3/4 cup butter, room temperature
1 cup SunButter Creamy
4 cups powdered sugar
blue food coloring, until desired teal color is reached
30 mini chocolate chips
IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.
Cream butter and SunButter together until smooth.
Slowly add in powdered sugar 1/2 cup at a time. Mix after each addition until well combined and dough is no longer sticky.
Add food color, a few drops at a time until you reach desired color. Knead by hand until color is uniform. Cover dough with plastic wrap and refrigerate for 10 minutes.
Using your hands, roll dough into 1-inch balls and place on a parchment lined cookie sheet.
Using a toothpick, gently press into the sides, adding 4 to 5 pumpkin-like vertical indentations per ball.
Gently place one mini chocolate chip into top of pumpkin, pointed side up.
Refrigerate for an additional 15 minutes, or until ready to serve.
Store leftovers in airtight container in refrigerator for up to two days, or freeze for up to one month.
Calories 160, Calories from Fat 80, Total Fat 9g, Saturated Fat 3.5g, Trans Fat 0g, Cholesterol 10mg, Sodium 70mg, Carbohydrates 18g, Dietary Fiber 1g, Sugars 17g, Protein 2g, Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 2%.