Peanut Butter Pumpkins

Cute little lightly sweet peanut butter pumpkins with the crunch of pretzels make a great party appie or children’s treat.
Peanut Butter Pumpkins

Peanut Butter Pumpkins

By Sue Lau | Palatable Pastime

It’s been some years ago now since I posted a recipe online for peanut butter pumpkins. I was browsing the old Zaar recently (it’s not Zaar anymore but it’s current incarnation is more like Voldemort to me—the site which must not be named…) and saw it was on their top page for Halloween recipes. I had that recipe posted mostly for my daughter. In all actuality I didn’t like it much myself: way too sweet for my taste. But the cuteness of it was in overload.

I have, due to the cuteness level of it, decided to revisit it. My game plan here is to take away the cloying sweetness and put in a little salt. And I have. The flavor of these now is not totally savory (like those orange peanut butter crackers) but more like a peanut butter cup (except last time I ate one of those it was a bit sweet as well- so these do not go quite that far). However, if you disagree on the sweetness and want it to be more, you can add a little more each of powdered sugar and peanut butter to balance it out.

It is important when crushing the pretzels in this to make sure they are a very fine crumb, and have a sandy texture. I used a food processor and pulsed it until it was like store bought Progresso crumbs. I actually should have sifted mine to make sure no larger bits escaped- and I have added that to the recipe but if you look close you might notice a slightly larger bit of crumb here or there and that’s what that is. Sifting it out should prevent that.

The stems are a bit of fondant I have on hand for a cake this week for #BundtBakers. You can make your own or buy it- I didn’t  need too much so I just purchased a small package since I am a bit busy this week with things at home (getting ready for a move). I could be highbrow and say I make everything I use myself- but truth be told, although I do make a ton of things from scratch, I don’t punish myself if I also use things ready made, such as fondant, canned icings, cake mixes, and even peanut butter. We are all human, after all, as much as we’d love to just be superheroes!😉

I hope you enjoy- I do recommend using some surgical gloves with these or the food colors may stain when you work the dough. I bought a box that I keep in my kitchen for just such occasions that I picked up at my local pharmacy. Besides keeping food color at bay, they are also a lifesaver when it comes to dealing with such evil creatures as spicy ghost peppers. Until next time-

~Sue
Peanut Butter Pumpkins

Peanut Butter Pumpkins

  • Servings: 8
  • Time: 20mins
  • Difficulty: easy
  • Print

Peanut Butter Pumpkins
Ingredients:

  • 5 tablespoons creamy peanut butter
  • 6 tablespoons finely crushed pretzel crumbs 
  • 2 tablespoons powdered sugar
  • 4 thin pretzel sticks (for stems)
  • orange and  yellow gel food colors (as needed)
  • 1 tablespoon green fondant

Method:

  1. Crush pretzels until they have a sandy consistency and then sift to remove any larger bits).
  2. Mix crumbs with peanut butter, powdered sugar, and food color to make a pliable dough (use food safe plastic gloves to keep hands clean).
  3. Shape one tablespoonful of dough into a ball, then using a thin blade, press the dough lightly to make pumpkin lines.
  4. Roll out fondant into a thin vine shape and coil around a toothpick; press end of section of vine onto each pumpkin.
  5. Press the browned tip of a thin pretzel into the top to make a stem.

From the kitchen of palatablepastime.com


Peanut Butter Pumpkins

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