Cheese Curd In Paradise

Bakery

Butter Pecan Shortbread Cookies

by 1 Comment


I received products from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Butter Pecan Shortbread Cookies are light and buttery. Filled with flavors and vanilla and toasted pecans make these cookies a perfect recipe for the holidays.

cookies on a cooling rack

It is likely becoming less and less obvious that I just love shortbread. I love to make it and I love eating it even more. Today is the last day of Christmas Cookie Week, and I wanted to end with one of my favorite simple shortbread cookie recipes.

These cookies are so buttery and delicious. Even though they are rich they are so light and flaky when you bite into one. I opted to stud these cookies with pecans from our sponsor Millican Pecan Company. I love to use the pecan pieces in this recipe. The size is perfect for the cookie, and only required a quick couple of chops from me before I mix them into the cookie dough.

These cookies will be a favorite on any cookie platter. They are also delicious dipped half way into chocolate! I opted to go sans chocolate this time, but will likely opt for a quick chocolate dip for a cookie exchange.

cookies on a cooling rack

What do you need to make Butter Pecan Shortbread Cookies?

How do you make Butter Pecan Shortbread Cookies?

{Printable recipe below}

1. Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth. 

2. Mixing on low speed, slowly, add flour until combined. Add chopped pecans and stir to mix.

3. Remove dough from mixer and place on parchment paper. Form into a 12- to 14-inch log. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log.  freeze at least 30 minutes or until firm. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices.  If your slices are not even rounds the cookies will not cook evenly.

4. When ready to bake the cookies, preheat oven to 350°F. Cut the shortbread dough into 1/3 -1/2-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets. Remove from oven and allow cookies to cool a few minutes in the pan and then on parchment paper on the counter.

cookies on a cooling rack

We are fortunate to be working with to sponsors, Adams Extract and Millican Pecan Company. I have worked with both of these companies before, and I can tell you that I was thrilled to use their products again! The products are high quality, and the flavors are wonderful! These two companies are also offering a giveaway for my readers! Check out the details at the bottom of this post.

Frequently Asked Questions

I am having a hard time cutting the cookies- any tips?

My sure that your dough is not too frozen. If it is it tends to give uneven slices and it hard to slice.

My cookies seem dry- should I be adding more butter or an egg?

No, shortbread is not a moist soft cookie. It is a bit crumbly and very buttery. You do not want to cookies to be too soft. When the cookies first come out of the oven they will be soft, but will set as they cool.

Can I use a different type of nut?

I have not experimented with this before so I can’t recommend anything but pecans, but I do think walnuts or almonds would work well.

Are you following me yet? What are you waiting for?

cookies on a cooling rack

Check out more delicious cookie recipes!

Grinch Shortbread Cookies

Hot Chocolate Chip Cookies

Peppermint Shortbread Cookies

Gingerbread Cookies Dipped in White Chocolate

Eggnog Snickerdoodle Cookies

cookies on a cooling rack

Are you following me yet? What are you waiting for?

Print
cookies on a cooling rack

Butter Pecan Shortbread Cookies

Course Dessert
Keyword Appetizer
Servings 30 cookies

Ingredients

  • 1/2 lb unsalted butter softened at room temperature (2 sticks)
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/3 cups flour
  • 2/3 cup chopped pecan pieces

Instructions

  1. Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth.
  2. Mixing on low speed, slowly, add flour until combined. Add the pecans and mix.
  3. Remove dough from mixer and place on parchment paper. Form into a 12- to 14-inch log. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log. freeze at least 30 minutes or until firm. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices. If your slices are not even rounds the cookies will not cook evenly.
  4. When ready to bake the cookies, preheat oven to 350°F. Cut the shortbread dough into 1/3 -1/2-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets.
  5. Remove from oven and cool a few minutes on the cookie sheet and then transfer to parchment paper.

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Brown Butter Thumbprint Cookies by Food Above Gold
Buttered Pecan Shortbread Cookies by Cheese Curd In Paradise
Candy Cane Whoopie Pies by Strawberry Blondie Kitchen
Cherry Pecan Shortbread Rounds by Family Around the Table
Chocolate Cherry Cookies by Sweet Beginnings
Chocolate-Dipped Christmas Butter Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Christmas Crinkle Cookies by Blogghetti
Christmas Pecan Bar Cookies by Intelligent Domestications
Cinnamon Roll Blondies by Hezzi-D’s Books and Cooks
Dark Chocolate Dipped Citrus Spice Shortbread by The Spiffy Cookie
Easy Italian Pizzelles by Frugal & Fit
Ginger Spice Cookies by Red Cottage Chronicles
Kahlua Hot Chocolate Cookies by Books n’ Cooks
Linzer Cookies by Palatable Pastime
Neiman Marcus Cookie Recipe by Everyday Eileen
Pecan Pie Cookies by Daily Dish Recipes
Pecan Pie Cut Out Cookies by Love and Confections


 

Flavors of Fall Millican Prize Package

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

 

Adams Extract

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Grinch Shortbread Cookies

by 2 Comments


I received products from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

“You’re a mean one Mr. Grinch….”. A favorite holiday character inspires a tasty Christmas cookie- Grinch Shortbread Cookies. A simple, sweet, and buttery recipe with a tinge of green and the Grinch’s growing heart.

cookies on a cooling rack

The Grinch Who Stole Christmas is my favorite holiday movie. I always find myself singing a lot and laughing at The Grinch and his sneaky ways. My boys love the movie as well and we end up watching it numerous times during the holidays. We have watched the different versions of the movie, and we are a strong vote for the original version.

