Pumpkin Crumb Pie Cookies

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! If you love pumpkin pie but can’t be trusted around a whole one, these Pumpkin Crumb Pie Cookies are the perfect solution! Bite-sized pumpkin pie cookies topped with a buttery, cinnamon-spiced crumb topping!

So lately on my Facebook page, people are coming out of the woodwork with CRAZINESS.

I feel like it’s a perpetual full moon out. Or maybe this new Zodiac sign is messing with everyone now that no one is what they’ve been since the dawn of time. (Whatever, NASA. I’m an #AquariusForLife. Ain’t no rocket scientists gonna convince me no how!)

But like, dude. Where are these people coming from and why are they saying such mean things on Facebook?

Just FYI, if you landed on this page by mistake or you’re seeing this from the Apple store where I infiltrate all the iPads and put my site up, this is a recipe blog. I post dessert recipes for FREE. Always have, always will. I make the recipes myself, unless otherwise specified, and I do everything on here. I write every word & every comment, take every picture, do everything. When you see me interacting on apps like Instagram and Twitter, it’s me – not a virtual assistant, a robot, or a genie. I work my booty off to make sure this site is running smoothly and that y’all get the dessert recipes you’ve come to know and love for 5 – almost 6 – years.

So WHERE and WHY do people say such mean things? I’m posting recipes. For cake. I’m not stirring the pot politically, or preaching an agenda (other than the agenda to make these darn cookies now). I’m Switzerland, baby.

And I get it: there are the internet trolls. I know, I’ve experienced them, with all their greasiness & such. But I’m talking about regular adults who don’t live in their grandma’s basement playing Sims until 4am. I’m talking about elderly folks who comment “Gross” and “Yuck” and “Disgusting” on my recipes.

Um. Last time I checked, my site was pretty much free of anything “disgusting.” It’s all desserts, not deep-fried crickets or road-kill quesadillas. Y’ALL. IT’S CUPCAKES AND COOKIES AND ICE CREAM. If you think that’s “yucky” or “ewwww” as some GROWN ADULTS TELL ME, you are in the wrong place and the rice cakes can be found on aisle 5. Get out.

Can we all agree that when I start posting opossum chili that we’ll keep the “icky” comments to ourselves? Okay, so you don’t like pumpkin pie. That is fine. Just bypass my pumpkin pie recipe and continue on with your life. It’s that simple. Trust me, the whole world doesn’t need to know your every opinion, and you come off looking a *little* bit silly saying “eww” when you have probably been able to vote in the last 15 elections. We are adults. Let’s please for the love of sprinkles act like them.

And that has been my friendly PSA.

Now, let’s talk COOKIES.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! These taste just like pumpkin pie because, well, they’re made with pie crust and pumpkin pie mix for starters. They are SO easy and wonderful if you’re looking for a change of recipe than your regular ol’ pumpkin pie. This would also be a great recipe to save for the holidays for cookie exchanges!

Make ’em, eat ’em, LOVE THEM.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make!

Pumpkin Crumb Pie Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
These Pumpkin Crumb Pie Cookies taste just like miniature pumpkin pies but in COOKIE form! Delicious bites of heaven made easy with shortcut ingredients.
Ingredients
  • 1 pkg (2-count) refrigerated pie crust, at room temperature
  • 2 cups pumpkin pie mix (not plain puree; you want the premade mix in a can)
  • 1 tsp pumpkin pie spice
  • 1 Tbsp maple syrup
  • FOR CRUMB:
  • 1 & ½ cups all-purpose flour
  • ¾ cup old-fashioned oats
  • ¾ cup brown sugar
  • ½ cup butter, melted
  • 1 tsp pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 12-cavity standard muffin pans with cooking spray. Set aside.
  2. On a clean, flat work surface, unroll one of the pie crusts. Using a 2" or 3" round biscuit cutter, cut out circles - as many as you can. You may yield less circles if using a larger cutter. I used a 2" cutter. Repeat with the second pie crust and re-roll crusts to cut more if needed. You should get about 36 circles.
  3. Gently flatten a pie crust circle in the palm of your hand to stretch it out slightly. Place into the bottom of a muffin cup and up the sides slightly. Repeat with remaining pie crust circles. Meanwhile, in a medium bowl, whisk together the pumpkin pie mix, pumpkin pie spice and maple syrup. Drop heaping Tablespoonfuls of pumpkin pie mix on top of each pie crust.
  4. To make the crumble, in a medium bowl, whisk together the flour, oats, brown sugar, pumpkin pie spice and melted butter until crumbs form. Drop heaping Tablespoonfuls of crumble on top of each cookie. You will pretty much want to make the muffin cavity flush with the rest of the pan by filling it with crumb.
  5. Bake for approximately 20-25 minutes or until the cookies are golden brown and slightly bubbly. Cool in the pans for about 20 minutes before gently running a butter knife around the edges of the cookie and releasing.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Buttery, spicy, sweet and topped with that glorious crumble, these Pumpkin Crumb Pie Cookies are such a fun twist on pumpkin pie and cookies!

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Want more pumpkin goodness? Check out these pumpkin recipes from the archives!

