Homemade Reese’s Peanut Butter Cup Pumpkins are the perfect balance of sweet creamy peanut butter and melted chocolate. Cut into any shape that you want – they are so fun to make and they are so cute!

Someone once told me that they love the seasonal Reese’s candy because the proportion of peanut butter filling to chocolate is just right – way more peanut butter. I actually like the mini-cups best – they are almost all chocolate – but making your own means you can get the balance just right to what your family likes!

A pile of homemade Reese's peanut butter cup pumpkins on brown parchment paper.

🥘 Ingredient Notes

The ingredients for making homemade peanut butter pumpkins, labeled.
  • Powdered Sugar
  • Creamy Peanut Butter – The jarred, gooey kind works best – not the natural kind that separates.
  • Kosher Salt
  • Melted Butter
  • Milk
  • Milk Chocolate Chips
  • Coconut Oil

🍽 Equipment Needed

I highly recommend a mixer if you don’t have one already – mine is from 2006 and is still chugging along!

🥣 How to Make It

These Copycat Homemade Reese’s Pumpkins are so easy to make!

Begin by combining powdered sugar, melted butter, salt, and peanut butter in the bowl of a stand mixer. (Pictures 1 – 5) Mix it all together but do not be alarmed – it will look like a dry crumbly mess. (Pictures 6 – 8)

Then, mix in the milk. You want the dough to stick together and be like a dry cookie dough. You don’t want this to be sticky like chocolate chip cookie dough. (Pictures 9 – 10)

A collage on images showing the steps to add ingredients to make homemade peanut butter cups, steps 1 - 5.
A collage of images showing the texture of the dough in a homemade peanut butter cup, steps 6 - 10.

Now, sprinkle some powdered sugar on a clean surface for rolling out the dough. (I recommend using powdered sugar over flour because these are not being cooked – raw flour is not really meant to be consumed.) (Picture 11)

Roll the dough out using a rolling pin (you might need to sprinkle sugar on the rolling pin as well) until it is the thickness that you want for your treats. (I like to do some about ¼ inch thick for me – equal amounts of chocolate and peanut butter – and ½ inch thick for my husband – extra peanut butter.) I like to use a cold marble rolling pin for this – it seems to help keep the dough cold which makes it easier to work with. (Pictures 12 – 13)

Once the dough is rolled out, use your favorite cookie cutters to cut out different shapes. (Pictures 11 – 15)

A collage of images showing how to roll out the dough for homemade peanut butter cup shapes, steps 11 - 15.

Either lay them on parchment on a cookie sheet that fits in your freezer or use my favorite method – fold a piece of parchment over in layers in a freezer-safe container. (It is much easier to fit a small container in the freezer than a cookie sheet.) (See Below)

A collage of images showing how to layer parchment to freeze dough in a container rather than on a cookie sheet.

Once you have cut out all of your shapes – you might have to ball the scraps back up and re-roll them out a few times – put the container in the freezer for 1 to 2 hours.

A blue glass pyrex container on top of brown parchment.

When you are about to take the peanut butter pumpkins (or ghosts, eggs, etc.) out of the freezer, start melting your chocolate. I like to use a double boiler as I find that this melts the chocolate more quickly, smoothly, and evenly. (This means to bring a pot of water to a boil and place a heat-safe bowl on top of it.) Place the chocolate chips and coconut oil in the bowl and stir until the chocolate chips are melted. I like to use a rubber spatula to do this so I can scrape the sides of the bowl really well.

A process collage of how to melt chocolate chips over a double boiler.

Once the chocolate is fully melted, remove the peanut butter shapes from the freezer and dip them in the melted chocolate. They will quickly soften, so do not leave them in the chocolate for too long.

A peanut butter pumpkin in a bowl of melted chocolate.

Transfer them to wax paper to cool. (Do not place them directly on a baking rack – they will get stuck and break as you try to remove them – speaking from experience.) If you miss any spots, you can drizzle chocolate over the candies with a spoon.

Four homemade Reese's peanut butter cup ghosts on brown parchment paper.

Once all your chocolates are coated, put them in the refrigerator for the chocolate to set. 30 minutes to an hour should be enough, but you can wait longer if you want to be sure they are really set. (If you are adding eyes, sprinkles, or chopped nuts, add them before refrigerating – while the chocolate is still soft. You can drizzle caramel on after they are cool.)

