DESSERT

Thumbprint Cookies (Thumbprint Jam Cookies) are a classic holiday treat that everyone loves! They are simple to make and easily customizable too!

Thumbprint cookies make wonderful Christmas or holiday gifts. We love these cookies because they are also very easy to decorate for any holiday or occasion, making them suitable even for children to help with.

These cookies can be decorated with icing and sprinkles, candies, nuts, or almost anything that will fit inside the thumbprint indentation! We loved making them for neighbors in the past and love that they can even be made in many different flavors.

I can’t remember a time growing up when these cookies didn’t make an appearance during the holiday season. This is why they continue to be a holiday staple around our house each and every year!

Thumbprints come together quickly and will keep for up to a week if kept airtight. They really are the perfect edible gift and definitely a delicious treat for any holiday party.

raspberry thumbprint cookies

Here are some commonly asked questions

What are thumbprint cookies?

Thumbprint cookies are the classic holiday cookie. They are also known as Thumbprint Jam Cookies or Thimble Cookies for the manner in which they were prepared when they were first created.

These cookies are very simple to make and require minimal prep time. Thumbprint cookies are basically a simple shortbread cookie dough with added jam. They can be made in many flavors and can even be found filled with jelly or chocolate!

Thumbprint cookies were traditionally decorated with the thumb of the person who baked them (giving them their name), but today these classic cookies can be wonderfully decorated for any holiday or occasion.

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.

thumbprint cookies recipe

How to store thumbprint cookies

These cookies are very easy to store. They will last about a week if stored in an airtight container at room temperature.

Can these cookies be frozen?

Yes, these cookies can be frozen for up to three months. They are also very good when made ahead of time and enjoyed later!

jam thumbprint cookies

Ingredients for Thumbprint Cookies

all-purpose flour
confectioner’s sugar
granulated sugar
butter – softened
egg
ground walnut
vanilla extract
baking powder
table salt
jam

Can these be made without the ground walnuts?

I’m sure you can find a recipe out there that doesn’t call for finely chopped nuts – but in my experience, they are essential to making this classic cookie.

Not only does it work as a replacement for additional flour, which helps hold the dough together – but it also gives a wonderfully nutty flavor and texture to the cookies once they are baked.

jelly cookies

How to Make Thumbprint Cookies

Preheat the oven to 350 degrees and line two baking trays with parchment paper. Set aside.
In a stand mixer, using a paddle, mix the flour, confectioner’s sugar, granulated sugar, butter, egg, ground walnuts, vanilla extract, baking powder and salt together. Make sure you scrape down the sides periodically as it mixes. Pause to make sure you get all of the ingredients. Once the paddle has pulled in all of the dough, its ready.
With a cookie scooper, scoop one cookie at a time. With your hands, take the dough and roll that amount of dough into a ball.
Place the cookie on the baking sheet, and using the bottom of a balloon whisk, or something round like the back of a measuring spoon, press into the cookie to make an indentation. I don’t actually recommend using your thumb – despite these being called thumbprint cookies.
Bake for 15 to 18 minutes, or until the bottom start to turn golden.
Remove from the oven and let them cool.
Spoon the jam into the indentations you created before baking.
Serve and enjoy!
Optional: If you would like more of a holiday look to your cookies, once you remove them from the oven, you can roll them in additional confectioner’s sugar before you add the jam to them.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

jam cookies

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Isn’t the jam baked into the cookies?

For this recipe – no, we aren’t baking the jam into the cookies. However – there are recipes out there that do call for that. If you want to do that, make use to use a small amount of jam so that it doesn’t drip out of the indentation once it becomes liquified when it gets hot.

It will eventually solidify and become stickier once the cookies cool down again – but you want to make sure to keep it intact while they are baking. For this reason, we choose to add the jam after they are baked.

jam filled cookies

What jam do you recommend for these cookies?

This is the best part about these cookies – you can add just about any jam, jelly, or preserves to the center. You can even add melted chocolate or caramel to the center if you like. My favorite version is with our homemade mixed berry jam or with our 3-ingredient blackberry jam. However- the most popular version this time of year for most people uses raspberry jam.

Why do my cookies go flat?

Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder. Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.

Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven. Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.

classic thumbprint cookies

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Baking Tips

Don’t overbake the cookies- bake them until they just start to turn golden on the bottom. You don’t want a dry, crumbly cookie.
Don’t chill the dough – you want the dough pliable so you can roll it and create the indentation. If you need to chill it to make them later – be sure to bring it to room temperature before starting the rolling and baking process.
I highly recommend adding the coating of confectioner’s sugar after baking. I think it just adds that extra something special to the cookies. You can also roll them in granulated sugar or sprinkles prior to baking if you like.

thumbprint jam cookies

Products I love when making thumbprint cookies…

This cookies recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cookies with jam before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this classic cookie recipe.

cookies with jam in the middle

If you love this EasyThumbprint Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

Easiest Snowball Cookies

With just 6 simple ingredients, this is by far the Easiest Snowball Cookies recipe ever. Perfect for all your cookie platter gifts for friends & neighbors.

Andes Mint Cookies

Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

Cake Mix Snickerdoodles

Making snickerdoodle cookies just got easier! These SUPER SOFT Cake Mix Snickerdoodles are made with just 5 ingredients and are SO QUICK and SIMPLE to make.

Santa’s Favorite Chocolate Chip Cookies

Santa’s Favorite Chocolate Chip Cookies are the perfect treat to leave out with a glass of milk on Christmas Eve.

Easy Sugar Cookie Recipe

Easy Sugar Cookie Recipe for soft & chewy sugar cookies that come out perfect every time – no chill time required. Great for any holiday & super delicious gifts. You'll love them.

Chocolate Crinkle Cookies

Easy Chocolate Crinkle Cookies are an easy & nostalgic Christmas cookie recipe that makes a great gift for neighbors, holiday parties & friends! Delish!

Quarter Pound Chocolate Chip Cookies

Quarter Pound Chocolate Chip Cookies are an easy to make, soft & chewy cookie recipe to WOW the crowd. Truly 1/4 pound of buttery, chocolaty goodness.

Classic Shortbread Cookies

Buttery goodness in these easy to make cookies everyone loves.

If you love this recipe for Thumbprint Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Thumbprint Cookies

Thumbprint Cookies (Thumbprint Jam Cookies) are a classic holiday treat that everyone loves! They are simple to make and easily customizable too!

Prep Time12

Cook Time18

Total Time30

Course: Dessert

Cuisine: American

Keyword: cookies, holiday, jam, thumbprint

Servings: cookies

Ingredients

2 ½ cups all-purpose flour
½ cup confectioner's sugar
¼ cup granulated sugar
¾ cup + 1 tbsp butter – softened
1 egg
¾ cup ground walnut
1 teaspoon vanilla extact
½ teaspoon baking powder
¼ teaspoon salt
2 ½ – 3 tablespoons jam – flavor of your choice- I used blackberry with raspberry jam

Instructions

Preheat the oven to 350 degrees and line two baking trays with parchment paper. Set aside.
In a stand mixer, using a paddle, mix the flour, confectioner’s sugar, granulated sugar, butter, egg, ground walnuts, vanilla extract, baking powder and salt together. Make sure you scrape down the sides periodically as it mixes. Pause to make sure you get all of the ingredients. Once the paddle has pulled in all of the dough, its ready.
With a cookie scooper, scoop one cookie at a time. With your hands, take the dough and roll that amount of dough into a ball.
Place the cookie on the baking sheet, and using the bottom of a balloon whisk, or something round like the back of a measuring spoon, press into the cookie to make an indentation. I don’t actually recommend using your thumb – despite these being called thumbprint cookies.
Bake for 15 to 18 minutes, or until the bottom start to turn golden.
Remove from the oven and let them cool.
Spoon the jam into the indentations you created before baking.
Serve and enjoy!
Optional: If you would like more of a holiday look to your cookies, once you remove them from the oven, you can roll them in additional confectioner’s sugar before you add the jam to them.

Gingerbread Cake

Rudolph Gingerbread Cookies

Our moist and deliciously spiced gingerbread cake is a holiday tradition. It’s perfectly festive for the holidays – Thanksgiving to Christmas!

This gingerbread cake is perfect for the holidays and will make you feel at home with the sweetness and zing of molasses and spices. (Be sure to check out my Spiced Eggnog Cupcakes with Eggnog Frosting and my Sugar Cookie Hot Chocolate Bombs too)

When decorated with orange and rosemary is a great holiday dessert. It’s not only delicious and so moist but decorating it is also very easy and fun.

You can go as simple as you like with this Gingerbread Cake; it is the perfect holiday centerpiece!

I don’t often feel like going through all of the prep and work to make a traditional Gingerbread House, Gingerbread Men, or even Gingerbread Cookies this time of year. But, I still want that wonderful holiday flavor of gingerbread.

I love this cake because it is simple to make yet packs a big punch when it comes to serving it. It is beautiful on the holiday table and everyone always loves this Gingerbread Cake.

gingerbread loaf cake

Here are some commonly asked questions

What is gingerbread cake?

Gingerbread cake is a popular dessert during the holiday. Gingerbread cake is made with ginger spice and molasses. This cake can be decorated in several different ways; you can decorate it like Gingerbread Cookies or even Gingerbread Men.

Do you recommend this as gifts for the neighbors?

These make fabulous gifts for all your friends & neighbors. We like to pick up these disposable pans for gift giving. You could also just use the reuseable, baking pan & make that part of the gift.

gingerbread cake recipe

What pan do you recommend for this recipe?

I really love this baking pan. It is so versatile & works great for all my loaf cakes recipes & bread recipes.

Can Gingerbread Loaf Cake be frozen?

Yes, it can. Remove the cake from the pan & wrap it first in plastic wrap & then in foil before placing it in the freezer. I recommend doing this before decorating as it will last the longest.

The wrapping is the best way to ensure that the cake stays moist & doesn’t dry out. Be sure to label with the date before freezing. Also, if you are adding the glaze, be sure that it has set before wrapping the cake.

gingerbread loaf

Ingredients for Gingerbread Cake

granulated sugar
milk
mild molasses
vegetable oil
all-purpose flour
baking powder
pure vanilla extract
cinnamon
ginger
table salt
orange zest

Icing

heavy cream
confectioner’s sugar

For decoration:

pomegranate seeds
dried orange slices
Rosemary

What does gingerbread cake taste like?

Gingerbread Cake is a classic holiday dessert. This cake is known for its spicy flavor and it is often served with Gingerbread Chai Tea, Gingerbread Coffee, or sometimes even a Gingerbread Smoothie.

This classic holiday cake uses ginger spice and molasses as the main ingredients which give Gingerbread Cake its rich taste. Interestingly it can even be made vegan with the right ingredients!

easy recipe for gingerbread

How to Make Gingerbread Cake

Preheat the oven to 350ºF.
In a large mixing bowl, whisk the eggs, sugar and molasses for 3 minutes.
Add oil and milk and mix again.
Place a sieve over the bowl and put all the dry ingredients (flour, baking powder, vanilla, cinnamon, ginger) into the sieve. Sift into the liquid mixture. and mix well.
Grate the orange peel into the mixture and mix it with a spatula.
Bake at 350ºF degrees for 40-50 minutes. (until the toothpick test comes out clean or when the top springs back when lightly pressed)

Icing

Whisk the cold cream and confectioner’s sugar in a bowl.
Spread with a spoon on the cooled cake.

For decoration:

Decorate with orange, pomegranate and rosemary and serve.

More Great Gingerbread Recipes

Gingerbread Cookie Bark

Homemade Gingerbread Pancakes

White Chocolate Ginger Cookies

Gingerbread Crinkle Cookies

recipe for gingerbred cake

How do you store Gingerbread Cake?

You can keep this loaf cake in the baking pan & cover it with plastic wrap or foil. If you have removed it from the pan for decorating and serving, place any remaining cake slices in an airtight container at room temperature.

You can also keep it refrigerated until you are ready to enjoy it. This extends its freshness & flavor. Just heat the individual slices in the microwave for about 8-12 seconds on a microwave-safe dish before eating.

Why you’ll love this gingerbread cake

Gingerbread Cake is a classic.
If this cake is your favorite of all cakes, you can find it almost everywhere during the holiday season – in restaurants, at your friends’ and family member’s homes, etc.
Gingerbread cake comes with a lot of tradition attached to it.
You don’t have to go for anything more complicated.
Easy to make.
Rich molasses flavor.
Not overly sweet.
Great as a snack or dessert.

What is the best way to freeze this cake?

Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use.

Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.

You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

gingerbreaf loaf cake

Can I change the icing on this Gingerbread Cake?

Absolutely. You can replace or add vanilla extract to this glaze recipe. Or you can use something delicious like a cinnamon or sugar cookie syrup in place of the milk for a completely different twist.

Is gingerbread a bread?

Gingerbread is a cake, not bread. This cake is made with molasses and spices, baked in an oven.

Gingerbread cookies, however, are gingerbread’s savory cousin. However, the cookies only have flour, baking soda, spices, and butter. They use the same ingredients as Gingerbread Cake but there are some changes to the preparation method. In contrast, gingerbread cake has flour, baking powder, butter, brown sugar, molasses, and spices.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

loaf cake

Products I love when making gingerbread cake…

This cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake loaf before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.

If you love this Gingerbread Cake recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!

Homemade Gingerbread Pancakes

These easy to make Homemade Gingerbread Pancakes are a delicious breakfast recipe that’s perfect for Christmas morning.

Rudolph Gingerbread Cookies

These super soft & chewy Rudolph Gingerbread Cookies are the perfect addition to your holiday celebrations & are sure to bring BIG smiles from everyone!

Gingerbread Cookie Bark

Milk chocolate topped with a layer of white chocolate & gingerbread cookie crumbles makes this easy Gingerbread Cookie Bark that’s a wonderful holiday gift.

Gingerbread & Eggnog Monkey Bread

Chocolate Gingerbread Cookie Bars

Be sure to check out…

Fruit Cocktail Cake

Struffoli

Rum Cake

If you love this recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Gingerbread Cake

Our moist and deliciously spiced gingerbread cake is a holiday tradition. It’s perfectly festive for the holidays – Thanksgiving to Christmas!

Prep Time10

Cook Time50

Decorating10

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cake, gingerbread

Servings: loaf

Ingredients

2 eggs
¼ cup granulated sugar
1 cup milk
½ cup mild molasses
½ cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1 pinch salt
1 orange zest

Icing

1 cup heavy cream
2 tablespoon confectioner’s sugar

For decoration:

½ cup pomegranate
3 dried orange slices
Rosemary

Instructions

Preheat the oven to 350ºF.
In a large mixing bowl, whisk the eggs, sugar and molasses for 3 minutes.
Add oil and milk and mix again.
Place a sieve over the bowl and put all the dry ingredients (flour, baking powder, vanilla, cinnamon, ginger) into the sieve. Sift into the liquid mixture. and mix well.
Grate the orange peel into the mixture and mix it with a spatula.
Bake at 350ºF degrees for 40-50 minutes. (until the toothpick test comes out clean or when the top springs back when lightly pressed)

Icing

Whisk the cold cream and confectioner’s sugar in a bowl.
Spread with a spoon on the cooled cake.

For decoration:

Decorate with orange, pomegranate and rosemary and serve.

Sugar Cookie Cheesecake

Lush creamy cheesecake infused with vanilla flavor over sugar cookie crust and loaded with Christmas-colored sprinkles. It is a creamy, rich, and delicious dessert for the holiday season.

Do you love sugar cookie flavor? And what about cheesecake?

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Cake Mix Snickerdoodles

Making snickerdoodle cookies just got easier! These SUPER SOFT Cake Mix Snickerdoodles are made with just 5 ingredients and are SO QUICK and SIMPLE to make. Perfect for gifting, holidays and so much more.

When it comes to cookies, snickerdoodles top the list around our house. It could be because they are coated in cinnamon and sugar and everyone in our house is crazy for cinnamon.

I had a request for snickerdoodles, but it was right during apple harvest time and I needed something quick. So I decided to give them a try with my cake mix cookie recipe to create these Cake Mix Snickerdoodles.

I have to say they were a hit! Super quick and so easy. If you want traditional snickerdoodles – be sure to try my classic Snickerdoodle Cookie Recipe that you can make with or without white chocolate chips.

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Pistachio Pudding Cookies

Thick buttery pistachio pudding cookies packed with vanilla, melting white chocolate chips, and chopped pistachios, all colored green like a true pistachio! The best part? They come together in 20 minutes!

If you are bored with chocolate chip cookies and you need something chewy and loaded with flavors, try my twist on the amazing Italian pistachio cookies.

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Easy Pecan Pie

This Easy Pecan Pie recipe is an excellent recipe for Thanksgiving or Christmas. It can be easily prepared and it’s simply delicious! This recipe will provide you with one 9-inch pie that serves about 8 people.

What’s your favorite pie when it comes to the holidays? I know that pumpkin is super popular this time of year but I think that one pie that often doesn’t get the attention that it deserves is pecan pie.

