These pumpkins are made from sweet and chewy rice cereal treats and topped with chocolate Tootsie Roll “stems” for just the right amount of chocolate. Garnished with smooth and creamy icing, you’ll get all of the right textures for the perfect festive dessert. 

Why You Should Make These Halloween Pumpkin Treats

• Fun to make. These pumpkin-shaped Rice Krispie treats are so adorable, and kids will love helping to roll their own pumpkins.
• Easy and quick. These are the perfect sweet treat to make for a Halloween party, holiday get-togethers, or a quick pre-trick-or-treating snack. 
• A simple recipe with a twist. These classic Rice Krispie treats get all dressed up for some spooky Halloween fun, but don’t forget to make them for Thanksgiving, too. They’re a fun Thanksgiving dessert for kids, or make great place card holders or take-home gifts for your guests. 

Ingredients for perfect Pumpkin Rice Krispie Treats

You will need the following ingredients:

• Salted butter – Unsalted butter, margarine, or vegan butter sticks work great too. 
• Mini marshmallows – Larger marshmallows take a bit longer to melt, but you can use them if you can’t find mini marshmallows. 
• Vanilla extract – This is optional, but creates a deeper flavor. 
• Rice Krispies cereal – Any brand of crispy rice cereal will work. 
• Orange food coloring – I used a water-based food coloring, but gel works great too. Just go slow if you use gel. The color is more vibrant, so you’ll need less. 
• Mini Tootsie Rolls – Any small, round, brown chocolate candy will work. 
• Green icing 
• Black Icing

Check out the printable recipe card at the bottom of the post for a detailed ingredient list!

How to Make Pumpkin Rice Krispie Treats

These Halloween Pumpkins (or Thanksgiving Pumpkins) are so quick and easy to make!

1. Melt butter. In a large pot over medium heat, melt the butter. 
2. Stir in the marshmallows and vanilla. Once the butter has melted, use a wooden spoon to stir in the mini marshmallows and vanilla extract. Stir frequently until the marshmallows have melted. 
3. Make them orange. Add the orange food coloring to the marshmallow mixture, starting with 5 drops and adding more until you get the desired shade of orange you want. Stir continuously for an additional 2 minutes to incorporate the food coloring and make sure all the marshmallows are melted.
4. Add the cereal. Add the cereal and toss to coat. Allow the Rice Krispie mixture to cool slightly off the heat before forming the pumpkins. 
5. Form the mixture into pumpkins. Coat your clean hands in cooking spray and roll the rice cereal into balls. You should get about 5-6 4-inch balls. One by one, place them on a nonstick surface like parchment or wax paper. Once you have all of them rolled, flatten the tops just slightly and use a butter knife to make vertical lines from top to bottom to represent the grooves in the pumpkin shape. Set aside to set and cool completely. 
6. Decorate. Once cooled, use a small amount of green icing to attach the tootsie roll to the top of each pumpkin and place the remaining green icing in a piping bag with a small round tip. Make vines with loops and twirls with the icing. Place the black icing into a piping bag and pipe jack-o-lantern faces on all or some of the pumpkins. 
7. Set and serve. Let it sit for 5 minutes to allow the icing to harden before serving!

FAQs

How do I store Pumpkin Rice Krispie Treats?

If you have leftover Rice Krispie Pumpkins, you can keep them stored in an airtight container or resealable bag for about a week. 

Do I have to use homemade Rice Krispie treats, or can I use store-bought?

In a pinch, store-bought works great and will save you some time. Just take the individual treats and shape them into pumpkins. I always check my local grocery store’s bakery section for pre-made rice cereal treats, so I know I’m getting something fresh, but prepackaged ones work great too. 

You can buy the sheets and use a pumpkin cookie cutter, cutting out the pumpkins instead of making them 3d.

Can I make Pumpkin Rice Krispie treats ahead of time and freeze them?

You can freeze these cute little pumpkins (not decorated) after you make them. Just wrap them in plastic wrap before sliding them into a resealable plastic bag. Thaw to room temperature before cutting and decorating. They’ll last about 3 months in the freezer. 

What else can I add for additional flavors?

I love that you can use different flavors to make these Rice Krispie treats fresh and new every time you make them. Here are some of my favorite ways to add a little something extra without a lot of effort. 

• Add a pinch of pumpkin pie spice for Pumpkin Spice Rice Krispie Treats
• Use a green candy (like an M&M or Skittle) on the top instead of icing stem, or for a salty crunch, use a piece of a pretzel stick.
• Wrap your pumpkin ball around a soft candy to make it candy-filled. A Reese’s, a Snickers, or a truffle would be perfect.

More Fun Rice Krispie Treats

Make one of these fun shapes for your next holiday!

• Halloween Black Cats
• Frankenstein Rice Krispie Treats
• Halloween Ghosts
• Patriotic Rice Krispie Treat Stars
• Other flavors here!

Don’t forget to pin or print this Pumpkin Rice Krispie Treats recipe so you have it for your next party!

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Pumpkin Rice Krispie Treats

Course Dessert

Cuisine American

Keyword Pumpkin Rice Krispie Treats, RIce Krispies Treats

Prep Time 15 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 pumpkins

Calories 415kcal

Author Lynne Feifer

Ingredients

• ¼ cup salted butter
• 4 cups mini marshmallows
• 1 teaspoon vanilla extract
• 5 cups Rice Krispies cereal
• 5-10 drops orange food coloring
• ½ cup green icing
• 5 small Tootsie Rolls
• ¼ cup black icing

Instructions

• In a large saucepan over medium heat, melt the butter.
• Once the butter has melted, use a wooden spoon to stir in the mini marshmallows and vanilla extract. Stir frequently until the marshmallows have melted.
• Add the orange food coloring, starting with 5 drops and adding more until you get the desired shade of orange you want. Stir continuously for an additional 2 minutes to incorporate the food coloring and make sure all the marshmallows are melted.
• Add the cereal and toss to coat. Allow the rice Krispie mixture to cool slightly off heat before forming the pumpkins.
• Coat your clean hands in cooking oil or spray and roll the rice cereal into balls. You should get about 5-6 4 inch balls. One by one, place them on a nonstick surface like parchment or wax paper. Once you have all of them rolled, flatten the tops just slightly and use a butter knife to make vertical lines from top to bottom to represent the grooves in the pumpkins. Set aside to set and cool completely.
• Once cooled, use a small amount of green icing to attach the tootsie roll to the top of the pumpkin and place the remaining green icing in a piping bag with a small round tip. Make vines with loops and twirls with the icing. Place the black icing into a piping bag and pipe jack-o-lantern faces on all or some of the pumpkins.
• Let thjem sit for 5 minutes to allow the icing to harden before serving!

Nutrition

Calories: 415kcal | Carbohydrates: 73g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 283mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 45g | Vitamin A: 1792IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 7mg

The post Pumpkin Rice Krispie Treats appeared first on 365 Days of Baking.

Okay, these Cat Rice Krispie Treats are just adorable and make such fun Halloween desserts! These simple treats are chewy, sweet, and have the classic rice cereal treat flavor that you grew up with! 

What is great about this dish?

• Fun to make. These Rice Krispie black cats are fun and stress-free to make the Holiday extra festive. 
• Easy and quick. These irresistible black cat rice cereal treats are a cinch to whip up and are a great way to get your kids involved in the kitchen.
• A classic recipe with a twist. These cute black cats are a fun and exciting way to indulge in a nostalgic treat. 

How do you get Black Cats from Rice Krispie Treats?

The trick to getting black cats is adding a no-taste black food coloring to the marshmallow mixture before adding the cereal and using Cocoa Krispies instead of the plain. Be sure to use a gel-based food coloring for best results!

Ingredients for Halloween Black Cats

You will need the following simple ingredients to complete this recipe:

• Salted butter – If you’re looking for an alternative to butter, margarine also works great. 
• Mini marshmallows – Larger marshmallows will work, but they take a lot longer to melt. 
• Vanilla extract – This is optional, but adds great flavor. Consider also adding different flavors, just make sure they don’t clash with the chocolate cereal. 
• Rice Krispies cereal – I highly recommend using Cocoa Krispies as you’ll get the best coloring when combined with the black food coloring. When we used the plain or regular Rice Krispies, the treats were a dull gray color.
• black food coloring – You can use water or gel-based food coloring.
• candy eyes– They have to be very small so the cats don’t look shocked. 
• brown icing– Cookie icing works best because it sets quickly and is premade. 
• pink sugar pearls– Any small pink or red sprinkle will work. 

How to Make Cat Rice Krispie Treats

These Halloween Black Cats are easy and fun to make! 

1. Prepare your pan. Lightly butter a 9×13-inch casserole dish and set it aside. 
2. Melt the butter. Use a large saucepan over medium heat to melt the butter completely. 
3. Stir in the marshmallows and vanilla. Once the butter is all the way melted, stir in the marshmallows and vanilla, then mix continuously until everything is well combined and the marshmallows have melted.
4. Add food coloring. Add the black food coloring and continue to stir for an additional 2 minutes after the marshmallows are melted before removing from the heat.
5. Add the cereal. Stir in the Rice Krispies, continuing to stir until all of the cereal is completely coated in the marshmallow mixture.
6. Transfer to the baking pan. Transfer the entire mixture to your buttered casserole dish. Spray a rubber spatula with a light coating of cooking spray and use it to press the mixture into the pan until you have a smooth, even layer that’s slightly compacted.
7. Cool. Set aside to cool for about 1 hour or until completely cooled to room temperature. 
8. Cut out the cats. Once the mixture has cooled, use a 3-inch cat-shaped cookie cutter to cut out 6-8 cats. Remove the cats from the pan and set aside. 
9. Decorate. After you’ve cut out all of your cats, use a small amount of brown icing to attach the eyes and a pink sugar pearl for the nose. Place the brown icing into a piping bag or sandwich bag and cut a very small hole in the tip. Use this to make whiskers from the cat’s pink nose. 
10. Set and serve. Allow the icing to harden for about 5 minutes before serving. 

