Ingredient Notes

• All-purpose flour: Forms the structure of the cookie dough balls, giving body and balance to the wet ingredients.
• Pumpkin spice: A mix of warm spices that add the signature fall season flavor.
• Baking soda: Ensures the cookies rise slightly without becoming cakey cookies.
• Salt: Balances the sweetness and enhances pumpkin spice flavor.
• Unsalted butter (room temperature): Creams with sugars for the perfect chewy texture.
• Brown sugar (dark brown sugar preferred): Adds moisture and depth, giving the cookies a rich pumpkin flavor.
• Granulated sugar (white sugar): Add the sweetness
• Eggs (room temperature): Bind the cookie dough and contribute to soft pumpkin cookies with a chewy center.
• Pure vanilla extract: Enhances all the flavors and ties together the pumpkin spice flavor.
• White chocolate chips: Sweet white chocolate chips are the perfect contrast to the warm spices.
• Pumpkin spice chips: Boost the pumpkin flavor and make these cookies one of your new favorite things.

Pumpkin Spice White Chocolate Chip Cookies Recipe

1. Preheat your oven to 375° F. Line a sheet pan with parchment paper. Whisk together the flour, pumpkin spice, baking soda, and salt in a medium mixing bowl, set it aside.
2. Cream together the butter, brown sugar, and granulated sugar in your mixer on medium speed until it is light and fluffy, about 5 minutes.
3. Add in the vanilla and eggs, mix just until the eggs are incorporated.
4. Turn the mixer down to low and slowly add in the flour mixture.
5. Add in the white chocolate chips and pumpkin spice chips, stir just until combined.
6. Scoop about two tablespoons of cookie dough onto an ungreased sheet pan, making sure to keep them about two inches apart.
7. Bake for 10-14 minutes until the edges are golden brown.

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Banana Pudding Cheesecake Squares

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Pumpkin Spice White Chocolate Chip Cookies

These Pumpkin Spice White Chocolate Chip Cookies are a perfect way to highlight pumpkin flavor while still keeping the chewy texture of a classic sugar cookie.

Course Dessert

Cuisine Cookies

Keyword fall, pumpkin

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 26 Cookies

Calories 124kcal

Ingredients

• 3 cups all-purpose flour
• 2 teaspoon pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter room temperature
• 1 cup brown sugar packed
• 1/2 cup granulated sugar
• 2 eggs room temperature
• 2 teaspoon vanilla extract
• 2 cup white chocolate chips
• 1 cup pumpkin spice chips

Instructions

• Preheat your oven to 375° F. Line a sheet pan with parchment paper.
• Whisk together the flour, pumpkin spice, baking soda, and salt in a medium mixing bowl, set it aside.
  
• Cream together the butter, brown sugar, and granulated sugar in your mixer on medium speed until it is light and fluffy, about 5 minutes.
  
• Add in the vanilla and eggs, mix just until the eggs are incorporated.
  
• Turn the mixer down to low and slowly add in the flour mixture. Add in the white chocolate chips and pumpkin spice chips, stir just until combined.
  
• Scoop about two tablespoons of cookie dough onto an ungreased sheet pan, making sure to keep them about two inches apart.
  
• Bake for 10-14 minutes until the edges are golden brown.
  

Nutrition

Calories: 124kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 205mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg

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They are soft, moist pumpkin muffins with warm pumpkin spice, topped with sugary cinnamon crumb topping which is held together with butter – perfect as a warm breakfast treat or snack. 

These bakery-style pumpkin streusel muffins are done in just 30 minutes and are a lovely change from the traditional pumpkin pie for your Thanksgiving celebrations. You can even make them the day before!

Pumpkin Pie Streusel Muffins

1. Preheat oven to 375 degrees F.
2. In a medium size bowl, whisk together the flour, sugars, baking powder, pumpkin pie spice and salt.
3. In a separate bowl, whisk together the vegetable oil, pumpkin, milk and eggs.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Spoon the batter into a lined muffin tin.
6. In a small bowl, mix together the streusel ingredients using your fingers until it is well combined and crumbly.  
7. Sprinkle the streusel on each of the muffins.
8. Place in the oven and bake for approximately 30 minutes until golden and a toothpick comes out clean.
9. Allow to cool for 5-10 minutes and then remove from the tin to a cooling rack. 