In the southern region of the United States, the recipe for pecan pie was extremely popular as far back as the early 1800s. In fact, American recipes for pecan pie were first published as early as 1828.

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Cinnamon Cookies Recipe

By Kleinworth & Co 2 Comments

Fall is a favorite time of year because cinnamon smells so good when it’s baked, which is why this Cinnamon Cookies Recipe is always a hit!

Cinnamon is such a popular spice and is used in many types of desserts because it makes them really tasty. In fact, cinnamon cookies are my favorite type of cookie!

I love to bake cinnamon cookies – especially this time of year. So warm and inviting – the family can’t wait for these cookies to even cool down before they are devouring them one by one.

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Mini Pumpkin Pies

There’s nothing like a big slice of pumpkin pie on Thanksgiving, but that much pie can be difficult to finish! I made these mini pumpkin pies last year and they were a huge hit.

They’re kind of like little individual pumpkin pies made with or without homemade crust and much easier to eat than a slice. (Make them with my no-fail favorite homemade pie crust recipe!)

The great thing about these mini pumpkin pies is they’re easy to make and most of the pumpkin pie ingredients are probably already in your pantry!

I love these little pumpkin pies because not only does it make serving super easy. Everyone can just grab their own and go. But they help keep portions small instead of the possibility of a much larger piece of pie.

Besides – with the kids gone, our holidays are smaller now. Having individual pies makes it easy for me to serve a couple for what we want for the holiday and a day or two after. Then I’ll wrap up and freeze the remaining pies for us to enjoy whenever the craving strikes.

best pumpkin pie

Here are some commonly asked questions

Why do I need pumpkin puree instead of pie filling?

This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.

This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.

They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.

What is the best way to store leftover pumpkin pie?

I like to transfer the pies to an airtight container or cover each tightly with plastic wrap or foil and keep them refrigerated for up to 3 days.

Keep in mind that the homemade whipped cream won’t be so pretty when you remove the cover the next day.

I recommend just scraping that whipped cream off and adding some fresh whipped cream when serving.

Can pumpkin pie be made in advance?

Yes, pumpkin pie is best when it’s had time to sit in the refrigerator overnight or for at least 3 hours, but you can also make pumpkin pies 1-2 days in advance.

pumpkin mini pies

Can I use whipped topping instead of homemade whipped cream?

You bet and it is super easy. Just thaw the tub and then transfer it to the piping bag to add your decoration.

You can also just add a nice large dollop on top of the pie and spread it in a whipped fashion instead of piping it on in a design.

Can I use this recipe for a normal 9” Pumpkin Pie?

You can. Instead of cutting out the smaller crusts, keep it whole and line the pie dish. Bake at 375°F for about 50 minutes. You may need to protect the edges of the crust halfway, keep an eye on it.

How long does pumpkin pie last?

Pumpkin Pie will last in the refrigerator for 3 to 5 days.

mini pumpkin pie recipe

Ingredients for Mini Pumpkin Pies

refrigerated pie crust
granulated sugar
cinnamon
ginger
nutmeg
ground cloves
table salt
pureed pumpkin canned – not pie filling
buttermilk
large eggs

Whipped Cream

heavy whipping cream
vanilla extract
confectioner’s sugar
pinch pumpkin pie spice

Can I use fresh pumpkin?

You could, although it’ll be a little more watery. I have not made it using fresh pumpkin so I can’t tell you exactly how much to use, but I would definitely make sure the cooked pumpkin has completely cooled before you start using it.

Can pumpkin pie be served warm?

Pumpkin pie is best served at room temperature or cold, but it can also be warmed before serving. To warm pumpkin pie place in the oven at 325°F for about 10 minutes.

individual pumpkin pies

How to Make Mini Pumpkin Pies

Pies

Roll out the refrigerated pie crust and using a 3” Cookie cutter, cut out 12 discs. You’ll need to take the cutoffs and roll it out again to get 12.
Place each disc into a cupcake pan (you don’t need to grease the pan) and press it into the cavity.
Once each is evenly sitting in the cupcake pan you can flute the edges if you like, or use a knife to decorate. You can also leave it plain to have a more rustic look.
Once you have the cupcake pan lined with the pastry crust place it back in the refrigerator to keep it cold while you move onto the next step.
Preheat the oven to 400°F.
In a medium mixing bowl add the cinnamon, ginger, nutmeg, cloves, salt, pureed pumpkin, buttermilk and eggs. Mix well.
After 20 minutes has passed take the cupcake pan out of the refrigerator and put 1 tablespoon of the pumpkin filling into each crust.
Bake in the oven at 400°F for 10 minutes then turn down the oven to 325°F for another 10 minutes.
Remove from the oven and allow to cool, then place in the refrigerator to completely set for a minimum of 3 hours.

Whipped Cream

In a medium mixing bowl add the cream, vanilla and confectioner’s sugar and beat until stiff peaks have formed.
Add to a piping bag and pipe little dollops of cream onto each mini pumpkin pie.
Dust with a pinch of Pumpkin Pie spice.

Can I eat these warm or cold?

It is best to eat these pumpkin pies cold, also there is whipped cream on top so heating is not an option.

best pumpkin pie recipe

Can these mini pumpkin pies be frozen?

Absolutely! Wrap each mini pumpkin pie tightly with plastic wrap before adding the whipped cream on top and freeze for up to 6 months.

Can I use canned whipped cream?

Yes, absolutely, that will work just fine. The squirt top variety in the can will give you a similar look but does not contain the stabilizer to keep it looking pretty for a long period of time.

small pumpkin pie

Products I love when making mini pumpkin pies…

This mini pumpkin pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.

If you love this Easy Mini Pumpkin Pies recipe, you’re going to love these other pie recipes too. Please click each link below to find the easy, printable recipe!

Mini Apple Pies

Small pies, big flavor! All there is to love about apple pie right at your fingertips. These mini apple pies are the perfect handheld fall treat. They’ve got a classic apple pie filling flavor with the help and ease of using store-bought dough or make them with my no-fail favorite homemade pie crust recipe!

Cherry Pie Bars or Kuchen Bars

Cherry Pie Bars or Kuchen Bars have a moist and chewy cake-like base topped with cherry pie filling, more pockets of tender crumble, & a sweet sugar glaze. Better than traditional pie & easy to make.

Best Pumpkin Pie

Best Pumpkin Pie is my great-grandmother’s award-winning recipe. This creamy pumpkin pie decorated with piped whipped cream and sprinkled with chopped pecans will have your guests begging for the recipe.

Air Fryer Apple Hand Pies

Air Fryer Apple Hand Pies are the perfect fall dessert! They are easy and quick to make in the air fryer and positively delicious too.

No-Bake Pecan Pie Cheesecake

This easy to make No-Bake Pecan Pie Cheesecake is rich and decadent making it the perfect dessert for any holiday or occasion.

best recipe for No-Bake Pecan Pie Cheesecake

Peanut Butter Pie

If you love peanut butter then this no-bake peanut butter pie will be your new favorite dessert. Simple & easy no-bake goodness that everyone will love.

French Apple Pie

This French Apple Pie is loaded with cinnamon, nutmeg & topped with buttery, brown sugar crumbles. The perfect dessert for your Thanksgiving holiday feast.

Easy Cherry Pie – Air Fryer

Light and flaky pie crust filled with sweet cherry pie filling made easily in the air fryer, no oven required. Serve with vanilla ice cream on the side.

Easy Oreo Cannoli Cream Pie

Easy Oreo Cannoli Cream Pie is a simple no-bake pie recipe that is perfect for all the holiday parties & family gatherings. It will top the favorites list!

If you love this recipe for Mini Pumpkin Pies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Mini Pumpkin Pies

There’s nothing like a big slice of pumpkin pie on Thanksgiving, but that much pie can be difficult to finish! I made these Mini Pumpkin Pies last year and they were a huge hit.

Prep Time30

Cook Time20

Cooling3

Total Time3 50

Course: Dessert

Cuisine: American

Keyword: pie, pumpkin

Servings: mini pies

Ingredients

Pies

1 refrigerated pie crust
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon table salt
2/3 cup pureed pumpkin canned – not pie filling
2 tablespoons buttermilk
2 large eggs

Whipped Cream

½ cup heavy whipping cream
½ teaspoon vanilla extract
2 tablespoons confectioner’s sugar
pinch pumpkin pie spice garnish

Instructions

Pies

Roll out the refrigerated pie crust and using a 3” Cookie cutter, cut out 12 discs. You’ll need to take the cutoffs and roll it out again to get 12.
Place each disc into a cupcake pan (you don’t need to grease the pan) and press it into the cavity.
Once each is evenly sitting in the cupcake pan you can flute the edges if you like, or use a knife to decorate. You can also leave it plain to have a more rustic look.
Once you have the cupcake pan lined with the pastry crust place it back in the refrigerator to keep it cold while you move onto the next step.
Preheat the oven to 400°F.
In a medium mixing bowl add the cinnamon, ginger, nutmeg, cloves, salt, pureed pumpkin, buttermilk and eggs. Mix well.
After 20 minutes has passed take the cupcake pan out of the refrigerator and put 1 tablespoon of the pumpkin filling into each crust.
Bake in the oven at 400°F for 10 minutes then turn down the oven to 325°F for another 10 minutes.
Remove from the oven and allow to cool, then place in the refrigerator to completely set for a minimum of 3 hours.

Whipped Cream

In a medium mixing bowl add the cream, vanilla and confectioner’s sugar and beat until stiff peaks have formed.
Add to a piping bag and pipe little dollops of cream onto each mini pumpkin pie.
Dust with a pinch of Pumpkin Pie spice.

Caramel Apple Cupcakes

Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel to make them the most delicious fall cupcake ever!

Do you love cupcakes? Our house is split with half of the house preferring treats like pie for holiday celebrations & the rest of us prefer something like cake or cookies.

So when it comes to the holidays – I like to offer a nice variety of goodies so everyone is happy and fulfilled. That’s where these caramel apple cupcakes come into play.

What could be more fall-like than caramel and apples? I suppose many would say pumpkin – and you wouldn’t be wrong. But since we have an abundance of apples here from our orchard – I’m all about the apple.

But for me – apples simply MUST be paired with caramel. The two go hand in hand and make these cupcakes so scrumptious that your eyes will roll back and you will be in heaven from the first bite. I can’t get enough and I know you will love them too.

Don’t miss these adorable owl cupcakes for fall!

apple cupcakes recipes

Here are some commonly asked questions

What is the best way to store leftover caramel apple cupcakes?

Don’t let them sit out for too long. After serving, please them in an airtight container.

Because of the buttercream frosting, I like to keep them refrigerated and then remove what we plan to have for dessert when I am serving dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

How do I properly measure the flour?

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But Light or dark brown sugar will work in this recipe.

Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.

cupcakes apple

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

caramel cupcakes

Ingredients for Caramel Apple Cupcakes

all-purpose flour
light brown sugar
baking powder
ground cinnamon
whole milk
vegetable oil
unsweetened applesauce
good quality caramel sauce
large eggs
pure vanilla extract
shredded granny smith apple

Frosting

butter softened
good quality caramel sauce
confectioner’s sugar

Can these cupcakes be made ahead of time?

You bet. The cupcakes can be made and decorated ahead of time and kept in the refrigerator for up to 4 days prior to serving – EXCEPT FOR THE APPLE WEDGE. The apples will turn brown as they are exposed to the air – as you probably know. I recommend adding those right before serving.

Make sure to cover tightly with plastic wrap or keep them in an airtight container so they don’t dry out.

caramel apple cake

How to Make Caramel Apple Cupcakes

Preheat the oven to 350F and line a 12-count muffin pan with paper liners.
In a large bowl, whisk together the flour, brown sugar, baking powder, and cinnamon.
In another bowl, whisk together the milk, vegetable oil, applesauce, caramel sauce, eggs, and vanilla.
Add the wet ingredients to the dry and mix just until no large lumps of flour remain.
Next, add the shredded apple and fold it into the batter.
Divide the batter evenly between the muffin tins making sure to fill each one ¾ of the way full.
Bake the cupcakes for 15-17 minutes or until a toothpick inserted into the center comes out clean- or when the tops spring back when gently pressed.
Remove the cupcakes to a wire rack to cool completely before icing.

Can this recipe be doubled?

Yes, absolutely. This recipe makes 12 cupcakes – So if you need more – maybe for your Thanksgiving dessert as an alternative to pie – doubling is super easy.

fall cupcakes

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.

I use salted butter when cooking most of the time. If using unsalted, add 1/4 teaspoon of kosher salt.

Ingredient Notes

Flour adds structure to the cupcakes. Make sure to measure using the scoop and level technique as adding too much flour can cause dry cupcakes.
I love the flavor of light brown sugar with apple! Feel free to use granulated sugar if you prefer.
Baking powder helps the cupcakes rise.
Cinnamon enhances the flavor of the apple.
I used whole milk in this recipe but buttermilk is even more delicious.
Vegetable oil adds richness to the cupcakes.
Applesauce adds moisture and enhances the apple flavor in the cupcakes.
Vanilla enhances the flavor of the apple and the caramel.
Shredded apple adds a bit more apple flavor, but it is completely optional!
Butter gives the icing structure– make sure it’s fully softened or you’ll end up with lumpy frosting!
Caramel sauce flavors the frosting– make sure it’s a good quality caramel sauce!
Confectioner’s sugar also gives the frosting structure, as well as a bit of sweetness

Can caramel apple cupcakes be frozen?

You bet they can. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

apple cinnamon cupcakes

How to Make Caramel Frosting

Add the softened butter and caramel sauce to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until they are fully combined.
With the mixer on low, slowly add the confectioner’s sugar.
Once all the confectioner’s sugar has been added, scrape down the sides of the bowl and then turn the mixer to high speed and beat until the frosting becomes light and fluffy.
Transfer the frosting to a piping bag fitted with your choice of tip and decorate as desired.
Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Can these be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. That being said – I am not sure how the box mix will perform if you are adding the shredded apples and caramel. You might want to leave those out.

You can even use the canned frosting – I think it is available in caramel flavor.

That being said – this recipe is so scrumptious and doesn’t really take that much longer than using the pre-made mix. I highly recommend you giving it a try.

apple cupcake recipes

DON’T MISS THESE HOLIDAY E-BOOKS!

If you love this Apple Cupcake recipe, you’re going to love these other fall treats too. Please click each link below to find the easy, printable recipe!

Pumpkin Spice Cupcakes

If you love Pumpkin Spice Lattes, then you’ll love these Pumpkin Spice Cupcakes topped with pumpkin espresso frosting. So deliciously perfect for fall!

Mini Apple Pies

Fall Sugar Cookies

This is the best sugar cookie recipe ever. No chilling, no spread, perfect edges, and still soft and chewy. They are the best fall sugar cookies to make!

Fall Sugar Cookies, soft sugar cookies, sugar cookie recipe

Candy Corn Cupcakes

Festive Candy Corn Cupcakes made with a homemade vanilla cupcake recipe and topped with colorful vanilla buttercream frosting. They’ll be the perfect holiday dessert to serve at any kid or adult Halloween party!

Pumpkin Spice Cookies

Pumpkin Spice Cookies are one of the most popular desserts for fall. These are a no-chill cookie recipe, quick to make & packed with pumpkin spice chips & white chocolate chips too. SO GOOD!

Easy Apple Crisp Recipe

Easy Apple Crisp Recipe is the perfect dessert for fall. Simple to make & loaded with apples, cinnamon & oats. Top a warm slice with ice cream, so good.

Zucchini Cupcakes with Cream Cheese Frosting

These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert.

Best Pumpkin Pie

Products I love when making caramel apple cupcakes…

This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this fall treat recipe.

If you love this recipe for Caramel Apple Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Caramel Apple Cupcakes

Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel!

Prep Time25

Cook Time20

Course: Dessert

Cuisine: American

Keyword: apple, caramel, cupcakes

Servings: cupcakes

Ingredients

Cupcakes

1 ½ cups all-purpose flour
¾ cup light brown sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ cup whole milk
¼ cup vegetable oil
¼ cup unsweetened applesauce
¼ cup good quality caramel sauce
2 large eggs
1 teaspoon pure vanilla extract
1 cup shredded granny smith apple

Frosting

½ cup butter softened
¼ cup good quality caramel sauce
2 cups confectioner’s sugar

Instructions

Cupcakes

Preheat the oven to 350F and line a 12-count muffin pan with paper liners.
In a large bowl, whisk together the flour, brown sugar, baking powder, and cinnamon.
In another bowl, whisk together the milk, vegetable oil, applesauce, caramel sauce, eggs, and vanilla.
Add the wet ingredients to the dry and mix just until no large lumps of flour remain.
Next, add the shredded apple and fold it into the batter.
Divide the batter evenly between the muffin tins making sure to fill each one ¾ of the way full.
Bake the cupcakes for 15-17 minutes or until a toothpick inserted into the center comes out clean- or when the tops spring back when gently pressed.
Remove the cupcakes to a wire rack to cool completely before icing.