FAQs

How do I store Halloween Black Cats Cereal Treats?

If you have leftover Rice Krispies black cats, you can keep them in an airtight container on the counter for about 3-4 days or in the refrigerator for up to a week.

Can I make this ahead of time and freeze it?

You can freeze the treats without the candy eyes and nose. After you cut them out, wrap them in plastic wrap and place them into a resealable plastic bag. When you’re ready to eat, thaw them to room temperature before decorating them. They’ll last about 3 months in the freezer. 

What else can I add for additional flavors?

Add a little something extra to these Halloween black cat crispy rice treats to make them even more special.

• Add ½ cup of mini chocolate chips to the mix for extra chocolate flavor.
• Swap the vanilla extract for orange or almond for a little bit of extra flavor.
• Mix things up by using other colors like orange or purple. 

 Try these other Halloween Rice Krispie Treats

These fun and festive Halloween Ghosts are chewy and sweet Rice Krispie treats with a deliciously crisp white chocolate shell.

Get into the Halloween spirit with these Frankenstein Rice Krispie Treats! These easy cereal treats are a spooky twist on the classic treats with melted chocolate, icing and candy eyes.

Or look for lots of other fun Halloween Treats here!

Pin or print this recipe for Halloween Black Cats so you can make them for your next Halloween party!

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Halloween Black Cats Rice Krispie Treats

Looking for a festive, easy treat for your Halloween party? Halloween Black Cats cereal treats are a tasty and adorable way to dress up your dessert table without spending a lot of time in the kitchen!

Course Dessert

Cuisine American

Keyword Halloween Black Cats

Prep Time 15 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 pieces

Calories 241kcal

Author Lynne Feifer

Ingredients

• ¼ cup butter
• 4 cups mini marshmallows
• 1 teaspoon vanilla extract
• 5-10 drops black food coloring
• 5 cups Cocoa Krispies cereal
• 3 tablespoons brown cookie icing
• 16 small candy eyes
• 8 small pink sugar pearls

Instructions

• Lightly butter a 9×13-inch casserole dish and set it aside.
• Use a large saucepan over medium heat to melt the butter completely.
• Once the butter is all the way melted, stir in the marshmallows and vanilla, and mix continuously until everything is well combined and the marshmallows have melted.
• Add the black food coloring and continue to stir for an additional 2 minutes after the marshmallows are melted before removing from the heat.
• Stir in the Rice Krispies, continuing to stir until all of the cereal is completely coated in the marshmallow mixture.
• Transfer the entire mixture to your buttered casserole dish. Spray a rubber spatula with a light coating of cooking spray and use it to and use it to press the mixture into the pan until it’s even and slightly compacted.
• Set aside to cool for about 1 hour or until completely cooled to room temperature.
• Once the mixture has cooled, use a 3-inch cat-shaped cookie cutter to cut out 6-8 cats. Remove the cats from the pan and set aside.
• After you’ve cut out all of your cats, use a small amount of brown icing to attach the eyes and a pink sugar pear for the nose. Place the brown icing into a piping bag and cut a very small hole in the tip. Use this to make whiskers from the cats pink nose.
• Allow the icing to harden for about 5 minutes before serving.

Notes

I highly recommend using Cocoa Krispies as you’ll get the best coloring when combined with the black food coloring. When we used the plain or regular Rice Krispies, the treats were a dull gray color.

Nutrition

Serving: 1piece | Calories: 241kcal | Carbohydrates: 44g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 179mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 1341IU | Vitamin C: 11mg | Calcium: 4mg | Iron: 5mg

The post Halloween Black Cats appeared first on 365 Days of Baking.

Rice Krispie Treats are one of my go-to treats for holidays. They are an easy treat to customize for any event or holiday, and everyone loves them! 

Why You’ll Love these Halloween Rice Krispie Treats

• Fun for potlucks. Bring these fun Halloween treats to share with friends, family, and classmates. 
• So cute. These little ghosts are the perfect treat to get you into the spirit. 
• For kids and adults. People of all ages will be excited to eat these treats. 
• Easy and fun for kids to make. Turn this into a craft and let the kids decorate them however they want. 
• Gluten-free. These cereal treats are great and can be easily altered to be allergen-free. 

Ingredients for Halloween Ghosts

Another benefit to making these treats is that the ingredient list is small and simple, with a few added items for decoration. Here’s what you need to make them:

• Salted butter
• Mini marshmallows
• Vanilla extract
• Rice Krispies cereal
• White melting chocolate or candy melts
• Vegetable oil (coconut oil or any cooking oil will work)
• Candy eyes- I used small candy eyeballs, but you can get creative with any size or use chocolate chips for the eyes too.
• Dark chocolate chips (or semi-sweet works too!)

Find a detailed ingredient list in the printable recipe card at the bottom of this post!

How to Make Halloween Ghost Treats

If you’ve made Rice Krispie treats before, then you know the drill. The first part follows the original recipe. In case you need a reminder, here’s how to make the treats:

1. Prepare your pans. Butter a 9×13-inch baking pan and line a baking tray or cutting board with a piece of parchment paper or wax paper. Set both aside. 
2. Melt the butter. In a large saucepan over low heat, melt the butter until it is completely melted. (Make sure to do this over low heat so the butter doesn’t brown.)
3. Add marshmallows and vanilla. To the butter, add the marshmallows and vanilla and stir with a rubber spatula until the marshmallows are melted and the mixture is well combined. 
4. Stir until smooth. Continuing to stir, cook the melted marshmallows for another 2 minutes before removing from the heat.
5. Add the cereal. Add the Rice Krispies cereal and stir until all of the cereal is coated in the marshmallow mixture. 
6. Transfer to the baking pan. Transfer the mixture to your prepared pan and use a rubber spatula sprayed with cooking spray or coated with a little butter to press the mixture evenly into the pan, compacting it slightly.
7. Cool. Set aside to cool to room temperature (about 1 hour). 

How to Make Rice Krispie Treat Ghosts

Now we get to the really fun part! We’re going to use a cookie cutter and our décor ingredients to turn these Rice Krispie treats into cute little ghosts!

1. Cut out the ghosts. Once the Rice Krispie mixture cools to room temperature, cut out the ghost shapes using a 3-inch ghost-shaped cookie cutter, removing them from the pan and setting aside. You should get about 10 treats.
2. Melt and thin the chocolate. In a microwave-safe bowl, heat the white melting chocolate according to the package instructions and stir until smooth before adding the oil to thin the mixture slightly. I like to use a large ceramic mug as it helps keep the chocolate warm while I dip. 
3. Coat the ghosts in chocolate. Use a fork to lower the ghosts into the melted chocolate. Make sure the whole front of the ghost is covered in white chocolate. Let the excess chocolate drip back into the bowl and then set the ghosts on your parchment-lined baking tray. 
4. Add the eyes and mouth. While the chocolate is still wet, place 2 eyes and 1 chocolate chip, point side down, as a mouth.
5. Allow the chocolate to set. Let them sit for 15 minutes until the chocolate has set before serving at room temperature. 

Optional: make them into pops! You can also insert Halloween colored straws, popsicle sticks, or a lollipop stick into the bottom of the Rice Krispies to make a Halloween Ghost treat pop!

Recipe Variations

I love that you can customize the flavors of these treats to make them even more festive for the season. Here are a few ideas to get you started. 

• Add 1 teaspoon pumpkin pie spice to the cereal mixture. 
• You can add chocolate chips to the cereal mixture. The Rice Krispie is covered in white chocolate, so you won’t see the black dots until you bite in.
• Stir in crusted cookies, graham crackers, freeze-dried fruit, or sprinkles for a fun surprise. 

FAQs

Can I use white chocolate chips for dipping?

Yes, you can use white chocolate chips, but they are thicker and need extra oil to thin out. Start with ½ teaspoon at a time until you get to the consistency you like.

Can I use regular marshmallows instead of mini marshmallows to make Halloween Ghosts?

Yes, you can. They just take a bit longer to melt.

How do I store Rice Krispie Ghosts?

If you have any of these cute Halloween treats left over, you can keep them in an airtight container at room temperature for about a week. 

 Can I make Halloween Ghosts ahead of time?

You can make these a few days ahead of time, but I wouldn’t advise freezing them. The chocolate could crack while it thaws. 

More Halloween Treats

I love making cute treats for this spooky season! Try one of these recipes next time you need some easy Halloween treats:

• Halloween Monster Cookies
• Halloween Snack Mix
• Halloween Ghost Meringues and Pumpkin Spice Meringues
• Candy Corn Fudge
• Oreo Candy Corn Truffles

Pin or print this recipe for Halloween Ghosts, and leave a comment or review if you enjoyed this recipe! Happy Halloween!

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Halloween Ghosts

Fun and festive Halloween Ghosts are sweet, chewy Rice Krispie treats with a white chocolate shell, perfect for a party, potluck, or lunchbox. They'll put smiles on everyone's faces this Halloween!

