Peanut Butter Pumpkins
My Peanut Butter Pumpkins take just 7 minutes and are an adorable garnish to any holiday dessert. Also delicious all on their own!
Servings 12 little pumpkins (about an inch tall)
Ingredients
- 1/4 cup (68 grams) creamy peanut butter, conventional or natural, VERY well stirred, at room temperature
- 1 tablespoon (14 grams) unsalted butter, at room temperature
- 1/2 cup (63 grams) powdered sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 12 mini semisweet chocolate chips
- 1/4 cup (50 grams) white sanding sugar, optional
Instructions
- In the bowl of an electric mixer fitted with a paddle attachment, beat the peanut butter, butter, powdered sugar, vanilla, and salt on low speed until a pliable dough forms, about 2 minutes. The mixture will look dry and crumbly at first, then come together into a thick dough.
- Divide the dough into 12 equal portions (about 12 grams each) and roll into balls. Using the back of a dinner knife, make 6 grooves down the sides of each ball to create a pumpkin shape. Top each pumpkin with a mini chocolate chip “stem,” then carefully roll the pumpkins in sanding sugar, if using.
- Store in an airtight container in the fridge for up to 2 weeks until ready to use. You can also freeze for up to one month, thaw in fridge overnight.
Notes
These pumpkins are about 1 inch tall, making them the perfect size to top standard cupcakes, pies, mini cheesecakes, brownies, and more. For smaller toppers, such as those for a 24-count mini cupcake tin, divide the dough into 24 equal portions (about 6 grams each) and use 24 mini chocolate chips for the stems.
Recipe Link
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