Perfect Pumpkin Pie

This truly is the most PERFECT Pumpkin Pie! A buttery flaky crust filled to the brim with perfectly spiced, creamy pumpkin filling and topped with a mountain of fresh whipped cream. Impressive, easy, and perfect for the holiday season! Just in time for the holidays, this Perfect Pumpkin Pie is creamy, beautifully spiced, sweet, and utterly perfect!

Disclaimer: pumpkin pie is not usually my first pie choice. Or my third. Or maybe even my fifth.

I know, I know. How can I be a dessert blogger when I can’t even like the quintessential fall pie? I AM SORRY, OKAY. I’M SORRY I LET YOU DOWN.

I like other pumpkin things, like the pumpkin bundt cake from Nothing Bundt Cakes. I like that a little too much actually, having gone there three times in the past two weeks to take home little bundlets and devour them in front of a Stranger Things marathon. DON’T JUDGE ME.

I like pumpkin cookies, with their soft and fluffy interiors and their generous slathering of cream cheese icing.

But pie? I’ve failed you, friends.

But this pie? It passed my weird pumpkin litmus test with flying colors. I like pumpkin pie!

Confession: as a kid on Thanksgiving, we’d finish our huge meal and my grandma would cut everyone a piece of frozen pumpkin pie. (She’s not a baker, nor a cook, so everything was frozen, boxed, etc). She’d ask everyone if we wanted a dollop of Cool Whip on top and everyone would say yes… except me.

I’d ask for the container of Cool Whip.

I’d proceed to pile this measly slice of thawed orange goop with a mountain of fluffy Cool Whip, would scrape off all the Cool Whip and lick my plate clean of it, and then return the slice of pie to my grandma.

It’s surprising that I wasn’t RAISED BY WOLVES LIKE THE HEATHEN CHILD I AM.

This truly is the most PERFECT Pumpkin Pie! A buttery flaky crust filled to the brim with perfectly spiced, creamy pumpkin filling and topped with a mountain of fresh whipped cream. Impressive, easy, and perfect for the holiday season! But I’ve reformed my ways with this Perfect Pumpkin Pie. There’s something so creamy and delicious about the filling – it’s perfectly spiced, sweet enough while still letting the pumpkin flavor shine, and of course – it’s a dream topped with lots of whipped cream!

This truly is the most PERFECT Pumpkin Pie! A buttery flaky crust filled to the brim with perfectly spiced, creamy pumpkin filling and topped with a mountain of fresh whipped cream. Impressive, easy, and perfect for the holiday season! So whether you’re like the old me or new me, make this pie for yourself or some pumpkin lover in your life!

This truly is the most PERFECT Pumpkin Pie! A buttery flaky crust filled to the brim with perfectly spiced, creamy pumpkin filling and topped with a mountain of fresh whipped cream. Impressive, easy, and perfect for the holiday season! *adapted from the Southern Living Pie book

Perfect Pumpkin Pie
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Perfect Pumpkin Pie is in a word: delicious! A light and creamy filling that's beautifully spiced and just sweet enough, piled high with whipped cream!
Ingredients
  • One 9" frozen deep dish pie crust OR 1 refrigerated pie crust fitted in a deep dish pie plate
  • One 15oz can pumpkin puree (NOT pumpkin pie filling)
  • One 12oz can evaporated milk
  • 1 cup dark brown sugar (may substitute with light)
  • 2 large eggs
  • 2-3 tsp ground cinnamon (depending on how spiced you like it)
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • Fresh or prepared whipped cream or whipped topping
Instructions
  1. Preheat your oven to 425 degrees F. Place the prepared pie crust on a rimmed baking sheet in case any pie filling drips out during the baking process.
  2. In a large bowl, whisk together the pie ingredients until smooth and well combined, about 1 minute. Pour the filling into the prepared pie crust - crust will be VERY full. Loosely tent the pie crust edges with pie shields or foil.
  3. Bake for approximately 15 minutes at 425 degrees F, then lower the temperature to 350 degrees F and bake for approximately 50-60 minutes or until a toothpick inserted near the center comes out clean. Remove the pie to a wire rack to cool completely, then refrigerate for about 2 hours until firm. Serve with fresh or prepared whipped cream.

This truly is the most PERFECT Pumpkin Pie! A buttery flaky crust filled to the brim with perfectly spiced, creamy pumpkin filling and topped with a mountain of fresh whipped cream. Impressive, easy, and perfect for the holiday season! This truly is the most PERFECT Pumpkin Pie! A buttery flaky crust filled to the brim with perfectly spiced, creamy pumpkin filling and topped with a mountain of fresh whipped cream. Impressive, easy, and perfect for the holiday season! Spiced filling, flaky crust, and mountains of fresh whipped cream: nothing says fall quite like pumpkin pie!