Frosting

Add the softened butter and caramel sauce to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until they are fully combined.
With the mixer on low, slowly add the confectioner’s sugar.
Once all the confectioner’s sugar has been added, scrape down the sides of the bowl and then turn the mixer to high speed and beat until the frosting becomes light and fluffy.
Transfer the frosting to a piping bag fitted with your choice of tip and decorate as desired.
Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Turkey Cupcakes

These adorable Thanksgiving turkey cupcakes are fun treats packed with chocolate flavor and make an amazing sweet party snack.

An easy twist on your favorite chocolate cupcakes to turn them into cute little turkeys for your Thanksgiving party.

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Apple Cider Donut Holes

Apple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!

I sure get excited about fall and all the flavors that come with it. Fall has always been my favorite season – but now that we have this property my fall days are full of picking apples from our orchard and making all sorts of apple recipes – fall is all the more fun.

easy donut holes

So here I was picking through all of my apple recipes in grandma’s cookbooks this season because we had a massive crop of apples this year. I knew I would be making apple recipes for FOREVER. We had already made a ton of cider and wanted to make some recipes with that cider. I think these little donut holes were a perfect choice.

Be sure to try our Instant Pot Apple Cider & Apple Cider Donut Cake!

I’m so in love with these little donut holes. My daughter has been begging me to make more since she ate the last of this batch. Fortunately, the recipe is so easy that I can just hand it off to her and let her make her own.

These are the perfect little breakfast to enjoy throughout the fall season. I know I will be making these for guests coming this Thanksgiving – they are definitely a hit.

apple cider donuts

Here are some commonly asked questions

How to store leftover donut holes

These mini muffins/donut holes are super easy to store. Just place leftovers in an airtight container and keep them at room temperature. I don’t recommend refrigerating as the cooler air will moisten the sugar coating and make it dissolve and soak into the donut holes.

baked apple cider donuts

Why are these called donut holes?

While these are technically mini muffins – when they are baked and then rolled in the cinnamon and sugar mixture they take on the flavor and texture of a donut hole. Because they are also the same size and shape as a donut hole – the name just sort of stuck and became the popular and more common way to refer to these tasty little gems.

apple cider donut

Can these be made as a regular-size muffin?

Sure – these can be made in a standard muffin tin. If you would like to do that – bake for 15-18 minutes or until golden on top and spring back when they are gently pressed on the tops.

apple cider donut recipe

Ingredients for Apple Cider Donut Holes

all-purpose flour
granulated sugar
baking powder
cinnamon
apple cider
sour cream
eggs – gently beaten
vanilla extract
molasses

Coating

butter – melted
granulated sugar
cinnamon

How to Make Apple Cider Donut Holes

Donuts

Preheat the oven to 350 degrees.
Lightly oil or grease a mini muffin tin – set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and cinnamon. Whisk to combine.
Whisk in the cider, sour cream, eggs, vanilla and molasses until the mixture is smooth and all of the ingredients are combined.
Spoon into the prepared baking pan – you should be able to get about 1-2 tbsp of batter in each well of the ini muffin tin. I filled each until they were just below the tops.
Bake 10-13 minutes or until lightly browned and the tops spring back when lightly pressed.

How to Make Apple Cider Donut Hole Coating

While the muffins are baking – combine the sugar with the cinnamon and stir well.
Once the muffins are done baking – immediately remove one muffin and dip it in the melted butter, then immediately roll it in the cinnamon/sugar mixture until coated.
Set the coated “donut hole” on a plate or in a bowl and continue with the remaining donut holes until they are all coated.
Store in an airtight container at room temperature.

apple cider muffins

What type of apple cider should I use?

I used homemade cider (which I will be linking to here once I get that post written) but you can use the jug of cider that you can find at either the local farmers market or the grocery store. Keep in mind that if you are using a commercial brand vs something made locally and found at the orchard – the cider will most likely be thinner.

My cider had a thicker consistency which made for a thicker batter. Either is okay.

Also – you can use either the spiced cider or the plain cider – that is up to you if you want to have a stronger spiced flavor to the donut holes. I used spiced cider – but they are delicious either way.

apple cider baked donuts

coating ingredients for Apple Cider Donut Holes

Can these be baked into regular donuts?

Yes – if you have a standard donut pan, you can add the batter to the pan and bake for 8-10 minutes at 350 degrees. I don’t recommend trying to fry this dough as it is meant to be baked.

apple donut recipe

Can this recipe be cut in half?

Yes – this recipe makes 48 donut holes – which was enough for the 3 of us here to enjoy for a whole weekend. I made this recipe because I had the larger mini muffin pan and I had completely forgotten that I also had a couple of smaller mini muffin pans I could have used. Either way – this recipe easily reduces to make half or you can double it if you need a whole lot of donut holes.

apple cider donut muffins

If you love these donut holes – check out these other apple recipes!

Since we have quite a few apple trees on our property – it is no surprise that we make a ton of apple recipes. Here are just a handful of our favorites.

Can these be made with apple juice?

Theoretically yes, however, the apple juice will give you a very light apple flavor compared to what you get with the apple cider. In addition to that, it will be a much thinner consistency, resulting in a thinner batter – so you will want to make sure your sour cream is thick and doesn’t have too much whey mixed in before you add it.

donut holes

Products I love when making these donut holes…

This mini muffin/donut hole recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made donuts or muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.

If you love this Easy Apple Cider Donut Holes recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!

Easy Cruffin Recipe

This Easy Cruffin Recipe is a cross between a croissant & a muffin. Made with puff pastry OR crescent roll dough & coated in cinnamon & sugar. Taste & texture similar to churros & positively heavenly.

JUMBO Bakery-Style Chocolate Chip Muffins

JUMBO Bakery-Style Chocolate Chip Muffins are deliciously moist, packed with chocolate chips, and the perfect way to start the day!

JUMBO Bakery-Style Chocolate Chip Muffins Recipe

Apple Butter Pancakes

Apple Butter Pancakes are an easy fall breakfast recipe. Loaded with sweet, cinnamon apple butter. These are the perfect way to start the day.

Pumpkin Butter Donuts

Pumpkin Butter Donuts, an easy baked mini donut recipe with homemade pumpkin butter. Makes a delicious treat with your morning coffee or an afternoon snack.

Chocolate Overload Muffins

Brioche French Toast

Rich and tender brioche bread, thickly sliced and coated in a sweet cinnamon egg custard makes this Brioche French Toast the perfect breakfast. Topped with fresh fruit and maple syrup, it’s delish!

Pumpkin Waffles Recipe

This Pumpkin Waffles Recipe is made with pumpkin puree PLUS a secret ingredient in the batter to create a sweet, fall-inspired breakfast!

Blueberry Baked Oatmeal

This Blueberry Baked Oatmeal is an easy breakfast recipe that’s a great way to start the day and will keep you full all morning long.

Hashbrown Breakfast Casserole

This super easy Hashbrown Breakfast Casserole is made with milk, eggs, butter, sausage, bacon, hash browns, and cheese. What a great start to the day!

recipe for Ham and Cheese Hash Brown Casserole

Mini Pancake Cereal

Mini Pancake Cereal has taken over the internet. Teeny tiny pillowy pancakes with a crispy outer texture are great with syrup, fruit, & more!

Air Fryer Doughnut Holes with Chocolate Sauce

Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.

If you love this recipe for Apple Cider Donut Holes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Apple Cider Donut Holes

Apple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!

Prep Time10

Cook Time13

Total Time23

Course: Breakfast

Cuisine: American

Keyword: apple cider, cinnamon, donut, mini muffins, muffins

Servings: mini donuts

Ingredients

Donuts

4 cups all-purpose flour
2 cups granulated sugar
4 tsp baking powder
4 tsp cinnamon
1 cup apple cider
1 cup sour cream
2 eggs – gently beaten
3 tsp vanilla extract
1 tsp molasses

Coating

½ cup butter – melted
1½ cups granulated sugar
3 tsp cinnamon

Instructions

Donuts

Preheat the oven to 350 degrees.
Lightly oil or grease a mini muffin tin – set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and cinnamon. Whisk to combine.
Whisk in the cider, sour cream, eggs, vanilla and molasses until the mixture is smooth and all of the ingredients are combined.
Spoon into the prepared baking pan – you should be able to get about 1-2 tbsp of batter in each well of the ini muffin tin. I filled each until they were just below the tops.
Bake 10-13 minutes or until lightly browned and the tops spring back when lightly pressed.

Coating

While the muffins are baking – combine the sugar with the cinnamon and stir well.
Once the muffins are done baking – immediately remove one muffin and dip it in the melted butter, then immediately roll it in the cinnamon/sugar mixture until coated.
Set the coated “donut hole” on a plate or in a bowl and continue with the remaining donut holes until they are all coated.
Store in an airtight container at room temperature.

Notes

This recipe can be made into regular-sized muffins. Bake those for 15-18 minutes.

You can use milk in place of sour cream

Ghost Cupcakes

Ghost cupcakes will make your guests scream with delight. They’re super simple to make starting with a homemade vanilla cupcake recipe and topped with a deliciously sweet frosting decorated like ghosts for Halloween!

I love making super cute Halloween treats. Not sure why – because otherwise we aren’t super big Halloween people. But when it comes to the treats – I get so excited and come up with so many ideas.

Like these super adorable candy corn-inspired Ghost Cupcakes. The general idea became really popular a few years back when one of the large magazines featured a recipe for them. Here we have the same design decorating with the ghost and the candy corn colors – only we paired it with our own homemade cupcake and frosting recipes.

Be sure to add these Broken Glass Cupcakes or our other cute Ghost Cupcakes to your Halloween celebrations too!

These are just too stinkin’ cute. I’m such a sucker for those candy eyes. They give so much personality when added to treats – no matter the holiday.

I just think these are just the perfect little treat for a Halloween party – either for a kid’s classroom party, an office party, a potluck, or even a trunk or treat gathering with friends. Everyone loves these delicious little goodies.

Don’t miss our Ghosts in the Graveyard Dessert too!

ghost cakes

Here are some commonly asked questions

What is the best way to store leftover ghost cupcakes?

The most important thing is to keep them in an airtight container. I like to keep them refrigerated since the frosting does have milk and butter in it.

I’ll remove however many we plan to have after dinner when I am getting ready to serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert. They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can ghost cupcakes be frozen?

Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

Halloween Ghost Cupcakes

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Halloween Cupcakes

Notes for Making Ghost Cupcakes

Flour is the base of our cupcakes– make sure to measure using the spoon and level method so you don’t add too much (which can cause your cupcakes to be too dry).
Granulated sugar sweetens our cupcakes!
Baking powder helps the cupcakes rise and become light and airy.
Butter adds fats – which adds richness to the cupcakes and helps them stay fresher longer.
Milk adds moisture and richness to the cupcakes.
Eggs bind the cupcakes together.
Vanilla enhances the sweetness of the cupcakes and makes them vanilla flavored!
Butter is also the base of the frosting– make sure it’s fully softened so you don’t end up with lumps.
Confectioner’s sugar sweetens the icing and helps give it structure so we can pipe it into the shape we want.

Can these cupcakes be made ahead of time?

You bet. The cupcakes can be made and decorated ahead of time and kept in the refrigerator for up to 4 days prior to serving – EXCEPT FOR THE CANDY EYES. The candy eye color will bleed and won’t be very appealing once they are exposed to the cool, moist air. I recommend adding those right before serving.

Make sure to cover tightly with plastic wrap or keep them in an airtight container so they don’t dry out.

ghostly cupcakes

Ingredients for Ghost Cupcakes

all-purpose flour
baking powder
Kosher salt
granulated sugar
unsalted butter at room temperature
egg plus egg white at room temperature
pure vanilla extract
skim milk

How do I properly measure the flour?

How to Make Ghost Cupcakes

Pre-heat the oven to 350 degrees and add the cupcake liners to the pan, set aside.
Add flour, baking powder and salt to a large bowl, mix well.
In a separate large bowl, using a stand mixer or hand mixer, cream together the butter and sugar until
it becomes light and fluffy.
Beat the egg into the mixture until well combined, then beat in the egg white and add the vanilla.
Mix well.
Alternating, add the flour and milk as you continue to blend ingredients until fully combined.
Divide the batter evenly into the prepared cupcake liners, each cup should be ¾ full.
Bake until the tops are golden, about 20 minutes. They are done when they spring back when gently pressed on the tops.
Remove from oven and transfer the cupcakes to a wire rack for cooling.

Can this recipe be doubled?

Yes, absolutely. This recipe makes 12 cupcakes – So if you need more – maybe for a Halloween party – doubling is super easy.

how to make vanilla cupcakes for Halloween

Ghost Cupcake Frosting Ingredients

unsalted butter – softened
confectioner’s sugar
pure vanilla extract
heavy cream
Kosher salt
yellow food coloring
orange food coloring

Decorating

Candy eyes for garnish
Pastry bags and tips

What food color do you recommend?

I really love using a soft gel food color because the pigment is more intense and makes the dough less watery. For these cookies, I use electric yellow and electric orange.

How to Make the Frosting

Beat the butter in a large bowl using hand or stand mixer until slightly whipped.
Add 1 cup of the confectioner’s sugar at a time and mix on low until blended.
Increase speed to high and continue beating.
Reduce speed with each addition of confectioner’s sugar – increasing after it has been mostly combined so that each cup is well blended before adding the next one.
Beat in 2 tbsp of the heavy cream and the vanilla extract until combined. You can add in more heavy cream if needed for desired consistency.
Add salt and mix to combine.
Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops. Just drop and then stir well until you reach the desired shade – keeping in mind that the color will intensify over time.

Can these be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can even use the canned frosting and either tint it yourself or buy the colors pre-made.

That being said – this recipe is so scrumptious and doesn’t really take that much longer than using the pre-made mix. I highly recommend you giving it a try.

How to Decorate Ghost Cupcakes

Fill 3 pastry bags – one with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag.
Pipe 3 layers (one of each color) with each pastry bag of frosting onto the cooled cupcakes, swirling the white taller to form the ghost shape.
Finish by adding the candy eyes to each cupcake.

DON’T MISS THESE HOLIDAY E-BOOKS!

Products I love when making these ghost cupcakes…

This cute cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this adorable treat recipe.

If you love this Cute Ghost Cupcake recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!

Mummy Rice Krispie Treats

Mummy Rice Krispie Treats are an easy and quick Halloween recipe. Perfect for kids or school parties or the inner kid in us all!

Halloween Snack Mix

Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites for fall!

Chocolate M&M Cookies

Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with M&M’s & super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for Halloween.

Candy Corn Cupcakes

Zombie Cookies

These are not your average cake mix cookies. These Zombie Cookies are creepy and ghastly – just like the undead who want to eat your brains.

Halloween Bark

Candy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.

Halloween Sugar Cookies

Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.

Monster Cupcakes

Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.

Mummy French Macarons with Maple Cinnamon Filling

Mummy French Macarons with Maple Cinnamon Filling are an adorable and delicious treat to serve for Halloween packed with fall flavors!

Monster Bark

Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple ingredients & a few minutes to make. The kids just love it!

If you love this recipe for Ghost Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Ghost Cupcakes

Ghost Cupcakes will make your guests scream with delight. They’re super simple to make starting with a homemade vanilla cupcake recipe and topped with a deliciously sweet frosting for Halloween!

Prep Time30

Cook Time20

Cool30

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: candy corn, cupcakes, ghost, halloween

Servings: cupcakes

Ingredients

Cupcakes

1 ⅓ cup all-purpose flour
1 ¼ tsp baking powder
½ tsp Kosher salt
1 cup granulated sugar
6 tbsp unsalted butter at room temperature
1 large egg plus 1 egg white at room temperature
1 ½ tsp pure vanilla extract
½ cup skim milk

Frosting

1 cup unsalted butter – softened
4 cups confectioner’s sugar
4 tbsp pure vanilla extract
4 tbsp heavy cream
½ tsp Kosher salt
1-3 drops yellow food coloring
1-3 drops orange food coloring

Decorating

Candy eyes for garnish
Pastry bags and tips

Instructions

Cupcakes

Pre-heat the oven to 350 degrees and add the cupcake liners to the pan, set aside.
Add flour, baking powder and salt to a large bowl, mix well.
In a separate large bowl, using a stand mixer or hand mixer, cream together the butter and sugar until
it becomes light and fluffy.
Beat the egg into the mixture until well combined, then beat in the egg white and add the vanilla.
Mix well.
Alternating, add the flour and milk as you continue to blend ingredients until fully combined.
Divide the batter evenly into the prepared cupcake liners, each cup should be ¾ full.
Bake until the tops are golden, about 20 minutes. They are done when they spring back when gently pressed on the tops.
Remove from oven and transfer the cupcakes to a wire rack for cooling.

Frosting

Beat the butter in a large bowl using hand or stand mixer until slightly whipped.
Add 1 cup of the confectioner’s sugar at a time and mix on low until blended.
Increase speed to high and continue beating.
Reduce speed with each addition of confectioner’s sugar – increasing after it has been mostly combined so that each cup is well blended before adding the next one.
Beat in 2 tbsp of the heavy cream and the vanilla extract until combined. You can add in more heavy cream if needed for desired consistency.
Add salt and mix to combine.
Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops. Just drop and then stir well until you reach the desired shade – keeping in mind that the color will intensify over time.

