Sweets by Elise

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Apple Pie Whoopie Pies

These Apple Pie Whoopie Pies are two spiced apple cake pieces stuffed with cinnamon marshmallow filling and apple pie filling. Instead of making an entire apple pie, simply whip up these single-serving, unique, and flavorful ode to the classic. These are sure to impress any crowd and would be the perfect treat to bring to Thanksgiving dinner!

overhead shot of 3 rows of apple pie whoopie pies

What Are Whoopie Pies?

Whoopie pies originated in the northern states of America and are basically handheld cake sandwiches.

They have:

  • Two, small, moist, and flavorful cake disks
  • Smooth, creamy, sweet filling

These Apple Pie Whoopie Pies are made of apple-flavored cake disks, are filled with a cinnamon filling, and have apple pie filling sandwiched in there too! What could be better?

diagonal line of apple pie whoopie pies with the top cake in focus

Whoopie Pie Ingredients

  • All Purpose Flour: Using plain, simple, white all purpose flour will do the trick in these whoopie pies. Use a kitchen scale to measure the flour or use a spoon to transfer the flour from the bag to your measuring cups before using a knife to level off the top. If you pack the flour into your measuring cups, you will overmeasure, leading to dry and hard cake disks.
  • Baking Powder & Baking Soda: These two work together to help these slabs of batter turn into risen cake disks. Use both and measure them properly!
  • Salt: Salt brings out extra sweetness and completes the flavor of these whoopie pies.
  • Cinnamon & Nutmeg: These two spices together? Pure magic. They add the perfect hint of fall and truly enhance the apple flavor!
  • Vegetable Oil: Vegetable oil is the base of this recipe and adds moisture that lasts. You can substitute vegetable oil for any unflavored oil of choice.
  • Egg: You’ll need one large egg at room temperature for this recipe. Your batter will not combine properly and the texture of the cake pieces will, therefore, be altered if you use a cold egg. If you forget to leave the egg out ahead of time, place it in a bowl of warm water for 5-10 minutes or run hot water over it for about 2 minutes.
  • Vanilla Extract: Vanilla extract rounds out the flavor and ties these babies together!
  • Light Brown Sugar & Granulated Sugar: Both light brown sugar and granulated sugar contribute to sweetness, flavor, color, structure, moisture, and texture… they are so crucial to this recipe, so make sure to properly measure and use both without substituting one for the other.
  • Applesauce: Applesauce adds extra moisture and additional apple flavor!
close up shot of apple pie filling

Making Apple Pie Filling

  1. Chop Granny Smith (or other tart) apples into small chunks, none larger than 1/2 inch in size.
  2. Combine butter and chopped apple pieces in a medium saucepan over medium-high heat until soft, about 5 minutes total.
  3. Add light brown sugar and cinnamon to the apples, and lower heat. Continue cooking on medium-low heat for an additional 3-5 minutes until the apples are soft enough to squish with a spoon or spatula.
  4. Allow the filling to cool before storing in the fridge for use later or while you prepare the cake disks and cinnamon frosting.
overhead shot of horizontal line of apple pie whoopie pies with a bite taken out of the center pie

FAQ

Why did my whoopie pies go flat?

If your whoopie pies are flat, you either did not measure your ingredients properly, did not let your batter sit for 10 minutes at room temperature, scooped more than 1 tablespoon of batter per whoopie pie, or shook the cookie tray too much when transferring the pan.

What is whoopie pie filling made of?

Whoopie pie filling is made of butter, marshmallow fluff or creme, cinnamon, and heavy whipping cream. It’s smooth, creamy, velvety, and so so soft!

How do I store whoopie pies?

Store these whoopie pies, individually wrapped in cling wrap or plastic wrap, at room temperature for up to 1 day, in the fridge for up to 4 days, or in the freezer for up to 3 months.

stacked whoopie pies leaning against one another

Expert Tips & Tricks

Let the Batter Sit: Let the batter sit at room temperature for about 10 minutes before spooning it onto your cookie sheet. This lets the batter gain some structure and firm up. If you skip this step, the whoopie pies will overspread in the oven.

1 Tablespoon of Batter: I’m telling you… do not use more than 1 tablespoon of batter for each whoopie pie. They will spread out rather than up. 1 tablespoon of batter is the perfect amount for whoopie pies that bake nicely, do not spread too much, and have a slight dome.

Cling Wrap: Cling wrap or plastic wrap will save your life. Whoopie pies are notoriously sticky. They will stick to any surface… except cling wrap. If you are assembling the whoopie pies later, individually wrap each disk in cling wrap. Once you have assembled the whoopie pies, individually wrap each whoopie pie in cling wrap. It may seem tedious, but it will keep your whoopie pies intact and will make them easier to assemble and serve!

Related Recipes

PUMPKIN SPICE WHOOPIE PIES
APPLE CIDER CARAMEL CUPCAKES
APPLE CRUMB MUFFINS
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Apple Pie Whoopie Pies

  • Author: Elise
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 12 whoopie pies 1x
  • Category: Whoopie Pies, Apple Desserts, Apple Pie
  • Method: Bake
  • Cuisine: American
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Description

Meet Apple Pie Whoopie Pies- 2 apple cake disks stuffed with cinnamon marshmallow filling and apple pie filling chunks. These unique, impressive, and simple treats pay homage to a classic apple pie in a simpler, less time-consuming, and more approachable way! 

Ingredients

Scale

For the Apple Pie Filling

  • 2 medium Granny Smith Apples, peeled and chopped (about 325g of chopped apples)
  • 1 Tablespoon (14g) unsalted butter
  • 1/4 cup (60g) light brown sugar, packed
  • 1 teaspoon (4g) cinnamon

For the Apple Whoopie Pies

  • 1 1/2 cups (210g) all purpose flour, spooned and leveled
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/4 teaspoon (2g) salt
  • 2 teaspoons (5g) cinnamon
  • 1/2 teaspoon (2g) nutmeg
  • 1/3 cup (67g) vegetable oil
  • 1 large egg (50g), room temperature
  • 1/2 teaspoon (2g) vanilla extract
  • 1/2 cup (120g) light brown sugar, packed
  • 1/3 cup (70g) granulated sugar
  • 1/2 cup (130g) unsweetened applesauce

For the Cinnamon Filling

  • 1/2 cup (110g) unsalted butter, room temperature
  • 3/4 cup (90g)  powdered sugar
  • 1 cup (130g) marshmallow fluff
  • 1 tablespoon (15g) heavy whipping cream
  • 3/4 teaspoon (3g) cinnamon

Instructions

For the Apple Pie Filling 

  1. In a large saucepan over medium-high heat, heat chopped apples and butter together for about 5 minutes until the apples are soft and begin to turn slightly browner in color. Mix consistently to ensure that the apples heat evenly.
  2. Add light brown sugar and cinnamon to the apple mixture, and lower heat to medium-low. Heat for an additional 3-5 minutes until the apples are soft enough to break apart when you push down on them with a spoon.
  3. Remove the apple pie filling from the heat and let the mixture cool as you prepare the whoopie pies and cinnamon filling. If baking or assembling later, allow the apple pie filling cool before storing in an airtight container or covering with cling wrap, plastic wrap, aluminum foil. Place the filling in the fridge for up to 6 days and heat for about 1 minute in the microwave before adding to the whoopie pies.

For the Apple Whoopie Pies

 

  1. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. This is crucial for ensuring the whoopie pies remove from the pan cleanly after baking and cooling.
  2. In a medium bowl, whisk all purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg together with a whisk until combined.
  3. In a large bowl, whisk vegetable oil, room temperature egg, vanilla extract, light brown sugar, granulated sugar, and applesauce together with a whisk until smooth.
  4. Slowly, mix the dry ingredients into the wet ingredients. Use a spatula to scrape down the sides and the bottom of the bowl to make sure all of the ingredients are properly incorporated. Do not overmix. Only mix until you see the dry ingredients completely disappear and until the batter is smooth. Mixing past this point will lead to drier whoopie pies and will impact how the whoopie pies rise.
  5. Allow the batter to sit at room temperature for 10 minutes to allow the batter to firm up and gain structure. If you skip this step, the whoopie pies will overly spread as they bake rather than rising.
  6. Divide the batter into 1 tablespoon-sized dollops at least 2 inches apart on your parchment-lined baking sheets.
  7. Bake the whoopie pies for 9-12 minutes or until the whoopie pies look dry on top, a toothpick inserted into the center comes out with moist crumbs, and the tops spring back when quickly poked in the center with your pointer finger.
  8. Allow the whoopie pies to cool on the baking sheet before using a greased spatula to help remove them from the parchment paper.

For the Cinnamon Frosting + Assembly 

  1. In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth. This should take about 2 minutes.
  2. Slowly, add the powdered sugar to the butter while mixing on low speed. Use a spatula to scrape down the sides of the bowl as needed. Continue mixing until the mixture is smooth.
  3. Add marshmallow fluff to the mixture on medium speed and beat until smooth. Pour the heavy whipping cream and cinnamon into the frosting and beat on medium high speed for 3 minutes until smooth and velvety.
  4. If desired, transfer the filling to a piping bag with a tip of your choice or large Ziploc bag with the corner of the bag cut off. This will make the filling of the whoopie pie sandwiches easier, but you are more than welcome to use a spoon or knife.
  5. Top half of the disks with cinnamon marshmallow filling on the flat side. Then, top each of the frosted whoopie pies with about 1 1/2 tablespoons (about 35g) of apple pie filling, placing the filling towards the center. Top each disk with another disk, flat side on top of the apple pie filling.
  6. Individually wrap each whoopie pie in cling wrap to ensure they do not stick to one another when storing. Store the whoopie pies at room temperature for up to 1 day or in the fridge for up to 4 days. Whoopie pies can be frozen, individually wrapped, for up to 3 months after assembly.

 

 

Keywords: Whoopie Pies, Apple Pie, Apple Whoopie Pies, Cinnamon Filling, Fall Desserts

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Pumpkin Marshmallow Cupcakes

Meet Pumpkin Cupcakes with Marshmallow frosting. These cupcakes have a deep pumpkin spice flavor and are topped with a smooth, velvety marshmallow fluff buttercream. They are perfect for any gathering and are sure to get rave reviews from friends and family!

singular homemade cupcake standing upright with a bite taken out of it

Why These Pumpkin Cupcakes Work

  • Accessible ingredients: Every ingredient in this recipe is likely already in your pantry or can be found at your local grocery store
  • EASY preparation: You need two bowls and a whisk for the cupcake base
  • Festive for fall: These cupcakes are bursting in fall flavor with pumpkin puree, cinnamon, and nutmeg
  • Simple to serve: These cupcakes aren’t messy or complicated and are the perfect individual portion
overhead shot of pumpkin cupcakes laying down with a bite taken out of it surrounded by cake crumbs and mini marshmallows

Moist Pumpkin Cupcake Ingredients

All Purpose Flour: Simple, plain, white all purpose flour is the way to go in this recipe. Ensure you measure it properly by using a kitchen scale ($10) or by using a spoon to bring the flour to your measuring cups before using a knife to level the tops.

