Teal Pumpkin Bites

Start to Finish: 60 Minutes

Servings: 30 Pumpkins



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



  1. Cream butter and SunButter together until smooth.
  2. Slowly add in powdered sugar 1/2 cup at a time. Mix after each addition until well combined and dough is no longer sticky.
  3. 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.
  4. Using your hands, roll dough into 1-inch balls and place on a parchment lined cookie sheet.
  5. Using a toothpick, gently press into the sides, adding 4 to 5 pumpkin-like vertical indentations per ball.
  6. Gently place one mini chocolate chip into top of pumpkin, pointed side up.
  7. Refrigerate for an additional 15 minutes, or until ready to serve.
  8. Store leftovers in airtight container in refrigerator for up to two days, or freeze for up to one month.
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