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Baked Pumpkin Donuts with Maple Glaze

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These baked pumpkin donuts with maple glaze are everything an amazing donut should be. Tender and fluffy, lightly spiced but full of pumpkin flavor, topped with a sweet maple glaze. These donuts are simple and quick to make and are incredibly delicious.

maple frosted pumpkin donuts on drying rack

Ingredients

Flour

Pumpkin spice – Store bought works just fine for this recipe.

Baking soda

Baking powder

Fine sea salt

Unsalted butter

Brown sugar

Egg

Vanilla

Pumpkin purée – Do not use pumpkin pie filling.

Choosing a donut pan

Donut pans are recommended to make baked donuts. Nothing super fancy, just preferably non-stick, 6 cavity standard pans. These pans will give you a well baked and consistent donut shape. It’s always important to use baking spray or butter and flour the pans even if they are non-stick. This helps them bake up properly and makes sure there is no sticking.

whisking together dry ingredients, whisking together butter and sugar and adding eggs

How to make baked pumpkin donuts with maple glaze

  1. Preheat the oven to 350F. Combine the flour, pumpkin spice, baking soda, baking powder and salt in a medium bowl.
  2. Whisk together the dry ingredients well to break up any lumps.
  3. Melt the butter in a large bowl. Whisk in the brown sugar until smooth.
  4. Whisk in egg.
  5. Whisk in the vanilla.
  6. Add the pumpkin purée.
  7. Whisk in the purée until the mixture is smooth.
  8. Add the flour mixture to the pumpkin mixture.
whisking in eggs, adding pumpkin puree and adding the flour mixture
  1. With a spatula, fold in the flour mixture until thoroughly combined.
  2. Fill a piping bag fitted with a large round tip with the donut batter. Alternatively, you can use a zip top bag as a piping bag and cut off the corner of the bag to pipe.
  3. Liberally butter and flour (or baking spray) two – standard (6 wells) baking pans. You will be using 10 wells total. Pipe the batter into prepared the donut molds, 3/4 full. (10 total).
  4. Bake for 9-11 minutes, or until a toothpick inserted in a donut comes out clean. Let the donuts cool in the pan for 5 minutes then flip them out to cool completely on a cooling rack.
  5. While the donuts cool, prepare the glaze. In a bowl, combine the confectioners’ sugar, maple syrup, maple extract and milk.
  6. Whisk until well combined.
  7. Dip the cooled donuts into the glaze.
  8. Let the glaze set up on the donuts before storing.
finished batter in piping bag, piped batter in pans and baked donuts in pan

Storage and Freezing

These donuts are best served freshly baked, but leftover donuts can be stored in an airtight container at room temperature for up to 3 days.

Unglazed donuts can be frozen for up to 3 months.

Baking Tips for Perfect Donuts

  • Don’t over mix the batter. Over mixed batter can result in dense and tough donuts.
  • Don’t overfill the pans.
  • If you don’t have a piping bag, you can use a zip top bag to pipe the batter into the donut wells. Alternatively, you can spoon the batter into the pan.
glaze ingredients, dipping donuts, and sprinkling with pumpkin spice

Can any substitutions be made?

Not a fan of maple? Switch out the maple syrup with honey, and replace the maple extract with vanilla extract or vanilla paste.

I use a store bought pumpkin spice blend, but you can use a homemade blend, or a different spice blend – like apple spice, chai spice or just cinnamon.

Can I make these donuts gluten free?

Yes, switch out the flour for your favorite gluten free flour mix. My go-to is Cup4Cup.

stacked pumpkin donuts

If you make these baked pumpkin donuts with maple glaze, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes!

Enjoy!

Ash xx

For more donut and breakfast recipes, check out these posts:

Mulled Apple Cider Cake Donuts

Chocolate Glazed Banana Donuts

Overnight Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Pumpkin Cream Cheese Muffins

Bacon, Cheddar and Chive Scones

baked pumpkin donuts with maple glaze lined up on cooling rack
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Baked Pumpkin Donuts with Maple Glaze

Tender and fluffy baked pumpkin donuts with maple glaze
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Keyword: donuts, doughnuts, glazed donuts, maple glaze, pumpkin donuts
Servings: 10 donuts

Equipment

Ingredients

Baked Pumpkin Donuts

  • 1 cup (120g) all purpose flour
  • ¾ teaspoon pumpkin spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ cup (57g) unsalted butter
  • ½ cup (107g) brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup (170g) pumpkin purée

Maple Glaze

  • 1 cup (114g) confectioners' sugar
  • 1 tablespoon maple syrup
  • ¼ teaspoon maple extract
  • 3-4 tablespoons milk

Instructions

Baked Pumpkin Donuts

  • Preheat the oven to 350F. Liberally butter and flour (or baking spray) two – standard (6 wells) baking pans. You will be using 10 wells total.
  • Combine the flour, pumpkin spice, baking soda, baking powder and salt in a medium bowl and whisk to combine.
  • Melt the butter in a large bowl. Whisk in the brown sugar until smooth.
  • Whisk in egg, vanilla and pumpkin purée.
  • Add the flour mixture, folding with a spatula until just combined.
  • Fit a piping bag with a large round tip. Fill the bag with the donut batter.
  • Pipe the batter into 10 cavities of the donut pans. Alternatively, you can spoon the batter into the pans. The cavities should be 3/4 full.
  • Bake the donuts for 9-11, until golden brown, and a toothpick inserted in a donut comes out clean.
  • Leave to cool on a cooling rack for about 5 minutes before removing them from the pan to cool completely.

Maple Glaze

  • In a medium bowl, whisk together the confectioners' sugar, maple syrup, maple extract, and milk until well blended.
  • Dip the donuts into the glaze, twisting as you remove the donut, to allow the excess glaze to drip back in the bowl.
  • Let the glaze set up before serving.

Chocolate Dipped Brown Butter Pumpkin Madeleines

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Rich and buttery, with a deep toasty, nutty flavor from brown butter, earthiness from pumpkin purée and warm spices like cinnamon and ginger, these madeleines make the perfect accompaniment to a cup of tea or coffee. Dip them in melted chocolate and sprinkle with toasted pecans to make them extra special. My chocolate dipped brown butter pumpkin madeleines are so flavorful and so delicious, perfect for eating any time of the year.

close up photo of brown butter pumpkin madeleine

What are Madeleines?

