Pumpkin Crisp is basically a pumpkin crumble pie without the crust – it’s got a creamy pumpkin pie filling with a crunchy thick crumble topping. It’s the perfect fall dessert with pumpkin spices and cinnamon and will become a favorite for sure.

I have so many pumpkin recipes and sometimes I struggle to come up with new ideas, but this is one I hadn’t tried before. Basically I married my easy pumpkin pie recipe with my favorite crumble topping and made Pumpkin Crisp – like a crustless pumpkin pie. The crumbly crunchy topping is super thick and pairs amazingly well with the creamy pumpkin filling. I love this recipe even more that traditional pumpkin pie, and you can bet it’s going to be on repeat for Thanksgiving and every fall to come!

Dorothy’s Expert Tips

• Pumpkin Crisp is done when the topping is golden brown and the pumpkin layer doesn’t roll when the pan is tapped.
• For pumpkin lovers that don’t love pie crust – this is the perfect recipe!
• Since we’re using melted butter for the crumble, you don’t need a pastry cutter.
• If the top starts to get too brown before the pie mixture is done, tent it with foil or parchment paper and/or reduce the oven temperature to 325°F.

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Pumpkin Crisp Recipe

This easy Pumpkin Crisp Recipe is like pumpkin pie without the crust but with a crunchy brown sugar crumble topping. It’s the perfect fall dessert and great for Thanksgiving too!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 259kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup (200g) packed brown sugar
• 2 cups (248g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 12 tablespoons (170g) unsalted butter, melted

Instructions

• Preheat oven to 350°F. Spray a 10-inch deep dish pie plate (or 9×9-inch pan with 3-inch sides or 9×13-inch pan) with nonstick baking spray.
• Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pan.
• Whisk together brown sugar, flour, salt, and cinnamon. Mix in melted butter (use a hand mixer or your hands to get it nice and crumbly if needed).
• Sprinkle topping evenly over pumpkin mixture.
• Bake for 45-55 minutes or until it’s dark golden brown, the edges are puffed, and it no longer rolls in the center.
• Cool at least 30 minutes before serving. Serve with ice cream.
• Store covered in the fridge for several days or freeze for up to a month.

Video

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 212mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 404IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

Step by Step Photos 

1. Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pan.
2. Whisk together brown sugar, flour, salt, and cinnamon. Mix in melted butter (use a hand mixer or your hands to get it nice and crumbly if needed).
3. Sprinkle topping evenly over pumpkin mixture.
4. Bake for 45-55 minutes or until it’s dark golden brown and it’s puffed and no longer rolls in the center.

Favorite Pumpkin Recipes

Fall

Pumpkin Spice Snowballs

Fall

No Bake Pumpkin Pie

Holidays

Pumpkin Magic Bars

Brownies & Bars

Toffee Pumpkin Gooey Bars

Mini Pecan Pies are the perfect bite size pie recipe! This is the same classic pecan pie recipe you love but made in a mini muffin pan. Crunch crust, gooey filling and loads of pecans – a holiday favorite.

Pecan Pie is THE dessert we love to make for Thanksgiving. My mom’s pecan pie recipe, one we’ve been making my whole life, came from the side of the Corn Syrup bottle. We look forward to her pie every year!

There’s nothing like biting into a gooey sweet pecan pie and remembering every Thanksgiving and Christmas celebration from years past. And pecan pie isn’t just for the holidays; my daughter loves it so much it’s been her birthday cake for the last several years.

I’ve turned my easy pecan pie recipe into MINI pecan pies in TWO sizes using a mini muffin pan and a regular size muffin pan!

How to make Mini Pecan Pies

1. You can use my homemade all-butter pie crust or a refrigerated pack of two.
2. Decide if you want small pies (regular size muffin pan) or mini pies (mini muffin pans). Use a cookie cutter or glass to cut your pie crusts. Mini muffin pan pies: about 2-inches diameter (about 24-28) Cupcake pan pies: about 3-inches in diameter (about 12-14)
3. You just need all the regular pecan pie ingredients: granulated sugar, corn syrup (light OR dark), eggs, melted unsalted butter, vanilla, and pecans.
4. Because we’re making mini pies, it’s best to chop the pecans small so they fit in the pies.

