Tag: fall desserts

Glazed Pumpkin Chocolate Chip Bread
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There’s nothing quite like a warm slice of pumpkin bread on a crisp fall day, but this glazed pumpkin chocolate chip bread takes it to the next level. The bread itself is tender and full of cozy pumpkin spice, studded with melty chocolate chips, and then comes the twist—fresh orange zest and almond extract give it a bright, unexpected flavor that makes every bite sensational.

Topped with a sweet orange-almond glaze, it’s the kind of recipe that feels fancy enough for sharing but easy enough for an everyday bake with the kiddos.

My Latest Inspiration

I always thought it was so weird, orange juice and pumpkin? Who are these people? But, I was wrong and I will own it.

My friend, Whitney makes the most delicious Glazed Pumpkin Bread and there are two crazy changes that make it uniquely incredible; 1. Orange zest and juice 2. No cinnamon- look, it works so just trust us.

Whitney is one of my latest inspirations. She is an all-in Mom, an incredible cook and baker, and her family is LIVING life. A backyard full of a zipline, a playhouse that dad and his kids will have movie night sleepovers in and all the family time, including friends, you can imagine.

So, I kinda want that. Less of the “to-dos” and more of the “to-loves”. I love this bread. I love that it’s from her mom and even her 10 year old requested it instead of cake for his birthday. And I love the reminder of moments, not tasks. I needed a bit of a slap in the face with our home remodel taking up so much time lately, and this bread, my people and all of you are exactly what is on my “list” this week.

Why This Pumpkin Chocolate Chip Bread is So Special
- The Secret Twist: The pairing of orange and almond with pumpkin is a flavor combination you never knew you were missing.
- Perfectly Moist and Tender: The pumpkin not only adds flavor, but it keeps the bread tender.
- Easy to Make: This is a great recipe to get the kids in the kitchen!
- Texture: The glaze adds sweetness and shine, balancing the bread.
- Occasions: Great for Thanksgiving, holiday brunches, or giving as gifts to friends and neighbors.
Ingredients for Glazed Pumpkin Chocolate Chip Bread
- Flour: Gives the bread its structure and holds everything together.
- Baking Soda: Helps the bread rise and keeps it tender.
- Ground Ginger & Ground Nutmeg: Add cozy, spiced fall flavor with a hint of warmth.
- Salt: Balances the sweetness and makes all the flavors pop.
- Sugar: Sweetens the bread and locks in moisture.
- Melted Butter: Adds richness and keeps the crumb soft and tender.
- Pumpkin Puree: The star ingredient! It adds moisture, natural sweetness, and that signature pumpkin flavor.
- Eggs: Bind everything together and help create a soft, moist loaf.
- Orange Zest: Brightens the bread with a fresh citrus flavor.
- Vanilla Extract: Rounds out the flavors and adds warmth.
- Chocolate Chips: Pockets of melty deliciousness in every bite.
Glaze
- Orange Juice: Infuses the glaze with fresh citrus flavor.
- Powdered Sugar: Creates a smooth, sweet glaze that sets beautifully.
- Vanilla Extract: Adds warmth and depth to the glaze flavor.
- Almond Extract: The secret twist that pairs perfectly with pumpkin, orange, and chocolate.
How to Make Pumpkin Bread with Chocolate Chips
1. Prep: Preheat the oven to 350°F and grease a loaf pan.
2. Dry Ingredients: Whisk the dry ingredients together in a medium bowl.
3. Wet Ingredients: Beat together all the wet ingredients until light and creamy.
4. Combine: Slowly add the flour mixture to the wet ingredients and combine until a lumpy batter forms.
5. Stir: Add the chocolate chips and stir into the batter.
6. Bake: Pour the better into the prepared bread pan and bake for 1 hour.
  
  NOTE: While the bread is baking, make the glaze by whisking all the ingredients together in a separate mixing bowl.
7. Cool: Let the bread cool in the pan for about 10 minutes then transfer to a wire cooling rack.
8. Glaze: Pour the glaze over the warm bread and let it rest until the glaze has dried.
FAQs

Can I make this with fresh pumpkin instead of canned?

Yes, but the pumpkin would need to be cooked, seeds and skim removed and pureed until very smooth.

What if I don’t like almond extract?

If you don’t like almond flavoring or have an allergy, just omit it.

Can I make this bread in muffin form?

Yes, you will just need to reduce the baking time to 25-30 minutes for regular size muffins.

Substitutions and Add-ins

If you aren’t interested in the orange and almond glaze, go ahead and make our regular pumpkin chocolate chip bread.

You could also swap the mini chocolate chips for white chocolate chips or cinnamon chips. Nut lovers could also add chopped pecans or walnuts either in the bread or sprinkled on top of the glaze!

Storage Tips

Leftover pumpkin bread with glaze can be stored at room temperature or in the fridge. It will keep for up to 4-5 days.

This bread also freezes very well. Let it cool completely and then wrap in foil followed by a ziploc bag. It will keep for up to 3 months.

Pumpkin bread is always a fall favorite, but adding chocolate chips, orange zest, and almond glaze makes it feel extra special. It’s the kind of recipe you’ll want to bake for neighbors, serve at holiday gatherings, or sneak a warm slice of with a cup of cocoa after the kids are in bed.

Simple, beautiful, and full of flavor—this glazed pumpkin chocolate chip bread is sure to become a tradition in your home, just like it has in ours.

Watch How to Make this Recipe:

More Pumpkin Recipes to Try:
Cook ModePrevent your screen from going dark

Preheat oven to 350°F. Grease a 9×5-inch loaf pan.

In a medium bowl, whisk together flour, baking soda, ginger, nutmeg, and salt. Set aside.

1 ½ Cups Flour, 1 teaspoon Baking Soda, 1 teaspoon Ground Ginger, 1 ½ teaspoons Ground Nutmeg, ½ teaspoon Salt

In a large bowl, beat together sugar, melted butter, pumpkin puree, eggs, orange peel, and vanilla until light and creamy.

1 Cup Sugar, ½ Cup Butter, 1 Cup Canned Pumpkin Puree, 2 Eggs, 2 Tablespoons Orange Peel, 1 teaspoon Vanilla Extract

Gradually beat in the flour mixture until a slightly lumpy batter forms.

Stir in the chocolate chips.

1 Cup Chocolate Chips

Spoon batter into the prepared loaf pan.

Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack.

Glaze

Whisk the glaze together and pour over the warm, slightly cooled bread and let rest until dried.

1 Tablespoon Orange Juice, ⅓ Cup Powdered Sugar, ¼ Teaspoon Vanilla Extract, ¼ Teaspoon Almond Extract

Serving: 1slice, Calories: 406kcal, Carbohydrates: 54g, Protein: 5g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 59mg, Sodium: 316mg, Potassium: 231mg, Fiber: 3g, Sugar: 34g, Vitamin A: 4165IU, Vitamin C: 4mg, Calcium: 35mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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October 15, 2025
20 Best Pumpkin and Apple Desserts for Fall
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Fall just isn’t fall without pumpkin and apple desserts filling the kitchen with cozy aromas! These tried-and-true recipes are family favorites—perfect for weeknight treats, Sunday baking, or holiday gatherings. Whether you’re craving pumpkin bread or warm apple crisp, this roundup has a little something for everyone.

