Ingredient Notes

• Leftover or cooked turkey: A delicious way to use leftover Thanksgiving turkey, turkey leftovers, leftover turkey meat, or even leftover turkey soup fixings like dark meat or turkey breast.
• Celery: Adds fresh flavor and helps build a hearty soup base.
• Carrots: Bring natural sweetness and color to the dish.
• Onion: Creates the foundation for a rich, flavorful broth.
• Garlic: Adds depth and warmth—especially welcome on a chilly day.
• Chicken broth or turkey broth: Gives the soup body; turkey broth or homemade turkey stock is especially tasty.
• Worcestershire sauce: Enhances savory notes and rounds out the broth.
• Rosemary, thyme, sage: Classic fresh herbs (or dried) that make a comforting meal shine.
• Salt and black pepper: Essential for balancing and brightening the soup.
• Bay leaves: Subtle aromatics that help bring the broth together.
• Uncooked rice: White rice, brown rice, or long grain wild rice all work in this delicious soup.ent in the block that you’d like.

Slow Cooker Turkey Rice Soup (Perfect for Leftover Thanksgiving Turkey!)

1. Place the cooked turkey, celery, carrots, onions, and garlic into a 6-quart slow cooker.
2. Pour in the chicken broth or turkey broth, then add Worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
3. Cover and cook on low heat for 5–7 hours or on high for 3–4 hours. During the last hour of cooking, stir in the uncooked rice. Continue cooking until rice is tender.
4. Remove bay leaves, top with parsley or more fresh herbs, and serve warm.

More Recipe Ideas

Slow Cooker Cinnamon Roll Casserole

Slow Cooker Mexican Casserole

Slow Cooker French Onion Soup

Slow Cooker Italian Wedding Soup

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Slow Cooker Turkey Rice Soup

When the holidays wind down and your fridge is packed with leftover Thanksgiving turkey, this slow cooker turkey rice soup becomes the perfect recipe to warm up a chilly day.

Course Dinner, Soup

Cuisine Crockpot, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8

Calories 274kcal

Ingredients

• 4 cups leftover/cooked turkey shredded or chopped
• 4 ribs celery chopped
• 3 carrots chopped
• 1 onion chopped
• 3 cloves garlic minced
• 8 cups chicken broth or turkey broth
• ½ tablespoon Worcestershire sauce
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon dried sage
• Salt and pepper to taste
• 2 small bay leaves
• 1 cup uncooked white rice can sub brown or wild rice

Instructions

• Place the cooked turkey, celery, carrots, onions, and garlic into a 6-quart crockpot.
  
• Pour in the chicken broth or turkey broth, then add Worcestershire sauce, dried herbs, salt, pepper, and bay leaves.
  
• Cover and cook on low heat for 5–7 hours or on high for 3–4 hours. During the last hour of cooking, stir in the uncooked rice. Continue cooking until rice is tender.
  
• Remove bay leaves, top with parsley or more fresh herbs, and serve warm.
  

Nutrition

Calories: 274kcal | Carbohydrates: 26g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 178mg | Potassium: 518mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4546IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

The post Slow Cooker Turkey Rice Soup appeared first on The Rockstar Mommy.

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.

More Desserts We Love

15 Of The Best Rice Krispies Treats

Tres Leche Cupcakes

Healthy Fruit Dip

Strawberry Poptart Cookies

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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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This year, why not simplify your preparation without sacrificing flavor by opting for a Slow Cooker Green Bean Casserole? This hassle-free version not only frees up valuable oven space but also infuses the green beans with a rich, creamy texture, thanks to the slow melding of flavors over several hours.

Packed with the yummy goodness of creamy mushroom soup, a sprinkle of zesty Parmesan cheese, and crowned with those crunchy french fried onions we all love, this casserole is a total winner in both the flavor and texture department. It’s like a cozy hug for your taste buds!

Slow Cooker Green Bean Casserole

1. Prepare the slow cooker liner with nonstick cooking spray. Place all ingredients into the slow cooker EXCEPT about 1 cup of the french fried onions.
2. Mix together until well combined. Cover the slow cooker and cook on high for 5 to 6 hours.
3. Top with remaining french fried onions prior to serving.

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Slow Cooker Green Bean Casserole

This year, why not simplify your preparation without sacrificing flavor by opting for this Slow Cooker Green Bean Casserole Recipe!

