You can make this easy Pumpkin Dip recipe in less than 10 minutes with just 4 simple ingredients. We love to serve it with gingersnap cookies, sliced apples, or cinnamon graham crackers. Check out all of my pumpkin recipes, like Pumpkin Roll, Pumpkin Chocolate Chip Cookies, Pumpkin Spice Eggnog, and Pumpkin Waffles! Ingredients Needed: How…
You can make this easy Pumpkin Dip recipe in less than 10 minutes with just 4 simple ingredients. We love to serve it with gingersnap cookies, sliced apples, or cinnamon graham crackers.
Thanks to my husband’s Grandmother “Gigi”, this pumpkin dip has been beloved in his family for the longest time; we make it every year during the fall and holiday season. It’s a knock-out served with Gingersnap Cookies dipped in it, but you can get creative with your dipper of choice. Got four ingredients and five minutes? Here we go:
Ingredients Needed:
How to make Pumpkin Dip:
Beat room temperature cream cheese in a mixing bowl until smooth then slowly add the pumpkin pie puree, mixing until smooth. Add the powdered sugar, cinnamon, and cloves then mix again until it’s a smooth consistency. Serve with our delicious gingersnap cookies, apple slices, or cinnamon graham crackers.
Delicious and easy Pumpkin Dip recipe with just 4 ingredients, and ready in minutes. Serve it with gingersnap cookies, sliced apples, or cinnamon graham crackers.
Add cream cheese to a mixing bowl and beat until smooth (it's important that the cream cheese is room temperature so it will mix smoothly into the batter). Slowly add pumpkin pie puree and mix until smooth. Add powdered sugar, cinnamon and cloves and mix until smooth.
Store covered in the refrigerator for up to 1 week. Serve with gingersnap cookies, apple slices, cinnamon graham crackers or vanilla wafers.
Notes
Yield: about 1 ½ cups, Serving size: 2 TablespoonsPumpkin pie puree (often called pumpkin pie mix) is different from regular canned pumpkin puree. If you can’t find it, use regular canned pumpkin puree and add a small scoop of pumpkin pie spice to the batter, or a little additional cinnamon, nutmeg, ginger, cloves, and allspice, to taste.
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When the holidays come around, there’s no treat more beloved than fudge! Rich, creamy, and perfect for gifting, fudge recipes are a seasonal essential in many households. If you’re looking for a collection of simple, foolproof fudge recipes for Christm…
When the holidays come around, there’s no treat more beloved than fudge! Rich, creamy, and perfect for gifting, fudge recipes are a seasonal essential in many households. If you’re looking for a collection of simple, foolproof fudge recipes for Christmas, I’ve rounded up some of the best ones to try this season. Find The Best...
This easy Grasshopper Pie recipe has a delicious and creamy mint filling on top of an Oreo cookie crust. It’s a delicious no-bake dessert that can be made with or without alcohol. I have dozens of pie recipes (I’m obsessed!) like our favorite German Chocolate Pie, Banana Cream Pie, Oreo Cheesecake, or Peanut Butter Pie!…
This easy Grasshopper Pie recipe has a delicious and creamy mint filling on top of an Oreo cookie crust. It’s a delicious no-bake dessert that can be made with or without alcohol.
That’s what you get with this mint Grasshopper Pie and it may become your favorite no bake recipe! It’s got a pillowy marshmallow texture and the light green color makes it particularly festive for Christmas time or St. Patrick’s Day. The alcohol addition is traditional, but the liqueur doesn’t get cooked out, so use the alcohol free version I created if you’re serving kids, or adults who don’t consume alcohol. The version with extracts tastes just as good!
And, if you love the chocolate mint combination as much as I do, here’s a shameless plug to try our Mint Brownies or Chocolate Mint Cookies!
Ingredients Needed:
How to make Grasshopper Pie:
Make Oreo Crust: Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter until well combined. Press mixture firmly into pie dish and bake at 350 degrees F for 10-12 minutes. Set aside to cool.
Make Filling: In a large saucepan, add marshmallows, ⅓ cup milk and ⅓ cup heavy cream, over medium low heat. Stir constantly until marshmallows are melted. Remove from heat. Stir in creme de Menth, creme de cacao, vanilla and a drop or two of green food coloring. Allow to cool completely.
Fold in whipped cream: Add remaining 1 cup heavy cream to a mixing bowl and mix with electric whisk beaters until stiff peaks. Spoon whipped cream over to one side of the bowl, and add cooled marshmallow mixture to the open side. Fold gently together, and pour into cooled pie crust.
Refrigerate: Refrigerate pie for several hours (once the top is set, cover with a piece of parchment).
Serve with Oreo crumbs sprinkled on top, and extra piped whipped cream, if desired.
Make Ahead and Freezing Instructions:
To Make Ahead: The Oreo crust will keep at room temperature for a few days, or covered well in the freezer for months.
To Freeze: Wrap prepared pie in plastic wrap and aluminum foil then freeze for up to 3 months. Place pie in the refrigerator for 2-3 hours before serving to allow it to soften a little.
This easy Grasshopper Pie recipe has a delicious and creamy mint filling on top of an Oreo cookie crust. It's one of my favorite no-bake desserts and can be made with or without alcohol.
Oreo Crust: Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter. Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake at 350 degrees F for 10-12 minutes. Set aside to cool.
Grasshopper Pie Filling: In a large saucepan, add marshmallows, ⅓ cup milk and ⅓ cup heavy cream, over medium low heat. Stir constantly until marshmallows are melted. Remove from heat. Stir in creme de Menth, creme de cacao, vanilla and a drop or two of green food coloring. Allow to cool completely.
Fold in Whipped Cream: Add remaining 1 cup heavy cream to a mixing bowl and mix with electric whisk beaters until stiff peaks. Spoon whipped cream over to one side of the bowl, and add cooled marshmallow mixture to the open side. Fold gently together, and pour into cooled pie crust.
Refrigerate pie for several hours (once the top is set, cover with a piece of parchment).
Serve with Oreo crumbs sprinkled on top, and extra piped whipped cream, if desired.
Video
Notes
Oreos: Use whole Oreo cookies (don’t scrape the cream out.) For extra minty flavor, use Mint Oreos!Marshmallows: You could substitute 7.5 oz container of marshmallow fluff.Non Alcoholic Grasshopper Pie: Pie: Omit the liquors, and replace with ¾ teaspoon peppermint extract and ½ teaspoon cocoa powder (added at the same time the liquors were added).Make Ahead and Freezing Instructions:Cover prepared pie tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before serving. The Oreo crust can be made ahead, stored at room temperature for a day or two or cover well and freeze for up to 2 months.
The perfect fall dessert, these apple oatmeal cookies feature warm spices, sweet apple chunks, chopped nuts, and a tangy cream cheese icing!
Get ready to cozy up with the perfect fall cookie! These Apple Oatmeal Cookies are packed with warm spices and soft apples, all topped with a sweet cream cheese drizzle that’s impossible to resist.
What are Apple Oatmeal Cookies?
Apple oatmeal cookies are the ultimate mashup of classic oatmeal cookies and a hint of fall magic. They’ve got that chewy, hearty texture from old-fashioned oats, but what really sets them apart is the sweet and tart diced Granny Smith apples mixed into the dough. The apples soften as they bake, creating little pockets of juicy, fruity goodness in every bite.
What takes these cookies to the next level is the cream cheese frosting! The tangy, sweet icing drizzled on top adds a silky richness that contrasts beautifully with the oatmeal base. These cookies are perfect for holiday gatherings, afternoon snacks, or just as a cozy pick-me-up when you need a little something special.
Ingredients You Need
All-Purpose Flour – This gives structure to the cookies and helps hold everything together.
Rolled Old-Fashioned Oats – We love using old-fashioned oats for a chewy texture that makes these cookies extra satisfying.
Ground Cinnamon – This adds a warm, spiced flavor that pairs beautifully with the apples.
Baking Soda – We add this to help the cookies rise and stay light.
Salt – Just a little salt balances the sweetness and brings out the other flavors.
Unsalted Butter – Using softened butter helps create a rich and tender cookie base.
Light Brown Sugar – This sugar gives the cookies a deep caramel-like sweetness and keeps the cookies moist.
Granulated Sugar – A touch of granulated sugar adds sweetness and helps the cookies spread.
Egg – Adding an extra yolk makes the cookies softer and gives them a rich texture.
Vanilla Extract – This enhances all the flavors with a subtle sweetness and aromatic warmth.
Granny Smith Apples – These apples are tart and firm, adding fresh, bright flavor without making the cookies too sweet.
Chopped Walnuts (Optional) – We love the crunch and nutty flavor walnuts bring to these cookies, but they’re totally optional!
Cream Cheese Icing:
Cream Cheese – This adds a smooth, tangy richness to the frosting that complements the sweet cookies.
Powdered Sugar – This fine sugar is perfect for creating a silky smooth icing with just the right amount of sweetness.
Milk – A splash of milk helps thin out the frosting to just the right consistency.
Vanilla Extract – Adding a little vanilla to the frosting brings all the flavors together.
How to Make Apple Oatmeal Cookies
Mix the dry ingredients. Add the flour, oats, cinnamon, baking soda, and salt to a large bowl and whisk until everything is evenly combined.
Cream the butter and sugars. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Add the wet ingredients. Beat in the egg, then add the yolk and beat again. Continue mixing while adding the vanilla extract, making sure everything is well-mixed.
Combine everything. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Fold in the diced apples and walnuts (if using) until they’re evenly distributed.
Scoop the dough. Use a large cookie scoop or measure about 4 tablespoons of dough to form each cookie. Place them on a baking sheet, leaving enough space between them to spread as they bake.
Bake the cookies. Bake until the edges are golden and the centers are just set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to come to room temperature.
Make the icing. Add the cream cheese to a bowl and beat until smooth. Then mix in the powdered sugar, vanilla, and a little milk. Adjust the consistency by adding more milk or powdered sugar as needed. Drizzle the frosting over the cooled cookies.
Variations
Apples – Try using Honeycrisp or Fuji apples for a sweeter bite.
Chocolate Chips – We can never get enough chocolate! Use dark chocolate chips, milk chocolate chips, or even white chocolate.
Cranberries – Dried cranberries bring a tart, chewy texture that pairs beautifully with the apples.
Spice – Swap the cinnamon for pumpkin spice or apple pie spice.
Nuts – Use pecans or your favorite nut instead of walnuts.
Glaze – Skip the cream cheese frosting and drizzle with a simple powdered sugar glaze.
Can I Store Leftovers?
Yes, you can absolutely store apple oatmeal cookies! But since they have a cream cheese-based frosting make sure to keep them in the fridge!
Refrigerating them in an airtight container will help them stay fresh for 5-6 days.
You can also freeze the cookies for up to three months and frost them once they’re thawed.
More Fruity Recipes
Looking for more fruit-filled sweets? Take a peek at some of our favorites!
Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
In a mixing bowl whisk together flour, oats, cinnamon, baking soda, and salt for 20 seconds, set aside.
1 3/4 cups all-purpose flour, 1 1/4 cup rolled old fashioned oats, 1 tsp ground cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter granulated sugar and brown sugar until combined. Mix in egg, stop and scrape, then beat mix in the yolk and vanilla extract.
3/4 cup unsalted butter, 2/3 cup packed light brown sugar, 1/4 cup granulated sugar, 1 large egg + yolk, 2 teaspoons vanilla extract
Add flour mixture and mix until combined, then mix in apples, and walnuts, if using.
1 cup finely chopped peeled Granny Smith apple, 1/2 cup chopped walnuts
Scoop dough out using a large cookie scoop, or 4 tablespoons at a time, and drop onto prepared baking sheets spacing cookies 2-inches apart.
Bake one sheet at a time in preheated oven until cookies are set, about 13 – 14 minutes.
Let cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.
For the Icing:
In a large bowl, beat the cream cheese until smooth. Then, add the powdered sugar, 1 Tablespoons of milk and vanilla. Beat just until combined. Do not over mix. Taste and add a pinch of salt and more vanilla if desired. Add a Tablespoon more of milk at a time until reach desired consistency. If you want it to drip down a dessert, you’ll need a little more. If you want it thicker, use less or add a Tablespoon more of powdered sugar. Drizzle on the cooled cookies.