These copycat Reeses Pumpkins are the perfect Halloween dessert! They’re made with only 4 ingredients and have no artificial ingredients or refined sugar.
Copycat Reeses Pumpkins Ingredients & Accessories
Peanut Butter: I use natural peanut butter where the only ingredients are organic peanuts and sea salt. I recommend a natural peanut butter at room temperature so it’s nice and runny.
Maple Syrup: No refined sugars here! This recipe uses real maple syrup to sweeten the peanut butter.
Dark Chocolate: I make these eggs with dark chocolate because it has a lower sugar content, but feel free to use whatever chocolate you prefer!
Coconut flour: This flour is made from dried, ground up coconut meat.
Coconut oil: Depending on the chocolate you use, you may want to thin it out. I typically use unrefined coconut oil, but if you really do not like coconut, refined coconut oil does not have a coconut flavor.
Pumpkin Silicone Mold: I use this mold that I purchased from Amazon.
Storage Tips
I recommend storing the peanut butter pumpkins in the refrigerator until ready to serve. Then I would let the dessert sit out for 5-10 minutes before serving.
FAQs
My pumpkin mold has a fun design; is there any way to get that design on my peanut butter cups?
Another way to make these pumpkins is to line the mold with chocolate, freeze for 2 minutes to set, fill with the peanut butter mixture, freeze for 2 minutes, and cover the peanut butter with more chocolate. This method is great for seeing the design, but sometimes the chocolate cracks if the mold is not completely covered with a thick layer of chocolate.
My pumpkins are losing their shape when I dip them in chocolate. What went wrong?
Make sure the peanut butter pumpkins are completely frozen before dipping them in chocolate. This will help them retain their shape when dipped in hot chocolate. Also, don’t leave the pumpkins in the chocolate for too long. Dip, flip, and remove.
Other Fall/Halloween Recipes To Make:
These Copycat Reeses Pumpkins are sure to be a hit at your Halloween party! Tag me on Instagram at @healthyholme to show off your festive creation, and don’t forget to share it with your friends and family!
Copycat Reeses Pumpkins
Ingredients
- 1 cup natural peanut butter room temperature so it's drippy
- 1/3 cup pure maple syrup
- 2 tbsp coconut flour
- 1 cup dark chocolate melted
- 1 tsp coconut oil or MCT oil optional
Instructions
- Mix together the peanut butter, maple syrup, and coconut flour. Let sit for a minute to thicken. Add to the molds and flatten. Place in the freezer until solid (at least 1 hour)
- Remove the peanut butter pumpkins from the mold. Dip in melted dark chocolate (optional - stir coconut oil into chocolate to thin it out). Remove the pumpkins from the chocolate and place on a baking sheet lined with parchment paper or a silicone mat.
- Once all pumpkins have been dipped, drizzle on leftover chocolate (if desired). Enjoy!
Notes