Best Pumpkin Dessert Recipes
1. Copycat Costco Crumb Pumpkin Muffins
Pumpkin Muffins with Crumb Topping

Moist, spiced just right, and topped with that signature crumb—these Costco copycat pumpkin muffins taste just like fall, but even better homemade!
1. Chewy Pumpkin Cookies
Chewy Pumpkin Cookies

Soft, chewy, and perfectly spiced, these pumpkin cookies are cozy fall baking at its best. Grab a glass of milk and enjoy!
1. Classic Pumpkin Bread Recipe
Pumpkin Bread Recipe

Moist, tender, and packed with pumpkin flavor, this bread will have everyone asking for the recipe.
1. Pumpkin Chocolate Chip Cookies
Thick Pumpkin Cookies with Chocolate Chips

Pumpkin and melty chocolate chips come together for a soft, irresistible cookie that’s perfect for any fall day.
1. Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake

Decadent layers of buttery cake and rich pumpkin filling make this dessert absolutely unforgettable.
1. Pumpkin Coffee Cake
Pumpkin Coffee Cake with Cinnamon Crumb Topping

A tender pumpkin cake topped with a sweet cinnamon crumb that’s perfect for breakfast, brunch, or dessert.
1. Pumpkin Ice Cream Pie
Pumpkin Ice Cream Pie

Creamy pumpkin ice cream in a crisp, spiced ginger snap crust — the best of both worlds!
1. Pumpkin Sheet Cake
Pumpkin Sheet Cake

This easy pumpkin sheet cake is fluffy, flavorful, and big enough to feed a crowd at any fall gathering.
1. Pumpkin Pudding Cookies
Pumpkin Pudding Cookies

One magical pumpkin cookie base, three delicious ways — a fun and flavorful twist for every tastebud.
1. Swirled Pumpkin Cheesecake
Pumpkin Cheesecake

Silky cheesecake swirled with pumpkin spice filling for a showstopping fall dessert that feels extra special.

Best Apple Dessert Recipes
1. Easy Apple Dumplings
Apple Dumplings with Sprite

Flaky pastry wraps up sweet apples in a bubbly syrup—this apple dumplings recipe feels like fall in every bite.
1. Apple Cake with Caramel Frosting
Easy Apple Cake

Moist apple cake topped with rich caramel frosting—every slice tastes like autumn’s sweetest bite.
1. Apple Cinnamon Rolls
Cinnamon Rolls with Apples

Sticky, gooey apple and cinnamon rolls baked to perfection—these sticky apple cinnamon rolls are fall comfort.
1. Apple Coffee Cake Muffins
Cinnamon Apple Muffins with Streusel Topping

All the warm apple flavor of cake in muffin form—perfect for breakfast, snack time, or brunch on a crisp day.
1. Apple Pie Bread Pudding
Bread Pudding with Apples

Everything you love about a warm apple pie baked right into cozy, custardy bread pudding! This recipe is loaded with tender cinnamon apples and drizzled with the most luscious vanilla sauce.
1. Best Apple Crisp
Homemade Apple Crisp

Tender apple slices under a golden oat crunch—that apple crisp is a fall classic you’ll want again and again.
1. Homemade Apple Pie
Classic Apple Pie

Flaky crust, warm cinnamon apples, and all the memories of home—this homemade apple pie is timeless.
1. Apple Cider Donut Muffins
Easy Apple Cider Muffins

Spiced, tender muffins full of apple cider flavor—these are perfect for breakfast or an afternoon treat.
1. Air Fryer Fried Apple Rings
Fried Apples

Crispy apple rings dusted in cinnamon sugar—fry them up in the air fryer for a fun fall dessert twist!
1. Jewish Apple Cake
Old Fashioned Apple Cake

Dense, spiced, and full of apple goodness—this Jewish apple cake is cozy, simple, and flavorful.

Pumpkin and apple desserts are the heart of fall baking—warm, spiced, and made for sharing. Try one (or all!) of these recipes with your family this season, and let your kitchen smell like autumn heaven.

If you are looking for more fall recipe ideas, you have come to the right spot! Let us know what recipes you are making to stay cozy this fall by tagging us on social media!
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Sweet Basil

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October 7, 2025
Easy Air Fryer Fried Apple Rings
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This Easy Air Fryer Fried Apple Rings is the most delicious fall dessert recipe! These Apple Rings are the most mouthwatering apple slices covered with a batter that puffs up and is coated with crunchy cinnamon sugar.

It’s like an apple pie, apple crisp and donut all in one and with a fraction of the effort!

FRIED APPLE RINGS

Fried Apple Rings or Apple Fritters were one of my favorite treats growing up in Washington. The only problem was getting them. They are a specialty treat even in the state of apples.

Ingredients for Fried Apples in the Air Fryer
- Flour: Acts as the base for the simple batter.
- Sugar: Adds sweetness and texture to the batter.
- Baking Powder: Give the batter some rise and fluffiness.
- Salt: Enhances the flavors.
- Whole Milk: Binds all the batter together.
- Egg: Give the batter structure.
- Butter: Adds rich flavor to the batter. Helps the sugar spice mixture to stick to the rings.
- Vanilla Extract: Adds flavor.
- Cinnamon: Adds warm flavor that is a signature combination with apple.
- Ground Cardamom: Adds an additional layer of warm flavor.
- Granny Smith Apples: Honeycrisp apples could also be used. Avoid using soft apples like McIntosh or Golden Delicious.
How to Make This Fried Apples Recipe
1. Prep: Peel, core and slice the apples. Line a baking sheet with parchment paper.
2. Make Batter: Combine all the ingredients for the batter in a medium bowl starting with whisking the dry ingredients and then adding the wet ingredients.
3. Make Cinnamon Coating: In a separate small bowl, whisk together the sugar, cardamom and sugar.
4. Coat the Apples: Dip the apples in the batter and place them in a single layer on the parchment lined baking sheet.
5. Freeze: Stick the baking sheet in the freezer and let the battered apples freeze for 45-60 minutes.
6. Air Fry: Preheat the air fryer and then air fry the apples in batches for 7-9 minutes.
7. Finishing Touches: Immediately brush the air-fried apples with melted butter and dredge in the cinnamon sugar. Serve immediately!
PRO TIP

Cut your apples using a chef’s knife or a mandolin for faster, even slicing. I like to use a little melon baller to remove the core.

Tips for Making Air Fryer Fried Apple Rings:
- Use the right apple! A firm apple like Granny Smith, Gala or Honey Crisp is essential.
- In a hurry? You can leave the peel on!
- Use a mandolin slicer to cut the apples into even 1/4 inch slices so they cook evenly.
- Do NOT make in advance! These are not a good make ahead treat, however they reheat fairly well just not as crispy.
- Make it a la mode! Top a stack off with some vanilla or caramel ice cream and caramel sauce drizzle.
How to Reheat Fried Apple Rings

Heat the air fryer or oven to 400 degrees F and reheat until puffing and crisping again. They will be softer than the original, but still delicious.