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Pumpkin Pie Streusel Muffins

These Pumpkin Pie Streusel Muffins are the perfect solution if you can’t decide between wanting pumpkin muffins, pumpkin bread or pumpkin cake!

Course Breakfast, Dessert

Cuisine Thanksgiving

Keyword baking

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 307kcal

Ingredients

• 1 ¾ Cup Flour
• ¾ Cup Brown sugar
• ½ Cup White sugar
• 2 tsp Baking powder
• 1 tsp Pumpkin pie spice
• ½ tsp Salt
• ½ Cup Vegetable oil
• 1 Cup Pumpkin
• 1/3 Cup Milk
• 2 Eggs beaten

For the streusel

• 2 Tbsp Flour
• 3 Tbsp Brown sugar
• ½ tsp Cinnamon
• 3 Tbsp Butter
• ¼ Cup Pecans finely chopped

Instructions

• Preheat oven to 375 degrees
• In a medium size bowl, whisk together the flour, sugars, baking powder, pumpkin pie spice and salt.
• In a separate bowl, whisk together the vegetable oil, pumpkin, milk and eggs.
• Add the wet ingredients to the dry ingredients and stir to combine.
• Spoon the batter into a lined muffin tin.
• In a small bowl, mix together the streusel ingredients using your fingers until it is well combined and crumbly. Sprinkle the streusel on each of the muffins.
• Place in the oven and bake for approximately 30 minutes until golden and a toothpick comes out clean.
• Allow to cool for 5-10 minutes and then remove from the tin to a cooling rack.

Nutrition

Calories: 307kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 591mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3318IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

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Whether you’re hosting a Halloween party or just looking for fun, eerie treats to share with family, these cupcakes bring the perfect blend of sweetness and fright to your table. With the delicious swirl of strawberry pie filling and a candy glass shard for that broken glass effect, these treats are sure to impress. Best of all, you don’t need difficult techniques to master this recipe—it’s as simple as following the steps for a sweet treat that’s both creative and hauntingly fun!

Halloween Broken Glass Strawberry Swirl Cupcakes

1. Preheat the oven to 350 degrees. Prepare two muffin tins with baking cups. Spritz the baking cups with nonstick cooking spray.
2. Mix the cake according to the package directions.
3. Using a large scoop, fill the cupcake liners two-thirds full.
4. Spoon one strawberry and about ½ teaspoon of the pie filling jelly into the middle of each cupcake. Swirl slightly with a toothpick or knife.
5. Bake the cupcakes for 20 to 22 minutes or until a toothpick in the center returns clean. Place the muffin tins on a wire rack to cool for 10 minutes prior to removing the cupcakes to cool completely.
6. To make the frosting: To the powdered sugar, stir in the salt and set aside. Beat the butter on high for 3 to 5 minutes or until creamy and light in color. Mix in the vanilla. Add the sugars and whipping cream, beating on low until the sugar is incorporated and then switching to high speed and scraping down the sides as needed. Beat the frosting until fluffy, about 5 minutes. Stir slightly to remove air pockets.
7. Transfer the icing into a decorating bag with a star tip and frost with a circular pattern around each cupcake.
8. To make the glass: Prepare a large, rimmed baking sheet with parchment paper. In a large saucepan, stir together the water, corn syrup, sugar, and cream of tartar. Place over medium-high heat and while stirring constantly bring the mixture to a boil. Continue boiling the mixture until it reaches 300 degrees, or hard ball stage.
9. Immediately pour the syrup onto the prepared baking sheet. Exercise caution when moving the baking sheet as it will be hot. Allow the syrup to cool completely into a solid.
10. Then, strike the candy with the back of a metal spoon or butterknife to crack into large shards.
11. Press the shards of candy glass into the cupcakes and then drizzle with the strawberry pie filling gel. 
12. Refrigerate until ready to serve. Best if served within 8 hours.

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Halloween Broken Glass Strawberry Swirl Cupcakes

When it comes to the Halloween season, nothing screams spooky and delicious like these Halloween Broken Glass Strawberry Swirl Cupcakes.