This truly is the most PERFECT Pumpkin Pie! A buttery flaky crust filled to the brim with perfectly spiced, creamy pumpkin filling and topped with a mountain of fresh whipped cream. Impressive, easy, and perfect for the holiday season!

Have a super sweet day!

Want more pumpkin? Check out these other recipes!

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd!Pumpkin Churro Bread

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Super Easy Pumpkin Cheesecake Bars

This Pumpkin Pie Lush Dessert is such a fantastic no-bake treat! Layers of pecan shortbread cookies, fluffy pumpkin pudding, creamy whipped topping and crunchy pecans complete this fabulous fall treat.No-Bake Pumpkin Lush Dessert

 

xo, Hayley

Sweet Potato Sheet Cake with Marshmallow Frosting

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter! This supremely moist and tender Sweet Potato Sheet Cake has a creamy, sweet layer of thick Marshmallow Frosting and is such a fun departure from typical pumpkin desserts! Complete with crushed toffee bits on top, it’s a show-stopper for fall!

So for many years, we’d go to my Grammie Pat’s house for Thanksgiving and Christmas because for many years, we lived only two doors down from her house. It was a quick walk over to her place and dinner was ready.

And for a loooong time, she made sweet potatoes as a side dish but no one liked them. So they’d sit, sad and untouched at the table, only eaten by my Grammie Pat and my uncle. I wondered why she always made the effort of making a big batch, maybe holding onto a shred of hope that one year, maybe – just maybe – someone would ask for a spoonful.

Well, I guess it worked on me, because one year I caved in and went whole hog on that damn casserole dish. I ate most of it and kept going back for seconds and thirds. It was so good. I don’t know why it took me forever to relent to the siren song of sweet potatoes covered in a thick, gooey layer of marshmallows, but once I took a bite, I was hooked.

Then one year she decided to be sadistic and throw in pineapple. Um, sorry, granny, but get that freakin’ pineapple away from my sweet potatoes. It has no place at this table. She is kind of like a wildcard: most of the time she’s pretty predictable with her food offerings, but sometimes she’ll stir some sour cream into brownies and hand them to you and not say anything about the giant blobs of white in your brownies so you’ll take a bite thinking they’re marshmallow brownies but it’s actually brownies with pockets of hot sour cream in them.

Yeah. That.

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter! ANYWAY. Now that I’m #TeamSweetPotato, I could not wait to think up some yummy sweet potato-inspired desserts for my blog. Everyone focuses on pumpkin this time of year, which is great! – but sweet potatoes are just as delicious. I revamped my Pumpkin Spice Sheet Cake recipe and turned it into a sweet potato vision complete with a fluffy marshmallow frosting that sends it over the top!

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter! For a little crunch and texture, I sprinkled some crushed toffee bits to the top of the cake, but this would be equally fab with marshmallow bits or even finely chopped pecans! Just please, leave the pineapple far away from the sweet potato cake.

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter!

Sweet Potato Sheet Cake with Marshmallow Frosting
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Sweet Potato Sheet Cake is so moist, tender and flavorful with a lovely hint of spice, but the fluffy marshmallow frosting is what sends this cake over the top!
Ingredients
  • FOR THE CAKE:
  • 1 & ½ cups granulated sugar
  • One (15 oz) can sweet potato puree (just plain puree, not pie filling)
  • 1 cup canola or vegetable oil
  • 2 tsp vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ - 1 tsp ground ginger
  • Pinch salt
  • FOR THE MARSHMALLOW FROSTING:
  • ½ cup salted butter, softened
  • One (7 oz) jar marshmallow fluff or cream
  • 1 tsp vanilla extract
  • 3 cups confectioners' sugar
  • If needed, ¼ cup milk or heavy cream (may not use)
  • 1 cup toffee bits
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray and set aside briefly.
  2. In a large bowl with an electric mixer, beat together the granulated sugar and sweet potato puree until blended. Carefully beat in the oil and vanilla, then the eggs one at a time, beating well after each addition.
  3. Meanwhile, in a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gradually add in the flour mixture to the wet mixture, beating well until batter is smooth and combined. Pour the batter into the prepared pan and smooth out the top. Bake for approximately 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely.
  4. For the frosting: In the bowl of a stand mixer, cream together the butter and marshmallow fluff until combined, about 1 minute. Beat in the vanilla and gradually begin adding in the confectioners' sugar, about one cup at a time, until frosting is light and fluffy. If frosting is too thick, add in a little of the milk or heavy cream to thin it out. You want the frosting to be spreadable, so not too thick.
  5. Spread the frosting onto the cooled cake in an even layer. Sprinkle with toffee bits and serve. Store leftovers either in the fridge or at room temperature, but covered either way.

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter! I love how moist and flavorful this sweet potato cake is! The sweet potato flavor really shines here. If you prefer things more spicy, feel free to add more spice quantities as you see fit.

