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Copycat Reese's Peanut Butter Pumpkins

6 Minute Read

Written by Abby

These copycat Reese's Peanut Butter Pumpkins are made with five wholesome ingredients and naturally sweetened with date syrup. A delicious sweet treat that's easy to make and tastes better than the store-bought kind. Vegan, Gluten-Free, Refined Sugar-Free.  

Some say Reese's peanut butter PUMPKINS 🎃 are better than all the other Reese's cups. I mean, the cute shape gives it instant brownie points🤩 Well we have something that just might one up the iconic Reese's peanut butter pumpkins...and the trick to the magic? Joolies date syrup! And using minimal ingredients that supersede the instant refined sugar gratification. With these Copycat Reese's Peanut Butter Pumpkins you get that indulgent satisfaction without the sugar crash of traditional candy. Let's get into this date recipe 😎

All you need are five simple ingredients to create this nostalgic candy into a better-for-you version that is vegangluten-free, and refined sugar-free. They're super easy to whip up and make for a great treat to keep on hand when that craving hits. Just pop em in an air-tight bag/container and store in the freezer. 


Tips for homemade Reese's Pumpkins

  • Add more coconut flour as needed. Depending on what kind of peanut (or nut) butter you use, the filling may be runnier and more difficult to mold so add more coconut flour as needed--Keep in mind a little goes a long way😊 We recommend adding in 1/2 tbsp increments. 
  • Coat the sides of the mold really good. To make sure you get a pretty and even chocolate coating, be sure the sides get covered before plopping in the pb filling. If they don't you'll have more fo a pb pumpkin sandwich.  
  • Add some spice/toppings! Take things up a notch and add a little bit of spice, flakey sea salt, or sprinkles! 
  • Store in the freezer. For 💯 freshness, store the peanut butter pumpkins in an air-tight container in the freezer. Plus, they will best maintain their cute pumpkin shape that way.  

Ingredients you'll need:

    1. Peanut Butter
      • What's a Reese's without peanut butter? We recommend using a creamy PB that has no added oils or sugars in it like 365 brand or Wild Friends. If you have a peanut allergy, not to fret! You can easily swap the PB for an almond, cashew, or one of our favorite nut-free options: Oat Haus granola butter😍
    2. Joolies Medjool Date Syrup
      • Instead of all that yucky sugar and preservatives in the traditional Reese's, this natural sweetener with benefits is the perfect swap. Made with only one ingredient: organic medjool dates. You still maintain all the nutrient and health benefits of a medjool date in the syrup form! Woohoo! You can also use Joolies medjool dates, just be sure to pit and process/blend them before mixing!
    3. Coconut flour
      • This helps to thicken the batter to achieve that perfect peanut butter filling texture. You can swap for almond flour, but you might need to add a bit more to bind everything up. Coconut flour naturally absorbs a ton of liquid, which is why you need so little!
    4. Dark Chocolate Chips 
      • The final ingredient that brings it all together. We recommend using a dark chocolate without fillers or artificial sweeteners (it takes longer to melt and isn't great for your body either) like Hu Kitchen, Eating Evolved, or SoChatti. Natural chocolate is always the way to go!
    5. Coconut Oil 
If you make this better-for-you classic fall candy recipe, be sure to tag us on Instagram and Pinterest so we can see all your date-able date recipe recreations! And you can always comment below! 

More Better-for-you Candy Recipes You'll Love:

  1. Homemade Vegan Almond Joys
  2. Pumpkin Spice Peanut Butter Cups
  3. Paleo Twix Bars
  4. Vegan Cookie Dough Bites
  5. Peanut Butter Buckeyes
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Copycat Reese's Peanut Butter Pumpkins

Vegan, Gluten-Free, Refined sugar-free

  • prep time: 10 minutes
  • chill time: 25 minutes
  • total time: 35 minutes
Servings: 40 mini cups
  1. In a medium bowl, mix together the peanut butter, date syrup, and coconut flour until a sticky, but moldable dough forms. Pop in the freezer for 15 minutes if too sticky.  
  2. In a small microwave-safe bowl or small saucepan, heat the chocolate chips and coconut oil until melted.
  3. Using a silicone pumpkin-shaped mold, pour in some melted chocolate (about 1/4 inch), then tilt the mold so the chocolate covers most of the sides.
  4. Once you've filled all the cups, pop in the freezer for 10 minutes to harden.
  5. Next drop 1 tsp of the peanut butter filling (or more depending on the size of your mold). Then pour more melted chocolate on top of the filling until fully covered. Place in freezer for 20 minutes. 

*If using medjool dates, pit and process them before mixing in other ingredients.

Store in an air tight container in freezer for up to one month.