Crazy for Muddy Buddies? Me too! This classic treat is sweet, crunchy, and downright irresistible. These Easy Halloween Muddy Buddies take the classic recipe to the next level and are sure to become a new favorite Halloween tradition. Honestly, you might just eat the whole batch in one day (been there!), and I wouldn’t blame you. The best part? This recipe is an easy no-bake treat that’s perfect for parties, gifting, or sneaking a handful straight from the bowl. It’s totally customizable and make-ahead friendly. Fair warning—once you start snacking, it’s nearly impossible to stop!

HALLOWEEN MUDDY BUDDIES

These Halloween Muddy Buddies offer a balance of salty and sweet flavors. The creamy milk chocolate and powdered sugar, paired with the nutty, savory notes of peanut butter and salted butter, make this the best Halloween snack you’ll find! The rice Chex cereal adds a light and crunchy texture, while the candy corn, candy corn pumpkins, mini Reese’s peanut butter cups, and Reese’s Pieces balance it out with sweetness and festive colors. A hint of vanilla rounds out the flavors, enhancing the chocolate and peanut butter, making each bite a nostalgic, fun, and irresistibly indulgent. This recipe is a spooktacular Halloween party snack, or a fun, festive fall treat. It’s guaranteed to be a hit!

Find my expert tips on how to make Halloween muddy buddies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Halloween Muddy Buddies Recipe:

• Easy-To-Make: Quick to whip up and simple to mix, these muddy buddies are perfect for last-minute Halloween treats or party snacks.
• Sweet & Salty Perfection: Crunchy Chex cereal is coated in a rich blend of chocolate and creamy peanut butter, then dusted with powdered sugar for that signature “muddy” texture.
• Festive Mix-Ins: Candy corn, candy pumpkins, mini Reese’s peanut butter cups, and Reese’s Pieces add bursts of chocolate, peanut butter, and Halloween fun in every delicious bite.
• Perfect for Sharing (or Sneaking!): Ideal for parties, school snacks, or movie nights, but you might want to keep a secret stash for yourself!
• Family-Friendly: Everyone from kids to adults will love the combination of flavors, textures, and festive Halloween colors.

Ingredients

• ¼ cup salted butter
• ¾ cup creamy peanut butter
• 1 cup milk chocolate chips
• 2 teaspoons vanilla extract
• 9 cups rice Chex Cereal
• 1 ½ cups powdered sugar
• 1 cup candy corn
• ½ cup candy corn pumpkins
• ½ cup Reese’s peanut butter mini pumpkins
• 1 cup Reese’s pieces
• Halloween sprinkles, if desired

Instructions

Combine the salted butter, peanut butter, and chocolate chips in a medium glass bowl or microwave-safe bowl. Microwave for 45 seconds, stir. Microwave for another 20 seconds or until melted. Stir to combine. Stir in the vanilla extract.

In a separate large bowl, add the rice Chex cereal. Pour the melted chocolate mixture over the cereal and gently stir to coat the cereal completely.

Add half the cereal mixture into a large gallon-sized Ziplock bag, and add half of the powdered sugar. Shake to cover the cereal completely with the powdered sugar. Pour into a large bowl. Repeat again with remaining cereal mixture and powdered sugar.

Gently fold in the candy corn, candy corn pumpkins, peanut butter mini pumpkins, and Reese’s pieces, and sprinkles, if using.

Line a large baking sheet with parchment paper. Spread the muddy buddies out onto the baking sheet in one layer. Allow to rest for about 30 minutes before serving. Enjoy!

Servings

Serves 12

Storage

Store the leftover Halloween Muddy Buddies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week. Enjoy them at room temperature, or gently warm in the microwave for seconds. Tip: Give them a gentle shake or stir before serving to redistribute any settled powdered sugar.

Holly’s Tips for the Best Halloween Muddy Buddies:

• Use Fresh Cereal: Make sure the rice Chex cereal is fresh and crisp for the best texture. Stale cereal can get soggy when coated.
• Melt Chocolate Carefully: Microwave in short intervals and stir frequently to avoid scorching the chocolate and peanut butter mixture.
• Coat Evenly: Gently fold the cereal in the chocolate mixture to ensure every piece is fully coated without breaking the cereal.
  Cool Completely: Let the muddy buddies rest on a lined baking sheet for at least 30 minutes before adding candy to prevent melting and sticking.
• Customize Your Mix-Ins: Swap or add seasonal candies, nuts, or pretzels to make it your own spooky creation.
• Shake, Don’t Stir: When coating with powdered sugar in a bag, shaking gently ensures an even, light coating without crushing the cereal.
• Serve Fresh: For the best taste and experience, enjoy within a few days of making.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Monster Munch combines pretzels, Chex cereal, candy corn, M&M’s, and creamy white chocolate for a sweet and salty fall treat.

Want something different? Salted Caramel Rice Krispie Treats feature the Rice Krispies coated in marshmallows and swirls of salted caramel.

Candy-corn lover? These Candy Corn Rice Krispie Cupcakes are crunchy and sweet with layers of orange and yellow, topped with white vanilla frosting.

In the mood for chocolate? My Mummy Cupcakes are rich chocolate cupcakes topped with cream cheese frosting and M&M’s, perfect for Halloween.

Can’t get enough of muddy buddies? This Gooey Chex Mix recipe combines Rice Chex and Golden Grahams cereal with shredded coconut, sliced almonds, and a sweet buttery-corn syrup mixture for a crunchy yet sticky snack mix.

Have you made this Halloween Muddy Buddies recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MuddyBuddies #HalloweenRecipes #LifeInTheLofthouse

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Halloween Muddy Buddies

Quick, sweet, and spooky! These no-bake Halloween Muddy Buddies are packed with chocolate, peanut butter, and festive candy for the perfect party treat.

Prep Time 45 minutes minutes

Servings 12

Ingredients

• ¼ cup salted butter
• ¾ cup creamy peanut butter
• 1 cup milk chocolate chips
• 2 teaspoons vanilla extract
• 9 cups rice Chex cereal
• 1 ½ cups powdered sugar
• 1 cup candy corn
• ½ cup candy corn pumpkins
• ½ cup Reese’s peanut butter mini pumpkins
• 1 cup Reese's pieces

Instructions

• Combine the salted butter, peanut butter, and chocolate chips in a medium glass bowl or microwave-safe bowl. Microwave for 45 seconds, stir. Microwave for another 20 seconds or until melted. Stir to combine. Stir in the vanilla extract.
• In a separate large bowl, add the rice Chex cereal. Pour the melted chocolate mixture over the cereal and gently stir to coat the cereal completely.
• Add half the cereal mixture into a large gallon-sized Ziplock bag, and add half of the powdered sugar. Shake to cover the cereal completely with the powdered sugar. Pour into a large bowl. Repeat again with remaining cereal mixture and powdered sugar. Once coated, place into the large bowl.
• Gently fold in the candy corn, candy corn pumpkins, peanut butter mini pumpkins, and Reese’s pieces, and sprinkles, if using.
• Line a large baking sheet with parchment paper. Spread the muddy buddies out onto the baking sheet in one layer. Allow to rest for about 30 minutes before serving. Enjoy!

The post Halloween Muddy Buddies appeared first on Life In The Lofthouse.

If you’re all about quick no-bake desserts, get ready for a sweet trick AND treat. These No-Bake Halloween Cheesecake Cups are fun, festive, and no Halloween party is complete without them. They are kid-friendly, make-ahead ready, and guaranteed to disappear fast! Not only do they look impressive, but they’re also easy to make, which is a lifesaver during the hectic holiday season. If you’re a fan of my Oreo Cheesecake Bites, you will love these no-bake Oreo cheesecake cups!

Hungry for more Halloween fun? Check out my full collection of Halloween recipes for parties and family celebrations here. This recipe was inspired by Inside Bru Crew Life.

NO-BAKE HALLOWEEN CHEESECAKE CUPS

This no-bake cheesecake cups recipe is layered with crushed Oreos, a silky cream cheese filling, and a fun pop of spooky orange color, making them a hit for all ages. The presentation is festive and playful, and you can get as creative as you like with toppings and decorations. Think: Halloween sprinkles, candy eyeballs, gummy worms, or even a drizzle of chocolate ‘spider webs.’ Best of all, they’re straightforward to make, so if you’re looking for an easy, Halloween dessert without the fuss, this recipe is it! Serve these homemade cheesecake cups at parties, school events, or family get-togethers to wow a crowd. Caution: these creamy, delicious cheesecake cups are so good, they’ll become a requested tradition every Halloween. Don’t say I didn’t warn you!

Find more expert tips below on how to make no-bake cheesecake cups! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Easy No-Bake Halloween Cheesecake Cups:

• No-Bake & Easy-To-Make: Comes together quickly without turning on the oven. This cheesecake recipe is perfect for Halloween parties or school events.
• Festive & Fun: Layers of crushed Oreos, creamy cheesecake filling, and bright orange topping make each cup look as good as it tastes.
• Kid-Approved: The colorful presentation and sweet, creamy layers are a hit with kids of all ages. Half the fun is making it and eating it!
• Make-Ahead Friendly: Prep the layers in advance and add sprinkles and candy just before serving for maximum impact.
• Customizable Dessert: These cheesecake cups are the perfect mix of creamy, crunchy, and sweet, all in one cup. See my tips below on different toppings and flavor ideas to make them your own!

Ingredients

• 18 Oreo cookies, divided
• 2 packages (8-ounces, each) cream cheese, softened
• 1 ½ cups powdered sugar
• 2 Tablespoons milk
• 1 ½ Tablespoons vanilla extract
• 1 container (8-ounces) Cool Whip, thawed and divided
• Orange gel food coloring

Toppings

Halloween sprinkles and candy

Instructions

Crush 9 Oreo cookies and evenly distribute the crumbs among seven 8-ounce cups.

In a large mixing bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.

Gently fold in only 2 cups of the thawed Cool Whip. Split the cheesecake mixture evenly into two separate bowls.

Color one portion orange using gel food coloring.

Pipe or spoon 3 Tablespoons of the white cheesecake mixture, over the cookie crumbs in each cup, in a circular motion.

Using a spoon, gently spread the cheesecake mixture into an even layer.

Crush the remaining 9 Oreo cookies and sprinkle about a 1/4 cup of crumbs evenly over the white cheesecake layer in each cup.

Pipe or spoon 3 Tablespoons of the orange cheesecake mixture on top of the second cookie crumb layer in each cup. Using a spoon, gently press the cheesecake mixture into an even layer.

Cover and store the cheesecake cups in the fridge for at least 2 hours before serving. (Can be stored in the fridge for up to 4 days when tightly covered.)

Right before serving, dollop each cup with the remaining Cool Whip, and decorate with more crushed Oreo, Halloween sprinkles, and/or candy as desired. Enjoy!

Servings

Yields: 7 Halloween cheesecake cups.

Storage

Store the assembled cheesecake cups tightly covered in the refrigerator for up to 3 to 4 days. These no-bake desserts are served cold and should not be heated. For best results, add Halloween sprinkles or candy just before serving.

Holly’s Tips for The Best No-Bake Cheesecake Cups:

• Soften The Cream Cheese: Let your cream cheese sit at room temperature for 30 minutes. This makes mixing smoother and prevents lumps.
• Use Gel Food Coloring: Gel gives a vibrant Halloween orange without thinning the cheesecake mixture the way liquid food coloring can. 
• Chill Before Serving: Let the cups chill in the fridge for at least an hour. The layers firm up, and the flavors taste even better.
• Make-Ahead Friendly: These cheesecake cups can be prepped a day in advance—just add the toppings right before serving so they stay fresh and crunchy.
• Party Presentation Tip: Clear cups or mason jars show off the fun layers best, making them perfect for Halloween parties or school events. 
• Get Creative: For toppings, try candy eyeballs, crushed Halloween candy bars, or gummy worms for an extra spooky touch. For the base, popular flavor variations include no-bake strawberry cheesecake cups or cookies ‘n creme cheesecake filling. Have some fun with it!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my No-Bake Cheesecake and Easy No-Bake Cheesecake recipes next!

Looking for more easy Halloween party treats? You can’t go wrong with my Monster Munch, Candy Corn Fruit Parfaits, or my Candy Corn Rice Krispie Cupcakes.

Looking for a classic cheesecake recipe? The Ultimate Cheesecake showcases a buttery graham cracker crust, creamy filling, tangy sour cream, and fresh lemon zest flavor. 

Want something extra indulgent? Try my Ghost Brownies. Dense, homemade chocolate brownies stacked with marshmallows and finished with vanilla frosting for a ghostly look.

Have you made this Easy No-Bake Cheesecake Cups recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoBakeCheesecakeCups #HalloweenRecipes #LifeInTheLofthouse

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No-Bake Halloween Cheesecake Cups

Get spooky-sweet with these easy treats! Layers of crushed Oreos, creamy orange cheesecake filling, and fluffy Cool Whip make the perfect Halloween party dessert—no oven needed!

