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  • Snickerdoodle Cobbler

    Snickerdoodle Cobbler

    Snickerdoodle cobbler is loaded with cinnamon and creates its own caramel sauce while it bakes! It’s soft, sweet and so delicious. It makes the perfect fall dessert that all of your guests will be dying to try!

    Who doesn’t love snickerdoodles? I love anything that even resembles the flavor and I make just about every recipe that I can to involve that delicious cinnamon flavor! Check out some more of my snickerdoodle recipes like these classic Snickerdoodles, these Snickerdoodle Bars, or these amazing Cream Cheese Snickerdoodles.

    A close up of snickerdoodle cobbler being scooped out with a wooden spoon. A scoop of vanilla ice cream is on top.

    This dessert is so easy to make and kind of magical. Not to mention it is perfect for Fall baking! This is basically a cinnamon cake, but we’re going to layer things up with some melted butter, the cake batter, and then pour hot water over the whole thing. I know it sounds crazy, but just trust me on this! You will end up with a moist cinnamon cake that hides an indulgent caramel sauce underneath!

    Magical right?? This cake did not last long in my house! The best is that caramel sauce that is hiding underneath. Make sure you spoon some out and drizzle it all over the cake. And of course the ice cream too. Because, of course, just like with any cobbler, it isn’t complete until you top it off with some vanilla ice cream. The combination of warm gooey snickerdoodle cobbler with the cold ice cream is definitely something you need to experience this Fall season!

    Ingredients in Snickerdoodle Cobbler

    These ingredients are so simple that you probably already have them in your kitchen! Expecially if you are a snickerdoodle lover like me! Check out the recipe card at the bottom of the post for exact measurements.

    • Flour: I used all-purpose flour in this recipe.
    • Baking Powder: This helps make the cobbler golden brown and soft.
    • Salt: This enhances all of the ingredients in the recipe.
    • Ground Cinnamon: This is the perfect ingredient for a fall treat!
    • Light Brown Sugar: This adds in a deep, sweet flavor that complements the other ingredients.
    • Whole Milk:I used whole milk but you can use any milk that you have on hand.
    • Butter: I used unsalted butter in this snickerdoodle cobbler.
    • Vanilla Extract: Add in a splash of vanilla to the overall flavor.

    Topping

    • Light Brown Sugar: This creates a delicious cruble for the top.
    • Salt: The salt will bring out all of the flavors.
    • Ground Cinnamon: The cinnamon in the topping complements the cinnamon in the cobbler!
    • Hot Water: This helps the topping and the cobbler to cook together nice and evenly.

    Instructions of How to Make Snickerdoodle Cobbler

    This cobbler only takes a few minutes to whip up and the rest of the time is spent baking! It’s the perfect fall treat for any occasion including holidays! Top it with some delicious vanilla ice cream and your guests will go crazy over it!

    1. Prep: Preheat oven to 350 degrees. Grease an 8×8 baking dish and set aside. 
    2. Combine Dry Ingredients: In a medium mixing bowl add the flour, baking powder, salt, ground cinnamon, light brown sugar. Stir with a fork or whisk to mix.
    3. Add in Wet Ingredients: Pour in milk, butter, and vanilla extract. Stir to combine.
    4. Add to Pan: Pour the batter into the prepared baking dish.
    5. Make Topping: In a small bowl combine the topping ingredients: light brown sugar, salt, and ground cinnamon. Mix with fork until combined. Sprinkle the sugar mixture over the top of the cake batter.
    6. Add Water: Pour hot water over the entire cake, make sure you are covering the entire cake evenly.
    7. Bake: Bake for 40-45 minutes. Allow to cool for about 5 minutes. Serve warm with ice cream and enjoy!
    4 pictures showing how to make the batter for snickerdoodle cobbler.

    Variations

    If you want to change things up with this snickerdoodle cobbler then you totally can! I make this so often that sometimes it’s nice to change it up a bit. Here are a few ideas for you!

    • Add Nuts: After this comes out of the oven, I sometimes like to sprinkle on some nuts just to give it a little bit of texture or crunch. try some pecans, walnuts or sliced almonds!
    • Serve it with Ice Cream: Nothing elevates a dessert more than adding in some ice cream. Serve it on top, right when this comes out of the oven and it will melt perfectly on the snickerdoodle cobbler.
    • Fruit: Slice up some apples and add them to the batter before you cook it. Apples and cinnamon are a match made in heaven and it really makes this dessert unique and delicious!

    The topview of a bowl of snickerdoodle cobbler with 2 scoops of vanilla ice cream on top.

    How to Store Leftover Snickerdoodle Cobbler

    This cobbler tastes so delicious, even a day or two later! Here are some instructions on how you can store it to keep it tasting fresh.

    • In the Refrigerator: After your cobbler has cooled, then you can store it in an airtight container. Put it in your fridge, and it will last for about 3 days.
    • To Reheat: Reheat it in the microwave on high for about 1-2 minutes or until warmed through. Add on a scoop of vanilla ice cream, and it will taste just as good as the day that you made it!

    A closeup of snickerdoodle cobbler with ice cream and a silver spoon scooping some out of a white bowl.

    More Delicious Cobbler Recipes

    If you started to catch the cobbler baking bug then I have you covered! Cobbler is so delicious and can go with any meal, any occasion and everyone loves it! Here are a few more recipes that you MUST try!

    Print

    Snickerdoodle Cobbler

    Snickerdoodle cobbler is loaded with cinnamon and creates its own caramel sauce while it bakes! It's soft, sweet and so delicious. It makes the perfect fall dessert that all of your guests will be dying to try!
    Course Dessert
    Cuisine American
    Keyword cobbler, easy desserts, Snickerdoodle Cobbler
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 9
    Calories 223kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup all purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 3/4 cup light brown sugar
    • 1/2 cup whole milk
    • 2 tablespoons unsalted butter melted
    • 1 teaspoon vanilla extract

    Topping

    • 3/4 cup light brown sugar
    • 1/4 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 cup hot water

    Instructions

    • Preheat oven to 350 degrees. Grease an 8×8 baking dish and set aside.
    • In a medium mixing bowl add the flour, baking powder, salt, ground cinnamon, light brown sugar. Stir with a fork or whisk to mix.
    • Pour in milk, butter, and vanilla extract. Stir to combine.
    • Pour the batter into the prepared baking dish.
    • In a small bowl combine the topping ingredients: light brown sugar, salt, and ground cinnamon. Mix with fork until combined. Sprinkle the sugar mixture over the top of the cake batter.
    • Pour hot water over the entire cake, make sure you are covering the entire cake evenly.
    • Bake for 40-45 minutes. Allow to cool for about 5 minutes. Serve warm with ice cream and enjoy!

    Notes

    Originally Posted on September 16, 2016

    Updated on October 10, 2022

    Nutrition

    Calories: 223kcal | Carbohydrates: 48g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 211mg | Potassium: 82mg | Fiber: 1g | Sugar: 36g | Vitamin A: 100IU | Calcium: 52mg | Iron: 1mg

     

  • Instant Pot Beets

    Instant Pot Beets

    Simple, quick, and delicious, these Instant Pot Beets will become your new favorite side dish! They are packed with nutrients and come out perfectly soft every time. In just fifteen minutes you have a delicious and nutritious side dish that you will go back to again and again.

    I’m a huge fan of my Instant Pot because I’m always on the go. Quick dinners have become a staple in my house and I have a whole list of great recipes that I can whip up in a pinch, like this Instant Pot Chili, my absolute favorite Instant Pot Beef Stew, or my popular Instant Pot Beef Stroganoff.

    Multiple cooked beets in the trivet of an Instant Pot can be seen. One is skewered with a fork.

    Instant Pot Beets

    If you are always looking for ways to use your Instant Pot, then you’ve come to the right place! I love mine because it is so easy to use. I’ve even rounded up a whole list of meals, side dishes, and easy veggies (sweet potatoes in the instant pot, yes please!) you might have never thought of making with your Instant Pot. You can find that round-up here). This Instant Pot Beet recipe is one of the easiest ways to get vitamins and nutrients onto your dinner plate.

    Because they pressure cook, it only takes 10 minutes in the Instant Pot to get perfectly soft. You barely need a knife to slice them open! Beets vary in size, so if you have large beets and small beets in the same pot, I recommend cutting the large beets down to the size of the small ones so they will all be done at the same time. I love this recipe because it’s just too easy!

    Instant Pot Beets Ingredients

    It doesn’t get any more simple than this! That’s what makes this one of the easiest sides you’ll ever make. You can find the exact measurements below on the recipe card.

    • Whole Beets: I bought about 5, but you can do as many as will work in your instant pot.
    • Water: For cooking the beets.

    How to Make Instant Pot Beets

    They are so easy, it doesn’t take much effort to whip up this healthy side dish.

    1. Wash and Prep: Wash and remove the stems from the whole beets.
    2. Prep Instant Pot: Next, position the trivet into the instant pot pressure cooker.
    3. Load Instant Pot: Place the whole beets on top of the trivet steamer basket.
    4. Add Water: Then pour the water into the instant pot.
    5. Seal: Now close the lid and make sure the instant pot is in the seal position.
    6. Select Cook Time: Then select the high-pressure or manual option and add 10 minutes to the timer.
    7. Cool: Once cooked, open the lid and then allow the beets to cool slightly before removing them. Now they will be fork-tender.
    8. Eat: Now enjoy as is, on salads, or in recipes that call for cooked beets.
    4-photo collage of beets being trimmed, washed, and put in the bottom of an Instant Pot.

    What to Make with Beets

    If you need some ideas for what to do with this simple ingredient, I’ve got some great ideas! Use your creativity to work these beets into your diet.

    • In a Salad: Beets add a delicious pop of earthy flavor to your greens. Try this Amazing Pear and Beet Salad, and you’ll be hooked on beets!
    • With Other Root Vegetables: Try these beets with other root vegetables like carrots, parsnips, and yams. They all go great together, and you could cook them all in the instant pot together for an easy and nutrient-rich side dish.
    • With Yogurt: Hear me out, yogurt and beets actually go really well together! You will be surprised by how sweet and tangy yogurt compliments the earthy beets. You can salt the beets before adding yogurt to bring out more flavor in the beet.

    Top-down view of chopped beets in a white bowl.

    Storing Leftovers

    Get the most out of these Instant Pot beets by storing them with these helpful tips.

    • In the Refrigerator: Once your beets have completely cooled, wrap them tightly in plastic wrap or place them in an airtight container and store them in the refrigerator. Now they will remain fresh for 3-5 days.

    Other Easy Side Dishes

    Looking for something to serve along side your beets? Or just looking for side dish inspiration in general? I’ve got great ideas cooked up for you!

