Fall Desserts Archives - The Slow Roasted Italian

Irish Apple Cake

Donna Elick — Sat, 10 Jan 2026 10:00:00 +0000

This Irish Apple Cake is cozy in the most honest way. Tender, cinnamon-kissed cake packed with soft apples, a buttery oat streusel on top, and a warm vanilla custard poured over the slice. It’s not flashy. It’s comforting. The kind of dessert that feels rooted, familiar, and meant to be eaten slowly… preferably with a spoon and zero distractions!

WHY YOU’LL LOVE THIS RECIPE FOR IRISH APPLE CAKE

Apple-forward, just like it should be
Soft cake with a crisp, buttery topping
Warm custard takes it over the top
Not overly sweet… balanced and comforting
Works for dessert or a special breakfast

Irish Apple Cake

This is an old-soul kind of cake. The kind that doesn’t rush or show off.

It’s apples first. Always. They soften into the cake, sink just enough, and give it that dense, tender crumb that feels intentional. The streusel bakes up golden and a little craggy, which I love. Nothing too perfect.

And then there’s the custard. Warm. Vanilla-heavy. Spoonable. You don’t drown the cake… you let it pool around the slice and do its thing.

This is the dessert you make when you want something grounding. Comforting. Quietly special.

Irish apple cake with custard sauce doesn’t ask for attention. It earns it.

INGREDIENT NOTES

Granny Smith Apples: Tart, sturdy, and perfect for baking. Honeycrisp is a good alternative. This cake is meant to be apple-heavy.
Cinnamon: Just enough to warm things up without taking over.
Rolled Oats: Gives the streusel some texture and that rustic feel.
Whole Milk: Used in both the Irish apple cake and the custard for richness and consistency.
Egg Yolks: The backbone of the custard. This is where the silkiness comes from.

VARIATIONS

No Custard: Dust with powdered sugar and serve as a breakfast-style cake.

Extra Spice: Add a pinch of nutmeg or cloves to the batter.

Pear Swap: Replace half of the apples with diced pears.

Nutty: Add chopped walnuts or pecans to the streusel.

Dairy Free: Swap whole milk for oat or soy milk, use plant-based butter for the streusel, and skip the custard.

SERVING SUGGESTIONS

Plate warm Irish apple cake with custard sauce spooned over the top.
Great after a simple, hearty meal like chicken vegetable soup or cottage pie.
Tastes lovely with hot tea or coffee. Maybe even an Irish coffee 😉
Swap the custard for a generous drizzle of salted caramel sauce.

IRISH APPLE CAKE RECIPE FAQ

Can I skip the streusel?

You can, but it adds loads of texture and contrast that really make the cake!

Is Irish apple cake very sweet?

Not at all. It’s balanced and apple-forward, with the sweetness coming mostly from the streusel topping and custard. A bit like if coffee cake and apple crisp had a baby.

What makes this apple cake Irish?

Because it’s originally from Ireland! Also known as Kerry apple cake (for Kerry County), a true Irish apple cake recipe is typically made with Bramley apples. We’re using Granny Smith since they’re more common in the US.

Can I make this ahead of time?

Yes! The cake keeps well for up to 4 days at room temperature, with the custard sauce stored separately in the fridge. Before serving, warm the custard gently in the microwave before spooning over each slice.

This recipe for Irish apple cake works because it’s built for fruit.

The batter has enough structure from the creamed butter and eggs to support a heavy load of apples without collapsing, but it’s not so tight that it turns dry.

Granny Smith apples are key here: their acidity and firmness let them soften during baking while still holding their shape, which gives the cake its signature dense, tender texture instead of turning it mushy.

The streusel does more than add crunch. The cold butter melts slowly in the oven, creating pockets of steam that keep the top light while the sugar caramelizes for flavor.

And the custard? That’s controlled protein thickening. Gentle heat allows the egg yolks to coagulate gradually, creating a smooth, stable sauce instead of scrambled eggs.

When warm custard meets a cooled slice of cake, you get contrast (temperature, texture, and richness) that makes the dessert feel complete rather than heavy.

DONNA’S PRO TIPS

Dice the apples evenly so they bake at the same rate.
Bring butter and eggs to room temp before making the cake batter.
Avoid overmixing once the flour goes in. Just combined to keep the crumb tender.
Make the custard slowly and stir constantly to prevent scalding.
Use very cold butter for the streusel. It should look like crumbs, not paste.
Strain the custard for the smoothest finish.
Irish apple cake slices best once fully cooled. Rewarm slices if needed.

TOOLS NEEDED

8-inch Round Cake Pan: Keeps the cake thick and tender.
Electric Mixer: For creaming the butter properly.
Saucepan: Dedicated to the custard. Don’t rush it!
Whisk: Essential for smooth custard.
Fine-Mesh Strainer: Optional but helpful for ultra-smooth sauce.

Enjoy!

With love, from our simple kitchen to yours.

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Traditional-style Irish apple cake
Loaded with apples
Buttery oat streusel on top
Warm vanilla custard for serving
Not overly sweet
Great make-ahead dessert
Cozy, classic, and comforting

Irish Apple Cake

Enjoy tender Irish Apple Cake with buttery streusel and warm vanilla custard on top. A rustic, comforting dessert that’s easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 15

Cook Time 50

Total Time 1 5

Servings (1 slice)

Calories 757cal

Author Donna Elick

Ingredients

Apple Cake

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, room temperature
1/4 cup whole milk
3 Granny Smith apples, peeled, cored, and diced (about 3 cups)

Streusel Topping

3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup rolled oats
6 tablespoons unsalted butter, cold and cubed

Custard Sauce

1 1/2 cups whole milk
5 large egg yolks
1/3 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons pure vanilla extract
1/2 cup whole milk

Instructions

PREPARE OVEN: Preheat the oven to 375°F. Spray an 8-inch round cake pan with nonstick spray.
MIX DRY INGREDIENTS: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Set aside.
CREAM BUTTER: In a large mixing bowl, beat 1/2 cup unsalted butter, room temperature and 1/2 cup granulated sugar on medium-high speed until light and fluffy.
ADD WET INGREDIENTS: Add 2 teaspoons pure vanilla extract, then beat in 2 large eggs, room temperature one at a time. Mix in 1/4 cup whole milk until combined.
FINISH BATTER: Reduce mixer speed to low and mix in the flour mixture just until combined. Fold in 3 Granny Smith apples, peeled, cored, and diced.
TRANSFER BATTER: Pour the batter into the prepared pan and spread evenly.
MAKE STREUSEL: In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup granulated sugar, and 1/4 cup rolled oats. Cut in 6 tablespoons unsalted butter, cold and cubed until pea-sized crumbs form.
TOP AND BAKE: Sprinkle the streusel evenly over the batter. Bake for 50 to 55 minutes, until golden brown and a toothpick inserted in the center comes out clean.
COOL CAKE: Remove from the oven and cool completely in the pan.
HEAT MILK: For the custard sauce, add 1 1/2 cups whole milk to a large saucepan. Heat over medium-high until just simmering, then remove from heat.
WHISK EGGS: In a mixing bowl, whisk together 5 large egg yolks and 1/3 cup granulated sugar until pale.
TEMPER: Slowly whisk the hot milk into the egg mixture. Return everything to the saucepan.
THICKEN: In a small bowl, whisk 1/2 cup whole milk with 1 tablespoon cornstarch. Stir into the saucepan. Cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon.
FINISH SAUCE: Remove from heat, whisk in 2 teaspoons pure vanilla extract, then strain to remove any lumps.
SERVE: Slice the cake and serve warm or at room temperature with custard sauce.

Notes

Make-Ahead: The cake can be made up to 4 days ahead and stored at room temperature in an airtight container.

Storage: Store custard sauce separately in the refrigerator for up to 3 days.

Reheating: Warm custard gently in the microwave in short intervals, stirring between each.

Apple Tip: This cake is meant to be apple-heavy. The apples soften during baking and give the cake its signature texture and flavor.

No Sauce Option: Skip the custard and dust the cake with powdered sugar for a lighter breakfast-style treat.

Nutrition

Originally published January 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 Irish Apple Cake appeared first on The Slow Roasted Italian.

Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)

Donna Elick — Fri, 14 Nov 2025 22:05:00 +0000

These fried apple pies taste just like the ones that McDonald’s used to sell – the REAL Mcdonald’s apple pie from your childhood! These golden brown little pies are better than fast food desserts! Certain to be one of your new favorite apple desserts! Your taste buds will immediately remember the flavor of these old-fashioned fried apple pies.

Enjoy delicious bites filled with nostalgia when you make this fried apple pie recipe! Every single time I make it, I kick myself for taking so long to have done it in the first place.

It’s the perfect quick dessert and the entire time it’s cooking, the house fills with the perfect fall scent.

