Do you have a favorite ice cream flavor? The one you look for and order everywhere you go? For a lot of people, it’s Butter Pecan. There’s just something so good about the sweet butterscotch paired with the salty, crunchy pecans.

Well, these chewy cookies have that exact same flavor profile. I think they might be even better because they are soft and chewy, and so good fresh out of the oven! So, you can enjoy Butter Pecan ice cream in the summer and then eat these homemade cookies all year round! These warm Pecan Cookies are a comforting hug in cookie form!

I’m going to give you a little hint. These are the absolute best cookies if you toast the pecans first! It’s not absolutely necessary, but toasting the pecans just brings out more of that nutty flavor. If you’re in a time pinch, you can skip that step, or just buy already toasted pecans from the store.

Ingredients for Pecan Cookies

Dry Ingredients—I use all-purpose flour, with salt and cinnamon for some flavor and baking soda as the leavening agent. Then I use brown sugar for depth and sweetness.

Wet Ingredients—Unsalted butter and eggs give structure to the cookies, and I use a touch of vanilla extract to bring out the flavor of the cookies.

Add-ins—Chopped pecans give these cookies their name! I prefer toasted pecans in this recipe.

You can find the exact amounts of each ingredient in the recipe card below!

How To Make Pecan Cookies

These cookies are pretty quick and easy to make, but they do need to be chilled, so plan ahead!

Toast the Pecans: I preheat the oven to 350 degrees, then spread the pecans over a cookie sheet and toast them for about 10 minutes. Keep an eye on them as they can burn quickly! Then I remove the pecans from the oven and let them cool.

Wet Ingredients: First, I beat together the butter and brown sugar in a large bowl or the bowl of a stand mixer using the paddle attachment (you can also use a large mixing bowl and electric mixer). Then I beat in the eggs one at a time on medium speed, then add the vanilla extract and mix.

Add Dry Ingredients: I slowly add in the dry ingredients (flour, cinnamon, baking soda, and salt) and mix until just combined.  Then I add the pecans, reserving a few to put on the tops after they come out of the oven, and mix until combined.

Chill the Dough:  Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 2 hours.

Prepare to Bake: After two hours, I preheat the oven to 350 degrees and line a large baking sheet with parchment paper.  I use a 2-tablespoon cookie scoop to place cookie dough balls at least 2 inches apart on the prepared baking sheet.

Bake and Cool: I bake the cookies for 9-10 minutes, then remove them from the oven and transfer the baked cookies to a cooling rack. I think they taste best when still a little bit warm!

Frequently Asked Questions

More Pecan Recipes

I absolutely love pecans and feature them in lots of my recipes. They can be in sweet OR savory dishes. Here are some of my favorites:

• Cranberry Pecan Goat Cheese Bites 
• Pecan Oatmeal White Chocolate Chip Cookies 
• Chocolate Pecan Wafers 
• Best-of-All Pecan Pie Recipe

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Pecan Cookies

Easy Pecan Cookies are a comforting hug in cookie form! You'll love these tender, buttery cookies laced with golden pecans with a rich, buttery flavor that make them perfect to pair with a glass of milk.

Course Cookies

Cuisine American

Keyword Pecan Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 18 serving

Calories 301kcal

Author Lynne Feifer

Ingredients

• 1 cup butter softened
• 1 ½ cups brown sugar lightly packed
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups pecans chopped

Instructions

• Preheat the oven to 350 degrees. Spread the pecans over a baking sheet and toast for 10 minutes. Keep an eye on them as they can burn quickly! Remove from the oven and allow to cool.  
• In a large mixing bowl, beat together the butter and brown sugar. Beat in the eggs and vanilla extract.  
• Slowly add in the flour, cinnamon, baking soda and salt. Mix until just combined. Add the pecans, reserving a few to put on the tops after they come out of the oven, if desired, and mix until combined.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours.  
• After two hours, preheat the oven to 350 degrees and line a baking sheet with parchment paper.  
• Scoop 2 tablespoon balls of dough with a cookie scoop and place at least 2 in apart from each other.  
• Bake for 9-10 minutes then remove from the oven and transfer to a cooling rack.  

Notes

Store in an airtight container on the counter for 5 days. Freeze for up to three months then thaw for a day in the fridge before serving.  

Nutrition

Serving: 1cookie | Calories: 301kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 219mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 346IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

The post Pecan Cookies appeared first on 365 Days of Baking.

I can never resist the allure of a good crinkle cookie, like these Peanut Butter Crinkle Cookies. Nor can I resist the temptation of a pumpkin dessert like these freshly baked Pumpkin Spice Cream Cheese Cookies. So, it’s no wonder I love this simple recipe for Pumpkin Crinkles so much.

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. They’re soft and cake-like on the inside with a thin, crispy outer crinkle, courtesy of a generous amount of powdered sugar. You’ll fall in love at first bite!

Ingredients for Pumpkin Crinkles

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

Dry Ingredients—I use all-purpose flour mixed with cornstarch as a base for these cookies, with both baking soda and baking powder added to help the dough rise. Cinnamon, ginger, and cloves bring the best flavoring to these cookies.

Wet Ingredients—Butter is creamed with both granulated sugar and light brown sugar to add substance to the cookies, with large eggs, pumpkin puree, and vanilla extract rounding out the dough.

Extras—A bit of confectioners’ sugar provides the perfect dusting and helps showcase the classic crinkle of these cookies.

A complete ingredient list is included in the printable recipe card at the end of the post!

How to make Pumpkin Spice Crinkle Cookies

Prepare: I start by preheating my oven to 350 degrees F and lining two baking sheets with parchment paper.

Dry Ingredients: I combine the dry ingredients listed above in a medium bowl and set it aside.

Wet Ingredients: Then I put the softened butter and both sugars in a large bowl. On medium speed, I beat the sugars and butter together until light and fluffy. Then I mix in the egg and vanilla extract, followed by the pumpkin puree.

Combine: Next, I beat the flour mixture into the wet ingredients to form a thick, sticky dough. I scoop balls of dough onto a sheet of parchment paper, then freeze the cookie dough balls for 15 to 20 minutes.

Add the powdered sugar coating: I add the confectioner’s sugar to a small bowl. Then I drop the balls of cookie dough into the sugar one at a time. I roll them around individually until well coated, then place the cookies onto the lined cookie sheet. I use my hands or the bottom of a glass to slightly flatten the cookie balls.

Bake: I bake the pumpkin cookies until they are nearly double in size. This can take anywhere from 12 to 15 minutes depending on your oven. I let them cool for a few minutes on the sheet, then transfer to a cooling rack to cool completely.

Recipe Tips

• I used a 1 1/2 tablespoon cookie scoop to get about 3 dozen pumpkin cookies from this crinkle cookies recipe. You can 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.