Baking Powder & Baking Soda: These two leavening agents work together to create a gorgeous dome and fluffy texture in these cupcakes.

Salt: Though there’s only 1/4 teaspoon salt, it brings out the real flavor of these cupcakes!

Cinnamon & Nutmeg: This pair adds deep and festive fall flavor to these pumpkin cupcakes.

Vegetable Oil: Vegetable oil is the base of this recipe. Instead of using butter, oil creates more moisture and moisture that lasts. You can substitue vegetable oil for another unflavored oil if necessary.

Egg: You’ll need one egg at room temperature for this recipe. It’s incredibly important to use a room temperature egg for best results, so leave the egg out 1-2 hours ahead of time or place it in a bowl of hot water for 5-10 minutes before using.

Light Brown Sugar & Granulated Sugar: What is a cupcake without sugar? Both granulated sugar and light brown sugar are used in these homemade pumpkin marshmallow cupcakes for structure, moisture, and flavor!

Pumpkin Puree: Pumpkin puree, canned pumpkin, pure pumpkin.. whatever you want to call it is fabulous! Ensure that there are no other ingredients listed besides pumpkin!

two rows of pumpkin cupcakes with crumbs and mini marshmallows in front of them

FAQ

What is pumpkin puree?

Pumpkin puree is pure pumpkin. It’s baked pumpkin that has been processed into a smooth mixture. You are more than welcome to make a homemade version, but canned pumpkin will do just the same! Do not get this ingredient confused with pumpkin pie filling, which contains many other ingredients besides pumpkin.

Can I substitute granulated sugar for brown sugar?

Both granulated sugar and brown sugar are used in this recipe. They have different flavors and add different levels of moisture to these cupcakes. Therefore, I do not recommend substituting one for the other if you do not have one of the two.

Can I freeze pumpkin cupcakes?

You absolutely can! I recommend freezing the unfrosted cupcakes in a freezer bag or container and/or individually wrapped in at least two layers of cling wrap. Leave the cupcakes out at room temperature to thaw before decorating and serving.

overhead shot of three pumpkin marshmallow frosting cupcakes laying on top of each other in a curved vertical line with a bite taken out of the center cupcakes

Expert Tips & Tricks

  • Measuring Properly: Baking is a science. Unlike many savory dishes, the measurements in this recipe need to be as precise as possible. This means that your dash of salt or eyeballing of milk will not serve you well in this recipe. PLEASE use your cups and teaspoons or a kitchen scale.
  • Mixing: Do not mix the dry ingredients and wet ingredients together for longer than you need to. You want the batter to be smooth, and you don’t want to see any flour mixture in the batter, but you do not want to mix past that point. Doing so will impact the texture and structure of your cupcakes!
  • Serving: I recommend serving these cupcakes as close to the time you bake them as possible. Cupcakes, specifically, lose moisture the longer they sit. Even though these are rather moist thanks to the vegetable oil, these are best when fresh!
pyramid of cupcakes with a bite taken out of the cupcake at the point

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Pumpkin Marshmallow Cupcakes

  • Author: Elise
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes, Pumpkin, Fall, Fall Desserts, Holiday
  • Method: Bake
  • Cuisine: American
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Description

These moist and flavorful pumpkin cupcakes are topped with the smoothest and silkiest marshmallow frosting. They are made with a handful of ingredients in just 40 minutes and are sure to impress any crowd! 

Ingredients

Scale

For the Pumpkin Cupcakes

  • 1 ⅓ cup (187g) all purpose flour, spooned and leveled
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ¼ teaspoon salt 
  • 1 teaspoon cinnamon 
  • ½ teaspoon nutmeg
  • ⅓ cup + 1 tablespoon (80g) vegetable oil 
  • 1 large egg (50g), room temperature 
  • ½ cup (130g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • ⅔ cup (190g) pumpkin puree 

For the Marshmallow Frosting 

  • 1 cup (220g) unsalted butter, room temperature 
  • 1 cup (100g) marshmallow fluff 
  • 1 cup (120g) powdered sugar 
  • 2 tablespoons (30g) heavy whipping cream 

Instructions

For the Pumpkin Cupcakes

  1. Preheat your oven to 350 degrees Fahrenheit. Add liners to a 12-cavity muffin tray.
  2. In a medium bowl, whisk all purpose flour, baking soda, salt, cinnamon, and nutmeg together with a whisk until combined.
  3. In a large bowl, whisk vegetable oil, room temperature egg, light brown sugar, granulated sugar, and pumpkin puree together with a whisk until smooth.
  4. Add dry ingredients to the wet ingredients, using a whisk to carefully combine the two. Use a spatula to scrape down the sides and bottom of the bowl to ensure all of the ingredients are fully incorporated.
  5. Divide batter between the 12 liners, about 1/4 of batter per liner. The liners should be about 2/3 full.
  6. Bake for 18-24 minutes or until the tops of the cupcakes are set, the centers spring back when poked with your pointer finger, and a toothpick inserted into the center comes out with moist crumbs.
  7. Allow the cupcakes to cool before frosting. Prepare frosting as they cool.

For the Marshmallow Frosting 

  1. In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth.
  2. Slowly, add the powdered sugar to the butter while mixing on low speed. Use a spatula to scrape down the sides of the bowl as needed.
  3. Add marshmallow fluff to the mixture on medium speed and beat until smooth. Pour the heavy whipping cream into the frosting and beat on medium high speed for two minutes until smooth and velvety.
  4. Transfer frosting to piping bag fitted with a piping tip of your choice or frost with a knife or spoon. Store cupcakes tightly covered or in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

Keywords: Pumpkin Cupcakes, Marshmallow Frosting, Pumpkin Desserts, Moist Cupcakes

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Homemade Snickerdoodle Cookie Bars

Imagine a soft, chewy snickerdoodle in an even yummier, easier, bar form…. that’s what you get with these Homemade Snickerdoodle Cookie Bars!

stacked snickerdoodle bars arranged horizontally

Snickerdoodle Bar Ingredients

  • Unsalted Butter: You’ll use unsalted butter in this recipe. If you need to use salted butter, leave the salt out in the recipe! Using room temperature butter is so important, so make sure to leave your butter out 1-2 hours before baking.
  • Granulated Sugar: Granulated sugar provides sweetness, flavor, moisture, and structure!
  • Light Brown Sugar: Light brown sugar needs to be packed into your measuring cup. This means you should use your hand or the back of a spoon to push the sugar down when measuring. As always, you can just weigh your ingredients to ensure accuracy!
  • Eggs: Use room temperature eggs by leaving them out 1-2 hours ahead of time or placing them in a bowl of warm water for 10 minutes before baking.
  • Vanilla Extract + Butter/ Almond Extract: Though there is a small amount of vanilla, it is powerful!
  • Flour: All purpose flour needs to be spooned and leveled into your measuring cups to ensure the bars stay soft and chewy. Packing your flour into your measuring cups will lead to over-measuring, creating dry, dense bars.
  • Salt: Salt brings out sweetness and rounds out the flavor in these bars. DO NOT skip it.
  • Baking Soda: Baking soda helps these bars rise a bit. They help with the chewy texture too! Do not substitute baking powder for baking soda.
  • Cinnamon + Sugar: The cinnamon sugar mixture is the perfect topping for these snickerdoodle bars! Simply mix the two together before pouring the mixture on top of the dough.
diagonal line of homemade cookie bars surrounded by cinnamon sugar

Step by Step Process

*Please see recipe below for more detailed instructions

  1. Preheat your oven and line a 9×13 inch pan with parchment paper.
  2. Cream butter, light brown sugar, and granulated sugar together until light and fluffy.
  3. Add egg, egg yolk, and vanilla extract to the batter.
  4. Slowly beat flour, baking soda, corn starch, and salt into the batter, mixing carefully.
  5. Transfer dough to prepared pan.
  6. Sprinkle the cinnamon sugar mixture on top of the dough and press it into the top.
  7. Bake bars until golden brown around the edges.
  8. Cool before slicing and eating.
horizontal line of snickerdoodle bars surrounded by cinnamon sugar

FAQ

What are snickerdoodles?

Snickerdoodles are a variation of a sugar cookie, though they are traditionally coated in cinnamon sugar rather than just sugar. These treats are a twist on the classic cookie, as they are baked in bar form.

Can I bake these into cookies?

I definitely do not recommend baking these into cookies! Though the taste of them would likely be lovely, the ratio of ingredients, specifically of the leavening agents, will not yield proper cookies.

How long do I bake cookie bars?

Cookie bars should bake for about 30-40 minutes in a glass pan. All ovens and pans cook differently, so make sure to keep an eye of the bars without opening the oven more than once or twice. The edges of the bars should look golden brown in color, and the cookie parts breaking through the cinnamon sugar should look light golden brown. A toothpick inserted into the center should come out with crumbs on it.

single cookie bars arranged in rows

Expert Tips

Room Temperature Butter: If you forget, slice your butter into tablespoon-sized pieces, and microwave them square-side down for 10 seconds. Flip the slices over and microwave for another 10 seconds. Repeat this process in 5 second intervals until butter is cool and soft to the touch. It should not be melted or gooey whatsoever.

Slicing: Though it may be difficult to be patient, waiting to slice these bars until they have fully cooled will guarantee that they cook and cool properly. The bars continue to cook as they cool, becoming . You will end up with messy, gooey bars as opposed to soft, chewy bars if you slice and serve before cooling.

Storing: Store these bars at room temperature for up to 4 days. Make sure to keep them fully covered or store them in an airtight container to preserve texture. They will lose some softness the longer they sit after they are baked. You can freeze these bars. I recommend individually wrapping them with a piece of cling wrap before sticking them in a freezer bag for up to 3 months. Leave out at room temperature before serving or heat in the microwave to serve warm!

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Homemade Snickerdoodle Cookie Bars

★★★★★ 5 from 1 reviews
  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 9x13 pan 1x
  • Category: Snickerdoodles, Fall, Cinnamon, Cinnamon Sugar, Snickerdoodles, Cookies
  • Method: Bake
  • Cuisine: American
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Description

Imagine a soft, chewy snickerdoodle in an even yummier, easier, bar form…. that’s what you get with these Homemade Snickerdoodle Cookie Bars!

