DESSERT

Snickerdoodle Crumbl Cookies – Copycat Recipe

You’ll love this copycat recipe for Snickerdoodle Crumbl Cookies. Chewy centers with crisp edges and topped with cream cheese frosting.

Ever had a hankering for a treat that’s the perfect blend of sweet, spicy, and soft? A cookie that boasts a classic flavor but with a modern twist? Well, these copycat Snickerdoodle Crumbl Cookies are the delightful answer to your sweet tooth’s call.

These cookies ooze classic snickerdoodle flavor, wrapped in a cinnamon sugar coating, and crowned with an irresistible cream cheese frosting. There is a reason that Crumbl is so popular. They’ve got the cookie game figured out.

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Best Pumpkin Pie

By Kleinworth & Co 1 Comment

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.

My friends, it is time for some pumpkin pie. But not just any pumpkin pie. This right here is the recipe that was passed down through the generations.

This is my great-grandmother’s recipe that she made in bulk for years and now I am finally sharing it here with you today.

You see, her recipe was written in bulk. I’m talking 4 + pies at a time depending on which recipe card you look at. Plus it has all sorts of old terminology for what they called different sized cans of ingredients.

It is really interesting to see how recipe writing has changed over the years. But one thing that hasn’t changed – how good this recipe is.

I was able to rework it and cut the recipe down to 2 pies. Because of the types of ingredients, I wasn’t able to write this for just 1 pie.

I’m sorry about that. But – the good news is that you will have one that you can gift away to the neighbors, send home with guests or just keep it in the freezer for when the craving strikes again.

pumpkin pie from scratch

I love this recipe because some of my earliest memories are of me sitting in my great-grandmother’s old farmhouse kitchen and watching her make dozens of pies.

Her and my grandmother would make them for their lodge events and they were always heavily requested this time of year. She never said no – she just baked and baked and baked.

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 unsalted butter.

I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about 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.

easy pumpkin pie

HOW DO YOU MAKE homemade pie crust?

Combine flour, butter, sugar, and salt in a large bowl.
Using a pastry cutter, start working the butter into the dry ingredients until it looks like crumbles. (You can also use 2 butter knives & cross them through the ingredients to combine OR use a food processor & pulse until the mixture has crumbled.)
Once you have reached a crumbly texture add the water.
Work it together with your hands pressing & lightly kneading it together until you have a moist ball of dough that holds together well.
Place the dough on a well-floured surface. Divide the dough in half for 2 crusts.
Flour your rolling pin & start working from the center pushing outward in all directions.
Once you have stretched the dough large enough to fill your pie plate carefully transfer it to your plate.
Repeat with second crust.
Trim any excess dough that hangs over the edge of the pie plate.
Flute your edges by crimping between your fingers and pinching the dough every ½ inch or so.

pie pumpkin

To make Homemade Pie Crust you will need…

all-purpose flour
cold butter – cut into cubes
granulated sugar
salt
ice water

What is the best way to store leftover pumpkin pie?

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

Keep in mind that unless you add the cream of tartar to the homemade whipped cream to keep it stabilized, the 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.

homemade pumpkin pie

HOW DO YOU MAKE Homemade Pumpkin Pie Filling?

Preheat the oven to 425 degrees.
Beat the egg yolks in a large bowl.
Add in half of the sugar as well as the pumpkin, cinnamon, and ginger. Mix well.
Combine the remaining sugar with the evaporated milk and heat to lukewarm. (Grandma did this on the stovetop over med heat – but you can also do it in the microwave in 30-second increments)
Pour into the egg yolk mixture and stir.
Beat egg whites until fluffy. Fold gently into the pumpkin mixture until fully incorporated.
Divide evenly between the prepared pie crusts. Tent the pies with foil.
Bake for 5 minutes at 425 with the pies tented with foil, then remove the foil and reduce the heat to 350 degrees and bake an additional 55-60 minutes, or until the center no longer jiggles.
Remove and let cool for 5 minutes, then sprinkle the tops of the pies with the chopped nuts if not adding whipped cream.
Once the pies have cooled completely, top with whipped cream, sprinkle with nuts, and serve.

To make the Pumpkin Pie Filling you will need…

eggs – yolks separated
granulated sugar
pumpkin puree
cinnamon – heaping
ginger
evaporated milk
Chopped Nuts
Whipped Cream

HOW DO YOU MAKE Homemade Whipped Cream?

Place the mixing bowl in the freezer for a minimum of 30 minutes to chill before making the whipped cream.
Once the bowl is chilled, remove it and pour in the heavy cream, confectioner’s sugar, and vanilla.
Whisk on high speed for about 1 minute or until stiff peaks form – taking care to not over mix.
Gently transfer the whipped cream to a piping bag fitted with a large open star top and pipe it into the desired pattern.
Sprinkle the top of the decorated pie with chopped pecans.
Note – if you want to stabilize this whipped cream to keep it from deflating, add 1/4 tsp cream of tartar when combining the other ingredients.

To make Homemade Whipped Cream you will need…

cold heavy whipping cream
confectioner’s sugar
vanilla

classic pumpkin pie

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.

Can this pumpkin pie be frozen?

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

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 on the rose design.

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.

pumpkin pie

Products I love when making homemade pumpkin pie…

This 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 it. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.

pumpkin pie with decorated whipped cream

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

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.

Check out this recipe

best recipe for No-Bake Pecan Pie Cheesecake

Best Homemade Caramel Candy

Best Homemade Caramel Candy is perfect for making caramel apples & all your favorite fall treats & desserts. It's incredibly easy & ready in about 30 min. It truly is THE BEST homemade caramel recipe around.

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

How to make Cinnamon Vanilla Bean Cupcakes

Hot Chocolate Bombs – Numerous Flavors

Hot Chocolate Bombs are chocolate spheres in numerous flavors full of cocoa mix, marshmallows, sprinkles & more! They open in hot milk making for a fun surprise inside! Check out these with chocolate, peppermint, sugar cookie, pumpkin spice, white chocolate, red velvet and eggnog flavors! PLUS heart-shaped ones for Valentine's Day & rainbow marshmallows for St. Patrick's Day!

Check out this recipe

Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting

Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!

Check out this recipe

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!

Check out this recipe

If you love this recipe for The Best Pumpkin Pie 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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Be sure to follow me on my social media, so you never miss a post!

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5 from 1 vote

Best Pumpkin Pie

Prep Time20

Cook Time1

Chill1 30

Total Time2 50

Course: Dessert

Cuisine: American

Keyword: pie, pie crust, pumpkin, whipped cream

Servings: pies

Ingredients

Crust

2 ½ cups all-purpose flour
1 cup cold butter 2 sticks – cut into cubes
1 tsp granulated sugar
½ tsp salt
½ cup of ice water

Pie Filling

3 eggs – yolks separated
1 ½ cups granulated sugar
15 ounces pumpkin puree not pie filling
1 ½ tsp cinnamon – heaping
¼ tsp ginger
24 ounces evaporated milk
Chopped Nuts – topping
Whipped Cream – topping see recipe below

Homemade Whipped Cream

1 cup cold heavy whipping cream
2 tbsp confectioner’s sugar
½ tsp vanilla

Instructions

Crust

Combine flour, butter, sugar, and salt in a large bowl.
Using a pastry cutter, start working the butter into the dry ingredients until it looks like crumbles. (You can also use 2 butter knives & cross them through the ingredients to combine OR use a food processor & pulse until the mixture has crumbled.)
Once you have reached a crumbly texture add the water.
Work it together with your hands pressing & lightly kneading it together until you have a moist ball of dough that holds together well.
Place the dough on a well-floured surface. Divide the dough in half for 2 crusts.
Flour your rolling pin & start working from the center pushing outward in all directions.
Once you have stretched the dough large enough to fill your pie plate carefully transfer it to your plate.
Repeat with second crust.
Trim any excess dough that hangs over the edge of the pie plate.
Flute your edges by crimping between your fingers and pinching the dough every ½ inch or so.

Pie Filling

Preheat the oven to 425 degrees.
Beat the egg yolks in a large bowl.
Add in half of the sugar as well as the pumpkin, cinnamon, and ginger. Mix well.
Combine the remaining sugar with the evaporated milk and heat to lukewarm. (Grandma did this on the stovetop over med heat – but you can also do it in the microwave in 30-second increments)
Pour into the egg yolk mixture and stir.
Beat egg whites until fluffy. Fold gently into the pumpkin mixture until fully incorporated.
Divide evenly between the prepared pie crusts. Tent the pies with foil.
Bake for 5 minutes at 425 with the pies tented with foil, then remove the foil and reduce the heat to 350 degrees and bake an additional 55-60 minutes, or until the center no longer jiggles.
Remove and let cool for 5 minutes, then sprinkle the tops of the pies with the chopped nuts if not adding whipped cream.
Once the pies have cooled completely, top with whipped cream, sprinkle with nuts and serve.

Fresh Whipped Cream

Place the mixing bowl in the freezer for a minimum of 30 minutes to chill before making the whipped cream.
Once the bowl is chilled, remove it and pour in the heavy cream, confectioner's sugar, and vanilla.
Whisk on high speed for about 1 minute or until stiff peaks form – taking care to not over mix.
Gently transfer the whipped cream to a piping bag fitted with a large open star top and pipe it into the desired pattern.
Sprinkle the top of the decorated pie with chopped pecans.

Notes

Note – if you want to stabilize this whipped cream to keep it from deflating, add 1/4 tsp cream of tartar when combining the other ingredients.

Chocolate Dipped Oreos

By Kleinworth & Co Leave a Comment

A 2-ingredient recipe to make easy chocolate-covered Oreos (the classic cookie) with semi-sweet and white chocolate. A sweet crunchy cookie with melting-in-your-mouth chocolate.

These Oreos are taken to the next level to make a quick fix for any sweet tooth cravings. One of my go-to last-minute recipes when I need a quick decorated dessert for any special occasion. Just in about 30 minutes, I’m ready to wrap some cookies to gift or serve.

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Cinnamon Vanilla Bean Cupcakes

By Kleinworth & Co Leave a Comment

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

My friends, when it comes to favorite flavors in our house, cinnamon is at the top. My son especially is crazy for cinnamon.

So you can imagine that the fall season is his FAVORITE time of year because cinnamon recipes are everywhere and I’m busy making recipes like these Cinnamon Vanilla Bean Cupcakes that he gets to enjoy.

Who doesn’t love a soft cinnamon cupcake with the perfect moist crumbles? I know I can’t get enough.

This works out great for my son, because if I can’t get enough then that means I’m in the kitchen making more. So that makes him pretty happy.

Don’t miss these adorable owl cupcakes for fall!

Here are some commonly asked questions

Can this recipe be doubled?

This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.

vanilla bean cupcake recipe

Cupcakes before frosting -Cinnamon Vanilla Bean

Can these cupcakes be frozen?

Yes, I do it often. Just make sure to wait until they have cooled to room-temperature. Then package them up in a zip-top bag or another airtight container and freeze for up to 6 months.

You can also wrap each unfrosted cupcake individually with plastic wrap before freezing. Freeze in a single flat layer until frozen, then you can stack them as needed.

cinnamon cupcake recipe

HOW DO YOU MAKE Cinnamon Vanilla Bean Cupcakes?

Preheat your oven to 375F. Line 12 muffin tins with paper liners or spray them with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter and brown sugar until they are combined and have the consistency of caramel— about 3 minutes on medium-high speed.
Next, add the vegetable oil, eggs, and vanilla bean paste. Mix on low speed until they are fully combined.
Next, in a small bowl, combine the flour, baking, powder, and cinnamon.
With the mixer on low, alternate by adding 1/3 of the dry ingredients. Next, add 1/2 of the milk. Now add another 1/3 of the dry ingredients. Then, add the remaining milk followed by the remaining flour. Mix just until no large lumps remain. Use a silicone spatula to scrape down the sides of the bowl and make sure no sugar is left at the bottom.
Divide the batter evenly between the muffin pans; filling each one about 3/4 of the way full. I use a 1/4 cup cookie scoop to ensure all of the muffins are the same size.
Bake the muffins in a preheated oven for 15-18 minutes, or until they are lightly browned and the toothpick test is clean.

cinnamon cupcakes

steps to make Cinnamon Vanilla Bean Cupcakes

HOW DO YOU MAKE cinnamon vanilla bean frosting?

In the bowl of a stand mixer fitted with the paddle attachment, cream together the whipped cream cheese and butter on high until light and fluffy— about 2 minutes.
Next, add the vanilla bean paste and cinnamon. Mix on low speed until fully incorporated.
With the mixer on low, gradually add the confectioner’s sugar. Don’t add it all at once or you’ll end up with a mess! Once all of the confectioner’s sugar has been added, scrape down the sides of the bowl. Beat for another 5-10 seconds to make sure everything has combined.
Increase the speed and whip the icing on high speed until it becomes smooth and aerated— about 2 minutes.
Transfer the icing to a piping bag and set aside.