Frequently Asked Questions

Pumpkin Recipes

Our whole family absolutely devoured these delicious pumpkin crinkle cookies. Try some of my other favorite pumpkin desserts:

• Pumpkin Chocolate Chunk Cake
• No Bake Pumpkin Dream Bars
• Pumpkin Spice Meringue Pumpkins
• No-Bake Pumpkin Nutella Cheesecake
• Dairy-Free Pumpkin Muffins

Best Fall Cookies

I have homemade cookie recipes to satisfy any fall flavor craving!

• Halloween Monster Cookies
• Apple Peanut Butter Oatmeal Cookies
• Ginger Molasses Snickerdoodles
• Chai Snickerdoodles
• Peanut Butter Oatmeal M&M Cookies

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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.

Maybe you’re a fan of the jellied canned cranberry sauce you find at grocery stores. My parents loved that holiday classic and used to serve it straight out of the can on the plate, slicing off a piece to top their stuffing or turkey (You could still see the shape of the can, ridges and all!) But once you’ve made your own cranberry sauce, you just might say goodbye to the canned stuff!

Why are Cranberries a Holiday Treat?

Have you ever wondered why we serve cranberry dishes primarily at Thanksgiving and Christmas? Well, beyond the fact that that gorgeous red color fits perfectly with the holiday season, cranberries are a native North American fruit that become a popular ingredient among early settlers. It probably wasn’t present at the first Thanksgiving, but traditional cranberry sauce has been found in recipes since at least the 1700s!

Cranberry Sauce became so ingrained as a popular dish that Ulysses S. Grant reportedly ordered it be served to soldiers at their Thanksgiving meal, which might just be why it’s part of our Thanksgiving recipes today!

Easy Homemade Cranberry Sauce Ingredients

You only need five simple ingredients for this tangy sauce.

• 12 ounces fresh cranberries (or frozen cranberries)
• 1 cup granulated white sugar
• 1 cup fresh orange juice
• 1 teaspoon orange zest
• ¼ teaspoon cinnamon

If you want a stronger cranberry flavor, use a cup of water instead of orange juice.

How to Make Whole Cranberry Sauce

This easy recipe is ready in less than 20 minutes!

First, rinse the cranberries, removing any that are damaged. Then combine the cup of orange juice and sugar in a medium saucepan, and bring to a boil over medium heat, stirring to dissolve the sugar.

Add the cranberries, orange zest, and cinnamon, and mix well. Cook the sauce for about ten minutes. The cranberries will begin to break down, so keep stirring frequently as they cook.

Remove the pot from the heat and let the sauce cool to room temperature. Pour it into a bowl, cover, and refrigerate. The sauce will thicken as it cools.

Note- if you prefer eating a smooth cranberry sauce, use an immersion blender (or regular blender) to puree the berries before cooling it in the refrigerator.

Storing Leftover Cranberry Sauce

Refrigerate any leftover sauce you have in an airtight container. It will keep for up to two weeks in the fridge.

To freeze, store in an airtight container or freezer bag and place in the freezer. It will stay fresh for up to one month, though you can use it anytime within a year!

More Ways to Use This Easy Cranberry Sauce Recipe

Cranberries are abundant this time of year, so it’s easy to find fresh ones at the grocery store. However, frozen cranberries work just as well for this recipe which means you can make this delicious cranberry sauce all year long! So, buy a bunch of fresh cranberries in November and stick them in the freezer because tt pairs well with so much more than turkey and stuffing.

• Use it as a breakfast topping for pancakes or waffles.
• Stir it into yogurt and add some granola for a quick and easy breakfast.
• Add it to a smoothie for a sweet, tangy flavor.
• Spread it on bread or toast like jam. I love to spread it on my leftover turkey sandwiches!
• Use it for Cranberry Meatballs, as a glaze for Pork Tenderloin, or my favorite way, served alongside this Chicken and Stuffing Casserole (it’s almost like Thanksgiving any time of year!).

Give Cranberry Sauce as a Gift

Cranberries are a holiday staple, so why not use them in your holiday gifting? To present this cranberry sauce as a gift, transfer a portion to a holiday-themed jelly jar. Tie a ribbon around the top (or use fabric in the lid for a cute country-style presentation), and include a gift tag!

This is perfect for neighbor gifts or as small favors for guests at a holiday party. My recipe is easy to double or triple if you want to give a bunch of gifts.

More Cranberry Recipes

Since cranberries can be found in just about every holiday meal, why not try mixing it up with one of these cranberry recipes?

• Serve cranberries for breakfast with these delicious Cranberry Macadamia Scones or by using fresh cranberries in Cranberry Coffee Cake.
• Bake them up in a sweet treat in this Easy Cranberry Pie, Cranberry Orange Dream Bars, or these Oatmeal Cranberry White Chocolate Chip Cookies!
• Cranberries also pair well with appetizers, such as these Cranberry Pecan Goat Cheese Bites or these Sausage Cranberry Brie Bites.

Bottom line? When you’re preparing all your holiday treats and meals, don’t forget about the cranberry! It’s such a tasty, versatile fruit that you can use in just about anything. Find all my cranberry recipes here.

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Easy Cranberry Sauce Recipe

Make your own easy Cranberry Sauce recipe using whole cranberries, sugar, orange juice and zest, and just a hint of cinnamon. It’s easy and the perfect complement to a savory holiday feast.

Course Side Dish

Cuisine American

Keyword Homemade Cranberry Sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 130kcal

Author Lynne Feifer

Ingredients

• 12 ounces fresh cranberries can use fresh or frozen
• 1 cup granulated sugar
• 1 cup orange juice can substitute water
• 1 teaspoon orange zest
• ¼ teaspoon cinnamon optional

Instructions

• Rinse cranberries, picking out any that are damaged.
• Combine the orange juice and sugar in a medium saucepan and bring to boil over medium heat, stirring constantly to dissolve sugar.
• Add the cranberries, orange zest and cinnamon, and mix well. Cook for about 10 minutes, as cranberries begin to pop, stirring frequently.
• Remove pan from heat and allow to come to room temperature. Put into bowl, cover and refrigerate. Sauce will thicken as it cools.

Notes

If you prefer a smooth cranberry sauce, use an immersion blender or blender to puree. 

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 33g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 97mg | Fiber: 2g | Sugar: 29g | Vitamin A: 89IU | Vitamin C: 22mg | Calcium: 8mg | Iron: 0.2mg

The post Easy Cranberry Sauce Recipe appeared first on 365 Days of Baking.

Whether you call it stuffing or dressing, this sausage version is a winner! I absolutely love the mix of flavors and textures, and you can’t beat a mouthful of stuffing smothered in delicious turkey gravy! Oh, I can’t wait for Thanksgiving and all the glorious side dishes!