Servings 7 cheesecake cups

Ingredients

• 18 Oreo cookies divided
• 2 packages (8 ounces, each) cream cheese softened
• 1 ½ cups powdered sugar
• 2 Tablespoons milk
• 1 ½ Tablespoons vanilla extract
• 1 container (8 ounces) Cool Whip thawed and divided
• Orange gel food coloring

Toppings

• Halloween sprinkles and candy

Instructions

• Crush 9 of the Oreo cookies and evenly distribute the crumbs among seven 8-ounce clear cups.
• In a large mixing bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Gently fold in only 2 cups of the thawed Cool Whip.
• Split the cheesecake mixture evenly into two separate bowls. Color one portion orange using gel food coloring. Keep the other mixture white.
• Pipe or spoon 3 Tablespoons of the white cheesecake mixture, over the cookie crumbs in each cup, in a circular motion. Using a spoon, gently press the cheesecake mixture into an even layer.
• Crush the remaining 9 Oreo cookies and sprinkle about a 1/4 cup of crumbs evenly over the white cheesecake layer in each cup.
• Pipe or spoon 3 Tablespoons of the orange cheesecake mixture on top of the second cookie layer in each cup. Using a spoon, gently press the cheesecake mixture into an even layer. Cover and store the cheesecake cups in the fridge to chill for at least 2 hours before serving. (Can be stored in the fridge for up to 4 days when tightly covered.)
• Right before serving, dollop each cup with the remaining Cool Whip, and decorate with more crushed Oreo, Halloween sprinkles, and/or candy as desired. Enjoy!

Recipe adapted from: Inside Bru Crew Life.

The post No-Bake Halloween Cheesecake Cups appeared first on Life In The Lofthouse.

It’s no secret that fall is my favorite season, and I’ve been searching for festive holiday desserts to share with you. If you’re looking for a homemade cookie skillet recipe, look no further than this Easy Pumpkin Chocolate Chip Skillet Cookie. This warm and classic pizookie dessert combines all the best flavors of autumn from the soft, spiced pumpkin to the warm, milk chocolate, all baked together in a simple, one-pan treat.

PUMPKIN CHOCOLATE CHIP SKILLET COOKIE

This pumpkin chocolate chip skillet cookie is pure fall indulgence, packed with all the flavors you crave in an autumn dessert. Pure pumpkin and pumpkin pie spice bring cozy notes of cinnamon, nutmeg, and clove to every bite, while brown sugar adds a rich, caramel-like depth. Milk chocolate chips melt into gooey pockets throughout the skillet, perfectly complemented by a pinch of flaky sea salt that balances the sweetness and highlights the spices. Serve warm with a scoop of creamy vanilla ice cream, this one-pan fall dessert is comforting, nostalgic, and impossible to resist. It embodies everything a fall treat should be!

Craving a classic chocolate skillet cookie? Try my version here! For more fall favorites, check out my top-loved pumpkin chocolate desserts here.

Find all my expert tips on how to make a homemade skillet cookie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Pumpkin Chocolate Chip Skillet Cookie Recipe:

• Easy One-Pan Baking: Made entirely in a cast-iron skillet, this recipe is simple to prepare and easy to follow with minimal cleanup.
• Quick & Simple Ingredients: Using pantry staples like butter, sugar, eggs, and canned pumpkin, this pumpkin chocolate chip cookie comes together in no time.
• Soft & Gooey Pumpkin Chocolate Chip Cookie Skillet: Packed with melty semi-sweet chocolate chips, this skillet cookie is tender, chewy, and irresistibly chocolatey.
• Topped With Flaky Sea Salt & Ice Cream: Add a pinch of sea salt or a scoop of vanilla ice cream to take this dessert over the top.
• Ultimate Fall Dessert Recipe: This warm one-pan cookie is the perfect dish to serve at holiday parties, fall gatherings, or chilly weeknight desserts.

Ingredients

• ½ cup salted butter 
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk, room temperature
• ¼ cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• 1/4 teaspoon sea salt
• ½ teaspoon baking soda
• 1 cup milk chocolate chips, divided 
• pinch of sea salt for topping, optional
• vanilla ice cream for serving

Instructions

Preheat the oven to 350°F degrees.

Melt the butter in a microwave-safe bowl. Allow the melted butter to cool down.

In a large mixing bowl, whisk together cooled, melted butter and both sugars until smooth and incorporated. Add in the eggs, pumpkin, and vanilla extract and mix until combined.

Add the flour, pumpkin pie spice, sea salt, and baking soda. Mix until just combined.

Pour in most of the chocolate chips (reserve a small amount for the topping). Fold in the chocolate chips until well distributed. The batter will be thick.

Coat an 8-inch cast-iron skillet with butter. Press dough evenly into the skillet, spreading it all the way to the edges. Top evenly with the reserved chocolate chips.

Bake for 24 to 28 minutes. (If you want it gooier, lean toward the shorter time.) *No matter how long you bake it, you will need to lay a piece of foil over the top of the skillet during the last 10 minutes of cooking to avoid over-browning.

Remove from oven and sprinkle with sea salt, if desired. Enjoy the cookie warm, straight out of the skillet with vanilla ice cream, or allow to cool down for 30 minutes, then slice and serve. Enjoy!

Servings

Serves 4.

Storage and Reheating

Store leftover Pumpkin Chocolate Chip Skillet Cookie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months.

To reheat, warm the cookie in a 350°F oven for 5 minutes or microwave individual slices for 15 seconds or so. Serve warm with a scoop of vanilla ice cream.

Holly’s Tips for the Best Pumpkin Chocolate Chip Skillet Cookie:

• Use Room-Temperature Eggs: This helps the batter come together smoothly and ensures an even, tender texture.
• Cool The Melted Butter: Adding hot butter to the eggs can scramble them. Let it cool slightly before mixing.
• Don’t Over Mix: Once you add the flour and spices to the batter, mix just until combined to avoid a dense cookie.
• Adjust Baking Time For Your Preferred Texture: 24 minutes for a gooier center, 28 minutes for a slightly more set, yet still soft cookie.
• Sprinkle Flaky Sea Salt After Baking: This balances the sweetness and enhances the pumpkin spice and chocolate flavors.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Chip Skillet Cookie next!

Craving something more bite-sized? These Pumpkin Chocolate Chip Cookies and Pumpkin S’mores Cookies are fall dessert recipe staples.

Looking for more fall baking inspo? Glazed Chocolate Chip Pumpkin Bread and White Chocolate Pumpkin Bread with Streusel Topping contain the top flavors of fall in homemade bread.

Have you made this Pumpkin Chocolate Chip Skillet Cookie?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SkilletCookieRecipe #PumpkinChocolateChipSkilletCookie #LifeInTheLofthouse

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Pumpkin Chocolate Chip Skillet Cookie

Cozy up with this Pumpkin Chocolate Chip Skillet Cookie! Warm, gooey, and loaded with milk chocolate chips, it’s an easy fall dessert you'll want to make on repeat.

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Servings 4

Ingredients

• ½ cup salted butter
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk room temperature
• ¼ cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 1 cup milk chocolate chips divided
• Pinch of flaky sea salt for topping optional
• Vanilla ice cream before serving

Instructions

• Preheat the oven to 350°F degrees.
• Melt the butter in a microwave-safe bowl. Allow the melted butter to cool down.
• In a large mixing bowl, whisk together cooled, melted butter and both sugars until smooth and incorporated. Add in the eggs, pumpkin, and vanilla extract and mix until combined.
• Add the flour, pumpkin pie spice, sea salt, and baking soda. Mix until just combined.
• Pour in most of the chocolate chips (reserve a small amount for the topping). Fold in the chocolate chips until well distributed. The batter will be thick and sticky.
• Coat an 8-inch cast-iron skillet with butter. Press dough evenly into the skillet, spreading it all the way to the edges. Top evenly with the reserved chocolate chips.
• Bake for 24 to 28 minutes. (If you want it gooier, lean toward the shorter time.) *No matter how long you bake it, you will need to lay a piece of foil over the top of the skillet during the last 10 minutes of baking to avoid over-browning.
• Remove from oven and sprinkle with sea salt, if desired. Enjoy the cookie warm, straight out of the skillet with vanilla ice cream, or allow to cool down for 30 minutes, then slice and serve. Enjoy!

Recipe inspired by: Daddio’s Kitchen.

The post Pumpkin Chocolate Chip Skillet Cookie appeared first on Life In The Lofthouse.

Fall is hands down my favorite season, and I’m thrilled to share a recipe that perfectly embodies this time of year! My Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are light, fluffy, and impossibly comforting as all pancake recipes should be. Tender pumpkin and gooey cinnamon swirls unite in every forkful for a morning treat that’s pure indulgence. As a mom, nothing brings me more joy than cooking and baking for my family. And I know you will look forward to rising early to make these incredible pancakes for your family as well. This sweet breakfast will bring the same warmth and happiness right to your home!

Looking for your next pancake obsession? Find more highly-rated pancake recipes here. 

PUMPKIN CINNAMON ROLL PANCAKES WITH CREAM CHEESE GLAZE

What makes these pumpkin spiced cinnamon roll pancakes so special? They combine the two flavors that define fall: pumpkin and cinnamon. The rich cinnamon swirl captures the essence of a classic cinnamon roll, while the pumpkin adds amazing flavor and a soft and fluffy texture.

Topped with a sweet cream cheese glaze, every bite of this stack melts into your mouth. Made with ingredients like pumpkin puree, ground cinnamon, light brown sugar, and buttermilk, these pancakes come together easily. The result? Light, fluffy pancake stacks you’ll want to make every autumn, or even year-round! Finish them with a generous amount of homemade cream cheese glaze or drizzled in maple syrup for a cozy weekend breakfast.

Find my expert tips on how to make these viral pumpkin cinnamon roll pancakes below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Fluffy Pumpkin Cinnamon Roll Pancakes:

• Best of Both Worlds: These pancakes combine the cozy, spiced flavor of pumpkin with the gooey cinnamon swirl of a classic cinnamon roll. It’s like your two favorite fall breakfasts rolled into one. This recipe is fall on a plate!
• Ultra-Fluffy Texture: Thanks to the buttermilk and resting the batter, these pancakes rise beautifully with a soft, airy bite every time.
• Cinnamon Swirl Magic: The buttery cinnamon-sugar swirl melts right into the pancakes as they cook, creating ribbons of caramelized goodness in every forkful.
• Homemade Cream Cheese Glaze: Spread this creamy and sweet glaze over the top and watch it melt into the warm pancakes—it’s the perfect finishing touch.
• Weekend Brunch Worthy: Serve family, friends, or just treat yourself to pancakes that look and taste impressive yet are so easy to make.

Ingredients

Pumpkin Pancake Batter

• 3 1/4 cups (390g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk, room temperature, divided
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 2 Tablespoons salted butter, melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter, softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In a separate large bowl, mix the buttermilk, pumpkin puree, eggs, melted (and slightly cooled) butter, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10 to 15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Instructions

Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.

Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward, pressing slightly into the batter. Try to keep the swirl away from the edges to prevent it from spilling over.

Cook until bubbles form on the surface, about 2 to 4 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.

Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.

For The Cream Cheese Glaze

Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

Servings

Yields: 14 small pancakes.

Storage and Reheating

Let the Pumpkin Cinnamon Roll Pancakes cool completely, and store them in an airtight container in the refrigerator for up to 3 days. Freeze the pancakes (wrapped individually and stored in a freezer-safe bag) for up to 2 months. You can refrigerate cream cheese glaze in an airtight container for up to 5 days. It may thicken in the fridge, so stir or gently warm it before serving to restore a smooth, pourable consistency.

To reheat, warm pancakes in the microwave for 20 seconds, or in the oven at 300°F for 8 to 10 minutes. They can also be warmed in a toaster/toaster oven for crisp edges. If reheating from frozen, add an extra minute or so to your chosen method.

Holly’s Tips for the Best Pumpkin Cinnamon Roll Pancakes:

• Don’t Skip the Batter Rest: Letting the pancake batter sit for 10 to 15 minutes is key to fluffy pancakes. This gives the flour time to hydrate and the leaveners a head start!
• Use Room Temperature Ingredients: Buttermilk, eggs, and pumpkin puree mix more smoothly and help the pancakes rise better when they’re not cold from the fridge.
• Control Your Heat: Medium to medium-low heat is best—too hot and the cinnamon swirl will burn before the pancakes cook through.
• Avoid Overmixing: A few lumps in the batter are totally fine. Overmixing leads to dense pancakes instead of light, fluffy stacks.
• Piping Hack: If you don’t have a piping bag, use a zip-top bag and snip off a small corner for an easy DIY version.
• Make It Even Sweeter: Don’t stop at the cream cheese glaze for a topping! These pancakes are even more indulgent with a drizzle of warm maple syrup, whipped honey cinnamon butter, or a light dusting of powdered sugar. Get creative with it!

Frequently Asked Questions:

Similar Recipes

Not a fan of pumpkin? My Cinnamon Roll Pancakes are a sweet, comforting alternative.

Craving something similar? Pumpkin Cinnamon Rolls make the ultimate cozy fall breakfast.

Looking for more brunch recipes? These Cinnamon Roll Waffles are a crowd-pleasing treat everyone will enjoy.