Don’t Miss Out on THIS Recipe!

While I love the sweetness of apple desserts, my absolute favorite fall/winter recipe with apples is actually our roasted apple salad. If you’ve never had roasted apples, you are missing out!

Sweet and Savory Apple Recipes

I am a huge fan of fall desserts and especially love apple desserts! I’m sure you’ve noticed my love for dutch apple pie-one of our most popular recipes ever (especially for Thanksgiving so make sure you pin it now!), apple crisp with the best oatmeal topping ever, classic apple pie with essential tips for the filling, and a savory option that’s the perfect sweet and savory combo- apple chutney pork chops!

Quick and easy apple dessert idea! These cinnamon sugar-coated apple rings are made in the air fryer—light, crispy, and totally addictive. Perfect for fall, holidays, or anytime!

Watch How These Fried Apple Rings are Made…

More Apple Recipes You Need to Save
Cook ModePrevent your screen from going dark

Line a baking sheet with parchment paper.

In a medium bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Whisk until smooth.

¾ Cup Flour, ¾ Cup Sugar, ¼ teaspoon Baking Powder, ¼ teaspoon Salt

Add the milk, egg, 1 tablespoon of melted butter and vanilla and combine. Set aside.

⅔ Cup Whole Milk, 1 Egg, 4 Tablespoons Butter, ½ teaspoon Vanilla Extract

In another bowl, whisk the rest of the sugar, cinnamon and cardamom. Set aside.

¾ Cup Sugar, 1 ½ teaspoons Cinnamon, ⅛ teaspoon Ground Cardamom

Using a fork or your fingers, dip the apples into the batter, allowing excess to drip off and place apple slices on the prepared baking sheet. Freeze for 45-60 minutes.

3 Granny Smith Apples

Arrange on the air fryer pan, working in batches, and cook at 425℉ for 7-9 minutes.

Remove and immediately brush with melted butter and dredge in cinnamon sugar. SERVE IMMEDIATELY!

4 Tablespoons Butter

You can reheat the apples by placing them on a parchment lined baking sheet in a 425 degree F oven or air fryer for 7 or so minutes. They reheat quite well!

Serving: 6rings, Calories: 445kcal, Carbohydrates: 77g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 76mg, Sodium: 269mg, Potassium: 281mg, Fiber: 4g, Sugar: 54g, Vitamin A: 551IU, Vitamin C: 6mg, Calcium: 90mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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September 27, 2025
Cream Cheese Frosted Pumpkin Chocolate Chip Cookies – Oh Sweet Basil
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Satisfy your fall cravings with these delicious frosted pumpkin chocolate chip cookies with luscious cream cheese frosting. Made with pumpkin puree and warm spices, these cookies are the perfect treat for the season.

There is nothing I love more than fall colors, feelings and food. There’s something that truly starts to stir inside of me as the leaves begin to fall. My sister once told me that she loves fall but doesn’t love the famous flavors of fall, so I set off to find something that she would love.

A friend many years ago delivered these frosted pumpkin cookies to our house and I’m pretty sure that the soft and chocolatey cookies with that dreamy, creamy frosting that your teeth completely sink into will sell her forever!

If you love our classic pumpkin chocolate chip cookies, then you will love this recipe with an added layer of creamy rich flavor in the cream cheese frosting! Pumpkin desserts and cream cheese frosting are a match made in heaven!

Ingredients for Pumpkin Chocolate Chips Cookies

If you have a can of pumpkin puree, then chances are you have the rest of the ingredients in your pantry for these pumpkin spice cookies! Here is everything you will need:
- Wet Ingredients: Vegetable Oil, Granulated Sugar, Light Brown Sugar, Egg, Pumpkin Puree and Vanilla Extract
- Dry Ingredients: All-Purpose Flour, Baking Powder, Baking Soda, Salt and Pumpkin Pie Spice, see note
- Mini Chocolate Chips: I like to use the mini chocolate chips so that they stay evenly distributed in the cookie dough, but you can use full size chocolate chips too.
Ingredients for Cream Cheese Frosting
- Butter: unsalted and softened to room temperature
- Cream Cheese: full fat and softened to room temperature
- Vanilla Extract: adds flavor
- Powdered Sugar: the base of the frosting and all the sweetness
- Salt: enhances all the flavors
Keep scrolling to the end of the post for all the measurements and information you need.

How to Make Frosted Pumpkin Chocolate Chip Cookies

These cookies are thick and pillowy, dotted with chocolate chips, and everything you want in a fall cookie. If you’re looking for a more chewy cookies, try our chewy pumpkin cookies, because this recipe is more of a cakey cookie. Here are the steps for making them:
1. Prep: Preheat oven to 350 degrees F and line a couple of baking sheets with parchment paper or silpats.
2. Beat: Add the oil and sugar to a stand mixer fitted with the paddle attachment and beat on high speed for 2 minutes.
3. Mix: Add the egg and beat to combine. Decrease the mixer speed to low and then add the pumpkin and vanilla and mix to combine. Increase the speed gradually until smooth.
4. Whisk: In a separate large bowl, add all the dry ingredients and whisk to combine.
5. Stir: Add the chocolate chips and stir with a wooden spoon until they are evenly mixed in.
  
  PRO TIP: Coating the chocolate chips in the flour mixture will help them stay suspended in the cookie dough better.
6. Combine: Add the dry ingredients with chocolate chips to the wet ingredients and mix until just combined being careful to not overmix.
7. Scoop: Use a cookie scoop to form the dough into even cookie dough balls and place them on the prepared cookie sheets.
8. Bake: Bake for 10-12 minutes. While the cookies are baking, make the cream cheese frosting.
9. Cream: Add all the ingredients for the frosting to a medium bowl and beat together with a hand mixer until smooth and creamy.
10. Cool: Remove the cookies from the oven and allow them to cool completely.
11. Frost: Generously apply frosting to each cookie and sprinkle with some more mini chocolate chips or chopped walnuts or pecans.
To save or print the recipe, scroll down to the recipe card where you will find all the ingredients, measurements and complete instructions.

What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?

This is an important question because pumpkin puree and pumpkin pie filling are quite different and they should not be substituted for one another. Pumpkin puree is just what it sounds like…pureed pumpkin with nothing else added. Pumpkin pie filling has sugar and spices added to it, so it would change all the measurements for this recipe. Use pumpkin puree!

Can You Freeze Pumpkin Puree?

You can freeze pumpkin puree in freezer containers or in heavy duty freezer bags.

Pumpkin puree will keep for several months in the freezer.

Can You Freeze Cream Cheese Frosting?

Cream cheese frosting freezes very well. Store the frosting in an airtight container or even in a freezer bag. It will keep for up to 3 months.