Is it Stuffing or Dressing?

Okay, technically, we use the term “stuffing” when we cook it inside the turkey, while “dressing” is baked on its own in a separate pan. But I find it also just depends on what your family calls it. And so, while this recipe is technically sausage dressing, I just call both versions stuffing. (Plus- even though my recipe describes directions for baking it alone, you can make this traditional stuffing inside your bird as well!)

Ingredients for Homemade Sausage Stuffing

This stuffing is full of simple ingredients that bring big flavor to the dish! Here’s what you need:

• Pepperidge Farm Stuffing, any flavor or variety (see the Recipe Notes below)
• Dried cranberries
• Freshly chopped rosemary
• Freshly chopped sage
• Mild ground sausage (I use plain, but you could use any kind of sausage, even turkey sausage! If you use a sage sausage, omit the chopped sage.)
• Butter
• Onion, finely chopped
• Chopped celery
• Minced garlic
• Boiling Water
• Better Than Bouillon Roasted Chicken Base

For a detailed list of ingredients, see the printable recipe card at the bottom of the post!

How to Make this Thanksgiving Sausage Stuffing Recipe

When you’re planning your Thanksgiving dinner timeline, plan for about 30 minutes to make this classic stuffing recipe.

1. First, preheat oven to 350°F and prepare a 9 X 13-inch casserole dish by spraying it with nonstick cooking spray.
2. Next, place the stuffing cubes, dried cranberries, chopped rosemary, and chopped sage in a large bowl and mix together well.
3. In a large skillet over medium-high heat, cook the sausage until browned, breaking apart the largest pieces into small pieces. Using a slotted spoon, remove it from the pan and place it into the bowl with the stuffing ingredients. Melt butter in the hot skillet.
4. Place the onion, celery, and minced garlic into the skillet and cook until soft over medium heat, about 2-3 minutes. Carefully add this to the bowl with the stuffing mix and toss well with a wooden spoon.
5. Add 2 teaspoons of Better Than Bouillon Roasted Chicken Base to 1 1/2 cups boiling water, and mix until completely dissolved. Pour over the contents in the large bowl and gently mix really well to completely combine.
6. Transfer the stuffing mixture to the prepared baking dish, pat it into an even layer, and cover it with aluminum foil. Bake for 20-25 minutes.
7. Set the broiler to low, remove the tin foil, and cook for an additional 3-5 minutes until the top is golden brown and slightly crisp. You can also just cook it in the oven for an additional 5-10 minutes uncovered if you prefer not to use the broiler.

Recipe Notes

• Instead of Pepperidge Farm Stuffing, you can substitute any brand of stuffing (NOT the instant kind like Stove Top, but a bagged bread cube mixture) or make your own! Use 8 cups of cubed bread (stale bread is best). You can even use any type of bread. Add 2 teaspoons of poultry seasoning as well as two teaspoons of salt when mixing all ingredients together. 
• Feel free to add mushrooms, pecans, and other ingredients to make it your own. 
• If you find before serving that the stuffing is a bit drier than you’d like, drizzle with some turkey drippings, chicken stock, or turkey stock. I find people have a huge variety of what they consider the perfect texture for stuffing, so make it to fit your group’s preference!

FAQs

How do I store leftover Sausage Stuffing?

I love Thanksgiving leftovers! This Sausage Stuffing Recipe will keep for 4-5 days in the fridge when stored properly. Let it cool completely to room temperature, then refrigerate leftover stuffing in an airtight container.

Can I freeze this dressing?

Yes, store it in freezer-safe bags or containers and freeze for up to 3 months. Thaw it in the fridge overnight and warm it in the oven until heated through.

Can I make this Sausage Stuffing Recipe ahead of time?

Yes! If you’re in charge of the entire holiday dinner, I promise you can do most of the prep ahead of time. Chop and cook your veggies, brown your sausage, but store them all separately until you’re ready to bake the dressing. Then mix everything with the bread, stir well to coat, and bake as directed!

Can I stuff turkey with this?

Yes, if you prefer your stuffing cooked inside the bird, stuff your bird with the completed Sausage Stuffing and cook the turkey following directions for a stuffed turkey.

How do I reheat Thanksgiving dressing?

The oven is best if you’re reheating a large amount of stuffing. Place the stuffing in a baking dish, cover it with foil, and reheat in a 350°F oven until warmed through (about 30 minutes). Take off the foil for the last 8-10 minutes. You may want to add a bit of chicken or turkey broth before reheating if you see that the stuffing is a bit too dry. I suggest adding just 1/4 cup at a time and mix until the desired consistency is reached.

Of course, you can reheat single servings in the microwave or air fryer.

More Recipes for the Big Day

If you’re on food duty for Thanksgiving, I’ve got a bunch of recipes that are proven winners! Try one of these for your family gathering:

• Herb Roasted Turkey
• Turkey Gravy Recipe
• Turkey Stuffing Recipe
• Homemade Cranberry Sauce
• Pomegranate Stuffing
• Pumpkin Pie Bars
• Apple Pie Bars
• The Best Pecan Pie

If you loved this Sausage Stuffing Recipe, then let me know in the comments or leave a review!

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Sausage Stuffing Recipe

This Sausage Stuffing Recipe is a perfect side dish! Made with sausage, dried cranberries, chopped veggies, and fresh herbs, this classic Thanksgiving stuffing recipe is a delight for the taste buds.

Course Side Dish

Cuisine American

Keyword Sausage Stuffing Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 459kcal

Author Lynne Feifer

Ingredients

• 12 ounces Pepperidge Farm Stuffing, any flavor / variety. See note.
• 1 ½ cups dried cranberries
• 1 tablespoon freshly chopped rosemary
• 1 tablespoon freshly chopped sage
• 1 pound mild ground sausage
• ¾ cup butter
• 1 cup onion chopped small
• 1 ½ cups chopped celery
• 2 cloves garlic, minced
• 1 ½ cups boiling water
• 2 teaspoons Better Than Bouillon Roasted Chicken Base

Instructions

• Preheat oven to 350° F., and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Place the stuffing, 1 1/2 cups cranberries, 1 tablespoon rosemary, 1 tablespoon sage in a large bowl.
• In a large skillet over medium high heat, cook the sausage until browned. Using a slotted spoon, remove from pan and place into the bowl with the stuffing ingredients. Add the 3/4 cup butter to the skillet and melt.
• Place the 1 cup onion, 1 1/2 cups celery, and minced garlic into the skillet and cook until soft, about 2-3 minutes. Carefully add the stuffing mix, and toss well.
• Transfer mixture to the prepared baking dish and cover with tin foil. Bake for 20-25 minutes.
• Set broiler to low, remove tin foil, and cook for and additional 3-5 minutes, until top is golden brown and slightly crisp. You can also cook in the oven for an additional 5-10 minutes if you prefer not to use the broiler.