In the mood for something extra sweet? My Cinnamon Roll Cake and Pumpkin Roll Cake are moist, creamy, and indulgent— the perfect fall dessert or brunch party dish.

Have you made these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCinnamonRollPancakes #FallBreakfast #LifeInTheLofthouse

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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze

Soft, fluffy, and swirled with cinnamon goodness, these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are the ultimate fall breakfast!

Servings 14 small pancakes

Ingredients

Pumpkin Pancake Batter

• 3 ¼ cups (390 g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk room temperature, divided
• 1 cup pumpkin puree
• 2 large eggs room temperature
• 2 Tablespoons salted butter melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

• In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10–15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

• In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Cooking The Pumpkin Pancakes

• Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.
• Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward. Try to keep the swirl away from the edges to prevent it from spilling over.
• Cook until bubbles form on the surface, about 2 to 3 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.
• Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.
• Serve the pancakes warm with homemade cream cheese glaze (below), maple syrup, or whipped honey cinnamon butter, if desired. Enjoy!

For The Cream Cheese Glaze

• Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

The post Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze appeared first on Life In The Lofthouse.

Craving a nostalgic treat with a playful twist? These Cosmic Brownie Cookies are truly out of this world! Inspired by the beloved Little Debbie Cosmic Brownies many of us loved and grew up with, this dessert takes things to the next level with a soft, chewy brownie-cookie base and chocolate ganache topping. It’s the perfect mashup of a brownie and a cookie, loaded with deep chocolate flavor and topped with colorful candy-coated chocolate chips. This is the ultimate kid-friendly dessert that’s just as fun to make as it is to eat. Trust me, the whole family will be begging for more!

COSMIC BROWNIE COOKIES

The brookie base comes together with simple pantry staples like salted butter, light brown sugar, cocoa powder, and vanilla extract. Dutch-processed cocoa gives the dough a smooth, rich chocolate flavor, while baking powder and baking soda add a subtle lift, keeping each bite soft and tender.

The real magic happens on top thanks to the glossy, silky, and mouthwatering chocolate ganache! This ganache comes together easily made with heavy cream and semi-sweet chocolate chips, creating a melt-in-your-mouth layer that’s both decadent and indulgent. Once set, sprinkle on those vibrant rainbow chocolate candies for that signature Cosmic Brownie look. These colorful brookies are perfect for birthday parties, lunchbox treats, bake sales, or anytime you’re craving a quick and whimsical chocolate fix.

Whether you grew up loving Cosmic Brownies or you’re just a sucker for a rich chocolate dessert, this homemade version is one that will delight your taste buds. Keep scrolling for my best tips when it comes to making this delicious dessert!

Holly’s Top Tip: Quality matters! Use high-quality Dutch process or natural cocoa powder to get the most out of this recipe. My all-time favorite is Ghirardelli’s 100% Cocoa Dutch-Process Unsweetened Cocoa Powder. If this one is unavailable or sold out, another great option is Modern Mountain’s Dutch Unprocessed Cocoa Powder.

Ingredients

• 1 cup salted butter, slightly softened
• 2 cups packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 2 3/4 cups (390 g) all-purpose flour
• 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder

Ganache Topping

• 2/3 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• Rainbow candy-coated chocolate chips

Baking Instructions

Preheat the oven to 350 °F. Line 3 baking sheets with parchment paper and set aside.

For the Cookies:

In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the salted butter, brown sugar, baking powder, baking soda and salt. Beat until the mixture is light and fluffy, about 2 minutes.

Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.

Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.

Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.

Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don’t over bake.

Optional: 

The cookies may come out slightly domed. Right after baking, gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.

Let the cookies cool on the baking sheets for only 5 minutes before gently transferring them to a wire rack to cool completely. This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.

For the Ganache:

Place the chocolate chips in a medium glass bowl. Set aside.

Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.

To Assemble:

Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you’re still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)

Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!

Servings

Yields 36 cookies.

Storing and Reheating

Store Cosmic Brownie Cookies in an airtight container at room temperature for up to 4 days. They can also be stored in an airtight container in the fridge for up to 7 days. To reheat, place a cookie or two on a microwave-safe plate. Heat for only 5 to 8 seconds to warm the cookies and soften.

Holly’s Tips for the Perfect Cosmic Brownie Cookies:

• To get the cosmic brownie effect, I use the The Bulk-Priced Food Shoppe Rainbow Candy Coated Chocolate Chips! If you can’t find these exact ones, try searching for “rainbow baking chips” online. Other colorful options like mini-M&Ms, sprinkles, crisp chocolate pearls, or similar sprinkles can be great substitutes. Shop my Amazon “Favorite Ingredients” board for more!
• For portioning, I use a #40 medium cookie scoop to measure roughly 2 tablespoons of dough per cookie. If you prefer larger cookies, switch to a #20 scoop and add 1 to 2 minutes to the baking time.
• Want a more bakery-style finish ganache topping? Stir in 1 to 2 teaspoons of salted butter once the ganache is smooth and melted for that luxe sheen and smoothness.
• For an extra special touch, drizzle with melted chocolate or sprinkle a little sea salt on top just before serving to balance the rich, fudge flavor.

Serving Suggestions

This recipe yields 36 scrumptious Cosmic Brownie Cookies, ideal for sharing (or keeping all to yourself!) It can be easily doubled for parties, potlucks, and large gatherings.

Similar Recipes

Craving a similar treat? You can’t go wrong with my classic Brookies recipe. 

Want something extra chocolatey? My Fudge Brownies are another five-star classic.

In the mood for a refreshing twist? Give my Brownie Cookies with Mint Frosting a try.

Looking for something with extra frosting and creamy goodness? My Brownie Mix Cookies with Cream Cheese Frosting are a favorite. 

Want the best of both worlds? Get your chocolate and ice cream fix with my Cookie Dough Ice Cream Brownie Bars.

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Cosmic Brownie Cookies

Cosmic Brownie Cookies are a fun twist on the classic treat. Easy to make and perfect for any chocolate lover!

Course Chocolate, Cookies, Desserts, Treats

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 36

Ingredients

Ingredients

• 1 cup salted butter slightly softened
• 2 cups light brown sugar packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs room temperature
• 1 Tablespoon vanilla extract
• 2 ¾ cups (390 g) all-purpose flour
• 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder

Ganache Topping

• 2/3 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• 1 handful of rainbow candy-coated chocolate chips

Instructions

Baking Instructions

• Preheat the oven to 350°F. Line 3 baking sheet pans with parchment paper and set aside.

For The Cookies:

• In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the butter, brown sugar, baking powder, salt, and baking soda. Beat until the mixture is light and fluffy, about 2 minutes.
• Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.
• Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.
• Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.
• Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don't over bake.
• Let the cookies cool on the baking sheets for only 5 minutes before carefully transferring them to a wire rack to cool completely. *This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.

*Optional:

• The cookies can come out slightly domed. Right after baking, I gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.

For The Ganache:

• Place the chocolate chips in a medium glass bowl. Set aside.
• Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips in the bowl, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.

To Assemble:

• Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you're still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)
• Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!

The post Cosmic Brownie Cookies appeared first on Life In The Lofthouse.

Pumpkin Cornbread is a delightful twist on a classic comfort food, merging the warm, spiced flavors of fall with the familiar taste of cornbread. The addition of pumpkin puree and spices such as cinnamon and pumpkin pie spice transforms traditional cornbread into something special. What sets this recipe apart is the harmonious blend of sweet and savory flavors. The earthy sweetness of pumpkin puree complements the rich, slightly nutty flavor of cornmeal, while the pumpkin and cinnamon add a subtle warmth that’s perfect for cooler weather. This cornbread is moist and tender, with just the right amount of sweetness!

PUMPKIN CORNBREAD

The ingredients in this fall homemade bread recipe are simple, yet they come together to create a cornbread that’s anything but ordinary. The combination of all-purpose flour and yellow cornmeal forms the base of the cornbread, giving it a sturdy yet tender texture. Baking powder and baking soda ensure that the cornbread rises perfectly, while salt enhances all the flavors. The pumpkin pie spice and cinnamon are the stars of the show, infusing the cornbread with a cozy, autumnal flavor.

One of the best things about Pumpkin Cornbread is how easy it is to make. With just a few simple steps, you can have a warm, fragrant batch of cornbread ready to serve in less than an hour. The process is straightforward: mix the dry ingredients in one bowl, the wet ingredients in another, combine them, and pour the batter into a greased baking pan. Bake until golden brown and a toothpick inserted into the center comes out clean, and you’re done! If you’re looking for an easy holiday side dish, or a top quality cornbread recipe, you’ll want to save this for one for later.

Find my expert tips on how to make pumpkin cornbread below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Pumpkin Cornbread:

• Quick & Easy: Made in just one pan, this cornbread is simple, comforting, and crowd-pleasing.
• Cozy Fall Flavors: This cornbread is packed with warm spices like cinnamon and pumpkin pie spice that make every bite feel like autumn.
• Moist & Tender: Pumpkin puree and a touch of honey keep the bread soft, fluffy, and perfectly moist.
• Perfect Texture: The combination of cornmeal and flour creates a slightly crumbly exterior with a soft, tender interior.
• Versatile Fall Side Dish: Enjoy it alongside soups, chilis, roasted veggies, or serve it warm with butter and honey.

Ingredients

• 1 cup all-purpose flour
• ¾ cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ cup vegetable oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup milk (I use 2%)
• ½ cup granulated sugar
• 2 Tablespoons honey
• 2 large eggs

Instructions

Preheat the oven to 350°F. Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray. Set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.

In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.

Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.

Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!

Servings

This recipe makes 9 servings, each one packed with the warm, comforting flavors of fall.

Storage and Reheating

The final product can be stored at room temperature for up to two days. If you want to keep it longer, store it in the refrigerator for up to 4 days. Keep in mind that it will lose its moisture the longer it is stored. This cornbread also freezes well, so you can make a batch ahead of time and save it for later. To freeze, allow the cornbread to cool completely, then wrap it tightly in freezer-safe bags. It will keep in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it at room temperature and reheat it in the oven or microwave.

Holly’s Tips for The Best Pumpkin Cornbread:

While this is an easy-to-make pumpkin cornbread recipe, there are a few tips that can help ensure it turns out perfectly every time:

• Use Pumpkin Puree ONLY: Be sure to use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which can throw off the balance of flavors in the cornbread.
• Don’t Overmix: When mixing the batter, be careful not to over mix. Over-mixing can lead to tough, dense cornbread. Instead, stir the wet and dry ingredients together just until combined – it’s okay if there are a few lumps in the batter.
• Get Creative: If you want to add a little extra flair, consider stirring in some additional ingredients before baking. Chocolate chips, chopped nuts, or dried cranberries can all add interesting flavors and textures. Just be sure not to add too much – about 1/2 cup of add-ins should be plenty.
• Let It Cool Completely: Finally, don’t skip the cooling step. Allowing the cornbread to cool for at least 30 minutes before cutting ensures that it will hold its shape and makes it easier to slice.

Frequently Asked Questions:

Similar Recipes

Craving classic cornbread? Try my Sweet Cornbread recipe next!

Craving something sweeter? My Pumpkin Cobbler features a fluffy pumpkin cake on top and warm caramel sauce on the bottom.

Looking for something different? My Slow Cooker Pumpkin Pie Pudding is delicious, fast, and easy to make. Top it with either whipped cream or ice cream, and it will be love at first bite!

Craving more homemade pumpkin-infused treats? My White Chocolate Chip Pumpkin Muffins are filled with pumpkin-spice flavor and white chocolate chips, perfect for breakfast or dessert.

Looking for more fall-inspired bread recipes? My Glazed Chocolate Chip Pumpkin Bread and White Chocolate Pumpkin Bread with Streusel Topping both contain the best flavors of fall in each slice.

Have you made this Pumpkin Cornbread recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCornbread #CornbreadRecipes #LifeInTheLofthouse

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Pumpkin Cornbread

Pumpkin Cornbread is a delicious fall twist on classic cornbread. Each piece is sweet and fluffy with a hint of pumpkin flavor!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 9

Ingredients

• 1 cup all-purpose flour
• ¾ cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ cup vegetable oil
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ¾ cup milk (I use 2%)
• ½ cup granulated sugar
• 2 Tablespoons honey
• 2 large eggs

Instructions

• Preheat the oven to 350°F. Grease a 9×9-inch or 7×11-inch baking pan with nonstick spray. Set aside.
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.
• In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.
• Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!

The post Pumpkin Cornbread appeared first on Life In The Lofthouse.

As the air turns crisp and the leaves begin to change, there’s nothing quite like the comforting flavors of pumpkin spice. It always brings a sense of warmth and coziness to your kitchen. This Pumpkin Spice Crumb Cake is the perfect recipe to celebrate the arrival of fall, combining the rich flavors of pumpkin with the warmth of cinnamon, ginger, nutmeg, and cloves.

The combination of soft, spice cake and crunchy crumb topping is simply irresistible, making this cake a hit with everyone who tries it. So, as the weather starts to cool and the leaves begin to fall, take some time to bake this practically perfect cake. It’s the best way to celebrate the flavors of the season and create warm, lasting memories with family and friends. Happy baking!

