Thanksgiving is coming in hot, and if you’re still trying to figure out what to make for dessert, I’ve got you covered! This Pumpkin Pie Trifle is one of those recipes that looks like you spent hours making it, but it’s surprisingly simple to put together. And nobody needs to know just how easy it was!

When I served this to my family, my kids actually declared it better than traditional pumpkin pie. Their reasoning? It has all the best parts of pumpkin pie without so much crust. Now, I happen to LOVE pie crust, so I’m not sure I agree with their reasoning. But those buttery, crunchy bites of graham cracker and gingersnap crust tucked between the creamy pumpkin layers really are something special, and they had me sold on this easy Thanksgiving dessert.

Whether you’re hosting Thanksgiving dinner, bringing dessert to Friendsgiving, or simply looking for something delicious to serve after Sunday supper, this is a recipe you’ll want to keep handy.

Why You’ll Love This Pumpkin Trifle Recipe

• Easy to make: Instant vanilla pudding and canned pumpkin make the filling quick and simple. No pie dough to roll or complicated baking required.
• Beautiful presentation: The layers of orange pumpkin filling, golden cookie crust, and fluffy white whipped topping look gorgeous in a clear glass bowl.
• All the flavors of pumpkin pie: Creamy pumpkin filling, warm pumpkin pie spice, buttery crust, and whipped topping in every spoonful.
• Perfect for entertaining: This dessert feeds a crowd and can be assembled several hours before serving.
• A little crunch in every bite: The baked graham cracker and gingersnap crust adds texture that sets this trifle apart from other layered desserts.
• Easy to customize: Use gluten-free cookies, switch up the serving dish, or make individual portions.

Ingredients in Pumpkin Pie Trifle

You only need a handful of ingredients to make this beautiful layered pumpkin dessert. You will find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

For the “Crust”:

• Graham cracker crumbs: Give the baked crust that familiar buttery graham cracker pie crust flavor.
• Gingersnap cookies: Add a little ginger spice and extra crunch to the crust. I love how they complement the pumpkin filling without overpowering it.
• Butter: Holds the crust mixture together and gives it that rich, buttery flavor when baked.
• Brown sugar: Adds a touch of sweetness and helps the baked crust form little clusters.
• Salt: A pinch balances the sweetness in the crust.

For the Pumpkin Pie Filling:

• Instant vanilla pudding mix: Creates a thick, creamy pumpkin filling without needing to bake a traditional pumpkin pie.
• Whole milk: Helps the instant pudding set and gives the filling a smooth, creamy consistency.
• Pumpkin puree: The star of the recipe! Be sure to use pure canned pumpkin, not pumpkin pie filling.
• Pumpkin pie spice: Brings all those warm, familiar pumpkin pie flavors together. You can use store-bought or my Homemade Pumpkin Pie Spice.
• Vanilla extract: Rounds out the flavor of the pumpkin filling.

For the Whipped Cream Topping:

• Whipped topping: Cool Whip makes those pretty, fluffy white layers and gives the dessert that classic pumpkin pie with whipped cream finish.

How to Make Pumpkin Pie Trifle

This dessert comes together in three simple parts: the baked cookie crust, the pumpkin pie filling, and the whipped topping.

Make the graham cracker and gingersnap crust.

Preheat your oven to 350°F. Combine the graham cracker crumbs, crushed gingersnap cookies, melted butter, brown sugar, and salt.

Spread the mixture onto a parchment-lined baking sheet and bake until lightly toasted and fragrant.

Let the crust cool completely. Once cooled, break it into small pieces, leaving some larger chunks for texture.

Prepare the pumpkin pie filling.

Whisk the instant vanilla pudding mix with cold milk until smooth and beginning to thicken.

Stir in the pumpkin puree, pumpkin pie spice, and vanilla until fully combined.

The filling should resemble pudding, it will be thick and creamy, like pumpkin pie filling, but soft enough to spread in layers.

Begin layering the trifle.

Add a layer of baked graham cracker and gingersnap crust pieces to the bottom of your trifle bowl.

Spoon a generous layer of the pumpkin mixture over the crust, spreading it gently toward the edges of the bowl.

Top with a layer of whipped topping.

Repeat the layers.

Continue layering the crust, pumpkin filling, and whipped topping until your bowl is filled, finishing with whipped topping.

Chill and decorate.

Cover and refrigerate until ready to serve. Just before serving, sprinkle reserved crust pieces over the top. You can also add a light dusting of pumpkin pie spice or a few whole gingersnap cookies for decoration.

How to Store Pumpkin Pie Trifle

Cover the trifle tightly and store it in the refrigerator. For best quality, enjoy it within 3 days.

The crust will gradually absorb moisture from the filling and whipped topping. By the third day, it will have a softer, more cake-like texture, but the dessert will still taste delicious.

Keep the trifle refrigerated until serving, and don’t leave it sitting out at room temperature for more than two hours.

Love it? Pin it!

If you can’t wait to make this luscious pumpkin trifle recipe, make sure you can find it. Pin it to your favorite Pinterest board before you go.

What Size Trifle Bowl Do I Need?

Trifle bowls come in different sizes, with many standard bowls holding approximately 3 to 4 quarts. The size and shape of your bowl will determine how thick your layers are and how many times you can repeat them.

A clear glass trifle bowl is especially pretty because it shows off the contrast between the pumpkin filling, whipped topping, and cookie crust.

If your bowl is wider, your layers may be thinner. A taller, narrower bowl will give you thicker, more defined layers.

Tip: Don’t worry if your layers aren’t perfectly even. That’s part of the charm of a homemade trifle!

How to Make a Trifle Without a Trifle Bowl

Don’t own a trifle bowl? No problem! You can make this dessert in several other dishes, and it will taste just as delicious.

• Large glass serving bowl: A deep glass salad bowl is a great substitute and still shows off the pretty layers.
• 9×13-inch baking dish: No trifle bowl? Turn this into a layered pumpkin dessert by assembling everything in a 9×13-inch baking dish instead! It will be similar to a pumpkin lush or pumpkin delight dessert, with layers of buttery cookie crust, creamy pumpkin filling, and whipped topping. Just scoop and serve!
• Individual dessert cups: Clear plastic cups, parfait glasses, or small mason jars make adorable single-serving trifles for parties.
• Two smaller bowls: Divide the recipe between two bowls if you don’t have one large enough.
• Deep casserole dish: Any food-safe dish with enough capacity will work, even if the layers aren’t visible from the outside.

For individual servings, use the same layering method, adjusting the amount of each ingredient to fit your cups.

Ingredient Substitutions and Variations

Make it gluten-free: Substitute gluten-free graham crackers and gluten-free gingersnaps for the traditional cookies. Pamela’s makes gluten-free graham crackers, and MI-DEL offers gluten-free gingersnaps. Check all remaining ingredient labels to ensure they’re gluten-free as well. The texture of the baked crust may vary slightly.

Skip the gingersnaps: If you’re not a fan of ginger, use all graham crackers or substitute vanilla wafer cookies. Cinnamon graham crackers are another delicious option.

Use homemade whipped cream: Stabilized homemade whipped cream can be used in place of Cool Whip. It holds its shape better than regular whipped cream, especially when making the trifle ahead.

Try a dairy-free version: Use dairy-free butter, a suitable dairy-free whipped topping, and a pudding mix that can be prepared with a compatible plant-based milk. Be aware that instant pudding doesn’t always set properly with non-dairy milk, so follow the manufacturer’s instructions and check the consistency before assembling.

Make individual trifles: Layer the pumpkin trifle ingredients into small dessert cups or jars for easy serving at holiday parties and gatherings.

Tips for the Best Pumpkin Trifle

Cool the crust completely. Adding warm crust pieces to the pumpkin filling or whipped topping can affect the texture of the layers.

Don’t skip baking the crust. Baking gives the graham cracker and gingersnap mixture a buttery, toasted flavor and helps it form those little crunchy pieces that make this dessert so good.

Use pure pumpkin puree. Canned pumpkin pie filling already contains sugar and spices, which would change the flavor and sweetness of this recipe.

Keep the pumpkin and whipped topping separate. The distinct layers give you the experience of eating pumpkin pie topped with whipped cream, rather than pumpkin mousse.

Save some crust for decorating. Adding a little baked crust just before serving guarantees some crunch on top.

Best Pumpkin Pie Trifle Tip: Assemble your trifle several hours before serving for the best balance of creamy filling and crunchy crust. During testing, the crust was still crunchy after six hours in the refrigerator and even retained some crunch on the second day!

Pumpkin Pie Trifle FAQs

• Can I make this Thanksgiving trifle recipe ahead of time? Absolutely! This is a wonderful dessert to prepare ahead of a holiday gathering.
  You can make the baked crust and pumpkin filling in advance, then assemble the trifle the day you plan to serve it. When I tested this recipe, the crust still had a nice crunch after six hours in the refrigerator. It even retained some crunch the following day. As the trifle sat longer, the crust gradually softened and took on a more cake-like texture. For the best combination of textures, I recommend assembling the trifle the day you plan to serve it.
• Does Pumpkin Pie Trifle need to be refrigerated? Yes. Because it contains milk, pudding, and whipped topping, this dessert should be stored in the refrigerator until serving.
• Can I use pumpkin pie filling instead of pumpkin puree? I don’t recommend it. Pumpkin pie filling contains added sugar and spices, so it would change the flavor and sweetness of the recipe.
• Will the graham cracker crust get soggy? The crust will soften over time, but baking it first helps give it more structure. In my testing, it remained crunchy after six hours and still had some crunch on day two. After that, it became softer and more cake-like.
• Can I make this recipe gluten-free? Yes! Substitute gluten-free graham crackers and gingersnaps, and verify that all the other ingredients are gluten-free. The gluten-free version hasn’t been tested, so the crust texture may vary.
• Can I make Pumpkin Pie Trifle in individual cups? Absolutely! Layer the ingredients in clear dessert cups, mason jars, or parfait glasses. They’re perfect for Friendsgiving, holiday parties, and gatherings where you want easy individual servings.
• Can I freeze Pumpkin Pie Trifle? I don’t recommend freezing the assembled trifle. The pudding and whipped topping may change texture when thawed, and the crust can become soggy.

More Trifle Recipes to Love

Do you have a trifle bowl and are you looking for more ways to use it? I have you covered! Take a look at these delicious trifle recipes before you go:

Triple Berry Trifle (pictured above) is made with red, white, and blue berries and angel food cake, making it a great patriotic dessert. My Lemon Blueberry Trifle has a lemon angel food cake, fresh blueberries, whipped crema nd a tart lemon glaze. This Chocolate Pudding Trifle is made with chocolate cake and pudding, whipped cream, and Oreos, and my Individual Lemon Raspberry Cheesecakes are perfect served in small trifle dishes.

Looking for More Pumpkin Dessert Recipes? Check out these favorites: My Pumpkin Pie Bars with a Shortbread Crust are pictured above and great for feeding a crowd. The same goes with my Pumpkin Bar recipe, topped with a delightful spiced cream cheese frosting. This Cinderella Cake is a showstopper, and this Pumpkin Dump Cake couldn’t be easier to make. You can find all of my Pumpkin Recipes here.

Whether you’re planning a big Thanksgiving dinner, bringing something sweet to Friendsgiving, or making dessert for Sunday supper, this Pumpkin Pie Trifle is an easy way to serve something special without spending hours in the kitchen.

It’s creamy, perfectly spiced, full of buttery little bites of crust, and pretty enough to be the centerpiece of your dessert table.

And if your family ends up declaring it better than pumpkin pie, well, don’t say I didn’t warn you! 

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Pumpkin Pie Trifle (Thanksgiving Trifle Recipe)

This easy Pumpkin Pie Trifle layers creamy pumpkin pie pudding, fluffy whipped topping, and a buttery, toasted graham cracker and gingersnap crumble. A beautiful make-ahead dessert for Thanksgiving, Friendsgiving, or any fall gathering!

Course Desserts

Cuisine American

Keyword ” whipped cream or cool whip, ginger snaps, graham cracker crumbs, pumpkin, pumpkin dessert, pumpkin pie, pumpkin trifle, Thanksgiving, thanksgiving dessert, trifle, vanilla pudding

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 12 servings

Calories 203kcal

Equipment

• trifle

Ingredients

For the Graham Cracker and Gingersnap Crumble:

• 1 ½ cups graham cracker crumbs coarsely crumbled, not finely ground
• 1 ½ cups crumbled gingersnap cookies leave these in larger, chunky pieces
• 6 Tablespoons butter melted
• 3 Tablespoons brown sugar
• 1 Pinch salt

For the Pumpkin Pie Filling:

• 2 (3.4-ounce) boxes instant vanilla pudding mix
• 2 teaspoons pumpkin pie spice
• 2 Tablespoons brown sugar
• 2 ¼ cups cold milk
• 1 teaspoon vanilla extract
• 1 (15-ounce can) pumpkin puree (not pumpkin pie filling)

For the Whipped Topping:

• 1 (16-ounce) container Cool Whip thawed

Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• Prepare the Graham Cracker and Gingersnap Crumble: Break the gingersnap cookies into rough, uneven pieces, leaving some larger chunks approximately ½ to 1 inch in size. You want a mixture of larger pieces, smaller bits, and some crumbs.
• Crumble the graham crackers into smaller pieces than the gingersnaps, but don’t crush them into a fine powder. They should resemble coarse crumbs with some small chunks mixed in.
• Combine the crumbled cookies and graham crackers in a large bowl. Add the brown sugar and salt, stirring with a fork to combine.
• Pour the melted butter over the mixture and stir until everything is evenly coated.
• Spread the mixture evenly onto the prepared baking sheet.
• Bake for 10 minutes. Remove from the oven and allow the crumble to cool completely before assembling the trifle. Note: The crumble will remain loose rather than sticking together like a traditional pie crust. Baking gives it a toasted, buttery flavor while keeping the different cookie textures.
• Prepare the Pumpkin Pie Filling: In a large mixing bowl, whisk together the dry instant vanilla pudding mixes, pumpkin pie spice, and brown sugar.
• Add the cold milk and vanilla extract. Whisk until combined.
• Stir in the pumpkin puree until the mixture is smooth and evenly blended.
• Refrigerate the pumpkin filling until ready to assemble the trifle.
• **Set aside a small portion of the cooled cookie crumble to use as a garnish just before serving.
• Assemble the Trifle: Spread approximately half of the remaining crumble evenly across the bottom of a trifle bowl.
• Spoon half of the pumpkin pie filling over the crumble, spreading it gently into an even layer.
• Spread half of the thawed Cool Whip over the pumpkin filling.
• Repeat the layers with the remaining crumble, pumpkin filling, and Cool Whip.
• Cover and refrigerate until ready to serve.
• Just before serving, sprinkle the reserved graham cracker and gingersnap crumble over the top.

Notes

• Trifle bowl size: Use an approximately 11- to 13-cup trifle bowl. This recipe was photographed in a 90-ounce (11¼-cup) trifle bowl. An 8-inch-wide, 4½-inch-tall bowl with a 13-cup capacity also works.
• Cookie texture: Keep the gingersnaps chunkier than the graham crackers. Avoid finely grinding them in a food processor.
• Crumble: The baked cookie mixture will remain loose rather than forming a solid crust. Baking gives it a delicious toasted, buttery flavor.
• Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling.
• Whipped topping: Thaw the Cool Whip completely before assembling.
• Make ahead: Assemble the trifle the day before serving if needed. The cookie layers gradually soften as they sit. During testing, the crumble still had some crunch the following day.
• Garnish: Reserve some crumble in an airtight container at room temperature and sprinkle it over the trifle just before serving for extra crunch.
• No trifle bowl? Use a large clear glass serving bowl, a 9×13-inch baking dish, or individual dessert cups. Adjust the layers to fit your container.
• Storage: Keep covered in the refrigerator and enjoy within 3 days for the best texture.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 216mg | Potassium: 147mg | Fiber: 1g | Sugar: 12g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 1mg

The post Pumpkin Pie Trifle appeared first on An Affair from the Heart.

Oh, how I love pumpkin spice season! The colorful leaves, cooler mornings, cozy sweatshirts, and pumpkin spice lattes. Yes, we’re those girls in this house, and we’re perfectly happy about it!

And when it comes to pumpkin desserts, these easy Pumpkin Spice Bars are one of my favorites. They’re more like a tender pumpkin sheet cake than a traditional cookie bar, with just the right amount of spice and a generous layer of cream cheese frosting.

They’re easy to make, feed a crowd, and taste even better after chilling in the refrigerator.

Why You’ll Love These Pumpkin Spice Bars

• Easy to make: Bisquick baking mix keeps the ingredient list simple and makes these bars a breeze to put together.
• Soft and moist: A full can of pumpkin puree gives these bars their wonderful texture and rich pumpkin flavor.
• Pumpkin spice in every bite: Both the bars and the cream cheese frosting are flavored with pumpkin pie spice.
• Perfect for sharing: Baked in a large jelly roll pan, this recipe makes plenty for fall parties, bake sales, and holiday gatherings.
• Make-ahead friendly: These bars are delicious served chilled, so they’re a great dessert to prepare ahead of time.

A Recipe from an Old Church Cookbook

If you’ve been around here for a while, you probably know how much I love old church cookbooks. They’re filled with tried-and-true recipes from home cooks, the kind of recipes that get passed around at potlucks and family gatherings for years.

That’s exactly where these Pumpkin Spice Bars came from!

Years ago, I was flipping through an old church cookbook from Lincoln, Nebraska, when I spotted this recipe. Being the pumpkin spice lover that I am, I knew I had to try it.

When I started gathering my ingredients, I realized I was almost out of Bisquick. Rather than make a trip to the grocery store, I decided to make my own! That little kitchen adventure turned into my Homemade Bisquick Baking Mix, which works beautifully in these bars.