Notes

• If not using the Pepperidge Farm Stuffing, you can substitute 8 cups of soft cubed bread, and even use a blend of half white bread and half wheat. Add 2 teaspoons of poultry seasoning as well as two teaspoons of salt when mixing all ingredients together. If using the cubed bread, you can probably omit the boiling water and chicken bouillon since the bread won’t be nearly as dry as the stuffing mix. If it still appears dry, just add 1/4 cup of broth mixture at a time until your desired texture is reached. 
• Feel free to add mushrooms, pecans and other ingredients to make it your own. 
• If you find before serving that the stuffing is a bit drier than you’d like, after baking, drizzle with some turkey drippings.

Nutrition

Calories: 459kcal | Carbohydrates: 43g | Protein: 11g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 987mg | Potassium: 280mg | Fiber: 3g | Sugar: 17g | Vitamin A: 535IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg

The post Sausage Stuffing Recipe appeared first on 365 Days of Baking.

These delicious Cranberry Orange Pie Bars are ready in just about an hour, making them a great choice for a Thanksgiving dessert or to enjoy any time of year.

As a kid, I was always slightly scared of that jellied cranberry sauce that plopped out of a can. I thought, there’s no way that can taste good! But as I’ve gotten older, I have come to really enjoy those tart cranberries and all the ways you can use them in your baking. However, I’ve never tried them in pie form until now!

I love adding them to cookies, too! These Soft Cranberry Cookies are a perfect cookie for Fall and holiday dessert tables. Not too sweet, these cookies are perfectly soft with just a touch of orange zest to brighten up the flavor.

Ingredients for Cranberry Pie Bars

For the crust and topping

• All-purpose flour
• Baking powder
• Salt
• Butter (salted or unsalted butter is fine, room temperature)
• Shortening
• Granulated white sugar
• Large eggs
• Pure vanilla extract

Cranberry Filling Ingredients

• Fresh or frozen cranberries
• Granulated sugar
• Cornstarch
• Orange zest
• Fresh orange juice
• Vanilla extract

Orange Glaze

• Powdered sugar
• Zest and juice of one orange (see note below)

See the recipe card at the bottom of the post for detailed instructions and a full list of ingredients!

How to Make Easy Cranberry Orange Pie Bars

First, we’ll make the crust and topping.

1. While your oven preheats to 350 degrees F, prepare a 9×13-inch baking pan by lining it with a piece of parchment paper that slightly overhangs the edges. This will allow you to lift your finished bars out for slicing.
2. Next, whisk together the dry ingredients (flour, baking powder, and salt) in a medium bowl. Then, in a large mixing bowl, use a hand mixer to cream the butter and shortening on high until smooth and well combined. Add the sugar and completely combine. Be sure to scrape down the sides and bottom of the bowl.
3.  Add the eggs and vanilla and mix well. Add the flour mixture to the wet ingredients and thoroughly combine on low speed. Set aside 1 1/4 cups of the dough for the topping.
4. Press the remaining dough into the bottom of the prepared baking pan. I like to place dollops around the pan and then spread it with an offset spatula. Bake for 12 minutes in the preheated oven. The edges of the bottom crust will be lightly golden brown, and the middle will be underdone, but don’t worry, you’re going to bake them again!

Cranberry Filling Mixture

1. In a large bowl, combine the cranberries, granulated sugar, cornstarch, orange zest, orange juice, and vanilla. Mix well, then spread the cranberry mixture in an even layer over the baked crust.

Assemble and Bake

2. Place small dollops of the remaining dough over the cranberries, leaving some space in between so you can see some of the filling on top of the bars.
3. Bake for about 35-40 minutes until the crust is golden brown. If it’s browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set the pan on a wire rack to cool completely before glazing.

Add the Glaze

• In a small bowl, mix together the powdered sugar and the zest and juice of one orange. If needed, add additional orange juice 1 teaspoon at a time until the glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars. Lift your bars out of the pan by the parchment and slice with a sharp knife. Enjoy!

FAQs

How do I know when my bars are done?

Look for a golden brown crust and a bubbly filling. The pictures in this post may appear as if the bars have not been completely baked, but I assure you they are! This underdone appearance is the result of a more chewy texture, similar to a sugar cookie bar.

How do I store Cranberry Pie Bars?

Store them in the fridge, tightly covered with aluminum foil, or transfer to an airtight container for 3-5 days.

Can I freeze these Cranberry Bars?

Yes, you can freeze them. Once they cool completely, cover the pan with a layer of plastic wrap, then aluminum foil. Freeze them for 1-2 months. Thaw them in the refrigerator overnight before serving.

Can I omit the glaze?

Of course! If you still want a sweet topping, try my Stabilized Whipped Cream or a scoop of ice cream on the side!

More Cranberry Recipes You’ll Love

Fellow cranberry lovers, you’ll want to try one of these recipes next time:

• Homemade Cranberry Sauce
• Cranberry Orange Blondies
• Cranberry Coffee Cake
• Cranberry Orange Pistachio Biscotti
• Cranberry Ginger Pistachio Sugar Cookies

Pie Bars To Make

Why not make pie bars instead of traditional pie all the time? I love how easy they are to make. Try my Pumpkin Pie Bars or my Apple Pie Bars too! Your guests will love them. And don’t forget to leave a recipe review for these Cranberry Pie Bars below!

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Cranberry Pie Bars

These Cranberry Pie Bars are the perfect balance of tart and sweet, with a citrusy twist. You’ll love how easy these holiday dessert bars are to make, and your family will love how great they taste!

Course Dessert

Cuisine American

Keyword Cranberry Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 234kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter , room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract

Cranberry Filling

• 2 ½ cups fresh or frozen cranberries If using frozen, you do not need to thaw them.
• ⅓ cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon orange zest
• 1 tablespoon fresh orange juice
• 1 teaspoon vanilla

Orange Glaze

• 1 cup powdered sugar
• 1 orange zested and juiced* See note.

Instructions

• Preheat oven to 350°F. Prepare a 9 x 13-inch baking pan by lining it with a piece of parchment that slightly overhangs the edges. This will allow you to lift the entire bar out of the pan and easily slice them.
• In a medium bowl, whisk together the 3 cups flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.
• In a large mixing bowl, cream the 1/2 cup butter and 1/2 cup shortening on high until smooth and well combined. Add the 1 3/4 cups sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the 3 eggs and 1 teaspoon vanilla and mix well. Add the flour mixture and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into the prepared pan. I find it easiest to place dollops of dough around the parchment and then spread with an offset spatula. Bake for 12 minutes. The edges will be lightly golden, and the middle will appear to be underbaked, but not to worry, you're going to bake them again.