There’s nothing quite like homemade fried apple pies. I’ve made simple step-by-step instructions for you so that you can whip them up the next time that the craving hits.

Forget about a traditional pie. This mini apple pies recipe with gooey apple pie filling is the best!

Mini pies prove that you can grab your pie and eat it on the go.

Fried Apple Pies

While we didn’t actually eat out much when I was growing up, I did develop a love for McDonald’s™ fried apple pie on vacations or special occasions.

Crisp, flaky crust oozing with a thick spiced filling and tender chunks of tart fruit — my mouth is watering just thinking about it!

Now you can devour fried apple pies whenever you want, without ever having to leave your kitchen. Simply cook up the filling, add it to puff pastry sheets, seal, and fry.

Even better, this fried apple pie recipe uses mostly pantry staples. As long as you have a package of puff pastry in the freezer and a couple of apples, you’re ready to go!

Love making McDonald’s copycats at home? Our Big Mac Recipe is the essential, iconic recipe you won’t want to forget!

Looking for more dupes of your drive-thru favorites? Try a homemade Wendys™ Frosty or brew up an Iced Cinnamon Dolce Latte just like the one from Starbucks™.

Tips for Making McDonald’s Apple Pie

Thaw the puff pastry. Before you start anything else, remove the package from the freezer and roll out the sheets on a lightly floured surface. It will soften while you make the filling.
Which apples to use? This recipe for homemade fried apple pie is very forgiving, so feel free to use your favorite varieties.

I like the sweet and tart combination of Gala and Granny Smith. If you have a local apple orchard, support them and just use whatever options they have there.
Chop small. Cut the apples into chunks about ½-inch in length. Smaller pieces will soften faster and more consistently when cooking them in a large saute pan.
Tip for sealing the outside edge: Have a small bowl of water nearby, then dip your finger and run it along the edge of the dough.

The moisture will hold the edges of each homemade McDonald’s apple pie together until you seal them with a fork.

You could also use a small pastry brush instead of your finger if desired. Either option work well and help you from having a hard time with this step.

Adding a cinnamon sugar mixture on top once they’ve cooked is a great way to add a pop of flavor. it’s not a must – but it’s fun to do!

Storing and Reheating McDonald’s Fried Apple Pie

This fried apple pie recipe is best prepared fresh, but it’s easy to save leftovers as well.

Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.

To reheat, place your fried apple pie in the air fryer and cook for 4 to 5 minutes at 400°F — it’s the best way to get the crust nice and crispy again!

Easy Fried Apple Pies FAQ

Which apples are in a McDonald’s fried apple pie?

According to the restaurant’s website, McDonald’s now uses a blend of American grown apples including Golden Delicious, Granny Smith apples, Jonagold, Rome, Gala, Idared, and Fuji in their fried apple pies.

If you want to change the flavor, you can use different varieties of fresh apples. You can even use tart apples to make these homemade apple pies less sweet. Any kind of apple will work for these old fashioned fried apple pies.

If you have apple orchards near you, you can get some of the best apples there! You can also prep and slice the apples ahead of time. Just add a little lemon juice to the apples to stop them from browning.

What is the best oil for frying desserts?

Neutral oils with a high smoke point such as vegetable or canola are great for any type of deep frying.

For dessert recipes, you could also use coconut oil since the natural sweetness will blend into the food. Be sure to use a refined oil (not virgin or expeller-pressed), because it can withstand higher temperatures.

Do you cook apples before putting them in pie?

For the traditional baked version, slices are often left raw since they will soften during the extended time in the oven.

When making handheld fried apple pies, there isn’t enough time for the fruit to become tender, so it should be cooked first.

Can you make apple pie filling ahead of time?

Yes! Once cooked, you can store the apple filling in the refrigerator for 2 to 3 days, or in the freezer for up to 2 months.

Can I use a homemade crust?

Sure – I just like to use a pastry puff because it cuts down on the prep time and I like the texture of it for these warm pies. You could also use a store-bought pie crust as well or use your favorite pie dough recipe. Just know that using homemade pie dough will affect the texture in different ways and you’ll want to pay attention to the cooking time as well.

Can I use other types of fresh fruit to make these desserts?

While I’m a fan of the simple apple hand pies recipe, you can use other types of fruit like strawberries, pears, and even blueberries as well. Fried pies offer versatility in how you can make them.

Don’t use dried fruit with these sweet treats. The best results are with fresh fruit!

Should I add any toppings to this delicious apple dessert?

Since they’re hand pies, I typically don’t – but that doesn’t mean you can’t! Some vanilla ice cream would be super yummy with this fried pie recipe – whipped cream would be awesome, too.

How do I store leftovers of these delicious fried apple pies?

These apple turnovers are still great the next day! Be sure to let them cool to room temperature and then store them in an airtight container. The remaining pies can be eaten cool, or warm, whatever you prefer.

You can also wrap them with plastic wrap or parchment paper to keep them fresh.

If you want to reheat them to make them warm for your own personal consumption, pop them in the microwave for a short amount of time.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Copycat Desserts

Dole Whip Copycat

Cinnabon Cinnamon Rolls

McDonald’s Shamrock Shake

Disney Butterfinger Cupcakes Copycat

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Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)

These fried apple pies taste just like the ones that McDonald’s used to sell – the REAL Mcdonald's apple pie from your childhood!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 30

Cook Time 20

Total Time 50

Servings pies

Calories 550cal

Author Donna Elick

Equipment

Ingredients

2 cups 1/2” diced apples
1/2 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/4 cup light brown sugar packed
1/2 teaspoon cinnamon
pinch nutmeg
1/2 cup water
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
neutral oil vegetable, canola or coconut oil
2 sheets puff pastry 1 package

Instructions

Remove puff pastry from freezer, unwrap pastry and place on a floured work surface to thaw.
Meanwhile; in a large saucepan over medium heat combine apples, lemon juice, sugars, cinnamon and nutmeg. Mix well. Stir occasionally until mixture begins to bubble.
Meanwhile combine water and flour in a mason jar or container. Shake to combine. Add to pot. Continue boiling, stirring constantly until apples are softened, approximately 5 minutes. Remove from the heat, stir in vanilla. Set aside to cool.
In a heavy-bottomed pan with deep sides, heat about 1-2” oil to 350 degrees.
Meanwhile, using a sharp knife cut each pasty sheet into 3 equal long pieces. Lay pasty sheet strips out horizontally on a floured work surface.
Place 1/4 cup apple pie filling on the left half of each dough strip. Moisten your clean fingers and wet the edge of the pastry. Gently pick up the right side of the dough and fold the dough on top of the left side, encasing the filling (if any filling seeps out push it back in).
Gently press along the edge with the tines of a fork.
Once all pies are assembled fry them 1-2 at a time. Cook for 3-4 minutes total, carefully flipping them over halfway through.
Remove pies from oil when they are a nice golden brown. Place pies on a stack of paper towels. Sprinkle them with sugar and cinnamon. Repeat until all pies are cooked.
Serve and enjoy!

Notes

Pies are best fresh out of the fry oil, however the puff pastry maintains its soft flakey texture and the hand pies are still quite delicious stored on the countertop for up to a day. These maintain their flavor and texture more than traditional fried food.

When deep frying, work with a heavy-bottomed saucepan – cast iron pots or deep skillets work well because they hold the heat more evenly. Nevertheless, maintaining the oil’s temperature between 350°F and 375°F is important.

The temperature will drop when a cold pie is added to the oil and will heat quickly when the pie has finished cooking or there is nothing in the oil. Check the temperature of the oil between every batch of pies and adjust accordingly. If the oil is to hot, the pies will turn too dark quickly and won’t have a chance to heat through to the middle. If the oil is too cool, the pies will soak up excess oil and it will take longer to brown them.

Be very careful flipping the pies, especially if you are working in a shallow skillet, Turn then so that if the oil splashes, it splashes away from you. A large slotted spatula works well to lift the pies from the oil.

For the apples – approximately 2-3 medium apples (I used 1 gala and 1 granny smith apple), peeled, cored and diced.

Nutrition

Originally published November 2011, 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 Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe) appeared first on The Slow Roasted Italian.

Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video

Donna Elick — Tue, 11 Nov 2025 10:05:00 +0000

Pumpkin Roll Cake is a showstopper for any holiday meal… or just when you want something different from the usual fall desserts. With a gorgeous spiral shape and plenty of cream cheese frosting throughout, you get a perfectly balanced bite no matter where you dig in! This classic pumpkin roll recipe is a must!

I’m all about this pumpkin cake roll. Not only is it loaded with delicious pumpkin flavor, but it’s a must-make for pumpkin season. It’s SUCH an easy recipe that any home cook can make.

I’ve been making this moist pumpkin cake for years, and it literally never gets old. Out of all the pumpkin recipes on the site, this one is at the top of my list.

All you have to do to get started is follow the simple tips on the recipe card below!

