chocolate desserts

peanut butter pumpkin pie chocolates.

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!

By Gabrielle

food is my passion. i spend most of my free time looking for ways to make my recipes better, or even to think of new ones! i love making healthy (and TASTY) foods that will be an inspiration for people to get on track and start eating well and living life to the fullest!! love the life you live.

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