Decorate

Fill 3 pastry bags – one with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag.
Pipe 3 layers (one of each color) with each pastry bag of frosting onto the cooled cupcakes, swirling the white taller to form the ghost shape.
Finish by adding the candy eyes to each cupcake.

Mini Apple Pies

Who loves PIE???? This time of year we are in full pie mode around here. The family can never get enough pie and who can blame them.

Since we have an abundance of apples around here with all the trees over-producing this season – so we are up to our eyeballs in apples. So that means we are making these mini apple pies in bulk to enjoy all year long.

Now I know that fall is typically the time for apple pie. But we love to enjoy these all year round. You see – the hubs grew up in an orchard. So things like apple pie happened all the time.

This is why it seems I can never make enough for him. But instead of making a whole lot of regular-sized pies this time – we opted for mini pies. I love them because you can regulate your portion control and they are so easy to just grab one instead of having to cut a slice from a large pie.

I especially love that it makes the holiday dessert easier to serve and keeps the buffet line moving quickly. No one can resist these beautiful little treats!

mini apple pie recipe

Here are some commonly asked questions

What is the best way to store leftover mini apple pies?

Place the remaining mini apple pies in an airtight container & keep refrigerated. When ready to enjoy again, just microwave for 1-2 minutes or until hot before adding any whipped cream, heavy cream, or ice cream on top. They should keep for 3-4 days.

individual apple pies

Can I use canned pie filling for these mini pies?

Absolutely. If you are tight on time or you are missing ingredients – but you happen to have a can or two of pie filling in the back of the pantry – you can definitely use that in place of the fresh apples and other ingredients.

small apple pies

What supplies will I need to complete this recipe?

You will need:

Mixing bowl and mixing tools
3.5 inch round cookie cutter
Suggested: pizza cutter OR knife
Baking Brush
Muffin pan (12 cavities)

mini apple pies with puff pastry

Ingredients for Mini Apple Pies

Apples – We chose a mix of Honeycrisp and granny smith apples. Honeycrisp apples have a nice sweet taste and don’t become mushy when baked in the oven. Granny Smith apples are on the tart side, and we love to mix a sweet and tart apple for apple pie filling! Whatever kind of apple you use, you’ll want about two cups worth of apple chunks diced to ¼-½ inch pieces. This was two large apples in our case.
Brown sugar
Granulated sugar
Cinnamon
Nutmeg
Pie crust – To make things easy, we used store-bought Pilsbury dough sheets, but you can absolutely use homemade dough!
Egg wash: 1 egg + 1 tablespoon of water, whisked
Turbinado sugar

How to create the lattice tops for these mini apple pies:

Take six strips of dough and braid them across the top of one of the pies: alternating over and under each strip. Trim the strips to the length of the mini pie and gently press down around the edges to secure the top.

mini pies muffin tin

What other kind of other crust could I do for these mini apple pies?

You could keep the crust simple and create a solid crust top for the mini pies. Use a round cookie cutter to create the shape and slash three air holes in the center. Gently press down around the edges to secure. This option would also reduce the prep time.

Another way to top these mini apple pies would be to create a crumble topping!

muffin tin apple pies

How to Make Mini Apple Pies

Preheat the oven to 425℉.
Add the chopped apples, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract to a medium mixing bowl and stir together until the apples are evenly coated with the spice and sugars.
Unroll ther sheets of pie crusts.
Using a 3.5 inch round cookie cutter, cut 12 rounds.
Keep the dough scraps for building the lattice crust.
Press each of the rounds into the cavities of the muffin tins. They should just fit each tin.
Whisk together the egg and water with a fork to create the egg wash.
Lightly brush the inside bottom of the pie crusts with the egg wash.
Roll the dough scraps into a ball and then roll it out into a flat sheet.
Use a pizza cutter to cut ½ thick strips to create a lattice top crust for the mini pies.
Cut the strips length accordingly and gently press the edge of the strips down to secure.
Brush the lattice crusts with the egg wash and sprinkle with turbinado sugar on top, if desired.
Bake for 20 minutes until the top is golden brown. You should be able to hear the filling crackling and bubbling when you pull the pies out of the oven. Let the pies sit in the pan for 10 minutes out of the oven.
Serve warm and enjoy!

Can this recipe be doubled?

YES – I love to double & continue to double this recipe. Generally, if we are having friends or family over for the holiday I’ll definitely double this. Because the boys almost always have at least 2 of these pies – which takes up most of them.

I like to have leftovers to curb that sweet tooth that happens after dinner. Plus my cinnamon-loving family can never get enough apple pie – so more is always welcome.

individual apple pie recipe

Can this be made with another flavor of pie filling?

You can replace the apples with a canned pie filling in any flavor you have available. You can also check out my blueberry pie filling, cherry pie filling, and my caramelized pear pie filling that would all be great in these little mini pies.

fall pie recipe

Can this be made with homemade crust?

Absolutely! We do that all the time using my Easy Pie Crust recipe. That is the easiest – NO-FAIL pie crust and it only takes a couple of ingredients to make.

Apple Equivalents & Measures – rough estimates

1 bushel of apples is the dry equivalent to 2 gallons of produce
2 large apples = 1 pound
3-4 medium apples = 1 pound

3 cups cored, sliced or chopped apples = 1 pound
1-1/3 cups applesauce = 1 pound of apples
1 pound dried apples = 8 cups cooked apples

1 pound dried apples = 4 1/3 cups
4 pounds fresh apples = 1 pound dried apples
4 pounds of fresh apples = 4 cups of applesauce

1/2 cup mashed apples = 1 medium apple
3/4 cup cored, chopped apples = 1 medium apple
1 cup cored, sliced apples = 1 medium apple

2 pounds fresh apples = filling for ONE 9″ pie
Small apples are approx 2 1/4 inches in diameter.
Medium apples are approx 2 3/4 inches in diameter.
Large apples are approx 3 3/4 inches in diameter.

Thanksgiving Pie

Can I make this with another type of crust?

Yes, absolutely. If you want to use a regular graham cracker crust, that works great too.

These tools make the process so much faster!

apple slicer
apple peeler corer

Best Pies for Thanksgiving

Can these mini apple pies be frozen?

Absolutely! Wrap each pie individually tightly with plastic wrap after they are baked and freeze for up to 6 months.

You can also freeze these once they are prepped before baking – but you will have to freeze in the tin and then remove them from the tin once they are frozen.

The easiest way to do this is to place a piece of plastic wrap in the tin before assembling the pies. Then once they are frozen you can lift each one out and wrap it with that piece of plastic wrap until you are ready to bake.

When you are ready to bake these – just unwrap from the plastic and place them into the muffin tin again. You will probably need to bake for a few minutes longer if baking from frozen or you can let them thaw in the pan on the counter while you let the oven pre-heat.

A side note – you might want to toss the cut apples in a lemon water bath prior to prepping if you plan on freezing these so the apples don’t brown.

Easy Individual Apple Pies

What other pie recipes do you recommend?

Our family loves pie – here are some of our favorites that we love to make for the holiday!

Small apple pies

What to Serve with these Mini Pies

I know that we typically serve these mini pies as dessert for Thanksgiving. So we are usually serving them with the following Thanksgiving recipes. However- apple pie is also a great summer classic to serve for all those great summer holidays too – so I have included a few other recipes that we pair with these.

DON’T MISS THESE HOLIDAY E-BOOKS!

Little Apple Pies

Products I love when making mini apple pies…

This mini apple pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.

If you love this Easy Mini Apple Pie recipe, you’re going to love these other apple recipes too. Please click each link below to find the easy, printable recipe!

Instant Pot Applesauce

Learn how to make Instant Pot Applesauce, a simple and easy fall recipe that can be made with just a 30 minute cook time. It takes just 2 ingredients and it’s sugar-free!

Air Fryer Apple Hand Pies

Air Fryer Apple Hand Pies are the perfect fall dessert! They are easy and quick to make in the air fryer and positively delicious too.

Apple Pie Mug Cake

Apple Pie Mug Cake, everything you love about cinnamon & apple pie in an easy 3-minute mug cake. Quick & easy desserts don’t get any better than this.

A warm apple pie mug cake in a white mug, topped with bite on a spoon showcasing the rich, comforting dessert in a cozy setting.

Applesauce Oatmeal Cookies

Applesauce Oatmeal Cookies are a deliciously soft and chewy, no-chill cookie recipe that’s easy to make in under 30 minutes and so perfect for fall.

Easy Apple Crisp Recipe

Easy Apple Crisp Recipe is the perfect dessert for fall. Simple to make & loaded with apples, cinnamon & oats. Top a warm slice with ice cream, so good.

Applesauce Muffin Recipe

This super easy Applesauce Muffin Recipe is made from scratch with ground cinnamon, allspice, and raisins. They’re a great start to the day.

French Apple Pie

This French Apple Pie is loaded with cinnamon, nutmeg & topped with buttery, brown sugar crumbles. The perfect dessert for your Thanksgiving holiday feast.

Apple Butter Pancakes

Apple Butter Pancakes are an easy fall breakfast recipe. Loaded with sweet, cinnamon apple butter. These are the perfect way to start the day.

Irish Apple Cake

Irish Apple Cake is a simple cake recipe that is packed full of apples & just perfect for a St. Patrick’s Day celebration. This is a hit for any apple lover.

A close-up of a slice of Irish apple cake, lightly dusted with powdered sugar, showing the cake's dense crumb and chunks of apple, served on a plate.

If you love this recipe for Homemade Mini Apple Pies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Mini Apple Pies

Prep Time40

Cook Time20

Cool10

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: apple, hand pies, mini pies, pie crust

Servings: mini pies

Ingredients

1 large honeycrisp apple chopped to roughly ¼ – ½ inch sized pieces
1 large granny smith apple chopped roughly to ¼ – ½ inch sized pieces
1 tablespoon brown sugar
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
pinch of nutmeg
2 sheets of pie crust thawed according to box instructions OR USE HOMEMADE CRUST
1 egg + 1 tablespoon of water whisked together (this is the egg wash)
turbinado sugar for topping (optional)

Instructions

Preheat the oven to 425℉.
Add the chopped apples, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract to a medium mixing bowl and stir together until the apples are evenly coated with the spice and sugars.
Unroll ther sheets of pie crusts.
Using a 3.5 inch round cookie cutter, cut 12 rounds.
Keep the dough scraps for building the lattice crust.
Press each of the rounds into the cavities of the muffin tins. They should just fit each tin.
Whisk together the egg and water with a fork to create the egg wash.
Lightly brush the inside bottom of the pie crusts with the egg wash.
Roll the dough scraps into a ball and then roll it out into a flat sheet.
Use a pizza cutter to cut ½ thick strips to create a lattice top crust for the mini pies.
Cut the strips length accordingly and gently press the edge of the strips down to secure.
Brush the lattice crusts with the egg wash and sprinkle with turbinado sugar on top, if desired.
Bake for 20 minutes until the top is golden brown. You should be able to hear the filling crackling and bubbling when you pull the pies out of the oven. Let the pies sit in the pan for 10 minutes out of the oven.
Serve warm and enjoy!

Notes

Baker’s Notes
* Use a butter knife to help release. Gently insert the knife in between the crust and the pan and then carefully lift the pie out. You’ll be able to feel when the pie is loosened and ready to be removed.

Pumpkin Cruffins

These Pumpkin Cruffins take your regular cinnamon-filled cruffin and add pumpkin pie filling to make the ultimate fall breakfast.

Imagine a soft and flaky pastry, reminding you of a croissant, but with the delightful twist of pumpkin and a hint of cinnamon sugar. Yes, that’s the dreamy Pumpkin Cruffin we’re talking about today.

As the fall season approaches, these delicious muffins are the perfect addition to your morning coffee or tea. Their golden brown exterior, combined with the warm spices of pumpkin, are bound to make your taste buds dance with joy.

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Mummy Rice Krispie Treats

By Kleinworth & Co 1 Comment

Mummy Rice Krispies Treats are an easy and quick Halloween recipe. Perfect for kids or school parties or the inner kid in us all!

Mummy Rice Krispie Treats are such a fun Halloween party food idea! Made with only three ingredients, they’re the perfect easy recipe for Halloween parties.

Fun and Festive, these easy treats are the perfect party snack. So easy, the kids can help with this recipe too because it’s NO-BAKE!

Don’t miss my other super cute Mummy Cookies too!

There is nothing better than a sweet and sticky treat to get you through the holidays. Who says we need to make these treats complicated and time-consuming? Let’s keep it simple and easy with these Mummy Rice Krispie Treats!

My kids love this recipe because I let them put on their own toppings. They also love that they get to have fun with the eye placement – making them extra goofy sometimes. This recipe is perfect for Halloween, whether you are hosting a party or just want something cute to munch on while you pass out candy to the little ones!

rice krispie mummies

Here are some commonly asked questions

Can you freeze krispie treats?

I personally don’t like to do it but, I have plenty of friends that swear that these will do just fine in the freezer. Keep in mind that while the chocolate will be fine the eyes might bleed a bit and might need to be replaced on the treats before serving again.

I recommend wrapping each bar individually in plastic wrap. Then place them all in an airtight container and freeze for up to 6 weeks. Let sit at room temperature to thaw before serving again.

How long do rice crispy treats last?

If you store these in an airtight container they should last for at least a week. The key is to not let the krispie treats get stale and hard. So as long as they are soft – you are good to go. Keep in mind that even though these are made with white chocolate they can still bloom. It won’t be as noticeable as it is when you are using milk or semi-sweet chocolate – but it does happen – so don’t be alarmed. The chocolate is fine.

Halloween Mummy Treats

These Mummy Rice Krispies Treats are freakishly adorable. This spooky Halloween treat is perfect to make for the kids this Halloween.
Jenny

Why didn’t my chocolate wafers melt correctly?

When your chocolate wafers become chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.

In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.

Be sure to refer to the package directions when melting chocolate to prevent this from happening.

rice krispie treats recipe for kids

Can these be made with homemade rice krispie treats?

YOU BET they can! I have THE ABSOLUTE BEST recipe for homemade Rice Krispie treats that you will want to use when making these mummy desserts. They will be a bit thicker than what you get from the little pre-made packages but SO DELICIOUS!

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.

rice krispy

How to Make Mummy Rice Krispie Treats

Carefully poke the sticks into the krispie treats. and place them in the freezer for about 15-20 minutes.
Place the chocolate chips in a microwave-safe bowl and melt the white chocolate in the microwave at 50% power in 30 second intervals or in a double boiler.
Dip the chilled krispie treats in the melted chocolate and place them on a parchment lined baking sheet.
Immediately add the candy eyes before the chocolate solidifies.
Return to the freezer for 10 minutes or until the chocolate is frozen.
Take the remaining melted chocolate and transfer it to a piping bag fitted with a narrow tip or into a decorator squeeze bottle.
Squeeze the melted chocolate back and forth in a random pattern to make a mummy.
Place them back into the freezer again to set the chocolate.
Serve once the chocolate has set. Store in an airtight container at room temperature.

Can I use candy melts instead of chocolate chips?

Yes – I like to use candy melts whenever possible. I used chocolate chips when making this recipe this particular time. I have found that chocolate chips don’t always temper well for recipes like this. Sometimes you need to add coconut oil to get it to melt creamy enough for it to coat the cookies well.

Sometimes – ESPECIALLY with white or colored chocolate- it likes to seize and then you are stuck with an unusable mess. I highly recommend using candy melts IF YOU CAN for this recipe.

Ingredients for Mummy Rice Krispie Treats

Rice Krispie squares
white chocolate chips you can also use vanilla chocolate chips or white candy melts.
eye candies
popsicle sticks

What is the best chocolate for making mummy krispie treats?

While you can use chocolate chips to make these, occasionally I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency. While that wasn’t the case when I made this batch – it can happen depending on the brand of chocolate chips.

A lot of the time I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.

The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these chocolate-covered treats.

Are Mummy Rice Krispie Treats Easy to Make?

If cake pops intimidate you, don’t fret! These Rice Krispie “pops” are SO much quicker and easier and you can customize them a million ways. These mummy pops take about 10 minutes to make start to finish and are perfect for packaging up in Halloween treat bags!

Be sure to check out our cute Candy Corn Rice Krispie Treats too!

Can I use sugar-free chocolate?

I haven’t tried using sugar-free chocolate. But I think that will work just fine. If you give it a try, please let me know how it turned out.

Don’t miss these other super cute Mummy ideas too!

Halloween Treats Rice Krispie

DON’T MISS THESE HOLIDAY E-BOOKS!

Products I love when making these Mummy treats…

This Halloween treat recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made fun Halloween snacks like these before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.

Rice Krispie squares
white chocolate chips OR vanilla chocolate chips OR white candy melts.
eye candies
popsicle sticks – food grade
Halloween sprinkles
parchment paper
squeeze bottles for decorating
mixing bowl
spatula

If you love this Easy Mummy Rice Krispie Treats recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!

Chocolate M&M Cookies

Halloween Snack Mix

Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites for fall!