What is Pumpkin Pie Spice?

Pumpkin pie spice is a blend of spices typically found in pumpkin baked goods. It is a combination of cinnamon, nutmeg, ginger and cloves.

Storing Frosted Pumpkin Chocolate Chip Cookies

These cookies are a little tricky to store after they have been frosted so if you are expecting you’ll have leftovers, I would only frost the cookies you plan to eat. Once they are frosted, they should be stored in a single layer in an airtight container. Store them in the fridge since they have cream cheese frosting. They will keep for up to a week in the refrigerator.

They also freeze really well. Place them in a single layer on a cookie sheet and stick them in the freezer for a couple of hours until frozen solid. Then you can stack them with parchment or wax paper in between layers in an airtight container. They will keep for up to 3 months.

Indulge in the warm and comforting flavors of fall with these delicious frosted pumpkin chocolate chip cookies, perfect for any autumn gathering or cozy night in.

More Pumpkin Dessert Recipes
Servings: 36

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Description

Satisfy your fall cravings with these delicious frosted pumpkin chocolate chip cookies with luscious cream cheese frosting. Made with pumpkin puree and warm spices, these cookies are the perfect treat for the season.

For the Cream Cheese Frosting

Preheat oven to 350 degrees F. Grease cookie sheets or line them with parchment paper or silpats.

Add the oil and sugars to a stand mixer with the paddle attachment and beat for 2 minutes.

1/2 Cup Vegetable Oil, 1/2 Cup Granulated Sugar, 2/3 Cup Light Brown Sugar

Add the egg and beat for 30 seconds. Add the pumpkin and vanilla and mix on low, gradually increasing the speed until smooth.

1 Egg, 1 Cup Pumpkin Puree, 3/4 teaspoon Vanilla Extract

In a separate bowl, flour, baking powder, baking soda, salt, and pumpkin pie spice and whisk to combine.

2 ¼ Cups All-Purpose Flour, 1 Tablespoon Pumpkin Pie Spice, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt

Add the chocolate chips and stir to combine.

1 ¾ Cup Mini Chocolate Chips

Add the dry ingredients and chocolate chips to the wet ingredients and mix until just combined.

Using a cookie scoop, scoop the dough on to prepared cookie sheets and bake for 10-12 minutes or until dry looking on top.

While the cookies bake, make the cream cheese frosting (see section below).

Remove the cookies from the oven and allow to cool completely before frosting.

For the Cream Cheese Frosting

Add all the ingredients to a medium bowl and beat to combine.

1/2 Cup Butter, 4 oz Cream Cheese, 2 teaspoon Vanilla Extract, 4 Cups Powdered Sugar, 1 Pinch Salt

Frost each cookie generously and sprinkle additional chocolate chips on top if desired.

If you don’t have Pumpkin Spice:

1 ¾ teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/8 Teaspoon Ground Cloves

Serving: 1cookieCalories: 190kcalCarbohydrates: 33gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 89mgPotassium: 59mgFiber: 1gSugar: 26gVitamin A: 1207IUVitamin C: 0.4mgCalcium: 32mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet
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Sweet Basil

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October 6, 2024
Pumpkin Pudding Cookies – 3 Ways – Oh Sweet Basil
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These pudding cookies are hands down the best pumpkin cookies we’ve ever had! THIS. IS. IT! It’s got the texture of a fluffy chocolate chip cookie but tastes like pumpkin. And best of all, we’re including three different ways to make it!

Years ago, my friend Krysta introduced me to a pudding in chocolate chip cookies recipe which we still obsess over to this day. When I saw pumpkin spice pudding mix hit the shelves of Walmart and Harmons this fall, I just knew I had to make a new version. The only problem was, which do I make?! I would normally shoot all three and do three different posts over the years, but this time I decided that since you all went nuts about it on instagram, I’d just get the recipe up ASAP!

You all know I can’t help myself when it comes to cookies! I have to try all kinds of different add-ins (kitchen sink cookies), toppings (peanut butter blossoms), stuffings (s’mores stuffed chocolate chip cookies) and techniques (lemon crinkle cookies).

We found 3 ways that we love these pumpkin pudding cookies – coated in cinnamon and sugar, loaded with chocolate chips, or stuffed with Rolos! We will detail each of those versions below.

Tips for the Best Pumpkin Pudding Cookies

Here are a few tips for the best pumpkin pudding cookies:
- You need 5.1 ounces of pudding but the pudding is only sold as 3.4 ounce boxes, so you’ll need to use 2 boxes and either weigh the powder into a bowl with a food scale, or just use about 1 1/2 boxes.
- If you go with the Rolos options, make sure there is a lot of dough on the bottom because the Rolos will seep out if there isn’t enough dough on the bottoms.
- If you make the chocolate chip version, save a few chocolate chips to place on top of each cookie. It makes them look so pretty and appetizing!
Ingredients for Pumpkin Pudding Cookies

These will just be your standard cookie ingredients here with the addition of the pumpkin pudding, some pumpkin pie spice and whatever add-ins you choose. Here is what you will need:
- Unsalted Butter
- Eggs
- Sugar
- Brown Sugar
- Vanilla Extract
- Flour
- Pumpkin Pie Spice
- Salt
- Baking Soda
- Instant Pumpkin Spice Pudding Mix
- Semi-Sweet Chocolate Chips
- Cinnamon Sugar
- Rolos
The measurements for each ingredient can be found in the recipe card at the end this post.

How to Make Pumpkin Pudding Cookies

The steps for these cookies are simple and then once you have your basic dough made, you decide which version you want to create. Here are the basic instructions:
1. Preheat the oven.
2. Combine all the wet ingredients (including the sugar) in a large bowl or in the bowl of stand mixer using the paddle attachment and mix thoroughly.
3. In another both, combine all the dry ingredients and whisk to combine.
4. Slowly add the dry ingredients to the wet ingredients and mix to combine.
5. Once the dough is combined, decide which version of the cookie you want to make (see section below). Use a cookie scoop to scoop the dough and roll them into ball. Make the version of the cookies you desire.
6. Place on a cookie sheet lined with parchment paper or a silpat.
7. Place in the preheated oven and bake.
The full detailed instructions can be found in the recipe card down below.

Watch How to Make Pumpkin Cookies

Three Versions of Pumpkin Pudding Cookies

Here are the details for our three favorite versions of these pumpkin pudding cookies:
- Chocolate chips: mix in the chocolate chips into the dough and roll in cinnamon and sugar if you want. It’s similar to a pumpkin chocolate chip cookies but more chewy and less cakey.
- Cinnamon and sugar: scoop out balls of dough and roll them in cinnamon and sugar before baking
- Rolos: can be added to the plain dough or the dough with chocolate chips, roll in cinnamon and sugar (optional), stuff a Rolo into the dough making sure the dough is underneath the Rolo is thick.
Cinnamon sugar is a must at our house. You won’t believe how much it adds to the cookie. We fell in love with doing this because of our peanut butter stuffed peanut butter cookies and chocolate stuffed peanut butter cookies. We like all the version coated in cinnamon sugar!