Originating from France, madeleines teeter on the line between cake and cookie. While they’re more cake in texture than a cookie, they’re generally referred to as a cookie, which is a topic that is greatly debated. Whatever you call them, they’re delicious sponge cakes baked in a special madeleine pan that gives them their beautiful scalloped shape. They are also known for a traditional and distinctive hump that puffs up when baking. And while madeleines require a little bit more precision than a standard cookie, they’re not difficult to make and they are absolutely worth it.

Ingredients

Unsalted butter – Browning the butter gives these madeleines a delicious nuttiness that is all flavor and worth the extra step.

All purpose flour

Pumpkin spice – store bought or homemade

Baking powder

Salt

Eggs

Granulated Sugar

Maple syrup – This helps keep the madeleines more moist and also contributes to sweetness and flavor.

Vanilla extract

Pumpkin purée – Do not use pumpkin pie filling.

Chocolate – semi or bittersweet chocolate

Pecans – finely chopped and toasted

step by step photos of browning the butter, whisking dry ingredients and beating together eggs and sugar

How to Make Madeleines

  1. In a medium saucepan, cook the butter until it is a golden brown color and smells nutty and toasted, about 5 -7 minutes. Cool to room temperature.
  2. Whisk together the flour, pumpkin spice, baking powder and salt.
  3. In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs and sugar.
  4. Beat for 2 minutes until thickened slightly and well combined.
  5. Beat in the butter, maple syrup and vanilla.
  6. Add the flour mixture.
  7. Beat until just combined.
  8. Add the pumpkin purée.
  9. Beat until just combined. Don’t over mix. Cover and chill the batter for 30-60 minutes in the refrigerator.
  10. Spray the madeleine pan with baking spray. Alternatively butter and flour the pan.
step by step photos with brown butter mixed into the batter, the dry ingredients, and adding the pumpkin
  1. With a cookie scoop (2 tablespoons) scoop the batter into the molds. Do not overfill. Bake for 9-10 minutes. Invert the cookies onto a cooling rack to cool.
  2. In a microwave safe bowl, combine the chocolate and shortening.
  3. Microwave in 30 second increments until melted and smooth.
  4. Dip the madeleines in the chocolate. I like to dip mine at an angle.
  5. Place the madeleines on a cooling rack after dipping. Sprinkle with pecans.
  6. Let the chocolate set for about 20 minutes before serving.

Storage

Madeleines are best served the day they are baked. Leftovers can be stored in an airtight container for up to 2 days.

finished batter, prepped pan with madeleine batter, and chocolate glaze

Baking Tips for Perfect Madeleines

  • Even if your pan is non-stick, it still needs to be sprayed baking spray. Alternatively, you can butter and flour the pan. This will make sure they bake properly and don’t stick to the pan.
  • Madeleine batter needs to be chilled. This allows the batter to rest, for the flour to fully hydrate and for the batter to thicken up. Chilling also helps the madeleines get their characteristic humps when baking.
  • Do not overfill the madeleine mold cavities. The batter spreads when baking. Too much batter and the molds will overflow.
dipping madeleines in chocolate and sprinkled with pecans

What kind of pan do I need to make madeleines?

You do need a madeleine pan to make these cookies. This is a pan that has scalloped shell-like cavities that give the madeleines their signature look.

Can any substitutes be made?

Regular melted butter can be used in place of brown butter.

White chocolate or milk chocolate can be used in place of the semi-sweet or bittersweet chocolate.

Swap out pecans for almonds, walnuts, hazelnuts or pistachios.

Honey can be used in place of maple syrup.

Can the madeleines be made in advance?

Madeleines should not be baked in advance as they lose moisture quickly and can dry out. You can make the batter up to two days ahead of baking them. Madeleine batter does not do well in the freezer, as the texture tends to change, so freezing is not recommended.

chocolate dipped brown butter pumpkin madeleines piled up

If you make these chocolate dipped brown butter pumpkin madeleines, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes!

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Pumpkin Spice Macarons

Soft and Chewy Sugar Cookies

White Chocolate Raspberry Rose Macarons

Whiskey and Rye Chocolate Chip Cookies

Neapolitan Cookies

chocolate dipped madeleines with pecans
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Chocolate Dipped Brown Butter Pumpkin Madeleines

Tender and buttery madeleines made with brown butter, pumpkin purée and warm spices dipped in melted chocolate and toasted pecans
Prep Time20 mins
Cook Time10 mins
Chill1 hr
Total Time1 hr 30 mins
Course: Dessert
Keyword: brown butter pumpkin madeleines, chocolate dipped, cookies
Servings: 16

Equipment

Ingredients

  • ½ cup (113g) unsalted butter
  • 1 cup (120g) all purpose flour
  • 1 teaspoon pumpkin spice
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs, room temperature
  • ½ cup (99g) granulated sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons pure vanilla extract
  • ⅓ cup (76g) pumpkin purée
  • 1 cup (170g) semisweet or bittersweet chocolate
  • 1 teaspoon vegetable shortening
  • ¼ cup (29g) pecans, finely chopped and toasted

Instructions

  • Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
  • Cook the butter until it is a golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
  • Let the butter cool to room temperature.
  • Combine the flour, pumpkin spice, baking powder and salt in a medium bowl and whisk to combine.
  • In the bowl of a stand mixer, fitted with the whisk attachment, combine the eggs and sugar. Beat on medium speed for 2 minutes until well blended.
  • Beat in the cooled butter, maple syrup and vanilla extract.
  • Add the flour mixture, beating on low speed, until just combined.
  • Add the pumpkin purée, beating until just combined. Do not over mix.
  • Cover the bowl and place in the refrigerator for at least 1-2 hours.
  • During the last few minutes of chilling, preheat the oven to 350°F (177°C).
  • Spray the madeleine pan with baking spray.
  • Use a cookie scoop to place about 2 tablespoons of batter into each mold. Do not over fill. Each mold should be filled about 3/4 of the way.
  • Bake for 9-10 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger, or when a toothpick inserted comes out clean. Invert the pan onto the counter, tapping to release the madeleines. Transfer the madeleines to a wire rack to cool.
  • While the madeleines cool, melt the chocolate and shortening in a microwave safe bowl in 30 second increments. Stir between each increment until fully melted and smooth.
  • Dipped the cooled madeleines into the chocolate and place on a drying rack.
  • Before the chocolate sets, sprinkle with chopped pecans. Let the chocolate set, then serve.

Pumpkin Spice Macarons

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Making my way through pumpkin season with these over the top delicious pumpkin spice macarons. These macarons are lightly spiced pumpkin spice macaron shells filled with a creamy cream cheese frosting flavored with pumpkin purée, pumpkin spice and espresso powder. Perfectly spiced, and perfectly delicious.

