I took my popular No Bake Oat Cups and added a Fall twist! These No Bake Pumpkin Cups are the perfect fall treat! A soft and chewy pumpkin-flavored oat layer is topped with a rich layer of chocolate and a sprinkle of sea salt for the ultimate sweet and salty combo!

Pumpkin oat cups on a white plate.

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    Kelley Simmons Kelley’s Tips

    Before You Get Started

    • Add mix-ins. Add an extra level of flavor and texture to the oat layer by adding in chopped nuts, mini chocolate chips, or even dried cranberries.
    • Give it time to chill. Don’t skip the freezer step, it helps the oat cups set up properly so they’re easier to eat!
    • Make it dairy-free. Swap out the chocolate chips for dairy-free chocolate chips!
    Kelley

    Ingredients

    Pumpkin Oat Layer

    • Old-Fashioned Oats – Gives the cups a nice chewy and hearty texture and holds them together without baking.
    • Honey – Adds natural sweetness and helps to hold the oat mixture together.
    • Peanut Butter – Adds a classic nutty flavor that complements the pumpkin.
    • Vanilla – Is added for a hint of vanilla!
    • Pumpkin Puree – Adds a warm fall flavor, making these perfect for the cozy season! Just make sure you don’t mix it up with pumpkin pie filling, this will give you very different results.
    • Pumpkin Pie Spice – A blend of cinnamon, nutmeg, ginger, and cloves to give these cups a subtle pumpkin pie flavor.

    Chocolate Layer

    • Semi-Sweet or Dark Chocolate Chips – Adds a rich sweetness to the oat base.
    • Coconut Oil – Helps smooth and soften the melted chocolate.
    • Flaky Sea Salt – Optional, but I highly recommend it! It balances out the sweetness and enhances the flavors of the chocolate. I am a huge fan of sweet and salty!

    How to Make No Bake Pumpkin Oat Cups

    1. Make oat layer: In a medium bowl, combine oats, honey, peanut butter, vanilla, pumpkin, and pumpkin pie spice.


      Pumpkin oat cup ingredients in a white mixing bowl.
      1. Divide the oat layer: Spray a muffin tin with nonstick cooking spray. Divide the mixture evenly between the muffin tin, pressing the mixture down slightly.


      Oat layer divided into a muffin tin.
      1. Microwave chocolate: Next, add chocolate chips and coconut oil to a small bowl. Microwave in 30-second increments until melted.


      Melted chocolate in a white bowl with a spoon.
      1. Add the chocolate layer: Spoon the melted chocolate on top of each peanut butter oat cup and use the back of the spoon to spread the chocolate. While the chocolate is still wet, sprinkle with sea salt, if desired.


      Oat cups topped with a chocolate layer in a muffin tin.
      1. Freeze and serve: Place in the freezer for an hour, then remove from the muffin tin and serve! Store leftovers in the fridge for a week or in the freezer for up to 3 months!

      Frozen oat cups in a muffin tin.

      Love this oat cups recipe? Try my White Chocolate Oat Cups and No Bake Peanut Butter Oat Cups next!

      Pumpkin Puree or Pumpkin Pie Filling?

      I’ve found these can be easy to mix up as they look similar, but they are actually very different from each other!

      Pumpkin puree is 100% pure, cooked, and mashed pumpkin with no added ingredients. This is what you would use for most baking and cooking recipes, like this oat cup recipe.

      Pumpkin pie filling is pre-sweetened and spiced. It contains sugar and other spices like cinnamon and nutmeg. It has basically everything you’d find in a pumpkin pie filling, so it’s ready to pour into a crust.

      For this recipe, you’ll use pumpkin puree. Using the filing would throw off the flavor balance and make everything too sweet.

      Hand holding a no bake pumpkin oat cup.

      Frequently Asked Questions

      Can I use quick oats instead of old-fashioned oats?

      You certainly can, but old-fashioned oats work best for the texture. Just note that if you use quick oats, the cups may be a bit softer.

      Can I substitute maple syrup for honey?

      Yes! Maple syrup works great as a natural sweetener and adds a slightly different, richer flavor that also tastes really good with the pumpkin!

      Can I use almond butter or another nut butter instead?

      Absolutely! Almond butter, cashew butter, or even sunflower seed butter would all be great alternatives.

      A no bake pumpkin oat cup with a bite taken out of it.

      More Pumpkin Recipes to Try

      Recipe

      No Bake Pumpkin Oat Cups

      These No Bake Pumpkin Cups are the perfect fall treat! A soft and chewy pumpkin-flavored oat layer is topped with a rich layer of melted chocolate and a sprinkle of flakey sea salt for the ultimate sweet and salty combo. Keep a stash in your fridge or freezer for when those pumpkin cravings strike!
      Author: Kelley Simmons
      Prep Time: 15 minutes
      Chilling Time: 1 hour
      Total Time: 1 hour 15 minutes
      Serves 12
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      Save this Recipe

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        Ingredients 

        Pumpkin Oat Layer

        Chocolate Layer

        • 1 cup semi sweet chocolate chips or dark chocolate chips
        • 2 tsp coconut oil
        • flakey sea salt, for sprinkling

        Instructions

        • In a medium bowl combine oats, honey, peanut butter, vanilla, pumpkin and pumpkin pie spice.
        • Spray a muffin tin with nonstick cooking spray. Divide the mixture evenly between the muffin tin pressing the mixture down slightly.
        • Next add chocolate chips and coconut oil to a small bowl. Microwave in 30 second increments until melted.
        • Spoon the melted chocolate on top of each peanut butter oat cup and use the back of the spoon to spread the chocolate.While the chocolate is still wet sprinkle with sea salt, if desired.
        • Place in the freezer for an hour then remove from the muffin tin and serve!Store leftovers in the fridge for a week or in the freezer for up to 3 months!

        Nutrition Information

        Calories: 241kcalCarbohydrates: 32gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 1mgSodium: 34mgPotassium: 211mgFiber: 3gSugar: 18gVitamin A: 1597IUVitamin C: 1mgCalcium: 26mgIron: 2mg

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