This Sweet Potato Sheet Cake with Marshmallow Frosting is such a delicious, crowd-pleasing cake! Moist, tender sweet potato spice cake topped with a creamy, fluffy marshmallow frosting and crunchy toffee bits. Perfect for fall and winter! Have a super sweet day!

xo, Hayley

 

 

The Ruby Princess Milky Way Martini

This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious! This Milky Way Martini is the one served in the famous Crooner’s Bar on board the Ruby Princess ship! Flavored with caramel vodka, cream, and creme de cacao, it tastes just like the candy bar!

In the interest of full disclosure, I am working with Princess Cruises on a series of posts based on my experience on their Ruby Princess Alaskan cruise. I have been compensated, but all of the opinions and photos are 100% my own. Thank you for supporting the brands that keep my blog alive!

So I’m having serious cruise withdrawals – so much so, that I have had multiple dreams about my Alaskan cruise with Princess Cruises. It’s crazy!

About once a night, I have a dream that I’m back on the ship and headed to my usual haunts – the Crooner’s Bar, International Cafe, the Lido Deck, or the Lotus Spa – complete with a book, my camera, and an alcoholic beverage in hand. Then I wake up and realize I’m back on dry land and get sad and wistful.

But then I remembered the amazing Milky Way Martini I had on board the Ruby Princess and I got excited because it’s totally make-able at home! And you guys – this version tastes exactly like the one served in the Crooner’s Bar!

The Crooner's Bar on-board the Ruby Princess. #adIf you’ve never sailed on the Ruby Princess before, the Crooner’s Bar is on deck 7 and is a swanky, 1950’s-style bar with dimmed lighting, a full grand piano, and the most sophisticated drinks, some named after the Rat Pack themselves. They have a huge list of house-made martinis, and I knew I had to try the Milky Way version!

The Crooner's Bar on-board the Ruby Princess. #adThe best part of the Crooner’s Bar is the ambiance. It really reminds me of a cool, 50’s-era bar/nightclub with plush seats, glossy wood furnishings, and the sophisticated menu. And when you order your martinis, they shake and pour them right at your table which adds to the classy feel of the bar.

Milky Way Martini at the Crooner's Bar on-board the Ruby Princess. #adWell… I change my mind. The best part of the Crooner’s Bar is the drinks, of course 🙂

And while I highly encourage you to book a cruise NOW, if you can’t do that, make this drink instead and pretend you’re sailing to Alaska. It’ll make you feel 10 times better AND will get you in the Halloween spirit!

So: let’s make this cocktail!

This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious! In a cocktail shaker (I found this one for $10 at World Market!), add your ice cubes. Then pour in…

This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious! 3 ounces of creme de cacao liqueur. You could use name brand, like Godiva, but I used the store-brand. Then add…

This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious! 3 ounces of caramel vodka! If you can’t find caramel vodka, in a pinch you could use vanilla. Lastly, add…

This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious! 3 ounces of chocolate-caramel coffee creamer – yep, the stuff you put in your coffee! This adds the perfect creamy element to this cocktail without sacrificing the buttery caramel and smooth chocolate flavors.

This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious! This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious! Then shake and strain that beauty into your chocolate and caramel-drizzled glass!

Cheers!

This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious!

The Ruby Princess Milky Way Martini
Author: 
Recipe type: Candy
Prep time: 
Total time: 
Serves: 1
 
This candy-inspired Milky Way Martini tastes just like the one served at the Crooner's Bar onboard the Ruby Princess ship! Creamy, chocolaty, and super sweet!
Ingredients
  • 3 ounces chocolate or creme de cacao liqueur, such as Godiva
  • 3 ounces caramel vodka
  • 3 ounces chocolate caramel coffee creamer (I like the International Delight version)
  • Chocolate and caramel syrups for drizzling glass
Instructions
  1. Using the chocolate and caramel syrups, drizzle around the inside and on the inner rim of a martini glass to create a cool pattern. Set aside briefly.
  2. Fill a cocktail shaker with ice. Add in the creme de cacao liqueur, the caramel vodka, and the chocolate caramel coffee creamer. Secure the lid to the shaker and shake vigorously, about 30 seconds to one minute.
  3. Strain the cocktail into the martini glass, making sure to get every last drop!

This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious! This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious! Buttery smooth, chocolaty, extra sweet, and a little strong… just like how the Ruby Princess does it!

This Milky Way Martini tastes JUST like the one served onboard the Ruby Princess cruise ship! Creamy, ultra chocolaty with a smooth caramel finish in a chocolate & caramel-drizzled glass. So elegant and delicious!

Have a super sweet day!

xo, Hayley

For more information about Princess Cruises, be sure to visit their website for info about booking a cruise, excursions, dining options, and more!

Pumpkin Churro Bread

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Don’t want to choose between churros or pumpkin bread? Try my Pumpkin Churro Bread – the best of both worlds! Moist, fluffy pumpkin bread is coated with cinnamon and sugar for a sugary, crisp crust that is reminiscent of a piping hot churro!

