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Jumbo Pumpkin Spice Caramel Cups (vegan, gf)

Rich and ultra-thick layers of homemade chocolate envelop gooey pumpkin spiced caramel sauce. These jumbo pumpkin spice caramel cups are easy to make and intensely satisfying to a fall-themed sweet tooth. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Servings: 5 cups


Homemade Dark Chocolate*

  • 2.8 ounces cacao butter (approximately ½ cup discs or small chunks)
  • ½ cup raw cacao powder
  • ¼ cup pure maple syrup


  • ½ batch Pumpkin Spice Caramel, cooled slightly


  • large-flake sea salt (optional)

Other Equipment

  • 5 parchment cupcake liners


  • Make the dark chocolate by melting the cacao butter in a double-boiler or bain marie over medium heat. Once it's melted, remove from the heat and whisk in the cacao powder and maple syrup until smooth.
  • Line a muffin tin with 5 cupcake liners. Pour 1 tablespoon of the dark chocolate into the bottom of each muffin liner and carefully rotate the pan around and around to coat the sides of the muffin liners with the chocolate. You want the chocolate to go up about ½ and inch on all sides of each liner. Place pan in freezer for 10 minutes to set.
  • Drop 1 tablespoon of the pumpkin spice caramel into the center of the chocolate cups and carefully spread out to the sides of each cup. If you want to keep the cups neat and tidy, return the pan to the freezer for 10 minutes to set before moving on to the next step.
  • Top each layer of caramel with a heaping tablespoon of the chocolate, using up all of the chocolate. If needed, drop the pan on a hard surface a few times to smooth out the chocolate.
  • If desired, garnish with large-flake sea salt.
  • Return to freezer for 10 minutes to set. Store in refrigerator.


*If you don't have cacao butter to make the homemade chocolate, you can simply melt down 1 cup dark chocolate with 1 to 3 teaspoons coconut oil for the chocolate layer.