Zombie Cookies

These are not your average cake mix cookies. These Zombie Cookies are creepy and ghastly – just like the undead who want to eat your brains.

Candy Corn Cupcakes

Pumpkin Shaped Chocolate Stuffed Shortbread Cookies

Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.

Monster Bark

Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple ingredients & a few minutes to make. The kids just love it!

Mummy Shortbread Cookies

Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!

Monster Cupcakes

Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.

Halloween Sugar Cookies

Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.

If you love this recipe for Mummy Rice Krispie Treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

5 from 1 vote

Mummy Rice Krispie Treats

Mummy Rice Krispie Treats are an easy and quick Halloween recipe. Perfect for kids or school parties or the inner kid in us all!

Prep Time45

Course: Dessert, Snack

Cuisine: American

Keyword: halloween, mummy, rice krispie cereal, white chocolate

Servings:

Ingredients

6 Rice Krispie squares
2 cups white chocolate chips you can also use vanilla chocolate chips or white candy melts.
eye candies
6 popsicle sticks

Instructions

Carefully poke the sticks into the krispie treats. and place them in the freezer for about 15-20 minutes.
Place the chocolate chips in a microwave-safe bowl and melt the white chocolate in the microwave at 50% power in 30 second intervals or in a double boiler.
Dip the chilled krispie treats in the melted chocolate and place them on a parchment lined baking sheet.
Immediately add the candy eyes before the chocolate solidifies.
Return to the freezer for 10 minutes or until the chocolate is frozen.
Take the remaining melted chocolate and transfer it to a piping bag fitted with a narrow tip or into a decorator squeeze bottle.
Squeeze the melted chocolate back and forth in a random pattern to make a mummy.
Place them back into the freezer again to set the chocolate.
Serve once the chocolate has set. Store in an airtight container at room temperature.

Chocolate M&M Cookies

Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with colorful M&M’s and super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for holidays like Halloween.

This is the perfect cookie for the fall holiday season. It is soft, chewy, and no-chill. I can’t get enough of these cookies

No-chill means there’s no need to refrigerate the dough before baking. Soft means that it will flatten slightly when baked but still hold their shape. Chewy means that they will be on the softer side and not too crunchy. Easy means that they are so easy to make with just a few ingredients and minimal effort!

We made these cookies with standard M&M’s because I simply can’t resist the happy colors. Anything with M&M’s gets my attention and I’m completely obsessed.

But since we were using black cocoa powder – the secret ingredient to getting these super dark chocolate cookies without having to add any food coloring – I thought they would be super cool if we added Halloween M&M’s – because they come in my favorite Halloween colors.

I love these cookies SO MUCH and they are great with a cup of hot cocoa or a glass of cold milk.

Halloween Cookies

Here are some commonly asked questions

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

Can this recipe be doubled?

Absolutely. When I am making these cookies for anything other than our personal enjoyment, I always double the recipe. It is almost necessary if you are bringing them to a party or using them for a bake sale.

chocolate chocolate chip cookies

recipe for black Halloween chocolate cookies

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.

By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

What is the best way to store Chocolate M&M Cookies?

I like to place them in a large airtight bowl or zip-top bag & store at room temperature. This keeps them soft & chewy for a longer period of time. But please enjoy within 3-4 days. Ours never last longer than about 24 hours in this house.

m and m chocolate

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Do I need to chill the dough?

NOPE! That is one of the things I love the most about this recipe. I have a lot of cookie recipes & many of them require that the dough be chilled for at least several hours before baking. While those cookies are delicious & well worth the wait, most of the time I don’t want to. So that is probably why these cookies top my list of favorites.

best chocolate cookies

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. However, for these cookies, I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding it to my dough mixture. Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup. This will make your cookies too dry.

Tips for Making the Best Cookies

Make sure the butter is room-temperature for the dough to be the right consistency.
Use real butter – no margarine here. That will alter how the cookies bake.
Press extra M&M’s and even more chocolate chips into the tops of the cookies immediately after they come out of the oven for added visual appeal.
Don’t overbake the cookies. They will set as they cool – you don’t want them to lose what makes them chewy – you want those soft centers.
Make the dough balls large and tall so they bake up nice and thick.
While these cookies don’t require chilling – if you notice they are spreading too much on the first batch – it is possible that the flour measurment was off or the butter was too soft – so you can chill the dough for about 30-60 minutes before baking the remaining dough.
Make sure you are placing the unbaked dough on cool baking sheets. Don’t place it on the baking sheets coming right out of the oven – that will change the way the cookies bake. Try to have a roation of baking sheets so each one is room temperature before placing the dough on them.

no chill chocolate cookies

How to Make Chocolate M&M Cookies

Preheat the oven to 350 degrees.
Line several baking sheets with parchment paper and set aside.
In a large mixing bowl, beat together the sugar and butter until light and fluffy. About 2-3 minutes.
Scrape down the bowl and then mix in the eggs just until incorporated.
Slowly mix in the cocoa powder until well blended.
Then add the flour, baking powder and salt on low speed until all ingredients are mixed in. Don’t over-mix.
Using a large, sturdy silicone spatula, fold in the chocolate chips and M&M’s – the dough will be thick.
Scoop out the cookie dough into golf ball-sized rounds. Roll between your hands to form a ball and then press them slightly to make them taller than they are round – sort of an oblong shape.
Place them on the prepared baking sheets – as if they are standing up. You want them to be tall on the baking sheet so they bake into nice thick cookies.
Bake 10-12 minutes or until edges are set and the centers are slightly glossy.
Immediately press more M&M’s into the tops of the warm cookies and then let them cool on the baking sheets for 5-10 minutes before transferring to a wire rack to finish cooling.
Store in an airtight container at room temperature.

How soft should my butter be?

So, when we are talking about softened butter, it is important that it not be so soft (or nearly melted) that it won’t hold the dough together. The butter should be cool to the touch, as close to room temperature as possible – definitely not hard as a rock & unable to be blended easily with the sugar. You should be able to press your finger in it but it should still hold shape.

Halloween M&M’s

Ingredients for Chocolate M&M Cookies

granulated sugar
butter – room temperature
large eggs
vanilla extract
black cocoa powder – not Dutch processed – you can use regular cocoa powder if needed
all-purpose flour
baking powder
table salt
chocolate chips – you can use any variety you like – semi-sweet, milk, dark or white
M&M’s – regular size + more for the tops
mini M&M’s
Halloween M&M’s

How can I make my cookies thicker?

If you want bigger, thicker cookies, make the size of the dough larger before baking. I recommend 2 tbsp or more, which should yield a ball of dough that should be larger than a golf ball. This will make the cookies spread slower & hold their shape better, keeping them thicker overall.

ALSO – you can chill the dough for 30-60 minutes before baking to help them stay thicker through the baking process.

M&M chocolate chip cookies

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Santa’s Favorite Chocolate Chip Cookies

Can the cookies be made ahead of time?

You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.

chocolate mm cookies

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

Keep in mind that the humidity in the freezer might make the M&M’s sweat and change color – either while they are frozen or from the condensation they will create while they thaw. This will not make for very appealing cookies.

EGG SIZE EQUIVALENTS

Eggs

4 Extra Large or Jumbo Egg = 1 cup
1 Large Egg = 4 tablespoons liquid egg product

Egg Whites

6 Extra Large Egg Whites = 1 cup
1 Extra Large Egg White = 2 extra-large egg yolks (in volume)
1 Large Egg White = 2 tablespoons
8 to 10 Large Egg Whites = 1 cup
1 Large Egg White = 2 tablespoons liquid egg product

Egg Yolks

12 Extra Large Egg Yolks = 1 cup
1 Large Egg Yolk = 1 tablespoon
12 to 16 Large Egg Yolks = 1 cup

The size of the eggs won’t really matter if you are making something like an egg wash, or sometimes even scrambled eggs – for those types of recipes, size doesn’t matter and you can use what you have on hand.

When it does matter is when we are baking (things like cakes and cookies) and volume is key to the perfect end result in the recipe.

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best chocolate chip cookies tasty

Products I love when making Chocolate M&M Cookies…

This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made chocolate cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

chocolate chocolate cookies

If you love this Easy Chocolate M&M Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

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Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.

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This is the best sugar cookie recipe ever. No chilling, no spread, perfect edges, and still soft and chewy. They are the best fall sugar cookies to make!

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Birthday recipe - Lofthouse Sugar Cookies - Copycat Recipe

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Thick & chewy chocolate chip cookies just like the famous recipe you’ll find when visiting the Doubletree Hotel Chain. These cookies are over the top AMAZING!

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best double chocolate chip cookies

If you love this recipe for Chocolate M&M Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Chocolate M&M Cookies

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate chip cookies, cookies, M&M’s

Servings: cookies

Ingredients

1¼ cup granulated sugar
1 cup butter – room temperature
2 large eggs
1 tsp vanilla extract
½ cup black cocoa powder – not Dutch processed – you can use regular cocoa powder if needed
2½ cups all-purpose flour
1 tsp baking powder
½ tsp table salt
1 cup chocolate chips – you can use any variety you like – semi-sweet, milk, dark or white
½ cup M&M's – regular size + more for the tops
½ cup mini M&M's + more for the tops

Instructions

Preheat the oven to 350 degrees.
Line several baking sheets with parchment paper and set aside.
In a large mixing bowl, beat together the sugar and butter until light and fluffy. About 2-3 minutes.
Scrape down the bowl and then mix in the eggs just until incorporated.
Slowly mix in the cocoa powder until well blended.
Then add the flour, baking powder and salt on low speed until all ingredients are mixed in. Don’t over-mix.
Using a large, sturdy silicone spatula, fold in the chocolate chips and M&M’s – the dough will be thick.
Scoop out the cookie dough into golf ball-sized rounds. Roll between your hands to form a ball and then press them slightly to make them taller than they are round – sort of an oblong shape.
Place them on the prepared baking sheets – as if they are standing up. You want them to be tall on the baking sheet so they bake into nice thick cookies.
Bake 10-12 minutes or until edges are set and the centers are slightly glossy.
Immediately press more M&M’s into the tops of the warm cookies and then let them cool on the baking sheets for 5-10 minutes before transferring to a wire rack to finish cooling.
Store in an airtight container at room temperature.

Notes

****If using Halloween M&M’s – mix in 1 full cup (+ more for the tops) since they are only offered in regular size.

Halloween Snack Mix

Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites in there for fall!

With Halloween around the corner, it’s time to start preparing for your big party! When you’re throwing a party, you want to have a little something for everyone—and this mix has that. (even for the candy corn lovers)

We love a good combo of sweet and salty – so snack mix is something we always want to have at every gathering – big or small. Plus it only takes about 5-7 minutes to toss it all together – so when it comes to prep and clean up – it is so simple.

When making this mix I just grabbed a bunch of our favorite snack items – most of which I already had on hand. That makes it super easy and you can change it up based on whatever it is you like to have.

If you don’t happen to have candy corn lovers in your house – go ahead and leave those out and choose some other candy that will give you that bright pop of fall color in the mix.

fall snack mix

Here are some commonly asked questions

What is the best way to store leftover snack mix?

Either cover with plastic wrap, foil, or transfer to an airtight container or ziptop bag and store for 1-2 weeks at room temperature. You can also portion it all out into individual snack bags so everyone can just grab a small portion as needed.

Can this be made with a type of cereal?

You bet! You can always change it up to add more of your favorite ingredients. Try adding Chex or another type of cereal to this mix. Or maybe you want to make this with oyster crackers, bagel thins, coconut chips, or bread twists – it will all work and be just as delicious!

sweet and salty snack mix

What is the best way to serve this halloween snack mix?

When it comes to snack mix – I’m usually one that likes to keep the germs at bay, because you know how kids can be. So I usually create this mix and then scoop out individual portions into disposable cups.

This way people can not only grab-n-go and eat while mingling, but there are fewer fingers in the bowl – which is always better when it comes to germs.

Can this recipe be made without premade snack mix?

Of course! If you need to leave out whatever you don’t like – you can use Goldfish crackers, Cheez-its, or any other types of snack crackers you prefer.

Halloween Trail Mix

Ingredients for Halloween Snack Mix

Milk Chocolate Covered Pretzels
White Chocolate Covered Pretzels
Caramel Popcorn – such as Cracker Jacks or Crunch n’ Munch
Candy Corn – Fall Mix
Savory Snack Mix – such as Chex or Gardetto’s
Peanut Butter Filled Pretzels
Chocolate Caramel Popcorn

Can this recipe be cut in half?

Oh of course! That is the best part about this – you can change it up to make it whatever you need it to be. If you like a lot of pretzels or you just want enough for 1 night for a couple of people and no leftovers – just change it to your preference.

Halloween Party Mix

How to Make Halloween Snack Mix

Either lay all of the ingredients out into strips (as shown) on a large baking sheet OR combine them all in a bowl and toss gently to combine.
To store – either cover with plastic wrap, foil or transfer to an airtight container or ziptop bag and store for 1-2 weeks at room temperature.

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Easy Fall Snacks

Ingredient Variations

mini marshmallows
mini peanut butter cups
peanuts
chocolate puffed cereal
mini Oreo’s
mini chocolate chip cookies
raisinettes
dried fruit – raisins, cranberries, apricots

Fall Trail Mix

How many can this serve?

This recipe makes enough to serve 6-10 people, depending on the portion sizes. I have it marked for 12 portions in the recipe but because you can change up the quantities based on your likes and needs – it really has too many variables to say. Just plan for at least 1 cup of mix per person as a baseline amount.

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Cookie Dough Dip, a quick and easy dessert recipe that’s perfect for dipping when served with cookies, fresh fruit, or pretzels. Great for parties- Ready in 5 minutes! It’s ultra-creamy, it’s egg-free, no-bake, and has a rich, sweet flavor that keeps you coming back for more!

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This Sweet and Salty Snack Mix recipe is easy to make & ready in just 15 minutes, making it just the right thing for satisfying that salty-sweet craving. It is perfect for any occasion – parties, game day & more.

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Peanut Butter Brownie Dip is a delicious dessert made of blended peanut butter & brownie batter dips & mini chocolate chips. It's heaven in a bowl.

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Products I love when making Halloween Snack Mix…

This snack recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade sweet and salty snack mix before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this fall treat recipe.

mixing bowls
Milk Chocolate Covered Pretzels
White Chocolate Covered Pretzels
Caramel or Butter Toffee Popcorn – such as Cracker Jacks or Crunch n’ Munch
Candy Corn – Fall Mix
Savory Snack Mix – such as Chex or Gardetto’s
Peanut Butter Filled Pretzels
Chocolate Caramel Popcorn

If you love this recipe for Halloween Snack Mix as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Halloween Snack Mix

Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites for fall!

Prep Time7

Course: Appetizer, Dessert, Snack

Cuisine: American

Keyword: halloween, snack mix

Servings: cups

Ingredients

Depending on the size of your bowl or tray – quantities will vary. But start with about 1 cup of each ingredient. You can always increase different ingredients based on your preferences or needs.

Milk Chocolate Covered Pretzels
White Chocolate Covered Pretzels
Caramel &/OR Butter Toffee Popcorn – such as Cracker Jacks or Crunch n' Munch
Candy Corn – Fall Mix
Savory Snack Mix – such as Chex or Gardetto's
Peanut Butter Filled Pretzels
Chocolate Caramel Popcorn

Instructions

Either lay all of the ingredients out into strips (as shown) on a large baking sheet OR combine them all in a bowl and toss gently to combine.
To store – either cover with plastic wrap, foil or transfer to an airtight container or ziptop bag and store for 1-2 weeks at room temperature.

Notes

Ingredient Variations

mini marshmallows
mini peanut butter cups
peanuts
chocolate puffed cereal
mini Oreo’s
mini chocolate chip cookies
raisinettes
dried fruit – raisins, cranberries, apricots

Reese’s Peanut Butter Ice Cream

This creamy and decadent Reese’s Peanut Butter Ice Cream combines the perfect balance of the rich flavor of peanut butter and vanilla, and fun chunks of peanut butter cups.

A homemade treat that will satisfy any sweet tooth craving and doesn’t require much effort, no matter if you have an ice cream maker or not.

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Zombie Cookies

By Kleinworth & Co 1 Comment

These are not your average cake mix cookies. These Zombie Cookies are creepy and ghastly – just like the undead who want to eat your brains.

Zombie cookies are super cute and spooky treats to make for your friends and family this Halloween. They are deliciously soft and chewy, made from cake mix, tinted with fun zombie colors, and are the perfect Halloween treat because they are both sweet and frightening.

You better make a double batch because these cookies are a FAN FAVORITE! What could be better on the scariest day of the year?

Halloween is the most frightful time of the year. If you are thinking about something sweet to make for your Halloween party, these cookies will be perfect to share with your friends.

I always love to bake goods for the holiday season. I think one of the best times of year is Halloween. It is dark and creepy, but with so many fun things to do like carving pumpkins, costumes, and collecting candy.

I love to make all different kinds of Halloween cookies. My mind is always bursting with ideas this time of year – from cute Halloween cookies to creepy ones too.