To give a little nod to my favorite holiday movie character I am sharing my recipe for Grinch Shortbread Cookies. These cookies are delightfully easy, and so festive for a cookie exchange or a holiday cookie tray. I use my traditional shortbread base, a bit of green color, and a heart sprinkle for the Grinch’s heart when it was still “three sizes too small”.

I use my recipe for Peppermint Shortbread Cookies and omit the peppermint to get the base of these cookies. This recipe is so simple, and one of my all-time favorite cookies recipes.

cookies on a cooling rack

What do you need to make Grinch Shortbread Cookies?

How do you make Grinch Shortbread Cookies?

{Printable recipe below}

1. Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth. 

2. Mixing on low speed, slowly, add flour until combined. Add food coloring and mix to give a green color.

3. Remove dough from mixer and place on parchment paper. Form into a 12- to 14-inch log. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log.  freeze at least 30 minutes or until firm. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices.  If your slices are not even rounds the cookies will not cook evenly.

4. When ready to bake the cookies, preheat oven to 350°F. Cut the shortbread dough into 1/3 -1/2-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets.

5. Immediately when cookies come out of the oven add a heart sprinkle to each cookie. Transfer to cooling rack.

cookies on a plate

Frequently Asked Questions

I do not have gel food coloring- can I use regular bottled?

Yes, but you might not get as vibrant green color. The gel tends to give a brighter color.

I am having a hard time cutting the cookies- any tips?

My sure that your dough is not too frozen. If it is it tends to give uneven slices and it hard to slice.

My cookies seem dry- should I be adding more butter or an egg?

No, shortbread is not a moist soft cookie. It is a bit crumbly and very buttery. You do not want to cookies to be too soft. When the cookies first come out of the oven they will be soft, but will set as they cool.

cookies on a plate

We are fortunate to be working with to sponsors, Adams Extract and Millican Pecan Company. I have worked with both of these companies before, and I can tell you that I was thrilled to use their products again! The products are high quality, and the flavors are wonderful! These two companies are also offering a giveaway for my readers! Check out the details at the bottom of this post.

Check out more delicious cookie recipes!

Hot Chocolate Chip Cookies

Peppermint Shortbread Cookies

Gingerbread Cookies Dipped in White Chocolate

Eggnog Snickerdoodle Cookies

cookies on a cooling rack

Are you following me yet? What are you waiting for?

Print
cookies on a cooling rack

Grinch Shortbread Cookies

Course Dessert
Cuisine American
Keyword christmas, cookies
Prep Time 10 minutes
Cook Time 12 minutes
Freezer Time 30 minutes
Servings 30 cookies

Ingredients

  • 1/2 lb unsalted butter softened at room temperature (2 sticks)
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/3 cups flour
  • 3 drops green gel food coloring
  • 30 heart shaped sprinkles
US Customary – Metric

Instructions

  1. Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth.

  2. Mixing on low speed, slowly, add flour until combined. Add food coloring and mix to make the dough green.

  3. Remove dough from mixer and place on parchment paper. Form into a 12- to 14-inch log. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log. freeze at least 30 minutes or until firm. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices. If your slices are not even rounds the cookies will not cook evenly.
  4. When ready to bake the cookies, preheat oven to 350°F. Cut the shortbread dough into 1/3 -1/2-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets.

  5. Remove cookies from oven and immediately place one heart sprinkle on each cookie while they are soft. Cool on a cooling rack.

cookies on a cooling rack

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Christmas Funfetti Pecan Shortbread Bites by Family Around the Table
Grinch Shortbread Cookies by Cheese Curd In Paradise
Melody Cookies by Karen’s Kitchen Stories
Macadamia Nut Shortbread Cookies by A Kitchen Hoor’s Adventures
Pecan Gingerbread Thumbprint Cookies by Sweet Beginnings
Pecan Whiskey Cookies by Cindy’s Recipes and Writings
Soft Cinnamon Apple Pecan Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice


 

Flavors of Fall Millican Prize Package

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

 

Adams Extract

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Eggnog Snickerdoodle Cookies

by 7 Comments


I received products from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Eggnog Snickerdoodle Cookies combine a holiday favorite drink with the delicious cinnamon and sugar flavors of snickerdoodle cookie. Simple and sweet- it will be too hard to stop at just on cookie!

cookies on a cooling rack

It is Christmas Cookies Week! I know, I know…before you say, “but we haven’t even gotten to Thanksgiving!” remember that 1) Thanksgiving is later this year, and 2) it is never never never too early to get started on deciding what you want to make for holiday baking.

I go to an annual cookie exchange, and I can’t wait to share these Eggnog Snickerdoodles with my friends. They are so easy to make, are covered in cinnamon and sugar, and have a touch of the classic holiday eggnog flavor baked into the cookie. As you can see, the little hands in my house absolutely loved them.

cookies on a cooling rack

So, a little more about Christmas Cookies Week. We are fortunate to be working with to sponsors, Adams Extract and Millican Pecan Company. I ahve worked with both of these companies before, and I can tell you that I was thrilled to use their products again! The products are high quality, and the flavors are wonderful! These two companies are also offering a giveaway for my readers! Check out the details at the bottom of this post.

cookies on a cooling rack

What do you need to make Eggnog Snickerdoodle Cookies?