Fawinter baking is my absolute favorite. Is it yours?

Oh – and fawinter means fall + winter baking. I didn’t want to choose between pumpkin and peppermint, so I just coined this dandy word so people know I’m A) insane, and B) serious about my love of holiday baking.

But this time of year – when the air gets that little crisp chill, when the leaves dance until they fall to the ground and crunch underneath our boots – is so magical. It just feels good after a particularly scorching hot summer, you know?

Anyway, cinnamon and pumpkin go hand-in-hand so you know this mashup had to happen. And I felt particularly good that I seemed to have created such a damn good bread with my own crazy mind.

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Basically, you take my Best Pumpkin Bread recipe and bake it up nice and pretty. Wait it cool for a couple minutes, then carefully take it out of the pan and dunk that sucker in a pool of melted butter. I like using a pastry brush to make sure it gets into every crack and crevice of the bread’s surface.

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Then take your buttery bread and dredge the living daylights out of it in a huge bowl of cinnamon and sugar. Spoon cinnamon sugar from the bottom of the bowl to pour over the top – almost like you’re basting it. This ensures there’s a thick coating of the cinnamon sugar, which – let’s face it – is the best part.

All that’s left to do is to slice it up and dig in!

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd!

Pumpkin Churro Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Churro Pumpkin Bread is fantastic! A combination between crisp and crunchy cinnamon churros and a moist and fluffy pumpkin bread!
Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 & ½ cups all-purpose flour
  • FOR THE CHURRO COATING:
  • 1 & ¼ sticks (3/4 cup) unsalted butter, melted
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 tsp ground cinnamon
Instructions
  1. Preheat your oven to 350 degrees F. Liberally grease an 8" or 9" loaf pan with cooking spray. Set aside.
  2. In a large bowl, cream the butter and brown sugar together with an electric mixer, about 2 minutes, until fluffy and light. Beat in the pumpkin puree, followed by the eggs, one at a time. Add in the spices, baking powder, baking soda, salt, and flour and hand-stir the dry ingredients in, careful not to overmix. Over-mixing leads to tough bread that sinks in the middle. Mixture should still see streaks of white from the flour.
  3. Spread the batter into the prepared pan and bake for approximately 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. NOTE: the type of pan you use may increase your baking time. I like using foil pans, but glass pans or dark pans may result in a longer baking time.
  4. Cool the bread in the pan for about 20 minutes. While bread cools, prepare your churro coating. Pour the butter into a shallow bowl, and in another shallow bowl, combine the churro coating: sugar, brown sugar, and cinnamon until blended.
  5. Gently and carefully remove the bread from the pan and place in the shallow bowl of the butter. Using a pastry brush, brush the butter over the sides and top of the bread as if you were basting it. Make sure every square inch of the bread's surface is coated in butter! Using two spatulas to gently lift the bread from the butter and place in the shallow bowl of cinnamon sugar. Dredge the bread in the cinnamon sugar mixture, coating the sides and the top of the bread until fully coated. Let set and cool in the cinnamon sugar mixture before slicing and serving.

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Moist, tender, fluffy pumpkin spice bread coated in a crisp, thick layer of cinnamon sugar goodness!

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Have a super sweet day!

xo, Hayley

Monster Candy Cookie Dough Brownie Bombs

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving! Perfect for Halloween, these Monster Candy Cookie Dough Brownie Bombs are a super sweet treat! Egg-free “monster” cookie dough truffles filled with peanut butter, chocolate chips, oats and M&M’s are surrounded by fudgy baked brownies and coated in chocolate!

You know me and brownie bombs – I just had to revamp this old archived recipe and bring it back!

So you know I taste everything I make but don’t eat everything I make, right? Meaning: I obviously taste-test everything to make sure the flavor and texture is right, but there are few things I actually end up eating. But brownie bombs are a weakness, so I try to get them out of the house faster than you can say “bomb diggity.”

After I made these, I waltzed up to the front office of my apartment complex and dropped them off with the property managers. They go crazy for my treats and I am happy to continue fattening them up 🙂

But I also wanted to give some brownie bombs to my mail-lady because I HAVE THE WORST TIMING WITH HER.

Like, every time I sit and think, “she’s probably gone by now”, I’ll walk over there and she’s in the middle of it. I don’t live far from the mailboxes, per se – but it’s annoying to walk all the way over there and turn around and walk back home and then repeat in a half hour.

So I usually try to see if she’s finished with my mailbox at least so I can GTFO and leave her alone. And she’s always done, but this happened like for a week straight and I felt like she thought I was stalking her or something.

Anyway, I gave her a brownie bomb and I think that made up for the fact that she probably thinks I’m a psychopath who stalks her and/or my mail… which I am the latter. I grew up with so many penpals, so I find joy in getting mail. I’m weird, I know.