Halloween Cookies Easy

Here are some commonly asked questions

Can you freeze zombie cookies?

Yes, but just not after baking. To freeze, just roll the cookie dough into balls & do not dip them in the sugar. Then place the dough balls on a plate or cookie sheet & flash freeze them. Once they’ve been flash-frozen, transfer them to a zip-top bag & freeze for up to 1 month. When you want to make the cookies, just thaw the dough for 20-30 minutes, roll into the sugar and bake!

Do I really need to chill the dough?

YES- please, as hard as it is to wait- don’t skip the chilling process. It is key to making sure your dough is firm enough to hold together. Otherwise, you won’t get that beautiful crinkle-look you want with these cookies.

You only need 30 minutes for this recipe – so it isn’t too bad like other cookies that require a 4-hour minimum chill time. You can always make the dough after dinner the night before & then bake in the morning.

What I have found is that I can pop the dough in the fridge, get the oven preheating and then wash any dishes I have made and maybe sort the mail. By then the 30 minutes have passed and I’m ready to get baking.

Why do my cookies go flat?

Zombie Cookies Recipe

What food color do you recommend?

I really love using a soft gel food color because the pigment is more intense and makes the dough less watery. For these cookies, I use electric purple and electric green.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

What is the best way to store leftover zombie cookies?

The easiest way is to place them in an airtight container & store them at room temperature. Keep in mind that the confectioner’s sugar might get a bit moist in that airtight container & soak into the cookies a bit by day 2. So, please enjoy within 2-3 days.

Can these cookies be made ahead of time?

Zombie Halloween

Ingredients for Zombie Cookies

cream cheese – room temperature
butter – room temperature
egg
vanilla extract
white cake mix
food coloring – in purple and green
sprinkles – optional
confectioner’s sugar
candy eyeballs

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Cookies Halloween Recipe

How to Make Zombie Cookies

Combine the cream cheese, butter, egg and vanilla extract in a large mixer bowl. Beat together until light and fluffy.
Add the cake mix and stir slowly until just combined.
Divide the batter into two bowls.
Add the food coloring and any desired sprinkles to each bowl and mix until the color is uniform throughout and the sprinkles are evenly distributed.
Cover and chill each color of dough for 30 minutes.
Preheat the oven to 350 degrees.
Roll 2-3 tablespoon-sized portions into balls and then roll those in the confectioner’s sugar to coat.
Place on a parchment-lined baking sheet and press them down slightly but don’t completely flatten.
Bake for 10-12 minutes.
Add the candy eyes to each of the cookies immediately after removing from the oven before they cool – pressing them in just deep enough so they don’t fall out.
Allow to cool completely before storing in an airtight container.

Can this recipe be doubled?

Yes, absolutely. This recipe makes about 24-30 cookies depending on how large you make them. So if you need more – maybe for a Halloween party – doubling is super easy.

Don’t miss these other delicious cookie recipes!

Cute Halloween Cookies

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**If you love these, you’ll want to check out our adorable Halloween Oreo Balls too!

Products I love when making zombie cookies…

This zombie cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cake mix cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

vanilla extract
white cake mix
food coloring – in purple and green
sprinkles – optional
confectioner’s sugar
bloodshot eyeballs
green/yellow candy eyes
mini candy eyes
candy eyes
3/4 sheet pans
measuring cups
measuring spoons

If you love these Easy Zombie Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!

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Sugar Skull Cookie Dough is a quick and easy Halloween treat. Green and purple egg-free cookie dough loaded with sugar skull sprinkles is a perfect Day of the Dead dessert.

Bloodshot Eyeball Red Velvet Crinkle Cookies

Bloodshot Eyeball Red Velvet Crinkle Cookies are just like the soft & chewy crinkle cookies you love. But these are made spooky, so perfect for Halloween!

Red Velvet Cake Mix Cookies

Treats - Bloodshot Eyeball Red Velvet Crinkle Cookies

More Great Cake Mix Recipe Ideas

Cake Mix Snickerdoodles

Oreo Cake Mix Donuts

Red Velvet Cake Mix Crinkle Cookies

Patriotic Cake Mix Cookies

Frosted Funfetti Cake Mix Cookies

Funfetti Cake Mix Bars

St. Patrick’s Day Cake Mix Cookie Bars

If you love this recipe for Zombie Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

5 from 1 vote

Zombie Cookies

These are not your average cake mix cookies. These Zombie Cookies are creepy and ghastly – just like the undead who want to eat your brains.

Prep Time10

Cook Time12

Chill30

Total Time52

Course: Dessert

Cuisine: American

Keyword: cake mix, cookies, halloween, zombie

Servings: cookies

Ingredients

8 ounces cream cheese – room temperature
1/2 cup butter – room temperature
1 egg
1 tsp vanilla extract
1 box white cake mix
food coloring – in purple and green
sprinkles – optional
confectioner’s sugar
candy eyeballs

Instructions

Combine the cream cheese, butter, egg and vanilla extract in a large mixer bowl. Beat together until light and fluffy.
Add the cake mix and stir slowly until just combined.
Divide the batter into two bowls.
Add the food coloring and any desired sprinkles to each bowl and mix until the color is uniform throughout and the sprinkles are evenly distributed.
Cover and chill each color of dough for 30 minutes.
Preheat the oven to 350 degrees.
Roll 2-3 tablespoon-sized portions into balls and then roll those in the confectioner’s sugar to coat.
Place on a parchment-lined baking sheet and press them down slightly but don’t completely flatten.
Bake for 10-12 minutes.
Add the candy eyes to each of the cookies immediately after removing from the oven before they cool – pressing them in just deep enough so they don’t fall out.
Allow to cool completely before storing in an airtight container.

Baked Pumpkin Donuts with Maple Cream Cheese Icing

Delicious Baked Pumpkin Donuts with Maple Cream Cheese Icing recipe is perfect for an easy fall breakfast that’s great for busy weekdays, weekends, and holidays mornings.

You need to try this recipe. It is so easy and quick. They are the most perfect donuts, filled with pumpkin goodness, and smothered with maple cream cheese icing. I always take advantage of an opportunity to add maple. It’s my nature.

I’m telling you – these Pumpkin Donuts with Cream Cheese Frosting are full of warm cinnamon flavor and are everything you need in a fall treat. These are so simple and perfect for breakfast or dessert!

Baked Pumpkin Donuts with Maple Cream Cheese Icing

Bring in cooler weather with these fabulous Pumpkin Donuts With Maple Glaze. You won’t believe how easy they are to make – just perfect for a weekend breakfast. But just because they are baked doesn’t mean they are lacking flavor.

Don’t be fooled, these baked pumpkin donuts are just as rich and decadent as their fried counterparts. The maple butter glaze is the icing on the cake.

pumpkin donuts

Here are some commonly asked questions

Can these donuts be frozen?

So yes and no. My suggestion would be that you can freeze the donuts after they are baked. But you should then reheat and add the frosting when you are ready to serve.

Why do I need pumpkin puree instead of pie filling?

This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.

They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.

baked pumpkin donuts

What is the best way to store leftover donuts?

I like to put them in an airtight container and refrigerate them. You can keep them at room temperature providing your home isn’t too warm.

What if I don’t have pumpkin pie spice?

I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.

1/3 cup cinnamon
1 tbsp each of ground ginger, nutmeg, ground cloves
2 tsp Allspice

pumpkin spice donuts

How do I properly measure the flour?

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

pumpkin donut recipe

Ingredients for Baked Pumpkin Donuts

all-purpose flour
light brown sugar
pumpkin pie spice
baking powder
egg
pumpkin puree – not pie filling
vegetable oil
whole milk
pure vanilla extract

Ingredients for Maple Cream Cheese Icing

cream cheese – softened
maple syrup
pumpkin pie spice
confectioner’s sugar

donut pumpkin

How to Make Baked Pumpkin Donuts

Preheat the oven to 350F and grease a full-size donut pan with nonstick baking spray or bakers release.
In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, and baking powder.
In another bowl, whisk together the egg, pumpkin puree, vegetable oil, milk, and vanilla.
Add the wet ingredients to the dry and whisk just until no large lumps remain– you don’t want to overmix.
Divide the batter between the wells of the donut pan. I add about 2 tablespoons of batter per donut.
Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the baked donuts to a wire rack to cool.

How to Make Maple Cream Cheese Frosting

In a small bowl, whisk together the cream cheese, maple syrup, and pumpkin pie spice until smooth.
Then add the confectioner’s sugar slowly, whisking as you add.
Continue whisking until no lumps of confectioner’s sugar remain.
Dip the cooled donuts in the icing and enjoy.
Store any leftover donuts in an airtight container in the fridge for up to two days.

pumpkin cake donuts

Tips for the Best Pumpkin Donuts

All-purpose flour is a great neutral flour to use in this recipe. Just makes sure you’re measuring it correctly using the spoon and level technique.
I opted for light brown sugar because it sweetens the donuts but adds a little more depth of flavor than granulated sugar. Feel free to substitute granulated sugar if you don’t have brown sugar on hand.
The pumpkin pie spice adds great warmth and spice to the donuts. You can substitute 1 teaspoon of cinnamon and ½ teaspoon nutmeg if needed.
The baking powder helps the donuts rise.
The egg holds the donuts together.
The pumpkin puree adds the pumpkin flavor and color. Please don’t use pumpkin pie filling.
Vegetable oil adds richness and helps keep the donuts moist.
I used whole milk because it’s what I had on hand– feel free to use any kind of milk you like.
The vanilla enhances the flavor of the pumpkin and spices.
The cream cheese is the base of our icing and the tanginess pairs perfectly with the pumpkin.
The maple syrup gives our icing a great earthy sweetness.
The confectioner’s sugar is the base of our icing– if your icing seems too thin, feel free to add a bit more sugar. If it seems too thick, feel free to thin it with a tablespoon of milk or water.

DON’T MISS THESE HOLIDAY E-BOOKS!

pumpkin spice donut recipe

Products I love when making Baked Pumpkin Donuts…

This Baked Pumpkin Donuts recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this fall donut recipe.

baked pumpkin donut recipe

If you love this Easy Baked Pumpkin Donuts recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!

Banana Oat Donuts

Banana Oat Donuts are a simple and easy breakfast recipe that can be made with a handy mini donut maker or just baked in the oven. So delicious!

Pumpkin Butter Donuts

Pumpkin Butter Donuts, an easy baked mini donut recipe with homemade pumpkin butter. Makes a delicious treat with your morning coffee or an afternoon snack.

Air Fryer Maple Glazed Donuts

Air Fryer Maple Glazed Donuts are a quick & easy breakfast recipe that’s ready in just 15 min. Great for weekends, check out the other glaze flavors too.

Baked Churro Donuts

Baked Churro Donuts are an easy homemade donut recipe. Coated in cinnamon & sugar they taste just like the churros you get at Disneyland. Delicious!

Blueberry Pie Donuts

Air Fryer Doughnut Holes with Chocolate Sauce

Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.

Oreo Cake Mix Donuts

Oreo Cake Mix Donuts, Moist & light milk chocolate donuts made simply from cake mix & topped with a cream glaze & crumbled Oreo Cookies. Great Breakfast!

Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

If you love this recipe for Baked Pumpkin Donuts as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Baked Pumpkin Donuts with Maple Cream Cheese Icing

Delicious Baked Pumpkin Donuts with Maple Cream Cheese Icing recipe is perfect for an easy fall breakfast that’s great for busy weekdays, weekends, and holidays mornings.

Prep Time10

Cook Time15

Course: Breakfast, Snack

Cuisine: American

Keyword: donut, icing, maple, pumpkin, pumpkin spice

Servings: donuts

Ingredients

Donuts

1 ½ cups all-purpose flour
½ cup light brown sugar
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
1 large egg
½ cup pumpkin puree – not pie filling
⅓ cup vegetable oil
¼ cup whole milk
1 teaspoon pure vanilla extract

Icing

4 ounces cream cheese softened
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1 ½ cups confectioner’s sugar

Instructions

Donuts

Preheat the oven to 350F and grease a full-size donut pan with nonstick baking spray or bakers release.
In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, and baking powder.
In another bowl, whisk together the egg, pumpkin puree, vegetable oil, milk, and vanilla.
Add the wet ingredients to the dry and whisk just until no large lumps remain– you don’t want to overmix.
Divide the batter between the wells of the donut pan. I add about 2 tablespoons of batter per donut.
Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the baked donuts to a wire rack to cool.

Icing

In a small bowl, whisk together the cream cheese, maple syrup, and pumpkin pie spice until smooth.
Then add the confectioner’s sugar slowly, whisking as you add.
Continue whisking until no lumps of confectioner’s sugar remain.
Dip the cooled donuts in the icing and enjoy.
Store any leftover donuts in an airtight container in the fridge for up to two days.

Notes

All-purpose flour is a great neutral flour to use in this recipe. Just makes sure you’re measuring it correctly using the spoon and level technique.
I opted for light brown sugar because it sweetens the donuts but adds a little more depth of flavor than granulated sugar. Feel free to substitute granulated sugar if you don’t have brown sugar on hand.
The pumpkin pie spice adds great warmth and spice to the donuts. You can substitute 1 teaspoon of cinnamon and ½ teaspoon nutmeg if needed.
The baking powder helps the donuts rise.
The egg holds the donuts together.
The pumpkin puree adds the pumpkin flavor and color. Please don’t use pumpkin pie filling.
Vegetable oil adds richness and helps keep the donuts moist.
I used whole milk because it’s what I had on hand– feel free to use any kind of milk you like.
The vanilla enhances the flavor of the pumpkin and spices.
The cream cheese is the base of our icing and the tanginess pairs perfectly with the pumpkin.
The maple syrup gives our icing a great earthy sweetness.
The confectioner’s sugar is the base of our icing– if your icing seems too thin, feel free to add a bit more sugar. If it seems too thick, feel free to thin it with a tablespoon of milk or water.

Monster Cookie Recipe

By Kleinworth & Co 2 Comments

This thick and chewy Monster Cookie Recipe is made with oats, peanut butter, M&M candies, and chocolate chips. These are always a huge hit with family and friends.

These quick and easy monster cookies are extra soft, thick, and packed with all the good stuff – including two sizes of M&M’s. But what I love the most about this recipe is that this is a NO-CHILL dough – which means you can enjoy these almost as soon as the craving strikes!

Everyone knows that the best monster cookies are loaded with peanut butter, oats, chocolate chips, and m&m’s! But for me- they absolutely must be soft and chewy both fresh out of the oven and several days later. This recipe is ALL OF THAT – which I love.

**Be sure to try our Rice Krispies Cookies too!

Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M’s, oats, AND peanut butter? I’m all in!

Many recipes out there have these cookies in monster-size too. But I like to make them more like a standard cookie (about the size of a golf ball) – which helps to keep them perfectly soft and chewy. This is the world’s best monster cookies recipe.

monster cookies

Here are some commonly asked questions

What is a monster cookie?

Monster cookies are a delicious cookie recipe that starts with a combination of oatmeal and peanut butter cookies. Then you add chocolate chips and M&M’s for the classic monster add-ins.

Some say that they got their name because they have so many fun ingredients that they are the “monster” of all cookies. But others think it is because they look like little monsters – especially these ones we adapted for Halloween.

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.

Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.

monster halloween cookies

How to store monster cookies

The best way to store these is in an airtight container at room temperature. You can also wrap each cookie individually in plastic wrap or in its own zip-top bag. Then you can keep them in the freezer for up to 1 month.

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.

Halloween Monster Cookies

This recipe calls for a stand mixer. Can I also make this recipe by hand?

I don’t recommend trying to beat the ingredients together with a spoon. However – a hand mixer will work just fine in place of a stand mixer. However, keep in mind that this method will influence the overall time commitment.

Can I use old-fashioned oats instead?

Unfortunately with this recipe, the old-fashioned oats won’t absorb enough of the moisture in the dough for the cookies to hold their shape. This recipe needs the quick-cooking oats for the texture and consistency to be right.

oatmeal monster cookies

Can this recipe be doubled?

You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

original moster cookie recipe

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

If you love this monster cookie recipe – don’t miss some of our other favorite monster-inspired recipes here.

monster eyeball cookies

Tips for the best Monster Cookies

Butter adds richness to our cookies and helps them keep their shape in the oven.
Brown sugar adds a delicious depth of flavor to the cookies, but feel free to use granulated sugar if you prefer.
Egg binds the cookies together so they don’t fall apart!
Peanut butter also binds the cookies together– plus it adds peanut butter flavor to the cookies.
Vanilla enhances the sweetness of the cookies.
Flour helps absorb any extra moisture so our cookies don’t get soggy.
Baking soda and Baking Powder helps the cookies stay light and airy.
Feel free to use any add-ins or color varieties of M&M’s you like.
If you add candy corn to the cookie dough, make sure they are fully encased in the dough when you bake them or they’ll melt in the oven. I recommend adding them on top of the cookies if you want to keep the shape.
Candy eyes add a fun halloween twist as well, but they are completely optional! Just make sure to press them into the cookies while they’re still warm so they stick

Why are my monster cookies falling apart?

