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.

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

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!

LIKE THIS RECIPE?
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Pumpkin Curry Soup

<div class="mv-video-target mv-video-id-vUKGUqfZB4wMZGMMQfs6" data-video-id="vUKGUqfZB4wMZGMMQfs6" ></div>

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.

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.

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

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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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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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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.

These Pork Chops with Apples & Stuffing start with thick, bone-in pork chops seared in a cast iron skillet until beautifully browned. Sweet onions cook in butter until golden, then everything is layered with apple pie filling, cinnamon, and savory stuffing before it goes into the oven.

The result is tender, juicy pork with that wonderful sweet-and-savory combination that works so well with pork chops. And because everything finishes in one skillet, it looks impressive without much trouble.

Fall is just around the corner, and before everything turns into pumpkin everything, let’s take a moment to savor apple season. It’s one of my favorites, and I have loads of apple recipes right here on my website. Both sweet and savory, like this brand new recipe, sure to bring all kinds of comfort to your kitchen table.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

I am excited to partner with Iowa Pork to bring you this recipe. Pork is such a versatile protein for family meals, and thick-cut pork chops are especially nice for recipes like this because they stay juicy while all of those flavors bake together.

Even though I didn’t grow up on a farm in Iowa like my husband did, growing up we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my family. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.

Pork Chops with Apples

This is one of those dinners that looks like you fussed over it much more than you actually did. Once you sear the pork chops and caramelize the onions, the skillet does most of the work in the oven.

The apples add sweetness without turning the dish into dessert, while the onions, pork, and stuffing keep everything wonderfully savory. A little cinnamon ties it all together.

I also love that each pork chop gets its own generous helping of stuffing right on top. No need to make a bunch of separate side dishes unless you want to. Add a simple green vegetable or salad, and dinner is done.

Ingredients in Pork Chop, Apple, Stuffing Bake

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post. 

• Bone-in pork chops: Choose thicker pork chops, about 1 to 1 ¼ inches thick. The thicker cut works especially well for searing and then finishing in the oven.

• Salt and pepper: A simple seasoning is all the pork needs because there are plenty of flavors coming from the other ingredients.
• Olive oil: Used to get a nice sear on the pork chops.
• Butter: Adds richness and helps the onions cook until soft and beautifully golden.
• Sweet onion: I used a Vidalia onion. Thinly sliced sweet onion becomes mild and almost buttery as it cooks.
• Chicken stock: Deglazes the skillet and picks up all of those flavorful browned bits left behind from the pork.
• Stuffing mix: I used pork-flavored Stove Top Stuffing, but Sage or Traditional would also be delicious.
• Apple pie filling: A convenient shortcut that gives you tender apples and a sweet sauce without peeling and cooking fresh apples separately.
• Ground cinnamon: Just enough to complement the apples and bring a warm fall flavor to the dish.

How to Make Pork Chops with Apples & Stuffing

Preheat your oven to 400°F.

Season the pork chops generously with salt and pepper on both sides. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the pork chops for about 6 minutes on each side.

While the pork is searing, prepare the stuffing according to the package directions and set it aside.

Remove the pork chops from the skillet and add the butter. Once melted, add the thinly sliced onions and cook until they are soft and caramel-colored, about 8 minutes.

Pour in the chicken stock, scraping the bottom of the skillet to loosen all of those flavorful browned bits.

Push the onions to one side and return the pork chops to the skillet. Divide the onions evenly over the pork chops.

Spoon apple pie filling over each chop and sprinkle the apples with cinnamon. Divide the prepared stuffing into four portions and mound one portion over each pork chop.

Cover the skillet and bake for 30 minutes. Remove the lid and bake for another 5 minutes, or until the stuffing is lightly crisp on top and the pork has reached a safe internal temperature (145° F.)

Storage and Reheating

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

Love it? Pin it!

If you can’t wait to try this recipe for Baked Pork Chops with Apple & Stuffing, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Pork Chops with Apples & Stuffing

Use thick, bone-in pork chops for this recipe. Thin chops can cook too quickly during the combination of searing and baking.

Don’t skip deglazing the skillet. Those little browned bits left behind after searing the pork are packed with flavor. Scraping them up with the chicken stock adds that flavor right back into the dish.

Give the onions time to develop some color. You don’t need to deeply caramelize them, but allowing them to become soft and golden makes them sweeter and more flavorful.

Use an instant-read meat thermometer to check your pork rather than relying only on cooking time. Because pork chops can vary in thickness, temperature is the best way to know when they’re ready.

Best Pork Chop Tip: Insert your thermometer into the thickest part of the pork chop without touching the bone for the most accurate reading.

To What Temperature Should Pork Chops Be Cooked?

For juicy pork chops, cook whole cuts of pork to an internal temperature of 145°F, followed by a 3-minute rest.

Keep in mind that your pork chops will continue cooking slightly after they come out of the oven. Checking the temperature toward the end of the cooking time can help prevent overcooking.

Pork Chops with Apples FAQs

• Can I use boneless pork chops? Yes, but watch them carefully because boneless chops may cook faster. Thick, bone-in pork chops are my preference for this recipe.
• What kind of stuffing should I use? I used pork-flavored Stove Top Stuffing. Sage or Traditional stuffing would also pair nicely with the pork and apples.
• Do I have to use a cast iron skillet? No. Use any large, oven-safe skillet with a lid. If your skillet doesn’t have a lid, you can cover it tightly with aluminum foil. If you can’t transfer your skillet to an oven, transfer the pork chops to any other oven-safe pan for baking.
• Can I use fresh apples instead of apple pie filling? You could make a homemade cooked apple topping, but I wouldn’t simply substitute raw apples cup-for-cup. The prepared pie filling provides both the tender apples and the sweet sauce that are part of this recipe.
• Why do pork and apples go together? The mild savory flavor of pork is a natural match for the sweetness and slight tartness of apples. Add onions, sage-style stuffing, and cinnamon, and you get a classic sweet-and-savory combination.

More Pork Recipes to Love

There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to love. Different cuts require different cooking techniques and internal cooking temperatures too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.

If you love pork chops like we do, be sure to check out these No Peek Pork Chops and Rice, Pork Chops with Mushroom Gravy, Baked Pork Chops with Stuffing (a great way to use up extra stuffing from the holidays!), and these yummy Taco Pork Chops, too!

Last summer I shared this Pepperoni Pizza Burger, perfect to make on the grill or indoors all year long. Some other Iowa Pork favorites include Pork Stew (pictured above), Dr. Pepper Pork Ribs, Creamy Bacon Soup, Pork Roast and Gravy, Pork Roast and Sauerkraut, and this Iowa classic: Breaded Pork Tenderloin Sandwich.

See ALL of my Pork Recipes Here

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

The minute cooler weather arrives, I start craving meals just like this one. These Pork Chops with Apples & Stuffing have everything I want in a cozy dinner: juicy pork, buttery onions, sweet apples, and savory stuffing, all together in one skillet.