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays!No-Bake Pumpkin Marshmallow Pie

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd!Pumpkin Spice Sheet Cake

These Pumpkin Spice Candied Nuts are easy, foolproof and taste like fall! You don't want to miss this delicious recipe!Slow Cooker Pumpkin Spice Candied Nuts

Have a super sweet day!

xo, Hayley

No-Bake Pumpkin Marshmallow Pie

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays! It may not be close to Thanksgiving, but save this No-Bake Pumpkin Marshmallow Pie just in case – it’ll come in handy when your oven is full!

 

So I need to work on my assertiveness.

Specifically, when out shopping and the salespeople can smell my passiveness from a mile away.

But first, a little lesson in Hayley: I dislike authority, and I really dislike being told what to do. Well, okay – it depends on the person and what they’re asking me to do. If it’s my Mom telling me to do the dishes, I’ll do it without so much as an exasperated sigh. If it’s some random person telling me I “need” to do something, I’ll roll my eyes internally and start clenching my fists because nobody tells me what I do.

I don’t really know where this came from – my parents are both pretty obedient, and they’ve obviously kept their jobs for years and years. Then there’s me: fired from several jobs because I question authority and hate having my creativity and expression stifled. Thank god I am my own boss now!

And when someone tells me I should do something, I instantly put up my defenses. It’s not pretty.

Anyway, I was out shopping a couple days ago for pet food. Normally I love the place I go – everyone’s super friendly and chill, and they are always quick to help me out when I need it. But there are two people there who just live by their title as salesperson through and through and are so pushy with whatever they’re trying to sell. It got to the point where I literally felt backed into a corner while they berated me about flea and tick preventative, which my pets are on diligently since bugs will institutionalize me if I see them in my home.

That’s where I need Assertive Woman (like Super Woman, but more assertive… duh) to swoop in and metaphorically kick some ass and take some names. To politely but firmly squash any doubt on my part, and to politely but firmly let the pushy salespeople that they can hit the road because I’ve got this.

Sooo… anyone have an Assertive Woman they want to lend me for a little bit?

Anyways, the only time I’m assertive is when it comes to food. Sometimes I’m not fun to be around if I’m hungry and people are lolligagging, because I will always be the one tapping my foot and huffing and puffing about getting food. DON’T MESS WITH MY STOMACH, PEOPLE.

Thankfully, I was home alone when this pie was made, so I had plenty of time with me, myself, and pie.

I actually made a video on Instagram Stories about how to make this pie. It’s only 5 simple ingredients and it’s a guaranteed crowd-pleaser. Easy, fabulous and no-bake for days when it’s too hectic to turn on the oven.

NOW EAT IT. 🙂

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays!

5.0 from 1 reviews
No-Bake Pumpkin Marshmallow Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This No-Bake Pumpkin Marshmallow Pie is a cinch to make - only 5 ingredients! - and comes together quickly. Though it needs time in the fridge to set, make it in the morning or the night before and it'll be ready in about 6 hours!
Ingredients
  • 1 prepared 9" graham cracker pie crust
  • 1 (15 oz) can pumpkin puree (NOT pumpkin pie mix)
  • 1-2 tsp pumpkin pie spice (depending on how spicy you want it)
  • 1 (7 oz) jar marshmallow fluff/creme
  • 1 (8 oz) tub Cool Whip, thawed
  • Additional whipped cream for topping just before serving
Instructions
  1. In a large bowl, beat together the pumpkin puree, pumpkin pie spice and marshmallow fluff until the mixture is pale orange and has combined. Fold in the Cool Whip until uniform in color and fully incorporated, making sure to get the bottom of the bowl folded in.
  2. Spread the mixture into the prepared pie. Refrigerate, covered, for at least 6 hours or overnight, or until set.
  3. Just before serving, cut into wedges and serve with additional whipped cream and/or cinnamon sugar.

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays! Fluffy, light and totally pumpkin-packed, this pie is a cinch to make and will make your holidays way easier!

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays! Have a super sweet day!

Want more pumpkin goodness? Check out these other pumpkin recipes!

This Pumpkin Bread is the BEST EVER! Soft, fluffy, moist and tender with perfect pumpkin spice flavor! So easy, you probably have all the ingredients on hand!The Best Pumpkin Bread

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd!Pumpkin Spice Sheet Cake

Chewy Pumpkin Chip CookiesChewy Pumpkin Chip Cookies

xo, Hayley

 

The Best Soft & Chewy Pumpkin Snickerdoodles

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Attention, pumpkin fans! These Soft & Chewy Pumpkin Snickerdoodles are the best I’ve ever had! Crisp edges, soft and fluffy centers and a warm, aromatic pumpkin flavor throughout!

So I did a thing.

I posted my first pumpkin recipe in August. Mid-August. TODAY. #sorrynotsorry

To be honest, I’m over this whole summer business. I am beyond ready for fall!

Nothing makes me happier than fall and winter. My two favorite seasons for sure. There’s something about wearing the first jacket of the season, pulling on your boots and traipsing through red and orange leaves that makes me feel giddy inside.

And of course, there’s the influx of everything pumpkin spice. Is there anything they haven’t pumpkin spiced? I don’t think so.