Cranberry Filling

• In a large bowl, combine the 2 1/2 cups cranberries, 1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon orange zest, 1 tablespoon orange juice, and 1 teaspoon vanilla. Mix well and evenly distribute the filling over the baked crust.
• Place small dollops of the remaining dough over the cranberries, leaving some space in between so you can see some of the filling on top of the bars.
• Bake for about 35-40 minutes until the crust is golden brown. If browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set pan on a baking rack to cool completely before before glazing.

Orange Glaze

• In a small bowl, mix together the 1 cup powdered sugar. Add the zest and juice of the one orange. If needed, add additional orange juice 1 teaspoon at a time until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars. Lift bars out of the pan by the parchment and slice.

Notes

The pictures in the post may appear as if the bars have not been completely baked, but I assure you they are. This underdone appearance is the result of a more chewy texture, similar to a sugar cookie bar.

Nutrition

Calories: 234kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 89mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 173IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

The post Cranberry Pie Bars appeared first on 365 Days of Baking.

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.

Fall is one of my favorite seasons! I love the changing leaves, the crisp sweater weather, and the ability to sit outside without sweating to death. But by far, my favorite thing is all the delicious food!

Now, pumpkin isn’t my favorite fall flavor, but I do enjoy it in moderation. If I’m going to make a pumpkin dessert, then it’s got to be both delicious and easy to make. These creamy Pumpkin Pie bars meet both requirements. They’ll be your go-to for potlucks and holiday meals, so be prepared for everyone to ask for the recipe!

Ingredients for Pumpkin Pie Bars

Gather together these ingredients to make homemade pumpkin bars:

For the crust (not pictured)

• All-purpose flour
• Baking powder
• Salt
• Butter (room temperature, salted or unsalted butter)
• Shortening
• Sugar
• Large eggs
• Pure vanilla extract

Pumpkin Filling Ingredients

• Pumpkin purée (make sure to get pure pumpkin, not pumpkin pie filling!)
• Sugar
• Ground cinnamon
• Kosher salt
• Ground ginger
• Ground cloves
• Large eggs
• Half and half (or you can combine heavy cream with whole milk)

Powdered Sugar Glaze

• Powdered sugar
• Milk
• Pure vanilla extract

For a detailed list of ingredients, check out the printable recipe card at the bottom of the post!

How to Make Pumpkin Pie Bars

1. First, we’ll make the shortbread crust. Preheat oven to 350°F. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, cream the butter and shortening with a hand mixer on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
3. Add the eggs and vanilla and mix well. Add the flour mixture and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
4. Press the remaining dough into an ungreased 9 X 13-inch pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will appear to be underbaked, but don’t worry–you’re going to bake them again.

Make the Pumpkin Filling

1. Stir together the pumpkin, sugar, and spices. Add the eggs and then the half and half (or cream) and stir to combine. Gently spread the pumpkin mixture over the entire crust with an offset spatula. Drop the remaining dough in mounds over the filling.
2. Bake for about 35-40 minutes until the pumpkin filling is set and the crust is golden brown. If browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set the baking dish on a wire rack to cool completely before glazing.

Powdered Sugar Glaze

1. In a small bowl, mix together 1 cup of powdered sugar. Add the 1 tablespoon of milk and 1/4 teaspoon vanilla extract. If needed, add 1 teaspoon of milk until the glaze is of a consistency where it can be drizzled.
2. Once the pumpkin pie bars are completely cool, you can add the glaze. Using a spoon, evenly distribute the glaze over the top of the bars.

Tips for the Best Pumpkin Pie Bars

• Use quality canned pumpkin. I’ve had the best results using Libby’s brand.
• When the pumpkin bars are finished baking, they’ll be puffy in the pan. The filling will sink as it cools and sets, just like in a traditional pumpkin pie.
• Plan ahead for the time needed for these bars to cool completely. You can reheat to serve if you want, but they need to be cool before you add the glaze.

FAQs

Can I use pumpkin pie spice instead of the individual spices in this recipe?

Pumpkin pie spice will work just fine, but the flavor will be slightly different as it generally includes allspice and/or nutmeg, which aren’t in my recipe. If you are going to use it, use one teaspoon and omit the cinnamon, nutmeg, and cloves.

How do I store Pumpkin Pie Bars?

Store them in the fridge, tightly covered with aluminum foil, or transfer to an airtight container for 3-5 days.

Can I freeze these pumpkin bars?

Yes, you can freeze them. Once they cool completely, cover the pan with a layer of plastic wrap, then aluminum foil. Freeze them for 1-2 months. Thaw them in the refrigerator overnight before serving.

Can I omit the powdered sugar glaze?

Of course! If you still want a sweet topping, try my Stabilized Whipped Cream or a scoop of ice cream on the side!

Pumpkin Recipes You’ll Love

If you love pumpkin, then you’ll want to try one of these recipes next time that pumpkin spice craving hits:

• Soft and sweet with crackly powdered sugar edges, these Pumpkin Crinkle Cookies are a fall season delight!
• Pumpkin Chocolate Chunk Cake is the perfect cake for fall. Chunks of dark chocolate are baked into a moist pumpkin cake. A layer of pumpkin spice cream cheese frosting adds the finishing touch!
• Want pumpkin pie, but don’t want to go to the trouble of making a pie crust? Make this Crustless Pumpkin Pie! All the flavor of your favorite Thanksgiving pie with less hassle. It’s magical!
• This easy Cream Cheese Pumpkin Bread with a cream cheese swirl is calling your name! Made with real pumpkin and spices, and a sweetened cream cheese layer, this Pumpkin Bread quick bread makes a perfect fall treat for breakfast or dessert. Or you can try this Pumpkin Bread recipe without cream cheese, too!
• This Chai Spiced Pumpkin Cake is so moist and delicious, it will be the center of your fall dessert table. BUT everyone will want to eat it all year long!
• This No Bake Pumpkin Lush recipe will be your new go-to Fall and Thanksgiving dessert. With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor and layer combination in every bite. It’s my go-to every Thanksgiving instead of pumpkin pie!

Don’t forget to Pin or print this Pumpkin Pie Bars recipe so you can make this pumpkin treat anytime!

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Pumpkin Pie Bars

Pumpkin Pie Bars have all the flavor of pumpkin pie without the hassle of a pie crust. With a shortbread crust and a creamy pumpkin filling, these pumpkin bars are so easy to make and taste amazing!