It’s simple enough for a family dinner but pretty enough to serve when you have company. And that combination of pork and apples just seems made for those first crisp evenings of fall.

Thank you to Iowa Pork for sponsoring this recipe and for supporting the work I do here at An Affair from the Heart.

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Pork Chops with Apples and Stuffing

Thick, juicy pork chops topped with caramelized onions, sweet apples and savory stuffing are baked together in one skillet for an easy, cozy fall dinner.

Course Main Dishes

Cuisine American

Keyword apple, Iowa Pork, pork, pork chops, pork chops and stuffing

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 4 servings

Calories 480kcal

Ingredients

• 4 bone-in pork chops 1 to 1 ¼ inches thick
• Salt and pepper to taste
• 3 Tablespoons olive oil
• 3 Tablespoons butter
• 1 medium-sized sweet onion halved and thinly sliced (I used Vidalia)
• 1 cup chicken stock
• 1 6-ounce box Stove Top Stuffing, prepared according to package directions (I used Pork flavor, but Sage or Traditional work well, too)
• 1 20-ounce can apple pie filling
• ½ teaspoon ground cinnamon

Instructions

• Preheat the oven to 400°F.
• Heat the olive oil in a large cast iron skillet over medium-high heat. Season the pork chops with salt and pepper on both sides.
• Add the pork chops to the hot skillet and sear for about 6 minutes on each side. Transfer the pork chops to a plate and set aside.
• While the pork chops are searing, prepare the stuffing according to the package directions. Set aside.
• Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
• Pour the chicken stock into the skillet, scraping the bottom of the pan to loosen any browned bits.
• Push the onions to the side and return the pork chops to the skillet. Spoon the onions evenly over the tops of the pork chops.
• Divide the apple pie filling evenly among the pork chops, spooning it over the top of each one. Sprinkle with the ground cinnamon.
• Divide the prepared stuffing into 4 equal portions and mound one portion on top of each pork chop.
• Cover the skillet with a lid and transfer it to the oven. Bake for 20 minutes, then begin checking the internal temperature of the pork chops. Continue baking, covered, as needed until the pork reaches 145°F when an instant-read thermometer is inserted into the thickest part of the chop without touching the bone. **Thicker pork chops may require additional baking time.
• Remove the lid and bake for about 5 minutes more to lightly crisp the tops of the stuffing.
• Let the pork chops rest for 3 minutes before serving.

Video

Notes

• Pork chops can vary in thickness, so use an instant-read thermometer to determine doneness. Pork is safely cooked when it reaches an internal temperature of 145°F, followed by a 3-minute rest.
• Check the temperature of the pork toward the end of the covered baking time to prevent overcooking.
• Pork-flavored stuffing is delicious here, but Sage or Traditional stuffing can be substituted.
• If your oven-safe skillet doesn’t have a lid, cover it tightly with aluminum foil.
• For the most accurate temperature reading, insert the thermometer into the thickest part of the pork chop without touching the bone.

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 3g | Protein: 37g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 250mg | Potassium: 649mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

The post Pork Chops with Apples & Stuffing appeared first on An Affair from the Heart.

If you’ve ever found yourself reaching for just one more biscuit from that basket at Red Lobster, this recipe is for you!

Growing up, I always loved the biscuits at Red Lobster. So, when I discovered years ago that I could make a version of those famous Cheddar Bay Biscuits right at home, you can imagine how excited I was.

And the best part? They’re surprisingly simple.

There’s no rolling, cutting, or kneading involved. These are easy drop biscuits made with Bisquick, which means you can have a basket of warm, cheesy garlic biscuits on the table in a little over 20 minutes.

Don’t have Bisquick in the pantry? You can make my Homemade Bisquick Mix and use that instead.

Red Lobster Cheddar Bay Biscuits

If you ask me, one of the best parts about eating at Red Lobster has always been that basket of warm biscuits that arrives at the table. This homemade version gives you those same flavors whenever the craving hits.

They’re tender on the inside with lightly golden edges, plenty of cheddar cheese throughout, and that irresistible garlic butter brushed over the top.

Because they are drop biscuits, they’re incredibly easy, too. No biscuit cutter and no perfectly shaped dough required. Just mix, scoop, bake, and brush with butter.

Serve them alongside soup, salad, seafood, chicken, steak, pasta, or just about anything that could use a warm biscuit on the side.

Ingredients in Copycat Cheddar Bay Biscuits

You only need a handful of simple ingredients to make these cheesy garlic biscuits.

• Bisquick baking mix – Makes these drop biscuits incredibly quick and easy. You can use store-bought Bisquick or my homemade version.
• Butter – Cut cold butter into the Bisquick before adding the other ingredients. Keeping the butter cold helps create a tender biscuit.
• Cheddar cheese – Cheddar gives these biscuits their signature cheesy flavor. I prefer freshly shredded cheese because it melts beautifully, but pre-shredded cheese will work, too.
• Sugar – Just a little sugar balances all of those savory flavors without making the biscuits taste sweet.
• Milk – Brings the biscuit dough together. Regular dairy milk works perfectly here.
• Garlic powder – Garlic powder goes into both the biscuit dough and the buttery topping for plenty of garlic flavor.
• Dried parsley – Adds a little color and flavor to the garlic butter brushed over the warm biscuits.

How to Make Red Lobster Cheddar Bay Biscuits

Preheat your oven to 400°F.

Add the Bisquick and cold butter to a mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is distributed throughout the mixture. You should still be able to see little pieces of butter.

Add the shredded cheddar cheese, sugar, milk, and garlic powder. Mix just until everything comes together.

Be careful not to overmix the biscuit dough. Overworking it can make your biscuits tougher instead of light and tender.

Drop the dough by rounded spoonfuls onto an ungreased baking sheet.

Bake for 15–17 minutes, or until the biscuits are lightly golden brown on top.

While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley.

As soon as the biscuits come out of the oven, brush the tops generously with the garlic parsley butter.

Serve them warm!

How to Store Cheddar Bay Biscuits

Once completely cooled, store leftover biscuits in an airtight container at room temperature for up to 2 days.

For longer storage, keep them in an airtight container in the refrigerator for up to 4 days.

Warm leftover biscuits briefly before serving to bring back some of that soft, buttery texture.

Can You Freeze Cheddar Bay Biscuits?

Yes! These biscuits freeze really well.

Let the baked biscuits cool completely, then place them in an airtight freezer-safe container or freezer bag. Freeze them for up to 3 months.

Thaw at room temperature or overnight in the refrigerator, then warm them before serving.

For an extra little refresh, brush them with a bit of melted garlic butter after reheating.

Love it? Pin it!

If you can’t wait to make this copycat Red Lobster Cheddar Bay Biscuit recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Cheddar Bay Biscuits

Keep your butter cold until you’re ready to use it. Those little pieces of cold butter throughout the dough help make the biscuits tender.

Freshly grated cheddar melts especially well and gives you great cheese flavor throughout the biscuits.