So in the spirit of things (and because I do not bode well in this wretched heat), I am posting my first pumpkin recipe today. And I don’t wanna hear about how it’s still summer!know it’s still summer – I went to and graduated from school, thank you – I am aware of my seasons. BUT I am also eager to wear my army green anorak and Doc Martens so LETMEHAVEMYMOMENT.

If you are clutching your bikini in mock horror that I’m posting a pumpkin recipe before Labor Day, bookmark this recipe for a breezy day in September when you feel like succumbing to the pumpkin spice trend. Otherwise, let us pumpkin fanatics have our moment 🙂

So yeah – these snickerdoodles. They’re awesome, I tell ya! Loaded with tons of pumpkin spice flavor, with crisp outer edges and soft and fluffy chewy centers, they’re pretty much perfect. You could totally throw in some chopped pecans or even white chocolate chips for added adornments, but I love them straightforward with cinnamon sugar. Is there anything better?

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! A few notes about this recipe…

  1. This recipe does not have any eggs in it. Eggs are known for adding extra fluff to some cookie recipes, and I didn’t want to make cakey snickerdoodles. So, I eliminated the egg.
  2. Use as much or as little pumpkin pie spice as you’d like. Since we’re only using pumpkin puree, I like beefing these cookies up with as much spice as possible.
  3. Chilling the dough is paramount because we start the dough base with melted butter. Melted butter, as opposed to softened butter, helps give the cookies a chewy texture with crisp edges and eliminates any cakey texture the cookies may adopt had we started with softened butter.

Now if you’ll excuse me, I have an anorak to try on.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! *adapted from my Ultimate Chocolate Chip Cookies recipe

The Best Soft & Chewy Pumpkin Snickerdoodles
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pumpkin Snickerdoodles truly are the BEST! Soft and chewy with crisp edges and pure pumpkin spice flavor. A must-make for fall... or whenever your pumpkin craving strikes!
Ingredients
  • ½ cup (1 stick) butter, melted
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • ¼ cup pumpkin puree (NOT pumpkin pie filling!)
  • 1 tsp cinnamon
  • 1-2 tsp pumpkin pie spice (depending on how spicy you like them)
  • 2 tsp cornstarch
  • 1 tsp soda
  • 2 cups all-purpose flour
  • FOR ROLLING:
  • ½ cup sugar
  • 3 tsp cinnamon
Instructions
  1. In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar with the paddle attachment. Cream for about 30 seconds or until combined. Add in the vanilla and pumpkin and beat to combine. Lastly, add in the cinnamon, pumpkin pie spice, cornstarch, baking soda and flour and beat gently until a soft dough forms.
  2. Refrigerate the dough, covered, for at least 2 hours or until sufficiently chilled. Chilling is mandatory.
  3. Preheat oven to 350 degrees F. In a small bowl, whisk together the sugar and cinnamon. Drop rounded Tablespoon-sized balls of dough into the cinnamon sugar mixture and toss to coat. Place 1-2" apart on a silicone or parchment lined baking sheet.
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before dusting with any remaining cinnamon sugar topping.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! These cookies are so plush and fabulous, and I cannot wait for you to try them!

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Have a super sweet day!

xo, Hayley

Candy Cookie Bars

These Candy Cookie Bars couldn't be easier to whip up! Chewy chocolate chunk cookies are sandwiched between gooey chopped candy bars in these delightful, foolproof cookie bars!You guys – this recipe is so easy, you won’t know what to do with yourself.

It starts with a mix – Krusteaz Triple Chocolate Chunk Cookie Mix, to be precise – and then you totally customize it to your own preferences. So fast, so easy, so delicious!

With Halloween approaching, it’s likely that you’re already stocking up on candy for trick-or-treaters. Or candy for yourself. #nojudgments. Whereas Christmas is completely cookie season, Halloween is candy season for sure. Nothing beats Halloween candy, am I right?

So this recipe is totally perf for Halloween baking or apres-Halloween baking because it uses Halloween candy inside of it. Do I have your attention yet? 🙂 Good.

What I love about this recipe is that it’s completely customizable to your preferences. Don’t like Snickers? Kick ’em to the curb and leave them out. Love caramel candies? Throw a little extra in there – no one ever turned down an extra caramely treat. Obsessed with Reese’s Pumpkins? I won’t tell if you sneak a couple while you add them in. See? Totally custom.

For this, I used a simple mix of Snickers, Milky Way Simply Caramel, and Twix bars, but again, use whatever you have on hand or prefer. This would be ultra delish with Rolos and Reese’s cups, methinks … or try filling it with Cadbury Scream Eggs for a gooey treat.

Next up, you bake this glorious, candy-filled concoction until it’s nice and golden. The worst part about these bars is that I recommend you wait until they’re fully cooled & set before cutting into bars… it helps with the whole setting process so everything is settled before you slice. But if you absolutely can’t wait, I won’t blame you for cutting into each gooey piece of heaven.

Now who’s ready to make these bars!?

These Candy Cookie Bars couldn't be easier to whip up! Chewy chocolate chunk cookies are sandwiched between gooey chopped candy bars in these delightful, foolproof cookie bars!