Assemble & Store

Once the cupcakes have fully cooled, pipe the icing on each one. These cupcakes are best eaten the same day but they can be stored in an airtight container at room temperature for up to two days.

vanilla bean cupcakes

To make Cinnamon Vanilla Bean Cupcakes with Cinnamon Vanilla Bean Frosting you will need…

butter melted
brown sugar
vegetable oil
eggs
vanilla bean paste or vanilla bean
all-purpose flour
baking powder
ground cinnamon
milk

For the Icing

whipped cream cheese at room temperature
butter softened
vanilla bean paste
ground cinnamon
confectioner’s sugar

cinnamon frosting

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.

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.

vanilla bean frosting

Products I love when making cinnamon vanilla bean cupcakes…

This fall 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.

cinnamon frosting recipe

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

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

Check out this recipe

How to make Carrot Cake Cupcakes with Cream Cheese Frosting

Eggnog Cookies

Love the classic holiday flavor of eggnog? Then you’ll love these quick & easy Eggnog Cookies. These soft & chewy cookies are a MUST-MAKE for the holidays!

Check out this recipe

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.

Check out this recipe

Chocolate Nut Clusters (or Reindeer Poo)

The perfect combo of salty & sweet that is so incredibly easy to make. These chocolate nut clusters are a family favorite that the kids decided would best be named “Reindeer Poo” for the holiday season. **Microwave, Stovetop & Slow Cooker recipes included!

Check out this recipe

Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting

Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!

Check out this recipe

No-Bake Chocolate Haystacks

No-Bake Chocolate Haystacks are a classic holiday treat. They are easy to make with just 4 ingredients, PLUS they keep well when included in care packages.

Check out this recipe

No-Bake Chocolate Haystacks made with white choclate

Best Homemade Caramel Candy

Check out this recipe

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.

Check out this recipe

Other Cupcakes

Easy Coconut Cupcakes

Carrot Cake Cupcakes

Bakery Style Vanilla Cupcakes

Vanilla Cupcakes

vanilla cream frosting

If you love this recipe for Cinnamon Vanilla Bean 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!

FB, Pinterest, IG, Email Subscription

Print Recipe

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.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: cinnamon, cream cheese frosting, cupcakes, vanilla bean

Servings: cupcakes

Ingredients

For the Cupcakes

6 tbsp butter melted
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla bean paste or caviar from 1 vanilla bean
2 cups all-purpose flour
1⅓ tsp baking powder
1 tsp ground cinnamon
½ cup milk

For the Icing

4 ounces whipped cream cheese at room temperature
4 tbsp butter softened
1 tsp vanilla bean paste
1 tsp ground cinnamon
1½ cups confectioner’s sugar

Instructions

Make the Cupcakes

Preheat your oven to 375F. Line 12 muffin tins with paper liners or spray them with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the melted butter and brown sugar until they are combined and have the consistency of caramel— about 3 minutes on medium-high speed.
Next, add the vegetable oil, eggs, and vanilla bean paste. Mix on low speed until they are fully combined.
Next, in a small bowl, combine the flour, baking powder, and cinnamon.
With the mixer on low, alternate by adding 1/3 of the dry ingredients. Next, add 1/2 of the milk. Now add another 1/3 of the dry ingredients. Then, add the remaining milk followed by the remaining flour. Mix just until no large lumps remain. Use a silicone spatula to scrape down the sides of the bowl and make sure no sugar is left at the bottom.
Divide the batter evenly between the muffin pans; filling each one about 3/4 of the way full. I use a 1/4 cup cookie scoop to ensure all of the muffins are the same size.
Bake the muffins in a preheated oven for 15-18 minutes, or until they are lightly browned and the toothpick test is clean.

Make the Icing

In the bowl of a stand mixer fitted with the paddle attachment, cream together the whipped cream cheese and butter on high until light and fluffy— about 2 minutes.
Next, add the vanilla bean paste and cinnamon. Mix on low speed until fully incorporated.
With the mixer on low, gradually add the confectioner's sugar. Don’t add it all at once or you’ll end up with a mess! Once all of the confectioner's sugar has been added, scrape down the sides of the bowl. Beat for another 5-10 seconds to make sure everything has combined.
Increase the speed and whip the icing on high speed until it becomes smooth and aerated— about 2 minutes.
Transfer the icing to a piping bag and set aside.

Assemble & Store

Once the cupcakes have fully cooled, pipe the icing on each one. These cupcakes are best eaten the same day but they can be stored in an airtight container at room temperature for up to two days.

Notes

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

*Light or dark brown sugar will work in this recipe.

*Using whipped cream cheese in the icing will make a lighter, fluffier icing. You can substitute standard cream cheese but you should beat it on high speed for 1-2 minutes before adding the butter.

*If you don’t have vanilla beans or paste, you can substitute vanilla extract.

Rolo Pretzel Recipe

By Kleinworth & Co Leave a Comment

These easy 4-ingredient rolo pretzel sandwiches combine salty pretzels, chewy caramel Rolos, dipped in sweet milk chocolate, and vanilla wafers. Perfect snack that can be customized for any occasion, especially Christmas.

If it’s beginning to look (or feel) a lot like Christmas, it is time to look for easy desserts and snacks we can make to feed all the family members and guests, and we know all too well, that the holiday thrill makes everyone extra hungry.

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Hot Chocolate Bombs

By Kleinworth & Co 22 Comments

Hot Chocolate Bombs are chocolate spheres in numerous flavors full of cocoa mix, marshmallows, sprinkles & more! They open in hot milk making for a fun surprise inside! Check out these with chocolate, peppermint, sugar cookie, pumpkin spice, white chocolate, red velvet, and eggnog flavors! PLUS heart-shaped ones for Valentine’s Day & rainbow marshmallows for St. Patrick’s Day!

Check out these with chocolate, peppermint, sugar cookie, and eggnog flavors! These are SO FUN – for any occasion!

Chocolate Marshmallow Hot Chocolate Bombs - MULTIPLE FLAVORS

Have you seen the hot chocolate bombs that have taken the internet by storm? As soon as I saw the video I knew I had to make some.

You see – they are these chocolate spheres that you load full of all your hot chocolate add-ins. When you add the hot milk, the chocolate melts, bursts open and all the goodies come out!

hot cocoa bombs

But when I saw them, I knew I wanted to make them in so many more flavors than the original.

Recipe for White Chocolate Hot Cocoa Bombs

I mean, I love hot chocolate in a multitude of flavors, so why not make the hot chocolate bombs in all those flavors too.

For this one – I chose sugar cookie. I love the flavor of sugar cookie and of course those rainbow sprinkles just make my heart go pitter-patter.

Sugar Cookie Hot Chocolate Bombs

Inside the chocolate shell of Hot Chocolate Bombs

You can see here what it looks like when you add the mix-ins on the inside.

Just look at how cute these one are for Valentine’s Day – using a heart-shaped silicone mold. (link below)

Valentine Cocoa Bombs

The possibilities are endless – anything that you could ever want in your hot chocolate – just add it here.

Here are some commonly asked questions

What is the best way to store hot chocolate bombs?

Always start with an airtight container. I like to keep mine in the freezer. But you can also store them in the refrigerator.

They can be stored at room temperature, especially if you are gifting them to friends and neighbors. But just try not to touch them too much as the warmth of your fingers will melt them.

How to make White Chocolate Hot Cocoa Bombs

Hot Chocolate Bomb Recipe

HOW DO YOU MAKE Homemade Hot Chocolate Powder for the filling?

Combine all of the ingredients (sugar, cocoa powder, white chocolate, and powdered milk) in a small bowl. Stir to combine.
Set aside until ready to use.

Luxury Hot Chocolate Bombs

For this version, I added these super adorable gingerbread man sprinkles – just to make it EXTRA CUTE!

Can this recipe be doubled?

If you have multiple silicone molds and plenty of freezer space, then yes, this can be doubled. When I made these, I did them back to back.

So as soon as I was removing one batch from the mold I would fill it back up to make more.

Keep in mind that the melting time will increase if you are doubling the amount of chocolate you are heating.

You may even want to only heat the called for amount and work in batches so the chocolate doesn’t overheat during the melting process.

red velvet hot chocolate bombs

I guarantee – this eggnog hot chocolate will be the HIT for all your holiday gatherings!

white chocolate cocoa bombs

Chocolate Marshmallow Hot Chocolate Bombs

HOW DO YOU MAKE Hot Chocolate Bombs?

Place the silicone mold on a flat, moveable surface like a tray or cutting board.
Place the chocolate in a microwave-safe container like a glass measuring cup and microwave at 50% power in 30-second intervals, stirring in between each time. Mine took about 2 full minutes total.
Add a heaping tablespoon of melted chocolate to each well of the silicone mold.
Using a small rubber spatula, offset spatula, or back of a spoon, spread the chocolate up the sides of the mold until completely coated.
Wait about 5 minutes for the chocolate to cool a bit and then divide the remaining chocolate between all of the wells and spread it around to give each of them a thicker coat. You want the chocolate to be thick, especially around the top edges.
Place the mold, while on the tray in the freezer for the chocolate to set for at least 30 minutes.
Once the chocolate has set, remove from the freezer. Give a little tug around the silicone mold to help release the chocolate. Then carefully use your fingers to push the chocolate cup out of the mold. Place the chocolate cups on a plate.
Place the drink mix, marshmallows, and any other add-ins you are including in 3 of the chocolate cups.
Working quickly (so your fingers don’t melt the chocolate), place one of the empty cups open-side down on a hot plate to melt the edges a bit. Then place it on the filled half of the sphere and press lightly.
Melt the decorating chocolate the same way you melted the chocolate for the spheres and then transfer it to a piping bag or decorating squeeze bottle.
Pipe a thin ribbon of chocolate around the seam of the spheres and then smooth it out with your finger.
Then drizzle the melted chocolate over the tops of the bombs and sprinkle with decorations.
Allow the chocolate to set before moving.
Keep refrigerated or frozen until ready to use.

Why didn’t my chocolate melt correctly?

When your chocolate becomes 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. But in most cases, I recommend heating at 50% power when using a microwave.

Hot Chocolate Gift Ideas

Ingredients for Pumpkin Spice Hot Chocolate Bombs

For the Hot Chocolate Powder

confectioner’s sugar
cocoa powder
chopped milk chocolate
mini marshmallows
pumpkin pie spice

For the Hot Chocolate Bomb
● white chocolate bark
● Hot chocolate powder (from above)

Pumpkin Spice Hot Chocolate Bombs

Hot Chocolate Bombs - Chocolate Marshmallow

How many can this serve?

Because the 2″ silicone mold makes 6 sphere halves – this recipe makes 3 hot chocolate bombs.

Step-by-Step Hot Chocolate Bomb Tutorial

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.

eggnog hot chocolate bombs

Hot Chocolate Bombs with Marshmallows

To make Homemade Hot Cocoa Powder you will need…

superfine or confectioner’s sugar
unsweetened cocoa powder not Dutch-processed
chopped white chocolate
powdered milk

Making White Chocolate Hot Cocoa Bombs with milk

To make Hot Chocolate Bombs you will need…

2″ silicone mold – any shape
milk or semi-sweet chocolate chips or chocolate candy melts
hot cocoa powder mix
white chocolate hot chocolate mix
mini dehydrated marshmallows
mini marshmallows
rainbow marshmallos
white chocolate candy melts
shaved chocolate
crushed peppermint candies
rainbow sprinkles
powder vanilla extract
powder almond extract
yellow chocolate candy melts
eggnog powder mix
nutmeg
piping bag
small piping tip

peppermint hot chocolate bombs

Products I love when making Hot Chocolate Bombs…

This Hot Chocolate Bomb recipe is SUPER FUN 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 anything with a chocolate mold 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 fun beverage gift recipe.

2″ silicone mold
heart-shaped silicone mold for the Valentine bombs
milk or semi-sweet chocolate chips or chocolate candy melts
hot cocoa powder mix
white chocolate hot chocolate mix
mini dehydrated marshmallows
mini marshmallows
rainbow Lucky Charm marshmallows
white chocolate candy melts
red candy melts
green candy melts
white chocolate chips
shaved chocolate
crushed peppermint candies
rainbow sprinkles
Valentine Sprinkles
powder vanilla extract
powder almond extract
yellow chocolate candy melts
yellow food color
eggnog powder mix
nutmeg
baking sheet
measuring cup
rubber spatula
offset spatula
small plate
measuring spoons
piping bag
small piping tip
piping squeeze bottle
cellophane bags for gifting
mugs

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.

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

Hot Chocolate Mix

Hot Chocolate Mix takes just 3 ingredients & is easy to make. The perfect holiday gift for teachers, neighbors & friends. Great for chilly winter days.

Check out this recipe

Best Homemade Caramel Candy

Check out this recipe

Eggnog Hot Chocolate

Eggnog Hot Chocolate is an easy non-alcoholic eggnog recipe that the little ones love. But it’s so good that even the kids at heart will want some too. Perfect for the holidays. Make Thanksgiving and Christmas so good with this easy drink recipe.

Check out this recipe

Sugar Cookie Truffles

Sugar Cookie Truffles are the perfect no-bake holiday treat. With only 4-ingredients, this easy dessert is perfect for parties, food gifts & more!

Check out this recipe

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.

Check out this recipe

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.

Peanut Butter Cup Slow Cooker Hot Chocolate

Peanut Butter Cup Slow Cooker Hot Chocolate is so simple & perfect for those who LOVE the combo of peanut butter & chocolate. The perfect way to warm up.