Don’t overmix the dough. Once everything is combined, stop mixing.

Try to make your scoops fairly similar in size so the biscuits bake evenly.

And don’t skip that final brush of garlic butter! Brush it on while the biscuits are still hot from the oven so it melts right into all of those little nooks and crannies.

Best Cheddar Bay Biscuit Tip: Serve these straight from the oven whenever possible. They’re at their absolute best when they’re warm, buttery, and fresh.

Frequently Asked Questions

• Can I use homemade Bisquick? Absolutely. My Homemade Bisquick Mix works beautifully in this recipe and is a great option when you don’t have a box of Bisquick in the pantry.
• Can I use pre-shredded cheddar cheese? Yes. Freshly grated cheddar tends to melt a little better, but pre-shredded cheese works just fine when you need to keep things quick and easy.
• Why shouldn’t I overmix biscuit dough? Mixing the dough too much can make biscuits dense or tough. Stir only until the ingredients are combined.
• Can I make these biscuits ahead of time? You can bake them ahead, but these biscuits really shine when they’re served warm. If making them earlier in the day, warm them briefly before serving and add a fresh brush of garlic butter.
• How do I know when the biscuits are done? Look for lightly golden tops and edges. Depending on your oven and the size of your biscuits, this should take about 15–17 minutes.

Homemade Cheddar Bay Biscuits Anytime

There is just something about a warm basket of cheesy garlic biscuits on the dinner table that makes an ordinary meal better.

And when they’re this easy to make, there’s no reason to wait until the next time you visit Red Lobster to enjoy them.

These copycat Red Lobster Cheddar Bay Biscuits have all of those flavors I have loved for years: cheddar cheese, garlic, butter, and a soft, tender center. Serve them warm, pass the basket around, and don’t be surprised when everyone reaches for seconds.

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Red Lobster Cheddar Bay Biscuits (Easy Copycat Recipe)

Easy copycat Red Lobster Cheddar Bay Biscuits are tender, cheesy, and full of garlic butter flavor. Made with Bisquick and ready in about 20 minutes!

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword biscuits, copy cat, drop biscuits,, Red Lobster Cheddar Bay Biscuits

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 12 biscuits

Calories 221kcal

Author Michaela Kenkel

Ingredients

For the Biscuits:

• 2 1/2 cups Bisquick baking mix
• 4 Tablespoons cold butter
• 1 cup shredded cheddar cheese
• 1/4 cup sugar
• 3/4 cup milk
• 1/4 teaspoon garlic powder

For the Garlic Butter Topping:

• 2 Tablespoons butter melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley flakes

Instructions

• Preheat the oven to 400°F.
• Add the Bisquick baking mix and cold butter to a large mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is evenly distributed. Small pieces of butter should still be visible throughout the mixture.
• Add the shredded cheddar cheese, sugar, milk, and 1/4 teaspoon garlic powder. Gently mix just until the ingredients are combined. Do not overmix the dough.
• Drop the biscuit dough by rounded spoonfuls onto an ungreased baking sheet, making 12 biscuits.
• Bake for 15–17 minutes, or until the tops and edges of the biscuits are lightly golden brown.
• While the biscuits bake, combine the melted butter, 1/2 teaspoon garlic powder, and dried parsley in a small bowl.
• Remove the biscuits from the oven and immediately brush the tops generously with the garlic butter mixture.
• Serve warm.

Video

Notes

• Keep the butter cold. Cold butter helps give the biscuits a tender texture.
• Don’t overmix. Stir the dough only until everything comes together. Overmixing can result in tougher biscuits.
• Freshly shredded cheddar works especially well. It melts easily and distributes nicely throughout the biscuits, although pre-shredded cheese can also be used.
• Make similar-sized biscuits. This helps them bake evenly and finish at approximately the same time.
• Serve them warm. These biscuits are at their best fresh from the oven with that garlic butter brushed over the top.
• Storage: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• Freezing: Freeze cooled biscuits in an airtight freezer-safe container or bag for up to 3 months. Thaw and warm before serving.
• Reheating: Warm leftover biscuits briefly in the oven, toaster oven, or microwave. Brush with a little additional melted garlic butter, if desired.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 432mg | Potassium: 75mg | Fiber: 1g | Sugar: 8g | Vitamin A: 295IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 1mg

This recipe was originally posted on February 26, 2014. It has been updated to improve user experience and reshared on September 3, 2026.

The post Red Lobster Cheddar Bay Biscuit Recipe appeared first on An Affair from the Heart.

This savory Tomato Pie recipe is ready in a little over an hour and serves 8.

About seven years ago, I took part in a week-long event with a few of my blogger buddies. It was called Tomato Week, and we all shared new-to-us recipes that utilized, you guessed it, fresh tomatoes! This Tomato Pie was one of the ones that I shared that year. It has since been a family favorite here, and if you have never tried tomato pie, I bet it will be a fast favorite for you too!

Best Tomato Pie Recipe

If your garden is overflowing with ripe summer tomatoes, this Tomato Pie deserves a spot on your table. Juicy tomatoes are layered with fresh basil, garlic, green onions, and a rich, cheesy mayonnaise topping before baking into a buttery pie crust.

Don’t let the mayonnaise fool you. As it bakes, it melts into the cheeses, creating a rich, creamy filling that holds everything together without tasting like mayonnaise at all. The result is savory, cheesy, and bursting with fresh tomato flavor in every bite.

It’s wonderful served warm, at room temperature, or even chilled the next day, making it a great make-ahead dish for picnics, potlucks, brunches, and summer gatherings.

Ingredients in Southern Tomato Pie

You can find the complete instructions and measurements in the printable recipe card at the bottom of this post. 

• Ripe tomatoes are the star of the recipe. Choose firm, ripe tomatoes that are full of flavor but not overly soft.

• Unbaked pie crust creates the flaky foundation for the pie. Homemade or refrigerated store-bought crust both work well.
• Salt helps draw excess moisture from the tomatoes, preventing a soggy pie.
• Fresh basil adds bright, summery flavor that pairs beautifully with tomatoes.
• Green onion provides a mild onion flavor without overpowering the tomatoes.
• Garlic adds savory depth.
• Sharp cheddar cheese gives the pie a rich, tangy flavor.
• Mozzarella cheese melts beautifully, creating that irresistible cheesy topping.
• Mayonnaise binds the cheese mixture together into the classic creamy topping that Southern Tomato Pie is known for.
• Freshly cracked black pepper adds just the right finishing touch.

TIP: Why You Should Grate Your Own Cheese.

How to Make Tomato Pie

Preheat your oven to 400°F.

Fit the pie crust into a 9-inch pie plate. Prick the bottom several times with a fork, then line it with foil or parchment paper and fill with pie weights or dried beans. Bake for about 8 minutes, or until it just begins to turn lightly golden. Remove the weights and allow the crust to cool slightly. Reduce the oven temperature to 350°F.