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    Instant Pot Beets

    Simple, quick, and delicious, these Instant Pot Beets will become your new favorite side dish! They are packed with nutrients and come out perfectly soft every time. In just fifteen minutes you have a delicious and nutritious side dish that you will go back to again and again.
    Course Appetizer, Side Dish
    Cuisine American
    Keyword 15 minute, how to make beets in the instant pot, instant pot, instant pot beets, instant pot beets recipe
    Prep Time 2 minutes
    Cook Time 12 minutes
    Total Time 14 minutes
    Servings 5
    Calories 0.4kcal
    Author Alyssa Rivers

    Ingredients

    • 5 whole beets, medium sized
    • 1 cup water

    Instructions

    • Wash and remove the stems from the whole beets.
    • Position the trivet into the instant pot.
    • Place the whole beets on top of the trivet.
    • Pour the water into the instant pot.
    • Close the lid and make sure the instant pot is in the seal position.
    • Select the high-pressure or manual option and add 10 minutes to the timer.
    • Once cooked, open the lid and allow the beets to cool slightly before removing them.
    • Enjoy right away as is, on salads, or in recipes that call for cooked beets.

    Nutrition

    Serving: 1beet | Calories: 0.4kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 0.002g | Sodium: 3mg | Potassium: 3mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.01mg
  • Easy Witch Hat Cookies

    Easy Witch Hat Cookies

    These Easy Witch Hat Cookies are sure to put a spell on your Halloween party guests! With a fudge cookie base and a Hershey’s kiss on top, they are simple to put together and delicious to eat. These are the perfect treat for kids to help assemble and clean-up is a breeze.

    Halloween season is one of my favorites because it’s perfectly acceptable to let your inner child out! Dressing up, eating candy, and making silly desserts are some of the things I look forward to the most about the season. If you are like me and can’t wait to make some spooky (or just straight-up adorable) treats, you’ve got to try my Mummy Hot Dogs, this bewitching Hocus Pocus Charcuterie Board, or these fun and silly Halloween Donut Hole Pops.

    Top-down view of witch hat cookies on top of black netting.

    Easy Witch Hat Cookies

    Believe me when I say these cookies are SO easy and fun to make! They take 20 minutes to put together and are a great activity to do with kids or friends. And they are beyond delicious! They add so much flare to your Halloween spread, and the best part is you don’t have to deal with a messy cleanup! These cookies are fudge stripe cookies from the grocery store, and the signature pointy hat is made from a Hershey’s Kiss.

    A great thing about this Easy Witch Hat Cookie recipe is that you can totally customize it! You can make your own cookie base, use different colors for the decor, and add sprinkles or glitter to your heart’s content. They really do look like a witches hat and served with Poison Caramel Apples and Mummy Cookie Bites, you’ll be the spookiest house on the block!

    You will want a piping bag and tip for this recipe. It makes it so much easier to get a clean line for the Kiss to sit on top of, and you will like the finished result more! You will need to head to the grocery store for these supplies so don’t forget to pick up a piping tip if you don’t already have one. See the recipe card at the bottom of the page for the exact measurements.

    • Fudge-Striped Cookies: I bought these from the cookie aisle at my local grocery store.
    • Hershey’s Kisses: I love their classic milk chocolate, but you can switch up the flavor by getting dark chocolate, or even caramel filled!
    • White Buttercream Frosting: I bought mine in the baking section of the grocery store.
    • Food Coloring: I got orange, yellow, purple, and green for a traditional Halloween-colored dessert.
    • Sanding Sugar: You can add flare to your buttercream by purchasing the same color sanding sugar as your food coloring. This is an optional ingredient.
    3-photo collage of cookies being assembled.

    How to Assemble Easy Witch Hat Cookies

    This is the perfect Halloween treat to make with a group of friends or with your kids. It’s easy, fun, and has a fast clean-up. You get right to the fun part of decorating and eating!

    1. Pipe Frosting: Pipe a small amount of frosting onto the cookie, then attach Hershey kisses to the bottom of each cookie.
    2. Color Buttercream and Decorate: Color buttercream desired colors. I used orange, purple, and green with yellow for the buckle. Then pipe around the base of the kisses using a #3 piping tip. Next, dust buttercream with sanding sugar of the same color, if desired.
    3. Pipe Buckle: Then, pipe a square buckle on one side of the Hershey’s Kiss using a #2 piping tip, if desired.
    4. Store: Keep stored in an airtight container until ready to serve. Avoid stacking the cookies if possible.

    Tips and Variations

    These Halloween Witch Hat Cookies are so simple and versatile, you can completely make them your own! Experiment with flavors and colors to create new and exciting treats every Halloween season.

    • Make the Cookie: A fresh chocolate cookie as a base would be delicious! Just make sure they are completely cooled before putting the Kiss on top or they might melt!
    • Make the Buttercream: A homemade white chocolate buttercream would take this cookie to the next level! It’s simple to make and you can easily add your favorite flavors and colors to it.
    • Use Different Flavors of Kisses: I used the classic chocolate kiss, but you can use whatever flavor you feel inspired to! I would just make sure to buy a flavor that is still dark brown so that it fits the theme of a witch hat.

    Closeup of a witch hat made with a chocolate cookie and Hershey's Kiss.

    How to Store Leftovers

    These Witch Hat Cookies are so cute and yummy, I doubt you will have any leftovers! But if you are making them ahead or need to store them, here are a few tips to keep them fresh.

    • On the Counter: Store these cookies in an airtight container or covered by plastic wrap and leave them on the counter. They will be freshest if eaten within two days because of the buttercream. They will be ok to eat for up to 5 days. It is best to keep them on a flat surface, stacking them could break the top off.

    Other Delicious Fall Cookies to Try

    Fall is one of my favorite seasons to make cookies! The kitchen isn’t too hot, and friends and family are stopping by frequently. Here are a few of my favorite fall cookies your whole family will love.

    Print

    Easy Witch Hat Cookies

    These Easy Witch Hat Cookies are sure to put a spell on your Halloween party guests! With a fudge cookie base and a Hershey's kiss on top, they are simple to put together and delicious to eat. These are the perfect treat for kids to help assemble and clean-up is a breeze.
    Course Dessert
    Cuisine American
    Keyword witch cookie hats, witch hat cookies
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 30 Cookies
    Calories 26kcal
    Author Alyssa Rivers

    Ingredients

    • 1 package 16 ounce fudge-striped cookies
    • 32 Hershey kisses unwrapped
    • 1 tub 4.25 ounce white buttercream frosting
    • Food coloring
    • Sanding sugar optional

    Instructions

    • Attach Hershey kisses to the bottom of each cookie using a small amount of frosting piped around the center of the cookie.
    • Color buttercream desired colors, I used orange, purple, and green with yellow for the buckle, and pipe around the base of the kisses using a #3 piping tip. Dust buttercream with sanding sugar of the same color, if desired.
    • Pipe a square buckle on one side of the Hershey kiss using a #2 piping tip, if desired.
    • Keep stored in an airtight container until ready to serve. Avoid stacking the cookies if possible.

    Nutrition

    Calories: 26kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 1mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 0.05IU | Calcium: 10mg | Iron: 0.1mg
  • Slow Cooker Angel Chicken

    Slow Cooker Angel Chicken

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    Slow cooker angel chicken is a quick and easy weeknight meal that your family will request all the time! Tender chicken cooked in a creamy Italian-flavored sauce and served on a bed of angel hair pasta.

    I love slow cooker meals that I can throw in a crockpot and go on with my day! Any time I slow cook chicken, it turns out so juicy and shreds perfectly. This slow cooker angel chicken reminds me of a few of my other favorite crock pot recipes. You have to try this Olive Garden chicken pasta recipe and slow cooker crack chicken too, but soup in the slow cooker is always a favorite of mine.

    Top view of angel chicken in a white speckled bowl. Angel hair pasta is wrapped around a fork that is placed in the bowl. A gray kitchen towel is next to the bowl.

    What Is Slow Cooker Angel Chicken?

    This slow cooker angel chicken will easily become your new favorite meal! The cream cheese, cream of chicken soup, and butter make the most incredible creamy sauce for your chicken to cook in all day. The delicious flavors from the Italian seasoning make this dish unforgettable!

    My favorite thing about this recipe is that it only takes 5 minutes to put together! Then, it cooks all day and you don’t have to do a thing! Serve it with some broccoli, green beans, or some easy garlic bread and you have a meal to remember!  My kids love this recipe so much that they want to just eat it straight out of the crockpot! Go ahead and give it a try! You and your family are going to love it!

    Ingredients for Slow Cooker Angel Chicken

    This recipe only uses 8 easy-to-find ingredients! But the best part is that it takes 5 minutes to put together. I love that the ingredients will keep in the pantry and fridge until I’m ready to make it. It truly is one of the best meals to plan ahead for those busy nights. See the recipe card below for a list of exact ingredient measurements.

    • Boneless Skinless Chicken Breasts: Use fresh boneless, skinless chicken breasts for this recipe.
    • Cream Cheese: Anything with cream cheese is AMAZING! It makes the sauce so creamy and delicious.
    • Butter: Because everything is better with butter.
    • Cream of Chicken Soup: The flavor and trick to the creamy sauce!
    • Garlic: Adds great flavor to this dish.
    • Chicken Broth: Chicken broth helps combine all the ingredients together and add moisture.
    • Dry Italian Dressing Mix: Make sure to grab the dry dressing mix, not bottled. It adds the BEST flavor to this meal.
    • Angel Hair Pasta: Cook up the pasta right before serving! I love angel hair pasta because it cooks so fast. You can also serve it over rice or potatoes!

    Let’s Make Slow Cooker Angel Chicken

    This crockpot angel chicken recipe is really a set-it-and-forget-it kind of meal! It’s so easy to put in the slow cooker before you get on with your day. Then it’s ready for your family when you get home! I can’t wait for you to try it!

    1. Add Chicken to Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Use a slow cooker liner if you would like.
    2. Combine Ingredients: In a large bowl, combine the cream cheese, butter, cream of chicken soup, garlic, chicken broth, and dry Italian dressing mix. Whisk or use an electric hand mixer to blend all of your ingredients together.
    3. Pour Over Chicken: Pour the mixture over the chicken.
    4. Cook: Cover the slow cooker with the lid then cook on low for 6 hours or high for 4 hours.
    5. Cook Pasta: Cook the angel hair pasta according to package instructions. 
    6. Shred Chicken and Serve: Shred the chicken and serve over angel hair pasta. I like to garnish with fresh parsley and red pepper flakes!
    First photo is the ingredients for slow cooker angel chicken placed on a gray countertop. Second photo is the sauce ingredients mixed together in a large bowl with a whisk. Third photo is the chicken and sauce mixture in the crockpot before it cooks. Fourth photo is two forks shredding the cooked chicken in the crockpot.

    Tips for Cooking with a Crockpot

    Using a crockpot is easy but try out these tips and it will make cooking with one even easier! You may never go back to cooking on your stove again! This slow cooker angel chicken is the perfect place to start! 