Check out this recipe

Overhead view of two mugs of peanut butter cup hot chocolate with mini marshmallows on top sprinkled with cocoa powder on a grey background.

Chocolate Chip Cookie Truffles

Chocolate Chip Cookie Truffles are an easy 4-ingredient chocolate dessert made with crushed chocolate chip cookies. Perfect for holidays, gifts & parties.

Check out this recipe

Chocolate Truffles- Chocolate Chip Cookie

What is the best chocolate for hot chocolate bombs?

While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.

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 hot chocolate bombs.

cocoa bombs

hot chocolate balls

Peppermint Hot Chocolate Bombs - MULTIPLE FLAVORS

If you love this recipe for Hot Chocolate Bombs 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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Be sure to follow me on my social media, so you never miss a post!

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Eggnog Hot Chocolate Bombs - MULTIPLE FLAVORS

Print Recipe

5 from 4 votes

Hot Chocolate Bombs – Numerous Flavors

Prep Time30

Chill30

Total Time1

Course: Beverage, Dessert, Snack

Cuisine: American

Keyword: chocolate, eggnog, hot chocolate, milk, peppermint, pumpkin spice, sugar cookie, white chocolate

Servings: bombs

Ingredients

Standard Hot Chocolate Bomb

1 cup milk or semi-sweet chocolate chips or 1¼ cup chocolate candy melts
3 tbsp hot cocoa powder mix divided – 1 tbsp each
3 tbsp mini dehydrated marshmallows divided – 1 tbsp each
¼ cup white chocolate candy melts for decoration
Pinch shaved chocolate for decoration each bomb

Peppermint Hot Chocolate Bomb

1 cup milk or semi-sweet chocolate chips or 1¼ cup chocolate candy melts
3 tbsp hot cocoa powder mix divided – 1 tbsp each
3 tbsp mini dehydrated marshmallows divided – 1 tbsp each
2 tsp crushed peppermint candies each bomb
¼ cup milk chocolate candy melts for decoration
¼ cup white chocolate candy melts for decoration
Pinch crushed peppermint candies for decoration each bomb

Sugar Cookie Hot Chocolate Bomb

1 cup white chocolate chips or 1¼ cup white chocolate candy melts
3 tbsp white hot chocolate powder mix divided – 1 tbsp each
3 tbsp mini dehydrated marshmallows divided – 1 tbsp each
1 tsp rainbow sprinkles each bomb
½ tsp powder vanilla extract each bomb
½ tsp powder almond extract each bomb
¼ cup white chocolate candy melts for decoration
Pinch rainbow sprinkles for decoration each bomb

Eggnog Hot Chocolate Bomb

1¼ cup yellow chocolate candy melts or white chocolate candy melts + several drops of yellow food color
3 tbsp eggnog powder mix divided – 1 tbsp each
3 tbsp mini dehydrated marshmallows divided – 1 tbsp each
⅛ tsp nutmeg each bomb
¼ cup white chocolate candy melts for decoration
Pinch of nutmeg for decoration each bomb

White Chocolate Hot Cocoa Bombs & Valentine Hot Cocoa Bombs

16 ounces white chocolate bark
2 tbsp white chocolate hot cocoa powder per bomb
¼ cup mini marshmallows per bomb
Sprinkles, for garnish

Red Velvet Hot Cocoa Bombs

1¼ cup red chocolate candy melts or white chocolate candy melts + several drops of red food color
2 tbsp hot chocolate powder per bomb
¼ cup mini marshmallows per bomb
Valentine sprinkles for garnish

Pumpkin Spice Hot Chocolate Bombs

½ cup confectioner's sugar
¼ cup cocoa powder
¼ cup chopped chocolate
½ cup mini marshmallows
1 tsp pumpkin pie spice

St. Patrick's Day Cocoa Bombs

1¼ cup green chocolate candy melts or white chocolate candy melts + several drops of green food color
2 tbsp white chocolate hot cocoa powder per bomb
¼ cup Lucky Charm Marshmallows per bomb (see link in the post for where to buy)
¼ cup white chocolate candy melts for decoration
rainbow sprinkles for decoration

Homemade Hot Chocolate Powder

½ cup superfine or confectioner's sugar
¼ cup unsweetened cocoa powder not Dutch-processed
2 tbsp chopped white chocolate
2 tbsp powdered milk (see notes)

Instructions

Place the silicone mold on a flat, moveable surface like a tray or cutting board.
Place the chocolate in a microwave-safe container like a glass measuring cup and microwave at 50% power in 30-second intervals, stirring in between each time. Mine took about 2 full minutes total.
Add a heaping tablespoon of melted chocolate to each well of the silicone mold.
Using a small rubber spatula, offset spatula, or back of a spoon, spread the chocolate up the sides of the mold until completely coated.
Wait about 5 minutes for the chocolate to cool a bit and then divide the remaining chocolate between all of the wells and spread it around to give each of them a thicker coat. You want the chocolate to be thick, especially around the top edges.
Place the mold, while on the tray in the freezer for the chocolate to set for at least 30 minutes.
Once the chocolate has set, remove from the freezer. Give a little tug around the silicone mold to help release the chocolate. Then carefully use your fingers to push the chocolate cup out of the mold. Place the chocolate cups on a plate.
Place the drink mix, marshmallows, and any other add-ins you are including in 3 of the chocolate cups.
Working quickly (so your fingers don’t melt the chocolate), place one of the empty cups open-side down on a hot plate to melt the edges a bit. Then place it on the filled half of the sphere and press lightly.
Melt the decorating chocolate the same way you melted the chocolate for the spheres and then transfer it to a piping bag or decorating squeeze bottle.
Pipe a thin ribbon of chocolate around the seam of the spheres and then smooth it out with your finger.
Then drizzle the melted chocolate over the tops of the bombs and sprinkle with decorations.
Allow the chocolate to set before moving.
Keep refrigerated or frozen until ready to use.

To make the hot chocolate

Place the bomb in an empty mug and top with 8 ounces of hot milk. Stir well before enjoying it.

To make homemade hot chocolate powder

Combine all of the ingredients (sugar, cocoa powder, white chocolate, and powdered milk) in a small bowl. Stir to combine.
Set aside until ready to use.

Notes

*The easiest way to heat the plate is to run it under hot water.
*If the chocolate isn’t melting well, add about 1 tsp of coconut oil and stir.
*You can add additional toppings like whipped cream, additional marshmallows, and sprinkles if desired.

**If you don’t have superfine or powdered sugar, you can place granulated sugar in a blender or food processor and pulse it until it becomes a fine, powdery consistency.

**Powdered milk is optional in this recipe but it helps add a nice creaminess to the hot chocolate– and it’s available in most grocery stores.

**I highly recommend using chocolate bark (also known as candy coating or almond bark) because it melts and rehardens easily and smoothly. If you don’t have chocolate bark, you can use tempered chocolate. Melted chocolate that has not been tempered is not recommended in this recipe.

**I wear gloves when making the hot chocolate bombs so I don’t leave any fingerprints on the outside.

Gooey Butter Cookies

By Kleinworth & Co Leave a Comment

Gooey Butter Cookies are a quick and easy cookie recipe made with cake mix and cream cheese. Super soft, chewy, and irresistible!

My friends, it is no secret that I love cookies. Almost every week we have some sort of cookie in the house.

My favorite are ones that are not only easy to make, but are super soft and chewy. Which is why these Gooey Butter Cookies are made again and again.

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No-Bake Pecan Pie Cheesecake

By Kleinworth & Co 17 Comments

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

My friends, there are few things in this world that stop me in my tracks as quickly as cheesecake. Make that a no-bake cheesecake and I’m practically running to the kitchen to get started on it.

But then you factor in that oooey-gooey pecan pie topping and it really just sends this cheesecake over the top!

Be sure to check out my Easy Sweet Potato Pie recipe too!

Oh, am I a sucker for cheesecake. My New York-style recipe is nice and thick and oh so creamy. But it not only takes so long to bake but that chilling time just kills me.

I hate to wait for it. Don’t get me wrong, this no-bake version does have it’s own chilling time. But once it is mixed, all I have to do is wait for it to chill.

no-bake caramel cheesecake

This is as easy as mix, spread and chill. No baking for over an hour. No water bath. None of that.

Just that rich, sweet, creamy cheesecake that I crave and I know you’ll love it too. (be sure to check out our pecan pie cheesecake bars too!)

easy no bake cheesecake recipe

Here are some commonly asked questions

What is the best way to store leftover pecan pie cheesecake?

Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

Make sure to cover the pan with plastic wrap or foil before refrigerating.

Can this pecan pie cheesecake be frozen?

I recommend freezing the cheesecake before the topping is added. Leave the cheesecake in the pan, cover with plastic wrap and then foil. Freeze for up to 3 months.

When serving, make the pecan pie topping fresh and add to the thawed cheesecake.

simple no bake cheesecake recipe

HOW DO YOU MAKE Pecan Pie No-Bake Cheesecake?

Spray a 7-inch springform pan lightly with cooking spray.

Crust

Process the gingersnap cookies in a food processor to fine crumbs.
Add the melted butter and process until combined and the mixture looks like wet sand.
Pour the crust mix into the prepared 7-inch springform pan and press down with your fingers into the bottom of the pan and about halfway up the sides.
Place in the freezer for 15 minutes while you prepare the filling.

Filling

In a large bowl, using an electric hand whisk, whisk the cream cheese until smooth and creamy
Add the sugar, allspice, salt, and vanilla and whisk till combined.
In another bowl, whisk the whipping cream until stiff peaks form.
With a spatula, fold the whipped cream into the cheesecake batter until completely combined,
Pour the batter into the prepared crust.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

Pecan Pie Topping

In a medium saucepan, heat the butter and brown sugar over medium heat until the butter and sugar are melted, careful not to burn the butter. Turn of the heat.
Add the heavy cream, light corn syrup, and vanilla and mix till combined.
Add in the pecans and mix to coat well.
Leave to cool. The mixture will thicken as it cools
When ready to serve, remove cheesecake from the pan and pour the pecan pie topping over the cooled cheesecake.

no bake cream cheese desserts

Can I use whipped topping instead of heavy whipping cream?

Actually, I don’t advise making that substitution. The whipped topping has stabilizers in it, which keep it from melting like a traditional whipped cream.

So when it is used in a no-bake cheesecake recipe like this one, it ends up yielding a cheesecake that is thick, with a marshmallow-like texture, instead of a creamy one.

Can graham cracker crumbs be used for the crust?

Of course. If you don’t want to use gingersnap cookies, you can use about 9 full graham crackers (the rectangle) instead. You can also substitute another cookie that has a firm crumble.

ingredients needed for No-Bake Pecan Pie Cheesecake

To make Pecan Pie No-Bake Cheesecake you will need…

gingersnap cookies
butter melted
cream cheese room temperature
granulated sugar
allspice
salt
vanilla extract
heavy cream
dark brown sugar
butter room temperature
heavy cream
light corn syrup
vanilla extract
pecans

pecan pie cheesecake

Can I use another topping?

Oh yes, of course! Adding other toppings like chocolate sauce, fresh fruit, plain caramel sauce, crushed cookies and so much more.

Don’t Miss These Other Pecan Recipes

how to make No-Bake Pecan Pie Cheesecake

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

pecan pie topping

Can I use fat-free cream cheese?

Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in not only the cream cheese but also in the heavy cream.

Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.

Do I have to use a springform pan?

Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan like you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.

However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.

pecan topping

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.

Why is my filling lumpy?

The lumpy filling comes from the cream cheese being too cold. When you add the other dry and room-temperature ingredients to the cold cream cheese, it won’t blend and emulsify with the ingredients completely, leaving little lumps of cream cheese speckled throughout the filling.

Thanksgiving Cheesecake

Products I love when making pecan pie no-bake cheesecake…

This pecan pie cheesecake 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 no-bake cheesecake 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 cheesecake recipe.

Just look at that! It literally makes my eyes roll to the back of my head. I know you and your family will swoon over this as much as we do.

It is positively divine and will have all your holiday guests gushing over how good it is.

If you love this Easy Pecan Pie No-Bake Cheesecake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

4-Ingredient Sugar Cookies

These soft and chewy 4-Ingredient Sugar Cookies are made without eggs or cake mix and don’t require chilling or rolling. So simple, so good! Perfect for a quick and easy dessert!

Check out this recipe

Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting

Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!

Check out this recipe

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.

Check out this recipe

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!

Check out this recipe

Fall Sugar Cookies, soft sugar cookies, sugar cookie recipe

Best Homemade Caramel Candy

Check out this recipe

Eggnog Cookies

Love the classic holiday flavor of eggnog? Then you’ll love these quick & easy Eggnog Cookies. These soft & chewy cookies are a MUST-MAKE for the holidays!

Check out this recipe

Chocolate Nut Clusters (or Reindeer Poo)

Check out this recipe

If you love this recipe for Pecan Pie No-Bake Cheesecake 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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Print Recipe

5 from 7 votes

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.