Once the chocolate sets, transfer your candies to an airtight container and store them in the fridge or eat them immediately!

This recipe yields 10 – 15 pumpkins, depending on how thick you make the peanut butter. If you make larger shapes, you will also end up with less.

Four homemade Reese's peanut butter cup ghosts on brown parchment paper with Halloween confetti.

🙋‍♀️ Frequently Asked Questions

Can this recipe be doubled or tripled?

Absolutely – you can multiply this recipe and make a ton at a time for an event or party! Just work in small batches when dipping the shapes in chocolate. (Keep most of the peanut butter shapes in the freezer while you are dipping the others in chocolate – doing small batches at a time will help them to stay cold.)

What shapes of Reese’s Peanut Butter Cups can you make?

You can make any shape that you want – pumpkins, ghosts, Christmas trees, Easter eggs, hearts for Valentine’s Day, leaves for Fall – seriously, if you have a cookie-cutter, you can make whatever you want!

Are these Reese’s Peanut Butter Cup Pumpkins Gluten-Free?

Yes! The fun part about making these at home is that you can make them using ingredients that you know have not been cross-contaminated.

What can you replace peanut butter with if you are allergic?

You can use Sunflower Seed Butter – this will be the most peanutty taste. It is more expensive, but if you are allergic to peanuts – it is definitely worth it!

Can you replace the milk with a dairy-free alternative?

You can replace the milk with an equivalent amount of almond milk, oat milk, or cashew milk – I would not use coconut milk – you will notice the taste.

Button linking to the Pinterest page for Southern Bytes.

🥫 Storage/Shelf Life/Reheating

I highly recommend storing these in the refrigerator or freezer if your home is kept at 65°F or warmer – they will get really soft as they do not have any stabilizers or preservatives in them.

✏️ Helpful Tips

  • Store these Homemade Reese’s Pumpkins in the fridge or freezer when they are not being served – they will soften quickly at room temperature.
  • Sprinkle a bit of sea salt on top of these as the chocolate is cooling – so yummy.
  • I like to use a marble rolling pin when rolling out this dough – the marble is really cold, so it helps to keep the dough cold longer and it is easier to work with when it is cold. (Marble rolling pins are great for making biscuits and scones as well, where you need to keep the dough cold for longer.)
  • Drizzle melted caramel over the shapes after they cool for added deliciousness!

Other Delicious Dessert Recipes

Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!

A pile of homemade Reese's peanut butter cup pumpkins on brown parchment paper.

Homemade Reese’s Peanut Butter Cup Pumpkins

5 from 1 vote
Homemade Reese's Peanut Butter Cup Pumpkins are the perfect balance of sweet creamy peanut butter and melted chocolate. Cut into any shape that you want – they are so fun to make and they are so cute!
Author: Kari
Servings: 10 pumpkins
Prep: 20 mins
Chilling Time: 3 hrs
Total: 3 hrs 20 mins

Equipment

Ingredients  

  • 1 ½ cups powdered sugar
  • ¾ cup peanut butter, creamy
  • cup salted butter, melted
  • 1 tablespoon milk
  • 1 bag milk chocolate chips these usually come in 10 oz bags, so yes, just one small bag
  • 1 tablespoon coconut oil, refined you can also use shortening or butter