    • Keep the Lid ON: I know it’s tempting to want to take the lid off and check on your food! But a crockpot is designed to do its thing with the lid ON. Keep the lid on and don’t let out all of that heat that has been built up! Just look through the glass and trust your recipe! 
    • Preheat Your Crockpot: A lot of people don’t do this and it really is a step that should always be taken. Turn your crockpot on to the correct setting about 20 minutes before you plan on putting your food in it. You can just turn it on while you prep your food!
    • Spray It: If you spray your slow cooker with cooking spray before you put your food in, then your cleanup will be so much easier! This helps so that your food doesn’t stick to the sides. Trust me, it’s an easy step that you will appreciate doing later!

    Close up top view of cooked slow cooker angel chicken in a black crockpot. Fresh parsley is garnished on top.

    How to Store Leftovers

    If you thought this slow cooker angel chicken tasted good on the first day, then wait until you try the leftovers. They are SOO GOOD and so perfect for lunch the next day. My kids fight over the leftovers!

    • In the Refrigerator: Once the angel chicken has cooled then you can place it in an airtight container in your fridge. It will last for up to 3 days.  
    • To Reheat: Reheat leftover angel chicken in the microwave in a microwave-safe bowl. Cook for 1-2 minutes or until it is warmed through.

    Close up photo of slow cooker angel pasta plated in a white speckled bowl. A fork is in the bowl with parsley and red pepper flakes garnished on top.

    More Chicken and Pasta Recipes To Try

    I love a good chicken and pasta recipe because my kids will always eat it!  As long as there is some kind of pasta in their dinner, they are happy.  Most of my favorites are so easy to put together on a busy weeknight. You’ll have to try some of these other delicious dinner ideas!

    • Place the chicken breasts in the bottom of the slow cooker.

    • In a large bowl, combine the cream cheese, butter, cream of chicken soup, garlic, chicken broth, and dry Italian dressing mix. Whisk or use an electric hand mixer to blend all of your ingredients together.

    • Pour the mixture over the chicken.

    • Cover the slow cooker with the lid then cook on low for 6 hours or high for 4 hours.

    • Cook the angel hair pasta according to package instructions.

    • Shred the chicken and serve over angel hair pasta.

    Serves: 4

    Calories834kcal (42%)Carbohydrates63g (21%)Protein51g (102%)Fat41g (63%)Saturated Fat21g (105%)Polyunsaturated Fat3gMonounsaturated Fat11gTrans Fat0.5gCholesterol204mg (68%)Sodium1277mg (53%)Potassium923mg (26%)Fiber2g (8%)Sugar5g (6%)Vitamin A1307IU (26%)Vitamin C3mg (4%)Calcium99mg (10%)Iron3mg (17%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American

    Keyword easy, easy recipe, slow cooker angel chicken, slow cooker angel chicken recipe

  • Baked Pumpkin Donuts with Brown Butter Glaze

    Baked Pumpkin Donuts with Brown Butter Glaze

    Meet your new favorite fall treat- moist, spiced pumpkin donuts covered in a decadent brown butter glaze! They cook in 15 minutes for a quick and delicious fall breakfast or dessert. With how amazing they are, they’ll disappear in no time!

    Pumpkin is the flavor of the season! It’s so great in both sweet and savory recipes. If you’re as pumpkin-obsessed as I am, you’ve got to try out these mini pumpkin cheesecakes, pumpkin pudding cake, or pumpkin dinner rolls! They’re all filled with that rich pumpkin flavor you love and spiced to perfection!

    A stack of 3 donuts on a wire rack.

    Baked Pumpkin Donuts Recipe

    Happy October! Are you obsessed with all things pumpkin right now like me? I think I have already gone through 4 or 5 cans and I have no plans of stopping anytime soon. These tasty donuts are the best addition to the pumpkin treat list, you’re going to LOVE them! My family went nuts over them. They disappeared SO fast! I was already getting asked to make another batch the same day.

    The donut itself is super tender and moist, packed with so much amazing pumpkin flavor and warm fall spices! But can we talk about this brown butter glaze? It’s rich, nutty, and the perfect topping for this incredible donut. You can’t go wrong with brown butter, it makes every dessert even better! (You’ll have to try these brown butter Rice Krispies treats to see what I mean!) These baked pumpkin donuts are a must-make this holiday season. You may just want to make them year-round, and I don’t blame you!

    Ingredients You’ll Need

    For the Donuts:

    • Vegetable Oil: Adds moisture to your donuts.
    • Large Eggs: Help all of the ingredients bind together!
    • Sugar: Granulated sugar works great here to sweeten up your donut batter.
    • Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling since we’re adding in our own spices! You can use canned pumpkin for easy prep or make your own puree for the freshest flavor. Find my full recipe here!
    • Spices: I used a blend of cinnamon, nutmeg, and ground ginger for some classic fall flavor. You can also use pumpkin pie spice if you’d like!
    • Salt: A pinch is all you need to enhance the flavors of these tasty baked pumpkin donuts.
    • Baking Powder: Helps the donuts become light and airy instead of dense.
    • Flour: All-purpose flour works great here!

    For the Brown Butter Glaze:

    • Unsalted Butter: I like the flavor of my glaze to be rich and nutty rather than salty, so I went for unsalted butter here.
    • Powdered Sugar: Adds the best sweetness and silky-smooth texture to the glaze.
    • Vanilla: Use pure vanilla extract if you can!
    • Milk: Helps to adjust the consistency of the glaze. Any kind of milk works fine.
    6-photo collage of the batter and frosting being prepared.

    How to Make Baked Pumpkin Donuts With Brown Butter Glaze

    Baked pumpkin donuts are such a quick and easy treat! They bake in 15 minutes with a short prep time so that you can spend less time in the kitchen and more time enjoying a tasty fall treat with your family and friends.

    1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees. Lightly grease a standard donut pan and set aside.
    2. Donut Batter: In a large bowl, beat the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth and well combined. Add the flour and stir until just combined.
    3. Add to Donut Pan and Bake: Fill the wells of the donut pan ¾ full, about ¼ cup batter per donut. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
    4. Cool: Remove from oven, wait a few minutes and then use a toothpick to loosen and remove the donuts from the pan and place on a wire rack. Repeat with remaining batter.
    5. Add Glaze: When donuts are cool, dip in the glaze. Makes around 17 donuts.

    Brown Butter Glaze

    1. Brown the Butter: Melt the butter in a small saucepan over medium heat and heat until golden brown specks appear in the bottom of the pan, swirling the pan occasionally. The butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell.
    2. Add Remaining Ingredients: Remove from heat and pour into a medium bowl, using a rubber scraper to get all the brown bits at the bottom. Add the powdered sugar and vanilla and stir until smooth and well combined. Add enough milk, as needed, to reach desired glaze consistency.
    3. Frost: Dip tops of cooled donuts in glaze and set on a wire rack and allow glaze to harden. Sprinkle with sprinkles, if desired, before the glaze crusts over.
    Top-down view of multiple pumpkin donuts on a wire rack. 2 have bites taken out of them.

    Tips and Variations

    Here are a few extra ways you can customize your tasty baked pumpkin donuts! They’re going to turn out perfectly! Prepare to have them on repeat all season long.

    • Don’t Overmix: Overmixing your donut batter can cause gluten to develop which will make your pumpkin donuts hard and rubbery instead of soft and moist. Only mix until ingredients are combined.
    • Toppings: Try out different toppings for your donuts! Sprinkles are always a good idea, as well as a chocolate or caramel drizzle, or chopped nuts! Be sure to add any toppings to the glaze before it sets!
    • Use Homemade Pumpkin Puree: If you want to take the flavor of your baked pumpkin donuts to the next level, use homemade pumpkin puree instead of canned! It’s super easy to make and tastes a million times better! Plus, it’s free of additives and preservatives! You can find my full recipe here. It comes in handy for so many different recipes, from pumpkin pecan pie bars to pumpkin hummus!

    Top-down view of 3 donuts stacked on top of each other.

    Storing Leftover Donuts

    These amazing baked pumpkin donuts never last long at my house. If you’re lucky enough to have some extras, here’s how to keep them tasting fresh and delicious!

    • At Room Temperature: Store in an airtight container for 3-4 days.
    • In the Freezer: Leftover pumpkin donuts can be stored in an airtight container or freezer bag for 1 month. Thaw overnight in the fridge before serving.

    Pumpkin donuts with brown butter frosting laid out on parchment paper.

    More Delicious Donut Recipes

    Everyone loves a good donut! Here are a few more amazing recipes to try out for your next fall party! Kids and adults alike are going to go crazy over them.

    Print

    Baked Pumpkin Donuts

    Meet your new favorite fall treat- moist, spiced pumpkin donuts covered in a decadent brown butter glaze! They cook in 15 minutes for a quick and delicious fall breakfast or dessert. With how amazing they are, they'll disappear in no time!
    Course Dessert, Snack
    Cuisine American
    Keyword baked pumpkin donuts, baked pumpkin donuts recipe, brown butter frosting
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 17 Donuts
    Calories 248kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup vegetable oil
    • 3 large eggs
    • 1 1/2 cup sugar
    • 1 1/2 cup pumpkin puree
    • 1 1/4 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp ground ginger
    • 1 1/2 tsp salt
    • 1 1/2 tsp baking powder
    • 1 3/4 cup + 2 tbsp all-purpose flour

    Brown Butter Glaze

    • 4 tbsp unsalted butter
    • 2 cup powdered sugar
    • 1 tsp. vanilla
    • 1-2 tbsp milk or more if needed

    Instructions

    • Preheat oven to 350 degrees. Lightly grease a standard donut pan and set aside.
    • In a large bowl, beat the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth and well combined. Add the flour and stir until just combined.
    • Fill the wells of the donut pan ¾ full, about ¼ cup batter per donut. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
    • Remove from oven, wait a few minutes and then use a toothpick to loosen and remove the donuts from the pan and place on a wire rack. Repeat with remaining batter.
    • When donuts are cool, dip in the glaze. Makes around 17 donuts.

    Brown Butter Glaze

    • Melt the butter in a small saucepan over medium heat and heat until golden brown specks appear in the bottom of the pan, swirling the pan occasionally. The butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell.
    • Remove from heat and pour into a medium bowl, using a rubber scraper to get all the brown bits at the bottom. Add the powdered sugar and vanilla and stir until smooth and well combined. Add enough milk, as needed, to reach desired glaze consistency.
    • Dip tops of cooled donuts in glaze and set on a wire rack and allow glaze to harden. Sprinkle with sprinkles, if desired, before the glaze crusts over.

