WHY YOU’LL LOVE OREO LASAGNA

• No baking required
  
• Four dreamy layers of chocolate goodness
  
• Make-ahead friendly (actually better the next day)
  
• Crowd-pleasing potluck dessert
  
• Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe 

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

Love this loaded chocolate dessert? Try my ultra-indulgent chocolate caramel Better Than Sex Cake next!

INGREDIENT NOTES

• Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
  
• Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
  
• French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
  
• Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
  
• Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

• Slice dessert lasagna straight from the refrigerator.
  
• Add extra whipped cream and a mini Oreo on each slice.
  
• Pair this chocolate lasagna recipe with strong coffee.
  
• Bring to potlucks, BBQs, or holiday gatherings.
  
• Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
  
• Food Processor: To make Oreo crumbs for the crust.
  
• Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
  
• Mixing Bowls: For every layer of this dessert.
  
• Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Scrumptious No Bake Chocolate Desserts

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

Print

Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 473cal

Author Donna Elick

Equipment

• 9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• food processor or rolling pin for crushing the Oreo cookies
• mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
• stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

• 1 14.3 ounce package Oreo cookies
• 6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

• 1 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons instant French vanilla pudding mix
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

• 2 3.9 ounce boxes instant chocolate pudding mix
• 3 cups whole milk

GARNISH

• Mini Oreo cookies
• Chocolate shavings
• Additional whipped cream

Instructions

• PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
• MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
• PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
• MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
• MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
• COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
• MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
• ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
• TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
• GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
• CHILL: Cover and refrigerate for at least 4 hours until fully set.
• SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 800mg | Sugar: 27g | Fiber: 1g | Calcium: 119mg | Iron: 4mg

Originally published February 2021. Updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

The first time that I made this recipe, I knew it was a winner. Not only is it delicious, but it’s the best way to cover apple slices for the ultimate fall treat.

I used to make caramel apples all the time as one of my favorite desserts, but trust me when I say that making this homemade caramel sauce with a few simple ingredients and pairing it with apple slices is a much easier method! 

The rich amber color of this sauce is also one of the best parts. You can store it in a glass container or jar, and it makes a great gift for the holidays.  

If you’re ready to learn how to make the best salted caramel sauce, let’s dive in. The only thing you need is a little bit of time to get started. 

Homemade Salted Caramel Sauce Recipe

Sea salt caramel has got to be one of my favorite variations of the sweet treat topping! And believe me, I’ve tried (and shared) ‘em all. 

Between my 4 ingredient homemade caramel sauce, crockpot dulce de leche, and all of my other recipes made with caramel, you could say I’ve become a bit of an expert at this point!!

It’s rich, it’s creamy, it’s buttery… basically everything I look for in a dessert. 

And as soon as I discovered how easy it was to make from scratch, let’s just say there’s never a shortage of it in my house.

This salted caramel sauce is the latest in my growing collection. It features a sweet and savory flavor that I can’t get enough of… I have to admit, I could eat this by the spoonful!

Ingredient Notes and Substitutions

• Granulated Sugar – This is the key ingredient that turns into caramel as you cook it. 
  
  A little science lesson for you: the heat from your stovetop breaks down the white sugar molecules and creates that rich and complex flavor we all know and love. Now you know!
  
• Unsalted Butter – Yes, this is homemade salted caramel sauce, but we’re using unsalted butter so we have more control over the sodium content. 
  
  You’ll add some sea salt to get that signature sweet and salty flavor.
  
• Heavy Cream – Adds a creamy texture to the mix and also gives your sauce a, well, sauce-like consistency. 
  
• Sea Salt – Balances out all of the sweetness of the other ingredients — plus, it actually makes your salted caramel taste deeper and richer!

Tips and Tricks to Make the Perfect Caramel with Sea Salt

• Patience is key.

Making caramel from scratch is one of my favorite recipes but it requires a bit of care and a lot of patience. You want to melt the sugar slowly over medium heat… don’t rush the process!

This is one of those recipes that you need to pay close attention. Stir constantly to make sure the sugar and cream melt evenly, and to keep it from burning.

Don’t stray too far from your stove top or sauce pan. 

• Watch out for splatters.

You need to heat the sugar to a very high temperature in order for it to turn into sea salt caramel. 

The hot liquid may also splatter as it heats, so it’s important to work carefully to avoid burning yourself.

I usually use a long-handled spatula or spoon for stirring. And again… watch that pot carefully to make sure it doesn’t burn!!

• Adjust for your desired consistency.

Since you’re making this salted caramel recipe from scratch, you have full control over the texture and consistency. 

For a thicker sauce, cook it for longer. Or, remove it from the heat early for a thinner consistency.

• Add your own flavor… literally!

Follow my salted caramel recipe as is, or add some extra flavorings. Vanilla extract, bourbon, or spices like nutmeg or cinnamon are all popular choices.

You could even swap out the fine sea salt for smoked sea salt for a really unique flavor. YUM. The great thing about making this caramel sauce is that you have options. 

Prep Ahead

• Cut the butter
• Measure out the other ingredients

Kitchen Tools You Will Need

• Medium Saucepan – Heats evenly and is easy to clean too.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

How to Use Sea Salt Caramel

There are so many options when it comes to using your freshly made salted caramel sauce!

• Warm it up and drizzle generously over a few scoops of vanilla ice cream, or try it on one of my many other ice cream flavors! The hot carame lis my go-to for ice cream sundaes. 
  
• Pour it over freshly baked brownies or blondies, or drizzle over the top of freshly baked chocolate chip cookies. 
  
• Stir a spoonful or two into your morning coffee or hot chocolate to add a big depth of flavor. 
  
  You could make it even more indulgent by adding a dollop of whipped cream, plus more caramel with sea salt on top!
  
• Use it as a dipping sauce for sliced fruit like apples, bananas, and strawberries.
  
• Add a drizzle over your favorite cheesecake recipe or any dessert recipes. 
  
  I personally love dipping Olive Garden zeppoli Italian donuts in this sauce. It’s a surprisingly impressive dessert for guests, too!
  
• Spoon over slices of apple pie, pumpkin pie, pecan pie, or any other pie recipe you love!
  
• Surprise the kids by putting a dollop on top of their French toast. 

Storing, Freezing, and Reheating

Allow your caramel with sea salt to cool completely at room temperature, then place it in an airtight container — I love a glass jar — and store in the fridge for up to 2 weeks.

You can also freeze salted caramel for up to 3 months when properly stored in an airtight container. Let it thaw in the refrigerator overnight, then reheat gently before using.

I like to reheat the sauce over low heat on the stovetop, or in short 30-second bursts in the microwave. 

Whatever method you use, remember to stir frequently to keep it from burning. 

Salted Caramel Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Caramel Dessert Recipes

Copycat Taco Bell Caramel Apple Empanadas

Easy 6-Ingredient Caramel Apple Dump Cake Recipe

How to Make Salted Caramel Pecan Toffee Bars Recipe

Caramel Apple Cheesecake Recipe with Streusel Topping

Print

Homemade Salted Caramel Sauce Recipe + Video

Learn how to make Salted Caramel Sauce from scratch! All you need are 4 easy ingredients that you likely already have at home.

