Before you start to make peanut butter pumpkin set all the measuring attributes, spoons, vessels, and parchment paper ready.
Set all ingredients ready by measuring accurately and set aside.
Line a sheet pan with parchment paper.
Sieve the confectioner’s sugar or powdered sugar and set it aside.
Pour the melted butter into a large bowl and add the peanut butter into it for mixing.
Beat both the ingredients together until the mixture becomes creamy.
At this point add two cups of powdered sugar or confectioners’ sugar and mix it. (Always remember to add the sugargradually in two batches to get the required consistency.)
After mixing it well add the remaining sugar to the mixture and beat it until it reaches a dough-like consistency (the dough becomes nice and stiff and you feel like no more sugar can be added).
At this point add the vanilla extract and mix well so that it is nicely combined.
Now add a few drops of yellow and red food coloring and beat it again. Beat it until the dough becomes nice orange color. (note: don’t add food coloring in the beginning as it will make it difficult for you to know the final color of the pumpkin.)
Now, roll out the dough into small balls in the shape of a small pumpkin. Make sure your pumpkins are tiny and all are of almost equal size.
After rolling use a toothpick or the edge of a knife to make the ridges on the pumpkin.
After rolling the dough completely, place them on a sheet of wax or parchment paper.
Now make small stems using green decorators icing and place it on the top of each pumpkin as the stem.
You can also use mini chocolate chips instead of green stems. Some people use small pieces of pretzel sticks as the stem of the pumpkin.
Refrigerate the pumpkins for half an hour if desired, to make the pumpkins firm. There is a chance of the pumpkins becoming too soft and sloppier otherwise.
Now serve them on plates that are lined with toasted coconut. The delicious peanut butter pumpkins are ready to eat.