Course Dessert

Cuisine American

Keyword Pumpkin Pie Bars

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 24 bars

Calories 257kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter , room temperature. I use salted
• ½ cup shortening
• 1 ¾ cups sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract

Pumpkin Pie Filling

• 15 ounces pure pumpkin be sure to use pure pumpkin, NOT pumpkin pie filling
• ¾ cup sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• ½ cup half and half OR you can combine 1/4 cup heavy cream with 1/4 cup whole milk

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon milk additional milk if needed, 1 teaspoon at a time
• ½ teaspoon pure vanilla extract

Instructions

• Preheat oven to 350°F.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In a large mixing bowl, cream the butter and shortening on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
• Add the eggs and vanilla and mix well. Add the flour mixture and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
• Press the remaining dough into an ungreased 9 X 13-inch baking pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will appear to be underbaked, but not to worry, you're going to bake them again.

Pumpkin Pie Filling

• Stir together the pumpkin, sugar, and spices. Add the eggs and then the cream or half and half and stir to combine. Gently spread the pumpkin mixture over the entire crust with an offset spatula. Drop the remaining dough in mounds over the filling.
• Bake for about 35-40 minutes until the pumpkin filling is set and the crust is golden brown. If browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set pan on a baking rack to cool completely before before glazing.

Powdered Sugar Glaze

• In a small bowl, mix together the 1 cup powdered sugar. Add the 1 tablespoon of milk, and 1/4 teaspoon vanilla extract. If needed, add 1 teaspoon of milk until glaze is of a consistency where it can be drizzled.
• Using a spoon, evenly distribute the glaze over the top of the bars.

Nutrition

Calories: 257kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 147mg | Potassium: 104mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2951IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Pumpkin Pie Bars appeared first on 365 Days of Baking.

It’s fall, and that means pumpkin flavor is back on the menu! Whether it’s in your coffee or on the dessert table, pumpkin spice has become a great way to celebrate this time of year.

While I still think apple is the superior fall flavor, there’s room in my heart for pumpkin treats too. I’m always a fan of quick breads, so this classic Pumpkin Bread recipe is a must-make in my eyes.

Ingredients for Homemade Pumpkin Bread

You only need a handful of simple ingredients to make a deliciously soft pumpkin bread:

• All-purpose flour
• Granulated sugar
• Pumpkin spice (see note below)
• Baking soda
• Kosher salt
• Large eggs
• Canned pumpkin puree (not pumpkin pie filling)
• Melted butter
• Milk
• Raw sugar (for sprinkling on top)

You can find a detailed list of ingredients for this quick bread recipe in the printable recipe card at the bottom of the post!

Recipe Note

If you don’t have or prefer not to use pumpkin spice, you may use 1 1/2 teaspoons ground cinnamon (divided as you’ll use 1/2 teaspoon to mix with the raw sugar for the topping), 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

How to Make this Easy Pumpkin Bread Recipe

1. Prepare for Baking. Preheat oven to 350° F and spray a 9 X 5-inch loaf pan with nonstick cooking spray. Place a piece of parchment paper into the loaf pan so that it is long enough on both sides to lift the bread out of the pan. Doing this will help keep the topping intact.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, 1 3/4 teaspoons pumpkin spice, baking soda, and salt. 
3. Mix the wet ingredients. In a large bowl, beat the eggs with a fork. Add the pumpkin puree, butter, and milk. Mix until thoroughly combined.
4. Make the batter and prepare for baking. Add the flour mixture to the wet ingredients and mix until just combined. Pour batter into the prepared loaf pan and smooth the top. In a small bowl, mix the raw sugar with the remaining 1/2 teaspoon of the pumpkin spice. Evenly sprinkle the flavored sugar over the top of the bread.
5. Bake. Bake for 50-60 minutes on the center oven rack or until a toothpick inserted in the middle comes out clean. Cool the bread in the pan on a wire rack for 10 minutes before lifting the pumpkin loaf from the pan with the parchment. The bread will cut into individual slices more easily if it’s been cooled completely (but I know it’s hard to resist!)

FAQs

How do I store Pumpkin Bread?

Place your bread in an airtight container or plastic bag for up to 4 days. You can keep it at room temperature.

Can I freeze this Pumpkin Bread Recipe?

Yes, you can! To freeze, wrap the bread  in aluminum foil or plastic wrap, then place it in a freezer bag or other container. Freeze for up to 2 months. Thaw at room temperature for a few hours while still wrapped.

How do I know when my Pumpkin Bread is done?

 Insert a toothpick or cake tester into the center of the loaf; it should come out clean with only a few moist crumbs, or no batter at all. Other ways to tell it’s done include the bread puffing up and cracking on top, and the loaf springing back when lightly pressed in the center.

​Can I make this recipe into Pumpkin Muffins?

Yes! Grease a muffin tin and divide the batter equally among the cups. Bake for 15-18 minutes at 350 degrees F or until muffins pass the same toothpick test as the bread! You could also divide the batter into mini loaves for great gifts!

Does the sugar topping serve a purpose other than taste?

Yes, actually, the raw sugar sprinkled on top helps give the bread a nice caramelized and slightly crunchy crust. I think it’s the best part, but you can omit it if you like.

Pumpkin Bread Varieties

If you’re a big fan of pumpkin bread but want to change it up, try one of these recipes next time:

• 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.
• Fall is in the air with this Chocolate Chunk Pumpkin Bread made even better with chunks of chocolate (or you could use chocolate chips) and a cinnamon sugar topping. Served with coffee, it’s irresistible!

More Pumpkin Desserts

Cakes

• Pumpkin Chocolate Chunk Cake
• Chai Spiced Pumpkin Cake
• Bonus: Pumpkin Spice Frosting for your cakes!

Cookies

• Pumpkin Crinkle Cookies
• Pumpkin Spice Cream Cheese Cookies

Other Treats

• No Bake Pumpkin Lush
• No Bake Pumpkin Nutella Cheesecake
• Pumpkin French Toast Casserole

What type of pumpkin spice-flavored treat is your favorite? Let me know in the comments below. And don’t forget to Pin or print this Pumpkin Bread Recipe for your next bread baking session!

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Pumpkin Bread Recipe

Enjoy all of your favorite Fall flavors this easy Pumpkin Bread Recipe! You'll love a slice of this lightly spiced pumpkin quick bread paired with a hot cup of coffee or tea or as a delightful snack.