Pumpkin Roll Cake

A pumpkin spice roll cake is a wonderful alternative to a traditional pie. It has all the classic flavors you love, but it’s wrapped around a rich cream cheese filling too!

You may be nervous to take on this kind of dessert, but it’s really quite simple. All you need are the right tools and a little bit of patience.

Does autumn mean “pumpkin spice everything” to you?

Then you’ll love the seasonal flavors incorporated in these snickerdoodle cookies, no bake pumpkin cheesecake, or ooey gooey bombs.

I even have a New York cheesecake recipe if you’re craving something truly decadent!

Recipe Video

Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.

To see us make this pumpkin swiss roll recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

All-purpose Flour – Nothing fancy for this pumpkin roll cake recipe! Feel free to use your favorite 1:1 GF flour mixture instead to make this pumpkin cake roll batter.
Sugar – Use granulated sugar in the batter and powdered sugar in the filling, plus extra for dusting on top.
Pumpkin Purée – Read that label carefully! You want plain, pure pumpkin puree — not pie filling with extra sweeteners and spices.

And if you’ve got pie pumpkins hanging around, feel free to make homemade pumpkin puree from scratch! They’re a great addition to make a perfect pumpkin roll.
Baking Soda – Be sure it’s active so your cake rises properly. Add some to a small bowl, then pour in a few drops of vinegar.

If it bubbles and fizzes right away, you’re good to go! If not, you’ll need to grab a new box.
Spices – Ground cinnamon, nutmeg, and ginger add plenty of warm fall flavor to your pumpkin spice roll cake. In a pinch, swap all three for 1 teaspoon pumpkin pie spice.
Cream Cheese & Butter – Use both to make the cream cheese mixture. The butter gives it a more spreadable consistency so you don’t tear the cake while smoothing it out.

Tips and Tricks to Make a Perfect Pumpkin Swiss Roll

Spray the pan first with cooking spray/ non-stick spray.

This prevents the sheet of parchment paper from sliding around when you pour in the pumpkin swill roll batter.

Use room temperature ingredients.

Allow the eggs to rest on the counter for about 30 minutes before you get started. They’ll incorporate more evenly into the batter and give the cake a fluffier texture.

You’ll also want to soften the cream cheese and butter — that takes about the same amount of time, depending on how warm your kitchen is.

Take your time when rolling and watch the edges so they stay even.

The cake is more pliable when hot, so you’ll need to shape it right out of the oven. Be sure to use a clean towel or parchment so the cake doesn’t stick to itself.

Once it cools in this shape, you can unroll it to add the filling and reshape it without any breaks!

Create perfect slices.

Unflavored dental floss glides cleanly through the pumpkin roll cake without squishing like a knife might.

If you don’t have any, be sure to use a large knife that is very sharp — you want to press down in one motion, not saw back and forth.

Prep Ahead

Soften butter and cream cheese
Bring eggs to room temp
Preheat oven to 375°F
Line pan with parchment

Kitchen Tools You Will Need

Jelly Roll Pan – I use a 15×10, which is typically the standard size, to make this pumpkin roll cake recipe.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Wire Rack – Great for cooling all kinds of baked goods.
Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
Offset Spatula – This spatula has so many uses and is perfect for smoothing the filling onto the cake.

Serving Suggestions

I like to dust my pumpkin roll cake with powdered sugar, but you could serve it plain or add some more decadent garnishes.

Make extra frosting to pipe around the sides, or drizzle with melted chocolate or caramel sauce.

You could even sprinkle the top with toasted nuts or candy pieces, or make decorations to really put it over the top!

Storing and Freezing Pumpkin Spice Roll Cake

Once sliced, leftover pumpkin roll cake will last for up to 5 days in the refrigerator. Be sure to store the rolled cake in an airtight container.

You can also freeze this pumpkin cake recipe whole for up to a month, then thaw it in the refrigerator overnight. Wrap it tightly in multiple layers of plastic to prevent it from drying out.

Easy Pumpkin Roll Recipe FAQ

What’s the best way to soften cream cheese?

On the counter is the preferred method so the texture is consistent. It takes about 30 to 45 minutes to soften, so keep an eye on the clock.

If you forgot, don’t worry! You can unwrap the block, place it on a heat-safe plate, and microwave for 20 to 30 seconds at 50% power.

Can I use a different frosting?

Sure! Avoid anything overly sweet, and you’ll have better luck with something a bit sturdier in consistency.

A vanilla whipped cream frosting is great for a lighter option, or try my fluffy chocolate buttercream for a different flavor. Caramel frosting would probably be tasty too!

Can I make a pumpkin swiss roll ahead of time?

You sure can! Between baking, rolling, and chilling, this pumpkin swiss roll recipe already takes several hours to make.

I highly recommend preparing this a day or two in advance if you’ll be serving it at a holiday meal. Keep it whole and slice just before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Other Cake Recipes

Chocolate Fudge Cake

Caramel Glazed Apple Bundt Cake

Red Velvet Christmas Cake

Chocolate Peanut Butter Poke Cake

Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video

Pumpkin Roll Cake is a showstopper for any holiday meal… or just when you want something different from the usual fall desserts.

Course Dessert

Cuisine American

Method Oven

Prep Time 25

Cook Time 15

cooling and chilling time 2 30

Total Time 3 10

Servings

Calories 238cal

Author Donna Elick

Ingredients

3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2/3 cup pumpkin puree not pumpkin pie filling
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
powdered sugar for dusting

Filling

8 ounces cream cheese softened
2 tablespoons butter softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 375°F.
Line a 15”x10” jelly roll pan with parchment paper, set aside.
In a medium bowl whisk together your eggs, sugar, flour, pumpkin, baking soda, cinnamon, nutmeg, and ginger until no lumps remain.
Pour the batter into your prepared baking pan and spread it out to the sides.
Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.
While the cake is still hot, fold the towel over the short edge of the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled about 1-1 1/2 hours.
Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
Add your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.
Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the surface of the cake. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.

Video

Nutrition

Originally published November 2017, updated and republished November 2025

The post Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video appeared first on The Slow Roasted Italian.

The Ultimate List of Thanksgiving Dessert Ideas

Donna Elick — Sun, 09 Nov 2025 22:05:00 +0000

Choose from over 25 Thanksgiving Dessert Ideas when planning your holiday menu, including cakes, pies, cheesecakes, bars, cookies, and more! These easy Thanksgiving desserts are so good, they’ll make the turkey blush!

The hardest part of the Thanksgiving dinner isn’t cooking the turkey, it’s narrowing down which of your favorite Thanksgiving dessert recipes you’re going to make.

The best part is that with this list of sweet treats, you have lots of options for your sweet tooth.

From the traditional pumpkin pie to moist apple cake, your holiday table is certain to be full of classic fall flavors!

Thanksgiving Dessert Ideas

We have over 450 dessert recipes on this site, but every year, we get emails asking for our best Thanksgiving desserts for kids and adults.

Whether you want to make traditional favorites like pie or something unique like cheesecake, you will find it all in this collection!

Plus, most of these Thanksgiving desserts are easy to make so you won’t need to learn any new tricks. My daughter can even make a few herself!

To make things easier to find, our Thanksgiving dessert recipes are broken down into the following categories:

When you find something you want to make, just click on the link below the picture and you’ll be taken directly to the recipe post.

Once you’re there, you can print the recipe, bookmark it, or Pin it to one of your Pinterest boards.

Plus, many of our recipe posts include a VIDEO so you can see exactly how to make them!

Best Thanksgiving Pies

Nothing says fall holidays like freshly baked pies, and we’ve got all the flavors you’re craving… plus some you may not have thought of! Pies are a great way to round out your holiday meal.

Pumpkin Slab Pie is the perfect fall dessert for a crowd — creamy pumpkin pie filling on top of a buttery homemade crust. Top each slice with whipped cream or serve a la mode! And for a special touch, use extra pie crust to make leaf or pumpkin cutouts as decorations.

Reese’s Peanut Butter Pie transforms a simple silk pie into an over-the-top indulgent dessert! If you’ve got guests who aren’t a fan of the usual fall flavors, this one is sure to impress.

Caramel Pecan Buttermilk Pie combines two classic Southern flavors into one incredible dessert. The sweet and creamy pie pilling is topped with plenty of nutty crunch from the streusel topping.

Pumpkin Pie with Chocolate Ganache elevates the same ol’ Thanksgiving dessert recipes with one simple step! Make the whole dessert from scratch or use a few shortcuts for a quicker, easier option. It’s such a fun spin on classic pumpkin pie.

This No Bake Chocolate Icebox Pie is a chocolate lover’s dream come true! A delicious cookie crust, silky filling, and a rich ganache on top — it’s layer upon layer of chocolatey goodness. A must for the holiday season.

Cake and Cheesecake Thanksgiving Dessert Recipes

Not everyone is a fan of pies, but that doesn’t mean you have to miss out on fall flavor or fancy desserts!

