Hi y’all! It is no secret that I live for fall. Summer is not my friend, the heat, the bugs, the heat, ughh. Give a nice chilly fall day ending with a quilt and something delicious and warm out of the slow cooker.
So even though it is still August I am going to post a fall recipe, well it’s kind of a Halloween recipe but either way it is easy, fun and delicious!!
Everyone loves those Reeses Peanut Butter Eggs right? I make them around Easter and I figured how great it would be to make them for Halloween/Fall with these Peanut Butter Cream Pumpkins.
They are so cute and so yummy and a whole lot easier than you think, I promise!
Just mix together a few ingredients, form the dough into pumpkins, freeze, dip into chocolate and decorate!! If you want the kids to help decorate you can buy some edible markers (I bought mine here) and let them decorate the pumpkins anyway they want!
Now I dip mine in orange chocolate so they look just like little pumpkins, or I mix white and orange chocolate for a marble look but feel free to dip yours in milk or dark chocolate, then you will get a real peanut butter cup egg taste.
These are delicious and make great gifts!
I always freeze mine before dipping as it makes them easier to handle.
Peanut Butter Cream Pumpkins
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 pound confectioners' sugar
- 1 pound orange melting chocolate
- In a large bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sugar. Form into pumpkin shapes.
- Place on waxed paper-lined baking sheets. Chill in freezer for 30 minutes.
- In a microwave-safe bowl or heavy saucepan, melt chocolate stir until smooth. Dip pumpkins until coated; place on waxed paper to harden.
- Decorate with edible markers.
These are so cute and are perfect on a fall table or packaged up for your little ghouls and goblins.