Chocolate Peanut Butter Pumpkins

close up of chocolate peanut butter pumpkin on a pan.

Chocolate Peanut Butter Pumpkins

Course: Dessert

Cuisine: American

Keyword: Chocolate Peanut Butter Pumpkins

Prep Time: 22

Cook Time: 3

Freeze Time:: 25

Total Time: 50

Servings:

Calories: 87kcal

Author: Megan Gilmore

If you love Reese's peanut butter pumpkins, you can make them year-round with this healthier recipe. The filling is made with four simple ingredients (no refined sugar required), and it tastes better than the store-bought version. Keep them stashed in the freezer for an easy treat!

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Ingredients

½ cup natural peanut butter
¼ cup blanched almond flour
2 tablespoons maple syrup
¼ teaspoon fine sea salt
½ cup dark chocolate chips

Instructions

To prepare the peanut butter filling, add the peanut butter, almond flour, maple syrup, and salt to a small mixing bowl. Stir well until the mixture thickens.
Transfer the peanut butter filling to a large piece of parchment paper. Flatten it with your hands, or use a rolling pin to roll it to about a ¼-inch thickness. (Place a piece of parchment on top of the peanut butter to prevent sticking, if needed.) Place this in the freezer to chill for 5-10 minutes. It will make cutting out later easier.
Remove the peanut butter filling from the freezer and use a small cookie cutter to cut out pumpkin shapes. (Or any shape you like.) Transfer the cut-outs to a parchment-lined baking sheet that will fit in your freezer. Repeat the process until you've made 18 pumpkin shapes. The amount may vary based on the size of your cookie cutter. Squish the peanut butter mixture together and roll it out flat again, to make as many shapes as possible. Place the pan in the freezer so the pumpkin shapes can firm up, for at least 10 minutes.
To make a double boiler, fill a small saucepan with 1 inch of water. Bring it to a boil on the stovetop, then place a heat-safe bowl snugly over the top. Add the chocolate chips and wait a few minutes. When they look glossy, stir them until they are smoothly melted. Remove the pumpkins from the freezer and spoon the melted chocolate over each one. Then flip them over and coat the other side. The chocolate should start to firm up quickly when it touches the cold pumpkins, but return the pan to the freezer if needed, to help the chocolate set.
These are ready to serve as soon as they are firm. I recommend serving them chilled, as they can soften when they come to room temperature. Store these in an airtight container in the fridge or freezer for up to 1 month. (Though, you may eat them all before then.)

Notes

Nutrition information is for 1 of 18 pumpkins, assuming you use all of the melted chocolate. This information is automatically calculated, so it's an estimate, not a guarantee.

For a lower-calorie pumpkin: Coat only one side with melted chocolate.

Almond Flour Substitute: I've also made this filling with 1 tablespoon of coconut flour or a 1/4 cup of unflavored collagen peptides. Feel free to use one of these options instead of the almond flour.

Make another shape: You can press the peanut butter filling into a muffin pan for more of a classic Reese's peanut butter cup look. Check out my mini peanut butter cups or full-size protein peanut butter cups for photos of this.

Nutrition