Pumpkin spice macarons with pumpkin spice cream cheese filling

Macaron Shell Ingredients

Egg whites – room temperature

Sugar – granulated, superfine or castor sugar

Cream of tartar – helps in creating a stable meringue

Fine sea salt – for flavor

Almond flour – finely ground

Pumpkin spice

Powdered Sugar

Pumpkin Spice Macaron components

Pumpkin Spice macaron shells – almond macaron shells with a lightly flavored and balanced with pumpkin spice (cinnamon, ginger, nutmeg and cloves)

Pumpkin cream cheese filling – cream cheese frosting filling with pumpkin purée, pumpkin spice and espresso powder

steps of making pumpkin spice macarons, sifting together almond flour and powdered sugar, whipping egg whites and adding orange color

How to Make Macaron Shells

The process of making macarons moves quickly. Prepare the ingredients before beginning.

  • Leave the egg whites out to sit at room temperature in the bowl of a stand mixer for 30 minutes.
  • Place the granulated sugar, salt and cream of tartar in a fine mesh sieve set over a bowl. Sift and discard any large granules of sugar.
  • In a separate bowl, sift together the almond flour, pumpkin spice and confectioner’s sugar. Discard the large pieces. You can also process the larges pieces in a food processor then sift into the bowl.
  • Beat with the whisk attachment until the eggs are foamy, then whisk in the sugar, salt and cream of tartar.
  • Whip until stiff peaks form. This means that the egg whites will stick straight up when you pull the whisk out of the whites. They will be thick and glossy.
  • Beat in 2-3 drops of the orange food color.
step by step photos mixing the almond mixture into the beaten egg whites
  • Remove the bowl from the stand mixer and fold in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it “ribbons”, which means it falls off the batter in a stream. You should be able to make a “8” with the batter falling off the spatula. This means the batter is ready. You’re looking for about 55-75 folds. Check for the ribboning after every 15-20 seconds. Don’t over mix.
  • Spoon the batter into a piping bag fitted with a large round piping tip. Pipe rounds onto parchment paper or silicone mats.
  • Firmly tap the pans 2-3 times on the counter to get rid of any air bubbles. Let the macs sit at room temperature for 30-60 minutes to set. They’re ready to baked when the tops are slightly tacky and you can touch them without batter sticking to your fingers.
  • Bake for 20 minutes. The macs will be set, risen and have little ruffly feet around the bottom. Let the macs dry before removing them from the parchment. Fully baked, they will be easy to remove from the parchment or silicone mat.
Macaron batter in piping bag, piped and baked macarons and macarons half with filling and half without

How to make Pumpkin Cream Cheese filling

  • Beat together the room temperature butter and cream cheese.
  • Beat in the pumpkin purée and powdered sugar.
  • Beat in the vanilla, pumpkin spice, salt and espresso powder.
  • Scrape down the bowl, then beat again for a minute to fully incorporate.
  • Spoon the filling into a piping fitted with a Wilton 12 piping tip.

Assembling the Macarons

  • Turn half of the macarons flat side up.
  • Pipe a mound of filling in the center of the flipped up macaron shells.
  • Place the other half of the macaron shells on top to create a sandwich. Press down on the cookie until the filling is *just* pushed to the edges of the cookie.
macarons sandwiched with filling lined up on cookie sheet

Baking Tips for Perfect Macarons

  • Using a scale will give you the best results. I haven’t written this recipe in cups for a good reason. Using a scale creates consistency, and exact measurements every time.
  • Egg whites should be beaten until stiff and glossy which means you should be able to slowly pull the beater out of the meringue and the meringue will have a stiff peak, or be stand straight up without falling over.
  • Finished macaron batter should flow smooth and slow off of the spatula. This is why we test that consistency with the figure 8 method. When you can make a figure 8 with the batter running off the spatula and it doesn’t break, the batter is ready.
  • Use either gel color or powdered food color to color macarons. Liquid color can change the batter consistency.
  • Templates are good to use when piping macarons. You can buy the silicone mats with the shapes printed on them, or you can find templates online and print them off. Slide them under parchment paper so you can see the template outline.

Storage and Freezing

Macarons can be stored in the refrigerator in an airtight container for up to 4 days. They can be frozen for up to one month. Defrost the macarons and store in the refrigerator.

Unfilled macaron shells can be made up to 4-5 days in advance and stored in the refrigerator in an airtight container. The shells can be frozen for up to one month. Defrost the shells in the refrigerator.

close up of pumpkin spice macarons

Can I make these macarons in advance?

Yes! The macaron shells can be made 4-5 days in advance and stored in the refrigerator in an airtight container. Filled macarons can be refrigerated in an airtight container for up to 4 days.

Why did my macarons bake up with no feet?

This could be due to a couple issues:

  • The batter is too wet. Avoid using liquid color. Be sure to weigh the egg whites.
  • Be sure to let the piped macarons dry before baking.
  • Broken meringue. Only beat until stiff and glossy peaks.
  • Too low oven temperature.

Why is my batter so runny?

The main reason for runny batter is over mixing, or over folding during the macaronage step (folding in the almond flour and powdered sugar). Be sure to check for ribboning every so often, and once the batter can make a figure 8 without breaking, it is ready. Do not fold anymore beyond that.

Can any substitutions be made?

Cinnamon OR apple spice can be substituted for the pumpkin spice.

Additional butter OR mascarpone cheese can be substituted for the cream cheese.

Pumpkin pie filling can be used in place of pumpkin purée. Omit the pumpkin spice.

pumpkin spice macarons stacked

If you make these pumpkin spice macarons, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more macaron recipes, check out these posts:

Red Velvet Macarons

Crème Brûlée Macarons

Salted Honey Coffee Macarons

Toasted Sugar Vanilla Macarons

White Chocolate Raspberry Rose Macarons

close up of pumpkin spice macarons
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Pumpkin Spice Macarons

Pumpkin spice macaron shells filled with a spiced pumpkin cream cheese filling
Prep Time20 mins
Cook Time20 mins
Resting Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Keyword: cookies, macarons, pumpkin, pumpkin spice macarons
Servings: 34 macarons

Equipment

Ingredients

Pumpkin Spice Macaron Shells

  • 3 large (90g) egg whites
  • 60 grams granulated sugar
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon pumpkin spice
  • 150 grams powdered sugar
  • 120 grams almond flour, finely ground
  • 2-3 drops orange gel food coloring