PUMPKIN SPICE CRUMB CAKE

In this crumb cake, the pumpkin spice blend not only flavors the cake itself but also adds depth to the crumb topping, making every bite a deliciously spiced experience. This cake is made with simple ingredients that come together to create something truly special. The cake batter starts with a blend of all-purpose flour, baking powder, and salt, which provide the structure and lift needed for a fluffy cake. The star of the show is, of course, the pumpkin puree, which adds moisture and a subtle sweetness to the cake. Combined with softened butter, sugar, eggs, and vanilla, the batter becomes rich and smooth.

INGREDIENTS

Cake

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups pumpkin puree
• ½ cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Crumbs

• 1/2 cup cold butter, cubed
• 1 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Glaze

• ½ cup powdered sugar
• 1 Tablespoon milk
• ½ teaspoon vanilla extract

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray.

For Cake

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

In the bowl of an electric mixer, beat together the butter and pumpkin puree until combined. Add the sugar and beat until well combined. Beat in the eggs and vanilla.

Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Continue to mix on low speed until just combined.

For Crumbs

Combine all ingredients in a medium bowl. Using a fork or pastry cutter, cut in the butter until it forms small crumbs.

Back to Cake

Pour half of the pumpkin cake batter evenly into the prepared baking dish. Layer with half the crumbs and then the remainder of the batter. Top evenly with the remaining crumbs.

Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for at least 30 minutes before glazing.

Glaze

Whisk together the powdered sugar, milk and vanilla until smooth. Drizzle all over the warm cake. Cut into slices and serve!

SERVINGS

This cake can be cut into 12 even pieces, ensuring that everyone gets a taste of its soft, spiced layers and sweet, crunchy crumb topping.

SERVING SUGGESTIONS

This cake is incredibly versatile and can be served in a variety of ways. It’s perfect as a breakfast treat alongside a cup of coffee or tea, but it also makes a wonderful dessert when paired with a scoop of vanilla ice cream or a dollop of whipped cream. The cake’s warm, spiced flavors are particularly delightful during the fall and winter months, making it a great addition to holiday gatherings or cozy family dinners.

STORING

If you’re not planning to eat the entire cake in one sitting (though it might be hard to resist!), you can store any leftovers in an airtight container at room temperature for up to three days. The cake will remain moist and flavorful, with the crumb topping staying slightly crunchy. This cake is also freezer-friendly, making it a great option for meal prepping or saving for later. To freeze, simply wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and place it in the freezer. When you’re ready to enjoy the cake, allow it to thaw at room temperature for a few hours or overnight in the refrigerator. It can be warmed in the microwave or oven before serving, if desired.

CREATIVE ALTERNATIVES

One of the best things about this recipe is its versatility—you can easily have fun with different additions to make it your own. For a touch of indulgence, try folding in a handful of chocolate chips into the batter for a rich, melty surprise in every bite. If you’re a fan of nuts, chopped pecans or walnuts can add a delightful crunch and complement the warm spices in the cake. You can even sprinkle some nuts over the crumb topping for an extra layer of texture and flavor. These simple additions can elevate the cake and make it even more special, perfect for tailoring to your personal taste or creating a unique twist on a classic favorite.

ENJOY THIS RECIPE? HERE ARE A FEW MORE PERFECT PUMPKIN RECIPES!

Pumpkin Cobbler – The ultimate fall dessert with a fluffy pumpkin cake on top and warm caramel sauce on the bottom! Perfect for those fall family gatherings.

Pumpkin Chocolate Chip Cookies – The best fall treat! Skip the grocery store line and try this recipe for amazing pumpkin cookies that your family will love.

White Chocolate Pumpkin Snickerdoodles – Delicious and perfect for the fall season. Soft cookies, loaded with white chocolate chips and pumpkin flavor.

Pumpkin Cinnamon Rolls – Soft, delicious and full of pumpkin flavor. This is my favorite recipe to make during the fall and winter months. The best fall breakfast!

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Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake features a moist pumpkin spice cake with a cinnamon and brown sugar crumb topping and vanilla glaze. This cake is the perfect fall dessert! topped with a maple glaze.

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 12

Ingredients

Cake

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• ½ cup butter softened
• 1 ¼ cups pumpkin puree (not pumpkin pie filling)
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup milk

Crumbs

• 1/2 cup cold butter cubed
• 1 cup light brown sugar
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Glaze

• 1/2 cup powdered sugar
• 1 Tablespoon milk
• 1/2 teaspoon vanilla extract

Instructions

Cake

• Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray.
• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
• In the bowl of an electric mixer, beat together the butter and pumpkin puree until combined. Add the sugar and beat until well combined. Beat in the eggs and vanilla.
• Add the flour mixture to the mixing bowl in three additions, alternating with the milk. Continue to mix on low speed until just combined.

Crumbs

• Combine all crumb ingredients in a medium bowl. Using a fork or pastry cutter, cut in the butter until it forms small crumbs.

Back to Cake

• Pour half of the pumpkin cake batter evenly into the prepared baking dish. Layer with half the crumbs and then the remainder of the batter. Top evenly with the remaining crumbs.
• Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for at least 30 minutes before glazing.

Glaze

• Whisk together the powdered sugar, milk and vanilla until smooth. Drizzle all over the warm cake. Cut into slices and serve. Enjoy!

The post Pumpkin Spice Crumb Cake appeared first on Life In The Lofthouse.

You are in for a real treat with my Texas Sheet Cake Cookies. These cookies will satisfy any sweet tooth and are easy to make, making them an excellent choice for any occasion. This recipe combines the best aspects of a classic Texas sheet cake with the convenience of cookies. With their rich chocolate flavor, fudgy center, and delicious icing, what’s not to love? Whether you’re making them for a special occasion or just to satisfy a chocolate craving, Texas Sheet Cake Cookies are sure to impress!

TEXAS SHEET CAKE COOKIES

This is a simple and irresistible recipe. Fresh butter, good-quality chocolate chips, and pure vanilla extract make a noticeable difference in the final product. When melting the chocolate chips, allow them to cool slightly before adding them to the batter. This prevents the chocolate from cooking the egg and ensures a smoother dough. For a perfectly smooth icing, sift the powdered sugar before adding it to the melted butter mixture. This will help eliminate any lumps and give the glaze a professional finish. Once the cookies have cooled, spoon the icing over the tops of the cookies. Allow the glaze to set before serving. Your family is going to love these!

INGREDIENTS

Cookies

• 1/2 cup semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• ½ cup salted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk

Chocolate Icing

• 6 Tablespoons salted butter
• 1/4 cup milk
• 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

Place the chocolate chips in a microwave-safe bowl. Microwave in 20-second increments, stirring in between, until melted and smooth. Allow to slightly cool down.  

 Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.  

Place the salted butter, granulated sugar, and brown sugar in a large bowl. Using an electric mixer, beat on medium-high speed until combined and fluffy. Add the egg, vanilla extract, and melted chocolate. Continue to beat until combined.

Gradually beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth.

Drop two rounded tablespoonfuls of dough onto the prepared baking sheets, placing 2 inches apart. Bake cookies for 10 minutes. (Don’t over-bake.) Allow to cool directly on the baking sheets.

CHOCOLATE ICING

Melt the butter in a small saucepan. Remove from heat and whisk in the milk, cocoa powder, and vanilla until smooth. 

Add the powdered sugar and whisk until smooth. Allow the icing to stand for about 10 minutes to slightly thicken. Spread the icing on the cookies. Allow it to set before serving. Enjoy!

SERVINGS

This recipe yields 20 cookies, making it perfect for sharing with family and friends. If you find yourself needing more than 20 cookies, the recipe is easy to double, allowing you to cater to larger crowds without any extra hassle.

STORING INSTRUCTIONS

To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They will stay moist and flavorful for up to 4 days when stored this way. You can extend their freshness by refrigerating them. In the refrigerator, these cookies will last up to one week. For even longer storage, freezing is an excellent option. To freeze the cookies, start by placing them in a single layer on a baking sheet. This step ensures that they freeze individually and prevents them from sticking together. Once the cookies are fully frozen, usually after a few hours, transfer them to a freezer-safe container or a resealable freezer bag. Properly stored, these cookies will maintain their quality for up to three months.

CREATIVE VARIATIONS

The recipe as written is practically perfect, but for an extra layer of texture and flavor, consider adding chopped pecans or walnuts to the cookie dough or sprinkle them on top of the glaze before it sets. Adding chopped pecans or walnuts to the cookie dough provides an added crunch and a nutty flavor that compliments the chocolate perfectly. Mixing in some peanut butter chips along with the chocolate chips creates a delightful peanut butter-chocolate combination. For a refreshing twist, add a few drops of peppermint extract to the cookie dough and sprinkle crushed peppermint candies over the glaze. If you’re a true chocoholic, add some chocolate chunks to the cookie dough and drizzle extra melted chocolate over the glaze.

ENJOY THIS RECIPE? HERE ARE A FEW RECIPES TEXAS INSPIRED RECIPES!

Texas Toast Sloppy Joes – This variation on an all-American classic is going to revolutionize your kitchen! Thick buttery toast with savory sloppy joe filling on top.

Texas Roadhouse Rolls and Cinnamon Honey Butter – Just like the restaurants, but the best part is that you don’t have to leave your home! You’ll love these!

White Texas Sheet Cake – This unique dessert is sweet and thin! There are notes of almond that make this a warm treat that everyone will be impressed with.

Texas Caviar – Serve this at your next party and your guests will make sure this disappears first! Grab a few bags of your favorite chips and enjoy this appetizer.

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Texas Sheet Cake Cookies

Easy Texas Sheet Cake Cookies are delicious, fudgy cookies with chocolate icing. All the flavors of the classic cake in bite-sized cookies!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 20

Ingredients

Cookies

• 1/2 cup semisweet chocolate chips
• 1 ½ cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup salted butter softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk

Chocolate Icing

• 6 Tablespoons salted butter
• 1/4 cup milk
• 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 cups powdered sugar sifted

Instructions

Cookies

• Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
• Place the chocolate chips in a microwave-safe bowl. Microwave in 20-second increments, stirring in between, until melted and smooth. Allow to slightly cool down. 
• Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.  
• Place the salted butter, granulated sugar, and brown sugar in a large bowl. Using an electric mixer, beat on medium-high speed until combined and fluffy. Add the egg, vanilla extract, and melted chocolate. Continue to beat until well combined.
• Gradually beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth.
• Drop two rounded tablespoonfuls of dough onto the prepared baking sheets, placing 2 inches apart. Bake cookies for 10 minutes. (Don’t over-bake.) Allow to cool directly on the baking sheets.

Chocolate Icing

• Melt the butter in a small saucepan. Remove from heat and whisk in the milk, cocoa powder, and vanilla until smooth. 
• Add the powdered sugar and whisk until smooth. Allow the icing to stand for about 10 minutes to slightly thicken. Spread the icing on the cookies. Allow it to set before serving. Enjoy!

The post Texas Sheet Cake Cookies appeared first on Life In The Lofthouse.

I first encountered these delectable delights at my sister’s baby shower many years ago, and it was love at first bite. The host of the shower graciously shared the recipe with me after I couldn’t resist begging for it. These treats are essentially Rice Krispie treats taken to the next level, coated in a mouthwatering peanut butter mixture, and topped with a decadent chocolate-butterscotch topping. They’re not only incredibly delicious but also rich, so a little goes a long way. Since that memorable baby shower, I’ve noticed Chocolate Scotcheroos popping up at various gatherings and parties, becoming a staple treat for any occasion. Their irresistible flavor and crowd-pleasing appeal make them the perfect indulgence for sharing with friends and family. 

CHOCOLATE SCOTCHEROOS

I honestly can’t get enough of this dessert. Whenever I make them, I am usually the one that has the first bite because they are just so dang good! Crafted with love and shared with joy, Chocolate Scotcheroos are the epitome of sweet satisfaction. Each bite is a symphony of flavors and textures, with the crispness of Rice Krispie’s complemented by the creamy richness of peanut butter and the luscious sweetness of chocolate and butterscotch. These treats are a true testament to the magic that can happen when simple ingredients come together in perfect harmony. Whether enjoyed as an afternoon snack, a dessert for a special occasion, or a sweet treat to share with loved ones, this recipe is one that never fails to delight the senses and uplift the spirit. I encourage you to make these as soon as you can!

INGREDIENTS

• 1 cup light corn syrup
• 1 cup granulated white sugar
• 1 cup creamy peanut butter
• 5 cups crispy rice cereal (Rice Krispies cereal)
• 1 cup butterscotch chips
• 1 ½ cups milk chocolate chips

INSTRUCTIONS

In a medium saucepan, combine the corn syrup and sugar over medium heat, stirring until the sugar dissolves and the mixture begins to boil. Remove from heat and stir in the creamy peanut butter until well combined. Add the crispy rice cereal to the peanut butter mixture, stirring until thoroughly coated.

Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Allow it to cool for 10 minutes.

In a microwave-safe bowl, melt the butterscotch and milk chocolate chips in 30-second increments until smooth, stirring between each interval. Pour the melted chocolate-butterscotch mixture evenly over the cooled cereal mixture in the baking dish.