So not only are these Monster Cookie Dough Brownie Bombs approved by yours truly, they are also postman (and postwoman) approved.

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving! These would be perfect for Halloween or Halloween parties because they use up M&M’s, which I always seem to have leftover from handing out candy, or when I was a kid and came back with my stash. Toss ’em into the egg-free peanut butter/chocolate chip/oatmeal cookie dough – AKA, “Monster” cookie dough – roll them into balls, then coat them with a fudgy baked brownie.

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving! Once it’s perfectly spherical and delicious, make it even more indulgent by dunking that sucker in chocolate and sprinkling it with more M&M’s. You know, for a little extra pizzazz. Life needs more pizzazz, don’t you think?

No tricks here! Just happy Treating all around 🙂

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving!

Monster Candy Cookie Dough Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Total time: 
Serves: 30
 
These Monster Cookie Dough Brownie Bombs are super fantastic and so flavorful! Egg-free "monster" cookie dough is surrounded by a fudgy baked brownie and coated in rich milk chocolate. So festive for any time of year, but especially Halloween!
Ingredients
  • FOR THE COOKIE DOUGH:
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • ½ cup creamy peanut butter
  • 1 & ½ cups all-purpose flour (see Note)
  • 1 & ¼ cups old-fashioned oats
  • ½ cup miniature chocolate chips
  • 1 cup miniature M&M's candies
  • FOR THE BROWNIES:
  • Two (9x13") pans of baked fudge brownies, cooled, edges trimmed and cut into 15 pieces per pan
  • FOR THE COATING:
  • 1-2 pkg chocolate CandiQuik
  • 2-4 Tbsp creamy peanut butter
  • ¼ pkg vanilla CandiQuik
  • 1 cup additional miniature M&M's, roughly chopped
Instructions
  1. First, make your cookie dough balls. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar together until creamy, about 1 minute. Beat in the milk and vanilla, followed by the peanut butter, then the flour until dough comes together and is sticky. Beat in the old-fashioned oats, followed by the mini chocolate chips and mini M&M's.
  2. Using a cookie dough scoop, scoop rounded cookie dough balls and place on a parchment-lined baking sheet. You should get about 30 balls of dough. Freeze until firm, about 30 minutes.
  3. Once dough balls are firm, make your bombs. Take a square of fudge brownie and gently flatten it in the palm of your hand. Place a cookie dough ball in the center of the flattened brownie, and use your fingers and hands to pinch the brownie around the dough ball to seal it completely, rolling the brownie bomb in your hand if needed. Return to the baking sheet, noting that you may now need 2 baking sheets as the brownie bombs are larger than the cookie dough truffles.
  4. After the brownie bombs are made, melt the chocolate CandiQuik according to package instructions. Once melted and smooth, stir in 2 Tbsp of creamy peanut butter until blended. Dunk each brownie bomb into the chocolate-peanut butter mixture using a fork and coating all sides. Allow excess to drip off, then return to the baking sheet and repeat with remaining bombs. NOTE: You MAY need TWO (2) packages of CandiQuik to coat all the bombs, hence why the ingredients says 1-2 pkgs and 2-4 Tbsp creamy peanut butter.
  5. Melt the vanilla CandiQuik according to package instructions and drizzle over the chocolate bombs. Immediately garnish with chopped mini M&M's. Serve!
  6. NOTE: If you do not want to use raw all-purpose flour, you may heat treat your flour by baking it at 350 degrees F for about 10 minutes, or use different flour substitutes, such as almond flour, oat flour, coconut flour, or oat flour.

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving! Gooey, fudgy, chocolaty goodness! Everyone will go crazy for these brownie bombs!

These Monster Cookie Dough Brownie Bombs are DELICIOUS! "Monster" cookie dough flavored with peanut butter, oats, chocolate chips and M&M's is surrounded by a fudgy baked brownie and coated in chocolate and more candy! Perfect for parties, gifts, or just to cure a serious chocolate craving! Have a super sweet day!

Want more brownie bomb goodness?

These MINT OREO TRUFFLE BROWNIE BOMBS are a minty delight! No-bake mint Oreo truffles wrapped in a fudgy baked brownie and coated in chocolate & Andes Mints. So simple to whip up and a great way to impress anyone you serve!Mint Oreo Truffle Brownie Bombs

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!Salted Caramel Mocha Brownie Bombs

Pecan Pie Brownie Bombs

xo, Hayley

Super Easy Pumpkin Cheesecake Bars

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Want a quick and EASY pumpkin recipe that’s sure to impress? Check out these Super Easy Pumpkin Cheesecake Bars! They come together in a flash and are so irresistible! They taste like a cross between creamy cheesecake and gooey pumpkin pie in a crowd-friendly bar!

First pumpkin recipe of the season, say holla!

Or don’t, because ‘holla’ makes me feel like I’m 80 and still living in 2005.

