Take your spooky season celebrations up a notch with this festive dinner in a pumpkin! It’s filled with a creamy, savory sausage and rice pilaf that’s sure to be a hit with your family. So delicious, it’s scary.

This is one of my favorite times of the year because not only do the fun themed treats come out, but so do all the hearty soups and stews! If you’re looking for a fun treat, try these mummy cookie bites! If you want a hearty dinner to warm you up, try slow cooker pumpkin chili. And if you need more pumpkin in your life, these 3-ingredient pumpkin chocolate chip cookies are the way to go!

Dinner in a Pumpkin Recipe

Oh, this dinner in a pumpkin? It’s absolutely delicious! Imagine digging into a mix of sausage, mushrooms, and creamy, savory rice, all nestled inside a perfectly baked pumpkin. Every bite is a delightful burst of flavors that’ll make you want seconds. (Maybe even thirds!)

Gather the family around to enjoy this festive meal. It’s a winner, and everyone at the table will love it! Because not only does it look good, (the perfect Halloween dinner!) but it’s absolutely delicious and super easy to prepare! Don’t be surprised if ‘dinner in a pumpkin’ shows up in the dinner rotation a few times this fall.

Ingredient List

This dinner in a pumpkin uses a lot of simple ingredients, and the great thing is, you can easily customize your pilaf with things you have in the fridge! I used creamy mushrooms, Italian sausage, yellow onion, and bell peppers for some crunch. Exact measurements are all in the recipe card below!

• Medium Pumpkin: Use a good-sized pumpkin, ready to be filled and cooked.
• Vegetable Oil: Used for cooking the veggies and sausage in.
• Red Bell Pepper and Green Bell Pepper: Colorful bell peppers, adding crunch and sweetness.
• Small Yellow Onion: A small onion for flavor and aroma.
• Garlic: Adds a strong, delicious taste to the mix. Fresh minced garlic is best!
• Ground Italian Sausage: Flavored sausage for a hearty and tasty filling. You could also swap this out for ground turkey or beef. Use whatever you have on hand!
• Cremini Mushrooms: Earthy mushrooms that add a nice texture and taste.
• Cream of Mushroom Soup: So your dinner in a pumpkin has a little extra creaminess and delicious flavor! Cream of chicken soup would also work.
• Cooked Rice: To give your meal a little more substance.
• Salt and Pepper: Basic seasonings to enhance the taste of the dinner in a pumpkin.

Let’s Make Dinner in a Pumpkin!

Your friends and family are going to love this festive meal so much! It’s simple to make, hearty, and most importantly- absolutely delicious!

1. Prepare Pumpkin: Clean the pumpkin, cut the top off and gut and scrape it clean. Leave the pumpkin meat intact, only remove the guts, save the top.
2. Preheat Oven: Preheat oven to 350 degrees Fahrenheit and then line a baking sheet with parchment paper.
3. Cut Veggies: Wash and dice the red and green bell peppers, and onion. In a large skillet, heat the vegetable oil over medium high heat.
4. Sauté: Add the diced peppers and onion to the skillet and sauté for 3-5 minutes. Add the Italian sausage and cook until the sausage is just browned. Then to the skillet add the garlic and mushrooms and continue to sauté everything together for another 3-5 minutes.
5. Add Soup and Rice: Reduce the heat to medium low and add the can of cream of mushroom soup and 1 can of water. Then add the cooked rice and salt and pepper to taste.
6. Add to Pumpkin: Stir until everything is well combined. Then remove the filling from heat and fill the hollowed pumpkin with the filling.
7. Bake: Place the top back on the pumpkin, place the filled pumpkin on the baking sheet and bake for 45 minutes to an hour, until the meat of the pumpkin is fork tender and easily able to be scraped.
8. Rest: Once the pumpkin has baked thoroughly, remove it from the oven and then allow it to rest for 10 minutes.
9. Enjoy: To serve, scoop out the filling along with some of the pumpkin meat and then enjoy!

More Great Pumpkin Recipes for Fall

Dinner

Best Pumpkin Chili

45 mins

Dinner

Dinner in a Pumpkin

1 hr 15 mins

Pancakes

Pumpkin Spice Pancakes

30 mins

Smoothie

Pumpkin Smoothie

5 mins

Print

Dinner in a Pumpkin Recipe

Take your spooky season celebrations up a notch with this festive dinner in a pumpkin! It’s filled with a creamy, savory sausage and rice pilaf that’s sure to be a hit with your family. So delicious, it’s scary.

Course Dinner

Cuisine American

Keyword dinner in a pumpkin, dinner in a pumpkin recipe, how to make dinner in a pumpkin

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 people

Calories 377kcal

Author Alyssa Rivers

Ingredients

• 1 medium pumpkin
• 2 tablespoons vegetable oil
• 1 red bell pepper
• 1 green bell pepper
• 1 small yellow onion
• 3 cloves garlic minced
• 1 pound ground Italian sausage
• 2 cups sliced cremini mushrooms
• 1 15 ounce can cream of mushroom soup plus 1 can water
• 1 cup cooked rice
• Salt and pepper to taste

Instructions

• Clean the pumpkin, cut the top off and gut and scrape it clean. Leave the pumpkin meat intact, only remove the guts, save the top.
• Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
• Wash and dice the red and green bell peppers, and onion. In a large skillet, heat the vegetable oil over medium high heat.
• Add the diced peppers and onion to the skillet and saute for 3-5 minutes. Add the italian sausage and cook until the sausage is just browned.
• To the skillet add the garlic and mushrooms and continue to saute everything together for another 3-5 minutes.
• Reduce the heat to medium low and add the can of cream of mushroom soup and 1 can of water. Add the cooked rice and salt and pepper to taste.
• Stir until everything is well combined. Remove the filling from heat and fill the hollowed pumpkin with the filling.
• Place the top back on the pumpkin, place the filled pumpkin on the baking sheet and bake for 45 minutes to an hour, until the meat of the pumpkin is fork tender and easily able to be scraped.
• Once the pumpkin has baked thoroughly, remove it from the oven and allow it to rest for 10 minutes.
• To serve, scoop out the filling along with some of the pumpkin meat and enjoy!

Nutrition

Calories: 377kcal | Carbohydrates: 20g | Protein: 16g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 61mg | Sodium: 1061mg | Potassium: 591mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7050IU | Vitamin C: 46mg | Calcium: 44mg | Iron: 2mg

Fluffy and moist pumpkin spice pancakes are what fall breakfast dreams are made of! Perfectly spiced and full of flavor, it’s like having pumpkin pie for breakfast!

The best part of pancakes is the toppings! If you really want decadence try topping these pumpkin spice pancakes with cinnamon honey butter, homemade maple syrup, and fresh whipped cream. Be prepared because your pancakes will taste like a dessert, and there’s nothing wrong with that!