Pumpkin Filling

  • 3 tablespoons unsalted butter, room temperature
  • 3 tablespoons cream cheese, room temperature
  • 2 tablespoons pumpkin purée
  • 1 ¼ cups (142g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pumpkin spice
  • ⅛ teaspoon fine sea salt
  • ½ teaspoon espresso powder

Instructions

Pumpkin Spice Shells

  • Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Let sit at room temperature for 30 minutes.
  • Meanwhile, in medium size bowl, sift together the sugar, cream of tartar and salt. Discard any large pieces of sugar left. Set bowl aside.
  • In a separate large bowl, sift together the pumpkin spice, powdered sugar, and almond flour. Process the remaining large pieces in a food processor to pulverize them, then sift. Set the bowl aside.
  • Line half baking sheets with parchment paper, or macaron guide silicone mats. Or place templates under the parchment, if using.
  • Beat the egg whites on medium speed until foamy.
  • Beat in the granulated sugar, cream of tartar and salt mixture.
  • Whip the egg white mixture until stiff peaks form. The meringue will stand up straight when the whisk is removed. The egg white mixture will be thick and glossy.
  • Add 2-3 drops of orange food color, and beat until well combined.
  • Remove the bowl from the stand mixer. Remove the bowl from the stand mixer and folding in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it "ribbons", which means it falls off the batter in a stream. You should be able to make a "8" with the batter falling off the spatula. This means the batter is ready. You're looking for about 65-75 folds. Check for the ribboning after every 15-20 seconds.
  • Fill a piping bag fitted with a round tip (Wilton 1A or 2A) and pipe 1 1/2" rounds on the parchment paper.
  • Firmly tap the pans on the counter 2-3 times to remove air bubbles. Let the macarons sit until just slightly tacky, but no batter comes off on your fingers, about 30-60 minutes.
  • Meanwhile preheat the oven to 300F. Bake the macarons for 20 minutes. Cool completely.

Pumpkin Cream Cheese Filling

  • In the bowl of stand mixer, combine the butter and cream cheese and beat on medium speed until well combined.
  • Beat in the pumpkin and powdered sugar, scraping down the bowl often to make sure everything is well combined.
  • Beat in the vanilla, pumpkin spice, salt and espresso powder.
  • Give the bottom and sides of the bowl a scrape. Beat again for one more minute.

Assemble Macarons

  • Fill a piping bag fitted with a round tip (Wilton #12) with the filling.
  • Flip half of the macaron shells over, flat side up. Pipe a mound of the filling in the centers of the flipped shells.
  • Place the remaining macaron shells on top of the cookies with filling and squeeze gently, until the filling just reaches the edges.

Brown Butter Pumpkin Spice Snickerdoodles

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Rich and nutty brown butter gives these brown butter pumpkin spice snickerdoodles so much depth and flavor. Sub out the traditional cinnamon for pumpkin spice (cinnamon, nutmeg, ginger, allspice and cloves) and you’ve got soft, chewy, nutty, fall flavored snickerdoodles. They’re so good that you will definitely want to include them in your holiday cookie exchange.

baked brown butter pumpkin spice snickerdoodles on cookie sheet

What Makes These Cookies Pumpkin Spice ?

  • pumpkin spice blend – I use store bought pumpkin spice. Pumpkin spice blends include cinnamon, nutmeg, ginger, cloves, and sometimes, allspice.
  • pumpkin purée – only 2 tablespoons of pumpkin purée are needed for this recipe. I typically have a container in the fridge of pumpkin purée for random things like, pumpkin lattes, adding to smoothies, stirring into risotto and chili and adding to pancakes.
step by step of brown butter, mixing the wet ingredients, and adding the dry ingredients to create a dough

Why you should make these snickerdoodles

  • They’re quick and easy to make and do NOT require refrigeration.
  • You can store dough balls in the fridge or freezer if you plan on baking them later. Roll the dough balls in the sugar/spice mix right before baking.
  • These snickerdoodles are easy to prepare with basic pantry ingredients. No special or hard to get ingredients in these cookies
  • They’re perfectly spiced with slightly crispy edges and soft and chewy interior.
scooping the snickerdoodle dough and rolling in pumpkin spice and sugar mixture

How to make brown butter pumpkin spice snickerdoodles

  • Beat the room temperature brown butter with the granulated and brown sugars until well blended.
  • Beat in the egg, egg yolk, pumpkin purée, and vanilla extract.
  • Add the flour/spice mixture to the batter in two parts, and mix just until combined.
  • Use an ice cream scoop (2 tablespoon size) to portion out the dough.
  • Make the rolling sugar by mixing together the sugar and the pumpkin spice. Use a small whisk or fork to break up any clumps.
  • Roll the dough balls in the sugar/pumpkin spice mixture. Gently push down on the dough balls with the bottom of cup to flatten slightly. Bake the cookies until they are puffed up, and just set in the middle, about 10 minutes.
  • The cookies will deflate a bit as they cool, giving the cookies their signature cracks.
snickerdoodle broken in half to show chewy texture

Can I Make Any Substitutes?

  • Not wanting to open up a can of pumpkin purée? Use sour cream or yogurt in place of the pumpkin.
  • You can also make pumpkin spice instead of purchasing it. Whisk together 2 teaspoons of cinnamon, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg, 1/8 teaspoon of cloves and 1/8 teaspoon of allspice.
  • Apple spice can be subbed in place of pumpkin spice and is also amazing with these cookies.
baked brown butter pumpkin spice snickerdoodles on cookie sheet

How to Freeze Cookie Dough

After scooping the dough into balls, refrigerate to firm up the dough. Place the dough balls into a freezer bag, or airtight container and place in the freezer for up to three months. I prefer to defrost the dough balls in the refrigerator before rolling in the pumpkin spice/sugar mixture, but you can roll the dough balls in the spice/sugar mixture and bake these directly from the freezer.

If you make these brown butter pumpkin spice snickerdoodles, let me know! Drop a comment or tag me on Instagram.

Enjoy!

