Line a tray or baking sheet with parchment paper; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Take a bite into these chocolate peanut butter pumpkins for a tasty fall treat!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee creamy peanut butter | ||
| ½ c. Hy-Vee pumpkin | ||
| 2 ½ tsp. pumpkin pie spice | ||
| 3 ½ c. Hy-Vee powdered sugar | ||
| 1 (10-oz.) pkg. milk chocolate melting wafers | ||
| 2 tbsp. Hy-Vee vegetable shortening | ||
| Sea salt flakes |
Things To Grab
- Tray or baking sheet
- Parchment paper
- 3-inch pumpkin cookie cutter
- Microwave safe bowl
Directions
Stir together peanut butter, pumpkin, and pumpkin spice in a medium bowl until well combined. Stir in powdered sugar, a small amount at a time, until combined.
Form mixture into a ball. Roll out ball to ½-inch thickness. Cut into pumpkin shapes using a 3-inch cookie cutter. Transfer pumpkin cutouts to the prepared tray; freeze for 8 hours or overnight.
Place chocolate wafers and shortening in a microwave-safe bowl. Microwave on HIGH at 30-second intervals until melted, stirring each time.
Dip each frozen pumpkin cutout into melted chocolate using 2 forks. Allow excess chocolate to drip back into bowl. Place dipped pumpkins on parchment paper; sprinkle with sea salt flakes. Let stand until set.