Pumpkin Spice Pancakes

These are the best pancakes to wake up to on a cozy fall morning. The pumpkin puree makes them amazingly moist, the brown sugar adds sweetness, and the pumpkin spices flavor them just right. The texture and fluffiness of these pumpkin spice pancakes are perfection! It’s sure to be a family favorite!

Pancakes are a classic breakfast that everyone loves! I have so many different pancake recipes and variations that I make for my family and guests. German pancakes are always fun for the kids because they love how high they bake. They also love these cinnamon roll pancakes! But I always keep my homemade pancake mix on hand to make mornings easy!

Ingredients For Pumpkin Spice Pancakes

These are super easy to whip up and put together. Stock up on canned pumpkin puree because you will want these pumpkin spice pancakes year-round. See the recipe card at the bottom of the post for exact measurements.

• Flour: All-purpose flour or unbleached bread flour will both work.
• Brown Sugar: Adds rich golden sweetness.
• Baking Powder: This is the leavening agent that helps give pancakes their fluff.
• Salt:  Balances the sweet.
• Cinnamon, Nutmeg, Ginger, and Cloves: The must-have spices for anything pumpkin.
• Milk: Using plain milk here instead of buttermilk will react with the baking powder giving you bubbles.
• Pumpkin Puree: Canned puree is super simple, make sure it’s not the pumpkin pie filling.
• Egg: Use large eggs, not medium.
• Butter or Vegetable oil:  Either one will work, it’s whatever you prefer.

How to Make Pumpkin Spice Pancakes

These pancakes are simple and easy! They come together quickly, and they are easy enough that your kids can even help you make them! Pumpkin spice pancakes are a MUST every time Fall comes around.

1. Whisk the Dry Ingredients: In a large bowl whisk together the flour, brown sugar, salt, and spices.
2. Mix the Wet Ingredients: In a separate bowl, whisk together the milk, pumpkin egg, and butter or oil.
3. Combine: Add the wet ingredients to the dry ingredients and whisk to combine. The batter may still be lumpy and that is ok.
4. Cook: Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Repeat with the rest of the batter greasing when needed.
5. Serve: Serve with maple syrup, whipped cream, and pecans if desired.

More Amazing Pumpkin Recipes

Pumpkin-flavored recipes are my absolute favorite! They hit the spot on any fall day and can be used for any occasion. Try out some more of these fall-inspired treats any time of year! Everyone will LOVE them and beg you for more.

Desserts

Pumpkin Cheesecake Snickerdoodles

1 hr 42 mins

Snacks

Crazy Good Roasted Pumpkin Seeds

25 mins

Desserts

The World’s Best Pumpkin Roll

40 mins

American

Absolutely Perfect Pumpkin Bread

55 mins

Print

Pumpkin Spice Pancakes

Fluffy and moist pumpkin spice pancakes are what fall breakfast dreams are made of! Perfectly spiced and full of flavor, it's like having pumpkin pie for breakfast!

Course Breakfast, Main Course

Cuisine American

Keyword pumpkin pancakes, pumpkin spice pancakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 People

Calories 146kcal

Author Alyssa Rivers

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• dash of ground ginger
• dash of ground cloves
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil or melted butter

Instructions

• In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
• In a separate bowl, whisk together the milk, pumpkin, egg, and vegetable oil.
• Add the wet ingredients to the dry ingredients and whisk to combine. The batter may still be lumpy and that is ok.
• Pour 1/4 cup batter onto the buttered griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Repeat with the rest of the batter greasing when needed.
• Serve with maple syrup, cinnamon sugar, and whipped cream if desired.

Notes

Updated on October 16, 2023

Originally Posted on October 1, 2013

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 225mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2462IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

Halloween is the BEST time to get creative and have fun with your food! Gather all things orange and bring this pumpkin charcuterie board to your next fall get-together. Fill your board to look like a Jack-o-lantern; it will be the talk of the party!

Holidays are just meant for charcuterie boards. It makes parties so memorable and everyone loves them! My kids love this Halloween board and this Christmas charcuterie board is always a hit. But you can also serve this simple charcuterie board and everyone will still be impressed.

Pumpkin Charcuterie Board

Once fall hits, you see pumpkins everywhere in decor and food, so why not combine the two? This festive pumpkin charcuterie board is a fun way to serve snacks in the shape of a jack-o-lantern. All you need to do is gather orange-colored fruit, cheese, chips, and candy and you’re all set. Well, and a few black items for the face and a cucumber for the stem. Not only is this fun to put together, but it’s just as fun to enjoy!

Gather around your ghouls and goblins because they are going to LOVE this pumpkin charcuterie board! This has something for everyone and it will be the highlight of the night! If you want a few more Halloween food ideas, try out these Mummy Hot Dogs, Crazy Good Roasted Pumpkin Seeds, and Mummy Mini Pizzas! They are all so delicious, your guests will love them!

Choosing Crackers, Nuts, and Popcorn

For this part, cheddar-flavored crackers and nuts are your best bet! You could also use barbeque flavored crackers and nuts. I like to choose crackers and nuts of various shapes and sizes and the goldfish are fun for the kids! You could even do some gluten-free options in case you have guests that have food restrictions. The crackers and nuts that I used for this board were

• Goldfish Crackers
• Cheddar Crackers
• Cheddar Popcorn
• Cheddar Corn Nuts

Candy For Your Board

This is the fun part! There are lots of orange-colored candies you could use for your pumpkin board. Butterscotch and caramel candies also work because of their orange hues. Get creative with the chocolate and candy you choose. Candy corn would also be so fun! Here is what I chose to use:

• Dark Chocolate
• Orange Covered Almonds

What Fruit and Veggies Should I Use?

Because this is a pumpkin charcuterie board, you’re limited to orange and black fruit. So keep color in mind when you are picking your fruit. I used both fresh and dried fruit here, but use whatever you have access to. Here are the fruits that I used for the board!

• Cantaloupe
• Oranges or Clementines
• Blueberries
• Blackberries
• Dried Apricots
• Black Olives
• Mini Cucumber

What Cheese Should I Use?

I like to pick out cheeses that have different textures and different orange hues! I also like to cut the cheese into different shapes to make things interesting. Lucky for you, many cheeses are orange in color so you will have a good variety! For this recipe, I used the following cheeses:

• Cheddar Cheese
• Smoked Gouda 

Let’s Make a Pumpkin Charcuterie Board!

Now that you gathered the goodies for your pumpkin charcuterie board, it’s time to put it all together!! Charcuterie boards are the absolute best way to make something completely unique for any season! Change it up and add exactly what you like and it will be a huge hit with your family and friends!!

