Silky Pumpkin Reeses Peanut Butter Cups

Instructions:

1. Combine chocolate chips and coconut oil in a microwave-safe bowl.
2. Microwave in 30-second bursts, stirring between each, until the mixture is smooth and glossy.
3. Spoon approximately 1 tablespoon of chocolate into each mold cavity.
4. Use the back of the spoon or a spatula to push the chocolate up the sides of the mold to create a complete shell.
5. Place the molds in the freezer for 10–15 minutes until the chocolate is firm to the touch.
6. In a small mixing bowl, combine the creamy peanut butter and pumpkin puree. Stir until a uniform, velvety orange hue is achieved.
7. Fold in the maple syrup, pumpkin pie spice, and salt.
8. Mix until the filling is thick, smooth, and holds its shape when scooped.
9. Remove the chilled chocolate shells from the freezer.
10. Spoon about 2 teaspoons of the pumpkin filling into the center of each shell, pressing it down slightly with a spoon.
11. Top with a final layer of melted chocolate, smoothing it across the top to seal the filling.
12. Refrigerate for at least 45 minutes until completely set before popping them out of the molds.