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Jenna Barnard’s Mini Pumpkins

by Jenna Barnard



  • 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


  • 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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