No-Bake Peanut Butter Ball Pumpkins
These adorable No-Bake Peanut Butter Ball Pumpkins are a healthy-ish, no-fuss fall treat that’s as fun to make as it is to eat! Creamy peanut butter, real butter, and a touch of vanilla come together to form the perfect dough — rolled, shaped, and decorated into cute pumpkins with mini chocolate chip “stems.” Perfect for Halloween, Thanksgiving, or any cozy autumn day. Tested and perfected by Sophie at Sweet Craft Recipes.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Total Time: 55 mins
- Yield: 36 pumpkins
- Category: No-Bake Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
¼ cup (56 g) unsalted butter, softened
1 cup (250 g) creamy peanut butter
2 cups (240 g) powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Orange gel food coloring (2–4 drops, as needed)
~50 mini chocolate chips (for stems)
Instructions
1. In a stand mixer fitted with the paddle attachment, beat the softened butter and peanut butter together on medium speed until smooth and creamy, 1–2 minutes.
2.
3. Reduce speed to low and add powdered sugar, vanilla extract, and a pinch of salt. Mix until combined, then increase to medium speed until a thick dough forms that pulls away from the bowl.
4.
5. Add orange gel food coloring and mix until the color is evenly distributed. Adjust color intensity as desired.
6.
7. Line a baking sheet with parchment paper. Scoop 2 teaspoons of dough per pumpkin and roll into smooth balls. Place on the prepared sheet.
8.
9. Use a toothpick or the back of a knife to gently press lines around each ball, creating the appearance of pumpkin ridges.
10.
11. Press one mini chocolate chip into the top center of each pumpkin to form a “stem.”
12.
13. Refrigerate for at least 30 minutes to firm up before serving. Enjoy your adorable fall treats!
Notes
If the dough feels too sticky, add 1–2 tablespoons of extra powdered sugar or chill for 15–20 minutes before shaping.
Softened butter (not melted) is key for a smooth dough texture.
Gel food coloring works best — it provides vibrant color without adding moisture.
Store finished pumpkins in an airtight container in the refrigerator for up to 1–2 weeks or freeze for up to 3 months.
A fun, kid-friendly recipe — perfect for fall parties, snacks, or edible gifts!