  • Flour
  • Cinnamon
  • Baking Powder
  • Sugar
  • Cinnamon
  • Nutmeg
  • Salt
  • Eggs
  • Butter
  • Baking Sheets
  • Baking Mat
  • Stand Mixer
cookies on a cooling rack

What are some of your favorite holiday baking traditions? Like I said, I have a cookie exchange with a few of my girlfriends in December. We sip drinks, eat and exchange cookie, and make a pot a chili to enjoy as we chat and enjoy our sweets. Last year I brought my Easy Peppermint Shortbread and White Chocolate Dipped Gingerbread Cookies, and they where a hit! I am thinking that I might need to make these cookies this year.

cookies on a cooling rack
cookies with a bite taken
Print
cookies with a bite taken

Eggnog Snickerdoole Cookies

Course Dessert
Cuisine American
Keyword christmas, cookies
Prep Time 10 minutes
Cook Time 9 minutes
Resting Time 2 hours
Servings 32 cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1/3 cup eggnog
  • 1 tsp vanilla
US Customary – Metric

Instructions

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

  2. In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth. Add sugar and mix on medium speed until creamy.

  3. Scrape the sides of the bowl. Add the egg, and beat until combined. Add the eggnog and vanilla and beat on medium-high speed until the dough is fluffy.

  4. Add the flour mixture and beat on low just until combined.

  5. Cover the dough refrigerate for at least 2 hours.

  6. Preheat oven to 375F degrees and line a baking sheet with parchment paper or a baking mat.

  7. In a bowl, combine the sugar and cinnamon.

  8. Form dough into 1-inch balls, roll in the cinnamon sugar, then place on the baking sheet, about 2 inches apart. Bake for 8 minutes.

Recipe Notes

The dough can remain in the fridge for up to 5 days. 

 

Adapted from Abajillianrecipes.com

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Brown Sugar Christmas Cookies by Intelligent Domestications
Browned Butter Cookies with Browned Butter Frosting by Daily Dish Recipes
Chewy Hazelnut Oatmeal Cookies by Food Above Gold
Chocolate Peppermint Biscotti by Sweet Beginnings
Cinnamon Pecan Snowball Cookies by The Spiffy Cookie
Cream Cheese Red Velvet Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Dark Chocolate Orange Crinkle Cookies by A Kitchen Hoor’s Adventures
Eggnog Crackle Cookies by Hezzi-D’s Books and Cooks
Eggnog Snickerdoodle Cookies by Cheese Curd In Paradise
French Toast Snickerdoodles by Love and Confections
Gluten Free Hungarian Rugelach by Frugal & Fit
Iced Chocolate Pumpkin Spice Cookies by Family Around the Table
Iced Molasses Cookies by Palatable Pastime
Kipplens AKA: Pecan Snow Balls by Hardly A Goddess
Lemon Sponge Tassies by Cindy’s Recipes and Writings
Oatmeal Pecan Cookies by Creative Southern Home
Pecan Sandies by Everyday Eileen
Peppermint Madeleines by Books n’ Cooks
Pumpkin Spice Latte Biscotti by Strawberry Blondie Kitchen
Raspberry Shortbread Cookies by Blogghetti
Salted Chocolate Pecan Cookies by Cookaholic Wife
Speculoos (Belgian Spice Cookies) by Karen’s Kitchen Stories
White Chocolate Cranberry Shortbread Cookies by Red Cottage Chronicles


Flavors of Fall Millican Prize Package

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

 

Adams Extract

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.



a Rafflecopter giveaway
cookies on a cooling rack

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.


Michael Meyer’s Pumpkin Cupcakes #HalloweenTreatsWeek

by 4 Comments


I received products from sponsor companies to aid in the creation of the #HalloweenTreatsWeek recipes. All opinions are mine alone.

Pumpkins, trick or treat, and scary masks are the influence behind my Michael Meyer’s Pumpkin Cupcakes. A pumpkin spice cupcake, stuffed with caramel, topped with a vanilla butter, and Michael’s signature weapon. As Dr. Loomis said of the king of Halloween horror- “He came home”.

cupcake on a plate

This is my last post for Halloween Treats Week and I needed to end with the ultimate classic, Halloween. Michael Meyers is a fixture in Halloween horror, and these cupcakes are the perfect way to bring a little fear to dessert.

I remember the first time I saw Halloween, and I can still hear the creepy and catchy music. Halloween is my favorite spooky Halloween movie. I love the little details of it, and the little jumps that get us prepped for the grand finale. The mystery behind the man is what makes the movies so intriguing t me, and make me excited for a Halloween marathon in October.

cupcake on a plate

These cupcakes are delicious, as well as spooky. I use a simple shortcut with a boxed spice cake, but I add pumpkin to the mix for a seasonal treat- and who could forget that giant pumpkin in Halloween. After baking, I stuff these cupcakes with a little caramel from Lite House. I top with a vanilla butter cream- which I use Adam’s Vanilla Extract. Dixie Crystals sugar, sprinkle black jimmies from Sweets and Treats. I finally finish it with a Michael’s signature knife from Wilton!

  Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
cupcake on a plate

What are your favorite Halloween traditions? Do you carve pumpkins? Horror movie bingefest? Trick or Treat? Pumpkin Patch? Haunted House? I love all of the different traditions and malarkey that Halloween brings!

cupcake on a plate

Looking for more delicious Halloween offerings?!