But we should still celebrate with the first pumpkin recipe of the season, and I know exactly how I’m going to celebrate: by eating all of these bars.

I originally posted these (with horrid photos, natch) a few years ago… but when I was fall recipe planning for 2017, I realized I should repost them with bigger, better, awesome-r photos, so here we are!

I cannot stress enough how EASY these bars are. They practically make themselves with very little work from you. There’s no water bath. There’s no worrying about ugly cracks in the cheesecake. There’s no fanciness or fussiness. Just mouthwatering Pumpkin Cheesecake Bars.

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Here’s the low-down: The crust is a box of pound cake mix, which you can find in the cake mix/baking aisle at most grocers. Mix it up with an egg, some butter, and some spices, then press it into your pan. There’s your crust!

For the pumpkin filling, it gets even easier: cream up some cream cheese, then mix in pumpkin, sweetened condensed milk, some eggs, and more spice. Once it’s smooth and luscious and practically illegal in all 50 states, pour it over the crust and bake. Badabing, badaboom.

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Of course, like any pumpkin recipe, the whipped cream on top is not optional. But go crazy once they’re done by drizzling on chocolate or caramel sauces, sprinkling with a little extra cinnamon or nutmeg, or even serving it up with some ice cream (salted caramel, anyone?).

But if you’re looking for an easy, impressive dessert that’s sure to please a crowd, you’ve got to give these bars a try!

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!

Super Easy Pumpkin Cheesecake Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Pumpkin Cheesecake Bars are practically no-fail and SO EASY. The crust and filling comes together quickly, resulting in a gooey, perfect cheesecake bar that tastes just like pumpkin pie!
Ingredients
  • FOR THE CRUST:
  • One (16 oz) pkg pound cake mix
  • 2 Tbsp butter, melted
  • 1 egg, beaten
  • 2 tsp pumpkin pie spice
  • FOR THE FILLING:
  • One (8 oz) pkg cream cheese, at room temperature
  • One (14 oz) can sweetened condensed milk
  • One (15 oz) can pumpkin puree (NOT pumpkin pie mix)
  • 2 eggs
  • 3 tsp pumpkin pie spice
  • Whipped cream for garnish, optional but recommended
Instructions
  1. Preheat your oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside briefly.
  2. In a large bowl, combine the crust ingredients until moist crumbs form. Press the crust mixture evenly on the bottom of the pan. Set aside.
  3. In a large bowl, beat the cream cheese with an electric mixer until fluffy, about 1 minutes. Add in the condensed milk, pumpkin puree, eggs, and spice and beat slowly until smooth and incorporated. Pour the filling mixture over the crust and bake for 30-35 minutes or until the center is set and not jiggly.
  4. Cool the bars in the pan until room temperature, then refrigerate for at least 2 hours to firm up before cutting into bars. Garnish with whipped cream before serving.

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect!Creamy, perfectly spiced, and ultra pumpkin-y bars that are a show-stopper! You’ve got to give these a whirl!

These SUPER EASY Pumpkin Cheesecake Bars taste like a cross between creamy cheesecake and gooey pumpkin pie! They come together in minutes and are SO delicious, impressive, and perfect! Have a super sweet day!

xo, Hayley

Ghostly Chocolate Greek Yogurt Parfaits

Ghostly Chocolate Greek Yogurt Parfaits are creamy, smooth and bursting with chocolate & strawberry Greek-style yogurt flavors! Kids and adults alike will delight in these spooky parfaits! #ad These Ghostly Chocolate Greek-Style Yogurt Parfaits are so fun for the upcoming Halloween holiday! Made simple with The Greek Gods Chocolate Strawberry Greek-Style Yogurt and a few creative twists to make a scary-good parfait!

Halloween – one of my favorite holidays! In the olden days, I was so excited to dress up that I’d actually wear my costume to school. I remember scarfing down dinner in anticipation for trick-or-treating and getting all that glorious candy.

Now that I’m older, I love seeing the different costumes as they come to the front door. Conversely, I also love having the night off to enjoy the candy myself as I curl up with a scary movie. Either way, there’s candy and I’m happy.

Despite the fact that I don’t have kids (well, I do, but they have four or fewer legs and no opposable thumbs), I don’t really have anyone to decorate with or make cute Halloween crafts for. But, I know a lot of people who read this blog do, so this Halloween treat is perfect for you and your children!

These Ghostly Chocolate Greek-Style Yogurt Parfaits are so delicious and so simple, it’s scary J The parfaits are made with – you guessed it – Greek-style yogurt, but not any kind. It’s made with The Greek Gods Chocolate Strawberry Greek-Style Yogurt which is INCREDIBLE. It tastes just like chocolate-covered strawberries and has that same Greek-style yogurt texture we know and love.