1. Place the Triangular Cookie Cutters For the Eyes and Nose: Use a round wood board or large platter then place the triangle-shaped cookie cutters for the eyes and nose.
2. Fill the Cookie Cutters: Fill one eye with dark chocolate candy, the other eye with olives, and the nose with blackberries. Make sure these items are black food items to resemble a jack-o-lantern.
3. Shape the Mouth: Add in the blueberries in the shape of a mouth.
4. Fill in the Board: Fill the board in with crackers, popcorn, corn nuts, fruit, and candy. Add them to the board to fill around the face. I do this vertically and organized, but you can do it how you like!
5. Add the Stem: It helps if your board has a handle, but if not, just make room for the stem. I used mini cucumber slices but any green vegetable works!

More Halloween Recipes to Try!

Halloween is the best season for fun and creepy meals and snacks! Here are a few more of my favorites that you can try with your kids and guests. Make them to bring to a party or add them to your own Halloween traditions! They are so fun AND delicious! They are the best tried and true Halloween recipes that everyone will love!

Charcuterie Boards

Pumpkin Charcuterie Board

20 mins

Halloween

Witch Fingers

10 mins

Easy Recipes

Popcorn Balls (3 Different Ways!)

30 mins

Cake

Black Velvet Cake

1 hr 5 mins

Print

Pumpkin Charcuterie Board

Halloween is the BEST time to get creative and have fun with your food! Gather all things orange and bring this pumpkin charcuterie board to life. Fill your board to look like a Jack-o-lantern; it will be the talk of the party!

Course Appetizer

Keyword pumpkin charcuterie board

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 people

Calories 7kcal

Author Alyssa Rivers

Equipment

• 3 triangle shaped cookie cutters

Ingredients

Crackers, Popcorn, and Corn Nuts

• cheddar crackers
• cheddar popcorn
• gold fish crackers
• cheddar corn nuts

Candy

• dark chocolate, or semi-sweet chocolate chips
• orange covered almonds

Cheeses

• cheddar cheese, sliced
• smoked gouda, cubed

Fruit and Dried Fruit

• blackberries
• blueberries
• cantalope, cubed
• orange slices
• dried apricots

Vegetables

• black olives
• 1 mini cucumber, sliced

Instructions

• Use a large round wood board with a handle to resemble the shape of a pumpkin.
• Place the 3 triangle-shaped cookie cutters on the board for the eyes and nose. Fill one eye with dark chocolate candy, the other eye with olives, and the nose with blackberries.
• Arrange the blueberries on the board in the shape of a big smile.
• Place the rest of the ingredients on the board vertically. One ingredient per section until the board is filled.
• Slice the small cucumber and place it on the handle of the wood board to resemble a stem.

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.1mg

Get ready for a spooky Halloween delight with these Witch Fingers! A classic twist on pretzel rods, this bewitching treat is dipped in green candy melts and decorated with almond nails and knuckles. It makes for a fun and easy treat that’s perfect for the season.

A holiday isn’t complete without some fun and festive foods to eat! For your Halloween party, serve up these delicious Halloween Donut Hole Pops, this Black Velvet Cake, or this delicious Halloween Charcuterie Board!

What are Witch Fingers?

Witch fingers is a delicious and easy recipe that you have to make this holiday season. Witch fingers are large pretzel rods that are dipped in candy melts and formed to look like a finger! Once you add on the almond on top for the fingernail, they look extra spooky!

This Halloween treat is perfect for adding to a charcuterie board, and my kids love helping me make them look as creepy as possible! Top them off with some sliced almonds for the witch’s fingernails, and they look almost too realistic to eat! These are such a fun addition to any Halloween celebration. Serve them up with these Halloween Cupcakes or this Delicious Homemade Root Beer!

What Ingredients do I need to Make Witch Fingers?

The best part about this recipe is that you only need three ingredients! It doesn’t get much easier than that. Check out the recipe card at the bottom of the post for all of the exact measurements.

• Pretzel Rods: The large pretzel rods are perfect for dipping in the candy melt.
• Green Candy Melts: You can get any color, but I always get green since that’s what color a witch is at Halloween!
• Sliced Almonds: The sliced almonds are what you use for the fingernails! They end up looking surprisingly (and spookily) realistic!

How to Make Witch Fingers

If you need a last minute trerat to bring to your Halloween party, you came to the right place! These witch fingers are so much fun and will definitely take your Halloween celebrations to the next level.

1. Prep: Line a baking sheet with parchment paper or lay a large sheet of parchment paper on a clean surface. Have toothpicks and the sliced almonds ready to go next to the parchment paper. 
2. Melt Candy Melts: Add the candy melts to a medium-sized heat-proof bowl. Heat in the microwave in 30-second intervals until fully melted and smooth. Then, transfer the melted candy into a tall, narrow glass or cup. 
3. Dip: Dip the pretzel rods one at a time into the glass until at least 2/3 of the pretzel is covered. Remove from the cup and gently shake off the excess candy. Then, place it on the parchment paper.
4. Add Details: Ever 4 or 5 pretzels, pause the dipping to add details to the already-dipped pretzels. Press a sliced almond on the top of the pretzel to be the nail. Then, use a clean toothpick to make the knuckles. The knuckles will be two sets of three lines spaced below the almond (just like knuckles are spaced on a finger).
5. Let it Sit: Let the fingers sit undisturbed until the candy has fully set up.

More Halloween Recipes to Try

I love Halloween and have so many fun and festive recipes that you can try all season long!

Halloween

Halloween Donut Hole Pops

45 mins

Charcuterie Boards

Hocus Pocus Charcuterie Board

30 mins

Desserts

How to Decorate Mini Halloween Donuts (3 Ways!)

50 mins

Halloween

Easy Witch Hat Cookies

20 mins

Print

Witch Fingers

Get ready for a spooky Halloween delight with these Witch Fingers! A classic twist on pretzel rods, this bewitching treat is dipped in green candy melts and decorated with almond nails and knuckles. It makes for a fun and easy treat that's perfect for the season.

Course Dessert

Cuisine American

Keyword pretzel witch fingers, witch fingers

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 20 Witch Fingers

Calories 67kcal

Author Alyssa Rivers

Ingredients

• 20 pretzel rods
• 2 cups green candy melts
• 1/3 cup sliced almonds

Instructions

• Line a baking sheet with parchment paper or lay a large sheet of parchment paper on a clean surface. Have toothpicks and the sliced almonds ready to go next to the parchment paper.
• Add the candy melts to a medium-sized heat-proof bowl. Heat in the microwave in 30-second intervals until fully melted and smooth. Transfer the melted candy into a tall, narrow glass or cup.
• Dip the pretzel rods one at a time into the glass until they are at least 2/3 of the pretzel is covered. Remove from the cup and gently shake off the excess candy. Place on the parchment paper.
• Ever 4 or 5 pretzels, pause the dipping to add details to the already-dipped pretzels. Press a sliced almond on the top of the pretzel to be the nail. Use a clean toothpick to make the knuckles, which are just two sets of three lines spaced below the almond as knuckles are spaced on a finger. You may need to wipe off the toothpick or get a clean one if the lines aren't defined enough.
• Let the fingers sit undisturbed until the candy has fully set up.

