Remember that 5-minute pumpkin spice caramel from the other day? Well, it joined forces with this recipe to create these jumbo pumpkin spice caramel cups (vegan, gf).

I was so eager to eat one of these cups that I rushed the freeze/set time a bit, opting to skip the chill between filling the cups with caramel and topping them with the final layer of chocolate. The result = the above slightly messy cups oozing pumpkin caramel from their melty chocolate sides.

If you want to keep your cups neat and tidy, make sure you squeeze in the chill time that I sped past without flinching. However, if you’re okay with messy cups, then go on and throw that chill time to the wind.

There’s something kind of charming and appropriately spooky about these slightly sloppy cups anyway. For the sake of my nagging perfectionism, let’s just pretend I intentionally made them spooky for Halloween season.

If you’ve made the Jumbo PB Caramel Cups referred to earlier in this post, then you know the drill when it comes to creating these delectable, multi-bite treats. However, if you haven’t, then be sure to scroll back up and click the link for a helpful handful of step-by-step photos.

The basic breakdown…

1| Make homemade chocolate or melt down some quality dark chocolate with a pat of coconut oil to thin it.

2| Pour chocolate into cupcake liners. Twist and turn pan to coat sides. Chill in freezer.

3| Add spoonfuls of 5-Minute Pumpkin Spice Caramel to each chocolate cup. Chill in freezer or be wild and carefree and skip this step altogether.

4| Top with chocolate. Chill in freezer one last time.

5| Enjoy.