Course Side Dish

Cuisine Crockpot, Slow Cooker, Thanksgiving

Prep Time 5 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 8

Calories 259kcal

Ingredients

• 36 oz frozen cut green beans
• 21 ½ oz condensed cream of mushroom soup (2 – 10 3/4 oz) cans
• ⅔ cup milk
• ½ cup grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 6 ounce package french fried onions divided

Instructions

• Prepare the slow cooker liner with nonstick cooking spray.
• Place all ingredients into the slow cooker EXCEPT about 1 cup of the french fried onions. Mix together until well combined.
• Cover the slow cooker and cook on high for 5 to 6 hours. Top with remaining french fried onions prior to serving.

Nutrition

Calories: 259kcal | Carbohydrates: 24g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 927mg | Potassium: 410mg | Fiber: 4g | Sugar: 5g | Vitamin A: 968IU | Vitamin C: 16mg | Calcium: 131mg | Iron: 2mg

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This savory pie is a creative twist on classic holiday flavors, transforming the quintessential elements of Thanksgiving dinner into a comforting, one-dish wonder. The stuffing forms a uniquely flavored crust, cradling a sumptuous filling of turkey, green beans, and cheese, all smothered in rich gravy. Capped with a creamy layer of mashed potatoes and crispy fried onions, this dish promises to be a showstopper on your festive table or a splendid way to honor your thanksgiving leftovers. It’s an homage to tradition, with a modern, comforting spin.

Thanksgiving Turkey Pot Pie with Stuffing Crust

1. Preheat the oven to 350 degrees. Prepare a 9 inch pie plate with nonstick cooking spray.
2. Press the stuffing mixture into the bottom of the pie plate allowing the stuffing to shape to the sides to form a crust. Place into the oven and bake for 10 to 15 minutes.
3. Meanwhile, in a large bowl, stir together the turkey gravy, cooked turkey, green beans, and cheese. Pour the mixture into the baked pie crust and smooth evenly.
4. In a clean bowl, mix the mashed potatoes with the half and half. Spread the mashed potatoes over the casserole in an even layer.
5. Bake the casserole for 20 minutes or until heated through. Top with the french fried onions and cook for an additional 5 minutes.
6. Remove the casserole from the oven and allow to rest for 5 minutes prior to serving.

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Thanksgiving Turkey Pot Pie with Stuffing Crust

This Thanksgiving Turkey Pot Pie with a Stuffing Crust recipe is a great way to transforms the holiday leftovers into a new centerpiece meal.

Course Casserole, Dinner

Cuisine Thanksgiving

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 347kcal

Ingredients

• 2 cups cooked cornbread stuffing
• 1 cup turkey gravy
• 2 cups cooked turkey cubed
• 1 15 ounce can french-style green beans, drained and rinsed
• ½ cup shredded cheddar cheese
• Salt and black pepper to taste
• 2 cups prepared mashed potatoes
• ¼ cup half and half
• ½ cup french fried onions

Instructions

• Preheat the oven to 350 degrees. Prepare a 9 inch pie plate with nonstick cooking spray.
• Press the stuffing mixture into the bottom of the pie plate allowing the stuffing to shape to the sides to form a crust. Place into the oven and bake for 10 to 15 minutes.
• Meanwhile, in a large bowl, stir together the turkey gravy, cooked turkey, green beans, and cheese. Pour the mixture into the baked pie crust and smooth evenly.
• In a clean bowl, mix the mashed potatoes with the half and half. Spread the mashed potatoes over the casserole in an even layer.
• Bake the casserole for 20 minutes or until heated through. Top with the french fried onions and cook for an additional 5 minutes.
• Remove the casserole from the oven and allow to rest for 5 minutes prior to serving.

Notes

Notes: If your stuffing is dry, add a small amount of water or chicken broth until the stuffing can be pressed and hold shape. About 1 cup leftover green beans can be used in place of the canned green beans. If leftovers are scarce, 1 box StoveTop Stuffing can be substituted for the stuffing. One gravy packet (prepared according to package directions) can be substituted for the leftover gravy. Any shredded cheese can be used. If a larger casserole is desired, double the ingredients and prepare in a 9×13 casserole dish.

Nutrition

Calories: 347kcal | Carbohydrates: 36g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 681mg | Potassium: 529mg | Fiber: 5g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 14mg | Calcium: 137mg | Iron: 3mg

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What makes this recipe truly special is not just the delicious flavors and textures. It’s the ease with which it comes together, inviting even beginner bakers to create a masterpiece with a handful of simple ingredients. Within less than an hour, you can witness the transformation of a can of crescent roll dough and a mix of other readily available ingredients into a dish that not only tastes delightful but looks incredibly elegant.

Easy Pumpkin Pecan Braid

1. Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
2. Roll the crescent dough out onto the parchment paper, creating a 13×7 inch rectangle. Down both edges of the rectangle, cut 2 inch slits in the dough about 1 inch apart.
3. In a mixing bowl, stir together the canned pumpkin, brown sugar, pumpkin spice blend, cinnamon, and egg yolk until well combined. Fold in the pecans.
4. Spoon the filling into the middle of the crescent sheet, keeping the batter in the middle and away from the cut slits.
5. Working from one end of the crescent dough sheet to the other, begin pulling the cut pieces of dough across the batter, twisting once and tucking slightly on the opposite side. Alternate from one side of the crescent dough to the other, working all the way down to the end.
6. In a small bowl, whip the egg white until foamy. Brush the egg white over the crescent dough.
7. Bake for 20 to 30 minutes or until the dough is golden. Cool slightly.
8. In a clean bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the crescent braid and then sprinkle with the pecans. For a more dramatic effect, allow the glaze to set before drizzling the braid again.

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Easy Pumpkin Pecan Braid

Get ready to welcome the cozy fall season with the most delightful pastry to grace your breakfast table — the Easy Pumpkin Pecan Braid.

Course Breakfast, Dessert

Cuisine Thanksgiving

Keyword pumpkin

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 238kcal

Ingredients

• 8 ounce can crescent roll dough
• ¾ cup canned pumpkin
• ⅓ cup brown sugar packed
• 1 teaspoon pumpkin spice blend
• ¼ teaspoon ground cinnamon
• 1 egg separated
• ½ cup chopped pecans

For the glaze:

• ½ cup powdered sugar sifted
• 2 teaspoons milk
• 2 tablespoons chopped toasted pecans

Instructions

• Preheat the oven to 350 degrees. Prepare a large rimmed baking sheet with parchment paper.
• Roll the crescent dough out onto the parchment paper, creating a 13×7 inch rectangle. Down both edges of the rectangle, cut 2 inch slits in the dough about 1 inch apart.
• In a mixing bowl, stir together the canned pumpkin, brown sugar, pumpkin spice blend, cinnamon, and egg yolk until well combined. Fold in the pecans.
• Spoon the filling into the middle of the crescent sheet, keeping the batter in the middle and away from the cut slits.
• Working from one end of the crescent dough sheet to the other, begin pulling the cut pieces of dough across the batter, twisting once and tucking slightly on the opposite side. Alternate from one side of the crescent dough to the other, working all the way down to the end.
• In a small bowl, whip the egg white until foamy. Brush the egg white over the crescent dough.
• Bake for 20 to 30 minutes or until the dough is golden. Cool slightly.
• In a clean bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the crescent braid and then sprinkle with the pecans. For a more dramatic effect, allow the glaze to set before drizzling the braid again.

Nutrition

Calories: 238kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 23mg | Sodium: 236mg | Potassium: 110mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3616IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 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.

This recipe is also the simplest and easiest way of cooking an acorn squash thanks to the high heat of the oven which also caramelizes the roasted acorn squash, drawing out the flavor in the maple butter. 

And if you have any dietary preferences you’ll be happy to know that this recipe can easily be customized to be vegan or paleo-friendly!

Roasted Acorn Squash

1. Preheat oven to 400 degrees F. Cut squash in half and clean out seeds with a large spoon.
2. Place on baking sheet flesh side up. Sprinkle with salt. Add about ½ tablespoon butter to each half in the center of the squash.
3. Add ½ tablespoon brown sugar to each half on top of the butter Drizzle with maple syrup. 
4. Bake for 50-60 minutes or until golden and tender. Serve immediately.

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Roasted Acorn Squash

This is undoubtedly the best roasted acorn squash recipe that you’ll try with delicious maple butter, enriching the flavor of the squash.

Course Side Dish

Cuisine healthy, Thanksgiving, vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 219kcal

Ingredients

• 2 whole acorn squash cut in half and seeds removed
• 4 tablespoons ½ stick unsalted butter
• 2 tablespoons brown sugar
• 2-4 teaspoons pure maple syrup
• Salt to taste

Instructions

• Preheat oven to 400 degrees F. Cut squash in half and clean out seeds with a large spoon
• Place on baking sheet flesh side up. Sprinkle with salt.
• Add about ½ tablespoon butter to each half in the center of the squash
• Add ½ tablespoon brown sugar to each half on top of the butter
• Drizzle with maple syrup
• Bake for 50-60 minutes or until golden and tender. Serve immediately

Nutrition

Calories: 219kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 10mg | Potassium: 767mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1141IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 2mg

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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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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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