Course Dessert

Cuisine American

Keyword Halloween Ghosts

Prep Time 15 minutes minutes

Rest Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 ghosts

Calories 321kcal

Author Lynne Feifer

Ingredients

• ¼ cup salted butter (1/2 stick)
• 4 cups mini marshmallows
• ½ teaspoon vanilla extract
• 5 cups Rice Krispies cereal
• 2 cups white melting chocolate
• ½ tablespoon vegetable oil
• 20 candy eyes
• 10 dark chocolate chips

Instructions

Rice Krispie Treat Mixture

• Butter a 9×13-inch baking pan and line a baking tray or cutting board with parchment paper. Set both aside.
• In a large saucepan over low heat, melt the butter until it is completely melted. (Make sure to do this over low heat so the butter doesn’t brown.)
• Add the marshmallows and vanilla and stir with a rubber spatula until the marshmallows are melted and the mixture is well combined.
• Continuing to stir, cook the marshmallows for another 2 minutes before removing from the heat.
• Add the Rice Krispies cereal and stir until all of the cereal is coated in the marshmallow mixture.
• Transfer the mixture to your prepared pan and use a rubber spatula sprayed with cooking spray or coated with a little butter to press the mixture evenly into the pan, compacting it slightly. Set aside to cool to room temperature (about 1 hour).

Make Halloween Ghosts

• Once the mixture has reached room temperature, cut out the ghost shapes using a 3-inch ghost-shaped cookie cutter, removing them from the pan and setting aside. You should get about 10 treats.
• Heat the white melting chocolate according to package instructions and stir until smooth before adding the oil to thin the mixture slightly.
• Use a fork to lower the ghosts into the melted chocolate, Make sure the whole front of the ghost is covered in white chocolate. Let the excess chocolate drip back into the bowl and then set them aside on your parchment-lined baking tray.
• While the chocolate is still wet, place 2 eyes and 1 chocolate chip, point side down, as a mouth. Let them sit for 15 minutes until the chocolate has set before serving at room temperature.
• Optional for pops: You can also insert Halloween colored straws or treat sticks into the bottom of the Rice Krispies to make a Rice Krispie treat pop.

Notes

If you have leftover Rice Krispie ghosts, you can keep them in an airtight container at room temperature for about a week.

Nutrition

Calories: 321kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 162mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 32g | Vitamin A: 1081IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 4mg

The post Halloween Ghosts appeared first on 365 Days of Baking.

Day 1 – Chocolate Peanut Butter No Bake Cookies
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 – Chocolate Mint Cake Mix Cookies
Day 7 – You’re on it!
Day 8 – Peppermint Meltaways
Day 9 – Red Velvet Crinkle Cookies
Day 10 – Gingerbread Truffles
Day 11 – Peppermint Bark Cookies
Day 12 – Thumbprint Cookies

Holiday cookie season is in full swing, and these warm blondie bars are the perfect addition to your cookie plate! Cranberry and orange is the perfect combination for Christmas treats, filling up your kitchen with the warm and inviting scent of the holiday season!

Why You’ll Love These Cranberry Blondies:

• Blondies are versatile- you can customize them with just about any mix-ins to vary the flavor.
• Fast and easy: In all the hustle and bustle of the holidays, it’s nice to have a quick treat you can throw together.
• They taste amazing: The tart cranberries are chewy, and there’s just enough of that sweet orange flavor to add a nice citrus twist to the tender blondies.

Ingredients for Cranberry Orange Blondies

You’ll need these simple ingredients to make these Christmas cookies

• Unsalted butter
• Light brown sugar
• Eggs
• Pure orange extract (or orange juice- see note below)
• All-purpose flour
• Kosher salt
• Baking powder
• Zest of an orange
• Fresh cranberries, chopped

Please check the recipe card at the end of the post for the exact amounts of each ingredient!

How to make Orange Cranberry Blondies

This easy recipe is perfect for adding to a cookie tray or serving at a Christmas party. Here’s how to make it:

1. Preheat the oven to 325°F and prepare a 9 x 9-inch baking pan by spraying it lightly with cooking spray or lining it with a piece of parchment paper.
2. In a medium bowl, mix together the dry ingredients (flour, salt, baking powder, and 3/4 of the orange zest) as well as  3/4 cup of the chopped cranberries. Stir until everything is well combined.
3. Melt butter in a microwave-safe large bowl for 45-60 seconds in the microwave. Add the brown sugar, eggs, and orange extract. Stir together.
4. Add the flour mixture to the wet ingredients and stir until well combined. Scrape batter from the sides, but be careful not to over-mix.
5. Pour the blondie batter into the prepared pan, smoothing it out to the edges with an offset spatula. Sprinkle the remaining cranberries and orange zest on top of the dough.
6. Bake for 40-45 minutes until lightly golden brown or until a toothpick inserted into the center comes out clean.
7. Cool completely on a wire rack before slicing.

Cranberry Orange Blondies: Recipe Notes

• You can use orange juice instead of orange extract. Use 1 tablespoon of freshly squeezed orange juice in place of the 1 teaspoon of extract, but there’ll be a stronger orange flavor with the orange extract.
• Cranberries are seasonal, but you can find them in the freezer section year-round. Frozen berries do add extra moisture to a batter so thaw them completely and pat them dry before using.
• Add sweet white chocolate chips for an extra treat.
• Add your favorite nuts for some crunch. I like chopped pecans or walnuts with these flavors.

FAQs

How do I zest an orange?

• Hold the tool you’ll use in one hand, then place one end on a flat surface and hold it at an angle. (For a box grater, simply place it on a flat surface like a cutting board.) I have this zester.
• Hold the orange in the other hand, and drag it down over the holes. Important: Make sure to remove only the orange part of the skin! Avoid the white “pith” under that, which can taste bitter.
• Gradually turn the orange until all orange parts of the peel have been removed. One regular orange will give you about 2-3 tablespoons of zest.

Can I use dried cranberries in this recipe?

Yes, although the texture and flavor will be slightly different. 

How do I store leftover blondies?

Cover the blondies tightly with aluminum foil or plastic wrap. They can stay at room temperature for 3-5 days.

Can I freeze Cranberry Orange Blondies?

Yes, these blondie bars freeze well! I recommend slicing them, wrapping each blondie individually, and then storing them in an airtight container in the freezer. Thaw overnight on the counter before serving.

The Flavors of the Season

You’ll love these other cranberry orange treats too!

• The Best Orange Cranberry Brad
• Orange Cranberry Coffee Cake
• Cranberry Orange Pistachio Biscotti
• Cranberry Orange Dream Bars

Don’t forget to come back tomorrow to see the next cookie in our 12 Days of Cookies lineup!

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Cranberry Orange Blondies

Cranberry Orange Blondies combine two classic holiday flavors into one sweet dessert bar! Zesty orange citrus pairs well with tart cranberries in a chewy blondie base. You won't be able to eat just one!

Course Dessert

Cuisine American

Keyword Cranberry Orange Blondies

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 16 servings

Calories 197kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter
• 1 ½ cups packed light brown sugar
• 2 large eggs
• 1 teaspoon pure orange extract See Note
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• ¼ teaspoon baking powder
• zest of 1 orange divided
• 1 cup chopped fresh cranberries divided

Instructions

• Preheat the oven to 325°F, and prepare a 9 x 9-inch baking pan by spraying it lightly with cooking spray or lining it with a piece of parchment.
• In a medium bowl, mix together the flour, salt, baking powder, 3/4 of the orange zest, and 3/4 cup of the chopped cranberries. Stir until everything is well combined.
• Melt the butter in the microwave for 45-60 seconds. Add the brown sugar, eggs and orange extract. Stir together.
• Add the flour mixture to the wet ingredients and stir until well combined, being careful not to over mix.
• Pour the batter into the prepared baking pan, smoothing it out to the edges with an offset spatula. Sprinkle the remaining cranberries and orange zest on top of the dough.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Cool completely before slicing.

Notes

• Fresh squeezed orange juice can be substituted for the orange extract. You will need to replace the 1 teaspoon of extract with 1 tablespoon of fresh juice. 

Nutrition

Serving: 1blondie | Calories: 197kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 160mg | Potassium: 65mg | Fiber: 1g | Sugar: 20g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Cranberry Orange Blondies appeared first on 365 Days of Baking.

These bite-sized pumpkins are perfect for a Halloween party, Thanksgiving dessert, or simply as a sweet treat to enjoy on a crisp autumn afternoon. Get ready to impress your friends and family with these irresistible and Instagram-worthy pumpkin spice meringue cookies shaped like pumpkins – a true fall delight.

Why Pumpkin Spice is a Fall Favorite

Pumpkin spice has become synonymous with fall, evoking warm memories of cozy sweaters, crackling fires, and the aroma of spices permeating the air. This classic combination of cinnamon, nutmeg, ginger, allspice, and cloves is the perfect way to add a touch of warmth and comfort to any recipe. The earthy pumpkin flavor pairs perfectly with these spices, creating a flavor profile that is irresistible during the fall season. Whether it’s in the classic pumpkin spice latte, seasonal baked goods, or desserts, pumpkin spice is everywhere this time of year!

Equipment for Meringue Pumpkins

In this recipe, I used the following tools to form the perfect pumpkins:

• Kitchen Aid Mixer
• 12-inch disposable piping bags
• Wilton Tip #22 for pumpkins
• Wilton Tip #1 for the stems
• Wilton Tip #67 for leaves

I do have this full decorating set, but felt the tips above would give me the best results. Feel free to use different tips if you have them and they work well!

Ingredients Needed for Pumpkin Spice Meringue Pumpkins

To make these delightful pumpkins, you will need the following ingredients:

• 5 egg whites (room temperature)
• 1 cup granulated sugar
• A pinch of cream of tartar
• ½ teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice (use store-bought or use my Homemade Pumpkin Spice)
• Orange gel food coloring
• Green liquid food coloring ( Though I prefer gel food coloring for best results)

How to make Pumpkin Meringues with Pumpkin Spice

Making the Meringue

1. Preheat your oven to 175 degrees F. and prepare a large baking sheet(s) by lining it with parchment paper.
2. In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar, and cream of tartar. Whisk constantly for 7 minutes until the sugar is completely dissolved. You’ll be able to tell when you rub a little of the contents between your thumb and finger and it doesn’t feel granular.
3. Gently pour the mixture into a large bowl and fold in the vanilla and pumpkin pie spice.
4. With a whisk attachment or an electric mixer, beat on low, gradually increasing to high for 7 minutes until stiff peaks form.

