A delicious twist on the classic buckeye ball recipe using pumpkin instead of butter, perfect for those with food allergies. This recipe yields decadent and tasty buckeye balls that everyone will love.
1: Mix together the peanut butter, pumpkin, vanilla, and salt.
2: Add in the powdered sugar, one cup at a time until fully absorbed. Add 1/4 cup extra if needed to bind the dough.
3: Using a cookie scoop, scoop and roll dough into bite-sized balls and place them onto a parchment-lined baking sheet.
4: Place the baking sheet into the freezer for 30 minutes.
5: Melt the chocolate chips and coconut oil together until completely melted.
6: Dip the bottoms of the buckeye balls halfway up into the melted chocolate and place onto the baking sheet.
7: Drizzle tops with melted chocolate and place into the fridge until chocolate has completely set. Keep the pumpkin buckeye balls in the fridge for up to 5 days.