Course Dessert

Cuisine Halloween

Keyword cake

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 24 cupcakes

Calories 436kcal

Ingredients

• 18.25 ounce package white cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 eggs
• ½ cup strawberry pie filling

For the buttercream frosting:

• 1 pound powdered sugar
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 2 teaspoons teaspoon vanilla extract
• 3 tablespoons heavy cream

For the glass:

• 2 cups water
• 1 cup light corn syrup
• 3 ½ cups sugar
• ¼ teaspoon cream of tartar
• 3 tablespoons strawberry pie filling gel

Instructions

• Preheat the oven to 350 degrees. Prepare two muffin tins with baking cups. Spritz the baking cups with nonstick cooking spray.
• Mix the cake according to the package directions.
• Using a large scoop, fill the cupcake liners two-thirds full.
• Spoon one strawberry and about ½ teaspoon of the pie filling jelly into the middle of each cupcake. Swirl slightly with a toothpick or knife.
• Bake the cupcakes for 20 to 22 minutes or until a toothpick in the center returns clean. Place the muffin tins on a wire rack to cool for 10 minutes prior to removing the cupcakes to cool completely.
• To make the frosting: To the powdered sugar, stir in the salt and set aside. Beat the butter on high for 3 to 5 minutes or until creamy and light in color. Mix in the vanilla. Add the sugars and whipping cream, beating on low until the sugar is incorporated and then switching to high speed and scraping down the sides as needed. Beat the frosting until fluffy, about 5 minutes. Stir slightly to remove air pockets.
• Transfer the icing into a decorating bag with a star tip and frost with a circular pattern around each cupcake.
• To make the glass: Prepare a large, rimmed baking sheet with parchment paper. In a large saucepan, stir together the water, corn syrup, sugar, and cream of tartar. Place over medium-high heat and while stirring constantly bring the mixture to a boil. Continue boiling the mixture until it reaches 300 degrees, or hard ball stage.
• Immediately pour the syrup onto the prepared baking sheet. Exercise caution when moving the baking sheet as it will be hot. Allow the syrup to cool completely into a solid.
• Then, strike the candy with the back of a metal spoon or butterknife to crack into large shards.
• Press the shards of candy glass into the cupcakes and then drizzle with the strawberry pie filling gel.
• Refrigerate until ready to serve. Best if served within 8 hours.

Nutrition

Calories: 436kcal | Carbohydrates: 78g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 219mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 69g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

The post Halloween Broken Glass Strawberry Swirl Cupcakes appeared first on The Rockstar Mommy.

Serve these delicious and juicy candy apples at parties or holiday gatherings as an alternative to mainstream candy. They’re also super cute when sealed in clear bags and decorated with ribbons and gift tags. 

Candy Apple Recipe

1. Wash and dry your fresh apples; if your apples have a wax coating, dip them in boiling water to remove the wax.
2. Insert lollipop sticks into tops of apples, being sure to make it about halfway down. 
3. Line baking sheet with parchment paper and set aside. 
4. Combine sugar, water and corn syrup into heavy bottom pot. On medium-high heat, bring mixture to a boil.
5. Using a candy thermometer, keeping the heat on medium, cook the mixture until it reaches 300 degrees Fahrenheit (the hard crack stage).
6. Remove the mixture from heat and stir in red food coloring. Carefully dip each whole apple into the mixture, swirling to cover the entire apple. 
7. Allow the excess candy mixture to drip back into the pan before moving the apples to the parchment lined baking sheet. 
8. Allow the apples to cool completely before serving. 

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Easy Homemade Candy Apples

These Easy Homemade Candy Apples are the perfect sweet fall-inspired treat that only requires 5 ingredients and about 5 minutes to make from scratch!

Course Dessert

Cuisine Halloween

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

cooling time 30 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 374kcal

Ingredients

• 10 medium apples
• 3 cups sugar
• ½ cup light corn syrup
• 1 cup water
• ½ teaspoon red food coloring

Instructions

• Wash and dry apples; if your apples have a wax coating, dip them in boiling water to remove the wax.
• Insert lollipop sticks into tops of apples, being sure to make it about halfway down.
• Line baking sheet with parchment paper and set aside.
• Combine sugar, water and corn syrup into heavy bottom pot.
• On medium heat, bring mixture to a boil.
• Using a candy thermometer, keeping the heat on medium, cook the mixture until it reaches 300 degrees Fahrenheit (the hard crack stage).
• Remove the mixture from heat and stir in red food coloring.
• Carefully dip each apple into the mixture, swirling to cover the entire apple.
• Allow the excess candy mixture to drip back into the pan before moving the apples to the parchment lined baking sheet.
• Allow the apples to cool completely before serving.

Nutrition

Calories: 374kcal | Carbohydrates: 98g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 14mg | Potassium: 196mg | Fiber: 4g | Sugar: 92g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 0.2mg

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For the die-hard pumpkin enthusiasts and even the occasional dabbler, we’ve curated a list that’s sure to add some spice (pun intended!) to your fall cooking repertoire. Here we’ve got a splendid spread of The Best Pumpkin Themed recipes, each with the heartwarming essence of the season. Whether it’s the unexpected twist of Pumpkin Banana Bread, the crisp allure of Air Fryer Pumpkin Donuts, or the indulgent pleasure of Pumpkin Swirl Brownies, these recipes are destined to become your autumnal favorites.

So grab your favorite mug filled with cider, settle into your coziest reading nook, and let’s dive into a world where pumpkin rules supreme. Prepare to be enchanted!

The Best Pumpkin Themed Recipes

The post The Best Pumpkin Themed Recipes appeared first on The Rockstar Mommy.

But what do I love more than my air fryer? A good ol’ donut! Since we’re heading rapidly into the cooler months, I’ve already got pumpkin on the brain. I knew I just HAD to try some Air Fryer Pumpkin Donuts!

It’s all kinds of pumpkin pie goodness in donut form. Once fried, I added a melted butter and sugar topping with pumpkin pie spice (obviously!). 

The results were amazing and now I don’t think I’ll pass pumpkin season without making at least a few batches of these Air Fryer Pumpkin Donuts!

These pastry cutters are prefect for these donuts!

Buy Now

Air Fryer Pumpkin Donuts

1. Whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
2. Cut in the butter until the mixture resembles coarse sand.
3. Add the pumpkin puree and ¼ cup of milk. Stir until the dough begins to come together. If the mixture is too dry and crumbly, add more milk one tablespoon at a time.
4. Transfer the dough to a lightly floured surface and knead until smooth. Separate the dough into 12 equal pieces. Roll each piece of dough into a long tube and connect the ends to form a circle.
5. Preheat the air fryer to 375 degrees F.
6. Place the donuts in the air fryer basket, making sure they’re not touching. Brush each donut with vegetable oil.
7. Cook in the air fryer for 8 minutes, until golden brown. Continue cooking in batches until all the donuts have been cooked.
8. Transfer the cooked donuts to a wire cooling rack to cool. 
9. When the donuts are cool, whisk together the sugar and pumpkin pie spice. Brush each donut with melted butter and dip in the sugar mixture until coated.

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Air Fryer Pumpkin Donuts

These easy to make donuts are great for Fall. I don’t think I’ll pass pumpkin season without making a batch of these Air Fryer Pumpkin Donuts!

Course Breakfast, Dessert

Cuisine air fryer, Family Favorite, Halloween, Thanksgiving

Prep Time 15 minutes minutes

Per batch 8 minutes minutes

Total Time 23 minutes minutes

Servings 12

Calories 264kcal

Ingredients

• 1 ¾ cups flour
• ¼ c sugar
• 3 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup butter cut into small pieces
• ¾ cup pumpkin puree
• ¼ cup plus 2 tablespoons milk
• 2 tablespoons vegetable oil

For the Topping

• 2 tablespoons butter melted
• 1/3 cup sugar
• 1 tablespoon pumpkin pie spice

Instructions

• Whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
• Cut in the butter until the mixture resembles coarse sand.
• Add the pumpkin puree and ¼ cup of milk. Stir until the dough begins to come together. If the mixture is too dry and crumbly, add more milk one tablespoon at a time.
• Transfer the dough to a lightly floured surface and knead until smooth. Separate the dough into 12 equal pieces. Roll each piece of dough into a long tube and connect the ends to form a circle.
• Preheat the air fryer to 375 degrees.
• Place the donuts in the air fryer basket, making sure they’re not touching. Brush each donut with vegetable oil.
• Cook in the air fryer for 8 minutes, until golden brown. Continue cooking in batches until all the donuts have been cooked.
• Transfer the cooked donuts to a wire cooling rack to cool.
• When the donuts are cool, whisk together the sugar and pumpkin pie spice. Brush each donut with melted butter and dip in the sugar mixture until coated.

Nutrition

Calories: 264kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 673mg | Potassium: 91mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2690IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 2mg

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Here are 20 Recipes for Leftover Halloween Candy to try out this year. There are cookies, cakes, brownies and more!

20 Recipes for Leftover Halloween Candy

1. Leftover Candy Cookies – Rae Gun Ramblings
2. Candy-Stuffed Rice Crispy Cake – Joy Food Sunshine
3. Chocolate Chip Cookie Cheesecake Bites with Candy – The Forked Spoon
4. Chocolate Peanut Butter Cheerios Popcorn Balls – Love From the Oven
5. Leftover Halloween Candy Pretzel Crisps – Oh My Creative
6. Butterfinger Cookies – Went There 8 This
7. Easy Dark Chocolate Halloween Candy Bark with Quinoa – Nourish Nutrition Blog
8. Reeses Cake with Peanut Butter Cream Cheese Frosting – Spice and Sugar Mama
9. Candy Cookie Bars with Leftover Halloween Candy Bars – Ottawa Mommy Club
10. Candy Stuffed Chocolate Chip Cookie Bars – Joy Food Sunshine
11. Candy Corn Cookies – Crayons and Cravings
12. Candy Bar Fondue – The Magical Slow Cooker
13. Trick or Treat Ice Cream – Boulder Locavore
14. Milky Way Brownies – Dancing Through the Rain
15. Kit Kat Skillet Cookies – Miss in the Kitchen
16. White Chocolate Candy Bar Popcorn – Hungry Happenings
17. Leftover Candy Stuffed Brownies – LeeLaLicious
18. Snickers Salad – Easy Budget Recipes
19. No Bake Peanut Butter Bars Using Leftover Hallowene Candy – Julie Blanner
20. Candy Pizza Cookie – Frugal Coupon Living

The post Recipes for Leftover Halloween Candy appeared first on The Rockstar Mommy.

Using basic ingredients, you can whip up a batch of these playful candied apples in under 30 minutes. Showcase these Halloween candied apples on a snacks table as part of your party decor or enjoy them while watching the beloved Hocus Pocus movie. 

Hocus Pocus Candied Apples

1. Melt the green candy melts in a bowl as directed on the package.
2. Place the stick into the apple. It’s best to go a little sideways as the core of the apple is tough.
3. Dip the apples in a bowl and set them on freezer, wax, or parchment paper to dry.
4. Before they dry add on the candy eyeballs and sprinkles. If it does dry too fast you can dip the sprinkles and candy eyeballs in the candy melts with clean tweezers and place on the apple.
5. Place in the fridge until ready to serve.

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Hocus Pocus Candied Apples

These Hocus Pocus Candied Apples are cute and tasty to celebrate the release of the new Hocus Pocus 2 movie! 

Course Appetizer, Dessert

Cuisine Halloween

Keyword Fun Food

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Cooling Time 10 minutes minutes

Servings 4

Calories 324kcal

Ingredients

• 12 oz bag green candy melts sweet tooth fairy/michaels
• 2 tbsp purple pearl sprinkles
• 2 tbsp small green pearl sprinkles
• 2 tbsp small candy eyeballs
• 4 large pop sticks
• 4 apples

Instructions

• Melt the green candy melts in a bowl as directed on the package.
• Place the stick into the apple. It’s best to go a little sideways as the core of the apple is tough.
• Dip the apples in a bowl and set them on freezer, wax, or parchment paper to dry.
• Before they dry add on the candy eyeballs and sprinkles. If it does dry too fast you can dip the sprinkles and candy eyeballs in the candy melts with clean tweezers and place on the apple.
• Place in the fridge until ready to serve.

Nutrition

Calories: 324kcal | Carbohydrates: 57g | Protein: 0.5g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 40mg | Potassium: 195mg | Fiber: 4g | Sugar: 51g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 0.2mg

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Get the kids involved when making these festive cookies by allowing them to place the candy pumpkins into the center of each cookie once slightly cooled. 

Cute Pumpkin Blossom Cookies

1. Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper. Whisk together the flour, baking soda, and salt. Set aside.
2. Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
3. Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed. 
4. Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough. Add in small amounts of food coloring until you achieve the color you want.
5. Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
6. Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
7. Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one pumpkin into the center of each cookie.
8. Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will re-solidify in the correct shape.
9. Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.

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Cute Pumpkin Blossom Cookies

These Cute Pumpkin Blossom Cookies are not just adorable and fun to make, they also taste great!

Course Dessert

Cuisine Cookies, Halloween, Thanksgiving

Keyword cute food, Fun Food

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 48 cookies

Calories 6615kcal

Ingredients

• 2 cups flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup 1 stick unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 1 ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk
• Orange food coloring if desired
• ⅓ cup brightly colored sugar or sprinkles if desired
• 48 candy pumpkins

Instructions

• Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper. Whisk together the flour, baking soda, and salt. Set aside.
• Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
• Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
• Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
• Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
• Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
• Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one pumpkin into the center of each cookie.
• Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
• Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.

Nutrition

Calories: 6615kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 98mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 65IU | Calcium: 16mg | Iron: 0.4mg

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How to Make Immune Boosting Pumpkin Pie Smoothie

1. Place all ingredients in a blender and blend on high until incorporated. Add a handful of ice for a cooler and thicker smoothie. Pour into glasses and enjoy.

IMMUNE BOOSTING PUMPKIN PIE SMOOTHIE HEALTH BENEFITS

There’s a reason this delicious pumpkin pie smoothie is referred to as being ‘immune boosting’! Take a look at all the health benefits you’ll get from adding this smoothie to your diet:

Pumpkin

Pumpkin is a natural source of vitamins C and E, iron, and folate. All of these vitamins and minerals strengthen the immune system and are absorbed efficiently by the body in this natural state. 

Cinnamon

Cinnamon is well known for its anti-inflammatory properties. Inflammation can cause the onset of various diseases and general poor health as well as weight gain so including this spice in your drinks and food is a must!

Greek Yogurt

Greek yogurt contains a high level of probiotics which in turn helps to improve and maintain gut health which consequently boosts the immune system.

Bananas

Bananas contain prebiotics (compounds that promote the growth of good microorganisms in the intestines)  as well as a high level of vitamin B6 which help to regulate immune responses through the production of white blood cells and T cells.

HOW DO I MAKE THIS PUMPKIN PIE SMOOTHIE VEGAN?

• For a vegan-friendly pumpkin pie smoothie, use a plant-based milk such as almond or coconut milk, opt for maple syrup or dates as a sweetener, and substitute coconut yogurt for the Greek yogurt. It’s as simple as that!

Other Yummy Treats

• Cinnamon Roll Mini Pumpkin Pies
• Oreo Dirt Cake
• Candy Corn Sugar Cookies

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Immune Boosting Pumpkin Pie Smoothie

This Immune Boosting Pumpkin Pie Smoothie is a great way to still enjoy the pumpkin pie flavors of the season! 

Course Breakfast, Drinks, Snack

Cuisine Halloween, healthy

Keyword smoothie

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1

Ingredients

• 1 large banana
• ½ cup pumpkin puree
• ½ cup milk of your choice
• ½ cup unsweetened greek yogurt
• 1 heaping tablespoon peanut butter sub with your favorite nut butter
• 1 teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice
• Optional: maple syrup or honey to taste

Instructions

• Place all ingredients in a blender and blend on high until incorporated. Add a handful of ice for a cooler and thicker smoothie. Pour into glasses and enjoy.

The post Immune Boosting Pumpkin Pie Smoothie appeared first on The Rockstar Mommy.