Ash xx

For more fall baking recipes, check out these posts:

Mulled Apple Cider Cake Donuts

Brown Butter Maple Pecan Cookies

Sweet Potato Pie with Toasted Marshmallow Meringue

Pumpkin Cream Cheese Muffins

close up of baked snickerdoodle on cookie sheet
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Brown Butter Pumpkin Spice Snickerdoodles

Soft and chewy snickerdoodles made with brown butter and pumpkin spice rolled in pumpkin spice sugar
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Keyword: brown butter, cookies, pumpkin spice, snickderdoodles
Servings: 20 – 22 cookies

Equipment

Ingredients

Brown Butter Pumpkin Spice Snickerdoodles

  • 1 cup (226g) unsalted butter
  • 2 ½ cups (300g) all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • ½ teaspoons pumpkin spice
  • 1/2 cup (100g) granulated sugar
  • 1 cup (213g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pumpkin purée

Rolling Sugar

  • ¼ cup (50g) granulated sugar
  • 1 ¼ teaspoons pumpkin spice

Instructions

  • Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. 
  • Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
  • Cook the butter until it is a golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
  • Let the butter cool to room temperature.
  • Combine the flour, cream of tartar, baking soda, salt and ½ teaspoon of pumpkin spice in a medium bowl and whisk to combine.
  • In the bowl of a stand mixer, combine the brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2 minutes until well blended/
  • Beat in the egg, egg yolk, vanilla, and pumpkin purée.
  • On low speed, add the flour mixture, beating just until incorporated.
  • Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet.
  • Whisk together the granulated sugar and 1 ¼ teaspoon of pumpkin spice.
  • Roll each dough ball in the sugar mixture until coated. Use the bottom of a cup or measuring cup to flatten the cookies just a bit.
  • Bake for 9-11 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool, then serve.

Notes

Store the cookies in an airtight container for up to 4 days.
The dough balls can be frozen for up to 3 months.

Sweet Potato Pie with Toasted Marshmallow Meringue

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It’s hard to imagine this time of year, with Thanksgiving right around the corner, and not think of pies. Or really anytime of the year. Even though many of us are participating in small get togethers, or celebrating with just immediate family this year, my sweet potato pie with toasted marshmallow meringue is the perfect dessert to serve along with Thanksgiving dinner, or really any event that needs a pie. Drop off one of these pies to your friend in quarantine. Bad break up, make this pie. Feeling crummy during quarantine, make this pie. There’s always time for a good pie.

Sweet Potato Pie

This sweet potato pie is made with my perfect all butter pie dough, and filled with a spiced, creamy roasted sweet potato custard filling, topped with thick and silky toasted marshmallow meringue. It’s creamy and velvety with a crispy, flaky crusty and toasted, marshmallowy meringue. So, so good, and dare I say, better than pumpkin pie.

What’s the difference between sweet potato and pumpkin pie?

The main difference between sweet potato and pumpkin pie is really just those two ingredients. I also find that sweet potato pies tend to be more velvety and thick whereas pumpkin pie is a bit more custardy. Sweet potatoes pack a lot more flavor, and sweet potato puree is thicker as well. They don’t have as much water as pumpkins do. So, sweet potatoes have more of a concentrated flavor. But, in most recipes, sweet potatoes, pumpkin and butternut squash are interchangeable with some minor tweaks to the recipe.

Sweet Potato Pie

How to make sweet potato pie

The pie crust for this recipe needs to be par baked, or blind baked, so that the crust doesn’t get soggy during baking. This ensures a crisp bottom and a golden brown crust. Also important because this pie is baked at a low temperature to prevent cracking and to make sure the filling is baked slow and evenly and the low temperature doesn’t contribute to much browning.

Roasting the sweet potatoes gives them the best flavor. The smell is absolutely amazing. They caramelize, deepen in flavor, and get super tender. After the potatoes are roasted, and cooled until warm enough to handle, they’re pureed with sugar, maple syrup, molasses, spices and salt until smooth. Half and half, eggs and vanilla are whisked together in a large bowl until well combined, then added slowly added to the sweet potato mixture. The mixture will be smooth, velvety and a vibrant orange color.

Sweet Potato Pie

This recipe calls for half and half, which contributes to the sweet potato mixture setting while baking and gives it a luxurious, silky texture. You can use evaporated milk or whole milk in place of half and half, but note that pies made with whole milk takes longer to bake and set due to the higher water content. I’ve tried this recipe with all three and they all work well, but the half and half is my favorite.

Sweet Potato Pie

How to make toasted marshmallow meringue

I could literally eat this toasted marshmallow meringue off of a shoe, it’s that good. Ok, that’s gross and I wouldn’t eat it off a shoe, but I’d be sad I couldn’t. You get the idea. This meringue is amazing on all sorts of pies and tarts, on brownies, on cake and so much more. The meringue is made by cooking egg whites, sugar and cream of tartar until heated to 160F, then whipped until fluffy, thick and glossy. Vanilla and salt are added for flavor, and the pie is topped with the meringue and toasted.

Sweet Potato Pie

I hope you love this sweet potato pie with toasted marshmallow meringue as much as I do! If you make it, let me know! Leave a comment or tag me on Instagram. I love seeing your bakes!

Enjoy!

Ash xx

For more pie recipes, check out these posts:

Chai Spiced Apple Cranberry Pie

Honey Cardamom Peach Galettes

Brown Butter Stone Fruit Tart

Sweet Potato Pie
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5 from 1 vote

Sweet Potato Pie with Toasted Marshmallow Meringue

Flaky all butter pie crust filled with a spiced roasted sweet potato custard filling and topped with thick and silky toasted marshmallow meringue
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Dessert
Keyword: pie, sweet potato pie, toasted marshmallow meringue
Servings: 8 slices

Equipment

Ingredients

Sweet Potato Pie Filling

  • 2 large sweet potatoes
  • 1/3 cup granulated sugar
  • 1/4 cup maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon fine sea salt
  • 1 ½ cups half and half
  • 3 large eggs
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract

Toasted Marshmallow Meringue

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoon pure vanilla extract

Instructions

Roast the sweet potatoes

  • Preheat the oven to 400F. Line a baking sheet with foil.
  • Place the sweet potatoes onto the baking sheet. Use a fork to prick a few holes into the potatoes to allow the steam to escape.
  • Bake the potatoes for 50-60 minutes until super tender when pierced with a fork. Remove from the oven and leave to cool until they're cool enough to handle.

Bake the pie crust

  • Line the chilled pie crust with scrunched up parchment paper. Scrunching up the paper first will help it fit into the pan better.
  • Fill with pie weights or dried beans, making sure they're evenly distributed around the pie dish.
  • Bake the crust on a rimmed baking sheet for 12-15 minutes, until the crust is set and the edges are starting to brown. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie.
  • Return the pie crust to the oven, and bake for an additional 5-7 minutes, until the edges are golden brown and the bottom is lightly browned. Remove the pie and the baking sheet from the oven and cool while making the filling.