5.0 from 1 reviews
Candy Cookie Bars
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Candy Cookie Bars are packed to the brim with delicious Halloween candy sandwiched between two layers of chewy chocolate chunk cookies. You don't want to miss this foolproof recipe!
Ingredients
  • 1 pkg Krusteaz Triple Chocolate Chunk Cookie Mix
  • 1 egg
  • ½ cup butter, softened to room temperature
  • 1 heaping cup chopped assorted candy bar pieces (I used Twix, Snickers, and Milky Way Caramels, but use what you prefer or have on hand)
  • ¾ cup sweetened condensed milk
Instructions
  1. Preheat oven to 350°F. Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray foil with cooking spray and set aside.
  2. Stir together cookie mix, egg and butter until dough forms, hand kneading if necessary. Spread half of the cookie dough evenly into prepared pan. Top with assorted chopped candy bars.
  3. Drizzle with sweetened condensed milk. Top with the remainder of cookie dough.
  4. Bake 30-35 minutes or until the top is set. Cool completely before cutting into bars.

These Candy Cookie Bars couldn't be easier to whip up! Chewy chocolate chunk cookies are sandwiched between gooey chopped candy bars in these delightful, foolproof cookie bars!Thick, chewy, and packed with gooey, chocolate-y Halloween candy, these Candy Cookie Bars will be such a wonderful way to use up extra candy and to satisfy even the sweetest sweet tooth!

Have a super sweet day!

xo, Hayley

Spider Pudding Pies & Witches Cauldrons with Snack Pack Pudding!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackMixIns #CollectiveBias #shop

spiderpuddingAs a kid, one of my favorite snacks were Snack Pack Puddings!  Chocolate was my favorite, but I didn’t turn up my nose at vanilla.  There was just something so comforting, satisfying and delicious about pudding snacks that has transitioned with me into adulthood — I still love them and enjoy them as a nighttime indulgence!

Also: remember when pudding snacks were the basic chocolate, vanilla, tapioca, and butterscotch? Snack Pack Pudding now makes insanely-cool flavors like Chocolate Cupcake, Apple Pie A La Mode and Lemon Meringue Pie. I meaaan.. Little Hayley would have died over a Lemon Meringue Snack Pack! And how cool would I have been showing everyone at the elementary school lunch table that I had a Chocolate Cupcake pudding? Dude. I would have won that popularity contest and wouldn’t have even needed to manufacture the lie about being related to catalog models. 

Anyway. Crazy-cool flavors aside, my favorite is still chocolate. You can’t go wrong with that rich, soft texture and creamy, milk chocolate flavor… which is why it works perfectly in these spooky Spider Pudding Pies!

DSC_0845ASnack Pack Pudding is scooped from its packaging and is nestled into buttery graham cracker pie crusts, then topped with crushed Oreo Cookies and decorated to look like creepy crawly spiders! Kids and adults alike will delight in these fantastically easy treats and will love that it tastes great. Plus, I don’t know about you, but I love that Snack Packs have the same amount of calcium as an 8 ounce glass of milk. Hello, that means it’s practically a health-food. Huzzah!

And if spiders aren’t your thing, I also made some terrifyingly tasty Witches Cauldrons! These bad boys are chocolate cups filled to the brim with bubbling witches brew (aka, Snack Pack Vanilla Pudding!) and topped with the creepiest of ghoulish “spices” including crawly bugs and eyeballs!

Witches CauldronsSo whether you’re on Team Spider or Team Witches, Snack Pack Pudding has got your back this Halloween! Walmart has a humongous display and assortment of Snack Pack Pudding on their Snacks & Crackers aisle, next to the Oreo Cookies and Nutter Butters. They also have this super fun Halloween display in the store where you can find some!

Screen Shot 2014-10-22 at 9.24.38 AMNow which of you goblins are ready to eat?! 🙂

DSC_0846A

5.0 from 1 reviews
Spider Pudding Pies & Witches Cauldrons with Snack Pack Pudding!
Author: 
Recipe type: Pie, Treats
Prep time: 
Total time: 
Serves: 6-12
 
Adorable, portable Spider Pudding Pies are made with creamy pudding, crushed cookies and a little extra touches to make them extra spooky!
Ingredients
  • FOR SPIDER PUDDING PIES:
  • 6 premade graham cracker pie shells
  • 1 (4-pack) Snack Pack Pudding Snacks in Chocolate
  • 6 Oreo Cookies, crushed
  • Black licorice strings
  • Gummy raspberry candies
  • ½ square vanilla almond bark
  • 12 white chocolate chips
  • FOR WITCHES CAULDRONS:
  • 12 premade chocolate tart shells
  • 2 Snack Pack Pudding Snacks in Vanilla
  • Green liquid food coloring
  • Assorted creepy sprinkles (eyeballs, bones, bugs, etc)
  • 2 squares chocolate almond bark
Instructions
  1. FOR SPIDER PUDDING PIES: First, make the fangs for your pies. Melt the small piece of vanilla almond bark, then use it to gently attach two white chocolate chips to the rim of the pie shell for "fangs." Hold the white chips in place for about 15 seconds. Set aside.
  2. Spoon the Chocolate Snack Packs evenly among the pie shells. Top each pudding pie with crushed Oreo cookies. Snip off 1-2" long pieces of black licorice rope and slip four "legs" in per side of the pie for 8 legs total. Lastly, gently press two gummy raspberry candies into the front by the fangs for the eyes. Serve!
  3. FOR THE CAULDRONS: Spoon the Vanilla Snack Packs into a small bowl and stir in the green food coloring (start with one drop, then add more) until a desired shade has been achieved. Spoon the pudding, about 1 heaping Tablespoonful, evenly among the premade chocolate tart shells.
  4. Top each cauldron with the bubbling brew ingredients: sprinkles, candies, etc. Set aside.
  5. Using the chocolate almond bark, pipe broomsticks onto a sheet of wax paper. Let the broomsticks harden, then peel off and attach or serve with the cauldrons. Serve!

