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–+ servings
Peanut Butter Pumpkins

Peanut Butter Pumpkins: Whimsical Treats for Fall Fun

Delight in these Peanut Butter Pumpkins, whimsical treats perfect for fall festivities that are gluten-free and kid-friendly.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 12 treats
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Peanut Butter Mixture
  • 1 cup Creamy Peanut Butter substitution: use natural peanut butter for an authentic taste.
  • 1 cup Powdered Sugar note: adjust quantity for less sweetness if desired.
  • 1 teaspoon Vanilla Extract
  • 3 cups Crispy Rice Cereal note: can be replaced with granola for a different crunch.
Coating
  • 2 cups Orange Candy Melts substitution: melted chocolate can be used instead for a deeper flavor.
  • 1 tablespoon Vegetable Oil to thin candy melts for coating.
  • 1 cup Green Candy Melts for decorating leaves on the pumpkins.
Decorations
  • 1/2 cup Mini Chocolate Chips used for pumpkin eyes to create a cute face.

Equipment

  • Mixing Bowl
  • spatula
  • Lined baking sheet
  • Microwave-Safe Bowl
  • Refrigerator

Method
 

Preparation Steps
  1. Prepare Workspace. Begin by cleaning your kitchen counter and gathering all necessary ingredients and tools for making Peanut Butter Pumpkins.
  2. Mix Peanut Butter Mixture. In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract until the mixture is smooth.
  3. Add Rice Cereal. Gently fold in the crispy rice cereal until it is fully integrated and the mixture holds together.
  4. Form Pumpkins. Roll the mixture into 1-2 inch round balls and place them on the lined baking sheet.
  5. Chill. Transfer the baking sheet to the refrigerator and chill for 30 minutes to firm up the mixture.
  6. Melt Candy Coating. In a microwave-safe bowl, combine the orange candy melts with vegetable oil and microwave until smooth.
  7. Coat Pumpkins. Dip each chilled pumpkin into the melted orange candy and place back on the lined baking sheet.
  8. Decorate. While the candy coating is still wet, add mini chocolate chips for eyes and use melted green candy for leaves.
  9. Set. Allow the coated pumpkins to set at room temperature until the candy shell is fully hardened.

Nutrition

Serving: 1treatCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 50mgPotassium: 50mgFiber: 1gSugar: 9gCalcium: 2mgIron: 1mg

Notes

Store your Peanut Butter Pumpkins in an airtight container in the refrigerator for up to one week. For longer storage, freeze uncoated peanut butter balls for up to three months.

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