Those old community cookbooks have always held a special place in my heart. In fact, they were part of the inspiration behind my own cookbook, Savor It: A Collection of Recipes to Celebrate Life’s Delicious Moments.

I wanted to create a cookbook filled with recipes people would actually make, share with their families, and pass along to the next generation. Just like those well-loved church cookbooks that have been part of my kitchen for so many years.

If that sounds like your kind of cookbook, I’d love for you to take a peek at Savor It.

Ingredients in Pumpkin Spice Bars

These easy pumpkin bars come together with simple ingredients, many of which you probably already have in your pantry.

For the Pumpkin Bars

• Sugar: Sweetens the bars and helps create their soft, tender texture.
• Vegetable oil: Keeps the pumpkin bars moist, even after they’ve been refrigerated.
• Pumpkin puree: Gives the bars their pumpkin flavor, beautiful orange color, and moist texture. Be sure to use pure pumpkin puree, not pumpkin pie filling. Did you know you can also make your own?
• Eggs: Help bind everything together and give the bars their cakey structure.
• Bisquick baking mix: Makes these pumpkin bars especially easy by providing the flour, leavening, and other ingredients needed for a tender cake. Homemade Bisquick works, too!
• Pumpkin pie spice: Adds those familiar warm fall spices. You can use store-bought or my homemade pumpkin pie spice.
• Raisins: Optional, but they add little bites of sweetness throughout the bars.

For the Pumpkin Spice Cream Cheese Frosting

• Cream cheese: Gives the frosting its rich, creamy texture and a little tanginess to balance the sweet pumpkin bars.
• Butter: Adds richness and helps create a smooth, spreadable frosting.
• Pumpkin spice coffee creamer or milk: Adds moisture to the frosting. Pumpkin spice creamer gives it an extra boost of fall flavor, but milk works just fine.
• Vanilla extract: Rounds out the flavor of the frosting.
• Pumpkin pie spice: Adds a little extra warmth to every bite.
• Powdered sugar: Sweetens and thickens the frosting to the perfect spreading consistency.

Find the complete measurements and printable recipe card at the bottom of this post.

How to Make Pumpkin Spice Bars

These pumpkin bars are so simple to make, and you don’t need any fancy techniques!

Prepare the pan. Preheat your oven to 350°F and grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.

Mix the wet ingredients. In a large mixing bowl, beat together the sugar, pumpkin puree, vegetable oil, and eggs for about one minute.

Add the dry ingredients. Fold in the Bisquick baking mix and pumpkin pie spice, along with the raisins if you’re using them. Mix just until combined.

Bake the bars. Spread the batter evenly into the prepared pan and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely. Allow the pumpkin bars to cool before adding the frosting.

Make the frosting. Beat the softened cream cheese and butter until smooth. Add the coffee creamer or milk, vanilla, and pumpkin pie spice. Gradually mix in the powdered sugar until creamy and spreadable.

Frost and chill. Spread the cream cheese frosting over the cooled bars. Refrigerate until chilled, then cut into squares and enjoy!

How to Store Pumpkin Spice Bars

Because these bars are topped with cream cheese frosting, they need to be stored in the refrigerator.

Refrigerator: Keep the bars in an airtight container in the refrigerator for up to 4 days. If stacking them, place parchment paper between the layers to protect the frosting.

Freezer: You can freeze the unfrosted pumpkin bars for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator, then frost before serving.

Make ahead: These bars are a great make-ahead dessert! Bake and frost them the day before you plan to serve them, then refrigerate until you’re ready to slice.

Love it? Pin it!

If you can’t wait to make this recipe for Pumpkin Spice Bars, make sure you remember where you found it! Pin it to your favorite Pinterest Recipe Board before you go!

Tips for the Best Pumpkin Spice Bars

• Use pure pumpkin puree. Pumpkin pie filling already contains added sugar and spices and isn’t a substitute in this recipe.
• Don’t overmix the batter. Once you add the Bisquick, mix just until everything is combined to keep the bars soft and tender.
• Use the right pan. A jelly roll pan gives these bars their classic shape and thickness. A smaller pan will change the baking time and thickness.
• Soften the cream cheese and butter. This helps the frosting blend smoothly without lumps.
• Cool before frosting. Warm bars will melt the cream cheese frosting, so be patient and let them cool completely.
• Make them your own. Leave out the raisins if they’re not your thing, or add some chopped pecans or walnuts for a little crunch.

Best Pumpkin Spice Bars Tip: For the prettiest slices, chill the frosted bars before cutting them. Use a sharp knife and wipe the blade clean between cuts. You’ll get neat squares with that beautiful layer of pumpkin spice cream cheese frosting on top!

Frequently Asked Questions

• Are these pumpkin bars supposed to be cakey? Yes! These pumpkin spice bars have a soft, moist, cake-like texture. Think of them as pumpkin sheet cake cut into squares rather than dense cookie bars.
• Can I make pumpkin bars without Bisquick? This recipe was developed using Bisquick baking mix, but you can use my homemade version if you don’t have a box in your pantry. Regular all-purpose flour isn’t a direct substitute because Bisquick contains additional ingredients.
• Can I leave out the raisins? Absolutely! The raisins are completely optional. The bars are delicious with or without them.
• Can I use milk instead of pumpkin spice coffee creamer? Yes! The original frosting uses pumpkin spice liquid coffee creamer for an extra bit of flavor, but regular milk works beautifully, too. There’s already pumpkin pie spice in the frosting, so you won’t miss out on that delicious flavor.
• Do pumpkin bars with cream cheese frosting need to be refrigerated? Yes. Because the frosting contains cream cheese, store the bars covered in the refrigerator until you’re ready to serve them.
• Can I make these pumpkin bars ahead of time? Definitely! They’re a wonderful dessert to make a day in advance, especially when you’re preparing for a fall party or Thanksgiving dinner.

More Pumpkin Recipes to Love

If you’re anything like me, there’s no such thing as too many pumpkin recipes! Whether you’re craving something sweet, savory, or even a pumpkin-inspired cocktail, I’ve got plenty of delicious ways to enjoy everyone’s favorite fall flavor.

• Pumpkin Pie Bars with Shortbread Crust: (pictured above) Creamy, spiced pumpkin pie filling baked over a buttery shortbread crust. All the goodness of pumpkin pie in an easy-to-serve bar!
• Pumpkin Cake: A moist, flavorful pumpkin cake filled with warm fall spices. A wonderful dessert for any autumn gathering.
• Pumpkin Bread: A deliciously moist quick bread that’s perfect with your morning coffee or as an afternoon treat.
• Pumpkin Curry Soup: A warm, comforting soup with pumpkin and delicious curry flavor. A savory way to enjoy pumpkin season!
• Pumpkin Zucchini Bread with Streusel Topping: Moist pumpkin bread with zucchini and a sweet, crumbly streusel topping.
• Frosted Soft Pumpkin Cookies: Soft, cakey pumpkin cookies topped with a sweet frosting. A fall baking favorite!
• Pumpkin Pie Turnovers: Flaky, golden pastry filled with sweet pumpkin pie filling. Perfect for an easy fall dessert.
• Pumpkin Spice Swirled Pie Crust Cookies: Buttery, flaky pie crust swirled with pumpkin spice and sugar for a simple, sweet treat.
• Pumpkin Pie Martini: A creamy, pumpkin-spiced cocktail that’s a fun way to toast the fall season.

Still looking for more? Browse all of my pumpkin recipes for even more fall favorites, or explore all of my bar recipes for easy, shareable desserts.

And if you’re planning your holiday menu, don’t miss all of my Thanksgiving recipes! From appetizers and side dishes to desserts, you’ll find plenty of inspiration for your holiday table.

There’s something about a big pan of frosted pumpkin bars that just feels like fall to me. Maybe it’s the warm spices, that thick layer of cream cheese frosting, or the fact that there’s plenty to share with family and friends.

Whatever the reason, these Pumpkin Spice Bars have been part of my recipe collection for years, and I hope they’ll find a place in yours, too.

If you make them, I’d love to hear what you think! Leave a comment and a five-star rating below, and tell me, are you team raisins or no raisins?

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Pumpkin Spice Bars

Moist, cakey Pumpkin Spice Bars made with Bisquick baking mix and topped with a creamy pumpkin-spiced cream cheese frosting. This easy fall dessert makes a big pan, perfect for sharing!

Course Bars

Cuisine American

Keyword canned pumpkin, cream cheese frosting, pumpkin, pumpkin puree, pumpkin spice, Pumpkin Spice Bars

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling & Chilling 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 16 servings

Calories 401kcal

Author Michaela Kenkel

Ingredients

For the Pumpkin Bars

• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 1 15-ounce can pumpkin puree
• 4 large eggs beaten
• 2 cups Bisquick baking mix or homemade Bisquick
• 2 teaspoons pumpkin pie spice or homemade pumpkin pie spice
• 1/2 cup raisins optional, regular or golden

For the Pumpkin Spice Cream Cheese Frosting

• 4 ounces cream cheese softened
• 1/3 cup butter softened
• 1 Tablespoon pumpkin spice liquid coffee creamer or milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 3 cups powdered sugar

Instructions

• Preheat oven to 350°F. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan and set aside.
• In a large mixing bowl, beat together the sugar, pumpkin puree, vegetable oil, and beaten eggs for 1 minute.
• Fold in the Bisquick baking mix, pumpkin pie spice, and optional raisins until combined.
• Spread the batter evenly into the prepared pan.
• Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bars to cool completely before frosting.
• Prepare the frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Mix in the pumpkin spice coffee creamer (or milk), vanilla extract, and pumpkin pie spice.
• Gradually add the powdered sugar, mixing until smooth and the desired frosting consistency is reached.
• Spread the frosting evenly over the cooled pumpkin bars. Refrigerate until chilled, then slice and serve.

Video

Notes

This recipe could easily be cut into 24 bars for smaller, less generous-sized portions. 

• Coffee Creamer: Pumpkin spice liquid coffee creamer adds another layer of fall flavor to the frosting. Regular milk works just as well if you don’t have coffee creamer on hand.
• Homemade Bisquick: You can use homemade Bisquick baking mix in place of store-bought.
• Raisins: These are optional. Leave them out if you prefer your pumpkin bars without them.
• Storage: Store frosted pumpkin bars in an airtight container in the refrigerator.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 61g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 264mg | Potassium: 95mg | Fiber: 1g | Sugar: 49g | Vitamin A: 294IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 1mg

This recipe was originally posted on September 30, 2015 and has been updated to improve user experience and reshared on October 30, 2026.

The post Pumpkin Spice Bars appeared first on An Affair from the Heart.

Soft and chewy spice cookies surround a bowl of creamy pumpkin dip, making the perfect sweet treat for fall entertaining, Halloween parties, and Thanksgiving gatherings.

So many times when we think of dips, they are savory. But what about those of us who love the sweet side of things? Especially this time of year, when the flavors lend themselves to cinnamon, spice, and everything PUMPKIN!

I have had this recipe for YEARS. I got it from an old friend of mine and fell in love with it instantly. It came to mind when I was trying to decide what recipes to make for Pumpkin Week back in 2017. The cookies by themselves are HEAVENLY, but add the pumpkin dip? You will be over the harvest moon!

Wouldn’t these be pretty on your Thanksgiving table? Who wouldn’t love to have a sweet little spice cookie, dunked in a pumpkin dip made of cream cheese, pumpkin, sugar, and spices?

Today, this family favorite recipe is getting a little “facelift” with some new photos. I promise you, though, this is the same recipe that everyone has come to know and love.

Why You’ll Love This Recipe

• Soft and chewy cookies: Unlike traditional crunchy gingersnaps, these molasses spice cookies have wonderfully soft centers and just the right amount of chew.
• Creamy pumpkin dip: Cream cheese, pumpkin, powdered sugar, and warm spices come together for a sweet, fluffy dip that complements the cookies perfectly.
• Perfect for fall gatherings: Serve them at Halloween parties, Friendsgiving, Thanksgiving celebrations, or anytime you’re craving something pumpkin.
• Great for making ahead: The cookie dough chills overnight, and the finished cookies freeze beautifully.
• Two treats in one: The cookies are delicious on their own, and the pumpkin cream cheese dip is wonderful with other dippers, too.

Soft and Chewy Spice Cookies

Do you like Gingersnaps? I have always loved them! Traditional gingersnaps are usually hard, though, perfect for dunking in a warm cup of your favorite coffee or tea. Not that these wouldn’t be perfect dunked, but they are so soft, they are irresistible!

Honestly, I made them to share them with you, and I spent the next couple of days gifting them because I couldn’t leave them alone!

I made these cookies a little larger than I normally make them. Typically, I make them almost half this size. These are more of a traditional gingersnap size. I was able to bake up 6 dozen this way. They freeze really well, too.

Ingredients in Spice Cookies with Pumpkin Dip

This recipe has two parts: homemade spice cookies and an easy pumpkin cream cheese dip. The cookies are filled with warm fall spices and molasses, while the dip adds a creamy pumpkin flavor.

For the Spice Cookies

• Butter: Softened butter gives the cookies their rich flavor and tender texture.
• Sugar: Sweetens the dough and helps create those delicious chewy edges. You’ll also need a little extra for rolling the cookie dough.
• Eggs: Bind the ingredients together and help keep the cookies soft.
• Molasses: Gives these spice cookies their signature deep flavor, rich color, and chewy texture.
• All-purpose flour: Provides structure for the cookies.
• Baking soda: Helps the cookies rise and spread as they bake.
• Cinnamon: Adds that familiar warm spice flavor.
• Ground ginger: Gives the cookies their classic ginger-spice taste.
• Ground cloves: Add a deeper, aromatic spice flavor.
• Salt: Balances the sweetness and enhances the other flavors.

For the Pumpkin Dip

• Cream cheese: The creamy base of the dip. Make sure it’s softened before mixing.
• Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling.
• Powdered sugar: Sweetens the dip and blends smoothly with the cream cheese.
• Cinnamon: Adds warmth and complements the pumpkin.
• Ground ginger: Adds a little extra spice.

You’ll find the exact measurements in the printable recipe card below.

How to Make Spice Cookies with Pumpkin Dip

Make the Spice Cookies

Cream the softened butter and sugar together. Add the eggs, one at a time, beating well after each addition. Mix in the molasses.

In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the creamed mixture and mix well.

Cover the cookie dough and refrigerate overnight.

Preheat the oven to 350°F. Shape the dough into ½-inch balls and roll each one in sugar.

Place the dough balls about 2 inches apart on an ungreased baking sheet. Bake for approximately 6 minutes, or until the edges begin to brown.

Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack.

Make the Pumpkin Dip

Beat the softened cream cheese with an electric mixer until smooth. Add the canned pumpkin and beat until well combined. Add the powdered sugar, cinnamon, and ginger. Beat until smooth and creamy.

Refrigerate the dip until ready to serve.

Arrange the spice cookies around a bowl of pumpkin dip and let everyone dig in!

Storage and Make-Ahead Tips

Storing the cookies: Keep cooled spice cookies in an airtight container at room temperature for about 4 to 5 days.

Freezing the cookies: These cookies freeze beautifully! Once completely cooled, place them in a freezer-safe container or bag, separating layers with parchment paper if needed. Freeze for up to 3 months. Thaw at room temperature before serving.

Storing the pumpkin dip: Keep the pumpkin cream cheese dip covered in the refrigerator for up to 3 to 4 days. Give it a good stir before serving.

Making ahead: Since the cookie dough needs to chill overnight, this is a great recipe to start the day before you plan to bake. You can also bake the cookies ahead of time and prepare the dip closer to serving.

Love it? Pin it!

If you can’t wait to try the recipe for these spice cookies and this pumpkin dip recipe, make sure you can find them! Pin this to your favorite Pinterest recipe board before you go!

Tips for the Best Spice Cookies with Pumpkin Dip

• Don’t skip the overnight chill. Chilling the dough helps firm it up before rolling and baking.
• Use softened butter and cream cheese. Softened butter creams easily with the sugar, and softened cream cheese makes a smoother pumpkin dip.
• Measure the flour carefully. Spoon flour into your measuring cup and level it off rather than packing it down.
• Use pure pumpkin puree. Pumpkin pie filling already contains added sugar and spices and isn’t what this recipe calls for.
• Keep an eye on the cookies. They bake quickly, so watch for the edges to begin browning.
• Pumpkin Pie Spice Swap: For a fun twist, replace the 1 teaspoon of cinnamon and ¼ teaspoon of ginger in the pumpkin dip with 1¼ teaspoons of my Homemade Pumpkin Pie Spice. It’s an easy substitution that adds a little extra warm spice flavor to the dip!

Best Spice Cookies with Pumpkin Dip Tip: Do not overbake the cookies! The secret to their wonderfully soft and chewy texture is taking them out of the oven when the edges are just beginning to brown. They’ll continue to set as they cool.

Frequently Asked Questions

• Are these cookies the same as gingersnaps? They’re similar in flavor, thanks to the molasses, ginger, cinnamon, and cloves. But unlike traditional crunchy gingersnaps, these spice cookies are soft and chewy.
• Can I use pumpkin pie filling instead of pumpkin puree? I recommend using pure canned pumpkin. Pumpkin pie filling contains added sweeteners and spices, which would change the flavor of the dip.
• Do I really need to chill the cookie dough overnight? That’s how I’ve always made this recipe, and it’s the method I recommend for the best results.
• Can I make the pumpkin dip ahead of time? Yes! Prepare it a day ahead, cover it, and keep it refrigerated until you’re ready to serve.
• What else can I serve with pumpkin dip? Try graham crackers, vanilla wafers, gingersnaps, or fresh apple slices. It’s a fun addition to a fall dessert board.
• Can I freeze the pumpkin dip? I don’t recommend it. Cream cheese-based dips can become grainy or watery after freezing and thawing. The cookies, however, freeze wonderfully!