Ingredients

Scale
  • 1 cup (220g) unsalted butter, room temperature
  • 1 1/3 cup (300g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 2 large eggs (100g), room temperature
  • 1 large egg yolk (20g), room temperature
  • 2 teaspoons (8g) pure vanilla extract
  • 1/2 teaspoon (2g) butter or almond extract
  • 3 cups (420g) all purpose flour, spooned and leveled
  • 3/4 teaspoon (7g) salt
  • 1 tablespoon (8g) corn starch
  • 1/2 teaspoon (3g) baking soda
  • Topping: 1/2 cup (110g) granulated sugar + 1 tablespoon ( g) cinnamon

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with sheet of parchment paper and spray the paper with cooking oil to ensure the bars come out of the pan cleanly.
  2. In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat your room temperature butter, granulated sugar, and light brown sugar together until smooth, fluffy in texture, and light in color. This should be 2-3 minutes of mixing on high speed.
  3. Add in room temperature eggs and egg yolk one at a time, mixing between each addition. Scrape down the sides and bottom of the bowl with a rubber spatula between each egg addition.
  4. Add vanilla extract to your batter. Mix until combined.
  5. Slowly, add all purpose flour to your mixture while beating on low speed. Then, sprinkle salt, corn starch, and baking soda into the batter. Mix on low speed until just combined. Scrape down the sides of the bowl before pouring jimmies into the batter. Mix until the sprinkles are evenly dispersed throughout the dough.
  6. Transfer batter to your prepared pan. Use a knife to smooth the dough in the pan.
  7. In a small bowl, combine granulated sugar and cinnamon to form the topping. Spread the topping over the dough, pressing it into the dough with your hands.
  8. Bake bars for 30-35 minutes or until the bars are light golden brown in color and a toothpick inserted into the center of the bars comes out almost clean. Do not overbake, as the bars will lose their soft, chewy texture. It’s better to underbake these bars, as they will continue to bake as they cool in the pan.
  9. Allow the bars to cool before slicing.

Keywords: Snickerdoodle Cookies, Snickerdoodle Bars, Cinnamon Sugar Cookies, Cinnamon Sugar Bars

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Mini No-Bake Cookie Dough Cheesecakes

These Mini Cookie Dough Cheesecakes are bite-sized no-bake wonders. They have a crushed, store-bought cookie crust, no-bake cookie dough cheesecake base, rich chocolate ganache topping, and edible cookie dough decoration. These are so unique, incredibly indulgent, rich and flavorful in every bite, and are sure to have your friends and family thanking you for years to come!

cookie dough cheesecakes aligned on the left side of the screen with edible cookie dough balls on the right

Why You NEED These Cookie Dough Cheesecake Bites

2-Ingredient Cookie Crust: Combine melted butter and crushed store-bought cookies with a fork to create the crust! It’s fun, unique, and an extra layer of cookie in these festive cheesecakes!

No-Bake Cheesecake Base: No need to bake this cheesecake. You’ll need to chill the cheesecake before serving, but there is no fuss and no worry about whether the cheesecake is properly cooked.

Easy Ganache Topping: Heat heavy whipping cream before pouring it over chocolate chips. The process takes 5 minutes and comes out perfectly when the instructions are followed!

Edible Cookie Dough: Is there anything better than your classic cookie dough in a safe-to-eat form? No.

4 no-bake cookie dough cheesecakes laying on their sides with the top cheesecake pointing towards the top left corner

No-Bake Cheesecake Ingredients

  • Cream Cheese: It’s important to use brick cream cheese rather than cream cheese spread. You will not see the same results, meaning they are not interchangeable. Additionally, making sure the cream cheese is softened is critical for the smooth, velvety texture of the cheesecake base. Simply leave your cream cheese out 1-2 hours before baking or heat in short increments (5-10 seconds) in the microwave in slices. The cream cheese should be cool to the touch and not melted whatsoever, but you should be able to easily make an indent with your pointer finger.
  • Powdered Sugar: Powdered sugar adds smooth, soft sweetness to the cheesecake base. DO NOT use granulated sugar.
  • Vanilla Extract: Vanilla extract adds flavor and completes the taste of this cheesecake.
  • Salt: Salt brings out the sweetness and adds another layer of flavor.
  • White Chocolate Chips: White chocolate chips are melted down and added to the cheesecake base for extra flavor and a stronger texture. This helps your cheesecakes to firm up better but also ensure they are smooth and velvety.
  • Heavy Whipping Cream + Powdered Sugar: This combination basically creates a whipped cream. You will beat the mixture until stiff peaks form. This means that a beater lifted out of the mixture will create a peak that stands up straight and barely sinks or curls. You’ll fold this mixture into the cream cheese mixture to help create a smoother, creamier cheesecake. 
  • Edible Cookie Dough: You’ll prepare your edible cookie dough and remove 1/2 cup of it to be added directly to the cheesecake base. The remainder will be rolled into small balls used as decoration on top of the ganache.
  • Mini Chocolate Chips: Mini chocolate chips add extra chocolate flavor and complete the look of the cheesecake base.
close up of a curved line of cheesecakes with the center cheesecake in focus

What is Heat-Treating Flour?

Heat- treating flour is the process of heating flour in order to kill off harmful bacteria. You can heat treat flour in one of two ways:

  1. Oven: Preheat your oven to 350 degrees Fahrenheit. Sprinkle flour evenly and thinly across a sheet pan. Once the oven has preheated, cook the flour for about 10 minutes. Stir the flour every few minutes to ensure the flour heats evenly. If you have a food thermometer, the temperature of the flour needs to reach 160 degrees Fahrenheit. If you do not, keep an eye for the flour, as it should look stiff and slightly darker in color.
  2. Microwave: In a medium, microwave-safe bowl, heat the flour in 45 second intervals, stirring in between each round in the microwave to ensure the flour heats evenly. This should take between 3-5 rounds depending on the bowl you use and the strength of your microwave. The flour needs to reach 160 degrees Fahrenheit.
horizontal line of cookie dough cheesecakes surrounded by mini dough balls

Step by Step Instructions

*PLEASE READ FULL INSTRUCTIONS IN THE RECIPE CARD BELOW*

STEP 1: Begin by making the edible cookie dough. heat treat flour in the microwave or in the oven. Read “FAQ” below for more information. While the flour is cooling, cream butter and sugars together. Add vanilla and milk to the batter, mixing until smooth. Add salt, cooled heat-treated flour, and mini chocolate chips to the dough. Remove 1/2 cup of the dough. Roll the remaining dough into small balls of various sizes for decoration

STEP 2: Next, preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin tin with liners. Prepare cookie crust by crushing store-bought cookies into fine crumbs. I used Chips Ahoy. Then, combine the crumbs with melted butter to create a slightly moist crust.

STEP 3: Add a little over a tablespoon of the mixture, about 10g, to each muffin liner. Use your fingers to push the crumbs together and down into the liner. Bake the crust for 7-12 minutes until golden in color. Continue forward in the process while the crust is baking.

STEP 4: Then, prepare the no-bake cookie dough cheesecake base. Beat cream cheese and powdered sugar together until smooth. Add vanilla extract, salt, and melted white chocolate chocolate chips to the batter.

STEP 5: In a separate bowl, whip heavy whipping cream and powdered sugar together until firm peaks form. This should take between 2-3 minutes of mixing on medium/high speed. A beater lifted out of the mixture should create a mountain that just barely curls at the top but stands tall and firm. Fold this into the cream cheese mixture.

STEP 6: Then, add 1/2 cup (150g) of edible cookie dough to the mixture. Beat mini chocolate chips into the batter. Divide the batter evenly into the slightly cooled muffin liners, about 1/4 cup (70g) of cheesecake in each liner.

STEP 7: Moving forward, make ganache. To do this, heat heavy cream in a small saucepan over medium heat until it just begins to bubble throughout. Then, pour the cream over a bowl of chocolate chips. Push the chocolate chips below the cream to ensure they are all fully heated and melted. Mix together.

STEP 8: Add 1-2 tablespoons of ganache on top of each cheesecake bite. Decorate the ganache with previously rolled cookie dough balls as desired.

STEP 9: Chill in the fridge for at least 6 hours before serving.

vertical line of cheesecake bites surrounded by edible cookie dough balls

FAQ

How long does no-bake cheesecake take to firm up in the fridge?

Place these cheesecakes in the fridge for at least 6 hours. I recommend leaving them in the fridge at least overnight for ease, but 6 hours should allow the cheesecakes to solidify. Due to the nature of these soft and velvety cheesecakes, they will not necessarily b and will lose structure the longer they sit out of the fridge.

How do I heat-treat flour?

Heat-treat flour in the microwave by heating it in 45 second intervals and stirring thoroughly in between each round in the microwave. The temperature of the flour should reach 165 degrees throughout, usually taking my microwave 2-3 rounds of heating. Heat-treat in the oven by spreading flour on a cookie sheet and baking at 350 degrees for about 10 minutes. Use a spoon to mix the flour around in the oven every few minutes. The temperature of the flour also needs to reach 165 degrees Fahrenheit. Cool and sift before using.

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No-Bake Cookie Dough Cheesecake Bites

  • Author: Elise
  • Prep Time: 45 minutes
  • Chill Time: 6 hours:
  • Total Time: 6 hours, 45 minutes
  • Yield: 12 cheesecake bites 1x
  • Category: Cheesecake, Cheesecake Bites, Edible Cookie Dough, Cookie Dough, Ganache, Chocolate
  • Method: No-Bake
  • Cuisine: American
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Description

These Cheesecake Cookie Dough Bites have a cookie crust, no-bake edible cookie dough base, chocolate ganache topping, and edible cookie dough decoration. They are rich, indulgent, and such a unique treat to bake and share. Your crowd will be thanking you for these!

Ingredients

Scale

For the Edible Cookie Dough 

  • 1/2 cup (110g) unsalted butter, room temperature
  • 1/2 cup (115g) light brown sugar
  • 1/3 cup (75g) granulated sugar
  • 3 tablespoons (38g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1 1/2 cup all purpose flour (210g), heat treated then sifted
  • 1/4 teaspoon (2g) salt
  • 1/2 cup (98g) mini chocolate chips

For the Cookie Crust

  • 1 cup (120g) crushed cookie crumbs, about 11 Chips Ahoy (or other crispy) cookies
  • 2 tablespoons (28g) unsalted butter, melted

For the No-Bake Cookie Dough Cheesecake Base

  • 8 oz (230g) cream cheese, softened
  • 3/4 cup (90g) powdered sugar
  • 1/2 teaspoon (2g) vanilla extract
  • 1/4 teaspoon (2g) salt
  • 2/3 cup (120g) white chocolate chips
  • 2/3 cup (160g) heavy whipping cream + 1 tablespoon (8g) powdered sugar
  • 1/2 (90g) cup mini chocolate chips
  • 1/2 cup edible cookie dough (150g)

For the Ganache

  • 2/3 cup (132g) semi sweet chocolate chips
  • 1/3 cup (80g) heavy whipping cream

 

Instructions

For the Edible Cookie Dough 

  1. Heat treat your flour in the microwave in 45 second increments, stirring between each round or in the oven, stirring the flour every few minutes for about 10 minutes. The temperature of the flour should reach 165 degrees Fahrenheit throughout. Let flour cool for at least 10 minutes before sifting and using.
  2. In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter, granulated sugar, and light brown sugar until smooth and creamy. This should be between 2-3 minutes.
  3. Mix milk and vanilla extract into the batter until smooth.
  4. Sprinkle salt into the batter before adding sifted, heat-treated flour. Mix until smooth and fully combined. Scrape down the sides of the bowl as necessary to ensure the ingredients are properly combined.
  5. Add mini chocolate chips into the batter and mix until incorporated.
  6. Remove 1/2 cup of cookie dough and set it to the side. Roll remaining cookie dough into balls of various sizes to use as decoration later.