Dorothy’s Expert Tips

• Spray your measuring cup with nonstick cooking spray before measuring out your Karo and the corn syrup will pour right out!
• When I make traditional pecan pie, I leave the pecan halves whole. But when you’re making a mini pie, you want them chopped because the surface area of the top of the pies are so small.
• Grease the pans with nonstick cooking spray that has flour in it OR grease the pans with butter or shortening.
• Don’t overfill the pies to avoid sticking.
• Cool pies COMPLETELY before removing from the pan.

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Mini Pecan Pies Recipe

Learn how to make Mini Pecan Pies in a muffin tin! This is an easy recipe that's perfect for the holidays. Make bite sized pecan pies in a mini muffin pan or a cupcake pan.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 28 mini pies

Calories 132kcal

Author Dorothy Kern

Cost $5-8

Ingredients

• 2 pie crusts from scratch or a pack of two
• ⅔ cup (158 ml) Light OR Dark Corn Syrup
• 2 large eggs
• ⅔ cup (134g) granulated sugar
• 1 tablespoon (14g) melted butter
• ½ teaspoon vanilla extract
• 1 cup (120g) chopped pecans

Instructions

• Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
• Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
• Press each circle in the bottom of the prepared muffin pan.
• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
• Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
• As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.

Video

Notes

Tips for removing from the pan:

First, once the pies are baked, immediately check if any mixture spilled over to the pan. This sometimes happens, and it’s totally fine, but the mixture dries sticky, so make sure and carefully scrape it away from the pan if you notice it.

Second, let them cool completely before removing. Use a butter knife to help loosen the pies and they’ll pop right out.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Favorite Pecan Pie Recipes

Cookies

Pecan Pie Cookies

Pie

Pecan Pie Cobbler

Cupcakes

Pecan Pie Cupcakes

Brownies & Bars

Pecan Pie Brownies

These Mini Apple Pies are bite sized apple pies with crumb topping – they’re so easy to make from scratch and so good. With a buttery crust, perfectly cooked apples, and crumble topping, they’re the perfect apple pie recipe.

I love making mini food because they’re easier to serve (no messy cutting) and they’re easier to eat (bite size!) Plus, if there are a few small dessert options people feel like they can eat a little bit of each one.

There is one recipe that I’ve made more times than I can count: Crumb Apple Pie. That pie is my thing; my specialty. It’s the pie that everyone expects at holidays (especially my husband). That pie is the reason I started blogging! I took that recipe and turned it into MINI apple pies – one of the best easy desserts ever!

How to make Mini Apple Pies

1. Pie Crust – You can make my homemade pie crust recipe or use a refrigerated pack of two. I tend to go semi-homemade because it’s easier! Just don’t use a frozen crust since we need to cut small pieces for the mini muffin pans.
2. Apples – I love using Granny Smith apples but you can use your favorite apple (just not red apples; they’ll get mushy.)
3. Butter – for the crumble topping. You can dice it or shred it for easier combining.
4. Flour – Just regular all-purpose flour. Be sure to measure it correctly!
5. Instead of lining a 9-inch pie plate with a pie crust, instead I cut them into small circles to fill a mini muffin pan. Grease your muffin pans and press the crust into them. Re-roll the crust as needed on a lightly floured surface.
6. The secret to my apple pie is to pre-cook the apples: I boil my apples in a little water before adding them to the pie crust. They continue baking in the oven and turn out soft and not crunchy.

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Mini Apple Pies Recipe

Make an easy mini apple pie with a crumble topping instead of a full size apple pie! Easier to serve, easier to eat, mini apple pies are the same as my favorite apple pie recipe in bite size form!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 36 pies

Calories 65kcal

Author Dorothy Kern

Cost $7

Ingredients

For the pie:

• 2 recipes all butter pie crust or use a refrigerated pack of 2 pie crusts, readymade
• 5 medium Granny Smith Apples
• ¼ cup (50g) sugar
• ½ teaspoon cinnamon

For the crumb

• ½ cup (100g) sugar
• 1 cup (124g) flour
• 8 tablespoons (113g) butter slightly softened

Instructions

• Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening.
• Unroll your pie crusts and use a 2.5” circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too. Press one crust into the bottom of each muffin tin cavity. With re-rolling your dough, you will get about 36. Chill until filling is ready.
• Peel and slice apples to a small dice. Place one inch of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Stir 1/4 cup sugar and cinnamon in a small bowl. Set aside.
• While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
• Drain apples very well and divide among crusts, about 1 tablespoon each. Sprinkle 1/4 teaspoon of the cinnamon sugar mixture over the apples in each pie. Add your crumb mixture evenly on top of each, about 1 tablespoon per mini pie. Place muffin tins on a cookie sheet to avoid mess in the oven.
• Bake for about 12 minutes, until the edges of the crust are browned. Cool at least 10 minutes in pan and remove carefully using a knife to help you lift out each pie.