    Nutrition

    Calories: 248kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 182mg | Potassium: 113mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3412IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
  • Cheese Danish

    Cheese Danish

    These cheese danishes are flaky, buttery, and full of tangy flavor. Topped with a sweet glaze and baked to perfection, this cheese danish recipe will make the perfect breakfast or dessert for any occasion. They were irresistibly good and gone way too fast!

    I am a huge fan of puff pastry. Pre-made dough sheets of puff pastry are the way to go. If you are looking for other recipes to use your puff pastry with, you HAVE to try this Raspberry Baked Brie. It’s brie and raspberry preserves baked in puff pastry, and WOW! You might also love this Apple Danish or these Simple and Delicious Sausage Rolls. Get using those pastry sheets, you can thank me later!

    Multiple cheese danishes served on a white plate.

    Homemade Cheese Danish Recipe

    Let me tell you, these Cheese Danishes are a home run. They are stunning, flaky, and everything you want to wake up to in the morning. They are simple to put together and the list of ingredients is mostly things you already have on hand. These Danishes are so simple because you don’t have to worry about making the dough, and you get all the reward of a delicious flaky dessert or breakfast treat in just 45 minutes.

    It’s no secret I’m a fan of flaky crusts (hello Grandma’s Perfect Pie Crust), and gooey sweet fillings. Cream puffs are probably one of my all-time favorite desserts, but sometimes I just don’t want to go through all the effort to make the dough and the custard fillings. This Cream Cheese Danish is the perfect compromise because I get the flaky chewy outside with the soft creamy inside for half the effort. And the taste is really hard to beat! I think your family will be just as wowed with this recipe as mine is.

    Ingredients in Cheese Danish

    You may have to run to the store for some frozen puff pastry sheets and cream cheese, but that’s it for this recipe! Everything else comes right out of your fridge and pantry and is ready to eat in just 50 minutes. It’s a simple recipe that will become a household favorite!

    • Puff Pastry: I bought one box of frozen puff pastry from the frozen section at the grocery store.
    • Cream Cheese: You will need an 8-ounce package of cream cheese, and make sure to leave it out for at least 2 hours before making this dessert so it is room temperature.
    • Granulated Sugar: I use the regular sugar out of my pantry. This is to sweeten the cream cheese filling.

    Egg Wash

    • Egg: You will need one whole egg, I always use large Grade A eggs in my recipes.
    • Water: This is to mix with the egg for the egg wash.

    Glaze

    • Vanilla Extract: Whatever your usual baking vanilla extract is will work.
    • Powdered Sugar: This is the key ingredient for this glaze, you won’t be happy with the results without it!
    • Milk: Milk makes the glaze creamy and smooth, any kind of milk will work.
    6-photo collage of cheese danishes being prepared.

    How to Make Cheese Danish From Scratch

    This recipe was really simple and came out stunning. They looked so professional and everyone was so blown away by their delicious flavor. I know your family will love these Cheese Danishes as much as mine did!

    1. Prep: Preheat the oven to 375℉ and then line a baking sheet with parchment paper.
    2. Mix: In a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Then, in a small bowl mix the egg and water together with a fork to make the egg wash.
    3. Fold: Next open the first sheet of puff pastry and cut into 9 even squares. Then fold each square in half to form a triangle. After that, slice two slices along the open sides of the triangle, but leave a small space at the peak of the triangle uncut.
    4. Form: Open the triangle and use a pastry brush to brush the whole square. Then fold the cut corners of the square over to form the kite.
    5. Fill: Scoop a teaspoon of cream cheese filling into the center of the pastry and brush the edges with egg wash.
    6. Bake: Bake for 13-15 minutes, until the pastry begins to turn golden brown. Then move them to a cooling rack and let cool completely.
    7. Glaze: In a medium bowl, whisk together the powdered sugar, vanilla, and milk to make the glaze. Drizzle over the top of the Danishes and serve.
    Closeup of baked cheese danishes laid out on parchment paper.

    Tips and Variations

    I loved making this cheese danish recipe, they turned out so beautifully and they were so tasty. Here are a few tips from my experience that will help you make the most out of this recipe.

    • Make a Different Shape: If you prefer not to make the more complex kite shape, keep the pastry cut in squares, add the filling to the center and fold the corners of the pastry in until they touch (but not cover) the filling. Brush with egg wash and bake. 
    • Try a Different Flavor: For a variation in flavor, try adding ¼ teaspoon almond extract or ½ teaspoon vanilla extract to the filling. You could also flavor the cream cheese, my favorite is Strawberry Cream Cheese!
    • Thawing the Puff Pastry: If your puff pastry doesn’t have time to thaw, wrap it in a paper towel and heat in the microwave in 10-second intervals until it’s able to unfold without cracking. Be careful not to thaw it too much.
    • Room Temperature Cream Cheese: Leave the cream cheese on the counter for 2-3 hours to ensure it’s soft enough to beat into a smooth filling.

    Top-down view of cream cheese danishes on a white plate.

    How to Store Leftovers

    These cheese danishes make a lovely breakfast the next day. Here are a few tips on storing them to maintain freshness.

    • On the Counter: Store in an airtight container or covered with plastic wrap at room temperature for up to 4 days.

    Note: These do not freeze well. They are best if baked and eaten within a few days.

    Other Breakfast Ideas

    Every continental breakfast comes with a Danish. I’ve rounded up a few of my favorite breakfast treats that would go great with these Danishes to give you a homemade continental breakfast experience!

    Print

    Cheese Danish

    These cheese danishes are flaky, buttery, and full of tangy flavor. Topped with a sweet glaze and baked to perfection, this cheese danish recipe will make the perfect breakfast or dessert for any occasion. They were irresistibly good and gone way too fast!
    Course Breakfast, Dessert
    Cuisine Danish
    Keyword cheese danish recipe, cream cheese danish recipe, recipe for cream cheese danish
    Prep Time 35 minutes
    Cook Time 15 minutes
    Total Time 50 minutes
    Servings 18 Danishes
    Calories 240kcal
    Author Alyssa Rivers

    Ingredients

    • 2 sheets puff pastry 1 box, thawed
    • 8 ounces cream cheese room temperature
    • ⅓ cup granulated sugar
    • 1 teaspoon lemon juice

    Egg wash

    • 1 whole egg
    • 2 tablespoons water

    Glaze

    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar
    • 3-4 tablespoons milk

    Instructions

    • Preheat the oven to 375℉ and line a baking sheet with parchment paper.
    • In a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. In a small bowl mix the egg and water together with a fork to make the egg wash.
    • Open the first sheet of puff pastry and cut into 9 even squares. Fold each square in half to form a triangle. Slice two slices along the open sides of the triangle, but leave a small space at the peak of the triangle uncut.
    • Open the triangle and use a pastry brush to brush the whole square. Fold the cut corners of the square over to form the kite.
    • Scoop a teaspoon of cream cheese filling into the center of the pastry and brush the edges with egg wash.
    • Bake for 13-15 minutes, until the pastry begins to turn golden brown. Remove to a cooling rack and let cool completely.
    • In a medium bowl, whisk together the powdered sugar, vanilla and milk to make the glaze. Drizzle over the top of the Danishes and serve.

    Nutrition

    Calories: 240kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 22mg | Sodium: 112mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 187IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg
  • Crack Chicken Casserole

    Crack Chicken Casserole

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Crack chicken casserole is creamy, cheesy, bacon-filled goodness that your family is going to want on repeat. It’s the perfect comfort food and ready in 30 minutes!

    Crack chicken is just too good. You can’t go wrong with juicy chicken in a creamy ranch sauce, smothered in melted cheese. You can make it in the slow cooker as well as in dip form! Crack chicken dip is a must-make for any party or get-together.

    Cheesy Crack Chicken Casserole Recipe

    If you’re looking for a quick and easy weeknight meal that will have your kids licking their plates… this is it. Crack chicken casserole is easily one of my family’s favorite dinners. Made with shredded chicken, a cream cheese ranch sauce, crumbled bacon, and shredded colby jack cheese, it’s going to have everyone wanting seconds. (Or thirds! If you have ravenous teenagers like me, you may want to make a double batch.)

    Crack chicken casserole is so easy to whip up and uses the simplest ingredients. Once you’ve got your tasty ranch sauce mixed up, all you have to is put everything in a baking dish and throw it in the oven! Dinner recipes that my picky eaters will actually touch and that are easy to make seem so few and far between, but crack chicken casserole checks all the boxes. It’s the ultimate comfort food and will have you hooked after the first bite!

    Ingredients Needed

    Crack chicken casserole is a super affordable dinner and uses a lot of pantry staples to make your life a little easier! It’s a great recipe for using up leftover shredded chicken if you have it. You can find exact measurements for each ingredient in the recipe card below.

    • Bowtie Pasta: You’ll want this to be cooked according to package directions and drained. You can also use elbow macaroni for a fun twist on mac and cheese.
    • Shredded Chicken: You can cook and shred your own chicken breasts or pick up a rotisserie chicken from the store for easy prep. You can also use chicken thighs if you prefer.
    • Cream Cheese: Acts as the base for the creamy sauce.
    • Sour Cream: Gives the crack chicken casserole the perfect tangy flavor!
    • Dry Ranch Dressing: Dry ranch dressing mix gives the creamy sauce delicious savory flavor. You can use prepackaged mix or make your own blend free of preservatives using my recipe here.
    • Onion Powder: Adds rich, savory flavor throughout the dish.
    • Black Pepper: Gives your casserole a boost of flavor.
    • Half and Half: Adds the perfect creaminess!
    • Bacon: Use precooked bacon or bacon bits for easy preparation.
    • Shredded Colby Jack Cheese: Melty, flavorful cheese works the best here. You can substitute this with Monterey jack or cheddar cheese as well.
    • Green Onion: Chopped green onions make the perfect flavorful garnish!

    How to Make Crack Chicken Casserole

    In just 30 minutes, you’ll have cheesy, bubbly goodness fresh out of the oven and ready to be devoured. It’s such an easy recipe but a real crowd-pleaser!

    1. Preheat Oven, Prep Casserole Dish: Preheat the oven to 375º Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
    2. Mix Sauce Ingredients: In a large bowl, combine the cream cheese, sour cream, ranch seasoning, onion powder, and pepper. Mix to combine using an electric hand mixer.
    3. Add Half and Half: Pour in the half and half and mix until incorporated.
    4. Combine: Fold in the cooked chicken, pasta, chopped bacon, and 1 cup of shredded cheese.
    5. Add to Casserole Dish, Bake: Transfer mixture to the prepared dish. Top with the remaining ½ cup shredded cheese. Bake uncovered for 25 to 30 minutes, until hot and bubbly.
    6. Add Garnish and Serve: Top with diced green onions and more chopped bacon if you would like!

    Tips for the Best Crack Chicken Casserole

    Crack chicken casserole is as addictive as the name suggests! Here are a few simple ways to make it taste even better!