Camp Crystal Lake Punch

Zombie Dirt Cups

Hocus Pocus Spell Book Brownies

Pasta and Eyeballs

Pumpkin Ham and Cheese Pockets

French Bread Mummy Pizzas

Candy Corn Rice Krispie Treats

Meaty Bat Wing Pasta

Mummy Meatballs

Pumpkin Pie Milkshake

cupcake on a plate
Print
cupcake on a plate

Michael Meyer’s Pumpkin Cupcakes

Course Bakery
Cuisine American
Keyword cake, Halloween, Pumpkin
Prep Time 15 minutes
Cook Time 16 minutes
Servings 24 cupcakes

Ingredients

For Cake

  • 15.25 oz box super moist spice cake mix
  • 3/4 cup pumpkin puree
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup caramel for dipping or topping
  • Sprinkles
  • Candy Knives

For Butter Cream

  • 1 1/2 cups unsalted butter, softened to room temperature
  • 6-7 cups powdered sugar
  • 1/4-1/3 cup whole milk
  • 2 tsp vanilla extract
US Customary – Metric

Instructions

For Cake:

  1. Place 24 cupcake liners into a 24 dozen muffin tin. Pre-heat oven to 350°F.

  2. In a large bowl, mix cake mix, pumpkin, eggs, and oil till smooth.

  3. Spoon batter into prepared muffin tin so it is about 3/4 the way up the tin.

  4. Bake 15-17 minutes. Test with a toothpick. When inserted into the center the toothpick should only have a few crumbs.

  5. Cool completely before frosting.

For Butter Cream:

  1. While cakes cool, mix and confectioners' sugar together with a stand electric mixer. Mix in vanilla extract and beat until smooth. Add milk by the tablespoon, blending well after each addition, until it reaches spreading consistency. If you need to use more milk please add slowly.

For Assembly:

  1. Once cakes are cool, cut a small portion of cake in the middle. Place about a teaspoon of caramel in the center.

  2. Place frosting in a pipping bag and frost the cupcakes.

  3. Add black or red sprinkles and place candy knives on the cupcakes.

    Happy Halloween! It’s October which means it’s time for Spooky Season and this year’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

Halloween Treats Week LOGO For the 2nd annual #HalloweenTreatsWeek event we have 41 fantastically talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 160 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away a “Dinner and Dessert Set” – ONE 6-Quart Cook & Carry Programmable Slow Cooker, a Pyrex mixing bowl set plus some fun Dixie Crystals items like a Dixie Crystal Apron and Cookbook!

 

Prize #2

 

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including 4oz Adams Best, 1.5 oz Peppermint, 1.5oz Almond, 1 bottle vanilla cinnamon sugar, 1 bottle pumpkin pie spice

   

Prize #3

Prize #3 —Wilton is giving away a Texturra 7-Piece Bakeware Set

 

Prize #4

Prize #4 — Sweets and Treats Shop is giving away a large baking box of goodies! Sweets and Treats will send one lucky winner a large assortment of sprinkles and lines and other samples of their products!

 

Prize #5

 

Prize #5 — Treat Street USA is giving away a set of Holiday Treat Decorations (1 Gummy Assortment, 1 Marshmallow Snowman, 1 Toy Solider and 1 Gingerbread Men)

 

Prize #6

Prize # 6– Litehouseis giving away the following: 1 Litehouse® Honeycrisp Apple Cider, 1 Litehouse® Old Fashioned Caramel, 1 Litehouse® Pumpkin Spice Caramel, 1 Litehouse® Butterscotch Caramel & 1 Litehouse® Chocolate Dip, Snack Packs     a Rafflecopter giveaway    

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 7th – October 13th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.

  Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop, Treat Street USA and Litehouse! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

Hocus Pocus Spell Book Brownies #HalloweenTreatsWeek

by 13 Comments


I received products from sponsor companies to aid in the creation of the #HalloweenTreatsWeek recipes. All opinions are mine alone.

It is just a little Hocus Pocus!!! These Hocus Pocus Spell Book Brownies are the perfect sweet treat for a Halloween party, or to enjoy at home with your favorite Sanderson “sistaaahhhhs”.

brownies on a platter

Oh my you guys….. this is it. This is Halloween Treats Week. This week is devoted to Halloween themed creations from over 40 different recipe creators and bloggers. I can say to you with certainly that you will not find a better selection of Halloween goodies that this week-long event with me a my fellow Halloween enthusiasts.

I am starting this week with my Hocus Pocus Spell Book Brownies. These brownies are homemade and packed with chunks of yummy chocolate. They are rich, fudgey, and a little spooky. They will have you calling “Boooooooooooooooook”to your kitchen hoping one will come flying to you.

brownies on a platter

To make these beauties I used a few products from Halloween Treats Week sponsor, Wilton. I have worked with Wilton a few times, and they are so generous, and their seasonal goodies hit it out of the park every time! If you follow me on Instagram (CLICK HERE TO FOLLOW) you know I did an unboxing to show off all the goodies. Well, for this recipe I put them to good use and used the black decorating icing with a piping tip, and the candy eyes. The eyes are so fun because they come in a little case with 3 different sizes. For the brownies I alternated between the large ans medium size for Winifred’s Spell Book’s glaring eye.