Course Dessert

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 makes 1 cup

Calories 222cal

Author Donna Elick

Equipment

• medium saucepan

Ingredients

• 1 cup granulated sugar
• 6 tablespoons unsalted butter cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon sea salt adjust to taste

Instructions

• Heat the granulated sugar in a medium saucepan over medium heat. Stir constantly with a high heat-resistant spatula or wooden spoon as the sugar melts. It will clump up initially, but keep stirring until it fully melts and turns into an amber-colored liquid. Be careful not to let it burn.
• Add butter to the saucepan once the sugar has melted completely and turned amber. The mixture will bubble up, so be cautious. Stir the butter into the caramel until it’s completely melted and well combined.
• Slowly pour in the heavy cream while stirring constantly. Again, be cautious, as the mixture will bubble up vigorously. Continue stirring until the cream is fully incorporated and the caramel is smooth.
• Remove the saucepan from the heat and stir in the sea salt, adjusting the amount to your taste preference.
• Let the caramel sauce cool for a few minutes before transferring it to a glass jar or container for storage.

Video

Notes

To store: Allow the salted caramel to cool completely at room temperature, and then store the leftover sauce in an airtight container in the refrigerator for up to two weeks.

To freeze: You can freeze salted caramel sauce for up to three months. Thaw it in the refrigerator overnight and reheat gently before serving.

To reheat: Reheat gently over low heat on the stovetop or in short bursts in the microwave, stirring frequently to prevent scorching.

Nutrition

Serving: 1 | Calories: 222cal | Carbohydrates: 25g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 296mg | Sugar: 25g | Calcium: 13mg | Iron: 0.03mg

Originally published August 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Salted Caramel Sauce Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHOCOLATE CHIP PUMPKIN BREAD

• Just 3 ingredients: Pantry + fridge magic at its finest.
  
• Foolproof: 10 minutes of prep, 1 bowl, 1 pan.
  
• Super moist texture: With gooey chocolate in every bite!
  
• Cozy fall flavors: But no complicated steps or measuring spices.
  
• Family favorite: Doubles as dessert or breakfast.

Pumpkin Chocolate Chip Bread

I mean… can we just pause for a second? Three ingredients. Three!!! That’s all it takes to whip up a pumpkin bread that tastes like it came straight out of your favorite bakery.

And the chocolate chips? Don’t even get me started. Melty little pockets of happiness that turn this 3 ingredient pumpkin bread into a slice of fall magic.

I’ve been making this loaf for years, and it has never failed me once. In fact, it’s so easy it practically bakes itself.

This is one of those recipes you’ll pull out when you need something impressive but don’t have the time (or patience) for a long bake.

Cozy, chocolatey, pumpkin-spiced heaven… and yes, I’ll fight you for the last slice. Am I right?!

Pair this easy pumpkin chocolate chip bread with coffee for a dreamy start to your day, or slice it up for a crowd-pleasing treat that vanishes faster than a bag of Halloween candy.

And if you’re a pumpkin lover like us, don’t miss our collection of pumpkin recipes for even more fall baking inspiration. We also have a Chocolate Chip Zucchini Bread that is amazing!

INGREDIENT NOTES

• Spice Cake Mix: The secret weapon in this pumpkin chocolate chip loaf recipe. It already has cinnamon, nutmeg, and all the fall spices you love built right in.
  
  If you can’t find spice cake mix, substitute a yellow or white cake mix and add pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and allspice).
  
• Pumpkin Purée: Use canned pumpkin purée, not pumpkin pie filling (which is pre-sweetened and spiced). Fresh pumpkin purée can be swapped in if it’s the same thick consistency.
  
• Chocolate Chips: Semi-sweet is classic, dark chocolate gives a bolder flavor, and white chocolate adds a pretty color contrast.
  
  Don’t be shy… fold some extra on top before baking for that irresistible bakery-style look. 

VARIATIONS

Muffins: Portion batter into a lined muffin tin and bake for 18–20 minutes.

Mini Loaves: Use mini loaf pans for giftable treats. Bake about 30 minutes.

Swirled Cream Cheese Pumpkin Bread: Dollop sweetened cream cheese on top and swirl before baking.

Double Chocolate: Fold in ½ cup chopped pecans or walnuts for crunch.

Nutty Pumpkin Bread: Stir in 2 tablespoons cocoa powder for extra richness.

SERVING SUGGESTIONS

• Cozy Up: For a quick snack, enjoy a slice or two with a hot cup of coffee or tea.
  
• Seasonal Sip: Pair with a homemade pumpkin spice or maple latte for the ultimate fall moment.
  
• Toppings: Add a smear of honey butter or cinnamon butter for a cozy breakfast.
  
• Brunch Spread: Serve 3 ingredient pumpkin bread with bacon or sausage, a bowl of cranberry apple oatmeal, or apple pie cinnamon rolls.
  
• Extra Sweet Treat: Top slices with vanilla ice cream and caramel sauce for dessert.

3 INGREDIENT PUMPKIN BREAD FAQ

I’ve been baking pumpkin breads for over a decade, and this 3-ingredient version is proof that simple can still be magical.

The science is in the balance: pumpkin purée adds moisture, cake mix provides structure with built-in leavening, and chocolate chips add melty bursts of richness.

It’s foolproof because the ratios are spot on… no sinking centers, no gummy texture. Just soft, sliceable perfection.

Over the years, I’ve made dozens of variations (and tested every possible cake mix swap), and this chocolate chip pumpkin loaf recipe is still the one my family devours first every fall.

TOOLS NEEDED

• Large Mixing Bowl: Big enough to stir without spills.
  
• Sturdy Spoon or Spatula: For mixing the thick pumpkin batter.
  
• Loaf Pan (9×5-inch): The perfect size for this pumpkin chocolate chip loaf recipe. Parchment-lined for easy removal.
  
• Cooling Rack: Helps bread cool evenly without a soggy bottom.
  
• Plastic Wrap or Foil: For wrapping leftovers or prepping for the freezer.

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram

Other Few Ingredient Recipes

Print

Pumpkin Chocolate Chip Loaf Recipe

My Pumpkin Chocolate Chip Loaf Recipe is incredibly easy to make and totally tasty!! All you need are 3 ingredients to make this fall treat!

Course Bread, Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12 1 loaf

Calories 327cal

Author Donna Elick

Equipment

• loaf pan
• parchment paper
• large bowl

Ingredients

• 15.25 ounce box spice cake mix
• 15 ounce can pumpkin puree
• 11.5 ounces semi-sweet chocolate chips

Instructions

• Preheat and Prepare: Preheat your oven to 350°F. Line a loaf pan with parchment paper, allowing it to hang over the sides for easy removal after baking.
• Mix the Batter: In a large bowl, combine 15.25 ounce box spice cake mix and 15 ounce can pumpkin puree using a spoon until well combined.
• Add Chocolate Chips: Gently fold in 11.5 ounces semi-sweet chocolate chips until they're evenly distributed throughout the batter.
• Fill the Pan: Spoon the mixture into the parchment-lined loaf pan.
• Bake: Bake in the preheated oven for 45-50 minutes. The bread is ready when it springs back when lightly pressed, and a toothpick inserted into the center comes out clean or with a few crumbs.
• Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. You can serve it warm or let it cool completely before enjoying

Notes

Feel free to experiment with different cake mix flavors if you can’t find spice cake mix. Add 1 tablespoon of pumpkin pie spice or 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of allspice to yellow or white cake mix.

Using fresh pumpkin puree is an option. Just make sure it has a similar consistency to canned pumpkin puree.