    • Use Rotisserie Chicken: Picking up a rotisserie chicken from the store makes this recipe so easy! I also love how tender and flavorful rotisserie chicken is, it makes this casserole even yummier!
    • Use Homemade Ranch Mix: Prepackaged ranch mix works great if you already have it on hand, but if you really want to take this recipe up a notch, try making your own blend of ranch seasoning mix! It has the most amazing flavor and is free of preservatives and artificial flavors! You can find my full recipe here.
    • Grate Your Own Cheese: If you want the best possible flavor for your crack chicken casserole, grate your own cheese! It melts better and has a creamier flavor.

    Storing Leftovers

    This crack chicken casserole stores and reheats perfectly! It’s such a tasty meal to have on hand throughout the week.

    • In the Refrigerator: Store in an airtight container for 3-4 days.
    • To Reheat: Pop leftover crack chicken casserole in the microwave for 30-second intervals or until warmed through. You can also warm it over the stove on medium heat!

    Looking for More Casserole Recipes?

    Here are a few more hearty and delicious casserole recipes that your family will go crazy over! They’re so easy to throw together and are the absolute best comfort food! For more dinner inspo, find my full list of casseroles here!

    • Preheat the oven to 375º Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray and set aside.

    • In a large bowl, combine the cream cheese, sour cream, ranch seasoning, onion powder, and pepper. Mix to combine using an electric hand mixer.

    • Pour in the half and half and mix until incorporated.

    • Fold in the cooked chicken, pasta, chopped bacon, and 1 cup of shredded cheese.

    • Transfer mixture to the prepared dish. Top with the remaining ½ cup shredded cheese. Bake uncovered for 25 to 30 minutes, until hot and bubbly.

    • Top with diced green onions and more chopped bacon if you would like!

    Serves: 6

    Calories988kcal (49%)Carbohydrates77g (26%)Protein45g (90%)Fat55g (85%)Saturated Fat27g (135%)Polyunsaturated Fat5gMonounsaturated Fat17gTrans Fat0.1gCholesterol180mg (60%)Sodium721mg (30%)Potassium759mg (22%)Fiber3g (12%)Sugar7g (8%)Vitamin A1255IU (25%)Vitamin C2mg (2%)Calcium371mg (37%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American

    Keyword crack chicken, crack chicken casserole recipe

  • Best of Fall Pumpkin Roundup

    Best of Fall Pumpkin Roundup

    I wait all year long for this season. PUMPKIN SEASON. Fall brings with it the smells, the brisk air, but most importantly, the delicious tastes!!

    Currently, I am making a list of all of the tried and true pumpkin recipes that I absolutely cannot miss making this season. Among those are Perfect Pumpkin Muffins, these Pumpkin Cream Cheese Truffles, and Grandma’s Famous Pumpkin Pie! I’ve done a pumpkin roundup of all the pumpkin recipes you will need this season! Enjoy!

    The Best of Pumpkin Recipes

    Whether sweet or savory is your thing, I’ve got you covered with this pumpkin roundup! Ranging from cookies to truffles to soup to pasta and everything in between, pumpkin season is the best season. And who are we kidding? With all of these amazing recipes, I am not just waiting for the fall to make these! I am cooking them all year round! Not only are they delicious, but pumpkins are rich in potassium which is so good for our bodies! Even pumpkin seeds are very nutritious!

    If you haven’t branched out with pumpkin before, you are probably only really familiar with its taste in the traditional pumpkin pie! While I do love a good pumpkin pie, I am here to introduce you to what will be a revelatory moment! Pumpkin is used in ALL things. They bring the most amazing texture to baked goods. Moist, delicious, and soft cakes and cookies definitely benefit from the pumpkin in their ingredients. Tried and true, this pumpkin roundup will really bring you some joy and good tasting for your fall season!

    Tips for Baking with Pumpkin

    When you try out some new pumpkin recipes, there are a few helpful hints you will want to keep in mind! Read through these before you begin, and you will be well on your way to becoming a pumpkin expert!

    • Pumpkin Puree: Not really a baking tip but one that will be well used. Always have a can or two of pumpkin puree on hand! It gets crazy out there at the grocery stores in the fall, and sometimes, I go to pick some up, and it’s all out of stock! Grab a couple when you see them so that you will be all set!
    • Substitute: Did you know that you can use pumpkin as a substitute for recipes that call for applesauce? It’s a 1:1 ratio so you don’t even have to do any extra math to figure out how much! This opens a whole new world of recipes that can now taste like fall!
    • Pumpkin Pie Filling: Don’t try and use pumpkin pie filling in place of pumpkin puree. It has a different blend of sugar and spices so it will make your recipes calling for puree taste odd!
    • Don’t Undercook: If you go by touch or feel when deciding if something with pumpkin puree is done, you may end up with an undercooked treat! Because pumpkin is so moist, the standard “toothpick that comes out clean” trick doesn’t always work. A tried and true method is to use a thermometer to test the thickest part of your bread or pie. Bread loaves and muffins are done at 200 degrees and a pie is complete at 175 degrees!

    Sausage Pumpkin Pasta

    This sausage pasta recipe with pumpkin sauce is an easy dish to make — it takes less than 30 minutes from start to finish. 
    Ingredients: olive oil, extra lean sausage, garlic, onion, red bell pepper, yellow bell pepper, chicken broth, canned pumpkin, heavy cream, ground nutmeg, Salt and pepper, penne pasta, Freshly grated Parmesan cheese
    Make This Recipe

    Pumpkin Bread Pudding

    Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!
    Ingredients: loaf of brioch or challah bread, cut into 1/2- to 1-inch cubes (about 6 cups), pumpkin puree, eggs, beaten, granulated sugar, brown sugar, maple syrup, whole milk, heavy cream, vanilla extract, ground cinnamon, ground ginger, freshly grated nutmeg, ground cloves, salt
    Make This Recipe

    3 Ingredient Pumpkin Chocolate Chip Cookies

    These cookies are too delicious and easy not to make!  When I discovered this recipe, it was a 2 ingredient cookie recipe.
    Ingredients: pumpkin, Spice Cake Mix, chocolate chips
    Make This Recipe

    Perfect Pumpkin Muffins

    Soft, fluffy, moist, spicy Perfect Pumpkin Muffins bring the flavors of fall to your table. These are wonderfully light and flavorful and super easy. It's a great way to usher in the Pumpkin baking season.
    Ingredients: flour, baking soda, cinnamon, nutmeg, ginger, cloves, salt, sugar, light brown sugar, eggs, pumpkin, vegetable oil, milk
    Make This Recipe

    Pumpkin Cream Cheese Truffles

    A delicious no bake truffle that is combined with pumpkin and cream cheese!
    Ingredients: gingersnap cookie crumbs, graham cracker crumbs, cream cheese, confectioners’ sugar, canned pumpkin purée, ground cinnamon, of fine salt, white chocolate chips, white chocolate chips
    Make This Recipe

    Pumpkin Spice Pancakes

    Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!
    Ingredients: all purpose flour, brown sugar, baking powder, salt, cinnamon, ground nutmeg, dash of ground ginger, dash of ground cloves, milk, pumpkin puree, egg, vegetable oil or melted butter
    Make This Recipe

    Pumpkin dump cake topped with whipped cream and caramel sauce.

    Pumpkin Dump Cake

    Two layers of decadent bliss make up this delicious dump cake recipe that is filled with sweet fall pumpkin spice flavor. Pumpkin Dump Cake is super simple to prepare. It has a crushed pecan filled cake-like top layer and a smooth and rich bottom pumpkin layer that tastes similar to pumpkin pie.
    Ingredients: Pumpkin Pie mix, Eggs, Evaporated Milk, Sugar, Salt, Pumpkin Pie Spice, Yellow Cake Mix, Flour, Sugar, Chopped Pecans, Butter
    Make This Recipe

    Pumpkin Bread

    This Absolutely Perfect Pumpkin Bread is moist, spiced and will fill your home with the most amazing aroma.  Your friends and family will devour this flavorful bread that screams it's time for fall.  This is such an easy quick bread, you'll make it all the time.
    Ingredients: butter, sugar, eggs, pumpkin puree, sour cream, vanilla, flour, cinnamon, nutmeg, cloves, baking soda, baking powder
    Make This Recipe

    Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting

    This Pumpkin Cake is the most amazing pumpkin cake you will ever make! Perfectly spiced and moist and topped with the most epic cream cheese whipping cream frosting!
    Ingredients: large eggs, white sugar, vegetable oil, pumpkin puree, all purpose flour, baking powder, salt, baking soda, ground cinnamon, cream cheese, whipping cream, powdered sugar
    Make This Recipe

    Creamy Pumpkin Soup

    This Creamy Pumpkin Soup is packed with pumpkin flavor, a touch of sweetness, and velvety smooth. It's the perfect cozy fall soup, and it only takes 30 minutes to throw together!
    Ingredients: unsalted butter, diced onion, sliced or chopped carrot, kosher salt, divided, garlic cloves, pureed pumpkin , low-sodium chicken stock, ground cinnamon , black pepper, packed brown sugar, half and half
    Make This Recipe

    Crazy Good Pumpkin Seeds

    Crazy Good Roasted Pumpkin Seeds are sweet, salty and a hint of spice to snack on while carving your pumpkins this halloween season. Tried and true pumpkin seeds that won't last long! 
    Ingredients: raw pumpkin seeds, olive oil, sea salt, Chili Powder, paprika, garlic powder, salt, pepper
    Make This Recipe

    Grandma’s Famous Pumpkin Pie

    Grandma's famous pumpkin pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whipped cream on top!
    Ingredients: Grandma’s Perfect Pie Crust Recipe, granulated sugar, ground cinnamon, salt, ground ginger, ground cloves, eggs, pumpkin or homemade puree, Evaporated Milk, Pecans for garnish, Whipped Cream
    Make This Recipe

    Pumpkin Snickerdoodles

    Soft and Puffy Pumpkin Snickerdoodles are made with real pumpkin, fall seasonal spices mixed together and rolled with pumpkin pie spice and a touch of sugar to add that extra sweetness and fall flavor! This are a MUST make this fall season!
    Ingredients: all-purpose flour, baking powder, salt, ground cinnamon, freshly-ground ground nutmeg, unsalted butter, granulated sugar, light brown sugar, pumpkin puree, large egg, vanilla extract, granulated sugar, pumpkin pie spice
    Make This Recipe

    Chocolate Chip Pumpkin Muffins

    Pumpkin chocolate chip muffins are moist, chocolatey and topped off with a sprinkling of sugar! The spices and pumpkin puree flavors make these perfect for cooler weather!
    Ingredients: unsalted butter cut into pieces, all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin spice, ground cinnamon, eggs lightly beaten, vanilla extract, pumpkin puree, milk, semisweet chocolate chips, coarse sugar for sprinkling
    Make This Recipe