Some of the best Thanksgiving desserts come in the form of cakes and cheesecakes, and these are our top picks to add to your Thanksgiving table.

Pumpkin New York Cheesecake puts all other pumpkin desserts to shame. It’s tangy, sweet, and SO creamy — everyone will be asking for the recipe of this tasty treat!

Pumpkin New York Cheesecake puts all other pumpkin desserts to shame. It’s tangy, sweet, and SO creamy — everyone will be asking for the recipe!

Chocolate Fudge Cake is gooey and decadent with a fudgy homemade icing to top it all off. Ready in just 30 minutes, it’s the perfect finish to any meal… just try not to keep it all to yourself!

Caramel Apple Cheesecake is just the ticket when you’re looking for Thanksgiving dessert ideas to impress your guests. With a mountain of tender apples, crumbly topping, and plenty of sweet caramel, it’s sure to be the star of your dessert table!

Chocolate Peanut Butter Poke Cake is one of those easy Thanksgiving desserts you’ll want to make year-round! Rich chocolate cake is soaked with peanut butter drizzle, then topped with decadent peanut butter whipped cream and loaded with chocolate and Reese’s Peanut Butter cups.

Sweet Potato Cheesecake is another favorite combining classic pie flavors with creamy cheesecake. Make it with a standard pie crust so you have extra for decorations or whip up a quick graham cracker crust to save some time. It’s one of my favorite recipes!

Caramel Apple Poke Cake is perfect for those who aren’t pumpkin fans. This easy box mix recipe includes chunky apple pieces, caramel pudding, and fluffy whipped brown sugar cream cheese. It’s festively topped off with apples, toffee bits, and as much caramel as you can handle!

While my Best Ever Carrot Cake may have you thinking of Easter, the spices always remind me of fall. Moist and tender with an amazing cream cheese frosting, plus loads of toasted pecans for plenty of crunch! Add this to your list of must-make fall desserts.

No Bake Pumpkin Cheesecake is just what you need when you’ve already got a full menu to prepare. Prep it in 20 minutes or less, then let it chill overnight. No one will know you didn’t spend hours making it!

Extra Easy Thanksgiving Desserts

Whether you’re new to baking or just need a time-saver, these Thanksgiving dessert ideas can be made with a handful of ingredients and some in 30 minutes or less!

Make 2 Ingredient Pumpkin Bread with pumpkin purée and your favorite spice cake mix. It’s moist, delicious, and packed with flavor — you’ll want to make some for breakfast too! It adds the perfect sweet note!

Another 2 ingredient dessert, these Coconut Macaroons are soft, chewy, and sweet. It’s the perfect cookie to pair with a cup of coffee after your big turkey dinner. It’s also a super easy dessert to make.

No Bake Peanut Butter Bars combine a crunchy peanut butter base with a silky chocolate ganache and can be made in just 10 minutes (plus 2 hours to set). This recipe makes up to 2 dozen treats, so it’s perfect for large families or potlucks!

Pumpkin Snickerdoodles are even better than the original! Soft, chewy, and sweet they’re also egg- and dairy-free, making them a great choice for guests with allergies. It’s quickly becoming one of my most popular Thanksgiving desserts!

No Bake Avalanche Cookies are crispy, crunchy, and plenty fudgy, combining all your favorite sweet flavors into one delicious bite. Even better, you can easily double or triple the recipe so there’s plenty to go around!

Bombs, Brownies, and Bars

These Thanksgiving desserts are easy to eat, especially while mingling and visiting with loved ones!

While you will need napkins for a few of them, you definitely won’t have a pile of forks to wash after the dishes are already done.

Pumpkin Pie Bombs are warm and gooey with a buttery brown sugar topping and a sticky, sweet glaze that ties them all together. Say goodbye to classic pie slices and hello to these addiction stuffed rolls! Each one is like having your own mini pumpkin pies!

My Best Ever Pecan Pie Bars have a gooey, caramelized topping over a shortbread crust, creating a mouthwatering dessert that’ll disappear in a flash. You’ll get at least 2 dozen servings per batch, and it’s ready in under an hour! They make your dessert to-do list a breeze!

Peanut Butter Fudge Frosted Brownies are loaded with Reese’s cups and fluffy peanut butter fudge frosting. Make this fudgy brownie recipe for a peanut butter explosion in your Thanksgiving dessert menu lineup!

Caramel Apple Pie Bombs combine the best pie flavors and pull-apart bread into one sticky sweet bite. It’s one of the best Thanksgiving dessert ideas for kids and adults alike! Your taste buds will be happy!

These Cranberry Bliss Bars taste just like the ones from Starbucks, but you can make a whole pan whenever you want! The tart and sweet flavors and tender blondie base make the perfect pairing with your post-dinner coffee.

Make Pecan Pie Bombs in 3 easy steps! Gooey, nutty filling is stuffed into tender bread dough and smothered in a caramel drizzle. I dare you to eat just one!

No-Bake Rocky Road Avalanche Bars are my latest obsession. I have made them at least 12 times and everyone raves about them. A simple chocolate and peanut butter candy crunch recipe that comes together in a snap? Sign me up, twice!

Best Thanksgiving Desserts for Kids

Most kids want simple treats with familiar flavors. Instead of trying to lure them back to the dinner table, have a few grab-and-go options for them to snack on!

Pretzel Turkeys are simple to make and adorable too! Make these as an edible decoration for your holiday table or scatter them around the desserts for the kids to find. Gobble gobble!

Apple Cookies with Streusel Topping are packed with caramel bits and drizzled in a sweet glaze. It’s like all the best apple pie flavors but in a simple cookie form. Easy to eat, and kids can grab a few at a time!

These Soft Pumpkin Oatmeal Cookies are dotted with white chocolate chips for plenty of sweetness and texture throughout. Perfect for kids who aren’t too adventurous in their eating, but special enough for a holiday.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published November 2013, updated and republished November 2025

The post The Ultimate List of Thanksgiving Dessert Ideas appeared first on The Slow Roasted Italian.

Easy No Bake Pumpkin Cheesecake Dessert Recipe

Donna Elick — Tue, 04 Nov 2025 10:05:00 +0000

This no bake pumpkin cheesecake is silky smooth and captures your favorite fall flavors. Prep it in 20 minutes, then chill overnight to set!

Everyone should have an easy pumpkin cheesecake recipe on hand, and this one is definitely my favorite. Not only does it come together quickly, but there’s no oven required!

Sweet, creamy filling and a tender crust combine into one irresistible bite that will impress even the pickiest of guests. Follow the simple steps on the recipe card below to get started!

Craving more of those delicious fall flavors? Try my layered pecan pie, ooey gooey bombs, or a slab pie that’s the perfect finger food dessert.

And when you want cheesecake without the seasonal twist, our 3 Ingredient No Bake Cheesecake is the classic, foolproof version you’ll make on repeat! No oven, no stress, just delicious cheesecake.

You’re going to love this pumpkin flavor! I love making this no bake cheesecake recipe during the fall months, but who says that you have to wait to make this perfect pumpkin dessert?

With no bake time needed, this easy cheesecake will be in your belly in no time at all!

I’m obsessed with the creamy pumpkin filling – and I love that it’s the perfect make ahead dessert.

You can easily add this to your list of favorite pumpkin recipes or have it on the dessert table for Thanksgiving dinner.

The hardest part of this creamy dessert is not eating the entire thing!

Each bite has the perfect amount of pumpkin flavor, paired with a delicious graham crust.

Out of all the cheesecake recipes that I make, the pumpkin spice flavors have this classic pumpkin cheesecake high on my list!

No Bake Pumpkin Cheesecake – Tips and Tricks

Soften cream cheese quickly. If you forgot to set it on the counter beforehand to get to room temperature, unwrap each block and place them on a heat-safe plate.

Microwave at 50% power for about 30 seconds.
Puree vs filling. Pay close attention to the label to ensure you grab the right can! Pie filling has added sugar and spices, so you’ll want plain pumpkin puree for this recipe instead.
Can’t find graham cracker crumbs? Create your own crumbs by pulsing a few full graham crackers in a food processor until you get a wet sand texture.

You could also use crushed Biscoff cookies, gingersnap cookies for a delicious gingersnap crust, or other crushed cookies to make the pie crust.

You’ll pulse the cookie crumbs and combine with the melted butter just like you would for a graham cracker crust.

If you don’t want to make your own crust, you can buy one from the store, too. I made my own the first time, but it’s a time saver to buy it from the store, too.

I just find the graham cracker mixture a fast and simple option that pairs perfectly with this no bake pumpkin pie cheesecake.
Tip for easy slicing: Run a large, sharp knife under hot water, then dry completely.

This will allow it to glide easily through the creamy pumpkin cheesecake filling for even slices with perfectly clean edges.