Video

Notes

If you want, you can use a regular size muffin tin and get about 12 pies from two crusts.

Nutrition

Serving: 1pie | Calories: 65kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 31mg | Fiber: 1g | Sugar: 7g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

1. Be sure to peel and dice the apples small. Cook the apples in a bit of water just until they slightly soften.
2. Line your mini muffin pans with crust circles.
3. Make your crumble topping using a pastry cutter.
4. Fill your pie crusts with a bit of apples and crumble.

Other pie recipes to make into mini pies:

• Blueberry Pie
• Peach Pie
• Raspberry Pie
• Mini Lemon Chess Pies
• Brownie Pies
• Mini Berry Pies
• Check out all my pie recipes!
• These would also be great made with apple pie filling if you don’t want to deal with cooking apples!

You can easily make a mini apple pie from my favorite pie recipe! A crumble topping is the perfect way to finish off these bite sized pies.

Apple Slab Pie is my favorite kind of pie: it’s baked in a sheet pan so there is more crust and crumble ratio to apples. This recipe is completely from scratch – I’ve done all the math for you to convert my favorite dutch apple pie to a slab pie!

Do you love pie? I do. Obviously. You know what I love even more? Slab apple pie! They’re like pie bars, but it makes more. More pie = win. Apple slab pie? Totally #pieforthewin.

I really, really love apple pie. In fact, it’s why I started this blog. I loved it so much that I re-did the photos because the others sucked. Then I made them into mini apple pies last Thanksgiving. And now I’m turning into an easy-to-serve SLAB pie that feeds a crowd.

How to make Apple Slab Pie

• Pie Crust – This is basically one and a half times my all butter pie crust recipe. You’ll need butter, salt, all-purpose flour, and ice water to make it.
• Apples – I use Granny Smith Apples for my pies because I like the combination of the tart apple with sweet crumble.
• Sugar – Granulated sugar for the apples and the crumble.
• Cinnamon – It wouldn’t be an apple pie without cinnamon!
• Salt – a pinch for the crust and topping.
• Flour – You’ll need all-purpose flour to make the crumble
• Oats – Also for the crumble topping. This is different than my all purpose crumble recipe, but I love the texture oats add (not pictured above).
• This pie is baked in a 10×15-inch Jelly Roll pan. (For those of you who have made one of my cake rolls, you already have this pan!)

Dorothy’s Expert Tips

• You can adapt your pie recipes to fit almost any rectangular pan, but this one is written expressly for a 10×15-inch pan with 1-inch sides.
• I always cook my apples when I make pie. It is SO MUCH BETTER!
• Make sure you peel, core and slice your apples the same size (I use my handy dandy apple peeler and it takes all the time out of it).
• How to serve apple slab pie: Serve this with whipped cream or ice cream. I love serving it warm – reheat in a 200°F oven until warm, or heat slices in the microwave. It’s also great topped with caramel sauce!

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Apple Slab Pie Recipe

An apple pie in bar form – eat it with a fork or your hands! Perfect for easy serving at parties.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Calories 372kcal

Author Dorothy Kern

Cost $10

Ingredients

Crust:

• 1 ¾ cups + 2 tablespoons (233g) all-purpose flour
• ¾ teaspoon salt
• 1 ½ cups (339g) unsalted butter diced and cold
• 2-3 tablespoons (30-45ml) ice water

Filling:

• 3 pounds Granny Smith Apples
• ¼ cup (50g) granulated sugar
• ½ teaspoon ground cinnamon

Crumble

• ½ cup (113g) unsalted butter softened
• ½ cup (100g) granulated sugar
• ¼ teaspoon salt
• 1 cup (124g) all-purpose flour
• ½ cup (44g) oats (quick or old fashioned)