    Iced Pumpkin Spice Cookies

    Iced Pumpkin Spice Cookies are soft, chewy, and topped with amazing cream cheese frosting!
    Ingredients: unsalted butter, white sugar, pumpkin , egg, vanilla extract, flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, butter, 8 ounces cream cheese, powdered sugar, vanilla extract
    Make This Recipe

    Pumpkin Pecan Pie Bars

    All of the goodness of pumpkin and pecan pie combine in these delicious dessert bars. They are baked on top of a buttery shortbread crust and make one fantastic dessert!
    Ingredients: all-purpose flour, old-fashioned or instant oats, packed brown sugar, butter or margarine, granulated sugar, pumpkin puree, Evaporated Milk, eggs, pumpkin pie spice, pecans, packed brown sugar, Whipped cream
    Make This Recipe

    Slow Cooker Pumpkin Chili

    Slow Cooker Pumpkin Chili is the perfect comforting fall soup.  It is hearty and packed with spices and big bold flavors.  You are going to love this savory and delicious chili! 
    Ingredients: ground beef, red bell pepper, green bell pepper, small onion, can (15 ounce) kidney beans, can, can, can diced tomatoes with juice, 6 ounce can tomato paste, 15 ounce can pumpkin puree, beef broth, chili powder, cumin, salt, black pepper, dried oregano, garlic powder, bay leaves
    Make This Recipe

    Pumpkin Cheesecake with Caramel Sauce

    This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust, then a layer of silky pumpkin cheesecake, topped with whipped cream and a drizzle of caramel sauce.
    Ingredients: finely ground gingersnap crumbs, granulated sugar, unsalted butter, granulated sugar, cream cheese (room temperature!), vanilla extract, canned pumpkin or homemade pumpkin puree, eggs, cinnamon, ground cloves, ground ginger, nutmeg, whipped cream, caramel sauce
    Make This Recipe

    Homemade Pumpkin Pie Spice

    Homemade pumpkin pie spice is a fall spice staple! It's made with cinnamon, ginger, allspice, and nutmeg, which makes it perfect for cakes, pies, and cookies all season long! 
    Ingredients: cinnamon, ground nutmeg, ginger, ground allspice
    Make This Recipe

    The World’s Best Pumpkin Roll

    This is the world's best pumpkin roll! It's a perfectly moist and tender pumpkin cake that gets rolled up with a sweet cream cheese filling and dusted with powdered sugar!
    Ingredients: eggs, white sugar, cinnamon, nutmeg, pumpkin puree, all purpose flour, baking soda, cream cheese, butter, powdered sugar plus extra for dusting
    Make This Recipe

    Pumpkin Cake

    A soft, moist, and EASY Pumpkin Layer Cake, frosted with a simple, silky cream cheese frosting!
    Ingredients: butter, canola oil, sugar, brown sugar, eggs, vanilla extract, pumpkin puree*, milk, flour, baking powder, baking soda, salt, pumpkin spice, cinnamon, cream cheese, unsalted butter, powdered sugar, vanilla bean or 1 tsp vanilla extract, salt, heavy cream
    Make This Recipe

    Pumpkin Pudding Cake

    This pumpkin pudding cake is warm, gooey dessert perfection! It's a great finish to any fall or Thanksgiving dinner topped with a scoop of ice cream!
    Ingredients: flour, + 1 cup brown sugar, baking powder, cinnamon, salt, of nutmeg, of cloves, pure pumpkin puree, milk, oil, vanilla extract, corn starch, hot or boiling water, butter
    Make This Recipe

    Pumpkin Cinnamon Rolls

    Pumpkin cinnamon rolls are filled with a delicious brown sugar filling and smothered in homemade cream cheese frosting. Soft, fluffy and so perfect for fall!
    Ingredients: warm whole milk, unsalted butter, large egg, pumpkin puree, brown sugar, instant yeast, salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, all-purpose flour, salted butter, brown sugar, granulated sugar, ground cinnamon, cream cheese, whole milk, vanilla, powdered sugar
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    Pumpkin Pie Icebox Cake

    Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake — an easy no bake dessert for fall!
    Ingredients: roughly 40 square graham crackers, heavy whipping cream, powdered sugar, cinnamon, ground cloves, ground nutmeg, vanilla, 14oz can pumpkin puree (about 2 cups)
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    pumpkin sweet potato bread

    Pumpkin Sweet Potato Bread

    Pumpkin Sweet Potato Bread is so moist and flavorful. Topped with a delicious maple vanilla glaze and sprinkled with chopped pecans.
    Ingredients: all-purpose flour, pumpkin pie spice, baking powder, baking soda, salt, large eggs, can crushed pineapple, pumpkin, grated sweet potato, light brown sugar, ground ginger, vegetable oil, cream cheese, milk, powdered sugar, maple syrup
    Make This Recipe

    Homemade Pumpkin Spice “Latte” Floats

    Homemade Pumpkin Spice Floats are a warm and creamy pumpkin spice drink with ice cream inside! One sip of this delicious drink and you will be hooked!
    Ingredients: not an entire can canned pumpkin, brown sugar, cinnamon, of each: nutmeg and ground cloves, vanilla extract, whole milk, Caramel swirl, Spray whip topping
    Make This Recipe

    Pumpkin Pie Cupcakes

    These moist and tender pumpkin pie cupcakes are all of the things you love about pumpkin pie, just bite-sized! Topped with amazing cream cheese whipping cream, these will be the BEST cupcakes you'll ever eat!!
    Ingredients: can pumpkin puree, sugar, eggs, vanilla, evaporated milk, flour, salt, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, cream cheese, sugar, whipping cream
    Make This Recipe

    Pumpkin Cream Cheese Thumbprint Cookies

    A soft and chewy, lightly spiced, cinnamon pumpkin cookie with a tangy cream cheese filling and a sweet chocolate drizzle
    Ingredients: all-purpose flour, baking powder, salt, cinnamon, ground nutmeg, 8 Tbl. unsalted butter, room temperature, shortening, sugar, light brown sugar, large egg, vanilla, pumpkin puree, cream cheese, Tbl. unsalted butter, powdered sugar, vanilla, of salt, milk or semi-sweet chocolate chips, white chocolate chips, shortening
    Make This Recipe

    Pumpkin Snickerdoodle Sandwich Cookies

    Ingredients: unsalted butter, lightly packed brown sugar, white sugar, vanilla extract, canned pumpkin, ground cinnamon, each nutmeg and ground cloves, allspice, salt, baking soda, cream of tartar, and ½ cups white all-purpose flour, white sugar, ground cinnamon, cream cheese, butter, canned pumpkin, vanilla extract, cinnamon, pumpkin pie spice, powdered sugar
    Make This Recipe

    Caramel Pumpkin Snickerdoodles

    A soft and puffy pumpkin snickerdoodle with an ooey gooey caramel center. These are some of the best fall cookies that I have ever made!
    Ingredients: all-purpose flour, baking powder, salt, ground cinnamon, freshly-ground ground nutmeg, unsalted butter, granulated sugar, light brown sugar, pumpkin puree, large egg, vanilla extract, soft caramels, granulated sugar, ground cinnamon, ground ginger, Dash of allspice
    Make This Recipe

    Pumpkin Pecan Pie Muffins - Just like a classic pecan pie, but even better!

    Pumpkin Pecan Pie Muffins

    Pumpkin Pecan Pie Muffins – Just like a classic pecan pie, but even better!
    Ingredients: unsalted butter, light brown sugar, large eggs, pumpkin puree, vanilla extract, salt, pumpkin pie spice, all-purpose flour, chopped pecans
    Make This Recipe

    Baked Pumpkin Donuts

    Meet your new favorite fall treat- moist, spiced pumpkin donuts covered in a decadent brown butter glaze! They cook in 15 minutes for a quick and delicious fall breakfast or dessert. With how amazing they are, they'll disappear in no time!
    Ingredients: vegetable oil, large eggs, sugar, pumpkin puree, cinnamon, nutmeg, ground ginger, salt, baking powder, + 2 tbsp all-purpose flour, unsalted butter, powdered sugar, vanilla, milk
    Make This Recipe

    Pumpkin Cheesecake Brownies

    Perfectly moist and fudgy brownies swirled with pumpkin cheesecake. These are so rich and delicious and they make an amazing fall treat!
    Ingredients: cream cheese, canned pumpkin, egg, sugar, ground cinnamon, ground nutmeg, flour, baking powder, cinnamon, unsweetened chocolate, butter, sugar, large eggs, vanilla
    Make This Recipe

    Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting

    Delicious and soft pumpkin cookies that just melt in your mouth! These are the BEST pumpkin cookies and the cream cheese frosting on top is fantastic!
    Ingredients: butter, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, eggs, vanilla, canned pumpkin, all-purpose flour, butter, cream cheese, powdered sugar, vanilla
    Make This Recipe

    Pumpkin Pie Sheet Cake

    This pumpkin pie sheet cake is incredibly easy to make and will make your house smell like Fall-heaven. 
    Ingredients: yellow cake mix, butter, egg, pumpkin puree, eggs, evaporated milk, sugar, cinnamon, salt, pumpkin pie spice
    Make This Recipe

    Chocolate Pumpkin Cupcakes with Cinnamon Pumpkin Cream Cheese Frosting

    Moist chocolate pumpkin cupcakes with an amazing cinnamon pumpkin cream cheese frosting! These are the perfect fall treat!
    Ingredients: Pillsbury® Traditional Chocolate Cake Mix, canned pumpkin, eggs, vegetable oil, cinnamon, nutmeg, cream cheese frosting, butter, powdered sugar, canned pumpkin, cinnamon
    Make This Recipe

    Pumpkin Cinnamon Roll Cake

    This pumpkin cinnamon roll cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! This is one of the best fall cakes!
    Ingredients: flour, salt, sugar, baking powder, cinnamon, nutmeg, eggs, milk, canned pumpkin, vanilla, real butter, butter, brown sugar, flour, cinnamon, powdered sugar, pure maple syrup, milk, vanilla
    Make This Recipe

    Pumpkin Pie Caramel Blondies - Rich, gooey and the perfect fall dessert!

