These no-bake peanut butter pumpkins are incredibly easy to make with just a few ingredients and no cooking required. They’re soft, creamy, and naturally gluten-free. The pumpkin shape makes them festive and fun for kids and adults alike, and they can be customized with simple decorations. Whether you’re planning a party or just want a seasonal sweet treat, these are the perfect bite-sized dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Creamy peanut butter
Unsalted butter (softened)
Powdered sugar
Vanilla extract
Orange food coloring
Pretzel sticks (for stems)
Green candy (like green M&Ms, licorice, or icing for leaves, optional)
Directions
In a large bowl, combine the peanut butter and softened butter. Stir until smooth and fully combined.
Add the vanilla extract and a few drops of orange food coloring, then gradually mix in the powdered sugar until the dough is thick but moldable.
Roll the mixture into small balls (about 1 to 1½ inches in diameter).
Use a toothpick or butter knife to gently press lines down the sides of each ball to mimic a pumpkin’s ridges.
Insert a small piece of pretzel stick into the top of each pumpkin to serve as a stem.
If desired, decorate with a small piece of green candy or piped green icing to resemble leaves or vines.
Place the pumpkins on a parchment-lined tray and chill in the refrigerator for at least 30 minutes to firm up.
Serve chilled or at room temperature.
Servings and timing
This recipe makes about 20 pumpkin bites. Preparation time: 15 minutes Chilling time: 30 minutes Total time: 45 minutes
Variations
Add a dash of pumpkin pie spice or cinnamon for an autumn flavor twist.
Use crunchy peanut butter for added texture.
Dip the bottoms in melted chocolate for a Reese’s-style treat.
Swap peanut butter for almond or sunflower seed butter for allergy-friendly versions.
Shape into ghosts or other fall designs for variety.
Storage/Reheating
Store the pumpkin bites in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 2 months — thaw in the fridge before serving. No reheating required. Best served slightly chilled or at room temperature.
FAQs
Can I make these ahead of time?
Yes, they store well in the fridge and freezer, making them perfect for prepping in advance.
Do I have to use food coloring?
No, it’s optional — they’ll still taste great without the orange tint, but the color makes them more festive.
Can I make these nut-free?
Yes, use sunflower seed butter or another nut-free spread as a substitute.
Can I use natural peanut butter?
Natural peanut butter can work, but the mixture may be softer. Add more powdered sugar if needed to thicken.
How do I keep the pumpkins from sticking to my hands?
Lightly dust your hands with powdered sugar when rolling the balls to prevent sticking.
Can I use a mixer?
Yes, a hand mixer or stand mixer makes blending the ingredients easier and quicker.
What can I use instead of pretzels for the stems?
Small pieces of tootsie rolls or chocolate chips can be used as alternatives.
Can I freeze these?
Absolutely. Freeze in a single layer, then transfer to a freezer bag for long-term storage.
Are these gluten-free?
Yes, if you use gluten-free pretzels or omit the pretzel stem.
Are these safe for young kids to help make?
Yes, this recipe is kid-friendly and fun for little hands to shape and decorate with supervision.
Conclusion
Easy No-Bake Peanut Butter Pumpkins are a charming and tasty way to celebrate the fall season without any baking hassle. Whether you’re hosting a holiday gathering, creating classroom treats, or simply craving a seasonal sweet, these little pumpkins deliver fun and flavor in every bite. With simple ingredients and endless decorating options, they’re as delightful to make as they are to eat.
Easy No-Bake Peanut Butter Pumpkins are festive and creamy bite-sized treats made from peanut butter and powdered sugar, shaped into pumpkins and topped with pretzel stems. Perfect for fall gatherings and fun to make with kids.
Ingredients
1 cup creamy peanut butter
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 to 3 cups powdered sugar
Orange food coloring (optional)
Pretzel sticks, broken into small pieces (for stems)
Green candies or green icing (optional, for leaves)
Instructions
In a large bowl, mix peanut butter and softened butter until smooth and combined.
Add vanilla extract and a few drops of orange food coloring, if using. Mix well.
Gradually add powdered sugar, stirring until the dough becomes thick and moldable.
Roll mixture into 1 to 1½-inch balls and place on a parchment-lined tray.
Use a toothpick or butter knife to press lines down the sides to create pumpkin ridges.
Insert a small piece of pretzel stick into the top of each ball to form a stem.
Add green candy or icing next to the stem to resemble a leaf, if desired.
Chill in the refrigerator for at least 30 minutes to firm up before serving.
Notes
Add a pinch of cinnamon or pumpkin pie spice for extra fall flavor.Use crunchy peanut butter for texture.Dip bottoms in melted chocolate for a Reese’s-style twist.Swap peanut butter for sunflower seed butter for a nut-free version.Dust hands with powdered sugar when rolling to prevent sticking.
