These Homemade Reese’s Peanut Butter Pumpkins are the perfect healthier take on the classic Halloween candy. They’re made with a creamy peanut butter and protein-packed filling, coated in rich chocolate, and shaped into adorable pumpkins using a silicone mold. They’re simple to make, naturally sweetened with maple syrup, and give you that irresistible chocolate-peanut butter combo in every bite.
Why You’ll Love This Recipe
- Easy to make – A silicone pumpkin mold makes these festive treats surprisingly simple.
- Better-for-you ingredients – Made with natural peanut butter, maple syrup, protein powder, and dark chocolate.
- Protein-packed – A little extra protein makes these more satisfying than traditional candy.
- Perfect for fall – The pumpkin shape makes them such a fun Halloween or autumn treat.
- Chocolate + peanut butter – You still get that classic Reese’s-inspired flavor in every bite.
- No baking required – Just mix, fill, chill, and enjoy.
FAQ
Can I use crunchy peanut butter instead of creamy?
Yes! Both creamy and crunchy peanut butter work well. Creamy will give you the smoothest Reese’s-style filling, while crunchy adds a little texture.
What type of chocolate works best?
Dark or semi-sweet chocolate chips both work great. You can also use milk chocolate if you prefer a sweeter, more classic Reese’s flavor.
Why do you add coconut oil to the chocolate?
Coconut oil helps thin the melted chocolate, making it easier to coat the silicone mold and creating a smoother shell.
Do I need to use a silicone pumpkin mold?
No. You can use any silicone candy mold you like, or even make these in mini muffin liners if you don’t care about the pumpkin shape.
Can I make these without protein powder?
Yes, although the filling may be softer. You can leave it out and add a little extra peanut butter or a small amount of almond flour if needed to thicken the mixture.
How do I keep the chocolate shell from cracking?
Make sure the shell is thick enough, especially around the edges, and let the pumpkins firm up completely before gently removing them from the mold.
How should I store homemade Reese’s pumpkins?
Store them in an airtight container in the refrigerator for up to about 1 week. You can also freeze them for longer storage.
Can I freeze them?
Yes. Freeze them in an airtight container for up to 2–3 months. Let them sit at room temperature for a few minutes before eating so the filling can soften slightly.
My favorite protein powder
For the best flavor and texture, I love using FlavCity Vanilla Protein Powder. It has a delicious vanilla flavor that complements the peanut butter perfectly, and it’s made with simple, high quality ingredients, including grass-fed whey protein.
If you’re looking for a clean protein powder that tastes great in both snacks and smoothies, this is one I highly recommend.
How to make homemade Reese’s peanut butter pumpkins: step-by-step
Ingredients
- 250 grams creamy or cunchy peanut butter
- 30-40 grams vanilla prtein powder
- 40 grams maple syrup
- 5 grams vanilla extract
- 1 gram fine sea salt
Chocolate coating
- 300 grams dark, milk, or semi-sweet chocolate chips
- 12 grams coconut oil
Equipment Needed
- Silicone pumpkin mold
- Medium mixing bowl
- Microwave-safe bowl
- Rubber spatula or spoon
- Small spoon or food-safe pastry brush, for coating the molds
- Measuring cups and spoons or a kitchen scale
- Baking sheet or small tray, to keep the silicone mold stable
Instructions
- Make the peanut butter filling: Add the peanut butter, protein powder, maple syrup, vanilla extract, and sea salt to a medium bowl. Stir until everything is well combined and the mixture is smooth and thick. Set aside while you prepare the chocolate.
- Melt the chocolate: Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring well between each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.
- Spoon a small amount (1 tablespoon or so) of melted chocolate into each cavity of your silicone pumpkin mold. Use the back of a small spoon or a food-safe pastry brush to spread the chocolate evenly across the bottom and up the sides of each cavity. Make sure the entire mold is coated so the peanut butter filling will be completely enclosed.
- Place the silicone mold on a small baking sheet or tray and transfer it to the freezer for 5–10 minutes, or until the chocolate is firm. If any areas of the shell look thin, add another small layer of melted chocolate and chill again until set.
- Add the peanut butter filling: Spoon the peanut butter mixture into each chilled chocolate shell (generous 2 tablespoons). Gently press the filling down and smooth the tops, leaving a little room at the top of each cavity for the final layer of chocolate.
- Seal with chocolate: Spoon the remaining melted chocolate over the peanut butter filling. Spread the chocolate all the way to the edges of each cavity, making sure the filling is completely covered and the edges are sealed.
- Chill until firm: Return the mold to the freezer for 15–20 minutes, or until the chocolate is completely firm.
- Remove from the molds: Once the chocolate is fully set, gently peel the silicone mold away (be careful with the stems!) from each pumpkin and carefully pop them out. Store the peanut butter pumpkins in an airtight container in the refrigerator until ready to enjoy.
More healthier sweets recipes
- No Bake Pumpkin Peanut Butter Protein Bites
- No-Bake Healthy Mini Reese’s Cups (Made with Just 5 Ingredients)
- No Bake Protein Peanut Butter Bites
- No Bake Protein Cookie Dough Bites
Homemade Reese’s Peanut Butter Pumpkins (with protein!)
These Homemade Reese’s Peanut Butter Pumpkins are an easy no-bake fall treat with a creamy protein peanut butter filling and rich chocolate coating.
Equipment
- Silicone pumpkin mold
- Medium mixing bowl
- Microwave-safe bowl
- Rubber spatula or spoon
- Small spoon or food-safe pastry brush, for coating the molds
- Food scale/measuring spoons
- Baking sheet or small tray, to keep the silicone mold stable
Ingredients
- 250 grams creamy or crunchy peanut butter
- 30-40 grams vanilla protein powder
- 40 grams maple syrup
- 5 grams vanilla extract
- 1 gram fine sea salt
Chocolate Coating
- 300 grams dark, milk, or semi-sweet chocolate chips
- 12 grams coconut oil
Instructions
-
Make the peanut butter filling: Add the peanut butter, protein powder, maple syrup, vanilla extract, and sea salt to a medium bowl. Stir until everything is well combined and the mixture is smooth and thick. Set aside while you prepare the chocolate.
-
Melt the chocolate: Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring well between each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.
-
Spoon a small amount (1 tablespoon or so) of melted chocolate into each cavity of your silicone pumpkin mold. Use the back of a small spoon or a food-safe pastry brush to spread the chocolate evenly across the bottom and up the sides of each cavity. Make sure the entire mold is coated so the peanut butter filling will be completely enclosed.
This recipe makes roughly 12 pumpkins.
-
Place the silicone mold on a small baking sheet or tray and transfer it to the freezer for 5–10 minutes, or until the chocolate is firm. If any areas of the shell look thin, add another small layer of melted chocolate and chill again until set.
-
Add the peanut butter filling: Spoon the peanut butter mixture into each chilled chocolate shell (generous 2 tablespoons). Gently press the filling down and smooth the tops, leaving a little room at the top of each cavity for the final layer of chocolate.
-
Seal with chocolate: Spoon the remaining melted chocolate over the peanut butter filling. Spread the chocolate all the way to the edges of each cavity, making sure the filling is completely covered and the edges are sealed.
-
Chill until firm: Return the mold to the freezer for 15–20 minutes, or until the chocolate is completely firm.
-
Remove from the molds: Once the chocolate is fully set, gently peel the silicone mold away (be careful with the stems!) from each pumpkin and carefully pop them out. Store the peanut butter pumpkins in an airtight container in the refrigerator until ready to enjoy.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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