These little pumpkins are made with Nilla wafers, mini Reese's peanut butter cups, and orange melting chocolate. You'll love these Reese's pumpkin bites. They are as cute as they are delicious!
These are an adaptation of our viral Twix bites and our Tagalong bites. You might also like our York peppermint bites!
Watch our step-by-step video!
Reese's Pumpkin Bites
Turning our favorite treats into holiday versions is one of my favorite things to do. I took our 3-ingredient Twix bites (and our peanut butter version) and made a fun Halloween treat. The little pumpkins are slightly abstract, but I think you can see where I was going with them, haha. Tiny Reese's peanut butter balls of goodness covered in orange candy melts and topped with half of an M&M candy.
There's an added crunch from the Nilla wafers that are topped with mini Reese’s peanut butter cups (you can buy these unwrapped in bags). Then they go into the oven and are heated to slightly melt the chocolate before another Nilla wafer is added to create a cookie sandwich. Then they are dipped in melting chocolate and topped with a green M&M stem.
These pumpkin bites are SO GOOD, and the perfect bite-sized treat. If you want to add eyes you can. The little faces make me laugh, but I don't like eating candy eyes so I made some with faces and some without.
It only takes 4 ingredients to make these semi-homemade treats. One batch makes 36 cookie bites.
Reese's Peanut Butter Pumpkin Bites Ingredients
- 72 MINI Nilla Wafer cookies: you can use regular-sized cookies, but I think the mini ones are a better cookie-peanut butter ratio. The smaller size makes them easier to dip and is the perfect size to pop into your mouth.
- 1 (7-ounce) bag of mini unwrapped Reese’s peanut butter cups: the teeny tiny ones
- 1 (12-ounce) bag of orange melting chocolates
- 18 green M&M candies
- candy eyes and sprinkles (optional)
HOW TO MAKE HOMEMADE PEANUT BUTTER PATTIES COOKIE BITES
Preheat your oven to 300 degrees.
Place 36 MINI vanilla wafer cookies onto a baking sheet lined with parchment paper.
Place a mini peanut butter cup in the center of each one.
Heat in the oven for 90 seconds.
Now hear me out, I know that 90 seconds sounds very specific, but trust me. I experimented with baking temps. 2-3 minutes is too long and 1 minute isn’t long enough to soften the peanut butter cup. 90 seconds is just right to soften the chocolate slightly, but the peanut butter is still a little firm. We’re NOT squishing or completely flattening the Reese’s, just adding a cookie on top and gently pressing down.
Remove from the oven and place another cookie on top of each peanut butter cup, pressing down slightly.
Chill the tray of cookies in the refrigerator for 15-20 minutes, or until the chocolate has set.
Melt the orange melting wafers according to the package. It is important to NOT overheat the candy. Here is what the package that I used said:
- Microwave at 50% power or on defrost setting for 1 minute.
- Stir. Return to microwave for 30-second intervals stirring in between until candy is melted.
Note: If you find that your orange melting wafers aren't as smooth and dippable as you'd like you can mix a teaspoon of coconut oil into the melted chocolate.
Dip cookie sandwiches into chocolate using a chocolate dipping tool or fork. Tap the dipping tool or fork against the side of the bowl to allow the excess chocolate to drip off before transferring the cookie back to the baking sheet.
Refrigerate cookies until the chocolate has hardened.
Add an M&M stem (the M&Ms are cut in half), candy eyes, and a mouth, if desired.
(Note: the swirly design on the top of my cookie bites comes from using the dipping tool. If you use a fork the tops of yours will be smooth)
Store the cookie bites in an airtight container for up to two weeks!
Easy Reese's Peanut Butter Pumpkin Bites
Reese's Pumpkin Bites
Ingredients
- 72 MINI Nilla Wafer cookies (can use regular sized as well)
- 1 7-ounce bag of MINI peanut butter cups unwrapped
- 12 oz. package of orange candy melts
- candy eyes and sprinkles optional
- 18 green M&M candies cut in half
Instructions
- Preheat your oven to 300 degrees.
- Place 36 mini Nilla wafer cookies onto a baking sheet lined with parchment paper.
- Place a mini peanut butter cup in the center of each one.
- Heat in oven for 90 seconds. Note: DO NOT heat longer than 90 seconds.
- Remove from the oven and place another cookie on top of each peanut butter cup. We're NOT squishing or flattening the peanut butter cup, just adding a cookie on top and slightly pressing down.
- Immediately chill the tray of cookies in the refrigerator for 15-20 minutes, or until chocolate has set.
- Melt the orange candy melts according to the directions on the package.
- Dip cookie sandwiches into the orange melting chocolate. Tap the tool or fork against the side of the bowl to allow the excess chocolate to drip off before transferring the cookie back to the baking sheet.
- Add an M&M stem.Add candy eyes and sprinkles for a mouth, if desired.
- Refrigerate cookie bites until the chocolate has hardened.
Brandy says
These little pumpkin cookie bites are so unique! You won't find any others out there. The perfect flavor combination with the mini peanut butter cups. I hope you like them!