Piping the Pumpkins

1. Place 2/3 cup of the meringue into a mixing bowl and color with green food coloring until the desired hue is reached, mixing with a rubber spatula.
2. Pour the desired amount of orange food coloring into the remaining meringue in the mixing bowl and beat until well mixed.
3. Place the orange meringue into a piping bag fitted with the #22 piping tip. See recipe card below for how to fill the bag.
   Create the pumpkins by piping them in one place on the parchment and pull up. The meringues will not spread, so can be placed about 1 inch or so apart on the baking sheet. You can make them large or small, or even pipe cute mini pumpkins!
4. Place 1/3 of the green meringue into a piping bag fitted with the Wilton #1 tip to add the stem. Place the remaining green meringue into a piping bag fitted with the Wilton Tip #67.
5. Pipe the stem with the Wilton #1 tip by piping a small amount of green meringue on the top of the pumpkin and pulling over.
6. Use the Wilton #67 tip to pipe leaves onto each pumpkin.

See recipe card below for the complete ingredient list and full instructions.

Baking the Pumpkin Meringues

1. Place the meringues into the preheated oven and bake for 2 hours.
2. Next, turn the oven off and leave the meringues inside for an additional 4 hours to set.
3. Remove from the oven to cool. Transfer them to a platter to serve to your friends and family!

Tips for Achieving the Perfect Meringue Texture

Making meringue can be intimidating, but with a few tips and tricks, you can achieve the perfect texture every time. Here are some pointers to keep in mind:

• Start with clean utensils and bowls. Any trace of oil or grease can prevent the egg whites from reaching their full volume.
• Use fresh egg whites at room temperature. Cold eggs take longer to whip and may not achieve the desired volume.
• Beat the egg whites until stiff peaks form. This means that when you lift the beaters, the meringue should hold its shape and not collapse.
• Be gentle when folding in the flavorings. Overmixing can deflate the meringue and result in a dense texture.

Decorating Ideas for Pumpkin Spice Meringue Pumpkins

Here are a few decorating ideas to make them even more enticing:

• Dust the finished pumpkins with a sprinkle of cinnamon or pumpkin spice for an extra pop of flavor.
• Use edible gold or orange glitter to add a touch of sparkle to the pumpkins.
• Place the meringue pumpkins on a bed of crushed graham crackers to mimic a pumpkin patch.

How to Store Leftover Pumpkin Spice Meringues

Store these treats in an airtight container at room temperature for up to 4 days.

Try these Fall Treats:

If you like these Pumpkin Spice Meringue Pumpkins, then you’ll love these sweet treats:

• Halloween Ghost Meringues
• No-Bake Pumpkin Nutella Cheesecake
• Pumpkin Chocolate Chunk Cake
• Halloween Pumpkin Spider Cupcakes
• Pumpkin Spice Cream Cheese Cookies

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Pumpkin Spice Meringue Pumpkins

These adorable Pumpkin Spice Meringue Pumpkins are not only a feast for the eyes but also a delight for the taste buds. This simple recipe brings you the comforting flavors of Fall in a festive treat, and they’ll be the perfect addition to your Halloween or Thanksgiving dessert tables!

Course Dessert

Cuisine American

Keyword Pumpkin Spice Meringue Pumpkins

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Resting Time 4 hours hours

Total Time 6 hours hours 30 minutes minutes

Servings 108 servings

Calories 8kcal

Author Lynne Feifer

Ingredients

• 5 egg whites room temperature
• 1 cup granulated sugar
• 1 pinch Cream of Tartar
• ½ teaspoon pure vanilla extract
• 1 teaspoon pumpkin pie spice
• orange gel food coloring I used an orange gel food coloring and added about 30 drops
• green liquid food coloring I used liquid green food coloring and used 15 drops.
• 3 12-inch disposable piping bags
• Wilton Tip #22 for pumpkins
• Wilton Tip #1 for the stems
• Wilton Tip #67 for leaves

Instructions

• Preheat your oven to 175 degrees F. and prepare a baking sheet by lining it with parchment.
• In a medium bowl over a pot with an inch of simmering water, combine the egg whites, sugar and cream of tartar.
• Whisk constantly for (7 minutes) until sugar is completely dissolved. You’ll be able to tell when you rub a little of the contents between your thumb and finger and it doesn’t feel granular.
• Gently pour the mixture into a mixing bowl.
• Add the vanilla and pumpkin pie spice.
• With a whisk attachment or a hand beater, beat on low, gradually increasing to high for (7 minutes) until stiff, shiny peaks are formed.
• Place 2/3 cup of the meringue into a mixing bowl and color with green food coloring until desired hue is reached, mixing with a rubber spatula.
• Pour the desired amount of orange food coloring into the contents of the mixing bowl and beat until well mixed.
• SEE NOTE. Place the orange meringue into a piping bag fitted with the #22 tip. Create the pumpkins by piping in one place on the parchment and pull up. The meringues will not spread, so can be placed about 1-inch or so apart on the baking sheet.
• Place 1/3 of the green food coloring into a piping bag fitted with the Wilton #1 tip to add the stem. Do so by piping a small amount on the top of the pumpkin and pulling over.
• Place the remaining 1/3 cup of the green food coloring into the piping bag fitted with the Wilton Tip #67 and pipe a leaf or leaves onto each pumpkin.
• Bake for 2 hours.
• Turn oven off and allow the pumpkins to remain in the oven for an additional 4 hours to set.
• Store covered in an airtight container for up to 4 days.

Notes

• I find it easiest to fill the bag with the tip attached by placing it into a tall glass as pictured above. Bend the tip up and then fold the bag down around the rim of the glass. This way you can use two hands to hold the bowl and use a spatula to put the meringue into the bag. then just remove the bag from the glass and squeeze the meringue down towards the top. Don’t overfill the bag, and be sure to twist the top to close the opening so that nothing leaks out as you pipe.
• Refer to the process photos in the post for clarification on filling the bags and piping. 
• Of course, depending how small or large you make them, will change the amount and nutritional value. 

Nutrition

Serving: 1serving | Calories: 8kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.001g | Sodium: 2mg | Potassium: 4mg | Fiber: 0.003g | Sugar: 2g | Vitamin A: 0.05IU | Vitamin C: 0.004mg | Calcium: 0.2mg | Iron: 0.01mg

This recipe was originally published September 13, 2016. It has been updated in format and with photos on October 25, 2024.

The post Pumpkin Spice Meringue Pumpkins appeared first on 365 Days of Baking.

Have you seen this recipe for Halloween Monster Cookies yet? Those would be perfect served alongside today’s snack mix recipe at your next Halloween party!

Include a tray of these White Chocolate Strawberry Ghosts, too. Coat whole strawberries in white chocolate, use some chocolate chips to make the eyes and mouth, and you’ve got a great spooky finger dessert.

Let’s hear it for snack mixes. A good snack mix is the solution to so many of life’s dilemmas.

Hungry kids whining in the car? A great way to quiet them down is to give ’em snack mix!

Need something for your party guests to munch on before dinner? Give ’em a great snack mix!

Can’t decide between sweet treats or a salty snack mix for your Halloween gathering? This Monster Munch gives you both!

Halloween Chex Mix is the perfect blend of an old fashioned salty Chex mix and the sweet versions known as muddy buddies or puppy chow. It combines salty pretzels, Bugles and rice cereal with your favorite Halloween candy, and M&Ms.

I know what some of you are thinking: Why make homemade Chex mix instead of buying it from the store?

Here’s why it’s a great option.

• This homemade delicious Chex mix tastes crunchier, fresher and just all around better.
• It’s a fun mix of simple ingredients. The best part – you get to choose your favorite colors, flavors and combos from a variety of ingredients!
• It’s so much fun and is an easy recipe to make. The kids will love joining in on the fun to make this easy Halloween snack mix. You might want to make a big batch so they can bring it to school and share with friends.

The version we’re sharing today is a fun snack mix recipe that’s exploding with color, flavor and fun add-ins. The kids always get a huge kick out of the candy eyes!

This spooky snack mix recipe might just become a new family Halloween tradition.

What do I need for this Halloween Chex mix recipe?

We used this combination of ingredients for the Halloween Party Snack Mix.

• Rice Chex cereal – Feel free to use your preferred flavor, or mix and match.
• Bugles – Original flavor makes the mix saltier or go with caramel for extra sweetness.
• Pretzels
• Melted butter
• Brown sugar
• Vanilla extract
• Reese’s pieces
• Classic candy corn
• Candy pumpkins
• Mint M&Ms – or regular m&m’s, peanut m&m’s or another flavor if you prefer!
• Candy eyeballs

How do I make Halloween Trail Mix?

STEP 1: combine the cereal, Bugles and pretzels in a large bowl. In a separate bowl, combine melted butter with brown sugar and the vanilla extract. Pour the butter mixture over the cereal mixture and stir slowly to coat.

STEP 2: Spread the coated cereal mixture evenly onto a baking sheet lined with parchment paper. Bake 15 minutes, stir and bake for another 15 minutes. Remove the mix from the oven and let it cool.

STEP 3. Transfer the baked snack mix to a large serving bowl. Add candies and toss to get everything combined.

Enjoy right away or store in an airtight container for up to 2 weeks.

What are other mix-in ideas for this recipe?

The beauty of snack mix recipes like this one is that there are so many options and substitutions you can make.