Prep Time20

Cook Time5

Cool6

Total Time6 25

Course: Dessert

Cuisine: American

Keyword: cheesecake, no-bake, pecan, pie

Servings:

Ingredients

Cheesecake Crust

20 gingersnap cookies
¼ cup butter melted

Cheesecake Filling

16 oz cream cheese room temperature
3/4 cup granulated sugar
½ tsp allspice
½ tsp salt
1 tsp vanilla extract
½ cup heavy cream

Pecan Pie Topping

½ cup packed dark brown sugar
¼ cup butter room temperature
¼ cup heavy cream
¼ cup light corn syrup
1 tsp vanilla extract
2 cups pecans quartered

Instructions

Spray a 7-inch springform pan lightly with cooking spray.

To make the crust

Process the gingersnap cookies in a food processor to fine crumbs.
Add the melted butter and process until combined and the mixture looks like wet sand.
Pour the crust mix into the prepared 7-inch springform pan and press down with your fingers into the bottom of the pan and about halfway up the sides.
Place in the freezer for 15 minutes while you prepare the filling.

To make the filling

In a large bowl, using an electric hand whisk, whisk the cream cheese until smooth and creamy
Add the sugar, allspice, salt, and vanilla and whisk till combined.
In another bowl, whisk the whipping cream until stiff peaks form.
With a spatula, fold the whipped cream into the cheesecake batter until completely combined,
Pour the batter into the prepared crust.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

To make the Pecan Pie Topping

In a medium saucepan, heat the butter and brown sugar over medium heat until the butter and sugar are melted, careful not to burn the butter. Turn of the heat.
Add the heavy cream, light corn syrup, and vanilla and mix till combined.
Add in the pecans and mix to coat well.
Leave to cool. The mixture will thicken as it cools
When ready to serve, remove cheesecake from the pan and pour the pecan pie topping over the cooled cheesecake.

Mummy French Macarons

By Kleinworth & Co Leave a Comment

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

There is one particular cookie that always seems far more special than any other out there. The French Macaron.

With their perfectly domed shape, the creamy filling, that tender crumble – they are indeed special. So why not make them into something positively adorable for Halloween – like these Mummy Macarons.

Mummy French Macarons with Maple Cinnamon Filling

Now, for as long as I can remember, making macarons has been quite intimidating. I mean, weighing the ingredients, getting that perfect puff.

It can seem daunting at first. But I’m here to break it all down for you & show you that it is simpler than it seems and can be done.

making macarons

Plus, when you decorate them to look like little mummies – how cute is that.

These will have kids and adults alike – all standing close by the party plater so they can make sure they can get another.

Here are some commonly asked questions

What is the best way to store leftover Mummy French Macarons with Maple Cinnamon Filling?

Once the macarons have chilled for at least 4 hours or overnight, they are fine to leave at room temperature in an airtight container.

Can this macaron recipe be doubled?

Because the macarons are delicate in how they are folded and mixed, I find it difficult to maintain the right consistency in the batter when doubling.

It is best to make the batches back to back instead of doubling this recipe.

How do you make Swiss macarons? (Recommended for Beginners)

Line two baking sheets with parchment paper. Set aside.
Place a fine-mesh sieve over a medium-sized bowl. Add the confectioner’s sugar and almond flour to the sieve and sift them together. Discard any large lumps that remain in the sifter. Set aside.
Fill a small saucepan halfway with water. Place it over high heat and bring to a rolling boil.
Add the egg whites and granulated sugar to the bowl of a stand mixer.
Remove the saucepan from the heat and place the bowl with the egg whites on top. Begin whisking the egg whites and sugar together until the sugar has fully dissolved— about 2 minutes.
Remove the bowl from the heat and place it on the mixer. Beat the egg whites on medium speed until they hold a stiff peak— about 8-10 minutes with a stand mixer on speed 6-8.
Once the egg whites can hold a stiff peak, remove the bowl from the mixer stand and place the fine-mesh sieve on top. Pour the confectioner’s sugar/almond four mixture into the sieve and sift it into the egg whites. Again, discard any remaining clumps.
Begin to gently fold the dry ingredients into the egg whites. The proper folding technique is to cut through the center of the batter with your spatula and scoop around the bottom of the bowl and flip the batter from the bottom to the top. Turn the bowl 90 degrees and repeat.
Once the dry ingredients have been fully incorporated, it’s time for the Macaronage stage. Smush all of the batter against the sides of the bowl and then scrape it down and fold it back together again. Repeat 5-6 times, or until the batter reaches the “lava stage”. You should be able to lift the batter with your spatula and draw a figure 8 without the batter clumping. If it doesn’t flow evenly and smoothly, repeat the smushing another 1-2 times and test again.
Transfer the batter to a piping bag and pipe 1” circles that are about 2” apart on the baking sheet. Once you’ve finished the first tray, pick it up approximately 6” off the counter, and drop it straight down to release any air bubbles. Repeat 6-7 more times, or until you do not see any large air bubbles remaining.
Continue piping the second tray and then drop it to release any air bubbles – as you did the first tray.
Allow the macarons to rest at room temperature for at least 30 minutes (up to an hour if it’s humid) or until they have developed a skin. You should be able to touch the top of the macaron without it sticking to your finger.
While the macarons are resting, preheat the oven to 325F.
Bake the macarons in a preheated oven one tray at a time— on the center rack— for 12-14 minutes, or until the bottoms are just starting to turn a light brown.
Remove and leave the macarons on the tray to cool.

How do you make French macarons?

Line two baking sheets with parchment paper.
Place a fine-mesh sieve over a medium-sized bowl. Add the confectioner’s sugar and almond flour to the sieve and sift them together. Discard any large lumps that remain in the sifter. Set aside.
Add the egg whites to the bowl of a stand mixer.
Beat the egg whites on medium speed (speed 6-8 on a stand mixer) and add the granulated sugar slowly. You should add about 1 tablespoon of sugar and then wait for it to become fully incorporated before adding the next tablespoon. The process of adding sugar should take 2-3 minutes.
Increase the speed to medium-high and beat the egg whites until they hold a stiff peak— about 4-6 minutes.
Once the egg whites can hold a stiff peak, remove the bowl from the mixer stand and place the fine-mesh sieve on top. Pour the confectioner’s sugar/almond four mixture into the sieve and sift it into the egg whites. Again, discard any remaining clumps.
Begin to gently fold the dry ingredients into the egg whites. The proper folding technique is to cut through the center of the batter with your spatula and scoop around the bottom of the bowl and flip the batter from the bottom to the top. Turn the bowl 90 degrees and repeat.
Once the dry ingredients have been fully incorporated, it’s time for the Macaronage stage. Smush all of the batter against the sides of the bowl and then scrape it down and fold it back together again. Repeat 5-6 times, or until the batter reaches the “lava stage”. You should be able to lift the batter with your spatula and draw a figure 8 without the batter clumping. If it doesn’t flow evenly and smoothly, repeat the smushing another 1-2 times and test again.
Transfer the batter to a piping bag and pipe 1” circles that are about 2” apart on the baking sheet. Once you’ve finished the first tray, pick it up approximately 6” off the counter, and drop it straight down to release any air bubbles. Repeat 6-7 more times, or until you do not see any large air bubbles remaining.
Continue piping the second tray and then drop it to release any air bubbles as you did the first tray.
Allow the macarons to rest at room temperature for at least 30 minutes (up to an hour if it’s humid) or until they have developed a skin. You should be able to touch the top of the macaron without it sticking to your finger.
While the macarons are resting, preheat your oven to 325F.
Bake the macarons in a preheated oven one tray at a time— on the center rack— for 12-14 minutes, or until the bottoms are just starting to turn a light brown.
Remove and leave the macarons on the tray to cool.

Just look at how beautiful those are. So perfectly puffed and so tender in the crumble.

Can these Mummy French Macarons be frozen?

You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

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

making macarons

How do you make Macaron filling?

In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter on high speed until light and fluffy.
Next, add the vanilla and maple syrup and mix again on medium speed until they are completely incorporated.
Scrape down the sides of the bowl and turn the mixer on low speed. Gradually add the confectioner’s sugar. Once all of the confectioner’s sugar has been added, turn the mixer to high and beat until the filling becomes light and airy— about 2 minutes. Transfer to a piping bag.

Filling and Decorating Halloween Macarons

How do you assemble French macarons?

Once the macarons have cooled fully, place them in similar sized pairs. Pipe a small dollop (about 1/2 teaspoon, depending on the size of your macaron) of filling into the center of one macaron.
Place the second macaron on top and gently press it down to smush the filling all the way to the edge. Repeat with the remaining macarons.

To make Mummy Macarons you will need…

confectioner’s sugar
almond flour see notes
egg whites
granulated sugar
whipped cream cheese at room temperature
butter at room temperature
maple syrup
pure vanilla extract
confectioner’s sugar
white candy melts
vegetable shortening
Black Food Pen

Decorate

Add the candy melts and vegetable shortening to a small, microwave-safe bowl. Microwave for 30 seconds. Stir.
Microwave for an additional 30 seconds and stir again. Transfer the melted chocolate to a plastic bag. Cut the very tip of the corner of the bag off.
Drizzle the chocolate over the macarons to create the mummy look.
Once the chocolate has set, use a food pen to draw on two eyes in an area of the cookie that doesn’t have the chocolate drizzle.
Place the macarons in an airtight container in the fridge to age at least 4 hours— if you have the time, aging overnight is preferred and will result in the best texture.
Bring to room temperature before serving. Macarons can be kept in the fridge for up to 3 days.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap.

Because of the delicate nature of the mixing process, I recommend using regular sugar. I have seen some recipes out there that have used an artificial sweetener and the texture of the macarons isn’t quite the same and less smooth on top.

Products I love when making macarons…

This macaron recipe is super cute 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 macarons 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.

macaron cookies

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

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!

Check out this recipe

Vampire Punch Halloween Drink

This Vampire Punch Halloween Drink is easy to make and the perfect beverage to share with all your ghosts and goblins this Halloween.

Check out this recipe

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.

Check out this recipe

Spooky Ghoulish Monster Halloween Cupcakes

Mummy Shortbread Cookies

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

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

Monster Brownies

Check out this recipe

Halloween Bark

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

Check out this recipe

easy macarons

DON’T MISS THESE HOLIDAY E-BOOKS!

Top Halloween Recipes

Top Fall Recipes

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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!

Prep Time15

Cook Time15

Rest4 30

Total Time5

Course: Dessert

Cuisine: French

Keyword: baked french toast, macarons, mummy, swiss

Servings: cookies

Ingredients

For the Shell

1¼ cups confectioner's sugar
¾ cup almond flour see notes
2 large egg whites
¼ cup granulated sugar

For the Filling

2 ounces whipped cream cheese at room temperature
1 tbsp butter at room temperature
1 tbsp maple syrup Grade A is recommended
1 tbsp pure vanilla extract
1½ cups confectioner's sugar

To Decorate

⅓ cup white candy melts
1 tbsp vegetable shortening
Black Food Pen

Instructions

Making the Shells via the Swiss Method (Recommended for Beginners)

Line two baking sheets with parchment paper. Set aside.
Place a fine-mesh sieve over a medium-sized bowl. Add the confectioner's sugar and almond flour to the sieve and sift them together. Discard any large lumps that remain in the sifter. Set aside.
Fill a small saucepan halfway with water. Place it over high heat and bring to a rolling boil.
Add the egg whites and granulated sugar to the bowl of a stand mixer.
Remove the saucepan from the heat and place the bowl with the egg whites on top. Begin whisking the egg whites and sugar together until the sugar has fully dissolved— about 2 minutes.
Remove the bowl from the heat and place it on the mixer. Beat the egg whites on medium speed until they hold a stiff peak— about 8-10 minutes with a stand mixer on speed 6-8.
Once the egg whites can hold a stiff peak, remove the bowl from the mixer stand and place the fine-mesh sieve on top. Pour the confectioner's sugar/almond four mixture into the sieve and sift it into the egg whites. Again, discard any remaining clumps.
Begin to gently fold the dry ingredients into the egg whites. The proper folding technique is to cut through the center of the batter with your spatula and scoop around the bottom of the bowl and flip the batter from the bottom to the top. Turn the bowl 90 degrees and repeat.
Once the dry ingredients have been fully incorporated, it’s time for the Macaronage stage. Smush all of the batter against the sides of the bowl and then scrape it down and fold it back together again. Repeat 5-6 times, or until the batter reaches the “lava stage”. You should be able to lift the batter with your spatula and draw a figure 8 without the batter clumping. If it doesn’t flow evenly and smoothly, repeat the smushing another 1-2 times and test again.
Transfer the batter to a piping bag and pipe 1” circles that are about 2” apart on the baking sheet. Once you’ve finished the first tray, pick it up approximately 6” off the counter, and drop it straight down to release any air bubbles. Repeat 6-7 more times, or until you do not see any large air bubbles remaining.
Continue piping the second tray and then drop it to release any air bubbles – as you did the first tray.
Allow the macarons to rest at room temperature for at least 30 minutes (up to an hour if it’s humid) or until they have developed a skin. You should be able to touch the top of the macaron without it sticking to your finger.
While the macarons are resting, preheat the oven to 325F.
Bake the macarons in a preheated oven one tray at a time— on the center rack— for 12-14 minutes, or until the bottoms are just starting to turn a light brown.
Remove and leave the macarons on the tray to cool.