In general, The Greek Gods’ Greek-Style Yogurt is ultra creamy and rich, and the addition of chocolate adds such a delicious indulgence. It’s packed with all the good stuff you look for, too, like live & active cultures and made without rBST and rGBH hormones. And it’s gluten-free and an excellent source of calcium. The best part, though? The FLAVOR. While it’s the star in this recipe, it would be equally fantastic in smoothies, cakes & cupcakes, even banana bread. (Hey, that’s actually a great idea…)

Ghostly Chocolate Greek Yogurt Parfaits are creamy, smooth and bursting with chocolate & strawberry Greek-style yogurt flavors! Kids and adults alike will delight in these spooky parfaits! #ad So to make these spooktacular parfaits, simply fold an entire container of Chocolate Strawberry Greek-Style Yogurt into some fresh whipped cream until it’s all combined. This adds wonderful texture and makes the yogurt even more light & fluffy.

Spoon the Greek-style yogurt into parfait glasses and top with crushed chocolate cookie “dirt” and optional (but extra scary!) bone shaped sprinkles. The final touch? A chocolate-covered strawberry ghost which adds a ghoulish touch.

Whether you still dress up for Halloween or not, these parfaits are perfect for any age and are a great way to kick off this terrifyingly fun holiday!Ghostly Chocolate Greek Yogurt Parfaits are creamy, smooth and bursting with chocolate & strawberry Greek-style yogurt flavors! Kids and adults alike will delight in these spooky parfaits! #ad

5.0 from 1 reviews
Ghostly Chocolate Greek Yogurt Parfaits
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 10 1-cup servings
 
These Ghostly Chocolate Greek Yogurt Parfaits are awesome! Spooky, EASY and super delicious!
Ingredients
  • 1 (24 oz) container The Greek Gods Chocolate Strawberry Greek-Style Yogurt
  • 2 cups of freshly whipped cream
  • 1 pkg chocolate sandwich cookies, coarsely crushed
  • 1 pkg vanilla almond bark
  • 1 pint strawberries, rinsed and patted dry
  • Eyeball sprinkles
  • Chocolate chips
  • Bone sprinkles, optional
Instructions
  1. In a large bowl, add the Greek-style yogurt and the whipped cream. Using a rubber spatula, fold the mixture together until combined. Refrigerate while preparing the rest of the parfaits.
  2. Melt the vanilla almond bark according to package directions, or until smooth and melted. Dip the strawberries, one at a time, into the almond bark mixture and place them on a parchment-lined baking sheet. Working quickly, adhere two eyes using the eyeball sprinkles and a round chocolate chip mouth. Repeat with remaining strawberries. Allow the strawberries to set, about 5 minutes.
  3. To assemble, fill a parfait glass with 1 cup of the Greek-style yogurt mixture. Top with ½ cup of crushed cookies. Sprinkle with bone sprinkles, if using, and garnish with one or two strawberry ghosts. Serve immediately, or store leftover fluff covered in the fridge. Would also make an excellent fruit dip!

Ghostly Chocolate Greek Yogurt Parfaits are creamy, smooth and bursting with chocolate & strawberry Greek-style yogurt flavors! Kids and adults alike will delight in these spooky parfaits! #ad It’s almost scary how EASY these Ghostly Chocolate Greek-Style Yogurt Parfaits are!

Be sure to connect with The Greek Gods Yogurt on their website, as well as on Facebook, Twitter, Instagram and Pinterest!

Ghostly Chocolate Greek Yogurt Parfaits are creamy, smooth and bursting with chocolate & strawberry Greek-style yogurt flavors! Kids and adults alike will delight in these spooky parfaits! #ad Have a super sweet day!

xo, Hayley

In the interest of full disclosure, this is a sponsored post. All opinions are 100% my own and I was compensated for this post. Thank you for supporting the brands that keep my site alive and running!

 

Peanut Butter Oatmeal Scotchie Cookies

These Peanut Butter Oatmeal Scotchie Cookies are festive, fast and FUN! Chewy, buttery cookies loaded with hearty oats and creamy peanut butter, topped with festive candy corn! #ad #krusteazThese Peanut Butter Oatmeal Scotchie Cookies are perfect for the spooky Halloween holiday or for fall-inspired parties! Chewy, buttery and loaded with hearty oats and peanut butter with a festive candy corn topping!

It is so hard to believe that Halloween is quickly approaching! We’re already into fall, and as the leaves change colors and the temps cool down, it’s hard not to be excited by the upcoming holiday. That, and because the stores have had their Halloween candy and costumes out since September! (Don’t judge that I’ve already purchased – and ate – a couple bags of Halloween candy!)

Plus, since it’s fall, a lot of people (myself included) are more interested in baking again. Summer makes it so hard since it gets so warm, but crisp fall air begs for a home-cooked comfort food or a freshly baked cookie. But, since kids are in school during this time of year, you also want something that’s easy and quick to prepare since the days are shorter and we don’t always have a ton of time to slave in the kitchen.