Nutrition

Calories: 67kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 23mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 0.02IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.1mg

These popcorn balls are a tasty snack that will win the hearts of kids and adults alike! This recipe has 3 different flavors, marshmallow, peanut butter, and caramel, so there’s something for everyone! You’re going to love each soft and buttery bite.

Looking for more easy treats that the whole family will love? After you make these amazing popcorn balls, try these perfect rice krispie treats, classic muddy buddies, or no-bake butterscotch bars!

Marshmallow Popcorn Balls

These popcorn balls are the perfect treat. So easy to make and so delicious! The popcorn gets combined with melty marshmallows for a sweet, ooey-gooey texture you won’t be able to get enough of! My kids ask for these all the time. And the good news is, they can even make them by themselves since the recipe is so simple!

If you’re not already convinced, I’ve included 3 different flavors to make these popcorn balls your own: marshmallow, caramel, and peanut butter! Each variety is super easy to make and so tasty! There’s something for everyone. You can even take these treats one step further and add your favorite candy toppings or a drizzle of melted chocolate before they cool completely. Trust me, your family will go crazy over these. You may want to make an extra batch because they’ll get eaten in a snap!

What are Popcorn Balls Made of?

This recipe is great because it uses so many pantry staples. When you or your kids are in the mood for something sweet, popcorn balls are the perfect treat to make! Feel free to customize these however you want and add in different mix-ins or toppings. (Exact measurements for each ingredient listed below are in the recipe card at the end of the post.)

• Plain Popped Popcorn: You can use bagged popcorn (this is a great choice if you’re making a large quantity of popcorn balls) or freshly popped microwave popcorn.
• Mini Marshmallows: These get melted down to create a sticky-sweet mixture that holds the popcorn balls together.
• Light Corn Syrup: Adds to the sweetness of the popcorn balls and also helps them stick together.
• Unsalted Butter: So these treats have delicious buttery goodness in each bite.
• Salt: Just a pinch to enhance the flavors of each popcorn ball.
• Vanilla Extract: A must-add for sweet treats like these! Vanilla enhances the flavor and makes them taste even better.
• Creamy Peanut Butter (Optional): This is what you will add if you want to make a peanut butter variety.
• Dark Brown Sugar (Optional): If you want to make a delicious caramel version of these popcorn balls! Dark brown sugar adds a deep sweetness that is so tasty.

How to Make Homemade Popcorn Balls

They are super easy to make! The key here is to work fast, because the marshmallow popcorn mixture tends to cool and set very quickly after it’s been taken off the heat. So have any toppings, mix-ins, or drizzles that you’re using ready to go!

Marshmallow

1. Marshmallow Mixture: Add the marshmallows, corn syrup, and butter to a large pot. Heat over medium heat until the marshmallows are melted. Then turn off the heat and stir in the salt and vanilla.
2. Add Popcorn: Add the popcorn and stir until coated.
3. Transfer to Parchment Paper: Turn the popcorn onto parchment paper or a heat-proof countertop that has been sprayed with pan spray. Form the popcorn balls as instructed below.

Peanut Butter

1. Peanut Butter Mixture: Add the marshmallows, corn syrup, butter, and peanut butter to a large pot. Heat over medium heat until the marshmallows are melted. Then turn off the heat and stir in the salt and vanilla.
2. Add Popcorn: Add the popcorn and stir until coated.
3. Transfer to Parchment Paper: Turn the popcorn onto parchment paper or a heat-proof countertop that has been sprayed with pan spray. Form the popcorn balls as instructed below.

Caramel

1. Caramel Mixture: Add the marshmallows, corn syrup, butter, and brown sugar to a large pot. Heat over medium heat until the marshmallows are melted. Then turn off the heat and stir in the salt and vanilla.
2. Add Popcorn: Add the popcorn and stir until coated.
3. Transfer to Parchment Paper: Turn the popcorn onto parchment paper or a heat-proof countertop that has been sprayed with pan spray. Form as instructed below.

Forming The Popcorn Balls

1. Shape Quickly: Let the popcorn cool for 2-3 minutes before spraying your hands with pan spray. Pull off the desired amount of popcorn and form into a tight ball. Work quickly, as once the popcorn starts cooling it cools fast.
2. Add Toppings: As the popcorn balls cool, you can top the caramel ones with flakey sea salt and the peanut butter ones with a drizzle of melted peanut butter if desired.

More Quick and Easy Treats

Desserts

Peanut Butter Rice Krispie Treats

2 hrs 15 mins

Desserts

Pumpkin Spice Buddies

15 mins

Desserts

Lucky Charms Treats

1 hr 10 mins

Dressings, Sauces, and Dips

Dunkaroo Dip

15 mins

Print

Popcorn Balls (3 Ways!)

These popcorn balls are a tasty snack that will win the hearts of kids and adults alike! This recipe has 3 different flavors, marshmallow, peanut butter, and caramel, so there's something for everyone! You're going to love each soft and buttery bite.

Course Dessert

Cuisine American

Keyword popcorn ball recipe, popcorn balls, popcorn balls recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Popcorn Balls

Calories 78kcal

Author Alyssa Rivers

Ingredients

Marshmallow

• 8 cups plain popped popcorn
• 2 cups mini marshmallows
• 1 tablespoon light corn syrup
• 2 tablespoons unsalted butter
• 1 dash salt
• ¼ teaspoon vanilla extract

Peanut butter

• 8 cups plain popped popcorn
• 2 cups mini marshmallows
• 1 tablespoon light corn syrup
• 2 tablespoons unsalted butter
• 2 tablespoons creamy peanut butter
• 1 dash salt
• ¼ teaspoon vanilla extract

Caramel

• 8 cups plain popped popcorn
• 1 cup mini marshmallows
• 1 tablespoon light corn syrup
• 2 tablespoons unsalted butter
• ⅓ cup dark brown sugar
• 1 dash salt
• ¼ teaspoon vanilla extract

Instructions

Marshmallow

• Add the marshmallows, corn syrup, and butter to a large pot and heat over medium heat until the marshmallows are melted. Turn off the heat and stir in the salt and vanilla. Add the popcorn and stir until coated. Turn the popcorn onto parchment paper or a heat-proof countertop that has been sprayed with pan spray. Form the popcorn balls as instructed below.

Peanut Butter

• Add the marshmallows, corn syrup, butter, and peanut butter to a large pot and heat over medium heat until the marshmallows are melted. Turn off the heat and stir in the salt and vanilla. Add the popcorn and stir until coated. Turn the popcorn onto parchment paper or a heat-proof countertop that has been sprayed with pan spray. Form the popcorn balls as instructed below.