Making the Shells via the French Method

Line two baking sheets with parchment paper.
Place a fine-mesh sieve over a medium-sized bowl. Add the confectioner's sugar and almond flour to the sieve and sift them together. Discard any large lumps that remain in the sifter. Set aside.
Add the egg whites to the bowl of a stand mixer.
Beat the egg whites on medium speed (speed 6-8 on a stand mixer) and add the granulated sugar slowly. You should add about 1 tablespoon of sugar and then wait for it to become fully incorporated before adding the next tablespoon. The process of adding sugar should take 2-3 minutes.
Increase the speed to medium-high and beat the egg whites until they hold a stiff peak— about 4-6 minutes.
Once the egg whites can hold a stiff peak, remove the bowl from the mixer stand and place the fine-mesh sieve on top. Pour the confectioner's sugar/almond four mixture into the sieve and sift it into the egg whites. Again, discard any remaining clumps.
Begin to gently fold the dry ingredients into the egg whites. The proper folding technique is to cut through the center of the batter with your spatula and scoop around the bottom of the bowl and flip the batter from the bottom to the top. Turn the bowl 90 degrees and repeat.
Once the dry ingredients have been fully incorporated, it’s time for the Macaronage stage. Smush all of the batter against the sides of the bowl and then scrape it down and fold it back together again. Repeat 5-6 times, or until the batter reaches the “lava stage”. You should be able to lift the batter with your spatula and draw a figure 8 without the batter clumping. If it doesn’t flow evenly and smoothly, repeat the smushing another 1-2 times and test again.
Transfer the batter to a piping bag and pipe 1” circles that are about 2” apart on the baking sheet. Once you’ve finished the first tray, pick it up approximately 6” off the counter, and drop it straight down to release any air bubbles. Repeat 6-7 more times, or until you do not see any large air bubbles remaining.
Continue piping the second tray and then drop it to release any air bubbles as you did the first tray.
Allow the macarons to rest at room temperature for at least 30 minutes (up to an hour if it’s humid) or until they have developed a skin. You should be able to touch the top of the macaron without it sticking to your finger.
While the macarons are resting, preheat your oven to 325F.
Bake the macarons in a preheated oven one tray at a time— on the center rack— for 12-14 minutes, or until the bottoms are just starting to turn a light brown.
Remove and leave the macarons on the tray to cool.

Making the Filling & Assembly/Decoration

Make the Filling

In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter on high speed until light and fluffy.
Next, add the vanilla and maple syrup and mix again on medium speed until they are completely incorporated.
Scrape down the sides of the bowl and turn the mixer on low speed. Gradually add the confectioner's sugar. Once all of the confectioner's sugar has been added, turn the mixer to high and beat until the filling becomes light and airy— about 2 minutes. Transfer to a piping bag.

Assemble

Once the macarons have cooled fully, place them in similar sized pairs. Pipe a small dollop (about 1/2 teaspoon, depending on the size of your macaron) of filling into the center of one macaron. Place the second macaron on top and gently press it down to smush the filling all the way to the edge. Repeat with the remaining macarons.

Decorate

Add the candy melts and vegetable shortening to a small, microwave-safe bowl. Microwave for 30 seconds. Stir.
Microwave for an additional 30 seconds and stir again. Transfer the melted chocolate to a plastic bag. Cut the very tip of the corner of the bag off.
Drizzle the chocolate over the macarons to create the mummy look.
Once the chocolate has set, use a food pen to draw on two eyes in an area of the cookie that doesn't have the chocolate drizzle.
Place the macarons in an airtight container in the fridge to age at least 4 hours— if you have the time, aging overnight is preferred and will result in the best texture.
Bring to room temperature before serving. Macarons can be kept in the fridge for up to 3 days.

Notes

Make sure to use Almond Flour. It is not the same thing as the almond Meal. Bob’s Red Mill Superfine Almond Flour is my go-to.

Your egg whites can, but do not need to be at room temperature.

Using whipped cream cheese in the filling makes a lighter icing but standard cream cheese works as well.

There are two things that can help ensure the success of macarons.

First, make sure you are deflating the batter only to the lava stage. If you don’t deflate enough, the batter will be too thick and your macarons will have peaks (typically called nipples). If you deflate too much, your batter will be too runny and the macarons won’t rise properly.

Secondly, using an oven thermometer is highly encouraged. An oven that is too hot will cause the feet on the macarons to spread and result in hollow shells. An oven that is too cold will result in wrinkly, undercooked macarons.

Victoria Sponge Cupcakes

By Kleinworth & Co Leave a Comment

Fluffy, buttery Victoria Sponge cupcakes topped with light whipped cream, delicious blackberry jam, and fresh berries – elegance and flavor in every bite.

These cupcakes are light, elegant, and delicious – a great recipe for Mother’s Day, Valentine’s Day, baby showers (or any other child event), birthday parties, girls’ night or an afternoon tea party, summer picnics, and potluck.

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Halloween Bark Recipe

By Kleinworth & Co Leave a Comment

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

My friends, when it comes to treats – I’m all about the easy. I’m also all about using what I have to make things work.

So that’s why making super cute goodies like this Halloween Bark with just a handful of ingredients is totally my jam.

Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!

You see, I tend to go a little overboard when it comes to buying cute sprinkles and decorations. I have all these great intentions, thinking I’m going to make dozens of recipes.

But then I get home, put them in the pantry and then life continues to be just as busy as ever and I never get around to making all that I had planned.

I may get around to making a couple recipes – but I still have SO MANY decorations and supplies leftover. That’s where cute recipes like this Halloween Candy Bark come in.

I can use a bunch of my supplies all at the same time and make something that everyone loves – it makes a huge impact because it looks hard (but in reality is so easy) and everyone is happy. Plus – it’s pretty tasty too.

Chocolate Bark Recipe

Ingredients and how to make chocolate bark

Here are some commonly asked questions

What is the best way to store leftover chocolate bark?

This recipe is best when stored in an airtight container in the refrigerator for 2 days. Anything beyond that can cause the chocolate to bloom. It will still taste fine, it just won’t be as pretty.

HOW DO YOU MAKE Halloween Bark Candy?

Line a sheet pan with parchment paper.
Add the dark chocolate chips to a small microwave-safe bowl. Microwave on high for 30 seconds. Stir. Microwave again for an additional 30 seconds. Stir again. By this point, your chocolate should be smooth and shiny. If there are still large lumps, microwave for an additional 15 seconds and stir again.
Pour the chocolate onto the prepared parchment paper and spread it out until it is 1/4” thick. This is easiest to do with an offset spatula.
Add any sprinkles, candy, or decorations while the chocolate is still wet— work quickly as it will start to harden immediately.
Repeat with the remaining chocolate flavors, sprinkles, and toppings.
Transfer the chocolate bark to the freezer and allow it to set for at least 30 minutes.
While the chocolate bark is still frozen, break it into large pieces with your hands (or you can use a fork or knife by just poking it through the chocolate and it will break into large pieces).
Store in an airtight container in the refrigerator for up to 2 days.

Candy Bark Recipe

Can I use a sugar-free chocolate substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, please let me know how it turns out.

Can this chocolate bark be frozen?

Chocolate bark can be frozen. But again, remember that it is possible for the chocolate to bloom, so it might not be as pretty once you decide to use it.

To make Halloween Candy Bark you will need…

dark chocolate chips
white chocolate melting wafers
orange chocolate melting wafers
Sprinkles to decorate
Candy eyes to decorate
Candy corn to decorate
Reese’s Pieces to decorate

How many can this serve?

This recipe is written for 18 one-ounce servings. It will depend on how large or small you break the pieces into and of course, how many people go back for seconds.

Halloween Bark Candy

Products I love when making Halloween chocolate bark…

This chocolate bark 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 chocolate bark 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 Halloween Bark Recipe.

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

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.

Check out this recipe

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!

Check out this recipe

Pumpkin Shaped Chocolate Stuffed Shortbread Cookies

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

Check out this recipe

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.

Check out this recipe

Mummy Shortbread Cookies

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

Check out this recipe

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.

Check out this recipe

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

More No-Bake Chocolate Bark Recipes

Mixed Nut Bark

Potato Chip Bark

Monster Halloween Bark

Oreo Peppermint Bark

Peppermint Bark Cookies

Gingerbread Bark

Easter Bark

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

DON’T MISS THESE HOLIDAY E-BOOKS!

Top Halloween Recipes

Top Fall Recipes

CONNECT WITH YUMMI HAUS!

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

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Print Recipe

Halloween Bark

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

Prep Time10

Setting30

Total Time40

Course: Dessert

Cuisine: American

Keyword: chocolate bark

Servings:

Ingredients

¾ cup dark chocolate chips
¾ cup white chocolate melting wafers
¾ cup orange chocolate melting wafers
Sprinkles to decorate
Candy eyes to decorate
Candy corn to decorate
Reese's Pieces to decorate

Instructions

Line a sheet pan with parchment paper.
Add the dark chocolate chips to a small microwave-safe bowl. Microwave on high for 30 seconds. Stir. Microwave again for an additional 30 seconds. Stir again. By this point, your chocolate should be smooth and shiny. If there are still large lumps, microwave for an additional 15 seconds and stir again.
Pour the chocolate onto the prepared parchment paper and spread it out until it is 1/4” thick. This is easiest to do with an offset spatula.
Add any sprinkles, candy, or decorations while the chocolate is still wet— work quickly as it will start to harden immediately.
Repeat with the remaining chocolate flavors, sprinkles and toppings.
Transfer the chocolate bark to the freezer and allow it to set for at least 30 minutes.
While the chocolate bark is still frozen, break it into large pieces with your hands (or you can use a fork or knife by just poking it through the chocolate and it will break into large pieces).
Store in an airtight container in the refrigerator for up to 2 days.

Notes

**Any chocolate chips will work in this recipe— semi-sweet, milk, bittersweet, etc. Just use what you have on hand.

**You can substitute white chocolate for the melting wafers, although it does not melt as easily or as smoothly. Melting wafers are highly recommended.

**To make shapes, transfer 1/4 cup of melted white chocolate to a plastic bag. Cut the very corner tip of the bag off and use the chocolate to pipe the ghost or spider web design.

**The exact sprinkles you use are completely up to you. I like to use a mix that I collect from various stores & online retailers— pumpkins, ghosts, witch hats, etc.

**If your candy wafers start to separate or clump, add 1 tablespoon of solid vegetable shortening or coconut oil. Microwave for 30 seconds and then whisk it vigorously.

Monster Bark

By Kleinworth & Co 2 Comments

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

The kids and I love making fun treats for the holidays. I think that is probably the thing I love the most about my job here.

I get to not only spend my time being creative & sharing it. But I also get to spend a significant amount of time focusing on the fun parts of each holiday to bring you all some super cute ideas.

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Easy Pumpkin Cake Recipe (with Cream Cheese Frosting)

By Kleinworth & Co 1 Comment

Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!

Growing up, my dad’s side of the family was all about the pumpkin. My grandmother and great grandmother made THE BEST pumpkin pie.

But they also made a whole lot of other recipes using pumpkin puree. This pumpkin cake graced our table each and every year for as long as I can remember.

Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting

You see, my birthday hovers around Thanksgiving. In fact, I was actually born right after Thanksgiving dinner.

So my grandmother would always celebrate the two together. Thanksgiving dinner, then my birthday cake.

I wasn’t always thrilled. Each and every year, the flavor was pumpkin. THIS pumpkin cake, to be precise.

Sometimes it would be decorated with a turkey or some other Thanksgiving theme. For that reason, I never really liked this cake.

It wasn’t for taste, but more that it was more about the holiday, and my birthday was an afterthought.

But as the years passed and my birthday wasn’t really a factor anymore, I found myself craving this cake. It’s moist, with the perfect crumble. Plus all that great pumpkin and spice flavor.

Pumpkin Cake Recipe

Easy Pumpkin Cake and Cream Cheese Frosting

Add to that the cream cheese frosting and I swoon. I find myself wanting to make this cake week after week once the cooler weather rolls around.

I know you’ll love it and it can make an appearance at all your family gatherings too.

Here are some commonly asked questions

What is the best way to store leftover pumpkin cake?

Because the cake is topped with cream cheese frosting, I like to leave it in the pan, cover it with foil or plastic wrap, and refrigerate in between servings. Use within 4 days.

How many can this serve?

This cake is made in a 9×13 pan. So it will depend on how large or small you cut the pieces. This time I cut 12 squares, but sometimes we want the pieces larger and will only cut 8.

HOW DO YOU MAKE Pumpkin Cake?

Preheat the oven to 350 degrees.
Grease a 9×13 baking pan with either baker’s release or shortening.
In a large mixer bowl, beat together the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until well combined.
Slowly stir in the flour, pumpkin pie spice, baking powder, baking soda, and salt, and mix until just combined.
Transfer to the prepared pan and smooth into an even layer.
Bake at 350 for 30-35 minutes or until the center springs back when lightly pressed. You can also use the toothpick test – when it comes out clean, with maybe a couple of crumbles, it’s ready.

