I love making these peanut butter pumpkins! I made these because Reese’s peanut butter pumpkins aren’t gluten-free and they were one of my favorite Halloween candies.
- 1/3 cup Peanut Butter
- ½ cup powdered sugar + 1 Tbsp.
- ¼ tsp. vanilla
- 1/3 cup Semi-sweet chocolate chips
- ½ Tbsp. coconut oil ( or crisco )
Mix the peanut butter, vanilla and powered sugar in a medium sized bowl.
Once the peanut butter is a doughy consistency shape little balls into pumpkins. I found out that the easiest way to do this is to take the little balls flatten them and then pinching the tops to shape the stem.
Then melt the chocolate and coconut oil in the microwave for 30 seconds and then 10 second intervals until the chocolate is fully melted. Dip the pumpkins into melted chocolate. Set on cookie try and put in fridge for one hour.