By Chef Hanna | Updated October 2025 | Prep: 45 min | Cook: 15 min | Total: 1 hour

Introduction from Chef Hanna

Hello, cookie lovers! I’m Chef Hanna, and today I’m sharing my absolute favorite stuffed cookies recipe that’s been perfected over years of baking experiments in my kitchen. Whether you’re searching for the best stuffed chocolate chip cookies, Nutella stuffed cookies, or wondering how to make cookies with gooey centers, this comprehensive guide will teach you everything you need to know.

Stuffed cookies are the ultimate indulgent treat – imagine biting into a warm, crispy-edged chocolate chip cookie only to discover a melted, gooey surprise hidden inside. These bakery-style cookies are easier to make at home than you might think, and I’ll walk you through every step to ensure perfect results every time.

This recipe works beautifully for beginners and experienced bakers alike. You can customize the filling to create endless variations, from classic Oreo stuffed cookies to decadent Nutella centers or peanut butter surprises. Let’s get baking!

Why This Stuffed Cookie Recipe Works

• Perfectly balanced dough that holds fillings without leaking
• Simple technique that anyone can master
• Customizable fillings for endless flavor combinations
• Bakery-quality results at a fraction of the cost
• Make-ahead friendly for busy schedules

The Best Chocolate Chip Stuffed Cookies with Gooey Centers

Ingredients

For the Cookie Dough:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups chocolate chips

For the Filling (Choose One or Mix):

• 12-15 Oreo cookies (classic stuffed cookie filling)
• ½ cup Nutella (about 1 tbsp per cookie, frozen)
• 12-15 Rolos or caramel squares
• ½ cup peanut butter (creamy works best)
• 12-15 mini Reese’s peanut butter cups
• ½ cup cookie butter (Biscoff spread)
• Brownie batter pieces
• Marshmallows with chocolate chunks (s’mores style)

Step-by-Step Instructions

Step 1: Prepare Your Cookie Dough

1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream butter and sugars: In a large bowl or stand mixer, beat softened butter with both sugars on medium-high speed until light and fluffy, about 3-4 minutes. This step is crucial for texture!
4. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
5. Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
6. Fold in chocolate chips: Gently fold in chocolate chips with a spatula or wooden spoon.
7. Chill the dough: Cover and refrigerate for at least 30 minutes. Cold dough is the secret to thick, bakery-style cookies that don’t spread too much!

Step 2: Stuff Your Cookies (The Fun Part!)

1. Prepare your filling: If using Nutella, peanut butter, or cookie butter, freeze tablespoon-sized dollops on a parchment-lined plate for 20 minutes first.
2. Scoop the base: Take about 2 tablespoons (or a large cookie scoop) of chilled dough and flatten it in your palm to about ½ inch thick.
3. Add filling: Place your chosen filling in the center. For Oreos, use a whole cookie; for frozen spreads, use one frozen dollop; for candies, use 1-2 pieces.
4. Top and seal: Scoop another 1-2 tablespoons of dough, flatten it, and place it on top of the filling. Carefully pinch and seal the edges together, working your way around the entire cookie.
5. Roll gently: Gently roll between your palms to create a smooth ball, ensuring there are no cracks where filling could escape.
6. Space properly: Place stuffed cookies on prepared baking sheets, spacing them 3 inches apart (they spread while baking).

Step 3: Bake to Perfection

1. Bake: Place in preheated oven and bake for 12-15 minutes. The edges should be golden brown, but the centers will still look slightly underdone – this is perfect!
2. Cool on pan: Let cookies rest on the baking sheet for 5-10 minutes. They’ll continue cooking from residual heat and firm up.
3. Transfer carefully: Use a spatula to transfer to a wire cooling rack. Let cool for at least 10 minutes before enjoying (if you can wait!).

Pro Tips for Perfect Stuffed Cookies Every Time

• Temperature Matters: Always use room temperature butter and eggs for best texture
• Don’t Skip Chilling: Cold dough = thicker cookies with better filling retention
• Seal Completely: Check for any cracks or gaps before baking to prevent filling leaks
• Freeze Soft Fillings: Nutella, peanut butter, and caramel should be frozen solid before stuffing
• Size Consistency: Use a cookie scoop for uniform sizes that bake evenly
• The Underdone Look: When edges are golden but centers look slightly raw, they’re perfect
• Storage Secret: Add a slice of bread to your cookie container to keep them soft longer

Stuffed Cookie Variations to Try

Classic Favorites

Oreo Stuffed Cookies: The original and still amazing – use Double Stuf Oreos for extra impact

