Add some seasonal flavor to your holiday candy with this sweet, creamy recipe that puts a pumpkin-y twist on traditional peanut butter cups.

Recipe Inspiration white chocolate pumpkin cups

Ingredients

[{"selector":"#anim-0a30e9e2-9d14-4034-9165-ed5a490f64c9","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1000,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-94c47158-b268-428c-9848-57d38ae2bd93","keyframes":{"transform":["scale(1)","scale(1.05)","scale(0.995)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1000,"easing":"ease-in-out","fill":"both","iterations":1}] Prep Time: 15 Min Chill: 50 Min – 1 cup graham cracker crumbs – 1/3 cup pumpkin puree – 2 ounces cream cheese room temp – 3 Tbsp powdered sugar – 1/2 tsp pumpkin pie spice - 12 oz white chocolate bar, divided

Instructions

– Add paper liners to a cupcake pan. – In a large bowl, beat the first 5 ingredients with an electric mixer until well combined. -- Place bowl in the refrigerator to chill for 30 min. before melting chocolate. – Chop 6 ounces of white chocolate then microwave in 30 second intervals, stirring between each, until melted and smooth.

–– Spoon chocolate into cupcake liners then brush chocolate halfway up the liner sides until evenly coated. – Rap pan on the counter a few times then freeze for 10 minutes until set. – Divide pumpkin mixture into 12 equally sized balls. Place one ball into each cupcake liner then flatten tops. – Melt remaining white chocolate and spoon on top of pumpkin layer. – Freeze 10 min until set . Serve chilled.

Click here to visit WhiskingWolf.com for a printable recipe and more candy making tips.

white chocolate pumpkin cups