.

PSL Candy Recipe Notes and FAQ

How do I store these pumpkin chocolate candies?

Store the pumpkin coconut butter cups in an airtight container and keep in the freezer or the refrigerator.

Chocolate pumpkin candies sitting on top of each other with espresso beans on the table.

Is this recipe gluten-free?

Yes, if you make this recipe without modifying the ingredients, it is gluten-free and vegan.

Pumpkin coconut butter candies sitting on a table with coffee beans.

What other pumpkin recipes do you recommend?

Pumpkin squares are a family favorite, pumpkin OREO balls are fun, and you have to have a delicious pumpkin bread at least once a year. Do a search for “pumpkin” on the blog for even more.

Can I use a candy mold instead of liners?

Yes, you can use a silicone candy mold if you’d like to create shapes or don’t have liners.

Yield: 9

PSL Candy Cups

Layers of pumpkin, coffee, and chocolate for a delicious and unique fall candy.

Prep Time 15 minutes

Freeze Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

Pumpkin Layer

2 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1-2 tablespoons maple syrup
1/2 cup coconut butter, melted

Coffee Layer

1/2 cup coconut butter, melted
1 teaspoon instant espresso powder
1-2 tablespoons maple syrup

Chocolate Layer

1 cup dark chocolate chips
2 teaspoons coconut oil

Topping

Espresso beans (optional)

Instructions

Place 9 silicone or paper muffin liners in a muffin tin or on a sheet pan.
Divide the coconut butter for the layers.
In a small bowl, mix together the pumpkin layer ingredients. Do the same for the coffee layer. Set aside.
Melt the chocolate chips and the coconut oil in a small bowl in the microwave in 30-second increments until smooth.
Divide the coffee mixture between the muffin cups, then the pumpkin, then the chocolate.
Top each cup with a sprinkle of espresso beans and transfer to the freezer for at least an hour or until set. Once frozen you can remove from liners and store in an airtight container in the refrigerator or freezer.

Chocolate Pumpkin Candy Cups