Instructions

• Make your crust: Pulse flour and salt in a food processor for a second. Add butter and pulse until butter has been worked through the flour. Add water, 1 tablespoon at a time, until the dough comes together (I used 2 1/2 tablespoons water).
• Carefully roll out dough on a lightly floured nonstick surface (like a silicone mat). Roll into a large rectangle. Spray a jelly roll pan (10×15”) with cooking spray. Press into the bottoms and up the sides of your pan. Chill until apples are ready, or cover with plastic wrap and chill for as long as overnight.
• Preheat oven to 350°F.
• Peel, core, and slice apples to a small dice. Place 1-2 inches of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
• Mix 1/4 cup sugar and cinnamon in a small bowl and set aside.
• Using a hand mixer, mix crumble ingredients in a large bowl. You may need to use your hands or a pastry cutter to break up the large bits of butter.
• Once apples are cooked, drain them well. Spread apples evenly over the crust and then sprinkle the apples with the cinnamon sugar.
• Sprinkle the crumble over the top of the apples and press to compact.
• Bake for 40-50 minutes until topping begins to brown. Cool before cutting. Serve with ice cream or whipped cream.
• Store covered in the refrigerator for up to 4 days, or wrap slices with plastic and seal in a ziploc bag, and freeze for up to one month.

Video

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 39g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 150mg | Potassium: 128mg | Fiber: 3g | Sugar: 18g | Vitamin A: 755IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

How to Make Slab Pie Crust

1. For this recipe I made 1 1/2 times the amount of my all butter pie crust. That was perfect for this size pan.
2. Make your crust in the food processor (see my ultimate guide to making pie crust) and then roll it into a rectangle instead of a circle. Then fit and press it into the bottom and up the sides of your pan. Chill until it’s ready to fill.
3. Semi-homemade option: You can also use two refrigerated Pillsbury pie crusts (one box). Bring them to room temperature, place one on top the other and roll them together until they’re the size that will fit the pan.

How to make Crumble for Pie

1. Mix the sugar and room temperature butter until crumbly.
2. Add the flour and salt and mix.
3. Then mix in the oats until it’s nice and crumbly. Sometimes I use my pastry cutter too instead of the mixer.
4. You’ll end up with a crumbly mixture!

How to cook apples and assemble slab pie

1. Add the apples to a pot with about 2-inches of water, then boil and stir occasionally until the apples just start to get translucent. Drain well before adding to the pie.
2. Add your apples to your pie crust.
3. Sprinkle with cinnamon and sugar.
4. Top with your crumble topping.
5. Bake until the crust and crumble are golden. The crust will fully cook through because it is thinner than a traditional pie crust in a 9-inch pie, and because the apples are in a thinner layer. No soggy bottom pie crust!

Other Apple Recipes

• Salted Caramel Apple Pie
• Apple Cider Pie
• Apple Crumble Bars
• Apple Strudel

This Peanut Butter Caramel Dip for apples has only three ingredients and is perfect for after school snacks or a lunchbox treat! It takes no time at all to make and is the perfect sweet dip for sliced apples. Also – PEANUT BUTTER. Enough said, right?

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Peanut Butter Caramel Apple Dip Recipe

This Peanut Butter Caramel Apple Dip has only 3 ingredients and is perfect for dipping apples in for after school snacks or lunch!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Calories 138kcal

Author Dorothy Kern

Cost $8-10

Ingredients

• 1 (11 oz) bag caramel squares (about 40), unwrapped
• ¾ cup (177ml) heavy whipping cream
• ½ cup (134g) creamy peanut butter (not natural)

Instructions

• Add the caramels, whipping cream, and peanut butter to a medium saucepan. Heat over low heat and stir until the caramels have melted into the cream (about 8-10 minutes).
• Serve with apple slices, graham crackers and/or pretzels. Store leftovers in the refrigerator.

Video

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 3g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 66mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

This fantastic Peanut Butter Caramel is the perfect apple dip! Make caramel apple dip with peanut butter inside to add some extra flavor – this easy caramel is perfect for dipping or drizzling!

Favorite Caramel Recipes

Candy

Easy Homemade Cinnamon Caramel Sauce

Sweet Dips

Salted Caramel Mocha Cheesecake Dip

Candy

Homemade Pumpkin Caramel Sauce

Candy

3 Ingredient Caramel Sauce

My Fluffy Pumpkin Pancakes Recipe is from scratch, easy to make, and is done in un no time at all. These are a one bowl pancake recipe that are moist, perfectly pumpkin spiced, and delicious with maple syrup. It’s the perfect fall breakfast and you can even make these ahead and freeze them!