And now that I’m thinking about it, these would be heaven with white chocolate chips too. I’m making those for my next batch!

How to Make Cinnamon Sugar

Generally the ratio of cinnamon sugar is 1:4 or 1 part cinnamon for everything 4 parts of sugar. I personally like it a little more cinnamon-y but it’s totally up to you!

What is Pumpkin Pie Spice?

Pumpkin pie spice is a combination of warm fall spices – cinnamon, ginger, cloves, allspice and nutmeg. So if you don’t have a jar of pumpkin pie spice, then you can make your own homemade pumpkin pie spice.

How to Use Pudding in Cookies

When you are using instant pudding mix in a cookie recipe, you use the pudding powder. You don’t actually make the pudding. The pudding powder gets added with the dry ingredients and adds flavor and a soft and chewy texture to the cookie once it is baked.

Can Pumpkin Pudding Cookies Be Frozen?

This dough is great for making ahead. Try making it, rolling into balls minus the cinnamon sugar and storing in and airtight container in the fridge or even freezing for up to 2 months! If you’re adding chocolate chips and/or Rolos, add them to the dough before freezing.

When you’re ready to bake them, let them thaw a little so you can roll them in cinnamon and sugar and then bake as stated in the instructions.

I love adding instant pudding to cookies. It adds such a great flavor and softness to the cookies. That’s why I had to try a new recipe when I saw pumpkin pudding showing up on the grocery store shelves! And boy, I was not disappointed! Which version of pumpkin pudding cookies is your favorite??

More Pumpkin Baked Goods You’ll Love:
Servings: 100

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Description

These pudding cookies are hands down the best pumpkin cookies we’ve ever had! THIS. IS. IT! It’s got the texture of a fluffy chocolate chip cookie but tastes like pumpkin. And best of all, we’re including three different ways to make it!

Cook ModePrevent your screen from going dark

Preheat oven to 350 degrees F.

Combine butter, eggs, sugars, vanilla in large bowl until evenly mixed.

2 Cups Butter, 4 Eggs, 1 ½ Cups Granulated Sugar, 2 Cups Brown Sugar, 1 teaspoon Vanilla Extract

In a separate bowl combine the flour, pumpkin pie spice, salt, baking soda, and pudding mix.

5 to 5 ½ Cups All-Purpose Flour, 1 teaspoon Pumpkin Pie Spice, 2 teaspoon Salt, 2 teaspoon Baking Soda, 1 ½ 3.4 ounce boxes Instant Pumpkin Pudding Mix

Slowly add the dry ingredients into the large bowl of wet ingredients.

Once ingredients are combined slowly mix in chocolate chips. At this point you can stuff a Rolo on the inside of one or just scoop onto a baking sheet. We prefer them rolled in cinnamon sugar regardless of the type we make, but it’s up to you!

3 Cups Semi-Sweet Chocolate Chips, Rolos, Cinnamon Sugar

Place on greased cooking sheet.

Bake for 8-10 minutes.

* This recipe takes 2 3.4 boxes of instant pumpkin pudding, but you only need 5.1 ounces. That’s about 1 1/2 boxes or use a kitchen scale to weigh it out, which is what I do.

Baked cookies and unbaked cookie dough can both be frozen. Please see the post above this recipe card for instructions on how to freeze cookies and cookie dough.

Serving: 1cookieCalories: 121kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 17mgSodium: 118mgPotassium: 17mgFiber: 1gSugar: 12gVitamin A: 135IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet

Cuisine: American
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September 23, 2024
Chocolate Chip Pumpkin Cupcakes with Cream Cheese Frosting – Oh Sweet Basil
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It’s that time of year where we need all things pumpkin because everything pumpkin is delicious. These chocolate chip pumpkin cupcakes are tender and perfectly spiced with the most luscious cream cheese frosting!

My dear friend Lisa makes the most spectacular chocolate chip pumpkin cupcakes and always gifts me some every fall. She’s the type of human being that you want in your corner. Not because she makes dang good cupcakes, not because she’s a fighter (which she is after battling cancer), and not even because of some special talent or anything. She’s the lifelong, loyal, completely genuine woman that all women should strive to be.

When we first moved and were so lost and bummed that we couldn’t (and still haven’t) found a home to settle into she showed up with another friend bearing these cupcakes as a reminder that I and my family are seen and loved even when we don’t live by each other. I just cried when I opened the door. I love her and I think she makes the best pumpkin cupcakes ever so I had no choice but to share them with all of you.

They are perfectly balanced with flavor, texture and the frosting is literally the icing on top. Best. Pumpkin. Cupcake. I promise.

What You Need to Make Pumpkin Chocolate Chip Cupcakes

Grab a can of pumpkin from the grocery store and I’m willing to bet you have the rest of the ingredients already! Here is everything you will need:

For the Cupcakes
- Wet Ingredients: Eggs, Sugar, Pumpkin, Water and Oil
- Dry Ingredients: Flour, Baking Soda, Baking Powder, Salt. Ground Cloves and Cinnamon
- Mini Chocolate Chips
For the Frosting
- Cream Cheese: I’ve had the best results with full fat Philadelphia brand cream cheese.
- Butter: Make sure it is softened to room temperature.
- Powdered Sugar: Adds the sweetness and structure to the frosting.
- Vanilla Extract: Adds flavor
- Milk: Helps the frosting be a little more creamy.
The details and measurements for each ingredient can be found down at the end of the post.

How to Make Chocolate Chip Pumpkin Cupcakes

You’re just a few steps away from the most delicious pumpkin cupcakes of your life! Here is a step-by-step guide to making the cupcakes:
1. Prep: Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
2. Combine: Start by mixing the eggs and sugar together until well combined. Then add the rest of the wet ingredients and blend thoroughly.
3. Mix: Add all the dry ingredients into the bowl with the wet ingredients and mix until just combined. Then fold in the mini chocolate chips.
4. Bake: Fill the cupcake liners in the muffin pan 2/3 full and then bake the cupcakes for 17-19 minutes.
Make the frosting while the cupcakes bake! Continue reading for instructions for making the cream cheese frosting…

How to Make Cream Cheese Frosting

Cream cheese frosting and pumpkin desserts are the best of friends! The flavors pair perfectly with the tangy cream cheese frosting enhancing the pumpkin spice flavor. Making the cream cheese frosting is as easy as adding all the ingredients to a medium size bowl and creaming it together with an electric hand mixer until everything is combined and smooth.

TIP: Be sure that the cream cheese and butter are softened so that they blend together smoothly.

Once the cupcakes have cooled completely, spread or pipe the frosting on the top of the cupcakes. I like to dust them with a little extra cinnamon and a few chocolate chips just to make them pretty. You could also sprinkle them with fun fall sprinkles or stick a candy corn pumpkin on top.

