Line a quarter sheet rimmed baking tray with parchment or a silicone mat. Set aside.

With your hands, work the green gel food coloring into a large, marble-sized piece of fondant. Wrap tightly in clingfilm/plastic wrap until ready to use.

In a large mixing bowl or the bowl of a stand mixer, whip butter on high speed until smooth and creamy. Add the peanut butter, vanilla bean paste, and sea salt and mix until well combined. With a flexible rubber spatula, scrape down sides of bowl and mix again.

Mix in the orange gel food coloring, a few drops at a time, until dough turns vibrant orange in color. Gradually add the confectioner’s sugar, mixing well after each addition, until a crumbly dough forms. Use your hands to finish bringing the dough together until soft and pliable.

With your hands, divide dough into 24 portions, each weighing about 25-30 grams and about 1 1/2 inches in size. Use your hands to roll each portion into a smooth ball.

With a skewer, toothpick (cocktail stick), fondant tool, or the back of a knife, create vertical ridges to mimic the lines on a pumpkin.

Make 1/4-inch hole in the top of each pumpkin.

Shape green fondant into stems. Press a stem into each hole.

Arrange pumpkins on prepared tray.

Cover and refrigerate 1 hour, or until ready to serve. Allow to sit at room temperature for 15-20 minutes prior to serving.