More Pumpkin Recipes to Love

If you love these soft and chewy spice cookies, you’ll want to try my Gingerdoodle Cookies (pictured above) and Old-Fashioned Molasses Cookies, too! Both are perfect when you’re craving those warm, comforting flavors of cinnamon and ginger. And for another fall cookie favorite, my Frosted Soft Pumpkin Cookies are always a treat!

Can’t get enough pumpkin? My Pumpkin Zucchini Bread with Streusel Topping, Glazed Baked Pumpkin Donuts, and Pumpkin Spice Air Fryer Biscuit Donuts are all delicious ways to enjoy those fall flavors. For something to share at a gathering, try my Pumpkin Bundt Cake with Cream Cheese Frosting, Pumpkin Pie Bars with Shortbread Crust, or Pumpkin Spice Bars.

Pumpkin isn’t just for sweets! My Pumpkin Curry Soup is perfect for a chilly fall day, and my Savory Pumpkin Dip with Bacon is a delicious addition to any fall party. And when it’s time for a festive drink, you can’t go wrong with a Pumpkin White Russian Cocktail or a Pumpkin Pie Martini.

Still looking for more? Browse all of my pumpkin recipes, dip recipes, and cookie recipes for even more delicious ideas to make and share!

Who’s ready to get dunking?

Whether you’re setting out a platter for Thanksgiving, sharing cookies with friends, or just enjoying a little pumpkin treat with your afternoon coffee, these soft and chewy spice cookies with pumpkin dip are always a hit.

Time to start baking!

If you make this recipe, I’d love to hear what you think! Leave a comment and a five-star rating below.

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Spice Cookies with Pumpkin Dip

Soft and chewy molasses spice cookies flavored with cinnamon, ginger, and cloves, rolled in sugar and served with a sweet and creamy pumpkin cream cheese dip. This delicious fall treat makes approximately 6 dozen cookies and is perfect for parties, Thanksgiving, and holiday gatherings!

Course Cookies

Cuisine American

Keyword dessert dip, pumpkin dip, spice cookies, Spice Cookies with Pumpkin Dip, sweet dip, Thanksgiving

Prep Time 8 minutes minutes

Cook Time 6 minutes minutes

Chilling Time 12 hours hours

Total Time 12 hours hours 14 minutes minutes

Servings 72 cookies

Calories 103kcal

Author Michaela Kenkel

Ingredients

Cookie Ingredients

• 1 1/2 cups butter softened
• 2 cups sugar plus additional sugar for rolling dough
• 2 large eggs
• 1/2 cup molasses
• 4 cups flour
• 4 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon cloves
• 1 teaspoon salt

Pumpkin Dip Ingredients

• 4 ounces Cream Cheese softened
• 1 1/4 cup canned Pumpkin Puree
• 1 cup powdered sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger

Instructions

• To make the cookies: Cream butter and sugar then add eggs one at a time, beating well after each one. Add molasses, mix well.
• Combine dry ingredients and add to creamed mixture, mix well and chill overnight.
• Shape into ½ inch balls and roll in sugar, place 2′ apart on an ungreased baking sheet. Bake at 350 degrees for 6 minutes or until edges begin to brown.
• Do Not over bake, or they won’t be chewy. Cool 2 minutes before removing to cooling rack.
• To make the dip: , cream the cream cheese with a mixer until smooth. Add pumpkin and beat well. Add dry ingredients and beat until smooth.

Video

Notes

• Chill the dough: Refrigerate the cookie dough overnight before baking, as directed in the recipe.
• Don’t overbake: For soft and chewy spice cookies, remove them from the oven when the edges just begin to brown. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack.
• Pumpkin Pie Spice Swap: For a fun twist, replace the 1 teaspoon of cinnamon and ¼ teaspoon of ginger in the pumpkin dip with 1¼ teaspoons of my Homemade Pumpkin Pie Spice. It’s an easy substitution that adds a little extra warm spice flavor to the dip!
• Make ahead: The cookies can be baked ahead of time and stored in an airtight container for 4 to 5 days. Prepare the pumpkin dip a day in advance and refrigerate until serving.
• Freezing: The baked cookies freeze beautifully for up to 3 months. Thaw at room temperature before serving.
• Storing the dip: Keep the pumpkin cream cheese dip covered in the refrigerator for up to 3 to 4 days. Stir before serving.
• Nutrition: Nutrition information is an estimate based on one cookie and 1/72 of the pumpkin dip recipe. Actual values will vary depending on how much dip is served with each cookie.

 

Nutrition

Serving: 1cookie | Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 132mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 809IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 1mg

This recipe was originally published on October 3, 2017, as part of a food blogger event called Pumpkin Week. It has been updated to improve the reader experience and reshared on October 29, 2026.

#PumpkinWeek Recipes

Savory Pumpkin Recipes:
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin Beer Bread Pudding from Forking Up.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.

Sweet Pumpkin Recipes:
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.

The post Spice Cookies with Pumpkin Dip appeared first on An Affair from the Heart.

Crack Dip is deliciously addictive! This is an easy dip recipe that has a little bit of heat from the jalapeños and is bursting with flavor from the MexiCorn and the green onions. This is a hit and the first thing gone at every party — It isn’t “award-winning” for nothing!

For my mother-in-law’s birthday, we had a pool party, and everyone brought something. This Crack Dip showed up on the table, and everyone went CRAZY for it! My nephew’s girlfriend, Barbie, had brought it over, having received the recipe while they had vacationed this past summer.

 I said to her, “What is IN this stuff? I can’t stop eating it!” She rattled off some crazy ingredients and said, “It’s so good, and you can’t stop eating it. Everyone loves it; that’s why it’s called Crack Dip, I guess!” It is seriously the BEST party dip recipe ever!

The Best Dip Recipe

I was invited to one of my youngest daughter’s close friends’ homes, where her mom was having a girls’ night for Christmas. We were asked to bring a cocktail, a dessert, or an appetizer. She said there would be a fun contest with a winner for each category voted on by the women in attendance. Each category would receive a prize.

We had just watched The Grinch earlier this week and have been doing quotes and laughing. I immediately said, “Award? There’s an Award?”

I took the dip, and it won for the best appetizer. I had to come home and tell Barbie that it won. She said her Mom had taken it to work earlier that week for a potluck, and everyone wanted the recipe. This one here is a winner, friend; you have to try it!

I mean, after all, it’s “Award-Winning!”

Ingredients in Award-Winning Crack Dip

Find the complete measurements and full instructions in the printable recipe card at the bottom of this post.

This corn crack dip uses simple ingredients.

• Mexicorn is canned corn with peppers. It is typically found with regular canned corn, or in the Ethnic/Hispanic food section of the supermarket.
• Mayonnaise – don’t skimp on the fat-free; use real mayo for this recipe
• Sour cream – use full-fat sour cream
• Scallions – You will use the tops of 3 bunches of green onions. It sounds like a lot, I know. But I promise it works!
• Canned Green Chilies – the diced kind
• Pickled Jalapeños – The kind in the jar. You can adjust the heat by choosing the mild vs. the hot ones.
• Shredded Mexican Blend Cheese – or you can shred your own
• Tortilla Chips – for serving, but great on crackers, potato chips, veggies, or just a spoon!

How to make Crack Dip

This great dip recipe couldn’t be easier to make.

You will want to mix this cold crack dip up about 12 hours before you plan to serve it. The flavors get a chance to get all acquainted and, in my opinion, make this amazing dip even better!

Simply combine all of the dip ingredients together in a large bowl with a wooden spoon, cover, and place in the fridge.

When you are ready, scoop it into a serving bowl, sprinkle a few more green onions on top of the dip, and surround it with tortilla chips and fresh veggies like celery sticks and carrot sticks.

Store any leftovers in an airtight container for up to one week.

Love it? Pin it!

Don’t forget where you found this recipe! Pin it to your favorite recipe board on Pinterest before you go!

FAQ About this Crack Dip Recipe

This dip has been one of my reader favorites for years. Here are some of the most asked questions about this delicious dip recipe:

• Is it really the tops of 3 whole bunches of green onions? It really is. I know it sounds like a lot, but it just works! The bunches I purchase have about 5-6 onions per bunch. So, you are looking at 15-18 green onions.
• Do you use jalapeños in the can or the jar? The jalapeños I use are in a jar, the pickled kind.
• Is this dip really spicy? It’s not the way that I make it. But it’s easy to adjust the spice in this dip. Adding hot green chilies and hot pickled jalapeños will certainly give it a little kick! If you really want to give it some heat, add in some chopped fresh jalapeño or even a bit of chili powder or cayenne pepper.
• What is Mexicorn? Mexicorn is canned corn that contains diced red pepper. If you can’t find it in your supermarket, you can use canned corn and add in some diced red pepper. If you want to use fresh corn, make sure it’s cooked and cooled first.
• Is this dip good warmed? I have always served this dip cold. I haven’t made it into a hot dip, but it’s on my list of things to try! Let me know if you have; I would love to know!
• Can I substitute Greek yogurt or sour cream for the mayo? You could, but this recipe will not taste the same.

SUBSTITUTIONS and ADD-INS

Most crack dip recipes contain cream cheese, and this one does not. I have had a reader say they replaced the mayo with softened cream cheese with success.

Another commonality for other crack dip recipes is the addition of ranch dressing. I have had a couple of readers over the years who have added a ranch dressing mix or fiesta ranch packet with success.

Adding black olives would be a wonderful addition to this recipe, as would the addition of some real bacon or bacon bits!

More Dip Recipes to Love

Here are some more of our favorite dip recipes:

• Cool Spinach Dip (pictured above)
• Dill Pickle Dip
• Spinach & Artichoke Dip
• French Onion Dip
• Fiesta Corn Dip
• Crockpot Reuben Dip
• Sauerkraut Bacon & Swiss Dip

 See ALL of my DIP RECIPES Here

This is the perfect appetizer for your next party, game night, or game day festivities. Let’s make some crack corn dip!

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{Award Winning} “Crack Dip”

This dip is deliciously addictive! Creamy dip with a little bit of heat from the jalapeños, bursting with flavor from the MexiCorn and the green onions. This is a hit and the first thing gone at every party — It isn’t “award winning” for nothing!

Course Dips

Cuisine American

Keyword corn dip, crack dip, dip

Prep Time 10 minutes minutes

Chill Time 12 hours hours

Total Time 12 hours hours 10 minutes minutes

Servings 18 servings

Calories 112kcal

Author Michaela Kenkel

Ingredients

• 2 (11 ounce) cans Mexicorn drained
• 1 cup real mayonnaise
• 1 cup real sour cream
• 3 bunches green onions just the tops, sliced
• 1 (4.5 ounce) can green chilies, diced
• 1/3 cup pickled jalapenos chopped
• 1 (8 ounce) package of Shredded Mexican Blend cheese
• Tortilla chips for serving

Instructions

• Combine all of the dip contents together and place in the fridge. I suggest making it 12 hours ahead, or even the day before. The flavors just keep getting better and better! Serve with tortilla chips!

Video

Notes

Store leftovers in an airtight container for up to 5 days in the fridge. I do not recommend freezing this dip. 

Nutrition

Serving: 1serving | Calories: 112kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 126mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.1mg

This recipe has been a reader favorite on my website since it was originally posted on December 22, 2014.

The post (Award Winning) Crack Dip appeared first on An Affair from the Heart.

Whether you’re looking for a cozy fall lunch, a quick dinner on a chilly autumn evening, or a delicious starter for Thanksgiving or Friendsgiving, this creamy pumpkin soup is sure to hit the spot.

This recipe has been on my website since the fall of 2016. A decade later, I am getting around to updating the photos and the tips to make sure that this easy, creamy soup recipe comes out perfectly each and every time you make it! It makes a lovely standalone meal or starter for a holiday meal. Everyone loves it!

Why You’ll Love This Pumpkin Curry Soup

• Quick and easy: With just 5 minutes of prep and 15 minutes of cooking time, this soup is ready in 20 minutes.
• Simple pantry ingredients: Canned pumpkin, chicken stock, evaporated milk, and a handful of seasonings make this an easy recipe to pull together.
• Creamy without heavy cream: Evaporated milk gives the soup a smooth, creamy finish without needing heavy whipping cream.
• Warm, savory flavor: Curry powder adds a wonderful blend of spices that pairs beautifully with the natural sweetness of pumpkin.
• Perfect for fall entertaining: Serve small bowls as a first course for Thanksgiving or Friendsgiving, or enjoy a big bowl with crusty bread for an easy autumn meal.

Ingredients in Pumpkin Curry Soup

You don’t need fresh pumpkins or a long list of ingredients to make this flavorful soup. In fact, most of what you need may already be in your pantry!

• Butter: Used to sauté the onions and garlic, adding richness and flavor to the soup.
• Onion: Chopped onion creates a savory base that balances the natural sweetness of pumpkin.
• Garlic: Adds another layer of flavor and pairs wonderfully with the curry spices.
• Curry Powder: The star seasoning! Curry powder is a blend of spices that adds warmth and depth without necessarily making the soup spicy. The flavor and heat level will vary depending on the blend you use.
• Salt and Black Pepper: Simple seasonings that bring all the flavors together.
• Chicken Stock: Creates the soup’s base and helps give it the right consistency. Vegetable stock can be substituted if you prefer.
• Pumpkin Puree: One 15-ounce can of 100% pure pumpkin makes this recipe incredibly easy. Be sure to use plain pumpkin puree, not pumpkin pie filling.
• Evaporated Milk: Gives the soup its creamy texture and a little extra richness without using heavy cream.

You’ll find the exact ingredient amounts in the printable recipe card below.

How to Make Pumpkin Curry Soup

This easy pumpkin soup recipe comes together in one pot with just a few simple steps.

Sauté the aromatics. Melt the butter in a large soup pot over medium heat. Add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion becomes translucent.

Add the seasonings. Stir in the curry powder, salt, and black pepper. Cook for about one minute, stirring to release the flavors of the spices.

Add the pumpkin and stock. Pour in the chicken stock and stir in the pumpkin puree until combined. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

Make it creamy. Stir in the evaporated milk until incorporated.

Blend until smooth. Use an immersion blender to blend the soup until smooth and creamy.

Serve and enjoy! Ladle the hot soup into bowls and serve with your favorite bread or toppings.

How to Store and Reheat Pumpkin Curry Soup

This soup is a great option for meal prep or getting a head start on your holiday cooking.

• Refrigerator: Allow the soup to cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
• Freezer: Freeze cooled soup in freezer-safe containers for up to 2–3 months for best quality. Leave a little room for expansion. Because this soup contains evaporated milk, the texture may change slightly after freezing.
• Reheating: Warm the soup gently in a saucepan over medium-low heat, stirring occasionally. If it seems too thick, add a splash of chicken stock or water. If the texture separates slightly, whisk or blend it until smooth again.

Make-Ahead Tip: If you’re serving this soup for Thanksgiving or Friendsgiving, prepare it a day or two ahead and refrigerate it. Reheat gently before serving so you have one less thing to worry about on the big day!

Love it? Pin it!

If you can’t wait to try this recipe for Easy Pumpkin Curry Soup, make sure you can find it! Pin the recipe to your favorite Pinterest recipe board before you go!

Tips for the Best Pumpkin Curry Soup

This simple pumpkin soup doesn’t require much fuss, but a few little tricks can make all the difference.

• Don’t skip cooking the curry powder. Stirring the spices into the warm butter and aromatics for a minute helps release their flavors before adding the liquid.
• Use pure pumpkin puree. Canned pumpkin makes this recipe quick and convenient. Pumpkin pie filling contains added sugar and spices and won’t give you the savory flavor you’re looking for.
• Adjust the curry to your taste. Curry powders vary in strength and heat. Start with the amount listed in the recipe, then taste and adjust if needed.
• Use an immersion blender. It’s an easy way to make the soup smooth right in the pot. If using a countertop blender, work in small batches, allow the soup to cool slightly, and follow your blender’s instructions for hot liquids.
• Adjust the consistency. If your soup is thicker than you prefer, stir in a little additional stock until it’s just right.
• Dress it up! A sprinkle of fresh herbs, toasted pumpkin seeds, or a swirl of cream can make a simple bowl of soup look extra special.

Best Pumpkin Curry Soup Tip: Give the curry powder a minute to cook with the butter, onion, and garlic before adding the stock. This simple step helps bring out the warm, aromatic flavors that make this soup so delicious!

Pumpkin Curry Soup FAQs

• Is pumpkin curry soup spicy? Not necessarily! Curry powder adds warm, savory flavor, but the heat level depends on the blend you use. Choose a mild curry powder if you prefer a soup without much heat.
• Can I make this pumpkin soup vegetarian? Yes! Simply substitute vegetable stock for the chicken stock. The recipe already contains no meat, although it does include dairy.
• Can I make pumpkin curry soup vegan? You can try using vegetable stock, plant-based butter, and a dairy-free alternative to evaporated milk. Coconut milk is one option, although it will change the flavor and texture. This variation has not been tested with the original recipe.
• Can I use fresh pumpkin instead of canned? Yes, cooked and pureed pumpkin can be used in place of canned pumpkin. You’ll need approximately 1¾ cups of pumpkin puree. Homemade puree may contain more moisture, so you may need to adjust the amount of stock.
• Can I substitute coconut milk for evaporated milk? Full-fat canned coconut milk is a possible substitute if you prefer a dairy-free option. It will add a coconut flavor and may change the consistency of the soup. This substitution has not been tested.
• Can I make this soup ahead of time? Absolutely! This soup can be prepared in advance, refrigerated, and gently reheated when you’re ready to serve it. That makes it especially convenient for fall gatherings and holiday meals.

What to Serve with Pumpkin Curry Soup

One of my favorite things about a warm bowl of soup is having something delicious to serve alongside it. This creamy pumpkin soup pairs especially well with homemade breads, sandwiches, and simple salads.