Caramel

• Add the marshmallows, corn syrup, butter, and brown sugar to a large pot and heat over medium heat until the marshmallows are melted. Turn off the heat and stir in the salt and vanilla. Add the popcorn and stir until coated. Turn the popcorn onto parchment paper or a heat-proof countertop that has been sprayed with pan spray. Form the popcorn balls as instructed below.

Forming the Popcorn Balls

• Let the popcorn cool for 2-3 minutes before spraying your hands with pan spray. Pull off the desired amount of popcorn and form into a tight ball. Work quickly, as once the popcorn starts cooling it cools fast.
• As the popcorn balls cool, you can top the caramel ones with flakey sea salt and the peanut butter ones with a drizzle of melted peanut butter if desired.

Nutrition

Calories: 78kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 9mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 73IU | Calcium: 2mg | Iron: 0.3mg

Come to the dark side with this gorgeous black velvet cake! Not only is it a showstopper and perfect for any Halloween party, but it is supremely moist and delicious! Each bite is loaded with the most amazing cocoa flavor.

Black Velvet Cake Recipe

You guys, this black velvet cake is seriously one of the most stunning desserts I’ve ever seen! It’s the perfect centerpiece for any Halloween party, and the great thing is, it tastes as good as it looks! What gives the black velvet cake its color isn’t food coloring but black cocoa powder. For all of you cookies and cream lovers out there (myself included), this is the same stuff used in Oreo cookies!

Looking for more desserts to take your Halloween party to the next level? Try these Halloween cupcakes or donut hole pops! These easy witch-hat cookies are another great option.

Cake and Frosting Ingredients

I know it looks like a lot, but you probably have most of these ingredients in your pantry! You’ll only need to pick up some black cocoa powder, which is pretty easy to find online. I got mine from Amazon!

• Granulated Sugar: A must-add to give your cake sweetness.
• Dark Brown Sugar: I like to add this in addition to the granulated sugar to give the cake a deeper sweetness.
• Vegetable Oil: Adds moisture to the black velvet cake batter.
• Large Eggs: The cake’s trusty binding agent.
• Vanilla Extract: Helps to enhance the overall flavor of the black velvet cake.
• Black Cocoa Powder: Gives the cake its black color and Oreo flavor.
• Unsweetened Cocoa Powder: To add a little extra chocolatey goodness to the cake.
• All-Purpose Flour: For structure.
• Baking Soda and Baking Powder: You need both so your black velvet cake rises properly.
• Salt: Just a pinch to boost all of the flavors.
• Buttermilk: The acidity in buttermilk makes the texture of the cake extra tender.
• Sour Cream: Makes the cake nice and tender!
• Hot Coffee: Helps deepen the cake’s chocolate flavor.

Black Ermine Frosting

• Granulated Sugar: Gives the frosting sweetness.
• Black Cocoa Powder: So your frosting has a nice deep color and more of that delicious chocolatey flavor.
• Flour: Helps to give the frosting a bit of structure. This makes it easier to frost.
• Milk: Adjusts the consistency of the frosting.
• Unsalted Butter: To give the ermine frosting some tasty richness.
• Vanilla Extract: For deeper, warm flavor.
• Salt: Just a pinch is all you need!

How to Moist Make Black Velvet Cake

Gather up those ingredients and get ready to make a cake that everyone will be talking about! Once they taste it, they’ll want a second slice.

To Make the Cake:

1. Preheat Oven, Prepare Pans: Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.
2. Sugar Mixture: Add both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.
3. Flour Mixture: In a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Then add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.
4. Add Buttermilk and Sour Cream: Scrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.
5. Bake: Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.
6. Cool: Let the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let your black velvet cake cool completely before serving.

To Make the Frosting:

1. Heat: Add the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin pudding consistency, about 10-12 minutes.
2. Chill: Remove the mixture from the heat and transfer it to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes.
3. Whip the Butter: Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until light and fluffy.
4. Combine: Add the flour mixture to the butter one scoop at a time until it is all incorporated.
5. Add Vanilla and Mix: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes until smooth and fluffy.

Try These Other Halloween Recipes!

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Print

Black Velvet Cake

Come to the dark side with this gorgeous black velvet cake! Not only is it a showstopper and perfect for any Halloween party, but supremely moist and delicious to boot! Each bite is loaded with the most amazing cocoa flavor.

Course Dessert

Cuisine American

Keyword black velvet cake, black velvet cake recipe

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 644kcal

Ingredients

Cake

• 1 cup granulated sugar
• ⅔ cup dark brown sugar packed
• ⅔ cup vegetable oil
• 3 large eggs room temperature
• 2 teaspoons vanilla extract
• ½ cup black cocoa powder
• ¼ cup unsweetened cocoa powder not dutch process
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup buttermilk
• ⅓ cup sour cream
• 1 cup hot coffee

Black Ermine Frosting

• 1 cup granulated sugar
• ⅓ cup black cocoa powder
• 4 tablespoons flour
• 1 ¼ cup milk
• 1 1/2 cup unsalted butter room temperature
• 1 teaspoon vanilla extract
• 1 dash salt

Instructions

Cake

• Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with pan spray and add a parchment round to the bottom. Spray the parchment with pan spray and set aside.
• Add both sugars and vegetable oil to a large mixing bowl and beat with a hand mixer or the paddle attachment until combined. Add the eggs and vanilla and mix until combined.
• In a medium bowl, whisk together the black cocoa powder, regular cocoa powder, flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet in 3 increments while mixing on low speed. Once all the dry ingredients have been added, mix on medium speed until fully combined.
• Scrape down the sides and bottom of the bowl and add the buttermilk and sour cream. Mix until combined. Add the hot coffee and mix until combined.
• Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the tops of the cakes spring back when gently pressed and a toothpick comes out clean from the center.
• Let the cakes cool for 5-10 minutes before inverting them on a cooling rack. Let cool completely before serving.

Frosting

• Add the sugar, cocoa powder, flour, and milk to a pan. Cook over medium heat while whisking constantly until it is a thin-pudding consistency, about 10-12 minutes.
• Remove from the heat and transfer to a heat-proof bowl. Cover with plastic wrap and chill in the fridge for at least 40 minutes
• Add the room-temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
• Add the flour mixture to the butter one scoop at a time until it is all incorporated
• Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.

Nutrition

Calories: 644kcal | Carbohydrates: 70g | Protein: 7g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 336mg | Potassium: 325mg | Fiber: 4g | Sugar: 48g | Vitamin A: 871IU | Vitamin C: 0.1mg | Calcium: 119mg | Iron: 3mg

Everybody loves a good caramel apple, especially when they can customize it just the way they like! Make this caramel apple charcuterie board for your next fall party, I promise it will be a huge hit! It has a fun variety of toppings and things for dipping, so there’s something for everyone!