TIP: Easy Instructions on Pre-Baking Pie Crusts, with or without pie weights

While the crust bakes, arrange the tomato slices in a single layer on paper towels. Sprinkle both sides lightly with salt and allow them to rest for about 30 minutes. This step removes excess moisture and is the secret to avoiding a watery tomato pie.

While the tomatoes drain, stir together the basil, green onion, and garlic in one bowl. In a separate bowl, combine the cheddar, mozzarella, mayonnaise, and black pepper until well mixed.

After the tomatoes have rested, gently pat them dry with fresh paper towels.

Arrange half of the tomatoes in the bottom of the prepared crust. Sprinkle with half of the basil mixture. Repeat with the remaining tomatoes and basil mixture.

Spread the cheese mixture evenly over the top, covering the tomatoes completely.

Bake for about 30 minutes, or until the topping is bubbling and lightly golden brown.

Allow the pie to rest for at least 10 minutes before slicing and serving.

Storage

Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.

Love it? Pin it!

If you can’t wait to make this recipe for tomato pie, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Tomato Pie

• Don’t Skip Draining the Tomatoes – Removing excess moisture is the single most important step. Salting the tomatoes and letting them rest keeps the crust crisp and prevents a watery filling.
• Use Peak-Season Tomatoes – The better your tomatoes taste, the better your pie will taste. Garden tomatoes or locally grown farmers market tomatoes are ideal.
• Blind Bake the Crust – Starting with a partially baked crust helps it stay flaky instead of becoming soggy once the filling is added.
• Let It Rest Before Cutting – Giving the pie 10 to 15 minutes to cool allows the filling to set so slices hold together beautifully.
• Want to add a little more protein? Toss in a cup of crumbled cooked bacon.
• Best Tomato Pie Tip: If your tomatoes are especially juicy, place the salted slices on a wire rack set over a baking sheet rather than directly on paper towels. This allows the moisture to drip away instead of sitting underneath the tomatoes, resulting in an even firmer, less watery pie.

Choosing the Best Tomatoes

If you’re growing garden tomatoes this year, or are lucky enough to have a neighbor or friend share their harvest, this Tomato Pie is one of the very best ways to enjoy them. Fresh summer tomatoes are hard to beat.

But don’t let the lack of homegrown tomatoes stop you from making this recipe. A great Tomato Pie starts with flavorful tomatoes, and you can absolutely find excellent grocery store tomatoes if you know what to look for.

Here are a few tips for picking the best tomatoes:

• Shop local when possible. Locally grown tomatoes from a farmers market or grocery store are often picked riper than those shipped long distances. During tomato season, farmers market tomatoes are almost always worth grabbing if they’re available.
• Look for vine-ripened tomatoes. Vine-ripened tomatoes are generally allowed to mature longer before being picked, giving them richer flavor than tomatoes harvested green and ripened during shipping.
• Check the skin carefully. Choose tomatoes that are smooth, firm, and free from bruises, cracks, or dark spots. Even a small blemish can indicate spoilage inside.
• Pick up the tomato. A good tomato should feel heavy for its size. Heavier tomatoes usually contain more juice and better texture.
• Give it a sniff. A ripe tomato should have a fresh, earthy aroma, especially near the stem. If it doesn’t smell like much, it probably won’t taste like much either.

Whether you’re using tomatoes fresh from the garden, a local farmers market, or your favorite grocery store, choosing ripe, flavorful tomatoes will make all the difference in this Southern Tomato Pie.

Frequently Asked Questions

• Why is my tomato pie watery? Usually because the tomatoes weren’t drained long enough. Salting and blotting the tomatoes removes excess moisture before baking.
• Can I make Tomato Pie ahead of time? Yes. You can assemble the pie a few hours in advance and refrigerate it until you’re ready to bake. Leftovers are also excellent served cold or gently reheated.
• Can I use store-bought pie crust? Absolutely. A refrigerated pie crust is a great time-saving option and works perfectly in this recipe.
• Can I freeze Tomato Pie? Because of the fresh tomatoes and mayonnaise-based filling, freezing isn’t recommended. The texture can become watery after thawing.

More Fresh Tomato Recipes to Love

If fresh tomato recipes are your thing, check these out!

Zucchini & Tomatoes, Caprese Salad, Tomato Cracker Salad (pictured above), Fresh Bruschetta, Cucumber Tomato Salad, Bacon Egg Salad and Tomato Sandwich, Grilled Turkey Havarti Sandwiches, Marinated Vegetable Salad, Greek Heirloom Tomato Salad, Mediterranean Tomato and Cucumber Salad and this Tomato Riccota Tart.

Every summer has those recipes you find yourself making again and again, and Tomato Pie is one of mine. It’s simple, packed with fresh garden flavor, and always seems to disappear a little faster than expected. Whether you’re using tomatoes from your own backyard, the farmers market, or a neighbor who shared their harvest, this Southern classic is one delicious way to make the most of tomato season. Give it a try, and don’t forget to leave a rating and comment to let me know how it turned out!

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Tomato Pie

This classic Southern Tomato Pie features layers of juicy ripe tomatoes, fresh basil, garlic, green onion, and a creamy cheddar and mozzarella topping baked in a flaky pie crust. It's one of the best ways to enjoy fresh summer tomatoes and makes a delicious lunch, brunch, or light dinner.

Course Pies

Cuisine American, Southern

Keyword Alabama, fresh tomatoes, pie, southern, Tomato, tomato pie, tomato recipes, vegetarian

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

resting time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 357kcal

Author Michaela Kenkel

Ingredients

• 1 pie crust
• 5-6 red ripe tomatoes sliced
• 1 teaspoon salt
• 1/4 cup fresh basil leaves chopped (about 10 leaves)
• 1/2 cup green onion chopped
• 2 cloves garlic minced
• 1 cup grated sharp cheddar cheese
• 1 cup grated mozzarella cheese
• 3/4 cup mayonnaise
• freshly cracked black pepper to taste

Instructions

• Heat oven to 400 degrees, line a pie plate with unbaked crust and shape crust. With the tines of a fork, poke holes in the bottom of the crust. Use a piece of heavy duty foil (foil method) or a pie weight in the center so the crust does not bubble up as it bakes. Place crust in the oven and bake for about 8 minutes, or until crust begins to brown. Remove and cool.
• Reduce oven temperature to 350 degrees.
• While crust is pre-baking, line a large cookie sheet with a couple of layers of paper towels. Place sliced tomatoes in a single layer on towels and sprinkle with salt. Let rest for 30 minutes.
• Combine the basil, green onion and garlic in a bowl. Set aside.
• Combine the mayo and shredded cheeses another bowl. Sprinkle with pepper. Set aside.
• After 30 minutes, gently blot the tops of the tomatoes with more paper towels to remove any excess juice.
• Place a layer of tomato slices into the bottom of the pre-baked pie crust. Top with half of the basil mixture. Add another layer of tomatoes and the rest of the basil mixture. Spread the cheese mixture over the top.
• Bake for 30 minutes. Cheese will begin to slightly brown on top. Remove from oven and let rest 10 minutes before slicing.