    Pumpkin Pie Caramel Blondies

    Pumpkin Pie Caramel Blondies – Rich, gooey and the perfect fall dessert! 
    Ingredients: unsalted butter, brown sugar, heavy cream, vanilla extract, all-purpose flour, pumpkin pie spice, salt, unsalted butter, brown sugar, granulated sugar, large egg, vanilla extract, pumpkin puree
    Make This Recipe

    Sugared Pumpkin Pancakes

    Ingredients: and ½ cups buttermilk, pumpkin puree, large egg, and ½ tablespoons vegetable oil, flour, brown sugar, baking powder, baking soda, ground allspice, and ½ teaspoon ground cinnamon, ground ginger, salt, white sugar, cinnamon, butter, Whipped Topping, Maple syrup
    Make This Recipe

    Gooey Caramel Pumpkin Blondies

    Gooey Caramel Pumpkin Blondies

    Look at all of that ooey gooey caramel! I love it! 
    Ingredients: butter, brown sugar, pumpkin puree, eggs, vanilla, flour, cinnamon, pumpkin pie spice, teaspsoon baking soda, salt, semi sweet chocolate chips, caramels, heavy cream, optional: additional caramel
    Make This Recipe

    Cinnamon Streusel Pumpkin Coffee Cake with a Brown Butter Maple Glaze

    A delicious and moist pumpkin coffee cake with a cinnamon streusel and drizzle with a brown butter maple glaze! Amazing!
    Ingredients: salted butter, packed brown sugar, pumpkin, large eggs, all purpose flour, baking powder, salt, each cinnamon, a pinch of nutmeg and ground cloves, flour, white sugar, packed brown sugar, cinnamon, butter, butter, powdered sugar, vanilla, maple syrup
    Make This Recipe

    Pumpkin Chocolate Chip Cookie Dough Dip

    A delicious and creamy dip that tastes like pumpkin chocolate chip cookie dough! You won't be able to get enough!
    Ingredients: butter, brown sugar, vanilla, cream cheese, powdered sugar, pumpkin puree, cinnamon, clove, salt, chocolate chips
    Make This Recipe

    Rolo Stuffed Pumpkin Snickerdoodles

    Rolo Stuffed Pumpkin Snickerdoodles

    Soft and chewy pumpkin snickerdoodle cookies stuffed with ooey gooey melty Rolo candies!
    Ingredients: butter, brown sugar, sugar, vanilla, canned pumpkin puree, pumpkin pie spice, flour, of salt, baking powder, sugar, cinnamon, Rolo candies
    Make This Recipe

    Pumpkin Cheesecake Crumb Bars

    I loved the pecan crust and the creamy cheesecake. Then it is topped with sour cream and crumbs. You are going to love this one as much as I did!
    Ingredients: all purpose flour, brown sugar, salt, unsalted butter, pecan halves, old-fashioned oats, cream cheese, pure pumpkin, sugar, large egg, ground cinnamon, ground ginger, sour cream, sugar, vanilla extract
    Make This Recipe

    White Chocolate Pumpkin Pudding Cookies

    The pumpkin spice flavor and the white chocolate chips inside the softest chewy cookie ever!
    Ingredients: unsalted butter, brown sugar, granulated sugar, pumpkin spice instant pudding mix, large eggs, vanilla extract, flour, baking soda, salt, white chocolate chips
    Make This Recipe

    Pumpkin Cream Cheese Muffins

    These pumpkin cream cheese muffins are the perfect combination of moist and savory on the outside and sweet and tangy on the inside! Pumpkin season is officially underway and these muffins are here for it!
    Ingredients: all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, pumpkin pie spice, salt, baking soda, eggs, sugar, pumpkin puree, vegetable oil, cream cheese, powdered sugar
    Make This Recipe

    Pumpkin Spice Sheet Cake

    Pumpkin spice sheet cake not only tastes amazing but it feeds a crowd! Top it with some tangy cream cheese frosting and you have yourself a dessert to remember! 
    Ingredients: sugar, pumpkin puree, canola oil, eggs, all-purpose flour, baking powder, ground cinnamon, baking soda, salt, ground cloves, cream cheese, butter, vanilla extract, confectioners’ sugar
    Make This Recipe

    Bread Machine Cinnamon Swirl Pumpkin Bread

    An amazingly soft and tender bread that starts out in the bread machine.
    Ingredients: canned pumpkin puree, warm water, warm milk, vegetable oil, brown sugar, salt, nutmeg, cinnamon, egg, bread flour, instant yeast, melted butter, light brown sugar mixed with 2 tsp. cinnamon
    Make This Recipe

    Pumpkin Pie White Hot Chocolate

    Delicious and creamy white hot chocolate that tastes like a pumpkin pie!
    Ingredients: whole milk, pumpkin puree, cinnamon, ginger, dash of cloves, dash of nutmeg, vanilla, white chocolate
    Make This Recipe

    Pumpkin Cheesecake Snickerdoodles

    Pumpkiin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a "WOW!" from your friends and family! 
    Ingredients: all-purpose flour, baking powder, salt, cinnamon, ground nutmeg, unsalted butter, granulated sugar, light brown sugar, pumpkin puree, large egg, vanilla extract, cream cheese, sugar, vanilla extract, granulated sugar, cinnamon, ginger, Dash of allspice
    Make This Recipe

    Caramel Pumpkin Cheesecake Dip

    This creamy cheesecake dip is combined with delicious caramel and pumpkin. This dip is a perfect fall dip!
    Ingredients: cream cheese, powdered sugar, pumpkin, sour cream, cinnamon, nutmeg, cloves, caramel sauce
    Make This Recipe

    Skinny Pumpkin Pancakes

    Delicious Pumpkin Pancakes made with healthier ingredients!
    Ingredients: white whole wheat flour, white all-purpose flour, baking powder, ground ginger, ground nutmeg, salt, ground cinnamon, brown sugar, egg whites, skim milk, canola oil, canned pumpkin
    Make This Recipe

    Pumpkin Spice Buddies

    Prepare yourself for the best fall treat around- delicious pumpkin spice combined with one of the easiest treats on the planet – muddy buddies! The crunchy Chex Mix, chocolate, powdered sugar, and added cranberry and fall spices will make you want to finish the whole bowl.
    Ingredients: box, white chocolate chips, dried unsweetened cranberries, roasted and salted pumpkin seeds, pumpkin pie spice, powdered sugar
    Make This Recipe

    Skinny Pumpkin Cream Cheese Bread

    A delicious a moist pumpkin cream cheese bread with half of the calories!
    Ingredients: pureed pumpkin, unsweetened applesauce, whole egg, egg whites, all-purpose flour, whole wheat flour, Stevia Cup For Cup sweetener, granulated sugar1 t. baking soda, ground cinnamon½ t. ground nutmeg, reduced fat cream cheese, granulated sugar, all-purpose flour, egg whites, vanilla extract
    Make This Recipe

    Pumpkin Roll Bars

    Amazing pumpkin roll bars without all of the hard work!
    Ingredients: unsalted butter, granulated sugar, large eggs, 15 oz. can pumpkin, water, all-purpose flour, ground cinnamon, ground cloves, ground ginger, ground nutmeg, vanilla, baking soda, baking powder, salt, cream cheese, granulated sugar, vanilla, large egg
    Make This Recipe

    Pumpkin Spice Buddies

    Prepare yourself for the best fall treat around- delicious pumpkin spice combined with one of the easiest treats on the planet – muddy buddies! The crunchy Chex Mix, chocolate, powdered sugar, and added cranberry and fall spices will make you want to finish the whole bowl.
    Ingredients: box, white chocolate chips, dried unsweetened cranberries, roasted and salted pumpkin seeds, pumpkin pie spice, powdered sugar
    Make This Recipe

  • Baba Ganoush

    Baba Ganoush

    Enjoy a bowl of this homemade baba ganoush dip with all of your favorite chips and veggies! Each bite is filled with roasted eggplant and tahini, seasoned to perfection with garlic, cumin, parsley, and paprika!

    Dips are one of my all-time favorite appetizers to serve and snack on. The only problem is, a lot of them don’t really work for my diet. The great thing about things like hummus and baba ganoush is that they’re packed with body-loving nutrients so it’s a snack you don’t have to worry about eating! Try this pumpkin hummus, black bean hummus, or avocado hummus next!

    A bowl of baba ganoush dip served alongside veggies and pita chips.

    What is Baba Ganoush?

    Baba ganoush, also known as baba ghanoush or baba ghanouj, is a dip similar to hummus but is made with eggplant instead of chickpeas. Don’t let that scare you- when roasted, eggplant has the most mild and creamy flavor, similar to squash or zucchini! Once you blend it with some olive oil, tahini, garlic, and spices, it becomes a truly delicious and satisfying snack.

    It’s smoky from the roasted eggplant but creamy from the tahini and olive oil, seasoned to perfection with spices and fresh herbs. It’s amazingly smooth with a complex, delicious flavor. You’ve got to give it a try! Eggplant is such an underrated veggie and so versatile! If you have extras, you’ll have to try this eggplant parmesan or make some eggplant pizza!

    Ingredients Needed

    Like hummus, baba ganoush is such a great appetizer to make because of its simple ingredients. As long as you have tahini and eggplant, the rest of the ingredients needed to make this dip will be in your spice rack! Check out the recipe card below for exact measurements

    • Small Eggplants: I used globed eggplants. This makes the flesh easy to scoop out!
    • Garlic: I like using fresh minced garlic since it’s packed with so much delicious savory flavor, but garlic powder works, too!
    • Lemon Juice: Adds a pop of zesty flavor. You can use fresh or bottled.
    • Tahini: Tahini is a sesame seed paste that adds flavor and smooth texture to the baba ganoush.
    • Olive Oil: Used for roasting the eggplant and adjusting the consistency of the dip.
    • Flat-Leaf Parsley: Adds an extra boost of flavor and aromatics. Used in the baba ganoush and as a garnish.
    • Coarse Salt: Add to taste to enhance the overall flavor.
    • Seasonings: I used ground cumin and smoked paprika for warm, flavorful spice.

    How to Make Baba Ganoush

    Baba ganoush is so easy to make! All you have to do is roast your eggplant and then blend it together with delicious savory spices! It’s the perfect addition to any party or get-together.

    1. Preheat: First, preheat the oven to 400° Fahrenheit.
    2. Prepare Eggplants: Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the prepared pan.
    3. Roast: Next, roast for 35-40 minutes or until very tender.
    4. Add to Blender: Allow the cooked eggplants to cool slightly. Gently scoop out the flesh into a food processor or blender.
    5. Add Seasonings: Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
    6. Blend: Blend all of the ingredients together until desired consistency is reached. Give it a taste and add more salt if needed.
    7. Add Garnish: Garnish with additional olive oil and chopped fresh parsley.
    8. Serve: Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.

    Can I Make Baba Ganoush Without a Food Processor?

    Yes! Roasted eggplant is extremely tender so you can mix your baba ganoush ingredients together by hand. If you like chunkier dips, this is the way to go.

    4-photo collage of eggplant being roasted then added to a blender with the other ingredients.

    Tips for Making Baba Ganoush

    Here are a few simple ways to customize and perfect your baba ganoush! I’ve also included some ideas on what to serve alongside this tasty dip!

    • Adjust Consistency: If you want your baba ganoush to be thicker, add more blended eggplant or tahini. If you want it to be more smooth, add a tablespoon of water or an extra drizzle of olive oil and mix.
    • Add Salt: Roasting your eggplant helps keep it from tasting bitter, but if you taste test your baba ganoush and it still has a bitter flavor, try adding more salt to balance out the flavor.
    • Serve With: Crisp veggies like carrots and celery are always a good idea! As far as chips go, since baba ganoush is a thicker dip, you’ll want to use more substantial things like pita or flatbread chips. Crostini is great too!