These Peanut Butter Oatmeal Scotchie Cookies are festive, fast and FUN! Chewy, buttery cookies loaded with hearty oats and creamy peanut butter, topped with festive candy corn! #ad #krusteazEnter: these Peanut Butter Oatmeal Scotchie Cookies! They are perfect for Halloween and fall-weather feasts. Made with Krusteaz Oatmeal Scotchie Cookie Mix, they come together in seconds and have a fun spin: peanut butter & candy corn! The peanut butter mixed with the rich butterscotch is a match made in heaven. And did you know that when you combine candy corn and peanut butter, it tastes like those peanut butter wafer candies? It’s an unexpectedly amazing food combination.

So preheat the oven, grab the kids and bake up these delectable little Halloween-inspired cookies! Your kids may choose these over packaged candy!

Get the recipe for these Peanut Butter Oatmeal Scotchie Cookies on Krusteaz’s website!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am a brand ambassador for Krusteaz as part of the Bakers Dozen team. All opinions are 100% my own and I was compensated for this post. Thank you for supporting the brands that keep my blog afloat! 

Peanut Butter Cup Pumpkin Pie Cake

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

This Peanut Butter Cup Pumpkin Pie Cake is such a fun combination between creamy pumpkin pie and fluffy cake with delightful peanut butter cup flavor!

So if you’re on Facebook, you may have noticed a bunch of videos floating around for Pumpkin Pie Crunch Cake. Essentially, it’s a pumpkin pie base sprinkled with cake mix and melted butter and topped with crunchy pecans.

And it looks fabulous.

All these videos are going crazytown on Facebook right now because it’s fall and everyone’s going bonkers for pumpkin. (I mean, who doesn’t go bonkers for pumpkin?) Plus, the promising idea of pumpkin pie and cake worlds colliding? Simply beautiful.

So I figured I wanted a piece of the pie – er, cake – by making my own version of this infamous cake. Except my version is loaded with peanut butter candy goodness.

I’ll let that ruminate for a sec.

Back with me? Good. Because you’ll want to give this cake a try. If, ya know, you’re bonkers for pumpkin and peanut butter.

Now, before you naysayers come in and say pumpkin and peanut butter don’t go together, I implore you to please give it a try. Trust me, it is good stuff.

So this cake is really a cinch to make and I have a feeling you’ll be making it all fall-long. Well, you should be making it all fall-long, but that’s only because I’m right about everything. Natch.

For the base of the cake, you’ll whisk together some pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice – just like you were making a pie. But instead of pouring it into a pie crust, you pour it into a greased 13×9″ baking pan.

Then you sprinkle the yellow cake mix all over the top of that goodness. Yup, you read it right – just the cake mix. Plain ol’ powdery cake mix. Nothing else, ‘kay? After you sprinkle all that stuff on top, top it with melted butter. Lots of melted butter, preferably. And then you’ll add a handful (or two. or five) of miniature Reese’s Peanut Butter Cups, mini Reese’s Pieces, and peanut butter chips for good measure.

Bake it up and you’ll have this.

And trust me, it’s glorious.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare!

5.0 from 1 reviews
Peanut Butter Cup Pumpkin Pie Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Peanut Butter Cup Pumpkin Pie Cake: when two dessert staples collide, awesome things happen!
Ingredients
  • 1 (15 oz) can pumpkin puree (just the puree, NOT the pie filling)
  • 1 (12 oz) can evaporated milk
  • 2 tsp pumpkin pie spice
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 box yellow cake mix (just the dry powder mix)
  • 1 cup (2 sticks) melted butter
  • 2 cups chopped Reese's Peanut Butter Mini Cups
  • ¾ cup miniature Reese's Pieces candies
  • ¾ cup peanut butter chips
  • Whipped cream and additional Reese's Pieces candies for garnishing, if desired
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; set aside.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, pumpkin pie spice, sugar, eggs and vanilla with a whisk until smooth. Pour into the prepared pan. Top with the dry yellow cake mix, sprinkling evenly over and entirely covering the top of the pumpkin pie layer. Drizzle the yellow cake mix layer with the melted butter. Top with scattered handfuls of the mini chopped peanut butter cups, miniature Reese's Pieces, and peanut butter chips.
  3. Bake uncovered for approximately 50-55 minutes or until the center is mostly set - it may wiggle slightly but you do not want to overbake it. Cool it completely, then refrigerate for at least 2 hours to set before cutting into slices. Just before serving, garnish with whipped cream and additional Reese's Pieces candies, if desired.

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Sweet, spicy and packed with peanut butter cup goodness! You won’t find another awesome cake mash-up like this!

Peanut Butter Cup Pumpkin Pie Cake: a delightful mash-up between creamy pumpkin pie and fluffy cake that's studded with rich and gooey peanut butter cups and Reese's Pieces candies! A wonderful fall-favorite that's so easy to prepare! Have a super sweet day!

xo, Hayley

 

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!

5.0 from 2 reviews
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