HOW DO YOU MAKE cream cheese frosting?

Place the room-temperature cream cheese and butter in a large mixing bowl. Beat until whipped together.
Slowly mix in the confectioner’s sugar and vanilla. Once the mixture is no longer powdery, increase the speed and beat well for several minutes, until light and fluffy.

Spread the cream cheese frosting over the top of the cooled cake and add sprinkles or chopped nuts if desired.

Store in the refrigerator and bring to room temperature before serving.

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.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

Can this pumpkin cake be frozen?

Absolutely this cake can be frozen. I recommend removing it from the pan that it is baked in. Then wrap it tightly with plastic wrap, then foil. Label with the date and freeze for up to 4 months.

To make Pumpkin Cake with Cream Cheese Frosting you will need…

granulated sugar
light brown sugar
vegetable oil
eggs
pumpkin puree
vanilla extract
all-purpose flour
pumpkin pie spice
baking powder
baking soda
table salt
cream cheese
butter
confectioner’s sugar
fall sprinkles
chocolate jimmies

Products I love when making this easy pumpkin cake with cream cheese frosting…

This easy pumpkin cake recipe is SUPER SIMPLE 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 pumpkin cake 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 Easy Pumpkin Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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.

Check out this recipe

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!

Check out this recipe

Easy Pumpkin Bread

Easy Pumpkin Bread is a great fall recipe. Perfect with coffee on a crisp October morning or served for guests at Thanksgiving. Just mix & bake- so simple!

Check out this recipe

3-Ingredient Pumpkin Cookies

3-Ingredient Pumpkin Cookies are so easy to make & can be ready in less than 30 minutes. The perfect fall treat, great for Halloween & Thanksgiving too.

Check out this recipe

fall dessert - 3-Ingredient Pumpkin Cookies

Best Homemade Caramel Candy

Check out this recipe

Rolo Pretzel Turtles

Rolo Pretzel Turtles are a simple & easy holiday treat with just 3-ingredients. Perfect for neighbor gifts, parties & serious chocolate & caramel lovers.

Check out this recipe

If you love this recipe for Easy Pumpkin Cake with Cream Cheese Frosting 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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Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

5 from 1 vote

Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting

Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!

Prep Time10

Cook Time30

Course: Dessert

Cuisine: American

Keyword: cake, cream cheese, frosting, pumpkin

Servings: pieces

Ingredients

Cake

15 ounces pumpkin puree
4 large eggs
1 cup vegetable oil
¾ cup granulated sugar
¾ cup light brown sugar
1 tsp vanilla extract
1¾ cups all-purpose flour
3 tsp pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp table salt

Frosting

8 ounces cream cheese room temperature
½ cup butter room temperature
3½ cups confectioner’s sugar
1 tsp vanilla extract

Decorate

2 tbsp fall sprinkles *OPT
1 tbsp chocolate jimmies *OPT

Instructions

Cake

Preheat the oven to 350 degrees.
Grease a 9×13 baking pan with either baker’s release or shortening.
In a large mixer bowl, beat together the pumpkin, eggs, oil, granulated sugar, brown sugar, and vanilla until well combin¾ed.
Slowly stir in the flour, pumpkin pie spice, baking powder, baking soda, and salt, and mix until just combined.
Transfer to the prepared pan and smooth into an even layer.
Bake at 350 for 30-35 minutes or until the center springs back when lightly pressed. You can also use the toothpick test – when it comes out clean, with maybe a couple of crumbles, it’s ready.
Let cool to room temperature before decorating.

Frosting

Place the room-temperature cream cheese and butter in a large mixing bowl. Beat until whipped together.
Slowly mix in the confectioner’s sugar and vanilla. Once the mixture is no longer powdery, increase the speed and beat well for several minutes, until light and fluffy.

Decorate

Spread the cream cheese frosting over the top of the cooled cake and add sprinkles or chopped nuts if desired.
Store in the refrigerator and bring to room temperature before serving.

Notes

If you do not have pumpkin pie spice on hand – mix

1-3/4 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

Pumpkin Shortbread Cookies

By Kleinworth & Co Leave a Comment

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

My friends. If you have been around here for any length of time, you know that I really love a good cookie. In fact, I think I would be hard pressed to find a cookie that I have passed up.

So it is no surprise that when it comes to the holiday season, making cookies is at the top of my list of favorite things to do. Since Halloween is coming up, I thought that these deliciously buttery shortbread cookies cut into pumpkins would be great – especially when stuffed with chocolate filling.

Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!

You see. The kids have been too old for traditional Halloween activities for a while now. But that doesn’t mean we don’t celebrate.

I like to whip up something super cute for them to enjoy while they pass out candy. Sometimes it’s a cake or cupcakes. But this time these cookies were just perfect.

Shortbread Halloween Cookies

As if decorated pumpkin shortbread cookies weren’t cute enough. But then I had the idea to make them into little sandwiches.

Let me tell you – that chocolate filling is so tasty when paired with the shortbread. It’s almost like having a little bite of cake.

As you can see – these look more complicated than they really are.

Shortbread only requires a handful of ingredients. But cutting them into adorable pumpkin shapes makes them over the top.

Here are some commonly asked questions

How many can this serve?

This recipe makes about 12 cookie sandwiches. If you decided to keep these as regular cookies, you could get 24 out of this batch. But this will depend on the size of the cookie cutter you use.

Easy to make Halloween Cookies

What is the best way to store leftover pumpkin shortbread cookies?

These cookies will keep well at room temperature if stored in an airtight container for up to 3 days.

HOW DO YOU MAKE Pumpkin Shortbread Cookies?

In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on high speed for 2-3 minutes, or until it is light and fluffy.
Add the confectioner’s sugar, vanilla, and salt. Mix again on low speed just until the sugar is fully combined— about 1 minute.
Next, alternate between adding the flour and milk while the mixer is on low speed. First, add half the flour, then half the milk, then the remaining flour, then the remaining milk.
Continue mixing on low speed just until the dough forms a ball around the paddle.
Form the dough into a disk and wrap it in plastic wrap. Refrigerate for 15 minutes.
In the meantime, preheat your oven to 350F. Line two large baking sheets with parchment paper.
Lightly sprinkle your work surface with flour and roll the dough out until it is 1/4” thick.
Use a pumpkin cookie cutter to cut the dough and transfer the cookies to the prepared baking sheet.
Note: I used a cookie cutter that was 2” in diameter. Additionally, make sure to place the cookies at least 1” apart on the baking sheet.
Bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden brown. Set them aside to cool completely.

Chocolate Stuffed Sandwich Cookies - Pumpkin

HOW DO YOU MAKE the FILLING for Pumpkin Shortbread Cookies?

Combine the Nutella, confectioner’s sugar, cream, and salt in the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until it is fluffy and no large lumps of powdered sugar remain— about 2 minutes.

HOW DO YOU Assemble the Pumpkin Shortbread Cookies?

Once the cookies have cooled completely, spread one cookie with 1-2 tsp of chocolate filling (depending on the size) and top it with a second cookie. Press down gently to make sure the filling spreads all the way to the edge. Note: Be gentle! These are soft cookies.
To decorate, combine 1/4 tsp of gel food coloring with a few drops of water and stir it until the food coloring is fully dissolved.
Use a food-safe paintbrush to paint the jack o lantern face, if desired. Allow the paint to dry for at least 20 minutes before touching.
Note: It is easiest to paint the whole cookie orange before adding the black eyes and mouth.
Store the cookies in an airtight container for up to 3 days.

Notes

This dough is very soft— feel free to use as much flour as needed to prevent it from sticking to your work surface.

I used this cookie press (link in post) to make the Jack O Lantern face easier to paint.

Pumpkin Shortbread Cookies with Chocolate

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.

To make Pumpkin Shortbread Cookies you will need…

butter softened
confectioner’s sugar
vanilla extract
salt
all-purpose flour
milk

Chocolate Filling

Nutella
confectioner’s sugar
heavy cream
flake sea salt or kosher salt

To Decorate

Black, Orange, and Green Food Coloring
Water

Can these shortbread cookies be frozen?

I recommend freezing either the dough before baking, or the plain cookies after baking. Keep in mind that freezing makes the cookies a bit more crumbly once thawed. Make sure to wrap tightly with plastic wrap and then place in a zip-top bag and label with the date. Use within 4 months.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

Cookies for Halloween Parties

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.

Can I use a gluten-free flour?

I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.

Products I love when making pumpkin shortbread cookies…

This shortbread 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 sandwich 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.

confectioner’s sugar
vanilla extract
salt
all-purpose flour
Nutella
flake sea salt
Black, Orange, and Green Food Coloring
mixer
baking sheet
parchment paper
food-grade paintbrush
offset spatula
pumpkin cookie cutter
pumpkin cookie press

Halloween Cookies

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

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.

Check out this recipe

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!

Check out this recipe

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!

Check out this recipe

Treats - Bloodshot Eyeball Red Velvet Crinkle Cookies

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.

Check out this recipe

Monster Brownies

Check out this recipe

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.

Check out this recipe

Mummy Shortbread Cookies

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

Check out this recipe

DON’T MISS THESE HOLIDAY E-BOOKS!

Top Halloween Recipes

Top Fall Recipes

If you love this recipe for Pumpkin Shortbread 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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Be sure to follow me on my social media, so you never miss a post!

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Pumpkin Shaped Chocolate Stuffed Shortbread Cookies

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

Prep Time45

Cook Time12

Chill15

Course: Dessert

Cuisine: American

Keyword: chocolate, pumpkin, shortbread

Servings: cookies

Ingredients

Cookies

1 cup butter softened (2 sticks)
½ cup confectioner's sugar
1 tsp vanilla extract
½ tsp salt
2 cups all-purpose flour
3 tbsp milk

Chocolate Filling

¼ cup Nutella
¼ cup confectioner's sugar
¼ cup heavy cream
½ tsp flake sea salt or ¼ tsp kosher salt

To Decorate

Black, Orange, and Green Food Coloring
Water

Instructions

Make the Cookies

In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on high speed for 2-3 minutes, or until it is light and fluffy.
Add the confectioners sugar, vanilla, and salt. Mix again on low speed just until the sugar is fully combined— about 1 minute.
Next, alternate between adding the flour and milk while the mixer is on low speed. First, add half the flour, then half the milk, then the remaining flour, then the remaining milk.
Continue mixing on low speed just until the dough forms a ball around the paddle.
Form the dough into a disk and wrap it in plastic wrap. Refrigerate for 15 minutes.
In the meantime, preheat your oven to 350F. Line two large baking sheets with parchment paper.
Lightly sprinkle your work surface with flour and roll the dough out until it is 1/4” thick.
Use a pumpkin cookie cutter to cut the dough and transfer the cookies to the prepared baking sheet.
Note: I used a cookie cutter that was 2” in diameter. Additionally, make sure to place the cookies at least 1” apart on the baking sheet.
Bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden brown. Set them aside to cool completely.

Make the Chocolate Filling

Combine the Nutella, confectioner's sugar, cream, and salt in the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until it is fluffy and no large lumps of powdered sugar remain— about 2 minutes.

Assemble and Decorate

Once the cookies have cooled completely, spread one cookie with 1-2 tsp of chocolate filling (depending on the size) and top it with a second cookie. Press down gently to make sure the filling spreads all the way to the edge. Note: Be gentle! These are soft cookies.
To decorate, combine 1/4 tsp of gel food coloring with a few drops of water and stir it until the food coloring is fully dissolved.
Use a food-safe paintbrush to paint the jack o lantern face, if desired. Allow the paint to dry for at least 20 minutes before touching.
Note: It is easiest to paint the whole cookie orange before adding the black eyes and mouth.
Store the cookies in an airtight container for up to 3 days.

Notes

This dough is very soft— feel free to use as much flour as needed to prevent it from sticking to your work surface.

I used this cookie press (link in post) to make the Jack O Lantern face easier to paint.

Purple Hooter Shot Recipe

By Kleinworth & Co Leave a Comment

Celebrate Halloween with these fruity Purple Hooter Jello Shots made with grape jello mixed with red berry vodka, and lime juice. Sweet and tart – just what we need.

A beginner-friendly cocktail that doesn’t require you to have any bartending or mixology skills or a big bar inventory. Yet you can surprise and impress everyone at your Halloween party!

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Pumpkin Butter Donuts

By Kleinworth & Co 28 Comments

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.

Oh my – do I have a breakfast treat for you all today!!! It’s been a while since I shared a donut recipe with you & so I’m super excited about this one.

It’s absolutely heavenly because I used the Slow Cooker Pumpkin Butter I shared with you all last week & then I sprinkled a little granola on these for fun. SO AMAZING I tell you!! This is definitely my favorite donut recipe to date.

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Mummy Shortbread Cookies

By Kleinworth & Co Leave a Comment

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

When it comes to Halloween, I’m all about the super cute homemade treats. Don’t get me wrong, we also have our fair share of candy around here.

But I really love making treats, especially when they are super cute. That could be why I think I have more treats specifically for Halloween than for any other holiday.

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

What I love about these cookies, is that not only are they adorable, but they are packed with delicious fall flavors like vanilla, cinnamon and nutmeg. I don’t think I can get enough of those flavors once fall comes around.