It took me several tries to get this pumpkin pancake recipe just right. Adding pumpkin puree to things changes their texture and chemistry which means you have to adjust other ratios to get the pumpkin flavor just right. I took one for the team and tasted so many batches of pancakes but once I tasted this one I knew I had a winner! They have the perfect pumpkin spices and result in a thick fluffy pancake that we loved for breakfast…or even dessert. They sure do bring the fall vibes!

How to make Fluffy Pumpkin Pancakes

1. I like to start by whisking all my dry ingredients in a medium bowl. Make sure to measure your flour correctly!
2. The baking powder makes these rise super high!
3. Don’t use pumpkin pie mix, use pumpkin puree.
4. Any kind of milk works (dairy milk, almond milk or any nondairy milk).
5. I love my own pumpkin pie spice blend but you can also use store bought.

Dorothy’s Tips

• I always use a bit of vegetable oil in my pancakes. They don’t need much a but a little keeps them moist and helps them not stick. You can also use melted butter.
• You know pancakes are ready to flip when bubbles have formed in the center on the first side – once they start to pop it’s time to flip.
• Sometimes we add chocolate chips to the pancakes as they’re cooking…chocolate goes so well with pumpkin.

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Pumpkin Pancakes Recipe

Soft and fluffy pumpkin pancakes – these easy pancakes are completely from scratch and have so much pumpkin flavor with tons of pumpkin spice! They are great to make ahead – you can freeze pancakes too!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 pancakes

Calories 169kcal

Author Dorothy Kern

Cost $6

Ingredients

• 1 ½ cups (186g) all-purpose flour
• ¼ cup (50g) brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 6 tablespoons (65g) pumpkin puree
• 2 large eggs
• 1 tablespoon (15ml) vegetable oil
• 1 teaspoon vanilla
• 1 cup (237ml) milk (any kind or nondairy)

Instructions

• Preheat griddle to approximately 350°F. If using a pan, preheat over medium heat only once batter is mixed.
• Add flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice to a medium or large mixing bowl. Whisk to combine.
• Add eggs, pumpkin puree, milk, oil, and vanilla. Whisk to combine, batter may be slightly lumpy.
• Spray cooking surface with nonstick cooking spray or rub with butter for more flavor. Add approximately 3 tablespoons of batter to prepared pan and spread. Cook until bubbles in the center of the pancake start to pop and flip, cooking until the bottom is golden brown and cooked through.
• Serve warm with syrup.
• Store in an airtight container in the fridge. Freeze cooled pancakes between layers of paper towels in an airtight container; reheat in toaster, microwave, or air fryer.

Nutrition

Serving: 1pancake | Calories: 169kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 245mg | Potassium: 224mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1862IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg

Step by Step Photos

1. Whisk all-purpose flour with baking powder, salt, pumpkin pie spice, and brown sugar, and cinnamon.
2. Add pumpkin puree, eggs, vanilla, oil, and milk.
3. The batter may be slightly lumpy.
4. Scoop pancake batter onto a griddle or pan over medium heat.
5. Cook until golden brown on one side then flip and cook until cooked through.

Favorite Pancake Recipes

Breakfast Recipes

Banana Chocolate Chip Pancakes

Breakfast Recipes

Cinnamon Sugar Pancake Rolls

Breakfast Recipes

Wheat Germ Pancakes

Breakfast Recipes

Blueberry Baked Pancake

This Red Velvet Cookies Recipe are red velvet cake in cookie form! They’re soft and chewy and super easy to make from scratch (no cake mix needed)!

These cookies are what happens when you take the best of a red velvet cake and reimagine it in cookie form. These red velvet cookies are a little chocolatey and rich with that hint of tang, just like the cake. And, of course, they have the signature red color.

I tested so many versions to get the perfect easy from scratch red velvet cookie! One bowl, a few steps, a short chill time, and they’re ready to go in the oven.

