Pumpkin pie fans, you must try these white chocolate pumpkin candy cups this fall. They’re irresistibly tasty and make a lovely hostess gift for autumn gatherings or Thanksgiving.
Pumpkin pie is one of my favorite fall desserts. My grandmother made it every year, and it was always something I eagerly awaited. As I grew older I would sometimes bake my own, but now that I have a family I rarely make whole pies — sadly, I’m usually the only one who really likes pumpkin pie at home.
That’s how these bite-sized pumpkin candies were born: all the pumpkin-pie flavor in an easy-to-make treat. They’re much quicker than baking a full pie and are perfect for sharing or packaging as a thoughtful seasonal gift. These remind me of chocolate marshmallow cups that are also a favorite in cooler months.
White Chocolate Pumpkin Candy Cups
Ingredients
- 1 cup graham crackers (about 6 crackers), finely ground
- 1/3 cup pumpkin puree
- 2 oz softened cream cheese
- 1/4 cup powdered sugar
- 1/4 tsp pumpkin spice
- 22 oz white chocolate chips
How to Make White Chocolate Pumpkin Candies
1. Prepare the muffin tin
Line a 24-count mini muffin tin with mini candy cup paper liners.
2. Mix the filling and chill
In a bowl, combine the softened cream cheese, powdered sugar, pumpkin puree, pumpkin spice, and the finely ground graham crackers. Mix until smooth, then refrigerate the mixture for about 30 minutes so it firms up.
3. Form the filling into balls
When the mixture is chilled and easier to handle, roll approximately 1 teaspoon portions into small balls — you should get about 24. Place them on parchment paper. If the mixture feels too sticky, add a little more ground graham crackers until it holds together comfortably.
4. Melt the white chocolate and create the cup bottoms
Melt the white chocolate chips using a double boiler or microwave, stirring frequently to avoid scorching. Spoon about 1 teaspoon of melted white chocolate into the bottom of each lined muffin cup, spreading gently so the chocolate covers the base evenly. Tap the pan lightly on the counter to level the chocolate. Freeze the pan for a few minutes to set the bottoms.
5. Fill and finish the cups
Once the chocolate bottoms are set, press one pumpkin cream cheese ball into each cup and flatten slightly with your fingers. Spoon melted white chocolate over each filled cup until the pumpkin center is completely covered and the top is smooth. Tap the pan again to remove air pockets and level the chocolate. Return the pan to the freezer for 5–10 minutes to fully harden the chocolate.
Recipe: Emma Spear
Photography: Brittni Mehlhoff
Variations and tips
- If the filling is too soft, add more finely ground graham crackers a tablespoon at a time until it holds shape.
- For a slightly tangier filling, use reduced-fat cream cheese or add a touch more powdered sugar to balance moisture.
- Try using white chocolate with a hint of vanilla or a white chocolate baking compound for easier melting and a firmer finish.
- To make these festive, top with a small sprinkle of crushed graham cracker, a dusting of pumpkin spice, or a tiny drizzle of dark chocolate for contrast.
Serving and storage
These candy cups are great served chilled or at room temperature. Store them in an airtight container in the refrigerator for up to one week. To keep them firmer for gifting, place them in a cool, dry box with parchment between layers.
What other flavors would work? These cups are very versatile. Consider swapping the pumpkin puree for sweet potato or maple butter, or try chocolate hazelnut, salted caramel, or cinnamon-apple fillings for fall-inspired variations. If you try a new flavor, adjust the binder (graham cracker or cookie crumbs) to maintain the right texture.
How to Make White Chocolate Pumpkin Candies
Brittni
Equipment
- mini muffin tin
Ingredients
- 1 cup graham crackers about 6 crackers, finely ground
- ⅓ cup pumpkin puree
- 2 oz softened cream cheese
- ¼ cup powdered sugar
- ¼ tsp pumpkin spice
- 22 oz white chocolate chips
Instructions
Prepare muffin tin
- Place mini candy cup paper liners in a 24-count mini muffin tin.
Mix (almost) everything and chill
- Mix softened cream cheese, powdered sugar, pumpkin puree, pumpkin spice, and ground graham crackers. Refrigerate for 30 minutes to chill and firm up.
Roll into balls
- Roll chilled mixture into 1-teaspoon balls (about 24 total) and place on parchment. If too sticky, add more ground graham crackers.
Melt the chocolate and add to muffin tin
- Melt white chocolate in a double boiler or microwave, stirring often. Spoon 1 teaspoon into each lined cup, tap to level, and freeze briefly to set.
Add pumpkin mixture and more chocolate
- Press a pumpkin ball into each chocolate bottom, flatten slightly, then cover with melted chocolate until smooth. Tap to level and freeze for 5–10 minutes to harden.
Did you make this?
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