I mean, shortbread cookies are delicious all by themselves. So buttery – I could eat them every single day. But adding my favorite fall flavors just makes these irresistible.

Easy Halloween Cookies

The shortbread cookies only take a handful of ingredients. Just mix it up, form the dough into a flat round, roll it out and cut with cookie cutters.

Place the dough on a parchment-lined baking sheet, bake and then decorate.

The best part is that because they are mummy cookies, the drizzle can be as tidy or messy as you like. Get the kiddos in there and let them help too.

Here are some commonly asked questions

What is the best way to store leftover mummy cookies?

Once the chocolate on the cookies has dried and hardened, you can place them in an airtight container to store them at room temperature. I personally like to keep them in a single layer, but they should be okay to stack once they are dry.

Can this recipe be doubled?

Absolutely. This recipe makes 12 cookies. Perfect for family enjoyment. But if you are making these for a party or potluck – I recommend doubling the recipe.

Can these cookies be frozen?

I don’t recommend freezing the cookies after they have been decorated. You can freeze the dough once it is mixed. Wrap it tightly in plastic wrap first. You can also freeze the cookies in an airtight container after they have baked. Use within 3 months.

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

Decorated Halloween Cookies

HOW DO YOU MAKE Mummy Shortbread Cookies?

For the Cookies

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on high speed until it is light and fluffy— about 2 minutes.
Next, add the powdered sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix on low speed just until it is all combined— about 1 minute.
Next, with the mixer on low speed, alternate between adding the flour and milk in two batches. First, add half of the flour, then half of the milk, then the remaining half of flour, and finally the remaining half of milk.
Allow the mixer to continue on low speed until the dough comes together in a ball around the paddle.
Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for 15 minutes.
While the dough rests, preheat your oven to 375F and line a baking sheet with parchment paper.
Once the dough has chilled, lightly flour your work surface and roll out the dough until it is 1/4” thick.
Using a 2” cookie cutter, cut out 12 circles of dough and place them 1” apart on the baking sheet.
Note: Make sure to flour the cookie cutter so the dough doesn’t stick.
Bake for 10-12 minutes, or until the edges of the cookies are just starting to turn golden brown. Allow the cookies to cool to room temperature on the tray.

How To Decorate Mummy Halloween Cookies

Heat the candy melts according to the package instructions (typically you’ll heat them at 50% power, stirring every 30 seconds until melted).
Place 1/4 of the melted chocolate into a plastic bag— we will use this chocolate to make the mummy lines later.
Next, dip one side of the cookies into the candy melts and use an offset spatula to smooth any lines.
While the chocolate is still soft, add two candy eyes. Repeat with the remaining cookies.
Once all of the cookies have been dipped, cut just the very tip of the corner of the plastic bag off with scissors.
Drizzle horizontal lines over the cookies to create the mummy effect.
Allow the chocolate to fully set before enjoying.
Store in an airtight container at room temperature for up to 2 days.

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.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

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.

Can I make these without the spices?

Yes, these cookies can be made as a traditional shortbread cookie. Just leave out the cinnamon, vanilla and nutmeg in the mixing process.

Mummy Cookies for Halloween

Can I use a gluten-free flour?

Can I use white chocolate instead of candy melts?

You can use white chocolate instead of candy melts, however, it is difficult to temper and often has a yellow tint. Bright white candy melts are highly recommended.

To make Mummy Shortbread Cookies you will need…

butter
confectioners sugar
vanilla extract or vanilla bean paste
ground cinnamon
ground nutmeg
salt
all-purpose flour
milk
bright white candy melts
candy eyes

How to make Halloween Cookies

Can I use non-dairy milk?

Yes, absolutely, that will work just fine. This recipe works with almond or coconut milk too.

Can I chill the dough and make these the next day?

This dough can be made up to 24 hours in advance but you’ll need to let it soften before you can roll it— I recommended bringing it to room temperature for at least 45 minutes before rolling.

Products I love when making Mummy Shortbread Cookies…

This recipe for Mummy Shortbread Cookies 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 decorated shortbread 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.

mummy cookies

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

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.

Check out this recipe

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!

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

Monster Brownies

Check out this recipe

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!

Check out this recipe

Creepy Halloween Spider Cupcakes

Creepy Halloween Spider Cupcakes are easy to make & the perfect addition to your Halloween party menu. An easy way to add some spooky food to the party.

Check out this recipe

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

DON’T MISS THESE HOLIDAY E-BOOKS!

Top Halloween Recipes

Top Fall Recipes

CONNECT WITH YUMMI HAUS!

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

FB, Pinterest, IG, Email Subscription

Print Recipe

Mummy Shortbread Cookies

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

Prep Time15

Cook Time10

Rest15

Total Time40

Course: Dessert

Cuisine: American

Keyword: cookies, halloween, mummy

Servings: cookies

Ingredients

For the Cookies

½ cup butter softened (1 stick)
¼ cup confectioners sugar
2 tsp vanilla extract or vanilla bean paste
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 cup all-purpose flour
2 tablespoons milk

To Decorate

1 cup bright white candy melts
24 candy eyes

Instructions

For the Cookies

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter on high speed until it is light and fluffy— about 2 minutes.
Next, add the powdered sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix on low speed just until it is all combined— about 1 minute.
Next, with the mixer on low speed, alternate between adding the flour and milk in two batches. First, add half of the flour, then half of the milk, then the remaining half of flour, and finally the remaining half of milk.
Allow the mixer to continue on low speed until the dough comes together in a ball around the paddle.
Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for 15 minutes.
While the dough rests, preheat your oven to 375F and line a baking sheet with parchment paper.
Once the dough has chilled, lightly flour your work surface and roll out the dough until it is 1/4” thick.
Using a 2” cookie cutter, cut out 12 circles of dough and place them 1” apart on the baking sheet. Note: Make sure to flour the cookie cutter so the dough doesn’t stick.
Bake for 10-12 minutes, or until the edges of the cookies are just starting to turn golden brown. Allow the cookies to cool to room temperature on the tray.

To Decorate

Heat the candy melts according to the package instructions (typically you’ll heat them at 50% power, stirring every 30 seconds until melted).
Place 1/4 of the melted chocolate into a plastic bag— we will use this chocolate to make the mummy lines later.
Next, dip one side of the cookies into the candy melts and use an offset spatula to smooth any lines.
While the chocolate is still soft, add two candy eyes. Repeat with the remaining cookies.
Once all of the cookies have been dipped, cut just the very tip of the corner of the plastic bag off with scissors.
Drizzle horizontal lines over the cookies to create the mummy effect.
Allow the chocolate to fully set before enjoying.
Store in an airtight container at room temperature for up to 2 days.

Notes

To really enhance the vanilla flavor, substitute the vanilla extract for vanilla bean paste or the caviar of 1 whole vanilla bean.

Any milk can be used in this recipe— dairy or non-dairy.

Freshly ground nutmeg is highly recommended.

You can use white chocolate instead of candy melts, however, it is difficult to temper and often has a yellow tint. Bright white candy melts are highly recommended.

This dough can be made up to 24 hours in advance but you’ll need to let it soften before you can roll it— I recommended bringing it to room temperature for at least 45 minutes before rolling.

Carrot Cake Cookies

By Kleinworth & Co 2 Comments

These delicious Carrot Cake Cookies are decorated with cream cheese frosting and are the perfect dessert for the Spring or Fall holidays.

Do you have a soft spot for the spiced, moist delight that is a carrot cake? Personally, I love the stuff and can’t get enough of it!

What if I told you that you can have all the flavors of your favorite cake in a cookie form? Yep, that’s right – introducing the Carrot Cake Cookies!

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Crock Pot Dulce de Leche

By Kleinworth & Co 8 Comments

Crock Pot Dulce de Leche is an easy slow cooker caramel recipe that takes just one ingredient. Simple to make & the perfect topping for fall desserts.

There have been a lot of different ways to make Dulce de Leche (milk caramel) floating around lately. Some of you may wonder what all the hype is about.

Some of you may be hesitant to give it a try because you just don’t know how it will turn out. I did give it a try – several times.

So I decided to give you my way of doing it – after trying several different ways & coming up with what I found to be the easiest way for me.

Use this Dulce de Leche in this recipe for Caramel Cupcakes with Caramel Buttercream Frosting!

This post contains some affiliate links. Click here to read my full disclosure policy.

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Pumpkin Spice Truffles

By Kleinworth & Co 25 Comments

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.

One thing I never really noticed until about a week ago was how much my hubs loves pumpkin pie spice. He has a lot of flavors on his favorite list but I never really thought pumpkin pie spice was one of them – until I made these Pumpkin Spice Truffles that he went nuts over.

I always love it when I can create something that he swoons over. It just gives me one more little thing I can add to my list of nice things I can do for him at random.

If you love pumpkin – you don’t want to miss these Pumpkin Pancakes too!

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Sugar Skull Cookie Dough

By Kleinworth & Co 2 Comments

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.

If you have been around here for a while, you know that I am completely obsessed with Sugar Skulls. I collect them and get super excited about all things Day of the Dead.

So it should come as no surprise that I picked up some super cute Day of the Dead sprinkles when I was doing some shopping a few weeks ago. Of course, I had to come up with something awesome to make with them.

Be sure to add these Broken Glass Cupcakes to your Halloween celebrations too!

Sugar Skull Halloween

I’m not really sure why I love sugar skulls. But I have them everywhere around here. I’m always looking for fun ways to add them to our everyday life.

Knowing this, my sweet daughter was so kind as to surprise me with this adorable sugar skull bowl as a gift one day. So I had to find a cute way to use it.

Don’t miss our Halloween Cookie Dough too!

This time of year, it seems every place has a little collection of new things in Day of the Dead. So I get pretty excited when my “stock up season” comes around and I can easily add to my collection.

Don’t miss my Sugar Skull- Day of the Dead Face Painting tutorial.

I think it may have something to do with all the bright colors. They aren’t the traditional orange and black that have dominated Halloween for decades.

You get all the vivid colors that are so stunning. Which is why I love it so much and chose to make this cookie dough in bright neon green and purple.

Here are some commonly asked questions

What is the best way to store leftover cookie dough?

This cookie dough is best when kept refrigerated in an airtight container. Just make sure to let it sit at room temperature for about 15 minutes before enjoying so it can soften up a bit.

Can I use a gluten-free flour?

You bet. Gluten-Free Flour works just fine. I would recommend using a 1:1 flour like this one .

Can this recipe be doubled?

You can, and we do it often. If you are making this for a Halloween party, I highly recommend doubling this recipe.

sugar skull dia de los muertos

Can this cookie dough be frozen?

Yes, I do it often. Instead of freezing it in a container, I recommend either forming it into a flat square and then wrapping it tightly with plastic wrap and then foil OR double bagging it in zip-top bags before freezing.

You don’t want there to be any air getting to it as it will be dry and crumbly when you thaw it to eat later. Make sure you mark the date on it before freezing and use within 2-3 months.

HOW DO YOU MAKE Sugar Skull Cookie Dough?

Place the butter and sugar in the mixer bowl and beat until light and creamy.
Add the vanilla and milk, stir to combine.
Slowly beat in the flour and salt until creamy.
Separate the dough into 2 equal portions.
Leave one portion in the mixer bowl and add food cooling as you mix the dough until you achieve the desired color.
Fold in half of the sprinkles.
Remove that color of the dough. Clean out the bowl and repeat the process with the other half of the dough, food coloring, and sprinkles.
Take pieces of the dough and push them together with your hands. Working in large handfuls until the dough is marbled together. You don’t want to use the mixer as it will blend the colors together & lose the effect.
Enjoy immediately or refrigerate for later.
After refrigerating, let it sit at room temperature for about 10-15 minutes before serving.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

Can you make this with a non-dairy milk?

Yes, absolutely, that will work just fine. If you need to use almond, coconut or oat milk, that will all work great too.

How many can this serve?

This recipe makes enough to split between my 3 kids and me. So if you only want enough for yourself, make 1/4 of the recipe.

Day of the Dead Recipes

To make Sugar Skull Cookie Dough you will need…

butter – room temperature
granulated sugar
vanilla extract
milk
all-purpose flour
salt
food coloring
sugar skull sprinkles
bone sprinkles

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 usually use whatever I have on hand because when the craving strikes, I really don’t care about 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 dough.

Sugar Skull Recipes

Can I bake this cookie dough into cookies?

Nope. This dough doesn’t contain any of the ingredients you would need to get this dough to bake into cookies.

Things like levening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.

If you were to bake this dough it would result in a puddle of goo on your baking pan.

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 labled 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.

DON’T MISS THESE HOLIDAY E-BOOKS!

Top Halloween Recipes

Top Fall Recipes

Products I love when making sugar skull cookie dough…

This cookie dough 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 egg-free edible cookie dough 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 cookie dough recipe.

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

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.

Check out this recipe

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!

Check out this recipe

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.

Check out this recipe

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!

Check out this recipe

Chocolate Peanut Covered Caramel Apples

Amazing caramel apples

Check out this recipe

Chocolate Peanut Covered Caramel Apples for Halloween

Creepy Halloween Spider Cupcakes

Creepy Halloween Spider Cupcakes are easy to make & the perfect addition to your Halloween party menu. An easy way to add some spooky food to the party.

