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+ servings

Pumpkin and Raisin Peanut Butter Cups

Just in time for fall, these no-bake, gluten-free peanut butter cups topped with pumpkin, raisins, and coconut "icing" are delightful bite-sized snacks/dessert both kids and adults will love.
Course snack, dessert
Cuisine American
Prep Time 10 minutes
resting time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Servings 8 cups
Calories 135kcal



For the bottom layer:

  • 1 cup rolled oats
  • 3 tablespoons peanut butter or other nut butter of choice
  • 2 tablespoons coconut oil
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract

For the pumpkin mixture:

  • 1 cup pumpkin puree I used Farmers Market brand
  • ½ cup California raisins
  • ¼ cup unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • chopped pumpkin seeds or nuts


  • Add oats into a food processor or high-speed blender (I used a Vitamix), and blend until it turns into flour. Use your fingers to break any clumps.
  • Add the butter, coconut oil, cinnamon, vanilla and oat flour to a mixing bowl. Use a spatula to stir initially, and then use your fingers to blend together. The dough will be very sticky using a nut butter. Break dough into 8 even-sized balls.
  • Line a mini muffin tin with paper liners. Place individual balls into the cups and press down until evenly spread. Place in the refrigerator for at least 10 minutes.

For the pumpkin mixture

  • Add all the ingredients into the same food processor or blender used earlier. Do not over-process to keep some chunks of raisins. Take the muffin tin out of the refrigerator and spoon the mixture evenly on top of each of the cups. Refrigerate for at least 4 hours or until the mixture stiffens up. Add some chopped pumpkin seeds or nuts right before serving.


Calories: 135kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Sodium: 31mg | Fiber: 3g | Sugar: 2g