For a cozy fall lunch or dinner, serve it with a slice of my No Knead Crusty Dutch Oven Bread, or one of my Brown Butter Dinner Rolls or Homemade Buttermilk Biscuits are perfect for soaking up every last spoonful.

Speaking of the holidays, consider serving Pumpkin Curry Soup in small bowls or soup cups as a first course before your Thanksgiving or Friendsgiving feast. It’s a wonderful way to bring seasonal pumpkin flavor to the table without adding another sweet dish to the menu.

More Pumpkin Recipes to Try

If you’re anything like me, pumpkin season means finding as many delicious ways to use pumpkin as possible! And while I love this savory pumpkin soup, there’s always room for a little something sweet.

Here are a few more pumpkin favorites from my kitchen:

• Pumpkin Spice Bars: A delicious fall treat filled with warm pumpkin spice flavor.
• Cinderella Cake: A beautiful pumpkin Bundt cake topped with cream cheese frosting.
• Pumpkin White Russian: (pictured above) A fun, festive cocktail for pumpkin lovers.
• Homemade Pumpkin Butter: Perfect for slathering, dipping and dunking.

Find all of my pumpkin recipes here.

And if you’re planning your holiday menu, be sure to explore my other Thanksgiving recipes for everything from homemade breads and savory side dishes to desserts that will have everyone asking for seconds.

Whether you’re making this Pumpkin Curry Soup for a quick weeknight dinner, enjoying it on a chilly autumn afternoon, or serving it as a starter for Thanksgiving or Friendsgiving, it’s a simple way to celebrate pumpkin season.

With just a handful of ingredients and 30 minutes, you can have a warm, creamy bowl of homemade soup ready to enjoy.

If you make this recipe, I’d love to hear what you think! Please leave a comment and a five-star rating below. Your feedback means so much and helps other readers find recipes they’ll love, too!

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Pumpkin Curry Soup

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Course Soup

Cuisine American

Keyword curry, homemade soup, pumpkin, Pumpkin Curry Soup, Soup, soup recipes, Thanksgiving

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 36kcal

Author Michaela Kenkel

Ingredients

• 2 Tablespoons butter
• 1 cup chopped onion
• 3 teaspoons minced garlic
• 1 ½ teaspoons curry powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (32-ounce)container chicken stock (or vegetable stock)
• 1 (15-ounce) can pumpkin puree
• 1 (12-ounce) can evaporated milk

Instructions

• Melt the butter in a large soup pot over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
• Stir in the curry powder, salt, and black pepper. Cook for 1 minute, stirring to combine.
• Add the chicken stock and pumpkin puree, stirring until combined. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
• Stir in the evaporated milk.
• Using an immersion blender, blend the soup until smooth and creamy.
• Serve hot and enjoy!

Video

Notes

• Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling.
• Curry Powder: Curry powders vary in flavor and heat. Use your favorite blend and adjust to taste.
• Vegetarian Option: Substitute vegetable stock for the chicken stock.
• Consistency: If the soup is too thick, stir in a little additional stock until it reaches your desired consistency.
• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop, stirring occasionally.
• Freezing: Freeze for up to 2–3 months. The texture may change slightly because of the evaporated milk. Stir or blend after reheating to restore its creamy consistency.

 

Nutrition

Serving: 1serving | Calories: 36kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 169mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.2mg

This recipe was originally posted on October 30, 2016. It has been updated to improve user experience and reshared on October 26, 2026.

The post Pumpkin Curry Soup appeared first on An Affair from the Heart.

I think even Cookie Monster himself would have a hard time choosing between cookies and brownies. And who could blame him? Thankfully, with these Monster Cookie Brownies, there’s no need to choose! C is for cookie, B is for brownie, and both are pretty darn delicious!

What makes these brownies extra special is the contrast in textures. The bottom layer is dense, rich, and wonderfully fudgy, while the oatmeal cookie topping is buttery, sweet, and slightly crumbly. Add those colorful little pops of M&M’s, and you’ve got one fun dessert that’s just as delicious as it is pretty!

And while they’re fun for birthdays and holidays (just swap out the M&M’s colors!), these homemade brownies are way too good to save for a special occasion. Sometimes a regular Tuesday is reason enough to bake a batch!

Why You’ll Love These Monster Cookie Brownies

• Two desserts in one: Homemade brownies and monster cookies come together in every delicious bite.
• Rich and fudgy: Dutch cocoa powder and chocolate chips create a thick, chocolatey brownie layer.
• Buttery cookie crumble: The oatmeal cookie topping adds a sweet, crumbly texture that pairs perfectly with the fudgy brownies.
• Loaded with M&M’s: Colorful candy-coated chocolates add little pops of chocolate and crunch.
• Easy to make: Both layers use simple pantry ingredients, and everything comes together in one baking pan.
• Perfect for sharing: One 8×8-inch pan makes 16 brownie cookie bars, perfect for parties, potlucks, and bake sales.

Ingredients in Monster Cookie Brownies

These homemade monster cookie brownies are made with two delicious layers. Most of the ingredients are probably already in your kitchen! You’ll find the exact measurements in the printable recipe card below.

For the Brownie Layer:

• Salted butter: Adds richness and moisture to the brownies.
• Granulated sugar: Sweetens the brownie batter and helps create that classic fudgy texture.
• Egg and egg yolks: Using one whole egg and two additional yolks keeps the brownies rich and fudgy rather than cakey.
• All-purpose flour: Gives the brownies structure without making them too dense.
• Dutch cocoa powder: Creates a deep, dark chocolate flavor. Regular unsweetened cocoa powder works, too.
• Semi-sweet chocolate chips: Add even more chocolate goodness to the brownie layer.

For the Monster Cookie Topping:

• Salted butter: Softened butter creates the base for the buttery cookie dough.
• Light brown sugar: Adds moisture, sweetness, and a hint of caramel flavor.
• Granulated sugar: Works with the brown sugar to give the cookie topping its texture.
• Egg: Helps hold the monster cookie dough together.
• All-purpose flour: Gives the cookie topping structure.
• Old-fashioned oats: Add that classic oatmeal cookie texture that makes monster cookies so delicious.
• M&M’s: These colorful candy-coated chocolates are a signature part of monster cookies and add a little chocolate crunch to every bite.

How to Make Monster Cookie Brownies

Making these monster cookie dough brownies is easier than you might think! The brownie layer gets a little head start in the oven before the monster cookie topping is added. This helps create those beautiful, distinct layers.

Preheat your oven to 350°F. Grease an 8×8-inch baking pan with butter or nonstick cooking spray.

Melt the butter in the microwave. Whisk in the granulated sugar, followed by the whole egg and egg yolks. Add the flour and Dutch cocoa powder, whisking until combined. Fold in the chocolate chips.

Spread the brownie batter evenly into the prepared pan and bake for 10 minutes. The brownies will still be underbaked at this point, which is exactly what we want.

While the brownies are in the oven, cream the softened butter, brown sugar, and granulated sugar together with an electric mixer. Mix in the egg, followed by the flour and oats, until no dry pockets remain.

Fold the candies into the cookie dough until evenly distributed. The dough will look a little dry and crumbly, almost like a streusel topping. That’s normal!

Sprinkle chunks of monster cookie dough evenly over the partially baked brownie layer.

Return the pan to the oven and bake for another 10 minutes, or until the cookie topping is golden brown. Allow the brownies to cool in the pan for about 30 minutes before slicing into 16 squares.

How to Store Monster Cookie Brownies

At room temperature: Store completely cooled brownies in an airtight container on the counter for up to 5 days. Make sure they’re completely cool before sealing the container to prevent moisture from building up inside.

To reheat: If you love a warm, fudgy brownie, pop one in the microwave for about 15 seconds, or until warmed through.

To freeze: Wrap individual cooled brownies tightly and place them in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.

Love it? Pin it!

If you can’t wait to try this recipe for Monster Cookie Brownies, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Monster Cookie Brownies

Best Monster Cookie Brownies Tip: Don’t skip that first baking step! Partially baking the brownie batter before adding the monster cookie dough helps keep the cookie topping from sinking into the chocolate layer. That’s how you get those beautiful layers in every square.

• Don’t overmix the brownie batter. Mix just until the dry ingredients are incorporated to help keep the brownies tender and fudgy.
• Use softened butter for the cookie dough. This makes it easier to cream with the sugars and creates a better cookie topping.
• Expect crumbly cookie dough. Unlike traditional scoop-and-bake cookies, this dough is meant to be a little dry. It should resemble a chunky streusel topping.
• Let the brownies cool before cutting. Giving them about 30 minutes to cool in the pan helps the layers set and makes slicing easier.
• Use your favorite chocolate chips. Semi-sweet chocolate balances the sweetness of the cookie topping, but milk chocolate or dark chocolate chips work, too.
• Change the M&M’s for the occasion. Regular M&M’s make these brownies perfect year-round, but you can use seasonal colors for Halloween, Christmas, Valentine’s Day, or birthday parties.

Monster Cookie Brownies FAQs

• What are monster cookie brownies? Monster cookie brownies combine a rich, fudgy chocolate brownie base with a topping inspired by classic monster cookies. The oatmeal cookie dough and colorful M&M’s give them that familiar monster cookie flavor, while the brownie layer adds plenty of chocolate.
• Can I use quick oats instead of old-fashioned oats? Yes! Old-fashioned oats give the cookie topping a heartier, chewier texture, while quick oats create a finer texture. Both will work.
• Can I use regular cocoa powder instead of Dutch cocoa? Absolutely. Dutch cocoa powder gives the brownies a darker color and richer chocolate flavor, but regular unsweetened cocoa powder can be substituted.
• Can I use unsalted butter? Yes. If you’re using unsalted butter, add approximately ¼ teaspoon of salt to the brownie batter and another ¼ teaspoon to the monster cookie dough.
• Why does the brownie recipe use extra egg yolks? The additional egg yolks help create a rich, fudgy texture. Using three whole eggs instead would add extra egg whites and change the consistency, making the brownies more cake-like.
• Why do I bake the brownies before adding the cookie dough? The brownie batter needs a little time to set before adding the topping. Otherwise, the heavier cookie dough could sink into the brownie layer instead of staying on top.
• Can I make these brownies ahead of time? Yes! These brownies are a great make-ahead dessert. Bake them the day before your gathering, allow them to cool completely, and store them in an airtight container until you’re ready to serve.

More Brownie, Cookie and Bar Recipes to Love

If you love these Monster Cookie Brownies, I’ve got plenty more sweet treats for you to try! From rich, fudgy brownies to chewy homemade cookies and easy dessert bars, there’s something here for every sweet tooth!

• Pecan Brownies: Rich, fudgy chocolate brownies loaded with melty chocolate chips and crunchy pecans. A chocolate lover’s dream!
• Sweet and Salty Brownies: (pictured above) Fudgy dark chocolate brownies topped with crunchy pretzels, potato chips, and a sprinkle of sea salt. The perfect sweet and salty combination!
• Seven Layer Cookies: These old-fashioned magic cookie bars are layered with graham cracker crumbs, chocolate, butterscotch, coconut, and pecans. So easy and so good!
• PB&J Oatmeal Cookie Bars: Peanut butter oatmeal cookie bars swirled with sweet grape jelly. All the flavors of your favorite childhood sandwich baked into one delicious treat!
• Grandma Jane’s Oatmeal Raisin Cookies: Soft, chewy oatmeal cookies filled with sweet raisins. This tried-and-true family recipe has been a favorite for generations!
• Chocolate Mint Oreo Cookies: Rich, fudgy chocolate cookies packed with crunchy mint Oreos and melty Andes mints. A chocolate and mint lover’s dream!

Still looking for something sweet? Browse all of my Dessert Bar Recipes for even more brownies, cookie bars, and easy homemade treats!

There’s something pretty wonderful about a dessert that combines two favorites into one. These Monster Cookie Brownies have everything you love about a fudgy homemade brownie, plus a buttery oatmeal cookie topping filled with colorful M&M’s.

Serve them with a cold glass of milk, add a scoop of vanilla ice cream, or enjoy one straight from the pan. However you serve them, I have a feeling these brownies won’t last long!

If you make this Monster Cookie Brownies recipe, I’d love to hear what you think! Leave a comment and a star rating below, and don’t forget to share your creations with me!

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Monster Cookie Brownies

Rich, fudgy chocolate brownies topped with a buttery oatmeal monster cookie crumble loaded with colorful M&M's! Two favorite desserts come together in one delicious homemade treat.

Course Bars

Cuisine American

Keyword brownies, cookies, dessert bars, M&M’s, monster cookies, oatmeal

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 406kcal

Ingredients

Brownie Batter

• ½ cup salted butter
• 1 cup granulated sugar
• 1 large egg
• 2 egg yolks
• ½ cup all-purpose flour
• ½ cup Dutch cocoa powder
• 1 cup semi-sweet chocolate chips

Monster Cookie Dough

• ½ cup salted butter softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 cup all-purpose flour
• ½ cup old-fashioned oats
• 1 cup regular M&M’s

Instructions

• Preheat the oven to 350°F. Grease an 8×8-inch baking pan with butter or nonstick cooking spray.
• Prepare the brownie batter: Melt the butter in the microwave. Once melted, whisk in the granulated sugar, followed by the whole egg and egg yolks.
• Whisk in the flour and Dutch cocoa powder until fully incorporated. Fold in the semi-sweet chocolate chips.
• Spread the brownie batter evenly into the prepared baking pan. Bake for 10 minutes.
• Prepare the monster cookie dough: While the brownies are baking, cream the softened butter, brown sugar, and granulated sugar together using an electric hand mixer.
• Mix in the egg, followed by the flour and old-fashioned oats, until no dry pockets remain.
• Fold in the M&M’s until evenly distributed throughout the cookie dough.
• Sprinkle chunks of monster cookie dough evenly over the partially baked brownie batter.
• Return the pan to the oven and bake for another 10 minutes, or until the cookie dough is golden brown.
• Allow the brownies to cool in the pan for about 30 minutes before slicing into 16 squares.

Notes

• Best Tip: Don’t skip the first 10 minutes of baking the brownie layer. This helps prevent the monster cookie dough from sinking into the brownie batter.
• Cookie Dough: The cookie dough will look slightly dry and crumbly, almost like a streusel topping. This is normal!
• Clean Slices: Let the brownies cool in the pan for about 30 minutes before cutting into squares.
• Storage: Store completely cooled brownies in an airtight container at room temperature for up to 5 days.
• Reheating: Warm individual brownies in the microwave for about 15 seconds for that fresh-from-the-oven taste.
• Freezing: Wrap cooled brownies individually and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 53g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 115mg | Potassium: 155mg | Fiber: 3g | Sugar: 38g | Vitamin A: 455IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg

The post Monster Cookie Brownies appeared first on An Affair from the Heart.

This recipe has been a favorite in our family for years. In fact, I first shared it back in 2014!

I remember looking at the fruit basket one afternoon and noticing that a few apples were getting a little wrinkly around the edges. Naturally, my first thought was that it was time to bake something!

My kids have always loved monkey bread, so I decided to give our favorite pull-apart treat an apple cinnamon twist.

The result was everything I’d hoped for! Soft, fluffy bread coated in buttery brown sugar, with tender apples tucked between the pieces. The whole house smelled like apples and cinnamon, and the kids were pretty excited when they walked in from school that afternoon.

It made a wonderful after-school snack, and the leftovers were just as good for breakfast the next morning.

All these years later, this apple cinnamon monkey bread is still every bit as delicious. And now it has some beautiful new photos to go along with it!

Why You’ll Love This Apple Monkey Bread Recipe

• Easy to make: Using frozen Rhodes dinner rolls means there’s no need to make bread dough from scratch.
• Fresh apple flavor: Chopped apples add a little sweetness and become tender as the bread bakes.
• Warm fall spices: Apple pie spice gives every bite that cozy cinnamon flavor we all love.
• Buttery and gooey: Melted butter and brown sugar create a sticky, sweet coating around the soft bread.
• Fun to share: Everyone can pull off a piece, making this a great breakfast or treat for family gatherings.
• Perfect for the holidays: This pull-apart apple cinnamon bread would be a delicious addition to Thanksgiving or Christmas morning.

Ingredients in this Easy Apple Monkey Bread Recipe

You only need a handful of ingredients to make this sweet and sticky apple pull-apart bread.

• Rhodes Frozen White Dinner Rolls: These make the recipe so easy! Let the rolls thaw until they’re soft enough to cut in half before assembling the bread.
• Brown Sugar: Creates that rich, sweet, gooey coating around each piece of bread.
• Apple Pie Spice: This warm blend of spices gives the monkey bread its wonderful fall flavor. You can use store-bought, but I love using my Homemade Apple Pie Spice. It’s easy to make and perfect for all kinds of apple recipes!
• Butter: Melted butter helps the spiced brown sugar stick to the dough and creates that irresistible buttery coating.
• Fresh Apples: Peel, core, and chop two apples. I originally made this recipe with Jazz apples, but other firm baking apples work well, too.
• Lemon Juice: Adds a little brightness to the apples.
• All-Purpose Flour: Helps absorb some of the juices released by the apples as they bake.
• Pecans or Walnuts (Optional): Chopped nuts add a delicious crunch. I used pecans in my updated recipe photos, and they were wonderful!

You’ll find the complete measurements and printable instructions in the recipe card below.

How to Make Apple Monkey Bread

This easy apple monkey bread with Rhodes rolls takes just a little hands-on work. The hardest part is waiting for the dough to rise!

Thaw the rolls. Let the frozen dinner rolls thaw until they’re soft enough to cut. This takes about an hour, depending on the temperature of your kitchen. Cut each roll in half.

Prepare the pan. Generously spray a Bundt pan with nonstick cooking spray, making sure to coat all the grooves.

