Jenna Barnard’s Mini Pumpkins

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INGREDIENTS

• 1/2 cup (125g) creamy peanut butter
• 3 tbsp unsalted butter, room temp
• 1 cup powdered sugar + 2–3 tbsp as needed
• 1/4 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 cup (50g) granulated sugar
• 2 tsp ground cinnamon
• Mini chocolate chips

INSTRUCTIONS

• In a medium bowl, mix together the peanut butter and butter (this can be done by hand or with an electric mixer).
• Mix in the powdered sugar and pumpkin pie spice, followed by the vanilla. It should be the consistency of play-doh and easy to roll into a ball. If it’s too thin, mix in one tablespoon of extra powdered sugar at a time until you reach the right consistency.
• In a side dish, mix together the cinnamon and sugar.
• Scoop out 1/2 tbsp of dough and roll it into a ball. Use a toothpick to press ridges all around the ball, then roll in the cinnamon sugar.
• Press a mini chocolate chip on top to finish off the pumpkin. Store the pumpkins in the refrigerator until you’re ready to decorate.

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11.23.22 recipes thanksgiving