Chocolate Peanut Butter Pumpkins

These Chocolate Peanut Butter Pumpkins are a delightfully spooky treat perfect for Halloween, combining rich dark chocolate shells with a creamy, salty sweet peanut butter filling. They offer a playful and delicious twist on classic candies, making them a favorite for parties or a festive homemade gift.

I first made these for a Halloween party, and everyone was amazed by how professional they looked and how delicious they tasted. Now they're a seasonal must-have at home.

Ingredients

• Dark or milk chocolate: 300 grams, cut into small chunks — choose high-quality chocolate with at least 60 percent cocoa for rich flavor and smooth melting
• Peanut butter: 100 grams — creamy style works best for easy spreading and a smooth finish; natural peanut butter sometimes separates so stir well before measuring
• Icing sugar: 50 grams — adds sweetness and helps thicken the peanut butter filling for the perfect texture
• A pinch of smoked salt: elevates the flavor with a subtle smoky contrast; regular salt can be used but smoked salt adds character

Instructions

Melt the first 150 grams of chocolate:

Fill a pot halfway with water and heat on low to medium. Place a heatproof bowl on top without touching the water. Add 150 grams of chocolate chunks to the bowl and stir occasionally until fully melted and smooth. Remove from heat carefully.

Create the chocolate pumpkin shells:

Spoon about one tablespoon of melted chocolate into each pumpkin mould. Use the back of a spoon to draw the chocolate up along the sides of the mould carefully, creating an even shell. Place the moulds in the freezer for 15 minutes to set the shells solidly.

Prepare the peanut butter filling:

While the shells chill, combine peanut butter, icing sugar, and smoked salt in a bowl. Stir until you achieve a smooth, spreadable consistency with no lumps.

Fill the pumpkin shells:

After 15 minutes, remove the moulds from the freezer. Spoon one teaspoon of the peanut butter mixture into each chocolate shell. Spread the filling gently to an even layer without breaking the shell. Return the moulds to the freezer for another 15 minutes.

Melt remaining chocolate:

Repeat the chocolate melting process with the remaining 150 grams. Use the double boiler method to melt until smooth.

Seal the pumpkins:

After the peanut butter filling sets, spoon equal amounts of the melted chocolate over the tops of each filled pumpkin. Lightly tap the moulds on the counter to level the chocolate and create a smooth finish. Place back in the freezer for 15 minutes to fully harden.

Enjoy or store:

Remove the chocolate pumpkins gently from the moulds. They are ready to enjoy immediately or can be left at room temperature for a softer bite. Store in the refrigerator for up to five days for freshness.

My favorite part of this recipe is the smoky salt in the peanut butter filling—it adds a surprising twist that brings the flavors to life. I remember sharing these at a Halloween gathering where kids and adults alike were asking for the secret ingredient.

Storage Tips

Keep these chocolate pumpkins refrigerated in an airtight container for up to five days. This preserves their shape and keeps the peanut butter filling fresh. Avoid room temperature storage for long periods as the filling can soften too much and become messy.

Ingredient Substitutions

Swap the dark chocolate for milk chocolate for a sweeter, creamier shell. Sunflower seed butter or almond butter can replace peanut butter for allergy-friendly versions. Use powdered sugar alternatives like coconut sugar powder if needed but expect minor changes in sweetness and texture.

Serving Suggestions

These pumpkins make delightful party favors or gifts wrapped individually in cellophane with a festive ribbon. Serve slightly chilled or at room temperature alongside a cup of hot cocoa or mulled cider for a perfect autumn treat.

These chocolate peanut butter pumpkins are an easy, impressive Halloween treat. Enjoy them chilled or slightly softened for the perfect texture.

Your Recipe Questions Answered

→ How do I melt the chocolate without burning it?

Use a double boiler by placing a heatproof bowl over simmering water. Stir the chocolate occasionally and avoid direct contact with water to prevent burning or seizing.

→ Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate works well and provides a sweeter, creamier flavor that complements the peanut butter filling nicely.

→ What does smoked salt add to the filling?

Smoked salt enhances the filling with a subtle smoky depth, balancing the sweetness and adding a unique twist to the peanut butter mixture.

→ How long should the pumpkins be chilled to set properly?

Freeze the chocolate shells for 15 minutes after molding, then again twice more after adding the filling and final chocolate layer to ensure firm setting.

→ Can these chocolate pumpkins be stored for later use?

Yes, they keep well in the fridge for up to 5 days, maintaining texture and flavor when stored in an airtight container.