Avoid using pumpkin pie filling as a substitute for pure pumpkin puree, as it contains added sugars and spices that can affect the bread’s texture and taste.

You can use various types of baking chips, such as milk chocolate, dark chocolate, white chocolate, or butterscotch chips, to customize the flavor to your liking. Adjust the amount to suit your taste.

To check if the bread is fully baked, press the top gently; it should spring back and feel firm. Alternatively, use a toothpick – if it comes out clean or with a few crumbs, the bread is done.

This pumpkin bread freezes well. Wrap it tightly in plastic wrap, aluminum foil, or store it in an airtight container, and it can be frozen for up to 2-3 months. Thaw at room temperature or gently reheat before serving.

Nutrition

Serving: 1 | Calories: 327cal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 241mg | Sugar: 28g | Fiber: 4g | Calcium: 60mg | Iron: 4mg

Originally published November 2023, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pumpkin Chocolate Chip Loaf Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PUMPKIN PASTIES

• Fun, themed treat
• Easy to make with a few ingredients
• Packed with cozy fall flavor
• Make them in the oven or air fryer

Harry Potter Pumpkin Pasties

We’re big Harry Potter fans in this house, so you better believe I had to bring a little Hogwarts magic into my kitchen!! 

These pumpkin pasties are our love letter to fall and fandom. Like a warm hug from Hagrid, wrapped in pie crust. 

They’re as easy as Accio Pie Dough, and when those buttery edges crisp up golden in the oven or air fryer? Let’s just say… you’ll be expecto drooling. 

Our daughter always insists we score the lightning bolt on top because obviously, how else would Harry know they’re his favorite?

These pumpkin pasty Harry Potter copycats are just the latest in a line of hand pie recipes our family devours. With filling flavors like apple, cherry, and even s’mores, there’s an option for every season!

INGREDIENT NOTES

• Pie Dough: Store-bought refrigerated dough works great here, but if you want to go full wizard mode, homemade is welcome.
  
• Light Brown Sugar: Has a delicate molasses flavor that complements the pumpkin perfectly.
  
• Pumpkin Puree: Be sure to use plain pumpkin, not pie filling! Canned is easiest, but you can make it from scratch if you prefer. If so, let it cool completely first.
  
• Spices: Instead of measuring each spice individually, you can substitute 1 tablespoon of pumpkin pie spice.

VARIATIONS

Pumpkin Cheesecake Twist: Mix a spoonful of cream cheese into the filling.

More Fall Flavors: Swap the pumpkin filling for apple butter or mashed sweet potato.

Glossy Sweet Finish: Brush the top of each Harry Potter pumpkin pasty with maple syrup instead of egg wash.

Different Shapes: Instead of folding the dough in half, place one circle on top of another. You’ll need twice the amount of dough!

Sugar & Spice: Sprinkle turbinado sugar or cinnamon sugar (instead of brown sugar) over the tops before baking.

Make It Savory: Omit the sugar, then add a pinch of salt and some shredded cheddar or gouda.

SERVING SUGGESTIONS

• Classic Toppings: Serve pumpkin pasties with whipped cream, maple glaze, or powdered sugar for a bakery-style finish.
  
• Add a Chocolate Drizzle: Melt semi-sweet or dark chocolate chips and drizzle with a spoon or piping bag.
  
• Treat Trolley: They may not be from Honeyduke’s, but candies like gumdrop fudge and homemade turtles are just as sweet.
  
• Beverage Pairing: A warm mug of butterbeer or apple cider dials up the fall flavor to the max!
  

PUMPKIN PASTIES HARRY POTTER FAQ 

Over the years, I’ve made more pastries than I can count, and trust me, flaky crust plus spiced pumpkin filling is always a home run. 

I’ve tested these Harry Potter pumpkin pasties in the oven and air fryer, and both versions come out beautifully golden with just the right amount of crunch. 

I also designed this recipe to be as stress-free as possible, even if you’re juggling a kid’s costume party and making butterbeer at the same time. 

Want crispier edges? Bake a minute longer. Want to make these ahead for a party? Done. Whether you’re a wizard or a muggle, these pumpkin pasty Harry Potter treats are foolproof magic.

TOOLS NEEDED

• Mixing Bowl: To mix up the sweet filling.
  
• 4- or 5-inch Round Cutter: In a pinch, the rim of a small bowl will work!
  
• Rolling Pin: Essential for getting the dough to just the right thickness.
  
• Parchment-Lined Baking Sheet: Makes clean up that much easier.
  
• Pastry Brush: For adding the egg wash to the tops.
  
• Air Fryer: Optional, if you prefer not to use your oven.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Pumpkin Recipes

Easy Pumpkin Coffee Cake with Streusel Topping

Pumpkin Scone Starbucks Copycat Recipe

Pumpkin Streusel Muffins Recipe

Easy No Bake Pumpkin Cheesecake Dessert Recipe

Print

Harry Potter Pumpkin Pasties

Harry Potter Pumpkin Pasties are flaky, buttery, sweetly spiced portable pumpkin pies just like the ones from Honeyduke’s Express Trolley.

Course Dessert

Cuisine American

Method Air Fryer, Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 large pasties

Calories 170cal

Author Donna Elick

Ingredients

• 1 package refrigerated pie dough 2 rounds
• 1 cup pumpkin puree not pumpkin pie filling
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup packed light brown sugar plus 1 tablespoon for sprinkling
• 1 large egg for egg wash

Instructions

• Preheat the Oven: Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
• Prepare the Filling: In a medium mixing bowl, stir together the 1 cup pumpkin puree, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 cup 1/2 cup packed light brown sugar until fully combined.
• Roll and Cut Dough: Unroll 1 package refrigerated pie dough onto a lightly floured surface. Use a 4- or 5-inch round cutter (or a small bowl) to cut out circles from the dough. You should get 8–10 total, re-rolling scraps as needed.
• Assemble the Pasties: Spoon about 1 tablespoon of the pumpkin filling onto one half of each dough round. Fold the other half over to form a half-moon shape. Press the edges together, then crimp with a fork to seal.
• Add Wizardly Flair: Use a sharp knife to score a lightning bolt or other Harry Potter-inspired mark on the top of each pasty. It’s optional, but very on theme.
• Apply Egg Wash: In a small bowl, beat 1 large egg. Brush the tops of each pasty with the egg wash, then sprinkle with blonde sugar for a touch of sparkle and crunch.
• Bake the Pasties: Place pasties on the prepared baking sheet, leaving a little space between each. Bake for 20–25 minutes, or until golden brown and crisp.
• Cool Slightly: Remove from oven and allow to cool slightly before serving. These are best enjoyed warm but still delightful at room temp.

AIR FRYER INSTRUCTIONS

• Preheat the Air Fryer: Preheat to 350°F.
• Prepare and Fill: Follow Steps 2–5 above to fill and shape the pasties.
• Air Fry in Batches: Place pasties in the air fryer basket in a single layer, leaving space between each one. Cook at 350°F for 12–15 minutes, or until golden and crispy. Air fry in batches as needed.
• Cool Slightly: Let cool just a bit before serving. The filling will be hot!

Notes

Make-Ahead Tips: You can fully assemble the pasties and refrigerate them for up to 24 hours before baking. Just cover them tightly with plastic wrap and bake fresh when ready.

Freezing Tips: Unbaked pasties freeze beautifully! Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen just add 3–5 minutes to the cook time.