Make the sweet potato filling

  • While the potatoes are still warm, remove the peels. Measure out 2 cups of sweet potato.
  • In the bowl of a food processor, combine the sweet potato, sugar, maple syrup, molasses, ginger, cinnamon, nutmeg and salt. Purée the mixture until smooth. Transfer the sweet potato mixture to a large bowl.
  • In a medium bowl, whisk together the half and half, eggs, egg yolks and vanilla extract until well combined.
  • Slowly whisk the half and half mixture into the sweet potato purée until fully incorporated and smooth.
  • Pour the mixture into the pie crust. Return the pie plate to the baking sheet and bake at 400F for 10 minutes.
  • Lower the oven temperature to 300F. Continue baking the pie for an additional 45-60 minutes, or until the edges are set, the pie has a slight wobble and the internal temperature reads 175F.
  • Transfer the pie to wire rack and cool to room temperature, about 3 hours. The pie continues to cook with resident heat so be sure to cool at room temperature.

Make the marshmallow meringue

  • Make the meringue right before serving the pie. Place the egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water, making sure the bowl isn't touching the water.
  • Whisk constantly until the sugar is dissolved, the mixture has thinned and an instant read thermometer reads 160F.
  • Transfer the mixture to the bowl of a stand mixer, fitted with a whisk attachment. While still hot, whisk the mixture on high speed until thick, glossy and stiff peaks form.
  • Spread the meringue onto the pie. Use a culinary torch to toasted the meringue. Do not bake or put under the broiler as it will melt.
  • Serve immediately. Enjoy!

Notes

Pie without meringue can be stored in the fridge for 2-3 days. 
Pie with the meringue topping can be refrigerated overnight. 

Pumpkin Bundt Cake with Maple Praline Glaze

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Halloween may be over but pumpkin season is still in full swing and I am here for it. While many of us are already beginning to pull out Christmas decorations, we can still enjoy the best of pumpkin season with this cake. Now, I may be late to the pumpkin party this year, but I’m bringing you a recipe that is a total fall comfort bake. My pumpkin bundt cake with maple praline glaze is absolutely delicious.  It’s perfect for a snack cake, as well as making a beautiful addition to your Thanksgiving spread.

Pumpkin Bundt

Perfectly spiced with cinnamon, ginger, nutmeg and cloves, my pumpkin bundt cake is soft and tender from pumpkin purée and sour cream. The maple praline glaze tastes like pralines in glaze form, flavored with butter, real maple syrup and vanilla. Of course it wouldn’t be like a real praline without crunchy toasted pecans sprinkled on top. This cake is easy to prepare and will stay moist and amazing for a few days on the counter. I think it’s better the day after it’s baked. Eaten warm from the oven or a couple days later, this cake is super delicious.

Pumpkin Bundt

Bundt Cakes and Preparing the Pan

To avoid a major sticking bundt cake disaster, you want to make sure you have a good quality non-stick bundt pan. I use this one by Nordic Ware. Cakes come perfectly out of it every time. Another necessary way to keep cakes from sticking to the pan is to make sure the pan is greased and floured, or to use a baking spray with flour in it. I prepare my pan by brushing the pan with softened butter, making sure to get all of the nooks and crannies as well as the center baking core. Then, liberally sprinkle with flour, hold it up and tap and rotate it so that the flour coats all surfaces. Get rid of the excess flour by tapping out the excess over the sink or garbage can.

Pumpkin Bundt

How to make the pumpkin bundt cake

Flour, baking powder, baking soda, salt, and spices get whisked together in a large bowl. Butter gets beaten with granulated and brown sugar until light and fluffy. Eggs are added one at a time until incorporated, followed by the pumpkin purée and vanilla extract. At this time, the mixture could look a bit curdled. There’s a lot of liquid in there. But no worries, it will come together. The flour mixture is added, alternated with the sour cream and ending with the flour mixture, stopping to scrape the bowl a few times to ensure everything is being properly mixed. When all the flour has been added, give the batter one final stir to ensure everything is fully incorporated. The batter is spread evenly into the cake pan and baked.

Bake the cake until a skewer come out with a few dry crumbs. If the cake still looks wet on top, bake until the batter looks set, otherwise you could end up with a gooey layer on the bottom of your cake when it’s turned out of the pan.

Pumpkin Bundt Cake

How to make the glaze

This glaze is prepared a bit differently than most glazes. Maple syrup and butter are melted together in a saucepan on the stove. Sifted confectioners sugar is whisked in, followed by the extracts. Whisk until the glaze is smooth.  The glaze is immediately poured onto the just warm or room temperature cake. The glaze does harden quickly and is similar in texture to a praline. So, so yummy. This stuff is addictive on its own. Sprinkle with toasted pecans while the glaze is still wet.

Pumpkin Bundt

If you make my pumpkin bundt cake with maple praline glaze, let me know! Tag me on Instagram so I can see your creations!

Enjoy!

Ash xx

For more delicious fall bakes, check out these recipes:

Caramel Apple Coffee Cake

Pumpkin Cream Cheese Muffins

Chai Spiced Apple Cranberry Pie

Pumpkin Bundt
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Pumpkin Bundt Cake with Maple Praline Glaze

Perfectly spiced pumpkin bundt cake with a maple praline glaze topped with toasted pecans.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Keyword: bundt cake, cake, pumpkin bundt cake, pumpkin cake
Servings: 12 servings

Equipment

Ingredients

Pumpkin Bundt Cake

  • 3 cups (370g) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon cinnamon
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 cup (230g) unsalted butter, room temperature
  • 1 cup (200g) brown sugar
  • 3/4 cup (150g) granulated sugar
  • 5 large eggs, room temperature
  • 1 can (425g) pumpkin purée
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (170g) sour cream, room temperature

Maple Praline Glaze

  • 3 tablespoons unsalted butter
  • 1/4 cup (78g) real maple syrup
  • 1 cup (114g) confectioners sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon maple extract, optional
  • 1/3 cup (50g) pecans, chopped and toasted

Instructions

  • Heat the oven to 350F. Grease and flour a 12-cup bundt pan.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside
  • In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the butter, brown sugar and granulated sugar until light and fluffy.
  • Add the eggs one at a time beating well after each addition, stopping to scrape the bowl after each addition.
  • Add in the pumpkin purée and the vanilla extract.
  • Beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture, stopping to scrape the bowl halfway through.
  • Remove the bowl from the mixer, and give the batter one final stir to make sure all the ingredients are well incorporated.
  • Spoon the batter into the pan and spread the batter out evenly.
  • Bake for 50-60 minutes until a skewer comes out with a few dry crumbs.
  • Cool the cake in the pan for 10 minutes. Invert the cake onto a cooling rack to cool completely.
  • In a medium saucepan combine the butter and maple syrup. Whisk until melted.
  • Whisk in the sifted confectioners sugar, followed by the vanilla extract and maple extract, if using. Whisk until smooth and thickened slightly.
  • Drizzle the cake with the glaze. Sprinkle the cake with the pecans while the glaze is still wet.