The most common reason for cookies to fall apart is either not using the right ingredients or not measuring the ingredients correctly.

For instance, using a different type of oats – instead of quick-cooking oats will result in a completely different texture for the cookies.

Another reason – not measuring the ingredients properly. This one little thing can add too much of that ingredient, which dries out the cookies and keeps them from holding together. Please follow the instructions listed here and don’t scoop the flour directly from the bag – especially when it has been compacted in the bag.

eye cookies

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to bake the cookies for the butter to soften but not get too soft.

monster cookie peanut butter

Can the cookies be made ahead of time?

Ingredients for Monster Cookies

butter – softened
creamy peanut butter
granulated sugar
brown sugar – firmly packed
large egg
vanilla extract
quick cook oats
all-purpose flour
baking powder
baking soda
table salt
standard M&M’s + more for the tops
mini M&M’s + more for the tops
mini chocolate chips + more for the tops

Halloween Monster Cookie Add-Ins

Halloween M&M’s
candy corn
candy eyes

How to make Monster Cookies

Preheat the oven to 350 degrees.
Line 2-3 baking sheets with parchment and then set aside.
In a large mixing bowl, combine the butter, and peanut butter – beat until smooth.
Add the granulated sugar, brown sugar, eggs and vanilla – beat until blended.
Next add the oats, flour, baking powder, baking soda and salt. Stir until just blended.
Fold in both types of M&M’s and the chocolate chips.
Scoop out the dough and roll between your hands to form into balls – about the size of a golf ball.
Place on the prepared baking sheets about 2″ apart.
Bake for 12-13 minutes or until golden brown.
Remove from the oven and immediately add additional M&M”s and chocolate chips as desired.
Transfer to a wire rack to cool completely before storing in an airtight container.

Halloween Monster Cookie

When making the Halloween version – swap out the M&M’s and replace the chocolate chips with the candy corn.
Add the eyes and additional candy corn after baking.

Why do my cookies go flat?

DON’T MISS THESE HOLIDAY E-BOOKS!

Products I love when making this Monster Cookie Recipe…

This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made monster cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

If you love this Easy Monster Cookies Recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Halloween Sugar Cookies

Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

Pumpkin Spice Cookies

Pumpkin Spice Cookies are one of the most popular desserts for fall. These are a no-chill cookie recipe, quick to make & packed with pumpkin spice chips & white chocolate chips too. SO GOOD!

Classic Peanut Butter Blossom Cookies

Soft, chewy peanut butter cookies coated in sugar and topped with a Hershey kiss makes these Classic Peanut Butter Blossom Cookies a favorite.

Mummy Shortbread Cookies

Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!

M&M Cookie Recipe

This M&M Cookie Recipe is AMAZING. No chill time needed, these soft & chewy cookies are great for parties, potlucks, gift-giving & afternoon treats.

Chocolate Pretzel Brownie Cookies

Soft & Chewy Chocolate Pretzel Brownie Cookies are packed with dark chocolate chips & rich fudgy flavor. Easy to make using brownie mix, crushed pretzels & premium dark chocolate chips. You’ll love that there’s no chill time required.

Fall Sugar Cookies

This is the best sugar cookie recipe ever. No chilling, no spread, perfect edges, and still soft and chewy. They are the best fall sugar cookies to make!

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars are all the deliciousness of chocolate chip cookies in just one batch – no rolling required. Perfect for lazy & busy days alike.

monster cookies halloween

If you love this Monster Cookie Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

5 from 1 vote

Monster Cookies

Thick and chewy Monster Cookies made with oats, peanut butter, M&M candies, and chocolate chips. These are always a huge hit with family and friends.

Prep Time10

Cook Time13

Course: Dessert

Cuisine: American

Keyword: chocolate chip, cookie, halloween, M&M’s, monster

Servings: cookies

Ingredients

½ cup butter – softened (1 stick)
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar – firmly packed
1 large egg
1 tsp vanilla extract
1¼ cup quick cook oats
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
⅛ tsp table salt
½ cup standard M&M’s + more for the tops
¼ cup mini M&M’s + more for the tops
¼ cup mini chocolate chips + more for the tops

Halloween Monster Cookie Add-Ins

½ cup Halloween M&M's
¼ cup candy corn
candy eyes

Instructions

Preheat the oven to 350 degrees.
Line 2-3 baking sheets with parchment and then set aside.
In a large mixing bowl, combine the butter, and peanut butter – beat until smooth.
Add the granulated sugar, brown sugar, eggs and vanilla – beat until blended.
Next add the oats, flour, baking powder, baking soda and salt. Stir until just blended.
Fold in both types of M&M’s and the chocolate chips.
Scoop out the dough and roll between your hands to form into balls – about the size of a golf ball.
Place on the prepared baking sheets about 2″ apart.
Bake for 12-13 minutes or until golden brown.
Remove from the oven and immediately add additional M&M”s and chocolate chips as desired.
Transfer to a wire rack to cool completely before storing in an airtight container.

Halloween Monster Cookie

When making the Halloween version – swap out the M&M's and replace the chocolate chips with the candy corn.
Add the eyes and additional candy corn after baking.

Notes

I’m using Halloween-colored M&Ms, but feel free to use any add-ins you like.
If you add candy corn to the cookie dough, make sure they are fully encased in the
dough when you bake them or they’ll melt in the oven. I recommend adding them on top of the cookies if you want to keep the shape.
Candy eyes add a fun Halloween twist as well, but they are completely optional! Just make sure to press them into the cookies while they’re still warm so they stick

Banana Pudding Cheesecake

Silky creamy vanilla cheesecake filling over light graham cracker crust topped with indulgent whipped cream topping and ripe bananas.

This Banana pudding cheesecake is my easy take on a popular decadent dessert that takes us back to childhood.

View post

Candy Corn Cupcakes

Cupcakes are a delicious dessert that can be eaten any time of the year. However, when topped with candy corn-inspired frosting – they are popular during the Fall season. This is because of the sweet flavor of the buttercream frosting that is tinted in all the fun fall colors.

One popular combination of ingredients is this fluffy vanilla cake with vanilla frosting. You could also make these with chocolate cake and top with the frosting to give it that iconic harvest candy corn look. The best part about these is that they are so simple to make!

What I love about these cupcakes is that not only are they great for Halloween – but you can really enjoy them throughout the whole fall season. So serve them after a day of visiting the pumpkin patch or at a Halloween party.

I’ll be making these again to serve as our dessert on Thanksgiving too for all those here that aren’t all that fond of pie. Candy corn is loved by everyone in our house – so making cute cupcakes inspired by it is just perfect.

candy corn cake

Here are some commonly asked questions

What is candy corn?

Candy corn is a popular type of hard, sugary candy that is shaped like kernels of corn.

Candy corn was invented in the 1880s by George Renninger, who worked for the Wunderlee Candy Company in Philadelphia. The company’s owner, William Wunderlee, wanted to produce a candy that was uniquely American for the 1876 Centennial International Exhibition in Philadelphia.

He asked Renninger to come up with an innovative new product and Renninger replied with what he called “American ears”. Renninger’s invention was made by pouring the sugar syrup into molds lined with honey and vanilla-flavored rice paper; the product name came from the resemblance of its shape to that of an ear of sweet corn.

What is the best way to store leftover candy corn cupcakes?

The most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to have after dinner when I am serving dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert. They will keep in the fridge for up to 4 days or freeze for up to 3 months.

How do I properly measure the flour?

candy corn cakes

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

candy corn cupcake recipe

Ingredients for Candy Corn Cupcakes

all-purpose flour
granulated sugar
baking powder
vegetable oil
whole milk
large eggs
pure vanilla extract

Vanilla Buttercream

butter – softened
pure vanilla extract
confectioner’s sugar
yellow food coloring
orange food coloring

How to Make Candy Corn Cupcakes

Preheat the oven to 350F and grease 12 muffin tins or line with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, and baking powder.
In another bowl, whisk together vegetable oil, milk, eggs, and vanilla.
Add the wet ingredients to the dry and whisk until no large lumps remain– you don’t want to over-mix or you’ll end up with dense cupcakes.
Divide the batter between the prepared cupcake wells, filling each one about ¾ of the way full.
Bake for 16 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and allow them to cool on a wire rack and completely before frosting.

Don’t miss these adorable owl cupcakes for fall!

How to Make Candy Corn Vanilla Buttercream Frosting

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until it is smooth and creamy– about 1 minute.
Add the vanilla and mix to combine.
With the mixer on low, gradually add the confectioner’s sugar. Scrape down the sides of the bowl as necessary to make sure all of the sugar gets incorporated.
Turn the mixer to medium high speed and beat until the buttercream becomes light and fluffy– about 2 minutes.
Divide the frosting in thirds and place one third of the icing in a piping bag fitted with a star tip (I used a Wilton 2A).
Place another third of the frosting in a small bowl and add 2-3 drops of bright yellow food coloring. Mix to combine and transfer the frosting to a piping bag fitted with a star tip.
Add 2-3 drops of bright orange food coloring to the last third of frosting and mix to combine. Again, transfer the icing to a piping bag fitted with a star tip.
Pipe a small ring of yellow frosting around the top of each cupcake. Then top the yellow with a slightly smaller circle of orange. Finally, top each cupcake with a peak of white frosting to create a triangle shape.
Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.

Halloween Candy Corn Cupcakes

Notes for Making Candy Corn Cupcakes

Flour is the base of our cupcakes– make sure to measure using the spoon and level method so you don’t add too much (which can cause your cupcakes to be too dry).
Granulated sugar sweetens our cupcakes!
Baking powder helps the cupcakes rise and become light and airy.
Vegetable oil adds richness to the cupcakes and helps them stay fresher longer.
Milk adds moisture and richness to the cupcakes.
Eggs bind the cupcakes together.
Vanilla enhances the sweetness of the cupcakes and makes them vanilla flavored!
Butter is the base of our icing– make sure it’s fully softened so you don’t end up with lumps.
Confectioner’s sugar sweetens the icing and helps give it structure so we can pipe it into the shape we want.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

candy corn ideas

Can candy corn cupcakes be frozen?

candy corn frosting

DON’T MISS THESE HOLIDAY E-BOOKS!

Products I love when making candy corn cupcakes…

This candy corn cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.

If you love this Easy Candy Corn Cupcakes recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!

Halloween Sugar Cookies

Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.

Pumpkin Spice Cupcakes

If you love Pumpkin Spice Lattes, then you’ll love these Pumpkin Spice Cupcakes topped with pumpkin espresso frosting. So deliciously perfect for fall!

Halloween Bark

Candy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.

Pumpkin Spice Cookies

Pumpkin Spice Cookies are one of the most popular desserts for fall. These are a no-chill cookie recipe, quick to make & packed with pumpkin spice chips & white chocolate chips too. SO GOOD!

Mummy Shortbread Cookies

Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!

S’mores Cupcakes

These S’mores Cupcakes are made with a homemade chocolate cupcake recipe, topped with rich chocolate frosting, crushed graham crackers & marshmallow meringue. They will definitely send your eyes rolling back with every bite.

Pumpkin Shaped Chocolate Stuffed Shortbread Cookies

Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.

Cinnamon Vanilla Bean Cupcakes

Cinnamon Vanilla Bean Cupcakes are simple and easy to make. Perfect for fall celebrations, holiday desserts, or just serious cinnamon lovers.

How to make Cinnamon Vanilla Bean Cupcakes

Fall Sugar Cookies

This is the best sugar cookie recipe ever. No chilling, no spread, perfect edges, and still soft and chewy. They are the best fall sugar cookies to make!

Pumpkin Spice Truffles

Pumpkin Spice Truffles are a quick and easy no-bake treat made with golden Oreo cookies, white chocolate and cute fall leaf sprinkles for the season.

If you love this recipe for Candy Corn Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Candy Corn Cupcakes

Prep Time20

Cook Time16

Course: Dessert

Cuisine: American

Keyword: buttercream, candy corn, cupcakes, frosting, halloween, thanksgiving, vanilla

Servings: cupcakes

Ingredients

Cupcakes

1 ½ cups all-purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
½ cup vegetable oil
½ cup whole milk
2 large eggs
1 teaspoon pure vanilla extract

Vanilla Buttercream

½ cup butter softened (1 stick)
1 teaspoon pure vanilla extract
2 cups confectioner’s sugar
yellow and orange food coloring

Instructions

Cupcakes

Preheat the oven to 350F and grease 12 muffin tins or line with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, and baking powder.
In another bowl, whisk together vegetable oil, milk, eggs, and vanilla.
Add the wet ingredients to the dry and whisk until no large lumps remain– you don’t want to over-mix or you’ll end up with dense cupcakes.
Divide the batter between the prepared cupcake wells, filling each one about ¾ of the way full.
Bake for 16 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and allow them to cool on a wire rack and completely before frosting.

Vanilla Buttercream

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until it is smooth and creamy– about 1 minute.
Add the vanilla and mix to combine.
With the mixer on low, gradually add the confectioner's sugar. Scrape down the sides of the bowl as necessary to make sure all of the sugar gets incorporated.
Turn the mixer to medium high speed and beat until the buttercream becomes light and fluffy– about 2 minutes.
Divide the frosting in thirds and place one third of the icing in a piping bag fitted with a star tip (I used a Wilton 2A).
Place another third of the frosting in a small bowl and add 2-3 drops of bright yellow food coloring. Mix to combine and transfer the frosting to a piping bag fitted with a star tip.
Add 2-3 drops of bright orange food coloring to the last third of frosting and mix to combine. Again, transfer the icing to a piping bag fitted with a star tip.
Pipe a small ring of yellow frosting around the top of each cupcake. Then top the yellow with a slightly smaller circle of orange. Finally, top each cupcake with a peak of white frosting to create a triangle shape.
Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.

Notes

Flour is the base of our cupcakes– make sure to measure using the spoon and level method so you don’t add too much (which can cause your cupcakes to be too dry).
Granulated sugar sweetens our cupcakes!
Baking powder helps the cupcakes rise and become light and airy.
Vegetable oil adds richness to the cupcakes and helps them stay fresher longer.
Milk adds moisture and richness to the cupcakes.
Eggs bind the cupcakes together.
Vanilla enhances the sweetness of the cupcakes and makes them vanilla flavored!
Butter is the base of our icing– make sure it’s fully softened so you don’t end up with lumps.
Confectioner’s sugar sweetens the icing and helps give it structure so we can pipe it into the shape we want.

Halloween Sugar Cookies

Christmas Pinwheel Cookies

Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.

Oh, how I love pinwheel cookies. They are so fun to make and are so incredibly soft and chewy. I love these because they stay soft for so many days – which just makes me so happy.

You see, I have this thing – I only like cookies on the first day. Once they start to dry out – I’m not a fan. But THESE pinwheel cookies – they are just as good on the second, third, and fourth days as they are on the first. SOOOOO delicious!

But the fun part about these cookies is that the color combinations are endless. I happen to love green and purple as my preferred Halloween colors. So of course those were my first batch.

But I know that a good portion of the population loves the traditional orange and black. But while I was at it – the green and black were calling me too.

Needless to say – I was up to my eyeballs in pinwheel cookies here and no one was complaining. We could all eat our weight in these cookies because they are SO GOOD!

Halloween Pinwheel Cookies

Here are some commonly asked questions

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Don’t miss our Halloween Cookie Dough too!

Swirl Sugar Cookies

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. You may need to let it sit out at room temperature for about 10 minutes before slicing and baking.

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to bake the cookies for the butter to soften but not get too soft.

Pinwheel Sugar Cookies

How to make Halloween Sugar Cookies

Combine flour, salt & baking powder in a bowl, mix and set aside.
In another large mixer bowl, cream together the softened butter & sugar.
Once smooth, add the eggs & vanilla and beat well.
Add the flour mixture to the butter mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated.
Separate your dough into two equal parts.
Color one of the portions of dough orange, and one black. Use the mixer to beat the color into the dough until you have reached the desired shade of each color. Be sure to rinse out the bowl and the beater inbetween the colors so that you don’t cross the colors and end up with something other than the desired color.
Once the dough is tinted to the desired color – form it into a ball, then flatten it into a patty and then reshape the edges to form a rectangle.
Wrap each flattened rectangle in plastic, and allow the dough to firm up in the refrigerator for about an hour or two.

After Chilling

Roll out each ball of dough to about ⅛ – ¼” thick, and stack them on top of the other (I did orange on the bottom, then black).
Trim the edges with a pizza cutter so you have nice, straight edges.
If desired – Pour some sprinkles into your hand & brush the outside of the dough with a bit of water and then press the sprinkles into the outside of the dough log.
Roll the dough into a log, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees.
Cut the log of dough into ¼ – ½” thick cookies and place the rounds on a parchment-lined baking sheet – approx 2 inches apart. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
Bake at 350 for 10-12 minutes, or until no longer shiny on top.