Allow the Chocolate Scotcheroos to cool completely until the topping is set. Once cooled, cut into bars and serve. Enjoy the irresistible combination of flavors and textures!

SERVINGS

This recipe generously yields 16 delightful servings. These are 16 large servings that could easily be cut in half to serve 32 smaller bars. Perfect for any occasion, whether it’s a family gathering, a party with friends, or simply a cozy night in, these treats are designed to bring joy to every palate.

STORING AND FREEZING

Simply place the leftover bars in an airtight container. For short-term storage, keep the container at room temperature, where the treats will remain fresh for up to one week. Alternatively, for longer storage, refrigerate the bars, where they can maintain their quality for an extended period.

Additionally, these irresistible treats freeze exceptionally well, allowing you to preserve their deliciousness for future enjoyment. Simply wrap the bars tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container or resealable bag. When ready to enjoy, thaw the frozen treats in the refrigerator overnight or at room temperature for a few hours, and they’ll be ready to delight your taste buds once again.

CALLING ALL PEANUT LOVERS

This is not the recipe for anyone that has a peanut allergy. But, if you’re a fan of all things peanut butter then this is for you! For those who crave an extra crunch and a burst of nutty flavor, adding peanuts to this recipe is a fantastic option. The addition of chopped peanuts not only enhances the texture of these delectable treats but also introduces a delightful contrast to the smoothness of the peanut butter and chocolate layers. With each bite, you’ll experience amazing textures, from the crispiness of the rice cereal to the creaminess of the peanut butter, all complemented by the satisfying crunch of the peanuts.

A SWEET WAY TO CELEBRATE

These really are the ultimate crowd-pleaser, making them an ideal addition to any birthday celebration. If the person you’re celebrating is a chocolate and peanut butter lover, then you could possibly think about substituting this for their birthday cake! Their irresistible combination of crispy rice cereal, creamy peanut butter, and decadent chocolate-butterscotch topping is sure to delight guests of all ages. Whether served as a sweet treat alongside the birthday cake or packaged as party favors for guests to take home, these bars are guaranteed to be a hit.

ENJOY THIS RECIPE? HERE ARE A FEW MORE CHOCOLATE AND PEANUT BUTTER MASTERPIECES!

Lunch Lady Peanut Butter Bars – Fill your inner child with amazing memories! These tasty bars are just like the ones you used to have at school. You’ll love them.

No Bake Peanut Butter Bars – Thick and chewy homemade bars loaded with peanut butter, thick chocolate frosting and all topped off with Reese’s Pieces!

Peanut Butter Brownie Batter Dip – If you’re looking for something unique to take your party to the next level then this is just for you! Dip fruit, cookies, or anything sweet into this rich dip.

Butterfinger Pie – Your favorite candy bar just got transformed into a dessert that is like any other! Light, fluffy, flavorful, and resting on top of a chocolate crust.

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Chocolate Scotcheroos

A delicious peanut butter rice krispie treat topped with a chocolate-butterscotch topping!

Prep Time 1 hour hour

Servings 16

Ingredients

• 1 cup light corn syrup
• 1 cup granulated white sugar
• 1 cup creamy peanut butter
• 5 cups crispy rice cereal (Rice Krispies cereal)
• 1 cup butterscotch chips
• 1 ½ cups milk chocolate chips

Instructions

• In a medium saucepan, pour in the 1 cup light corn syrup and 1 cup granulated sugar. Turn heat to medium and stir together until sugar dissolves and mixture begins to boil. Remove from heat. Stir in the creamy peanut butter and mix well.
• Stir in the 5 cups of crispy rice cereal until thoroughly combined and coated. Pour mixture into a greased 9×13-inch baking dish and spread out evenly. Set aside and allow to cool for 10 minutes.
• Meanwhile, in a microwave-safe bowl, melt the butterscotch and milk chocolate chips at 30 second increments until melted. Stir and then pour evenly over the mixture in pan. Allow to cool completely.
• Once cooled and topping is set, cut into bars and serve. Enjoy!

The post Chocolate Scotcheroos appeared first on Life In The Lofthouse.

Calling all caramel apple lovers, this fall treat is for you. This Caramel Apple Poke Cake has been on my mind ever since I made it! Light, moist, and packed with caramel apple flavor, it captures all the best parts of the classic fall treat in one warm, comforting cake. With this recipe, you get the perfect blend of flavor and indulgence in every bite! I love to make this recipe for fall parties, potlucks, and any special occasion.

Love caramel apples? Find more highly-rated recipes inspired by the popular fall dessert here.

CARAMEL APPLE POKE CAKE

The recipe starts as a typical poke cake. Once the cake is baked and cooled, holes are poked all over it, and then drizzled with sweetened condensed milk. It’s what comes after that that takes it to caramel apple paradise: the apple pie filling! It is filled with chunks of apples and glaze. It all seeps down into the holes and makes this cake completely delicious. This recipe does take some time to prepare, but the payoff is a delicious fall cake everyone will be drooling over. Pair with a scoop of vanilla ice cream for an extra indulgent fall dessert experience.

Find my expert tips below on how to make homemade caramel apple poke cake from scratch below! Don’t forget to tag me in your caramel apple creations on Instagram and Facebook @lifeinthelofthouse. Enjoy!

Why You’ll Love This Caramel Apple Poke Cake Recipe:

• Moist & Fluffy Poke Cake: Made from a simple white cake mix, this cake is light, tender, and the perfect base for all the delicious toppings.
• Creamy Sweetened Condensed Milk: Poking holes in the cake and pouring sweetened condensed milk creates a rich, luscious texture in every bite.
• Warm Apple Flavor: Chopped apple pie filling adds cozy, classic fall flavors that pair perfectly with the cake.
• Decadent Caramel Drizzle: Finished with caramel sauce, every slice is sweet, gooey, and irresistible.
• Perfect for Fall & Holidays: This cake is ideal for holidays like Halloween and Thanksgiving, family dinners, or any time you want a comforting fall dessert.

Ingredients

• 1 box (15.25 ounces) white cake mix
• including the eggs, water and oil needed for the cake mix
• 1 can (14 ounces) sweetened condensed milk
• 1 can (21 ounces) apple pie filling
• 1 container (8 ounces) Cool Whip, thawed OR fresh whipped cream
• Caramel sauce/topping

Instructions

Prepare and bake the cake according to directions on the box, using a 9×13-inch pan.

Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.

Chop the apples up (contained in the apple pie filling) into smaller pieces. Spread the chopped apple pie filling evenly over the cake.

Top cake with cool whip or whipped cream. Cover and refrigerate until ready to serve. Serve each slice with drizzles of caramel sauce. Enjoy!

Servings

Serves 12.

Storage

If you have a few pieces leftover, not to worry. This cake is just as good the next day, if not better! When stored in the refrigerator, the cake will stay fresh for up to 3 days.

Holly’s Tips for The Best Caramel Apple Poke Cake:

• Even Baking: Use a 9×13-inch baking dish and make sure to follow the cake mix instructions exactly for a perfectly even, fluffy cake.
• Cool Completely Before Poking: Let the cake cool fully before poking holes; this prevents the cake from crumbling and ensures the sweetened condensed milk soaks in evenly.
• Poke Carefully: Use the back of a wooden spoon and poke holes all over the cake for maximum flavor absorption.
• Whipped Cream Options: Fresh whipped cream adds a lighter, fluffier texture than store-bought Cool Whip, but both work beautifully.
• Chill for Best Results: Refrigerate the cake after assembling to let the flavors meld together; it’s even better the next day.
• Caramel Drizzle Tips: Warm the caramel slightly for easier drizzling over each slice, or use a squeeze bottle for precision.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Caramel Apple Sheet Cake next.

Can’t get enough of apples? My Shredded Apple Pie is just as delicious.

Looking for something more bite-sized? My Caramel Apple Slices are perfect for Halloween and Friendsgiving parties.

Wanting something more filling? My Apple Crisp Pizza is a warm dessert pizza with cinnamon, apples, and a homemade oat topping with caramel.

Searching for something different? My Apple Fritter Bread is a classic morning pastry to go with your cup of joe, and a dense, sweet bread with an easy-to-make glaze over the top.

Have you made this Caramel Apple Poke Cake recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallDessert #CaramelApplePokeCake #FallSnack #LifeInTheLofthouse

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Caramel Apple Poke Cake

A light and moist cake that tastes like caramel apples! The pieces of soft apples and the creamy whipped topping makes every slice amazing.

Prep Time 2 hours hours

Cook Time 28 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 box (15.25 ounces) white cake mix including the eggs, water and oil needed for the cake mix
• 1 can (14 ounces) sweetened condensed milk
• 1 can (21 ounces) apple pie filling
• 1 container (8 ounces) cool whip, thawed Or fresh whipped cream
• caramel sauce/topping

Instructions

• Prepare and bake the cake according to directions on the box, using a 9×13-inch baking dish.
• Once the cake is cooled, use a wooden spoon to poke holes evenly throughout the cake. Pour the sweetened condensed milk evenly over the cake, trying to fill up the holes.
• Chop the apples up (contained in the apple pie filling) into smaller pieces. Spread the chopped apple pie filling evenly over the cake.
• Top cake with cool whip or whipped cream. Cover and refrigerate until ready to serve. Serve each slice with drizzles of caramel sauce. Enjoy!

The post Caramel Apple Poke Cake appeared first on Life In The Lofthouse.

My kids are teenagers now, but they still love to trick or treat, and I am totally okay with it! Now that they’re a little older, I also like to introduce them to more sophisticated treats that they won’t get from any family down the block. My White Chocolate Pumpkin Truffles are better than any pre-wrapped piece of candy you’ll find on All Hallows Eve. Not only are these homemade and irresistible, but they are also so easy to make. All you need is a couple of hours and a few ingredients, and you’ll enjoy the best pumpkin-flavored treat all fall long or whenever you wish. You can make these homemade pumpkin truffles for Halloween, Thanksgiving, and even Christmas!

WHITE CHOCOLATE PUMPKIN TRUFFLES

This dessert starts with a combination of pumpkin puree, powdered sugar, cream cheese, ground cinnamon, and gingersnap cookie crumbs. This beautiful concoction is blended and then rolled into balls. After they finish chilling, they take a bath in a warm pool of melted white chocolate. This is where the magic happens. These dipped delicious little morsels are then topped with more gingersnap cookie crumbs to finish them off. You have to make a batch of these as soon as possible!

Find my expert tips on how to make white chocolate pumpkin truffles below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This White Chocolate Pumpkin Truffles Recipe:

• Easy No-Bake Treat: No oven required! Just mix, chill, dip, and enjoy. Perfect for quick holiday entertaining.
• Festive & Seasonal Flavor: Creamy pumpkin puree, warm cinnamon, and spiced gingersnaps make every bite taste like fall.
• Crowd-Pleasing Dessert: Smooth pumpkin filling wrapped in rich white chocolate makes these truffles irresistible at parties or as gifts.
• Customizable Garnish: Sprinkle extra gingersnap crumbs on top for crunch, or drizzle with melted chocolate for a bakery-style finish.
• Make-Ahead Friendly: These truffles keep beautifully in the fridge, so you can prep them ahead of time for stress-free entertaining.

Ingredients

• 3 cups gingersnap cookie crumbs
• 1/2 cup pumpkin puree
• 1/2 cup graham cracker crumbs
• 4 Tablespoons powdered sugar
• 4 ounces cream cheese softened
• 1/2 teaspoon ground cinnamon
• 1 cup white chocolate chips
• 4 cups white candy melts OR white chocolate chips

Instructions

In a large mixing bowl, add gingersnap cookie crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cream cheese, and cinnamon. Using an electric hand mixer, beat mixture until smooth and combined.

Melt the 1 cup of white chocolate chips in a microwave-safe bowl in 20 second increments, stirring in between, until melted. Stir melted white chocolate into pumpkin mixture. Cover bowl and chill for 2 hours in the refrigerator. Once dough is chilled, roll into 24 balls.

Line 2 baking sheets with parchment or wax paper. Microwave the white candy melts (or white chocolate chips) in a microwave-safe dish in 20 second increments, stirring in between, until melted. Dip each ball, one at a time, into the melted chocolate. Use a spoon to help coat and lift the truffle out of the chocolate. Place coated truffle onto the prepared baking sheet. Immediately sprinkle top with extra gingersnap crumbs before it dries, if desired.

Chill truffles in the fridge, uncovered, until chocolate has set and ready to serve.

Servings

This recipe makes 24 truffles. I use a small cookie scoop when making these, so they are all the same size. You can easily double or triple this homemade pumpkin truffle recipe if needed.

Storage

Store White Chocolate Pumpkin Truffles in an airtight container in the refrigerator for 5 days, separating layers with parchment paper to prevent sticking. For longer storage, freeze them for up to 2 months and thaw overnight in the fridge before serving. These truffles are best enjoyed chilled or at room temperature, so no reheating is needed. Just let frozen ones soften slowly in the refrigerator to keep the chocolate coating smooth and intact.

