Peanut Butter Pumpkins Recipes

Steps:

• Line cookie sheet with waxed paper. In 2-quart saucepan, melt peanut butter chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in frosting and icing color until well blended. Refrigerate until cool enough to handle, about 1 hour.
• Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.

Steps:

• Melt butter in a large bowl and add a few drops of yellow and red food coloring, until mixture has a nice orange color.
• Add the peanut butter and confectioners sugar and mix together until a doughlike consistency is reached. (This means that when the dough is nice and stiff and it gets hard to add any more sugar, to let it go at that).
• Shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick.
• Add a small amount of green decorators icing to the top of each pumpkin for a stem.
• Refrigerate, if desired, to allow pumpkins to firm.
• Serve on a plate lined with toasted coconut and Halloween decorated cookies, if desired; these also look good on top of cupcakes.

Steps:

• Preheat oven to 350 degrees F. In large bowl stir all ingredients until soft dough forms.
• Divide dough in half. Using brown rice floured rolling pin, roll each half 1/2 inch thick on brown rice floured surface. Cut with 3-inch cookie cutter. On ungreased cookie sheet, place cutouts about 1 inch apart.
• Bake 35 to 40 minutes or until dry and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Store 1 week in dog treat jar, 3 weeks in refrigerator or 2 months in freezer.
• Tip: Check with your vet to make sure that these puppy treats fit into your dog's diet. Be sure to check the recipe for any known foods or ingredients your pet may be allergic to.

Steps:

• Combine pumpkin and peanut butter in small bowl until well blended. Makes 1 cup.
• Spread 1 tablespoon pumpkin peanut butter spread on each slice. Top two slices with banana slices. Top each with second slice of bread to make sandwiches.
• Refrigerate leftover pumpkin peanut butter spread in tightly covered container for up to 5 days.
• TIP: Sandwiches can also be made with pita bread, English muffins or tortillas. The pumpkin peanut butter spread is also good on crackers or with celery sticks.

Steps:

• Preheat oven to 350°.
• In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.
• Gradually add light cream, beating until blended; pour into pie crust.
• Bake 65 minutes or until knife inserted in center comes out clean.
• On wire rack, let cool.
• Garnish, if desired, with whipped cream.

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
• Bake in preheated oven until hard, about 40 minutes.

Steps:

• In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.
• Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.
• Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.
• Cut into squares. Serve chilled.
• Enjoy!