I love how these turned out, and they are a perfect for a little Halloween nostalgia. I don’t know about you, but Hocus Pocus was the movie for me and my friends during Halloween. It came out when I was 10, and I loved it. AND I still love it. I get excited every fall when it is on t.v. and I get to watch my favorite witchy “sistaaaaahhhhs”. I still laugh at the part when they set off the sprinklers in the museum, and the sisters eventually realize that they are being sprayed with water and not the “burning rain of death”.

brownies on a platter
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

Caramel Apple Upside-Down Cake

by 8 Comments


I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.

This cake has uses fresh apples and creamy caramel as a base, and then topped with a cinnamon spiced applesauce cake. Baked together to create the a delicious gooey cake that any caramel apple lover will adore.

cake on a plate

I know this cake may look simple, but it is so delicious, easy to make, and a crowd pleaser.

I start this cake with a layer of fresh peeled apples. I like to use a tart apple because this cake is pretty sweet due to the caramel. The next step is a layer of creamy caramel. I finish this cake with a super simple cinnamon applesauce cake. The cake bakes for about 30-40 minutes and when it is done it is so hard to wait to dig in!

The caramel and the apples make an ooey gooey layer on top of the cake. The cake is fluffy, ad filled with cinnamon flavors- perfect with the apple and caramel. I like to serve this cake with a little whipped cream on top- or a little vanilla ice cream if you are serving it warm.

cake on a plate
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Thursday:

Beverage
Homemade Pumpkin Spice Creamer by Tip Garden
Plum Spice Bubble Tea by Daily Dish Recipes

Breakfast
Cinnamon Pecan Muffins by Cindy’s Recipes and Writings
Coffee Cupcakes with Salted Caramel Frosting by Hezzi-D’s Books and Cooks
Praline Pumpkin Spice Mini Muffins by Family Around the Table

Savory
Butternut, Kale, Butterbean & Pesto Salad by Sweet Beginnings
Coffee Rubbed Pork with Autumn Spices by A Day in the Life on the Farm
Eggplant Parmesan Boats by Culinary Adventures with Camilla
Potato Rosemary Bread with Roasted Garlic by Karen’s Kitchen Stories
Savoury Pecan Granola by Crumb Top Baking

Dessert
Caramel Apple Upside Down Cake by Cheese Curd In Paradise
Caramel Pear Galette by A Kitchen Hoor’s Adventures
Easy Cinnamon Roll Apple Cobbler by Palatable Pastime
Vegan Chocolate Pecan Hand Pies by The Baking Fairy

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!
apples in a pan
apples in a pan with caramel
cake being served

Looking for more fall favorites?!

Apple Cider Old Fahsion

Instant Pot Cinnamon Apples

Instant Pot Pumpkin Cinnamon Applesauce

bite of cake
Print
cake being served

Caramel Apple Upsidedown Cake

Course Bakery
Cuisine American
Keyword Apples, cake, caramel
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 people

Ingredients

  • 3 large apples, peeled and cut into slices
  • 11 oz caramel bits
  • 2 tbsp whole milk
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 cup unsweeted applesauce
  • 2 large eggs
  • 1 tsp vanilla

Instructions

  1. Pre-heat oven to 350° F. Line a 9-inch cake pan with parchment paper and set aside.

  2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.

  3. In a stand mixer or large bowl and hand mixer, cream the butter, applesauce, and sugar will smooth fluffy. Add the apple sauce and the vanilla. Slowly add the eggs one by one.

  4. Place caramels in a microwave safe bowl. Add milk and melt caramel in microwave. Arrange apples in the baking pan. Pour caramel evenly over the apples.

  5. Add the cake on top of the caramel and apples. Smooth with a spatula.

  6. Bake for 35-40 minutes.

  7. Allow cake to to cool. Place a plate on top of the cake and flip to allow the cake to release from the pan. Enjoy!

apple cake on a plate
Flavors of Fall Door County Prize Package  

Prize 1 – Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

Flavors of Fall Millican Prize Package

Prize 2 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value. a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.


Spiced Coffee Toffee Bread

by 13 Comments


I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.

Spiced Coffee Toffee Bread is an incredible flavor combination, and perfect for fall baking. Rich and hearty- this bread makes the house smell amazing!

slice of bread

This week is all about celebrating fall flavors and an awesome giveaway! Fall bring nostalgic feelings to most people- the apples, pumpkin, maple, baked goods, crisp air, and crunchy leaves. I am celebrating all the fall vibes and so excited to show off a few recipes, and sponsored products this week!

Today I am sharing a delicious quick bread recipe with you. My Spiced Coffee Toffee Bread is one of my favorites, and it smells (and tastes) amazing! I use coffee grounds and brewed coffee in this bread to give a rich and delicious flavor. I also use toffee because the buttery sweet crunch is perfect with coffee. I always spring a bit on top to get the neat two-tones color on the top of the bread. This bread is so quick to come together, and one of my favorites to serve for breakfast.

slice of bread
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Monday:

Breakfast
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene’s Recipe Journal
Healthy Chocolate Pumpkin Waffles by Tip Garden
Spiced Coffee Toffee Bread by Cheese Curd In Paradise

Savory
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
Fig and Brie Grilled Cheese by The Redhead Baker
Java Beef Flatbread Pizza by Cindy’s Recipes and Writings
Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
Tuna Pot Pie by Palatable Pastime
Vegan Chili by Red Cottage Chronicles