Check out this recipe

Monster Brownies

Check out this recipe

If you love this recipe for Sugar Skull Cookie Dough 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!

FB, Pinterest, IG, Email Subscription

Print Recipe

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.

Prep Time5

Course: Dessert

Cuisine: American

Keyword: cookie dough, day of the dead, halloween, sugar skull

Servings:

Ingredients

½ cup butter – room temperature
¾ cup granulated sugar
1 tsp vanilla extract
¼ cup milk
1½ cups all-purpose flour
½ tsp salt
10-20 drops food coloring – each color
⅓ cup sugar skull sprinkles
1 tbsp bone sprinkles

Instructions

Place the butter and sugar in the mixer bowl and beat until light and creamy.
Add the vanilla and milk, stir to combine.
Slowly beat in the flour and salt until creamy.
Separate the dough into 2 equal portions.
Leave one portion in the mixer bowl and add food cooling as you mix the dough until you achieve the desired color.
Fold in half of the sprinkles.
Remove that color of the dough. Clean out the bowl and repeat the process with the other half of the dough, food coloring, and sprinkles.
Take pieces of the dough and push them together with your hands. Working in large handfuls until the dough is marbled together. You don’t want to use the mixer as it will blend the colors together & lose the effect.
Enjoy immediately or refrigerate for later.
After refrigerating, let it sit at room temperature for about 10-15 minutes before serving.

Notes

**If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place it on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding to your dough mixture.

Limoncello Cheesecake

By Kleinworth & Co Leave a Comment

A fabulous light, sweet, and creamy lemony cheesecake with a boozy touch and no baking time.

This easy no-bake cheesecake is one of my go-to recipes for any family or friends gathering no matter the season or occasion because it always works amazingly: from grandma’s birthday to weeknight light dessert to New Year’s dinner.

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Peanut Butter Cup Ice Cream Cake

By Kleinworth & Co Leave a Comment

Most decadent ice cream cake with peanut butter layer, homemade ice cream, and chocolate topping.

This Peanut Butter Ice Cream Cake features layers of goodness: a moist peanut butter cake layer topped with chopped peanut butter cups and a creamy peanut butter ice cream layer, all encased in a rich chocolate ganache.

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Fall Sugar Cookies

By Kleinworth & Co 24 Comments

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!

I have been super busy in the kitchen this past week. The snow has arrived & so I have been finding that love for baking on chilly days again.

It’s nice to be in the warmth of the kitchen & look out the window to watch the snow falling. This time I made a big family favorite.

Need a Low-Carb version? Don’t miss my Keto Sugar Cookies – just 1 net carb!

I was so excited to play with my new cookie cutters. I had this fall leaf shape for years. Then all of a sudden I couldn’t find it. I must have given it to my mom since she liked it so much. That’s the only thing I can think of because I would have never let go of it otherwise.

So when I found it again I picked one up & I bought the pumpkin shape too. The thing I like best about these is that they are super soft with a slight buttery crunch on the outer edges.

Best Sugar Cookie Recipe Ever

I poured 1/2 my bag of fall M&M’s into a baggie & handed it to my daughter with a hammer. This is totally optional.

She helped me get them all crunched up for the cookies. But you can add whatever sprinkles or toppings you like. Or yo can leave them with just the frosting.

I tried to send some of these to the firehouse with the hubs. He protested because he wanted them for here. 🙂

So only 4 actually made it to the station out of this batch. I will have to make more for the boys I suppose.

Here are some commonly asked questions

How many cookies does this make?

This recipe makes about 18-24 cookies but this will depend on how large or small you make them. With these large cookie cutters, it may be a few less.

What is the best way to store leftover sugar cookies?

Once the cookies have cooled, and the icing has hardened, place them in an airtight container, and keep at room temperature for up to 4 days.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

Should I use salted or unsalted butter?

When making a traditional cut out sugar cookie recipe like this one, I like to keep the butter unsalted.

HOW DO YOU MAKE SOFT SUGAR COOKIES?

Preheat the oven to 350 degrees.
Place the butter in the mixing bowl and beat until smooth and lighter in color.
Slowly beat in the sugar, egg, and extracts, scraping the bowl as needed.
Stir in the baking powder, then the flour, and mix until fully combined.
Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough to about ¼” thick.
Use cookie cutters to cut into desired shapes. Use a spatula to transfer the dough to a parchment-lined baking sheet.
Bake for 6-8 minutes. Cool on the pan approx 5 minutes before transferring to a wire rack
Rotate your baking sheets. You want to set the uncooked dough on a cool baking sheet to ensure these bake perfectly. If you use a warm baking sheet, the cookies will bake unevenly.

To make the Frosting

In a small bowl, whisk the sugar with a fork to remove all of the lumps.
Whisk in the milk and corn syrup to form a smooth icing. Add more sugar or milk as needed for desired consistency.
Stir in food coloring to desired shade.
Transfer to piping bag & draw an outline around the edge of your cookie- this will work as a dam for the thinner filler icing.
Once you have completed the border, transfer your remaining icing back into the bowl & add in another tbsp milk to thin out. Stir well.
Transfer thinner icing to a squeeze bottle with a thin opening (see link in post) & squeeze the icing into the center of the cookie. This is called flooding.
Take an offset spatula or toothpick & smooth out to fill inside the border you created.
Sprinkle with crushed M&M’s if desired. Let dry completely before stacking.

Can I use a gluten-free flour?

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.

Can this recipe be doubled?

Yes, absolutely. These cookies are perfect for gift giving or parties. So if you need more than 24 – I highly recommend doubling this recipe.

To make these fall sugar cookies you will need…

butter- room temperature
granulated sugar
egg
vanilla extract
almond extract
baking powder
all-purpose flour
confectioners sugar
milk
light corn syrup
food coloring
fall M&M’s or colored sprinkles

leaf sugar cookies

Products I love when making sugar cookies…

This fall sugar 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 homemade sugar cookies 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 cookie recipe.

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

4-Ingredient Sugar Cookies

These soft and chewy 4-Ingredient Sugar Cookies are made without eggs or cake mix and don’t require chilling or rolling. So simple, so good! Perfect for a quick and easy dessert!

Check out this recipe

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies are so soft and thick. Super simple and easy to make with no chill time needed. Great for any occasion.

Check out this recipe

Rainbow Sprinkle Cookies

Rainbow Sprinkle Cookies are a soft and chewy dropped sugar cookie recipe coated in rainbow nonpareils. They’re perfect for any celebration – including St. Patrick’s Day, Mother’s Day, and of course, BIRTHDAYS!

Check out this recipe

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.

Check out this recipe

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.

Check out this recipe

3-Ingredient Peanut Butter Cookies

Making peanut butter cookies doesn’t get any easier than these 3-Ingredient Peanut Butter Cookies that are so soft & chewy. You better make a double batch!

Check out this recipe

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!

Check out this recipe

Fall Cookies

DON’T MISS THESE HOLIDAY E-BOOKS!

Top Thanksgiving Recipes

Top Fall Recipes

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If you love this recipe for Fall Sugar 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

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!

Prep Time10

Cook Time8

Cool5

Total Time23

Course: Dessert

Cuisine: American

Keyword: fall, sugar cookie

Servings: cookies

Ingredients

Cookies

1 cup butter (2 sticks) room temperature
1 cup granulated sugar
1 egg room temperature
1 tsp vanilla extract
¼ tsp almond extract
2 tsp baking powder
3 cups all-purpose flour

Icing

1 cup confectioners sugar
1 tbsp milk
1 tbsp light corn syrup
3-4 drops food coloring
¾ cup fall M&M's – chopped/crushed or colored sprinkles sanding sugar- optional

Instructions

Cookies

Preheat the oven to 350 degrees.
Place the butter in the mixing bowl and beat until smooth and lighter in color.
Slowly beat in the sugar, egg, and extracts, scraping the bowl as needed.
Stir in the baking powder, then the flour, and mix until fully combined.
Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough to about ¼" thick.
Use cookie cutters to cut into desired shapes. Use a spatula to transfer the dough to a parchment-lined baking sheet.
Bake for 6-8 minutes. Cool on the pan approx 5 minutes before transferring to a wire rack
Rotate your baking sheets. You want to set the uncooked dough on a cool baking sheet to ensure these bake perfectly. If you use a warm baking sheet, the cookies will bake unevenly.

Icing

In a small bowl, whisk the sugar with a fork to remove all of the lumps.
Whisk in the milk and corn syrup to form a smooth icing. Adding more sugar or milk as needed for desired consistency.
Stir in food coloring to desired shade.
Transfer to piping bag & draw an outline around the edge of your cookie- this will work as a dam for the thinner filler icing.
Once you have completed the border, transfer your remaining icing back into the bowl & add in another tbsp milk to thin out. Stir well.
Transfer thinner icing to a squeeze bottle with a thin opening (see link in post) & squeeze the icing into the center of the cookie. This is called flooding.
Take an offset spatula or toothpick & smooth out to fill inside the border you created.
Sprinkle with crushed M&M's if desired. Let dry completely before stacking.

4-Ingredient Sugar Cookies

By Kleinworth & Co 45 Comments

These soft and chewy 4-Ingredient Sugar Cookies are made without eggs or cake mix and don’t require chilling or rolling. So simple, so good! Perfect for a quick and easy dessert!

Who loves sugar cookies? They are a HUGE favorite in our house. The hubs literally could eat ALL of them in just one day.

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Cookie Dough Ice Cream Sandwiches

By Kleinworth & Co Leave a Comment

Creamy, rich ice cream is sandwiched between two soft, chewy cookie dough layers, making these the ultimate Cookie Dough Ice Cream Sandwiches.

If you’re looking for a cool and delicious treat that’s perfect for hot summer days, these Cookie Dough Ice Cream Sandwiches are just the thing! Right now, my favorite ice cream is cookie dough. So, naturally, I have to make some myself!

These little cookie ice cream sandwiches really hit the spot. Imagine creamy vanilla ice cream sandwiched between two layers of edible cookie dough, packed with mini chocolate chips. It’s a dessert that combines the best of two worlds—ice cream and cookie dough—in one scrumptious bite.

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Cinnamon Candy Apples

By Kleinworth & Co 24 Comments

Easy homemade Cinnamon Candy Apples are just like you remember from your childhood days at the theme park or county fair. They are the perfect fall dessert!

With the abundance of apples I have here- it should come as no surprise to you all that I finally decided to do some treat-making with them. Last year I did these caramel apples with my homemade caramel.

So I really wanted to do something I had not tried before. The last time we were at Silverwood I was telling my son about the memories of being at the theme parks in So Cal growing up.

For more Fall fun – check out our Mummy Candy Apples too!

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Best Homemade Caramel Candy

By Kleinworth & Co 56 Comments

This recipe is simply the Best Homemade Caramel Candy Recipe. It is perfect for cutting into squares to enjoy or give as gifts, using to make caramel apples, or to use in all your favorite fall treats and desserts. It’s incredibly easy and ready in about 30 min. It truly is THE BEST homemade caramel recipe around.

There are certain things that really sum up the season for me. One of them is caramel. It’s like the season wouldn’t happen unless caramel was involved in some way.

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Easy AWARD WINNING Pie Crust

By Kleinworth & Co 58 Comments

This Easy Pie Crust recipe has been passed down through generations, from my grandmother, the PIE QUEEN. Just 5 simple ingredients to make.

It’s that time of year again!! Pie season! When I was a little girl I would visit over at my great grandmother’s house.

She and my grandmother would spend ALL DAY making pies – literally in batches of 20+ a day. They were both known for the family pumpkin pie recipe.

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Chewy Oatmeal Raisin Cookies

By Kleinworth & Co 1 Comment

Chewy Oatmeal Raisin Cookies are so soft and thick. Super simple and easy to make with no chill time needed. Great for any occasion.

For as long as I can remember, the hubs has been obsessed with oatmeal raisin cookies. Since I am never one to turn down an opportunity to make cookies, I have a recipe that I have been making for him for decades. I’m sort of shocked that I have not shared it here yet.

Scroll to the bottom for the Printable Recipe

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Rainbow Sprinkle Cookies

By Kleinworth & Co Leave a Comment

Raise your hand if you love a soft and chewy sugar cookie! I’m here raising both my hands because those types of cookies are just what I can’t get enough of.

Add those super cute rainbow sprinkles and I’m in heaven. They are so fun and they definitely make me want to keep having one after another.

Don’t miss my St. Patrick’s Day Cake Mix Cookie Bars

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Cherry Delight Recipe

By Kleinworth & Co Leave a Comment

Cherry Delight Recipe is a simple, no-bake treat that is great for parties, holidays, potlucks, picnics, and backyard BBQs. Everyone loves it!

Cherry Delight captures the essence of hot summer days, with its creamy cheesecake filling, crunchy graham cracker crust, and tantalizing cherry topping. Imagine sinking your teeth into a dessert that’s full of summer bliss.

This easy cherry delight dessert is not just a treat for your taste buds, but a blend of textures and flavors that will make you sigh in delight. It’s perfect for any special occasion or just a simple family dinner. This dessert will absolutely be a family favorite!

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