Holly’s Tips for The Best White Chocolate Pumpkin Truffles:

• Finely Crush the Cookies: Make sure the gingersnap and graham cracker crumbs are very fine for a smooth truffle texture—pulse them in a food processor if possible.
• Drain Pumpkin if Needed: If your pumpkin puree seems watery, blot it with paper towels to prevent the filling from becoming too soft.
• Room Temp Cream Cheese: Use softened cream cheese so it blends evenly without lumps.
• Melt Chocolate Slowly: Microwave the white chocolate in short increments (20 seconds) and stir often to avoid scorching or seizing.
• Chill Thoroughly: Don’t skip chilling the mixture. This helps the truffles hold their shape when rolling and dipping.
• Work in Batches: If the dough starts to soften while rolling, pop it back in the fridge for a few minutes before continuing.
• Decorate Quickly: Add crushed gingersnaps or toppings immediately after dipping, before the coating sets.
• Use a Fork or Dipping Tool: For a clean finish, dip each ball with a fork, letting excess chocolate drip off before setting on parchment.
• Get Creative: Not a fan of white chocolate? You can very easily substitute milk chocolate or dark chocolate. You can also have the best of both worlds and melt white chocolate to cover the truffles and dark or milk chocolate to drizzle over the top. Have some fun with it!
• Optional Toppings: Are you craving just a little something more with these truffles? Add some crushed nuts like pecans, walnuts, and peanuts to add texture to each bite. If you do decide to add nuts, make sure that they are crushed. This way, it doesn’t overwhelm the flavor of the pumpkin, which should be the star of the show of this fall dessert.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Oreo Truffles and Sugar Cookie Truffles next!

Looking for an easy fall party dish? My Pumpkin Pie Cheese Ball is as easy as it gets.

Are you a cookie lover? My Pumpkin Chocolate Chip Cookies are moist, sweet, and better than store-bought.

In the mood for something different? My Pumpkin Cheesecake Bars feature a thin layer of graham cracker crust, topped with a cheesecake mixture and a layer of pumpkin on top with whipped cream.

Have you made this White Chocolate Pumpkin Truffles recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinTruffles #NoBakeFallDessert #LifeInTheLofthouse

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White Chocolate Pumpkin Truffles

Delicious no-bake pumpkin spice truffles covered in white chocolate!

Prep Time 2 hours hours 30 minutes minutes

Author Holly

Ingredients

• 3 cups gingersnap cookie crumbs
• 1/2 cup pumpkin puree
• 1/2 cup graham cracker crumbs
• 4 Tablespoons powdered sugar
• 4 ounces cream cheese softened
• 1/2 teaspoon ground cinnamon
• 1 cup white chocolate chips
• 4 cups white candy melts (I use the CandiQuik brand) OR white chocolate chips

Instructions

• In a large mixing bowl, add gingersnap cookie crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cream cheese and cinnamon. Using an electric hand mixer beat mixture until smooth and combined.
• Melt the 1 cup of white chocolate chips in a microwave-safe bowl in 20 second increments, stirring in between, until melted. Stir melted white chocolate into pumpkin mixture. Cover bowl and chill for 2 hours in the refrigerator. Once dough is chilled, roll into 24 one-inch balls.
• Line 2 baking sheets with parchment or wax paper. Microwave the white candy melts (or white chocolate chips) in a microwave-safe dish in 20 second increments, stirring in between, until melted. Dip each ball, one at a time, into the melted chocolate. Use a spoon to help coat and lift truffle out of the chocolate. Place coated truffle onto prepared baking sheet. Immediately sprinkle top with extra gingersnap crumbs before it dries, if desired.
• Chill truffles in fridge, uncovered, until chocolate has set and ready to serve.

The post White Chocolate Pumpkin Truffles appeared first on Life In The Lofthouse.

I truly adore the fall season. The colors, the recipes, and the fall flavors are always welcome here in the Lofthouse. When it starts to get cooler outside you can guarantee that my oven is on at some point during a crisp fall day. And it is quite possible that it’s these Pumpkin Cookies with Caramel Frosting baking away. They are the perfect balance of sweet, spice, and rich flavors. The homemade caramel frosting is simple to make, and it’s so good you’ll be finding other cookies to frost it with. Not only are these satisfactory, but they can be ready to enjoy in just one hour!

Be sure to check out my other top-loved fall cookie recipes: Pumpkin Chocolate Chip Cookies, Pumpkin Cookies with Maple Cream Frosting, and my Pumpkin S’mores Cookies.

PUMPKIN COOKIES WITH CARAMEL FROSTING

The batter for the cookies themselves is a very simple mixture that is elevated with the addition of cinnamon, spice, and of course pumpkin itself! Baked until perfectly soft and chewy you could serve these cookies without the frosting. But why not make something good into something great! That’s where the simple to make caramel frosting comes into play. Once all the cookies are cooled give each one a generous layer of this frosting for a rich, warm, and pumpkin spiced treat. If you’re looking for the ultimate fall cookie recipe to save for later, you just found it!

Find my expert tips on how to make these pumpkin caramel cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Pumpkin Cookies with Caramel Frosting:

• Easy-To-Make: Simple ingredients and step-by-step instructions make this recipe perfect for beginner and experienced bakers alike.
• Soft & Fluffy: The pumpkin puree keeps these cookies light, moist, and tender.
• Warm Fall Spices: Cinnamon and pumpkin pie spice bring out all the cozy autumn flavors in every bite.
• Decadent Caramel Frosting: A creamy, buttery caramel topping takes these cookies to the next level of indulgence.
• Perfect For Fall Gatherings: Whether it’s Thanksgiving, Halloween, or just a crisp autumn day, these cookies are a crowd-pleaser.

Ingredients

Pumpkin Cookies

• 1 cup salted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree 
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 Tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Caramel Frosting

• 3 Tablespoons salted butter
• 1/4 cup heavy cream
• 1/2 cup light brown sugar
• 1 teaspoon vanilla
• 1 cup powdered sugar

Instructions

For The Pumpkin Cookies

Preheat the oven to 375° F. Grease two large cookie sheets with non-stick spray.

In a large bowl, cream butter and both sugars together until fluffy and combined. Stir in the vanilla and egg. 

Mix in pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt. Mix until combined.

Scoop dough with a small cookie scoop (about 2 Tablespoons worth of dough) onto the prepared cookie sheets. Bake for 12 minutes. Remove from the oven and let cool completely before frosting.

For The Caramel Frosting

Heat butter, heavy cream and brown sugar in a small saucepan over medium heat. Stir until mixture comes to a rolling boil. Remove from heat and let cool for 10 minutes. 

Stir in vanilla and powdered sugar. Frost each cookie with 1 Tablespoon of frosting. Serve and enjoy!

Servings

30 perfectly sized cookies come out of each batch. If you are hosting a large fall party this year, this is a great one to make. It can be easily doubled or tripled for everyone to enjoy plenty of cookies.

Storage and Reheating

Store frosted Pumpkin Cookies with Caramel Frosting in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days (bring to room temperature before serving for the best texture). For longer storage, freeze unfrosted cookies for up to 2 months or frosted cookies for up to 1 month, separating layers with parchment paper to prevent sticking. To reheat, microwave unfrosted cookies for 8–10 seconds or frosted cookies for just 5 seconds so the caramel topping doesn’t melt.

Holly’s Tips for the Best Pumpkin Cookies with Caramel Frosting:

• Use Pure Pumpkin Puree: Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Don’t Overmix: Once the flour is added, mix just until combined. Overmixing the dough can make the cookies tough instead of soft and fluffy.
• Chill The Dough If It’s Sticky: If your cookie dough feels too soft to scoop, pop it in the fridge for 20–30 minutes for easier handling.
• Bake Just Until Set: These cookies should be soft, not crispy. Remove them from the oven when the edges are set and the tops look slightly puffed.
• Cool Completely Before Frosting: If the cookies are warm, the caramel frosting will melt and slide off. Let them cool to room temperature first.
• Frost Generously: These cookies are delicious on their own, but the caramel frosting really makes them shine. Spread a thick layer for the best flavor.
• Sugar, Spice, & Everything Nice: Make these cookies sweeter by adding milk or white chocolate chips, butterscotch flavored chips, or even caramel baking chips to the cookie batter before baking. The options are limitless, but just know that each cookie is going to be ten times sweeter!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Pumpkin Cookies with Maple Cream Frosting next!

Looking for a classic fall cookie recipe? My Pumpkin Chocolate Chip Cookies beat store-bought cookies any day!

In the mood for pumpkin and chocolate? My Pumpkin S’mores Cookies feature soft pumpkin cookies made with marshmallows, chocolate, and graham crackers.

Looking for something different? My White Chocolate Pumpkin Snickerdoodles are an explosion of sweetness from the white chocolate chips to the cinnamon sugar dusting.

Searching for something to serve at your next fall party? These Pumpkin Whoopie Pies feature two soft pumpkin cookies on the outside with a delicious cream cheese frosting center. Yummy!

Have you made this Pumpkin Cookies with Caramel Frosting recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCookies #CaramelFrosting #LifeInTheLofthouse

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Pumpkin Cookies with Caramel Frosting

Soft pumpkin-spiced cookies topped with homemade caramel frosting!

Prep Time 40 minutes minutes

Cook Time 12 minutes minutes

Servings 30

Author Life in the Lofthouse

Ingredients

Pumpkin Cookies

• 1 cup salted butter softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 Tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Caramel Frosting

• 3 Tablespoons salted butter
• 1/4 cup heavy cream
• 1/2 cup light brown sugar
• 1 teaspoon vanilla
• 1 cup powdered sugar

Instructions

For The Pumpkin Cookies

• Preheat oven to 375° F. Grease two large cookie sheets with non-stick spray.
• In a large bowl, cream butter and both sugars together until fluffy and combined. Stir in the vanilla and egg.
• Mix in pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt. Mix until combined.
• Scoop dough with a small cookie scoop (2 Tablespoons worth of dough) onto the prepared cookie sheets. Bake for 12 minutes. Remove from oven and let cool completely before frosting.

For The Caramel Frosting

• Heat butter, heavy cream and brown sugar in a small saucepan over medium heat. Stir until mixture comes to a rolling boil. Remove from heat and let cool for 10 minutes. Stir in vanilla and powdered sugar. Frost each cookie with 1 Tablespoon of frosting. Serve and enjoy!

Notes

Nutrition Info: 1 cookie = 158 calories / 12 fat / 18 carbs / 1 protein

Recipe makes 30 cookies total. 

The post Pumpkin Cookies with Caramel Frosting appeared first on Life In The Lofthouse.

Everything about this treat brings a smile to my face. It’s a dessert that brings the spirit of fall and summer into a cookie. These Pumpkin S’mores Cookies are a classic combination of flavors, without the campfire, and will become your new favorite fall treat. The mixtures of pumpkin and spice with all the s’mores ingredients are a total win! They are truly incredible and perfect for fall/bonfire season. I can’t think of a better fall treat to serve at a Halloween party or for a Thanksgiving dessert! I know that everyone will be asking for the recipe!

PUMPKIN S’MORES COOKIES

You can search the internet and find millions of cookie recipes to choose from, but if you’re looking for the one cookie to trump them all, then make sure to save this page right now! This warm, homemade cookie is packed with more than just pumpkin and spice. This recipe also adds milk chocolate chips, marshmallows, and crushed graham crackers. Two amazing desserts brought together to make one amazing cookie with the spirit of s’mores!

Find my expert tips on how to make pumpkin s’mores cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Pumpkin S’mores Cookies Recipe:

• Perfect Fall Flavor: Pumpkin puree, warm spices, and cinnamon give these cookies that cozy, autumnal taste you’ll crave all season.
• S’mores Magic in Every Bite: Gooey marshmallows and melty chocolate chips paired with graham cracker crumbs capture the classic campfire treat in cookie form.
• Soft & Chewy Texture: With a tender, slightly cakey center and lightly crisp edges, these cookies are irresistibly soft and satisfying.
• Fun & Festive: Topped with toasted marshmallows, they’re as visually appealing as they are delicious. Perfect for sharing at fall parties or holiday gatherings.
• Easy to Make: With straightforward ingredients and simple steps, these cookies deliver big flavor without complicated techniques.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• ¼ teaspoon salt
• 1/2 Tablespoon pumpkin pie spice 
• 2 teaspoons ground cinnamon
• ½ cup graham cracker crumbs
• 1 cup salted butter, melted and cooled 
• 1 cup light brown sugar, packed
• ¼ cup granulated sugar
• ½ Tablespoon vanilla extract
• ¾ cup pumpkin puree
• 1 large egg 
• 1 ½ cups milk chocolate chips 
• 18 large marshmallows, cut in half

Instructions

Preheat the oven to 350 degrees F. Grease two large baking sheets. Set aside.

In a large bowl, add the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and graham cracker crumbs. Whisk to blend together. Set aside.

Mix the melted butter and both sugars together. Add vanilla, pumpkin, and egg. Mix until just combined.

Mix the dry ingredients into the wet ingredients just until combined. Stir in the chocolate chips.

Scoop the dough using a large cookie scoop (about 4 Tablespoons worth of dough) onto the prepared baking sheets. 

6 cookies per cookie sheet. Press the dough down slightly using your hand. Bake for 13 to 14 minutes. Carefully remove from the oven.