Black Cocoa Sugar Cookies + Decorated Pumpkins Tutorial

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Black cocoa is a magical ingredient. It’s not an ingredient that is too common to home bakers, but is definitely one to keep in the pantry. Black cocoa powder creates really dark, and chocolatey baked goods. It’s perfect for making black buttercream, blackout cakes, and these black cocoa sugar cookies. These sugar cookies have an intense black color, delicious cocoa flavor, hold their shape when baking and are the perfect black canvas for Halloween cookies, like these decorated pumpkin and Jack O’Lantern cookies.

Black Cocoa Cookies

What is black cocoa?

There are two types of cocoa we use most often for baking – Dutch process and natural. Natural cocoa powder is the most common, most likely the cocoa powder grandma baked with. It’s the most natural of cocoa powders, hence its name. Natural cocoa powder is  lighter in color and used in recipes with baking soda, where the acid in the cocoa is neutralized, enhancing the cocoa flavor.

Dutch processed cocoa powder is alkalized to reduce the acidity. It makes the cocoa powder darker, smoother and more mild in flavor. This type of cocoa powder does not need baking soda to neutralize, so it is commonly used in recipes with baking powder.

Black cocoa powder is similar to Dutch process, except that it is heavily alkalized. It’s the same powder used to make Oreos, so that should give you an idea of color and taste. It’s deep and bittersweet in flavor, though, depending on the recipe, black cocoa is often used in conjunction with another cocoa powder to give the baked good more of a balanced, multi-faceted chocolate flavor.

Black Cocoa Cookies

How do you make black cocoa sugar cookies?

This sugar cookie is similar to my go-to sugar cookie recipe, but with the addition of black cocoa. Note that not a lot of black cocoa is used in this recipe. It doesn’t take much to make these cookies black and the flavor strong enough. My favorite brand of black cocoa to use is by King Arthur Flour. This recipe comes together fast and easily, and can be made in advance and frozen. Bonus, especially if you’re planning on making a lot of cookies.

Room temperature butter is beaten with sugar until just combined. A room temperature egg and vanilla are mixed in, followed by black cocoa powder, salt and flour. Be sure to  just beat your butter and sugar together until combined. No need for “light and fluffy” for these cookies. Incorporating air during the beating process contributes to spread as it causes the cookies to puff up and deflate and spread while baking. Chilling the dough before baking is also an important step to help keep the cookies from spreading.

Keep in mind the thinner you roll and cut out the cookies, the more crispy they will be. I like to roll my dough out to about  1/4″ thick to make sure they’re softer towards the center, and crispy on the outside.

Black Cocoa Cookies

About the icing

I decorated the cookies with my go-to royal icing. My royal icing is a bit unique because it contains corn syrup, which gives the icing a bit of shine when it dries, but also gives it a bit more elasticity when when piping. Additionally, it helps the royal icing to be a bit softer and not as rock hard when it’s dried.

I used Artisan Accents colors to color my icing. I used orange and a little bit of brown for the pumpkin color. The brown tames down the brightness of the orange a bit and gives it more of a true pumpkin color. I used the same brown gel color for the pumpkin stem along with a little bit of black to make a darker brown. I used leaf green and a smidge of black for the vines.

I used the same icing consistency (15-20 second icing) to outline and fill in my cookies. Color your icing the desired color. Then thin out stiff royal icing  with a few drops of water at a time until a toothpick or spatula that is ran through the icing creates a line that fills up and flattens out within 15-20 seconds. For this consistency, the icing has to be thin enough to flow, while remaining thick enough that it doesn’t fall off the side of the cookie.

Black Cocoa Cookies

Tips on how to make Jack O’Lantern and Pumpkin decorated cookies:

Well, I’ll admit it, I made a mistake while making these cookies, and instead of remaking them, I decided I’m going to share with you my mistake so you can see what should be done differently.  You can see in the photo (the third photo from the top) that alternating parts of the cookies are filled in with icing, which is the correct thing to BUT I outlined the cookies entirely first. This gave the outline time to dry, so that when the icing is filled in,  it isn’t able to blend in and look cohesive. Instead you’re left with defined lines. These are easier to see on the Jack O’Lantern cookies. I iced over the outlines of the eyes, nose and mouth to hide the mess, but…well… it it what it is.

–  Since these cookies are so dark, tracing a design onto the cookies to pipe over with an edible marker isn’t really an option, unless you have a white marker. Instead, use a scribe tool to etch your design into the cookies.

– Outline and fill alternate sections and allow the sections to set before outlining and filling the remaining two sections. Be sure to pipe the outline of the eyes, nose and mouth for the Jack O’Lantern’s as you go

– For the stems, I used a small star tip and brown royal icing to give them more a stem-like texture.

– I used #2 piping tips for outlining and filling in, as well as for the vines.

– Let the cookies dry until set before piping on the vines, then the stems.

Black Cocoa Cookies

I hope you enjoy these black cocoa sugar cookies! If you make any decorated cookies with this recipe, tag me on Instagram. I love seeing what you guys create with my recipes!

Ash xx

For more decorated cookie tutorials, check out these posts:

Snowflake Sugar Cookies

Speckled Egg Cookies

Black Cocoa Cookies
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4 from 4 votes

Black Cocoa Sugar Cookies

Black cocoa sugar cookies have an intense black color, delicious cocoa flavor, hold their shape when baking and are the perfect black canvas for Halloween cookies.
Prep Time10 mins
Cook Time20 mins
Chilling Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Keyword: black cocoa, black cocoa sugar cookies, decorated cookies, Halloween cookies
Servings: 12 -14 large cookies

Equipment

Ingredients

Black Cocoa Sugar Cookies

  • 1 cup (230g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (312g) all purpose flour
  • 1/2 cup (50g) black cocoa powder
  • 1/2 teaspoon fine sea salt

Royal Icing

  • 4 cups (480g) confectioner's sugar, sifted
  • 3 tablespoons meringue powder
  • 4 tablespoons warm water
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons light corn syrup

Instructions

Make the cookies:

  • In a medium bowl, whisk together the flour, cocoa and salt until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
  • Add the egg, followed by the vanilla extract beating until just combined.
  • Scrape down the bowl. With the mixer on low speed, gradually add the flour/cocoa mixture and beat until just combined. 
  • Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
  • Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
  • Heat the oven to 350F. Line two cookie sheets with parchment paper.
  • Place the chilled dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent any sticking.
  • Roll out the dough to 1/8-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking. 
  • Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
  • Place the cookie sheets into the refrigerator for 20-30 minutes to chill.
  • Bake the cookies for 17-20 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
  • Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.