Garnish Ideas

You can never go wrong with a few simple swirls of homemade whipped cream. You can also buy Cool Whip or whipped topping from the store!

Add a light dusting of ground cinnamon over the top for simple elegance or press ginger snap cookie pieces into each swirl to create a stunning display.

Drizzling some maple syrup on top of this perfect fall dessert offers a simple pop of sweetness.

Sprinkling some of the leftover cookie crust on top of this good cheesecake can add a pop of crunch and flavor!

To make this no bake pumpkin cheesecake extra decadent, drizzle caramel sauce into the center just before serving so it drips down the sides of each slice!

FAQ – Common Recipe Questions

What is pumpkin pie spice?

It’s simply a ready-made blend of warm spices to create that classic fall flavor.

If you don’t have any on hand, you can make your own by combining a few individual spices. Store leftover mixture in a jar in the pantry for later.

3 tablespoons cinnamon
2 teaspoons nutmeg
2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cloves

Can I make this dessert ahead of time?

Absolutely! Since it needs plenty of time to set, it’s never a bad idea to start it the day before you will need it.

However, you could easily prepare this a few days in advance. I do recommend covering it well so it doesn’t absorb any odors from the refrigerator.

How should I store pumpkin no bake cheesecake?

Cover the dessert tightly or transfer to an airtight container and refrigerate for up to 5 days.

You can also freeze it for later use if you prefer. Wrap the entire cake or individual slices in a layer of plastic wrap and aluminum foil and use within one month for best results.

To thaw, place in the refrigerator overnight or on the counter for several hours before serving.

Enjoy!

With love, from our simple kitchen to yours.

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Other No Bake Cheesecake Recipes

No Bake Oreo Cheesecake

Reese’s No Bake Cheesecake

Monster Cheesecake Recipe (No-Bake)

Peppermint Cheesecake (No Bake Recipe)

Easy No Bake Pumpkin Cheesecake Dessert Recipe

This no bake pumpkin cheesecake is silky smooth and captures your favorite fall flavors. Prep it in 20 minutes, then chill overnight to set!

Course Dessert

Cuisine American

Prep Time 20

Total Time 8 20

Servings slices

Calories 497cal

Author Donna Elick

Ingredients

Crust

1 3/4 cups graham cracker crumbs
5 tablespoons unsalted butter melted
2 tablespoons brown sugar lightly packed
1 teaspoon cinnamon
1 teaspoon nutmeg

Cheesecake Filling

3/4 cup heavy cream cold
16 ounces cream cheese 2 blocks, softened
8 ounce can pumpkin puree
3/4 cup powdered sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Instructions

To prepare the crust, mix the graham cracker crumbs, brown sugar, cinnamon, and nutmeg until well combined.
Create a small hole in the centre and add the melted butter. Stir well to combine.
Pour the mixture into a 9-inch springform pan, and pack tightly. You can use a flat bottom measuring cup.
In a medium bowl with a hand mixer, whisk the whipping cream into stiff peaks and set aside. This should only take 3-4 minutes.
In a large bowl beat the cream cheese until smooth.
Add in the pumpkin puree and beat again until smooth and no lumps.
Slowly to start, beat in the powdered sugar, pumpkin spice, vanilla and sea salt until well mixed.
Slowly fold in the whipped cream, being careful not to lose all the air.
Pour the filling on the crust and try to create a smooth even top layer. If you have a dough scraper you can get a nice clean surface by running it in circles inside the pan. Refrigerate at least 8 hours or overnight. You may want to add parchment paper underneath for easy clean up later.
Slide a knife along the edges to loosen the crust and remove the cheesecake from the springform pan.
Cut into 8 pieces. Serve with whipped cream (optional).
Enjoy.

Nutrition

Originally published September 2021, updated and republished November 2025

The post Easy No Bake Pumpkin Cheesecake Dessert Recipe appeared first on The Slow Roasted Italian.

Homemade Maple Cinnamon Rolls With Pecans Recipe

Donna Elick — Sun, 02 Nov 2025 22:05:00 +0000

Pecan Cinnamon Rolls are soft and sweet with chopped pecans sprinkled throughout the cinnamon and brown sugar filling. You’ll also find maple flavor every step of the way! And there isn’t too much prep, so your maple cinnamon rolls are ready to go in the oven in under 2 hours! Forget about canned cinnamon rolls and make them from scratch!

Put a spin on classic cinnamon rolls and give these warm rolls a go. It’s an epic cinnamon roll recipe to make any time of year – not just special occasions. (although I do love making these on Christmas morning!)

A lot of people prep these the night before so that when they wake up the next day, they just have to pop them in the oven to bake.

Then, they’ll be able to chow down on warm, golden brown cinnamon rolls, paired with their hot cup of joe.

The first bite of these sticky pecan cinnamon buns will have you forget that any other sweet rolls even exist. The soft dough, paired with the other simple ingredients, literally creates the perfect treat!

Are you ready to get started on making homemade cinnamon roll dough? The recipe card below has all the details!

Pecan Cinnamon Rolls

Our trip to Vermont was an absolute blast, and I’ve been on a serious maple kick ever since! I mean, who knew maple syrup could make everything better?

A maple latte? Yes, please. Maple whipped cream? Game changer! But the real showstopper? These maple pecan cinnamon rolls.

The maple just adds this rich, unexpected twist that has me completely obsessed. I’m seriously freaking out over how good they are!

And if that’s not enough to convince you, the pecans in the filling are sure to do it.

They add just the right amount of crunch and texture to each bite, letting you celebrate a scrumptious fall flavor that has nothing to do with pumpkin.

Try my maple syrup pie or sweet and savory maple bacon ice cream next!

If cinnamon and pecans are your favorite combo, our Cinnamon Pecan Pull-Apart Bread has sweet pull-apart layers with that same warm, nutty flavor in every bite!

Ingredient Notes and Substitutions

Dry Active Yeast – Not to be confused with instant yeast, which is mixed right into the dough.

This kind needs to be activated in warm milk for it to work — it should appear slightly frothy on the surface after 5 minutes.
Warm Milk – You’ve got so many options here! I just use what I have in my fridge, which is usually whole or skim cow’s milk.

But this cinnamon pecan rolls recipe will work with almond, soy, or oat milk too. Heat it in the microwave until it reaches the right temperature.
Egg & Butter – Crucial to bringing this dough together, the butter should be melted and slightly cooled, and the egg should be room temperature.

I prefer unsalted butter, but simply reduce the amount of salt in the recipe if you choose to use salted butter.
Flour – All-purpose flour is perfect for the job, creating soft, chewy, and gooey pecan cinnamon rolls.
Cinnamon Roll Filling – Instead of using butter, we’re mixing dark brown sugar and cinnamon with plenty of maple syrup and some chopped pecans.

Feel free to toast the nuts before chopping if you’d like! This adds a whole other depth of flavor to these sticky buns.

Tips and Tricks to Make Perfect Cinnamon Pecan Rolls

Pay close attention to temperatures and order of ingredients.

Melt the butter and warm the milk to 110°F (a digital kitchen thermometer helps with this) before starting the dough.

You’ll want to bring the egg to room temperature too if you have the time to ensure it doesn’t scramble.

No need to add sugar to the milk and yeast since the maple syrup will feed it. When you’re ready to add the flour, do so a cup at a time to prevent overmixing or making the dough too dry.

You can always mix everything in a stand mixer fitted with the dough hook attachment, but I usually just make these cinnamon pecan rolls by hand.

Use the stick test to know when the dough is ready.

Once all the flour is mixed in, the dough should be tacky. That means a little bit sticky but not so much that it won’t let go of your hands.

Remove the dough from the bowl and knead it until smooth, then test it. You’ll likely have dough on your hands already, so rinse them off and dry well first.

Press a finger into the surface of the dough — if it sticks, keep kneading. If it springs back and your finger stays clean, it’s ready to roll!

Tuck maple cinnamon rolls right into each other for soft edges.

Everything should fit in a 9×13-inch pan, but there shouldn’t be too much space between each roll.

The edges should be touching comfortably, with maybe a little gap where four of them meet.

They’ll squish in a bit more during the final rise, then a little more when baking. This way, the top edges will be a little crispy, but the sides will be just as gooey as the center.

Prep Ahead

Set egg on the counter 30 minutes before starting
Grease baking dish and large bowl

Kitchen Tools You Will Need

9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Instant Read Kitchen Thermometer – If the milk isn’t just the right temperature, the yeast won’t activate properly.
Rolling Pin – Use a clean wine bottle if you don’t have one!
Pastry Wheel – This helps make clean, even strips of dough but a pizza cutter or sharp knife will work in a pinch.

Serving Suggestions

There’s plenty of sweetness and flavor in these pecan cinnamon rolls thanks to the maple syrup and brown sugar filling, so go ahead and enjoy them plain!

If you want to add icing, mix together 1 cup powdered sugar with 2 tablespoons of milk and ½ teaspoon maple extract for even more maple flavor.