Dessert
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
Chocolate Cappuccino Biscotti with Pecans by Blogghetti
Cinnamon Maple Pecan Cookies by Hezzi-D’s Books and Cooks
Coffee Granita by Karen’s Kitchen Stories
Irish Apple Cake by A Kitchen Hoor’s Adventures
Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
Pecan Pie Bars by Books n’ Cooks
Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
Vegan Coffee Layer Cake by The Baking Fairy

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

For this recipe I am working with my all-time favorite coffee company, Door County Coffee. I used their yummy seasonal coffee- Autumn Spice for this recipe. If you follow me on Instagram you know that I spend a lot of my time in the spring, summer, and fall in Door County. Our family has owned a cottage on Lake Michigan since I was 7, and it is my favorite place in the world. Plus, I live about 45 minutes away- so convenient! My mom and I brew a pot each morning, and you might have seen my stories on the different flavors of the day. I love their fall coffee flavors, and am so thrilled to work with them and share their product. Below are a few photos I snapped this summer when I went to visit them to grab coffee and thank them for joining #FallFlavors. If you are not close to Door County you can order the coffee online from their website- you will love it. Besides the fall flavors, I love the Highlander Grog, Jamaican Me Crazy, Cinnamon Hazelnut, and Sinful Delight. Follow me on Instagram to checkout some of my Door County adventures!

door county coffee location photo
door county coffee location photo
door county coffee location photo

What do you need to make Spiced Coffee Toffee Bread?

slice of bread

Looking for more easy quick breads?!

Banana Zucchini Crumble Bread

Chai Spiced Banana Bread

Easy Pumpkin Bread

slice of bread
Print
slice of bread

Spiced Coffee Toffee Bread

Course Bakery
Cuisine American
Keyword bread
Prep Time 10 minutes
Cook Time 1 hour
Servings 1 9 x 5 loaf

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp coffee grounds
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/3 cup strong brewed coffee
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup toffee pieces (+extra for toppings)
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. Line a 9×5 loaf pan with parchment paper, or spray with non-stick baking spray.

  2. In a mixing bowl, sift or whisk together the flour, baking powder, baking soda, coffee grounds, salt, and cinnamon. Set aside.

  3. In a large mixing bowl or stand mixer, beat together the vanilla, coffee, eggs, sugars, and oil till smooth.

  4. Slowly add in the dry ingredients until just combined.

  5. Fold in the toffee pieces.

  6. Pour the batter into the loaf pan. Top with additional toffee pieces, if desired. Bake for 60 minutes. Remove from oven and allow the bread to sit in the pan to slightly cook before transferring to a cooling rack.

sliced bread
Flavors of Fall Door County Prize Package  

Prize 1 – Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

Flavors of Fall Millican Prize Package

Prize 2 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value. a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


White Chocolate Chip Pumpkin Cookies #PumpkinWeek

by 8 Comments


I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

White Chocolate Chip Pumpkin Cookies are a fall baking must. Chewy cookies with flavors of brown sugar, pumpkin, cinnamon, and white chocolate. These make the house smell incredible, and are a perfectly portable fall treat!

pumpkin cookies on a plate with milk

There is only one day after this one left for #PumpkinWeek. This is one of my favorite times of year, and I love sharing all of these delicious pumpkin goodies with you. Today, certainly does not skimp when it comes to delicious goodies! I am sharing my recipe for White Chocolate Chip Pumpkin Cookies. I am a big fan of white chocolate, and love the combination with pumpkin.

These cookies are super easy, and they combo of the white chocolate ad pumpkin will keep everyone asking you for the recipe. I love to bring these as a treat to work, or they are a easy treat to bring for a fall or Halloween party! Another perk is that the dough and/or the cookies can be frozen if you are prepping and want to enjoy them a later date.

I love to use our sponsor Dixie Crystals because I love their sugar! Dixie Crystals also allowed us to choose a few things for this event, and I have showcased them earlier this week!

pumpkin cookies on a plate with milk
Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Chocolate Peanut Butter Pumpkin Smoothie from It Bakes Me Happy
Falling for Orange: Pumpkin Amaro Cocktail from Caroline’s Cooking
Pumpkin Hazelnut Latte from The Beard and The Baker
Pumpkin Latte from Everyday Eileen
Pumpkin Spice Hot Chocolate with Butterscotch Whipped Cream from Family Around the Table
Pumpkin Spice White Hot Chocolate from Blogghetti
The Best (and Easiest) Vegan Pumpkin Spice Latte from The Baking Fairy

Pumpkin Breakfasts & Baked Goods:
Cinnamon Pumpkin Donuts from Daily Dish Recipes
Pumpkin Cheese Biscuits from Shockingly Delicious
Pumpkin Pop Tarts from Jen Around the World

Savory & Snack Pumpkin Recipes:
Creamy Pumpkin Pasta from The Bitter Side of Sweet
Easy Pumpkin Turnovers from A Kitchen Hoor’s Adventures
Pumpkin & Cheddar Scalloped Potatoes from Sweet Beginnings
Pumpkin Coriander Soup from Frugal & Fit
Pumpkin Cornbread from 4 Sons R Us
Pumpkin Pasta with Brie from Food Above Gold
Pumpkin Sausage Cheese Ball Balls from Strawberry Blondie Kitchen
Pumpkin Spice Pretzels from Jen Around the World

