Peanut Butter Candy Pumpkin Blossoms Recipe

If you’re craving a festive treat that’s as adorable as it is delicious, you’ve got to try this Peanut Butter Candy Pumpkin Blossoms Recipe. I absolutely love how these little pumpkin-topped cookies come together—not only are they a total crowd-pleaser, but they’re surprisingly easy to whip up. When I first made these, my family went crazy for the perfect blend of peanut butter with just the right touch of sugar crunch from the sanding sugar and the mellowcreme candy pumpkins on top. Stick with me, and I’ll share everything you need to make these charming fall cookies a highlight of your baking repertoire!

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Ingredients You’ll Need

These ingredients come together to create that classic peanut butter cookie flavor paired with a crunchy, sugary exterior and an adorable pumpkin candy topper. Look for fresh spices, good-quality peanut butter, and those fun mellowcreme pumpkins to get that seasonal vibe just right.

• All-purpose flour: The backbone for structure—makes these cookies tender yet sturdy enough to hold the pumpkin.
• Baking powder: Adds just enough rise without overpowering the peanut butter flavor.
• Baking soda: Helps with leavening and browning—just a pinch is perfect.
• Salt: Balances the sweetness and enhances the peanut flavor.
• Unsalted butter: Softened butter blends smoothly with peanut butter for a creamy dough.
• Creamy peanut butter: I prefer smooth peanut butter here for that melt-in-your-mouth texture.
• Granulated sugar: Sweetens and helps create that lovely cookie crust.
• Brown sugar: Adds moisture and a hint of caramel richness—essential for chewy cookies.
• Egg: Binds the dough and adds moisture; room temperature eggs blend easier.
• Vanilla extract: Enhances all the flavors with a warm background note.
• Orange and yellow sanding sugar: Gives a fun, festive sparkle; not just for looks—they add a subtle crunch.
• Mellowcreme candy pumpkins: The star of the show—classic fall candy that makes these cookies truly special.

Variations

One of the things I love most about the Peanut Butter Candy Pumpkin Blossoms Recipe is how easy it is to put your personal spin on it. Whether you want to tweak it slightly for dietary reasons or just mix up the colors and toppings, there’s room to get creative here.

• Peanut Butter Swap: If creamy peanut butter isn’t your thing, I’ve swapped in natural or even chunky peanut butter for some extra texture—and it works beautifully.
• Flavor Boost: Sometimes, I add a pinch of cinnamon or pumpkin pie spice to the dough to deepen that autumn flavor profile.
• Allergy-Friendly: To make these nut-free, try a sunflower seed butter and swap the pumpkins for a similar candy like candy corn (check ingredients for allergens).
• Color Twist: Use different colored sanding sugars or seasonal candies to match holidays or personal tastes.
• Mini Cookies: Reducing the dough size to half-inch balls makes adorable mini versions perfect for parties or bite-sized treats.

How to Make Peanut Butter Candy Pumpkin Blossoms Recipe

Step 1: Preheat and Prep Your Ingredients

Start by preheating your oven to 375°F. I like to have all my ingredients at room temperature—this helps the butter and egg cream together better, which gives you a smoother dough and softer cookies. Next, whisk your flour, baking powder, baking soda, and salt together in a medium bowl. This keeps the leavening agents nicely distributed so your cookies rise evenly.

Step 2: Cream the Butter, Peanut Butter, and Sugars

In a large bowl, use an electric mixer to beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar on medium speed until everything is light and fluffy. This takes about 2–3 minutes and is key for that melt-in-your-mouth texture. Trust me, don’t rush this step; it makes all the difference.

Step 3: Add the Egg and Vanilla, then Combine with Flour Mix

Mix in the egg and vanilla extract until everything’s smooth and combined. Then, slowly add the dry flour mixture while beating at a low speed. You want to avoid overmixing here; mix just until the flour disappears into the dough to keep your cookies tender.

Step 4: Shape and Sugar-Coat the Dough Balls

Scoop your dough into roughly 1-inch balls—I like using a #60 cookie disher to get consistent sizes. Roll each ball in a mix of orange and yellow sanding sugar. The sanding sugar adds such a fun, sparkly crunch and sets the festive mood before baking. Arrange them on a silicone baking mat or an ungreased cookie sheet, spacing them about 2 inches apart.

Step 5: Bake and Add the Pumpkin Candy

Bake the cookies for 8–10 minutes or until the edges are just starting to turn golden. Don’t worry if they appear soft in the middle; I learned this the hard way—the cookies will firm up as they cool. Immediately when you take them from the oven, gently press one mellowcreme candy pumpkin into the center of each cookie. This gives you that cute blossom effect and adds chewy sweetness.

Step 6: Cool and Enjoy

Move the cookies to a wire rack to cool completely. This cooling step is important so the cookies set fully and the pumpkins stay in place. Once cooled, enjoy! I often sneak a few before anyone else notices—they’re just that good.

How to Serve Peanut Butter Candy Pumpkin Blossoms Recipe

Garnishes

I like to keep it simple with these cookies since the pumpkins already add a festive touch. Sometimes I sprinkle a little extra sanding sugar on top right after baking for an extra sparkle. When serving, a small bowl of chopped peanuts on the side is a nice crunchy complement.

Side Dishes

Peanut Butter Candy Pumpkin Blossoms go great alongside a hot cup of chai tea or a glass of cold milk—ideal for a cozy afternoon snack. For parties, pairing them with warm apple cider makes the seasonal flavors really sing.

Creative Ways to Present

For fall gatherings, I arrange these cookies on a rustic wooden tray with autumn leaves scattered around. You could also serve them in small cupcake liners or stack them as mini cookie towers tied with twine for a charming gift idea. I tried the latter last Halloween, and everyone loved the presentation almost as much as the cookies!

Make Ahead and Storage

Storing Leftovers

I keep leftover Peanut Butter Candy Pumpkin Blossoms in an airtight container at room temperature. They stay perfectly soft for about 3 days, which is usually how long they last around my house. If you want to keep them fresh longer, make sure the container seals tightly to prevent drying out.

Freezing

You can freeze the cookie dough balls before baking. Just shape and roll them in sanding sugar, then freeze on a sheet tray until solid. Transfer to a freezer-safe bag and bake from frozen—add an extra minute or two to the baking time. Freezing baked cookies is less ideal because the candy pumpkins don’t freeze well, so I stick to freezing the dough.

Reheating

If you want to enjoy leftovers warm, pop a cookie or two in the microwave for about 10 seconds. This brings out the softness without making the candy pumpkins too melty. I avoid the oven for reheating as it can dry the cookies out.

FAQs

Final Thoughts

This Peanut Butter Candy Pumpkin Blossoms Recipe is one that’s found a permanent favorite spot in my fall baking lineup. I love how it looks and tastes—the perfect balance of cozy peanut butter goodness with a playful pumpkin candy surprise. Whether you’re baking for family, friends, or just to treat yourself, I promise you’ll enjoy every single bite. Give it a try, and don’t be surprised when everyone asks for the recipe—they’ll think you’re a kitchen magician!

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