Camille Styles

The Sweeter Side

Pumpkin Date Caramel Cups

October 26th, 2016

My mom once told me that during her pregnancy, her cravings for ice cream were so intense that she ate it every night for months. As a kid, I would hurry through dinner, begrudgingly choking down mounds of peas at the promise of my post-meal treat. And on Halloween night, after trick-or-treating, I would separate my loot by candy type, tallying up the number of Butterfingers, Snickers and Reese’s Cups, making mental notes of the number of each. Then, I’d hide my stash in a hard-to-reach location so my candy-loving (and stealing) mother couldn’t raid my hard-earned treasure. (Except for the Dots, she was always welcome to those.)  Needless to say, I’ve always had a sweet tooth.

*photography by katie wahlman

Pumpkin Date Caramel Cups

Pumpkin Date Caramel Cups

Serves 24 cups


  • 1/2 pound medjool dates
  • 2 1/2 tablespoons pumpkin puree
  • 1 tablespoon almond butter, smooth
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • dash of allspice
  • dash of cloves
  • 2 cups chocolate chips (semi- or bittersweet)
  • 1 tablespoon coconut oil
  • pepitas and malton salt for sprinkling


  1. In a food processor, combine the medjool dates, pumpkin puree, almond butter, salt and spices. Pulse on high until a smooth caramel forms. You can add more pumpkin or almond butter to taste, but be careful not to add too much pumpkin as the caramel may become too watery. Set aside.
  2. In a small bowl, microwave the chocolate chips and coconut oil in 30-second intervals, stirring in between each, until melted and smooth.
  3. Line a mini muffin tin with paper liners. Pour a heaping teaspoon of chocolate into each liner, then use a small spoon to push the melted chocolate up the sides of the liners. This will ensure your chocolate hardens into a true “cup” and the caramel will not ooze out the sides. Place the cups in the refrigerator for 5 minutes to chill.
  4. Once chilled and slightly firm, fill each cup with a small spoonful of caramel, using the spoon to lightly press and flatten the caramel as much as possible to create an even layer. The caramel will be fairly thick and stubborn so do your best here, and remember, free-form cups are just as delicious.
  5. Reheat your melted chocolate if needed, and then top off each cup, covering the caramel completely. Sprinkle the top of each cup with pepitas or malton salt while the chocolate it still wet. Place finished cups in the refrigerator until firm.

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Show Comments +

  1. Patricia says:

    Rather than forming cup shapes, could you instead roll the date/caramel into balls and freeze them and dip into the melted chocolate? Harder to add the toppings … perhaps you could roll the chocolate covered balls in toppings? Possible experimenting here.

  2. npharney says:

    Oh my gosh these look delicious. A perfect grown up halloween treat, I’m going home this weekend so I might make some for my folks – thank you

    – Natalie

  3. McKel Hill says:

    Oh my YES! These look so amazing! Thank you for sharing! <3

  4. Margaret says:

    Yummm! Thank you! Just whipped these up to share with my prenatal yoga class tomorrow 🙂

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