Mix the brown sugar and spices. In a bowl, combine the brown sugar with 2 teaspoons of apple pie spice.

Prepare the apples. In another bowl, toss the peeled, chopped apples with the remaining teaspoon of apple pie spice, lemon juice, and flour.

Layer the monkey bread. Dip each piece of dough into the melted butter, then roll it in the spiced brown sugar mixture. Arrange half of the dough pieces in the bottom of the prepared Bundt pan.

Sprinkle half of the apple mixture over the dough, along with some chopped pecans if you’re using them.

Repeat with the remaining dough, apples, and nuts.

Let the dough rise. Spray a piece of plastic wrap with nonstick cooking spray and loosely cover the Bundt pan. Let the dough rise in a warm place for 2–3 hours, or until it has doubled in size.

Bake. Preheat the oven to 350°F. Remove the plastic wrap and bake for 15 minutes. Loosely cover the top with aluminum foil and continue baking for another 20 minutes, or until the bread is baked through.

Flip and serve. Remove the monkey bread from the oven. Carefully loosen the edges with a knife, then invert the Bundt pan onto a serving platter.

Serve warm and enjoy pulling apart all those gooey, cinnamon-apple pieces!

How to Store and Reheat Apple Monkey Bread

Room Temperature: Store leftover monkey bread in an airtight container at room temperature for up to 2 days.

Refrigerator: For longer storage, refrigerate in an airtight container for up to 4 days.

Freezer: Wrap cooled portions tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Reheating: Warm individual portions in the microwave for about 15–20 seconds, or until heated through. You can also cover larger portions with foil and warm them in a 300°F oven.

Apple monkey bread is especially delicious when it’s warm, and the buttery brown sugar coating is soft and gooey!

Love it? Pin it!

If you can’t wait to make this apple cinnamon pull-apart bread, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Apple Monkey Bread

Best Apple Monkey Bread Tip: Give the frozen dinner rolls enough time to rise before baking. You want the dough to look nice and puffy, so the finished bread has that soft, fluffy pull-apart texture.

• Grease the Bundt pan well. The brown sugar coating gets wonderfully sticky, so be generous with the nonstick spray, especially in the grooves.
• Chop the apples into small pieces. This helps distribute the apple flavor throughout the bread.
• Choose a firm apple. Jazz, Honeycrisp, Pink Lady, or Granny Smith apples are good options because they hold their shape while baking.
• Make your own apple pie spice. If you do a lot of fall baking, keeping a jar of homemade apple pie spice in your pantry is so handy. It’s delicious in everything from apple pies to muffins and this gooey monkey bread!
• Don’t skip the foil. Covering the bread partway through baking helps prevent the top from getting too brown before the center is finished.
• Watch the rise, not just the clock. A warm kitchen may speed things up, while a cooler kitchen can make the dough rise more slowly.
• Add the nuts if you love a little crunch. Pecans are especially good with apples and cinnamon, but walnuts work nicely, too.
• Serve it warm. That’s when the bread is at its softest and the buttery brown sugar coating is especially delicious.

Frequently Asked Questions

• Can I make apple monkey bread ahead of time? You can prepare the apples and measure the other ingredients ahead of time. For the best results, assemble the bread and allow it to rise according to the recipe before baking. I haven’t tested an overnight refrigerator rise with this version.
• Can I use a different kind of apple? Absolutely! I used Jazz apples in the original recipe, but Honeycrisp, Granny Smith, and Pink Lady apples are also good choices. Choose an apple that holds up well during baking.
• Can I make apple monkey bread without nuts? Of course! The original version I made for my family didn’t include nuts because my husband and kids weren’t big fans of nuts in their desserts. It’s delicious either way!
• Can I use canned biscuits instead of frozen dinner rolls? This recipe was developed using frozen yeast dinner rolls. Canned biscuits have a different texture and don’t need the same rising time, so I wouldn’t recommend swapping them without adjusting the recipe.
• Can I use cinnamon instead of apple pie spice? Yes! Cinnamon will give you a delicious apple cinnamon flavor, although you’ll miss some of the other warm spices found in apple pie spice.
• Why didn’t my monkey bread rise? Make sure your frozen rolls have thawed enough to begin rising and that your kitchen isn’t too cold. The dough should noticeably increase in size before baking.
• How do I know when monkey bread is done? The top should be golden brown, and the dough in the center should be fully baked rather than sticky or doughy. If needed, gently separate a piece near the center to check for doneness.

More Monkey Bread and Pull-Apart Bread Recipes

There’s just something fun about bread that’s made for sharing! Whether you’re craving something sweet for breakfast or a cheesy, savory bread to serve with dinner, these pull-apart bread recipes are always a hit.

• Blueberry Lemon Pull-Apart Bread: Soft layers of bread filled with juicy blueberries and spiced streusel, finished with a sweet and tangy lemon glaze.
• Cinnamon Toffee Monkey Bread Muffins: (pictured above) Made with refrigerated cinnamon rolls and crunchy toffee bits, these sweet little monkey bread muffins are ready in under 30 minutes!
• Homemade Cinnamon Pull-Apart Bread: Layers of cinnamon-sugar goodness baked into a beautiful pull-apart loaf and topped with cream cheese frosting.
• Dorothy’s Cheesy Bacon Pull-Apart Bread: Buttery sourdough bread stuffed with bacon, three kinds of cheese, and Dorothy Lynch dressing. Perfect for parties and game days!
• Crack Bread: Crusty French bread loaded with garlic butter, herbs, melted cheese, and bacon. A cheesy pull-apart appetizer that disappears fast!

More Apple Recipes to Love

If you love baking and cooking with apples as much as I do, you’re in the right place! From cozy fall desserts to easy family favorites, there are so many delicious ways to put fresh apples to good use.

• Lattice Topped Baked Apples: Tender, cinnamon-spiced apples wrapped in a beautiful, flaky lattice pie crust. Like having your own little apple pie!
• Apple Kuchen (German Apple Cake): A soft, buttery German apple cake topped with fresh apple slices, cinnamon sugar, and a sweet vanilla glaze.
• Snicker Apple Salad: Crisp apples, fluffy whipped topping, and chunks of Snickers candy bars come together in this easy, three-ingredient dessert salad.
• Apple Crostata: A rustic apple pie with a flaky crust, warmly spiced apples, and a buttery crumble topping. Even better with vanilla ice cream!
• Crockpot Cinnamon Applesauce: Homemade applesauce made in the slow cooker with fresh apples, cinnamon sticks, and no added sugar. Your kitchen will smell amazing!
• The Very Best Apple Crisp: Tender cinnamon-spiced apples baked under a buttery oatmeal crumble topping. Serve it warm with a scoop of vanilla ice cream for the ultimate fall dessert!

Still craving more apple goodness? Be sure to browse my complete collection of apple recipes for even more sweet and savory ways to enjoy one of fall’s favorite fruits!

There’s something about the smell of apples and cinnamon baking that makes a house feel extra cozy.

This Apple Monkey Bread has been part of our family recipe collection for more than a decade, and I love that something so simple can still bring everyone running to the kitchen.

Whether you make it for a weekend breakfast, a holiday gathering, or just because you have a couple of apples waiting to be used, I hope your family loves it as much as mine does.

If you give this recipe a try, I’d love to hear what you think! Leave a comment and a five-star rating below. It means so much to me and helps other readers find my recipes, too!

Happy baking! 

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Apple Monkey Bread

Soft, fluffy pull-apart bread filled with tender cinnamon-spiced apples, optional crunchy pecans, and a gooey buttery brown sugar coating. This easy apple monkey bread is made with frozen dinner rolls and is perfect for breakfast or a sweet fall treat!

Course Breads

Cuisine American

Keyword apple, Apple Monkey Bread, Monkey bread, pecans, pull apart, pull apart bread, Rhodes Frozen Bread Dough

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Thawing and Rise Time 4 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 12 servings

Calories 432kcal

Author Michaela Kenkel

Ingredients

• 24 frozen Rhodes white dinner rolls thawed until soft enough to cut and halved
• ⅔ cup brown sugar
• 3 teaspoons apple pie spice divided
• 1 cup (2 sticks) butter melted
• 2 apples peeled, cored, and chopped
• 1 teaspoon lemon juice
• 2 Tablespoons all-purpose flour
• ½ cup chopped pecans or walnuts optional

Instructions

• Allow frozen dinner rolls to thaw for approximately 1 hour, or until soft enough to cut. Cut each roll in half.
• Generously spray a Bundt pan with nonstick cooking spray.
• In a small bowl, combine brown sugar and 2 teaspoons of apple pie spice.
• In another bowl, toss chopped apples with the remaining 1 teaspoon of apple pie spice, lemon juice, and flour.
• Dip each piece of dough in melted butter, then roll it in the brown sugar mixture.
• Arrange half of the coated dough pieces in the bottom of the prepared Bundt pan.
• Sprinkle with half of the apple mixture and half of the nuts, if using.
• Repeat with the remaining dough, apples, and nuts.
• Spray a piece of plastic wrap with nonstick cooking spray and loosely cover the Bundt pan. Allow the dough to rise for 2–3 hours, or until doubled in size.
• Preheat oven to 350°F.
• Remove plastic wrap and bake for 15 minutes. Loosely cover the top with aluminum foil and bake for an additional 20 minutes, or until the bread is fully baked.
• Remove from the oven and carefully loosen the edges with a knife. Invert onto a serving platter and serve warm.

Notes

• Apples: Jazz, Honeycrisp, Granny Smith, or Pink Lady apples work well.
• Nuts: Pecans and walnuts are optional. Omit them if desired.
• Rising: Rising time will vary depending on the temperature of your kitchen. Let the dough double in size before baking.
• Bundt Pan: Use a generously greased Bundt pan with enough room for the dough to rise.
• Storage: Store airtight at room temperature for up to 2 days or refrigerate for up to 4 days.

Try my Homemade Apple Pie Spice to take this recipe over the top!

Nutrition

Serving: 1serving | Calories: 432kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 505mg | Potassium: 145mg | Fiber: 3g | Sugar: 22g | Vitamin A: 500IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg

This recipe was originally posted on October 3, 2014. It has been updated to improve user experience and reshared on October 14, 2016.

The post Apple Monkey Bread appeared first on An Affair from the Heart.

There’s just something about a basket of warm, homemade rolls sitting in the middle of the dinner table, isn’t there? Whether you’re using one to soak up the last bit of gravy on your plate or spreading it with a little extra butter, homemade bread makes any meal feel special.

And while I love a good, buttery dinner roll, browning the butter first takes these rolls to a whole new level!

The butter develops a rich, toasted flavor that gives these rolls something extra without making the recipe complicated. They’re the kind of rolls you’ll want to make for the holidays, but they’re easy enough to enjoy with a pot of soup on a chilly Tuesday night, too.

When you are dreaming of a holiday meal, what is your favorite menu item? I know that many people would say a fluffy, warm, buttery dinner roll! These Homemade Brown Butter Dinner Rolls will be the hit of every meal, no matter if it’s a holiday or not!

Why You’ll Love These Brown Butter Rolls

• Rich, buttery flavor: Browning the butter gives these rolls a delicious, slightly nutty flavor that regular melted butter just can’t match.
• Soft and fluffy: These homemade yeast rolls bake up tender on the inside with beautiful golden tops.
• Only one rise: Unlike many traditional dinner roll recipes, these rolls don’t require a long second rise after shaping.
• Simple ingredients: You probably have most of what you need in your kitchen already.
• Perfect for any occasion: Serve them with soup, Sunday dinner, Thanksgiving turkey, or Christmas ham.
• Freezer-friendly: Make a batch ahead of time and have homemade rolls ready when you need them.

Ingredients in Brown Butter Dinner Rolls

You don’t need anything fancy to make these homemade dinner rolls. Just a handful of everyday baking ingredients and a little extra time to brown the butter.

• Salted Butter: The star of the show! Browning the butter brings out a rich, toasted, nutty flavor that makes these rolls extra delicious.
• Whole Milk: Warm milk helps activate the yeast and adds richness to the dough. You’ll want it around 100°F, warm to the touch but not hot.
• Active Dry Yeast: Gives the rolls their beautiful rise and soft, fluffy texture. Make sure your yeast is fresh and active.
• Granulated Sugar: Just enough to feed the yeast and add a hint of sweetness without making these dinner rolls taste sweet.
• Large Egg: Adds richness and helps create a tender texture.
• Coarse Sea Salt: Balances the buttery flavor and adds little pops of salt throughout the rolls.
• All-Purpose Flour: Gives the dough its structure while keeping these rolls soft and tender.

Find the complete ingredient measurements and printable instructions in the recipe card below.

How to Make Brown Butter Dinner Rolls

Making homemade yeast rolls might sound intimidating, but this recipe is surprisingly simple. The most important steps are browning the butter without burning it and giving the dough enough time to rise.

Brown the Butter: Melt the butter in a small saucepan over medium-high heat. Once melted, continue stirring frequently as the butter begins to foam and turn a rich amber color.

As soon as the butter is browned, remove the saucepan from the heat. Set it aside to cool for about 10–15 minutes while you prepare the yeast mixture.

Activate the Yeast: Combine the warm milk, active dry yeast, and sugar in a large mixing bowl. Stir gently, cover with a clean kitchen towel, and let the mixture sit for about 5 minutes.

The mixture should become foamy, letting you know the yeast is active and ready to go.

Mix the Dough: Add the slightly cooled brown butter and egg to the yeast mixture. Whisk until everything is well combined.

Stir in the flour and salt until a soft dough begins to form and pull away from the sides of the bowl.

Knead the Dough: Transfer the dough to a lightly floured surface or use a stand mixer fitted with a dough hook.

Knead for about 5 minutes, until the dough becomes smooth and elastic.

Let the Dough Rise: Lightly grease a mixing bowl with oil or nonstick cooking spray. Place the dough inside and cover with plastic wrap.

Let it rise in a warm spot for approximately 1 hour, or until doubled in size. Depending on the temperature of your kitchen, this could take closer to 90 minutes.

Shape the Rolls: Divide the dough into 15 equal portions and shape each piece into a round roll.

Arrange the rolls in a greased 8×11-inch or 9×13-inch baking dish.

Bake Until Golden: Preheat the oven to 375°F while the shaped rolls rest in the baking dish.

Once the oven is preheated, bake for 15–20 minutes, or until the tops are golden brown and the rolls are baked through.

Let them cool for a few minutes before serving.

Serve warm, with butter if desired!

How to Store and Freeze Homemade Dinner Rolls

These buttery dinner rolls are best enjoyed fresh from the oven, but they store and freeze beautifully, too.

Room Temperature: Store completely cooled rolls in an airtight container or resealable bag at room temperature for up to 2–3 days.

Refrigerator: Refrigeration can dry out bread more quickly, so I prefer storing these rolls at room temperature or freezing them for longer storage.

Freezing Baked Rolls: Let the rolls cool completely, then place them in a freezer-safe bag or airtight container. Freeze for up to 2 months. Reheat individual frozen rolls in the microwave for approximately 30–45 seconds, or until warmed through.

Freezing Unbaked Rolls: After shaping the dough into individual rolls, arrange them on a baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag and freeze for up to 3 months.

When you’re ready to bake, arrange the frozen rolls in a greased baking dish, cover loosely, and let them thaw completely at room temperature. Once thawed, bake at 375°F for about 15–20 minutes, or until golden brown and fully baked.

This is especially handy when you’re preparing a big holiday meal and want to get some of the work done ahead of time!

Love it? Pin it!

If you can’t wait to make this recipe for brown butter dinner rolls, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

How to Tell When Butter Is Perfectly Browned

If you’ve never browned butter before, don’t worry! It’s a simple technique that makes a big difference in flavor.

As butter melts and cooks, the water begins to evaporate, and the milk solids start to toast. This creates the rich, nutty flavor that makes brown butter so delicious.

Here’s what to watch for:

• Color: The butter will change from bright yellow to golden, then develop an amber-brown color. You’ll also notice little brown specks at the bottom of the pan.
• Smell: Perfectly browned butter has a warm, nutty, almost toasted aroma.
• Foaming: The butter will bubble and foam as it cooks. Keep stirring so you can watch the color underneath.
• Brown bits: Those little toasted milk solids are packed with flavor! Be sure to scrape them into your dough along with the butter.

Be careful not to burn it! Brown butter can go from perfectly toasted to burnt very quickly. Once you see that beautiful amber color and smell the nutty aroma, remove it from the heat immediately. Transferring it to a heatproof bowl will help stop the cooking.

Tips for the Best Brown Butter Dinner Rolls

Best Brown Butter Dinner Rolls Tip: Don’t rush the butter! Keep a close eye on it as it browns, stirring frequently. Those little toasted bits at the bottom of the pan are where so much of the delicious flavor comes from.

• Check your milk temperature. Aim for approximately 100°F before adding the yeast. Milk that’s too hot can damage the yeast and prevent the dough from rising.
• Let the brown butter cool slightly. You don’t need to cool it completely, but it shouldn’t be piping hot when added to the yeast mixture.
• Make sure your yeast is active. If the yeast mixture doesn’t become foamy after about 5–10 minutes, your yeast may be old or the milk may have been too hot.
• Give the dough time to double. The one-hour rise is a guideline. A cooler kitchen may require up to 90 minutes or longer.
• Don’t add too much extra flour. Use just enough flour on your work surface to keep the dough manageable. Too much flour can make the rolls dense.
• Use a kitchen scale. Weighing the dough before dividing it into 12 portions helps create evenly sized rolls that bake at the same rate.
• Choose your baking dish. An 8×11-inch pan will keep the rolls closer together, while a 9×13-inch pan gives them a little more room.
• Don’t skip the salt. Coarse sea salt adds a lovely contrast to the rich, buttery flavor.