Course Breakfast

Cuisine American

Keyword Pumpkin Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 229kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 ¼ teaspoons pumpkin spice , divided *See Note.
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 large eggs
• 1 cup pure pumpkin NOT pumpkin pie filling
• ½ cup butter melted
• ¼ cup milk
• ¼ cup raw sugar

Instructions

• Preheat oven to 350° F. and spray a 9X5-inch loaf pan with cooking spray. Place a piece of parchment into the loaf pan so that it is long enough on both sides to lift the bread out of the pan. Doing this will keep the topping intact.
• In a medium bowl, whisk together the flour, sugar, 1 3/4 teaspoons pumpkin spice, baking soda, and salt. 
• In a large bowl, beat the eggs with a fork. Add the pumpkin puree, butter, and milk. Mix until thoroughly combined.
• Add the flour mixture to the wet ingredients and mix before just combined. 
• Pour batter into prepared loaf pan, and smooth the top.
• In a small bowl, mix the raw sugar with the remaining 1/2 teaspoon of the pumpkin spice. Evenly sprinkle the cinnamon sugar over the top of the bread.
• Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  
• Allow pan to cool on a wire rack for 10 minutes before lifting the bread from pan with the parchment. The bread will cut more easily if it's been cooled completely.

Notes

*If you choose not to use pumpkin spice, you may use 1 1/2 teaspoons ground cinnamon (divided as you’ll use 1/2 teaspoon to mix with the raw sugar for the topping), 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

Nutrition

Calories: 229kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 264mg | Potassium: 84mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3468IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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

Roasting a squash is an easy way to enjoy this fall vegetable. The simple seasonings enhance the natural flavor of acorn squash, making it sweet with just a tiny bit of savory goodness to balance the flavors. It’s not only so tasty, it’s so easy to make!

Tips for Roasting Acorn Squash

Acorn squash can be pretty hard, making it difficult to cut. Pro tip: microwave your squash for a minute or two before slicing. It softens it just enough to make it easier to cut without affecting your bake time.

Slice the squash in half on a cutting board with a sharp knife. Scoop out the seeds, then cut each half into 1-inch slices. Try to keep the thickness of your slices as even as possible for even baking.

Bonus–You don’t even need to remove the peel! It will soften as the squash bakes. So, just make sure you wash it before cutting into it!

Ingredients for Brown Sugar Squash

Gather these simple ingredients to make roasted acorn squash:

• Small to medium acorn squash
• Kosher salt
• Cinnamon
• Nutmeg
• Light brown sugar
• Olive oil
• Fresh parsley, chopped (for garnish)

Find a detailed ingredient list and step-by-step instructions in the printable recipe card at the bottom of the post!

How to Make Brown Sugar Acorn Squash

This easy recipe is ready in less than 30 minutes!

1. Prepare: Preheat oven to 425 degrees F, and prepare a baking sheet by spraying it with nonstick cooking spray (or you could line it with parchment paper).
2. Slice: Cut both ends of the acorn squash off and slice it in half. Remove the seeds and cut each of the squash halves into slices that are between ½-inch and 1-inch in thickness.
3. Season: In a large bowl, combine the salt, cinnamon, and nutmeg. Add the sliced squash and drizzle the top of the squash with the olive oil. Mix well so that all of the slices are coated.
4. Bake: Place slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 20 minutes until soft.

That’s it. I love how easy it is to have this freshly roasted squash ready for dinner!

FAQs

Can you eat the acorn squash skin?

Yes, it’s safe to eat! Make sure you wash it thoroughly before baking. As it bakes, it will soften, and you can eat it. Eating the skin provides you with extra fiber and other nutrients.

If you don’t like the flavor or texture of the peel, you can simply cut it away after baking and only eat the insides of the acorn squash.

How do I store leftover Brown Sugar Acorn Squash?

Allow the squash to cool completely, then store it in an airtight container for up to 4 days in the fridge.

How do I reheat roasted Acorn Squash?

My favorite way is to place the squash back on a baking sheet and heat it at 400 degrees for 7-10 minutes. You could also use an air fryer.

You could microwave it, but the squash may end up soggy that way.

How do I choose a good acorn squash for this recipe?

Look for one with a smooth, dry rind that is dark green and dull, not shiny. It’s okay if there are some yellow or orange spots, but in general, the darker the green the better. It should also feel heavy for its size.

More Squash Recipes

I like to use all varieties of squash in my recipes. Here are some I think you’ll really enjoy:

• This one-pan Sauteed Squash is a quick and easy side dish that’s full of flavor! Slice up some squash from your garden, add an onion and some fresh herbs and seasonings, and you’ve got the perfect recipe the whole family will enjoy!
• This hearty Yellow Squash Casserole is a comforting side dish full of fresh and savory flavor. Tender and sweet, yellow squash joins with garlic, onions, fresh herbs, and plenty of cheesy filling to make the perfect casserole you can serve with any main dish.
• Roasted spaghetti squash and sausage come together for an easy dinner. Seasoned with garlic and Italian herbs, Sausage Spaghetti Squash is a flavorful family favorite!
• Roasted Butternut Squash makes a simple and flavorful side dish for your meals, and it’s one of my favorite recipes! Tossed in fresh herbs like sage and thyme, cubes of butternut squash turn out perfectly tender on the inside with nice crisp edges. Make a batch tonight for a healthy side dish full of fall flavor!

If you like this recipe for Brown Sugar Acorn Squash, make sure to leave a comment and review below!

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Brown Sugar Acorn Squash

Need a simple, tasty Fall side dish? Make Brown Sugar Acorn Squash! This tender squash is flavored with a pinch of salt, brown sugar, cinnamon, and nutmeg, making a delicious side dish for any meal!

Course Side Dish

Cuisine American

Keyword Brown Sugar Acorn Squash

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 86kcal

Author Lynne Feifer

Ingredients

• 1 small to medium acorn squash
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons olive oil
• 2-3 tablespoons light brown sugar
• freshly chopped parsley for garnish

Instructions

• Preheat oven to 425°F, and prepare a baking sheet by spraying it with cooking spray.
• Cut both ends of the acorn squash off and slice in half. Remove the seeds and cut each half of the squash into slices that are between ½-inch and 1-inch in thickness.
• In a large bowl, combine the salt, cinnamon and nutmeg. Add the sliced acorn squash and drizzle with the olive oil. mix well so that all of the slices are coated.
• Place slices in a single layer on the prepare baking sheet. Bake for 20 minutes until soft.

Nutrition

Serving: 1serving | Calories: 86kcal | Carbohydrates: 6g | Protein: 0.03g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 293mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 8mg | Iron: 0.1mg

The post Brown Sugar Acorn Squash appeared first on 365 Days of Baking.

Who says stuffing is just for Thanksgiving? I love using it all through the colder months, as there’s just something so comforting about warm, savory stuffing. It’s the perfect vehicle for this casserole, which combines shredded chicken, fresh broccoli, and a creamy chicken sauce into a perfectly pleasing bite!

Shortcuts Save Meals!

I don’t know about you, but winter is one of my busiest times of the year. Between holiday events and family celebrations, work deadlines, and community service, there aren’t many nights we can all sit down to a meal together. And when we do, I certainly don’t have time to spend hours in the kitchen!

