PUMPKIN OREO CUPS

PUMPKIN CUPS … the fall bite every get together needs.

These Pumpkin Oreo Cups are little no-bake treats that deliver big fall flavor in a bite-sized package. Think: a crunchy Oreo layer, a warmly spiced pumpkin center, all sealed inside a ghostly white chocolate shell that melts in your mouth. They’re easy to assemble, make a major visual impact, and are perfect for Halloween parties, fall dessert boards, or sneaking from the fridge one by one. Bonus: no oven required, just a little fridge time and some self-control (good luck with that).

PS. Flip them upside down to make them ghost-like for Halloween.

Print

With ImageWithout Image

PUMPKIN OREO CUPS

Yield: 12 Cups

Author: Michelle Williams

Prep time: 20 MinInactive time: 30 MinTotal time: 50 Min

These stark white ghost-like cups are showstoppers. Just cut into them and check out those awesome contrasting dark pumpkin and Oreo layers.

Cook modePrevent screen from turning off

Ingredients

FOR THE WHITE CHOCOLATE SHELL

• White Chocolate Chips (12 ounces)
• Coconut Oil (1 tablespoons)

FOR THE OREO LAYER

• Oreo Cookies (15)
• Unsalted Butter (3 tablespoons, melted)

FOR THE PUMPKIN PURÉE LAYER

• Unsweetened Pumpkin Purée (5 ounces)
• Ground Cinnamon (1/4 teaspoon)
• White Sugar (1/4 cup)
• Ground Ginger (1/4 teaspoon)
• Nutmeg (1/8 teaspoon)
• Clove (1/8 teaspoon)

KITCHEN TOOLS

• Mini Muffin Pan
• Mini Muffin Liners
• Microwave-Safe Bowl
• Food Processor
• Medium Mixing Bowl
• Whisk
• Small Spoon
• Refrigerator

Instructions

TO MAKE YOUR WHITE CHOCOLATE SHELLS

1. Line a mini muffin pan with 24 liners.
2. In a microwave-safe bowl, melt the white chocolate and coconut oil in 30-second bursts, stirring in between, until smooth and pourable.
3. Use roughly 2/3 of your melted white chocolate to make the base of your cups. Spoon roughly 1/2 tablespoon of melted chocolate into each liner. Use the back of your spoon to push the chocolate up the sides. When all of your cups are chocolate lined, refrigerate until set—about 10 minutes. Reserve the rest of your white chocolate for the top of your cups.

TO MAKE THE OREO LAYER

1. In a food processor, blend Oreos into a fine sand. Then, pour in melted butter and blend again until evenly incorporated.

TO MAKE YOUR PUMPKIN LAYER

1. In your mixing bowl, whisk together your pumpkin purée, sugar, cinnamon, ginger, nutmeg, and clove until you have an even mixture.

TO ASSEMBLE YOUR CUPS

1. Remove the pan from the freezer. Add roughly 1 teaspoon of Oreo mixture into each white chocolate cup and gently press it down to form a flat layer.
2. Top each Oreo layer with about 1 teaspoon of your pumpkin mixture.
3. Spoon another 1/2 tablespoon of melted white chocolate over each cup to seal. Make sure to gently spread it so that it connects the sides of the base shell otherwise your filling can spill out.
4. Chill in the fridge for 20–30 minutes until fully firm. Peel away liners and serve chilled or at room temp for that perfect gooey middle.

Recommended Products

Mixing Bowls Set of 3

Silicone Spatula Set of 2

24 Cup MIni Muffin Pan

Nutrition Facts

Calories

24

Fat

1 g

Sat. Fat

1 g

Carbs

3 g

Fiber

0 g

Net carbs

3 g

Sugar

0 g

Protein

0 g

Sodium

39 mg

Cholesterol

0 mg

Similar Recipes

PEANUT BUTTER & STRAWBERRY PEACH JAM CUPS

S’MORES CUPS

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it #coffeeandchampagnekitchen