Storage: Store leftover baked pasties in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 325°F or pop into the air fryer for a few minutes to restore the flaky crunch.

Nutrition

Serving: 1 | Calories: 170cal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 101mg | Sugar: 14g | Fiber: 2g | Calcium: 30mg | Iron: 1mg

Originally published September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Harry Potter Pumpkin Pasties appeared first on The Slow Roasted Italian.

French Toast Casserole

I mean… can you really ever have enough pumpkin AND streusel in your life? 

Buttery brioche meets silky pumpkin custard in this cozy casserole. With its crisp streusel topping and rich, comforting flavors, it’s like pumpkin pie met French toast and fell in love.

This one’s my go-to when I want fall flavors without the fuss.

It smells like a cozy October morning and tastes like you’ve been baking all day… when really, you just tossed it in the oven and let the magic happen.

It’s so easy to make ahead too, which is perfect for lazy weekends and sleepovers.

Just assemble everything the night before, pop it in the fridge, and then pull it out and bake while everyone stumbles out of bed.

Serve a slice of pumpkin pie French toast alongside crispy bacon or sausage links for a savory contrast.

And don’t forget a hot mug of spiced chai, apple cider, or a pumpkin cream cold brew for the ultimate autumn brunch!

INGREDIENT NOTES

• Brioche Loaf: A 14-ounce loaf is exactly the perfect amount of bread for this pumpkin pie French toast bake.
  
  If using a different kind (like challah or French bread), weigh it for accuracy. Also, make sure it’s 1-2 days old so it absorbs the custard properly.
  
• Eggs: The base of the custard that soaks into the bread and gives it that yummy texture. Bring them to room temperature before whisking.
  
• Pumpkin Puree: It’s very important that you use 100% pure pumpkin and not pumpkin pie filling, which has added sweeteners and spices.
  
  Canned is easiest, but you’re welcome to make fresh pumpkin puree if you’d like. Use pie pumpkins (not the large, carving kind) if you do!
  
• Whole Milk: There’s enough fat here to create a rich custard, but swap in half & half to make it extra decadent.
  
• Pumpkin Pie Spice: A homemade blend of cinnamon, nutmeg, ginger, and cloves works well if you don’t have a premixed jar.
  
• Streusel Topping: Mix AP flour and light brown sugar with some chopped walnuts and spices. Salted butter gives it the perfect crumbly texture.
  
  Unsalted butter is fine too, but add a pinch of salt to balance the sweetness.

VARIATIONS 

Nut-Free: Omit the walnuts or use pumpkin seeds for crunch.

Mini Casseroles: Divide the mixture between ramekins for individual servings.

Apple Pumpkin: Stir in diced apples before baking for a fall harvest twist.

PUMPKIN PIE FRENCH TOAST FAQ 

I’ve spent years making countless French toast casseroles, but this one has become a fall favorite.

Not just because it’s packed with pumpkin pie flavor, but because it delivers perfect texture every single time. 

Balance between the custard and bread is key, and using brioche means every bite is melt-in-your-mouth soft on the inside with just enough crisp on the top. Plus, that streusel? It’s a whole situation. 

The science of soaking the bread long enough without it getting soggy, then baking it until the custard sets, gives you that just-right bite: fluffy, tender, and golden on top.

TOOLS NEEDED 

• 9×13-inch baking dish
  
• Mixing bowls
  
• Measuring cups and spoons
  
• Whisk
  
• Fork
  
• Plastic wrap
  
• Parchment paper (optional for easier cleanup)

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Breakfast Recipes

Make Ahead Oven Baked French Toast Recipe + Video

Baked Egg Casserole + Video

Crockpot Breakfast Casserole (Overnight Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

Print

French Toast Casserole (Pumpkin Pie)

Infuse French Toast Casserole with the warm, spiced flavors of pumpkin pie for a dreamy, make-ahead breakfast. An absolute must for Fall!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 249cal

Author Donna Elick

Ingredients

For the Streusel:

• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 tablespoons salted butter melted

For the French Toast:

• 1 14-ounce brioche loaf, cut into 1-inch cubes
• 5 large eggs
• 1 cup pumpkin puree not pumpkin pie filling
• 1/2 cup packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 cups whole milk

Instructions

• Prepare the Baking Dish: Butter a 9×13-inch baking dish and set aside.
• Assemble the Bread: Add 1 14-ounce brioche loaf, cut into 1-inch cubes to the baking dish, spreading it evenly. Set aside.
• Mix the Custard: In a large mixing bowl or 8-cup measuring cup, whisk 5 large eggs. Add 1 cup pumpkin puree and 1/2 cup packed light brown sugar. Whisk until well combined.
• Season the Custard: Add 2 teaspoons pumpkin pie spice and 1 teaspoon vanilla extract. Whisk again until fully incorporated.
• Add the Milk: Pour in the 2 cups whole milk and whisk until fully blended.
• Soak the Bread: Pour the custard mixture over the bread. Use a fork to gently press the bread down so every piece is coated.
• Make the Streusel: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/3 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Mix to combine, then stir in 4 tablespoons salted butter using a fork until crumbly.
• Top the Casserole: Sprinkle the streusel evenly over the soaked bread. Do not mix.
• Preheat the Oven: Cover the dish and refrigerate while the oven preheats to 350°F.
• Bake: Remove the cover and bake for 45 to 50 minutes, or until golden brown and set in the center.
• Cool & Serve: Let cool for 10 to 15 minutes before serving. Enjoy warm!

Notes

Make-Ahead Tips: You can prepare the casserole up to Step 6 the night before. Cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature while the oven preheats the next morning.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing Tips: Not recommended. The texture of the custard base may become watery after freezing and thawing.

Reheating Tips: Reheat individual portions in the air fryer at 300°F for 5 minutes, or in the microwave for 30–60 seconds until warmed through.

Customization Ideas: Add chopped pecans, chocolate chips, or dried cranberries before baking. You can also drizzle with maple syrup, caramel sauce, or top with whipped cream for extra flair.

Nutrition

Serving: 1 | Calories: 249cal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 98mg | Sugar: 25g | Fiber: 1g | Calcium: 110mg | Iron: 1mg

Originally published September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post French Toast Casserole (Pumpkin Pie) appeared first on The Slow Roasted Italian.

Air Fryer Pumpkin Seeds

These crispy little bites are like fall in snack form: salty, toasty, and just a little addictive.

We air fry pumpkin seeds every year when pumpkin carving kicks off, but let’s be honest… I’ve been known to snag pepitas from the grocery store in the middle of spring just to get my fix.

They’re quick enough to make between homeschool lessons, and the air fryer means no babysitting the oven… so I can flip seeds while reviewing a writing assignment or checking in on archery drills.

Roasting pumpkin seeds in the air fryer is the perfect hands-on fall project, and honestly, they disappear faster than I can say “just one more handful.”

Pro tip: Make a double batch. Then hide half. You’re welcome.

Can’t get enough pumpkin? I’ve got you covered! Don’t miss my recipes for dinner rolls and coffee cake. 

And for a sweet treat, you can’t go wrong with a frosty milkshake or fresh-from-the-oven streusel muffins! As you can see… I’m a bit of a pumpkin fanatic!

INGREDIENT NOTES

• Raw Pumpkin Seeds: Turn pumpkin carving into a no-waste project by roasting the pumpkin seeds in the air fryer. Just clean and dry them really well first!
  