Video

Notes

Store leftover Tomato Pie in an airtight container in the refrigerator for up to 3 days.

Reheat individual slices in a 325°F oven or toaster oven until warmed through. While the microwave works in a pinch, reheating in the oven helps the crust stay crisp.

• Roma tomatoes can be substituted if that’s what you have on hand. Because they contain less moisture, you may need one or two extra tomatoes to cover the pie.
• Add a few slices of cooked bacon between the tomato layers for a smoky twist.
• Parmesan cheese can be mixed into the topping for extra savory flavor.
• Tomato Pie can be assembled several hours ahead of time and refrigerated before baking.
• Delicious served alongside grilled chicken, burgers, soup, or a simple green salad.

 

 

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 15g | Protein: 9g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 34mg | Sodium: 696mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 992IU | Vitamin C: 12mg | Calcium: 191mg | Iron: 1mg

This recipe was originally posted on July 22, 2019. It has been updated to improve user experience and reshared on August 3, 2026.

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

With just a handful of simple ingredients and very little prep work, these stuffed peppers are perfect for busy weeknights while still feeling like a meal made from scratch. Whether you’re serving them for family dinner or making a batch for meal prep, they’re satisfying, cheesy, and loaded with bold Southwest-inspired flavor. Serves 6.

We adore stuffed peppers.  My classic recipe I grew up with for Stuffed Peppers is actually one of my favorite meals, and these Southwest Stuffed Peppers are tasty, too! They have a little kick, and I love the addition of beans.

Give them a try next time you need a great dinner idea; they are quick but offer a pretty presentation.  I served them with a side of sweet corn.

Southwest Stuffed Peppers with Ground Beef

If you’re looking for a fresh take on traditional stuffed peppers, this recipe is for you. The seasoned red beans and rice blend adds smoky flavor with just a little kick, while salsa, cumin, and pepper jack cheese bring everything together with classic Southwest flair. They’re easy to assemble, naturally portioned, and bake together in one dish for a simple dinner with very little cleanup.

Ingredients in Southwestern Stuffed Peppers

• Bell peppers form the edible bowl for the filling. Choose peppers that are similar in size so they cook evenly. Any color works beautifully.
• Lean ground beef creates a hearty, protein-rich filling without becoming overly greasy.
• Eggs help bind the filling together so it holds its shape after baking.
• Ben’s Original Ready Rice Red Beans & Rice adds smoky flavor, tender rice, and just enough spice to give these peppers their Southwest personality.
• Ground cumin brings warm, earthy flavor that pairs perfectly with the salsa and seasoned rice.
• Chunky salsa adds moisture, tomatoes, onions, and extra seasoning while keeping prep work to a minimum. Choose whatever spice level suits you.
• Pepper jack cheese melts into a creamy topping with just a touch of heat.
• Fresh cilantro adds bright, fresh flavor and the perfect finishing touch.

How to Make Southwest Stuffed Peppers

Preheat the oven to 350°F and lightly coat a 10×8-inch baking dish with nonstick cooking spray.

Arrange the pepper halves cut-side up in the dish.

In a large bowl, combine the ground beef, egg, ready rice, cumin, and one-third cup of the salsa. Mix just until everything is incorporated.

Divide the beef mixture evenly among the pepper halves, gently mounding the mixture. Spoon the remaining salsa over each pepper.

Cover the baking dish tightly with aluminum foil and bake for about 50 minutes, or until the peppers are tender and the beef reaches an internal temperature of 160°F.

Remove the foil and top each pepper with a slice of pepper jack cheese. Broil for 2 to 4 minutes, just until the cheese is melted and lightly browned.

Sprinkle with fresh cilantro before serving.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

These peppers also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Love it? Pin it!

If you can’t wait to make this easy recipe for Southwest Stuffed Peppers, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips

• Choose sturdy peppers. Peppers with a flat bottom or ones that fit snugly together in the baking dish stay upright while baking.
• Don’t overmix the filling. Stir just until combined to keep the beef tender.
• Best Southwest Stuffed Peppers Tip: If you love a little extra Southwest flavor, stir ½ to 1 cup of sweet corn into the filling before stuffing the peppers. The sweetness balances the smoky spices beautifully and adds another layer of texture.

FAQs about this Stuffed Pepper Rice

• Do you have to cook the peppers before stuffing them? No. The peppers soften beautifully as they bake in the oven, so there’s no need to blanch or pre-cook them first. Just fill them, cover the baking dish with foil, and let the oven do the work.
• Can I make Southwest Stuffed Peppers ahead of time? Absolutely! Assemble the peppers up to 24 hours in advance, cover tightly, and refrigerate. When you’re ready to bake, remove them from the refrigerator while the oven preheats, then bake as directed.
• Can I freeze stuffed peppers? Yes! Southwest Stuffed Peppers freeze very well. Allow them to cool completely, then wrap each pepper individually and store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• What color bell peppers work best? Any color bell pepper works in this recipe. Green peppers have a slightly more earthy flavor, while red, orange, and yellow peppers are sweeter. Use your favorite or whatever looks best at the grocery store.
• Can I add vegetables to the filling? Definitely! Sweet corn is one of my favorite additions because it complements the smoky flavors so well. Black beans, diced green chiles, chopped onions, or even diced zucchini are also delicious additions.
• What should I serve with stuffed peppers? These peppers are filling enough to be a meal on their own, but they’re also wonderful served with tortilla chips and salsa, Mexican rice, cilantro lime rice, a simple green salad, an ear of sweet corn, or fresh fruit.

More Stuffed Pepper Recipes To Love

As I mentioned before, stuffed peppers are one of my most favorite meals of all time. I have lots of recipes for them here on my site; you can simply search “stuffed pepper” to see them all. The classic stuffed pepper recipe is what you see pictured above. Following that same flavor profile, I have a Stuffed Pepper Skillet, Stuffed Pepper Soup, and Stuffed Pepper Meatloaf. For other fun twists, try my Philly Cheese Steak Stuffed Peppers, or these: Taco Stuffed Peppers, Buffalo Chicken Stuffed Peppers, or Chicken Parmesan Stuffed Peppers, too!

These Southwest Stuffed Peppers are a delicious twist on the classic stuffed pepper dinner with a smoky, cheesy Southwest twist. They’re easy enough for a weeknight, hearty enough to satisfy hungry appetites, and simple to customize with your favorite add-ins. Whether you serve them with a crisp salad, tortilla chips, or your favorite Mexican-inspired side dish, they’re a flavorful dinner you’ll find yourself making again and again.

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Southwest Chipotle Stuffed Peppers

These Southwest Stuffed Peppers are filled with ground beef, smoky red beans and rice, salsa, cumin, and pepper jack cheese for an easy family dinner.