Try adding sweet ingredients like mini Rolos, chocolate chips, caramel corn, or mini marshmallows to add more variety.
Salty additions like cheese crackers, oyster crackers and nuts (we love peanuts) are more great mix-in ideas. You can even add other kinds of cereal to change up the flavor.

Do I have to bake this Halloween mix in the oven?

Baking Halloween Chex Mix in the oven gives the snack a proper coating and a solid, crisp consistency. You should ALWAYS bake this kind of snack mix! Otherwise the mix will be runny, soggy and way less appetizing (unless you like mushy cereal, I guess).

More Snack Mix Tips and Tricks

• Feel free to add more or less of any of the listed ingredients depending on what you like. The only thing I would not alter is the sugar-butter mixture.
• Do not over mix the sugar mixture. Otherwise it will be too thick to pour over the cereal.
• Make sure to let the baked ingredients cool completely before adding the candies. Otherwise the chocolate candy will get melty.

Halloween Recipes

Is it just me or is Halloween becoming a bigger and bigger deal every year? When I was a kid, I loved getting dressed up in Halloween costumes, trick-or-treating, then heading to our neighbor’s annual Halloween party to eat Caramel Apples.

These days, it feels like the Halloween mania starts in September with decorations, parties and all kinds of special “spooky” events. I won’t complain because Halloween season means I can justify buying all the candy I want . You know, “for the trick-or-treaters”.

It also gives me more time to enjoy all my favorite seasonal treats. Peanut Butter Popcorn Balls are a must-have this time of year. So are these Oreo Candy Corn Truffles! The last few years, I always try to make at least one batch of Halloween Ghost Meringues; they’re a hit whenever I bring them to a party.

Pumpkin season extends well into November (and beyond) in my book, but October is the perfect time fill your home with the delicious scent of pumpkin and fall spices. Whip up a batch of your own Homemade Pumpkin Spice to use in everything from Dairy-Free Pumpkin Muffins to this Pumpkin Spice Frosting!

Snack Recipes

Now that you know how easy and delicious it is to make homemade snack mix with cereal, I hope you’ll try this Cookie Butter Snack Mix next. It’s just as simple and addictively good.

For a snack with a lot less sugar but just as much flavor, give these Baked Spiced Almonds a taste. Baked Walnuts are another satisfying snack to keep hunger at bay throughout the day.

For party snacks that double as appetizers, I have TONS of great-tasting finger food recipes here on the blog. You’ll love my Pepperoni Bread, this Quick and Simple Cheese Fondue and Garlic Edamame any night of the week.

What are you planning for your Halloween party menu?
HAPPY HALLOWEEN!!

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Halloween Snack Mix

The best Halloween Snack Mix for your spooky celebration! This sweet and salty party mix with your favorite ingredients is easy to make and tons of fun to eat.

Course Appetizer, Snacks

Cuisine American

Keyword Halloween Snack Mix

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 cups

Calories 849kcal

Author Lynne Feifer

Ingredients

• 3 cups Chex cereal flavor(s) of our choice
• 2 cups Bugles (original or caramel flavor)
• 2 cups pretzels regular or twists
• ½ cup butter melted
• ½ cup packed brown sugar
• 1 teaspoon pure vanilla extract
• 1 cup Reese's pieces
• ½ cup candy corn
• ½ cup candy pumpkins
• ½ cup mint M&M's
• ¼ cup candy eyeballs

Instructions

• Preheat oven to 250°F, and prepare a cookie sheet by lining it with parchment.
• In a large bowl, mix together the cereal, Bugles, and pretzels.
• Put the melted butter, brown sugar, and vanilla together in a small bowl. Mix until combined leaving it just a bit runny so that you can easily pour it over the cereal mixture.
• Pour the sugar mixture slowly over the cereal mixture while stirring to completely coat.
• Spread evenly onto the prepared cookie sheet, and bake for 30 minutes, stirring halfway through. Allow to cool completely after removing from the oven.
• Pour into an extra large bowl, and add the candies. Mix well and serve.

Notes

Nutritional information has been calculated for a 1-cup serving.

Nutrition

Serving: 1cup | Calories: 849kcal | Carbohydrates: 133g | Protein: 12g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 934mg | Potassium: 276mg | Fiber: 6g | Sugar: 59g | Vitamin A: 646IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 10mg

The post Halloween Snack Mix appeared first on 365 Days of Baking.

Thank goodness for homemade Rice Krispie Treats. When you need to make a dessert you know folks will love without a ton of time on your hands, soft rice krispie treats are a lifesaver.

I like my rice krispies soft, chewy and with lots of ooey gooey marshmallow ribbons when I pull them apart. This Frankenstein rice krispie Halloween treat is even better; they have a layer of dark chocolate on top!

With the help of that smooth chocolate, a few candy googly eyes and some green food coloring, we give the familiar treats a Frankenstein finish for Halloween. Technically I guess these should be called Frankenstein’s MONSTER Rice Krispie Treats, since Dr. Frankenstein was the name of the scientist, not the actual monster.

With apologies to the English literature teachers in the room, I think we’ll just call them Frankenstein Rice Krispie Treats. After all, Dr. Frankenstein would have gotten into a lot less trouble if he’d just made a batch of these treats in his lab instead!

This creative Halloween dessert would be a perfect addition to Halloween parties, for themed bake sales or class treats. Hosting a scary movie night? Make a batch of Halloween Rice Krispie Treats to pass around with your popcorn.

You’ll LOVE how they taste, how they look and how easy they are to make!

What do I need?

Here are the ingredients we used to make the green krispie treats:

• Large or Mini Marshmallows
• Rice Krispies cereal
• Unsalted Butter
• Marshmallow Fluff
• Green food coloring – I like the gel dye.

For topping and decoration, you will also need:

• Dark chocolate chips – The dark color looks best, but milk chocolate works too.
• Vegetable oil
• Large candy eyes – You can find these at most craft stores, or order them online.
• Tootsie Rolls
• Black or brown icing.

How do I make these monster treats?

If you’ve made Rice Krispie Treats before, you’ll be familiar with the method. Making these cute Frankenstein Rice Krispie Treats takes just a couple extra steps.

How to Make Halloween Rice Krispie Treats:

1. Melt butter with marshmallows and fluff on the stove in a large pot over medium heat.
2. Add a few drops of green food coloring to the melted marshmallows to get the shade of green you want.
3. Quickly stir in the rice krispie cereal. The green marshmallow mixture may be hard to mix with the rice Krispies. The texture is going to be very thick, it may help to use your hands rubbed with some butter with instead of a wooden spoon.
4. Press the treat mixture into the prepared pan. Let set for 15 minutes or until firm.

After cutting the treats into bars, it’s time to give them that Frankenstein monster makeover!

How to decorate Frankenstein Rice Krispie Treats:

1. Melt chocolate chips in a microwave safe bowl. Stir in vegetable oil. The oil helps the melted chocolate set up smooth and shiny.
2. Dip the top inch of each rice krispie treat into the melted chocolate for Frankenstien’s hair. Let the chocolate hair set.
3. Use a piping bag to place two dots of black frosting into the treats where you want the eyes to go or onto the back of each candy eye. Press candy eyeballs over the icing.
4. Create a mouth below the eyes with the same frosting. I used a toothpick for this step.
5. Cut your tootsie rolls in half. Use the icing to stick them to the sides of your monster heads.

And if you mess up and your monster looks wonky, it’s totally okay. Frankenstein Rice Krispies Treats aren’t supposed to look pretty! At least that’s my excuse when I make a mistake with my icing or the eyes aren’t perfectly even. They still taste delicious and everyone gets a kick out of the tootsie roll “bars” on the side of the heads.

Should these spooky treats be eaten warm or cold?

These crispy treats are best served at room temperature or slightly chilled. Too cold and they will become very hard. If you warm them up they will melt.

Can I make Rice Krispie Treats for Halloween ahead of time and freeze them?

Yes, you can make these easy Frankenstein rice krispie treats up to 3 months ahead of time and freeze them. Make sure to wrap them individually in parchment paper and store them in an airtight container that is freezer safe.
It’s important to note that the texture of the treats is much better when they are fresh.

How can I spread the rice krispy treat mix into the pan without it sticking to my fingers?

To prevent the mixture from sticking to your hands, I suggest dipping your hands in a bit of water, butter or oil before pressing it into the pan.

Can I make this in a round dish instead of a rectangle?

I don’t recommend making these treats in a round dish. It is best to use a rectangular or square dish so that your Frankenstein faces are square and not rounded on the edges!

Halloween Recipes

The best part of Halloween are all the TREATS! Yes, we all love the candy, but why not use the holiday as an excuse to make delicious homemade treats too?

I have plenty of other Halloween recipes you’ll love on the blog. You could save the leftover candy eyes from your Frankenstein treats and make these Halloween Monster Cookies! The candy eyes are the perfect finishing touch for Halloween Ghost Meringues too.

When I was a kid, homemade popcorn balls were a MUST on Halloween. I have a Peanut Butter Popcorn Balls Recipe that’s a hit with all ages. Inside Out Caramel Apples are another easy spin on a childhood favorite that you’ll want to make all autumn long as is this Halloween Snack Mix.

No Bake Desserts

Step away from the oven! You don’t need it to make a delicious dessert. From more rice krispie treat ideas to incredible cheesecake, we have plenty more easy no bake dessert recipes you’ll love.

After Halloween is over, use any leftover candy to make some Reese’s Peanut Butter Rice Krispies Treats or Butterfinger Rice Krispies Treats! These Cinnamon Rice Krispies Treats are another variation that’s perfect for fall or really any time of year.