As much as I love savory charcuterie boards, dessert boards need love too! After you make this amazing caramel apple charcuterie board, try this hot chocolate charcuterie or s’mores charcuterie!

Caramel Apple Board

Fall is here, and whether you’re having a backyard bonfire or just chilling indoors, you’ve got to try this caramel apple charcuterie board! My family loves it. It’s so delicious and so easy to prepare, it’s our new fall tradition! Because you really can’t go wrong with caramel apples. Especially when they’re deconstructed and everyone can choose their own toppings.

Putting this board together is fun, too! You’ve got the colorful apple slices, the gooey caramel dip, and a bunch of toppings like sprinkles, mini chocolate chips, crushed Oreos, and more. Plus, for extra dipping goodness, I’ve added things like graham crackers and pretzels so that tasty caramel doesn’t go to waste! No matter what sweet treat you’re craving, this caramel apple charcuterie board’s got it covered. Let’s dive into all the different layers!

Let’s Start With the Caramel Dip

Now, you could just get some premade caramel dip to stick on your board, but it won’t taste as good as if you made it from scratch! My caramel apple dip recipe takes less than 10 minutes to make, but is so delicious! It’s rich, sweet, and swirled together with sweetened condensed milk. Need I say more? Since the caramel dip is the focus of this charcuterie board, make sure you serve enough for everyone to enjoy!

Toppings and Candy

This is the fun part! Load up your caramel apple charcuterie board with your favorite chocolate and candy to add more texture. I used a mix of pretzels, cookies, chocolate, and granola! There’s no right or wrong topping to add to your board, so go crazy! My one tip is to add a mix of both sweet and savory (hence the pretzels) to keep the mix from being overly sweet.

• Sprinkles
• Mini Chocolate Chips
• Mini M&Ms
• Crushed Oreos
• Crushed Pretzels
• Chopped Nuts
• Granola
• Shredded Coconut
• Hershey’s Kisses
• Crushed Heath Bars
• Crushed Butterfingers

Crackers for Dipping

So your board has some variety, I recommend filling any extra space with your other favorite dippables. I added pretzel sticks and graham crackers, but any type of sweet cracker or cookie will work!

• Graham Crackers
• Pretzel Rods

How to Assemble a Caramel Apple Charcuterie Board

Here’s how you can put this board full of fall treats together! Remember, you can customize it however you like, so if there’s something you want to add or a way you want to style it, the sky is the limit!

1. Start With Bowls: On a large wooden board add the bowls of caramel apple dip and toppings. Arrange them evenly throughout the board.
2. Add Dippable Items: Add the apples, graham crackers, and pretzel rods. Evenly space the ingredients for variety.
3. Fill in Empty Space: Fill in the spaces with granola and then add any extra candy you want to scatter in empty spaces on the board.
4. Enjoy: Serve to your guests and enjoy!

You’ll Love These Other Caramel Apple Recipes!

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Caramel Apple Slab Pie

1 hr 25 mins

Print

Caramel Apple Charcuterie Board

Everybody loves a good caramel apple, especially when they can customize it just the way they like! Make this caramel apple charcuterie board for your next fall party, I promise it will be a huge hit! It has a fun variety of toppings and things for dipping, so there’s something for everyone!

Course Dessert

Cuisine American

Keyword caramel apple board, caramel apple charcuterie board

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 people

Calories 154kcal

Author Alyssa Rivers

Ingredients

Dip

• caramel apple dip

Apples

• Granny Smith, cored and sliced
• Honey Crisp, cored and sliced
• Fuji, cored and sliced

Toppings and Candy

• sprinkles
• mini chocolate chips
• mini m&m's
• oreos, crushed
• pretzels, crushed
• almonds or nuts, chopped
• granola
• coconut, shredded
• Hershey's candy kisses
• Heath candy bar, crushed
• Butterfinger candy bar, crushed

Crackers

• graham crackers
• pretzel rods

Instructions

• On a large wooden board add the bowls of caramel apple dip and toppings. Arrange them evenly throughout the board.
• Add the apples, graham crackers, and pretzel rods. Evenly space the ingredients for variety.
• Fill in the spaces with granola and any extra candy you want to scatter in empty spaces on the board.
• Serve to your guests and enjoy!

Nutrition

Serving: 1cup | Calories: 154kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 121mg | Potassium: 81mg | Fiber: 2g | Sugar: 24g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 0.4mg

Fall is here, and that means it’s time to make a tasty batch of candy apples! Your favorite crisp apples coated in a glossy, red sugar mixture that almost looks too good to eat!

If you have some leftover apples, try these classic caramel apples or ‘poison’ caramel apples next! They’re perfect for a Halloween party and getting you into the spooky season spirit!

Candy Apple Recipe

I LOVE candy apples. Seriously, they’re a feast for the eyes, almost too pretty to eat, but trust me, you won’t be able to resist. When autumn rolls around, and the leaves start changing colors, candy apples are like the finishing touch to the season. That glossy red candy shell wrapped around a crisp apple is like a work of edible art. Plus, they’re a breeze to make, so you can whip up a batch and get in the fall spirit in no time.

The best part about candy apples is that they’re a two-in-one treat. You have your juicy, crisp apples, but then one bite into that sweet, crunchy candy shell and you’re in fall heaven. So, grab a candy apple, embrace the spooky season, and indulge in the perfect blend of sugar, spice, and everything nice. Fall just got a whole lot sweeter!

Candied Apple Ingredients

Ready to whip up some candy apple magic? We’ve got a handful of simple ingredients that’ll turn those ordinary apples into sweet, glossy treats. Exact measurements are in the recipe card below.

• Medium Apples: The main ingredient, the apples themselves, ready to be candy-coated. I used Granny Smith apples because I like the tart flavor they have, but you can use any kind you want! If you want something sweeter try Fuji, gala, or honeycrisp apples.
• Popsicle or Caramel Apple Sticks: Sturdy sticks to make handling and eating the apples easier.
• Water: Used to dissolve and mix the sugar for the candy coating.
• Granulated Sugar: The main sweetener for the candy coating.
• Light Corn Syrup: Adds the right consistency and texture to the candy coating.
• Gel Food Coloring: So the candy apples have their classic red hue!
• Flavoring (optional): If you want to add flavor to the candy coating, this is where you can do it. Just add a few drops of your favorite flavor extracts!

How to Make Candy Apples

Sometimes making homemade candied apples can be tricky because the coating won’t stick or be the right consistency. Follow these straightforward instructions and you’ll be golden! You’ll want to make these gorgeous treats all fall long.

Prep Your Apples

1. Boil: Remove the stems and stickers from your apples. Add the apples to a large bowl and add 1 small squeeze of dish soap. Add hot water, nearly boiling, to the bowl and let the apples sit for a minute or so. This will help all the wax come off, which makes the candy stick to the apple better. The apples will likely look browned and discolored, maybe even have a white residue. This is normal and a good sign! Dry the apples thoroughly and stick the popsicle sticks into them, right on top where the stem was.
2. Chill: Place the apples in the fridge to chill while you prepare the candy.