For the Cookie Crust

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.
  2. Crush store-bought cookies into fine crumbs using a food processor or by placing the cookies in a zippable plastic bag and using the back of a spoon to smash the cookies into crumbs.
  3. Add melted butter to the crumbs using a fork to rake the butter through the crumbs.
  4. Divide the crumbs evenly between the 12 muffin liners, adding slightly more than a tablespoon or about 10g of crumbs to each liner.
  5. Using your finger, push the crumbs down into the liners to create a tighter crust.
  6. Bake the crust for 7-12 minutes in the oven or until the crusts are golden brown in color. Prepare the cheesecake base while the crusts are baking.

For the No-Bake Cookie Dough Cheesecake Base

  1. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric mixer, beat softened cream cheese until smooth, about 2 minutes on medium speed.
  2. Slowly, add powdered sugar to the cream cheese and beat on medium speed until smooth and velvety in texture. Add vanilla extract and salt to the mixture and beat until incorporated.
  3. In a microwave safe bowl, heat white chocolate chips in the microwave in 45 second intervals, stirring throughly between each round until the mixture is smooth. Add the melted chocolate chips to the mixture, and scrape down the sides and bottom of the bowl as needed to ensure everything is fully incorporated.
  4. In a separate, large bowl, beat heavy whipping cream and 1 tablespoon of powdered sugar on medium/high speed with an electric hand mixer or in a stand mixer with a whisk attachment. Beat until the mixture forms stiff peaks. This should take several minutes, but be patient. The mixture should look white, fluffy, and should look much greater in volume. When you remove the beater from the mixture, it should create a peak that sticks straight up and does not curl.
  5. Carefully, fold the whipping cream mixture into the cream cheese mixture with a spatula. Continue folding until there are no longer streaks of white from the whipped cream.
  6. Add 1/2 cup of cookie dough to the mixture. Beat on medium speed until the cookie dough spreads into the cheesecake mixture. Sprinkle mini chocolate chips into the cheesecake base.
  7. Divide cheesecake mixture evenly between the 12 muffin liners, adding about 1/4 cup (70g) of cheesecake to each muffin liner.

For the Ganache & Decoration

  1. Place the semi sweet chocolate chips in a medium-sized bowl.
  2. In a small saucepan, heat heavy cream until the mixture just starts to boil. As soon as the cream begins to bubble throughout, remove it from the heat.
  3. Immediately, pour the hot heavy cream over the chocolate chips. Use a knife or spoon to push the chocolate chips under the heavy cream, as the ganache may have some unmelted chunks of chocolate chips if you do not ensure they have all been touched and melted by the hot cream. Let the mixture sit for about 3 minutes.
  4. Using a whisk, start by making small circles in the center of the bowl. As you start to see the mixture coming together in the center of the bowl, slowly begin working outside the center, moving further towards the outside of the bowl as the ganache combines.
  5. Evenly divide the ganache and top the cheesecakes with the ganache. After placing the ganache on the cheesecakes, decorate with previously rolled cookie dough balls.
  6. Place the muffin tin in the fridge for at least 6 hours before serving.

Keywords: No-Bake Cheesecake, Cookie Dough Cheesecake, Mini Cheesecake Bites, Chocolate Ganache, Edible Cookie Dough

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Easy Snickerdoodle Cookies

If you are in search of the quickest, simplest, and yummiest Homemade Snickerdoodle Cookie recipe, you’ve come to the right place! These cookies are thick, soft, chewy, and bursting in cinnamon sugar flavor. Made in less than 30 minutes with easily accessible ingredients, these are the perfect treat to whip up in a pinch… your friends and family will be thanking you!

Close up shot of snickerdoodle cookies laying on top of one another

Why You NEED This Simple Snickerdoodle Recipe

  • Quick Preparation: These cookies take 10 minutes to prep, as there are only a few simple steps! You’ll have these cookies ready to eat within 30 minutes!
  • No-Chill Dough: Unlike most cookie doughs, this dough does not need to be in the fridge before baking! They still come out soft, chewy, and flavorful without time in the fridge or freezer!
  • Incredible Cinnamon Flavor: These cookies have a touch of cinnamon in the batter and are rolled in cinnamon sugar twice, creating a deep cinnamon flavor!
  • Easy to Store: Snickerdoodles can be stored at room temperature for 5 days, covered, or in an airtight container. These are easily freezable too- simply put them in a freezer container or bag for up to 4 months.
soft and chewy cinnamon sugar cookies on top of one another on the right side of the screen

Snickerdoodle Ingredients

All Purpose Flour: Simply enough, all purpose flour works wonders in these cookies. However, make sure to measure the flour properly by using a kitchen scale or spooning flour into your measuring cups before using a knife to sweep and level the tops.

Cream of Tartar: Cream of tartar is one of the most important ingredients in snickerdoodles. It helps create the classic flavor and chewy, soft texture.

Baking Soda: Baking soda is what gives these cookies their rise. Because of baking soda, you end up with puffy, thick cookies!

Salt: Salt is more important than you might think. Even though there is only 1/4 teaspoon, it helps bring out the sweetness in these cookies!

Cinnamon: Cinnamon. Ground cinnamon is likely the most important ingredient in this homemade snickerdoodle cookies recipe. In this recipe, you’ll use a dash of cinnamon in the batter and a cinnamon sugar mixture coating.

Unsalted Butter: Unsalted butter at room temperature is key for these cookies. To bring your butter to room temperature, cut your stick of butter into tablespoon-sized pieces and heat them face-down for 10 seconds. Then, flip the butter pieces over and heat for another 10 seconds.

Granulated Sugar & Light Brown Sugar: Both granulated sugar and light brown sugar create flavor, moisture, and texture in these cookies.

Egg: For this recipe, you’ll need one large egg at room temperature. If you forget to leave the egg out ahead of time, simply place the egg in a bowl of hot water for 5-10 minutes before using.

Vanilla Extract: Pure vanilla extract adds extra flavor and truly completes these cookies!

diagonal line of snickerdoodles on their sides to display the thickness of the cookies

How to Make Soft & Chewy Cookies

*PLEASE READ FULL INSTRUCTIONS IN THE RECIPE CARD BELOW

  1. Step 1: Preheat your oven and prepare your pans by lining them with parchment paper.
  2. Step 2: Combine your dry ingredients. To do this, use a whisk to stir flour, cream of tartar, baking soda, salt, and cinnamon together.
  3. Step 3: Then, cream your butter and sugars together for at least 3 minutes until light, fluffy, and shiny. Add your egg and vanilla extract to the batter.
  4. Step 4: Next, add your dry ingredients to your wet ingredients over low speed. Do not overmix, but ensure that there are no parts of the flour mixture that have not been incorporated into the dough.
  5. Step 5: Roll the dough into 1 1/2 tablespoon-sized (35g) balls. Roll the dough in cinnamon sugar twice for best flavor.
  6. Step 6: Then, bake the cookies for 7-10 minutes or until puffy, light golden brown in color, and set and shiny in the center.
overhead shot of homemade cookies arranged in an curve

FAQ

What is the difference between sugar cookies and snickerdoodles?

Snickerdoodles are similar to sugar cookies, though these have cinnamon in the dough and are coated twice in a cinnamon sugar mixture. They have cream of tartar which creates a more tangy flavor, and helps to create a slightly cracked appearance on the tops of these cookies.

Why do you need cream of tartar in snickerdoodles?

Cream of tartar creates the signature, slightly tangy flavor in snickerdoodles. It interacts with the baking soda to create the soft, chewy cookie texture.

close up of snickerdoodles moving diagonally across the right side of the photo with cinnamon sugar on the other side

Expert Tips & Tricks

  • Cream the Butter and Sugars for 3 Minutes: Regardless of whether you are using a stand mixer or a hand mixer, mix the room temperature butter, light brown sugar, and granulated sugar together on medium speed for at least 3 minutes to really whip air into the mixture. This creates a lighter, softer texture in this homemade snickerdoodle cookies recipe.
  • Roll the Cookies in Cinnamon Sugar Twice: This may seem simple or even unnecessary, but I promise that it makes all the difference. After rolling every cookie in the cinnamon sugar, roll them all an additional time to truly coat them in flavor.
  • Slightly Underbake: This homemade snickerdoodle cookies recipe creates cookies that are best when they are just slightly underbaked. As soon as they are puffy and the centers look shiny but fully set, take these babies out of the oven. If you use a spatula to lift a cookie off of the tray, the bottom should look light golden brown in color.

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Simple Homemade Snickerdoodles

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 16 cookies 1x
  • Category: Cookies, Snickerdoodles, Fall Desserts, Christmas Cookies
  • Method: Bake
  • Cuisine: American
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Description

These soft, chewy, and flavorful Snickerdoodle Cookies are the best for any occasion. They take 30 minutes to make, are made with simple ingredients, and are sure to impress friends and family!

Ingredients

Scale
  • 1 ⅔ cup (233g) all purpose flour
  • 1 teaspoon (5g) cream of tartar
  • ½ teaspoon (3g) baking soda
  • ¼ teaspoon (2g) salt
  • 1 teaspoon (4g) cinnamon
  • ½ cup (110g) unsalted butter
  • ½ cup (110g) granulated sugar
  • 2 tablespoons (34g) light brown sugar
  • 1 large egg (50g), room temperature
  • 1 teaspoon (4g) vanilla extract
  • ¼ cup (55g) granulated sugar
  • ½ tablespoon (6g) cinnamon

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly.
  2. In a medium bowl, whisk all purpose flour, cream of tartar, baking soda, salt, and cinnamon together until combined.
  3. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter, granulated sugar, and light brown sugar together for about 3 minutes until pale in color, slightly shiny, and puffy in texture. This is incredibly important to beat air into the batter.
  4. Add the room temperature egg and vanilla extract to the batter, scraping down the sides of the bowl to ensure the mixture is properly combined.
  5. Slowly, add your dry ingredients to the wet ingredients over slow speed. Use a spatula to scrape down the bowl.
  6. In a small bowl, whisk granulated sugar and cinnamon together to create the the topping.
  7. Roll batter into about 1 1/2 tablespoon sized balls, about 35g of batter per cookie. Roll the balls in the cinnamon sugar mixture and place on prepared baking sheets. After rolling each of the balls in the mixture, roll them one more time in the cinnamon sugar.
  8. Bake the cookies for 7-10 minutes or until the tops are puffy, shiny, and fully set. The cookies should look light brown in color under the cinnamon sugar and the bottoms should be light golden brown when lifted up with a spatula from the cookie sheet.
  9. Allow the cookies to cool on the pan for about 2 minutes before transferring to a wire cooling rack or plate. Then, use the back of a spoon to tap the tops of the cookies to slightly flatten them and create a more cracked top.
  10. Store tightly covered or in an airtight container for up to 5 days or in the freezer for up to 4 months.