If you need a new dessert recipe to make for Thanksgiving, I can’t sing the praises of No Bake Pumpkin Dream Bars enough. It’s like pumpkin pie and cheesecake in one! For the Nutella addicts in the family, I’ve got a crowd pleasing No-Bake Pumpkin Nutella Cheesecake recipe too.

Did you love those pink animal shaped cookies as a kid? Circus Animal Cookie Rice Krispie Treats have a hint of nostalgia with a pretty pop of pink color. I use pink sprinkles for those treats and red and blue ones for making Patriotic Rice Krispie Treat Stars.

Which one is your favorite? Try all of our favorite no bake recipes!

• No Bake Cherry Hot Chocolate Cheesecake
• No Bake Chocolate Peanut Butter Cornflake Cookies
• Easy No Bake Oreo Pie
• No Bake Peanut Butter S’Mores Cookies
• No Bake Nutella Snickers Pie
• No-Bake Blueberry Pie
• No-Bake Rice Krispies Granola Bars
• No-Bake Lemon Cheesecake
• No-Bake Chocolate Bourbon Balls

Say BOO with a batch of these chewy, sweet, eye-catching Halloween Frankenstein Rice Krispie Treats!
They’re the perfect treats for your Halloween theme party.

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Frankenstein Rice Krispies Treats

Get into the Halloween spirit with these Frankenstein Rice Krispie Treats! These easy cereal treats put a spooky twist on the classic treats with melted chocolate, icing and candy eyes and will be so much fun to serve at your Halloween party!

Course Dessert

Cuisine American

Keyword Frankenstein Rice Krispie Treats, Rice Krispie Treats

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 9 pieces

Calories 475kcal

Author Lynne Feifer

Ingredients

• 10 ounces large marshmallows can use mini marshmallows
• 8 cups Rice Krispies cereal
• ¼ cup butter
• ½ cup marshmallow fluff
• 5-8 drops green food coloring
• 1 cup dark chocolate chips
• 1 tablespoon vegetable oil
• 18 large candy eyes
• 9 small Tootsie Rolls
• ½ cup black or brown icing

Instructions

•  In a large skillet, melt butter over medium heat. Once butter is melted, add marshmallows and marshmallow fluff to the skillet. Stir constantly over medium-high heat until they are completely melted and smooth.
• Add 5-8 drops of green food coloring. You can add more or less to achieve the desired color. Stir well.
• In a large bowl, quickly combine the melted marshmallow mixture with the Rice Krispies cereal until very well mixed. The mixture will be thick, you'll want to work quickly because it will start to set as it cools.
• Press rice Krispy mix evenly into a 9×13 greased baking dish.
• Place into refrigerator for at least 15 minutes or until firm. Once firm, remove them from the refrigerator and cut them into 3 X 4 -inch squares.
• In a small microwavable safe-bowl, combine the dark chocolate chips with vegetable oil and mix until all chocolate chips are well coated in oil. Microwave for 30 second intervals, stirring between each until chocolate is melted and smooth. Do not overheat or mix with water, this will cause the chocolate to seize and be chunky.
• Dip the top inch of each rice Krispy treat into the melted chocolate and place them on a greased cooling rack or another non-stick surface. It may take a few minutes for the chocolate to become firm, you can put them in a refrigerator to speed up this process.
• Using your black or brown icing, make small dots where you want the eyes to be and stick candy eyes to the dots of icing. Use the same icing to add a mouth under the eyes.
• Cut your tootsie rolls in half and use the icing to stick them to the sides of your Frankenstein heads.
• Once the icing has set, serve and enjoy!

Nutrition

Serving: 1piece | Calories: 475kcal | Carbohydrates: 84g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 277mg | Potassium: 186mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1819IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 8mg

The post Frankenstein Rice Krispies Treats appeared first on 365 Days of Baking.

A caramel apple pie all rolled into a little cookie. And it’s an original recipe from…

Lori Lange, creator of the fabulous food blog, Recipe Girl. Not only is she an accomplished blogger, but she is also an incredible cookbook author as well! SO exciting!!

I really, really like Lori’s cookbook, The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day! The recipes fantastic, and the pictures are great – I just wish she had more. I love that she tells you what essentials you should have not only in your pantry and refrigerator but also in your kitchen (AND liquor cabinet – something I have to work on!).

Lori has included handy dandy icons that accompany each recipe to let you know if it’s gluten-free, dairy-free, vegetarian, or a fan favorite from her blog. She also lets you know if the recipe’s adaptable to a specific diet.

My favorite parts are her story of how she became Recipe Girl and the brief paragraph about each recipe. It’s a great way to get to know her better. It’s a cookbook I know I’ll be using again and again, and I’m sure you will, too. Plus, it will make a great gift for those who love to bake and cook!

What do I need to make this apple cookie recipe?

• Pie Crust –
  All-Purpose Flour
  Granulated Sugar
  Salt
  Unsalted Butter
  Cream Cheese
• Apple Pie Filling –
  Egg White
  Water
  Granulated Sugar
  Cinnamon
  Granny Smith Apple
• Caramel Glaze –
  Butter
  Light Brown Sugar
  Milk
  Vanilla Extract
  Confectioners’ Sugar

How do I make caramel apple cookies?

1. Combine flour, sugar and salt together in a food processor. Add pieces of the butter to the flour mixture and mix until it resembles coarse crumbs.
2. Add pieces of cream cheese and pulse about 25 times until it forms a ball. Turn dough ball out onto waxed paper and knead until completely incorporated.
3. Place pie dough on a lightly floured surface, and roll into a 9 X 12-inch rectangle with the long side closest to you. Whisk the egg white and water together in a small bowl. Brush the egg wash onto the dough, completely covering.
4. In a small bowl, mix the sugar and cinnamon together really well. Sprinkle it onto the dough covering the entire surface.
5. Evenly distribute the small pieces of apple over the cinnamon sugar mixture, leaving a little space at the far long edge.
6. Beginning with the long edge closest to you, gently roll the dough into a log. Seal the edges by brushing it with the egg wash and gently press it together with your fingers.
7. Roll the dough in plastic wrap or parchment paper and place in the freezer for an hour.
8. Heat oven to 325°F. Prepare two baking sheets by lining them with a piece of parchment paper. Remove cookie dough from the plastic wrap and slice into ½-inch pieces using a sharp knife.
9. Place cookie slices onto the baking trays and bake cookies for 25-30 minutes until golden brown. Cool cookies slightly on cookie sheet before you transfer them to a wire rack to cool and glaze.
10. For the caramel glaze, melt the butter in a small saucepan over medium-low heat. Whisk in the sugar and milk. Cook while stirring for 1 minute. Pour into a medium mixing bowl to cool slightly.
11. Mix in the vanilla and powdered sugar. Beat with an electric mixer until completely blended.
12. Drizzle the glaze onto the cookies using a spoon and as it cools, the caramel will harden.

Tips to get that perfect cookie crunch! 

• The dough can be refrigerated, wrapped in plastic wrap for up to 2 days.
• I suggest leaving about 1/2 – 3/4-inch of egg-washed dough without cinnamon/sugar. This will allow for easier adhesion when it is rolled.
• Depending on the consistency of the glaze it may be necessary to add either more milk or more powdered sugar.
• For easy clean-up, place some aluminum foil or parchment under the wire rack to catch the extra drizzles from the cookies and just throw away!

Can I make my own pie crust if I don’t have a food processor?

Yes, you can!

Here are the directions:
In a large bowl, whisk together flour, sugar, and salt. Using a pastry cutter, cut butter into dry mixture until it resembles coarse meal.

Add the cream cheese pieces and blend together using the pastry cutter. When most of the dough comes together, knead the dough with your hands in the bowl until there are hardly any crumbs left.

Turn the dough out onto a piece of waxed paper. Add the remaining crumbs, If there are any, to the dough. Knead a few times until all the dough is incorporated.

Form the dough into a flattened 7-inch square. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Apple Recipes

There is absolutely no shortage of delicious apple recipes here on 365 Days of Baking and More.

From Baked Caramel Apple French Toast, Baked Apple Cinnamon Pancake and Apple Streusel Muffins at breakfast to Bacon Caramel Apple Crisp, Apple Cinnamon Oatmeal Cookies, and my MOST FAVORiTE pie in the world, this Apple Cream Pie for dessert, you’ll love how the apple flavor is front and center in each of these recipes.

We’ve got apples for snacks, too!

How about these Fried Apple Rings, Baked Applesauce, and Caramel Apples and even these Inside Out Caramel Apples!

When I made this Apple Crumb Cake, I literally fell in love with it at first bite, and it is a recipe you MUST try. I don’t think you’ll be disappointed. These Caramel Apple Cheesecake Bars are another favorite, and I can pretty much guarantee that they aren’t going to last long!

Like sangria? This Apple Cider Sangria is a delicious drink and perfect for Fall entertaining.

Favorite Recipes for Cookies

If we’re talking cookies, there’s absolutely no shortage of those either!

Some of my favorites are my grandmother’s Cream Cheese Cookies, Peanut Butter Cookies, French Butter Cookies, Chocolate Chip Oreo Cookies, and these No Bake Peanut Butter Cornflake Cookies.

You’ll also enjoy these colorful Funfetti Cookies, Lemon Cake Mix Cookies, Chocolate Cherry Crinkles, and Lace Cookies.

But I think the piéce de resistance are these Root Beer Float Cookies because they really do taste like a root beer float!

Enjoy mini apple pies in the form of a cookie. You’ll enjoy the taste of the cinnamon apple pie filling, flaky crust, and sweet caramel drizzle in each and every bite.

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Caramel Apple Pie Crust Cookies

These Caramel Apple Pie Crust Cookies are pinwheel cookies made with a cream cheese pie crust, filled with the perfect combination of apple on top of a cinnamon/sugar mixture and drizzled with caramel sauce. They're the perfect treat for your Fall baking list and a delicious recipe to make during apple season.

