peanut butter pumpkin pie chocolates.

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Recently featured on the Pure Barre Blog.

Recently I purchased a jar of Pumpkin Spice peanut butter – and no surprise, it’s delicious! It has a very subtle taste of pumpkin with pumpkin pie spice and, of course, peanut butter! I decided to make a peanut butter pumpkin treat. At first I was thinking pumpkin pie, but I thought it would be more fun to make a bite sized chocolate! Each ingredient contains a nutritious component.

  • dark chocolate contains antioxidants
  • peanut butter contains protein and healthy fats (Be sure to look for one without hydrogenated oils/trans fats!)
  • pumpkin is high in Vitamin A, carotenoids and fiber
  • gingersnaps … well, they are essential to any pumpkin pie dish!

This mini, tasty treat is sure to be a crowd pleaser at any party or fall dinner!

RECIPE: (makes 12 chocolates)

  • ¼ cup pumpkin puree
  • ¼ cup pumpkin spice peanut butter (or natural peanut butter)
  • ½ teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice
  • 1 12 oz bag dark chocolate candy melts
  • 12 gingersnaps plus 2 for garnish
  • 1 Tablespoon earth balance butter spread
  • 12 pumpkin seeds (pepitas)


  • in a small bowl, combine peanut butter, pumpkin puree, pumpkin pie spice, and vanilla extract.
  • place 12 gingersnaps and earth balance butter spread in a food processor and pulse until tiny crumbs form and butter is mixed in.
  • in a mini cupcake pan, place about a teaspoon of the crumbled gingersnaps and press down.
  • put about 1 ½ teaspoons of the peanut butter pumpkin mixture on top of the gingersnap crumbles and flatten out the top.
  • freeze for about 30 minutes.
  • in a microwave safe bowl, microwave candy melts for 30 seconds, mix and repeat until mixture is melted and smooth.
  • remove tray from freezer.
  • carefully remove each candy and place onto a baking sheet with wax paper, upside-down (pumpkin peanut butter filling side down).
    optional: cut into squares – you can keep circles if you desire.
  • top each pumpkin peanut butter candy with a dollop of chocolate.
  • place the candies in the freezer for 10 minutes.
  • remove the candies and flip each one over and cover other side with a dollop of chocolate.
  • top with the two remaining crushed gingersnaps and a pumpkin seed on each.
  • freeze for another 10 minutes and serve!

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