Peanut Butter Pumpkins Recipes

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PEANUT BUTTER PUMPKINS



Peanut Butter Pumpkins image

Enjoy Halloween-style dessert anytime with these pumpkin shaped candies made using peanut butter chips, pretzel twists and vanilla frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 36

Number Of Ingredients 4

1 bag (10 oz) peanut butter chips (1 2/3 cups)
1 can (16 oz) Betty Crocker™ ready-to-spread vanilla frosting
1/4 teaspoon orange paste icing color (not liquid food color)
12 small pretzel twists or thin pretzel sticks, broken into 1/2-inch pieces

Steps:

  • Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.
  • Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Candy, Sodium 15 mg, Sugar 14 g, TransFat 0 g

PEANUT BUTTER PUMPKINS



Peanut Butter Pumpkins image

Be a nut and putter your bumpkins. Have your own pumpkin patch right in your kitchen. After reading Melanie's helpful review, I thought it best to emphasize that you should add sugar to the dough until it is very stiff and leave it at that.

Provided by PalatablePastime

Categories     Candy

Time 40m

Yield 15 pumpkins

Number Of Ingredients 6

1/2 cup butter
1 1/2 cups peanut butter
1 (16 ounce) package confectioners' sugar, sifted
red food coloring
yellow food coloring
green decorators icing

Steps:

  • Melt butter in a large bowl and add a few drops of yellow and red food coloring, until mixture has a nice orange color.
  • Add the peanut butter and confectioners sugar and mix together until a doughlike consistency is reached. (This means that when the dough is nice and stiff and it gets hard to add any more sugar, to let it go at that).
  • Shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick.
  • Add a small amount of green decorators icing to the top of each pumpkin for a stem.
  • Refrigerate, if desired, to allow pumpkins to firm.
  • Serve on a plate lined with toasted coconut and Halloween decorated cookies, if desired; these also look good on top of cupcakes.

PEANUT BUTTER PUMPKIN BREAD



Peanut Butter Pumpkin Bread image

My husband brought this recipe home from the office more than 20 years ago. Each fall, I bake several of these lovely loaves to share with family and friends. Pumpkin and peanut butter are a unique, delicious combination.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
4 large eggs, room temperature
1 cup vegetable oil
3/4 cup water
2/3 cup peanut butter

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 228 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 223mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

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