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Butterscotch Pumpkin Fudge Cups, fall treats recipes easy
Brittany Stage

Butterscotch Pumpkin Fudge Cups

These no-bake butterscotch pumpkin fudge cups come together in one saucepan and chill into dense, creamy bites sized perfectly for a fall dessert tray. A pinch of flaky sea salt on top keeps them from tasting too sweet.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups butterscotch chips about one 11-oz bag
  • 4 oz cream cheese softened and cut into small pieces
  • 1/2 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp vanilla extract
  • 1/4 tsp flaky sea salt for topping, such as Maldon

Equipment

  • small or medium saucepan
  • rubber spatula or wooden spoon
  • mini muffin tin
  • paper mini muffin liners
  • measuring cups and spoons

Method
 

  1. Line a 24-cup mini muffin tin with paper liners and set it aside on a flat surface near the stove so it is ready when you need it.
  2. Add the butterscotch chips, cream cheese pieces, pumpkin puree, and pumpkin pie spice to a small saucepan. Set the burner to low heat. This is important: butterscotch chips scorch quickly, so do not rush with higher heat.
  3. Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the pan. After about 6 to 8 minutes the chips will melt completely and the mixture will look glossy and smooth. Remove the pan from the heat and stir in the vanilla extract.
  4. Use a small spoon or a cookie scoop to portion the warm mixture evenly into the 24 lined cups. Each cup should be about three-quarters full. Work fairly quickly before the mixture begins to firm up in the pan.
  5. Sprinkle a small pinch of flaky sea salt on top of each cup while the surface is still warm so it sticks.
  6. Transfer the muffin tin to the refrigerator and chill for at least 1 hour, or until the cups are firm and hold their shape when you lift one out of the liner. They will look set on the sides first, then firm up in the center.
  7. Once firm, transfer the cups to an airtight container and keep them refrigerated until you are ready to serve. Serve cold directly from the fridge.

Notes

If the mixture starts to look grainy or separated in the pan, your heat was too high. Pull it off the burner immediately and stir vigorously. For holiday gifting, these stack nicely in a small gift box with parchment between layers.