Pumpkin Desserts:
Chai Pumpkin Cupcakes from The Crumby Kitchen
Harvest Pumpkin Layer Cake from Palatable Pastime
Pumpkin and Cream Cheese Bars from Our Good Life
Pumpkin Cream Cheese Dip from The Mandatory Mooch
Pumpkin Pie Bars from Everyday Eileen
Pumpkin Pie Cheesecake Cookie Cups from Big Bear’s Wife
Pumpkin Pie Cut-Out Cookies from Love & Confections
Pumpkin Pie Pudding from Creative Southern Home
Pumpkin Pudding Cookies from For the Love of Food
Pumpkin Rice Krispies Treats from Kelly Lynns Sweets and Treats
Pumpkin Spice Fault Line Cake from Love & Confections
Salted Caramel Pumpkin Ice Cream from My Sweet Zepol
White Chocolate Chip Pumpkin Cookies from Cheese Curd In Paradise
Vegan Pumpkin Cupcakes from Cindy’s Recipes and Writings
pumpkin cookies on a plate with milk

What do you need to make White Chocolate Chip Pumpkin Cookies?

pumpkin cookies held in hand

Frequently Asked Questions

I do not like white chocolate- Can I use chocolate chips?

Sure! Sub it on a 1:1 ratio.

My cookies are puffy- why did that happen?

Typically if there is too much flour that can happen or too little baking soda. Whipping the batter can also result in puffy cookies.

My cookies are getting too brown on the bottom- what can I do?

Make sure that you are baking on the center rack of your oven. All ovens are slightly different, and sometimes baking on the bottom rack can cause some burning.

How to I freeze the dough?

Scoop the dough on a cookie sheet, lined with parchment, and freeze. Once frozen the dough can bet stored in a sealable bag in the freezer. Black directly on the cookie sheet to bake. Thawing in the bag will be a big mess.

How should I store to cookies?

Store in an airtight container or bag. They can also be stored in the freezer and thawed when read to serve.

pumpkin cookies held in hand

Check out more delicious pumpkin recipes!

Looking for more delicious pumpkin treats?

The Best Easy Pumpkin Bread

Pumpkin Chocolate Layer Cake

Instant Pot Pumpkin Cinnamon Applesauce

Pumpkin Banana Muffins

Pumpkin French Toast

Pumpkin Pie Milkshake

Pumpkin Parmesan Risotto with Bacon

pumpkin cookies on a plate with milk
Print
pumpkin cookies on a plate with milk

White Chocolate Chip Pumpkin Cookies

Course Dessert
Cuisine American
Keyword chocolate, cookies, Pumpkin
Prep Time 20 minutes
Cook Time 12 minutes
Servings 24 Cookies

Ingredients

  • 1 cup all purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, at room temperature
  • 1/3 cup granulated white sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 2/3 cup pumpkin puree
  • 1/2 cup quick cook oats
  • 3/4 cup white chocolate chips

Instructions

  1. Pre-heat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.

  2. In a medium bowl, sift together flour, cinnamon, baking soda, and salt.

  3. In a mixing bowl, add butter, sugars, pumpkin, and egg. Beat together with a hand mixer till smooth.

  4. Slowly add the dry ingredients to the wet until just mixed.

  5. Gently, fold in the oats and the white chocolate.

  6. Spoon 2 1/2 tbsp sized mounds of cookie dough on the baking sheet. Make you you leave about 2 inches in between the cookies.

  7. Bake cookies for 12-14 minutes. The cookies should be golden, but centers still soft. Remove from oven and cool.

cookies held in hand
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!   Pumpkinweek 2019 logo

a Rafflecopter giveaway  

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Dixie Crystals PumpkinWeek Prize  

PRIZE#2 SWEETS & TREATS

Sweets & Treats is giving one winner the Year of Sprinkles that contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.
Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly grease-proof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!
Sweets & Treats prize package

PRIZE#3 TORANI

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner’s choice, plus pumps for each bottle.

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

Torani Prize
 

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Cabot Cheese prize package
 
Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Chai Spiced Banana Bread

by 7 Comments


Chai Spiced Banana Bread is a delicious twist on a classic recipe. Cinnamon, coriander, ginger, and all spice elevate an all-time favorite quick bread. Perfect for a snack or a quick breakfast!

sliced banana bread

Tis the season for quick breads! I am such a fan, and we always have one in the house during the fall and winter months. Whatever your pleasure: banana, apple, cinnamon, zucchini, chocolate, cranberry….there is no bad flavor! I love to make a loaf for the week for snacking, a lunch treat for the boys or myself, or a quick breakfast as we run out of the house for school and work. There is something about how incredible the house smells when bread is baking that makes everything feel cozy. Quick breads are also amazing because there is no covering or rising- just a quick prep and typically around an hour to bake.

This is a recipe for my favorite banana bread, but with a twist! I used my tied and true banana bread base, but changed up my seasoning to include chai spices. Typically, chia includes cinnamon, cardamon, ginger, and all spice. It smells incredible, and adds a delicious light spice to the bread.

sliced banana bread

Check out these delicious quick bread recipes!

Easy Quick Bread Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

sliced banana bread

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sliced banana bread

What do you need to make Chai Spiced Banana Bread?

  • All-purpose flour
  • Baking powder & baking soda
  • Salt
  • Cinnamon, Cardmon, Ginger, and All Spice for chai spice
  • Vegetable oil
  • White sugar
  • Brown sugar
  • Bananas- ripe!
  • Eggs
  • Vanilla
  • Sour Cream
  • Bread loaf pan
  • Hand mixer or a stand mixer
sliced banana bread

Frequently Asked Questions

What can I sub for the oil?