Course Dessert

Cuisine American

Keyword Caramel Apple Cookies

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Refrigeration 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 24 cookies

Calories 135kcal

Author Lynne Feifer

Ingredients

Pie Crust

• 1 ½ cups all purpose flour
• 1 teaspoon granulated sugar
• pinch of salt
• 8 tablespoons unsalted butter chilled and cut into smaller pieces
• 8 ounces cream cheese chilled and cut into small pieces

Filling

• 1 large egg white
• 1 tablespoon water
• ⅓ cup granulated sugar
• 1 tablespoon cinnamon
• 1 large apple peeled, cored, and finely diced

Caramel Glaze

• 2 tablespoons salted butter
• ¼ cup packed light brown sugar
• 1-2 tablespoons milk
• ⅛ teaspoon vanilla extract
• 1/4-1/2 cup confectioners’ sugar

Instructions

Pie Crust Dough

• Combine flour, sugar, and salt in a food processor. Mix well. Add pieces of butter and process until mixture has a crumb looking texture.
• Add pieces of cream cheese and process quickly until dough comes together in a ball, about 25 times.
• Turn dough out onto a piece of waxed paper and knead a few times to completely incorporate.
• Place the dough onto a lightly floured surface and roll it into a rectangle about 9 X 12 inches with the long side facing you. 

Apple Filling

• Whisk together the egg white and the tablespoon of water in a small bowl until foamy. Brush the egg wash onto the dough, making sure it is completely covered.
• In a small bowl, thoroughly mix together the sugar and cinnamon. Evenly sprinkle the cinnamon sugar mixture over the top of the dough, making sure to completely cover.
• Evenly distribute the diced apple on top of the cinnamon sugar, also leaving the space at the far long edge.
• Beginning with the long edge closest to you, gently and carefully roll the dough up into a log. Seal the edge with another brushing of egg wash and gently press it together with your fingers.
• Roll the dough in plastic wrap or parchment paper and place in the freezer for about 1 hour or until firm.

Baking

• Preheat oven to 325 degrees F. Prepare two baking sheets by lining them with parchment. Unwrap the cooled cookie dough and gently slice into 1/2-inch pieces using a sharp knife.
• Place cookie slices onto prepared baking sheets. Bake for 25 – 30 minutes or until lightly golden.
• Let cookies cool on cookie sheet before transferring them to a wire rack to glaze

Glazing the Cookies

• In a small saucepan over medium-low heat, melt butter. Stir in the sugar and 1 tablespoon of milk.
• Cook, while continuing to stir, for 1 minute. Transfer to a mixing bowl and allow to cool slightly.
• Mix in vanilla and 1/4 cup powdered sugar. Beat with an electric mixer until well blended. You should be able to drizzle it off the end of a spoon.
• Drizzle glaze onto cookies. As it cools, the glaze will harden.

Nutrition

Serving: 1cookie | Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 41mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 280IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.4mg

I used to rate everything I make on a scale of 1- 4 and these Caramel-Apple Pie Crust Cookies earned 3 1/2 rolling pins. They were out-of-this-world-delicious!! Our oldest daughter took one bite and said, “Ooh, those are VERY delicious. I could eat like 5 of these!”

The pie crust is delicate, a bit flaky (kinda like ME!!), and not too sweet. The filling is delicious with the combination of apples, cinnamon, and sugar. AND that caramel drizzle is the icing on the cookie!! hee hee, I’ll be making these again, fer sure!

*I have received one cookbook to review, but all expressed opinions are my own. This post was originally published 2/2/2014. It has been updated in format and with pictures on 10/19/22.

The post Caramel Apple Pie Crust Cookies appeared first on 365 Days of Baking.

We’re on a pumpkin kick because well, pumpkin season, y’all! Did you try these Pumpkin Crinkle Cookies yet?

Today this beloved fall squash comes to you as a loaf of bread: Spiced Pumpkin Bread filled with cream cheese!

This bread looks like a regular loaf of pumpkin bread at first glance. But when you slice it open you’ll see the beautiful swirls of cream cheese, making an already delicious quick bread even better.

If you’ve ever tasted pumpkin bread or cake with cream cheese frosting, you know how perfect these two flavors are together. But instead of a tangy cream cheese icing, we baked the cream cheese right into the middle of the bread. The sweetened cream cheese tastes delicious in the sweet, lightly spiced bread.

A slice of this bread would make a perfect fall breakfast with your morning cup of coffee. And sprinkling some Roasted Pepitas ( pumpkin seeds) over the top would make each slice even more delicious.

Want chocolate with your pumpkin? Make this Caramel Chocolate Pumpkin Bread recipe!
Did you know that when you add pudding mix to your baked goods, it can enhance the flavor and make them even more moist? Make this Pumpkin Bread with Vanilla Pudding and tell me what you think!

What do I need to make the best pumpkin cream cheese bread?

You will need this full list of ingredients to make this cream cheese filled pumpkin bread recipe.

For the cream cheese filling:

• Cream cheese, softened to room temperature
• Powdered sugar
• Vanilla extract
• Cinnamon

For pumpkin bread batter:

• All-Purpose Flour
• Sugar
• Baking soda
• Salt
• Cinnamon – Plus extra for the topping!
• Nutmeg
• Allspice
• Eggs
• Pumpkin puree – NOT pumpkin pie filling!
• Melted butter
• Milk
• Turbinado sugar (aka “sugar in the raw”)

How do I make a moist pumpkin bread with cream cheese?

Start with the cream cheese filling. In a large bowl, and with an electric mixer, beat the cream cheese, powdered sugar, vanilla and cinnamon on medium speed until combined Set iaside.

To make the bread batter, beat the eggs in a separate large mixing bowl. Mix in the the pumpkin, butter, and milk.

Now add the dry ingredients and mix just until combined. No lumps of flour should be visible, but it’s important to not over mix.

Pour two-thirds of the batter into a prepared 9 X 5-inch loaf pan. Dollop the cream cheese mixture over the batter. I love using an offset spatula to spread the filling to the edges so it covers the entire loaf. Gently spread the remaining pumpkin batter over the cream cheese in the same manner.

Combine the rest of the cinnamon and Turbinado sugar in a small bowl. Sprinkle the cinnamon sugar over the bread before baking.

Heat oven to 350°F, and bake the Pumpkin Cream Cheese Bread for about 50 minutes. Let it cool completely before you slice, and serve. Better yet, after it’s cooled completely, wrap it tightly in plastic wrap, and let it sit overnight before slicing.

Easy Recipe Tips for Homemade Pumpkin Bread –

• Grease and flour your pan! Pumpkin bread sticks easily, so remembering this step will save you the disappointment of a ruined loaf.
• Or use parchment paper. Lining the bottom of your pan with parchment makes it easy to lift the baked pumpkin bread right out of the pan. I HIGHLY suggest doing this as turning the pan over to remove the whole loaf will result in a good amount of sugar falling off the top of the bread. I speak from experience. haha
• Storing: Store this bread well covered in the refrigerator. It freezes well too.
• Substitutions: Swap the three spices in the batter for a teaspoon of homemade pumpkin spice instead!
• Skip the cream cheese and make this Pumpkin Zucchini Bread instead!

Pumpkin Recipes –

You’re going to love all the pumpkin spice flavor baked into this bread.

It’s not the only pumpkin recipe you need to make this fall!

Always have some homemade pumpkin pie spice on hand instead of buying it at the store. It’s super easy to make, too!

Pumpkin Chocolate Chunk Cake combines two of my favorite flavors in one cake. And you’ll want to spread this Pumpkin Spice Frosting on anything and everything.

Cheesecake meets pumpkin pie in these No Bake Pumpkin Dream Bars our readers rave over.
And this No-Bake Pumpkin Nutella Cheesecake is another favorite.

The spices are subtle in today’s recipe. So, if you’re looking for a pumpkin dessert where the flavors of pumpkin and fall flavors are front and center, go make a Chai Spiced Pumpkin Cake. It smells so good while it’s baking and tastes even better!

Homemade Quick Bread Recipes

The spices in this pumpkin loaf are just as comforting as the flavors in this Chai Banana Bread recipe. It’s a nice variation on banana bread anytime of year.

Nothing beats the comfort of fresh homemade bread. We have so many other quick and easy bread recipes on the site to keep your oven busy all season long.

• Pineapple Bread
• Peanut Butter Bread
• Brown Butter Rum Banana Bread
• Pumpkin Chocolate Chip Bread
• Double Chocolate Banana Bread
• Peanut Butter Chocolate Chips Banana Bread
• English Muffin Bread
• Blueberry Lemon Bread
• and Skillet Jalapeno Cornbread

From the rich cream cheese filling to the cinnamon sugar topping, the whole family will devour every crumb of this Cream Cheese Swirl Pumpkin Bread loaded with fall flavors and warm spices!

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Cream Cheese Pumpkin Bread

This easy Pumpkin Bread recipe with cream cheese swirl is calling your name! Made with real pumpkin and spices, and a sweetened cream cheese layer, this Cream Cheese Pumpkin Bread makes a perfect fall treat for breakfast or dessert.

Course Breakfast, Snack

Cuisine American

Keyword Pumpkin Bread, Pumpkin Cream Cheese Bread

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 378kcal

Author Lynne Feifer

Ingredients

Cream Cheese Filling

• 8 ounces cream cheese room temperature
• ½ cup confectioners' sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon

Pumpkin Bread

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ¼ teaspoons cinnamon divided
• ¼ teaspoon ground nutmeg
• ¼ teaspoon allspice
• 2 large eggs
• 1 cup pumpkin puree NOT pumpkin pie filling
• ½ cup butter melted
• ¼ cup milk
• ¼ cup Turbinado or raw sugar

Instructions

• Preheat oven to 350°F., and generously butter a 9 X 5-inch loaf pan with butter or spray with a floured baking spray. Alternatively, you could line the baking pan with parchment to lift the bread straight out of the pan, so that the cinnamon sugar topping stays intact.