DSC_0853AThese couldn’t be simpler to whip up! Seriously — your guests would be hardpressed to realize this pudding came from a package! Not only is the end result impressive and festive, but Snack Pack Pudding tastes so authentic, creamy and rich that everyone will think you spent hours slaving over the stove. The only ones who will know your spooky secret are the spiders… and they’re getting eaten anyway 🙂

DSC_0840ABe sure to follow Snack Pack on PINTEREST where they have a super-cool Halloween-inspired Pinterest Board happening now! You’ll be sure to find some spooky-cool and festive ideas for your Snack Pack Pudding!!

Find more Halloween and Fall snack creations on Pinterest

Have a fantastical day!!

xo, Hayley

 

 

The BEST Pumpkin Bread with Brown Butter Maple Icing

This is truly the BEST Pumpkin Bread EVER! Moist, fluffy, soft and with a tender crumb, it's topped with an incredibly easy Brown Butter Maple Icing. Great for breakfast, brunch or dessert! It’s still in the 90s here in Sacramento.

But because I’m stubborn (and in denial) I’ve been rocking my boots, flannels and leggings and sweating profusely while doing so… only until I crank up the AC in October(!!!) and then I feel a little more fall-ish.

I’ve lit pumpkin candles around the house. I’ve purchased logs of wood for fires. I’ve even draped throw blankets back on over the couches to invite fall into Sacramento. But it’s still Daisy-Duke weather and I’m about to lose it.

The rest of the world is blissfully sipping PSL’s while they bundle up in peacoats and scarves and break out their Hunter boots for impending thunderstorms. Me? I’m digging through my closet for the tiniest shorts I own in an attempt to stay cool and the only thunderstorm in Sacramento is the thunderous sobbing by yours truly over the fact that it’s ALMOST ONE HUNDRED DEGREES STILL.

Like, WTF Mother Nature? What did I ever do to you? Don’t you know PSL’s are seasonal? Don’t you know they GO AWAY SOON?! I cant very well sip on them blissfully while red leaves twirl at my feet when I’m still wearing a bikini and slapping on sunscreen.

Life can be so unfair at times.

This is truly the BEST Pumpkin Bread EVER! Moist, fluffy, soft and with a tender crumb, it's topped with an incredibly easy Brown Butter Maple Icing. Great for breakfast, brunch or dessert! But despite the weather hiccup, I’m completely in the midst of my fall baking. Pumpkin and caramel apple errthang, people. And I couldn’t very well usher in my fake-fall without pumpkin bread! Pumpkin bread is one of those warming, comforting carbs that I simply cannot resist. Whether it’s topped with a glaze, studded with nuts, or plain nekkid, I love it any which way and prefer a thick slice for breakfast with my coffee. This bread is perfectly fluffy and moist without being too wet, has a soft and tender crumb, and is topped with the best brown butter maple glaze that drips down over the top of this well-spiced loaf.

Even if the outdoors feel like July, at least you can eat fall!

This is truly the BEST Pumpkin Bread EVER! Moist, fluffy, soft and with a tender crumb, it's topped with an incredibly easy Brown Butter Maple Icing. Great for breakfast, brunch or dessert! *adapted slightly from Land O Lakes Baking & More Cookbook

4.7 from 10 reviews
The BEST Pumpkin Bread with Brown Butter Maple Icing
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Perfectly spiced, moist and tender, this Pumpkin Bread will soon become a family favorite! Leave it naked if you wish, or stud it with nuts - however, I prefer mine with this simple brown butter maple glaze. I'm sure you will, too!
Ingredients
  • ½ cup butter, softened (I used Land O Lakes)
  • 1 cup dark brown sugar
  • 1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
  • 2 eggs
  • 1 & ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 & ½ cups all-purpose flour
  • FOR GLAZE:
  • ½ cup (1 stick) butter
  • 1 - 1 & ½ cups powdered sugar (start with one cup and add more if glaze is too runny)
  • 1-2 Tbsp maple syrup
  • 3-4 Tbsp milk, optional if glaze is too thick
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
  2. Meanwhile, in a bowl combine all of the above bread ingredients and beat at medium speed with a handheld mixer, scraping down the sides of the bowl, until well-mixed.
  3. Pour the bread mixture into the prepared pan. Bake for approx. 40-50 minutes or until a toothpick inserted near the center comes out mostly clean or with a couple moist crumbs (not wet). Cool for about 15 minutes, then very gently remove from pan and transfer to a wire rack to cool completely.
  4. While bread cools, make your glaze: in a small saucepan, heat butter over medium-low heat until melted. Continue cooking, watching butter carefully, until it sizzles and begins to turn amber in color, about 4-5 minutes. Do not overcook because it can quickly burn! When butter looks caramel-colored and smells kind of nutty, it's done. Remove butter from heat and stir in the powdered sugar and maple syrup until a soft glaze has formed.
  5. Pour the glaze generously over top of the pumpkin loaf and let it set, about 30 minutes. Cut into slices and serve!

