Line a tray or baking sheet with parchment paper; set aside.
Take a bite into these chocolate peanut butter pumpkins for a tasty fall treat!
Servings and Ingredients
|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
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.