Frequently Asked Questions About Brown Butter Rolls

• Do brown butter dinner rolls need a second rise? No! This recipe was tested using one full rise. After shaping, the rolls rest briefly while the oven preheats, then go straight into the oven.
• Can I use regular butter instead of brown butter? You can use melted butter, but you’ll miss the rich, nutty flavor that makes these rolls special. Browning the butter is worth the few extra minutes.
• Can I make brown butter dinner rolls ahead of time? Yes! You can bake the rolls ahead and freeze them, or freeze the shaped, unbaked rolls to thaw and bake later.
• Can I use instant yeast instead of active dry yeast? Instant yeast can generally be substituted for active dry yeast, but it doesn’t need to be proofed in warm milk first. Follow the instant yeast manufacturer’s instructions and watch the dough rather than relying strictly on the rising time.
• Why didn’t my dinner rolls rise? Your yeast may have been expired, your milk may have been too hot, or your kitchen may have been too cool. Always check that your yeast becomes foamy before mixing the dough.
• What does browned butter taste like? Brown butter has a rich, toasted, slightly nutty flavor. It’s still buttery, but with a deeper flavor than ordinary melted butter.
• How long does it take to brown butter? It usually takes several minutes, depending on your saucepan, stove, and heat level. Watch the color and aroma rather than relying on an exact cooking time.

What to Serve with Brown Butter Dinner Rolls

One of my favorite things about homemade dinner rolls is how they turn an ordinary meal into something that feels a little more special.

These soft, buttery rolls are wonderful alongside Thanksgiving turkey, Christmas ham, or a Sunday pot roast. They’re also perfect for soaking up every last bit of soup, broth, or gravy.

Here are a few of my favorite comfort food recipes to serve with them:

• Homemade Chicken Noodle Soup: A classic combination that never goes out of style. Warm homemade rolls and a bowl of chicken noodle soup are comfort food at its finest.
• Zuppa Toscana Soup: This creamy, hearty soup is full of flavor, and a fluffy dinner roll is just the thing for soaking up that delicious broth.
• Beef & Noodles: Tender beef, hearty noodles, and rich gravy make this a natural pairing for buttery homemade rolls.
• Cheesy Potato Soup: A cozy bowl of potato soup and a warm roll are just what a chilly evening calls for.
• Mulligan Stew: This classic beef stew recipe needs a warm dinner roll to soak up every drop in the bowl

More Homemade Breads for Your Bread Basket

There’s nothing quite like a basket of warm bread on the dinner table! Whether you’re planning a holiday meal or serving up your favorite comfort food, these recipes are always welcome.

• Homemade Buttermilk Biscuits: Tender, flaky, buttery biscuits that are perfect for breakfast, dinner, or soaking up every last drop of gravy.
• Poppyseed Rolls: These easy, semi-homemade rolls are a delicious shortcut when you want something special without making bread from scratch.
• No Knead Crusty Dutch Oven Bread: A beautiful, rustic loaf with a crisp crust and soft center. Perfect for serving alongside soups, stews, and hearty family dinners.

Find all of my bread recipes here and all of my recipes for rolls, biscuits, and muffins here.

More Brown Butter Recipes to Try

If you’ve fallen in love with the rich, nutty flavor of brown butter, there’s no reason to stop with dinner rolls! It’s one of those simple ingredients that can make everything from cookies to coffee cakes taste extra special.

• Brown Butter Chocolate Chunk Cookies: Rich, buttery cookies loaded with chocolate chunks and that delicious toasted flavor.
• Cowboy Cookies with Brown Butter: Hearty, chewy cookies made even better with the addition of nutty brown butter.
• Carrot Coffee Cake with Brown Butter Glaze: A cozy coffee cake topped with a rich, buttery glaze.
• Pumpkin Spiced Coffee Cake with Brown Butter Glaze: Warm fall spices and a delicious brown butter glaze make this coffee cake perfect for autumn mornings.
• Gingersnap Cookies with Brown Butter: Warm spices and nutty brown butter come together in these flavorful cookies.

Homemade Brown Butter Rolls for Every Occasion

Whether you’re planning your Thanksgiving menu, setting the table for Christmas dinner, or just looking for something delicious to serve with a pot of homemade soup, these Brown Butter Dinner Rolls deserve a spot in your bread basket.

They’re soft, fluffy, full of buttery flavor, and simple enough to make any day of the week.

And if there’s one thing I’ve learned, it’s that nobody ever complains when a basket of warm homemade rolls shows up at the dinner table!

If you make these Brown Butter Dinner Rolls, I’d love to hear what you think! Leave a comment and a star rating below, and let me know what you served them with.

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Brown Butter Dinner Rolls

These soft and fluffy Brown Butter Dinner Rolls are made with rich, nutty browned butter and an easy, single-rise yeast dough. Perfect for holiday dinners, Sunday suppers, or serving alongside your favorite soups and stews.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword brown butter, dinner rolls, rolls

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Rise Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 15 servings

Calories 170kcal

Ingredients

• ½ cup salted butter
• 1 cup whole milk warmed to approximately 100°F
• 1 Tablespoon active dry yeast
• 3 Tablespoons granulated sugar
• 1 large egg
• 2 teaspoons coarse or flaky sea salt
• 3 cups all-purpose flour

Instructions

• Melt the butter in a small saucepan over medium-high heat. Once melted, continue stirring frequently until the butter develops a rich amber color and a nutty aroma. Immediately remove the saucepan from the heat and set aside to cool for about 10–15 minutes.
• In a large mixing bowl, combine the warm milk, yeast, and sugar. Stir gently, cover with a clean kitchen towel, and let sit for about 5 minutes, or until the mixture becomes foamy.
• Add the slightly cooled brown butter and egg to the yeast mixture. Whisk until well combined, making sure to scrape all of the flavorful browned bits from the saucepan.
• Stir in the flour and salt until a soft dough forms and begins to pull away from the sides of the bowl.
• Transfer the dough to a lightly floured surface or a stand mixer fitted with a dough hook. Knead for approximately 5 minutes, or until the dough is smooth and elastic.
• Lightly grease a large mixing bowl with oil or nonstick cooking spray. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
• Divide the dough into 15 equal portions and shape each into a smooth ball. Arrange the rolls in a greased 8×11-inch or 9×13-inch baking dish.
• Preheat the oven to 375°F, allowing the shaped rolls to rest while the oven heats.
• Bake for 15–20 minutes, or until the tops are golden brown and the rolls are baked through.
• Let the rolls cool in the pan for a few minutes before serving. Enjoy warm!

Notes

• Browning the Butter: Watch the butter carefully as it browns, stirring frequently to prevent burning. Be sure to include the toasted brown bits from the bottom of the saucepan for the best flavor.
• Cooling the Butter: Let the brown butter cool for approximately 10–15 minutes before adding it to the yeast mixture. It should be warm, not hot, to avoid damaging the yeast.
• Milk Temperature: Warm the milk to approximately 100°F before adding the yeast. Milk that is too hot can kill the yeast and prevent the dough from rising.
• Checking the Yeast: If the yeast mixture doesn’t become foamy after 5–10 minutes, your yeast may be expired or the milk may have been too hot. Start again with fresh yeast.
• Rising Time: The dough may take longer to double in size depending on the temperature of your kitchen. In cooler environments, allow up to 90 minutes or longer.
• Single-Rise Recipe: These rolls have been tested with just one full rise. After shaping, they only need to rest while the oven preheats before baking.
• Evenly Sized Rolls: Use a kitchen scale to divide the dough into 15 equal portions for more consistent baking.
• Coarse Sea Salt: Coarse sea salt adds little pops of flavor that complement the nutty brown butter.
• Baking Dish: An 8×11-inch or 9×13-inch baking dish works well for this recipe.
• Storage: Store completely cooled rolls in an airtight container at room temperature for up to 2–3 days.
• Freezing Baked Rolls: Freeze cooled rolls in an airtight, freezer-safe container for up to 2 months. Reheat individual frozen rolls in the microwave for approximately 30–45 seconds, or until warmed through.
• Freezing Unbaked Rolls: Freeze shaped, unbaked rolls for up to 3 months. When ready to bake, place them in a greased baking dish, cover loosely, and allow them to thaw completely at room temperature. Bake at 375°F for about 15–20 minutes, or until golden brown and fully baked. Allow additional time if the dough is still cold, and make sure the rolls are fully baked before serving.

** One little thing to keep in mind: The 1 hour 40 minute total time is an estimate. Since the dough needs to double in size and the brown butter needs to cool, actual timing may vary.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 370mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 0.001mg | Calcium: 28mg | Iron: 1mg

The post Brown Butter Dinner Rolls appeared first on An Affair from the Heart.

Some recipes are just too good to be forgotten, and this old-fashioned cherry bread is definitely one of them!

This recipe has been on my website since 2017 and has been treasured ever since. The first time I made it, my Dad stopped over, and I sent a couple of slices home with him. He shared some with a friend of his, and she said that it was the best bread she had ever eaten!

I’d say that’s a pretty good review, wouldn’t you?

Why You’ll Love This Cherry Cheese Bread Recipe

• Incredibly moist: Cream cheese and butter give this quick bread a rich, tender texture.
• Wonderful flavor: Sweet maraschino cherries and almond extract are a match made in heaven.
• Easy to make: No yeast, no rising time, and no complicated steps.
• Pretty enough for gifting: Those bright red cherries make every slice look special.
• A tried-and-true recipe: This one comes from an old church cookbook my grandmother gave me years ago.

A Recipe Worth Passing Down

This recipe came from an old church cookbook my grandmother gave me way back when. I still dig those cookbooks out from time to time because the recipes are ALWAYS good.

I mean, think about it. Who wants to put their name on a bad recipe in a cookbook that everyone at church is going to buy? Nobody! Those are the tried-and-true recipes people have made for years, the ones they know everyone will love.

And honestly, that’s a big part of why I wrote my own cookbook, Savor It.

I wanted to gather the recipes my family and friends have loved over the years and put them all in one place. Recipes with memories attached to them. Recipes worth sharing, making again and again, and passing down to the next generation.

Just like those old church cookbooks my grandmother gave me, I hope Savor It becomes a cookbook you reach for often, with pages that eventually show just how well-loved it is.

If you don’t have a copy yet, I’d love for you to have one! You can order your copy of Savor It right here! It also makes a wonderful gift for anyone who loves to cook, especially with the holidays right around the corner.

Ingredients in Cherry Cheese Bread

You only need a handful of simple ingredients to make this delicious bread with cherries.

• Cream cheese: Gives the bread its rich, moist texture and a little tanginess to balance the sweetness. Make sure it’s softened before mixing.
• Butter: Adds buttery flavor and helps create a tender crumb. Use softened butter for easy mixing.
• Sugar: Sweetens the bread and balances the cream cheese and almond flavors.
• Pure almond extract: Adds that wonderful almond flavor that pairs so well with cherries.
• Eggs: Help bind the ingredients together and give the bread structure.
• All-purpose flour: Forms the base of this quick bread.
• Baking powder: Helps the bread rise without yeast.
• Maraschino cherries: Add sweetness, color, and little bursts of cherry flavor throughout the loaf. Drain them well and cut them into quarters before adding them to the batter.

Find the exact measurements in the printable recipe card below.

How to Make Cherry Cheese Bread

This cherry cream cheese bread comes together with just a few easy steps. No yeast or kneading required!

Prepare the pan. Preheat your oven to 325°F. Grease your loaf pan and set it aside.

Mix the wet ingredients. In a large mixing bowl, cream together the softened cream cheese, butter, sugar, almond extract, and eggs until the mixture is light and fluffy.

Add the dry ingredients. Add the flour and baking powder, mixing just until everything is incorporated.

Fold in the cherries. Gently fold the quartered maraschino cherries into the batter, distributing them throughout.

Bake. Pour the batter into the prepared loaf pan and bake until the bread is golden and a toothpick inserted into the center comes out clean.

Cool and slice. Allow the bread to cool before slicing. Enjoy it slightly warm or at room temperature.

How to Store Cherry Cheese Bread

Because this quick bread contains cream cheese and has such a moist texture, I recommend storing it in the refrigerator.

• Refrigerator: Once completely cooled, wrap the loaf tightly or place it in an airtight container and refrigerate for up to 5 days.
• Freezer: Wrap the cooled loaf or individual slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag. Freeze for up to 3 months.
• To serve: Thaw frozen bread overnight in the refrigerator. Let slices come to room temperature before serving, or warm them briefly in the microwave.

Tips for the Best Cherry Cheese Bread

Best Cherry Cheese Bread Tip: Drain those maraschino cherries really well! Too much extra cherry syrup can add unwanted moisture to the batter and cause streaks of red throughout your bread.

• Soften the cream cheese and butter. Room-temperature ingredients blend more smoothly.
• Don’t overmix the flour. Once the dry ingredients are added, mix just until combined to keep the bread tender.
• Use pure almond extract. It gives this bread its signature flavor.
• Check the center for doneness. This is a dense, moist quick bread, so the middle may need more time than you expect. If the top browns too quickly, loosely cover it with foil.
• Let it cool before cutting. The bread will slice more neatly once it has had time to set.

Cherry Cheese Bread Makes a Wonderful Homemade Gift

There is just something special about receiving a homemade gift, isn’t there? I’ve always loved giving gifts from my kitchen. Whether it’s a loaf of sweet bread, a batch of cookies, or a jar of something delicious, knowing someone took the time to make it just makes it mean a little more.

This Cherry Cheese Bread is perfect for gifting! The pretty red cherries make it especially festive for Christmas, but it’s just as lovely for Valentine’s Day, a hostess gift, or a little something for a neighbor or friend.

Wrap a completely cooled loaf in food-safe wrapping, tie it with a pretty ribbon, and add a handwritten tag. Be sure to include a note to keep the bread refrigerated.

Looking for more homemade gift ideas? Here are a few more delicious things you can make and share with the people you love.

Homemade Sugar Scrubs, Homemade Irish Cream and Homemade Kahlua, How to make a Cookie Bouquet, Hot Cocoa Mix and Moose Munch Popcorn. See ALL of my homemade gifts here.

Frequently Asked Questions

• Can I use fresh cherries instead of maraschino cherries? Maraschino cherries give this bread its signature sweetness and flavor. Fresh cherries have a different moisture level and aren’t quite as sweet, so I recommend sticking with maraschino cherries for the original recipe. A fresh cherry version would need testing.
• Can I use vanilla extract instead of almond extract? Yes! Vanilla will give the bread a different flavor, but it should still be delicious. Almond extract is what gives this particular recipe its special flavor.
• Can I make this cherry bread ahead of time? Absolutely! This is a great recipe to make ahead for brunches, holidays, or gift-giving. Store it tightly wrapped in the refrigerator until you’re ready to serve it.
• Can I freeze Cherry Cheese Bread? Yes! This bread freezes beautifully when wrapped tightly. You can freeze the whole loaf or individual slices for an easy treat later.
• Is this a bread or a cake? Technically, it’s a quick bread because it uses baking powder instead of yeast and doesn’t require rising time. But with cream cheese, butter, and sweet cherries, it has a rich, cake-like texture. It’s a little bit of both, and that’s part of what makes it so good!

More Homemade Bread Recipes to Try

If you love baking homemade bread as much as I do, here are a few more favorites to try:

• Peasant Bread: A simple, homemade bread that’s perfect alongside your favorite meals.
• Banana Applesauce Oatmeal Bread: A delicious quick bread filled with comforting flavors.
• Cinnamon Pull-Apart Bread: (pictured above) Sweet, cinnamon-filled bread that’s perfect for sharing.
• The LAST Banana Bread Recipe you will EVER Need: There’s a reason for that name! This tried-and-true banana bread is wonderfully moist, full of banana flavor, and one you’ll want to make again and again.
• No Knead Crusty Dutch Oven Bread: Bakery-style bread made right at home! With a beautifully crisp, golden crust and soft, chewy center, this easy bread requires no kneading.
• Honey Cornbread: Sweet, tender, and full of buttery honey flavor! This homemade cornbread is the perfect side for chili, soup, or a big bowl of comfort food.
• Glazed Strawberry Bread: A moist, sweet quick bread bursting with strawberry flavor and topped with a delicious glaze. Perfect for spring brunches, gifting, or enjoying with your morning coffee.
• Garlic Rosemary Foccacia: A flavorful Italian bread with fragrant rosemary, garlic, and olive oil. Delicious served warm, dipped in olive oil, or alongside pasta.
• Applesauce Bread with Chocolate Chips: A soft, moist quick bread filled with cozy applesauce flavor and sweet chocolate chips. Perfect for breakfast, snacking, or tucking into lunchboxes.

Some of my favorite recipes are the ones that have been passed down through the years, and this Cherry Cheese Bread is a perfect example. It’s simple, delicious, and the kind of recipe you’ll want to make again and again.

Slice yourself a piece, pour a glass of cold milk or a cup of coffee, and enjoy!

If you make this Cherry Cheese Bread, I’d love to hear what you think! Please leave a comment and a five-star rating below. It means so much to me and helps other readers discover the recipe, too.

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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Cherry Cheese Bread

This moist Cherry Cheese Bread is a rich, buttery quick bread made with cream cheese, sweet maraschino cherries, and pure almond extract. An old-fashioned favorite that's perfect for breakfast, brunch, or homemade gifting!

Cuisine American

Keyword Cherry Cheese Bread

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 280kcal

Author Michaela Kenkel

Ingredients

• 1 8-ounce package cream cheese softened
• 2 sticks (1 cup) butter softened
• 1 ½ cups granulated sugar
• 2 teaspoons pure almond extract
• 4 large eggs
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ cup maraschino cherries drained and quartered

Instructions

• Preheat the oven to 325°F. Grease a 9 × 5-inch loaf pan and set aside.
• In a large mixing bowl, using an electric mixer, beat the softened cream cheese, butter, and sugar together until light and fluffy.
• Add the almond extract, then beat in the eggs one at a time, mixing well after each addition.
• Add the flour and baking powder, mixing on low speed just until incorporated. Be careful not to overmix.
• Gently fold in the drained, quartered maraschino cherries with a spatula.
• Spread the batter evenly into the prepared loaf pan.
• Bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely cover it with aluminum foil.
• Allow the bread to cool in the pan for 15–20 minutes before carefully removing it to a wire rack to finish cooling. Slice and enjoy!