 

This is truly the BEST Pumpkin Bread EVER! Moist, fluffy, soft and with a tender crumb, it's topped with an incredibly easy Brown Butter Maple Icing. Great for breakfast, brunch or dessert! A simple, delicious, moist and tender bread packed with pumpkin flavor! Perfectly spiced throughout and topped with that sinful, warm & rich brown butter maple glaze – it doesn’t get better than this!

Have a fantastic day!!

xo, Hayley

Pumpkin Whoopie Pies with Cream Cheese Frosting

pumpkinwhoopiesAs a kid, we always went to this local pumpkin farm whenever it was open for the season.

It was a family owned farm, but it was pretty obvious it was owned by a family who really didn’t care too much about appearances, nor pumpkins.

The pumpkins to pick from were mildly attractive at best and they charged like $100/pound per pumpkin so my parents never let us get any from there. I didn’t realize that gigantic orange squash that grow from the earth would cost an obscene amount of money to purchase and then mutilate in the name of Halloween.

However crappy the pumpkin farm was, I was always deathly frightened by their ‘Haunted House.’ It was basically a glorified longer-looking shed filled with remotely creepy odds and ends that were brutally scary to a child but were actually really poorly strewn about to an adult. So the morbid weirdo in me begged my parents to walk through it with me and I would jump and shriek at the poorly tossed plastic skeleton bones and clumpy clouds of fake spiderwebs.

Because I was so spooked out over the house, I had these memories that convinced me that this house was truly terrifying. So one year I insisted to my then-boyfriend that this local pumpkin farm had the creepiest haunted house and we had to go.

We get there and eagerly anticipate walking through that same beat-down shed and the ticket lady was looking at us like, ‘seriously?’ but I had these fond memories of being truly terrified of the badass animatronics and decor, so we entered the haunted house.

A vague monster-music soundtrack crackled in the distance and the scariest thing about it was probably that the mixtape on the tape player (!!) they used still worked. The first few feet of it were those light-up lawn decorations that are usually Christmas-time deer but they were tinted with red lights to look like… red deer? They also peppered in some light-up lawn deco ghost to truly delight their guests with fright.

Later on we entered some mummy tomb where a mannequin in the corner was half-assed draped with bandage tape. Shortly following that was a graveyard scene with foam skulls stabbed onto wrought-iron fencing and an animated skeleton-hand-popping-from-the-grave thingie that creaked with desperation when you walked past.

Lastly, you walked through a fog sequence because fog is the international symbol of fright, and then you were greeted with daylight and $80 pumpkins.

Pretty sure I was dying of embarrassment forever and wasn’t allowed to pick out “awesome dates” for awhile after that one.

Anyway. I still love pumpkin patches and have since found some other local ones who don’t charge an arm and a fake-skeleton leg for some lopsided misfit pumpkin. My fond memories of the pumpkin patch was the inspiration for these whoopie pies, and after seeing similar ones on Lizzy’s blog, I was convinced I had to make some!

These couldn’t be easier to make and make for such a great presentation for parties or just because 🙂 Pumpkin Whoopies get dressed up like pumpkins in the patch with a simple Tootsie Roll ‘stem’ and a minty green gummy ‘leaf.’ Easy-peasy!

…and they don’t cost an arm or leg!

DSC_0509A

5.0 from 2 reviews
Pumpkin Whoopie Pies with Cream Cheese Frosting
Author: 
Recipe type: Whoopie Pies, Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These adorable whoopie pies are made to look like pumpkins in the patch and taste as good as they look!
Ingredients
  • 1 box pumpkin cake mi (if you cannot find pumpkin mix, use spice cake)
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • ⅓ cup oil
  • 2 eggs
  • 1 tsp cinnamon
  • 1 pkg (8 oz) cream cheese, room temperature
  • ¼ cup butter, softened to room temperature
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar
  • About 15 Tootsie Rolls
  • About 8 Mint Gummy Leaves (if you can't find these (usually in a package with the orange gummies), you may substitute green AirHeads shaped like leaves
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners and set aside. Meanwhile, in a large bowl, combine the cake mix, buttermilk, pumpkin, oil, cinnamon and eggs with a rubber spatula until blended.
  2. Scoop ¼ cup-sized balls of dough and place them 1-2" apart on the prepared baking sheets. Bake for approx. 15 minutes, rotating pans halfway through baking time, until whoopie pies look set and spring back lightly when touched. Cool for about 10 minutes on the pan, then transfer to a wire rack. Cool completely.
  3. In the bowl of a stand mixer, beat together the cream cheese, butter and vanilla with the paddle attachment until creamy. Gradually add in the powdered sugar, about 1 cup at a time, until frosting is light and fluffy.
  4. Spoon frosting into a disposable piping bag attached with a large open circle tip (I like Atecco 807) and pipe the frosting high onto the flat side of a whoopie. Top with another like-sized whoopie. Repeat with remaining cookies.
  5. Very gently press a Tootsie Roll into the top of each whoopie pie to create a stem, then attach a half of a green mint leaf to the whoopie pie with a little frosting. Serve immediately!