Or, make the icing from my Cinnabon copycat recipe for a richer topping.

Storing and Reheating Maple Cinnamon Rolls

Allow any leftovers to cool, then transfer them to an airtight container. They’ll keep for a day or two on the counter but definitely pop them in the fridge for longer storage.

You can also freeze maple pecan cinnamon rolls for up to 3 months in a freezer-safe Ziploc bag. Thaw them overnight in the refrigerator before reheating in the microwave or oven.

Maple Pecan Cinnamon Rolls FAQ

What’s the best way to slice homemade cinnamon rolls?

Most bakers use floss to evenly slice the dough log into rolls. This is done by wrapping it around the log, crossing the ends, and pulling them in opposite directions. Any unflavored dental floss works perfectly.

This is because it slices from the outside into the middle instead of straight down (like with a knife), ensuring the rolls stay circular and don’t get squished.

If you don’t have any, don’t worry! A large, sharp knife will work just fine. Avoid using a bread knife on the dough as the serrated blade is more likely to tear than slice.

Can I make this recipe ahead of time?

You bet! Mix, roll, and slice as directed, but don’t let them rise a second time. Instead, wrap the pan tightly with plastic wrap and place it in the refrigerator up to 24 hours in advance.

When you’re ready to bake, let the pecan cinnamon rolls warm on the counter while you preheat the oven, then bake as directed.

What if my dough isn’t rising?

You likely didn’t allow enough time for the yeast to activate in the first step, or the milk was too cold. Be sure to use a thermometer so you know it’s at the right temperature.

The kitchen itself may also be too cold for the dough to rise. In this case, turn your oven on to the lowest setting and place the covered bowl inside. Do the same for the second rise, after you’ve sliced and rolled the dough.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cinnamon Roll Recipes

Lazy Day Bacon Cinnamon Rolls (2 Ingredient Recipe)

Cinnabon Cinnamon Roll Recipe (Copycat) + Video

The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls)

Homemade Maple Cinnamon Rolls With Pecans Recipe

Pecan Cinnamon Rolls are soft and sweet with chopped pecans sprinkled throughout the cinnamon and brown sugar filling.

Course Dessert

Cuisine American

Method Oven

Prep Time 15

Cook Time 30

rise time 1 30

Total Time 2 15

Servings

Calories 397cal

Author Donna Elick

Equipment

Ingredients

1 tablespoon dry active yeast
1/2 cup warm milk 110 degrees
1/4 cup maple syrup
1 large egg
4 tablespoons unsalted butter melted
1/2 teaspoon kosher salt
3 1/2 cups all-purpose flour

Filling:

1 cup maple syrup
1 cup brown sugar
1 cup pecans chopped
1 teaspoon cinnamon

Instructions

Combine yeast, maple syrup, and warm milk. Let sit about 5 minutes until the surface appears slightly bubbly/frothy.
Add the egg and melted butter, and mix together.
Add salt, then slowly add in flour 1 cup at a time for a total of 3 ½ cups, dough should come together into a tacky ball.
Pull dough out of the bowl and knead into a large ball. Place the ball of dough in a greased bowl, cover with a clean towel and let rise. Let rise until doubled in size, about 1 hour.
Grease a 9×13 baking dish with cooking spray or butter. After the dough has doubled in size, roll out onto a clean surface into a large rectangle.
Combine the maple syrup, brown sugar, pecans and cinnamon then spread in an even layer over the dough.
Cut the dough into 1 ½ inch strips then roll each strip up and place in the baking dish. Cover with a clean towel and allow to rise an additional 30 minutes.
Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30 minutes then remove from the oven and allow to cool.

Notes

Store in an airtight container on the counter for up to two days. If you need to store them longer than that you can refrigerate them.

Freeze in a freezer safe ziploc bag for up to 3 months. To thaw, place them in the refrigerator overnight.

What if my dough isn’t rising? If your dough isn’t rising you may not have allowed enough time for the yeast to activate in step 1 or it may just be too cold. Try turning your oven on the lowest setting and see if they begin
to rise after 30 minutes.

You can eat plain or make a maple icing with 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon maple extract if desired.

Nutrition

Originally published November 2024, updated and republished November 2025

The post Homemade Maple Cinnamon Rolls With Pecans Recipe appeared first on The Slow Roasted Italian.

Pumpkin Scone Starbucks Copycat Recipe

Donna Elick — Sun, 02 Nov 2025 10:05:00 +0000

My Pumpkin Scone Starbucks copycat is moist, tender, and perfectly flaky! Absolutely bursting with pumpkin pie flavors, it’s topped with a pumpkin sugar glaze to boot. Once you make this drool-worthy recipe for pumpkin scones from Starbucks, you’ll want to make them all the time!! One of my favorite pumpkin spice desserts!

It’s that time of year when all anyone can think about is pumpkin pie spice, pumpkin pie lattes, and all things flavored and scented like pumpkin. (me, included!)

This is why I keep this copycat Starbucks pumpkin scone recipe handy so that I can whip up these pumpkin treats when the time is right.

To me, pumpkin season should be celebrated all year long, but I have to admit that there is something special about making these flaky scones something to look forward to once a year…

The soft scones paired with a hot cup of coffee are just about the perfect way to start a fall morning.

And if you don’t have a local Starbucks near you, no stress! You’re going to learn how to make this copycat recipe right in your own kitchen.

That’s the real treat – not having to get into the car to get this perfect fall treat!

To learn how to make these delicious scones, be sure to check out the printable recipe card below! They really do taste just like the real thing.

Pumpkin Scone Starbucks

I always really enjoyed a good pumpkin scone from Starbucks when it was on the menu — and was pretty bummed when they removed it!

Well, what’s a food blogger to do when her favorite coffee shop no longer carries one of her favorite treats? She makes them from scratch at home, of course!!

I’m so happy with how my Starbucks pumpkin scone recipe came out that I had to share it with all of you! It basically tastes like pumpkin pie in scone form with a double dose of glaze on top.

For a savory scone worth making just as often as this sweet one, our Air Fryer Cheese Scone is our personal favorite!

This isn’t my first Starbucks copycat! Don’t forget to try my coffee cake, Iced Cinnamon Dolce Latte, brownies, and lemon loaf recipes too.

It definitely isn’t my first pumpkin recipe either! Find all of my favorites here.

Ingredient Notes and Substitutions

All-Purpose Flour – The base of our scones! Flour provides structure and texture.

You can use whole wheat flour or even your favorite gluten-free option, but keep in mind that the taste and texture may differ a bit.
Granulated Sugar – Adds sweetness and helps with browning.
Baking Powder – Our leavening agent — baking powder gives the Starbucks pumpkin scones lift and causes them to rise.
Butter – You need unsalted butter that’s cold and cubed for the flakiest, most tender texture.
Pumpkin Purée – Here’s where most of our pumpkin flavor comes from! Make sure you grab pumpkin purée, not pumpkin pie filling.

The latter is full of sugar and other things that we don’t need here!
Milk – Adds moisture to the scone batter and helps bind the ingredients together.
Seasonings – I’m using salt, cinnamon, nutmeg, cloves, and ginger for the scones themselves, plus the same for the pumpkin glaze.

These classic pumpkin pie spices provide a warm and cozy flavor you know and love! By the way, you can always adjust the amount of spices according to your taste preferences if you need to.
Sugar Glaze – Powdered sugar, cream, and vanilla extract are all you need to make the sweet vanilla glaze.
Pumpkin Glaze – Here, you’ll use the seasonings I mentioned above, plus some more pumpkin purée, powdered sugar, and half-and-half or cream.

Tips and Tricks to Make Perfect Homemade Pumpkin Scones

Cold ingredients are key.

Before you get started on your pumpkin scone Starbucks copycat, make sure that the butter is very cold and cubed. This is essential for creating the flakiest texture!

You may also want to take the time to chill the finished dough for about 15 minutes before cutting and baking. This will help the butter firm back up and prevent the scones from spreading.

Use your fingers to cut the butter.

The butter contributes a lot to the final texture of your scones — so much so, it deserves two tips!

Use your fingertips to incorporate it into the dry ingredients. This will keep the gluten from overdeveloping (often caused by overmixing), and give you a more tender crumb!

If you don’t want to get your hands dirty, you can always use a pastry cutter instead.

Check for doneness after 15 minutes.

So your Starbucks pumpkin scones don’t burn! You’ll be able to tell they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean.

That said, all ovens vary, so your scones may need the full 18 minutes… so definitely make sure to double-check with that toothpick!

Fun modifications to try!

There are tons of ways to make this recipe for pumpkin scones from Starbucks your own.

You could make mini scones by cutting the dough into smaller triangles — be sure to adjust the baking time accordingly! These would be so fun for brunch.

Try experimenting with different glaze flavors too. You can add extracts like almond, maple, or orange to the sugar glaze in particular.