  You could technically look for pepitas in the nut aisle at the grocery store, but they tend to be smaller than actual raw pumpkin seeds. 
  
  My advice? Use raw if you’ve got ‘em, but pepitas are a good substitute. 
  
• Oil: Feel free to use any light oil that you like… vegetable, corn, canola, avocado, or olive all work great. Much needed for the seeds to crisp properly.
  
• Kosher Salt: Just a pinch to highlight the natural flavors of the seeds! Kosher sticks better than table salt and doesn’t taste quite as salty.

VARIATIONS

Sweet & Salty: Add a sprinkle of cinnamon sugar after air frying for a fall-inspired treat.

Zesty Ranch: Toss seeds with ranch seasoning or garlic powder before cooking.

Spicy Kick: Add ⅛ teaspoon cayenne or smoked paprika with the salt for bold flavor.

Dill Pickle: Include a little pickle juice, plus garlic powder, onion powder, and dried dill.

Garlic Parmesan: Add garlic powder before cooking, then toss air fried pumpkin seeds with freshly grated parmesan.

AIR FRY PUMPKIN SEEDS FAQ

TOOLS NEEDED

• Small mixing bowl
  
• Measuring spoons
  
• Spoon or spatula
  
• Air fryer
  
• Parchment paper

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Fall Recipes

Print

Air Fryer Pumpkin Seeds

Air Fryer Pumpkin Seeds are addictive in the best way possible! Featuring a perfectly golden and crispy exterior, thanks to the air fryer.

Course Snack

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 about 1 cup

Calories 105cal

Author Donna Elick

Ingredients

• 1 cup raw pumpkin seeds
• 1/2 tablespoon avocado oil or extra virgin olive oil
• 1/2 teaspoon kosher salt

Instructions

• Preheat the Air Fryer: Preheat your air fryer to 320°F.
• Season the Seeds: In a small mixing bowl, drizzle 1/2 tablespoon avocado oil or extra virgin olive oil over the 1 cup raw pumpkin seeds. Sprinkle with 1/2 teaspoon kosher salt and toss with a spoon until evenly coated.
• Arrange in Basket: Line the air fryer basket with a piece of parchment paper. Spread the seasoned pumpkin seeds in a single, even layer.
• Air Fry: Cook for 15 minutes, stirring every 5 minutes to ensure even browning.
• Cool and Enjoy: Remove from the air fryer and let cool for a few minutes before serving.

Notes

Using Fresh Pumpkin Seeds: If you’re scooping these straight from a pumpkin, rinse them well and pat them completely dry with paper towels before seasoning. Moisture = mushy.

Stir Don’t Shake: I stirred the seeds with a spoon every 5 minutes (don’t just shake the basket!). Flipping them helps get that perfect, even crisp on every seed.

Watch Closely at the End: Pumpkin seeds can go from golden and toasty to burnt in seconds. Keep an eye on them during the last few minutes.

Seed Size Matters: Larger seeds (like those scooped from carving pumpkins) may take longer. Adjust time as needed based on size and your specific air fryer.

Oil Options: You can use any light oil — avocado, extra virgin olive oil, canola, corn, even vegetable oil. Choose what you love!

Nutrition

Serving: 1 | Calories: 105cal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 292mg | Sugar: 0.2g | Fiber: 1g | Calcium: 8mg | Iron: 1mg

Originally published August 2023, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Pumpkin Seeds appeared first on The Slow Roasted Italian.

I know what you’re thinking…and yes, we took brownie batter and turned it into cookie form. I have no regrets! This is literally one of the best cookie recipes out there! 

These chocolate brownie cookies turned out better than I could have imagined – and that is a win! Chocolate lovers are going to go nuts for these chocolate cookies! 

When you’re making this brownie cookie recipe, there are a few things to remember. First off, be sure to follow the recipe card. 

You need to make sure that you have all the dry ingredients and wet ingredients on hand before getting started. 

Secondly, make sure that you leave enough space on the prepared baking sheet for these fudgy brownie cookies to expand and grow. 

The chewy edges are so good – that I don’t want to have them bake together to take away some of the goodness! 

When it comes to homemade cookies recipes, you’ll crave this over a regular brownie recipe any day. How could you not? 

It’s a great way to combine homemade brownies with cookie dough balls to create large cookies that have the perfect balance of flavor. I can’t get over the fudgy center! 

Brownie Cookies

Haven’t you ever wanted to enjoy all of your favorite desserts all in one? Well, I sure have! That’s why I can’t get enough of brownie cookies.

If you’re a fan of chewy chocolate chip cookie recipes, then you’re going to love these fudgy cookies. 

Using a simple brownie mix and your usual cookie ingredients, you have a treat that has all of the flavor and texture of brownies in one fudgy, chewy, easy-to-eat cookie!

These Reeses cookies are just the start! You can enjoy these iconic chocolate and peanut butter candies in cakes, pies, fudge, and even cocktails!

Ingredient Notes & Substitutions

• Brownie Mix – My absolute favorite is the Betty Crocker mix! It comes in an 18.3-ounce box. 
  Other brands will work, of course, as long as it comes in the same amount.
  
• Chocolate Syrup – Definitely a must-have ingredient for moist, chewy, chocolatey sweets! 
  Chocolate sauce works but is much richer — and these Reeses cup cookies are already pretty rich!
  
• Reese’s Baking Cups – The mini cups are a suitable substitute too. 
  
• Reese’s Pieces – These add an absolutely wonderful texture to the otherwise totally chewy, soft Reese’s cup cookies.
  
• Peanut Butter Chips – We need a little more peanut to balance the cocoa! For some substitutes, check out the tips below. 

You can also add other types of chopped chocolate, like white chocolate, milk chocolate, and dark chocolate. Or even flavored chocolate chips. 

If you want to turn this recipe into brownie chocolate chip cookies, you can easily leave out the candy and add semi-sweet chocolate. 

Tricks for Making Ridiculously Tasty Reeses Cup Cookies

• Undercook the batter for super soft, chewy Reeses cookies!

I’ve really emphasized that my brownie cookies are really, really soft… and they are!

But my trick to making them so soft and gooey in the center Underbaking them! In case 8 minutes of baking time didn’t seems like enough, now you know why.

• Chill the dough to keep each cookie tall and soft.

Very moist dough like this tends to spread quite a bit when baked. Now, it’s still pretty dense, so it’s not like you’ll have a totally flat, crisp cookie!

However, if you like to bite down into a tall, pillowy cookie, then I’d recommend chilling the dough for 30 minutes or so. This is the best way to add depth and texture. 

It’ll limit the amount it spreads, keeping the dough balls (relatively) in the same shape while baking!

• Get creative with the mix-ins!

There are so many great things you can throw into brownie cookies!!

Peanut butter chips are a great way to complement the flavors already in our Reeses Pieces cookies. 

But if you want to change things up a little bit, I have a few suggestions.

First, nuts! Walnuts and peanuts are good for adding texture, too, and aren’t as sweet.

Then there are add-ins like butterscotch and caramel chips, marshmallow pieces, and even crumbles of other candy bars!

You can even add a sprinkle of flaky sea salt to sweet homemade cookie recipes like this to up the sweet and savory flavor. Do the best thing for your tastebuds! 

Storing and Freezing Reeses Cookies

This dough can be frozen for up to 18 months! 

Whenever you’re prepared to bake them, just let the dough thaw in the fridge overnight, and you’re good to bake as directed in this recipe. 