Keywords: Snickerdoodles, Snickerdoodle Cookies, Thick Cookies, Chewy Cookies, Christmas Cookies, Cinnamon Sugar

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Pumpkin Spice Whoopie Pies

Meet Pumpkin Spice Whoopie Pies. These homemade pumpkin cake discs are stuffed with marshmallow filling. They are moist, soft, flavorful, and perfect for fall. Considering they can be made in 30 minutes, these are the best, unique treat to whip up for any crowd and can easily be halved for a smaller group or cozy night in.

curved line of pumpkin whoopie pies with a bite taken out of the center whoopie pie

What are Whoopie Pies?

Whoopie pies originated in the northern U.S. states are are a handheld cake sandwich.

They have:

  • Two, small, moist, and flavorful cake disks
  • Smooth, creamy, sweet filling

These Pumpkin Spice Marshmallow Whoopie Pies combine two fabulous flavors in honor of fall and are literally so addicting. The sweetness of the marshmallow filling balances out the pumpkin flavor and creates the most delicious treat.

pumpkin spice whoopie pies arranged in a horizontal line with a bite taken out of the center one

Pumpkin Whoopie Pie Ingredients

  • All Purpose Flour: You’ll need simple, plain all purpose flour for these whoopie pies. However, you’ll need to properly measure your flour by using a kitchen scale or by spooning the flour into your measuring cups before using a knife to sweep and level the tops.
  • Baking Powder & Baking Soda: Importantly, you’ll need both baking powder and baking soda in these whoopie pies. The two do completely different things, so do not substitute one for the other and make sure to measure properly.
  • Salt: Salt brings out sweetness and flavor in these treats which is important since pumpkin can often have a more savory taste rather than sweet.
  • Cinnamon, Nutmeg, and Ginger: The combination of these three spices literally screams fall. They are each important so should be incorporated to bring out the best flavor!
  • Vegetable Oil: Vegetable oil is the greatest for creating moist treats and treats that STAY moist. You can, however, substitue vegetable oil for any unflavored oil of your choice if necessary.
  • Eggs: You’ll need two large eggs at room temperature. If you forget to leave the eggs out ahead of time, simply put them in a bowl of hot water for 5-10 minutes before using.
  • Vanilla Extract: Pure vanilla extract adds flavor and truly ties these whoopie pies with a bow.
  • Light Brown Sugar & Granulated Sugar: Both light brown sugar and granulated sugar work to create moister, structure, and flavor. Try not to switch one out for the other because they have different tastes and add different types of moister.
  • Pumpkin Puree: Pumpkin puree, canned pumpkin, pure pumpkin…. all the same! Just make sure that there are no other ingredients in the puree besides pumpkin. More clearly, this is completely different from pumpkin pie filling, so make sure to get the right ingredient!
vertical line of whoopie pies on the right side of the frame with a bite taken out of the center one to show the marshmallow filling

How to Make These

Step 1: Preheat your oven and line baking sheets with parchment paper to ensure the cake disks come off the pan cleanly. This step is incredibly important, as whoopie pies are notorious for being sticky!

Step 2: Combine your dry ingredients– all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger- together in a medium sized bowl using a whisk.

Step 3: Next, in a large bowl, whisk your wet ingredients together. This includes vegetable oil, eggs, vanilla extract, light brown sugar, granulated sugar, and pumpkin puree.

Step 4: Slowly, add your dry ingredients to your wet ingredients, combining the two with your whisk. Make sure to only mix until the dry ingredients disappear into the batter and all large lumps have been smoothed out.

Step 5: Let the batter sit at room temperature for 5 minutes minutes. This helps the batter to thicken and helps keep the whoopie pies puffy and domed rather than flat.

Step 6: Divide the batter into 1 1/2 tablespoon dollops, keeping the batter rounds at least 2 inches apart. The whoopie pies will spread and rise as they bake, and you do not want them to stick to each other.

Step 7: Bake the cake disks for 7-11 minutes until the tops are domed, the centers look set rather than slightly wet and dipping in the center, and a toothpick inserted into the center comes out with a few moist crumbs. Allow the disks to cool before filling.

Step 8: Prepare the marshmallow filling. First, cream the butter and powdered sugar together until smooth. Then, add the marshmallow fluff and heavy whipping cream and beat on high speed for 3 minutes.

Step 9: Finally, top half of the pumpkin whoopie pie cake disks with frosting using a piping bag or knife/spoon. Top the frosting with remaining whoopie pie disks.

diagonal line of whoopie pies with a bite taken out of the top whoopie pie

FAQ

What is whoopie pie filling made of?

Classic whoopie pie filling is usually a velvety vanilla buttercream or has some sort of marshmallow component. This filling combines the two by adding marshmallow fluff to a modified buttercream to prevent the filling from being overly sweet.

Do whoopie pies need to be in the fridge?

Whoopie pies can be stored in the fridge. This recipe, however, does not necessarily need to be in the fridge. They will definitely gain structure, be firmer, and will likely be easier to serve if they are refrigerated, but it could also risk drying out the cake slightly. The best recommendation I have in terms of storing is to individually wrap each completed whoopie pie to keep them from sticking to one another.

How do you keep whoopie pies from spreading flat?

The best tip for keeping whoopie pies from spreading is to let the batter rest for 5 minutes before dividing the batter and baking. This allows the batter to gain a bit of structure and stability, firming it up. Additionally, ensure that you measure your flour, baking soda, and baking powder correctly because these three are the most important aspects of the rise of the whoopie pies.

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Pumpkin Marshmallow Whoopie Pies

  • Author: Elise
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 28 whoopie pies 1x
  • Category: Pumpkin, Whoopie Pies, Pumpkin Cake, Marshmallow, Fall
  • Method: Bake
  • Cuisine: American
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Description

These Pumpkin Spice Whoopie pies are two, moist, flavorful pumpkin cake disks stuffed with smooth and velvety marshmallow filling. These can be made in 30 minutes and are a sure crowd-pleaser!

Ingredients

Scale

For the Pumpkin Whoopie Pies

  • 2 3/4 cups (385g) all purpose flour
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (4g) salt
  • 2 teaspoons (5g) cinnamon
  • 1/2 teaspoon (2g) nutmeg
  • 1/2 teaspoon (2g) ginger
  • 3/4 cup (150g) vegetable oil
  • 2 large eggs (100g), room temperature
  • 1 teaspoon (4g) vanilla extract
  • 1 cup (240g) light brown sugar, packed
  • 2/3 cup (140g) granulated sugar
  • 1 1/2 cups (390g) canned pumpkin puree

For the Marshmallow Filling

  • 1/2 cup (110g) unsalted butter, room temperature
  • 3/4 cup (90g)  powdered sugar
  • 1 cup (130g) marshmallow fluff
  • 1 tablespoon (15g) heavy whipping cream

Instructions

For the Pumpkin Whoopie Pies

  1. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. This is extremely important, as the whoopie pies will stick to the pan if you do not line or spray the pan properly.
  2. In a medium bowl, whisk all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together until combined.
  3. In a large bowl, whisk vegetable oil, room temperature eggs, vanilla extract, packed light brown sugar, granulated sugar, and pumpkin puree together until smooth.
  4. Carefully, add the dry ingredients to the wet, using a whisk to mix the batter together. Only mix until you see all of the dry ingredients disappear into the batter. Stir just a few more times until smooth, as mixing past this point will dry out your whoopie pie disks.
  5. Let the batter sit for 5 minutes, as this step is critical in slightly thickening the batter. This helps the whoopie pies rise rather than spreading as they bake.
  6. Use a tablespoon to measure the batter into 1-1/2 tablespoon size dollops. Place the circles of batter at least 2 inches apart, as they will spread and rise.
  7. Bake the whoopie pies for 7-11 minutes. The tops should spring back when slightly poked in the center, and a toothpick inserted into the center of one will come out with just a few moist crumbs. The tops should look shiny in color and should not look wet in the center.
  8. Let the whoopie pies cool on the pan, but run a spatula or knife under each whoopie pie after about 5 minutes of cooling to ensure they do not stick to the pan or paper.

For the Marshmallow Filling + Assembly

  1. In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth.
  2. Slowly, add the powdered sugar to the butter while mixing on low speed. Use a spatula to scrape down the sides of the bowl as needed.
  3. Add marshmallow fluff to the mixture on medium speed and beat until smooth. Pour the heavy whipping cream into the frosting and beat on medium high speed for one minute until smooth and velvety.
  4. If desired, transfer the filling to a piping bag with a round tip or large Ziploc bag with the corner of the bag cut off. This will make the filling of the whoopie pie sandwiches easier, but you are more than welcome to use a spoon or knife.
  5. Top half of the disks with marshmallow filling on the flat side. Then, top each with another pumpkin cake disk with the flat side down.
  6. Individually wrap each whoopie pie in cling wrap to ensure they do not stick to one another when storing. Store the whoopie pies at room temperature or in the fridge for up to 4 days. Whoopie pies can be frozen, individually wrapped, for up to 3 months after assembly.

Keywords: Pumpkin Whoopie Pies, Pumpkin Spice, Pumpkin Cake, Pumpkin Marshmallow

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Easy Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are fool-proof. They are made with simple ingredients, two bowls, one whisk, and just a few minutes of your time! They come out golden in color, deep in flavor, and with gorgeous domes every single time! You’ll truly be impressing any crowd with these!

overhead shot of pumpkin spice muffin with one muffin tipped on its side

Why These Chocolate Pumpkin Spice Muffins are the Best

  • Moist: There’s nothing worse than a dry, crumbly muffin. These have moisture from vegetable oil, the pumpkin puree, and the specific ratio of ingredients.
  • QUICK Prep: You are busy… I get that. Luckily, for this recipe, you’ll need super simple ingredients you likely already have or that are easy to grab!
  • Easy Clean Up: You’ll need ONE whisk, and TWO bowls for your ingredients. That means fewer dishes for you to clean up after you pop these babies in the oven! WIN!
  • Customizable Chocolate: You can add whatever flavor and size chocolate you’d like! I, personally, use mini semi sweet chocolate chips because they truly spread so much chocolate flavor into every bite and look so dang cute, but you do you!!!
overhead shot of horizontal line of pumpkin chocolate muffins tilted and arranged on top of one another

Pumpkin Muffin Ingredients

  • All Purpose Flour: It’s important to properly measure flour by using a spoon to scoop the flour into your measuring cups before using a knife to sweep across the top to level it. If you do not use a kitchen scale and simply scoop your measuring cup into the bag, you could end up adding over an entire extra 1/4 cup of flour to your muffins, making them drier and denser!
  • Baking Powder + Baking Soda: These two work together to help the muffins rise! They create a gorgeous dome and a light, fluffy texture. Measure carefully and do not substitute one for the other.
  • Salt: Salt brings out the sweetness and flavor in these muffins.
  • Cinnamon, Nutmeg + Ground Ginger: These three fall spices…. they are the flavor in these muffins. The smell throughout your space is going to be IRRESISTIBLE!
  • Pumpkin Puree: You need PURE pumpkin, not pumpkin pie filling. Ensure the only ingredient listed is pumpkin.
  • Egg: You will need one large egg at room temperature for this recipe. If you forget to leave the egg out ahead of time, place the egg in a bowl of hot water for about 5 minutes before using.
  • Vegetable Oil: Vegetable oil adds extra moisture in these muffins and helps maintain moisture for longer.
  • Milk: Use whatever milk you’d like- dairy or nondairy! This is to help thin out the batter.
  • Vanilla Extract: Pure vanilla extract rounds out the flavor of these muffins.
  • Granulated Sugar + Light Brown Sugar: These two sugars add sweetness, moisture, and structure. The light brown sugar, specifically, adds a nuttier, fall flavor!
  • Mini Chocolate Chips: I highly recommend using mini chocolate chips for best chocolate distribution!
rows of chocolate chip muffins with a bite taken out of the center muffin

How to Make Muffins

Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a 12 count muffin pan with 10 liners. This recipe makes 10, large, domed muffins. Do not try to divide the batter into 12 muffins, as you will end up with small, overcooked goodies.