This meal uses several shortcuts which make it easy to cook (preventing me from ordering out yet again!) Here are ways this meal is made easy:

• Store-bought stuffing mix: sure, you can make your own with dried bread and all, but that’s a labor of love I rarely have time for. I use Stove Top Cornbread stuffing in this recipe, but any flavor and kind will do.
• Rotisserie chicken: If you’ve never found yourself 9-deep in a line at Costco or Sam’s Club, waiting for the fresh rotisserie chickens, then what are you even doing with your life? Seriously, it’s a whole THING. Now, my local grocery store has them too, and they are easy to get and use in all sorts of recipes. So pick one or two up next time you’re out shopping. AND in the refrigerated section near the deli, they even have cartons of rotisserie chicken that they’ve already shredded for you, so look or ask for that, too!
• Pre-chopped or frozen broccoli: Many grocery stores sell pre-cut fruits and veggies as a great way to help you save time. Or you can buy a bag of frozen broccoli florets and use those. There’s no shame in not doing everything yourself!

What’s your favorite cooking shortcut?

Ingredients for Easy Chicken Stuffing Casserole

Gather these ingredients together to make your chicken casserole with stuffing:

• Stuffing Mix- any flavor or brand will do
• Chicken stock or chicken broth
• Butter
• Cream of Mushroom soup
• Milk
• Sour cream or plain Greek yogurt
• Poultry seasoning
• Shredded rotisserie chicken
• Chopped broccoli florets
• Shredded Colby Jack cheese

You can find the detailed amounts and directions in the recipe card at the bottom of the post!

How to make Chicken Broccoli Stuffing Casserole

This recipe is so easy to make, you’ll have dinner on the table in less than an hour!

1. First, preheat the oven to 375 degrees F and prepare a 9 X 13-inch pan or casserole dish by spraying it with cooking spray.
2. Next, prepare the stuffing by bringing the chicken stock to a boil along with the butter in a medium saucepan over medium heat. Turn off the heat and add the stuffing mix. Stir to coat and let it sit for at least 5 minutes.
3. In a large bowl, whisk together the cream of mushroom soup, milk, sour cream, and poultry seasoning.
4. Add the chicken, broccoli, and cheese. Stir until well combined. Place the mixture into the prepared baking dish, then evenly distribute the stuffing over the top.
5. Bake uncovered in the preheated oven for 30 minutes.

That’s it! You’ll have a delicious, comforting meal on the table for all to enjoy!

FAQs

What additions can I make to this stuffing recipe?

I didn’t use salt or black pepper as I find it to have plenty of flavor, but you can add some if you like. You could also substitute green beans instead of broccoli, and use a different cheese if you prefer.

If you’re out of Cream of Mushroom Soup, any “Cream of…” soup will work just fine! I actually really like using Cream of Celery soup.

I also love to serve this with my Cranberry Sauce. And if you need to use up some leftover turkey after a holiday meal, use that instead of shredded chicken!

Should I cover this with foil when baking?

Stuffing casserole with chicken doesn’t need to be covered, but you can if you prefer. It can help keep the stuffing more moist and prevent over-browning, but I prefer the top to have a bit of a crunch.

How do I store leftover Chicken and Stuffing Casserole?

Once cooled to room temperature, cover the leftover stuffing casserole tightly with plastic wrap/aluminum foil or transfer them to an airtight container and store in the fridge for 4-5 days. Reheat individual portions in the microwave, or you could put the whole thing in the oven at 325 degrees until warmed through.

Can I freeze this casserole?

Yes, you can freeze it in an airtight container for up to 3 months. Reheat in the oven covered with foil until warmed through.

More Casserole Recipes

I love making casseroles for quick and easy family meals, or to bring to potlucks! Here are some of my favorite recipes:

• Chicken Alfredo Casserole: Penne pasta is smothered in a homemade roasted garlic Alfredo sauce and topped with cheese and a crispy breadcrumb topping.
• Turkey Noodle Casserole: What better way to reuse those cherished leftovers than with a great recipe for a steaming, creamy, and utterly satisfying casserole?
• Zucchini Casserole: With a combination of tender zucchini, aromatic onion, and a cheesy Bisquick topping, this casserole is the perfect meal anytime, but especially for these hot summer months.
• 20-minute Chili Casserole: With canned tomatoes and canned chili from your well-stocked “Cantry” plus two other ingredients, you can have a tasty dinner on the table in less than half an hour!
• Chicken Cordon Bleu Casserole: This casserole has plenty of protein, tender egg noodles, and deliciously gooey cheese, making this easy recipe perfect for those busy weeknights when you need to fuel your family!
• Dutch Oven Chicken: ok, so this is anything BUT a casserole, yet it is a one-pot meal that’s easy to make and a recipe you know the whole family will love to eat.
• Tuna Noodle Casserole: if you were a child of the 70’s as I was, this recipe was a staple that we had every week. It’s quick, easy, and saves you pennies, too!

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Chicken and Stuffing Casserole

Need an easy meal that's also satisfying? Make a Chicken and Stuffing Casserole with rotisserie chicken and on the table in less than an hour! Plus, those comforting flavors make it a family favorite!

Course Dinners

Cuisine American

Keyword Chicken and Stuffing Casserole

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 521kcal

Author Lynne Feifer

Ingredients

• 6 ounces stuffing mix I use Stove Top Cornbread, but any flavor and kind will do
• 1 ½ cup chicken stock or broth
• 2 tablespoons butter
• 10.5 ounces Cream of Mushroom Soup
• 1 cup milk
• 8 ounces sour cream can substitute Greek yogurt
• 1 teaspoon poultry seasoning
• 3 cups shredded rotisserie chicken
• 2 cups chopped broccoli florets
• 1 ½ cups shredded Colby/Jack cheese

Instructions

• Preheat oven to 375°F, and prepare a 9 X 13-inch pan by spraying it with cooking spray.
• Prepare the stuffing by bringing the chicken stock to a boil along with the 2 tablespoons of butter in a medium saucepan over medium heat. Turn off heat and add stuffing mix. Stir to coat and allow to sit for at least 5 minutes.
• In a large bowl, whisk together the cream of mushroom soup, milk, sour cream, and poultry seasoning.
• Add the chicken, broccoli, and cheese. Stir until well combined. Place mixture into the prepared baking dish. Evenly distribute the stuffing over the top.
• Bake for 30 minutes.

Notes

• I don’t feel the need to add any salt or pepper to this recipe as I’ve found it’s salty enough, but feel free to add to taste if you’d like.
• I love to serve this with my homemade Cranberry Sauce. 

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 33g | Protein: 34g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 1189mg | Potassium: 719mg | Fiber: 2g | Sugar: 7g | Vitamin A: 962IU | Vitamin C: 28mg | Calcium: 368mg | Iron: 2mg

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