DSC_0512ANothing beats the classic combination of luscious, light cream cheese frosting and soft and perfectly spiced pumpkin whoopies! I have a feeling you’ll agree! 🙂

Have a fantastic day!!

xo, Hayley

Monster Cookie Dough Pretzel Mummy Bites

DSC_0179AIf I know my readers, I know you guys love your cookie dough as much as I do! This is why I love you.

And since that’s true, you guys oughta hop on over to Food Fanatic to check out my latest cookie dough recipe — Monster Cookie Dough Pretzel Mummy Bites! 

Not only are these little guys super adorbz, but they’re so easy to make and taste like monster cookie dough! What’s not to love?!

So head on over to Food Fanatic to check it out!! Click HERE!!

Have a monstrously awesome day 🙂

xo, Hayley

Bloody Eyeball Cupcakes

bloodyeyeballThese are dedicated to my brother, Alex, who has an absolutely crippling fear of eyeballs.

I’m such a great older sister.

It may be hard to believe, but as I kid I really wanted to fit in. When a classmate came to school one day wearing a training bra, I was so green with envy that the next day I wore a swimsuit top and told everyone I was wearing a training bra. No, not creepy, weird or pathetic at all…

And when I overheard a boy complimenting my best friend’s hazel eyes, I realized I needed hazel eyes, so I told everyone they were hazel. They’re brown. Brown. There’s no way around their brownness, so I just lied and said in certain light they turned hazel. I was one crafty little loser, wasn’t I?

It wasn’t until I was older that I realized that fitting in was overrated and that I should just deal with my poopbrown eyes and not worry about what other people think of me. And thankfully, shortly after these incidents, I also retired my swimsuit top. Just sayin’. It’s just so much easier being yourself than to try to pretend to be someone — or something — you’re not. Poopbrown eyes and flatness included.

And even though my brother loves cupcakes, I know he’d refuse these simply because of the eyeball motif… and that’s okay. More for me!

DSC_0415AHalloween desserts are typically so cutesy and while I love that, I also love the creepier side of things, too. I don’t know how many brain-shaped Jell-O desserts or eyeball gummies I could eat, but I can appreciate the gore nonetheless. These are for you true, hardcore gore-fans out there and kids who aren’t ooged out by a little blood and guts. The reward for tolerating these creepy cupcakes is a big one: a moist and tender red velvet cupcake filled with sweet cherry pie filling and topped with a luscious cream cheese frosting.

Now who wants some eyeballs?!

DSC_0418A

5.0 from 3 reviews
Bloody Eyeball Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These gory cupcakes take creepy to a whole new level! Moist red velvet cake is filled with a squishy surprise cherry pie "eyeball" filling and is topped with a luscious swirl of cream cheese icing, drippy red "blood" and an eyeball gumball for a true horrifically delicious cupcake!
Ingredients
  • 1 box red velvet cake mix, plus ingredients on back of box
  • 1 small box cheesecake instant pudding mix
  • About 1 cup cherry pie filling
  • 1 pkg (8 oz) cream cheese, at room temperature
  • ½ stick butter, softened to room temperature
  • 1 tsp vanilla extract
  • 1-2 Tbsp cream or milk
  • 4-5 cups powdered sugar
  • Red sparkle food gel
  • Eyeball gumballs (or another eyeball candy)
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 16 liners and set aside. Meanwhile, in a large bowl, prepare the cake mix according to package directions until smooth and combined. Stir in the pudding mix until incorporated.
  2. Evenly portion the batter among the muffin tins, filling about ¾ of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with light moist crumbs. Cool completely, then core the cupcake's centers out. For this, I use a small paring knife, insert the knife into the cupcake, and gently remove the center of it. Discard the center pieces.
  3. Using a small spoon, fill the cupcake cavities with the cherry pie filling, trying to get at least 2 cherries in the center of each cupcake. Set the cupcakes aside.
  4. In the bowl of a stand mixer, beat together the cream cheese, butter, vanilla and cream with the paddle attachment for about 1-2 minutes or until creamy. Gradually add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. Pour the frosting into a piping bag attached with a large open-circle tip.
  5. Pipe the frosting high onto the cooled & filled cupcakes, ensuring you completely cover the center cavity. Repeat with remaining cupcakes. Take your red sparkle gel and begin drawing squiggly lines up and down the sides of the cupcake, centering from the top point of the cupcake. Place an eyeball gumball onto the tippy top of the cupcake and serve!

DSC_0424A

DSC_0425AThese are SO gory and SO creepy from the outside, but no one will suspect the sinfully delicious yet sinister inside of gooey, gushy cherry pie filling! They’re a real delight to decorate and eat!

Hope you enjoyed!!

xo, Hayley

The BEST Chewy Pumpkin Chip Cookies

chewypumpkinchipCan you believe there was a time when I disliked pumpkin?

I know. It’s like I was abducted by aliens or under some terrible influence of pumpkin-hating hallucinogens or something. Thank goodness I found my way down the appropriate pumpkin-loving path because had I not, I would have never discovered the joy that are these cookies.