Once baked, store Reeses Pieces cookies in an airtight container or freezer bag for up to a week. 

They’re fine at room temperature, but keep in a cool, dry place if you don’t want the candies to melt! 

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper – Used for anything from baked goods to roasting, a good baking pan will last for years.
• 2 Tablespoon Scoop – Great for meatballs, balling cookie dough, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. I always use a large mixer bowl when using an electric mixer. 
• Medium cookie scoop or small cookie scoop – Can be optional, but I use this for the best results for getting uniform-sized cookies. 
• Wire rack – For cooling the cookies once baked. 

Brownie Cookies Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Delicious Cookie Recipes

Print

Easy Reese’s Brownie Cookies (Brownie Mix Recipe)

Brownie Cookies are gooey, chewy, and fudgy already. But add candy to the mix, and these scrumptious Reeses cookies will blow your mind!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

cooling time 10 minutes minutes

Total Time 28 minutes minutes

Servings 17 cookies

Calories 42cal

Author Donna Elick

Equipment

• baking sheet
• parchment paper
• mixing bowl
• cookie scoop

Ingredients

• 1 box of brownie mix I used Betty Crocker 18.3 ounce box
• 1/4 cup all purpose flour
• 2 eggs
• 1/4 cup unsalted butter melted
• 1 tablespoon chocolate syrup
• 1 teaspoon pure vanilla extract
• 1 cup Reese’s Baking Cups and Reese’s Pieces Candy can use Reese’s Mini Unwrapped and Reese’s Pieces – divided for the topping
• 1/2 cup peanut butter chips

Instructions

• Line a baking sheet with parchment paper and preheat the oven to 375 degrees.
• In a medium size mixing bowl, with a fork, mix the brownie mix and flour together until combined.
• Add the eggs, melted butter, chocolate syrup, and vanilla extract and mix well.
• Fold the peanut butter chips and ¼ cup Reese’s Baking Chips and Reese’s Pieces Candy (mine was already mixed but you can do the individual candies) into the batter.
• Use a 2 tablespoon cookie scoop to create cookie dough balls.
• Place them about 2” apart on the baking sheet and bake for 8 minutes.
• Remove from the oven and let the cookies cool for at least 10 minutes before transferring them to a cooling rack.
• While the cookies cool, press a few Reese’s Baking Chips and Reese’s Pieces Candy on top of each cookie.

Notes

Cookies can be stored in an airtight container for up to 1 week.

Brownie cookies are soft and chewy. I like to under-bake my cookies for 8 minutes so they stay soft in the middle.

Cookies will continue to cook while they cool on the baking sheet.

Nutrition

Serving: 1 | Calories: 42cal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 9mg | Sugar: 1g | Fiber: 0.1g | Calcium: 4mg | Iron: 0.2mg

Originally published November 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Reese’s Brownie Cookies (Brownie Mix Recipe) appeared first on The Slow Roasted Italian.

This dirt dessert recipe is a fun way to create a unique treat for birthday parties or a simple dessert for the kids. 

It’s a great make-ahead dessert that is not only a fun treat, but it actually looks like real dirt as well! But don’t worry – making this Oreo dirt cake recipe requires simple steps only! 

This would be the perfect treat for a themed dessert and is a fun spin on the dirt pudding cups. 

You may have seen this recipe before where the ingredients are added to individual cups, but I’ve found that making it as a larger dessert is the easiest way for me. 

People really like it when I make this Oreo dirt pudding recipe because it’s literally like a chocolate delight in every bite. 

It’s quickly become my favorite dessert recipe to make for a fun addition to family gatherings or a summer BBQ. 

Grab the Oreo cookies from the store, and get ready to make this classic dirt dessert. 

The steps to making this easy dirt pudding recipe are simple – and the best part is that I give you all the steps below on the recipe card! 

Dirt Pudding

Picture this: velvety cheesecake meets dreamy and creamy chocolate pudding, all nestled on a crunchy Oreo crust. Are you drooling yet?!

You already know how much I love cheesecake… so I thought, why not combine it with dirt pudding to create a totally delicious dessert option!

This dirt pudding recipe is a great one for kids’ parties. The addition of gummy worms makes it so much fun. 

They’ll get a kick out of the “dirt” too — it’s made out of crushed Oreos!

This is one of my favorite cheesecake bar recipes! 

If you’re looking for more, I also love my strawberry cheesecake-flavored option for summer and this tasty peppermint version for the holidays. 

Ingredient Notes and Substitutions

• Oreos – You need a LOT of cookies for this Oreo dirt pudding cheesecake bars recipe! I would pick up two packages to make sure you have enough. Don’t skimp on those Oreo layers! 
  
• Cream Cheese – For the cheesecake filling, of course! Use your favorite brand. You can also use low-fat options if you’d like as any work for this cream cheese mixture. 
  
• Sour Cream – My secret to the creamiest filling ever. Sour cream adds a touch of extra tang and smoothness that I just adore.
  
• Powdered Sugar – Another one of my cheesecake bar secrets! I like to use powdered sugar instead of granulated for velvety smooth results.
  
• Chocolate Pudding – The proof is in the… chocolate pudding! Here’s where much of the chocolatey flavor of this dessert comes from. 
  
  You could technically make this with instant vanilla pudding or butterscotch pudding as well and turn this Oreo pudding cake into a sand bucket look! (other instant pudding mix flavors would work, too)
  
• Gummy Worms – You need to add some worms to your Oreo dirt pudding! 
  
  Not only do they add even more sweetness and a touch of color, but they also give this dish a bit of whimsy! I used two 7-oz bags. 
  
  Don’t forget that you can add some cool whip to the top as well! 

Dirt Pudding Recipe Tips and Tricks

• Chill the crust.

After you’ve made the homemade Oreo crust, you need to pop it in the freezer to chill for about 15 minutes. 

This step helps everything set and ensures a firm base for the cheesecake layer. Just as a note, you’ll generally want to follow this rule when making any cheesecake bar recipe.

• Don’t want gummy worm overload?

You can easily leave them out of the batter. A simple chocolate cheesecake filling is perfectly fine for this dirt pudding recipe!

I do recommend adding them to the top, though. Your kids will absolutely love it!!

• Add the chocolate topping with care.

It’s best to add the chocolate topping to 1-2 cheesecake bars at a time. If you don’t, the chocolate will harden before you’re able to add the Oreos and worms on top.

Storing and Freezing Oreo Dirt Pudding Cheesecake Bars

You can store your dirt pudding cheesecake bars in an airtight container in the fridge for 3-4 days. 

If you want to freeze this recipe for later, make sure that the bars are completely set before slicing them into individual pieces. 

Wrap each one tightly in plastic wrap and aluminum foil, then freeze in an airtight container. 

Oreo dirt pudding cheesecake bars will keep for 2-3 months. Thaw overnight in the fridge before serving!

Kitchen Tools You Will Need

• 9×9 Pan – The perfect dish for cheesecake bar recipes.
• Food processor or rolling pin for pulverizing Oreos for the crust.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.

Cheesecake Bar Recipes FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Halloween Dessert Recipes

Print

Easy Dirt Pudding Cheesecake Bars Dessert Recipe

Dirt Pudding cheesecake bars are the perfect dessert mashup with rich chocolate cheesecake and a crunchy Oreo crust you will love.

