Add chocolate chips to a microwave-safe bowl and microwave in 30 second increments until fully melted, stirring in between each. Divide the melted chocolate into 2 bowls.
In a muffin tray or baking sheet lined with 6-8 silicone cupcake liners, divide the melted chocolate from one bowl into the bottoms of the liners.
Transfer to the freezer to set for 10 minutes.
Meanwhile, prepare the pumpkin PB filling by combining Pumpk’n Spice PB Powder and water in a small pitcher or pourable measuring cup and whisk until smooth and creamy. The mixture should be easily poured and about the same consistency as pancake batter.
Pour the PB mixture evenly over each of the chocolate cups, then place back in the freezer for at least 30 minutes or until fully solid.
Finally, divide the remaining chocolate over top and transfer to the freezer once more to set. Your chocolate layers should be thin enough to bite into once the chocolate is set.
Store PB cups in the freezer, thawing for 10-15 minutes before enjoying.