Ingredients & Tips

• Butter: Start with melted unsalted butter. I love using melted butter in cookie recipes!
• Sugar: This recipe has both packed brown sugar and granulated sugar.
• Cocoa: Use unsweetened cocoa powder – not Dutch process! I love Hershey’s brand.
• Egg: Be sure to buy large eggs.
• Baking Soda: This is what makes a soft and chewy cookie. Baking soda also helps with spread.
• White Vinegar: Buttermilk is often what you’ll find used in Red Velvet Cake. The acid in the buttermilk reacts with the baking soda and also helps the food coloring to be vibrant in color. Since we’re not adding milk, I just add some vinegar to the cookie dough. In a pinch you can use lemon juice.
• Red Food Coloring: This is what makes the cookies RED velvet! I prefer using regular grocery store (water based, i.e. McCormick) liquid food coloring for this. If using gel food coloring you’ll need to use less.
• You can make these cookies TWO ways – with chocolate or white chocolate chips or with cream cheese frosting. Use a combination of your favorite kinds of chocolate chips or go all white or all milk/semi-sweet. If you’re making them with frosting, leave out the chips and bake them. They’ll flatten and be perfect for adding cream cheese icing.

Dorothy’s Expert Tips

• Depending on the kind of red coloring food coloring you use, you will need a different amount. If you use regular grocery-store food coloring, you will need one teaspoon. However, a little goes a long way with gel food coloring, so you will only need ½ teaspoon if you use that.
• The vinegar is added at the end, so it doesn’t immediately activate the baking soda. Remember the volcano school projects? You’ll have a little red velvet volcano on your hands if you add it too soon.
• You can substitute lemon juice if you don’t have white vinegar. Be sure not to use balsamic or red vinegar!

Dorothy’s Freezer Tips

• Red Velvet Biscuits keep great at room temperature for up to three days as long as they are kept in an airtight container.
• These cookies freeze great! Keep them in a freezer-safe container, and they will keep well for up to three months.

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Red Velvet Cookies Recipe

Make Red Velvet Cookies from scratch! These homemade cookies taste like red velvet cake but in cookie form.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Chill Time 30 minutes minutes

Total Time 53 minutes minutes

Servings 19 cookies

Calories 137kcal

Author Dorothy Kern

Cost $8

Ingredients

• ½ cup (113g) unsalted butter, melted
• ½ cup (100g) packed brown sugar
• ⅓ cup (67g) granulated sugar
• 2 tablespoons (10g) unsweetened cocoa powder not dutch process
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ (186g) cups all-purpose flour
• 1 teaspoon white vinegar
• 1 teaspoon red food coloring see note
• ¾ cup (128g) white chocolate chips
• ¾ cup (128g) milk or semi-sweet chocolate chips
• Cream Cheese Frosting optional

Instructions

• Line 2 cookie sheets with silicone baking mats or parchment paper.
• Stir both sugars into the melted butter in a large bowl. Stir in cocoa powder, egg, vanilla, baking soda and salt. Slowly stir in flour.
• Add the vinegar and red food coloring and stir, then stir in white and chocolate chips.
• Scoop 2 tablespoon size cookie dough balls onto cookie sheets 2-inches apart. Chill 30 minutes.
• Preheat oven to 350°F. Bake chilled cookies 10-13 minutes or until they just lose their glossy sheen. Cool on cookie sheets before removing to eat.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.

Video

Notes

• For gel food coloring, use 1/2 tsp.
• Be sure to add the vinegar with the food coloring at the end so that it doesn’t activate the baking soda too early (think elementary school volcano project).
• To frost with cream cheese frosting, omit chips and bake as directed. Frost after they’ve cooled; makes about 16 cookies.

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 100mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

How to Make Red Velvet Cookies

1. Line 2 baking sheets with silicone baking mats or parchment paper.
2. Combine both kinds of sugar with the melted butter in a large bowl. Mix in the cocoa powder, egg, vanilla, baking soda, and salt. Slowly add the flour and stir to combine.
3. Mix in the vinegar and red food coloring and then stir in the white and chocolate chips.
4. Scoop two tablespoon-sized cookie dough balls and place them two inches apart on a prepared cookie sheet. Chill the cookie dough balls for 30 minutes.
5. Place the chilled baking sheet with the cookies in a preheated oven. Bake the cookies for 10 to 13 minutes at 350°F. When the cookies lose their glossy sheen, they are ready.
6. Cool them on the sheet before serving. If desired, bake without chocolate chips and frost them with cream cheese frosting.

FAQ about Easy Red Velvet Cookies

More Red Velvet Desserts You’ll Love

• Red Velvet Blondies
• Oreo Red Velvet Cookie Bars
• Red Velvet Fruit Pizza

Make Red Velvet Cookies from scratch! These homemade cookies taste like red velvet cake but in cookie form.