Video

Notes

• Loaf pan: Use a 9 × 5-inch loaf pan. Baking times may vary depending on your oven and the material of your pan.
• Maraschino cherries: Drain the cherries thoroughly and gently pat them dry with paper towels before folding them into the batter.
• Room-temperature ingredients: Softened cream cheese, butter, and eggs blend more evenly for a smoother batter.
• Almond extract: Pure almond extract gives this bread its signature flavor. Vanilla extract can be substituted if preferred.
• Storage: Store cooled bread tightly wrapped in the refrigerator for up to 5 days.
• Freezing: Wrap the loaf or individual slices tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 59g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 95mg | Potassium: 64mg | Fiber: 1g | Sugar: 37g | Vitamin A: 122IU | Calcium: 61mg | Iron: 2mg

This recipe was originally posted on March 9, 2017. It has been updated to improve user experience and reshared on October 13, 2026.

The post Cherry Cheese Bread appeared first on An Affair from the Heart.

There’s just something about the smell of freshly baked bread filling the house, isn’t there? Especially when you know you made it yourself!

I first shared this recipe back in 2015, and it quickly became one of the most popular bread recipes on my site. It’s been a favorite ever since, and for good reason. You don’t need a bread machine, a stand mixer, or even much experience working with yeast.

All you need is a bowl, a Dutch oven, four ingredients, and a little patience while the dough does its thing.

And believe me, the results are worth the wait!

The Story Behind This Crusty Dutch Oven Bread

I still remember the first time I made this bread; I was making Chicken Linguine Carbonara for dinner and wanted some fresh bread to serve alongside it. I had recently gotten a new cast iron Dutch oven and was itching to use it.

Now, I have always made plenty of quick breads, but back then, baking with yeast intimidated the heck out of me.

I was scrolling through my Pinterest bread board when I came across a recipe that claimed to be incredibly easy.

Four ingredients? No kneading? I figured, how hard could it be? Well, let me tell you, when that beautiful loaf came out of the oven, I was practically patting myself on the back!

When Brian came home from work, I stood there holding my Dutch oven in my hot-pad-mittened hands and announced, “Welcome home, honey! I baked you fresh bread!” while batting my eyelashes.

He smiled and said, “You’re such a DORK!” Somehow, we’ve managed to make it work for 35 years now.

But seriously, I was so proud of that bread, and I still get excited every time I pull a fresh loaf out of the oven. If you’ve ever been nervous about baking bread with yeast, this is the recipe I want you to try.

Why You’ll Love This No Knead Bread Recipe

• Only four ingredients. Flour, yeast, salt, and water. That’s it!
• No kneading required. Just stir everything together and let the dough rest overnight.
• Perfectly crusty outside. Baking in a covered Dutch oven helps create that beautiful, golden crust.
• Soft and chewy inside. The long rise develops flavor and gives this rustic bread its wonderful texture.
• Beginner-friendly. Even if baking with yeast makes you nervous, this is a great place to start.
• Goes with everything. Serve it with soup, pasta, or a little butter. Leftovers make fantastic toast!

Ingredients in No Knead Dutch Oven Bread

You only need four basic pantry ingredients to make this easy Dutch oven bread recipe. Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

• All-Purpose Flour: Regular all-purpose flour forms the base of this bread. No special bread flour is needed.
• Salt: Adds flavor to the bread. Without it, homemade bread can taste a little bland.
• Active Dry Yeast: Just half a teaspoon is all you need! The long rising time gives the yeast plenty of time to work.
• Water: Room-temperature water brings the dough together. There’s no need to heat the water for this recipe.

How to Make Crusty Dutch Oven Bread

Making this homemade bread couldn’t be much easier. The most important thing to remember is that the dough needs to rise for 12 to 18 hours, so plan ahead.

Step 1: Mix the dough.

In a large bowl, stir together the flour, salt, and yeast. Add the room-temperature water and mix with a rubber spatula until everything is combined.

The dough will look shaggy and sticky. That’s exactly what you want!

Step 2: Let it rise overnight.

Cover the bowl with plastic wrap and leave it on the counter at room temperature for 12 to 18 hours.

During that time, the dough will rise and develop flavor. When it’s ready, it should look bubbly and loose.

Step 3: Preheat the Dutch oven and shape the dough.

When you’re ready to bake, place your Dutch oven and its lid in the oven and preheat to 450°F. Make sure your pot is safe for empty preheating at this temperature.

Generously flour your work surface and hands. Gently turn the dough out of the bowl and shape it into a round loaf. Don’t knead it. You’re simply gathering it into a ball.

Step 4: Bake the bread.

Carefully remove the hot Dutch oven from the oven and take off the lid.

Place the dough inside, cover, and return the pot to the oven.

Bake for 30 minutes with the lid on. Then remove the lid and bake for another 15 to 20 minutes, until the crust is beautifully golden brown.

Step 5: Cool and enjoy!

Carefully remove the bread from the Dutch oven and place it on a cooling rack.

Let it cool before slicing so the inside has time to set.

Then grab the butter and enjoy!

How to Store Homemade Dutch Oven Bread

Homemade crusty bread is at its very best the day it’s baked, especially when that crust is still wonderfully crisp.

• Room temperature: Once completely cool, store the bread in a bread bag or loosely wrapped in a clean kitchen towel for about 1 to 2 days. The crust will gradually soften.
• Freezer: For longer storage, slice the cooled bread and freeze it in a freezer-safe bag for up to 3 months.
• Reheating: To bring back some of that crispy crust, warm the bread in a 350°F oven for a few minutes, until heated through.

I don’t recommend storing this bread in the refrigerator. It tends to make bread go stale faster.

And don’t forget about the leftovers! This bread makes sensational toast the next morning.

Love it? Pin it!

If you can’t wait to try this easy Dutch oven bread recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What Size Dutch Oven Is Best for Bread?

One of the questions I get about homemade Dutch oven bread is what size pot to use.

For this recipe, a 5- to 6-quart Dutch oven is a good choice. It gives the dough room to expand as it bakes while helping it hold a nice, round shape.

I have a smaller Dutch oven and a larger one, and I typically reach for my larger pot when making this bread.

A few things to keep in mind:

• Cast iron works beautifully. Both seasoned and appropriately rated enameled cast iron Dutch ovens can work.
• A tight-fitting lid is important. It traps moisture released by the dough, helping create steam during the first part of baking.
• Check the temperature rating. Your Dutch oven, lid, and knob must be rated for 450°F, and the manufacturer must allow the empty preheating method used in this recipe.
• A larger pot may produce a wider loaf. The dough can spread a little more depending on the size and shape of the pot.

You don’t need the most expensive Dutch oven on the market to make great homemade bread. Just choose one that’s suitable for high-temperature baking.

Tips for the Best Crusty Dutch Oven Bread

Best Dutch Oven Bread Tip: Don’t be tempted to add a bunch of extra flour when you see how sticky the dough is! That loose, wet dough is part of what makes this bread so wonderful. Flour your hands and work surface well, but resist the urge to knead additional flour into the dough.

A few more tips for bread-baking success:

• Give the dough enough time to rise. The long rest is important for developing flavor and texture.
• Use a large bowl. Your dough needs room to expand during the overnight rise.
• Don’t overwork the dough. A little gentle shaping is all it needs.
• Use caution with the hot Dutch oven. At 450°F, the pot and lid will be extremely hot. Always use sturdy oven mitts.
• Keep the lid on for the first 30 minutes. The trapped steam helps the bread expand and keeps the crust from setting too early.
• Let the bread cool before slicing. I know it’s tempting to cut right into that beautiful loaf, but giving it time to cool helps prevent a gummy center.

Frequently Asked Questions About Dutch Oven Bread

• Can I use instant yeast instead of active dry yeast? Yes! Instant yeast can generally be substituted in the same amount. The rising time may vary slightly, so pay attention to how the dough looks.
• Why is my no knead bread dough so sticky? This is a high-hydration dough, which means it contains quite a bit of water compared to the flour. That stickiness is normal and helps create the bread’s soft, chewy texture.
• Do I need to knead the dough at all? Nope! That’s the beauty of this recipe. The long resting time helps develop the dough’s structure without traditional kneading.
• Can I make this bread without a Dutch oven? This particular recipe was developed for a covered Dutch oven, which traps steam and helps create the crust. Other covered, oven-safe bread-baking vessels may work, but the results can vary.
• Do I need parchment paper? No. The original recipe places the dough directly into the hot Dutch oven. If you choose to use parchment paper, make sure it’s rated for the baking temperature and follow the manufacturer’s instructions.
• How do I know when my Dutch oven bread is done? The crust should be deeply golden brown and feel firm. For another way to check, the center of the loaf will generally register around 200–210°F on an instant-read thermometer.
• Can I make the dough ahead of time? Absolutely! In fact, this recipe requires planning ahead. Mix it the evening before you want to bake and let it rise for 12 to 18 hours.
• Why didn’t my bread rise very much? Your yeast may be old, the room may have been too cold, or the dough may not have had enough time to rise. Make sure your yeast is fresh and give the dough time to become bubbly before baking.

What to Serve with Crusty Dutch Oven Bread

Is there anything better than a warm slice of homemade bread with a little butter?

Well, maybe a warm slice of homemade bread served alongside a big bowl of soup!

This crusty bread is perfect for dipping into soups and stews, soaking up pasta sauces, or serving with your favorite comfort food dinners.

Some of my favorite recipes to pair it with include:

• Zuppa Toscana Soup (pictured above): A creamy, hearty soup that practically begs for crusty bread.
• Chicken Linguine Carbonara: The pasta dish that inspired me to bake this bread in the first place!
• Homemade chili or this Mulligan stew or Oyster Stew: Perfect for soaking up every last bite.

And honestly, sometimes all you need is a little salted butter and a cup of coffee.

More Homemade Bread Recipes and Rolls to Love

Once you’ve made this easy crusty bread, you might just find yourself wanting to bake more!

If you’re ready to try another homemade bread recipe, rolls or biscuits, here are a few favorites:

• Peasant Bread
• Cheddar Bay Biscuits
• Russian Rose Bread (pictured above)
• Garlic Rosemary Focaccia Bread
• Old Fashioned Buttermilk Biscuits
• Poppyseed Rolls
• Overnight Sourdough Bread

Each one is a delicious way to enjoy the simple pleasure of homemade bread. Be sure to checkout all of my bread recipes, including quick breads, yeast breads, donuts and pastries, rolls, biscuits and muffins!

If you’ve ever wanted to bake homemade bread but felt a little intimidated by working with yeast, I hope this recipe convinces you to give it a try.

There’s something so satisfying about pulling a beautiful, golden loaf of bread from the oven, especially when you know you made it with just four simple ingredients.

Just remember to plan ahead. If you’re dreaming of this bread for dinner tonight and haven’t started the dough yet, well, it ain’t happenin’! 😉

But mix it up tonight, and tomorrow you’ll be enjoying some of the best homemade crusty bread you’ve ever made.

If you try this No Knead Crusty Dutch Oven Bread, I’d love to hear how it turns out! Leave me a comment below, and don’t forget to give the recipe a star rating.

Happy baking!

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No Knead Crusty Dutch Oven Bread

This Crusty Dutch Oven Bread requires no kneading and only 4 ingredients!

Course Breads

Cuisine American

Keyword {No Knead} Crusty Dutch Oven Bread, 4 ingredient bread, 4 ingredients, Crusty Bread, dutch oven, Dutch Oven Bread, yeast bread

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Rise Time 16 hours hours

Total Time 16 hours hours 55 minutes minutes

Servings 12 slices

Calories 114kcal

Author Michaela Kenkel

Ingredients

• 3 cups all purpose flour
• 1¾ teaspoon salt
• ½ teaspoon active dry yeast
• 1½ cups water at room temperature

Instructions

• In a large mixing bowl, stir together the flour, salt, and yeast. Add the room-temperature water and mix with a rubber spatula until all of the flour is incorporated. The dough will be sticky and shaggy.
• Cover the bowl with plastic wrap and let the dough rise on the counter at room temperature for 12 to 18 hours, until bubbly and risen.
• When ready to bake, place a cast iron Dutch oven with its lid in the oven and preheat to 450°F. Make sure your Dutch oven is rated for this temperature and safe to preheat empty.
• Generously flour your work surface and hands. Gently remove the dough from the bowl and shape it into a ball. There is no need to knead the dough.
• Carefully remove the hot Dutch oven from the oven and take off the lid. Gently place the dough inside.
• Cover with the lid and return the Dutch oven to the oven. Bake for 30 minutes.
• Remove the lid and continue baking for another 15 to 20 minutes, or until the bread is golden brown and crusty.
• Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool before slicing and serving.

Video

Notes

• Plan ahead: This bread needs 12 to 18 hours to rise, making it a great overnight bread recipe.
• Sticky dough is normal: Resist the urge to add extra flour. Flour your hands and work surface to make shaping easier.
• Dutch oven size: A 5- to 6-quart Dutch oven works well. Make sure the pot and lid are rated for 450°F and suitable for empty preheating.
• Check for doneness: The bread should have a deep golden crust. The center should register approximately 200–210°F on an instant-read thermometer.
• Storage: Store completely cooled bread at room temperature for 1 to 2 days or freeze for up to 3 months.

Recipe adapted from Jo Cooks.

Nutrition

Serving: 1slice | Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 341mg | Potassium: 35mg | Fiber: 1g | Sugar: 0.1g | Calcium: 6mg | Iron: 1mg

This recipe was originally posted on May 13, 2015. It has been updated to improve user experience and reshared on October 8, 2026.

The post No Knead Crusty Dutch Oven Bread appeared first on An Affair from the Heart.

My dad passed away recently, and for the last month, my brother and I have been working our way through the very full house he left behind. And when I say full, I mean FULL.

There has been a lot to sort through, donate, toss, and find new homes for. And then there was the food.

Apparently, my dad was either a really big fan of buying in bulk or quietly preparing for the apocalypse, because among everything else, I found 20 BIG jars of peanut butter and 15 jars of jelly. 

So, needless to say, I have peanut butter to use.

I tucked some away because the holidays will be here before we know it, and I’ll need it for my Homemade Peanut Butter Kiss Cookies. But with that much peanut butter staring me in the face, a new recipe seemed like a pretty good idea, too.

There was only one little problem with my dad’s PB&J stockpile. Every single jar of jelly was strawberry.

Now, I like strawberry jelly. I like strawberries, period. But when it comes to a peanut butter and jelly sandwich, I have opinions.

PB&J means grape jelly.

That’s what we grew up eating, and to this day, grape jelly wins every time. I use it in my Peanut Butter and Jelly Cookie Bars, too. There is just something about that classic combination of creamy peanut butter and sweet grape jelly that takes me right back to being a kid.

And that is exactly what inspired these Peanut Butter and Jelly Cake Mix Cookies.

They have all of that nostalgic PB&J flavor tucked into soft peanut butter cookies, but they’re ridiculously easy to make. Starting with a box of yellow cake mix means the dough comes together quickly with only five ingredients. Each peanut butter cookie gets a little pocket of grape jelly in the center before it goes into the oven.

If you’re a peanut butter lover, think of these as a fun shortcut version of a classic peanut butter cookie crossed with your favorite childhood sandwich. They remind me a little of peanut butter and jelly thumbprint cookies, except instead of simply spooning the jelly into an indentation on top, we bring the cookie dough up around the jelly so that sweet center is tucked right inside.

The result is part peanut butter cookie, part PB&J sandwich, and a whole lot easier than either one has any business being.

If you love cake mix cookies, be sure to check out my Red Velvet Crinkles and these Lemon Whippersnappers that both use a cake mix for their easy recipes!

Why You’ll Love These Peanut Butter and Jelly Cookies

These cookies take a childhood favorite and turn it into a simple dessert that both kids and grown-ups will love. The yellow cake mix keeps them soft and chewy while making this an incredibly easy cookie recipe. You only need five ingredients; there’s no complicated cookie dough to make, and you’ll have about two dozen chewy cookies ready to share.

Of course, you could use strawberry jelly.

Just know that somewhere, I’ll be wondering why you didn’t choose grape.

Ingredients in Peanut Butter & Jelly Cookies

One of the best things about these Peanut Butter and Jelly Cake Mix Cookies is that you only need five ingredients to make them. Find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Creamy peanut butter – Creamy peanut butter gives these cookies that classic PB&J flavor and helps create their soft, chewy texture. I use Jif.
• Vegetable oil – Adds moisture and keeps the cookies soft.
• Eggs – Help bind the cookie dough together and give the cookies structure as they bake.
• Yellow cake mix – The shortcut that makes these PB&J cookies so easy! Cake mix takes the place of measuring flour, sugar, and other dry ingredients separately.
• Grape jelly – The sweet, fruity center that turns an easy peanut butter cookie into a PB&J cookie. Grape is my pick for that classic peanut butter and jelly flavor, but other jelly flavors work, too. Strawberry, raspberry, or even mixed berry would all be delicious.

How to Make Peanut Butter and Jelly Cookies with a Cake Mix

Preheat your oven to 350°F. Line a cookie sheet with parchment paper and set it aside.

In a large mixing bowl, stir the peanut butter, vegetable oil, and eggs together until the mixture is nice and smooth.

Add the yellow cake mix and stir until completely combined. The dough will be thick.