    Closeup of baba ganoush in a white bowl, garnished with parsley and a pita chip.

    Storing Leftovers

    Baba ganoush is great for keeping in the fridge and snacking on throughout the week!

    • In the Refrigerator: Store in an airtight container for up to 4 days.

    Note: The ingredients may separate as it sits, so give your dip a quick stir before serving.

    A pita chip being dipped in a bowl of baba ganoush.

    More Mediterranean Favorites

    I can’t get enough of the flavors of the Mediterranean. Zesty lemon, tangy olives, and meats seasoned with fresh herbs make it one of my favorite cuisines! Here are a few of my favorite recipes that you’ve got to add to the dinner lineup! They’re so fresh and delicious, your family will be begging for more.

    Print

    Baba Ganoush

    Enjoy a bowl of this homemade baba ganoush dip with all of your favorite chips and veggies! Each bite is filled with roasted eggplant and tahini, seasoned to perfection with garlic, cumin, parsley, and paprika!
    Course Appetizer
    Cuisine Mediterranean
    Keyword baba ganoush recipe, homemade baba ganoush recipe
    Prep Time 5 minutes
    Cook Time 35 minutes
    Total Time 40 minutes
    Servings 4
    Calories 220kcal
    Author Alyssa Rivers

    Ingredients

    • 3 small eggplants (I used globed eggplants)
    • 2 cloves garlic
    • 1 tablespoons lemon juice
    • 3 tablespoons tahini
    • 2 tablespoons olive oil, more for roasting the eggplant and garnish
    • 2 tablespoons flat-leaf parsley, more for garnish
    • 1 teaspoon coarse salt, to taste
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika

    Instructions

    • Preheat the oven to 400° Fahrenheit.
    • Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the prepared pan.
    • Roast for 35-40 minutes or until very tender.
    • Allow the cooked eggplants to cool slightly. Gently scoop out the flesh into a food processor or blender.
    • Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
    • Blend all of the ingredients together until desired consistency is reached. Give it a taste and add more salt if needed.
    • Garnish with additional olive oil and chopped fresh parsley.
    • Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.

    Nutrition

    Calories: 220kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 594mg | Potassium: 870mg | Fiber: 11g | Sugar: 12g | Vitamin A: 382IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 2mg
  • How to Decorate Mini Halloween Donuts (3 Ways!)

    How to Decorate Mini Halloween Donuts (3 Ways!)

    If you are looking for simple and easy instructions on decorating mini Halloween donuts, then you are in luck! Candy corns, pumpkins, and Frankenstein will grace the presence of your Halloween party this year with these decorated donuts!

    If you love Halloween treats that are festive and spooky, you have got to try out these cute Halloween Donut Hole Pops, these cute Halloween Cupcakes, and this delightful Halloween Charcuterie Board. Halloween is such a fun holiday and is made that much better with festive food!

    A platter of mini donuts that are decorated like candy corn, Frankensteing and a pumpkin.

    Decorating Mini Halloween Donuts

    This how-to guide is simple because it starts with some store-bought donuts! You can totally make them from scratch at home (try out this recipe!). But because these take a while to decorate, I like to try and skip a step to make things go a little quicker. And when you see how cute these are, you will want to get right to work!

    I did three different ways of decorating donuts because, to me, candy corns, pumpkins, and Frankenstein are classic to Halloween! However, once you understand how I did these, feel free to get some more colors and decorations! You could make ghosts, goblins, witches, and whatever you love! This is such a fun activity to do with your kids during this holiday. My kids adore making their very own monster creations!

    Ingredients to Decorate Mini Halloween Donuts

    This list of ingredients mostly includes all of the different colors and decorations. You can easily switch these up to make these unique for your family! Check out the recipe card at the bottom of the post for exact measurements.

    • Mini Donuts: I bought some of these at the store (get glazed or plain). But you can easily make them at home using this recipe!
    • Yellow Candy Melts: You can’t have a complete candy corn donut without some yellow candy melts!
    • Orange Candy Melts: Orange is a classic Halloween color! You will use this for the candy corn donuts and the pumpkin donuts!
    • White Candy Melts: You will use this color to complete your candy corn donuts. I also think another design of a white ghost would be darling using this color as well!
    • Green Candy Melts: I love the color of green candy melts because it is perfect for Frankenstein’s face.
    • Black Candy Melts: The black is used for Frankenstein’s hair but could also be used for a cat design or even a cute little witch hat!
    • Green Mike and Ike Candies: If you want your pumpkin to really look like a pumpkin, then you need a stem! This goes right in the middle, and I love that it’s edible too!
    • Small Eyeball Sprinkles: Look for these on the baking aisle at your local grocery store. Especially around Halloween!
    • Edible Black Marker: You will use this to draw on Frankenstein’s stitches.

    How to Decorate Mini Halloween Donuts

    Before we begin with all of the individual designs, you must get everything set up and ready to go in your kitchen! This will help the process go faster and allow the candy melts to cool perfectly in place on your donuts!

    1. Prep Counter: Line the counter with parchment paper and cover with a cooling rack.
    2. Set up Donuts: Lay out ten mini donuts on the cooling rack.
    3. Melt Candy Melts: Melt the candy melts needed for one design by placing them in a small bowl, one bowl for each color, and microwave at half power for 1 minute. Stir thoroughly and microwave for an additional 30 seconds if needed.
    4 pictures showing how to decorate mini donuts to be Frankenstein and candy corns.

    Candy Corn Design

    This mini Halloween donut design is so cute and festive. In fact, you could add this (or any of these) onto a Halloween Charcuterie Board and your guests will be fighting about who gets to eat the cute donuts!

    1. Orange: Add the melted orange candy melts to a piping bag and snip off the end of the bag. Pipe a wide orange stripe right across the middle of the donuts.
    2. Yellow: Add the melted yellow candy melts to a piping bag and pipe a stripe across the bottom of the donuts, just slightly overlapping the still-wet orange stripe.
    3. White: Add the melted white candy melts to a piping bag and pipe a stripe across the top of the donuts, just slightly overlapping the still-wet orange stripe.
    4. Let Set: Carefully lift the donuts and transfer them to the other side of the cooling rack, so they don’t end up with cooled drips of candy melts hanging off them. Let them set completely before serving.

    Pumpkin Design

    A pumpkin is a classic Halloween (and fall) decoration! This is the easiest of all three mini Halloween donut designs but one that can’t be left out. It’s especially cute when you add in the edible candy stem!

    1. Dip and Shake: Carefully dip the top of the donuts one by one in the melted orange candy melts. Shake off excess before placing top up on the cooling rack. While the candy melts are still wet, press a green Mike and Ike candy into the center of the donut to act as the stem.
    2. Let Cool: Let them set completely before serving.

    Frankenstein Design

    This mini Halloween donut may just be my kid’s favorite! They love adding any sort of eyeballs to decorate things, plus they love piping out his hair!

    1. Dip: Carefully dip the top of the donuts in the melted green candy melts. Shake off the excess before placing them top up on the cooling rack. While the green candy melts are still wet, place two small eyeball sprinkles just above the center of the donut.
    2. Pipe Hair: Once the green has set up, add the melted black candy melts to a piping bag and pipe hair along the top third of the donut, just above the eyeballs.
    3. Add Stitches: Once the black has set up, use an edible black marker to draw a couple of stitches on Frankenstein’s face.
    A close up shot o mini Halloween donuts.

    How to Store Donuts

    These mini Halloween donuts are so easy to make ahead of time, making them the perfect party treat! Once you have decorated your donuts and let the candy melts set, you can place them in an airtight container. Make sure to use parchment paper in between layers so they don’t stick together. You can store them at room temperature for about 2-3 days.

    More Spooky Halloween Treats

    I absolutely love Halloween and all of the fun and spookiness that it brings! But we all know that my very favorite part is of course… the food! It’s so fun and playful and I love using it any change that I can get at family gatherings or even school parties and get togethers! Here are a few more of my favorite Halloween recipes that I use every year,

    Print

    How to Decorate Mini Halloween Donuts (3 Ways!)

    If you are looking for simple and easy instructions on decorating mini Halloween donuts, then you are in luck! Candy corns, pumpkins, and Frankenstein will grace the presence of your Halloween party this year with these decorated donuts! 
    Course Dessert
    Cuisine American
    Keyword Halloween Donuts, How to Decorate Halloween Donuts, Mini Halloween Donuts
    Prep Time 40 minutes
    Set Time 10 minutes
    Total Time 50 minutes
    Servings 30 Donuts
    Calories 259kcal
    Author Alyssa Rivers

    Ingredients

    • 30 Mini Donuts Glazed or Plain
    • Yellow Candy Melts
    • Orange Candy Melts
    • White Candy Melts
    • Green Candy Melts
    • Black Candy Melts
    • Green Mike and Ike Candies
    • Small eyeball sprinkles
    • Edible Black Marker

    Instructions

    • Line the counter with parchment paper and cover with a cooling rack.
    • Lay out ten mini donuts on the cooling rack.
    • Melt the candy melts needed for one design by placing them in a small bowl, one bowl for each color, and microwave at half power for 1 minute. Stir thoroughly and microwave for an additional 30 seconds if needed.

    Candy Corn Design

    • Add the melted orange candy melts to a piping bag and snip off the end of the bag. Pipe a wide orange stripe right across the middle of the donuts.
    • Add the melted yellow candy melts to a piping bag and pipe a stripe across the bottom of the donuts, just slightly overlapping the still-wet orange stripe.
    • Add the melted white candy melts to a piping bag and pipe a stripe across the top of the donuts, slightly overlapping the still-wet orange stripe.
    • Carefully lift the donuts and transfer them to the other side of the cooling rack so they don’t end up with cooled drips of candy melts hanging off them. Let them set completely before serving.

    Pumpkin Design

    • Carefully dip the top of the donuts one by one in the melted orange candy melts. Shake off excess before placing top up on the cooling rack. While the candy melts are still wet, press a green Mike and Ike candy into the center of the donut to act as the stem.
    • Let them set completely before serving.

    Frankenstein Design

    • Carefully dip the top of the donuts in the melted green candy melts. Shake off the excess before placing top up on the cooling rack. While the green candy melts are still wet, place two small eyeball sprinkles just above the center of the donut.
    • Once the green has set up, add the melted black candy melts to a piping bag and pipe hair along the top third of the donut, just above the eyeballs.
    • Once the black has set up, use an edible black marker to draw a couple stitches on Frankenstein’s face.

    Nutrition

    Calories: 259kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 117mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.5IU | Calcium: 5mg | Iron: 1mg