My Mom’s Classic Easy Pecan Pie Recipe is one of our favorite traditional pies. It really is easy as pie – just a few ingredients and 10 minutes prep time. It has a rich creamy pecan pie filling with crunchy pecans and the perfect easy crust!

Ingredients in Pecan Pie

• Melted Butter: I use unsalted butter – omit the salt if you’re using salted butter.
• Dark or light corn syrup: I consider this an old fashioned pecan pie because it’s made with Karo. If you don’t like using corn syrup, try my other favorite pecan pie: Elmer’s Brown Sugar Pecan Pie. That one is to die for also!
• Eggs: The eggs help set the pie filling. There is no substitution for the eggs.
• Pecans: I always use pecan halves but you can also use chopped pecans.
• Cornstarch: My secret ingredient for a creamy pecan pie filling that’s not like gelatin.
• My mom’s recipe doesn’t add vanilla, but you could add a teaspoon vanilla extract as well.
• What’s the best crust for pecan pie? I love using my homemade pie crust (you can see the thick buttery crust in the photos) but I grew up using a refrigerated crust (like Pillsbury) and frozen pie crusts. If you’re going the semi-homemade route, I recommend the refrigerated Pillsbury ones.

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Pecan Pie Recipe

This Classic Pecan Pie is as easy as they come. A handful of ingredients makes the perfect pie!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 401kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 all butter pie crust (homemade or from a pack of two)
• 3 large eggs
• 1 cup (237ml) dark corn syrup (light may be substituted)
• ⅓ cup (67g) granulated sugar
• ¼ cup (57g) unsalted butter melted
• ¼ teaspoon salt
• 1 teaspoon (4g) cornstarch
• 2 cups (210g) pecan halves

Instructions

• Preheat oven to 425°F. Line your pie plate with your pie crust, crimp edges as desired, and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!
• Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
• Place the pecans in a single layer in the bottom of your pie crust. Pour the filling over the top. The pecans will rise to the top of the pie.
• Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1 1/2” wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (Or you can use a pie crust shield.)
• Bake for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 20 minutes. At that time, carefully remove the foil strips or pie crust shield, then bake for another 12-16 minutes until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.

Video

Nutrition

Serving: 1slice | Calories: 401kcal | Carbohydrates: 44g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 202mg | Potassium: 133mg | Fiber: 2g | Sugar: 33g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 1.3mg

My Easy Pumpkin Bread Recipe is one of my absolute favorite fall quick breads. I’ve been making variations of this bread for years and my family loves every single one! This is a classic pumpkin loaf with a crunchy cinnamon sugar topping – it has wonderful pumpkin flavor – the perfect quick bread recipe.

How to make Pumpkin Bread

1. Use 100% pure canned Pumpkin Puree (not pumpkin pie mix)
2. Vegetable oil or canola oil, may substitute coconut oil (in liquid form). It’s best to use a neutral oil.
3. Sugar: This recipe uses both granulated sugar and packed brown sugar to keep the bread nice and moist.
4. Baking Soda: This is what helps the bread rise, along with the buttermilk. Buttermilk might sound like a strange ingredient, but I love it. I used it in my banana bread also – and it creates the perfect rise. Don’t have buttermilk? You can make your own – learn how to make buttermilk here or use 1 teaspoon vinegar or lemon juice and milk (regular or nondairy).
5. Pumpkin Spices: I love the combo of spices – you can also substitute pumpkin pie spice.
6. I always use all-purpose flour but you can also use 1:1 Gluten Free All Purpose for gluten-free pumpkin bread. I’ve also used half whole wheat flour and the rest AP flour.
7. Bread Pans: This recipe is written for an 8×4 or 9×5-inch loaf pan. You can also make 3 mini loaves.

Dorothy’s Expert Tips

• This recipe is SO easy because you don’t need a mixer! It’s a stir-and-bake recipe, so it gets into the oven quick. (It’s why I love making my pumpkin bread recipe with oil: it stirs up fast!)
• Do the toothpick test in the center of the loaf to make sure the bread is done baking.
• Pan Size: You can use an 8×4-inch or 9×5-inch baking pan. It will dome more in the smaller pan and be a bit flatter in the larger pan.
• Why did my pumpkin bread fall? Chances are, your bread fell after baking because it wasn’t baked enough. Make sure you do the toothpick test in the crack of the bread and that only a few crumbs stick to the toothpick.