Course Beef

Cuisine American

Keyword how to make stuffed peppers, Southwest Chipotle Stuffed Peppers, southwestern, stuffed peppers

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 227kcal

Author Michaela Kenkel

Ingredients

• 3 large sweet bell peppers sliced in half horizontally, with stems and seeds removed.
• 1 pound lean ground beef
• 1 egg slightly beaten
• 1 (8.5oz) package Uncle Ben's® Ready Red Beans and Rice
• 1/2 teaspoon ground cumin
• 1 cup salsa divided
• 6 slices Pepper-jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

• Preheat oven to 350 degrees.
• Spray a 10" x 8" baking dish, or deep casserole dish with cooking spray. Lay the pepper halves side by side.
• In a large bowl, combine the lean ground beef, egg, and package of Uncle Ben's® Rice, cumin, and 1/3 cup of the salsa. Mix well. Divide meat mixture evenly between the 6 peppers. Top each pepper half with the remaining salsa. Cover tightly with foil or a lid.
• Bake until the peppers are tender and the meat is cooked through, 55 to 60 minutes.) Remove foil and top each pepper with a slice of the pepper jack cheese. Turn oven to broil. Broil for 3-5 minutes or until cheese is melted and bubbly.
• Top with chopped cilantro before serving.

Video

Notes

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or cover with foil and warm in a 350°F oven until heated through.

These peppers also freeze well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Green bell peppers, red bell peppers, orange, or yellow bell peppers all work well.
• For even more Southwest flavor, add a can of diced green chiles or stir in sweet corn with the filling.
• Want to stretch the filling? Add up to ½ cup black beans along with the corn.
• If you prefer a milder spice, substitute Monterey Jack cheese for the pepper jack cheese.

 

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 8g | Protein: 24g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 475mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3026IU | Vitamin C: 106mg | Calcium: 187mg | Iron: 3mg

This recipe was originally posted on May 29, 2015. It’s been updated to improve user experience and reshared on July 30, 2026. The recipe changed slightly due to the rice previously used no longer being available.

The post Southwest Stuffed Peppers appeared first on An Affair from the Heart.

This easy recipe makes four hearty burgers, making it perfect for a family dinner, a casual weekend cookout, or an evening around the grill with friends. Pair them with potato salad, baked beans, chips, or your favorite summer side dishes, and you’ve got a meal everyone will be talking about long after the last bite.

With bright red tomatoes, creamy white bleu cheese, and all-American grilled burger goodness, these Red, White & Bleu Burgers feel right at home on any patriotic menu. They’re a fun and flavorful addition to Memorial Day gatherings, Fourth of July celebrations, Labor Day cookouts, and this year’s festivities honoring America’s 250th birthday.

Of course, there’s no reason to save them just for the holidays. These burgers are just as delicious for backyard barbecues, neighborhood block parties, lake weekends, tailgates, camping trips, or any night you’re craving a great burger fresh off the grill. No fireworks required.

Red, White & Bleu Burger

If you’re looking for a burger that feels a little more special than the classic cheeseburger, this recipe delivers. The bleu cheese mixed right into the burger patties adds rich flavor and helps keep them juicy, while crispy bacon and fresh tomato slices create the perfect balance of smoky, savory, and fresh. They’re simple enough for a weeknight cookout but impressive enough for holiday celebrations.

This recipe has been on my website since 2019. It’s getting a little “facelift” for the America’s 250th Birthday!

Ingredients in Red, White & Blue Burgers

You will find the complete ingredients and instructions for this blue burger recipe in the printable recipe card at the bottom of this post. 

For the Burger Patties:

• Lean Ground Beef – The foundation of any great burger. Lean ground beef provides plenty of beefy flavor while still remaining juicy on the grill. Ground turkey can be subbed if you prefer it. 
• Bacon – Smoky, crispy bacon adds texture and a savory flavor that pairs beautifully with the bleu cheese.
• Egg – Helps bind the burger mixture together and keeps the patties from falling apart.
• Dry Mustard – Adds a subtle tangy depth of flavor that enhances the beef without overpowering it.
• Seasoned Pepper – Brings extra seasoning and a little kick to every bite. We love Lowry’s brand. 
• Bleu Cheese – The star of the show. Some is mixed into the patties for flavor and moisture, while the rest is sprinkled on top for a creamy, tangy finish.

The Toppings and Toasted Buns:

• Tomato – Fresh tomato slices add a pop of color and freshness that balances the richness of the burger.
• Burger Buns – A sturdy bun helps hold all of the delicious toppings together.
• Butter – Used for toasting the buns, creating a golden, flavorful base for the burger.
• Mayonnaise – Adds creaminess and helps tie all of the flavors together.

How to Make Red, White & Bleu Burgers

Preheat your outdoor grill to medium heat, about 350°F.

In a large mixing bowl, combine the ground beef, crumbled bacon, egg, dry mustard, seasoned pepper, and a portion of the bleu cheese. Mix gently until just combined.

Divide the mixture into four equal portions and form into burger patties. Press a slight indentation into the center of each patty to help prevent puffing while grilling.

Butter the cut sides of the burger buns and toast them in a skillet until golden brown. Set aside.

Place the burgers on the preheated grill and cook for approximately 9 minutes per side, or until they reach an internal temperature of 160°F.

Spread mayonnaise on the toasted buns. Place each burger on a bun and top with tomato slices, crispy bacon, and the remaining bleu cheese crumbles.

Serve immediately with your favorite cookout sides.

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Love it? Pin it!

If you can’t wait to make this Red, White and Blue Cheeseburger recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What to Serve with Red, White & Bleu Burgers

These burgers are right at home on any summer holiday menu. Try serving them with sides like Classic potato salad, macaroni salad, Baked beans, Coleslaw, Potato chips, Homemade French Fries or Fruit Salad.

More Recipes to Love

And don’t forget dessert! No July 4th celebration is complete without something sweet, and I have plenty of patriotic desserts that make the perfect ending to your holiday cookout, backyard barbecue, or fireworks gathering. Try my No Bake Fruit Tart (pictured above), this Red White and Blue Trifle, Deconstructed Patriotic Pies or this Old Fashioned Strawberry Icebox Cake.

If you’re a fan of bleu cheese, you’re in the right place. Its bold, tangy flavor isn’t just for burgers. Be sure to check out some of my other favorite recipes featuring bleu cheese, too! Creamy Cabbage and Bleu Cheese Soup, Homemade Bleu Cheese Dressing, Buffalo Chicken Pizza and of course, Bleu Cheese Stuffed Olives make the BEST Dirty Vodka Martini!

And if Burgers are your thing – man, oh man, do I have you covered! Pepperoni Pizza Burgers, Bloody Mary Burgers, Reuben Burgers, Juicy Lucy Burgers, Mushroom Swiss Burger, this epic Pastrami Burger and more, right here on my site, but just searching burger.

Whether you’re firing up the grill for a July 4th celebration, hosting a backyard cookout, or feeding a hungry crowd on game day, these Red, White & Bleu Burgers are always a winning choice. Loaded with smoky bacon, tangy bleu cheese, and juicy beef, they’re the kind of burger that turns an ordinary meal into something worth gathering around.