I would use 1/4 cup apple sauce and 1/4 cup melted butter

Does the chai spice have a strong flavor?

I do not think so. I can taste it, but it is not over powering in this recipe. If you are concerned you can reduce each spice by half.

How can I store this bread?

I typically wrap it in plastic wrap and store it in a sealable bag. You can also wrap is with plastic wrap, place it in a sealable bag, and store it in the freezer.

Can this bread be made into muffins?

Sure! This recipe makes about a dozen muffins. The size of the bananas used can impact the number of muffins it produces.

sliced banana of bread

Looking for more delicious quick breads?!

The Best Easy Pumpkin Bread

Banana Zucchini Crumble Bread

Banana Toffee Bread

Print
sliced banana bread

Chai Spiced Banana Bread

Prep Time 10 minutes
Cook Time 1 hour
Servings 1 9×5 loaf

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cardamon
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp all spice
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 3 medium bananas, mashed
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. Grease a 9×5 inch loaf pan and set aside.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cardamon, cinnamon, ginger, and all spice. Set aside.

  3. In a mixing bowl, mix oil and sugars together until combines with an electric or stand mixer.

  4. Add the eggs one at a time. Add the bananas, sour cream, and vanilla. Beat till combined.

  5. Slowly add the flour mixture until it is just combined.

  6. Pour into the loaf pan and bake for 60 minutes. Test the middle of the bread with a toothpick. No raw batter should remain when the pick is removed. Remove from oven, cool, and serve.

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The Best Easy Pumpkin Bread

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This is the best easy pumpkin bread. No frills, swirls, and fancy flavors- just one of the best traditions of fall in a slice.

pumpkin bread on a plate

Oh yes….. pumpkin season is here! Our house loves pumpkin treats, and this is my tried and true pumpkin quick bread. I got this recipe years ago and have modified it over time. It never fails me. Quick, Easy. Moist. Light. Full-flavored. Amazing.

Aside from all of the amazing things listed above, this bread is a crowd favorite. I love to make this for friends, or to slice for the kids for snack after-school or a quick breakfast.

I know, I know….”everyone likes pumpkin in the fall”. Well duh. That is because it is delicious. This that are delicious generally get some extra love.

This recipe uses canned pumpkin puree, but I have made it with homemade pumpkin puree, and it is delicious. This is my favorite pumpkin puree recipe, and the one thing I can say is the color is so vibrant and the pumpkin flavor even more pronounced. I love to use fresh puree when I can, but canned is equally delicious in this recipe.

We are deep into fall activities and work. I substitute teach in our school district, and the kiddos are doing a few different activities. Kellen and Rowan are both swimmers and loving their lessons. Kellen is hoping to try out for the swim team next year. One of my favorite things is watching that boy swim. Kellen has also started flag football with his friend this fall. Rowan is continuing gymnastics as well. Watching Rowan do gymnastics is adorable because he likes to pretend he is a monkey by putting his feet on bar and swinging. While I really enjoy all of the activities it is a lot of work-plus I fear more and more as these boys get older.

pumpkin bread in a pan

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sliced pumpkin bread

What do you need to make The Best Easy Pumpkin Bread?

  • All-purpose flour
  • Baking powder and baking soda
  • Salt and cinnamon
  • Vegetable oil
  • Unsweetened applesauce
  • Vanilla
  • Eggs
  • Pumpkin
  • Sugar
  • Bread loaf pan
  • Parchment paper
sliced pumpkin bread

Frequently Asked Questions

Can I use a cinnamon applesauce?

Sure- the extra cinnamon will be delicious in the bread!

Can I use melted butter in place of the oil?

Yes, make sure that butter is slightly cooled before you add it to the other ingredients.

My bread is sinking in the middle- what is going wrong?

The bread is likely under-baked or to much liquid. Baking powder is a leveling agent, and sometimes if it is very old it can impact the bread stability.

Can I freeze this bread?

Yes, I like to wrap it in plastic wrap and store in a sealable bag.

Can this bread be made into muffins?

Yes, this bread recipe can make about a dozen muffins.

pumpkin bread on a plate

Looking for more delicious pumpkin recipes?!

Pumpkin Banana Muffins

Pumpkin Chocolate Layer Cake

Instant Pot Pumpkin Cinnamon Applesauce

pumpkin bread in a pan and plate
Print
sliced pumpkin bread

The Best Easy Pumpkin Bread

Course Bakery
Cuisine American
Keyword Baking, Pumpkin
Prep Time 10 minutes
Cook Time 1 hour
Servings 1 loaf

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1/3 cup unsweetened applesauce
  • 1/2 tsp vanilla
  • 2 large eggs beaten
  • 1 cup canned pumpkin
  • 1 cup sugar
US Customary – Metric

Instructions

  1. Preheat oven to 350°F. Spray a 9″x5″ loaf pan with non-stick spray or line the loaf pan with parchment paper.

  2. Sift together flour, salt, baking soda, baking powder and cinnamon and set aside.  

  3. In a large bowl mix together till smooth: oil, applesauce, vanilla, eggs, pumpkin, and sugar.

  4. Slowly mix in flour mixture till just combined.  Pour batter into the prepared pan and bake for 1 hour.

sliced pumpkin bread

This post was originally created in 2013, and updated in 2019 for reader enhancement and recipe updating.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.