Optional

  • caramel
  • sprinkles/chopped nuts
  • candy eyes

Instructions 

  • Begin by combining powdered sugar, melted butter, salt, and peanut butter in the bowl of a stand mixer.
  • Mix it all together but do not be alarmed – it will look like a dry crumbly mess.
  • Then, mix in the milk. You want the dough to stick together and be like a dry cookie dough. You don't want this to be sticky like chocolate chip cookie dough.
  • Now, sprinkle some powdered sugar on a clean surface for rolling out the dough. (I recommend using powdered sugar over flour because these are not being cooked – raw flour is not really meant to be consumed.)
  • Roll the dough out using a rolling pin (you might need to sprinkle sugar on the rolling pin as well) until it is the thickness that you want for your treats. (I like to do some about ¼ inch thick for me – equal amounts of chocolate and peanut butter – and ½ inch thick for my husband – extra peanut butter.) I like to use a cold marble rolling pin for this – it seems to help keep the dough cold which makes it easier to work with.
  • Once the dough is rolled out, use your favorite cookie cutters to cut out different shapes.
  • Either lay them on parchment on a cookie sheet that fits in your freezer or use my favorite method – fold a piece of parchment over in layers in a freezer-safe container. (It is much easier to fit a small container in the freezer than a cookie sheet.) (There is a picture of this above for reference.)
  • When you are about to take the peanut butter pumpkins (or ghosts, eggs, etc.) out of the freezer, start melting your chocolate. I like to use a double boiler as I find that this melts the chocolate more quickly, smoothly, and evenly. (This means to bring a pot of water to a boil and place a heat-safe bowl on top of it.) Place the chocolate chips and coconut oil in the bowl and stir until the chocolate chips are melted. I like to use a rubber spatula to do this so I can scrape the sides of the bowl really well.
  • Once the chocolate is fully melted, remove the peanut butter shapes from the freezer and dip them in the melted chocolate. They will quickly soften, so do not leave them in the chocolate for too long.
  • Transfer them to wax paper to cool. (Do not place them directly on a baking rack – they will get stuck and break as you try to remove them – speaking from experience.) If you miss any spots, you can drizzle chocolate over the candies with a spoon.
  • Once all your chocolates are coated, put them in the refrigerator for the chocolate to set. 30 minutes to an hour should be enough, but you can wait longer if you want to be sure they are really set. (If you are adding eyes, sprinkles, or chopped nuts, add them before refrigerating – while the chocolate is still soft. You can drizzle caramel on after they are cool.)
  • Once the chocolate sets, transfer your candies to an airtight container and store them in the fridge or eat them immediately!

Notes

This recipe yields 10 – 15 pumpkins, depending on how thick you make the peanut butter. If you make larger shapes, you will also end up with less.
 
Frequently Asked Questions
 
Can this recipe be doubled or tripled?
Absolutely – you can multiply this recipe and make a ton at a time for an event or party! Just work in small batches when dipping the shapes in chocolate. (Keep most of the peanut butter shapes in the freezer while you are dipping the others in chocolate – doing small batches at a time will help them to stay cold.)
What shapes of Reese’s Peanut Butter Cups can you make?
You can make any shape that you want – pumpkins, ghosts, Christmas trees, Easter eggs, hearts for Valentine’s Day, leaves for Fall – seriously, if you have a cookie-cutter, you can make whatever you want!
Are these Reese’s Peanut Butter Cup Pumpkins Gluten-Free?
Yes! The fun part about making these at home is that you can make them using ingredients that you know have not been cross-contaminated.
What can you replace peanut butter with if you are allergic?
You can use Sunflower Seed Butter – this will be the most peanutty taste. It is more expensive, but if you are allergic to peanuts – it is definitely worth it!
Can you replace the milk with a dairy-free alternative?
You can replace the milk with an equivalent amount of almond milk, oat milk, or cashew milk – I would not use coconut milk – you will notice the taste.

Tips
  • Store these Homemade Reese’s treats in the fridge or freezer when they are not being served – they will soften quickly at room temperature.
  • Sprinkle a bit of sea salt on top of these as the chocolate is cooling – so yummy.
  • I like to use a marble rolling pin when rolling out this dough – the marble is really cold, so it helps to keep the dough cold longer and it is easier to work with when it is cold. (Marble rolling pins are great for making biscuits and scones as well, where you need to keep the dough cold for longer.
  • Drizzle melted caramel over the shapes after they cool for added deliciousness!
Storage
I highly recommend storing these in the refrigerator or freezer if your home is kept at 65°F or warmer – they will get really soft as they do not have any stabilizers or preservatives in them.

Nutrition

Serving: 1pumpkinCalories: 217kcalCarbohydrates: 22gProtein: 5gFat: 14gSaturated Fat: 5gCholesterol: 6mgSodium: 110mgPotassium: 126mgFiber: 1gSugar: 19gVitamin A: 71IUCalcium: 10mgIron: 1mg

Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

Course: Dessert, Snack
Cuisine: American
Keyword: homemade reeses, homemade reeses peanut butter cup eggs, homemade reeses peanut butter cup pumpkins, homemade reeses peanut butter cups
Did you make this recipe?Mention @southernbytes or tag #southernbytes!

Filed Under: , , , , , ,

Hi, I’m Kari!

I am a newlywed, food blogger, health coach, and mama to a hot mess of a border collie. I love to put a new spin on old family recipes and I try to make as many meals as possible with an Instant Pot.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating