Author: Sonja Overhiser

Almond Milk Smoothie

This almond milk smoothie is full of sweet flavor, fiber, and nutrients! This dairy free milk is perfect for blending…

This almond milk smoothie is full of sweet flavor, fiber, and nutrients! This dairy free milk is perfect for blending into fruity purees.

Almond milk smoothie

Want to make a dairy free smoothie recipe? Almond milk is perfect for vegan smoothies: it’s lightly creamy and brings fruity purees together into the ideal texture.

Here we’ve created a strawberry banana spin on our popular strawberry smoothie that is fully plant-based and stars almond milk! Here’s exactly how to make this berry almond milk smoothie: and a little more about using almond milk for blending up healthy drinks.

Why use almond milk in smoothies?

Almond milk is a dairy free, plant based milk made with almonds and water. It’s great for using in smoothies because it’s a dairy free liquid that helps to achieve a creamy texture.

  • Can you taste almond milk in smoothies? Not really! Most almond milk has a very neutral flavor, so it’s virtually imperceptible in a smoothie.
  • Does almond milk make smoothies thicker? No. Almond milk is a good liquid that helps smoothies blend, but its texture is closer to water than milk. By itself, it does not lend creaminess to a smoothie. But with other ingredients, it helps to form the right smoothie texture.

Ingredients in this almond milk smoothie

There are lots of different ways to make an almond milk smoothie. This one’s our favorite: you can’t go wrong with strawberry banana! Our kids absolutely love this smoothie, which makes us confident you will too. Here’s what you need to make this smoothie with almond milk:

  • Frozen strawberries: Frozen strawberries add just the right texture. They’re easy to find at the store and great to store for making on demand smoothies. Substitute any frozen fruit: blueberries, mangos, pineapple, mixed berries, etc.
  • Fresh banana: We always have bananas at our house, but we don’t always remember to freeze them. So we like using room temperature bananas in our smoothie recipes!
  • Almond milk: Use plain or unflavored almond milk. Vanilla also works, but we like using almond milk with no artificial flavors.
  • Ice: Ice adds just the right frozen texture to this fruity puree.
Almond milk smoothie with strawberries and banana in glass with straw

Amp up the protein

Here’s the thing: almond milk itself is not a great source of protein. If you’re drinking this almond milk smoothie to get a boost of protein, here’s what to do:

  • Almond butter: Mix in 1 tablespoon of almond butter to this smoothie (or up to 2 total). It does add an almond flavor and dulls the color of the smoothie a bit.
  • Protein powder: Add a scoop of favorite brand, plain or vanilla. We like this Orgain brand protein powder.
  • Greek yogurt: If you can eat it, yogurt adds quite a bit of protein! Try blending in ¼ cup to ½ cup, to taste.

Variations

You can use this almond milk smoothie recipe as a template for making other flavors! Here are a few ideas for how to swap out the 2 cups frozen strawberries:

  • Mango almond milk smoothie: Substitute frozen mango.
  • Pineapple almond milk smoothie: Substitute frozen pineapple.
  • Mixed berry almond milk smoothie: Substitute mixed berries.
  • Blueberry almond milk smoothie: Substitute frozen blueberries.

8 more almond milk smoothies

You can use almond milk in many smoothie recipes! If you don’t want to make the recipe below, here are a few more ideas! They’re all Vegan Smoothie Recipes.

Green Smoothie

This smoothie is an immunity-boosting drink starring green apple, spinach, and protein-packed nuts. Substitute water for almond milk!

Peanut Butter Smoothie

With just 3 ingredients, it’s got the perfect sweet flavor and creamy texture. It tastes like a healthy milkshake!

Pineapple Smoothie

This pineapple smoothie has just the right creamy texture and is bursting with tropical fruity flavor.

Fruit Smoothie

This recipe has a little bit of everything: berries, mango, apple and banana -- to make a refreshing drink. Substitute almond milk for the water!

Kale Smoothie

Here's a bright green smoothie with the most irresistible fruity flavor, a tasty way to eat your greens! Substitute water with almond milk.

Mango Smoothie

This mango smoothie has the perfect sweet flavor and creamy texture! We dare you not to take another sip.

Avocado Smoothie

This avocado smoothie is creamy and full of tropical flavor! It’s plant-based and loaded with nutrients. Substitute almond milk for water!

Blueberry Banana Smoothie

This blueberry banana smoothie is a favorite, with a sweet berry flavor and a luscious texture. Substitute the water with almond milk.

Almond milk is also great for…

Of course, you can use almond milk in so many different ways! Almond milk is also great for:

Dietary notes

This almond milk smoothie recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Easy Almond Milk Smoothie

Almond milk smoothie
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This almond milk smoothie is full of sweet flavor, fiber, and nutrients! This dairy free milk is perfect for blending into fruity purees.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 small smoothies
  • Category: Drink
  • Method: Blended
  • Cuisine: Smoothies
  • Diet: Vegan

Ingredients

  • 2 cups frozen strawberries
  • 2 bananas (room temperature)
  • 1/2 to 2/3 cup almond milk
  • 8 ice cubes
  • 1 tablespoon almond butter (optional)

Instructions

  1. Place all ingredients in a blender, breaking the bananas into pieces. Blend until smooth.
  2. Serve immediately or store in a covered jar in the refrigerator for 2 days.

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More smoothie recipes

Want more healthy smoothie recipes? There are so many to try:

Pumpkin Banana Muffins

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and…

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.

Pumpkin Banana Muffins with pumpkin puree in measuring cup

Ready for your next fall baking project? We’ve got three words for you: pumpkin banana muffins! Alex and I are all about cooking with friends and family (we even wrote a book about it). For this season, we created this muffins recipe for doing just that. Though of course, you can bake them solo too.

These muffins come out beautifully moist from both pumpkin and banana, infused with cozy pumpkin spices. They’re just sweet enough and topped with crunchy sugar. Our family can’t get enough of these—and we promise everyone who tastes them will beg for the recipe!

Ingredient notes for pumpkin banana muffins

Turns out, pumpkin and banana go hand in hand in these pumpkin banana muffins! The banana adds a nice natural sweetness and additional moisture. Here are a few notes on ingredients:

  • Very ripe bananas: The riper the bananas, the better: very dark brown or black bananas are best.
  • Pumpkin puree: Make sure to use puree, not pumpkin pie filling (which has added sugar and spices).
  • Neutral oil: This recipe uses oil as the fat, like organic grapeseed or vegetable oil. You can also substitute melted butter or even use olive oil.
  • Brown and granulated sugar: This recipe is sweetened using traditional sugar. You can use a solid sweetener substitute, but we recommend not using maple syrup or honey here because it can alter the texture.
  • Eggs: For vegan, you can try substituting a flax egg.
  • Baking soda, salt, vanilla extract, and pumpkin pie spice: These ingredients round out the flavoring in the bread.
  • All purpose flour: If desired, you can substitute in up to ¼ of the all purpose flour with whole wheat flour.
Pumpkin Banana Muffins on baking rack

Variations and mix-ins

There are so many ways to dress up pumpkin banana muffins. We almost made them with our favorite maple glaze, but wanted to keep them basic and let you add your desired mix-ins or toppings. Here are a few other ideas:

  • Mix-ins: Add ½ to ¾ cup dark chocolate chips, chopped walnuts, or chopped pecans.
  • Pumpkin seed topping: Top each muffin with a sprinkle of pepitas (we like roasted salted best).
  • Streusel topping: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter cut into pieces. Cut in the butter using a pastry cutter or fork until a crumbly streusel forms. Sprinkle on top before baking.
  • Glaze topping: Make 1 recipe of this Maple Glaze and drizzle it over the muffins with a fork. Or, use the Salted Caramel Glaze from this Brown Butter Banana Bread recipe.

Storing leftovers

These pumpkin banana muffins store well. They last 4 days at room temperature in a sealed container, refrigerated for 10 days, or frozen for up to 3 months.

Dietary notes

These pumpkin banana muffins are vegetarian. For vegan, substitute flax eggs.

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Pumpkin Banana Muffin

Pumpkin Banana Muffins

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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12
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Description

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.

Ingredients

  • 3⁄4 cup mashed very ripe bananas (2 large very ripe bananas)
  • 1 cup pumpkin puree
  • 1⁄2 cup neutral oil (vegetable, canola or
    grapeseed)
  • 1⁄2 cup light brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 1⁄2 tablespoons pumpkin pie spice
  • 1⁄2 teaspoon kosher salt
  • 1 1⁄2 cups [210 g] all-purpose flour
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. Preheat: Preheat the oven to 350°F. Add 12 muffin cups to a muffin tin (or spray it with cooking spray).
  2. Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and
    vanilla extract. In a separate bowl, whisk the baking soda, pumpkin pie spice, kosher salt, and all-purpose flour. Then stir the dry ingredients into the batter with a
    spoon.
  3. Bake: Fill the muffin cups evenly with the batter. Sprinkle the tops of the muffins with turbinado sugar. Place the muffin tin in the oven and bake for about 25 minutes,
    until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove them from the tin and place them on a cooling
    rack to fully cool. Store up to 4 days in a sealed container, refrigerated up to 10 days, or frozen up to 3 months.

Notes

Mix-in ideas: Add ½ to ¾ cup dark chocolate chips, chopped walnuts, or chopped pecans into the batter before baking.

Streusel topping variation: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter cut into pieces. Cut in the butter using a pastry cutter or fork until a crumbly streusel forms. Sprinkle on top before baking.

Glaze topping variation: Make 1 recipe of this Maple Glaze and drizzle it over the muffins with a fork. Or, use the Salted Caramel Glaze from this Brown Butter Banana Bread recipe.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Pumpkin
  • Diet: Vegetarian

A few more pumpkin recipes

Every fall we make it our goal to make all the pumpkin recipes! Here are a few favorites:

Pumpkin Gnocchi Bake

This pumpkin gnocchi bake is comfort food at its finest! It’s simple yet sophisticated, with creamy goat cheese dollops and…

This pumpkin gnocchi bake is comfort food at its finest! It’s simple yet sophisticated, with creamy goat cheese dollops and sage.

Baked gnocchi with pumpkin sauce

Looking for a cozy fall dinner idea? Have we got the thing for you. This gooey gnocchi drenched in savory pumpkin sauce with creamy pockets of goat cheese is like a cozy fall hug.

This recipe is so delicious, we find ourselves sneaking bites from the pan after we think we’re done. It’s become a family favorite and we make it on repeat every fall. It’s also easy to make, defying the notion that gnocchi can’t be simple. Here’s how it’s done!

“Made this for lunch today, added some Field Roast vegetarian apple and sage sausage – really really excellent!” -Emma

Baked gnocchi with goat cheese

Basic steps for this pumpkin gnocchi bake

Sometimes you stumble upon things better than you bargained. This pumpkin gnocchi bake turned out much better than we were hoping. It’s become a hands-down favorite, with pillow potato gnocchi drenched in savory pumpkin sauce and creamy pockets of goat cheese.

It’s made with packaged gnocchi for ease of preparation: and these days, you can find some really great packaged gnocchi at the grocery. Of course you can make your own if you’d like, too! Here are the main steps to this recipe:

  • Make a quick pumpkin sauce: Mince garlic, then heat olive oil in a skillet. Sauté garlic for 1 to 2 minutes, then carefully add canned pumpkin puree, vegetable broth, chili powder, nutmeg, salt and pepper. Simmer about 10 to 15 minutes until the sauce becomes thick, then stir in a bit of Greek yogurt.
  • Cook the gnocchi: Meanwhile, boil the gnocchi in a large pot of salted boiling water, about 2 to 3 minutes, until they float.
  • Bake the gnocchi: Place the pumpkin sauce and gnocchi in a baking dish. Top with dollops of goat cheese and fresh thinly sliced sage. Bake 15 minutes until heated through and bubbly.

We hope you’ll find it as tasty and cozy as we do. It’s perfect as a fall dinner, or even a vegetarian Thanksgiving main dish.

Substitute for goat cheese

Goat cheese features prominently in this recipe. But if you’re not a goat cheese fan, never fear! You can substitute other cheeses in this recipe. For this use of goat cheese, we’d use fresh mozzarella torn into pieces: then it would become gooey when baked in a similar way to the goat cheese.

Another option could be ricotta cheese: but we’d add some salt and pepper to season it first, since it has a much more bland flavor than goat cheese. Or, you could try our Easy Creamy Gnocchi recipe instead, which uses Pecorino Romano cheese.

Pumpkin sauce with gnocchi

Is goat cheese healthy?

You might be wondering, is goat cheese healthy? Or at least, is it better for you than cow’s cheese? There are several great things about goat cheese versus a standard cow’s cheese like cheddar or mozzarella. Goat cheese (via Prevention):

  • Has more vitamins and minerals than cow’s cheese. Goat’s milk is richer in essential nutrients than cow’s milk (like vitamin A & B, calcium, iron, magnesium, and potassium).
  • Has slightly less calories than cow’s cheese. Goat cheese has just 75 calories per ounce—less than cow cheeses like mozzarella (85), Swiss (108), and cheddar (115).
  • Is easier to digest. Goat cheese has less lactose than cow’s milk and a slightly different protein structure. That means even people who are lactose intolerant many times can digest goat cheese.

Dietary notes

This baked gnocchi recipe is vegetarian. For gluten-free, find gluten-free gnocchi.

Frequently asked questions

What is a pumpkin gnocchi bake?

Pumpkin gnocchi bake is a comforting and flavorful dish made with pillowy potato gnocchi, creamy pumpkin sauce, and melted cheese, often baked in a casserole dish. It’s a perfect fall or winter meal that combines seasonal flavors with hearty ingredients.

Can I use homemade gnocchi for this recipe?

Yes, you can definitely use homemade gnocchi if you prefer. However, store-bought gnocchi works just as well and saves time in the kitchen.

What can I serve with pumpkin gnocchi bake?

Pumpkin gnocchi bake is a hearty and satisfying dish that pairs well with a simple fall salad or winter salad, or roasted vegetables. You can also serve it with crusty bread to soak up the delicious sauce.

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Pumpkin Gnocchi Bake

Pumpkin gnocchi bake | Healthy pumpkin recipes
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

This pumpkin gnocchi bake is comfort food at its finest! It’s simple yet sophisticated, with creamy goat cheese dollops and sage.

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Ingredients

  • 3 garlic cloves*
  • 2 tablespoons olive oil
  • 1 15-ounce can pumpkin purée
  • 1 ½ cups vegetable broth
  • ½ teaspoon chili powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon red pepper flakes
  • ¾ teaspoon kosher salt
  • Freshly ground black pepper
  • ¼ cup Greek yogurt
  • 16-ounce package gnocchi (see Notes)
  • 4 ounces goat cheese
  • 2 teaspoons fresh sage, thinly sliced (about 5 medium leaves)

Instructions

  1. Preheat the oven to 375F.
  2. Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
  3. Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. then cook for 10 to 15 minutes until thickened. Once thickened, place ½ cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.
  4. Meanwhile, bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.
  5. Place the gnocchi and finished sauce in a 9 x 9″ baking dish. Top with dollops of goat cheese and sliced sage. Bake 15 minutes until bubbly.

Notes

*If you’re making this for a crowd, it’s easy to double and use a 9 x 13 pan!

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10 Tasty Green Tomato Recipes

Here are all our favorite green tomato recipes for how to use this tart and tasty bright green vegetable (er…fruit).…

Here are all our favorite green tomato recipes for how to use this tart and tasty bright green vegetable (er…fruit). Pick from green tomato pickles, salsa, toast, and more!

Green tomatoes

Got green tomatoes? Cooking with unripe red tomatoes is an age-old tradition that extends the life of summer tomatoes once cool weather hits. Fried green tomatoes are the most famous use in Southern cuisine, but guess what? There are many more exciting ways to eat them than just fried.

One of our favorite ideas? Green tomato pickles! They’re the perfect balance of crisp, tangy, and just-spicy-enough, perfect for snacks, a cheese board, relishes, and more. Stop scrolling, grab those tomatoes, and let’s do this! Additional ideas for using those green tomatoes are listed below the recipe.

What are green tomatoes?

Here’s the deal about green tomatoes—we’re not talking about those fancy heirloom varieties that are meant to be green. Green tomatoes are late season red tomatoes that haven’t ripened, leaving them green and hard. They have tart, zingy flavor and a robust texture.

Green tomatoes have been a cooking secret weapon for generations, especially in Southern cuisine where fried green tomatoes steal the spotlight. But guess what? There are so many more exciting ways to use them. These green tomato pickles are one of our favorite uses: they’re perfect in power bowls, on burgers or hot dogs, on sandwiches, or even to garnish chili!

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Green Tomato Pickles

Pickled green tomatoes
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5 from 2 reviews

The best way to preserve green tomatoes? As pickles! These pickled green tomatoes are the perfect condiment: tangy, salty, and 100% delicious.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 1 quart
  • Category: Essentials
  • Method: Pickling
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 4 cups green tomatoes, cut into wedges
  • 3 garlic cloves
  • 1 cup white vinegar
  • 1 cup water
  • 1 teaspoon dried dill
  • ½ tablespoon black peppercorns
  • ½ teaspoon turmeric
  • 1 tablespoon sugar
  • 2 tablespoons kosher salt

Instructions

  1. Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
  2. Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
  3. Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
  4. Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.

More green tomato recipes

Want more ideas? Think tangy green salsa that’s like a cousin to salsa verde, perfect for dipping chips or loading onto tacos. You can even use them in cake: who knew?

Quick Pickled Green Tomatoes

It’s hard to describe just how next level these pickled green tomatoes are. They’re tangy, salty, a little sweet, and the absolute perfect condiment.

Green Tomato Salsa

Another at the top of our green tomato recipes? Salsa! You can make a green tomato salsa that tastes just like salsa verde, but better. Salsa verde is made with tomatillos, but using green tomatoes is even tastier (we think)! All you need to do is broil the tomatoes, onion and garlic, then pop them into the blender with cilantro and lime. It results in a zingy green salsa that's perfect for dipping chips or piling onto tacos.

Green Tomato Toast

Our simplest green tomato recipe? Toast! If you’re in a rush: green tomato toast is where it’s at! Slice them up and throw them on toast spread with goat cheese, and you’ve got a delightful appetizer or lunch. It’s the perfect quick use for those tart tomatoes. Spreading the toast with goat cheese is a great contrast to the tomatoes. And topping with garlic salt put it into addictive territory.

Photo Credit: www.africanbites.com

Fried Green Tomatoes

Got green tomatoes? Try the Southern classic, fried green tomatoes! They make great appetizers or snacks perfect for any gathering. Tart green tomatoes encrusted with a melt-in-your-mouth crispy cornbread coating are quick, easy and ridiculously tasty! via Immaculate Bites

Photo Credit: whiteonricecouple.com

Grilled Green Tomatoes

Not sure how to prepare your tomatoes? Throw them on the grill! Grilling green tomatoes infuses a smoky flavor and makes them irresistibly tasty. Top with Parmesan cheese and basil. via White on Rice Couple

Photo Credit: withfoodandlove.com

Roasted Green Tomato Soup

This soup balances the tartness of green tomatoes by slow-roasting them with onions and garlic. It allows the flavors of the green tomatoes to deepen and caramelize while bringing out their natural sugars. via With Food & Love

Photo Credit: www.simplyrecipes.com

Green Tomato Chutney

This chutney is the perfect way to use end-of-season tomatoes! It's sweet and vinegary, the ideal condiment for burgers, hot dogs and more. Can it to enjoy all year long. via Simply Recipes

Photo Credit: www.holajalapeno.com

Tangy Green Tomato Chili

Why not put green tomatoes in chili? This tangy twist on classic beef chili uses green tomatoes instead of the traditional ripe red tomatoes. They're then combined with ground beef, pinto beans, and poblano peppers for an irresistible chili. via Hola Jalapeno

Photo Credit: www.holajalapeno.com

Green Tomato Soup with Sausage and Rice

Put the last of the season’s green tomatoes to good use with this easy to make sausage and rice soup! It's simple and cozy, flavored with the tangy zing of green tomatoes. via Hola Jalapeno

Photo Credit: thebestcakerecipes.com

Green Tomato Spice Cake

Cake with green tomatoes? This spice cake uses unripe garden tomatoes to add moisture and flavor. Frost it with a mouthwatering cream cheese frosting! via The Best Cake Recipes

Pumpkin Bars with Cream Cheese Frosting

These pumpkin bars with cream cheese frosting are a fall favorite! The soft and cakey bars are packed with pumpkin…

These pumpkin bars with cream cheese frosting are a fall favorite! The soft and cakey bars are packed with pumpkin spice flavor and finished with a lusciously creamy frosting. Every time we serve them, someone asks for the recipe!

Pumpkin Bars with cream cheese frosting

What’s the best pumpkin dessert? For some people it’s pumpkin pie or pumpkin bread, but for us it’s these pumpkin bars with cream cheese frosting! These have become a fan and family favorite over the years because they are just that good.

This pumpkin bars recipe is ideal for any fall occasion. Every time we make them, we cannot stop sneaking bites! All our friends and family adore these, and here’s why:

  • These bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg.
  • The lusciously cream cheese frosting is to-die-for. It adds a gooey tang: and it’s the right amount (not too much, not too little).They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite.
  • It makes a big sheet pan. It’s great for fall gatherings and entertaining, like Thanksgiving, Halloween, dinner parties, or to pass out to neighbors to spread fall cheer.
Pumpkin Bars recipe

Tips for making pumpkin bars

This pumpkin bars recipe is simply a matter of mixing the dry ingredients, the wet ingredients, combining them and baking! Here are a few notes on the overall process:

  • Use a 10 x 15-inch jelly roll pan. This is a non-negotiable! It gets just the right height so they work as bars, not fluffy cake.
  • Bake until a toothpick comes out clean. This should take 25 to 30 minutes. Make sure not to overbake, or the bars will not be as moist.
  • Allow to cool fully before frosting. Otherwise, the frosting will melt when you apply it. If you want to go right into frosting after its cool, set out the cream cheese and butter on the counter in advance.
Pumpkin Bars

Notes the cream cheese frosting

These pumpkin bars with cream cheese frosting are nothing without that sweet, creamy layer of goodness on top. If you’ve never made cream cheese frosting, it’s simple but requires a few tricks:

  • Allow the butter and cream cheese to come to room temperature for 1 hour. You can also try microwaving for a few seconds, but that risks melting the frosting and destroying the texture. If you’re planning to frost the bars right away, you may want to set out the butter and cream cheese while you’re in the middle of baking.
  • Sift the powdered sugar. This helps to eliminate any lumps in the frosting.
  • If desired, make the frosting in advance. You can save it for up to 1 week. Make sure to set it out at room temperature for about 30 minutes before icing the bars.

Storing leftovers

The last thing to know about these pumpkin bars with cream cheese frosting? They’re best stored refrigerated! While you can store them at room temperature, the frosting holds up best in the fridge. Store the bars refrigerated for up to 5 days.

Pumpkin Bars

More pumpkin recipes

In the fall, it’s all about that cozy orange squash. Here are a few more pumpkin recipes and pumpkin desserts you’ll love:

Dietary notes

These pumpkin bars are vegetarian. For vegan, substitute flax eggs and this vegan cream cheese frosting.

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Pumpkin Bars

Pumpkin Bars with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 bars
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Description

These pumpkin bars with cream cheese frosting are a fall favorite! These soft, cozy bars are packed with pumpkin spice flavor and finished with a lusciously creamy frosting. Every time we serve them, someone asks for the recipe!

Ingredients

For the pumpkin bars

  • 2 cups [280 g] all-purpose flour
  • ½ tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 15-ounce can pumpkin puree
  • ¾ cup neutral oil

For the cream cheese frosting

  • 4 tablespoons unsalted butter, room temperature
  • 1 8-ounce package cream cheese, room temperature
  • 2 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Grease a 10 x 15-inch jelly roll pan.
  2. In a large bowl, stir together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then whisk in the brown sugar, granulated sugar, pumpkin puree, and oil. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use a spatula to smooth it into an even layer. 
  3. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.) 
  4. Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing. Use immediately or refrigerate until using (stores refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using). 
  5. Spread the frosting on top of the bars. If desired, dust with cinnamon. Serve immediately or store refrigerated. Stores refrigerated for up to 5 days. Freeze the completely cooled unfrosted bars tightly wrapped for up to 3 months. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Best Pumpkin Chili

This pumpkin chili recipe is hearty and cozy: the perfect fall dinner! Pumpkin adds a creamy body this easy dinner…

This pumpkin chili recipe is hearty and cozy: the perfect fall dinner! Pumpkin adds a creamy body this easy dinner idea, and it’s filled with sweet potatoes, beans, and savory spices. This one is a family favorite every fall!

Pumpkin Chili topped with sour cream, green onion, pickled red onion and cheese

Maybe you already knew this secret, but did you know adding pumpkin puree to chili adds an intensely creamy, flavorful body to this classic dish? We’re not sure how we went so long without with this tip, and we present to you: our favorite pumpkin chili.

It’s hearty and healthy, packed with spices, sweet potato and beans. Load it up with all your favorite chili toppings, and it’s a satisfying fall dinner recipe that’s ideal for weeknights or dinner parties. Everyone in our family raves over this one.

Ingredient notes for pumpkin chili

Adding pumpkin puree to chili is a stroke of genius: it adds a hearty, creamy texture and works in both meaty or vegetarian chili recipes. While this recipe is vegetarian, it’s easy to transform into a meaty chili by adding ground beef. Here are a few ingredient notes:

  • Butter or olive oil: Use olive oil for a vegan chili. Butter adds a nice richness.
  • Yellow onion, garlic, green pepper, and sweet potato: You can substitute butternut squash for sweet potato, or use any color bell pepper.
  • Pumpkin puree: Make sure to avoid pumpkin pie filling, which has extra spices.
  • Diced tomatoes and tomato sauce: Using a combination of both chunky and pureed tomatoes is helpful.
  • Kidney and pinto beans: You can use any types of beans you like, but these are our favorites.
  • Spices: The secret spices are a combination of chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon
  • Brown sugar, maple syrup or honey: Sweetener is optional, but we like adding a bit of sweetness to balance the acidity of the tomatoes.
Pumpkin Chili in bowl with spoon

Variation: add ground beef (or plant-based)

It’s easy to mix up this pumpkin chili to add ground beef or plant-based crumbles. You’ll need to add just 5 minutes to the cook time. Here’s what to do:

  • Use 1 pound ground beef or plant-based meat crumbles. Some popular plant-based brands are Impossible or Beyond, but there are many great options out there.
  • After sauteing the vegetables, add the ground beef and sauté until the meat is browned, about 5 to 7 minutes. The proceed with the remainder of the recipe.

Pumpkin chili toppings

A great chili is all about the toppings, in our opinion! Here’s what we’d recommend for this pumpkin chili recipe, and a few more ideas for getting creative:

  • Sour cream and shredded cheese: For vegan, omit the cheese and use Cashew Cream or Vegan Queso.
  • Green onion or pickled red onion: Making a batch of pickled red onions for chili adds a tangy flavor and pop of color.
  • Tortilla chips: We love adding crushed chips to our chili: it adds just the right crunch!
  • Cilantro: Cilantro adds a fresh, inviting flavor.
  • Hot sauce: Our favorite is a Mexican-style hot sauce like Cholula.
  • Pumpkin seeds (pepitas): Crunchy salted pepitas are perfect to fit the pumpkin theme.

Storing leftovers

This pumpkin chili recipe stores well and works great as leftovers! Here are a few notes on how to store leftover chili:

  • Refrigerate for up to 3 days. It can become very thick, so you may need to add a splash of water when reheating or broth when reheating.
  • Freeze for up to 3 months. This recipe stores well in a freezer-safe container.

A few side dish ideas

To make it into a meal, here are a few tasty sides to serve with chili we’d serve with this pumpkin chili. Let us know if you have other ideas in the comments: we love to hear what you’re making!

Dietary notes

This pumpkin chili is vegetarian and gluten-free. For vegan, use olive oil instead of butter and for the toppings, use Cashew Cream or Vegan Queso. Serve with Vegan Cornbread for a full meal.

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Pumpkin Chili

Best Pumpkin Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6
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Description

This pumpkin chili recipe is hearty and cozy: the perfect fall dinner! Pumpkin adds a creamy body this easy dinner idea, and it’s filled with sweet potatoes, beans, and savory spices. This one is a family favorite every fall!

Ingredients

  • 2 tablespoons butter or olive oil*
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 green pepper, small diced
  • 1 small sweet potato, small diced
  • 15-ounce can pumpkin puree
  • 1 28-ounce can diced tomatoes
  • 15-ounce can tomato sauce
  • 15-ounce can kidney beans, drained and rinsed
  • 15-ounce can pinto beans, drained and rinsed
  • 1 ½ cups water
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ¼ teaspoon cinnamon
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon sugar, maple syrup or honey (optional**)
  • For serving: shredded cheese, sour cream, green onions, pickled red onion, crushed tortilla chips, etc

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, green pepper and sweet potato and cook for 6 to 8 minutes until the onion is translucent and the sweet potatoes are almost tender.*
  2. Add the pumpkin puree, diced tomatoes and their juices, tomato sauce, drained and rinsed beans, water, chili powder, cumin, smoked paprika, garlic powder, onion powder, cinnamon, kosher salt, and sugar. 
  3. Bring to a simmer, then simmer for 15 to 20 minutes until the sweet potato is tender. If the chili seems very thick, add another ¼ cup water (and a bit more if necessary to come to the desired consistency). 
  4. Taste and add a few pinches kosher salt if desired. Serve warm, garnished with your favorite chili toppings.  

Notes

*Meat variation: After Step 1, add 1 pound ground beef or plant-based beef crumbles. Saute until the meat is browned, about 5 to 7 minutes. Then proceed to Step 2.

**You can omit this if desired, but the sugar balances the acid of the tomatoes. If you’d like, you can add to taste at the end of simmering. 

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Easy Pumpkin Bread

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices.…

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.

Pumpkin Bread Recipe

A good pumpkin bread recipe is an essential for any home cook. As cookbook authors and passionate home cooks, we’ve made more pumpkin bread recipes than we can count. Here’s our spin: we wanted to create a loaf that was easy to make and full of flavor.

This one comes out cozy-spiced, tender, and moist, with a texture not too fluffy or too dense. It’s simple to whip up: one bowl, no special equipment; just dump and stir! Top it with a sweet maple glaze to take it over the top. It’s the quick bread to make in fall!

Ingredient notes for this pumpkin bread recipe

There are many ways to make a great pumpkin bread. Alex and I created this one to be ultra moist, with the perfect sweet, cozy spiced flavor and soft, tender crumb. Why is it easy? There’s no need for a mixer or waiting for butter to come to room temperature: you can mix it all up in one bowl! Here are a few ingredient notes for this recipe:

  • Pumpkin puree: Use canned or homemade; the most consistent brand we’ve found is Libby’s (we’re not affiliated).
  • Eggs: These bind the bread together. For egg-free, go to our Vegan Pumpkin Bread.
  • Granulated sugar: You can substitute the solid sweetener of your choice; we don’t recommend using maple syrup here.
  • Neutral oil: Oil makes a moister quick bread than butter; it also allows the recipe to be made in a bowl with no stand mixer.
  • Cinnamon and pumpkin pie spice (or ginger, allspice, and nutmeg): Individual spices make the boldest flavor, but you can also use pumpkin pie spice.
  • All purpose flour: You can substitute up to ¼ of the flour with whole wheat flour. For a gluten-free option, go to our Gluten Free Pumpkin Bread.
Pumpkin Bread

Tips for baking pumpkin bread

This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one bowl! There are a few things to keep in mind for baking success:

  • Use an aluminum baking pan for best results (9 x 5-inch). Ceramic and glass pans don’t cook as evenly. This recipe is optimized for a 9 x 5 inch pan, but also works in a 8 x 4 inch pan.
  • Don’t overmix. Overmixing a quick bread can lead to holes in the texture of the crumb.
  • Let it cool fully before serving. This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal.

Try it with a maple glaze

This easy pumpkin bread is delicious plain, but we like it best with a glaze! This maple glaze is simple to whip up and has a sweet, maple-forward flavor.

  • Using maple glaze adds a pop of maple-forward flavor. It’s easy to find at the grocery store and it’s worth buying. However, the glaze tastes delicious without it!
  • Butter is helpful for storage. One advantage of the maple glaze is that the butter helps to make for a more solidified glaze that holds up better over time.
  • Use our even simpler variations. You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

Tip

Want a solid glaze? Make double the glaze recipe below and glaze the cooled bread in the pan, so the glaze doesn’t run down the sides.

Glaze for pumpkin bread

Variations and mix-ins

OF course, there are lots of ways to riff on a pumpkin bread recipe. Here are a few ideas for adding to the top or inside this bread:

Pumpkin Bread Recipe

Storing leftovers

This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:

  • Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
  • Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
  • Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.
Pumpkin Bread recipe

More pumpkin recipes

When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:

Dietary notes

This easy pumpkin bread recipe is vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread

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Pumpkin Bread

Easy Pumpkin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices
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Description

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.

Ingredients

For the pumpkin bread

  • 3 eggs
  • 1 cup pumpkin puree
  • 1 ¼ cups granulated sugar
  • ¾ cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
  • ¾ teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups [210 g] all-purpose flour

For the glaze (optional*)

  • ½ cup powdered sugar
  • 1 tablespoon melted butter
  • 2 tablespoons maple syrup
  • 1 pinch salt
  • 3 drops maple extract (optional)
  • 1 tablespoon milk, plus more if needed

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked. 
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
  3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
  4. Pour the batter into the bread pan.
  5. Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
  6. If making the glaze, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Use a fork to drizzle across the bread. 
  7. Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).

Notes

*You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

  • Category: Bread
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Pumpkin Cookies

Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet…

Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet and simple icing. In our opinion, it’s the perfect fall cookie!

Pumpkin cookies with powdered sugar icing

When it comes to favorite pumpkin recipes, here’s one at the very top for us: these chewy iced pumpkin cookies! Whenever we make these for someone, they rave (recently, our son’s teacher couldn’t say enough about them).

These sweet morsels are lusciously pillowy and chewy, scented with a burst of fall spices and a hint of molasses. The exterior has a subtle sugar crunch and a drizzle of simple sweet icing. Even better, the soft texture holds up for days. They really are the best: great for fall desserts, Halloween, Thanksgiving and everything in between.

Ingredients in this pumpkin cookies recipe

We’re not huge fans of cakey pumpkin cookies. You know, the kind that are basically like little round pumpkin cakes? To us they’re not really cookies, more like cake bites. So with this recipe, we created pumpkin cookies that are soft and chewy, with the texture of a molasses ginger cookie but with pumpkin and pumpkin spices. The key here? Don’t use too much pumpkin puree: it adds lots of moisture which leads to cakey cookies. Here are the ingredients you’ll need for this pumpkin cookie recipe:

  • Pumpkin puree: Too much pumpkin makes for cakey cookies. This recipe uses just enough pumpkin.
  • Unsalted butter: Heat the butter until it starts to turn brown and smells nutty, then immediately remove from the heat. Using brown butter adds a deep nuance in flavor (and smells incredible).
  • Egg yolk and molasses: Egg yolk and a bit of molasses helps to make the perfect chewy texture.
  • All-purpose flour and granulated sugar: We don’t recommend using substitutes in this recipe because it significantly alters the texture.
  • Cinnamon, ginger, allspice, nutmeg, baking soda, vanilla extract and salt: These baking ingredients bring together the spiced pumpkin flavor.
Pumpkin Cookies on baking rack

Tips for baking pumpkin cookies

Cookies can be temperamental, and pumpkin cookies are no different. It’s challenging to get cookies that look perfectly identical. Here are a few tips for upping your baking game:

  • Use a cookie scoop. If you have a 1 ½ tablespoon cookie scoop, it’s helpful for portioning the dough perfectly.
  • Bake the trays separately. This is one of our biggest baking tips: bake only one tray of cookies at a time! This ensures the best consistency between the trays because the oven heat is the same for each. (This is even true with new ranges like ours.)
  • Refrigerate the dough in between baking the trays. It’s not required, but it also yields the most consistency. When you don’t chill in between baking, the cookies have slightly more crinkles—while it looks nice, it’s appears slightly different from the first batch. If you’d like you can chill the dough longer than it takes to bake the first tray, but let it come to roughly room temperature before making the balls.

Tip for pumpkin puree brands

There’s a fair amount of variation between pumpkin puree brands. Some are rather dry, and others are very wet.

We’ve found from experimentation that Libby brand of canned pumpkin has the best dry texture for baking. We’re not affiliated with the brand; we’ve just noticed that other brands can be very wet. If you have access to this brand, we’ve found it yields the most consistent results.

Iced Pumpkin Cookies

Storing leftovers

These pumpkin cookies hold up well over time. This is a must for cookies in our opinion, since you’re making them in such a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. If you can, freeze the cookies un-iced: it doesn’t hold up as well frozen.
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Pumpkin cookies

Iced Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 26 cookies
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Description

Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet and simple icing. In our opinion, it’s the perfect fall cookie!

Ingredients

For the cookies

  • 10 tablespoons unsalted butter
  • 2 cups all-purpose flour (280 g)
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar, plus more for rolling
  • 1 egg yolk
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree (Libby brand is most consistent for baked goods*)

For the glaze (or Maple Glaze)

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F.
  2. Place the butter (sliced into pieces) in a skillet over medium heat. Heat for about 5 minutes until it melts, turns foamy, and then becomes golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl. Transfer to the freezer for 15 minutes to cool (you can also do this in advance and cool it to room temperature).
  3. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
  4. Add the cooled browned butter to the bowl of a stand mixer. Add the sugar and mix on High speed for 1 minute, until light and fluffy. Add the egg yolk, molasses and vanilla extract, and beat on High speed for 1 minute. Add the pumpkin puree and mix just until incorporated, scraping once. Pour in the bowl of dry ingredients and mix on Low speed until just combined.
  5. Line a baking sheet with parchment paper. Place ¼ cup granulated sugar on a plate. Roll the dough in 1 ½ tablespoon balls, using a cookie scoop if possible, then roll the ball into the plate of sugar. Repeat for a tray of 12 cookies. Add a single tray to the oven and bake 12 to 13 minutes, until puffed. Chill the remaining dough while baking (recommended but not required; without it the second batch comes out with slightly more crinkles**). Allow to cool on the pan 5 minutes before removing to a baking rack.
  6. Repeat for the second batch of cookies (baking the trays separately yields more even results).
  7. Allow the cookies to cool to room temperature, about 30 minutes. For the glaze, mix the powdered sugar, milk and melted butter in a small bowl until a thick icing forms (add slightly more sugar if it’s too runny or a hint more milk if too thick). Use a fork to drizzle the icing over the cookies. Wait for about 20 minutes for the icing to dry before serving.
  8. Store at room temperature for about 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months (un-iced cookies freeze best).

Notes

*Don’t use pumpkin pie filling! Canned pumpkin can vary in moisture level, and too much moisture makes cakey pumpkin cookies. We’ve found Libby brand canned pumpkin has the best dry texture for baking, while other brands can have more moisture than others.

**You can also chill the dough longer than it takes to bake the first tray, but let it come to roughly room temperature before making the balls. (Baking the dough right from chilled yields different results.)

Variation: Try this Maple Glaze for topping the cookies. 

  • Category: Dessert
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

A few more pumpkin recipes

‘Tis the season! Here are a few more pumpkin recipes you’ll love:

Brussels Sprouts with Maple Glaze

Here’s our favorite Brussels sprouts recipe—they’re baked until crispy and drizzled with a maple balsamic glaze! They’re so tasty and…

Here’s our favorite Brussels sprouts recipe—they’re baked until crispy and drizzled with a maple balsamic glaze! They’re so tasty and we’ve made this recipe more times than we can count.

Brussels sprouts

Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until caramelized and the outside layers flake off into darkened crunchy chips.

Then, they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone at the table will be asking how you did it! This is one of our top Brussels sprouts recipes we pull out when we find them at the store or market.

How to cook Brussels sprouts

Sure, you can fry Brussels sprouts: it’s delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. There are a few tricks to getting that perfect charred caramelization. Here’s what to know:

  • Roast at high heat, in a single layer cut side down. Our favorite temperature for roasting vegetables is 450°F. Place all those sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
  • Use parchment paper to line your baking sheet: not a silicone mat/ Parchment paper makes them the crispiest; silicone mats make them soggy.
  • Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
  • Don’t stir. That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.
Brussels sprouts

Add a maple glaze

These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.

For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.

Brussels sprouts with maple glaze recipe

More flavor variations

Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:

  • Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
  • Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
  • Hoisin: Brussels pair well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.

How to make a larger serving

Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.

How to roast more than 1 ½ pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 ½ pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.

More ways to cook Brussels sprouts

This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:

Dietary notes

This Brussels sprouts recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Brussels sprouts

Brussels Sprouts with Maple Glaze

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
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Description

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon soy sauce (or tamari or coconut aminos)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). 
  6. While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 ½ tablespoons glaze). 
  7. When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

  • Category: Side dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

More easy side dish recipes

This recipe is one of our top easy side dish recipes…ever! Sprouts are always a hit. But here are a few more ideas for vegetable side dishes:

Salty Dog Cocktail

The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for…

The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for brunch or happy hour!

Salty dog cocktail

Want a citrus cocktail with a salted rim that’s not a margarita? Enter, the Salty Dog! This cocktail’s got a unique name and a beautiful pale pink color. It’s tangy and refreshing, perfect as a brunch drink or for happy hour.

As cocktail experts, we find the Salty Dog is a true winner: it’s unique, simple, and it’s always fun to say the name (ha!). It’s got a light summery vibe, but it works in winter when citrus abounds. Really, it works anytime!

Ingredients in a Salty Dog

The Salty Dog cocktail is believed to originate in the 1920’s. It’s similar to a Greyhound cocktail, which is essentially the same ingredients, without the salty rim! Here are the ingredients you need to make a Salty Dog (for exact quantities see the recipe below):

  • Gin
  • Grapefruit juice
  • Salt for the rim
  • Simple syrup or maple syrup (optional)
  • Lime wedge (optional)
Salty dog cocktail

So why is it served with salt?

Why the salt? According to some sources, during and after Prohibition, cocktails were often served with a sugar or salt rim to make up for the fact the liquor was sub-par. So, the crappy gin was covered up with a salty rim!

What’s the point of serving with salt today? Salt intensifies the sweet and sour flavors in the drink. It makes the sour seem brighter, which makes the overall drink experience more pleasurable.

How to make a Salty Dog: basic steps

After making the salt rim, the Salty Dog is shaken in a cocktail shaker until cold, then served over ice! Here’s what to do:

  1. Rim the glass with salt. It doesn’t just look cute! The salt enhances the overall flavor of the drink. How to make the perfect salt rim? See below.
  2. Shake in a cocktail shaker. Take that gin and grapefruit juice and shake it together in a cocktail shaker with 4 ice cubes. We like adding 1 dash simple syrup or maple syrup, which rounds out the flavor (otherwise it’s very tart).
  3. Strain into a glass and add ice. Strain the drink into the glass and add ice. Garnish with a grapefruit wedge and you’re done!

Tips for the salt rim

For salt rims on cocktails, we like to use flaky sea salt. You can also use kosher salt if you have it, which has large grains. Avoid iodized salt: it is too concentrated of a flavor and can add a metallic taste! Here are a few tips to making a salt rim:

  1. Spread the salt on a plate in an even layer.
  2. Take a lime wedge and cut a notch in the middle: then slide it around the rim of the glass. This moistens the glass rim without having to use your fingers.
  3. To rim the glass, the salt should be on the outside rim the glass only, not the inside where it can fall into the drink. To do this, tilt the glass and gently turn so the outside edge goes into the salt. Shake off any loose salt into the sink.
Bottle of gin

Best gin for a Salty Dog

For this Salty Dog, you’ll want to use the high quality gin! The better the gin, the better the drink. Try to invest in a mid-price range gin: the drink will only taste as good as the gin you invest in! Also, be on the lookout for local gin, if you have distilleries in your area.

  • Every bottle of gin tastes a little different and has different botanical flavors. Experiment to find your favorite!
  • We like Malfy gin for a martini, so it’s our choice for a Gibson.
  • Steer away from Tanqueray gin: in our personal opinion, it gives a strong floral quality to the martini. It’s better used in a gin and tonic or Negroni.

Sweetener is optional

Officially the Salty Dog cocktail does not include sugar. However, it’s so tart without it that bartenders often add a dash of simple syrup. Here are two ways to sweeten this drink:

  • Maple syrup: To keep things naturally sweet, we like using pure maple syrup to sweeten our cocktails. Not only does it provide a gentle sweetness, it gives a nuanced undertone (it doesn’t taste like maple).
  • Simple syrup: Or if you prefer, head to How to Make Simple Syrup to make it in 5 minutes! You’ll only need a dash in this recipe.
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Salty dog cocktail

Salty Dog Cocktail

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
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Description

The Salty Dog is a refreshing citrus cocktail that pairs grapefruit juice, gin, and a salted rim. It’s perfect for brunch or happy hour!

Ingredients

  • Flaky sea salt
  • 3 tablespoons (1 ½ ounces) gin
  • 6 tablespoons (3 ounces) fresh squeezed grapefruit juice
  • 1 teaspoon (1 dash) simple syrup or maple syrup
  • Lime wedge
  • For the garnish: Grapefruit wedge

Instructions

  1. Cut a notch in the lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of flaky sea salt.
  2. Place the gin, grapefruit juice and syrup in a cocktail shaker with 4 ice cubes and shake until cold.
  3. Strain the drink into the glass with the salted rim. Fill the glass with ice and top with a squeeze of lime. Garnish with a grapefruit wedge.
  • Category: Drinks
  • Method: Shaken
  • Cuisine: Cocktails

There are a few drinks that are similar to the Salty Dog, mainly because they use grapefruit juice as well: