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Balsamic Brussel Sprouts

By Kleinworth & Co Leave a Comment

Balsamic Brussel Sprouts roasted with cranberries is a perfect side dish for Thanksgiving, Christmas, or any holiday celebration.

These Balsamic Brussel sprouts are roasted in the oven and tossed with cranberries to give them a tart and sweet flavor. This recipe can be made in about 30 minutes, which makes it perfect for holidays and everyday dinners too.

If you love to bring a delicious pop of gorgeous color to your holiday table – these Brussel Sprouts are the perfect dish. I know your family will go crazy for them as much as we do.

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Thanksgiving Punch

By Kleinworth & Co 4 Comments

Cozy up with a glass of this Thanksgiving Punch! It’s a fruity holiday drink that is perfect for holiday gatherings with friends and family.

This is the perfect recipe for Thanksgiving. The taste of the apple and orange juice blends perfectly with the lemonade and sparkling water to give this drink that perfect Thanksgiving flavor.

We serve this drink – or variations of it – each and every year for the holidays. Everyone loves it and it is always one of the first things we run out of.

Thanksgiving Punch

Fortunately, this punch recipe is so simple to make that we can have several pitchers going at the same time and whip up more in about 5 minutes when we run out.

Not only is it delicious – but it’s so pretty too. Just look at that gorgeous orange drink – so perfect for a fall holiday gathering.

fall punch

Non Alcoholic Thanksgiving Punch

Here are some commonly asked questions

Where can I find that pitcher?

I picked up mine on Amazon – however, I have found the same Tall Glass Pitcher here. I love it because not only is it pretty and simple and elegant – but it is large enough to hold a whole lot of punch, which is great for holiday parties.

What to serve with Thanksgiving Punch

You can really serve this punch recipe with just about anything. But since we are serving it for the holidays – here is a list of the recipes we typically serve with this delicious drink.

What is the best way to store leftover punch?

This drink is best when enjoyed immediately because of the carbonated component added. It also doesn’t keep too well for longer periods of time if you are adding any alcohol to the pitcher.

Try to enjoy this recipe freshly made – cutting the ingredients in half or even to 1/4 if it is too much.

autumn harvest

Recipe for Thanksgiving Punch

Can this recipe be doubled?

Yes – this recipe is easily doubled, tripled, or whatever you like. We have even made this and served it in one of those huge coolers with the spigot that you see on the sidelines of football games. You know the ones that usually hold Gatorade. Because this punch is served cold- it is easy to store it in whatever you need and make as much as you like.

Can I use soda instead of sparking water?

Yes, if you don’t want to use sparkling water you can use 7-Up, ginger ale, Sprite, or lemon/lime-flavored soda. Any clear, carbonated drink of choice should do the trick. You can even use those flavored sparkling waters if you want.

Can I use frozen juice concentrate?

Frozen juice concentrate will still need to be made into juice before you can use it for this recipe. But once you do that, it is fine to use.

holiday punch recipes

Sparkling Thanksgiving Punch

Can I use diet beverages for this drink?

You bet! Diet juices and soda will work just fine with this drink recipe.

Ingredients for Thanksgiving Punch

  • apple cider
  • sparkling water
  • lemonade
  • orange juice
  • maple syrup
  • apples
  • orange
  • Rosemary sprigs – optional

Can I use a different type of juice?

Absolutely. If you want to use cran-apple or pomegranate-cranberry juice in place of the straight apple juice, that will be just as delicious. You can also sub in lime juice or pineapple juice depending on your preference instead of the orange juice.

Awesome Holiday Drinks to Try

Thanksgiving Punch Recipes

How to make Thanksgiving Punch

Can I use apple cider instead of apple juice?

I have not personally tried it, so I can’t say how that would turn out. But I would imagine that would taste very similar and be just as delicious.

How to Make Thanksgiving Punch

  1. Combine the apple cider, sparking water, lemonade, orange juice, and maple syru in a tall pitcher. Stir to mix all of the ingredients.
  2. Cut the apples and the oranges into slices and add them to the pitcher.
  3. Add the rosemary sprigs if desired. Stir.
  4. Chill in the refrigerator for 2 hour prior to serving.

How do you keep the punch cold?

I like to make a double batch of this punch, leaving out the soda & any alcohol that might get added in addition to the punch when making the second batch.

Then I pour it into a bundt pan or jello mold & freeze it. Then I have a large “ice cube” that is not only pretty but won’t dilute the punch when it melts.

You can also freeze the fruit before adding it to the punch and they will work like ice. Also, try adding frozen cranberries, they can help act as ice cubes as well.

Can I convert this recipe into a spiked drink?

Yes.  Just add 1 oz. of bourbon or light rum per serving. So for this 6 cup recipe, (serving 1/2 cup servings) – you would add 12 ounces of your alcohol of choice.

fall punch recipes

autumn punch

Products I love when making Thanskgiving Punch…

This holiday punch recipe is so simple to make – and you probably already have many of these items on hand this time of year just like I do! OR If you’ve never made your own punch before, you might be hesitant – but you & your guests are going to love this recipe for your holiday parties. I have made a list below of the things I absolutely can’t live without when it comes to making this punch recipe.

If you love this Easy Thanksgiving Punch recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!

Holiday Party Punch
Holiday Party Punch is a delicious holiday party drink packed with cranberry, pineapple & lemon. Keep it “kid-friendly” or spike with rum or vodka for adult parties.
Check out this recipe
Alcoholic Holiday Party Punch
Sparkling Champagne Margarita
Sparkling Champagne Margarita takes a classic margarita and adds a champagne twist making it perfect for special celebrations like New Year’s or birthdays.
Check out this recipe
sparkling margarita
Slow Cooker Wassail
This recipe for Slow Cooker Wassail is an easy way to celebrate Christmas with your guests. This delicious no-fuss, alcoholic beverage, made in the Crockpot will surely be one of the best at your holiday gathering.
Check out this recipe
Holiday drink - wassail
Apple Cranberry Spritzer
Apple Cranberry Spritzer is a deliciously easy party drink that can be made with or without alcohol. Perfect for holidays or any celebration.
Check out this recipe
holiday drink Apple Cranberry
Bourbon Apple Cider
Bourbon Apple Cider is an easy spiked hot cider recipe made in the slow cooker. Perfect for holiday parties, cozy fall evenings & more.
Check out this recipe
spiced apple cider alcohol
Spiced Old Fashioned
Spiced Old Fashioned gives a seasonal holiday twist to this classic cocktail with a homemade cinnamon thyme syrup. Perfect for celebrating.
Check out this recipe
Thanksgiving cocktail Spiced Old Fashioned
Crock Pot Cranberry Cider
Crock Pot Cranberry Cider a delicious hard cider made in the slow cooker. Perfect Thanksgiving drink, non-alcoholic or with a splash of rum!
Check out this recipe
Crock Pot Cranberry Cider
Classic Homemade Eggnog
Classic Homemade Eggnog is the perfect drink for all your holiday entertaining and when cozying up by the fire (with or without alcohol).
Check out this recipe
eggnog Christmas drink
Cinnamon Spiced Moscow Mule
Cinnamon Spiced Moscow Mule gives a holiday twist to the classic Russian Mule cocktail. Perfect for Thanksgiving, Christmas & New Year’s celebrations.
Check out this recipe
Mule Cocktail
Cranberry Orange Mimosa
Cranberry Orange Mimosa, a twist on the classic celebration drink that adds the holiday flavor of cranberry to the orange & champagne mix.
Check out this recipe
thanksgiving cocktail mimosa
thanksgiving drink

If you love this recipe for Thanksgiving Punch as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

holiday punch recipe

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Substack, FB, Pinterest, IG, Email Subscription

Thanksgiving Punch
Sparkling Thanksgiving Punch
Print Recipe
5 from 3 votes

Thanksgiving Punch

Cozy up with a glass of this Thanksgiving Punch! It’s a fruity holiday drink that is perfect for holiday gatherings with friends and family.
Prep Time5 minutes
Course: Beverage
Cuisine: American
Keyword: apple cider, lemonade, orange juice, punch, thanksgiving
Servings: 6 cups

Ingredients

  • 2 cups apple cider
  • 2 cups sparkling water
  • 1 cup lemonade
  • ¾ cup orange juice
  • 1 Tbps maple syrup
  • 2 medium-sized apples
  • 1 medium-sized orange
  • Rosemary sprigs optional

Instructions

  • Combine the apple cider, sparking water, lemonade, orange juice, and maple syru in a tall pitcher. Stir to mix all of the ingredients.
  • Cut the apples and the oranges into slices and add them to the pitcher.
  • Add the rosemary sprigs if desired. Stir.
  • Chill in the refrigerator for 2 hour prior to serving.

Instant Pot Turkey Breast

By Kleinworth & Co 1 Comment

Instant Pot Turkey Breast will be your Thanksgiving, Christmas, and New Year’s Day go-to recipe for juicy, tender, and flavorful turkey breast.

This Instant Pot turkey breast recipe is perfect for a quick and easy dinner. Cook it in the pressure cooker and you’ll have a moist and flavorful meal in minutes!

I just love how quick and easy this Instant Pot Turkey Breast recipe makes our holiday meal prep. No more running the oven for hours on end – this gives us delicious turkey and it is practically effortless.

Instant Pot Turkey Breast

I really love this recipe because now that our oven runs on the same fuel as one of our heating sources and that source isn’t unlimited – I am far more conscious of how long I am using the oven. I don’t want to make anything in there that will cook for longer than an hour.

Fortunately, we have great little countertop appliances like the air fryer and pressure cooker that can do the same job in a short amount of time and save my fuel source in the process.

Not only that – but it makes clean up a breeze because everything is contained to the one little pot. Super simple and the turkey is just so tender and juicy too. I know you’ll love it.

Instant Pot Turkey

turkey seasoned with butter and herbs

Here are some commonly asked questions

How much turkey breast do you need per person?

The rule of thumb is to buy one pound of turkey per person.

Keep in mind how many side dishes you will be offering along with the turkey. If you are making this for Thanksgiving – then you will most likely be serving side dishes too. So people may serve themselves a bit less turkey if they plan on loading up their plate with a lot of extras.

Something else to keep in mind – do you expect your guests to go back for seconds – always keep that in mind. I almost always double what I think I will need because not only does my family love seconds – but we love leftovers too.

The most important thing to do before you get started – even before you unwrap the turkey— is to make sure it will fit inside the pressure cooker pot.

Place the wrapped turkey in the pot on top of the trivet and make sure the lid will still close properly. You don’t want to get to the critical part of adding the turkey to the pot only to find out it doesn’t fit.

In general – a 6 Qt pot should be able to hold a 5-6.5 pound turkey and the 8 Qt pot should hold 7-8.5 pounds.

If the turkey will only fit without the trivet – that is okay because you can use the veggies in the bottom of the pot as a make-shift trivet. Just make sure to keep the skin side up so that the skin doesn’t find its way to the bottom of the pot and get stuck there.

What temperature should a turkey be cooked to?

The best way for a turkey to be cooked is with high heat, which will kill all the bacteria in the turkey. The USDA recommends cooking your turkey at 450 degrees Fahrenheit for 15 minutes per pound of weight when using a conventional oven.

When cooking with an Instant Pot it is sealing in the heat and steam to cook the turkey and therefore it will cook the food much faster than what you get with an oven.

Pressure cooking a turkey breast can be done on manual high pressure until the internal temp reaches 160 degrees.

Can leftover turkey be frozen?

You bet. We like to keep the leftovers in the fridge for a couple of days for quick and easy meals. But if it looks like we aren’t going to be able to eat it all within 3-4 days – then I toss the remaining leftovers in a zip-top bag and freeze it for up to 2 months. It’s great to add it to a last-minute dinner-like soup in the Instant Pot. I don’t even have to thaw it first.

pressure cooking a turkey breast

juicy turkey breast

How long do I pressure cook a turkey in the Instant Pot?

Well – this will depend on the size and thickness of the turkey you are wanting to cook.

If you are cooking a BONE-IN turkey breast – the cooking time will be based on the weight. I generally cook mine for 30 minutes with 10 minutes for a natural pressure release when cooking a 6-7 pound BONE-IN turkey. You can reduce it to about 25 minutes for a 3-4 pound turkey breast and 27-28 minutes for a 4-5 pound turkey breast.

Now- when cooking a BONELESS turkey breast you will be focusing on the thickest part of the turkey because they will range in shape. Keep in mind that the long skinny ones will take less time than the rounded, fatter ones. Start your time at about 30-35 minutes with a 10-minute natural pressure release when cooking a ROUND turkey breast that is roughly 3 pounds.

How do I make this recipe at high altitude?

**Live at High Altitude – Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time.

When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time.

For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.

I got a burn notification – now what?

This probably happened because the pot was not deglazed after something else was cooked in there. Anything that is stuck onto the bottom of the pot can affect how the cooker comes to pressure – resulting in it not cooking correctly. This can also happen if the mixture of what you have in there is too thick. If the mixture isn’t stirred well – it will cause the burn notice. For this recipe – that part shouldn’t be a problem.

Make sure that the bottom of the pot is clean by scraping up any food stuck to it using a wooden spoon. Make sure there is adequate liquid in the pot – you can always add 1/4 cup to a 1/2 cup more depending on your elevation and climate.

Why is it important to use the thermometer on the thickest part of the bird?

The most important thing to remember when using a meat thermometer is that it needs to be in the thickest part of the meat since that will take the longest to heat all the way through and come to the proper temperature.

The tip of a digital thermometer should be inserted into the center of a large roast, turkey, or other whole bird. The probe should not touch the bone or any other cold spot.

Insert the probe slowly and carefully until it touches an internal part of the meat and takes its reading without touching or moving any internal parts such as bones or fat.

turkey breast in presure cooker

pressure cooker turkey breast

HOW TO MAKE GRAVY IN THE INSTANT POT

This is the best part. You will have all those juices in the bottom of the pot once you remove that turkey. These are great for making a super flavorful gravy.

To do so – drain the liquid through a fine-mesh strainer so you can separate it out from all of the other veggie pieces and other little floating things in the juices.

Add back to the pot 2 cups of the juices along with 1/4 cup of water and 2 tbsp of cornstarch. Whisk it really well. Set the Instant Pot to the saute setting and continue to whisk as it heats up until the gravy thickens. Remove from the heat and serve alongside your turkey and fixings.

Be sure to hold onto the remaining liquid – you can use that for turkey soup with any leftovers you might have from your meal.

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle.  However, the cooking process stops when the pressure is released. 

For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time.  This allows for a little extra cooking time as the pressure inside naturally goes down. 

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

What is the difference between a pressure cooker and an instant pot?

By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.

A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.

An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.

Turkey Breast Instant Pot

thanksgiving dinner instant pot

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

What to serve with Instant Pot Turkey Breast

While this turkey breast is very versatile and can be served with just about anything – here is a list of our favorite recipes that we pair with this great main dish.

Can you cook a turkey breast frozen?

While you can do this – that doesn’t mean that you should. I highly recommend that you don’t try to do this with a frozen turkey breast.

Usually, the pressure cooker is great for cooking meat from a frozen state – but because we are working with a very thick piece – the likelihood of you having to overcook the outside so you can get the inside to cook to the proper temperature is pretty high.

This won’t result in a very good meal. You will likely have dry, tough turkey on the outside and potentially unsafe turkey on the inside. Please use a fresh or fully thawed turkey for this recipe.

pressure cooker turkey breast

ingredients for Instant Pot Turkey Breast

Tips for the BEST Instant Pot Turkey Breast

  • Chicken stock helps prevent the bottom of the Instant Pot from burning– plus, it can be used to make a gravy once the turkey is cooked. Feel free to use water if you prefer.
  • The bed of vegetables is optional but it provides a place for the turkey to sit, as well as extra flavor to the turkey.
  • Butter keeps the turkey breast moist and holds the herbs and garlic on the meat.
  • I’m using a combination of garlic, parsley, thyme, rosemary, and sage to flavor the turkey but feel free to use any combination of fresh herbs that you like!
  • I highly recommend a boneless turkey breast as they cook faster and more evenly in the Instant Pot.
  • Olive oil helps lock in the juices on the outside of the turkey so it stays moist.
  • Salt and black pepper season the turkey as well.
  • Make sure you are starting with a fresh or fully thawed turkey.
  • Use real butter – the key here is the fat and the flavor that comes with that. You won’t find that using margarine and it might tend to burn faster too when you get to the browning part of the recipe.
  • You can brine the turkey overnight in a large bowl if desired.

Ingredients for Instant Pot Turkey Breast

  • chicken stock
  • onions – quartered
  • carrots – cut into 1.5” slices
  • celery – cut into 1.5” slices
  • butter – softened
  • garlic – minced
  • parsley – minced
  • sage – minced
  • thyme – minced
  • rosemary – minced
  • boneless skin-on turkey breast
  • olive oil
  • kosher salt
  • black pepper

Turkey Instant Pot

how to make Instant Pot Turkey Breast

How to make Instant Pot Turkey Breast

  1. Add the trivet insert to the Instant Pot.
  2. Then add the chicken stock, onions, carrots, and celery. Make sure the vegetables are in an even layer so they create a bed for the turkey breast to sit on.
  3. In a small bowl, mix together the butter, garlic, parsley, sage, thyme, and rosemary until combined.
  4. Pat the turkey breast dry with a paper towel and gently lift the skin away from the meat.
  5. Rub the butter mixture between the skin and the breast meat making sure to cover it evenly.
  6. Drizzle the outside of the turkey breast with olive oil and sprinkle it with salt and pepper.
  7. Rub seasoning all over the turkey to make sure it’s evenly coated on all sides.
  8. Place the turkey breast in the Instant Pot skin side up.
  9. Close the lid and ensure the valve is in the “sealing” position.
  10. Set the Instant Pot to Pressure Cook – Manual for 35 minutes.
  11. Once the Instant Pot has finished cooking, allow for a natural pressure release for 15 minutes. Then, release any additional pressure by switching the valve to the venting position.
  12. Remove the turkey from the Instant Pot and slice into your desired size. Enjoy.
  13. **SEE NOTES BELOW FOR BROWNING
  14. Store any leftover turkey in an airtight container in the fridge for up to three days.

BROWNING

If you want to brown the turkey skin after cooking, transfer the cooked turkey breast to a baking sheet and broil for 3-4 minutes or until your desired doneness. Make sure to keep an eye on it so it doesn’t burn.

How to store leftover turkey breast

If you happen to have any turkey leftovers after serving – just transfer the remaining turkey to an airtight container and keep refrigerated until ready to serve again.

To reheat – microwave for about 30-60 seconds or until hot again.

You can also place your serving in a small cake pan and place it on a trivet in the Instant Pot. Be sure to add 1 cup of water to the bottom of the pot before cooking – then reheat on manual pressure for about 5 minutes – although the total time will depend on how much you are reheating.

Boneless Turkey Breast Instant Pot

how to make pressure cooker Turkey Breast

How to Carve a Turkey Breast

The key here is to be patient so you get the best possible result.

  1. First, start by allowing the turkey breast to rest after cooking. You want to make sure to give it at least 15 minutes. To keep it warm and allow the juices to distribute throughout the breast – tent it loosely with foil.
  2. Make sure you are using a sharp knife.
  3. Make your slice along the side of the breast bone – making smooth, long even strokes. You can saw back and forth if using a serrated knife.
  4. When the knife reaches the edge the slice should fall. You can continue to follow this pattern until all of the turkey is removed from the breast.

What size Instant Pot do you use for this recipe?

I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.

Here are my favorite Instant Pot Tools and Accessories!

  1. Instant Pot
  2. Non-Stick Instant Pot Insert with Silicone Lid
  3. Accessory Set
  4. Glass Lid
  5. Sealing Rings
  6. Silicone Egg Bites Mold
  7. Large Mesh Steamer Basket
  8. Complete Cook & Bake Set
browned turkey breast

If you love this Easy Turkey Breast recipe, you’re going to love these other turkey recipes too. Please click each link below to find the easy, printable recipe!

Applewood Smoked Turkey for Traeger
Make Thanksgiving EASY with this Applewood Smoked Turkey for Traeger! This practically effortless turkey recipe on a pellet grill is so juicy & delicious. You’ll never bake a turkey in the oven again.
Check out this recipe
Traeger recipe - Applewood Smoked Turkey - pellet grille
Air Fryer Turkey Breast
This season, ditch the oven and the mess. Feed your family a juicy and flavorful holiday turkey with this air fryer turkey breast recipe.
Check out this recipe
holiday turkey and gravy
Turkey Cranberry Sliders
These turkey cranberry sliders are a mouthwatering addition to anyone’s Thanksgiving feast or great use for holiday leftovers. They are a perfect blend of turkey, cranberry sauce, and sweet Hawaiian rolls that make it easy to serve guests something they will love.
Check out this recipe
Holiday Leftovers Sliders
Slow Cooker Turkey Chili
Slow Cooker Turkey Chili is a simple dump & go crockpot recipe that is perfect for those Thanksgiving leftovers. It’s the best comfort food recipe for fall.
Check out this recipe
Slow Cooker Turkey Chili recipe
Crock Pot Turkey & Rice Soup
Crock Pot Turkey and Rice Soup is the perfect recipe to make with all those Thanksgiving leftovers. This also makes for an easy dinner on those super cold days when you just want to curl up by the fire.
Check out this recipe
Crock Pot Turkey Rice Soup for thanksgiving leftovers
Perfect Roast Turkey
Easy, simple & delicious recipe for How to Roast a Turkey will have your guests swooning.
Check out this recipe
Roasted Turkey
turkey and gravy instant pot

If you love this recipe for Instant Pot Turkey Breast as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

thanksgiving turkey breast

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Instant Pot Turkey Breast
thanksgiving turkey breast
Print Recipe
5 from 1 vote

Instant Pot Turkey Breast

Instant Pot Turkey Breast will be your Thanksgiving, Christmas, and New Year’s Day go-to recipe for juicy, tender, and flavorful turkey breast.
Prep Time20 minutes
Cook Time35 minutes
Nature Release15 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: instant pot, pressure cooker, turkey
Servings: 6

Ingredients

  • 1 ½ cups chicken stock
  • 2 large onions quartered
  • 3 large carrots cut into 1.5” slices
  • 2 stalks celery cut into 1.5” slices
  • 4 tablespoons butter softened
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley minced
  • 2 teaspoons fresh sage minced
  • 1 teaspoon fresh thyme minced
  • 1 teaspoon fresh rosemary minced
  • 1 boneless skin-on turkey breast 3 pounds
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Instructions

  • Add the trivet insert to the Instant Pot.
  • Then add the chicken stock, onions, carrots, and celery. Make sure the vegetables are in an even layer so they create a bed for the turkey breast to sit on.
  • In a small bowl, mix together the butter, garlic, parsley, sage, thyme, and rosemary until combined.
  • Pat the turkey breast dry with a paper towel and gently lift the skin away from the meat.
  • Rub the butter mixture between the skin and the breast meat making sure to cover it evenly.
  • Drizzle the outside of the turkey breast with olive oil and sprinkle it with salt and pepper.
  • Rub seasoning all over the turkey to make sure it’s evenly coated on all sides.
  • Place the turkey breast in the Instant Pot skin side up.
  • Close the lid and ensure the valve is in the “sealing” position.
  • Set the Instant Pot to Pressure Cook – Manual for 35 minutes.
  • Once the Instant Pot has finished cooking, allow for a natural pressure release for 15 minutes. Then, release any additional pressure by switching the valve to the venting position.
  • Remove the turkey from the Instant Pot and slice into your desired size. Enjoy.
  • **SEE NOTES BELOW FOR BROWNING
  • Store any leftover turkey in an airtight container in the fridge for up to three days.

Notes

If you want to brown the turkey skin after cooking, transfer the cooked turkey breast to a baking sheet and broil for 3-4 minutes or until your desired doneness. Make sure to keep an eye on it so it doesn’t burn.

Apple Cider Donut Holes

By Kleinworth & Co Leave a Comment

Apple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!

I sure get excited about fall and all the flavors that come with it. Fall has always been my favorite season – but now that we have this property my fall days are full of picking apples from our orchard and making all sorts of apple recipes – fall is all the more fun.

easy donut holes

So here I was picking through all of my apple recipes in grandma’s cookbooks this season because we had a massive crop of apples this year. I knew I would be making apple recipes for FOREVER. We had already made a ton of cider and wanted to make some recipes with that cider. I think these little donut holes were a perfect choice.

Be sure to try our Instant Pot Apple Cider & Apple Cider Donut Cake!

Apple Cider Donut Holes

I’m so in love with these little donut holes. My daughter has been begging me to make more since she ate the last of this batch. Fortunately, the recipe is so easy that I can just hand it off to her and let her make her own.

These are the perfect little breakfast to enjoy throughout the fall season. I know I will be making these for guests coming this Thanksgiving – they are definitely a hit.

apple cider donuts

the best Cider Donut Holes

Here are some commonly asked questions

How to store leftover donut holes

These mini muffins/donut holes are super easy to store. Just place leftovers in an airtight container and keep them at room temperature. I don’t recommend refrigerating as the cooler air will moisten the sugar coating and make it dissolve and soak into the donut holes.

baked apple cider donuts

sugar coated mini muffins

Why are these called donut holes?

While these are technically mini muffins – when they are baked and then rolled in the cinnamon and sugar mixture they take on the flavor and texture of a donut hole. Because they are also the same size and shape as a donut hole – the name just sort of stuck and became the popular and more common way to refer to these tasty little gems.

apple cider donut

breakfast mini muffins apple

Can these be made as a regular-size muffin?

Sure – these can be made in a standard muffin tin. If you would like to do that – bake for 15-18 minutes or until golden on top and spring back when they are gently pressed on the tops.

apple cider donut recipe

ingredients for Apple Cider Donut Holes

Ingredients for Apple Cider Donut Holes

  • all-purpose flour
  • granulated sugar
  • baking powder
  • cinnamon
  • apple cider
  • sour cream
  • eggs – gently beaten
  • vanilla extract
  • molasses

Coating

  • butter – melted
  • granulated sugar
  • cinnamon
how to make Apple Cider Donut Holes

How to Make Apple Cider Donut Holes

Donuts

  1. Preheat the oven to 350 degrees.
  2. Lightly oil or grease a mini muffin tin – set aside.
  3. In a large mixing bowl, combine the flour, sugar, baking powder, and cinnamon. Whisk to combine.
  4. Whisk in the cider, sour cream, eggs, vanilla and molasses until the mixture is smooth and all of the ingredients are combined.
  5. Spoon into the prepared baking pan – you should be able to get about 1-2 tbsp of batter in each well of the ini muffin tin. I filled each until they were just below the tops.
  6. Bake 10-13 minutes or until lightly browned and the tops spring back when lightly pressed.
making the batter for Apple Donuts

How to Make Apple Cider Donut Hole Coating

  1. While the muffins are baking – combine the sugar with the cinnamon and stir well.
  2. Once the muffins are done baking – immediately remove one muffin and dip it in the melted butter, then immediately roll it in the cinnamon/sugar mixture until coated.
  3. Set the coated “donut hole” on a plate or in a bowl and continue with the remaining donut holes until they are all coated.
  4. Store in an airtight container at room temperature.

apple cider muffins

ready to make Apple Cider Donut Holes

What type of apple cider should I use?

I used homemade cider (which I will be linking to here once I get that post written) but you can use the jug of cider that you can find at either the local farmers market or the grocery store. Keep in mind that if you are using a commercial brand vs something made locally and found at the orchard – the cider will most likely be thinner.

My cider had a thicker consistency which made for a thicker batter. Either is okay.

Also – you can use either the spiced cider or the plain cider – that is up to you if you want to have a stronger spiced flavor to the donut holes. I used spiced cider – but they are delicious either way.

apple cider baked donuts

coating ingredients for Apple Cider Donut Holes

Can these be baked into regular donuts?

Yes – if you have a standard donut pan, you can add the batter to the pan and bake for 8-10 minutes at 350 degrees. I don’t recommend trying to fry this dough as it is meant to be baked.

apple donut recipe

making the cinnamon sugar coating

Can this recipe be cut in half?

Yes – this recipe makes 48 donut holes – which was enough for the 3 of us here to enjoy for a whole weekend. I made this recipe because I had the larger mini muffin pan and I had completely forgotten that I also had a couple of smaller mini muffin pans I could have used. Either way – this recipe easily reduces to make half or you can double it if you need a whole lot of donut holes.

apple cider donut muffins

coating the donut holes

If you love these donut holes – check out these other apple recipes!

Since we have quite a few apple trees on our property – it is no surprise that we make a ton of apple recipes. Here are just a handful of our favorites.

adding the sugar coating to donuts

Can these be made with apple juice?

Theoretically yes, however, the apple juice will give you a very light apple flavor compared to what you get with the apple cider. In addition to that, it will be a much thinner consistency, resulting in a thinner batter – so you will want to make sure your sour cream is thick and doesn’t have too much whey mixed in before you add it.

donut holes

Apple Cider Donuts

Products I love when making these donut holes…

This mini muffin/donut hole recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made donuts or muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.

Apple Cider Mini Donuts

If you love this Easy Apple Cider Donut Holes recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!

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This Easy Cruffin Recipe is a cross between a croissant & a muffin. Made with puff pastry OR crescent roll dough & coated in cinnamon & sugar. Taste & texture similar to churros & positively heavenly.
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JUMBO Bakery-Style Chocolate Chip Muffins
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Brioche French Toast
Rich and tender brioche bread, thickly sliced and coated in a sweet cinnamon egg custard makes this Brioche French Toast the perfect breakfast. Topped with fresh fruit and maple syrup, it’s delish!
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This Pumpkin Waffles Recipe is made with pumpkin puree PLUS a secret ingredient in the batter to create a sweet, fall-inspired breakfast!
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Blueberry Baked Oatmeal
This Blueberry Baked Oatmeal is an easy breakfast recipe that’s a great way to start the day and will keep you full all morning long.
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Hashbrown Breakfast Casserole
This super easy Hashbrown Breakfast Casserole is made with milk, eggs, butter, sausage, bacon, hash browns, and cheese. What a great start to the day!
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Mini Pancake Cereal
Mini Pancake Cereal has taken over the internet. Teeny tiny pillowy pancakes with a crispy outer texture are great with syrup, fruit, & more!
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Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.
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Apple Cider mini muffins

If you love this recipe for Apple Cider Donut Holes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

cinnamon sugar Donut Holes

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Apple Cider Donut Holes
cinnamon sugar Donut Holes
Print Recipe

Apple Cider Donut Holes

Apple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Breakfast
Cuisine: American
Keyword: apple cider, cinnamon, donut, mini muffins, muffins
Servings: 48 mini donuts

Ingredients

Donuts

  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 4 tsp baking powder
  • 4 tsp cinnamon
  • 1 cup apple cider
  • 1 cup sour cream
  • 2 eggs – gently beaten
  • 3 tsp vanilla extract
  • 1 tsp molasses

Coating

  • ½ cup butter – melted
  • 1½ cups granulated sugar
  • 3 tsp cinnamon

Instructions

Donuts

  • Preheat the oven to 350 degrees.
  • Lightly oil or grease a mini muffin tin – set aside.
  • In a large mixing bowl, combine the flour, sugar, baking powder, and cinnamon. Whisk to combine.
  • Whisk in the cider, sour cream, eggs, vanilla and molasses until the mixture is smooth and all of the ingredients are combined.
  • Spoon into the prepared baking pan – you should be able to get about 1-2 tbsp of batter in each well of the ini muffin tin. I filled each until they were just below the tops.
  • Bake 10-13 minutes or until lightly browned and the tops spring back when lightly pressed.

Coating

  • While the muffins are baking – combine the sugar with the cinnamon and stir well.
  • Once the muffins are done baking – immediately remove one muffin and dip it in the melted butter, then immediately roll it in the cinnamon/sugar mixture until coated.
  • Set the coated “donut hole” on a plate or in a bowl and continue with the remaining donut holes until they are all coated.
  • Store in an airtight container at room temperature.

Notes

This recipe can be made into regular-sized muffins. Bake those for 15-18 minutes.
You can use milk in place of sour cream

Easy Buttermilk Biscuits

By Kleinworth & Co Leave a Comment

Easy Buttermilk Biscuits are fluffy, tender, flaky, perfect with butter and honey or jam. A deliciously simple dinner and holiday side dish.

These buttermilk biscuits are just the ticket for serving at any meal. They’re great for breakfast, lunch, and even afternoon tea. The ingredients and cooking time are minimal and this recipe is really easy to make.

As you know, I’m a sucker for easy recipes – especially ones that the family raves over. When I find something everyone loves and it is simple for me to whip up in a short time – it ends up being a recipe we make countless times. This biscuit recipe is one of those – because everyone can’t get enough.

Pair these biscuits with our Instant Pot Chicken Pot Pie recipe for a delicious dinner.

Easy Buttermilk Biscuits

We all know that there is nothing like a warm biscuit with butter on it in the morning. These biscuits really are the best breakfast ever. They are fluffy and delicious with a mildly sweet taste that is perfect for dunking in your morning coffee or tea.

We love these Buttermilk Biscuits! They are absolutely perfect as a side dish for weeknight dinners, holiday feasts and, we love to serve them for our guests, and we’re sure you’ll love them too.

buttermilk biscuits from scratch

Flaky Buttermilk Biscuits

Here are some commonly asked questions

What if I don’t have buttermilk?

No problem. If you happen to not have buttermilk, you can place 1 tbsp white vinegar or lemon juice in your measuring cup. Then fill the rest up to the 1-cup mark with regular milk. Then let it sit at room temperature for at least 5 minutes before mixing into the batter.

But since this recipe calls for COLD buttermilk – you can then pop the “buttermilk” you have made into the fridge until it becomes very cold again before you use it for these biscuits.

OR you can use the buttermilk powder I have linked at the bottom of this post and you can just whisk it into water to make buttermilk whenever you need it.

In addition – you can use 4 tbsp of milk + enough sour cream to make a cup, OR 2 tbsp of milk + enough plain yogurt to make a cup. Note – don’t use Greek yogurt – it doesn’t have the right consistency to make this work.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

buttermilk biscuits

old fashioned biscuit recipe

Where did biscuits come from?

Originally the biscuit dates back to the days of Louis XIV. The name comes from the French name “bis” (twice) “cuit” (cooked) because it was originally a flat cake that was baked, removed from its pan, and then baked again.

It was a staple for many years with soldiers because it was hard and dry (often called stone bread) – and therefore would last a long time compared to regular bread made with yeast.

Today – the light and flaky biscuits we are familiar with originated in Southern plantation kitchens. They consist of dough that has been worked into layers of flour and butter – folded a multitude of times to create that tender texture.

My dough didn’t rise, what happened?

Because we aren’t dealing with yeast – most of the time this means that your baking powder has expired. When making yeast rolls or bread you would want to check and make sure the temperature of the liquid you were using to proof the yeast was correct.

But with these biscuits, the baking powder (along with the buttermilk) is our leavening agent and that will make the dough rise. If that isn’t fresh you will end up with flat, dense biscuits.

buttermilk biscuits recipe

ingredients for Easy Buttermilk Biscuits

Ingredients for Buttermilk Biscuits

  • all-purpose flour
  • baking powder
  • salt
  • unsalted – very cold butter cubed **see notes
  • cold buttermilk

Can buttermilk biscuits be frozen?

Yes, I do it often. You can wrap each biscuit individually with plastic wrap once they have been baked and cooled to room temperature. Then place all of the wrapped biscuits in a zip-top bag and freeze for up to 3 months.

You can also freeze the dough once it has been worked AND the biscuits have been cut. You can do this by placing the cut dough on a baking sheet that has been lined with plastic wrap. Place the tray in the freezer until the dough has completely frozen. Then remove and wrap each one tightly.

When ready to make – remove from the freezer, preheat the oven, unwrap the frozen biscuits and place on a parchment-lined baking sheet and bake according to the directions below.

homemade buttermilk biscuits

how to make Buttermilk Biscuits - 1

How to Make Buttermilk Biscuits

  1. Add the flour, baking powder and salt to a large bowl or food processor. Whisk to combine or pulse processor lightly.
  2. Add the butter to the dry ingredients and combine until crumbs form. If using a bowl, use a pastry cutter, if using the food processor, pulse several times.
  3. If using processor, transfer the mixture to a large bowl.
  4. Form a well in the center of the mixture and pour in the buttermilk.
  5. Fold together until the dough begins to come together.
  6. Flour a smooth work surface and transfer the dough from the bowl.
  7. Generously flour your hands and begin working the dough together.
  8. Form or roll into ¾ inch thick rectangle.
  9. Fold one long side into the center, then fold the other long side in **see notes
  10. Rotate the dough so that it is horizontal to you.
  11. Gently flatten the dough into a rectangle and fold the sides into the middle again.
  12. Turn the dough again and fold the sides into the middle again.
  13. Turn horizontally again and flatten dough into a rectangle about 1 ¼ inches thick.
  14. Preheat the oven to 425 degrees F.
  15. Generously butter a cast iron skillet or line a baking sheet with parchment paper or a silicone mat.
  16. Use a 2 ½ or 3 inch biscuit cutter to cut the dough. Cut straight down and pull straight up, do not twist the cutter **see notes
  17. Place the biscuits in the prepared cast iron skillet or on the baking sheet.
  18. Brush the tops of the biscuits with a little extra milk, if you like.
  19. Bake for 15-20 minutes or until golden brown.
  20. Remove from the oven and brush with the melted butter, if desired.
  21. Serve warm or at room temperature.
  22. Store in an airtight container in the refrigerator for up to 5 days.

southern buttermilk biscuits

how to make Buttermilk Biscuits 2

What is the best way to store leftover buttermilk biscuits?

I must say, we never have leftovers of these. However, if you happen to have a few extras lying around, place the leftover biscuits in a zip-top bag or airtight container. This recipe should keep at room temperature for up to 3 days.

What to serve with buttermilk biscuits

There are so many different things you can add to these biscuits or pair these biscuits with. Here are some of the recipes we make the most frequently with this biscuit recipe.

best buttermilk biscuits

how to make Buttermilk Biscuits 3

Tips for the BEST Buttermilk Biscuits

  • Butter – cut the butter into cubes and place in the freezer for 15-20 minutes prior to using.
  • Folding – it’s important to fold the dough according to the directions, as this process creates the layers in the biscuits.
  • Cutting – be sure not to twist the cutter, it can seal the edges of the biscuits and prevent them from rising. You need the edges to not be sealed so you get those flaky layers.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

While there are some recipes where you can get away with gently fluffing and scooping the flour – these biscuits will become hard and dense if you do not follow the spoon and level method for measuring.

southern homemade biscuits

how to make Buttermilk Biscuits 4

Can this recipe be doubled?

Yes, absolutely this can be doubled. You can even bake the sheets side-by-side or just do them in batches back to back. I like to double the recipe and bake them on my larger 3/4 sheet pan so I have enough for everyone and some leftovers too.

Why is the cooked dough so dense?

This biscuit dough will be dense before it is baked but should be light and fluffy like you see in the images here once they have been baked. If you find that your dough comes out more dense, please see the following suggestions below.

  • Folding. Make sure you are following the instructions for folding the dough – these folds and the cold butter worked throughout the dough is what makes those tender, flaky layers. Without that step the biscuits will be dense.
  • Too much flour. Too much flour will make the dough dense and dry. I know the inclination is to add more when the dough is sticky – but make sure you are using the spoon and level method for measuring the flour If you live in a lower elevation, or higher humidity, you probably won’t need as much flour on your surface when working the dough.

old fashioned buttermilk biscuits

how to make Easy Biscuits 5

These don’t need yeast?

Nope, that is what makes making biscuits so easy. No yeast, no need to wait for them to rise. Just mix & bake.

Can I use Gluten-Free flour?

I have not tried that yet. If you decide to give it a go, I would suggest using one that has a 1:1 ratio for the best possible results. Please let me know how it turns out. I’d love to share that with others.

flaky buttermilk biscuits

how to make Buttermilk Biscuits 6

Products I love when making biscuits…

This biscuit recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade biscuits before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this biscuit recipe.

grandma's biscuit recipe

If you love this easy biscuit recipe, you’re going to love these other side dish bread too. Please click each link below to find the easy, printable recipe!

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homemade biscuits

If you love this recipe for Buttermilk Biscuits as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Biscuits with honey

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Easy Buttermilk Biscuits
old fashioned biscuit recipe
Print Recipe

Easy Buttermilk Biscuits

Easy Buttermilk Biscuits are fluffy, tender, flaky, perfect with butter and honey or jam. A deliciously simple dinner and holiday side dish.
Prep Time20 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: biscuits, buttermilk
Servings: 10 biscuits

Ingredients

  • 2 ½ cups all-purpose flour plus more for rolling
  • 2 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup unsalted very cold butter cubed **see notes (1 stick)
  • 1 cup + 2 tablespoons cold buttermilk

Instructions

  • Add the flour, baking powder and salt to a large bowl or food processor. Whisk to combine or pulse processor lightly.
  • Add the butter to the dry ingredients and combine until crumbs form. If using a bowl, use a pastry cutter, if using the food processor, pulse several times.
  • If using processor, transfer the mixture to a large bowl.
  • Form a well in the center of the mixture and pour in the buttermilk.
  • Fold together until the dough begins to come together.
  • Flour a smooth work surface and transfer the dough from the bowl.
  • Generously flour your hands and begin working the dough together.
  • Form or roll into ¾ inch thick rectangle.
  • Fold one long side into the center, then fold the other long side in **see notes
  • Rotate the dough so that it is horizontal to you.
  • Gently flatten the dough into a rectangle and fold the sides into the middle again.
  • Turn the dough again and fold the sides into the middle again.
  • Turn horizontally again and flatten dough into a rectangle about 1 ¼ inches thick.
  • Preheat the oven to 425 degrees F.
  • Generously butter a cast iron skillet or line a baking sheet with parchment paper or a silicone mat.
  • Use a 2 ½ or 3 inch biscuit cutter to cut the dough. Cut straight down and pull straight up, do not twist the cutter **see notes
  • Place the biscuits in the prepared cast iron skillet or on the baking sheet.
  • Brush the tops of the biscuits with a little extra milk, if you like.
  • Bake for 15-20 minutes or until golden brown.
  • Remove from the oven and brush with the melted butter, if desired.
  • Serve warm or at room temperature.
  • Store in an airtight container in the refrigerator for up to 5 days.

Notes

  • Butter – cut the butter into cubes and place in the freezer for 15-20 minutes prior to using.
  • Folding – it’s important to fold the dough according to the directions, as this process creates the layers in the biscuits.
  • Cutting – be sure not to twist the cutter, it can seal the edges of the biscuits and prevent them from rising. You need the edges to not be sealed so you get those flaky layers.

Apple Stuffing

By Kleinworth & Co Leave a Comment

This isn’t your Grandma’s stuffing. This Apple Stuffing with Sausage is everything you’ve been dreaming about and the perfect side dish for your Thanksgiving feast.

This simple side dish is perfect for Thanksgiving or any day of the year. It’s hearty, filling, and very easy to make. When it comes to the holidays – people sure do love the stuffing with their family dinner.

For as long as I can remember, our family always made my grandmother’s “New England” stuffing that is made with ground beef, ground sausage, and potatoes. I always wondered why people would have stuffing made with bread. That is until I made some of this apple stuffing with sausage.

Apple Stuffing with Sausage

I love this stuffing because we have a ton of apples here from our trees and I’m always looking for different ways we can use them up. There are so many things you can do with apples – and adding them to this stuffing brings a wonderful flavor that is absolutely divine when served with a holiday turkey.

Plus the sweetness of the apples paired with the savory sausage is perfect. Sort of like pork chops pair with applesauce – only better. I don’t know about you – but I REALLY love to balance the flavors with notes from opposite ends of the spectrum. This is probably why I love salty/sweet combos too.

sausage apple stuffing

recipe for Apple Stuffing with Sausage

Here are some commonly asked questions

How to store leftover stuffing

If you happen to have any stuffing leftovers after serving – just transfer the remaining stuffing to a shallow airtight container and keep refrigerated until ready to serve again.

To reheat – microwave for about 30-60 seconds or until hot again.

Why use a shallow container to store the leftovers?

Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

apple stuffing recipe

thanksgiving apple stuffing

Should I use salted or unsalted butter?

This is really a personal preference. If you are watching your salt intake, then use unsalted butter.

I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt that it adds to this recipe because we aren’t adding any other seasonings here.

Can I use dried veggies instead of fresh?

Yes, absolutely, that will work fine. I often keep those on hand more so than fresh – so we have made it both ways.

sausage and apple stuffing

ingredients for Apple Stuffing with Sausage

Ingredients for Apple Stuffing with Sausage

  • ground sage breakfast sausage or your favorite ground breakfast sausage
  • butter
  • apples – chopped
  • onion – chopped
  • celery with leaves – chopped
  • Salt and pepper to taste
  • chicken broth stock
  • premade cornbread
  • loaf bread torn (brioche, french, italian)
  • eggs – beaten

Apple Equivalents & Measures – rough estimates

  • 1 bushel of apples is the dry equivalent to 2 gallons of produce
  • 2 large apples = 1 pound
  • 3-4 medium apples = 1 pound
  • 3 cups cored, sliced or chopped apples = 1 pound
  • 1-1/3 cups applesauce = 1 pound of apples
  • 1 pound dried apples = 8 cups cooked apples
  • 1 pound dried apples = 4 1/3 cups
  • 4 pounds fresh apples = 1 pound dried apples
  • 4 pounds of fresh apples = 4 cups of applesauce
  • 1/2 cup mashed apples = 1 medium apple
  • 3/4 cup cored, chopped apples = 1 medium apple
  • 1 cup cored, sliced apples = 1 medium apple
  • 2 pounds fresh apples = filling for ONE 9″ pie
  • Small apples are approx 2 1/4 inches in diameter.
  • Medium apples are approx 2 3/4 inches in diameter.
  • Large apples are approx 3 3/4 inches in diameter.

Can this be stuffed and baked into the turkey?

I don’t personally recommend eating stuffing that has been cooked inside the turkey. You can make this to stuff inside the turkey to add flavor to the turkey – but you would have to make an entirely different batch for serving as a side dish.

Stuffing is porous, and during the cooking process, juices from the turkey that may contain bacteria are absorbed by the stuffing. Additionally, when checking the temperature, many people neglect to check the temperature of the stuffing, which also needs to be cooked at 165 degrees Fahrenheit.

As a result, bacteria remain in the stuffing, which can cause guests to get sick and puts them at risk for salmonella poisoning. Any stuffing that contains meat juices must be cooked to the same minimum internal temperature as the meat itself in order to ensure any bacteria is killed during the cooking process.

Also – it will increase the cooking time. The difficult part is that the turkey and the stuffing would require different cooking times and one would end up being overcooked in order to make sure the other reaches the proper temperature.

apple stuffing for turkey

how to make Apple Stuffing with Sausage

How to Make Apple Stuffing

  1. Preheat the oven to 325 degrees.
  2. In a large skillet over medium heat melt 2 tablespoons of the butter.
  3. Add the sausage and cook until it browns and crumbles.
  4. Add the onion, celery and apple to the sausage and continue to cook until the sausage is cooked through and the vegetables are tender.
  5. Salt and pepper to taste.
  6. Pour in the chicken stock and add the remaining butter to the pan. Bring to a simmer.
  7. Remove from the heat and stir in the bread and cornbread.
  8. Beat the eggs in a small bowl and then add them to the stuffing mixture, stirring gently to blend.
  9. Place the stuffing a greased 9×13 dish. If you started by using a cast iron skillet – you can bake it in the skillet instead of transferring to a baking dish.
  10. Bake for 60 minutes until golden brown.

Can this recipe be doubled?

You can double this recipe, but the issue will be the size of the skillet. You might want to make the batches in 2 skillets simultaneously and bake them side-by-side.

apple sausage stuffing recipe

making Apple Stuffing with Sausage

Can I use ground turkey instead of sausage?

Yes, absolutely, that will work just fine. Any type or flavor of ground meat – chicken, turkey, sausage or even beef that you prefer will work great.

What to Serve with Apple Stuffing

While the possibilities are endless when it comes to flavor pairings for this delicious apple stuffing with sausage – here are a few of our favorites that we will be serving this holiday season.

sausage apple dressing

cooked before baking apple stuffing

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Thanksgiving
Top Thanksgiving Recipes
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Top Fall Recipes

Products I love when making stuffing…

This holiday stuffing recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade stuffing before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday recipe.

Apple Stuffing side dish

If you love this Easy Apple Stuffing recipe, you’re going to love these other holiday recipes too. Please click each link below to find the easy, printable recipe!

Roasted Fall Vegetables
Roasted Fall Vegetables are a perfect side dish for fall and Thanksgiving dinners. Easy to make in less than an hour.
Check out this recipe
recipe for pan roasted veggies
Pork Loin Roast
This Pork Loin Roast is easy to make and ready in about an hour, which makes it perfect for holiday meals and weeknight dinners alike.
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Slow Cooker Sweet Potatoes
This classic holiday side dish recipe for Slow Cooker Sweet Potatoes is so incredibly simple to make. Free up your oven with this easy dish.
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Easy Roasted Balsamic Potatoes
Easy Roasted Balsamic Potatoes- the perfect side dish!
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Roasted Sheet Pan Balsamic Pork Tenderloin
Roasted Sheet Pan Balsamic Pork Tenderloin is a quick & easy pork tenderloin recipe the whole family will love for dinner. Just glaze & bake- so simple.
Check out this recipe
Roasted Sheet Pan Balsamic Pork Tenderloin Dinner
Easy Sausage Stuffing
Savory pork sausage, onions, celery & stuffing mix, made in 30 minutes on the stovetop making this Easy Sausage Stuffing the perfect holiday side dish.
Check out this recipe
How to make Easy Sausage Stuffing
30-Minute Garlic Parmesan Dinner Rolls
30-Minute Garlic Parmesan Dinner Rolls, the perfect bread recipe to serve with any meal. Great for holidays, so simple to make. Cheesy, garlicky goodness!
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How to make Dinner Rolls
Perfect Roast Turkey
Easy, simple & delicious recipe for How to Roast a Turkey will have your guests swooning.
Check out this recipe
Roasted Turkey
holiday stuffing with apples

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Apple Stuffing

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Apple Stuffing with Sausage
thanksgiving apple stuffing
Print Recipe

Apple Stuffing with Sausage

This isn’t your Grandma’s stuffing. This Apple Stuffing with Sausage is everything you’ve been dreaming about and the perfect side dish for your Thanksgiving feast.
Prep Time20 minutes
Cook Time1 hour
Course: dinner, Side Dish
Cuisine: American
Keyword: apple, sausage, stuffing

Ingredients

  • 16 ounce roll of ground sage breakfast sausage or your favorite ground breakfast sausage
  • 1/2 cup butter plus more for buttering the pan
  • 3 medium apples chopped
  • 1 medium onion chopped
  • 2 ribs celery with leaves chopped
  • Salt and pepper to taste
  • 4 cups chicken broth stock
  • 16 ounces premade cornbread
  • 4 cups of loaf bread torn (brioche, french, italian)
  • 2 large eggs beaten

Instructions

  • Preheat the oven to 325 degrees.
  • In a large skillet over medium heat melt 2 tablespoons of the butter.
  • Add the sausage and cook until it browns and crumbles.
  • Add the onion, celery and apple to the sausage and continue to cook until the sausage is cooked through and the vegetables are tender.
  • Salt and pepper to taste.
  • Pour in the chicken stock and add the remaining butter to the pan. Bring to a simmer.
  • Remove from the heat and stir in the bread and cornbread.
  • Beat the eggs in a small bowl and then add them to the stuffing mixture, stirring gently to blend.
  • Place the stuffing a greased 9×13 dish. If you started by using a cast iron skillet – you can bake it in the skillet instead of transferring to a baking dish.
  • Bake for 60 minutes until golden brown.

Ghost Cupcakes

By Kleinworth & Co Leave a Comment

Ghost cupcakes will make your guests scream with delight. They’re super simple to make starting with a homemade vanilla cupcake recipe and topped with a deliciously sweet frosting decorated like ghosts for Halloween!

I love making super cute Halloween treats. Not sure why – because otherwise we aren’t super big Halloween people. But when it comes to the treats – I get so excited and come up with so many ideas.

Like these super adorable candy corn-inspired Ghost Cupcakes. The general idea became really popular a few years back when one of the large magazines featured a recipe for them. Here we have the same design decorating with the ghost and the candy corn colors – only we paired it with our own homemade cupcake and frosting recipes.

Be sure to add these Broken Glass Cupcakes or our other cute Ghost Cupcakes to your Halloween celebrations too!

Ghost Cupcakes

These are just too stinkin’ cute. I’m such a sucker for those candy eyes. They give so much personality when added to treats – no matter the holiday.

I just think these are just the perfect little treat for a Halloween party – either for a kid’s classroom party, an office party, a potluck, or even a trunk or treat gathering with friends. Everyone loves these delicious little goodies.

Don’t miss our Ghosts in the Graveyard Dessert too!

ghost cakes

candy corn ghosts

Here are some commonly asked questions

What is the best way to store leftover ghost cupcakes?

The most important thing is to keep them in an airtight container. I like to keep them refrigerated since the frosting does have milk and butter in it.

I’ll remove however many we plan to have after dinner when I am getting ready to serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert. They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can ghost cupcakes be frozen?

Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

Halloween Ghost Cupcakes

festive Halloween cupcakes

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Halloween Cupcakes

cute Halloween treats

Notes for Making Ghost Cupcakes

  • Flour is the base of our cupcakes– make sure to measure using the spoon and level method so you don’t add too much (which can cause your cupcakes to be too dry).
  • Granulated sugar sweetens our cupcakes!
  • Baking powder helps the cupcakes rise and become light and airy.
  • Butter adds fats – which adds richness to the cupcakes and helps them stay fresher longer.
  • Milk adds moisture and richness to the cupcakes.
  • Eggs bind the cupcakes together.
  • Vanilla enhances the sweetness of the cupcakes and makes them vanilla flavored!
  • Butter is also the base of the frosting– make sure it’s fully softened so you don’t end up with lumps.
  • Confectioner’s sugar sweetens the icing and helps give it structure so we can pipe it into the shape we want.

Can these cupcakes be made ahead of time?

You bet. The cupcakes can be made and decorated ahead of time and kept in the refrigerator for up to 4 days prior to serving – EXCEPT FOR THE CANDY EYES. The candy eye color will bleed and won’t be very appealing once they are exposed to the cool, moist air. I recommend adding those right before serving.

Make sure to cover tightly with plastic wrap or keep them in an airtight container so they don’t dry out.

ghostly cupcakes

ingredients for Ghost Cupcakes

Ingredients for Ghost Cupcakes

  • all-purpose flour
  • baking powder
  • Kosher salt
  • granulated sugar
  • unsalted butter at room temperature
  • egg plus egg white at room temperature
  • pure vanilla extract
  • skim milk

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

how to make vanilla Ghost Cupcakes

How to Make Ghost Cupcakes

  1. Pre-heat the oven to 350 degrees and add the cupcake liners to the pan, set aside.
  2. Add flour, baking powder and salt to a large bowl, mix well.
  3. In a separate large bowl, using a stand mixer or hand mixer, cream together the butter and sugar until
  4. it becomes light and fluffy.
  5. Beat the egg into the mixture until well combined, then beat in the egg white and add the vanilla.
  6. Mix well.
  7. Alternating, add the flour and milk as you continue to blend ingredients until fully combined.
  8. Divide the batter evenly into the prepared cupcake liners, each cup should be ¾ full.
  9. Bake until the tops are golden, about 20 minutes. They are done when they spring back when gently pressed on the tops.
  10. Remove from oven and transfer the cupcakes to a wire rack for cooling.

Can this recipe be doubled?

Yes, absolutely. This recipe makes 12 cupcakes – So if you need more – maybe for a Halloween party – doubling is super easy.

how to make vanilla cupcakes for Halloween

Ghost Cupcake Frosting Ingredients

  • unsalted butter – softened
  • confectioner’s sugar
  • pure vanilla extract
  • heavy cream
  • Kosher salt
  • yellow food coloring
  • orange food coloring

Decorating

  • Candy eyes for garnish
  • Pastry bags and tips

What food color do you recommend?

I really love using a soft gel food color because the pigment is more intense and makes the dough less watery. For these cookies, I use electric yellow and electric orange.

making frosting for ghosts

How to Make the Frosting

  1. Beat the butter in a large bowl using hand or stand mixer until slightly whipped.
  2. Add 1 cup of the confectioner’s sugar at a time and mix on low until blended.
  3. Increase speed to high and continue beating.
  4. Reduce speed with each addition of confectioner’s sugar – increasing after it has been mostly combined so that each cup is well blended before adding the next one.
  5. Beat in 2 tbsp of the heavy cream and the vanilla extract until combined. You can add in more heavy cream if needed for desired consistency.
  6. Add salt and mix to combine.
  7. Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops. Just drop and then stir well until you reach the desired shade – keeping in mind that the color will intensify over time.

Can these be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can even use the canned frosting and either tint it yourself or buy the colors pre-made.

That being said – this recipe is so scrumptious and doesn’t really take that much longer than using the pre-made mix. I highly recommend you giving it a try.

how to make candy corn frosting

How to Decorate Ghost Cupcakes

  1. Fill 3 pastry bags – one with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag.
  2. Pipe 3 layers (one of each color) with each pastry bag of frosting onto the cooled cupcakes, swirling the white taller to form the ghost shape.
  3. Finish by adding the candy eyes to each cupcake.

DON’T MISS THESE HOLIDAY E-BOOKS!

Halloween
Top Halloween Recipes
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Top Fall Recipes

cute cupcakes for kids Halloween party

Products I love when making these ghost cupcakes…

This cute cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this adorable treat recipe.

Halloween party cupcakes

If you love this Cute Ghost Cupcake recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!

Mummy Rice Krispie Treats
Mummy Rice Krispie Treats are an easy and quick Halloween recipe. Perfect for kids or school parties or the inner kid in us all!
Check out this recipe
recipe for Mummy Rice Krispie Treats
Halloween Snack Mix
Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites for fall!
Check out this recipe
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Chocolate M&M Cookies
Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with M&M's and super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for Halloween.
Check out this recipe
no chill chocolate cookies
Candy Corn Cupcakes
Festive Candy Corn Cupcakes made with a homemade vanilla cupcake recipe and topped with colorful vanilla buttercream frosting. They’ll be the perfect holiday dessert to serve at any kid or adult Halloween party!
Check out this recipe
Thanksgiving cupcakes
Zombie Cookies
These are not your average cake mix cookies. These Zombie Cookies are creepy and ghastly – just like the undead who want to eat your brains.
Check out this recipe
recipe for Zombie Cookies
Halloween Bark
Candy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.
Check out this recipe
How to make Halloween Bark Recipe
Halloween Sugar Cookies
Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.
Check out this recipe
swirl cookies
Monster Cupcakes
Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.
Check out this recipe
Monster Cupcakes
Mummy French Macarons with Maple Cinnamon Filling
Mummy French Macarons with Maple Cinnamon Filling are an adorable and delicious treat to serve for Halloween packed with fall flavors!
Check out this recipe
Mummy Macarons for Halloween
Monster Bark
Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple ingredients & a few minutes to make. The kids just love it!
Check out this recipe
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recipe for Ghost Cupcakes

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spooky Ghost Cupcakes

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Ghost Cupcakes
recipe for Ghost Cupcakes
Print Recipe

Ghost Cupcakes

Ghost Cupcakes will make your guests scream with delight. They’re super simple to make starting with a homemade vanilla cupcake recipe and topped with a deliciously sweet frosting for Halloween!
Prep Time30 minutes
Cook Time20 minutes
Cool30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: candy corn, cupcakes, ghost, halloween
Servings: 12 cupcakes

Ingredients

Cupcakes

  • 1 ⅓ cup all-purpose flour
  • 1 ¼ tsp baking powder
  • ½ tsp Kosher salt
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter at room temperature
  • 1 large egg plus 1 egg white at room temperature
  • 1 ½ tsp pure vanilla extract
  • ½ cup skim milk

Frosting

  • 1 cup unsalted butter – softened
  • 4 cups confectioner’s sugar
  • 4 tbsp pure vanilla extract
  • 4 tbsp heavy cream
  • ½ tsp Kosher salt
  • 1-3 drops yellow food coloring
  • 1-3 drops orange food coloring

Decorating

  • Candy eyes for garnish
  • Pastry bags and tips

Instructions

Cupcakes

  • Pre-heat the oven to 350 degrees and add the cupcake liners to the pan, set aside.
  • Add flour, baking powder and salt to a large bowl, mix well.
  • In a separate large bowl, using a stand mixer or hand mixer, cream together the butter and sugar until
  • it becomes light and fluffy.
  • Beat the egg into the mixture until well combined, then beat in the egg white and add the vanilla.
  • Mix well.
  • Alternating, add the flour and milk as you continue to blend ingredients until fully combined.
  • Divide the batter evenly into the prepared cupcake liners, each cup should be ¾ full.
  • Bake until the tops are golden, about 20 minutes. They are done when they spring back when gently pressed on the tops.
  • Remove from oven and transfer the cupcakes to a wire rack for cooling.

Frosting

  • Beat the butter in a large bowl using hand or stand mixer until slightly whipped.
  • Add 1 cup of the confectioner’s sugar at a time and mix on low until blended.
  • Increase speed to high and continue beating.
  • Reduce speed with each addition of confectioner’s sugar – increasing after it has been mostly combined so that each cup is well blended before adding the next one.
  • Beat in 2 tbsp of the heavy cream and the vanilla extract until combined. You can add in more heavy cream if needed for desired consistency.
  • Add salt and mix to combine.
  • Evenly divide the frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange drops. Just drop and then stir well until you reach the desired shade – keeping in mind that the color will intensify over time.

Decorate

  • Fill 3 pastry bags – one with each color. Use a closed star tip for the yellow and orange, use a round tip for the white pastry bag.
  • Pipe 3 layers (one of each color) with each pastry bag of frosting onto the cooled cupcakes, swirling the white taller to form the ghost shape.
  • Finish by adding the candy eyes to each cupcake.

Air Fryer Turkey Breast

By Kleinworth & Co 2 Comments

This season, ditch the oven and the mess. Feed your family a juicy and flavorful holiday turkey with this air fryer turkey breast recipe.

Are you looking for a quick and easy way to get your holiday meal prepared this season? Turkey breast, the leanest and healthiest cut of poultry, is easy to prepare in a variety of ways. But one of the best ways to cook turkey breast is in the air fryer.

Air-fried turkey is so much easier than making it in the oven. Not only that – but it cuts down on the mess. This turkey is so juicy and packed full of flavor- you’ll never want to make a turkey the conventional way ever again.

Air Fryer Turkey Breast

You see – now that most of the kids are out of the house – we don’t need to make a big spread for the holiday. Only one of them will be able to be here to celebrate with us – which means cooking for 3 is so much easier and takes so much less preparation than cooking for 5 or more.

That means I don’t need to make a huge turkey – a small turkey breast will do. It seems silly to run the big huge oven for a tiny little turkey breast – so once again, it’s the air fryer to the rescue.

Now I usually make a huge traditional roasted turkey and then a few years ago we started making this Applewood Smoked Turkey on the Traeger – which is amazing. But we just don’t need to do all that now that we don’t need a feast.

Plus – now that our oven runs on propane, I’m always looking for alternative ways to cook our meals so I can leave that propane for our alternate heat instead. I’m all about conserving one of our heat sources – especially as we enter the colder months.

turkey air fryer

air fried turkey dinner

Here are some commonly asked questions

How much turkey breast do you need per person?

First – if you know that those you are feeding like to go back for seconds – always keep that in mind. I almost always double what I think I will need because not only does my family love seconds – but we love leftovers too.

The rule of thumb is to buy one pound of turkey per person.

Something to also factor, that will change this is whether or not you will be providing side dishes. If you are making this for Thanksgiving – then you will most likely be serving side dishes too. So people may serve themselves a bit less turkey if they plan on loading up their plate with a lot of extras.

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.

By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.

What temperature should a turkey be cooked to?

The best way for a turkey to be cooked is with high heat, which will kill all the bacteria in the turkey. The USDA recommends cooking your turkey at 450 degrees Fahrenheit for 15 minutes per pound of weight when using a conventional oven.

When cooking with an air fryer it is much like cooking with a convection oven and therefore it will cook the food much faster with a lot less air around the food to keep hot.

Air frying a turkey breast can be done at 350 degrees and until the internal temp reaches 160 degrees.

air fried turkey breast

holiday turkey and gravy

What are the benefits of air frying?

Healthier

It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.

Convenience

I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.

Take it on the go

I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.

How to store leftover turkey breast

If you happen to have any turkey leftovers after serving – just transfer the remaining turkey to an airtight container and keep refrigerated until ready to serve again.

To reheat – microwave for about 30-60 seconds or until hot again. You can also place your serving back into the air fryer and cook for a couple of minutes until hot again. Don’t overheat though- the turkey will dry out if overcooked.

turkey breast in air fryer

ingredients for Air Fryer Turkey Breast

Ingredients for Air Fried Turkey Breast

  • turkey breast – bone-in, skin-on, fully thawed
  • butter – softened
  • poultry seasoning – I love Traegers Fin & Feathers Seasoning
  • garlic salt
  • black pepper
  • paprika

Tips for the Best Air Fried Turkey Breast

  • The overall time will depend on the size of the turkey breast you are cooking. Since air fryers vary greatly in size and performance – always guage doneness by measuring the internal temp and not only by the cooking time listed in the recipe.
  • Make sure you are starting with a fresh or fully thawed turkey. Unlike cooking in the instant pot – you shouldn’t try to cook a frozen turkey breast in the air fryer.
  • Most of the larger air fryers on the market these days (or ones marketed as large) can accomodate up to a 5 pound turkey breast. The key is to just make sure the top of the turkey breast isn’t higher than the top of the basket – if using that style air fryer. If you are using a tray style – you should be able to adjust the trays to accomodate the size of your turkey breast.
  • Use real butter – the key here is the fat and the flavor that comes with that. You won’t find that using margarine and it might tend to burn faster too.
  • You can brine the turkey overnight in a large bowl if desired.

What to make with leftover turkey

We love to have leftover turkey because it makes for great soups and sandwiches. Here are a couple of our favorites.

how to make Air Fryer Turkey Breast

How to Make Air Fried Turkey Breast

  1. Preheat the air fryer to 350 degrees.
  2. Then, place the turkey breast in the air fryer basket or on the air fryer tray depending on your air fryer model.
  3. Rub the softened butter all over the turkey and the under the skin.
  4. Mix together the poultry seasoning, garlic salt, pepper and paprika in a small bowl.
  5. Sprinkle the whole turkey with the combined seasonings.
  6. Cook in the air fryer for approx 55 minutes. Remove from the air fryer when an internal temperature of 160 degrees has been reached and the skin is golden brown and crisp. If it is browning too much but it still needs more time to cook, you can tent the turkey breast with foil and continue to cook until it reaches the proper internal temperature.
  7. Let rest slightly before slicing.

How to Carve a Turkey Breast

The key here is to be patient so you get the best possible result.

  1. First, start by allowing the turkey breast to rest after cooking. You want to make sure to give it at least 15 minutes. To keep it warm and allow the juices to distribute throughout the breast – tent it loosely with foil.
  2. Make sure you are using a sharp knife.
  3. Make your slice along the side of the breast bone – making smooth, long even strokes. You can saw back and forth if using a serrated knife.
  4. When the knife reaches the edge the slice should fall. You can continue to follow this pattern until all of the turkey is removed from the breast.
turkey cooked in the air fryer

Can leftover turkey be frozen?

You bet. We like to keep the leftovers in the fridge for a couple of days for quick and easy meals. But if it looks like we aren’t going to be able to eat it all within 3-4 days – then I toss the remaining leftovers in a zip-top bag and freeze it for up to 2 months. It’s great to add it to a last-minute dinner-like soup in the Instant Pot. I don’t even have to thaw it first.

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

Why is it important to use the thermometer on the thickest part of the bird?

The most important thing to remember when using a meat thermometer is that it needs to be in the thickest part of the meat since that will take the longest to heat all the way through and come to the proper temperature.

The tip of a digital thermometer should be inserted into the center of a large roast, turkey, or other whole bird. The probe should not touch the bone or any other cold spot.

Insert the probe slowly and carefully until it touches an internal part of the meat and takes its reading without touching or moving any internal parts such as bones or fat.

air fryer turkey time chart

Air Fryer Turkey Breast

How to prevent sticking in the air fryer

Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that. Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.

I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food. This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.

Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper. Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

But I when I started working on my second air fryer book, I wanted to change things up. I picked up this Chefman 6.3 Quart Digital Air Fryer+ Rotisserie, Dehydrator, Convection Oven. It has 8 Touch Screen Presets (Fry, Roast, Dehydrate & Bake, BPA-Free, Auto Shutoff) & Accessories Included. It is XL Family Size, which is great!

What to serve with Air Fried Turkey Breast

While the list is long as to what we like to pair with our turkey dinner – here are the recipes we make the most frequently for our family holidays.

turkey in air fryer

best recipe for Air Fryer Turkey Breast

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.

You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.

If you love this recipe – You might also love my air frying cookbook too!

The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.

The Essential Air Fryer Cookbook for Two: Perfectly Portioned Recipes for Healthier Fried Favorites

The Essential Air Fryer Cookbook for Two

Perfectly Portioned Recipes for Healthier Fried Favorites

ORDER THE BOOK HERE

Air Fryer Thanksgiving Turkey

seasoned turkey breast

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Thanksgiving
Top Thanksgiving Recipes
Fall
Top Fall Recipes

Products I love when making air fried turkey breast…

This turkey breast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a turkey in the air fryer before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday favorite.

thanksgiving turkey in the air fryer

If you love this Easy Air Fryer Turkey Breast recipe, you’re going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!

Air Fryer Brussel Sprouts with Herb Honey Mustard
Easy Air Fryer Brussel Sprouts with Herb Honey Mustard are perfect as a side to the holiday feast or paired with a quick weeknight dinner.
Check out this recipe
holiday brussels sprout recipes
Air Fryer Honey Baked Ham
Did you know you can make a delicious holiday ham without ever turning on the oven? Check out this Air Fryer Honey Baked Ham that is simple & oh so tasty!
Check out this recipe
holiday ham Air Fryer Honey Baked Ham
Air Fryer Cannoli
A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.
Check out this recipe
mini cannoli
Air Fryer Panko Crusted Pork Chops
Juicy boneless pork chops are coated in a seasoned panko crust &air fried until crispy to make Air Fryer Panko Crusted Pork Chops. A quick and easy dinner recipe everyone loves.
Check out this recipe
How to make pork chops in the air fryer
Air Fryer Brussels Sprouts with Honey Sriracha Sauce
Air Fryer Brussels Sprouts with Honey Sriracha Sauce make a great side dish at all your holiday dinners. They are great for snacking on game day too.
Check out this recipe
Air Fryer Brussels Sprouts game day snack
Easy Cherry Pie – Air Fryer
Light and flaky pie crust filled with sweet cherry pie filling made easily in the air fryer, no oven required. Serve with vanilla ice cream on the side.
Check out this recipe
Easy Cherry Pie - Air Fryer Recipe
Air Fryer Apricot Glazed Chicken Drumsticks
Air Fryer Apricot Glazed Chicken Drumsticks are a sweet and spicy dinner. Made with apricot preserves and Dijon mustard these are ready in under 1 hour.
Check out this recipe
Sweet & Spicy Air Fryer Apricot Glazed Chicken Drumsticks
Air Fryer Angel Food Cake Churro Bites
Air Fryer Angel Food Cake Churro Bites made from soft & chewy angel food cake & smothered in cinnamon & sugar. Tastes just like your favorite churros.
Check out this recipe
Air Fryer Angel Food Cake Churro Bites Dessert Recipe

Other Air Fryer Dishes

Air Fryer Teriyaki Chicken

Air Fryer Ravioli

Ham and Cheese Sliders – Air Fryer

Air Fryer Chicken Wings

thanksgiving meal air fried

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best way to cook a turkey

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Air Fryer Turkey Breast
holiday turkey and gravy
Print Recipe
5 from 1 vote

Air Fryer Turkey Breast

This season, ditch the oven and the mess. Feed your family a juicy and flavorful holiday turkey with this air fryer turkey breast recipe.
Prep Time5 minutes
Cook Time55 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: air fried, air fryer, turkey
Servings: 8

Ingredients

  • 3 to 5- pound turkey breast bone-in, skin-on, fully thawed
  • 1/2 cup butter – softened
  • 2 teaspoon poultry seasoning I love Traegers Fin & Feathers Seasoning
  • 2 teaspoons garlic salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika

Instructions

  • Preheat the air fryer to 350 degrees.
  • Then, place the turkey breast in the air fryer basket or on the air fryer tray depending on your air fryer model.
  • Rub the softened butter all over the turkey and the under the skin.
  • Mix together the poultry seasoning, garlic salt, pepper and paprika in a small bowl.
  • Sprinkle the whole turkey with the combined seasonings.
  • Cook in the air fryer for approx 55 minutes. Remove from the air fryer when an internal temperature of 160 degrees has been reached and the skin is golden brown and crisp. If it is browning too much but it still needs more time to cook, you can tent the turkey breast with foil and continue to cook until it reaches the proper internal temperature.
  • Let rest slightly before slicing.

Mini Apple Pies

By Kleinworth & Co Leave a Comment

Small pies, big flavor! All there is to love about apple pie right at your fingertips. These mini apple pies are the perfect handheld fall treat. They’ve got a classic apple pie filling flavor with the help and ease of using store-bought dough or make them with my no-fail favorite homemade pie crust recipe!

Who loves PIE???? This time of year we are in full pie mode around here. The family can never get enough pie and who can blame them.

Since we have an abundance of apples around here with all the trees over-producing this season – so we are up to our eyeballs in apples. So that means we are making these mini apple pies in bulk to enjoy all year long.

Mini Apple Pies

Now I know that fall is typically the time for apple pie. But we love to enjoy these all year round. You see – the hubs grew up in an orchard. So things like apple pie happened all the time.

This is why it seems I can never make enough for him. But instead of making a whole lot of regular-sized pies this time – we opted for mini pies. I love them because you can regulate your portion control and they are so easy to just grab one instead of having to cut a slice from a large pie.

I especially love that it makes the holiday dessert easier to serve and keeps the buffet line moving quickly. No one can resist these beautiful little treats!

mini apple pie recipe

recipe for Mini Apple Pies

Here are some commonly asked questions

What is the best way to store leftover mini apple pies?

Place the remaining mini apple pies in an airtight container & keep refrigerated. When ready to enjoy again, just microwave for 1-2 minutes or until hot before adding any whipped cream, heavy cream, or ice cream on top. They should keep for 3-4 days.

individual apple pies

muffin tin pies

Can I use canned pie filling for these mini pies?

Absolutely. If you are tight on time or you are missing ingredients – but you happen to have a can or two of pie filling in the back of the pantry – you can definitely use that in place of the fresh apples and other ingredients.

small apple pies

frozen dough pie recipe

What supplies will I need to complete this recipe?

You will need:

  • Mixing bowl and mixing tools
  • 3.5 inch round cookie cutter
  • Suggested: pizza cutter OR knife
  • Baking Brush
  • Muffin pan (12 cavities)

mini apple pies with puff pastry

ingredients for Mini Apple Pies

Ingredients for Mini Apple Pies

  • Apples – We chose a mix of Honeycrisp and granny smith apples. Honeycrisp apples have a nice sweet taste and don’t become mushy when baked in the oven. Granny Smith apples are on the tart side, and we love to mix a sweet and tart apple for apple pie filling! Whatever kind of apple you use, you’ll want about two cups worth of apple chunks diced to ¼-½ inch pieces. This was two large apples in our case.
  • Brown sugar
  • Granulated sugar
  • Cinnamon
  • Nutmeg
  • Pie crust – To make things easy, we used store-bought Pilsbury dough sheets, but you can absolutely use homemade dough!
  • Egg wash: 1 egg + 1 tablespoon of water, whisked
  • Turbinado sugar
steps 1-2 apple pies

How to create the lattice tops for these mini apple pies:


Take six strips of dough and braid them across the top of one of the pies: alternating over and under each strip. Trim the strips to the length of the mini pie and gently press down around the edges to secure the top.

mini pies muffin tin

individual apple pies

What other kind of other crust could I do for these mini apple pies?

You could keep the crust simple and create a solid crust top for the mini pies. Use a round cookie cutter to create the shape and slash three air holes in the center. Gently press down around the edges to secure. This option would also reduce the prep time.

Another way to top these mini apple pies would be to create a crumble topping!

muffin tin apple pies

steps 3-4 apple pies

How to Make Mini Apple Pies

  1. Preheat the oven to 425℉.
  2. Add the chopped apples, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract to a medium mixing bowl and stir together until the apples are evenly coated with the spice and sugars.
  3. Unroll ther sheets of pie crusts.
  4. Using a 3.5 inch round cookie cutter, cut 12 rounds.
  5. Keep the dough scraps for building the lattice crust.
  6. Press each of the rounds into the cavities of the muffin tins. They should just fit each tin.
  7. Whisk together the egg and water with a fork to create the egg wash.
  8. Lightly brush the inside bottom of the pie crusts with the egg wash.
  9. Roll the dough scraps into a ball and then roll it out into a flat sheet.
  10. Use a pizza cutter to cut ½ thick strips to create a lattice top crust for the mini pies.
  11. Cut the strips length accordingly and gently press the edge of the strips down to secure.
  12. Brush the lattice crusts with the egg wash and sprinkle with turbinado sugar on top, if desired.
  13. Bake for 20 minutes until the top is golden brown. You should be able to hear the filling crackling and bubbling when you pull the pies out of the oven. Let the pies sit in the pan for 10 minutes out of the oven.
  14. Serve warm and enjoy!
holiday pie

Can this recipe be doubled?

YES – I love to double & continue to double this recipe. Generally, if we are having friends or family over for the holiday I’ll definitely double this. Because the boys almost always have at least 2 of these pies – which takes up most of them.

I like to have leftovers to curb that sweet tooth that happens after dinner. Plus my cinnamon-loving family can never get enough apple pie – so more is always welcome.

individual apple pie recipe

steps 5-6 pies

Can this be made with another flavor of pie filling?

You can replace the apples with a canned pie filling in any flavor you have available. You can also check out my blueberry pie filling, cherry pie filling, and my caramelized pear pie filling that would all be great in these little mini pies.

fall pie recipe

fall pies

Can this be made with homemade crust?

Absolutely! We do that all the time using my Easy Pie Crust recipe. That is the easiest – NO-FAIL pie crust and it only takes a couple of ingredients to make.

Apple Equivalents & Measures – rough estimates

  • 1 bushel of apples is the dry equivalent to 2 gallons of produce
  • 2 large apples = 1 pound
  • 3-4 medium apples = 1 pound
  • 3 cups cored, sliced or chopped apples = 1 pound
  • 1-1/3 cups applesauce = 1 pound of apples
  • 1 pound dried apples = 8 cups cooked apples
  • 1 pound dried apples = 4 1/3 cups
  • 4 pounds fresh apples = 1 pound dried apples
  • 4 pounds of fresh apples = 4 cups of applesauce
  • 1/2 cup mashed apples = 1 medium apple
  • 3/4 cup cored, chopped apples = 1 medium apple
  • 1 cup cored, sliced apples = 1 medium apple
  • 2 pounds fresh apples = filling for ONE 9″ pie
  • Small apples are approx 2 1/4 inches in diameter.
  • Medium apples are approx 2 3/4 inches in diameter.
  • Large apples are approx 3 3/4 inches in diameter.

Thanksgiving Pie

step 7 - rolling cutting dough

Can I make this with another type of crust?

Yes, absolutely. If you want to use a regular graham cracker crust, that works great too.

These tools make the process so much faster!

Best Pies for Thanksgiving

the best apple pies

Can these mini apple pies be frozen?

Absolutely! Wrap each pie individually tightly with plastic wrap after they are baked and freeze for up to 6 months.

You can also freeze these once they are prepped before baking – but you will have to freeze in the tin and then remove them from the tin once they are frozen.

The easiest way to do this is to place a piece of plastic wrap in the tin before assembling the pies. Then once they are frozen you can lift each one out and wrap it with that piece of plastic wrap until you are ready to bake.

When you are ready to bake these – just unwrap from the plastic and place them into the muffin tin again. You will probably need to bake for a few minutes longer if baking from frozen or you can let them thaw in the pan on the counter while you let the oven pre-heat.

A side note – you might want to toss the cut apples in a lemon water bath prior to prepping if you plan on freezing these so the apples don’t brown.

Easy Individual Apple Pies

preparing pie dough

What other pie recipes do you recommend?

Our family loves pie – here are some of our favorites that we love to make for the holiday!

Small apple pies

filling the mini pies

What to Serve with these Mini Pies

I know that we typically serve these mini pies as dessert for Thanksgiving. So we are usually serving them with the following Thanksgiving recipes. However- apple pie is also a great summer classic to serve for all those great summer holidays too – so I have included a few other recipes that we pair with these.

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Thanksgiving
Top Thanksgiving Recipes
Fall
Top Fall Recipes

Little Apple Pies

ready to bake tiny pies

Products I love when making mini apple pies…

This mini apple pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.

the best apple pies

If you love this Easy Mini Apple Pie recipe, you’re going to love these other apple recipes too. Please click each link below to find the easy, printable recipe!

Instant Pot Applesauce
Learn how to make Instant Pot Applesauce, a simple and easy fall recipe that can be made with just a 30 minute cook time. It takes just 2 ingredients and it’s sugar-free!
Check out this recipe
sugar-free applesauce
Air Fryer Apple Hand Pies
Air Fryer Apple Hand Pies are the perfect fall dessert! They are easy and quick to make in the air fryer and positively delicious too.
Check out this recipe
bite of an apple hand pie
Apple Pie Mug Cake
Apple Pie Mug Cake, everything you love about cinnamon & apple pie in an easy 3-minute mug cake. Quick & easy desserts don’t get any better than this.
Check out this recipe
A warm apple pie mug cake in a white mug, topped with bite on a spoon showcasing the rich, comforting dessert in a cozy setting.
Applesauce Oatmeal Cookies
Applesauce Oatmeal Cookies are a deliciously soft and chewy, no-chill cookie recipe that’s easy to make in under 30 minutes and so perfect for fall.
Check out this recipe
oatmeal cookies with nuts
Easy Apple Crisp Recipe
Easy Apple Crisp Recipe is the perfect dessert for fall. Simple to make & loaded with apples, cinnamon & oats. Top a warm slice with ice cream, so good.
Check out this recipe
apple crisp with oatmeal
Applesauce Muffin Recipe
This super easy Applesauce Muffin Recipe is made from scratch with ground cinnamon, allspice, and raisins. They’re a great start to the day.
Check out this recipe
cinnamon applesauce muffins
French Apple Pie
This French Apple Pie is loaded with cinnamon, nutmeg & topped with buttery, brown sugar crumbles. The perfect dessert for your Thanksgiving holiday feast.
Check out this recipe
thanksgiving dessert - French Apple Pie
Apple Butter Pancakes
Apple Butter Pancakes are an easy fall breakfast recipe. Loaded with sweet, cinnamon apple butter. These are the perfect way to start the day.
Check out this recipe
Apple Butter Pancakes recipe
Irish Apple Cake
Irish Apple Cake is a simple cake recipe that is packed full of apples & just perfect for a St. Patrick’s Day celebration. This is a hit for any apple lover.
Check out this recipe
A close-up of a slice of Irish apple cake, lightly dusted with powdered sugar, showing the cake's dense crumb and chunks of apple, served on a plate.
baked tiny pies

If you love this recipe for Homemade Mini Apple Pies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Thanksgiving dessert pies

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Be sure to follow me on my social media, so you never miss a post!

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Mini Apple Pies
fall pies
Print Recipe

Mini Apple Pies

Small pies, big flavor! All there is to love about apple pie right at your fingertips. These mini apple pies are the perfect handheld fall treat. They’ve got a classic apple pie filling flavor with the help and ease of using store-bought dough or make them with my no-fail favorite homemade pie crust recipe!
Prep Time40 minutes
Cook Time20 minutes
Cool10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: apple, hand pies, mini pies, pie crust
Servings: 12 mini pies

Ingredients

  • 1 large honeycrisp apple chopped to roughly ¼ – ½ inch sized pieces
  • 1 large granny smith apple chopped roughly to ¼ – ½ inch sized pieces
  • 1 tablespoon brown sugar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 2 sheets of pie crust thawed according to box instructions OR USE HOMEMADE CRUST
  • 1 egg + 1 tablespoon of water whisked together (this is the egg wash)
  • turbinado sugar for topping (optional)

Instructions

  • Preheat the oven to 425℉.
  • Add the chopped apples, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract to a medium mixing bowl and stir together until the apples are evenly coated with the spice and sugars.
  • Unroll ther sheets of pie crusts.
  • Using a 3.5 inch round cookie cutter, cut 12 rounds.
  • Keep the dough scraps for building the lattice crust.
  • Press each of the rounds into the cavities of the muffin tins. They should just fit each tin.
  • Whisk together the egg and water with a fork to create the egg wash.
  • Lightly brush the inside bottom of the pie crusts with the egg wash.
  • Roll the dough scraps into a ball and then roll it out into a flat sheet.
  • Use a pizza cutter to cut ½ thick strips to create a lattice top crust for the mini pies.
  • Cut the strips length accordingly and gently press the edge of the strips down to secure.
  • Brush the lattice crusts with the egg wash and sprinkle with turbinado sugar on top, if desired.
  • Bake for 20 minutes until the top is golden brown. You should be able to hear the filling crackling and bubbling when you pull the pies out of the oven. Let the pies sit in the pan for 10 minutes out of the oven.
  • Serve warm and enjoy!

Notes

Baker’s Notes
* Use a butter knife to help release. Gently insert the knife in between the crust and the pan and then carefully lift the pie out. You’ll be able to feel when the pie is loosened and ready to be removed.

Pumpkin Cruffins

By Kleinworth & Co Leave a Comment

These Pumpkin Cruffins take your regular cinnamon-filled cruffin and add pumpkin pie filling to make the ultimate fall breakfast.

Imagine a soft and flaky pastry, reminding you of a croissant, but with the delightful twist of pumpkin and a hint of cinnamon sugar. Yes, that’s the dreamy Pumpkin Cruffin we’re talking about today.

As the fall season approaches, these delicious muffins are the perfect addition to your morning coffee or tea. Their golden brown exterior, combined with the warm spices of pumpkin, are bound to make your taste buds dance with joy.

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Chicken Enchiladas Verde

By Kleinworth & Co Leave a Comment

Chicken Enchiladas Verde is made with a homemade green tomatillo sauce, stuffed with Instant Pot shredded chicken, and topped with cheese.

Chicken Enchiladas Verde is an authentic Mexican dish that is sure to please. The green tomatillo sauce provides a refreshing change from the traditional red sauce, and the shredded chicken combined with cheese and tortillas makes the most delicious combination.

We made these enchiladas here with homemade green sauce – which is 100% addicting – I could literally drizzle it on everything. Just the smell of that tomatillo sauce just makes me swoon.

Chicken Enchiladas Verde

I don’t know about you – but I literally can’t get enough Mexican food. Once I took a trip with my son and for 48 hours – we ate nothing but Mexican food. It wasn’t intentional – just how it happened and what was calling to us at the time. We never get tired of it.

But growing up in So Cal with an aunt who is Hispanic – I was raised on recipes like this. I always loved being in the kitchen with her learning how she made all the delicious things we would enjoy for dinner.

This enchilada recipe is one of our family favorites that we make again and again. I know you’ll love it too.

chicken enchiladas

Instant Pot Chicken for Enchiladas

Here are some commonly asked questions

Can this be made with canned sauce?

You bet – if you want to speed up the dinner-making process – a canned sauce is fine to use. I keep a stockpile of it on hand – because tomatillos are hard to find up here where we are.

Can this be made with flour tortillas?

Theoretically yes you can make the enchiladas with flour tortillas – but they tend to get a bit soggy over time with the sauce. It’s not necessarily bad – just a completely different texture in the end product.

chicken enchiladas recipe

recipe for Chicken Enchiladas Verde

What is the best way to store leftover chicken enchiladas?

After serving, place any leftover enchiladas in a shallow airtight container. Be sure to label with the date before refrigerating. The enchiladas should keep for up to 3 days. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.

green chicken enchiladas

ingredients for Chicken Enchiladas Verde

Ingredients for Chicken Enchiladas Verde

Chicken

  • chicken breasts – boneless, skinless
  • water
  • onion
  • garlic clove
  • salt

Sauce

  • tomatillos
  • Serrano Chiles
  • water
  • chopped cilantro
  • onion
  • garlic cloves
  • salt 
  • pepper

Tortillas

  • Corn tortillas
  • vegetable oil

Assemble

  • prepared- cooked and shredded chicken
  • prepared tomatillo sauce
  • sour cream
  • shredded Mozzarella cheese

green enchiladas

making Instant Pot chicken for enchiladas

How to Make Chicken Enchiladas Verde

  1. Add chicken, two cups of water, onion, 1 teaspoon of salt, 1 garlic clove to the Instant Pot insert.
  2. Cook on high for 10 minutes. (If you are using the stove do the same. Add the ingredients to a pot but let the chicken cook for about 40 minutes until it is well cooked, and easy to shred.) Quick release is once done.
  3. Meanwhile, in a saucepan combine 2 cups of water and the tomatillos and boil for about 5 – 10 minutes. Remove from the heat.
  4. While the tomatillos are boiling AND once the chicken is ready, remove it from the Instant Pot and shred it by using 2 forks and pulling it apart. Set aside.
  5. In a skillet., add 1 tablespoon of oil, and heat the tortillas one at a time for just a couple of minutes – letting them get hot and adequately covered in oil – but don’t cook them to the point where they start to harden or they won’t roll. You want them pliable. (This will help the tortillas remain in intact and not break while you are rolling the enchiladas.)
  6. In a blender, blend the cooked tomatillos, the water used to boil them, chiles, cilantro, onion, and the remaining two garlic cloves.
  7. Transfer the blended mixture to a saucepan, add 1 tablespoon of oil, salt and pepper to taste. If you would like your sauce to be thinner, you can add the extra water. Bring to a simmer and then remove from the heat.
  8. Take your baking dish and add a layer of sauce – about 1/2 cup or just enough to cover the bottom. Set aside.

Assemble

  1. Preheat the oven to 350ºF.
  2. Dip a heated tortilla in the sauce and then place it on a plate and add about 1 tablespoon of shredded chicken done the center.
  3. Drizzle about 1 tablespoon of sauce over the chicken.
  4. Roll the tortilla and place it in the baking dish.
  5. Repeat with the remaining tortillas and place them all next to each other until you fill your dish.
  6. Once they are all placed, pour some of the sauce over the top – about 1 cup or to your liking depending on if you like it saucy or with just a little sauce.
  7. Add the sour cream and add the cheese in an even layer on top.
  8. Bake 15 to 20 minutes, or until the cheese is completely melted and bubbling.
  9. Remove from the oven and serve warm.

Instant Pot Chicken Enchiladas

making tomatillo sauce

Why use a shallow container to store the leftovers?

Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

Salsa Verde Enchiladas

preparing the verde

What size Instant Pot do you use for this recipe?

I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.

Can this be made with another type of protein or even without meat?

Absolutely – we love to use my sweet pork barbacoa for these enchiladas. But you can also completely leave out the protein from chicken, beef or pork and just fill these with beans instead.

green enchiladas recipe

shredded chicken and verde

What is the difference between a pressure cooker and an instant pot?

By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.

A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.

An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.

best chicken enchilada recipe

preparing tortillas for enchiladas

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle.  However, the cooking process stops when the pressure is released. 

For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time.  This allows for a little extra cooking time as the pressure inside naturally goes down. 

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

homemade tomatillo sauce

assembling each enchilada

Can this recipe be doubled?

Yes, you can double this recipe. However, you will have to use 2 casserole dishes to accommodate the volume once everything is mixed together. But you can bake them side-by-side.

enchilada bake

enchiladas in the pan

Useful Tips for Making the Best Chicken Enchiladas

***The chicken for this recipe can be made with the Instant pot or a regular pot on the stove. The time is different, which is mentioned above. You can also use rotisserie chicken or leftover cooked chicken.

***If using frozen chicken in the Instant Pot – the exact cook time will depend on how large the chicken breasts are, although for me 13-15 minutes should be plenty. 

***This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.

***Live at High Altitude – Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.

easy enchiladas

adding cheese to enchiladas

What to Serve with Chicken Enchiladas

We love making recipes like this – they are a favorite. While these enchiladas can be a stand-alone dish – we typically like to pair it with the following recipes.

Shredded Chicken Enchiladas

how to make Chicken Enchiladas Verde

Can this be made with frozen chicken?

If you are making this recipe as written – using the Instant Pot to cook the chicken, then yes you can use frozen chicken – the time to cook it will increase. This recipe also works great with leftover or rotisserie chicken. You can also use canned chicken if needed.

easy chicken enchiladas

homemade tomatillo sauce

Products I love when making enchiladas…

This chicken enchiladas recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade enchiladas before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.

green sauce enchiladas

If you love this Chicken Enchiladas Verde recipe, you’re going to love these other dinner recipes too. Please click each link below to find the easy, printable recipe!

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Chicken Black Bean Taco Soup is a quick 20-minute dinner recipe with rotisserie chicken. Simple & easy- BONUS- it can also be made in the slow cooker. Mmm!
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Southwest Chicken Casserole
Southwest Chicken Casserole is a quick & easy dinner idea that the whole family will love. Loaded with everything you love about tacos, this is comfort food at it’s best.
Check out this recipe
Enchilada Casserole
Ritz Cracker Chicken Casserole
Ritz Cracker Chicken Casserole is a super easy weeknight dinner that’s great for using leftover or rotisserie chicken. It’s a family favorite!
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Rotisserie Chicken Bacon Ranch Tacos
Rotisserie Chicken Bacon Ranch Tacos are a quick & easy dinner or game day recipe that is ready in less than 30 minutes. Family dinner nights made simple.
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taco dinner recipe - Rotisserie Chicken Bacon Ranch Tacos
Instant Pot Tuna Noodle Casserole
Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.
Check out this recipe
pressure cooker bacon tuna casserole
Salsa Pulled Pork Tacos
Salsa Pulled Pork Tacos is an easy slow cooker dinner recipe the whole family will love. If you love juicy, tender pulled pork that is almost effortless to make – this is the recipe for you. Everyone loves these tacos! ***BONUS – Instant Pot/Pressure Cooker version too!
Check out this recipe
Salsa Pulled Pork Tacos

Other Mexican-inspired Dishes

Mexican Street Corn Salad

Mexican Chicken Bubble-Up Casserole

Air Fryer Chicken Fajitas

Taco Casserole

Stuffed Pepper Casserole

Taco Pasta

enchilada dinner

If you love this recipe for Chicken Enchiladas Verde as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

the best chicken enchiladas

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Chicken Enchiladas Verde
enchilada dinner
Print Recipe

Chicken Enchiladas Verde

Chicken Enchiladas Verde is made with a homemade green tomatillo sauce, stuffed with Instant Pot shredded chicken, and topped with cheese.
Prep Time20 minutes
Cook Time40 minutes
Pressurize/Depressurize Instant Pot – if using20 minutes
Total Time1 hour 20 minutes
Course: dinner, Main Course
Cuisine: Mexican
Keyword: cheese, chicken, enchiladas, tomatillos, verde

Ingredients

Chicken

  • 2 lbs of chicken breasts – boneless, skinless
  • 2 cups of water
  • ¼ of an onion
  • 1 garlic clove – about 1 tbsp minced
  • 1 teaspoon salt

Sauce

  • 2 lbs of tomatillos
  • 1-2 Serrano Chiles depending on how spicy you want the sauce
  • 2 cups of water +1 additional cup if you would like for your sauce to be thinner
  • 1 cup of chopped cilantro
  • ¼ of an onion
  • 2 garlic cloves – about 2 tbsp minced
  • 1 teaspoon salt plus extra to taste
  • pepper to taste

Tortillas

  • 18 – 20 Corn tortillas
  • 3 tablespoons vegetable oil

Assemble

  • prepared- cooked and shredded chicken
  • prepared tomatillo sauce
  • ½ cup sour cream
  • 1 cup shredded Mozzarella cheese

Instructions

  • Add chicken, two cups of water, onion, 1 teaspoon of salt, 1 garlic clove to the Instant Pot insert.
  • Cook on high for 10 minutes. (If you are using the stove do the same. Add the ingredients to a pot but let the chicken cook for about 40 minutes until it is well cooked, and easy to shred.) Quick release is once done.
  • Meanwhile, in a saucepan combine 2 cups of water and the tomatillos and boil for about 5 – 10 minutes. Remove from the heat.
  • While the tomatillos are boiling AND once the chicken is ready, remove it from the Instant Pot and shred it by using 2 forks and pulling it apart. Set aside.
  • In a skillet., add 1 tablespoon of oil, and heat the tortillas one at a time for just a couple of minutes – letting them get hot and adequately covered in oil – but don't cook them to the point where they start to harden or they won't roll. You want them pliable. (This will help the tortillas remain in intact and not break while you are rolling the enchiladas.)
  • In a blender, blend the cooked tomatillos, the water used to boil them, chiles, cilantro, onion, and the remaining two garlic cloves.
  • Transfer the blended mixture to a saucepan, add 1 tablespoon of oil, salt and pepper to taste. If you would like your sauce to be thinner, you can add the extra water. Bring to a simmer and then remove from the heat.
  • Take your baking dish and add a layer of sauce – about 1/2 cup or just enough to cover the bottom. Set aside.
  • Preheat the oven to 350ºF.
  • Dip a heated tortilla in the sauce and then place it on a plate and add about 1 tablespoon of shredded chicken done the center.
  • Drizzle about 1 tablespoon of sauce over the chicken.
  • Roll the tortilla and place it in the baking dish.
  • Repeat with the remaining tortillas and place them all next to each other until you fill your dish.
  • Once they are all placed, pour some of the sauce over the top – about 1 cup or to your liking depending on if you like it saucy or with just a little sauce.
  • Add the sour cream and add the cheese in an even layer on top.
  • Bake 15 to 20 minutes, or until the cheese is completely melted and bubbling.
  • Remove from the oven and serve warm.

Notes

Note: The chicken for this recipe can be made with the Instant pot or a regular pot on the stove. The time is different, which is mentioned above. You can also use rotisserie chicken or leftover cooked chicken.
**If using frozen chicken in the Instant Pot – the exact cook time will depend on how large the chicken breasts are, although for me 13-15 minutes should be plenty. 
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
 
**Live at High Altitude – Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.

Mummy Rice Krispie Treats

By Kleinworth & Co 1 Comment

Mummy Rice Krispies Treats are an easy and quick Halloween recipe. Perfect for kids or school parties or the inner kid in us all!

Mummy Rice Krispie Treats are such a fun Halloween party food idea! Made with only three ingredients, they’re the perfect easy recipe for Halloween parties.

Fun and Festive, these easy treats are the perfect party snack. So easy, the kids can help with this recipe too because it’s NO-BAKE!

Don’t miss my other super cute Mummy Cookies too!

Mummy Rice Krispie Treats

There is nothing better than a sweet and sticky treat to get you through the holidays. Who says we need to make these treats complicated and time-consuming? Let’s keep it simple and easy with these Mummy Rice Krispie Treats!

My kids love this recipe because I let them put on their own toppings. They also love that they get to have fun with the eye placement – making them extra goofy sometimes. This recipe is perfect for Halloween, whether you are hosting a party or just want something cute to munch on while you pass out candy to the little ones!

rice krispie mummies

sprinkles chocolate treats

Here are some commonly asked questions

Can you freeze krispie treats?

I personally don’t like to do it but, I have plenty of friends that swear that these will do just fine in the freezer. Keep in mind that while the chocolate will be fine the eyes might bleed a bit and might need to be replaced on the treats before serving again.

I recommend wrapping each bar individually in plastic wrap. Then place them all in an airtight container and freeze for up to 6 weeks. Let sit at room temperature to thaw before serving again.

How long do rice crispy treats last?

If you store these in an airtight container they should last for at least a week. The key is to not let the krispie treats get stale and hard. So as long as they are soft – you are good to go. Keep in mind that even though these are made with white chocolate they can still bloom. It won’t be as noticeable as it is when you are using milk or semi-sweet chocolate – but it does happen – so don’t be alarmed. The chocolate is fine.

Halloween Mummy Treats

fun Halloween party food

These Mummy Rice Krispies Treats are freakishly adorable. This spooky Halloween treat is perfect to make for the kids this Halloween.

Jenny

Why didn’t my chocolate wafers melt correctly?

When your chocolate wafers become chunky rather than creamy, it is said that the chocolate seized.  This is typically due to overheating or contact with water or steam. 

In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate. 

Be sure to refer to the package directions when melting chocolate to prevent this from happening.

rice krispie treats recipe for kids

recipe for Mummy Rice Krispie Treats

Can these be made with homemade rice krispie treats?

YOU BET they can! I have THE ABSOLUTE BEST recipe for homemade Rice Krispie treats that you will want to use when making these mummy desserts. They will be a bit thicker than what you get from the little pre-made packages but SO DELICIOUS!

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.

rice krispy

how to make Mummy Rice Krispie Treats

How to Make Mummy Rice Krispie Treats

  1. Carefully poke the sticks into the krispie treats. and place them in the freezer for about 15-20 minutes.
  2. Place the chocolate chips in a microwave-safe bowl and melt the white chocolate in the microwave at 50% power in 30 second intervals or in a double boiler.
  3. Dip the chilled krispie treats in the melted chocolate and place them on a parchment lined baking sheet.
  4. Immediately add the candy eyes before the chocolate solidifies.
  5. Return to the freezer for 10 minutes or until the chocolate is frozen.
  6. Take the remaining melted chocolate and transfer it to a piping bag fitted with a narrow tip or into a decorator squeeze bottle.
  7. Squeeze the melted chocolate back and forth in a random pattern to make a mummy.
  8. Place them back into the freezer again to set the chocolate.
  9. Serve once the chocolate has set. Store in an airtight container at room temperature.

Can I use candy melts instead of chocolate chips?

Yes – I like to use candy melts whenever possible. I used chocolate chips when making this recipe this particular time. I have found that chocolate chips don’t always temper well for recipes like this. Sometimes you need to add coconut oil to get it to melt creamy enough for it to coat the cookies well.

Sometimes – ESPECIALLY with white or colored chocolate- it likes to seize and then you are stuck with an unusable mess. I highly recommend using candy melts IF YOU CAN for this recipe.

making Mummy Rice Krispie Treats

Ingredients for Mummy Rice Krispie Treats

  • Rice Krispie squares
  • white chocolate chips you can also use vanilla chocolate chips or white candy melts.
  • eye candies
  • popsicle sticks

What is the best chocolate for making mummy krispie treats?

While you can use chocolate chips to make these, occasionally I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency. While that wasn’t the case when I made this batch – it can happen depending on the brand of chocolate chips.

A lot of the time I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.

The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these chocolate-covered treats.

holiday snacks Halloween

Are Mummy Rice Krispie Treats Easy to Make?

If cake pops intimidate you, don’t fret! These Rice Krispie “pops” are SO much quicker and easier and you can customize them a million ways. These mummy pops take about 10 minutes to make start to finish and are perfect for packaging up in Halloween treat bags!

Be sure to check out our cute Candy Corn Rice Krispie Treats too!

Can I use sugar-free chocolate?

I haven’t tried using sugar-free chocolate. But I think that will work just fine. If you give it a try, please let me know how it turned out.

Don’t miss these other super cute Mummy ideas too!

Halloween Treats Rice Krispie

Halloween eyes

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Products I love when making these Mummy treats…

This Halloween treat recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made fun Halloween snacks like these before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.

Halloween dessert

If you love this Easy Mummy Rice Krispie Treats recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!

Chocolate M&M Cookies
Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with M&M's and super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for Halloween.
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no chill chocolate cookies
Halloween Snack Mix
Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites for fall!
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Zombie Cookies
These are not your average cake mix cookies. These Zombie Cookies are creepy and ghastly – just like the undead who want to eat your brains.
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Candy Corn Cupcakes
Festive Candy Corn Cupcakes made with a homemade vanilla cupcake recipe and topped with colorful vanilla buttercream frosting. They’ll be the perfect holiday dessert to serve at any kid or adult Halloween party!
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Pumpkin Shaped Chocolate Stuffed Shortbread Cookies
Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.
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Holiday Cookies Pumpkin Shortbread
Monster Bark
Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple ingredients & a few minutes to make. The kids just love it!
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How to make Halloween Bark
Mummy Shortbread Cookies
Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!
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Mummy Cookies for Halloween
Monster Cupcakes
Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.
Check out this recipe
Monster Cupcakes
Halloween Sugar Cookies
Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.
Check out this recipe
swirl cookies
cute Halloween dessert

If you love this recipe for Mummy Rice Krispie Treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

chocolate Halloween treats

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Mummy Rice Krispie Treats
recipe for Mummy Rice Krispie Treats
Print Recipe
5 from 1 vote

Mummy Rice Krispie Treats

Mummy Rice Krispie Treats are an easy and quick Halloween recipe. Perfect for kids or school parties or the inner kid in us all!
Prep Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: halloween, mummy, rice krispie cereal, white chocolate
Servings: 6

Ingredients

  • 6 Rice Krispie squares
  • 2 cups white chocolate chips you can also use vanilla chocolate chips or white candy melts.
  • eye candies
  • 6 popsicle sticks

Instructions

  • Carefully poke the sticks into the krispie treats. and place them in the freezer for about 15-20 minutes.
  • Place the chocolate chips in a microwave-safe bowl and melt the white chocolate in the microwave at 50% power in 30 second intervals or in a double boiler.
  • Dip the chilled krispie treats in the melted chocolate and place them on a parchment lined baking sheet.
  • Immediately add the candy eyes before the chocolate solidifies.
  • Return to the freezer for 10 minutes or until the chocolate is frozen.
  • Take the remaining melted chocolate and transfer it to a piping bag fitted with a narrow tip or into a decorator squeeze bottle.
  • Squeeze the melted chocolate back and forth in a random pattern to make a mummy.
  • Place them back into the freezer again to set the chocolate.
  • Serve once the chocolate has set. Store in an airtight container at room temperature.

Chocolate M&M Cookies

By Kleinworth & Co Leave a Comment

Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with colorful M&M’s and super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for holidays like Halloween.

This is the perfect cookie for the fall holiday season. It is soft, chewy, and no-chill. I can’t get enough of these cookies

No-chill means there’s no need to refrigerate the dough before baking. Soft means that it will flatten slightly when baked but still hold their shape. Chewy means that they will be on the softer side and not too crunchy. Easy means that they are so easy to make with just a few ingredients and minimal effort!

Chocolate M&M Cookies

We made these cookies with standard M&M’s because I simply can’t resist the happy colors. Anything with M&M’s gets my attention and I’m completely obsessed.

But since we were using black cocoa powder – the secret ingredient to getting these super dark chocolate cookies without having to add any food coloring – I thought they would be super cool if we added Halloween M&M’s – because they come in my favorite Halloween colors.

I love these cookies SO MUCH and they are great with a cup of hot cocoa or a glass of cold milk.

Halloween Cookies

black Chocolate Cookies

Here are some commonly asked questions

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

Can this recipe be doubled?

Absolutely. When I am making these cookies for anything other than our personal enjoyment, I always double the recipe. It is almost necessary if you are bringing them to a party or using them for a bake sale.

chocolate chocolate chip cookies

recipe for black Halloween chocolate cookies

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.

By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

What is the best way to store Chocolate M&M Cookies?

I like to place them in a large airtight bowl or zip-top bag & store at room temperature. This keeps them soft & chewy for a longer period of time. But please enjoy within 3-4 days. Ours never last longer than about 24 hours in this house.

m and m chocolate

recipe for Chocolate M&M Cookies

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Do I need to chill the dough?

NOPE! That is one of the things I love the most about this recipe. I have a lot of cookie recipes & many of them require that the dough be chilled for at least several hours before baking. While those cookies are delicious & well worth the wait, most of the time I don’t want to. So that is probably why these cookies top my list of favorites.

best chocolate cookies

no chill chocolate cookies

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. However, for these cookies, I usually fluff the flour with a spoon & then gently scoop it into the measuring cup & then level that off before adding it to my dough mixture. Make sure your flour isn’t packed down when scooping or packed tightly into your measuring cup. This will make your cookies too dry.

Tips for Making the Best Cookies

  • Make sure the butter is room-temperature for the dough to be the right consistency.
  • Use real butter – no margarine here. That will alter how the cookies bake.
  • Press extra M&M’s and even more chocolate chips into the tops of the cookies immediately after they come out of the oven for added visual appeal.
  • Don’t overbake the cookies. They will set as they cool – you don’t want them to lose what makes them chewy – you want those soft centers.
  • Make the dough balls large and tall so they bake up nice and thick.
  • While these cookies don’t require chilling – if you notice they are spreading too much on the first batch – it is possible that the flour measurment was off or the butter was too soft – so you can chill the dough for about 30-60 minutes before baking the remaining dough.
  • Make sure you are placing the unbaked dough on cool baking sheets. Don’t place it on the baking sheets coming right out of the oven – that will change the way the cookies bake. Try to have a roation of baking sheets so each one is room temperature before placing the dough on them.

no chill chocolate cookies

How to make Chocolate M&M Cookies

How to Make Chocolate M&M Cookies

  1. Preheat the oven to 350 degrees.
  2. Line several baking sheets with parchment paper and set aside.
  3. In a large mixing bowl, beat together the sugar and butter until light and fluffy. About 2-3 minutes.
  4. Scrape down the bowl and then mix in the eggs just until incorporated.
  5. Slowly mix in the cocoa powder until well blended.
  6. Then add the flour, baking powder and salt on low speed until all ingredients are mixed in. Don’t over-mix.
  7. Using a large, sturdy silicone spatula, fold in the chocolate chips and M&M’s – the dough will be thick.
  8. Scoop out the cookie dough into golf ball-sized rounds. Roll between your hands to form a ball and then press them slightly to make them taller than they are round – sort of an oblong shape.
  9. Place them on the prepared baking sheets – as if they are standing up. You want them to be tall on the baking sheet so they bake into nice thick cookies.
  10. Bake 10-12 minutes or until edges are set and the centers are slightly glossy.
  11. Immediately press more M&M’s into the tops of the warm cookies and then let them cool on the baking sheets for 5-10 minutes before transferring to a wire rack to finish cooling.
  12. Store in an airtight container at room temperature.

How soft should my butter be?

So, when we are talking about softened butter, it is important that it not be so soft (or nearly melted) that it won’t hold the dough together. The butter should be cool to the touch, as close to room temperature as possible – definitely not hard as a rock & unable to be blended easily with the sugar. You should be able to press your finger in it but it should still hold shape.

Halloween M&M’s

Adding M&M's to chocolate cookies

Ingredients for Chocolate M&M Cookies

  • granulated sugar
  • butter – room temperature
  • large eggs
  • vanilla extract
  • black cocoa powder – not Dutch processed – you can use regular cocoa powder if needed
  • all-purpose flour
  • baking powder
  • table salt
  • chocolate chips – you can use any variety you like – semi-sweet, milk, dark or white
  • M&M’s – regular size + more for the tops
  • mini M&M’s
  • Halloween M&M’s

How can I make my cookies thicker?

If you want bigger, thicker cookies, make the size of the dough larger before baking. I recommend 2 tbsp or more, which should yield a ball of dough that should be larger than a golf ball. This will make the cookies spread slower & hold their shape better, keeping them thicker overall.

ALSO – you can chill the dough for 30-60 minutes before baking to help them stay thicker through the baking process.

M&M chocolate chip cookies

Halloween Chocolate M&M Cookies

Don’t Miss These Other M&M Recipe Favorites

Can the cookies be made ahead of time?

You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.

chocolate mm cookies

Halloween Cookies

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

Keep in mind that the humidity in the freezer might make the M&M’s sweat and change color – either while they are frozen or from the condensation they will create while they thaw. This will not make for very appealing cookies.

EGG SIZE EQUIVALENTS

Eggs

  • 4 Extra Large or Jumbo Egg = 1 cup
  • 1 Large Egg = 4 tablespoons liquid egg product

Egg Whites

  • 6 Extra Large Egg Whites = 1 cup
  • 1 Extra Large Egg White = 2 extra-large egg yolks (in volume)
  • 1 Large Egg White = 2 tablespoons
  • 8 to 10 Large Egg Whites = 1 cup
  • 1 Large Egg White = 2 tablespoons liquid egg product

Egg Yolks

  • 12 Extra Large Egg Yolks = 1 cup
  • 1 Large Egg Yolk = 1 tablespoon
  • 12 to 16 Large Egg Yolks = 1 cup

The size of the eggs won’t really matter if you are making something like an egg wash, or sometimes even scrambled eggs – for those types of recipes, size doesn’t matter and you can use what you have on hand.

When it does matter is when we are baking (things like cakes and cookies) and volume is key to the perfect end result in the recipe.

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holiday halloween cookies with candy

Products I love when making Chocolate M&M Cookies…

This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made chocolate cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

chocolate chocolate cookies

Chocolate M&M Cookies

If you love this Easy Chocolate M&M Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

Halloween Sugar Cookies
Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.
Check out this recipe
swirl cookies
4-Ingredient Sugar Cookies
These soft and chewy 4-Ingredient Sugar Cookies are made without eggs or cake mix and don’t require chilling or rolling. So simple, so good! Perfect for a quick and easy dessert!
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Pumpkin Shaped Chocolate Stuffed Shortbread Cookies
Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.
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Whoopie Pie Recipe
This chocolate Whoopie Pie Recipe is made of 2 soft and fluffy cake-like cookies sandwiched with creamy vanilla marshmallow filling. They are a classic treat that’s positively scrumptious.
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marshmallow filling for whoopie pies
Mummy Shortbread Cookies
Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!
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Mummy Cookies for Halloween
Cookies and Cream Cookies
Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!
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buttery cookies with Oreos
Fall Sugar Cookies
This is the best sugar cookie recipe ever. No chilling, no spread, perfect edges, and still soft and chewy. They are the best fall sugar cookies to make!
Check out this recipe
Fall Sugar Cookies, soft sugar cookies, sugar cookie recipe
Gooey Butter Cookies
Gooey Butter Cookies are a quick and easy cookie recipe made with cake mix and cream cheese. Super soft, chewy, and irresistible!
Check out this recipe
cake batter cookies
Chocolate Chip Cookie Bars
Chocolate Chip Cookie Bars are all the deliciousness of chocolate chip cookies in just one batch – no rolling required. Perfect for lazy & busy days alike.
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Chocolate Chip Cookie Bars recipe
Lofthouse Sugar Cookies
These pillowy soft Lofthouse Sugar Cookies are what sugar cookie dreams are made of. Easy to make & oh so sweet & delicious! You’ll love these cookies!
Check out this recipe
Birthday recipe - Lofthouse Sugar Cookies - Copycat Recipe
Copycat DoubleTree Hotel Cookies
Thick & chewy chocolate chip cookies just like the famous recipe you’ll find when visiting the Doubletree Hotel Chain. These cookies are over the top AMAZING!
Check out this recipe
Copycat DoubleTree Hotel Chocolate Chip Cookies

best double chocolate chip cookies

halloween party cookies

If you love this recipe for Chocolate M&M Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

no chill chocolate cookies

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Halloween Chocolate M&M Cookies
no chill chocolate cookies
Print Recipe

Chocolate M&M Cookies

Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with M&M's and super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for Halloween.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate chip cookies, cookies, M&M’s
Servings: 36 cookies
Calories: 160kcal

Ingredients

  • 1¼ cup granulated sugar
  • 1 cup butter – room temperature
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup black cocoa powder – not Dutch processed – you can use regular cocoa powder if needed
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp table salt
  • 1 cup chocolate chips – you can use any variety you like – semi-sweet, milk, dark or white
  • ½ cup M&M's – regular size + more for the tops
  • ½ cup mini M&M's + more for the tops
US Customary – Metric

Instructions

  • Preheat the oven to 350 degrees.
  • Line several baking sheets with parchment paper and set aside.
  • In a large mixing bowl, beat together the sugar and butter until light and fluffy. About 2-3 minutes.
  • Scrape down the bowl and then mix in the eggs and vanilla, just until incorporated.
  • Slowly mix in the cocoa powder until well blended.
  • Then add the flour, baking powder and salt on low speed until all ingredients are mixed in. Don’t over-mix.
  • Using a large, sturdy silicone spatula, fold in the chocolate chips and M&M’s – the dough will be thick.
  • Scoop out the cookie dough into golf ball-sized rounds. Roll between your hands to form a ball and then press them slightly to make them taller than they are round – sort of an oblong shape.
  • Place them on the prepared baking sheets – as if they are standing up. You want them to be tall on the baking sheet so they bake into nice thick cookies.
  • Bake 10-12 minutes or until edges are set and the centers are slightly glossy.
  • Immediately press more M&M’s into the tops of the warm cookies and then let them cool on the baking sheets for 5-10 minutes before transferring to a wire rack to finish cooling.
  • Store in an airtight container at room temperature.

Notes

****If using Halloween M&M’s – mix in 1 full cup (+ more for the tops) since they are only offered in regular size.

Nutrition

Serving: 1cookie | Calories: 160kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 106mg | Potassium: 25mg | Fiber: 1g | Sugar: 13g | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 0.5mg | Net Carbohydrates: 20g

Halloween Snack Mix

By Kleinworth & Co Leave a Comment

Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites in there for fall!

With Halloween around the corner, it’s time to start preparing for your big party! When you’re throwing a party, you want to have a little something for everyone—and this mix has that. (even for the candy corn lovers)

We love a good combo of sweet and salty – so snack mix is something we always want to have at every gathering – big or small. Plus it only takes about 5-7 minutes to toss it all together – so when it comes to prep and clean up – it is so simple.

Halloween Snack Mix

When making this mix I just grabbed a bunch of our favorite snack items – most of which I already had on hand. That makes it super easy and you can change it up based on whatever it is you like to have.

If you don’t happen to have candy corn lovers in your house – go ahead and leave those out and choose some other candy that will give you that bright pop of fall color in the mix.

fall snack mix

trail mix fall

Here are some commonly asked questions

What is the best way to store leftover snack mix?

Either cover with plastic wrap, foil, or transfer to an airtight container or ziptop bag and store for 1-2 weeks at room temperature. You can also portion it all out into individual snack bags so everyone can just grab a small portion as needed.

Can this be made with a type of cereal?

You bet! You can always change it up to add more of your favorite ingredients. Try adding Chex or another type of cereal to this mix. Or maybe you want to make this with oyster crackers, bagel thins, coconut chips, or bread twists – it will all work and be just as delicious!

sweet and salty snack mix

sweet snack mix

What is the best way to serve this halloween snack mix?

When it comes to snack mix – I’m usually one that likes to keep the germs at bay, because you know how kids can be. So I usually create this mix and then scoop out individual portions into disposable cups.

This way people can not only grab-n-go and eat while mingling, but there are fewer fingers in the bowl – which is always better when it comes to germs.

Can this recipe be made without premade snack mix?

Of course! If you need to leave out whatever you don’t like – you can use Goldfish crackers, Cheez-its, or any other types of snack crackers you prefer.

Halloween Trail Mix

recipe for Halloween Snack Mix

Ingredients for Halloween Snack Mix

  • Milk Chocolate Covered Pretzels
  • White Chocolate Covered Pretzels
  • Caramel Popcorn – such as Cracker Jacks or Crunch n’ Munch
  • Candy Corn – Fall Mix
  • Savory Snack Mix – such as Chex or Gardetto’s
  • Peanut Butter Filled Pretzels
  • Chocolate Caramel Popcorn

Can this recipe be cut in half?

Oh of course! That is the best part about this – you can change it up to make it whatever you need it to be. If you like a lot of pretzels or you just want enough for 1 night for a couple of people and no leftovers – just change it to your preference.

Halloween Party Mix

sweet and salty fall snack

How to Make Halloween Snack Mix

  1. Either lay all of the ingredients out into strips (as shown) on a large baking sheet OR combine them all in a bowl and toss gently to combine.
  2. To store – either cover with plastic wrap, foil or transfer to an airtight container or ziptop bag and store for 1-2 weeks at room temperature.

Want More Halloween Ideas? Check Our These Reader Favorites

Easy Fall Snacks

snack medly

Ingredient Variations

  • mini marshmallows
  • mini peanut butter cups
  • peanuts
  • chocolate puffed cereal
  • mini Oreo’s
  • mini chocolate chip cookies
  • raisinettes
  • dried fruit – raisins, cranberries, apricots

Fall Trail Mix

how to make Halloween Snack Mix

How many can this serve?

This recipe makes enough to serve 6-10 people, depending on the portion sizes. I have it marked for 12 portions in the recipe but because you can change up the quantities based on your likes and needs – it really has too many variables to say. Just plan for at least 1 cup of mix per person as a baseline amount.

Don’t miss these other great pretzel recipes

Autumn Snack Mix

Halloween Snack Mix

If you love this Easy Snack recipe, you’re going to love these other delicious ideas too. Please click each link below to find the easy, printable recipe!

Cookie Dough Dip
Cookie Dough Dip, a quick and easy dessert recipe that’s perfect for dipping when served with cookies, fresh fruit, or pretzels. Great for parties- Ready in 5 minutes! It’s ultra-creamy, it’s egg-free, no-bake, and has a rich, sweet flavor that keeps you coming back for more!
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no bake Cookie Dough Dip
Sweet and Salty Snack Mix
This Sweet and Salty Snack Mix recipe is easy to make & ready in just 15 minutes, making it just the right thing for satisfying that salty-sweet craving. It is perfect for any occasion – parties, game day & more.
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sweet chex mix
Halloween Bark
Candy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.
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How to make Halloween Bark Recipe
Party Snack Mix
Party Snack Mix is a quick and easy snack to make for any game day, gathering, or celebration that can be made in the oven, slow cooker, or air fryer!
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Sugar Skull Cookie Dough
Sugar Skull Cookie Dough is a quick and easy Halloween treat. Green and purple egg-free cookie dough loaded with sugar skull sprinkles is a perfect Day of the Dead dessert.
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Peanut Butter Brownie Dip
Peanut butter dessert dip & brownie batter dip swirled together for dessert heaven!
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Peanut Butter Brownie Dip is a delicious dessert made of blended peanut butter & brownie batter dips & mini chocolate chips. It's heaven in a bowl.
Homemade Caramel Popcorn
Homemade Caramel Popcorn is a super easy to make treat. If you love soft caramel popcorn with nuts, check this out. Don't miss the secret ingredient too.
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soft caramel popcorn
Rolo Pretzel Turtles
Rolo Pretzel Turtles are a simple & easy holiday treat with just 3-ingredients. Perfect for neighbor gifts, parties & serious chocolate & caramel lovers.
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Air Fryer Angel Food Cake Churro Bites
Air Fryer Angel Food Cake Churro Bites made from soft & chewy angel food cake & smothered in cinnamon & sugar. Tastes just like your favorite churros.
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Fall Snack Mix

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Halloween
Top Halloween Recipes
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Top Fall Recipes

Products I love when making Halloween Snack Mix…

This snack recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade sweet and salty snack mix before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this fall treat recipe.

Chex-style snack mix

If you love this recipe for Halloween Snack Mix as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Autumn Snack Mix

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Halloween Snack Mix
sweet and salty fall snack
Print Recipe

Halloween Snack Mix

Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites for fall!
Prep Time7 minutes
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: halloween, snack mix
Servings: 12 cups

Ingredients

Depending on the size of your bowl or tray – quantities will vary. But start with about 1 cup of each ingredient. You can always increase different ingredients based on your preferences or needs.

  • Milk Chocolate Covered Pretzels
  • White Chocolate Covered Pretzels
  • Caramel &/OR Butter Toffee Popcorn – such as Cracker Jacks or Crunch n' Munch
  • Candy Corn – Fall Mix
  • Savory Snack Mix – such as Chex or Gardetto's
  • Peanut Butter Filled Pretzels
  • Chocolate Caramel Popcorn

Instructions

  • Either lay all of the ingredients out into strips (as shown) on a large baking sheet OR combine them all in a bowl and toss gently to combine.
  • To store – either cover with plastic wrap, foil or transfer to an airtight container or ziptop bag and store for 1-2 weeks at room temperature.

Notes

Ingredient Variations
  • mini marshmallows
  • mini peanut butter cups
  • peanuts
  • chocolate puffed cereal
  • mini Oreo’s
  • mini chocolate chip cookies
  • raisinettes
  • dried fruit – raisins, cranberries, apricots

Everything Bagel Dip

By Kleinworth & Co Leave a Comment

Rich, creamy, and zippy Everything Bagel Dip is the ultimate appetizer and gameday snack. Serve it with chips, pita bread, or pretzels, and more.

Recipes that we consider gameday food is always a nice addition to the party. And if you want to spend less time in the kitchen, and save money there are plenty of easy recipes like this dip and other finger food to serve.

We like to keep it quick and simple so we can have more time enjoying the party and less time on things like prep and clean up afterward. This is why we love dips like this everything bagel dip which is crazy popular!

Everything Bagel Dip

Pairing dips with chips is a classic combination, but you can also serve them as side dishes for sandwiches or make them as toppings for tacos and burritos.

I can tell you – this dip is great on just about EVERYTHING and with everything too. We are all about the snacks in our house and will often put out a “party” spread in place of dinner at least once a week.

One recipe that is always requested is this super simple dip using everything bagel seasoning. Everyone loves it and we use it for a multitude of things.

bagel dip

Everything Bagel Snack

Here are some commonly asked questions

What is in everything but the bagel seasoning?

Everything bagel seasoning contains sesame seeds, poppy seeds, salt, garlic powder, and onion powder. It has become quite popular originally as a bagel seasoning and then Trader Joe’s decided to sell it as a stand-alone product which went crazy. People love it.

With this dip – it’s no secret that cream cheese, bagels, and green onions are the perfect mix. The list of ingredients varies, but you can find everything but bagel seasoning in stuff like this.

What flavor variations can be made with this?

I love this recipe because of its versatility and how many different ways we can change it up. Try mixing in diced green chilies, jalapenos, hot sauce, chicken, ground or smoked sausage, chili powder, paprika, diced bell or sweet peppers and so much more.

Can you freeze everything bagel dip?

Because of the dairy in the recipe, I don’t recommend freezing this dip. It can be made 1-2 days ahead of time and refrigerated until ready to use.

everything but the bagel dip

gameday party dip

How long is everything bagel dip good for?

Most dairy-based dips can stay fresh for up to 7-10 days if kept properly refrigerated.

I like to use this dip within 1-2 days because it is sitting out for at least 30 minutes at a time when serving. This makes it difficult to know if it is maintaining the proper temperature needed for keeping it beyond 1-2 days.

What to serve with everything bagel dip?

If you are looking for something to serve with everything bagel dip, you can try one of these.

Here are some of the best food options for serving with everything bagel dip:

  • Tortilla chips
  • Pretzels
  • Sliced apples
  • Potato chips
  • Cripsy Bagel Chips
  • Crostini
  • Baby Carrots
  • Sliced Celery
  • Mini Bell Peppers
  • Crackers
  • Pitta Bread

Can this be made with Greek yogurt?

You bet! If you want to lighten up the recipe – you can swap out the sour cream with plain Greek yogurt. You can also use low-fat cream cheese – just keep in mind that the less fat you have in the recipe, the less creamy it will be. The fat is a large component of the texture of the end product.

everything bagel dip recipe

Everything but the Bagel Seasoning

Can bagel dip be served hot?

Yes, you can make a hot bagel dip. This is especially easy in the slow cooker. Just toss all of the ingredients (except the green onions) in the slow cooker and cook on low for 1-2 hours – making sure to stir frequently until hot and bubbly.

How to Make Your Own Everything Bagel Seasoning Mix

This is a really easy recipe to make and once you have it on hand – you can add it to more than just this dip. To make your own seasoning – just mix the following ingredients together in a small bowl and then store in a small airtight container.

  • 2 tbsp poppy seeds
  • 1.5 tbsp dried minced garlic
  • 1.5 tbsp dried minced onions
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds
  • 2 tsp coarse salt

Is Everything Bagel Dip Keto-Friendly?

You bet! That’s the best part – the cream cheese, and sour cream, are keto compliant when you pair this dip with healthy options like veggies instead of baked snacks.

everything bagel seasoning dip

ingredients for Everything Bagel Dip

Ingredients for Everything Bagel Dip

  • cream cheese – softened
  • sour cream
  • everything bagel seasoning
  • green onion – opt.

The flavor will intensify as the dip sits – so don’t over-season. Wait to add more seasonings until after this has sat for at least several hours and you have taste-tested it again.

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how to make Everything Bagel Dip

How to Make Everything Bagel Dip

  1. Add the cream cheese and sour cream to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the two are well combined– about 1 minute. Scrape down the sides of the bowl as necessary.
  2. Next, add the everything bagel seasoning and sliced green onion, if using. Mix to combine.
  3. Serve immediately with your choice of dippers.
  4. Store any leftovers in an airtight container in the fridge (up to two days) and keep slightly chilled while serving.

This recipe calls for a stand mixer.  Can I also make this recipe by hand?

Yes.  This recipe can easily be made by hand.  However, keep in mind that this method will influence the overall time commitment.

While you can make it with just a sturdy spoon and a large mixing bowl – the dip will be creamier if you can use a hand mixer in the event you don’t have a stand mixer.

things to make with Everything Bagel Seasoning

Products I love when making everything bagel dip…

This snack dip recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made an appetizer dip before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this gameday recipe.

bagel dip recipes

appetizer bagel dip

If you love this Easy Everything Bagel Dip recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!

Air Fryer Ham and Cheese Sliders
Air Fryer Ham and Cheese Sliders are fun finger food for game day! These little sandwiches will be the hit of the party.
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recipe for Air Fryer Ham and Cheese Sliders
Veggie Dip Recipe
This Veggie Dip Recipe is simple to make with just 4 ingredients & 5 min of prep. Great appetizer or snack for game day, holidays & parties!
Check out this recipe
knorr vegetable dip
Garlic Parmesan Pasta Chips
Garlic Parmesan Pasta Chips are another viral craze to take over the internet. These crispy, crunchy, cheesy pasta chips are made easily in the air fryer!
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tiktok pasta
Air Fryer Mozzarella Sticks
Air Fryer Mozzarella Sticks are a quick and easy appetizer made with just a few ingredients and perfect for game day, parties, or snacking.
Check out this recipe
snack Air Fryer Mozzarella Sticks
Crack Dip Recipe
Amazingly delicious Crack Dip Recipe, made with bacon crumbles, cheddar cheese & ranch seasoning is the perfect appetizer for parties!
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bacon cheese dip
Instant Pot Buffalo Chicken Dip
Instant Pot Buffalo Chicken Dip is a quick and easy appetizer that is perfect for snacking, holidays, game day, or any fun gathering!
Check out this recipe
easy appetizer chicken dip
Garlic Parmesan Pretzels
Garlic Parmesan Pretzels, a super quick & easy snack that you can make in the oven or air fryer. Great for parties, holidays, game day & more.
Check out this recipe
recipe for Garlic Parmesan Pretzels
Traditional Deviled Eggs
Who says deviled eggs are just for parties and barbecues? Traditional Deviled Eggs are great anytime! Make this recipe for Easter brunch & WOW your guests.
Check out this recipe
Close-up of traditional deviled eggs, halved and filled with a smooth, creamy yolk mixture, garnished with a sprinkle of paprika, arranged neatly on a plate.
Cranberry BBQ Meatballs
Cranberry BBQ Meatballs are the easiest appetizer for any event or celebration. Make these on the stovetop in just 20 minutes, in the slow cooker with just 5 minutes of prep, or in the pressure cooker with just 5 minutes of cook time. So delicious – they’re everyone’s favorite.
Check out this recipe
20 minute stovetop cranberry turkey meatballs

Other Delicious and Easy Dips

Smoked Cream Cheese

Slow Cooker Buffalo Chicken Dip

Easy French Onion Dip

Artichoke Spinach Dip

Smoked Queso

Jalapeno Artichoke Dip

Sausage Cheese Dip

Ham & Cheese Hot Spinach Dip

Hot Crab Dip

The Best Loaded Baked Potato Dip

bagel dip cream cheese

party dip recipe

If you love this recipe for Everything Bagel Dip as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Everything Bagel Seasoning Recipe

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Be sure to follow me on my social media, so you never miss a post!

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Everything Bagel Dip
Everything Bagel Seasoning Recipe
Print Recipe

Everything Bagel Dip

Rich, creamy, and zippy Everything Bagel Dip is the ultimate appetizer and gameday snack. Serve it with chips, pita bread, or pretzels, and more.
Prep Time5 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: cream cheese, dip, everything bagel seasoning, sour cream
Servings: 2 cups

Ingredients

  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1 tablespoon everything bagel seasoning
  • 1 green onion thinly sliced (optional)

Instructions

  • Add the cream cheese and sour cream to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the two are well combined– about 1 minute. Scrape down the sides of the bowl as necessary.
  • Next, add the everything bagel seasoning and sliced green onion, if using. Mix to combine.
  • Serve immediately with your choice of dippers.
  • Store any leftovers in an airtight container in the fridge (up to two days) and keep slightly chilled while serving.

Notes

**For a bit of spice, add chopped jalapeno to taste.
To make your own seasoning – just mix the following ingredients together in a small bowl and then store it in a small airtight container.
  • 2 tbsp poppy seeds
  • 1.5 tbsp dried minced garlic
  • 1.5 tbsp dried minced onions
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds
  • 2 tsp coarse salt

Reese’s Peanut Butter Ice Cream

By Kleinworth & Co Leave a Comment

This creamy and decadent Reese’s Peanut Butter Ice Cream combines the perfect balance of the rich flavor of peanut butter and vanilla, and fun chunks of peanut butter cups.

A homemade treat that will satisfy any sweet tooth craving and doesn’t require much effort, no matter if you have an ice cream maker or not.

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Zombie Cookies

By Kleinworth & Co 1 Comment

These are not your average cake mix cookies. These Zombie Cookies are creepy and ghastly – just like the undead who want to eat your brains.

Zombie cookies are super cute and spooky treats to make for your friends and family this Halloween. They are deliciously soft and chewy, made from cake mix, tinted with fun zombie colors, and are the perfect Halloween treat because they are both sweet and frightening.

You better make a double batch because these cookies are a FAN FAVORITE! What could be better on the scariest day of the year?

Zombie Cookies

Halloween is the most frightful time of the year. If you are thinking about something sweet to make for your Halloween party, these cookies will be perfect to share with your friends.

I always love to bake goods for the holiday season. I think one of the best times of year is Halloween. It is dark and creepy, but with so many fun things to do like carving pumpkins, costumes, and collecting candy.

I love to make all different kinds of Halloween cookies. My mind is always bursting with ideas this time of year – from cute Halloween cookies to creepy ones too.

Halloween Cookies Easy

cake mix halloween cookies

Here are some commonly asked questions

Can you freeze zombie cookies?

Yes, but just not after baking. To freeze, just roll the cookie dough into balls & do not dip them in the sugar. Then place the dough balls on a plate or cookie sheet & flash freeze them. Once they’ve been flash-frozen, transfer them to a zip-top bag & freeze for up to 1 month. When you want to make the cookies, just thaw the dough for 20-30 minutes, roll into the sugar and bake!

Do I really need to chill the dough?

YES- please, as hard as it is to wait- don’t skip the chilling process. It is key to making sure your dough is firm enough to hold together. Otherwise, you won’t get that beautiful crinkle-look you want with these cookies.

You only need 30 minutes for this recipe – so it isn’t too bad like other cookies that require a 4-hour minimum chill time. You can always make the dough after dinner the night before & then bake in the morning.

What I have found is that I can pop the dough in the fridge, get the oven preheating and then wash any dishes I have made and maybe sort the mail. By then the 30 minutes have passed and I’m ready to get baking.

Why do my cookies go flat?

Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder. Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.

Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven. Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.

Zombie Cookies Recipe

easy Zombie Cookies

What food color do you recommend?

I really love using a soft gel food color because the pigment is more intense and makes the dough less watery. For these cookies, I use electric purple and electric green.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

What is the best way to store leftover zombie cookies?

The easiest way is to place them in an airtight container & store them at room temperature. Keep in mind that the confectioner’s sugar might get a bit moist in that airtight container & soak into the cookies a bit by day 2. So, please enjoy within 2-3 days.

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.

Zombie Halloween

Green Halloween Cookies

Ingredients for Zombie Cookies

  • cream cheese – room temperature
  • butter – room temperature
  • egg
  • vanilla extract
  • white cake mix
  • food coloring – in purple and green
  • sprinkles – optional
  • confectioner’s sugar
  • candy eyeballs

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Cookies Halloween Recipe

Zombie Halloween

How to Make Zombie Cookies

  1. Combine the cream cheese, butter, egg and vanilla extract in a large mixer bowl. Beat together until light and fluffy.
  2. Add the cake mix and stir slowly until just combined.
  3. Divide the batter into two bowls.
  4. Add the food coloring and any desired sprinkles to each bowl and mix until the color is uniform throughout and the sprinkles are evenly distributed.
  5. Cover and chill each color of dough for 30 minutes.
  6. Preheat the oven to 350 degrees.
  7. Roll 2-3 tablespoon-sized portions into balls and then roll those in the confectioner’s sugar to coat.
  8. Place on a parchment-lined baking sheet and press them down slightly but don’t completely flatten.
  9. Bake for 10-12 minutes.
  10. Add the candy eyes to each of the cookies immediately after removing from the oven before they cool – pressing them in just deep enough so they don’t fall out.
  11. Allow to cool completely before storing in an airtight container.

Can this recipe be doubled?

Yes, absolutely. This recipe makes about 24-30 cookies depending on how large you make them. So if you need more – maybe for a Halloween party – doubling is super easy.

Cute Halloween Cookies

DON’T MISS THESE HOLIDAY E-BOOKS!

Halloween
Top Halloween Recipes
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Top Fall Recipes
how to make Zombie Cookies

**If you love these, you’ll want to check out our adorable Halloween Oreo Balls too!

Products I love when making zombie cookies…

This zombie cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cake mix cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

recipe for Zombie Cookies

If you love these Easy Zombie Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Mummy French Macarons with Maple Cinnamon Filling
Mummy French Macarons with Maple Cinnamon Filling are an adorable and delicious treat to serve for Halloween packed with fall flavors!
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Monster Bark
Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple ingredients & a few minutes to make. The kids just love it!
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Ghoulish Monster Halloween Cupcakes
Ghoulish Monster Halloween Cupcakes are a super cute dessert for your Halloween party. The kids will giggle at this a fun & spooky Halloween treat.
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Spooky Ghoulish Monster Halloween Cupcakes
Mummy Shortbread Cookies
Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!
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Mummy Cookies for Halloween
Monster Cupcakes
Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.
Check out this recipe
Monster Cupcakes
Halloween Sugar Cookies
Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.
Check out this recipe
swirl cookies
Candy Corn Cupcakes
Festive Candy Corn Cupcakes made with a homemade vanilla cupcake recipe and topped with colorful vanilla buttercream frosting. They’ll be the perfect holiday dessert to serve at any kid or adult Halloween party!
Check out this recipe
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Halloween Bark
Candy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.
Check out this recipe
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Sugar Skull Cookie Dough
Sugar Skull Cookie Dough is a quick and easy Halloween treat. Green and purple egg-free cookie dough loaded with sugar skull sprinkles is a perfect Day of the Dead dessert.
Check out this recipe
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Bloodshot Eyeball Red Velvet Crinkle Cookies
Bloodshot Eyeball Red Velvet Crinkle Cookies are just like the soft & chewy crinkle cookies you love. But these are made spooky, so perfect for Halloween!
Check out this recipe
Treats - Bloodshot Eyeball Red Velvet Crinkle Cookies

More Great Cake Mix Recipe Ideas

Cake Mix Snickerdoodles

Red Velvet Cake Mix Cookies

Oreo Cake Mix Donuts

Red Velvet Cake Mix Crinkle Cookies

Patriotic Cake Mix Cookies

Frosted Funfetti Cake Mix Cookies

Funfetti Cake Mix Bars

St. Patrick’s Day Cake Mix Cookie Bars

Birthday Cookies

Andes Mint Cookies

Gooey Butter Cookies

Snowman Cookies

purple halloween cookies

If you love this recipe for Zombie Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

cake mix green cookies

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Zombie Cookies
recipe for Zombie Cookies
Print Recipe
5 from 1 vote

Zombie Cookies

These are not your average cake mix cookies. These Zombie Cookies are creepy and ghastly – just like the undead who want to eat your brains.
Prep Time10 minutes
Cook Time12 minutes
Chill30 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Keyword: cake mix, cookies, halloween, zombie
Servings: 24 cookies

Ingredients

  • 8 ounces cream cheese – room temperature
  • 1/2 cup butter – room temperature
  • 1 egg
  • 1 tsp vanilla extract
  • 1 box white cake mix
  • food coloring – in purple and green
  • sprinkles – optional
  • confectioner’s sugar
  • candy eyeballs

Instructions

  • Combine the cream cheese, butter, egg and vanilla extract in a large mixer bowl. Beat together until light and fluffy.
  • Add the cake mix and stir slowly until just combined.
  • Divide the batter into two bowls.
  • Add the food coloring and any desired sprinkles to each bowl and mix until the color is uniform throughout and the sprinkles are evenly distributed.
  • Cover and chill each color of dough for 30 minutes.
  • Preheat the oven to 350 degrees.
  • Roll 2-3 tablespoon-sized portions into balls and then roll those in the confectioner’s sugar to coat.
  • Place on a parchment-lined baking sheet and press them down slightly but don’t completely flatten.
  • Bake for 10-12 minutes.
  • Add the candy eyes to each of the cookies immediately after removing from the oven before they cool – pressing them in just deep enough so they don’t fall out.
  • Allow to cool completely before storing in an airtight container.

Air Fryer Ham and Cheese Sliders

By Kleinworth & Co Leave a Comment

Air Fryer Ham and Cheese Sliders are fun finger food for game day! These little sandwiches will be the hit of the party.

We love love sliders in our house. Who wouldn’t love little finger food sandwiches that you can graze on while visiting with family and friends during game day or on holidays? They are so good!

In fact – one of our most popular recipes is our Baked Ham and Cheese Sliders. But now that we aren’t cooking for an army, we decided to pare it down a bit and make a smaller batch in the air fryer. I have to say – it is so incredibly easy and fast – I know you’ll love it.

Air Fryer Ham and Cheese Sliders

ham and cheese sliders

The process of making these air fryer ham and cheese sliders is very easy. You will need a few rolls, some slices of mozzarella, cooked bacon would be a nice addition, sliced ham, butter, and then that delicious sauce over the top. SO good!

What I really love about these is not only how quickly they come together but the clean-up is so easy too. There is very little mess and you can get your snacks ready and cleaned up in less than 30 minutes. That is a huge plus for me.

snack slicers in the air fryer

Here are some commonly asked questions

Why is a slider called a slider?

It all started with White Castle hamburgers – they make these tiny meat and onion hamburgers that were originally called Slyders. They were sold for $0.05 each up until 1940.

But there are also some out there that say that sliders are an old Navy term for a hamburger that was so greasy that it would slide easily on the griddle.

Regardless of where it originated – these tiny little sandwiches are insanely popular and absolutely delicious!

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.

By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.

What other cheese would work in this air fryer sandwich?

While we like to use mozzarella for these sliders because it has amazing texture when melted – you can also try these sliders with swiss, provolone, or pepper jack cheese.

easy ham and cheese sliders

recipe for Air Fryer Ham and Cheese Sliders

What are the benefits of air frying?

Healthier

It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.

Convenience

I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.

Take it on the go

I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.

Can ham and cheese sliders be made ahead of time?

Absolutely. Because these whip up so fast you can get them all ready and then air fry them just before serving. You can enjoy them cold the next day or just give them a few seconds in the microwave to reheat them if you are short on time. So simple & still just as delicious the next day.

air fryer ham and cheese sandwich

ingredients for Air Fryer Ham and Cheese Sliders

Ingredients for Air Fryer Ham and Cheese Sliders

  • Hawaiian rolls – sliced in half
  • mayonnaise
  • ham – thinly sliced
  • mozzarella cheese
  • butter – melted
  • Dijon mustard
  • poppy seeds
  • Worcestershire sauce

How to store leftover sliders

If you happen to have any of these sliders leftover after serving – just transfer the remaining sliders to an airtight container. Keep them refrigerated until ready to serve again. To reheat – microwave for about 30-60 seconds or until hot again. You can also place them back into the air fryer and cook for a couple of minutes until they are hot again. Don’t overheat them though- the bread will get hard and undesirable.

cooking sliders in air fryer

how to make Ham and Cheese Sliders in the air fryer

How to Make Air Fryer Ham and Cheese Sliders

  1. Lay the Hawaiian rolls open.
  2. Spread the mayonnaise on the insides of the rolls.
  3. Place two pieces of the ham and one slice of the cheese on each slider.
  4. Put the tops of the rolls on.
  5. In a small bowl, whisk the melted butter, Dijon mustard, poppy seeds, and Worcestershire sauce together.
  6. Brush the sauce over top of the sliders.
  7. Place the sliders in a greased air fryer basket. (or place on a parent or silicone liner)
  8. Air fry at 300ºF for 5 minutes or until cheese is melted.
  9. Serve and enjoy!

Other Must-Make Slider Recipes

Easy French Dip Sliders

Hawaiian Havarti Pork Sliders

Turkey Cranberry Sliders

Poppy Seed Ham and Cheese Sliders

Instant Pot Italian Beef Sliders

Brown Sugar Balsamic Pulled Pork Sliders

Raspberry Chipotle Chicken Sliders

Sausage Egg Bacon Cheese Breakfast Sliders

Buffalo Chicken Sliders

Cheeseburger Sliders with Hawaiian Rolls

sliders in air fryer

how to make Air Fryer Poppy Seed Sliders

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

What to serve with these sliders

Gameday snacks are our favorite – so the list is long for the recipes that we like to serve alongside these sliders. But here is a shortlist of the recipes that ALWAYS make an appearance with these sliders.

Hawaiian Sandwich Sliders

how to make Sliders in the air fryer

How to prevent sticking in the air fryer

Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.

Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.

I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.

This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.

Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.

Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.

Can these be made without the poppy seeds?

Yes – of course. If you’d like to omit the poppy seeds just leave them out of the buttery mix. No problem with that – but they do add great texture so I highly recommend making them with them at least the first time.

recipe for hand and cheese sliders

how to make Air Fryer Ham Sliders

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.

You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.

Can these be made with another type of roll?

We like to use Hawaiian rolls because of their texture, density, and flavor. The sweetness really compliments the ham. While you can use another type of dinner roll, you will need something that won’t fall apart when you add the butter over the top and will still be sturdy enough to pull apart after baking too.

mini ham and cheese sliders

Air Fried Sliders

Would you be able to transport these in a crock pot to keep warm?

I don’t advise using a slow cooker to transport because it will slowly continue to cook the bread, resulting in the bottoms of the sliders being tough to chew. I highly recommend using something like this Wonderbag that can keep the food hot for up to 12 hours.

Can you prepare these and wait to air fry? Or does the bread get too soggy?

As I mentioned above – I would prepare the sliders up to the point of pouring on the sauce. Just mix it & then keep it refrigerated until you are ready to make them. Then pour it on right before you bake.

air fry ham and cheese sandwich

FAST Ham and Cheese Sliders

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!

If you love this recipe – You might also love my air frying cookbook too!

The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.

The Essential Air Fryer Cookbook for Two: Perfectly Portioned Recipes for Healthier Fried Favorites

The Essential Air Fryer Cookbook for Two

Perfectly Portioned Recipes for Healthier Fried Favorites

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Air Fryer Sliders

If you love this easy slider recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!

Garlic Parmesan Pasta Chips
Garlic Parmesan Pasta Chips are another viral craze to take over the internet. These crispy, crunchy, cheesy pasta chips are made easily in the air fryer!
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Veggie Dip Recipe
This Veggie Dip Recipe is simple to make with just 4 ingredients & 5 min of prep. Great appetizer or snack for game day, holidays & parties!
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Buffalo Chicken Wings
Buffalo Chicken Wings are always the hit of any party, gathering, or celebration. Baked or air fried – these are easy to make & SO DELICIOUS!
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Air Fryer Mozzarella Sticks
Air Fryer Mozzarella Sticks are a quick and easy appetizer made with just a few ingredients and perfect for game day, parties, or snacking.
Check out this recipe
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Buffalo Cauliflower Bites
Buffalo Cauliflower Bites, made in the oven or air fryer, are a great appetizer & snack alternative to chicken wings. Perfect for all those buffalo sauce lovers out there.
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Vegetarian Buffalo Cauliflower Bites
Garlic Parmesan Clam Stuffed Mushrooms
Garlic Parmesan Clam Stuffed Mushrooms are perfect for the seafood lover. Loaded with minced clams & 3 types of cheese make these the perfect appetizer. Plus you can bake or air fry these!
Check out this recipe
Garlic Parmesan clam-stuffed mushrooms arranged on a plate, topped with fresh herbs, showcasing a golden-brown crust and savory filling."
Traditional Deviled Eggs
Who says deviled eggs are just for parties and barbecues? Traditional Deviled Eggs are great anytime! Make this recipe for Easter brunch & WOW your guests.
Check out this recipe
Close-up of traditional deviled eggs, halved and filled with a smooth, creamy yolk mixture, garnished with a sprinkle of paprika, arranged neatly on a plate.
Cranberry BBQ Meatballs
Cranberry BBQ Meatballs are the easiest appetizer for any event or celebration. Make these on the stovetop in just 20 minutes, in the slow cooker with just 5 minutes of prep, or in the pressure cooker with just 5 minutes of cook time. So delicious – they’re everyone’s favorite.
Check out this recipe
20 minute stovetop cranberry turkey meatballs
Garlic Parmesan Pretzels
Garlic Parmesan Pretzels, a super quick & easy snack that you can make in the oven or air fryer. Great for parties, holidays, game day & more.
Check out this recipe
recipe for Garlic Parmesan Pretzels

Other Air Fryer Dishes

Air Fryer Teriyaki Chicken

Easy Air Fryer Ravioli

Air Fryer Turkey Breast

Air Fryer Chicken Wings

Game Day Ham and Cheese Sliders

If you love this recipe for Air Fryer Ham and Cheese Sliders as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Best Ham and Cheese Sliders

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Air Fryer Ham and Cheese Sliders
recipe for Air Fryer Ham and Cheese Sliders
Print Recipe

Air Fryer Ham and Cheese Sliders

Air Fryer Ham and Cheese Sliders are fun finger food for game day! These little sandwiches will be the hit of the party.
Prep Time7 minutes
Cook Time5 minutes
Total Time12 minutes
Course: Appetizer, dinner, Snack
Cuisine: American
Keyword: air fried, air fryer, cheese, ham, poppy seed, sliders
Servings: 4 sliders

Ingredients

  • 4 Hawaiian rolls sliced in half
  • 3 tbsp mayonnaise
  • 8 pieces ham – thinly sliced
  • 4 slices mozzarella cheese
  • 2 tbsp butter melted
  • 1 tbsp Dijon mustard
  • 1 tbsp poppy seeds
  • 1 tsp Worcestershire sauce

Instructions

  • Lay the Hawaiian rolls open.
  • Spread the mayonnaise on the insides of the rolls.
  • Place two pieces of the ham and one slice of the cheese on each slider.
  • Put the tops of the rolls on.
  • In a small bowl, whisk the melted butter, Dijon mustard, poppy seeds, and Worcestershire sauce together.
  • Brush the sauce over top of the sliders.
  • Place the sliders in a greased air fryer basket. (or place on a parent or silicone liner)
  • Air fry at 300ºF for 5 minutes or until cheese is melted.
  • Serve and enjoy!

Baked Pumpkin Donuts with Maple Cream Cheese Icing

By Kleinworth & Co Leave a Comment

Delicious Baked Pumpkin Donuts with Maple Cream Cheese Icing recipe is perfect for an easy fall breakfast that’s great for busy weekdays, weekends, and holidays mornings.

You need to try this recipe. It is so easy and quick. They are the most perfect donuts, filled with pumpkin goodness, and smothered with maple cream cheese icing. I always take advantage of an opportunity to add maple. It’s my nature.

I’m telling you – these Pumpkin Donuts with Cream Cheese Frosting are full of warm cinnamon flavor and are everything you need in a fall treat. These are so simple and perfect for breakfast or dessert!

Baked Pumpkin Donuts with Maple Cream Cheese Icing

Bring in cooler weather with these fabulous Pumpkin Donuts With Maple Glaze. You won’t believe how easy they are to make – just perfect for a weekend breakfast. But just because they are baked doesn’t mean they are lacking flavor.

Don’t be fooled, these baked pumpkin donuts are just as rich and decadent as their fried counterparts. The maple butter glaze is the icing on the cake.

pumpkin donuts

recipe for Baked Pumpkin Donuts with Maple Cream Cheese Icing

Here are some commonly asked questions

Can these donuts be frozen?

So yes and no. My suggestion would be that you can freeze the donuts after they are baked. But you should then reheat and add the frosting when you are ready to serve.

Why do I need pumpkin puree instead of pie filling?

This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.

This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.

They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.

baked pumpkin donuts

maple icing on donuts

What is the best way to store leftover donuts?

I like to put them in an airtight container and refrigerate them. You can keep them at room temperature providing your home isn’t too warm.

What if I don’t have pumpkin pie spice?

I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.

  • 1/3 cup cinnamon
  • 1 tbsp each of ground ginger, nutmeg, ground cloves
  • 2 tsp Allspice

pumpkin spice donuts

cake donuts pumpkin

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1. 

  • equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

pumpkin donut recipe

ingredients for Baked Pumpkin Donuts with Maple Cream Cheese Icing

Ingredients for Baked Pumpkin Donuts

  • all-purpose flour
  • light brown sugar
  • pumpkin pie spice
  • baking powder
  • egg
  • pumpkin puree – not pie filling
  • vegetable oil
  • whole milk
  • pure vanilla extract

Ingredients for Maple Cream Cheese Icing

  • cream cheese – softened
  • maple syrup
  • pumpkin pie spice
  • confectioner’s sugar

donut pumpkin

how to make Baked Pumpkin Donuts with Maple Cream Cheese Icing

How to Make Baked Pumpkin Donuts

  1. Preheat the oven to 350F and grease a full-size donut pan with nonstick baking spray or bakers release.
  2. In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, and baking powder.
  3. In another bowl, whisk together the egg, pumpkin puree, vegetable oil, milk, and vanilla.
  4. Add the wet ingredients to the dry and whisk just until no large lumps remain– you don’t want to overmix.
  5. Divide the batter between the wells of the donut pan. I add about 2 tablespoons of batter per donut.
  6. Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
  7. Transfer the baked donuts to a wire rack to cool.

How to Make Maple Cream Cheese Frosting

  1. In a small bowl, whisk together the cream cheese, maple syrup, and pumpkin pie spice until smooth.
  2. Then add the confectioner’s sugar slowly, whisking as you add.
  3. Continue whisking until no lumps of confectioner’s sugar remain.
  4. Dip the cooled donuts in the icing and enjoy.
  5. Store any leftover donuts in an airtight container in the fridge for up to two days.

pumpkin cake donuts

fall pumpkin donuts

Tips for the Best Pumpkin Donuts

  • All-purpose flour is a great neutral flour to use in this recipe. Just makes sure you’re measuring it correctly using the spoon and level technique.
  • I opted for light brown sugar because it sweetens the donuts but adds a little more depth of flavor than granulated sugar. Feel free to substitute granulated sugar if you don’t have brown sugar on hand.
  • The pumpkin pie spice adds great warmth and spice to the donuts. You can substitute 1 teaspoon of cinnamon and ½ teaspoon nutmeg if needed.
  • The baking powder helps the donuts rise.
  • The egg holds the donuts together.
  • The pumpkin puree adds the pumpkin flavor and color. Please don’t use pumpkin pie filling.
  • Vegetable oil adds richness and helps keep the donuts moist.
  • I used whole milk because it’s what I had on hand– feel free to use any kind of milk you like.
  • The vanilla enhances the flavor of the pumpkin and spices.
  • The cream cheese is the base of our icing and the tanginess pairs perfectly with the pumpkin.
  • The maple syrup gives our icing a great earthy sweetness.
  • The confectioner’s sugar is the base of our icing– if your icing seems too thin, feel free to add a bit more sugar. If it seems too thick, feel free to thin it with a tablespoon of milk or water.

DON’T MISS THESE HOLIDAY E-BOOKS!

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Top Fall Recipes

pumpkin spice donut recipe

frosted pumpkin donuts

Products I love when making Baked Pumpkin Donuts…

This Baked Pumpkin Donuts recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this fall donut recipe.

baked pumpkin donut recipe

cream cheese donut frosting

If you love this Easy Baked Pumpkin Donuts recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!

Banana Oat Donuts
Banana Oat Donuts are a simple and easy breakfast recipe that can be made with a handy mini donut maker or just baked in the oven. So delicious!
Check out this recipe
Pumpkin Butter Donuts
Pumpkin Butter Donuts, an easy baked mini donut recipe with homemade pumpkin butter. Makes a delicious treat with your morning coffee or an afternoon snack.
Check out this recipe
Pumpkin Butter Donuts
Air Fryer Maple Glazed Donuts
Air Fryer Maple Glazed Donuts are a quick & easy breakfast recipe that’s ready in just 15 min. Great for weekends, check out the other glaze flavors too.
Check out this recipe
Air Fryer Maple Glazed Donuts recipe
Baked Churro Donuts
Baked Churro Donuts are an easy homemade donut recipe. Coated in cinnamon & sugar they taste just like the churros you get at Disneyland. Delicious!
Check out this recipe
Baked Churro Donuts
Blueberry Pie Donuts
Check out this recipe
How to make donuts
Air Fryer Doughnut Holes with Chocolate Sauce
Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.
Check out this recipe
air fryer doughnuts
Oreo Cake Mix Donuts
Oreo Cake Mix Donuts, Moist & light milk chocolate donuts made simply from cake mix & topped with a cream glaze & crumbled Oreo Cookies. Great Breakfast!
Check out this recipe
Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze
Check out this recipe
Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

breakfast fall mornings

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bite of a pumpkin donut

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Baked Pumpkin Donuts with Maple Cream Cheese Icing
fall pumpkin donuts
Print Recipe

Baked Pumpkin Donuts with Maple Cream Cheese Icing

Delicious Baked Pumpkin Donuts with Maple Cream Cheese Icing recipe is perfect for an easy fall breakfast that’s great for busy weekdays, weekends, and holidays mornings.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: donut, icing, maple, pumpkin, pumpkin spice
Servings: 12 donuts

Ingredients

Donuts

  • 1 ½ cups all-purpose flour
  • ½ cup light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • 1 large egg
  • ½ cup pumpkin puree – not pie filling
  • ⅓ cup vegetable oil
  • ¼ cup whole milk
  • 1 teaspoon pure vanilla extract

Icing

  • 4 ounces cream cheese softened
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 ½ cups confectioner’s sugar

Instructions

Donuts

  • Preheat the oven to 350F and grease a full-size donut pan with nonstick baking spray or bakers release.
  • In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, and baking powder.
  • In another bowl, whisk together the egg, pumpkin puree, vegetable oil, milk, and vanilla.
  • Add the wet ingredients to the dry and whisk just until no large lumps remain– you don’t want to overmix.
  • Divide the batter between the wells of the donut pan. I add about 2 tablespoons of batter per donut.
  • Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
  • Transfer the baked donuts to a wire rack to cool.

Icing

  • In a small bowl, whisk together the cream cheese, maple syrup, and pumpkin pie spice until smooth.
  • Then add the confectioner’s sugar slowly, whisking as you add.
  • Continue whisking until no lumps of confectioner’s sugar remain.
  • Dip the cooled donuts in the icing and enjoy.
  • Store any leftover donuts in an airtight container in the fridge for up to two days.

Notes

  • All-purpose flour is a great neutral flour to use in this recipe. Just makes sure you’re measuring it correctly using the spoon and level technique.
  • I opted for light brown sugar because it sweetens the donuts but adds a little more depth of flavor than granulated sugar. Feel free to substitute granulated sugar if you don’t have brown sugar on hand.
  • The pumpkin pie spice adds great warmth and spice to the donuts. You can substitute 1 teaspoon of cinnamon and ½ teaspoon nutmeg if needed.
  • The baking powder helps the donuts rise.
  • The egg holds the donuts together.
  • The pumpkin puree adds the pumpkin flavor and color. Please don’t use pumpkin pie filling.
  • Vegetable oil adds richness and helps keep the donuts moist.
  • I used whole milk because it’s what I had on hand– feel free to use any kind of milk you like.
  • The vanilla enhances the flavor of the pumpkin and spices.
  • The cream cheese is the base of our icing and the tanginess pairs perfectly with the pumpkin.
  • The maple syrup gives our icing a great earthy sweetness.
  • The confectioner’s sugar is the base of our icing– if your icing seems too thin, feel free to add a bit more sugar. If it seems too thick, feel free to thin it with a tablespoon of milk or water.

Monster Cookie Recipe

By Kleinworth & Co 2 Comments

This thick and chewy Monster Cookie Recipe is made with oats, peanut butter, M&M candies, and chocolate chips. These are always a huge hit with family and friends.

These quick and easy monster cookies are extra soft, thick, and packed with all the good stuff – including two sizes of M&M’s. But what I love the most about this recipe is that this is a NO-CHILL dough – which means you can enjoy these almost as soon as the craving strikes!

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Instant Pot Spinach Tortellini Soup

By Kleinworth & Co 1 Comment

When you’re craving soup but don’t want to spend hours simmering away on the stovetop, make this Instant Pot Spinach Tortellini Soup. It only takes 4 minutes of cooking time in your pressure cooker!

Warm, comforting, and delicious Instant Pot tortellini soup is made with veggies, chicken tortellini, fresh baby spinach, and heavy cream for a twist on the traditional tomato-based sausage and tortellini soup! We love this one because it can be made in less than 30 minutes!

This creamy white tortellini soup is an easy weeknight meal the whole family loves. Plus it is so quick and easy to make in your pressure cooker.

Instant Pot Spinach Tortellini Soup

The weather is getting chilly here and fall is settling in – so I was looking for the perfect soup for a cold day. This easy-to-prepare Instant Pot Soup recipe is healthy, hearty, and satisfying.

This soup is a delicious, wholesome dinner that is perfect for the cold winter months. It’s quick and easy to make, too – which is always a huge plus in my book!

easy tortellini soup

tortellini Florentine soup

Here are some commonly asked questions

Can I add ground sausage or pulled chicken to this soup?

You bet! If you would like to add more protein to this soup, that will work just fine. Just be sure to brown the sausage well or use leftover cooked chicken before adding it to this soup.

What is the best way to store leftover tortellini soup?

For me, it depends on how much is left. If I have a lot of leftovers, I will place the silicone lid on top of my non-stick pot insert and just pop it in the fridge. If I only have a few servings left, I place them in a shallow, airtight container and refrigerate.

What can I substitute for the heavy cream?

If you don’t want to use heavy cream or don’t have any on hand, you can sub in evaporated milk or half and half in this recipe. I don’t recommend using regular milk as it tends to curdle when added to hot recipes like soup.

I like evaporated milk because it works like heavy cream in recipes such as this, but I can keep it in the pantry for far longer than if I had a carton of heavy cream or half and half in the fridge.

spinach and tortellini soup

creamy white soup

Why use a shallow container to store the leftovers?

Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

Can this be made with fresh, refrigerated tortellini?

I don’t recommend trying to make this recipe with refrigerated tortellini. The pressure cooker most likely will make them too soft. But if this is the only thing you have on hand, set the cooker for 0 (yes ZERO) cook time and do an immediate quick release of the pressure.

rustic tortellini soup

easy tortellini soup

Can this be made with dry tortellini instead of frozen?

Yes, you can use dry pasta if that is what you have on hand. Keep in mind that you will need more liquid as the tortellini will need to absorb more. You want to increase the water or broth by 1 cup – 1-1/2 cups AND make sure that all of the tortellini is submerged and completely covered with liquid before cooking.

Then calculate the time by taking the time recommended on the package, divide by 2, then subtract 1. That will be your cook time. (example – calls for a cook time of 12 minutes. Divided by 2 is 6, minus 1 = 5 minutes at high pressure)

Can this recipe be doubled?

Unfortunately, because the tortellini expands as they cook, the Instant Pot can’t handle the doubling of this recipe, so I don’t recommend it.

Italian tortellini soup

fast pressure cooker tortellini

What size Instant Pot do you use for this recipe?

I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle.  However, the cooking process stops when the pressure is released. 

For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time.  This allows for a little extra cooking time as the pressure inside naturally goes down. 

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

What to serve with Spinach Tortellini Soup

While the possibilities are plentiful when it comes to what this soup is great to be paired with. Here are a handful of our favorite recipes we add alongside this soup.

instant pot tortellini soup

ingredients for Spinach Tortellini Soup

Ingredients for Instant Pot Spinach Tortellini Soup

  • vegetable oil
  • celery stalks – chopped
  • carrots peeled and chopped
  • yellow onion – diced
  • garlic – minced
  • frozen Tortellini – cheese, chicken, sausage or veggie
  • broth – chicken or vegetable
  • water
  • Kosher salt
  • cracked pepper
  • fresh baby spinach
  • heavy cream (or evaporated milk)

What is the difference between a pressure cooker and an instant pot?

By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.

A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.

An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.

tortellini soup instant pot

how to make Instant Pot Spinach Tortellini Soup

How to make Instant Pot Spinach Tortellini Soup

  1. Turn the Instant Pot to the saute setting and heat the oil for 1-2 minutes.
  2. Add in the celery, carrots, and onions and cook for 5-7 minutes.
  3. Add the garlic and cook for an additional minute.
  4. Then add the tortellini, broth, water, salt, and pepper.
  5. Cover, set the valve to sealing and cook on manual high pressure for 4 minutes.
  6. When the cooking time has finished, do a quick release of the pressure by switching the valve to the venting position.
  7. Add the spinach and the cream and stir– the spinach should wilt almost immediately.
  8. Serve, garnished with grated parmesan cheese, if desired.
  9. Store in an airtight container in the fridge for up to 4 days.

Is it necessary to use a specific type of pressure cooker?

No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.

creamy tortellini soup instant pot

instant pot pasta soup

Products I love when making Creamy Spinach Tortellini Soup…

This Instant Pot soup recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a soup in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this soup recipe.

pressure cooker Spinach Tortellini Soup

If you love this easy pressure cooker soup recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Instant Pot Butternut Squash Soup
Instant Pot Butternut Squash Soup – Now you can make butternut squash soup in just half the time in the IP! Quick, easy & velvety smooth.
Check out this recipe
Instant Pot Squash Soup
Instant Pot Broccoli Cheddar Soup
This deliciously hearty Instant Pot Broccoli Cheddar Soup is packed full of flavor, is simple to make, and is ready in just 30 minutes!
Check out this recipe
broccoli cheese soup
Beer Cheese Soup
Beer Cheese Soup is a hearty dinner that is perfect for cold days. It’s creamy, flavorful, and full hearty ingredients to keep you satisfied. Easy to make and ready in about 20 minutes.
Check out this recipe
20 minute beer cheese soup
Chicken Vegetable Soup
This Chicken Vegetable Soup is a quick & easy dinner that can be made in the slow cooker, stovetop, or pressure cooker. Simple & Delish!
Check out this recipe
slow cooker chicken vegetable soup
Chicken Noodle Soup Recipe for the Instant Pot
Chicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!
Check out this recipe
Best Instant Pot Chicken Soup
Instant Pot Creamy Chicken Soup
Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious!
Check out this recipe
Pressure Cooker Creamy Chicken Soup
Tuscan Ravioli Soup
Tuscan Ravioli Soup is a hearty dinner recipe that is easy to make in about 30 minutes. Loaded with beef, sausage, spinach & cheese, this will rival any restaurant around. Delish!
Check out this recipe
A pot of Tuscan ravioli soup, filled with hearty ingredients like large cheese-filled ravioli, fresh spinach, tomatoes, and a savory broth. The soup is rich and colorful, showcasing a delicious mix of greens and pasta in a flavorful tomato-based broth. It looks warm and comforting, perfect for a cozy meal.
Chicken Black Bean Taco Soup
Chicken Black Bean Taco Soup is a quick 20-minute dinner recipe with rotisserie chicken. Simple & easy- BONUS- it can also be made in the slow cooker. Mmm!
Check out this recipe
Chicken Black Bean Taco Soup recipe
Crockpot Chicken Florentine
Crockpot Chicken Florentine, an easy & delicious soup made in your slow cooker. Loaded with chicken, spinach & cheese, this is soon to be a family favorite.
Check out this recipe
Crockpot Chicken Florentine
savory pasta soup pressure cooker

If you love this recipe for Instant Pot Spinach Tortellini Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

spinach soup instant pot

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Instant Pot Spinach Tortellini Soup
fast pressure cooker tortellini
Print Recipe
5 from 1 vote

Instant Pot Spinach Tortellini Soup

When you’re craving soup but don’t want to spend hours simmering away on the stovetop, make this Instant Pot Spinach Tortellini Soup. It only takes 4 minutes of cooking time in your pressure cooker!
Prep Time10 minutes
Cook Time4 minutes
Pressurize/Depressurize16 minutes
Total Time30 minutes
Course: dinner, Main Course, Soup
Cuisine: Italian
Keyword: instant pot, pressure cooker, soup, spinach, tortellini, tortellini soup
Servings: 6

Ingredients

  • 1 tablespoon vegetable oil
  • 2 medium celery stalks chopped
  • 2 large carrots peeled and chopped
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 4 cups frozen Tortellini cheese, chicken, sausage or veggie
  • 3 cups broth chicken or vegetable
  • 1 cup water
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon cracked pepper
  • 1 cup fresh baby spinach
  • 1 cup heavy cream

Instructions

  • Turn the Instant Pot to the saute setting and heat the oil for 1-2 minutes.
  • Add in the celery, carrots, and onions and cook for 5-7 minutes.
  • Add the garlic and cook for an additional minute.
  • Add the tortellini, broth, water, salt, and pepper.
  • Cover, set the valve to sealing and cook on manual high pressure for 4 minutes.
  • When the cooking time has finished, do a quick release of the pressure by switching the valve to the venting position.
  • Add the spinach and the cream and stir– the spinach should wilt almost immediately.
  • Serve, garnished with grated parmesan cheese, if desired.
  • Store in an airtight container in the fridge for up to 4 days.

50+ Pumpkin Recipes

By Kleinworth & Co Leave a Comment

It’s that time of year again! Pumpkin season is in full swing, and we’ve got 50+ Pumpkin Recipes to help you make the most of fall. From pumpkin bread and muffins to pancakes and pies, we’ve got something for everyone. So get your apron on, and let’s cook up some autumn goodness!

Pumpkins are one of the most versatile vegetables around. They can be used in sweet or savory dishes, and they’re available all year long.

In this post, we’ve gathered over 50 of the best pumpkin recipes from around the web. There’s something for everyone, so be sure to check out all of these delicious recipes!

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50+ Pumpkin Recipes
No-Bake Pumpkin Pie
Fall is in the air, which means it’s time for all things pumpkin! This creamy No-Bake Pumpkin Pie is perfect for those wanting to enjoy the taste of pumpkin pie but wants an easy-to-make option.
Check out this recipe
No-Bake Pumpkin Pie
Pumpkin Bundt Cake
Pumpkin Bundt Cake is the perfect fall dessert. This recipe is easy to follow and yields a delicious cake that everyone will love. Serve this cake at your next gathering and watch it disappear!
Check out this recipe
Pumpkin Bundt Cake
Vegan Curried Pumpkin Soup
This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. It's healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry spices! You'll have a satisfying cozy meal ready in 15 minutes!
Check out this recipe
Vegan Curried Pumpkin Soup
Pumpkin Dump Cake
Are you looking for an easy dessert that will impress your friends and family? Look no further than Pumpkin Dump Cake! This simple recipe is perfect for fall, and it only takes a few minutes to put together.
Check out this recipe
Best Pumpkin Dump Cake
Gluten-Free Vegan Pumpkin Pie
Hands-down, the BEST Gluten-Free Vegan Pumpkin Pie recipe! This easy-from-scratch recipe is allergy-free, healthy, and delicious! Smooth and creamy pumpkin filling and a flaky buttery crust, topped with dairy-free whipped cream! A slice of this classic homemade pie is just what you need for a Thanksgiving or holiday dessert that will wow everyone!
Check out this recipe
Gluten-Free Vegan Pumpkin Pie
Air Fryer Pumpkin Bread
Yes, you read that right. Air Fryer Pumpkin Bread. Believe it or not, this delicious autumn treat can be made in your air fryer with little to no mess.
Check out this recipe
Loaf of Pumpkin Bread

When it comes to fall we all think about comfort. The air is chilly, the leaves are changing and we want something cozy. That flavor and smell of pumpkin is all around.

It is so warm and inviting. Everyone loves it! This is why we just couldn’t resist putting together an awesome list of some of our favorite pumpkin recipes.

There’s no shortage of ideas here and I know you’ll love the creativity that stretches beyond your standard pumpkin pie.

Pumpkin Recipes

Pumpkin Zucchini Muffins
These Pumpkin Zucchini Muffins are moist and flavorful. Paired with cocoa, coffee, or tea, they are the perfect way to start a fall morning.
Check out this recipe
Pumpkin Zucchini Muffins
Pumpkin Cheesecake Mousse
This decadent no-bake Pumpkin Cheesecake Mousse is made with super easy ingredients and is a delicious twist to a classic pumpkin dessert that comes together in no time. This easy cheesecake mousse recipe is exploding with cozy fall flavors and is sure to be a crowd-pleaser for your next holiday event! 
Check out this recipe
Pumpkin Pancakes
Who doesn’t love pancakes, especially Pumpkin Pancakes? They’re fluffy, they’re delicious, and they’re perfect for a weekend breakfast.
Check out this recipe
Pumpkin Pancakes
Vegan Pumpkin Bread
Vegan Pumpkin Bread’s warming aroma and texture is an absolute dream. This is a quickbread recipe that comes out incredibly moist and soft.
Check out this recipe
Vegan Pumpkin Bread
Mini Pumpkin Pies
There’s nothing like a big slice of pumpkin pie on Thanksgiving, but that much pie can be difficult to finish! I made these Mini Pumpkin Pies last year and they were a huge hit.
Check out this recipe
thanksgiving pumpkin pie
Pumpkin Pasta Bake
This Pumpkin Pasta Bake is a belly-filling dish made of tender pasta tossed into a pumpkin-infused herb sauce. It is topped with a vegan buttery crumb and baked to golden perfection. This lightened-up vegan pasta recipe is great to enjoy all year round but is especially good during the fall season.
Check out this recipe
Pumpkin Pasta Bake

Why bake with pumpkin?

Pumpkin adds moisture and a unique flavor to baked goods that can’t be replicated with other ingredients. When used in cakes, muffins, quick bread, and cookies, pumpkin puree helps keep them moist and gives them a hint of fall flavor.

pumpkin recipes easy

Pumpkin Muffins Recipe
This Pumpkin Muffins Recipe is great for breakfast or a snack. These jumbo-sized, bakery-style muffins are moist and fluffy, with a perfect sweetness.
Check out this recipe
Recipe for moist Pumpkin Muffins
Crockpot Pumpkin Chickpea Curry
This crockpot pumpkin chickpea curry is perfect for meatless Mondays! It is a super easy recipe to make in your crockpot.
Check out this recipe
Crockpot Pumpkin Chickpea Curry
Baked Pumpkin Donuts with Maple Cream Cheese Icing
Delicious Baked Pumpkin Donuts with Maple Cream Cheese Icing recipe is perfect for an easy fall breakfast that’s great for busy weekdays, weekends, and holidays mornings.
Check out this recipe
fall pumpkin donuts
Easy Pumpkin Pie Dip with Cream Cheese
This pumpkin spice cream cheese dip is super simple and it tastes like cheesecake! Dip with crisp apple slices, cookies or pretzels for a sweet and salty treat.
Check out this recipe
Pumpkin Spice Cupcakes
If you love Pumpkin Spice Lattes, then you’ll love these Pumpkin Spice Cupcakes topped with pumpkin espresso frosting. So deliciously perfect for fall!
Check out this recipe
recipe for Pumpkin Spice Cupcakes

benefits of cooking with pumpkin

Pumpkin is packed with nutrients like vitamins A and C, potassium, and fiber. It’s also low in calories, making it a great ingredient to use in recipes if you’re watching your waistline. Cooking with pumpkin is a great way to add flavor and nutrition to your meals.

easy pumpkin recipes

Pumpkin Banana Bread
This pumpkin banana bread is soft, fluffy andwarmly spiced! It’s great for breakfast, an afternoon snack or even dessert.
Check out this recipe
Pumpkin Banana Bread
Soft Pumpkin Cookies with Cream Cheese Frosting
Soft Pumpkin Cookies with Cream Cheese Frosting are a perfect holiday dessert. The cookies have the perfect balance of pumpkin and spice, and the cream cheese frosting adds just the right amount of sweetness.
Check out this recipe
pumpkin dessert cookies
Pumpkin Slab Pie
Pumpkin Slab Pie is the best classic Pumpkin Pie recipe, scaled for a crowd! This easy recipe is perfect for the Holidays.
Check out this recipe
Pumpkin Slab Pie
Pumpkin French Toast
Pumpkin French Toast is a great recipe for using leftover pumpkin puree. It’s a delicious, easy breakfast that can be made ahead of time, enjoyed all week, and is perfect for fall.
Check out this recipe
recipe for Pumpkin French Toast
Pumpkin Muffins
These easy homemade pumpkin muffins are sweet,tender, and packed with the warm flavor of autumn spices. Pumpkin muffins aresimple to make and delicious.
Check out this recipe
Pumpkin Muffins

Is pumpkin keto-friendly?

Pumpkin is a great keto-friendly ingredient. One cup of pumpkin puree has about 7 grams of net carbs, making it a great addition to keto-friendly recipes. Pumpkin is also high in fiber, which can help you reach your daily fiber goals on a ketogenic diet.

pumpkin recipes dinner

Pumpkin Spice Cookies
Pumpkin Spice Cookies are one of the most popular desserts for fall. These are a no-chill cookie recipe, quick to make & packed with pumpkin spice chips & white chocolate chips too. SO GOOD!
Check out this recipe
NO CHILL pumpkin cookie
Pumpkin Gingerbread with Brown Butter Caramel Glaze
This delectable pumpkin gingerbread is super moist and moreish. Perfect for fall and the pumpkin season, you won’t regret it with that glaze either!
Check out this recipe
Pumpkin Gingerbread with Brown Butter Caramel Glaze
Pumpkin Waffles Recipe
This Pumpkin Waffles Recipe is made with pumpkin puree PLUS a secret ingredient in the batter to create a sweet, fall-inspired breakfast!
Check out this recipe
fall breakfast waffles
Chewy Pumpkin Chocolate Chip Cookies
These are the ultimate chewy pumpkin chocolate chip cookies. Totally to die for, you’ll just keep going back for more. Packed with pumpkiny goodness these arepractically a health food.
Check out this recipe
Chewy Pumpkin Chocolate Chip Cookies
Pumpkin Caramel
This pumpkin caramel combines your favorite fall flavors. Drizzle it over a pumpkin pie, ice cream or use it as a dip for apple slices.
Check out this recipe
pumpkin syrup caramel

How to cook with pumpkin

Pumpkins can be used in both sweet and savory dishes. It’s often used in pies and other desserts, but it can also be added to soups, stews, oatmeal, and more. When cooking with pumpkin, be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.

Banana Pumpkin Muffins
This Best Banana Pumpkin Muffin Recipe is easyto make and full of flavor. Using both bananas and pureed pumpkin, they areextremely moist and tender. We dare you to try to stop eating them.
Check out this recipe
Banana Pumpkin Muffins
Pumpkin Roll Cake with Bourbon Caramel Sauce
Moist pumpkin cake rolled with bourbon caramel frosting and drizzled with additional bourbon caramel sauce, makes this Pumpkin Roll Cake with Bourbon Caramel Sauce the perfect fall dessert.
Check out this recipe
filled pumpkin roll cake
Paula Deen Pumpkin Bars
These pumpkin bars are decadent and sooo incredibly soft and tender. Frosted with the most perfectly fluffy cream cheese frosting, they take you straight to allthose feel good fall moments in just one bite. 
Check out this recipe
Paula Deen Pumpkin Bars
Best Pumpkin Pie
Best Pumpkin Pie is my great-grandmother’s award-winning recipe. This creamy pumpkin pie decorated with piped whipped cream and sprinkled with chopped pecans will have your guests begging for the recipe.
Check out this recipe
pumpkin pie sprinkled with pecans
Pumpkin and Sweet Potato Soup
This hearty pumpkin and sweet potato soup is comforting and packed with flavor. With roast pumpkin and sweet potato, it's budget-friendly and simple to make.
Check out this recipe
Pumpkin and Sweet Potato Soup
Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting
Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!
Check out this recipe
Homemade Pumpkin Cake

What to serve with pumpkin recipes

Because we have listed a variety of savory and sweet recipes – here is a list of some of our favorite recipes we enjoy in the fall.

Pumpkin Spice Ice Cream
This pumpkin spice ice cream takes the flavors of pumpkin spice latte and elevates it to a whole new level. Who knew pumpkin could taste this good?
Check out this recipe
Pumpkin Spice Ice Cream
Pumpkin Butter Donuts
Pumpkin Butter Donuts, an easy baked mini donut recipe with homemade pumpkin butter. Makes a delicious treat with your morning coffee or an afternoon snack.
Check out this recipe
Pumpkin Butter Donuts
Pumpkin Cheesecake Sugar Cookie Bars
These Pumpkin Cheesecake Sugar Cookie Bars start with a sugar cookie crust filled with a pumpkin cheesecake filling, then are topped with more sugar cookie dough and sprinkled with cinnamon chips! The perfect combination of sweet treats for fall!
Check out this recipe
Pumpkin Cheesecake Sugar Cookie Bars
Pumpkin Spice Truffles
Pumpkin Spice Truffles are a quick and easy no-bake treat made with golden Oreo cookies, white chocolate and cute fall leaf sprinkles for the season.
Check out this recipe
Pumpkin Spice Truffles
Pumpkin Chocolate Chip Bread
This pumpkin chocolate chip is flavorful, moist, and loaded with chocolate chips. It is incredibly easy to make, doesn’t need to have anything come to room temperature or chilled, and there aren’t multiple steps while preparing the recipe.
Check out this recipe
Pumpkin Chocolate Chip Bread

Is pumpkin gluten-free?

Pumpkin is a naturally gluten-free ingredient, making it a great addition to gluten-free recipes. Pumpkin puree can be used in place of flour to thicken soups and sauces, or as a binding agent in gluten-free baked goods.

Slow Cooker Pumpkin Butter
Pumpkin Butter is a delicious fall spread made easily in the slow cooker. Spread it on your breakfast treats or mix it into other baked goods. It is the epitome of fall flavors!
Check out this recipe
Slow Cooker Gingered Pumpkin Butter
Easy Pumpkin Soup
Pumpkin soup is a delicious soup for the fall and winter seasons. Easy to make and freezes perfectly, too. 
Check out this recipe
Easy Pumpkin Soup
Super Easy Pumpkin Cinnamon Rolls
Fall mornings just got better with these Super Easy Pumpkin Cinnamon Rolls that are insanely delicious. It's one of my favorite fall pumpkin recipes!
Check out this recipe
Pumpkin Cinnamon Rolls
Pumpkin Gnocchi with Butter Sage Sauce
Love gnocchi? You'll adore this pumpkin version, served with a simple butter sage sauce!
Check out this recipe
Pumpkin Gnocchi with Butter Sage Sauce
Best Pumpkin Streusel Muffins
The Best Pumpkin Streusel Muffins topped with salted caramel glaze really is the perfect fall breakfast treat or snack. Easy to make & delicious too!
Check out this recipe

Is pumpkin Paleo?

Pumpkin is a great Paleo-friendly ingredient. It’s high in nutrients and low in calories, making it a great addition to any Paleo diet. Pumpkin can be used in sweet or savory dishes, or even as a healthy snack.

Easy Miso Pumpkin Soup
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Enjoythis iced pumpkin spice cold brew coffee in the comfort of your own home thisfall. 
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Cinnamon Chip Pumpkin Blondies
Cinnamon Chip Pumpkin Blondies are a super easy blondie recipe loaded with cinnamon chips & pumpkin butter. Simple & quick to make. Perfect for fall gatherings, holiday parties & more.
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Tools for Cooking and Baking with Pumpkin

These pumpkin recipes are so easy and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made anything with pumpkin before, & you might be a bit nervous – but you’re going to love it. Because there are so many different products I like to use for these recipes – be sure to SHOP MY FAVORITES in my store to find all the best recommendations.

3-Ingredient Pumpkin Cookies
3-Ingredient Pumpkin Cookies are so easy to make & can be ready in less than 30 minutes. The perfect fall treat, great for Halloween & Thanksgiving too.
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Pumpkin Bundt Cake
Pumpkin bundt cake has pumpkin pie spice and pumpkin puree to make a sweet and tender cake. It’s topped with cream cheese frosting too! 
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No-Bake Pumpkin Cheesecake Bars
No-Bake Pumpkin Cheesecake Bars are a simple & easy dessert recipe that’s perfect for Halloween parties, Thanksgiving celebrations & more.
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Pumpkin Cranberry Granola
Pumpkin Cranberry Granola, an easy homemade granola recipe packed full of pumpkin, dried cranberries & walnuts.
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Pumpkin Dessert Dip
This Pumpkin Dessert Dip is a delicious treat for dipping all those wonderful fall-flavored cookies. Quick & easy desserts on the go.
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Pumpkin Caramel Poke Cake
Pumpkin Caramel Poke Cake is an easy to make fall dessert. Loaded with pumpkin & sweet caramel, this will be your new favorite fall treat.
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Whether you’re looking for a new breakfast recipe or a show-stopping dessert, these pumpkin recipes have you covered. I know you’ll find something here that you will LOVE!

50+ Pumpkin Recipes

Candy Corn Cupcakes

By Kleinworth & Co Leave a Comment

Festive Candy Corn Cupcakes made with a homemade vanilla cupcake recipe and topped with colorful vanilla buttercream frosting. They’ll be the perfect holiday dessert to serve at any kid or adult Halloween party!

Cupcakes are a delicious dessert that can be eaten any time of the year. However, when topped with candy corn-inspired frosting – they are popular during the Fall season. This is because of the sweet flavor of the buttercream frosting that is tinted in all the fun fall colors.

One popular combination of ingredients is this fluffy vanilla cake with vanilla frosting. You could also make these with chocolate cake and top with the frosting to give it that iconic harvest candy corn look. The best part about these is that they are so simple to make!

Candy Corn Cupcakes

What I love about these cupcakes is that not only are they great for Halloween – but you can really enjoy them throughout the whole fall season. So serve them after a day of visiting the pumpkin patch or at a Halloween party.

I’ll be making these again to serve as our dessert on Thanksgiving too for all those here that aren’t all that fond of pie. Candy corn is loved by everyone in our house – so making cute cupcakes inspired by it is just perfect.

candy corn cake

fall cupcakes with candy corn

Here are some commonly asked questions

What is candy corn?

candy corn is a popular type of hard, sugary candy that is shaped like kernels of corn.

Candy corn was invented in the 1880s by George Renninger, who worked for the Wunderlee Candy Company in Philadelphia. The company’s owner, William Wunderlee, wanted to produce a candy that was uniquely American for the 1876 Centennial International Exhibition in Philadelphia.

He asked Renninger to come up with an innovative new product and Renninger replied with what he called “American ears”. Renninger’s invention was made by pouring the sugar syrup into molds lined with honey and vanilla-flavored rice paper; the product name came from the resemblance of its shape to that of an ear of sweet corn.

What is the best way to store leftover candy corn cupcakes?

The most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to have after dinner when I am serving dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert. They will keep in the fridge for up to 4 days or freeze for up to 3 months.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

candy corn cakes

frosted fall cupcakes

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

candy corn cupcake recipe

ingredients for Candy Corn Cupcakes

Ingredients for Candy Corn Cupcakes

  • all-purpose flour
  • granulated sugar
  • baking powder
  • vegetable oil
  • whole milk
  • large eggs
  • pure vanilla extract

Vanilla Buttercream

  • butter – softened
  • pure vanilla extract
  • confectioner’s sugar
  • yellow food coloring
  • orange food coloring
how to make Candy Corn Cupcakes

How to Make Candy Corn Cupcakes

  1. Preheat the oven to 350F and grease 12 muffin tins or line with paper liners. Set aside.
  2. In a large bowl, whisk together the flour, sugar, and baking powder.
  3. In another bowl, whisk together vegetable oil, milk, eggs, and vanilla.
  4. Add the wet ingredients to the dry and whisk until no large lumps remain– you don’t want to over-mix or you’ll end up with dense cupcakes.
  5. Divide the batter between the prepared cupcake wells, filling each one about ¾ of the way full.
  6. Bake for 16 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cupcakes from the pan and allow them to cool on a wire rack and completely before frosting.

Don’t miss these adorable owl cupcakes for fall!

how to make Candy Corn frosting

How to Make Candy Corn Vanilla Buttercream Frosting

  1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until it is smooth and creamy– about 1 minute.
  2. Add the vanilla and mix to combine.
  3. With the mixer on low, gradually add the confectioner’s sugar. Scrape down the sides of the bowl as necessary to make sure all of the sugar gets incorporated.
  4. Turn the mixer to medium high speed and beat until the buttercream becomes light and fluffy– about 2 minutes.
  5. Divide the frosting in thirds and place one third of the icing in a piping bag fitted with a star tip (I used a Wilton 2A).
  6. Place another third of the frosting in a small bowl and add 2-3 drops of bright yellow food coloring. Mix to combine and transfer the frosting to a piping bag fitted with a star tip.
  7. Add 2-3 drops of bright orange food coloring to the last third of frosting and mix to combine. Again, transfer the icing to a piping bag fitted with a star tip.
  8. Pipe a small ring of yellow frosting around the top of each cupcake. Then top the yellow with a slightly smaller circle of orange. Finally, top each cupcake with a peak of white frosting to create a triangle shape.
  9. Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.

Halloween Candy Corn Cupcakes

adding candy corn frosting

Notes for Making Candy Corn Cupcakes

  • Flour is the base of our cupcakes– make sure to measure using the spoon and level method so you don’t add too much (which can cause your cupcakes to be too dry).
  • Granulated sugar sweetens our cupcakes!
  • Baking powder helps the cupcakes rise and become light and airy.
  • Vegetable oil adds richness to the cupcakes and helps them stay fresher longer.
  • Milk adds moisture and richness to the cupcakes.
  • Eggs bind the cupcakes together.
  • Vanilla enhances the sweetness of the cupcakes and makes them vanilla flavored!
  • Butter is the base of our icing– make sure it’s fully softened so you don’t end up with lumps.
  • Confectioner’s sugar sweetens the icing and helps give it structure so we can pipe it into the shape we want.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

candy corn ideas

Halloween candy cupcakes

Can candy corn cupcakes be frozen?

Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

candy corn frosting

DON’T MISS THESE HOLIDAY E-BOOKS!

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harvest mix cupcakes

Products I love when making candy corn cupcakes…

This candy corn cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.

halloween party cupcakes

If you love this Easy Candy Corn Cupcakes recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!

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Mummy Shortbread Cookies
Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!
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S’mores Cupcakes
These S’mores Cupcakes are made with a homemade chocolate cupcake recipe, topped with rich chocolate frosting, crushed graham crackers & marshmallow meringue. They will definitely send your eyes rolling back with every bite.
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Pumpkin Shaped Chocolate Stuffed Shortbread Cookies
Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.
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Cinnamon Vanilla Bean Cupcakes are simple and easy to make. Perfect for fall celebrations, holiday desserts, or just serious cinnamon lovers.
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This is the best sugar cookie recipe ever. No chilling, no spread, perfect edges, and still soft and chewy. They are the best fall sugar cookies to make!
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Fall Sugar Cookies, soft sugar cookies, sugar cookie recipe
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Thanksgiving cupcakes

If you love this recipe for Candy Corn Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

candy corn dessert

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Candy Corn Cupcakes
Thanksgiving cupcakes
Print Recipe

Candy Corn Cupcakes

Festive Candy Corn Cupcakes made with a homemade vanilla cupcake recipe and topped with colorful vanilla buttercream frosting. They’ll be the perfect holiday dessert to serve at any kid or adult Halloween party!
Prep Time20 minutes
Cook Time16 minutes
Course: Dessert
Cuisine: American
Keyword: buttercream, candy corn, cupcakes, frosting, halloween, thanksgiving, vanilla
Servings: 12 cupcakes

Ingredients

Cupcakes

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Vanilla Buttercream

  • ½ cup butter softened (1 stick)
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioner’s sugar
  • yellow and orange food coloring

Instructions

Cupcakes

  • Preheat the oven to 350F and grease 12 muffin tins or line with paper liners. Set aside.
  • In a large bowl, whisk together the flour, sugar, and baking powder.
  • In another bowl, whisk together vegetable oil, milk, eggs, and vanilla.
  • Add the wet ingredients to the dry and whisk until no large lumps remain– you don’t want to over-mix or you’ll end up with dense cupcakes.
  • Divide the batter between the prepared cupcake wells, filling each one about ¾ of the way full.
  • Bake for 16 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the pan and allow them to cool on a wire rack and completely before frosting.

Vanilla Buttercream

  • Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until it is smooth and creamy– about 1 minute.
  • Add the vanilla and mix to combine.
  • With the mixer on low, gradually add the confectioner's sugar. Scrape down the sides of the bowl as necessary to make sure all of the sugar gets incorporated.
  • Turn the mixer to medium high speed and beat until the buttercream becomes light and fluffy– about 2 minutes.
  • Divide the frosting in thirds and place one third of the icing in a piping bag fitted with a star tip (I used a Wilton 2A).
  • Place another third of the frosting in a small bowl and add 2-3 drops of bright yellow food coloring. Mix to combine and transfer the frosting to a piping bag fitted with a star tip.
  • Add 2-3 drops of bright orange food coloring to the last third of frosting and mix to combine. Again, transfer the icing to a piping bag fitted with a star tip.
  • Pipe a small ring of yellow frosting around the top of each cupcake. Then top the yellow with a slightly smaller circle of orange. Finally, top each cupcake with a peak of white frosting to create a triangle shape.
  • Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.

Notes

  • Flour is the base of our cupcakes– make sure to measure using the spoon and level method so you don’t add too much (which can cause your cupcakes to be too dry).
  • Granulated sugar sweetens our cupcakes!
  • Baking powder helps the cupcakes rise and become light and airy.
  • Vegetable oil adds richness to the cupcakes and helps them stay fresher longer.
  • Milk adds moisture and richness to the cupcakes.
  • Eggs bind the cupcakes together.
  • Vanilla enhances the sweetness of the cupcakes and makes them vanilla flavored!
  • Butter is the base of our icing– make sure it’s fully softened so you don’t end up with lumps.
  • Confectioner’s sugar sweetens the icing and helps give it structure so we can pipe it into the shape we want.

Slow Cooker Crack Chicken

By Kleinworth & Co Leave a Comment

Slow Cooker Crack Chicken (Bacon Cheddar Ranch) is an addicting mixture of chicken, cheese, and bacon, perfectly seasoned with ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner on busy days.

My friends, you are in for a treat. Slow Cooker Crack Chicken is a super-simple slow cooker recipe that you can throw together in minutes. The chicken gets cooked low and slow for a perfect tender, juicy, and savory result.

I’m telling you – this Crockpot Crack Chicken is one of my favorite go-to recipes. It’s easy to make, and the chicken is moist and flavorful.

Slow Cooker Crack Chicken

If you know me, then you know that I’m all about easy dinner recipes. I love a good dump & go dinner because the days are already too full for a whole lot of meal prep – especially when you consider the clean-up afterward too.

We all go nuts for this chicken dinner because not only is it delicious – but it’s quick on the prep and keeps the mess to just the slow cooker insert – so clean-up is super fast too. Check out how easy this is – I know you’ll love it.

crockpot crack chicken

crock pot crack chicken

Here are some commonly asked questions

What is crack chicken?

Crack Chicken is like a flavor explosion of chicken, bacon, & ranch seasoning mixed in a creamy cream cheese sauce. This chicken recipe is a super simple and easy, family-friendly meal that is great for busy weeknights, tailgating & big summer holiday parties. I love that it’s easy as dump and go.

How many can this serve?

This will depend greatly on portion sizes & the appetites of your crowd. But in general, this recipe is enough for 6-8 people to have a sandwich-sized portion.

chicken crack recipe

crockpot crack chicken

Can you freeze crack chicken?

Yes, absolutely Allow it to cool to room temperature, then place it in an airtight container, label with the date & place it in the freezer. When you would like to enjoy it again, just transfer it to the refrigerator the night before so that it can thaw. Then just reheat in the microwave for several minutes, or until it reaches your desired temperature.

Can this recipe be doubled?

Absolutely, as long as you are using a full-size slow cooker you should have plenty of room to double this recipe. This is perfect if you are hosting a party or doing a big tailgating event.

crack crock pot chicken

ingredients for Slow Cooker Crack Chicken

Ingredients for Crack Chicken

  • boneless skinless chicken breasts
  • chicken broth regular or low sodium
  • dry ranch seasoning or homemade
  • cream cheese
  • bacon cooked and crumbled
  • cheddar cheese shredded

Serving

  • Buns
  • Green onions

Can I use bacon bits instead?

YES – that would be fine if you are tight on time. I like to make bacon 1-2 times a week & just keep it in the fridge for those times when I just want to toss it into recipes like this one. This saves me a ton of prep time when it comes to making dinner.

cracked chicken

How to make Slow Cooker Crack Chicken

How to make Slow Cooker Crack Chicken

  1. Trim the chicken, if necessary and lay it in single layer in the slow cooker.
  2. Pour the chicken broth over the chicken.
  3. Sprinkle the ranch seasoning over the top of the chicken.
  4. Cut the cream cheese into chunks and lay it on top of the chicken.
  5. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
  6. Remove the cooked chicken from the slow cooker and shred it using two forks or a hand mixer.
  7. Return the shredded chicken to the slow cooker and stir in the bacon.
  8. Sprinkle the cheese evenly on top and cover until cheese is melted.
  9. Serve with buns, or rice and garnish with green onions if desired.
  10. Store the leftovers in an airtight container in the refrigerator.

Tips for Making Crockpot Crack Chicken

  • You can make this with boneless skinless chicken breasts, tenders or thighs. If you are using smaller cuts of chicken you can reduce the cooking time a bit.
  • Make it less creamy by reducing the broth by 1/4 – 1/2 of a cup.
  • Make the thicker version and then enjoy it as a dip.
  • Try using freshly shredded cheese instead of the pre-shredded as it doesn’t have the added coating on it that keeps it from sticking together. Freshly shredded tends to melt better for this reason.
  • Change up the cheese varieties – try pepper jack, colby or swiss.
  • Stir in some of your favorite hot sauce.

crack chicken recipe

adding cheese - cheddar chicken

What to serve with crack chicken?

What I love about crack chicken is how versatile it is. You can take this recipe & serve it on a bun. That makes it quick & easy. But you could also add this to taco shells with all the taco or burrito fixings.

We also like to add a little extra moisture & serve it over a bed of rice. If you are trying to keep this on the KETO plan, then wrap it in some lettuce instead of a tortilla & you have a delicious meal. Here are a couple of side dish recipes we serve along with it.

chicken bacon ranch crockpot

recipe for Slow Cooker Crack Chicken

Can I make this recipe with frozen chicken?

There is some debate about making frozen chicken in a slow cooker. While I know many people that do just toss the frozen chicken in there – the issue is that because it is frozen the chicken spends too much time either not being cold enough or hot enough to prevent bacteria growth when it is cooking from a frozen state.

It just takes too long for it to completely thaw and then reach proper temperature – which can lead to unsafe consumption. If you have forgotten to get dinner going and have frozen chicken – I highly recommend trying my Instant Pot Crack Chicken recipe – which gets it done in just 30 minutes.

What slow cooker do you use?

We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.

But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.

crack chicken in crockpot

crack chicken sandwich

Products I love when making slow cooker crack chicken…

This Crockpot Crack Chicken recipe is so INCREDIBLY simple and delicious – and if you’re like me, then you probably already have many of these items on hand! OR maybe you have never made a dump & go dinner in your slow cooker before, & you might be a bit nervous – but you’re going to love how easy this dinner is to make. I have made a list below of the things I absolutely can’t live without when it comes to making this super popular dinner.

best crack chicken

If you love this Easy Slow Cooker Crack Chicken recipe, you’re going to love these other slow cooker recipes too. Please click each link below to find the easy, printable recipe!

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Get your Crock-Pot, this Slow Cooker Corn Casserole is a simple 7-ingredient side dish recipe that is great for weeknight dinners & holiday feasts alike.
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Slow Cooker Turkey Chili
Slow Cooker Turkey Chili is a simple dump & go crockpot recipe that is perfect for those Thanksgiving leftovers. It’s the best comfort food recipe for fall.
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Slow Cooker Sweet & Spicy Sausage is the perfect easy party food. Just toss it in the slow cooker & go. Perfect appetizer for parties, tailgating & holidays.
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Slow Cooker Beef Tacos with TABASCO® Sauce Crema
Slow Cooker Beef Tacos with TABASCO® Sauce Crema is a simple & easy game day recipe your friends & family will love. Loaded with flavor & perfect for kick-off!
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Simple slow cooker of the classic Italian soup Pasta e Fagioli that will rival any restaurant recipe around. Makes enough to feed a crowd, absolutely delicious.
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Slow Cooker BBQ Beef
Slow Cooker BBQ Beef is a simple & easy dinner recipe the whole family will love. If you love a tender cubed beef smothered in bbq sauce – this will be your new favorite meal.
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Slow Cooker Teriyake Beef Lo Mein
Teriyake Beef Lo Meinmade easy in the slow cooker
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Slow Cooker Clam Chowder
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Crock Pot Chicken Tacos
This incredibly easy slow cooker chicken recipe is the perfect "dump and go" dinner. Delicious in tacos, burritos, nachos and more.
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More Great Slow-Cooker Chicken Recipes

Crockpot Chicken Parmesan

Slow Cooker Buffalo Chicken Dip

Crockpot Chicken Parmesan Soup

Creamy Garlic Tuscan Chicken

cheddar bacon ranch

If you love this recipe for Slow Cooker Crack Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

cream cheese bacon chicken

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Slow Cooker Crack Chicken
recipe for Slow Cooker Crack Chicken
Print Recipe

Slow Cooker Crack Chicken (Bacon Cheddar Ranch)

Slow Cooker Crack Chicken (Bacon Cheddar Ranch) is an addicting mixture of chicken, cheese, and bacon, perfectly seasoned with ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner on busy days.
Prep Time10 minutes
Cook Time6 hours
Course: dinner, Main Course
Cuisine: American
Keyword: bacon, cheddar, crack chicken, crock pot, crockpot, ranch, slow cooker

Ingredients

  • 3 pounds boneless skinless chicken breasts
  • ½ cup chicken broth regular or low sodium
  • 2 packets dry ranch seasoning or homemade 1 oz each
  • 16 oz cream cheese
  • 1 cup bacon cooked and crumbled
  • 1 ½ cups cheddar cheese shredded

Serving

  • Buns
  • Green onions

Instructions

  • Trim the chicken, if necessary and lay it in single layer in the slow cooker.
  • Pour the chicken broth over the chicken.
  • Sprinkle the ranch seasoning over the top of the chicken.
  • Cut the cream cheese into chunks and lay it on top of the chicken.
  • Cover and cook on low for 5-6 hours or on high for 3-4 hours.
  • Remove the cooked chicken from the slow cooker and shred it using two forks or a hand mixer.
  • Return the shredded chicken to the slow cooker and stir in the bacon.
  • Sprinkle the cheese evenly on top and cover until cheese is melted.
  • Serve with buns, or rice and garnish with green onions if desired.
  • Store the leftovers in an airtight container in the refrigerator.

Halloween Sugar Cookies

By Kleinworth & Co 1 Comment

Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.

Oh, how I love pinwheel cookies. They are so fun to make and are so incredibly soft and chewy. I love these because they stay soft for so many days – which just makes me so happy.

You see, I have this thing – I only like cookies on the first day. Once they start to dry out – I’m not a fan. But THESE pinwheel cookies – they are just as good on the second, third, and fourth days as they are on the first. SOOOOO delicious!

Halloween Sugar Cookies

But the fun part about these cookies is that the color combinations are endless. I happen to love green and purple as my preferred Halloween colors. So of course those were my first batch.

But I know that a good portion of the population loves the traditional orange and black. But while I was at it – the green and black were calling me too.

Needless to say – I was up to my eyeballs in pinwheel cookies here and no one was complaining. We could all eat our weight in these cookies because they are SO GOOD!

Halloween Pinwheel Cookies

how to make halloween pinwheel cookies

Here are some commonly asked questions

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Don’t miss our Halloween Cookie Dough too!

Swirl Sugar Cookies

ingredients for Halloween Sugar Cookies

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. You may need to let it sit out at room temperature for about 10 minutes before slicing and baking.

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to bake the cookies for the butter to soften but not get too soft.

Pinwheel Sugar Cookies

cookies for a Halloween party

How to make Halloween Sugar Cookies

  1. Combine flour, salt & baking powder in a bowl, mix and set aside.
  2. In another large mixer bowl, cream together the softened butter & sugar.
  3. Once smooth, add the eggs & vanilla and beat well.
  4. Add the flour mixture to the butter mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated.
  5. Separate your dough into two equal parts.
  6. Color one of the portions of dough orange, and one black. Use the mixer to beat the color into the dough until you have reached the desired shade of each color. Be sure to rinse out the bowl and the beater inbetween the colors so that you don’t cross the colors and end up with something other than the desired color.
  7. Once the dough is tinted to the desired color – form it into a ball, then flatten it into a patty and then reshape the edges to form a rectangle.
  8. Wrap each flattened rectangle in plastic, and allow the dough to firm up in the refrigerator for about an hour or two.

After Chilling

  1. Roll out each ball of dough to about ⅛ – ¼” thick, and stack them on top of the other (I did orange on the bottom, then black).
  2. Trim the edges with a pizza cutter so you have nice, straight edges.
  3. If desired – Pour some sprinkles into your hand & brush the outside of the dough with a bit of water and then press the sprinkles into the outside of the dough log.
  4. Roll the dough into a log, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
  5. Preheat the oven to 350 degrees.
  6. Cut the log of dough into ¼ – ½” thick cookies and place the rounds on a parchment-lined baking sheet – approx 2 inches apart. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
  7. Bake at 350 for 10-12 minutes, or until no longer shiny on top.
slice and bake cookies

Ingredients for Halloween Sugar Cookies

  • all-purpose flour
  • baking powder
  • salt
  • butter at room temperature
  • granulated sugar
  • large eggs
  • vanilla extract
  • orange gel food coloring – I used electric orange  *see notes for other color combos
  • black gel food coloring – I used super black  *see notes for other color combos
  • Halloween sprinkles – if desired

Black/Green

  • black gel food coloring – I used super black
  • green gel food coloring – I used electric green

Purple/Green

  • purple gel food coloring – I used electric purple
  • green gel food coloring – I used electric green
spooky Halloween cookies

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Sugar Cookies Halloween

Halloween cookies with sprinkles

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Other Delicious Cookies

Rainbow Pinwheel Cookies

Christmas Pinwheel Cookies

Patriotic Pinwheel Cookies

Jack Frost Pinwheel Cookies

Easter Sugar Cookies

Sugar Halloween Cookies

stack of pinwheel cookies

What is the best way to store pinwheel cookies?

Once the cookies have cooled to room temperature, place them in an airtight container or zip-top bag. They should stay soft for several days. I don’t recommend refrigerating them.

What are the best sprinkles for this dough?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.

I see a lot of people using colored sanding sugar that is labeled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.

Halloween Sugar Cookie Recipe

orange and black cookies

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.

NOTE- This recipe will make 1 of the color combinations shown. If you want all of the color combinations – you will need to make 3 batches as there isn’t enough dough in the one recipe to divide it that many times.

best Halloween Sugar Cookies

Can this recipe be cut in half?

I understand wanting to cut this recipe in half. But it would be quite difficult to separate that small amount of dough into separate parts and then roll it into the log. You would be better off making the recipe as written and then freeze half of the dough for a later time.

Can this recipe be doubled?

You can, and we do it often. I actually find it easier to work with a larger portion of dough – but I do have to use my larger mixer to accommodate the increase in volume.

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Halloween
Top Halloween Recipes
Fall
Top Fall Recipes
swirl cookies

Products I love when making Halloween Sugar Cookies…

This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made pinwheel cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

pinwheel sugar cookies

If you love this Easy Halloween Sugar Cookies recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!

Mummy French Macarons with Maple Cinnamon Filling
Mummy French Macarons with Maple Cinnamon Filling are an adorable and delicious treat to serve for Halloween packed with fall flavors!
Check out this recipe
Mummy Macarons for Halloween
Monster Cupcakes
Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.
Check out this recipe
Monster Cupcakes
Halloween Bark
Candy Lovers! This spooky Halloween Bark Recipe is made with white & dark chocolate, candy & more- perfect for all your ghoulish celebrations.
Check out this recipe
How to make Halloween Bark Recipe
Ghoulish Monster Halloween Cupcakes
Ghoulish Monster Halloween Cupcakes are a super cute dessert for your Halloween party. The kids will giggle at this a fun & spooky Halloween treat.
Check out this recipe
Spooky Ghoulish Monster Halloween Cupcakes
Mummy Shortbread Cookies
Mummy Shortbread Cookies are the perfect decorated Halloween Cookies with flavors of vanilla, cinnamon & nutmeg. So cute & easy to make!
Check out this recipe
Mummy Cookies for Halloween
Monster Brownies
Check out this recipe
Monster Brownies
Monster Bark
Looking for a fun & easy Halloween treat? This adorable Monster Bark takes just a couple ingredients & a few minutes to make. The kids just love it!
Check out this recipe
How to make Halloween Bark
Pumpkin Shaped Chocolate Stuffed Shortbread Cookies
Buttery shortbread cookie sandwiches stuffed with creamy chocolate filling make these Pumpkin Shortbread Cookies perfect for Halloween.
Check out this recipe
Holiday Cookies Pumpkin Shortbread
Sugar Skull Cookie Dough
Sugar Skull Cookie Dough is a quick and easy Halloween treat. Green and purple egg-free cookie dough loaded with sugar skull sprinkles is a perfect Day of the Dead dessert.
Check out this recipe
Halloween treat cookie dough
Bloodshot Eyeball Red Velvet Crinkle Cookies
Bloodshot Eyeball Red Velvet Crinkle Cookies are just like the soft & chewy crinkle cookies you love. But these are made spooky, so perfect for Halloween!
Check out this recipe
Treats - Bloodshot Eyeball Red Velvet Crinkle Cookies
black halloween cookies

If you love this recipe for Halloween Sugar Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

colorful pinwheel cookies

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Halloween Sugar Cookies
swirl cookies
Print Recipe
5 from 1 vote

Halloween Sugar Cookies

Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.
Prep Time15 minutes
Cook Time10 minutes
Chill2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, halloween, pinwheel, sugar cookie
Servings: 20 cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup butter at room temperature
  • 1½ cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp orange gel food coloring – I used electric orange *see notes for other color combos
  • 1 tsp black gel food coloring – I used super black *see notes for other color combos
  • Halloween sprinkles if desired

NOTE- This recipe will make 1 of the color combinations shown. If you want all of the color combinations – you will need to make 3 batches as there isn't enough dough in the one recipe to divide it that many times.

Instructions

  • Combine flour, salt & baking powder in a bowl, mix and set aside.
  • In another large mixer bowl, cream together the softened butter & sugar.
  • Once smooth, add the eggs & vanilla and beat well.
  • Add the flour mixture to the butter mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated.
  • Separate your dough into two equal parts.
  • Color one of the portions of dough orange, and one black. Use the mixer to beat the color into the dough until you have reached the desired shade of each color. Be sure to rinse out the bowl and the beater inbetween the colors so that you don’t cross the colors and end up with something other than the desired color.
  • Once the dough is tinted to the desired color – form it into a ball, then flatten it into a patty and then reshape the edges to form a rectangle.
  • Wrap each flattened rectangle in plastic, and allow the dough to firm up in the refrigerator for about an hour or two.
  • Roll out each ball of dough to about ⅛ – ¼” thick, and stack them on top of the other (I did orange on the bottom, then black).
  • Trim the edges with a pizza cutter so you have nice, straight edges.
  • If desired – Pour some sprinkles into your hand & brush the outside of the dough with a bit of water and then press the sprinkles into the outside of the dough log.
  • Roll the dough into a log, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
  • Preheat the oven to 350 degrees.
  • Cut the log of dough into ¼ – ½” thick cookies and place the rounds on a parchment lined baking sheet – approx 2 inches apart. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
  • Bake at 350 for 10-12 minutes, or until no longer shiny on top.

Notes

To make the other color combinations –
Black/Green
  • 1 tsp black gel food coloring – I used super black
  • 1 tsp green gel food coloring – I used electric green
Purple/Green
  • 3 tsp purple gel food coloring – I used electric purple
  • 1 tsp green gel food coloring – I used electric green

Instant Pot Butternut Squash Soup

By Kleinworth & Co Leave a Comment

Instant Pot Butternut Squash Soup – Now you can make butternut squash soup in just half the time in the IP! Quick, easy & velvety smooth.

This is a very rich and tasty soup with an incredible depth of flavor. I first made it for my friend and her family who came to visit. They all absolutely loved it.

You see – it’s getting chilly up here, but they are from a warmer climate and wanted something cozy for dinner. I wanted to make something comforting and delicious that could feed us all for a couple of days because we didn’t want to have to cook every single night.

Instant Pot Butternut Squash Soup

That’s when I remembered this soup from my grandma’s cookbook, that I could adapt for the Instant Pot. This is perfect because the Instant Pot cooks it in less than half the time without sacrificing any of the flavor or richness.

Soup is a great meal to have when you don’t have a lot of time, but want something that is filling and tasty. This recipe for butternut squash soup from Instant Pot can be prepped in just 15 minutes and the cooking time is just 11 minutes. (the recipe shows 20 because of the time it takes to pressurize and depressurize as well as the cooking time)

Instant Pot Squash Soup

best Butternut Squash Soup

Here are some commonly asked questions

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle.  However, the cooking process stops when the pressure is released. 

For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time.  This allows for a little extra cooking time as the pressure inside naturally goes down. 

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

Can this recipe be doubled?

In theory, yes you could double this recipe. However- due to the space constraints of the pot when the ingredients are in their raw form – I don’t think I would attempt to double this recipe. I have had both Instant Pots going at the same time when I need a double batch.

Butternut Squash Soup

Butternut Squash Soup with cream

What size Instant Pot do you use for this recipe?

I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.

What is the difference between a pressure cooker and an instant pot?

By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.

A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.

An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.

Butternut Squash Soup Recipe

easy Butternut Squash Soup

What can I use as a heavy cream sub?

If you don’t happen to have heavy cream on hand, you can sub in evaporated milk, plain Greek yogurt, coconut milk, almond milk, or even sour cream.

How to store leftovers

Allow the soup to cool down completely. Place in a shallow airtight container and the refrigerator for up to 3 days

Why use a shallow container to store the leftovers?

Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

Instant Pot Butternut Squash

ingredients for Butternut Squash Soup

Ingredients for Butternut Squash Soup

  • chicken broth
  • garlic – minced
  • celery stalks – sliced
  • carrots – peeled and sliced
  • yellow onion – chopped
  • butternut squash – peeled, seeded, and cut into 1” cubes
  • fresh sage leaves
  • ground nutmeg
  • heavy cream
  • Salt and pepper
how to make pressure cooker Butternut Squash Soup

Tips for making the BEST butternut squash soup

  • I used store-bought chicken broth but feel free to substitute vegetable broth for a meat-free option.
  • Garlic, celery, carrots, and onion are classic soup flavors and really enhance the earthiness of the butternut squash while making the soup a bit heartier.
  • Sage is a great herb to pair with butternut squash but rosemary or thyme would also be delicious.
  • Nutmeg is a classic pairing with butternut squash because it adds a bit of spice and warmth. If you don’t have nutmeg, cinnamon is also delicious.
  • Heavy cream adds richness and creaminess to the soup.

How to reheat

Reheat in the microwave on low medium heat until warmed through or heat in a saucepan.

Best Butternut Squash Soup

how to make Instant Pot Butternut Squash

How to Make Butternut Squash Soup

  1. Put the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
  2. Attach the lid and ensure the valve is in the sealing position. Cook on the Manual-High Pressure setting for 10 minutes. Then allow the pressure to release naturally for 1 minute. Then release the remaining pressure.
  3. Use an immersion blender (or very carefully transfer the mixture to a blender in batches) and blend until the soup is smooth– about 2 minutes.
  4. Stir in the heavy cream and enjoy.
  5. Store any leftovers in an airtight container in the fridge for up to 5 days.

What to serve with Butternut Squash Soup

While the possibilities are plentiful when it comes to what this soup is great to be paired with. Here are a handful of our favorite recipes we add alongside this soup.

Recipe for Butternut Squash Soup

Here are my favorite Instant Pot Tools and Accessories!

  1. Instant Pot
  2. Non-Stick Instant Pot Insert with Silicone Lid
  3. Accessory Set
  4. Glass Lid
  5. Sealing Rings
  6. Silicone Egg Bites Mold
  7. Large Mesh Steamer Basket
  8. Complete Cook & Bake Set

DON’T MISS THESE HOLIDAY E-BOOKS!

Thanksgiving
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Top Fall Recipes

Easy Butternut Squash Soup

Instant Pot Squash Soup

If you love this Easy Butternut Squash Soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!

Beer Cheese Soup
Beer Cheese Soup is a hearty dinner that is perfect for cold days. It’s creamy, flavorful, and full hearty ingredients to keep you satisfied. Easy to make and ready in about 20 minutes.
Check out this recipe
20 minute beer cheese soup
Chicken Noodle Soup Recipe for the Instant Pot
Chicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!
Check out this recipe
Best Instant Pot Chicken Soup
Chicken and Wild Rice Soup
This healthy, flavorful Chicken and Wild Rice Soup is full of tender, juicy chicken and hearty wild rice. It’s an easy slow cooker recipe that makes a satisfying meal whether you’re sick or just need something warm on a cold day. (recipes for stovetop and Instant Pot too)
Check out this recipe
the best Chicken and Wild Rice Soup
Instant Pot Creamy Chicken Soup
Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious!
Check out this recipe
Pressure Cooker Creamy Chicken Soup
Sausage Tortellini Soup – Instant Pot
Sausage Tortellini Soup made in the Instant Pot is a deliciously hearty meal that is ready to enjoy in less than 30 minutes. So EASY!
Check out this recipe
how to make Sausage Tortellini Soup - Instant Pot
Chicken Pot Pie Noodle Soup
Chicken Pot Pie Noodle Soup is a simple & easy dinner recipe that takes less than 30 minutes to make. Hearty comfort food that everyone loves.
Check out this recipe
A bowl of comforting chicken pot pie noodle soup, filled with tender chicken, wide noodles, carrots, peas, and a creamy broth. The soup looks hearty and rich, capturing the essence of a classic chicken pot pie in a warming soup form. The colorful ingredients are beautifully mixed, creating an inviting and cozy meal.
Ham and Bean Soup
Ham and Bean Soup is classic comfort food that's a great use for leftover ham. Make this one quickly and easily on the stovetop, slow cooker or in the pressure cooker!
Check out this recipe
pressure cooker Ham and Bean Soup
Beef Macaroni Soup
Hearty beef soup that is sure to satisfy even the hungriest bellies. 
Check out this recipe
Easy beef macaroni soup
Instant Pot Chicken Tortilla Soup
Instant Pot Chicken Tortilla Soup is a quick and easy pressure cooker recipe. If you love hearty soups like this for dinner, this will be your new favorite.
Check out this recipe
30 minute dinner - Instant Pot Chicken Tortilla Soup

Other Soups

Slow Cooker Potato Soup

Cabbage Roll Soup

Chicken and Mushroom Soup

Chicken Noodle Soup

Zucchini Soup

Squash Soup Instant Pot

pressure cooker Butternut Squash Soup

If you love this recipe for Homemade Instant Pot Butternut Squash Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

fall squash soup

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Instant Pot Butternut Squash Soup
Instant Pot Squash Soup
Print Recipe

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup – Now you can make butternut squash soup in just half the time in the IP! Quick, easy & velvety smooth.
Prep Time15 minutes
Cook Time20 minutes
Course: dinner, Main Course, Soup
Cuisine: American
Keyword: butternut squash, instant pot, pressure cooker, soup
Servings: 8

Ingredients

  • 3 cups chicken broth
  • 3 cloves garlic minced
  • 2 celery stalks sliced
  • 2 large carrots peeled and sliced
  • 1 small yellow onion chopped
  • 1 medium butternut squash peeled, seeded, and cut into 1” cubes (about 4 cups)
  • 2 tablespoons fresh sage leaves
  • ⅛ teaspoon ground nutmeg
  • ⅓ cup heavy cream
  • Salt and pepper to taste

Instructions

  • Put the broth, garlic, carrots, onion, squash, celery, sage, and nutmeg in the Instant Pot and stir.
  • Attach the lid and ensure the valve is in the sealing position. Cook on the Manual-High Pressure setting for 10 minutes. Then allow the pressure to release naturally for 1 minute. Then release the remaining pressure.
  • Use an immersion blender (or very carefully transfer the mixture to a blender in batches) and blend until the soup is smooth– about 2 minutes.
  • Stir in the heavy cream and enjoy.
  • Store any leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • I used store-bought chicken broth but feel free to substitute vegetable broth for a meat-free option.
  • Garlic, celery, carrots, and onion are classic soup flavors and really enhance the earthiness of the butternut squash while making the soup a bit heartier.
  • Sage is a great herb to pair with butternut squash but rosemary or thyme would also be delicious.
  • Nutmeg is a classic pairing with butternut squash because it adds a bit of spice and warmth. If you don’t have nutmeg, cinnamon is also delicious.
  • Heavy cream adds richness and creaminess to the soup.

Pumpkin Spice Cupcakes

By Kleinworth & Co 1 Comment

If you love Pumpkin Spice Lattes, then you’ll love these Pumpkin Spice Cupcakes topped with pumpkin espresso frosting. So deliciously perfect for fall!

Pumpkin spice cupcakes are a classic seasonal dessert. They are made from basic ingredients and have a dense, moist texture, and are positively delicious!

In recent years, pumpkin spice cupcakes have become super popular year-round as they can be found at coffee shops, bakeries, grocery stores, and even some gas stations. But I’m a fan of making my own and these are the perfect snack for the fall or winter seasons.

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Instant Pot Applesauce

By Kleinworth & Co Leave a Comment

Learn how to make Instant Pot Applesauce, a simple and easy fall recipe that can be made with just a 30 minute cook time. It takes just 2 ingredients and it’s sugar-free!

We are in apple overload here. We have about 5-6 apple trees on the property that are currently producing an abundance of apples. I’m literally swimming in apples and making a ton of recipes.

That means my Instant Pots are getting a workout and they have been going non-stop making recipes like this applesauce. It’s super simple and delicious!

Instant Pot Applesauce

What I love about this recipe is that it’s sugar-free and takes only 2 ingredients. Sure you can add other things like sugar or cinnamon, but the base is simple.

I like to keep this stocked in little 1 cup containers in my freezer. Then whenever I have a recipe that calls for applesauce, I just thaw what I need for that day. It’s great because otherwise, I wouldn’t keep applesauce on hand.

applesauce in the Instant Pot

pressure cooker applesauce

Here are some commonly asked questions

What size Instant Pot do you use for this recipe?

I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.


Why did my applesauce turn brown?

You might have noticed that your apple sauce turned brown. This is the result of an enzyme called polyphenol oxidase (PPO) which causes the natural browning reaction to happen when apples are cut or bruised.

The PPO reacts with oxygen in the air and creates a chemical called quinones which react with the sugars in apple to create dark pigments, giving it its characteristic dark color. When you remove oxygen from the air, this reaction does not take place and so your applesauce doesn’t turn brown.

To prevent this from happening you can add 1-2 tablespoons of lemon juice to slow the browning of the apples and the applesauce. Interestingly – I find that our homegrown, organic apples tend to turn brown MUCH faster than the ones I buy at the store.

sugar free applesauce

easy applesauce recipe

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle.  However, the cooking process stops when the pressure is released. 

For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time.  This allows for a little extra cooking time as the pressure inside naturally goes down. 

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

What are some ways I can use applesauce?

Applesauce is a tasty, healthy, and versatile type of fruit sauce. Here are some great ideas for ways to use applesauce.

1) As a condiment: Add it to your sandwiches, wraps, burgers or any other dish you feel needs a little extra flavor!

2) As an ingredient in your coffee cake batter: Add some cinnamon sugar to the dough for an added kick! It also works as an egg or sugar replacement in a lot of recipes.

3) As a dessert topping: Sprinkle it over ice cream, cakes, or pies for the perfect finishing touch!

applesauce homemade no sugar

homemade applesauce

Can I make this in the slow cooker?

Yes – you can make this applesauce in the slow cooker. To do so – prepare the apples as you would in steps 1 & 2. Then place them in the slow cooker. Cover and cook on high for 4 hours – making sure to stir 1-2 times throughout the cooking process. Then mash or blend once done. Super easy!

These tools make the process so much faster!

unsweetened applesauce

ingredients for applesauce

Ingredients for Instant Pot Applesauce

  • apples – see notes
  • apple juice, apple cider or water

Tips for the best homemade applesauce

**Note – if you are using a homemade apple juice that may be thicker than what you find in the store – add 1/2 cup of water before cooking.

**No need to remove the skins – unless desired. I leave mine on because I make creamy applesauce. If you like a chunky sauce – you’ll probably want to remove the skins.

prepared apples in the pot

Apple Equivalents & Measures – rough estimates

  • 1 bushel of apples is the dry equivalent to 2 gallons of produce
  • 2 large apples = 1 pound
  • 3-4 medium apples = 1 pound
  • 3 cups cored, sliced or chopped apples = 1 pound
  • 1-1/3 cups applesauce = 1 pound apples
  • 1 pound dried apples = 8 cups cooked apples
  • 1 pound dried apples = 4 1/3 cups
  • 4 pounds fresh apples = 1 pound dried apples
  • 4 pounds fresh apples = 4 cups applesauce
  • 1/2 cup mashed apples = 1 medium apple
  • 3/4 cup cored, chopped apples = 1 medium apple
  • 1 cup cored, sliced apples = 1 medium apple
  • 2 pounds fresh apples = filling for ONE 9″ pie
  • Small apples are approx 2 1/4 inches in diameter.
  • Medium apples are approx 2 3/4 inches in diameter.
  • Large apples are approx 3 3/4 inches in diameter.

Did you know?

You can use 1/4 cup of unsweetened applesauce in place of one egg in many baking recipes. I have seen some recommend adding 1/2 teaspoon of baking powder when doing this.

Applesauce is also a healthier replacement for oil in many baked recipes – you can substitute at a 1:1 ratio.

applesauce Instant Pot

cooked apples

How to make Instant Pot Applesauce

  1. Wash the apples to remove any potential pesticides or wax that may be on them. You can do this by soaking them in a sink full of water and adding a few tablespoons of baking soda. Rinse well and dry the apples.
  2. Core the apples and then slice into wedges or 1-2″ pieces.
  3. Place the apples in the Instant Pot insert and then add the apple juice or liquid of choice.
  4. Close the lid, set the valve to sealing and cook on manual high pressure for 12 minutes.
  5. Once the time is up, allow for a natural pressure release for 15 minutes. Then release any remaining pressure.
  6. Use a potato masher (for chunky applesauce) or an immersion blender (for smooth applesauce) mixing, mashing and blending until you reach your desired consistency. If it is too thick for your liking, you can add a splash of water to thin it out.
  7. Allow to cool to room temperature and then transfer to airtight containers and keep refrigerated. It should keep for up to 1 week in the fridge and 6 months in the freezer.

What kind of apples should I use for applesauce?

Well- we didn’t pick the types of trees that were planted on our property. That was decided by the first owners and we are the lucky recipients. So I have no idea what types we have here. I’m just using what I have and it’s working just fine.

However – since I’m sure most of you will be buying your apples at the store – here are some suggestions.

When you are making applesauce, there are different kinds of apples that work best. Some apples have a higher water content, so they don’t make for a good sauce. Some are too sweet, which can also make for a watery sauce.

When picking an apple to make into applesauce, you want to focus on ones that are less juicy or tart in flavor. This will result in a nice thick sauce that doesn’t have any excess liquid in it. The best type of apple for this is usually the Red Delicious variety, though Golden Delicious will work as well.

pressure cooker applesauce

blending applesauce

Here are my favorite Instant Pot Tools and Accessories!

  1. Instant Pot
  2. Non-Stick Instant Pot Insert with Silicone Lid
  3. Accessory Set
  4. Glass Lid
  5. Sealing Rings
  6. Silicone Egg Bites Mold
  7. Large Mesh Steamer Basket
  8. Complete Cook & Bake Set

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If you love this easy applesauce recipe, you’re going to love these other easy apple recipes too. Please click each link below to find the easy, printable recipe!

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Easy Apple Crisp Recipe is the perfect dessert for fall. Simple to make & loaded with apples, cinnamon & oats. Top a warm slice with ice cream, so good.
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Applesauce Oatmeal Cookies
Applesauce Oatmeal Cookies are a deliciously soft and chewy, no-chill cookie recipe that’s easy to make in under 30 minutes and so perfect for fall.
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Bourbon Apple Cider
Bourbon Apple Cider is an easy spiked hot cider recipe made in the slow cooker. Perfect for holiday parties, cozy fall evenings & more.
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Applesauce Muffin Recipe
This super easy Applesauce Muffin Recipe is made from scratch with ground cinnamon, allspice, and raisins. They’re a great start to the day.
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Apple Pie Mug Cake
Apple Pie Mug Cake, everything you love about cinnamon & apple pie in an easy 3-minute mug cake. Quick & easy desserts don’t get any better than this.
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A warm apple pie mug cake in a white mug, topped with bite on a spoon showcasing the rich, comforting dessert in a cozy setting.
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Apple Pie Cinnamon Rolls, an easy cinnamon roll recipe loaded with apple pie filling make the perfect fall breakfast treat. Simple to make & incredibly good.
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Apple Butter Pancakes
Apple Butter Pancakes are an easy fall breakfast recipe. Loaded with sweet, cinnamon apple butter. These are the perfect way to start the day.
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sugar-free applesauce

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Instant Pot Applesauce
sugar-free applesauce
Print Recipe

Instant Pot Applesauce

Learn how to make Instant Pot Applesauce, a simple and easy fall recipe that can be made with just a 30 minute cook time. It takes just 2 ingredients and it’s sugar-free!
Prep Time15 minutes
Cook Time12 minutes
Natural Pressure Release15 minutes
Course: Sauce
Cuisine: American
Keyword: apple, applesauce
Servings: 5 cups

Ingredients

  • 3 pounds apples see notes
  • 1 cup apple juice apple cider or water

Instructions

  • Wash the apples to remove any potential pesticides or wax that may be on them. You can do this by soaking them in a sink full of water and adding a few tablespoons of baking soda. Rinse well and dry the apples.
  • Core the apples and then slice into wedges or 1-2″ pieces.
  • Place the apples in the Instant Pot insert and then add the apple juice or liquid of choice.
  • Close the lid, set the valve to sealing and cook on manual high pressure for 12 minutes.
  • Once the time is up, allow for a natural pressure release for 15 minutes. Then release any remaining pressure.
  • Use a potato masher (for chunky applesauce) or an immersion blender (for smooth applesauce) mixing, mashing and blending until you reach your desired consistency. If it is too thick for your liking, you can add a splash of water to thin it out.
  • Allow to cool to room temperature and then transfer to airtight containers and keep refrigerated. It should keep for up to 1 week in the fridge and 6 months in the freezer.

Notes

**Note – if you are using a homemade apple juice that may be thicker than what you find in the store – add 1/2 cup of water before cooking.
**No need to remove the skins – unless desired. I leave mine on because I make creamy applesauce. If you like a chunky sauce – you’ll probably want to remove the skins.
**Apple Equivalents & Measures – rough estimates
  • 1 bushel of apples is the dry equivalent to 2 gallons of produce
  • 2 large apples = 1 pound
  • 3-4 medium apples = 1 pound
  • 3 cups cored, sliced or chopped apples = 1 pound
  • 1-1/3 cups applesauce = 1 pound apples
  • 1 pound dried apples = 8 cups cooked apples
  • 1 pound dried apples = 4 1/3 cups
  • 4 pounds fresh apples = 1 pound dried apples
  • 4 pounds fresh apples = 4 cups applesauce
  • 1/2 cup mashed apples = 1 medium apple
  • 3/4 cup cored, chopped apples = 1 medium apple
  • 1 cup cored, sliced apples = 1 medium apple
  • 2 pounds fresh apples = filling for ONE 9″ pie
  • Small apples are approx 2 1/4 inches in diameter.
  • Medium apples are approx 2 3/4 inches in diameter.
  • Large apples are approx 3 3/4 inches in diameter.

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