Make the Candy Apple Coating

1. Melt: Add the water, sugar, and corn syrup to a medium-sized, heavy-bottomed saucepan. Leave over medium heat until the sugar is dissolved and then stir in your red food coloring. If you want the color to appear more opaque, add white gel food coloring to the color you want the apples to be. If you would like to add an oil flavoring, add it now. 3-4 drops will be sufficient.
2. Add Candy Thermometer: Add a candy thermometer to the pot, ensuring it’s submerged in the candy but not touching the bottom. Let the candy cook until it reaches 300 degrees Fahrenheit. This will take 10-15 minutes, but once it’s ready, you will have to work quickly.
3. Prepare Workstation: While the candy cooks, prepare your apple station by lining a baking sheet with a Silpat or parchment paper. It’s also a good idea to place some hot pads under the baking sheet, as the candy will heat the baking sheet up after the apples are dipped and placed on it. Remove the apples from the fridge when the candy is nearly 300 degrees and place them on the prepared baking sheet, ready to be dipped.
4. Coat Apples: Once the temperature of the candy reaches 300-310 degrees Fahrenheit (the hard-crack stage), turn off the heat and quickly, but carefully, dip the apples in the candy mixture. I found it easiest to tilt the pan to the side and twirl the apple until it was fully coated. Try to twirl the apple slowly otherwise, you will end up with bubbles in your candy and on your apples.
5. Cool and Set: Let the dipped apples sit until fully cooled and the candy has hardened.

Try These Other Fall Treats Next

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Halloween

Easy Witch Hat Cookies

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Print

Candy Apples

Fall is here, and that means it’s time to make a tasty batch of candy apples! Your favorite crisp apples coated in a glossy, red sugar mixture that almost looks too good to eat!

Course Dessert, Snack

Cuisine American

Keyword candied apples, candy apples, how to make candied apples, how to make candy apples

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 candy apples

Calories 374kcal

Author Alyssa Rivers

Ingredients

• 10 apples medium
• 10 sticks popsicle or caramel apple sticks
• ¾ cup water
• 3 cups granulated sugar
• ½ cup light corn syrup
• Gel food coloring
• Flavoring optional

Instructions

• Remove the stems and stickers from your apples. Add the apples to a large bowl and add 1 small squeeze of dish soap. Add hot water, nearly boiling, to the bowl and let the apples sit for a minute or so. This will help all the wax come off, which makes the candy stick to the apple better. The apples will likely look browned and discolored, maybe even have a white residue. This is normal and a good sign! Dry the apples thoroughly and stick the sticks into them, right on top where the stem was.
• Place the apples in the fridge to chill while you prepare the candy.
• Add the water, sugar, and corn syrup to a medium-sized, heavy-bottomed pot. Leave over medium heat until the sugar is dissolved and then stir in your gel food coloring. If you want the color to appear more opaque, add white gel food coloring to the color you want the apples to be. If you would like to add an oil flavoring, add it now. 3-4 drops will be sufficient.
• Add a candy thermometer to the pot, ensuring it’s submerged in the candy but not touching the bottom. Let the candy cook until it reaches 300 degrees Fahrenheit. This will take 10-15 minutes, but once it’s ready, you will have to work quickly.
• While the candy cooks, prepare your apple station by lining a baking sheet with a Silpat or parchment paper. It’s also a good idea to place some hot pads under the baking sheet, as the candy will heat the baking sheet up after the apples are dipped and placed on it. Remove the apples from the fridge when the candy is nearly 300 degrees and place them on the baking sheet, ready to be dipped.
• Once the temperature of the candy reaches 300-310 degrees Fahrenheit (the hard-crack stage), turn off the heat and quickly, but carefully, dip the apples in the candy. I found it easiest to tilt the pan to the side and twirl the apple until it was fully coated. Try to twirl the apple slowly otherwise, you will end up with bubbles in your candy and on your apples.
• Let the dipped apples sit until fully cooled and the candy has hardened.

Nutrition

Calories: 374kcal | Carbohydrates: 98g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 14mg | Potassium: 196mg | Fiber: 4g | Sugar: 92g | Vitamin A: 98IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 0.2mg

This pumpkin dump cake is a delicious fall favorite that combines the rich flavors of pumpkin, spices, and a cake mix. It’s a mouthwatering treat that’s incredibly easy to make!

Pumpkin is a fall staple and is loved for its sweet and savory flavoring. If you love pumpkin then you’ve got to try this Pumpkin Cake with Cream Cheese Frosting, these delicious Pumpkin Cheesecake Snickerdoodles or this yummy Pumpkin Tres Leches.

What is Pumpkin Dump Cake?

Though the name “dump cake” isn’t the most appealing, the dessert is extremely decadent with a bold flavor. The name just describes the process of dumping the ingredients into a bowl and mixing before then dumping it into a baking dish.

I absolutely love sweet pumpkin recipes, especially easy ones like pumpkin monkey bread and pumpkin French toast casserole. This easy pumpkin dump cake makes a delicious dessert alternative to pumpkin pie.

Ingredients in Pumpkin Dump Cake

Packed with fall flavors and spices, this cake is not only delicious but so easy to make! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

1. Pumpkin Purée: Smooth and velvety, it’s the main ingredient to making this cake fall flavored. If you want to go the extra mile, you can make your own pumpkin puree from scratch with this recipe.
2. Evaporated Milk: Creamy and rich, it adds a delicious texture to the cake.
3. Granulated Sugar: This adds some sweetness to contrast the pumpkin.
4. Light Brown Sugar: This brings a deep and delicious flavor.
5. Large Eggs: The eggs bind all of the ingredients together to create the batter.
6. Spices: Ground ginger, ground cloves, ground nutmeg, and ground cinnamon together make the perfect fall blend.
7. Yellow Cake Mix: A super easy base for the cake, making it a breeze to prepare.
8. Chopped Pecans: The nuts add a delightful crunch to the cake. Leave these out if you prefer to have no nuts.
9. Salted Butter: Thin slices create a golden, buttery topping.

How to Make Pumpkin Dump Cake

With a slightly fluffy top layer made of yellow cake mix covered with melted butter and chopped pecans and a smooth bottom layer remnant of pumpkin pie, you won’t be able to stop eating this cake. Best of all it’s fit for a crowd (if you feel like sharing).

1. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish and set it aside.
2. Combine: In a large bowl, mix together the pumpkin, evaporated milk, granulated sugar, brown sugar, eggs, and spices, until smooth. Pour into the prepared pan
3. Add Cake Mix on Top: Sprinkle the cake mix evenly over the pumpkin mixture and top with the pecans.
4. Add Sliced Butter: Slice the butter into very thin pieces, about 20, and lay them across the top of the cake mix.
5. Bake: Bake for 50-55 minutes until the top is set and the edges are browned.
6. Cool: Let cool for at least 20 minutes before serving.