Step 2: Using a whisk or fork, mix all of the dry ingredients together in a small/medium-sized bowl. Your dry ingredients are all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Step 3: Using that same wire whisk or fork, mix all of your wet ingredients together in a medium/large bowl. These ingredients are pumpkin puree, egg, vegetable oil, milk, vanilla extract, granulated sugar, and light brown sugar.

Step 4: Add the dry ingredients to your wet ingredients. Use a whisk to mix the dry and wet ingredients together only until you see the dry ingredients disappear into wet.

Step 5: Fold chocolate chips or other mix-ins of choice into the batter. Simply use a spoon or spatula.

Step 6: Divide batter between the 10 muffin liners, about 1/4 cup of batter per muffin.

Step 7: Bake the muffins for 18-23 minutes.

pumpkin chocolate chip muffins stacked on top of one another surrounded by mini chocolate chips

FAQ

What is pumpkin puree?

Pumpkin puree is canned pumpkin: mashed and blended pumpkin pure pumpkin. There is a huge difference between pumpkin pie filling and pumpkin puree. Check to make sure that there are no other ingredients besides pumpkin in the puree.

Can I substitute the chocolate in these muffins?

Yes! First, you can use any size of flavor of chocolate chip in these muffins. However, if you aren’t feeling the chocolate, you are more than welcome to add nuts, berries, whatever mix-in your heart desires!

What makes a pumpkin muffin light and fluffy?

These muffins are light and fluffy from a combination of factors. First, the vegetable oil adds moisture that lasts. Properly measured flour will also keep your muffins from being dry and dense, so make sure to spoon and level the flour. Finally, the mixture of both baking soda and baking powder helps these muffins to achieve that gorgeous rise and texture!

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Pumpkin Chocolate Chip Muffins

★★★★★ 5 from 2 reviews
  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1x
  • Category: Muffins, Pumpkin, Pumpkin Muffins, Chocolate, Chocolate Muffins, Fall Desserts
  • Method: Bake
  • Cuisine: American
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Description

These Pumpkin Chocolate Chip Muffins are easy to prep, bake, serve, and store. They are the perfect treats to whip up in a pinch, as they are made with simple ingredients and in two bowls with a whisk. They are moist, fluffy, and flavorful, and they are sure to impress any crowd! 

Ingredients

Scale
  • 1 cup (140g) all purpose flour 
  • ½ teaspoon (4g) baking soda
  • ¼ teaspoon baking powder 
  • ¼ teaspoon (3g) salt
  • ½ teaspoon (2g) cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger 
  • ½ cup (130g) pumpkin puree 
  • 1 large egg (50g), room temperature
  • ¼ cup (50g) vegetable oil 
  • 1 tablespoon (15g) milk 
  • 1 teaspoon (4g) vanilla extract 
  • ⅓ cup (75g) granulated sugar
  • ⅓ cup (90g) light brown sugar, packed
  • 2/3 cup (120g) mini chocolate chips + 1/3 cup (60g) mini chocolate chips for topping

Instructions

  1. Preheat an oven to 350 degrees Fahrenheit. Line a 12-count muffin pan with 10 liners.
  2. In a medium bowl, whisk properly-measured all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger together with a whisk or fork.
  3. In a large bowl, whisk pumpkin puree, room temperature egg, vegetable oil, milk, vanilla extract, granulated sugar, and packed light brown sugar together until smooth.
  4. Add dry ingredients to the wet ingredients. Whisk slowly until you see the dry ingredients disappear into the wet ingredients. Scrape down the sides and the bottom of the bowl with a spatula to ensure the flour mixture is completely incorporated.
  5. Use a spatula or spoon to fold the mini chocolate chips into the batter.
  6. Evenly divide the batter between the 10 liners about 1/4 cup of batter in each muffin liner.
  7. Bake the muffins for 18-23 minutes until the muffins are golden brown in color, a toothpick inserted into the center comes out with moist crumbs, and the centers spring back immediately when poked gently in the center with your pointer finger.
  8. Allow the muffins to fully cool before storing in an airtight container at room temperature for up to 4 days or in the freezer for up to 4 months.

Keywords: Fall Desserts, Fall Recipes, Pumpkin Spice, Pumpkin Chocolate Muffins, Moist Pumpkin Muffins

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Ganache Cookie Dough Cupcakes

These Chocolate Ganache Cookie Dough Cupcakes are simply a dream. They have a dark chocolate cupcake base filled with edible chocolate chip cookie dough and are topped with a whipped ganache frosting and additional cookie dough pieces.

Horizontal line of ganache cupcakes with the center cupcake with a bite out of it to show the cookie dough center

What Makes These Fudge Cupcakes Perfect

  • Simple Preparation: 2 bowls and 1 whisk required for the cupcakes
  • Fool-Proof Recipe: easy to follow instructions for a 2-ingredient chocolate frosting
  • The BEST texture and flavor: moist, fluffy, and rich chocolate cupcake base
  • Addicting special touch: safe-to-eat cookie dough with steps for heat-treating flour
single cupcake laying on its back with a bite taken out of it to show cookie dough center

Dark Chocolate Cupcakes Ingredients

All Purpose Flour: You’ll need simple, plain, and classic all purpose flour for these cupcakes. Ensure you measure the flour properly to make sure you do not end up with hard, dry cupcakes.

Dark Chocolate Cocoa Powder: This is one of the most important ingredients in these cupcakes, as it provides the chocolate flavor and GREATLY impacts the structure of these cupcakes. If there is one thing you read, please note that this recipe calls for Dutch-processed cocoa powder. If you use regular cocoa powder, your cupcakes will not rise properly due to the chemical interactions between the cocoa powder and baking soda. I use the Hershey brand.

Baking Soda: You’ll only need baking soda to help these cupcakes rise and become light and fluffy. Baking powder and soda are completely different, so do not interchange baking soda with baking powder.

Salt: There may only be a small amount of salt in the grand scheme of things, but it is mighty in power. Salt brings out the chocolate flavor and enhances the sweetness in these cupcakes.

Sour Cream: Sour cream makes the cupcake moister and more tender. It can be substituted for Greek yogurt. However, ensure that the sour cream or greek yogurt is at room temperature.

Granulated Sugar: Simple, plain granulated sugar contributes to sweetness, moisture, and structure of these cupcakes.

Eggs: You’ll need 2 large eggs at room temperature. If you forget to leave them out ahead of time, put them in a bowl of hot water for about 5 minutes before using.

Vegetable Oil: Vegetable oil is the best in cupcakes, as it creates a moister cupcake. You can substitute vegetable oil for any unflavored oil.

Pure Vanilla Extract: Pure vanilla extract rounds out the flavor in these cupcakes.

Buttermilk: Buttermilk creates a lighter, fluffier, more tender crumb. Do not substitute buttermilk for regular milk, as the structure and texture of these cupcakes will dramatically change.

Boiling Water: Boiling water reacts with the cocoa powder to create a deeper, richer chocolate flavor. The extra few minutes of effort are beyond worth it… I promise!

close-up shot of edible cookie dough

Heat-Treating Flour

Heat- treating flour is the process of heating flour in order to kill off harmful bacteria. You can heat treat flour in one of two ways:

  1. Oven: Preheat your oven to 350 degrees Fahrenheit. Sprinkle flour evenly and thinly across a sheet pan. Once the oven has preheated, cook the flour for about 10 minutes. Stir the flour every few minutes to ensure the flour heats evenly. If you have a food thermometer, the temperature of the flour needs to reach 160 degrees Fahrenheit. If you do not, keep an eye for the flour, as it should look stiff and slightly darker in color.
  2. Microwave: In a medium, microwave-safe bowl, heat the flour in 45 second intervals, stirring in between each round in the microwave to ensure the flour heats evenly. This should take between 3-5 rounds depending on the bowl you use and the strength of your microwave. The flour needs to reach 160 degrees Fahrenheit.
rows of dark chocolate cupcakes with cookie dough pieces in front of them

Assembling Cookie Dough Cupcakes

*PLEASE SEE MORE DETAILED INSTRUCTIONS IN RECIPE CARD BELOW*

Step 1: To begin, prepare the ganache frosting. You’ll heat heavy whipping cream over medium heat and pour it over a bowl of chocolate chips. The important part about this is to make sure all chocolate chips are submerged in the heavy cream. Let the mixture sit for 2-3 minutes before using a whisk, starting in the center, to whisk the melted chocolate chips and heavy cream together.

Step 2: Next, cover the bowl of ganache with a piece of cling wrap and place the bowl in the fridge until after the cupcakes are assembled. The ganache should stay in the fridge for at least 1 hour.

Step 3: Preheat your oven and line your cupcake tin with liners. Prepare dark chocolate cupcakes by whisking dry ingredients and wet ingredients separately. Then, alternate adding dry ingredients and boiling water to the wet ingredients, whisking in between each addition.

Step 4: After preparing the batter, divide it between your liners and bake for 18-23 minutes until the cupcakes spring back when poked in the center with your pointer finger. A toothpick inserted into the center should come out with moist crumbs. Allow the cupcakes to cool for at least 15 minutes while you prepare the edible cookie dough.

Step 5: Meanwhile, while the cupcakes are cooling, heat-treat flour in the microwave or oven. Read “Heat-Treating Flour” above for more information. Prepare edible cookie dough by creaming butter and sugars, milk, and vanilla extract together. Add salt, cooled heat-treated flour, and mini chocolate chips to the batter. Once the cookie dough is prepared, roll 12 tablespoon-sized balls. Then, roll the remaining dough into smaller balls of various sizes for decoration.

Step 6: Next, use a teaspoon, small spoon, or coring tool to remove a portion of each cupcake’s center. Place tablespoon-sized balls in each cupcake’s center.

Step 7: Remove ganache from the fridge. Whip the ganache with an electric mixer on medium/high speed for 2-4 minutes or until the ganache is lighter in color and velvety in texture. If desired, place the frosting in a piping bag fitted with the tip of your choice. I use a Wilton 1M.

Step 8: Frost cupcakes with ganache and top with remaining cookie dough balls for decoration.

Step 9: After decorating, store at room temperature in an airtight container for up to one day before moving them to the fridge for the next 3 days due to the heavy whipping cream.

2 rows of cookie dough cupcakes displaying fudge ganache frosting

FAQ

How do I make chocolate cupcakes moist?

