Every fall the peanut butter pumpkins sell out at the store, and these homemade ones are even better. A soft peanut butter filling is shaped into little pumpkins, chilled, and dipped in milk chocolate, with a pretzel piece for a stem. No oven, six ingredients, and the kids love shaping them.
Why You’ll Love It
- No baking.
- Six ingredients.
- Kids can help shape the pumpkins.
What You Need
- 1 cup creamy peanut butter (not natural style)
- 3 tbsp butter (softened)
- 1 1/2 cups powdered sugar
- 1/3 cup graham cracker crumbs (finely crushed)
- 2 cups milk chocolate melting wafers
- 12 small pretzel sticks (broken in half, for stems)
How to Make Homemade Peanut Butter Pumpkins
- Line a baking sheet with parchment.
- Beat the peanut butter and butter until smooth, then mix in the powdered sugar and graham crumbs.
- Roll into 1-inch balls, flatten each slightly and press 4 or 5 lines down the sides with a toothpick so they look like pumpkins.
- Freeze for 20 minutes.
- Melt the chocolate in 30-second bursts, stirring until smooth.
- Dip each pumpkin, let the extra drip off, set on parchment and push a pretzel stem into the top. Chill until set.
Tips
- Keep the shapes cold while you dip.
- Regular creamy peanut butter holds its shape best.
- Orange candy melts make them look even more like pumpkins.
Serving and Storing
Keep in a sealed container in the fridge for up to 2 weeks.
Frequently Asked Questions
Can I use dark chocolate?
Yes, any melting chocolate works.
Can I freeze them?
Yes, for up to 3 months.
No pretzels?
A small piece of a chocolate chip or a green candy works as a stem.
Homemade Peanut Butter Pumpkins
No-bake peanut butter candies pressed into little pumpkin shapes and coated in milk chocolate. Just like the fall candy, made at home.
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Ingredients
- 1 cup creamy peanut butter not natural style
- 3 tbsp butter softened
- 1 1/2 cups powdered sugar
- 1/3 cup graham cracker crumbs finely crushed
- 2 cups milk chocolate melting wafers
- 12 small pretzel sticks broken in half, for stems
Instructions
- Line a baking sheet with parchment.
- Beat the peanut butter and butter until smooth, then mix in the powdered sugar and graham crumbs.
- Roll into 1-inch balls, flatten each slightly and press 4 or 5 lines down the sides with a toothpick so they look like pumpkins.
- Freeze for 20 minutes.
- Melt the chocolate in 30-second bursts, stirring until smooth.
- Dip each pumpkin, let the extra drip off, set on parchment and push a pretzel stem into the top. Chill until set.
Notes
Freezing and setting time is not included.
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