2sp, 3sp, dessert, Recipes, snacks

“Perfect” Peanut Butter Cup Pumpkins

“Perfect” Peanut Butter Cup Pumpkins

When I was a little trick-or-treater, my brother and I would swap and trade our loot when we got home. I always gave him my sour candies for anything chocolate! However, he was pretty stingy when it came to the good stuff: Twix, Snickers, and the ever-so-popular, REESE CUPS.

As an adult, I still find the Reese Cup to be the king of all halloween treats. Unfortunately, we never have trick-or-treaters. There was one year, Shaun and I were making dinner, completely oblivious to the fact it was Halloween, our doorbell rang. What?! Who could that be?? So imagine our surprise when we looked out our front door side light and a cute little princess was standing there. I sent Shaun to the door as I raided our pantry for something, anything we could drop into her plastic pumpkin. Unfortunately, all I had were apple pie LaraBars (which I’m sure her mom approved).

Now that I think about it, that must’ve been the reason she didn’t come back the next year. She was on the hunt for the good stuff. Lesson learned, little princess, lesson learned. We now keep a bag of Reese Cups in our pantry around Halloween for those surprise visits …

And just so I don’t get into the trick-or-treaters stash, I’ll make these to have on hand for ME. Perfect Bar peanut butter pumpkins … with googly eyes! How cute are they?! There’s definitely nothing spooky about ’em.

'Perfect' Peanut Butter Cup Pumpkins

Author: My Skinny Sweet Tooth
Yields: 9 servings
Serving Size: 1 pumpkin
Smart Points Per Serving: 2sp each or 2 for 3sp
Macros per Serving: 47 calories
2.6g Fat, 4.2g Carbs, 2g Protein


• 1 peanut butter Perfect Bar*
• 20g (3 tbsp) chocolate chips (I used Lily’s)
• 1/8 tsp coconut oil
• 18 candy eyeballs (optional)

*Using a room temperature Perfect Bar makes for easier cutting. Just leave it out for 15+ minutes or until soft.


• Cut the perfect bar in half longways (You’ll have two pieces the same length AND width as the original bar). Press it down slightly just so it’s big enough to cut with a mini pumpkin cutter. Cut 3 pumpkins out of each piece.

• Smoosh together the remains, flatten it out, and cut out 3 more pumpkins — you’ll have 9 total. Place the pumpkins on parchment paper, set aside.

• In a small bowl, melt the chocolate chips and coconut oil together in the microwave in 30 second increments.

• Once melted, drizzle the chocolate over each pumpkin. Before the chocolate hardens, place 2 candy eyeballs on each one. Place in the fridge to harden completely.

• Enjoy!

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