Some chopped walnuts or pecans in the dough will add crunch and flavor. Or, sprinkle some cinnamon sugar on top before baking for a sweet touch!

Prep Ahead

Preheat your oven to 400°F
Line baking sheet with parchment
Sift the powdered sugar
Make the sugar and pumpkin glazes

Kitchen Tools You Will Need

Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
Pastry Cutter to cut the butter.
Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
Wire Rack – Great for cooling all kinds of baked goods.

Serving Suggestions

Serve your Starbucks pumpkin scones as soon as you finish decorating! They pair so well with a warm maple latte, a cup of hot apple cider, or simply with some coffee or tea.

Hoping for something a bit more indulgent? Try them with a side of pumpkin butter or cream cheese frosting!

These scones would also be super tasty with a dollop of homemade maple whipped cream on top of the scones or a scoop of vanilla ice cream for a decadent dessert.

And finally, for a festive twist, try sprinkling some orange zest on top of the glazes for a burst of extra citrus flavor in this easy recipe.

The possibilities are endless when it comes to this Starbucks pumpkin scone recipe!

Storing, Freezing, and Reheating

I find that this Starbucks pumpkin scones recipe is best enjoyed fresh. But if you have leftovers, they will keep in an airtight container at room temperature for up to 2 days.

You can also freeze the scones! Bake them first but hold off on decorating them.

Once they’ve cooled completely, flash freeze on a baking sheet, then place in an airtight container. They’ll keep in the freezer for up to 3 months.

To reheat, make sure to allow them to thaw in the fridge overnight if working from frozen. Then, return to the oven at 350°F for 5-8 minutes. Once they’re warm, you can add the glazes!

Starbucks Pumpkin Scone Recipe FAQ

Is Starbucks doing pumpkin scones?

Unfortunately, no! As of last year, these fall treats have been discontinued from their menu.

Maybe they’ll bring them back soon… you never know. In the meantime, make my pumpkin scone Starbucks copycat instead!

Can I make these scones in the air fryer?

Absolutely! Follow the instructions on the recipe card as written, but place the dough wedges in a single layer in the air fryer basket instead of on a baking sheet in the oven. Be sure to leave some space between them — you may need to work in batches.

Air fry for 10-12 minutes or until golden brown and cooked through. Let them cool on a wire rack before decorating.

Is a scone just a sweet biscuit?

Not necessarily. A scone is denser than a biscuit and can be savory or sweet. Scones can be round or triangle-shaped, while biscuits are generally just round.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Starbucks Copycat Recipes

Easy Copycat Starbucks Coffee Cake Recipe

Starbucks Double Chocolate Brownie Copycat Recipe

Starbucks Birthday Cake Pops (Copycat Recipe)

Starbucks Banana Bread Loaf Copycat Recipe

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Pumpkin Scone Starbucks Copycat Recipe

My Pumpkin Scone Starbucks copycat is moist, tender, and perfectly flaky! Made with real pumpkin purée and, a handful of warm spices.

Course Dessert

Cuisine American

Method Oven

Prep Time 20

Cook Time 18

Servings

Calories 383cal

Author Donna Elick

Equipment

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup unsalted butter cold and cubed
1/2 cup canned pumpkin puree
3 tablespoons milk
1 teaspoon vanilla extract

Sugar Glaze

125 grams powdered sugar sifted
1 to 2 tablespoons cream
1 teaspoon vanilla extract

For the Pumpkin Glaze:

125 grams powdered sugar sifted
1 tablespoon pumpkin puree
1/8 teaspoon cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 to 2 tablespoons half and half or cream

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a square about 1 inch thick.
Preheat the oven to 400°F. Line a baking sheet with parchment paper or grease it with butter.
Cut the dough into 8 wedges and place the scones in a single layer on your baking sheet or baking pan, leaving some space between each scone.
Bake for 15-18 minutes or until the scones are golden brown and cooked through. Remove from the oven and allow them to cool on a wire rack.

Meanwhile prepare the sugar glaze:

Add the sugar to a small or medium bowl, then add one tablespoon of cream or half and half and vanilla extract and stir. Check the consistency, if it’s too thick add half and half, ½ teaspoon at a time. stir until incorporated and the desired consistency is reached.

Prepare the pumpkin glaze

In another bowl combine the sugar, spices, pumpkin puree, and cream. Stir until you get a creamy glaze. Check the consistency, it should be thicker than the white glaze so it doesn’t mix with the sugar glaze, as you will use it to decorate on top.

Decorate the scones:

Once the scones have cooled, take the prepared sugar glaze and use a spoon to drizzle it over the top of each scone. Next, take the pumpkin glaze and drizzle it over the sugar glaze on each scone. You can use the same spoon or a different one. Allow the glazes to set for a few minutes before serving.

Air Fryer instructions:

Preheat the air fryer to 375°F. Cut the dough into 8 wedges and place the scones in a single layer in the air fryer basket, leaving some space between each scone. You may need to cook them in batches depending on the size of your air fryer.
Air fry the scones for about 10-12 minutes, or until they are golden brown and cooked through. Check for doneness and adjust the cooking time if needed.
Once the scones are cooked, transfer them to a wire rack to cool.

Notes

You can adjust the amount of spices according to your taste preferences.

These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

Serve the scones with a cup of coffee or tea for a delightful treat.

Nutrition

Originally published November 2024, updated and republished November 2025

The post Pumpkin Scone Starbucks Copycat Recipe appeared first on The Slow Roasted Italian.

Best Ever Chocolate Scotcheroos Recipe (Soft & Chewy)

Donna Elick — Wed, 22 Oct 2025 10:05:00 +0000

Scotcheroos aren’t your average cereal bars — they’re totally loaded with chocolate, peanut butter, and butterscotch! Scotcharoos are a sticky, crispy-crunchy handheld snack that no one will be able to resist – and you can make a whole batch in less than 30 minutes! You’ll love the butterscotch flavor of this easy dessert! Sure to be your new favorite treat!

Did I mention that these dessert bars are a no-bake treat? The peanut butter mixture paired with the butterscotch creates a family favorite flavor time and time again.

It’s like Rice Krispies treats meets chocolate goodness, with the perfect hint of peanut butter flavor.

I think it’s the perfect treat for crispy treats with simple ingredients, which is probably why I make it all the time!

This no bake recipe puts a nice spin on rice krispie treats with the added semi-sweet chocolate chips and natural peanut butter.

I personally think that the peanut butter is the star of the show because it just adds the perfect hint of peanut flavor to the finished product.

It’s a good thing that these no bake bars are a hit in my house, because we all collaboratively eat them up – so I don’t eat them all myself!

I’ve made this sweet treat for family gatherings, and everyone loves the chewy texture. In fact, these no bake dessert bars are “assigned” to me to bring everytime we get together!

They’re such a great way to curb any sweet tooth!

Scotcheroos

This is the best scotcheroos recipe – and, quite frankly, the best snack recipe – for anyone who loves chocolate, peanut butter, and a nice crunchy treat.

Scotcharoo bars are no-bake and so simple! The milk chocolate chips and the peanut butter rice Krispies create that classic Scotcheroos flavor.

Don’t forget the chocolate topping as that makes the whole flavor of this quick treat perfectly combined!

With just a few ingredients, a little bit of prep, and an hour of chill time, you can make a completely classic and spectacularly scrumptious dessert.

Talk about return on investment!

We don’t have too many opportunities to enjoy butterscotch, do we?

Let’s change that! Try out my oatmeal, caramel, and pecan cookie recipes – all featuring butterscotch!

INGREDIENT NOTES AND SUBSTITUTIONS

Crispy Rice Cereal – Name brand Rice Krispies or generic store brand – any kind of crispy rice cereal will do for this no bake dessert bar recipe.

It’s more about texture than flavor, as we’ll be drowning the cereal in delicious chocolate, peanut butter, and caramel.
Light Corn Syrup – This is a very light, vanilla-like sweetener that’s great for homemade sweets, particularly the sticky ones.

You could also opt for dark corn syrup, which is made with molasses and is much more rich. Baker’s choice!
Creamy Peanut Butter – I like to use creamy for a nice and smooth consistency, but I won’t exclude crunchy peanut butter lovers here.

If you’d like an even crunchier texture, then go for it! Those who prefer almond or sunflower seed butter could definitely use those instead. Any kind of peanut butter will work just fine.
Chocolate & Butterscotch Chips – Semi-sweet, milk, or dark chocolate chips can be used in my scotcheroo recipe.

Mix and match the chocolate mixture for these Scotcheroo bars – it’s all part of the fun. Consider your preferences and just how sweet you like your sweets, Butterscotch is awfully sweet, after all!

You can use basic ingredients as listed or add some other fun flavors to these crunchy scotcheroos. That’s the great thing about making these no-bake scotcheroos – they’re versatile in the flavor!