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Red, White & Bleu Burger

Juicy beef burgers loaded with smoky bacon and tangy bleu cheese, then topped with fresh tomatoes and more bleu cheese crumbles. These Red, White & Bleu Burgers are perfect for July 4th cookouts, game day gatherings, backyard barbecues, and easy summer dinners.

Course Beef

Cuisine American

Keyword bacon, bleu cheese, Burger, patriotic food, Red, red, white & blue foods, red, white and blue, White & Bleu Burger

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 798kcal

Author Michaela Kenkel

Ingredients

• 1 pound lean ground beef
• 10 slices thick smoked bacon cooked, 2 pieces crumbled
• 1 large egg
• 1/2 teaspoon dry mustard
• 1/2 teaspoon seasoned pepper
• 1 cup crumbled Bleu cheese divided
• 1 large ripe tomato sliced
• 4 hamburger buns
• butter
• mayo for serving

Instructions

• Combine ground beef, 2 slices of crumbled bacon, 1/3 cup Bleu cheese, dry mustard, seasoned pepper and egg.
• Form into 4 patties.
• Butter the insides of the buns and toast them in a skillet.
• Heat grill to 350 degrees and place burgers on the grill. Grill 9 minutes on each side. Internal temperature of the burger will be 160 degrees for a “well done” burger.
• Place the burger on the toasted bun, add some mayo. Top with tomatoes, 2 slices of bacon and Bleu cheese.

Video

Notes

No Grill? No Problem!

These burgers are just as delicious cooked indoors. Heat a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Add the burger patties and cook for about 5 to 6 minutes per side, or until the burgers reach an internal temperature of 160°F. If the burgers are browning too quickly, reduce the heat slightly and continue cooking until done. Toast the buttered buns in a separate skillet or directly in the pan during the last minute of cooking. Assemble with the tomato, bacon, bleu cheese, and mayonnaise as directed.

 

Storage & Reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through. Store toppings separately for the best texture.

Uncooked burger patties can be prepared up to 24 hours in advance and refrigerated until ready to grill.

Nutrition

Serving: 1serving | Calories: 798kcal | Carbohydrates: 26g | Protein: 49g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 1291mg | Potassium: 840mg | Fiber: 1g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 7mg | Calcium: 268mg | Iron: 5mg

This recipe was originally posted on May 8, 2019. It has been updated to improve user experience and reshared on June 22, 2026.

The post Red, White & Bleu Burger appeared first on An Affair from the Heart.

Juicy ground pork and Italian sausage burgers are loaded with diced pepperoni and mozzarella cheese, then topped with pizza sauce, melted mozzarella, pepperoni, and a sprinkle of Parmesan. Piled onto toasted garlic butter buns, every bite delivers all the flavors of your favorite pepperoni pizza in burger form.

These burgers are big, hearty, and made to satisfy even the hungriest pizza lovers. As written, the recipe makes 4 generously sized burgers, perfect for backyard cookouts, game days, or feeding a crowd with big appetites. Want to stretch the recipe a little further? Divide the mixture into 6 smaller patties, and you’ll still have plenty of cheesy pizza flavor in every bite.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

So excited to be working with my friends at Iowa Pork again this summer! When they asked me to develop a recipe for them this year, my brain went immediately to a burger. Burgers and summer just go hand in hand, don’t they?

Pepperoni Pizza Burger Recipe

Sometimes it’s fun to shake up your usual burger routine, and these pizza-inspired burgers do exactly that.

The combination of ground pork, Italian sausage, pepperoni, mozzarella, and pizza sauce creates a burger that’s packed with flavor from the inside out. Unlike traditional burgers, where the toppings do all the work, these burgers have pizza flavor mixed right into the patties.

They’re perfect for summer grilling season, but don’t feel limited to warm weather. These burgers can be cooked on an outdoor grill, a grill pan, or in a skillet, making them an easy dinner option year-round.

Best of all, they’re a guaranteed crowd-pleaser. Kids love the pizza flavors, adults love the hearty burger, and everyone loves the garlic butter buns.

Ingredients You’ll Need

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post.

• Ground Pork – Ground pork creates a juicy, flavorful base for the burgers and pairs perfectly with classic pizza flavors.
• Italian Sausage – Italian sausage adds seasoning and richness that gives these burgers their signature pizza-inspired taste.

Substitution: Mild or hot Italian sausage both work well, depending on your family’s preference.

• Pepperoni – Pepperoni is used both inside and on top of the burgers to make sure every bite tastes like pizza.
• Low-Moisture Mozzarella Cheese – Low-moisture mozzarella melts beautifully and helps create pockets of cheesy goodness throughout the burgers.

Tip: Skip fresh mozzarella for this recipe. It contains more moisture and can make the burgers softer than desired.

• Italian Seasoning – A little Italian seasoning helps reinforce those classic pizza flavors.
• Garlic Powder – Garlic powder distributes evenly throughout the burger mixture without adding extra moisture.

• Pizza Sauce – Pizza sauce brings all of the flavors together and adds that unmistakable pizza-shop taste. Marinara Sauce also works well! 
• Parmesan Cheese – A sprinkle of Parmesan adds a salty, savory finish.
• Butter and Garlic – These simple ingredients transform ordinary hamburger buns into garlic bread-style buns.
• Hamburger Buns – Choose sturdy buns that can stand up to all of the cheesy, saucy toppings.

How to Make Pepperoni Pizza Burgers

Start by preparing the pepperoni and mozzarella cheese. Reserve pepperoni slices for topping, and finely dice the remaining pepperoni for the burger mixture. Shred a portion of the mozzarella and slice the rest for topping.

Combine the ground pork, Italian sausage, diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently until just combined.

Form the mixture into patties and press a small indentation into the center of each burger. Chill the patties before cooking to help them hold their shape.

Prepare the garlic butter buns while the burgers chill.

Cook the burgers on a grill, grill pan, or skillet until they reach an internal temperature of 160°F. During the final minutes of cooking, top with pizza sauce, mozzarella, pepperoni, and Parmesan cheese.

Place the burger on the bottom bun, top with the top bun, and serve immediately.

Servings Ideas: Homemade Double-Fried French Fries, Italian Style Baked Zucchini Chips, Antipasto Pasta Salad, Caprese Salad, Roasted Parmesan Potato Wedges, or this quick Italian Bean Salad recipe.

Storage, Freezing & Make Ahead Instructions

Store leftover pizza burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

Love it? Pin it!

If you can’t wait to make these Pepperoni Pizza Burgers, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go. 

Internal Temperature of Pork

Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.

To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.

Tips & Tricks for Success

• Use low-moisture mozzarella cheese for the best texture and melt.
• Mix the burger ingredients just until combined. Overmixing can create dense burgers.
• Chill the patties before cooking to help them hold their shape.
• Finely dice the pepperoni so it distributes evenly throughout the burger mixture.
• Watch for flare-ups when grilling outdoors. The Italian sausage and pepperoni can create extra drippings.
• Toasting the garlic butter buns adds flavor and helps prevent sogginess.
• Use a meat thermometer and cook the burgers to an internal temperature of 160°F.