A couple weeks ago, a reader named Holly wanted to know if I had a recipe for a chewy pumpkin cookie. Pumpkin cookies are notoriously soft and cakey since pumpkin tends to have the tendency to fluff and cake-ify things once its baked inside. While cakey pumpkin cookies are good, they’re more muffin-tops than cookies and it’s kind of a let-down when you want something soft and chewy… a real deal cookie.

So with my personal challenge ahead of me, I sought to create the perfect chewy pumpkin cookie. And folks, I have a winner!!

DSC_0636AThis cookie has the texture of a chocolate chip cookie: soft and chewy, with slightly crispy edges that’s packed with buttery goodness in every bite. It has the perfect chips-to-cookie ratio and is the perfect size and plushness.. you won’t even get cookies this perfect in a bakery, I promise you that! And the pumpkin flavor, while present, isn’t overpowering — this would be a great “intro to pumpkin” cookie for a skeptic. Sweet, buttery, spicy and rich, these cookies fit the bill of perfection.

Easily enough, they’re adapted ever-so-slightly from my Perfect Chocolate Chip Cookies recipe. Since my Chocolate Chip Cookies are my favorite (and the best, in my oh-so humble opinion), I knew I’d be able to tweak this base recipe to make a perfect pumpkin cookie as well. Here are the main differences:

* this recipe has no egg, simply because eggs tend to fluff things up, too. The pumpkin has plenty of moisture, so it replaces the egg in this recipe.

* there’s a higher sugar to brown sugar ratio. Why? Brown sugar tends to soften and moisten cookie dough which is why I adore it in my Perfect Chocolate Chip Cookies recipe, but why I switch up the ratios for this particular cookie. Don’t get me wrong; these cookies are soft and chewy — but by using more granulated white sugar, it helps cut down how cakey and chewy they may be had I used all brown sugar.

* the butter is melted rather than softened. Softened butter tends to lend to a creamier (read: moister!) cookie, so melted butter helps cookies with spreading. While these don’t spread much, I was aiming in that direction since I wanted them to be flatter (read: crisper!) than puffy and cakey. It worked! However, you do still need to chill these for at least 30 minutes to 1 hour prior to baking.

DSC_0645AAnd a family friend deemed these the best cookies she’s ever tasted. Ever. And has already requested me to make another batch. So clearly, these cookies are awful 😉

So, friends. The wait is OVER! Cakey pumpkin cookies no more. Introducing the BEST Chewy Pumpkin Chip Cookie. You’re welcome!

DSC_0660A

*adapted from my Perfect Chocolate Chip Cookies recipe

4.8 from 4 reviews
The BEST Chewy Pumpkin Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Nothing says "fall" quite like pumpkin, but pumpkin cookies tend to be cakey and more muffin-top like than cookies... until now. These soft and chewy cookies have a cookie texture you'll LOVE and are packed with pumpkin flavor and sweet white chips for contrast and flavor. They've been deemed a friend's FAVORITE cookie EVER, and I know they'll be yours too!
Ingredients
  • ½ cup unsalted butter, melted
  • ¾ cup white granulated sugar
  • ¼ cup brown sugar
  • 2 tsp vanilla extract
  • ¼ cup pumpkin puree (NOT pumpkin pie filling!)
  • 1 tsp cinnamon
  • ⅛ tsp nutmeg
  • Pinch cloves
  • Pinch ginger
  • Pinch salt
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • ½ cup white chocolate chips (may also use cinnamon chips, butterscotch chips, peanut butter chips, seasonal pumpkin chips, or semi-sweet chocolate chips if desired)
Instructions
  1. In the bowl of a stand mixer affixed with the paddle attachment, beat together the melted butter, white sugar and brown sugar until combined. Beat in the vanilla and pumpkin to combine. Lastly, add in the spices, cornstarch, baking soda, salt and flour until a soft dough has formed. Stir in the chips.
  2. Refrigerate the cookie dough for AT LEAST 30 minutes, up to 1 day, until chilled. (I typically refrigerate mine for at least an hour). Preheat your oven to 350 degrees F. and line two baking sheets with silicone liners or mist the baking sheets with cooking spray.
  3. Drop rounded Tablespoonfuls of dough onto the baking sheets, about 1" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time. Cookies may appear slightly puffy and underdone, but do NOT overbake! Absolutely do not cook them longer than 10 minutes; the cookies will continue to cook slightly on the baking sheets as they cool.
  4. Remove the cookies from the oven. If cookies are puffy, slightly flatten them with the bottom of a glass. Top with a couple of remaining chips, if you'd like (to make them look pretty). Let them sit on the baking sheets for about 10-15 minutes before carefully transferring to wire racks to cool completely.

DSC_0654A

DSC_0659Alove how easy and versatile this recipe is! Who knew pumpkin cookie dough could be a new staple cookie dough base?! Feel free to substitute other flavored chips to change up the flavor, or add in chopped nuts or dried fruit for a different texture. Cranberry + white chocolate chips would be festive for Christmas, even — or peanut butter chips and chopped honey roasted peanuts! Even chopped candy, like Butterfinger or candy corn, would make an excellent and delicious mix-in for this one-of-a-kind, perfect pumpkin cookie!

AAHave a fantastical day!!

xo, Hayley

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