You can even add a little bit of flaky sea salt on top of the chocolate layer for a sweet and salty effect.

This would be a super yummy spin on the original recipe in my opinion – so have fun with it and let me know what you think!

Tips to Prepare the Best Scotcheroos Recipe!

Take Care With the Sugar – Overcooking the sugar will absolutely guarantee hard, tough scotcharoos.

So be sure to cook on low heat and stir constantly, and just until a paste is formed. It’ll still be grainy – that’s okay!
Extra Toppings – Sprinklings of chocolate or butterscotch chips, a peanut butter or caramel drizzle, sprinkles, or really any garnish can be plopped right onto the melted top layer.

Just add your choice of garnish before chilling so it can settle onto the bars.
Make the Day Before – You need a bit of chill time for the bars to firm up.

If you have time the day before, this is one recipe that’s great for prepping ahead of time. Then, let them sit at room temperature for just a bit so that they’re easier to slice!
Cereal Substitutes – There are a ton of rice cereal flavors out there: chocolate, cinnamon, and sweet frosted, for example. Don’t hesitate to give them a try!

Storing and Freezing

These peanut butter cereal bars are great to keep and freeze, so they’re fantastic for making in bulk for school lunches, bake sales, quick desserts, or even a fast on-the-go breakfast bar (it’ll be our secret)!

Make it easy on yourself and store scotcharoos separately, each wrapped in plastic wrap or aluminum foil.

You can also put them into an airtight container to keep this classic treat soft and chewy.

That way you can snag one or two (or three) at a time without thawing or bringing the rest to room temperature, helping the batch to last longer.

And don’t skip the parchment paper in the baking dish! It’ll make removal of your peanut butter scotcheroos so much easier!

Scotcheroos FAQ

Are Scotcheroos a Midwest thing?

They certainly are especially popular in the Midwestern United States, especially in Iowa. We have seen them in bakeries and enjoyed them from home cooks during our trips there in the summer. I just cut them into small squares so there is more to share and go around!

Interestingly, the best scotcheroos recipe also varies a bit from state to state – everyone has their own favorite that they swear by! Some use corn cereal rather than rice, or maple syrup instead of corn syrup.

The name also changes depending where you are. They may be called Gold Bars or O’Henry Bars, for example.

Why are they called Scotcheroos?

Because of the butterscotch in the topping! That’s really the only reason – it’s a fun, classic recipe that was originally found on your box of Rice Krispies back in the 60s.

What can I use to substitute corn syrup?

You have a couple of options to vary from the corn syrup mixture. Agave nectar or golden syrup are the closest alternatives. You could also use honey or maple syrup, though bear in mind that those have their own unique flavors that will alter the taste of the scotcharoos.

Enjoy!

With love, from our simple kitchen to yours.

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Other Peanut Butter Dessert Recipes

Chocolate Peanut Butter Crockpot Candy

Peanut Butter Fudge Frosted Brownies

No Bake Peanut Butter Bars

3 Ingredient Peanut Butter Cookies

Best Ever Chocolate Scotcheroos Recipe (Soft & Chewy)

Scotcharoos stack peanut butter and chocolate into a crispy butterscotch treat! This is the best scotcheroos recipe you can make at home.

Course Dessert

Cuisine American

Method No Bake

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 336cal

Author Donna Elick

Equipment

Ingredients

6 cups crispy rice cereal
1 cup light corn syrup
1 cup granulated sugar
1 cup creamy peanut butter
1 1/2 cups chocolate chips
1 1/2 cups butterscotch chips

Instructions

Line a 9 x 13-inch baking dish with parchment paper. Set aside.
To a large mixing bowl, add crispy rice cereal. Set aside.
To a medium saucepan over low heat, add corn syrup and sugar. Whisk continuously to create a grainy paste.
Once paste is formed, increase the burner heat and allow the mixture to come to a boil, then immediately remove from the heat.
Stir in peanut butter. Pour mixture into the bowl with cereal. Using a heat-proof spatula/spoon, stir to combine.
Grease your hands with butter or non-stick cooking spray. Using your greased hands, press the scotcharoos mixture into the prepared baking dish.
To a microwaveable bowl, add the chocolate and butterscotch chips. Microwave on High power in 30-second intervals, stirring between each, until mixture is smooth.
Pour over the top of the cereal bars and use an offset spatula to spread into an even layer.
Refrigerate for 1 hour. Remove from the refrigerator and allow the scotcheroos to come to room temperature for easier cutting.

Notes

Do not over cook the sugar mixture or the resulting treats will be tough.

Nutrition

Originally published October 2022, updated and republished October 2025

The post Best Ever Chocolate Scotcheroos Recipe (Soft & Chewy) appeared first on The Slow Roasted Italian.

Pumpkin Chocolate Chip Loaf Recipe

Donna Elick — Fri, 17 Oct 2025 10:00:00 +0000

This Pumpkin Chocolate Chip Loaf Recipe is the fall bake you’ll crave again and again. Just three ingredients — yes, three! — come together to make a loaf that’s so soft, moist, and loaded with melty chocolate chips, it feels almost too easy to be real. The warm pumpkin flavor, rich chocolate, and cozy spice cake base taste like autumn wrapped in a slice of heaven. Best part? This easy pumpkin chocolate chip bread is in the oven in 10 minutes, making it the kind of dessert (or breakfast, let’s be honest) that practically bakes itself.

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

Can I make this into muffins instead of a loaf?

Yes! This chocolate chip pumpkin loaf recipe also makes 12 standard muffins. Bake for 18–20 minutes at 350°F until a toothpick comes out clean.

What if I can’t find spice cake mix?

Swap with yellow or white cake mix and stir in 1 tablespoon pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, ¼ teaspoon allspice).

Can I double this recipe for chocolate chip pumpkin bread?

Absolutely. Just divide the batter between two loaf pans and bake them side by side. Perfect for sharing or freezing one for later!

How do I know when my pumpkin loaf is done?

Insert a toothpick into the very center of the loaf, avoiding any chocolate chips if possible. It should come out clean or with a few moist crumbs when done.

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.

DONNA’S PRO TIPS

Line your loaf pan with parchment: It makes lifting out the bread clean and easy.
Don’t overmix the batter: Stir just until combined to keep the texture tender.
Test for doneness with a toothpick: Look for a few moist crumbs, not raw batter.
Customize your chips: Try a mix of white, dark, and semi-sweet for bakery-style pockets of chocolate.
Cool before slicing: It holds together better once cooled, though I’ll admit… warm slices with melty chips are worth the risk!

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.

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Other Few Ingredient Recipes

2 Ingredient Pumpkin Bread

3 Ingredient Brownies

3 Ingredient Peanut Butter Cookies

3 Ingredient Chocolate Fudge

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

Cook Time 45

Total Time 55

Servings 1 loaf

Calories 327cal

Author Donna Elick

Equipment

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

Originally published November 2023, updated and republished October 2025

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

Harry Potter Pumpkin Pasties

Donna Elick — Sat, 27 Sep 2025 10:00:00 +0000

These golden, flaky Harry Potter Pumpkin Pasties are straight from the Hogwarts Express snack trolley. Sweetly spiced, wrapped in buttery pie dough, and baked to perfection. Whether you’re serving them at a Halloween party, organizing a Harry Potter movie night, or just need a cozy fall snack, these handheld pumpkin pockets will cast a spell on everyone who tries them!

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

How do I keep hand pies from bursting open?

Be sure not to add too much filling, and make sure the outside is fully crimped and sealed to prevent leakage.

It’s also important to score the dough on top (make a slit) so the steam can escape while baking. Otherwise, pressure will build up inside the dough, causing the pies to burst.

Are the pumpkin pasties in Harry Potter sweet or savory?

Some argue that pasties are always savory, based on Cornish pasties that are filled with meat and vegetables.

No one knows for sure, but it makes sense that a Harry Potter pumpkin pasty would be sweet since they come from Honeyduke’s Sweet Shop. The ones served at Universal are also sweet.

Can I make these ahead of time?

Yes! You can assemble Harry Potter pumpkin pasties up to 24 hours before baking. Keep them tightly wrapped in plastic wrap in the fridge so they don’t dry out.

They can also be frozen and baked later. Flash freeze until firm, then transfer to a freezer-safe storage bag. No need to thaw either… bake directly from frozen, adding a few extra minutes to the cooking time.

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.

DONNA’S PRO TIPS

Don’t overfill: Too much pumpkin filling will ooze out the sides and prevent the pasties from sealing properly.
Score the dough, don’t cut through: Light scoring lets steam escape and keeps your pasty looking pretty.
Crimp to seal: Use a fork dipped in flour to crimp the edges without sticking.
Use a room-temperature egg: It’s a lot easier to whisk the yolk and white together this way.

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.

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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

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

Cook Time 25

Total Time 45

Servings 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

Originally published September 2025

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