Place two marshmallow halves on each cookie. Place back in the oven for 1 minute or until the marshmallows are slightly melted. *Watch closely the entire time to prevent from burning.* Remove from oven.

Let the cookies cool right on the cookie sheets. Serve and enjoy!

Servings

This recipe yields 18 large cookies. I emphasize the word large because these are big! You can scoop the dough into smaller portions (about 2 Tablespoons per cookie) to double the number of cookies. Adjust the baking time to only 10 minutes if doing so.

Storage and Reheating

If you have leftover goodies that need to be stored, don’t fret. These are just as good the next day. Make sure to keep them sealed in a container or cookie jar for up to 3 days. For longer storage, freeze in a single layer for 1 hour, then transfer to a freezer-safe container for up to 2 months, thawing at room temperature before serving. To reheat, microwave each cookie for 10–15 seconds or reheat in a 300°F oven for 5–7 minutes, watching carefully so the marshmallows don’t burn.

Holly’s Tips for The Best Pumpkin S’mores Cookies:

• Use Room Temperature Ingredients: Ensure the egg and pumpkin puree are at room temperature so the dough mixes evenly.
• Don’t Overmix: Combine wet and dry ingredients just until incorporated to keep cookies soft and tender.
• Slightly Press Dough: Gently flatten cookie dough before baking to help them spread evenly and support the marshmallow topping.
• Watch Marshmallows Closely: When adding marshmallows back to the oven, keep a close eye—they melt quickly and can burn in seconds.
• Chill for Less Spread (Optional): If your cookies spread too much, chill the dough for 15–20 minutes before baking.
• Use Fresh Graham Cracker Crumbs: For the best texture and flavor, crush them finely instead of using pre-packaged crumbs.
• Serve Warm for Gooeyness: Cookies are extra delicious when slightly warm, so consider reheating briefly before serving.
• Chocolate Chip Options: The best type of chocolate to use in this recipe is milk chocolate. They are my personal favorite, but you can always use your favorite here. Try switching things up by using dark chocolate, white chocolate, or peanut butter chips. You can’t go wrong with any of these options!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my S’mores Cookies and Peanut Butter S’mores Bites next.

Looking for a fall party dessert? My S’mores Cookie Bars have a gooey center of melted chocolate and marshmallow sandwiched between graham crackers.

Want something more filling? My S’mores Crescent Rolls are flaky, buttery crescent rolls stuffed with Nutella, marshmallows, chocolate chips, and graham cracker crumbs.

Looking for a crowd-pleasing fall dessert? My No-Bake S’mores Pudding Cake features layers of graham crackers, chocolate pudding and marshmallow goodness inside a no-bake cake.

Have you made this Pumpkin S’mores Cookies recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinSmoresCookies #SmoresFallDesserts #LifeInTheLofthouse

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Pumpkin S’mores Cookies

Pumpkin S’mores Cookies are an incredible marriage between two seasonal favorites. These delicious pumpkin cookies are infused with chocolate, marshmallows, and graham cracker!

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Servings 18 large cookies

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• ¼ teaspoon salt
• 1/2 Tablespoon pumpkin pie spice 
• 2 teaspoons ground cinnamon
• ½ cup graham cracker crumbs
• 1 cup salted butter melted and cooled 
• 1 cup light brown sugar packed
• ¼ cup granulated sugar
• ½ Tablespoon vanilla extract
• ¾ cup pumpkin puree
• 1 large egg 
• 1 ½ cups milk chocolate chips
• 18 large marshmallows cut in half

Instructions

• Preheat oven to 350 degrees F. Grease three large baking sheets. Set aside. In a large bowl, add the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and graham cracker crumbs. Whisk to blend together. Set aside.
• Mix the melted butter and both sugars together in a large bowl. Add in vanilla, pumpkin and egg. Mix until just combined. Mix the dry ingredients into the wet ingredients just until combined. Stir in chocolate chips.
• Scoop the dough using a large cookie scoop (about 4 Tablespoons worth of dough) onto the prepared baking sheets. 6 cookies per sheet. Press the dough down slightly with your hands. Bake for 13 to 14 minutes. Carefully remove from oven.
• Place two marshmallow halves onto each cookie. Place back into the oven for 1 minute or until marshmallows have slightly melted. *Watch closely so they don't burn.* Carefully remove from oven. Let cookies cool on the baking sheets. Serve and enjoy!

Notes

Nutrition Info: 1 large cookie = 368 calories / 17 fat / 47 carbs / 4 protein

Recipe makes 18 large cookies. 

The post Pumpkin S’mores Cookies appeared first on Life In The Lofthouse.

Baking has become one of my favorite things to do when I need to decompress, and cinnamon rolls are at the top of the list. I don’t know exactly what it is, but I sure love to make them. During the fall and winter seasons, I love to make these Pumpkin Cinnamon Rolls. They taste incredible and are full of pumpkin flavor.

Looking for more cinnamon roll-inspired recipes? Discover more here. If you’re in the mood for more pumpkin baked goods, there are plenty more recipes where that came from here.

PUMPKIN CINNAMON ROLLS

Who doesn’t love a traditional cinnamon roll? Fresh-baked dough swirled with cinnamon and sugar. And don’t get me started on the wonderful cream cheese frosting to finish everything off. Yum! If you’re a fan, then you’re really going to fall in love with this recipe. The addition of pumpkin really takes things to a whole new level. Don’t worry, you won’t have to carve a pumpkin to get the flavor in there! Canned pumpkin is the star of the show with these rolls. Pumpkin puree, cinnamon, and more special seasonings are what really make it amazing.

Find my expert tips on how to make pumpkin cinnamon rolls below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Pumpkin Cinnamon Rolls Recipe:

• Easy-To-Make: Simple ingredients and step-by-step instructions make baking a breeze.
• Real Pumpkin: This dough is made with real pumpkin puree for a naturally sweet, tender texture.
• Cozy Fall Spices: Cinnamon, nutmeg, allspice, ginger, and cloves create the perfect fall flavor.
• Decadent Frosting: Sweet, tangy, and creamy Cream Cheese Frosting that melts perfectly over warm rolls.
• Perfect For Breakfast or Brunch: Ideal for weekends, holidays, or special occasions.
• Crowd-Pleasing Fall Dessert: Twelve generous rolls are perfect for family, friends, or gifting.

Ingredients

Dough

• 1/2 cup whole milk
• 2 teaspoons active dry yeast
• 1/4 cup salted butter, melted
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin (NOT pumpkin pie filling)
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3 1/2 to 4 cups all-purpose flour

Filling

• 1/3 cup salted butter, softened
• 2/3 cup light brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Frosting

• ½ cup salted butter, softened
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• ½ Tablespoon vanilla extract
• 1/8 teaspoon pumpkin pie spice (optional)

Instructions

For The Dough

Warm the milk over the stove or in the microwave. You want the milk to become lukewarm (105°F to 115°F) *You do not want the milk hotter than this or it will kill the yeast.*

In the bowl of a stand mixer, add the warm milk and the yeast. Stir and then let mixture sit until foamy. About 5 minutes to 10 minutes.

Add the butter and sugar. Stir to combine. Add the pumpkin and egg. Mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of the flour. Mix well for 2 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Knead for 10 minutes by hand (or 5 minutes in a mixer). Let the dough rest for 15 minutes.

For The Filling

While the dough is resting, mix together the softened butter, light brown sugar, cinnamon, nutmeg, allspice and ground ginger in a medium bowl. Set aside.

When the dough has finished resting, roll it out into a large rectangle (about 14×20-inches). Spread the filling evenly over the dough. Roll the dough up tightly. Cut into 12 even rolls and place in a well buttered 9×13-inch baking dish. Cover the dish and let the rolls rest for 15 minutes.

While the rolls are resting, preheat the oven to 375 degrees F. After the rolls are done resting, bake until golden brown, about 18 to 20 minutes.

For The Frosting

Cream the butter and cream cheese together until combined. Slowly mix in the powdered sugar and vanilla extract. Continue to blend until smooth and combined. Spread over the warm rolls. These rolls are perfect to enjoy with a warm cup of coffee in the morning. You could also serve them for dessert with a scoop of vanilla bean or pumpkin ice cream! Serve and Enjoy!

Servings

This recipe makes 12 pumpkin cinnamon rolls.

Storing and Reheating

Store any leftover rolls covered in the refrigerator for up to 4 days. If you are planning to make these ahead of time, I recommend keeping the frosting on the side and only frosting when ready to serve. This way, the dough won’t get soggy. To reheat, place rolls on a microwave-safe plate and warm them for 15 to 25 seconds. They can also be placed on a sheet pan and warmed in a preheated 350°F oven for about 10 minutes.

Holly’s Tips for the Best Pumpkin Cinnamon Rolls:

• Milk Temperature Matters: Keep it lukewarm (105°F–115°F) to activate yeast without killing it.
• Don’t Rush The Dough: Knead well and allow it to rest; it creates soft, fluffy, perfectly pillowy rolls.
• Roll Evenly: Rolling your dough into a uniform rectangle ensures even baking and a perfect spiral of filling.
• Spice It Up: Don’t skimp on the cinnamon, nutmeg, ginger, and allspice for that signature warm pumpkin flavor.
• Cut Carefully: Use a sharp knife or dental floss to slice the rolls cleanly without squishing them.
• Rest Before Baking: Let the rolls rise slightly after cutting to keep them soft and airy.
• Bake Until Golden: Check for a light golden brown color to avoid under-baking or over-baking.
• Serve Warm: Spread cream cheese frosting on warm rolls so it melts slightly and seeps into every swirl. These rolls taste the best fresh out of the oven, served warm.

Frequently Asked Questions:

Similar Recipes

Looking for more? Try my Perfect Cinnamon Rolls and Copycat Cinnabon Cinnamon Rolls next!

Craving something different? My Pumpkin Cheesecake Bars feature an easy cheesecake filling and a pumpkin-flavored layer sandwiched between a crisp crust.

Want something more bite-sized? My White Chocolate Pumpkin Truffles feature sweet pumpkin filling mixed with cream cheese, dipped in elegant white chocolate.

Looking for something more filling? My Glazed Chocolate Chip Pumpkin Bread is filled with rich chocolate chips and topped off with an easy-to-make sweet glaze. A fall must-bake treat!

Have you made this Pumpkin Cinnamon Rolls recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCinnamonRolls #CinnamonRollsRecipes #LifeInTheLofthouse

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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls are soft, delicious and full of pumpkin flavor!

Servings 12

Author Holly

Ingredients

Dough

• 1/2 cup whole milk
• 2 teaspoons active dry yeast
• 1/4 cup salted butter melted
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree (NOT pumpkin pie filling)
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3 ½ to 4 cups all purpose flour

Filling

• 1/3 cup butter melted
• 2/3 cup light brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Cream Cheese Frosting

• ½ cup salted butter softened
• 8 ounces cream cheese softened
• 3 cups powdered sugar
• ½ Tablespoon vanilla extract
• 1/8 teaspoon pumpkin pie spice optional

Instructions

Dough

• Warm the milk over the stove or in the microwave. You want the milk to become just lukewarm (105°F to 115°F) *You do not want the milk hotter than this or it will kill the yeast.*

  In the bowl of a stand mixer, add the warmed milk and the yeast. Stir and then let mixture stand until it becomes foamy (about 5 minutes).
• Add the butter and sugar. Stir to combine. Add the pumpkin and egg. Mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of the flour. Mix well for 2 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Knead for 10 minutes by hand (or 5 minutes in a mixer). Let the dough rest for 15 minutes.

Filling

• While the dough is resting, mix together the softened butter, light brown sugar, cinnamon, nutmeg, allspice and ground ginger in a medium bowl. Set aside.
• When the dough has finished resting, roll it out into a large rectangle (about 14×20-inches). Spread the filling evenly over the dough. Roll the dough up tightly. Cut into 12 even rolls and place in a well buttered 9×13-inch baking dish. Cover the dish and let the rolls rest for 15 minutes.
• While the rolls are resting, preheat the oven to 375 degrees. After the rolls are done resting, bake until golden brown, about 18 to 20 minutes.

Cream Cheese Frosting

• Cream the butter and cream cheese together until combined. Slowly mix in the powdered sugar and vanilla extract. Continue to blend until smooth and combined. Spread over the warm rolls. Serve and enjoy!

Notes

Nutrition Info: 1 pumpkin cinnamon roll = 479 calories / 27 fat / 70 carbs / 7 protein

This recipe makes 12 rolls total. 

The post Pumpkin Cinnamon Rolls appeared first on Life In The Lofthouse.

It’s that time of the year again when pumpkin finds its way into everything. Personally, I love it and I do the exact same thing. I have many pumpkin inspired desserts on my blog, and that’s for good reason. This is one of my favorite flavors in one of my favorite times of the year. I’ve been searching through my pumpkin patch of ideas as to what innovation I am going to serve to you all this year. Introducing my Pumpkin Whoopie Pies! After the first time experimenting with this recipe, I asked myself, ‘why have I not tried this one sooner?’ It is absolutely incredible, and fires on all cylinders when it comes to gourd infused desserts!