Make the royal icing:

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the confectioner's sugar and meringue powder. 
  • Add the warm water,  corn syrup and vanilla extract. 
  • Beat on low until everything is blended. Turn the mixer to medium-high speed and mix until the icing forms stiff, glossy peaks, about 5-7 minutes.
  • Icing can be thinned with water depending on the desired consistency. Gel or powder food color can be used to color the icing. Keep the icing covered with a damp towel to keep from drying out. Decorate your cookies as you wish.

Notes

Black cocoa sugar cookie dough will keep in the refrigerator for up to three days. Dough can be frozen for up to a month.

Pumpkin Cream Cheese Muffins

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Oh hi! Guys, I have been living my best autumn-pumpkin-caramel apple life. Fall is my absolute favorite season. I thrive this time of year, and I’m totally energized by the cool weather, color changing leaves and the smell of warm spices. I’ve been baking a lot (my house smells a-mazing), planning recipes to share on the blog as well as developing my holiday menus for the bakery. Today I’m sharing my first ever pumpkin recipe on my blog (yay!) – my pumpkin cream cheese muffins with cinnamon sugar pepita topping. These pumpkin cream cheese muffins are fluffy, moist and perfectly spiced and filled with lightly sweetened cream cheese and topped with a crunchy pepitas and cinnamon sugar – and I have to say, I think they are so much better than the coffee shop pumpkin muffin.

I’ll admit, I’m not much a fan of the “pumpkin spice” trend. I definitely don’t enjoy in it in my coffee. Locally roasted with a splash of cream for me please. Really, the first signs of fall for me means apple baking season. I’ve not met many (if any) apple bakes or desserts that I didn’t like. Usually, I use pumpkin in savory cooking before I end up baking with it. Some of our faves: Half Baked Harvest’s Smoky Pumpkin Beer and Cheddar Potato soup is so, so delicious and a huge hit in my house. Skinnytaste’s Hearty Vegetarian Pumpkin Chili is also a family favorite. When I start baking with pumpkin, it’s always muffins, bread or cake. So I knew that the first pumpkin recipe I shared on the blog needed to be these pumpkin cream cheese muffins. Delicious, flavorful and cozy.

To roast a pumpkin or used canned pumpkin?

Since I tend to use a lot of pumpkin in the fall, my preferred way to use pumpkin is straight from the can. I don’t find that roasting and making my own  pumpkin puree is really worth it. Canned pumpkin is convenient for use as well as being generally consistent in flavor and texture. I’ve had mixed results with fresh sugar pie pumpkins. Like with any other vegetable, flavor and ripeness of a pumpkin can be a bit of a gamble. I’ve had  pumpkins that were sweet and flavorful, but I’ve also had some that were bland and grainy. Ultimately, it’s your preference. If you use canned, just be sure to use pure pumpkin and not the pumpkin pie filling, which is sweetened and seasoned.

How to make the muffins

The muffins are super easy to make and don’t require a mixer – a definite win. They are made using the traditional muffin method by combining dry ingredients in a bowl and wet ingredients in another, then combine them by pouring the wet into the dry and mixing with a light hand until just combined. I used a combination of spices and chose to use individual spices (cinnamon, nutmeg, ginger and clove) over pumpkin pie spice so that I have more control over the flavor and can adjust the spices to suit my tastes.

How to make the cream cheese filling

The cream cheese filling is quick and simple, combining softened cream cheese, sugar and vanilla and whisking until smooth. I prefer to place the cream cheese filling in the centers of the muffins to copycat the coffee shop version and also because I love the pop of tangy cream cheese. I have also swirled the cream cheese into the muffin as well with success. For extra crunch and flavor, I sprinkled pepitas, cinnamon and sugar around the edge of the muffins.

When distributing the batter among the liners, you’ll notice that the liners get quite full. No worries though, the batter will not overflow. Notice in the first photo how beautifully they bake up.

I know you guys will love these muffins just as much we we do. If you try these pumpkin cream cheese muffins, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For more muffin recipes, check out these blueberry streusel muffins

Cream Cheese Pumpkin Muffins
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5 from 1 vote

Pumpkin Cream Cheese Muffins

Fluffy and moist spiced pumpkin muffins filled with a sweet cream cheese filling and topped with a cinnamon sugar pepita topping
Prep Time10 mins
Cook Time21 mins
Total Time31 mins
Course: Breakfast
Cuisine: American
Keyword: muffins, pumpkin, Pumpkin Cream Cheese Muffins, pumpkin muffins
Servings: 12 muffins

Ingredients

Pumpkin Muffins:

  • 1 3/4 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed (light or dark)
  • 1 1/4 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup canola oil

Cream Cheese Filling:

  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract

Topping:

  • 2 tablespoons pepitas
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350F. Line a 12-cup cupcake pan with paper liners and set aside.

Make the cream cheese filling.

  • In a small bowl, whisk together the cream cheese, sugar and vanilla until smooth.
  • Place the filling into the refrigerator until ready to use. 

Make the muffins.

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. 
  • In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, vanilla, eggs and oil. 
  • Pour the dry ingredients into the wet ingredients and mix to combine. Do not over mix. Only mix until no pockets of the dry ingredients remain. 
  • Distribute the batter equally into the lined cupcake pan.
  • Distribute the cream cheese filling into the centers, equally among the muffins.
  • Mix together the 1 tablespoon of sugar and the 1/2 teaspoon of cinnamon in a small bowl. Sprinkle the pepitas and the cinnamon sugar mixture around the edge of the muffins. 
  • Bake the muffins for 18-22 minutes or until a toothpick inserted comes out with a few dry crumbs. Do not check the muffins for doneness by inserting a toothpick through the cream cheese center. I like to check by inserting a toothpick through the muffin at an angle. 
  • Cool the muffins in the pans for 10 minutes before removing to cool on a cooling rack. Best served slightly warm.