Course Dessert

Cuisine American

Method No Bake

Prep Time 20 minutes minutes

chill time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 9

Calories 628cal

Author Donna Elick

Equipment

• 9×9 pan
• electric mixer

Ingredients

Crust Ingredients:

• 20 Oreos crushed (about 2 cups)
• 5 tablespoons of unsalted butter melted

Cheesecake Layer Ingredients:

• 16 ounces of cream cheese softened
• 1 cup powdered sugar
• 1 3.9 ounce package of chocolate pudding
• 1/3 cup sour cream
• 1 teaspoon pure vanilla extract
• 7 Oreos crushed (about 1 cup)
• 1 tablespoon chocolate syrup
• About 2 cups of gummy worms I used 2 7 oz bags of gummy worms, divided

Topping Ingredients:

• 1 cup mini semi-sweet chocolate chips
• crushed Oreos about 13 – I like to take the filling out of mine for the topping
• gummy worms

Instructions

• Line a 9×9” square baking dish with parchment paper.
• Make the crust by crushing Oreos in a food processor or zippered bag. Add the melted butter and mix with the crushed Oreos.
• Press the Oreo crust into the prepared pan and press down.
• Freeze the crust for at least 15 minutes while you make the cheesecake layer.
• In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth with a hand mixer.
• Add the chocolate pudding and beat well.
• Once smooth, add the sour cream and vanilla and mix until combined.
• Stir in the crushed Oreos and a handful of gummy worms (about 1/2 cup).
• Pour the cheesecake batter over the prepared crust.
• Drizzle the chocolate syrup over the batter and add another handful of gummy worms (optional).
• Fold the chocolate syrup and gummy worms into the batter while you press it into the pan.
• Smooth the top, cover, and refrigerate for 4-6 hours (cheesecake can also be frozen)
• Once the cheesecake bars are set, remove the cheesecake bars from the refrigerator and cut them into 9 bars (you could also cut them into 16 bars)..
• For the topping, remove the middle of the Oreo and crush just the cookies in a zippered bag.
• Melt chocolate chips in the microwave in 30 second increments until smooth (stirring between).
• Spoon about 1 tablespoon of chocolate onto each cheesecake bar.
• Top with crushed Oreos and garnish with a gummy worm (work 1-2 at a time so the Oreos and gummy worm stick to the chocolate before it hardens..
• Once the chocolate has hardened, serve immediately or store in the refrigerator.

Notes

I used 2, 7 oz bags of gummy worms

Adding the gummy worms to the batter is optional. You can leave it a simple chocolate pudding cheesecake without them hidden inside.

Add the chocolate topping to 1-2 at a time so the chocolate doesn’t harden before adding the Oreos and gummy worm on top.

Nutrition

Serving: 1 | Calories: 628cal | Carbohydrates: 57g | Protein: 7g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 74mg | Sodium: 308mg | Sugar: 41g | Fiber: 3g | Calcium: 84mg | Iron: 6mg

Originally published September 2023, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Dirt Pudding Cheesecake Bars Dessert Recipe appeared first on The Slow Roasted Italian.

Forget about making an apple pie, and grab the bundt cake pan!

Apple recipes like this put a fun spin on the typical recipes that you make for apple season, and this moist cake is one of the most delicious apple desserts out there! 

The next time that you’re craving the perfect dessert, give this easy apple bundt cake a try. I love using fresh apples to put inside this moist apple bundt cake, and it’s a great recipe for a sweet treat for dessert or brunch. 

You can even use your favorite apple variety to make this fresh apple cake to really take the flavor over the top!

The only thing that I will warn you about making this caramel apple cake is that it’s addictive and will be gone in no time at all! 

And the only modification that I would make is to vary the topping on top.

You can add a brown sugar glaze, caramel sauce, cream cheese frosting, powdered sugar, or a simple glaze with extra chopped apples right on top!

However you decide to make this warm cake, and whatever you decide to put on the top of the cake, just know that you’re about to fall in love with one of your new favorite desserts!

New recipes like this are the best, and I just love all the warm spices in this apple dessert. 

Apple Bundt Cake

This caramel apple bundt cake is super easy to prepare, and it makes a gorgeous centerpiece on a dessert table! 

Because of the seasonal flavors, I usually serve it as a Thanksgiving dessert.

The applesauce and grated apples give it tons of apple flavor, while the hint of cinnamon, nutmeg, and chopped pecans gives it spice and crunch.

Finally, the caramel glaze for this apple cake makes it sinfully delicious. 

Best of all, the apple bundt cake is moist and flavorful. Even though this fall dessert is simple to make, it looks quite impressive!

To see us make this apple bundt cake recipe from start to finish, watch the video in this post!

Add Peanut Butter Fudge Chocolate Cake to your dessert table for those who are craving something a little more rich. 

Or, try carrot cake with toasted pecans for a more classic dessert that isn’t too sweet. 

Need something a little more portable? You can’t go wrong with crispy apple hand pies — and kids love them too!

Ingredient Notes and Substitutions

• Flour – All-purpose flour is the best choice for bundt cakes — you get a lovely, dense texture without it rising too far out of the pan.
  
• Sugar – Use mostly granulated sugar in the batter, plus some brown sugar for extra moisture and caramel flavor.
  
• Applesauce – Since this is more for moisture than flavor, unsweetened applesauce is the perfect choice. 
  
  However, you can use sweetened applesauce if you prefer sweeter flavor or if you want to use tart apples in the cake.
  
• Eggs – For best results, bring these to room temperature before starting on the batter!

Best Apples for Baking

Choosing which apples to use can vary depending on the type of recipe and your taste preference. 

Generally, tart, firm apples are best for pies and crisps, while sweeter, softer varieties are better for cakes and sauces.

For this apple bundt cake recipe, choose a firm variety or a mix of several textures and flavors. 

I like to use a mix of Granny Smith and Gala, but any of these options are great:

• Honeycrisp – A crisp and juicy variety often used to make apple cider
• Granny Smith – Bright and tart flavor that pairs well with a sweeter variety in cakes
• Fuji – One of the most popular varieties that have a sugary sweet flavor
• Gala – Has a sweet flavor with hints of vanilla

Apple Bundt Cake Recipe Notes

• Grease the pan well. 

Not only are bundt cakes notorious for sticking, but moist cakes have this problem as well.

Be sure to use plenty of non-stick spray, or use a basting brush to apply melted butter to all of the nooks and crannies. 

This will ensure that your caramel apple bundt cake slides easily from the pan.

• Caramel glaze for apple cake will thicken as it cools.

Be sure to cook the base for the glaze just until everything is dissolved. Any longer and it will be too thick to combine with the confectioner’s sugar.

If it becomes too thick when mixing in the sugar, add a splash of cream to thin it out. 

The consistency should be thick enough to coat the back of a spoon, while still thin enough to drizzle over the apple pecan cake.

• Best way to glaze a cake.

Place a piece of parchment or wax paper beneath the cooling rack, then pour the glaze over the cake. 

This way, the paper catches any drips so you can reuse them. Plus, it prevents the glaze from pooling onto the cake plate.

Caramel Apple Bundt Cake FAQ

Storing and Freezing Apple Pecan Cake

Keep any leftovers in a covered container at room temperature for up to 4 days. 

You can enjoy the cake cold from the fridge, or warm the slices and serve them with scoops of ice cream if you’d like!

This apple bundt cake can also be frozen for up to 4 months. 