These chocolate cupcakes are naturally moist as ever due to vegetable oil, sour cream, and buttermilk. However, to ensure your cupcakes come out moist and fluffy, measure your flour properly. This means either using a kitchen scale or spooning the flour into your measuring cups before leveling off the tops with a knife. Also, do not overbake cupcakes. Bake only until a toothpick comes out with moist crumbs, the centers are set, and the top of the cupcake springs back when you poke it with your pointer finger.

Can I bake the cookie dough?

I do not recommend baking this cookie dough- both alone or in the cupcake. This cookie dough does not have any leavening agents (baking powder or baking soda), and it does not have the right ratio of ingredients for proper cookies, so it will not yield desirable results.

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Cookie Dough Fudge Cupcakes

  • Author: Elise
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes, Chocolate, Chocolate Cupcakes, Dark Chocolate, Cookie Dough
  • Method: Bake
  • Cuisine: American
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Description

These Chocolate Ganache Cookie Dough Cupcakes are simply a dream. They have a dark chocolate cupcake base filled with edible chocolate chip cookie dough and are topped with a whipped ganache frosting and additional cookie dough pieces. They will be the most indulgent and rich cupcakes you will ever serve!

Ingredients

Scale

For the Ganache Frosting 

  • 2 cups (350g) dark chocolate chips
  • 1 cup (240g) heavy whipping cream

For the Dark Chocolate Cupcakes

  • 1 cup (140g) all purpose flour
  • 1/3 cup (27g) dark cocoa powder, sifted
  • 1 teaspoon (6g) baking soda
  • 1/2 teaspoon (4g) salt
  • 1/3 cup (75g)vegetable oil
  • 1/4 cup (65g) sour cream, room temperature
  • 3/4 cup (170g) granulated sugar
  • 2 large eggs (100g), room temperature
  • 1 teaspoon (4g) vanilla extract
  • 2/3 cup (160g) buttermilk, room temperature
  • 1/3 cup (75g) boiling water

For the Edible Cookie Dough

  • 1/2 cup (110g) unsalted butter, room temperature
  • 1/2 cup (120g) light brown sugar
  • 1/3 cup (75g) granulated sugar
  • 3 tablespoons (45g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1 1/2 cup all purpose flour (210g), heat treated then sifted
  • 1/4 teaspoon (2g) salt
  • 1/2 cup (98g) mini chocolate chips

Instructions

For the Ganache Frosting 

  1. Place dark chocolate chips in a medium, heat-proof bowl.
  2. In a medium-sized saucepan over medium heat, heat heavy whipping cream until it begins to simmer. The mixture should begin to bubble throughout, and you should see steam coming from it. Do not let the cream fully boil.
  3. Immediately pour the cream over your chocolate chips. Push chocolate chips under the cream if they aren’t fully covered by the heavy cream. You do not want any chocolate chips exposed.
  4. Let the mixture sit for 2-3 minutes, uncovered, before using a rubber spatula or wire whisk to combine. Start by making small circles in the center of the bowl. Continue making a swirl motion and slowly begin working outside the center of the bowl as the mixture combines.
  5. Place a piece of cling wrap directly on top of the ganache. Place the larger bowl in the fridge until later. If storing for longer than 2 hours, you will need to remove the ganache and let it sit at room temperature prior to whipping.

For the Dark Chocolate Cupcakes 

  1. Preheat your oven to 325 degrees Fahrenheit, and line a 12-muffin tin with liners.
  2. In a medium-sized bowl, whisk all purpose flour, sifted dark cocoa powder, baking soda, and salt until combined.
  3. In a large bowl, whisk vegetable oil, room temperature sour cream, granulated sugar, room temperature eggs, vanilla extract, and buttermilk until fully combined.
  4. Bring water to a boil in a small saucepan over medium heat.
  5. Alternate adding the dry ingredients and boiling water, starting and ending with the dry ingredients. To do this, add 1/2 of the dry ingredients to the wet ingredients, and whisk for about 5 seconds before adding 1/2 of the boiling water. Whisk in 1/2 of the remaining dry ingredients to the batter before adding the remaining 1/2 of the boiling water. Add final portion of dry ingredients to the batter, and mix until the dry ingredients are just incorporated. Batter will be very thin and will not be completely smooth, but continue mixing until any major lumps have disappeared.
  6. Divide batter between the 12 cupcake cavities- about 1/4 cup and 1/3 cup of batter. The batter should almost fill the liners.
  7. Bake cupcakes for 18-23 minutes. If you have an uneven oven, turn your tin at the 17 minute mark, as turning earlier will risk deflating the cupcakes. Cupcakes should bounce back when poked in the center, and a toothpick inserted into the center will come out with just a few crumbs.
  8. Let cupcakes cool for about 15 minutes before filling and frosting.

For the Edible Cookie Dough 

  1. Heat treat your flour in the microwave in 45 second increments, stirring between each round or in the oven, stirring the flour every few minutes for about 10 minutes. The temperature of the flour should reach 165 degrees Fahrenheit throughout. Let flour cool for at least 10 minutes before sifting and using. Read “Heat-Treating Flour” section above for more tips on heat treating.
  2. In a large bowl or in the bowl of your stand mixer, beat room temperature butter, granulated sugar, and light brown sugar until smooth and creamy. This should be between 2-3 minutes.
  3. Mix milk and vanilla extract into the batter until smooth.
  4. Sprinkle salt into the batter before adding sifted, heat-treated flour. Mix until smooth and fully combined.
  5. Add chocolate chips or other desired mix-ins into the batter and mix until incorporated.
  6. Use a teaspoon, small spoon, or coring tool to remove a portion of the center of each cupcake. 
  7. Roll cookie dough into about 1 tablespoon-sized balls. Stick one ball in each cupcake.
  8. Roll remaining cookie dough into small balls of various sizes to use as decoration on the cupcakes.

Frosting and Assembling 

  1. Remove the ganache from the fridge. Use a handheld electric mixer or stand mixer with the whisk attachment to beat the ganache for 3-5 minutes until the ganache has turned lighter in color, smooth, and airy in texture.
  2. If desired, transfer whipped ganache to a piping bag fitted with a star (or any) tip. Frost the cupcakes and decorate with remaining cookie dough balls. Store cupcakes covered at room temperature for 1 day before transferring to the fridge for up to 3 days due to the heavy whipping cream.

Keywords: Cookie Dough, Edible Cookie Dough, Cookie Dough Cupcakes, Dark Chocolate Cupcakes, Ganache Frosting

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Maple Pumpkin Spice Bundt

Meet Maple Pumpkin Spice Bundt Cake. This cake has a fall-flavored pumpkin cake base made with cinnamon, nutmeg, ginger, and pumpkin purée and is topped with a super simple cinnamon maple glaze.

close up shot of a singular slice of pumpkin cake laying on a line of other pieces

Why This Cake Works

  • 2 bowls and 1 whisk for the cake
  • 5-ingredient maple glaze
  • Deep fall flavor from pumpkin puree and various spices
  • Can easily be stored and served
  • Simple to bake and decorate
vertical line of staggered pumpkin bundt pieces surrounded by cake crumbs

Pumpkin Bundt Ingredients

All Purpose Flour: Classic, plain all purpose flour is the way to go in this recipe! One of the most important parts of the recipe is measuring flour correctly by spooning the flour into your measuring cups and using a knife to sweep and level off the tops.
Baking Soda + Baking Powder: A combination of these two leavening agents yields a cake which is light and fluffy. These two work together to help the cake rise.
Salt: Salt is a staple in most recipes, as it brings out sweetness, contributing to overall flavor.
Cinnamon, Nutmeg + Ginger: These three fall spices create an intense flavor and really pair nicely with the pumpkin.
Vegetable Oil: I prefer vegetable oil in cakes because it creates a moister cake which maintains moisture much better than butter.
Eggs: Importantly, you’ll need 3 large eggs at room temperature for this recipe. If you forget to leave your eggs out it 1-2 hours ahead of time, place them in a bowl of hot water for 10 minutes before using.
Light Brown Sugar & Granulated Sugar: Together, both types of sugar contribute to moisture, structure, and flavor. The combination adds extra nutty, fall flavor from the light brown sugar.
Pumpkin Puree: We are looking for pumpkin puree, NOT pumpkin pie filling.

horizontal line of maple glazed cake pieces

Cinnamon Maple Glaze Instructions

  1. In a medium bowl, use a spoon to mix powdered sugar, maple syrup, milk, and vanilla extract together.
  2. The glaze should slowly fall from a spoon when it is lifted out of the bowl. If the glaze is too thick, it will break apart as it’s coming off the spoon. If the glaze is too thin, it will look wet, bubbly, and will fall in a very thin line off of the spoon.
  3. To thicken the glaze, add powdered sugar by the tablespoon. To thin the glaze, add milk by the teaspoon. Desired consistency is like honey.
  4. Next, stir cinnamon into the glaze.
  5. Finally, top the cooled bundt as desired with maple topping.
3 pieces of maple cake surrounded by cake crumbs

FAQ

How do I make sure a bundt cake comes out of the pan?

To ensure the bundt cake comes out of the pan cleanly, you’ll want to heavily spray the pan. Use a cooking oil to douse the pan, making sure to emphasize coating both towards the outside of the pan in addition to towards the center near the opening of the pan. Additionally, do not remove the cake from the pan for at least 40 minutes after baking. The cake will be firmer and more stable after cooling, minimizing your chance of breaking the cake as you remove it.

How do I store the bundt cake?

Store this cake at room temperature tightly covered or in an airtight container. You can individually wrap slices in cling wrap to preserve freshness. You can freeze this cake after it has fully cooled both with or without the glaze and as a whole or individual slices for up to 3 months after baking.

Can I use any maple syrup?

Technically, you are more than welcome to use whatever maple syrup you’d like for this maple pumpkin spice bundt, though recommend pure maple syrup for best flavor, sweetness, and consistency!

close up shot of pumpkin spice cake pieces on top of each other

Expert Tips & Tricks

Spraying the Pan: One of the most important parts of ensuring success of this bundt is properly spraying the pan. There is nothing worse than a bundt cake breaking as you attempt to remove it from the pan. To avoid tragedy, heavily coat the pan with cooking spray, remembering to put extra emphasis on the center portion of the pan near the hole.

Mixing the Batter: Mix the wet and dry ingredients together only until the dry ingredients disappear into the mixture. Make sure to scrape down the sides and bottom of the bowl and ensure that there are not flour pieces in the batter, but do not mix after the ingredients have properly combined and the batter is almost smooth. Doing so will create a drier cake and could potentially impact how the cake rises.

Cooling the Cake: Allow the cake to cool in the pan for at least 40 minutes before removing. This will help the cake to come out cleaner. I do not recommend letting the cake sit in the pan for longer than 2 hours, as doing so will make the cake more difficult to remove. Additionally, do not top the cake with glaze until the cake has cooled, as the glaze will not set properly and will likely melt.

