Peanut Butter Pumpkins #Choctoberfest

Peanut Butter Pumpkins recipe from Triple Chocolate Kitchen

Peanut butter eggs are one of my favorite Easter treats, but I seriously struggle to get a nice, pretty chocolate coating on the outside. They always turnout into such a mess for me no matter how careful I try to be. So when I found these pumpkin jack-o-lateen silicon molds last fall, a lightbulb went off in my head! Using these molds is so much easier to get a pretty end result for me. Plus they were a super cute, homemade Halloween treat for my friends’ children when they came trick-or-treating.

Peanut Butter Pumpkins - Molds

Right now, we are celebrating #Choctoberfest here on the blog, so I thought it would be the perfect time to share this treat. If you haven’t already, enter our #Choctoberfest giveaway here and scroll to the end to see the other recipes our bloggers friends are posting for the event!

For the pumpkins, I put a base level of orange-colored melting chocolate down first. Then when it was set, I added a piece of filling, filled in the edges, and topped with more chocolate. I put the chocolate in a piping bag to make it easier to get the chocolate around all the edges. Then I tapped the mold several times to get our any air bubbles.

Peanut Butter Pumpkins - Filling The Molds

These chocolate peanut butter pumpkins are super customizable! Depending on the mold you use, they can be cute for any time of the year. I have a Christmas tree mold I know I will be using at Christmas time. You can also use the type of chocolate you prefer… white, milk, dark, or a combo! If you use melting candies, choose any color to go with your mold.

Peanut Butter Pumpkins recipe from Triple Chocolate Kitchen



Peanut Butter Pumpkins

A variation on Peanut Butter Eggs, using a pumpkin shaped silicon mold. Make roughly 48 pumpkins.

Course Dessert


  • 4 oz cream cheese softened
  • 1/2 cup margarine or butter softened
  • 1 cup peanut butter
  • 2 cups powdered sugar
  • 12 oz Orange melting chocolate candies
  • 24 oz milk chocolate melting candies


  1. Melt the orange melting candies. Put enough in each section of the pumpkin mold to cover the bottom. Tap mold to help reduce air bubbles. Let chocolate set. If you need to speed up the process, you may put in the refrigerator until set.

  2. In a small bowl, combine the cream cheese, margarine, and peanut butter. Slowly add powdered sugar until you reach a consistency that can be formed into balls.

  3. When base level is set in mold, shape a piece of filling to add to the mold. Keep away from edges and under the top line of the mold so there is room for chocolate to cover it completely.

  4. Melt milk chocolate. Fill into sides and top of mold around the filling so it is covered in chocolate. Use a piping bag may make this task easer. Tap mold to help reduce air bubbles.

  5. Let chocolate set. Once set, remove from molds. If you need to speed up the process, you may put in the refrigerator until set.

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Jessica is a co-founder here at The PinterTest Kitchen. She also works doing graphic design and marketing for Pine Creek Structures and does freelance graphic work in her free time.

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