FAQs: Pepperoni Pizza Cheeseburgers

• Can I make these burgers smaller? Absolutely. This recipe makes 4 large burgers, but you can easily divide the mixture into 6 smaller patties if preferred.
• Can I cook these indoors? Yes. A grill pan or large skillet works beautifully and makes this recipe perfect for year-round cooking.
• Why do I need to chill the patties? Chilling helps the burgers hold their shape and makes them easier to flip, especially when grilling.
• Can I prepare the burgers ahead of time? Yes. The patties can be formed up to 24 hours before cooking and stored covered in the refrigerator.
• What temperature should pork burgers be cooked to? Ground pork and sausage burgers should always be cooked to an internal temperature of 160°F as measured with an instant-read thermometer.
• Can I freeze the burger patties? Yes. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

For the Love of Pork

One of the reasons these Pepperoni Pizza Burgers are so delicious is the flavor that pork brings to the table. While I didn’t grow up on a farm myself, my husband was raised on an Iowa farm where they raised hogs, so pork has always been a big part of family meals around here. Ground pork is naturally juicy, rich, and savory, making it the perfect base for all of the pizza-inspired flavors packed into these burgers. It readily takes on the flavors of the Italian sausage, pepperoni, mozzarella, and pizza sauce while still delivering plenty of flavor of its own.

Of course, everyone at my table is focused on the cheesy, pizza-inspired goodness piled onto these burgers. What they don’t realize is that while they’re enjoying all that flavor, I’m smiling on the inside knowing they’re also getting the nutritional benefits pork provides. Pork is a high-quality source of protein and several important vitamins and minerals, making it an easy choice when I’m planning meals for my family.

I also love how easy pork makes mealtime. With simple ingredients and straightforward preparation, these burgers come together without a lot of fuss, whether you’re planning a Father’s Day cookout, hosting friends for a backyard barbecue, or making a fun family dinner any night of the week.

And when you purchase pork at your local grocery store, you’re supporting farm families across the United States. In fact, about one-third of all the pork raised in the country comes from Iowa. Most of that pork is enjoyed right here at home, helping provide delicious meals for families while supporting generations of hardworking American farmers.

More Pork Recipes to Love

If pepperoni is your favorite, boy, do I have a couple of recipes that you are going to adore! My Pepperoni Pizza Grilled Cheese (pictured above), Pepperoni Pizza Bread, Pepperoni Pizza Dip, and Detroit-Style Pepperoni Pizza will have you drooling!

Be sure and check out these comfort classics too: Pork Stew, No Peek Pork Chops and Rice, Breakfast Sliders, Creamy Bacon Soup, Breaded Pork Tenderloin Sandwiches, or this Pork Roast and Gravy. You can find all of my pork recipes here.

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

If you’re looking to shake up your burger game this summer, these Pepperoni Pizza Burgers are the perfect place to start. Loaded with pizza flavors, piled high on garlic butter buns, and packed with Iowa Pork goodness, they’re guaranteed to be the burger everyone talks about long after the last bite.

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Pepperoni Pizza Burgers

If pizza night and burger night are both family favorites, these Pepperoni Pizza Burgers deliver the best of both worlds. Made with juicy pork, Italian sausage, pepperoni, mozzarella cheese, pizza sauce, and served on garlic butter buns, these hearty burgers are packed with pizza flavor in every bite.

Course Pork

Cuisine American

Keyword Burger, garlic buns, ground pork, Iowa Pork, Italian sausage, mozzarella, Pepperoni, pizza burgers, pizza,

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 830kcal

Ingredients

For the Burger:

• 1 pound ground pork
• 1 pound ground Italian sausage
• 1 (6-ounce) package sliced pepperoni, divided
• 1 (8-ounce) block low-moisture mozzarella cheese, divided
• ½ teaspoon Italian seasoning
• 1 teaspoon garlic powder

For the Top:

• ¾ cup pizza sauce
• 4 slices mozzarella cheese
• 3 Pepperoni slices
• Sprinkle of Parmesan cheese

For the Garlic Butter Buns:

• ½ stick (1/4 cup) salted butter room temperature
• 1 clove garlic minced
• 4 hamburger buns

Instructions

• Remove 12 pepperoni slices from the package and set aside for topping the burgers later. Finely dice enough of the remaining pepperoni to measure ½ cup.
• Shred ½ cup of the mozzarella cheese from the block and set aside. Slice the remaining mozzarella into 4 slices for topping the burgers.
• In a large mixing bowl, combine the ground pork, ground Italian sausage, finely diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently with your hands just until combined, being careful not to overmix.
• Divide the meat mixture into 4 equal portions and form into burger patties slightly larger than the buns, as they will shrink while cooking. Press a slight indentation into the center of each patty with your thumb. Refrigerate the patties for 15-20 minutes to help them hold their shape while cooking.
• While the burger patties chill, stir together the softened butter and minced garlic in a small bowl. Spread onto the cut sides of the hamburger buns. Set aside.
• Preheat a grill, grill pan, or large skillet over medium heat. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F.
• During the last 1-2 minutes of cooking, spoon pizza sauce evenly over each burger. Top each burger with a slice of mozzarella cheese, 3 reserved pepperoni slices, and a sprinkle of Parmesan cheese. Cover loosely to help the cheese melt.
• While the burgers cook, toast the buns cut-side down on the grill or in a skillet until golden brown.
• Place the burgers onto the toasted garlic butter buns and serve immediately.

Video

Notes

• Use low-moisture mozzarella cheese for the best texture and melt. Fresh mozzarella contains too much moisture and can make the burgers soft.
• Mix the burger ingredients just until combined. Overmixing can create dense, tough burgers.
• Chilling the patties before cooking helps them hold their shape and makes them easier to flip, especially when grilling.
• Because the burgers contain Italian sausage and pepperoni, flare-ups can happen on the grill due to the higher fat content. Keep a close eye on them and move burgers to a cooler area of the grill if needed.
• Cook burgers to an internal temperature of 160°F.
• Finely dicing the pepperoni helps distribute the flavor evenly throughout the burgers and prevents the patties from breaking apart while cooking.
• Pressing a small indentation into the center of each patty helps prevent the burgers from puffing up while cooking.
• Toasting the garlic butter buns adds flavor and helps keep the buns from getting soggy from the pizza sauce.

Storage, Freezing & Make Ahead

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

Nutrition

Serving: 1serving | Calories: 830kcal | Carbohydrates: 26g | Protein: 40g | Fat: 62g | Saturated Fat: 22g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 169mg | Sodium: 1334mg | Potassium: 818mg | Fiber: 2g | Sugar: 5g | Vitamin A: 216IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 4mg

The post Pepperoni Pizza Burger appeared first on An Affair from the Heart.