Why You Will Love This Recipe

These cupcakes are just what you want when the leaves start to change colors and the temperatures start to cool down! Here is why you will love this recipe:
- Easy to Make: Pantry ingredients and less than 30 minutes is all you need!
- Moist and Soft: The pumpkin adds the perfect amount of moisture and flavor.
- Loaded with Chocolate Chips: These are totally optional, but pumpkin with chocolate is such a tasty combo!
- Topped with Tangy Cream Cheese Frosting: So easy to make but takes the flavor over the top!
- Perfectly Fall: Those classic fall flavors in an irresistible cupcake.
Can’t Get Enough Pumpkin Desserts?

If pumpkin cupcakes aren’t your thing, but you’re still craving pumpkin treats, we have dozens of pumpkin recipes for you try starting with our pumpkin chocolate chip cookies, pumpkin gooey butter cake, pumpkin ice cream, chewy pumpkin cookies, or our pumpkin bread.

Tips for the Best Pumpkin Cupcakes

Buy good pumpkin puree and make sure it isn’t pumpkin pie filling. I always buy the three pack of Libby’s Pumpkin Puree when it goes on sale at Costco in the fall and make all my favorite pumpkin desserts with that.

Don’t overmix the batter! Overmixing will cause the cupcakes to be dense.

Only fill the cupcake liners 2/3 full as the cupcakes will rise quite a bit as they bake and you don’t want them to overflow.

I like to use a large cookie scoop (3 tablespoon) to fill the cupcake liners so that the cupcakes end up the same size and bake evenly.

Make sure to let the cupcakes cool completely before frosting them. If they are warm at all, the frosting will just melt.

Make Ahead Storage Tips

The pumpkin cupcakes and the cream cheese frosting can be made up to a 3-4 days ahead of time but I would wait to frost the cupcakes until you’re ready to serve them.

Frosted cupcakes should be stored in the fridge because of the cream cheese frosting. They should be stored in an airtight container.

You can also freeze unfrosted cupcakes. Place them in an airtight container and they will keep in the freezer for up to 2 months. Let them thaw on the counter and then top with a freshly made batch of frosting.

Indulge in the cozy flavors of fall with this simple and tasty chocolate chip pumpkin cupcakes recipe with silky cream cheese frosting. Perfect for any autumn gathering or just as a special treat for yourself, these cupcakes are sure to be a hit!

More Fall Cupcakes to Try:
Servings: 12

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Description

It’s that time of year where we need all things pumpkin because everything pumpkin is delicious. These chocolate chip pumpkin cupcakes are tender and perfectly spiced with the most luscious cream cheese frosting!

Cook ModePrevent your screen from going dark

For the Cupcakes

Preheat the oven to 350 degrees F and line a muffin pan with paper liners.

Combine eggs and sugar and mix well.

2 Eggs, 1 ½ Cups Sugar

Add pumpkin, oil, water and blend thoroughly.

1 Cup Pumpkin, 1/2 Cup Oil, 1/4 Cup Water

Add all dry ingredients and mix until just combined. Then fold in the chocolate chips.

1 ⅔ Cups Flour, 1 teaspoon Baking Soda, 1/4 teaspoon Baking Powder, 3/4 teaspoon Salt, 1/2 teaspoon Ground Cloves, 1/2 teaspoon Cinnamon, Mini Chocolate Chips

Fill cups 2/3 full and bake for 17-19 minutes.

For the Frosting

Cream all the ingredients together until combined thoroughly.

8 oz Cream Cheese, 1/2 Cup Butter, 3-4 Cups Powdered Sugar, 1-2 teaspoons Vanilla, 1-2 Tablespoons Milk

Serving: 1cupcakeCalories: 508kcalCarbohydrates: 70gProtein: 4gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 67mgSodium: 369mgPotassium: 102mgFiber: 1gSugar: 55gVitamin A: 1355IUVitamin C: 1mgCalcium: 37mgIron: 1mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes, Easy Cake Recipes For Beginners
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September 21, 2024
Soft and Chewy Pumpkin Pie Cookies [+Video] – Oh Sweet Basil
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Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!

I saw a cookie floating around on Instagram that everyone was obsessed with all about pumpkin pie. You use a filling similar in flavor to classic pumpkin pie, but it’s really nothing like a pumpkin pie. After tackling the key lime pie cookie I couldn’t get it out of my head that the best idea ever for those who hate making pie and want something more kid friendly on Thanksgiving was to make a pie cookie. These are to die for!!

Of course that darn Crumbl beat me to it, so now you can make that yummy pumpkin pie Crumbl cookie at home! And to me, our is better….shhhhhh! 🤐

Ingredients and Materials Needed

For this cookie pie recipe, there are two main components and then a couple of optional components. We will start with the cookie base, then while it chills, we will make a pumpkin pie filling. You have the option of rolling the cookie dough in pie crust crumbles (which I HIGHLY recommend) and topping it with whipped cream just like you would a slice of pumpkin pie. It all combines for the perfect pumpkin dessert bite! Here is what you will need:

Cookie Base
- Butter: Use unsalted butter and you want it softened but not warm
- Brown Sugar: Adds sweetness and richness of flavor
- White Sugar: Adds sweetness
- Egg: Gives the cookie base structure
- Vanilla: Adds flavor
- Flour: Just regular all-purpose flour is all you need
- Cornstarch: Adds chewiness and tenderness to the cookie
- Baking Powder: Adds rise, fluffiness to the cookie base
- Baking Soda: Works with the baking powder to leaven the cookie base
- Salt: Enhances all the other flavors
- Cinnamon Sugar: Adds flavor to the crumbled pie crust
- Pie Crust: Rolling the cookie dough in pie crust crumbles gives the cookies that craveable flaky, buttery flavor and texture.
Pumpkin Pie Filling
- Pumpkin Puree: Make sure you have pumpkin puree and not pumpkin pie filling
- Maple Syrup: Adds natural sweetness and flavor
- Sugar: Adds more sweetness
- Cornstarch: Helps the filling thicken as it bakes
- Vanilla Extract: Adds flavor
- Unsalted Butter: Adds flavor and richness
- Pumpkin Pie Spice: Adds that signature pumpkin pie warmth and flavor
- Whipped Cream: It’s not pumpkin pie without whipped cream, right?! I love piping a little on top for how pretty it is and extra creaminess and flavor it adds.
The measurements and details for each ingredient can be found in the recipe card at the end of the post so keep scrolling for everything you need to know!

How to Make Pumpkin Pie Cookies

We will start this cookie recipe off by making the cookie base, or pumpkin “pie crust” if you will, and then we let it chill. Then we make the pumpkin pie filling, combine the two and bake. You can scroll down to the recipe card for the complete recipe, but here is an overview of the steps:

For the Cookie Base
1. Cream: Add the butter to the bowl of a stand mixer and cream it using the paddle attachment until smooth. Then add the sugars and beat until it is fluffy. Scrap down the sides and add the vanilla and eggs and mix until combined.
2. Whisk: Add all the dry ingredients to a large bowl and whisk everything together.
3. Combine: Pour the dry ingredients into the wet ingredients and mix until it is about half way combined. Remove the bowl from the stand mixer and finish mixing by hand with a wooden spoon.
4. Scoop: Use a large cookie scoop to scoop out several large cookies and roll them in a ball. Roll them in pie crust crumbles and cinnamon sugar.
5. Chill: Cover the cookie dough balls and place them in the fridge to chill for at least 30 minutes.
6. Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
7. Form: Pull the cookies out of the fridge and place 4-6 balls (depending on size) on a baking sheet. Gently press each dough ball down and use your fingers to great a shallow well in the center of each cookie.
8. Fill: Spoon some of the pumpkin pie filling into the center of each cooking and spread around to fill the indentation you made.
  