Although it can be frozen with the caramel glaze, I recommend freezing the cake plain. It will taste better with a fresh batch poured on just before serving.

To freeze, cover the entire bundt cake in a layer of plastic wrap, then add a layer of foil over that. Or, wrap individual slices and keep them all in a large zippered storage bag.

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Fall Dessert Recipes

Print

Apple Bundt Cake Recipe with Caramel Glaze + Video

Apple Bundt Cake makes the perfect fall dessert! With sticky, sweet caramel glaze for the apple cake, everyone will be begging for the recipe!

Course Dessert

Cuisine American

Method Oven, Stovetop

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Calories 668cal

Author Donna Elick

Ingredients

For the cake

• 3/4 cup canola oil
• 3/4 cup unsweetened apple sauce
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar packed
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• 4 cups grated peeled apples
• 2 cups pecans chopped
• 2 tablespoon vanilla extract

Caramel Glaze

• 1/2 cup light brown sugar packed
• 1/3 cup heavy cream
• 1/4 cup butter
• pinch salt
• 1 cup confectioners’ sugar
• pecans chopped, optional

Instructions

• Preheat oven to 325°F. Prepare a bundt pan with butter and flour. Set aside.
• In a medium bowl, combine the flour, cinnamon, baking soda, salt and nutmeg. Whisk to combine. Set aside.
• In a large bowl, combine the oil, applesauce, sugars, eggs and vanilla. Whisk until well blended. Gradually add flour mixture to creamed mixture until blended. Fold in the apples and pecans.
• Pour batter into prepared pan. Bake for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
• In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Allow to cool to room temperature. Beat in confectioners' sugar until smooth; drizzle over cake. Sprinkle with pecans.

Video

Nutrition

Serving: 1 | Calories: 668cal | Carbohydrates: 88g | Protein: 7g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 243mg | Sugar: 60g | Fiber: 4g | Calcium: 54mg | Iron: 2mg

Originally published November 2012, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Apple Bundt Cake Recipe with Caramel Glaze + Video appeared first on The Slow Roasted Italian.

All the little ghouls will love these delicious Halloween cake pops! The chocolate coating and melted candy melts make these treats so much fun to eat!

While must people make cake pops with crumbled cake or boxed cake mixes, I like to shake things up and use donut holes!

They’re the perfect 1-inch balls that you can melt candy melts on top, creating the best snack or treat for your next Halloween party! 

Don’t forget to have fun with the black sprinkles! Spooky season is all about an easy recipe like this!

You can easily add candy eyes or candy eyeballs or make white lines on them to look like mummy cake pops.

The black candy melts and orange candy melts are the perfect Halloween colors, but you can also use green candy melts and various colors of gel food coloring, too.  

You can also use chocolate chips on the small balls to make decorative dots with white candy melts. The coated donut at the end of a lollipop stick gives you tons of great options!

Be artistic and do your best to create ghost cake pops, Frankenstein cake pops, and more! 

Be sure to grab some cake pop sticks and wax paper from the store – and you’re well on your way to making these coated cake balls! 

Halloween Cake Pops

As a mom, I can’t wait for the holiday season — and for me, it starts in October! 

I’m always thinking of new Halloween dessert ideas to try to steer away from the same old candy, like these soft monster cookies.

But with all the costumes, decorations, and prep going on, I don’t always have time to make something from scratch. That’s where this Halloween cake pops recipe comes in!

A soft, fluffy donut hole is hidden beneath a rich chocolate shell… and covered with fun and tasty sprinkles! 

Cake pops for Halloween are always a favorite, whether served at a party or dropped into treat bags. 

Kids can even help make these 3 ingredient cake pops — so count it as a holiday craft too!

And be sure to check out all of my best Halloween party tips and ideas for an unforgettable night!

Ingredient Notes and Substitutions

• Donut Holes – Instead of Halloween cake balls, grab your favorite flavor of donut holes! 
  
  It saves so much prep time and you won’t have to worry about the texture coming out wrong. 
  
• Chocolate and White Chocolate Melts – I like to use both regular and white chocolate melts, but you can use one or the other. 
  
  White chocolate is easier to add food coloring to for more colorful Halloween cake pops.
  
  If you have more time available, freeze the donut holes and coat them with Magic Shell!
  
• Sprinkles – All the better to decorate with! An assortment of Halloween sprinkles with bats, ghosts, and pumpkins are always fun. 
  
  Shop around and see what you can find!

Tips when Making Cake Pops for Halloween

• Make Decorating Easy

A small spoon will help you roll the donut holes in the chocolate and sprinkles, helping you hit every last bit of the cake!

You can also transfer the melted chocolate to a tall, narrow glass and dip the pop right in. Gently swirl on the way back out to remove excess and get a smoother finish.

• Slow and Steady

If you want a ton of chocolate on your Halloween cake pops, be sure to do it layer by layer, letting the chocolate solidify a bit before you go for the next round.

• Great for Any Occasion! 

Break out this Halloween cake pops recipe for any holiday! They make sprinkles in every shape, size, and color you can think of. 

Why not try green and red for Christmas, pink and red for Halloween, or red, white, and blue for the 4th of July?

Storing and Serving Halloween Cake Balls

Your Halloween cake pops will need to be refrigerated and covered to prevent the chocolate from cracking and the centers from drying out. 

Stored properly, they’ll last you for up to 2 days. They also freeze really well for a couple of months! 

Considering that this 3 ingredient cake pops recipe uses premade donut holes, I don’t see the benefit of freezing, but you’re more than welcome to.

Display Idea

Halloween Cake Pops Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Scrumptious Sweets on a Stick

Print

Halloween Cake Pops (How to Make Easy Recipe)

Halloween Cake Pops taste great, look great, and are simple to make! Try 3 ingredient cake pops with donuts, chocolate, and sprinkles. Yum!

Course Dessert

Cuisine American

Method No Bake

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 pops

Calories 52cal

Author Donna Elick

Equipment

• cake pop sticks
• assorted Halloween sprinkles
• small mixing bowl
• cake pop stands

Ingredients

• 12 donut holes any unglazed flavor
• 5 ounces chocolate melts
• 5 ounces white chocolate melts

Instructions

• Place one donut hole on its own cake pop stick, being careful not to poke the stick completely through the donut hole. Set aside.
• Add sprinkles to small bowls that are large enough to roll the cake pops in. Set aside.
• In two other small bowls, melt the milk chocolate and white chocolate melting wafers, per the package instructions.
• Working quickly to avoid the melts from hardening, dip each donut hole in melted chocolate of choice. Immediately roll in sprinkles, covering the chocolate completely. *See Notes. Place the cake pop in a slot on the cake pop stand. Allow chocolate to harden for 10 minutes.
• Meanwhile, repeat steps with remaining donut holes.
• Serve immediately, or refrigerate in an airtight container for up to 2 days.

Notes

When rolling the donut hole in chocolate and the sprinkles you may need a small spoon to help rotate the donut until completely covered.

If you do not have a cake pop stand, after the chocolate has hardened, the pops can be stored in mini cupcake paper liners for serving or lay flat on a platter.

Nutrition

Serving: 1 | Calories: 52cal | Carbohydrates: 6g | Fat: 3g | Saturated Fat: 3g | Sodium: 11mg | Sugar: 6g

Originally published September 2022, updated and republished September 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Halloween Cake Pops (How to Make Easy Recipe) appeared first on The Slow Roasted Italian.