Use a large cookie scoop, about 2 Tablespoons in size, to scoop the dough. Roll each portion into a ball, place it on the prepared cookie sheet, and flatten it with the bottom of a glass or the palm of your hand.

Spoon 1 1/2 teaspoons of grape jelly into the center of each flattened piece of dough.

Gently bring the edges of the cookie dough up and around the jelly. You aren’t trying to completely seal it inside. Leave a little jelly peeking through the top.

Bake the cookies for 11–14 minutes, just until the edges are set. Don’t wait for them to get golden brown. Overbaking will take away that soft and chewy texture we’re after.

Let the cookies cool on the baking sheet before serving. The jelly will be very hot when they first come out of the oven, so give them time to cool before sneaking a taste!

Storage

Once completely cooled, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving if you prefer a softer cookie.

You can also freeze the baked cookies. Place cooled cookies in a freezer-safe airtight container, separating layers with parchment paper, and freeze for up to 2 months. Thaw them at room temperature before serving.

Love it? Pin it!

If you can’t wait to make these Peanut Butter & Jelly Cake Mix Cookies make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best PB&J Cookies

These cookies are easy, but a few little tricks will help keep that jelly where it belongs.

• Don’t overfill them. It may be tempting to add more jelly, but 1 1/2 teaspoons is plenty. Too much makes it more likely to escape while the cookies bake.
• Bring the dough up around the jelly. You want to create a little pocket for it rather than simply placing the jelly on top of a flat cookie.
• Leave some jelly showing. There’s no need to completely seal it inside. That little peek of grape jelly on top is part of what makes these cookies so fun.
• Don’t overbake. Take the cookies out when the edges are set. They will continue to set as they cool on the baking sheet.
• Let them cool before eating. That jelly gets HOT in the oven!
• Use parchment paper. If a little jelly does make its way out, parchment makes cleanup much easier.

Best Peanut Butter and Jelly Cookie Tip: Keep an eye on the edges, not the center, when deciding if your cookies are done. If you wait for the whole cookie to look completely baked, chances are you’ve gone too far. Pull them when the edges are set and let the baking sheet do the rest.

Peanut Butter and Jelly Cookies FAQ

• What jelly flavors can I use in PB&J Cookies? Grape jelly will always be my first choice because it gives these cookies that classic PB&J flavor I grew up with. But you can absolutely experiment with other jelly flavors. Strawberry, raspberry, mixed berry, or your own favorite jelly or jam will work. Consider this your permission to disagree with me about the superiority of grape. 😉
• Can I use crunchy peanut butter? Creamy peanut butter will give you the smoothest cookie dough and that classic soft PB&J cookie texture. Crunchy peanut butter should work if you prefer a little extra texture.
• Can I use a different flavor of cake mix? Yellow cake mix gives these cookies a simple flavor that lets the peanut butter and jelly shine. White or vanilla cake mix would be the closest substitutions, although the flavor and texture may vary slightly.
• Can I make PB&J Cookies ahead of time? Yes. You can bake them a day or two before you need them and store them in an airtight container. They’re a great make-ahead cookie for parties, lunchboxes, or after-school treats.
• Why did my jelly leak out? Most likely, the cookie was overfilled, or the dough wasn’t brought far enough up around the jelly. Think of the dough as making a little nest for the jelly before the cookies go into the oven.
• Do I need to chill the cookie dough? No! That’s another reason I love these easy cake mix cookies. Mix, fill, and bake. No chilling time required.

More Peanut Butter Dessert Recipes to Love

Pictured above you will see my Peanut Butter Oatmeal Cookie Bars, also made with grape jelly! I have tons of peanut butter recipes right here on my site, but you for sure need to take a peek at my Peanut M&M Pie, this Peanut Butter Banana Nice Cream, my No Bake Peanut Butter Pie with Peanut Butter Cups and of course this Peanut Butter Hot Cocoa!

An Easy Cake Mix Cookie with a Little Nostalgia

Sometimes a recipe starts because you’re craving something. Sometimes it’s inspired by a season or a holiday.

And sometimes you find yourself with 20 jars of peanut butter and think, Well, I guess we’re making cookies. 

These Peanut Butter and Jelly Cake Mix Cookies turned an unexpected stockpile into something delicious. They’re soft, chewy, easy to make, and filled with that familiar peanut butter and grape jelly combination I grew up loving. If you’re a peanut butter lover looking for an easy cookie recipe that’s a little different from a classic peanut butter cookie, these are such a fun one to try.

Whether you call them Peanut Butter and Jelly Cookies or PB&J Cookies, they are a delicious peanut butter cake mix cookie; one bite will probably take you right back to those childhood sandwiches.

And Dad, don’t worry. I’m making a dent in that peanut butter.

Slowly.

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Peanut Butter & Jelly Cookies (Cake Mix Cookies)

Soft and chewy Peanut Butter and Jelly Cake Mix Cookies are an easy twist on the classic PB&J! Made with yellow cake mix and creamy peanut butter, each cookie has a sweet center of grape jelly. This simple five-ingredient cookie recipe makes about 24 cookies.

Course Cookies

Cuisine American

Keyword cake mix cookies, grape jelly, jelly, peanut butter, peanut butter and jelly cookies, Peanut Butter Cookies, yellow cake mix

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 24 servings

Calories 137kcal

Ingredients

• 1 cup creamy peanut butter; I use Jif
• 1/2 cup vegetable oil
• 2 large eggs
• 1 (15.25) ounce box yellow cake mix
• 2/3 cup grape jelly

Instructions

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
• In a large mixing bowl, stir together the peanut butter, vegetable oil, and eggs until smooth.
• Add the cake mix and stir until completely combined.
• Using a large cookie scoop, approximately 2 Tablespoons in size, scoop the dough and roll it into a ball. Place it on the prepared cookie sheet, then flatten it with the bottom of a glass or the palm of your hand.
• Spoon 1 1/2 teaspoons of jelly into the center of each flattened piece of cookie dough. Gently bring the edges of the dough up and around the jelly, partially enclosing it while leaving some of the jelly visible on top.
• Bake for 11–14 minutes, or until the edges are set. Be careful not to let the edges get too brown.
• Let the cookies cool on the baking sheet before serving.

Video

Notes

Don’t overfill the cookies with jelly. Too much can cause it to spill out during baking.

The cookies may still look soft in the center when they are ready to come out of the oven. Look for set edges rather than waiting for the entire cookie to brown.

The jelly will be very hot immediately after baking. Allow the cookies to cool before serving.

Grape jelly gives these cookies that classic PB&J flavor, but you can substitute your favorite flavor of jelly or jam.

STORAGE: Once completely cooled, store your Peanut Butter and Jelly Cookies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 5 days. Let them come to room temperature before serving if you prefer a softer cookie.

You can also freeze the baked cookies. Place cooled cookies in a freezer-safe airtight container, separating layers with parchment paper, and freeze for up to 2 months. Thaw them at room temperature before serving.

 

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 74mg | Fiber: 1g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg

The post Peanut Butter and Jelly Cake Mix Cookies appeared first on An Affair from the Heart.

This delicious Honey Bun Cake could very well be a new family favorite! A moist yellow cake with an incredibly sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you’ll want to eat it for breakfast!

I originally posted this recipe in 2022. I was looking for something quick to make for dessert, and all I had in the pantry was a yellow cake mix. I did a little Google search, and this Betty Crocker Honey Bun Cake recipe popped up. I had everything that I needed to make it!

I opted to bake this dessert without pecans added to the swirl of cinnamon; however, it is delicious both ways!

Although I originally found this recipe on a Betty Crocker website, it does not need to be made with Betty Crocker cake mix. Any yellow cake mix will do.

It’s one of those wonderfully simple cake mix recipes that tastes like you did a whole lot more work than you actually did. Between the moist cake, that ribbon of cinnamon and brown sugar running through the middle, and the sweet vanilla glaze on top, every bite gives you a little bit of everything.

Want other tasty desserts to try? Try my Cowboy Cookies or my No-Bake Peanut Butter Pie!

WHAT IS HONEYBUN CAKE?

This sweet treat is pure nostalgia! Do you remember eating the fantastically sweet Little Debbie Honey Buns as a child? This easy cake takes those familiar cinnamon, brown sugar, and glazed flavors and turns them into a simple 9×13 dessert.

With just a few simple ingredients, this cake imitates the sticky, satisfying sweetness of a store-bought honey bun.

This Honey Bun Cake is incredibly easy, with just a few simple ingredients that you more than likely already have on hand! Starting with a box of cake mix makes this dessert so unbelievably effortless. A cinnamon and brown sugar mixture creates a sweet ribbon through the center, with optional chopped pecans for a little crunch. To finish, top with a warm and creamy vanilla glaze.

A future family favorite, serve this moist cake as a dessert or as a breakfast cake with a glass of milk! It’s also a great cake for brunches, potlucks, holidays, or anytime you need an easy dessert that feeds a crowd.

Looking for more moist bundt cakes to make at home? Try my Lemon Cream Cheese Bundt Cake, Blueberry Banana Bundt Cake, or my Chocolate Macaroon Tunnel Bundt Cake recipe!

Why You’ll Love This Honey Bun Cake

There’s a lot to love about this old-fashioned cake, but the biggest reason may be how easy it is. Starting with a cake mix saves time, while sour cream makes the cake incredibly moist and tender. The brown sugar and cinnamon layer gives you that classic honey bun flavor, and the vanilla glaze sinks slightly into the warm cake for the perfect sweet finish.

It’s easy enough for a weeknight dessert but delicious enough to take to a party, brunch, family gathering, or potluck. And since it’s baked in a 9×13-inch pan, there is plenty to share.

INGREDIENTS FOR EASY HONEY BUN CAKE WITH SWEET VANILLA GLAZE

This recipe uses a handful of simple ingredients that you may already have in the refrigerator or pantry! For the full measurements, scroll down to the printable recipe card.

For the Cake:

• Yellow Cake Mix: Use your favorite brand. I have been told that Duncan Hines Golden Butter cake mix is also delicious in this recipe!
• Vegetable Oil: Adds moisture and helps give the cake its soft texture.
• Eggs: Provide structure, flavor, and richness to baked goods.
• Sour Cream: Gives the cake its moisture and an excellent soft, fluffy texture.
• Brown Sugar: Along with cinnamon, brown sugar is added to create that sweet, gooey cinnamon layer in the middle of the cake.
• Pecans: Chopped pecans add a crunchy texture and flavor but can be left out if preferred.
• Ground Cinnamon: The cinnamon mixed with brown sugar gives this cake its classic honey bun flavor.

For the Glaze:

• Powdered Sugar: Used as the base for the vanilla glaze.
• Milk: Thins the powdered sugar to create a smooth, pourable glaze.
• Vanilla Extract: Gives the lovely vanilla flavor to the glaze.

How to Make Honey Bun Cake with a Box of Yellow Cake Mix

My recipe for honey bun dessert is so incredibly easy to prepare! To see even more detailed steps, please scroll down to the recipe card.

Preheat the oven. Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with non-stick cooking spray. (Or grease and lightly dust with all-purpose flour.) Set aside.

Make the cake batter. In a large bowl, using your electric mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn the mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.

Make the cinnamon-sugar filling. In a small separate bowl, mix brown sugar and cinnamon together with a fork. Stir in the chopped pecans if you are using them.

Layer the cake. Spread half of the batter into the bottom of the prepared pan. Sprinkle the brown sugar mixture evenly over the top. Pour the rest of the batter over the top and carefully spread it to cover the cinnamon sugar.

Bake. Bake for approximately 45 minutes or until the cake is a deep golden brown color and an inserted toothpick comes out clean.

While the cake is still warm, prick the top all over with the tines of a fork.

Glaze. Mix the glaze ingredients together and spread the glaze over the warm cake. The glaze will settle into those little holes and coat the top of the cake. Add a little more milk if needed to get the glaze to your desired consistency.

How to Store Honey Bun Cake

Cool completely. Store covered in an airtight container. The cake will last at least 4-5 days.

Because this cake is so moist, make sure it is completely cool before covering it. Otherwise, condensation can collect inside the container and make the top of the cake wet.

You can also freeze Honey Bun Cake. Wrap individual pieces tightly and place them in a freezer-safe container. Thaw at room temperature when you’re ready for a piece.

Love It? Pin It!

Don’t forget where you found this recipe for Honey Bun Cake! Pin it to your favorite recipe board on Pinterest before you go.

Tips for the Best Honey Bun Cake

Don’t overmix the batter. Once everything is combined and smooth, you’re ready to assemble the cake.

Spread the second layer gently. The cake batter is thick, so add it over the cinnamon-sugar layer in spoonfuls before carefully spreading it. This makes it easier to keep that delicious filling in the middle instead of mixing it into the batter.

Pecans are completely optional. I typically make mine without them, but if your family loves nuts, they add a wonderful little crunch.

Watch the cake near the end of baking. Oven temperatures can vary. Look for a deep golden color and check the center with a toothpick.

Best Honey Bun Cake Tip: Don’t wait for the cake to cool before adding the glaze! Poke the warm cake with a fork and spread the glaze over it while it is still warm. Some of that sweet vanilla glaze will work its way into the cake while the rest sets on top.

Honey Bun Cake FAQ

• Does Honey Bun Cake actually contain honey? No! Despite its name, traditional Honey Bun Cake doesn’t need honey. The name comes from the cake’s resemblance in flavor to those sweet, cinnamon-filled glazed honey buns.
• Do I have to add pecans? No. They are completely optional. I usually make this cake without them, but it is delicious either way.
• Can I use a different brand of cake mix? Absolutely. I originally found this recipe through Betty Crocker, but you can use your favorite yellow cake mix. A golden butter cake mix is another tasty option.
• Can I make Honey Bun Cake ahead of time? Yes. In fact, this is a great make-ahead dessert. Once the cake has completely cooled and the glaze has set, cover it tightly until you’re ready to serve.
• Can I freeze Honey Bun Cake? Yes. Wrap the cake well or freeze individual slices in an airtight, freezer-safe container. Thaw before serving.
• Is Honey Bun Cake breakfast or dessert? I say both! With its cinnamon swirl and sweet glaze, it feels right at home next to a cup of coffee in the morning, but it makes an easy dessert, too.

An Affair from the Heart in Omaha Magazine’s Annual Food Edition

Before we go, I wanted to take a second and share with you a pretty special moment from when I originally shared this recipe. I was featured in Omaha Magazine’s 2022 Food Edition. I was so tickled to be asked, as it had been a bucket list item of mine!

I was out of town when it arrived, and a friend texted to tell me she saw me in it. I couldn’t wait to hold it in my hands!

I had my youngest daughter snap a quick photo or two of me with the magazine when I returned home. A big thank you to Omaha Magazine for including me!

You can read the article online if you aren’t a subscriber. 

OTHER SWEET RECIPES TO ENJOY

• Baked King Cake Donuts (Cinnamon Vanilla Donuts) 
• Candy Corn Cupcakes
• Lemon Cream Cheese Bundt Cake
• Hamburger Cupcakes
• Coconut Pudding Poke Cake
• Raisin Spice Bars
• Black Forest Cake
• Fresh Apple Cake

And now, years later, this Honey Bun Cake is still here, still being made, and still one of those wonderfully simple recipes that proves you don’t need anything fancy to make a really good cake. If you have a yellow cake mix tucked in the pantry, you’re already well on your way!

LIKE THIS RECIPE?
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Honey Bun Cake

This Honey Bun Cake could very well be a new family favorite! A moist yellow cake, with a deliciously sweet brown sugar and cinnamon swirl, topped with a vanilla glaze. This super easy cake starts with a boxed yellow cake mix and gets its moisture from the addition of sour cream. So good, you'll want to eat it for breakfast!

Course Cake & Cupcakes

Cuisine American

Keyword brown sugar cinnamon, cinnamon roll cake, honey bun cake, snack cake, vanilla glaze, yellow cake, yellow cake mix

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Additional Time 1 hour hour

Total Time 2 hours hours

Servings 12

Calories 429kcal

Author Michaela Kenkel

Equipment

• Rubber Spatulas 
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• 9×13 Pyrex Baking Dish with a Lid

Ingredients

• FOR THE CAKE:
• 1 15.25 ounce box yellow cake mix
• 2/3 cup vegetable oil
• 4 large eggs
• 1 cup one 8 ounce container sour cream
• 1 cup brown sugar firmly packed
• 1/3 cup pecans chopped (optional)
• 2 teaspoons ground cinnamon
• FOR THE GLAZE:
• 1 cup powdered sugar
• 1 Tablespoon milk
• 1 teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13" baking dish with non-stick cooking spray. (or grease and lightly flour it) Set aside.
• In a large bowl, using your mixer, beat together cake mix, vegetable oil, eggs, and sour cream. Mix on low speed for about 30 seconds until the ingredients are moistened. Turn mixer to medium speed and beat for another 2 minutes, scraping the sides of the bowl as needed.
• In a small separate bowl. mix brown sugar and cinnamon together with a fork (add in chopped pecans if using.) until mixed together.
• Spread half of the cake batter into the bottom of the prepared pan. Sprinkle the brown sugar-cinnamon mixture evenly over the top. Pour the remaining cake batter over the top and carefully spread it to cover the cinnamon sugar.
• Bake for approximately 45 minutes or until the cake is a deep golden brown color, and a toothpick inserted in the center comes out clean.
• Prick the top of the cake with the tines of a fork while it's warm.
• Mix the glaze ingredients together and spread over warm cake. Add a little more milk if needed to get the glaze your desired consistency.
• Cool completely. Store covered.

Video

Notes

This cake also works really well baked in a bundt pan.

Nutrition

Serving: 1 | Calories: 429kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 66mg | Sodium: 356mg | Fiber: 1g | Sugar: 44g

This recipe was originally posted on June 7, 2022. It has been updated to improve user experience and reshared on September 22, 2026.

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