Cream Cheese Filling

• In a medium mixing bowl, beat the cream cheese, powdered sugar, vanilla and cinnamon until completely smooth and well combined, scraping the sides of the bowl as needed.

Pumpkin Bread

• In a small bowl, mix the raw sugar and ½ teaspoon of the cinnamon.
• In a medium bowl, whisk together the flour, sugar, baking soda, salt, remaining 3/4 teaspoon cinnamon, nutmeg, and allspice.
• In a large bowl, beat the eggs with a fork. Add the pumpkin, butter, and milk, and mix until thoroughly combined.
• Add the flour mixture to the wet ingredients, and mix until combined, but do not over mix.
• Pour 2/3 of the batter into the prepared pan. Top with dollops of the cream cheese mixture and gently spread to the edges with an offset spatula. Pour on the remaining batter, and spread to edges.
• Sprinkle the top with the cinnamon sugar mixture.
• Bake for about 50 minutes, until a cake tester inserted into the middle comes out clean without any wet cake batter.

Nutrition

Serving: 1slice | Calories: 378kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 389mg | Potassium: 131mg | Fiber: 1g | Sugar: 33g | Vitamin A: 4466IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

The post Cream Cheese Pumpkin Bread appeared first on 365 Days of Baking.

I can never resist the allure of a good crinkle cookie. Or the temptation of a freshly baked pumpkin spice dessert.

It’s no wonder I love this simple recipe for Pumpkin Crinkles so much.

SAVE THIS EASY PUMPKIN COOKIE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

These pumpkin cookies filled my kitchen with the most magnificent blend of aromas. Rich pumpkin, sweet brown sugar, spicy cloves. . .this recipe has it all.

After they’ve baked and cooled, the pumpkin crinkle cookies have the most satisfying texture. Soft cookies with a bit of a cakey texture on the inside. A thin crispy outer crinkle, courtesy of a generous amount of powdered sugar. You’ll fall in love at first bite, and won’t be able to eat just one!

What do I need to make this delicious cookie with tons of pumpkin spice flavor?

Here’s what you need to make your own batch of homemade pumpkin crinkles.

• All-purpose Flour
• Salt
• Baking soda
• Baking powder
• Corn starch
• Cinnamon
• Ginger
• Cloves
• Granulated sugar
• Light brown sugar
• Butter
• Vanilla extract
• Egg
• Pumpkin puree, not pumpkin pie filling
• Confectioner’s sugar

How do I make these Pumpkin Spice Crinkle Cookies?

Start by preheating your oven and lining two baking sheets with parchment paper.

Combine the dry ingredients (except sugars) in a medium bowl and set it aside.

Then put the butter and both sugars in a large bowl. Use an electric mixer on medium speed to beat the sugars and butter together until light and fluffy. Now mix in the egg and vanilla extract followed by the pumpkin puree.

Next, beat the flour mixture into the wet ingredients to form a thick, sticky dough. Scoop balls of dough onto a sheet of parchment paper. Freeze the cookie dough balls for 15 to 20 minutes.

Now it’s time to add the sugary crinkle cookie coating!

Add the confectioner’s sugar to a wide bowl. Drop the balls of cookie dough into the sugar one at a time. Roll them around individually until well coated. Place the cookies onto your lined cookie sheet. Use your hands or the bottom of a glass to slightly flatten the cookie balls.

Once all the pumpkin crinkle cookies are rolled and lightly pressed into disks, it’s time to put them in the oven! Let your pumpkin cookies bake in a preheated oven until they’ve nearly doubled in width. This can take anywhere from 12 to 15 minutes depending on your oven.

Pumpkin Spice Crinkle Tips

• We used a 1 1/2 tablespoon cookie scoop to get about 3 dozen pumpkin cookies from this crinkle cookies recipe. You can definitely use a larger scoop, but the recipe will yield fewer cookies, and you’ll need to bake them a few minutes longer.
• Be generous with the powdered sugar! If you don’t have excess sugar on the outside of the cookie, the sugar will “melt” into the cookies as they bake and you won’t get that amazing crinkle effect. When in doubt, use more powdered sugar than you think for rolling crinkle cookies!
• These cookies are puffy and soft. For a flatter, chewier cookie use an extra teaspoon of baking soda and omit the cornstarch.
• If you make these cookies with salted butter instead of unsalted, cut the amount of added salt in half.
• Have a batch of homemade pumpkin spice handy? You can add 1 tablespoon of your favorite pumpkin pie spice mixture to the dough instead of the cinnamon, ginger and cloves. The cookies have a lovely pumpkin spice flavor both ways.

Can I freeze this great recipe for pumpkin cookies?

YES!
If you’d like to freeze the dough before you bake cookies:
Place the balls of dough before they have been rolled in confectioner’s sugar onto a baking tray and place into the freezer for two hours. Put the balls into an airtight container or ziptop bag, and store in the freezer for up to three months.
Thaw in the refrigerator overnight before rolling in powdered sugar and baking as directed in the recipe below.

To freeze crinkle cookies after they have been baked:
Allow cookies to cool completely on a cooling rack, and place into a Ziploc bag or air tight container, and write the date on the container. They will be good for up to three months. Thaw them at room temperature before serving. It’s important to know that the powdered sugar probably won’t be as vibrant or the crinkles won’t be as pronounced because the sugar has a tendency to melt into the cookies.

Pumpkin Recipes

Our whole family absolutely devoured these delicious pumpkin crinkle cookies. They’re now competing with my Pumpkin Chocolate Chunk Cake as an all time favorite pumpkin dessert for fall. Although these No Bake Pumpkin Dream Bars are certainly a contender for that title as well!

Today’s easy pumpkin crinkles are bursting with pumpkin flavor. For a pumpkin-shaped cookie check out these Pumpkin Spice Meringue Pumpkins! I love them for Halloween or as an addition to my Thanksgiving dessert spread.

Looking for something different to bring to the family Thanksgiving gathering this year? No-Bake Pumpkin Nutella Cheesecake is the perfect blend of tradition and innovation. The pairing of cheesecake, pumpkin pie flavors and chocolatey Nutella is pure magic.

Thanks to my Dairy-Free Pumpkin Muffins, no one needs to wait for dessert to get their pumpkin spice fix! Bake up a batch to enjoy with your morning coffee any morning of the week.

Not a pumpkin recipe, but it’s got candy corn pumpkins, so we’ll count them! This easy Halloween Snack Mix is perfect for munching while watching a scary movie marathon, putting into school lunch boxes or on the dessert table at your Halloween party. It’s the perfect combination of sweet and salty.

Best Cookies

From crinkle cookies to no-bakes, I have homemade cookies to satisfy any craving! After you make (and fall in love) with these Pumpkin Crinkle Cookies, give some of my other favorites a try.

• Halloween Monster Cookies
• Apple Peanut Butter Oatmeal Cookies
• Wasabi Chocolate Crinkle Cookies
• Peanut Butter Chip Chocolate Cookies
• Ginger Molasses Snickerdoodles
• Chai Snickerdoodles
• Peanut Butter Oatmeal M&M Cookies
• Chocolate Cherry Cookies
• Lemon Cake Mix Cookies
• Chocolate Cherry Crinkles
• Christmas Sprinkle Cookies
• Fluffernutter Cookies

Pumpkin and spice and everything nice. That’s what this Pumpkin Crinkle Cookie recipe is made of! 
Happy Baking!

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Pumpkin Crinkle Cookies

Soft and sweet with crackly powdered sugar edges, these Pumpkin Crinkle Cookies are a fall season delight! Made with real pumpkin and seasonal spices, they're the perfect cookie for a crisp autumn day or any time of year.

Course Cookies, Dessert

Cuisine American

Keyword Crinkle Cookies, Pumpkin Crinkle Cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Freeze 20 minutes minutes

Total Time 50 minutes minutes

Servings 32 cookies

Calories 117kcal

Author Lynne Feifer

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 tablespoon corn starch
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup butter room temperature
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup pumpkin puree NOT pumpkin pie filling
• 1 ½ cups confectioners' sugar

Instructions

• Preheat oven to 350°F, and line two large cookie sheets with parchment paper.
• Whisk the flour, salt, baking soda, baking powder, cornstarch, cinnamon, ginger, and cloves together in a medium bowl.
• In a large mixing bowl, use an electric hand mixer to beat the sugar, light brown sugar, and butter until combined and fluffy.
• Add the vanilla extract and egg, and beat until mixed.
• Add the pumpkin puree and continue mixing with the hand mixer.
• Beat in the dry ingredients until just mixed. The cookie dough will be thick and sticky.
• Place a piece of parchment paper on a cutting board or separate baking sheet. Use a 1 1/2 tablespoon cookie scoop to drop balls of dough on the parchment paper.
• Place the dough balls in the freezer for 15-20 minutes.
• Individually drop the dough balls into the powdered sugar, and roll them around until they are well-coated.
• Place the sugared dough balls on the parchment-lined cookie sheets about 2 inches apart (about 12 cookies per sheet), and press the balls down slightly.
• Bake for 13-15 minutes, or until the cookies have almost doubled in size.
• Cool to room temperature, and serve.

Nutrition

Serving: 1cookie | Calories: 117kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 80mg | Potassium: 41mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1289IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 1mg

The post Pumpkin Crinkle Cookies appeared first on 365 Days of Baking.