Go Back
–+ servings
Peanut Butter Pumpkins

Peanut Butter Pumpkins: Tasty No-Bake Treats for Fall Fun

Delight in these Peanut Butter Pumpkins, a fun, no-bake treat perfect for fall celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 12 pumpkins
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Creamy Peanut Butter Substitution Note: Can use crunchy peanut butter for added texture.
  • 1 cup Powdered Sugar Substitution Note: Can reduce for less sweetness or use a sugar alternative.
  • 1 teaspoon Vanilla Extract No direct substitutions advised.
  • 3 cups Crispy Rice Cereal Substitution Note: Use gluten-free crispy rice cereal for gluten-sensitive diets.
For the Coating
  • 1 cup Orange Candy Melts Substitution Note: Milk or dark chocolate can be used instead.
  • 2 tablespoons Vegetable Oil No direct substitutions advised.
For the Decorations
  • 1 cup Green Candy Melts Substitution Note: Can use melted chocolate for leaves.
  • 1/2 cup Mini Chocolate Chips No direct substitutions advised.

Equipment

  • Large mixing bowl
  • spatula
  • lined baking sheet
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Prepare Your Workspace: Clean and organize your kitchen countertop. Gather all ingredients and necessary equipment.
  2. Mix Ingredients: In a large bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract until smooth and well incorporated, about 2-3 minutes.
  3. Incorporate Cereal: Gently fold in the crispy rice cereal into the peanut butter mixture using a spatula, about 1-2 minutes.
  4. Form Shapes: Scoop out small portions of the mixture and roll them into pumpkin shapes about 1-2 inches in diameter, placing them on a lined baking sheet, about 5-7 minutes.
  5. Chill: Refrigerate the baking sheet for approximately 30 minutes until the pumpkins feel slightly hard to the touch.
  6. Melt Coating: In a microwave-safe bowl, combine orange candy melts and vegetable oil. Microwave in intervals, stirring until fully melted and smooth, about 1-2 minutes.
  7. Coat Pumpkins: Dip each pumpkin into the melted orange coating, ensuring they are fully covered. Use a fork to lift them out and set back down on the baking sheet, about 5-10 minutes.
  8. Decorate: While the coating is still wet, press mini chocolate chips into the pumpkins for eyes and shape green candy melts for leaves, about 5 minutes.
  9. Set: Allow the coated pumpkins to set at room temperature until the coating hardens completely, about 15-20 minutes.

Nutrition

Serving: 1pumpkinCalories: 120kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 20mgPotassium: 80mgFiber: 1gSugar: 6gVitamin A: 160IUCalcium: 10mgIron: 0.5mg

Notes

Keep finished treats in an airtight container in the fridge for up to a week. Chill peanut butter balls well to prevent cracking during dipping.

Tried this recipe?

Let us know how it was!