More Pumpkin Recipes to Try

View All Pumpkin Recipes

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Pumpkin Crème Brûlée

4 hrs 50 mins

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Pumpkin Pie Icebox Cake

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Pumpkin Tres Leches

3 hrs 30 mins

Print

Pumpkin Dump Cake

This pumpkin dump cake is a delicious fall favorite that combines the rich flavors of pumpkin, spices, and a cake mix. It's a mouthwatering treat that's incredibly easy to make!

Course Dessert

Cuisine American

Keyword holidays, pumpkin dump cake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 People

Calories 395kcal

Author Alyssa Rivers

Ingredients

• 1 15- ounce can of pumpkin purée
• 1 12- ounce can of evaporated milk
• ½ cup granulated sugar
• ½ cup light brown sugar
• 3 large eggs
• ¾ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 box yellow cake mix
• ½ cup chopped pecans
• 8 tablespoons salted butter

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish and set it aside.
• In a large bowl, mix together the pumpkin, evaporated milk, granulated sugar, brown sugar, eggs, and spices, until smooth. Pour into the prepared pan
• Sprinkle the cake mix evenly over the pumpkin mixture and top with the pecans.
• Slice the butter into very thin pieces, about 20, and lay them across the top of the cake mix.
• Bake for 50-55 minutes until the top is set and the edges are browned.
• Let cool for at least 20 minutes before serving.

Notes

Originally posted on September 18, 2020

Updated on September 18, 2023

Nutrition

Serving: 1slice | Calories: 395kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 427mg | Potassium: 243mg | Fiber: 2g | Sugar: 40g | Vitamin A: 6252IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 2mg

Pumpkin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a “WOW!” from your friends and family!

I love any recipe that I can add pumpkin to and these cookies are no exception! If you love pumpkin as much as I do, go ahead and try some of these Muffins, this Bread Pudding, and the most Perfect Pumpkin Bread! You will go crazy for them all!

Soft Pumpkin Cheesecake Snickerdoodles

This recipe is perfect for an after-school snack, a game day treat, or just bringing a treat to your neighbors. Whatever you do, I suggest making more than one batch. They are so good, and they will be eaten up in no time!

Ingredients You Need to Make Pumpkin Cheesecake Snickerdoodles

This delicious ooey-gooey recipe is going to become a staple at your house. Because the base flavor is delicious cinnamon, once you add in some pumpkin and cream cheese, you are making the perfect fall treat! See the recipe card below for a list of exact ingredients.

• All-purpose flour: This combines your ingredients and helps thicken the dough.
• Baking powder: This helps the cookies to rise.
• Salt: This enhances the flavors of all of the ingredients.
• Cinnamon: You can’t have snickerdoodles without a delicious cinnamon taste.
• Nutmeg: Brings that delicious earthy flavor that we all know and love!
• Butter: It’s best to use unsalted butter that is at room temperature for these cookies.
• Sugar: Adds sweetness to the cookie dough.
• Brown sugar: This is the best type of sweetener, and the flavor can’t be beat.
• Pumpkin puree: Don’t confuse this with pumpkin pie filling!
• Egg: Use an egg that is at room temperature.
• Vanilla extract: This adds some flavor to the sweetness.

Filling Ingredients

• Cream cheese: Make sure to set your block out so that it is softened before you use it!  
• Sugar: Sweetens up the tangy cream cheese.
• Vanilla extract: Adds some flavor to the sugar’s sweetness.

Cinnamon Sugar Coating

• Sugar: Adds sweetness to the spices!
• Cinnamon: Use ground cinnamon and mix it well with the other spices.
• Ginger: Ground ginger will work the best and add in an earthy flavor.
• Allspice: This is the best spice to bring out that fall taste!

How to Make Pumpkin Cheesecake Snickerdoodles

These homemade pumpkin cheesecake snickerdoodles are easy to make! In fact, bake up a few batches at once so that you have some for later! It will be so simple, and once you see how fast they get eaten, you’ll be glad that you did!

Prep

1. Whisk dry ingredients: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. Beat butter, eggs, and sugar: In a mixer with a paddle attachment, beat together the butter and sugars on medium-high speed until fluffy, about 2-3 minutes.
3. Blend and mix together: Blend in pumpkin puree, beat in egg, and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill the dough for an hour.
4. Make the filling: To make the cream cheese filling, blend cream cheese, sugar, and vanilla together. Chill for an hour.
5. Prep and baking sheets: Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

Bake

1. Make cookies: To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in the center.
2. Add cream cheese mixture: Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together, sealing in the cream cheese, and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
3. Flatten dough: Repeat until the dough is gone, and flatten the cookie dough balls with a heavy-bottomed glass or measuring cup.
4. Bake and cool: Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy! These pumpkin cheesecake snickerdoodles are the best!

More Delicious Pumpkin Desserts to Try

If you loved these pumpkin cheesecake snickerdoodles, then it’s your lucky day! I have come up with a few more pumpkin desserts that I think that you will love as well! They are all amazing to add to your Autumn pumpkin recipes.

Desserts

Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting

20 mins

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Pumpkin Cake with Cream Cheese Frosting

1 hr 10 mins

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Grandma’s Famous Pumpkin Pie

1 hr 15 mins

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Pumpkin Roll Bars

55 mins

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Pumpkin Cheesecake Snickerdoodles

Pumpkin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a "WOW!" from your friends and family!

Course Dessert

Cuisine American

Keyword pumpkin cheesecake snickerdoodles, Snickerdoodle, Snickerdoodle recipe

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Chill 1 hour hour

Total Time 1 hour hour 42 minutes minutes

Servings 24 Cookies

Calories 254kcal

Author Alyssa Rivers

Ingredients

• 3¾ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly ground nutmeg
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract

Filling Ingredients:

• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 2 teaspoons vanilla extract

Cinnamon-sugar coating:

• ½ cup granulated sugar
• 1 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• dash allspice

Instructions

• Whisk the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
• In a mixer with a paddle attachment, beat together the butter and sugars on medium-high speed until fluffy, about 2-3 minutes.
• Blend in pumpkin puree, beat in egg, and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill the dough for an hour.
• Blend cream cheese, sugar, and vanilla together to make the cream cheese filling. Chill for one hour.
• Preheat oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
• To make the cookies, take a tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in the center. Form another tablespoon of the cookie batter into a flat pancake shape and place it on top of the cream cheese. Pinch the edges together, sealing in the cream cheese, and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
• Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
• Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Video

Notes

Originally Posted on September 26, 2013

Updated on August 28, 2023

Nutrition

Calories: 254kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 76mg | Potassium: 92mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1565IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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