  NOTE: Be careful to not cover the cookie edges. You want it to look like the cookie has a little pie crust around the edge.
9. Bake: Bake the cookies for 12-14 minutes or until the filling starts to set.
10. Cool: Allow the cookies to cool completely and top with whipped cream if desired.
For the Pumpkin Filling
1. Whisk: Add all the ingredients for the filling and whisk everything together to combine.
What is the Difference Between Pumpkin Pie Filling and Pumpkin Puree?

Although they look similar and both come in cans, they are not the same thing. Pumpkin puree is exactly what is sounds like…pure pumpkin that has been pureed. Pumpkin pie filling has had sugar and pumpkin spices added to it already. You want pumpkin puree for this recipe.

Using Extra Pie Crust

Sometimes when I make a single crust pie like our classic pumpkin pie or our Southern pecan pie, I’ll use the other half of the pie crust to make some fancy pie crust leaves and bake the rest topped with cinnamon and sugar for the kids to eat or to crumble up as a topping for these pumpkin pie cookies. There’s always something delicious to do with pie crust!

Why You’ll Love This Recipe

I don’t know where to begin with all the reasons why you will love this recipe. Let’s start first with the fact that you’ll get all the textures and flavors of a pumpkin pie without all the work of a pie.

Second, cookies are a lot more kid-friendly than pie making this recipe great for all ages.

Third, you can make delicious Crumbl copycat cookies in the comfort of your own kitchen.

Lastly, the pumpkin spice flavors you crave when fall rolls around are bursting out of these pie cookies!

Expert Tips

Be sure to chill the dough before baking it. This will keep the dough thick and chewy.

Don’t make the wells in the cookie base too thin. You just need a small indentation to fill the pumpkin pie filling.

Use parchment paper or silpats to keep the cookies from sticking to the pan.

Give the cookies plenty of space to bake. If the cookies are too close, they will run together. You aren’t making dozens of cookies so you can afford to space them out over a couple of cookie sheets.

Storage Tips

Baked cookies can be stored in airtight container in the fridge for 1 day. Cookies will get soggy if stored in the fridge any longer than a day due to the filling. Store between sheets of parchment paper.

They can also be frozen in the freezer for up to 1 month. Place them in an freezer safe container with pieces of parchment paper between each layer.

To defrost frozen cookies, allow them sit at room temperature for about an hour before eating or enjoy frozen which is actually so good. OR throw them into milkshakes! Yowza!

I’ve been on a kick lately of making pie and fruit crisp inspired cookies and they are so fun! If you haven’t tried our key lime pie cookies or peach crisp cookies, do that immediately! And stay tuned for our banana cream pie cookies and apple crisp cookies coming soon!

Learn how to make these delicious soft and chewy pumpkin pie cookies. Perfect for fall gatherings and holiday parties, these cookies will be a hit with your friends and family!

More Pumpkin Dessert Recipes:
Servings: 9 -12 cookies

Prep Time: 35 minutes

Cook Time: 35 minutes

Chilling Time: 30 minutes

Total Time: 1 hour 10 minutes

Description

Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!

Cook ModePrevent your screen from going dark

For the Cookie Base

Cream the butter until smooth then add the sugars and beat until fluffy and smooth, about 1 minute.

1/2 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/3 Cup White Sugar

Scrape the sides of the bowl down and mix in the vanilla and egg.

1 Large Egg, 1 teaspoon Vanilla

In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold together.

1 ¾ Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt

Using a large cookie scoop, scoop out 9-12 large cookies then roll into a ball. Then roll them in crumbled pie crust mixed with cinnamon sugar.

Pie Crust, 1/4 Cup Cinnamon Sugar

Place the cookie dough balls into the refrigerator for 30 minutes.

While the dough chills, make the pumpkin pie filling. See section below.

Pull the cookie dough balls out of the fridge and place 4-6 balls on a baking sheet lined with parchment paper.

Preheat oven to 350 degrees F.

Slightly press each dough ball down, using your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger.

Spoon about 1 ½ Tablespoons of the pumpkin pie filling into the center of each cookie making sure that it does not cover the cookie edges.

Bake the cookies for 12-14 minutes, or until the pumpkin pie filling starts to set. Set aside to cool and pipe whipped cream on.

Whipped Cream

For the Pumpkin Filling

Add all the ingredients together in a medium bowl and whisk to combine.

2/3 Cup Pumpkin Puree, 1/4 Cup Maple Syrup, 1/4 Cup Sugar, 2 teaspoons Cornstarch, 1 teaspoon Vanilla Extract, 2 Tablespoons Unsalted Butter, 1/2 teaspoon Pumpkin Pie Spice

Serving: 1cookieCalories: 362kcalCarbohydrates: 58gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 52mgSodium: 304mgPotassium: 158mgFiber: 1gSugar: 37gVitamin A: 3244IUVitamin C: 1mgCalcium: 55mgIron: 2mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes
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September 15, 2024
Apple Crisp Cookies [+Video] – Oh Sweet Basil
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Apple crisp cookies are like a classic apple crisp but in cookie form. They have a brown sugar cookie base topped with cinnamon apple filling and a crunchy buttery oat topping. They are the best fall cookie!

I actually don’t know where my love for apple crisp began, it certainly wasn’t in my own home for my Mom hates cooked apples. And I don’t know when it began because I don’t remember a time in my life that I didn’t love hot apple crisp with that brown sugar oat crumble on top.

Pause this conversation for a sidebar.

I do not want a few dry oats, nor do I want a soggy oat topping on my apple crisp. I want to practically feel like I’m devouring both apple pie and a warm oatmeal cookie when I dig in. Restaurant apple crisp disappoints me 9/10.

But back to my meanderings. Apple crisp feels like the perfect dessert no matter the time of year. It’s warm for those bundle up, freezing cold months and it’s All-American for summertime BBQs. But it’s also one of those desserts that’s a little hard to take to a big gathering, so after making a batch last fall I suddenly had the thought- this should be a cookie!!

And that my friends is why you’re here today. Because not only did I do exactly what I thought, but oh my goodness, this is the best cookie ever!!!

What Do I Need to Make Apple Crisp Cookies?