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Easy Pumpkin Bread Recipe

Making my Easy Pumpkin Bread Recipe is so simple and fast and it tastes amazing with a cinnamon sugar crust on top!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 313kcal

Author Dorothy Kern

Cost $8

Ingredients

Bread:

• ½ cup (100g) granulated sugar
• ¼ cup (50g) brown sugar
• ⅓ cup (79ml) vegetable oil
• 1 cup (244g) Pumpkin Puree (not pumpkin pie mix)
• 2 large eggs
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 teaspoon baking soda
• ⅓ cup (79ml) buttermilk (or ⅓ cup milk + 1 tsp vinegar or lemon juice)
• 2 cups (248g) all-purpose flour

Topping:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions

• Preheat oven to 350°F. Spray a 9×5-inch or 8×4-inch loaf pan with cooking spray.
• Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour.
• Pour batter into prepared pan. Combine cinnamon and sugar for topping; sprinkle over bread.
• Bake for 40-50 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
• Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.

Video

Notes

To make your own buttermilk, add 1/2 teaspoon of vinegar or lemon juice to a measuring cup and fill with milk to 1/3 cups. Let sit for 5 minutes.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 313mg | Potassium: 134mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4842IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

Homemade Pumpkin Bread Variations

I love making different versions of this easy pumpkin bread recipe!

• Add chopped peanut butter cups: Peanut Butter Cup Pumpkin Bread
• Add chocolate chips: Pumpkin Chocolate Chip Bread
• Add frosting: Pumpkin Bread with Maple Glaze
• Make muffins! Easy Pumpkin Muffins
• Add cream cheese and make Pumpkin Cream Cheese Swirl Bread
• You could even make pumpkin nut bread or pumpkin bread with blueberries.

Pumpkin Bread Recipes

Bread Recipes

Pumpkin Bread with Maple Glaze

Breakfast Recipes

Peanut Butter Pumpkin Bread with chocolate chips

Bread Recipes

Pumpkin Cream Cheese Bread

Bread Recipes

Pumpkin Chocolate Chip Bread

Candy Corn Brownie Bites are easy bite sized Halloween treats – they can be made from scratch or semi-homemade and they’re so delicious. Brownies frosted like candy corn, how can you go wrong?

If you’re in need of a quick and easy Halloween dessert, look no further than Candy Corn Brownie Bites. With just 3 simple ingredients and some food coloring you have a delicious frosted brownie cupcake perfect for October!

How to make Candy Corn Brownie Bites

1. You can use my homemade brownie bite recipe or buy a package from the store.
2. Whip up a batch of my simple vanilla buttercream or grab a can of vanilla frosting.
3. You’ll need orange and yellow food coloring for the frosting. I prefer gel food coloring because the colors are brighter without having to use too much (and it won’t thin out the icing).
4. Use pastry bags with an shape tip, but an open star (Wilton 1M) tip is perfect for this recipe.
5. Be sure to frost the brownie bites in the order of candy corn: yellow – orange – white.

Expert Tips

• If your frosting gets too soft, chill it for about 30 minutes during frosting.
• This would be a delicious way to frost mini cupcakes too.
• Brownie bites are super delicious and fun to decorate for Halloween with eyeballs or as Christmas trees!

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Candy Corn Brownie Bites Recipe

Turn simple brownie bites into a cute Halloween dessert – frost them to make them look like candy corn brownies!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 brownie bites

Calories 223kcal

Author Dorothy Kern

Cost $7

Ingredients

• 24 brownie bites
• 1 cup vanilla frosting
• 1 tube Orange and yellow food coloring
• 24 pieces candy corn

Instructions

• Place brownie bites on a plate or cookie sheet.
• Divide the frosting into 3 bowls. Tint one orange and one yellow. Place all three frostings in piping bags fit with 1M tips.
• Frost a layer of yellow, then orange, then white frosting.
• Top each with a candy corn.
• Store in refrigerator in an airtight container.

Notes

You can use my brownie bite and vanilla frosting recipe or use store bought. If using store bought brownie bites, know that every brand comes with a different number in the package so the yield for this recipe will vary.

Nutrition

Serving: 1serving | Calories: 223kcal

Halloween Treats

Candy

Butterfinger Fudge

Cookies

Cut Out Sugar Cookies

Candy

Halloween Toffee Bark

Halloween

Witch Hat Cupcakes