Oh, pumpkin spice. I have a love/hate relationship with this stuff…on one hand it’s like, do we really need to make pumpkin flavored version of EVERYTHING in the fall? Pumpkin guacamole – no thank you. On the other hand, the majority of things taste pretty dang good with added pumpkin flavor. And I enjoy developing pumpkin spice recipes. So I don’t want to wish away everything pumpkin flavored, but I wouldn’t mind if we toned it down a little. Someone told me that maple was going to be the new pumpkin spice this year and I was all about that, but I have yet to see anything maple flavored. I’m actually kind of bummed – maple > pumpkin any day.
This year, there were two pumpkin-flavored things that I was absolutely dying to make – first was my No Bake Pumpkin Pie I put on the blog a few weeks ago, and the 2nd was these pumpkin spice coconut butter cups that were released by one of my favorite paleo brands. I almost considered ordering some…but in all honesty, they aren’t cheap to begin with, and I wasn’t trying to pay shipping to get them here. So naturally, I made my own pumpkin spice coconut butter cups!
These are seriously SO GOOD. I had one for dessert last night and it was even better than the day I made them. They’re completely dairy free and vegan, low in sugar, and they’ll keep for a very long time in the fridge. And the best part – you only need 3 ingredients! Actually, if you wanted to make it even easier, you could use Nikki’s Pumpkin Spice Coconut Butter and then you’d only need 2 ingredients. Boom.
Easy 3-Ingredient Pumpkin Spice Coconut Butter Cups