I’m going to give you a quick overview of what ingredients you will need for each part of this recipe, but there is quite a bit of overlap between the components. So the list of ingredients really isn’t as long as it appears! Here is what you will need…
- Crisp Topping: Flour, Old Fashioned Oatmeal, Brown Sugar, Cinnamon, Salt and Unsalted Butter
- Cookie Base: Unsalted Butter, Cream Cheese, Brown Sugar, White Sugar, Egg, Vanilla, Flour, Cornstarch, Baking Powder, Baking Soda and Salt
- Apple Filling: Apples (Granny Smith or Honeycrisp), Sugar, Water, Ground Cinnamon, Salt and Cornstarch
- Glaze (optional): Unsalted Butter, Powdered Sugar, Vanilla Extract and Milk
Keep scrolling to the end of this post to see the measurements of each ingredient.

Watch How These Cookies are Made…

How to Make Apple Crisp Cookies

There are four different components to these apple pie cookies, and I’ll walk you through the steps for each one. These cookies take a little more work than say an average chocolate chip cookie, but believe me, they are worth the effort! Here is what to expect:
- Crisp Topping
  
  Combine all the ingredients, except the butter, in a large bowl and then cut in the butter. Use your hands to incorporate everything. The mixture will be like a thick dough.
  
  Spread onto a baking sheet and bake until crunchy. Let it cool and then crumble it up.
- Apple Filling
  
  Prep the apples and then combine with the sugar, salt and cinnamon in a small saucepan and heat them up.
  
  Cover the pot let them cook until softened.
  
  Combine the cornstarch and water and then add to the apples and cook until thickened. Let it cool.
- Cookie Base
  
  Preheat the oven and line two baking sheets with parchment.
  
  Cream the butter and then add the cream cheese and cream again.
  
  Add in the sugars and mix until smooth. Then add the vanilla and eggs and combine.
  
  Whisk together all the dry ingredients and then add them to the wet ingredients and mix to combine.
  
  Scoop out 8-10 large cookies and roll into a ball then roll in cinnamon sugar. Place them on the baking sheets and refrigerate if you have the time.
  
  Using the back of the cookie scoop or a tablespoon, make a well in the middle of each ball then bake the cookies.
  
  When they are done baking, use the back of tablespoon or scoop again to indent the center again.
  
  Bake a couple minutes longer if needed. Indent them one more time. You want a good well for the filling but make sure you aren’t making them too thin. Let them cool completely.
  
  Once cooled, add some apple filling to each cookie and top with the oat crumble and the vanilla glaze if desired.
- Glaze
  
  Brown the butter in a saucepan over medium high heat and then pour into a bowl.
  
  Whisk in the powdered sugar and vanilla. Then add milk a needed to get it the consistency you desire.
  
  Drizzle over the top the cookies.
All of these instructions in complete detail can be found in the recipe card at the end of the post. PRO TIP: Every component can be made up to two days ahead of time, so if doing everything on the same day is a little overwhelming, you can totally space the steps out.

What Apples to Use for Apple Crisp Cookies

I love the flavor of Granny Smith apples in desserts because the apple flavor is so strong and tart. And of course you can never go wrong with honeycrisp!

Tips for Making the Best Apple Crisp Cookies
- Dice the apples into similar sizes so that they cook evenly.
- Because apples hold a lot of moisture, these cookies won’t keep well for too long before they will start to get soggy. So eat up!
- The vanilla glaze is totally optional, but the taste just takes it over the top for me!
Storage Tips

Store in an airtight container in the refrigerator. They will only keep for about a day. They also don’t freeze well. This recipe only yields 8-10 cookies, so give one to each member of the fam and then share the rest with neighbors!

Now listen, I took our key lime cookie and thought, that could make a killer peach crisp cookie which then made me think about an apple crisp cookie and that’s my give a mouse a cookie story because THESE APPLE CRISP COOKIES ARE TO DIE FOR!!!!!! So stinking good!!!

More Apple Desserts to Try:
Servings: 8 cookies

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour 10 minutes

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Crisp Topping

In a large bowl, add the flour, sugar, seasonings and oatmeal.

1/2 Cup Flour, 3/4 Cup Old Fashioned Oatmeal, 3/4 Cup Brown Sugar, 1/2 teaspoon Cinnamon, Dash of Salt

Stir everything together.

Add the butter cubes and using a pastry cutter begin to cut in the butter. As the butter begins to be incorporated into the mixture, switch to using your hands and squeeze and mix everything together until it is like a very thick dough and no flour remains.

6 Tablespoons Unsalted Butter

Spread onto a parchment lined baking sheet and bake at 350 for 8 minutes. Set aside to cool then crumble in small chunks.

Apple Filling

Peel, core, and dice the apples.

3 Granny Smith or Honeycrisp Apples

Over medium heat, stir in apples, sugar, salt and cinnamon.

1/3 Cup Sugar, 1 teaspoon Ground Cinnamon, Pinch of Salt

Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.

In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft and filling is thickened. Set aside to cool.

1-2 Tablespoons Water, 2 Tablespoons Cornstarch

Cookie

Preheat oven to 350 and line 2 baking sheets with parchment.

Cream the butter until smooth then add in the cream cheese and cream again.

1/2 Cup Unsalted Butter, 2 Tablespoons Cream Cheese

Add in sugars and beat until smooth, about 1 minute.

1/2 Cup Brown Sugar, 1/3 Cup White Sugar

Scrape the sides of the bowl down and mix in the vanilla and egg.

1 Large Egg, 1 teaspoon Vanilla

In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold together.

1 3/4 Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt

Using a large cookie scoop, scoop out 8-10 large cookies then roll into a ball.

Roll the dough in cinnamon sugar then place 4 at a time on a baking sheet. We like to refrigerate covered with plastic wrap at this point so they will spread as little as possible but it is not necessary. The dough not being baked should, however be refrigerated until use.

Make a well using a tablespoon in the center of each ball.

Bake 10 minutes.

Remove from oven and immediately press using a small glass or measuring cup to indent the center for the filling one more time.

Bake an additional minute or two or until the center does not appear shiny and doughy.

Set aside to cool completely, pressing with the glass a final time if needed.

Once everything is cool, add the filling, top with a little crumble and a drizzle of glaze if desired.

Glaze

In a saucepan, brown the butter over medium heat then pour off into a bowl. Whisk in powdered sugar and vanilla, adding a little milk if needed.

2 Tablespoons Unsalted Butter, 3/4 Cup Powdered Sugar, 1/2 teaspoon Vanilla Extract, 1 Tablespoons Milk

Serving: 1cookieCalories: 653kcalCarbohydrates: 103gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 85mgSodium: 361mgPotassium: 248mgFiber: 3gSugar: 69gVitamin A: 824IUVitamin C: 3mgCalcium: 82mgIron: 2mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes
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September 8, 2024
8 Fruity Autumn Desserts to Tuck Into

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These 8 cosy autumnal desserts make the most of the fruits in season. They’re all plant-based, some also gluten-free, and simply perfect to tuck into!

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October 12, 2022
8 Fruity Autumn Desserts to Tuck Into

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These 8 cosy autumnal desserts make the most of the fruits in season. They’re all plant-based, some also gluten-free, and simply perfect to tuck into!

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October 12, 2022