Ingredients for Halloween Sugar Cookies

all-purpose flour
baking powder
salt
butter at room temperature
granulated sugar
large eggs
vanilla extract
orange gel food coloring – I used electric orange *see notes for other color combos
black gel food coloring – I used super black *see notes for other color combos
Halloween sprinkles – if desired

Black/Green

black gel food coloring – I used super black
green gel food coloring – I used electric green

Purple/Green

purple gel food coloring – I used electric purple
green gel food coloring – I used electric green

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Sugar Cookies Halloween

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Other Delicious Cookies

Rainbow Pinwheel Cookies

Patriotic Pinwheel Cookies

Jack Frost Pinwheel Cookies

Easter Sugar Cookies

Sugar Halloween Cookies

What is the best way to store pinwheel cookies?

Once the cookies have cooled to room temperature, place them in an airtight container or zip-top bag. They should stay soft for several days. I don’t recommend refrigerating them.

What are the best sprinkles for this dough?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.

I see a lot of people using colored sanding sugar that is labeled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.

Halloween Sugar Cookie Recipe

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.

NOTE- This recipe will make 1 of the color combinations shown. If you want all of the color combinations – you will need to make 3 batches as there isn’t enough dough in the one recipe to divide it that many times.

Can this recipe be cut in half?

I understand wanting to cut this recipe in half. But it would be quite difficult to separate that small amount of dough into separate parts and then roll it into the log. You would be better off making the recipe as written and then freeze half of the dough for a later time.

Can this recipe be doubled?

You can, and we do it often. I actually find it easier to work with a larger portion of dough – but I do have to use my larger mixer to accommodate the increase in volume.

DON’T MISS THESE HOLIDAY E-BOOKS!

Products I love when making Halloween Sugar Cookies…

This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made pinwheel cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

If you love this Easy Halloween Sugar Cookies recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!

Mummy French Macarons with Maple Cinnamon Filling

Mummy French Macarons with Maple Cinnamon Filling are an adorable and delicious treat to serve for Halloween packed with fall flavors!

Monster Cupcakes

Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.

Halloween Bark

Candy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.

Ghoulish Monster Halloween Cupcakes

Ghoulish Monster Halloween Cupcakes are a super cute dessert for your Halloween party. The kids will giggle at this a fun & spooky Halloween treat.

Mummy Shortbread Cookies

Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!

Monster Brownies

Monster Bark

Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple ingredients & a few minutes to make. The kids just love it!

Pumpkin Shaped Chocolate Stuffed Shortbread Cookies

Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.

Sugar Skull Cookie Dough

Sugar Skull Cookie Dough is a quick and easy Halloween treat. Green and purple egg-free cookie dough loaded with sugar skull sprinkles is a perfect Day of the Dead dessert.

Bloodshot Eyeball Red Velvet Crinkle Cookies

Bloodshot Eyeball Red Velvet Crinkle Cookies are just like the soft & chewy crinkle cookies you love. But these are made spooky, so perfect for Halloween!

If you love this recipe for Halloween Sugar Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Halloween Sugar Cookies

Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.

Prep Time15

Cook Time10

Chill2

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: cookies, halloween, pinwheel, sugar cookie

Servings: cookies

Ingredients

3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup butter at room temperature
1½ cups granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp orange gel food coloring – I used electric orange *see notes for other color combos
1 tsp black gel food coloring – I used super black *see notes for other color combos
Halloween sprinkles if desired

NOTE- This recipe will make 1 of the color combinations shown. If you want all of the color combinations – you will need to make 3 batches as there isn't enough dough in the one recipe to divide it that many times.

Instructions

Combine flour, salt & baking powder in a bowl, mix and set aside.
In another large mixer bowl, cream together the softened butter & sugar.
Once smooth, add the eggs & vanilla and beat well.
Add the flour mixture to the butter mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated.
Separate your dough into two equal parts.
Color one of the portions of dough orange, and one black. Use the mixer to beat the color into the dough until you have reached the desired shade of each color. Be sure to rinse out the bowl and the beater inbetween the colors so that you don’t cross the colors and end up with something other than the desired color.
Once the dough is tinted to the desired color – form it into a ball, then flatten it into a patty and then reshape the edges to form a rectangle.
Wrap each flattened rectangle in plastic, and allow the dough to firm up in the refrigerator for about an hour or two.
Roll out each ball of dough to about ⅛ – ¼” thick, and stack them on top of the other (I did orange on the bottom, then black).
Trim the edges with a pizza cutter so you have nice, straight edges.
If desired – Pour some sprinkles into your hand & brush the outside of the dough with a bit of water and then press the sprinkles into the outside of the dough log.
Roll the dough into a log, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees.
Cut the log of dough into ¼ – ½” thick cookies and place the rounds on a parchment lined baking sheet – approx 2 inches apart. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
Bake at 350 for 10-12 minutes, or until no longer shiny on top.

Notes

To make the other color combinations –

Black/Green

1 tsp black gel food coloring – I used super black
1 tsp green gel food coloring – I used electric green

Purple/Green

3 tsp purple gel food coloring – I used electric purple
1 tsp green gel food coloring – I used electric green

Pumpkin Spice Cupcakes

By Kleinworth & Co 1 Comment

If you love Pumpkin Spice Lattes, then you’ll love these Pumpkin Spice Cupcakes topped with pumpkin espresso frosting. So deliciously perfect for fall!

Pumpkin spice cupcakes are a classic seasonal dessert. They are made from basic ingredients and have a dense, moist texture, and are positively delicious!

In recent years, pumpkin spice cupcakes have become super popular year-round as they can be found at coffee shops, bakeries, grocery stores, and even some gas stations. But I’m a fan of making my own and these are the perfect snack for the fall or winter seasons.

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Caramel Apple Cheesecake

Silky homemade cheesecake poured over a buttery graham cracker crust, baked with love, and topped with decadent oozing hot apple caramel sauce.

This Caramel Apple Cheesecake is an easy go-to dessert during apple season and Fall.

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Soft Pumpkin Cookies with Cream Cheese Frosting

Soft Pumpkin Cookies with Cream Cheese Frosting are a perfect holiday dessert. The cookies have the perfect balance of pumpkin and spice, and the cream cheese frosting adds just the right amount of sweetness.

This is not your average pumpkin cookie. Soft, fluffy, and with cream cheese frosting… these cookies are perfect for any time of the year.

I know that many think that pumpkin is reserved for fall – but with the added health benefits pumpkin adds, it makes them just a little better for you than another type of cookie. (at least that’s what I tell myself as I enjoy them)

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Costco Pumpkin Pie

Easy recipe to recreate the famous Costco pumpkin pie with its perfect creamy texture, ultra-rich filling, and fall-themed spices and pumpkin flavors. Your favorite taste made at home.

Costco is known for its huge delicious pumpkin pies that fly off the shelf.

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Pumpkin Spice Cookies

By Kleinworth & Co 28 Comments

Pumpkin Spice Cookies are one of the most popular desserts for fall. These are a no-chill cookie recipe, quick to make & packed with pumpkin spice chips & white chocolate chips too. SO GOOD!

I love pumpkin spice cookies. They are one of my favorite desserts to enjoy during the fall. They are just so delicious and comforting that it brings me joy.

This is one of my favorite recipes because they are so easy to make with NO CHILLING – which means no waiting. These cookies also smell really good when they are baking, which is another reason that I enjoy them so much!

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Best Rice Krispie Treats Recipe

By Kleinworth & Co 2 Comments

This is the best Rice Krispie Treats recipe to make with the kids. They’re a childhood favorite, fun to make, and even more fun to eat!

Rice Krispie Treats have been around for decades. They are a favorite for millions and for good reason! They are not only super delicious with that crisp crunch of the rice cereal paired with the buttery melted marshmallow chewiness – but crazy easy to make too.

I love that they only require a handful of ingredients and I don’t even have to use the stovetop, let alone bake anything to enjoy these super fun treats. Check out how easy it is to make these in the microwave! This is truly the most delicious rice krispie treat recipe EVER!

**Be sure to check out our July 4th Patriotic Rice Krispie Treats and our cute Candy Corn Rice Krispie Treats too!

NO Bake Treats

Now I know that there are literally thousands of versions of this classic treat floating around out there. But the key here is the butter to marshmallow to cereal ratio. You have to get it just right so they are super soft and chewy like the ones that come prepackaged from the cereal company.

So, what I’m saying is that not all of those recipes are created equal. I can definitely say I have tried dozens and each time I made a tweak here and there to make it better – until I created this version that is over the top amazing. It’s quick, easy and oh so addictingly delicious.

rice krispie treats

Here are some commonly asked questions

How to store rice krispie treats

These treats are best at room temperature. So I like to keep them in the pan that I press them into and them just pop the airtight lid on them.

If you use a metal baking pan – just a bit of foil or press-n-seal on the top works just fine. But I like this baking dish with the lid for ease. You can also wrap each bar individually in plastic wrap to keep as much air out as possible.

Can you freeze krispie treats?

While I’m not a fan of freezing treats in general, I have plenty of friends that swear that these will do just fine in the freezer.

I recommend wrapping each bar individually in plastic wrap. Then place them all in an airtight container and freeze for up to 6 weeks. Let sit at room temperature to thaw before serving again.

Can I change up the ingredients?

You bet – if you want to change it up a bit you can leave out the salt and add vanilla in it’s place. That is always delicious.

You can fold in some M&M’s or chocolate chips – just keep in mind that the warmth of the melted marshmallow will melt the chocolate just a bit – so you want to do it closer to when these are ready to transfer to the pan so the mixture isn’t quite as warm.

rice crispie treats

Can these be made with mini marshmallows?

Yes – you can make this recipe with any size of marshmallows – just be sure to check this marshmallow conversion table below to make sure you are keeping that ratio just perfect when making these bars.

Marshmallow Conversion Chart

1 jumbo marshmallow = 4 standard-size marshmallows = 1/2 cup mini-marshmallows
1 cup mini-marshmallows = 8 standard-size marshmallows = 1/2 cup marshmallow fluff
7 ounces of marshmallow creme = 1.5 cups marshmallow fluff
10 ounce bag of mini-marshmallows = 6 cups = 40 standard-size marshmallows
1 standard-size marshmallow = 14 mini-marshmallows
8 standard-size marshmallows = 1 cup
16 ounce bag of mini-marshmallows = 8.5 cups
16 ounce bag of standard-size marshmallows = 63 marshmallows

recipe tips & tricks

For the best possible results – follow these tips so you can make THE BEST KRISPIE TREATS EVER!

ALWAYS USE FRESH MARSHMALLOWS! Trust me on this – don’t take that old bag of sticky marshmallows from the back of the pantry. Stale marshmallows mean stale krispie treats. If you want them soft and chewy – always use the freshest marshmallows.
USE REAL BUTTER – please don’t try to make this recipe with margarine. It just won’t turn out the same.
Don’t pack the treats too tighly in the pan – this will make them too dense. You want them to be just tight enough so they don’t fall apart but not crushed.
Don’t over cook the marshmallows – this will make them too firm once they cool.
Keep the treats in an airtight container once cooled. Try to keep the container as close to the size of the treats as possible. A container that is too large will allow for too much air to be in the container with the treats and make them dry out faster.
Dampen your hands with water before pressing the mixture into the pan – this will help to keep the marshmallow from sticking to your hands.
Try making them gluten-free by swapping out the ingredients with gluten-free options.

rice krispies recipe

rice krispie ingredients

marshmallows – standard size
unsalted butter – cubed
Rice Krispies cereal
sea salt

Best Way to Cut Krispie Treats

When you make these krispie treats there are a few things to keep in mind when it is time to cut them. Here are some tips I have learned throughout the years.

Make sure to line the pan with the parchment – it allows you to lift the entire slab of treats out so you can cut them cleanly without the pan being in the way. Once they are sliced- you can always lift the parchment back up and pop them right back in the pan for storage.
Let them cool completely before cutting. If they are still warm they will fall apart once they are separated from each other.
Use a nice sharp knife to cut them OR I like to use a dough scraper because it’s nice and sturdy and does a great job.

Can this recipe be cut in half?

You bet – if you only need a couple of the best right krispie treats – you can definitely cut this recipe in half. Super easy and then you aren’t committed to eating the whole pan.

Not at all judging – I would do it if I had them here right now. Not at all sorry. This really is the best rice krispie treats recipe!

Love this recipe? Check out some other recipes to make with cereal…

homemade rice crispy treats

how to make rice krispie treats in the microwave

Line a 9×13 pan with parchment – set aside.
Combine the marshmallows and butter in a large, microwave-safe bowl.
Heat in the microwave for 1½ to 2 minutes. The marshmallows will puff up quite a bit.
Stir until it becomes a nice, smooth consistency. If the marshmallows aren’t quite melted, you can cook an additional 10-15 seconds.
Once smooth, stir in the cereal and salt. Stir well to coat all of the cereal evenly.
Spread it out into the prepared pan. Press into an even layer – you want to press semi-firmly but not so much that it makes them hard once they cool. Just enough to let them hold together but still be soft and chewy.

how to make brown butter rice krispie treats

Start by lining a pan with parchment paper. Set aside for now.
In a large pot, begin to melt butter over medium heat. (Do not walk away from the pot. The butter can burn quickly). It should begin to melt, foam, then turn to a light brown color, with a very nutty, delicious aroma.
Turn off heat and stir in ½ tsp of salt & the marshmallows. Keep stirring to melt the marshmallows.
Once you have a smooth consistency and the marshmallows are completely melted. Stir in the cereal.
Spread the mixture into your prepared pan, pressing down into an even layer. Take care to not press too firmly or they will be too firm and not soft and chewy.
Top with remaining ½ tsp of sea salt. Let cool, then cut into squares.

marshmallow treats

If you love this Easy Rice Krispie Treats recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

One Bowl Brownies

These One Bowl Brownies are so incredibly easy. Moist & chewy chocolate brownies made in one bowl. Absolutely the best recipe out there.

Banana Pudding Recipe

This banana pudding recipe is perfect for any easy dessert, potluck dish, or even a school lunch. It’s creamy and sweet with a hint of vanilla.

Whoopie Pie Recipe

This chocolate Whoopie Pie Recipe is made of 2 soft and fluffy cake-like cookies sandwiched with creamy vanilla marshmallow filling. They are a classic treat that’s positively scrumptious.

No-Bake Cheesecake Cups

No-Bake Cheesecake Cups are a quick dessert recipe perfect for any occasion. These ones are patriotic for the 4th of July! Definitely the BEST cheesecake in a jar- ever!

Banana Split Cake

Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!

Samoa Cookie Bars

Samoa Cookie Bars are inspired by the adored Samoa girl scout cookies with layers of brown sugar shortbread, caramel, coconut, and chocolate.

Lemon Lush Dessert

Lemon Lush Dessert has a buttery shortbread layer topped with sweetened cream cheese, creamy lemon pudding, and whipped cream. It’s a lemon-lovers dream and absolutely delicious!

Dirt Cake Recipe

This Dirt Cake Recipe is made with crushed Oreo cookies layered with a luscious pudding mixture. It’s the easiest no-bake dessert around!

Lucky Charm Treats

Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!

If you love this recipe for the best rice krispie treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

5 from 1 vote

The Best Rice Krispie Treats Recipe

This is the best Rice Krispie Treats recipe to make with the kids. They’re a childhood favorite, fun to make, and even more fun to eat!

Prep Time5

Cook Time2

Course: Dessert, Snack

Cuisine: American

Keyword: bars, marshmallows, rice krispie cereal, treats

Servings:

Ingredients

Traditional Rice Krispie Treats

10 oz marshmallows – standard size
1/2 cup unsalted butter – cubed
6 cups Rice Krispies cereal
1/2 tsp sea salt

For Brown Butter Sea Salt Rice Krispie Treats

10 oz marshmallows – standard size
1/2 cup unsalted butter – cubed
6 cups Rice Krispies cereal
1 tsp sea salt divided in half

Instructions

Traditional Rice Krispie Treats

Line a 9×13 pan with parchment – set aside.
Combine the marshmallows and butter in a large, microwave-safe bowl.
Heat in the microwave for 1½ to 2 minutes. The marshmallows will puff up quite a bit.
Stir until it becomes a nice, smooth consistency. If the marshmallows aren’t quite melted, you can cook an additional 10-15 seconds.
Once smooth, stir in the cereal and salt. Stir well to coat all of the cereal evenly.
Spread it out into the prepared pan. Press into an even layer – you want to press semi-firmly but not so much that it makes them hard once they cool. Just enough to let them hold together but still be soft and chewy.

For Brown Butter Sea Salt Rice Krispie Treats

Start by lining a pan with parchment paper. Set aside for now.
In a large pot, begin to melt butter over medium heat. (Do not walk away from the pot. The butter can burn quickly). It should begin to melt, foam, then turn to a light brown color, with a very nutty, delicious aroma.
Turn off heat and stir in ½ tsp of salt & the marshmallows. Keep stirring to melt the marshmallows.
Once you have a smooth consistency and the marshmallows are completely melted. Stir in the cereal.
Spread the mixture into your prepared pan, pressing down into an even layer. Take care to not press too firmly or they will be too firm and not soft and chewy.
Top with remaining ½ tsp of sea salt. Let cool, then cut into squares.

Apple and Cinnamon Cake