Pumpkin Spiced Peanut Butter Cups

Directions

1. In a food processor, combine 3/4 cup peanut butter, 1/2 cup powdered sugar, and 1 teaspoon pumpkin spice mix. Pulse 15 to 20 times until the mixture is dry and crumbly and holds together when pressed. If too creamy, add more powdered sugar. Taste and adjust spice by adding 1/2 teaspoon increments. Transfer to a bowl, cover, and refrigerate until needed.
2. Melt one-third of the chopped chocolate in a double boiler or a heatproof bowl over simmering water. Let it sit without stirring until mostly melted, then stir until smooth. Keep the melted chocolate nearby.
3. Arrange 24 paper liners on a baking sheet. Using a spoon, drizzle a small amount of melted chocolate into each liner. Gently spread the chocolate with the back of the spoon to create a thin layer (about 1/8-inch thick) on the bottom of each cup.
4. Let the chocolate set until firm. If your room is cool, the first cups may set by the time you finish the last. To speed up, place the tray in the refrigerator for a few minutes. Do not proceed until the chocolate is solid.
5. While the chocolate sets, prepare the filling: Scoop 2-teaspoon portions of the peanut butter mixture and shape into thick disks nearly as wide as the cup liners. Place one disk in the center of each chocolate cup. Top each disk with about 1 teaspoon of pumpkin butter (if using).
6. Melt the remaining chocolate in the same double boiler method. Let it sit until almost melted, then stir smooth. Spoon a generous amount over each filling, using the back of the spoon to spread and cover completely. If the chocolate becomes too thick, reheat until pourable.
7. Allow the tray to cool until the chocolate is fully set and the tops are dry. Once firm, transfer the peanut butter cups to an airtight container. Remove paper wrappers before serving.