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Glazed Pumpkin Spice Bundt

  • Author: Elise
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 10 inch bundt 1x
  • Category: Cake, Bundt Cake, Pumpkin, Maple, Fall, Autumn
  • Method: Bake
  • Cuisine: American
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Description

This cake has a fall-flavored pumpkin cake base made with cinnamon, nutmeg, ginger, and pumpkin purée and is topped with a super simple cinnamon maple glaze.

Ingredients

Scale

For the Pumpkin Bundt Cake

  • 2 3/4 cup (385g) all purpose flour
  • 1 1/2 teaspoons (9g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (4g)salt
  • 2 teaspoons (5g) cinnamon
  • 1/2 teaspoon (2g) nutmeg
  • 1/2 teaspoon (2g) ground ginger
  • 1 cup (200g) vegetable oil
  • 3 large eggs (150g), room temperature
  • 1 cup (230g) light brown sugar, packed
  • 1 cup (210g) granulated sugar
  • 1 can (425g) pumpkin puree

For the Maple Glaze

  • 2 cups (240g) powdered sugar
  • 1/2 (2g) teaspoon cinnamon
  • 1 teaspoon (4g) vanilla
  • 1 teaspoon (4g) milk
  • 1/4 cup (80g) maple syrup

Instructions

For the Pumpkin Bundt Cake

  1. Preheat your oven to 350 degrees Fahrenheit. Heavily spray a 10 inch bundt pan with cooking spray.
  2. In a medium-sized bowl, whisk all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger together.
  3. In a large bowl, whisk vegetable oil, room temperature eggs, packed light brown sugar, granulated sugar, and pumpkin purée together.
  4. Carefully, whisk the dry ingredients into the wet, mixing only until the dry ingredients disappear. Use a spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are properly combined.
  5. Transfer the batter to your prepared pan. Bake for 40-55 minutes or until a toothpick inserted towards the center of the cake comes out with moist crumbs. The top should look golden brown in color and should quickly spring back when poked with your pointer finger.
  6. Allow the cake to cool for at least 40 minutes in the pan but no longer than 2 hours.
  7. Run a knife around the rim of the pan in between the cake and pan as well as in the center between the cake and pan.
  8. Flip the pan over onto a plate or cooling rack and firmly tap the top to help the cake release from the pan. Continue the process of running the knife and tapping the pan if the cake has not come out of the pan.
  9. Let the cake fully cool before topping with glaze.

For the Glaze and Decoration

  1. In a medium bowl, use a spoon to mix powdered sugar, maple syrup, milk, and vanilla extract together.
  2. Check the consistency of the glaze. It should slowly but consistency fall from a spoon when it is lifted out of the bowl. If the glaze is too thick, it will break apart as it’s coming off the spoon. If the glaze is too thin, it will look wet, bubbly, and will fall in a very thin line off of the spoon.
  3. To thicken the glaze, add powdered sugar by the tablespoon. To thin the glaze, add milk by the teaspoon. Desired consistency is similar honey’s.
  4. Stir cinnamon into the glaze.
  5. Top the cooled bundt as desired with maple topping and let the glaze sit for 10-20 minutes if possible.
  6. Store the cake tightly covered at room temperature or in an airtight container to preserve freshness. The cake can be frozen for up to 3 months with or without glaze and as a whole or in individual pieces. Generously wrap with cling wrap to do so.

Keywords: Pumpkin Cake, Pumpkin Bundt Cake, Pumpkin Spice, Pumpkin Spice Cake, Maple Glaze

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Kit Kat S’more Brownies

Kit Kat S’more Brownies have a graham cracker base, Kit Kat stuffed brownie, marshmallow topping, and crushed graham cracker and candy piece topping.

Overhead shot of 2 rows and 3 columns of kit kat brownies

Kit Kat S’more Brownies Overview

  • 2-step graham cracker crust made with three ingredients
  • Thick, fudgy, chewy brownie base
  • Full-sized Kit Kat bars stuffed inside of the brownie base
  • Simple marshmallow, graham cracker, and Kit Kat decoration
straight-on shot of stacked s'more brownies

Brownie Ingredients

  • Semi Sweet Chocolate Chips: I highly recommend using better-quality chocolate chips if you can! Obviously, there’s no need to go crazy, but using higher quality chocolate will create a deeper chocolate flavor. I love using Ghirardelli! However, I tested these with the Walmart brand and had great success…. do whatever you would like!
  • Unsalted Butter: Unsalted butter is the fat in this recipe! It adds moisture and flavor. You’ll melt the butter with the chocolate chips and add it to the batter! 
  • Granulated Sugar + Light Brown Sugar: Using two types of sugars adds the perfect amount of sweetness to these brownies. Light brown sugar adds extra moisture and a slight kick of nutty flavor.
  • Eggs: You’ll need 3 large eggs at room temperature! If you forget to leave your eggs out ahead of time, put them in a bowl of warm water for 10 minutes before using.
  • Vanilla Extract: Even though these brownies are more chocolatey than ever, vanilla helps with flavor. Do not leave out the pure vanilla extract.
  • Flour: You’ll need all purpose flour for these brownies. You’ll notice there is not a lot of flour compared to the amount of wet ingredients… that’s part of what keeps brownies rich and fudgy!
  • Unsweetened Cocoa Powder: Cocoa powder adds an extra layer of chocolate flavor. I use Hershey brand.
  • Salt: Salt is one of the most important ingredients in the whole recipe! It brings out the sweetness and helps round out the flavor! 
overhead shot of kit kat s'more brownies arranged in a horizontal line surrounded by graham cracker crumbs

Step by Step Process

*NOTE: full instructions in recipe card below

Step 1: Preheat your oven to 350 degrees. Line an 8×8 inch pan with parchment paper and spray with cooking oil.

Step 2: Next, mix graham cracker crumbs, melted butter, and granulated sugar together. Pat the mixture into your prepared pan, pressing down with your hands or the back of a spoon. Bake the crust for 5 minutes.

Step 3: Melt semi sweet chocolate chips and unsalted butter together in a saucepan over medium heat.

Step 4: Mix granulated sugar, light brown sugar, and eggs together until light pale in color. Mix vanilla extract into the batter before adding the warm (not hot) chocolate and butter mixture.

Step 5: Carefully, whisk all purpose flour, unsweetened cocoa powder, and salt into the brownie batter. Do not overmix.

Step 6: Pour half of the batter into the prepared pan. Place Kit Kat bars on top of the brownie batter. Pour remaining batter on top of the candy bars.

Step 7: Bake brownies for about 40 minutes or until a toothpick inserted into the center comes out with slightly wet crumbs. Place mini marshmallows on top of the baked brownies. Place the brownies back in the oven for 2 minutes. Immediately, place chopped Kit Kat bars and crushed graham crackers on top of the marshmallows.

close up shot of marshmallow kit-kat topping

FAQ

What are Kit Kats?

Kit Kats are an American candy bar. They have a wafer center surrounded by chocolate, so they are crunchy in the center with a smooth outside.

Can I use any type of Kit Kat?

Yes! You can use any flavor or size of Kit Kat you would like, though make sure to have enough to cover an 8×8 inch pan!

Do I need to prebake the graham cracker crust?

Technically, you do not need to prebake the crust, though it will likely fall apart more easily when you cut into the brownies if you do not bake it before putting the brownie batter on top.

overhead shot of kit kat brownie center surrounded by other brownies

Expert Tips & Tricks

Mixing Eggs + Sugar: It’s important to mix your room temperature eggs, granulated sugar, and light brown sugar together using either an electric mixer or whisk. Mix for about 2 minutes or until the mixture turns light pale in color. This beats air into the batter, improves texture, and creates a shiny, cracked top.

Measuring Flour: You MUST measure your flour properly. To do so, either use a kitchen scale or spoon and level flour into your measuring cups rather than scooping flour straight from the bag. Scooping flour will lead you to overmeasure, creating cakey, dry brownies rather than chewy fudgy brownies.

Baking Brownies: Bake brownies until a toothpick inserted into the center comes out with moist, slightly wet crumbs. Brownies will continue to cook as they cool, therefore, if a toothpick comes out clean, the brownies are likely overbaked.

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Kit Kat S’more Brownies

  • Author: Elise
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8x8 pan 1x
  • Category: Brownies, Chocolate, S’mores, S’mores Brownies, S’mores
  • Method: Bake
  • Cuisine: American
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Description

Kit Kat S’more Brownies have a graham cracker base, kit kat stuffed brownie, marshmallow topping, and crushed graham cracker and candy piece topping.

Ingredients

Scale

For the Graham Cracker Crust

  • 1 cup (130g) graham cracker crumbs (about 8 sheets of graham crackers)
  • 3 tablespoons (42g) butter, melted
  • 2 tablespoons (30g) granulated sugar

For the Brownies 

  • 1 cup (170g) semi sweet chocolate chips
  • 1/2 cup (110g) unsalted butter
  • 3/4 cup (180g) granulated sugar
  • 3/4 cup (195g) light brown sugar, packed
  • 3 large eggs, room temperature (150g)
  • 1 teaspoon (4g) vanilla extract
  • 2/3 cup (94g) all purpose flour, spooned and leveled
  • 1/4 cup (24g) unsweetened cocoa powder
  • 1/2 teaspoon (4g) salt
  • 5 king sized Kit Kat bars

For the Topping

  • 2 1/2 cups (112g) mini marshmallows
  • 2 graham cracker sheets, crushed
  • 2 kit kats, chopped

Instructions

For the Graham Cracker Crust

  1. Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 pan with parchment paper and spray with cooking spray.
  2. In a medium bowl, use a fork to combine fine graham cracker crumbs, melted butter, and granulated sugar together. Mix for about 2 minutes to ensure the butter has fully distributed into the crumbs.
  3. Pour the crumbs into the prepared pan. Bake the crust for about 5 minutes until lightly golden brown.

For the Brownies + Topping

  1. In a small saucepan over medium heat, stir chopped butter and chocolate chips until smooth. Stir constantly to prevent the mixture from burning.
  2. In a large bowl, whisk granulated sugar, light brown sugar, and eggs together until mixture turns light pale in color. This should be about 2 minutes of mixing. Add vanilla extract and stir to combine.
  3. Add flour, cocoa powder, and salt to the batter, and whisk until the dry ingredients are just combined. Do not mix past when you see all of the dry ingredients disappear into the batter, as overmixing will lead to dry brownies.
  4. Pour half of the brownie batter on top of the baked graham cracker crust. Place Kit Kats on top of the brownie batter, making sure to cover as much of the batter as possible. Pour remaining brownie batter on top of the Kit Kats and spread with a knife.
  5. Bake brownies for 30-40 minutes or until a toothpick inserted into the center comes out with moist batter. This ensures that your brownies come out fudgy and chewy.
  6. Remove the pan from the oven before topping the cooked brownies with mini marshmallows. Place the pan back in the oven for 2 minutes to soften the marshmallows.
  7. Place chopped Kit Kat bars and crushed graham crackers into the marshmallows.
  8. Let the brownies cool for at least an hour. Do not slice before the brownies have cooled. Store brownies, covered, at room temperature for up to 4 days.

Keywords: Brownies, Kit Kat Brownies, S’more Brownies, Candy Brownies

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