Chocolate Peanut Butter Pumpkins

These Chocolate Peanut Butter Pumpkins are a delightfully spooky treat that bring together the bittersweet richness of dark chocolate and the creamy, salty-sweet balance of peanut butter. Perfect for Halloween or any festive occasion when you want a bite-sized indulgence that impresses both in flavor and appearance.

I discovered this recipe when I wanted to create a Halloween treat that was both elegant and easy to make. Since then, it has become a favorite for sharing with friends and family during the spooky season.

Ingredients

• Dark or milk chocolate: 300 grams chopped into small chunks for smooth melting and rich flavor. Choose a quality chocolate with at least 60 percent cocoa for dark varieties
• Peanut butter: 100 grams creamy texture works best for easy mixing and smooth filling. Natural peanut butter with no added sugar yields a nuttier taste
• Icing sugar: 50 grams adds just the right sweetness to the peanut butter filling sifted to avoid lumps
• Smoked salt: A pinch enhances the depth of flavor by balancing sweetness. Pick smoked salt if you want a subtle smoky twist, or regular sea salt works perfectly well

Instructions

Sauté the Aromatics:

Place a pot on low to medium heat and fill halfway with water. Set a heatproof bowl on top making sure it does not touch the water to create a gentle double boiler for the chocolate. Put in half of the chocolate chunks stirring occasionally until fully melted and smooth. Remove from heat to prevent burning.

Form the Pumpkin Shells:

Using a spoon, distribute equal portions of the melted chocolate into the pumpkin molds about one tablespoon each. Spread the chocolate evenly up the sides of the molds with the back of the spoon to create hollow shells. Place the molds in the freezer for 15 minutes to harden.

Prepare the Peanut Butter Filling:

While the chocolate shells chill, combine peanut butter, icing sugar, and a pinch of salt in a bowl. Stir vigorously until smooth and creamy with no lumps.

Fill the Pumpkins:

After 15 minutes, remove the chocolate molds from the freezer. Spoon a teaspoon of the peanut butter mixture into each pumpkin shell. Smooth the surfaces carefully to ensure an even filling. Return the molds to the freezer for another 15 minutes to set.

Seal with Chocolate:

Melt the remaining chocolate using the same gentle double boiler method as before. Spoon equal amounts of melted chocolate over the peanut butter filling in each mold. Tap the molds lightly on the counter to level the chocolate and eliminate any air bubbles. Freeze for a final 15 minutes until the tops are firm and set.

Enjoy or Store:

Pop the finished pumpkins out of the molds and enjoy immediately or let them come to room temperature before serving. They can be stored in the refrigerator for up to five days to keep the chocolate crisp and filling fresh.

Peanut butter is my absolute favorite ingredient here because it cuts through the richness of the chocolate with its creamy texture and a touch of saltiness. Making these with my niece last Halloween was a memorable moment. Watching her carefully spread the peanut butter into the chocolate pumpkins and then proudly showing them off was pure joy.

Storage Tips

Store these pumpkins in an airtight container in the fridge to maintain freshness and chocolate texture. For longer storage, freeze them wrapped individually in parchment paper and placed inside a sealed container. Thaw in the fridge before serving to keep the creamy peanut butter filling intact.

Ingredient Substitutions

You can swap peanut butter for almond butter if you prefer a milder nuttiness or sunflower seed butter for a nut free option. Using milk chocolate will make these sweeter and less intense but equally delicious. For a dairy free version, choose vegan chocolate and ensure the peanut butter does not contain dairy additives.

Serving Suggestions

Serve these pumpkins chilled or at room temperature with a cup of strong coffee or spiced tea. They can also be plated on a festive platter with fresh berries and a dusting of edible glitter for a party ready look. Small servings make them perfect for a Halloween dessert buffet or as giveaways in treat bags.

These chocolate peanut butter pumpkins are an easy, elegant Halloween treat to make ahead or freeze for later. They pair beautifully with coffee or spiced tea.

Common Questions About Recipes

→ What type of chocolate works best?

Both dark and milk chocolate can be used, depending on your preferred sweetness and richness. Dark chocolate offers a more intense flavor.

→ Can I substitute the smoked salt?

Yes, regular salt can be used, but smoked salt adds a subtle smoky depth that enhances the peanut butter’s flavor.

→ How long should the chocolate shells chill?

Each chocolate layer needs about 15 minutes in the freezer to set firmly before adding the peanut butter filling.

→ Is it necessary to temper the chocolate?

Tempering isn’t required, but melting chocolate gently over simmering water helps maintain smoothness and avoid burning.

→ How long can these treats be stored?

They can be kept in the refrigerator for up to five days, preserving texture and flavor.