PUMPKIN WHOOPIE PIES

If you have never had one of these desserts before, get ready to have your mind blown! It’s the best combination of cake and cookie that I can think of. This isn’t a traditional cookie though. It’s a pumpkin flavored masterpiece. Soft cake like cookies are infused with cinnamon, pumpkin pie spice, and pumpkin. After they are baked, they come out as soft as a cloud like pillow. It gets so much better because the fluffy cream cheese frosting is sandwiched between them. Instead of having it on top like a traditional cake, it’s in the middle so you can hold on to and enjoy this without the need of any utensil. They are so good that you may want one for each hand. 

Ingredients

Whoopie Pies

• 2 cups light brown sugar, packed 
• 1 cup vegetable oil
• 1 ½ cups canned pumpkin (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract 
• 3 cups all-purpose flour
• 1 Tablespoon ground cinnamon
• ½ Tablespoon pumpkin pie spice 
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Cream Cheese Filling

• 1/2 cup salted butter, softened 
• 1 block (8 ounces) cream cheese, softened 
• 3 cups of powdered sugar
• 1/2 Tablespoon vanilla extract 

Instructions

Preheat the oven to 350 degrees F. Grease two large baking sheets.

For The Whoopie Pies

Add the light brown sugar and oil to a large bowl. Beat with an electric hand-mixer to combine. Add in the pumpkin, eggs and vanilla extract. Beat well.

In a separate large bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda. Fold dry ingredients into wet ingredients and mix just until combined. Place dough in the fridge for 20 minutes. 

Drop dough by heaping tablespoons onto the prepared baking sheets.

Bake in the preheated oven for 12 to 14 minutes. Let cookies cool while you make the filling.

For The Cream Cheese Filling

Add the butter and cream cheese to a large bowl. Beat with an electric hand-mixer until combined. Slowly blend in the powdered sugar and vanilla. Continue to mix until everything is thoroughly combined. 

Assembly 

Turn half of the cooled pumpkin whoopie pies upside down. Frost with the cream cheese filling. Top with another whoopie pie. Repeat until all pies are filled. Serve and enjoy!

When To Make

These are a great treat to make once the first leaf of fall begins to change color. Here in the Lofthouse we believe Halloween starts in September, so you’ll start to see pumpkins around our house then. I like to make these for when I host my Halloween parties. This way it’s not just candy as the option. But these are fantastic through the month of November as well. You can make these in place of traditional pumpkin pie this year at Thanksgiving if you’re looking to spice things up a bit.

Servings

This recipe makes 18 whoopie pies. This is a great recipe to make for a Halloween party, or if you have someone celebrating a birthday during the fall. I would say that one whoopie pie would make one serving, but sometimes you have to have more than one. They’re just that good!

Storage

It is crucial to store these in the refrigerator because of the cream cheese frosting. Store covered in the fridge for up to 3 days.

A Little Extra Crunch

I learned this little trick from a friend of mine, and I thought it was so fun and an interesting way to decorate your desserts. If you are a fan of texture and a little extra bite, then you can decorate with nuts or sprinkles. An innovative way to do this is press them on the outside edge around the whoopie pie on the cream cheese frosting. I think pecans, walnuts, almonds, or peanuts are great options for this. This way you can make many different variations of the whoopie pie. 

Flavored Cream Cheese Frosting

If you are looking for the ultimate pumpkin flavored treat, you can infuse the cream cheese filling with pumpkin flavoring. Add 1/4 teaspoon of cinnamon and 1/4 teaspoon of pumpkin pie spice into the frosting when mixing. It will only enhance the warm fall flavor!

Similar Recipes

Pumpkin Cinnamon Rolls – Pair this with a cup of coffee, or hot chocolate, any morning and you’ll be in autumnal bliss. Pumpkin, cinnamon, and cream cheese frosting.

Cookies with Caramel Frosting – If you’ve never had this combination of flavor, then get ready for one mind blowing cookie! Savory, sweet, and sensational.

Cheesecake Pumpkin Cupcakes – Soft and sweet homemade cupcakes with not only a cream cheese frosting, but a cream cheese filling. They’re irresistible.

Pumpkin Torte – If one layer of pumpkin cake and frosting isn’t enough, then this is the dessert for you. Layer after layer this dessert just keeps getting better and better.

Find more Life In The Lofthouse fall desserts here.

Have you made this Pumpkin Whoopie Pies recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinWhoopiePies #FallDesserts #AutumnTreats #LifeInTheLofthouse

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Pumpkin Whoopie Pies

Prep Time 40 minutes minutes

Cook Time 14 minutes minutes

Servings 18

Ingredients

Pumpkin Whoopie Pies

• 2 cups light brown sugar packed 
• 1 cup vegetable oil
• 1 ½ cups canned pumpkin (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract 
• 3 cups all-purpose flour
• 1 Tablespoon ground cinnamon
• ½ Tablespoon pumpkin pie spice 
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Cream Cheese Filling

• 1/2 cup salted butter softened
• 1 block (8 ounces) cream cheese softened
• 3 cups of powdered sugar
• 1/2 Tablespoon vanilla extract 

Instructions

Pumpkin Whoopie Pies

• Preheat oven to 350 degrees F. Grease two large baking sheets.
• Add the light brown sugar and oil to a large bowl. Beat with an electric hand-mixer to combine. Add in the pumpkin, eggs and vanilla extract. Beat well.
• In a separate large bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda. Fold dry ingredients into the wet ingredients and mix just until combined. Place dough in the fridge for 20 minutes. 
• Drop chilled dough by 2 heaping tablespoons onto the prepared baking sheets. Bake in the preheated oven for 12 to 14 minutes. Let cookies cool while you make the filling.

Cream Cheese Filling

• Add the butter and cream cheese to a large bowl. Beat with an electric hand-mixer until combined. Slowly blend in the powdered sugar and vanilla. Continue to mix until everything is thoroughly combined. 

Assembly

• Turn half of the cooled pumpkin whoopie pies upside down. Frost with the cream cheese filling. Top with another whoopie pie. Repeat until all pies are filled. Serve and enjoy!

Notes

Nutrition Info: 1 whoopie pie = 459 calories / 25 fat / 62 carbs / 4 protein

Recipes makes 18 whoopie pies total. 

The post Pumpkin Whoopie Pies appeared first on Life In The Lofthouse.

I can’t think of a single cookie that everyone loves as much as an Oreo. Why is that? Well, for starters there are many different types of Oreo cookies out there, and even more ways to turn this cookie sandwich into something spectacular! My Oreo Cheesecake Bites might be one of my best inspirations that I’ve taken from the two chocolate cookies with cream in the center. This is a great way to have a single dessert go a long way, because the result is rich and sweet.

OREO CHEESECAKE BITES

One of the best things about an Oreo is that they’re the perfect size. Whether you want to feel guilt free and only have one, or indulge a little and have a few, they are the perfect size cookies. I kept size in mind when I created this treat too. The base of this recipe is a very simple cheesecake mixture! Softened cream cheese, sour cream, eggs, sugar, vanilla are all mixed with crushed Oreo pieces and then baked in dish.

Once the cheesecake is baked, and then cooled, a drizzle of chocolate candy coating goes on top to make sure that each bite is as unique as the next. Though each piece may look a little different, every single one brings the familiar flavor that will surely put a smile on everyone’s face.

INGREDIENTS

• 36 Oreo cookies; yes, that is the exact amount that you’ll need! This amount of Oreo cookies will be divided for different uses. 24 cookies will be crushed and used as the crust for the cheesecake. The remaining 12 will go into the cheesecake mixture and on top afterwards.
• 1/4 cup butter melted; Salted or unsalted butter will work fine here, and I melt my butter in the microwave 15 seconds at a time. This way you don’t overcook it before mixing.
• 4 packages (8 ounces, each) of cream cheese; it is crucial here that you allow the cream cheese to come to room temperature. Otherwise, it will be virtually impossible to get the right texture if it’s still cool. I let mine sit on the counter for two hours, and that’s usually enough time to allow it to soften.
• 1 cup granulated sugar; this is the sweetening component for the cheesecake other than the cookies themselves. Make sure to use granulated, and not powdered to achieve the right texture for the dessert.
• 1 cup sour cream; you might be thinking this is an odd mixture to a dessert, but this is exactly what gives the rich, creamy body to the cheesecake. It also balances out the flavor profile with the slight tartness from the sour cream.
• 1 teaspoon vanilla; a little goes a long way here, so make sure to measure very carefully and not add too much. Otherwise, the flavor will become very overwhelming. There is a lot of flavors from the cookies all ready, and you don’t want to overpower that.
• 4 large eggs; this is what will bind everything and bring them together. I like to crack my eggs into a separate small dish first before adding them into the mixture to make sure no shells end up in the mixture.
• Chocolate candy coating; This coating gives the dessert a pop of color and makes them look irresistible.

HOW TO MAKE OREO CHEESECAKE BITES

Preheat the oven to 325° F. Line a 9×13 glass baking pan with foil or parchment paper, with ends extending over the sides. Spray with cooking spray. Set aside.

Finely crush only 24 of the Oreo cookies. (I used my food processor and crushed them fine.) Stir the melted butter into the crumbs. Press mixture onto the bottom of the prepared pan.

Beat the cream cheese and sugar until combined and creamy. Add sour cream and vanilla. Mix well. Add eggs, one at a time, until just combined.

Chop the remaining Oreo cookies and then gently stir into the batter. Pour batter on top of the crust. Spread out evenly.

Bake for 35 to 40 minutes. Remove from the oven and cool completely in the pan. After the cheesecake has cooled down, cover with plastic wrap. Store in the fridge to chill for at least 2 to 3 hours.

Once chilled, remove the cheesecake using the foil overhangs and cut into bite-sized squares. Melt the candy coating according to package directions in the microwave. Drizzle over the cut cheesecake bites.

OREO CHEESECAKE BITES SERVINGS

This recipe makes 32 individual bites. Is a bite a single serving? Depends on who you ask. If you ask the Lofthouse kids, they’ll tell you that at least 4 or 5 are a single serving. They can’t get enough of them! I like to think that 2 or 3 are a single serving.

A DELICIOUS DESSERT

I have found that this is a great dessert to make for parties. Whether you’re hosting a birthday party, bridal shower, or baby shower, everyone is sure to love a bite of this cheesecake. The great thing is that you can get creative with the chocolate candy coating on top to color and theme the dessert anyway you see fit.

CAN I USE DIFFERENT OREOS FOR THE DESSERT?

Absolutely! If you want to try a version with a Double Stuff, Mega Stuff, Golden, Head or Tails, or any other themed Oreo, I say go for it! There is nothing more fun than getting creative in the kitchen, and this is the one to have a lot of fun with.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE WAYS TO USE OREOS!

Heavenly Oreo Dessert – A little slice of heaven in every single bite. Crushed Oreo cookies at the base, chocolate pudding, light whipped cream, and more Oreos!

Oreo Milkshakes – Creamy and rich vanilla ice cream is mixed with Oreo cookies for the ultimate milkshakes.

Oreo Truffles – Perhaps the fanciest way to use an Oreo! An easy dessert truffle mixture with cream cheese is rolled into small balls and dipped in rich chocolate.

Oreo Cheesecake Cookies – Crushed pieces of Oreos are mixed with a cheesecake mixture and baked into a cookie. These will blow your mind!

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Oreo Cheesecake Bites

Little cheesecake bites filled with Oreo cookie pieces!

Prep Time 2 hours hours

Cook Time 35 minutes minutes

Calories 228kcal

Author Holly

Ingredients

• 36 Oreo cookies divided
• 1/4 cup butter melted
• 4 packages (8 ounces, each) cream cheese room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 1 teaspoon vanilla
• 4 large eggs
• Chocolate candy coating

Instructions

• Preheat oven to 325° F. Line a 9×13-inch glass baking pan with foil or parchment paper, with ends extending over sides. Spray with cooking spray. Set pan aside.
• Finely crush only 24 of the Oreo cookies. (I used my food processor and crushed them pretty fine.) Stir the melted butter into the crumbs. Press mixture evenly into the bottom of the prepared pan.
• Beat the cream cheese and sugar until combined and creamy. Add sour cream and vanilla. Mix well. Add eggs, one at a time, until just combined. Chop the remaining Oreo cookies and then gently stir into the batter. Pour batter on top of the crust. Spread out evenly.
• Bake 35 to 40 minutes, or until sides are set and center is almost set. Remove from oven and cool completely in pan.
• After the cheesecake is cooled, cover with plastic wrap. Store in the fridge to chill for at least 2 to 3 hours. Once chilled, remove the cheesecake using the foil overhangs and cut into bite-sized squares.
• Melt the candy coating according to package directions in the microwave. Drizzle over the cut cheesecake bites. (An easy way to do this is pouring the melted coating in a small sandwich baggie. Snip one corner then squeeze and drizzle over the cheesecake bites.)

Notes

Yields: 32 bites (more or less depending on how you cut them.)

Nutrition

Serving: 1 cheesecake bite | Calories: 228kcal | Carbohydrates: 17g | Protein: 1.5g | Fat: 7g

The post Oreo Cheesecake Bites appeared first on Life In The Lofthouse.