Nutella Stuffed Chocolate Chip Cookies: Rich, hazelnutty centers that ooze when warm

Peanut Butter Cup Cookies: Mini Reese’s cups create the perfect sweet-salty combination

Creative Twists

S’mores Stuffed Cookies: Marshmallow + chocolate chunks + graham cracker pieces

Cookie Butter Bombs: Biscoff spread center with crushed Biscoff cookies in the dough

Brownie Stuffed Cookies: Double chocolate decadence with fudgy brownie centers

Caramel Sea Salt: Rolos or soft caramels with a sprinkle of flaky sea salt on top

Red Velvet Cream Cheese: Red velvet cookie dough stuffed with sweetened cream cheese

Snickerdoodle Stuffed: Cinnamon sugar dough with caramel or white chocolate filling

What is Michelle Obama’s favorite cookie?

Michelle Obama has famously shared her love for chocolate chip cookies, particularly her own recipe that became well-known during the White House years. Her recipe features a combination of butter and shortening, which creates an exceptionally tender texture. While not specifically a stuffed cookie, you could easily adapt her beloved chocolate chip cookie recipe into a stuffed version by using this same technique with her dough base.

How to make Snoop Dogg cookies?

Snoop Dogg is known for his « Snickerdoodle » cookies (often called « From Crook to Cook » cookies from his cookbook). These feature a cinnamon-sugar coating and soft, chewy centers. To make Snoop-style stuffed cookies, you can take a classic snickerdoodle dough, roll it in cinnamon sugar, then stuff it with caramel or white chocolate chips before baking. The key is using plenty of cinnamon and getting that signature crackled, sugary exterior while keeping the inside soft and gooey.

What is the secret ingredient for great cookies?

The secret ingredient that professional bakers swear by is cornstarch! Adding 1-2 tablespoons of cornstarch to your cookie dough creates an incredibly soft, tender texture that stays fresh longer. Other secret ingredients include:

• Vanilla bean paste instead of extract for deeper flavor
• Maldon sea salt sprinkled on top before baking for flavor contrast
• Browned butter instead of regular melted butter for nutty depth
• Bread flour (partially replacing all-purpose) for chewier texture
• A touch of espresso powder to enhance chocolate flavor without tasting like coffee

For stuffed cookies specifically, the secret is freezing your fillings and chilling your dough – this prevents spreading and keeps everything contained!

What are some stuffed cookie variations?

Beyond the classics, here are creative stuffed cookie variations to try:

Breakfast-Inspired: Cinnamon roll filling with cream cheese frosting center, or maple bacon stuffed cookies

Candy Bar Cookies: Snickers, Twix, Milky Way, or Kit Kat pieces stuffed inside

International Flavors: Matcha white chocolate, dulce de leche, Lotus Biscoff, or Kinder Bueno

Seasonal Favorites: Pumpkin spice with cream cheese, peppermint bark during holidays, or lemon curd for summer

Gourmet Options: Salted caramel with dark chocolate, espresso ganache, or brown butter pecan

Dietary Adaptations: Vegan stuffed cookies with dairy-free chocolate, or gluten-free versions using almond flour

The possibilities are truly endless – use your favorite candy, spread, or filling and wrap it in cookie dough!

Frequently Asked Questions (FAQs)

Q: Can I make stuffed cookie dough ahead of time? A: Absolutely! You can prepare the dough up to 3 days in advance and keep it refrigerated, or freeze it for up to 3 months. Stuff the cookies right before baking for best results, or freeze already-stuffed cookies and bake directly from frozen (add 2-3 minutes to baking time).

Q: Why did my filling leak out during baking? A: This usually happens when the filling isn’t completely sealed inside the dough, or if the dough is too thin around the filling. Make sure to pinch edges thoroughly and use enough dough to fully encase the filling. Also, freezing soft fillings beforehand helps prevent leaking.

Q: How do I know when stuffed cookies are done? A: Stuffed cookies should have golden-brown edges while the centers still look slightly underdone and puffy. They’ll continue cooking on the hot pan after removing from the oven. Overbaking results in hard cookies with dried-out fillings.

Q: Can I use store-bought cookie dough? A: Yes! Store-bought chocolate chip cookie dough works well for stuffed cookies. Just make sure to chill it thoroughly and follow the same stuffing technique. The texture won’t be quite as perfect as homemade, but it’s a great time-saver.

Q: What’s the best way to store stuffed cookies? A: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. To refresh, microwave individual cookies for 10-15 seconds or warm in a 300°F oven for 5 minutes.

Q: Can I make mini stuffed cookies? A: Definitely! Use about 1 tablespoon of dough per side and smaller fillings (like mini chocolate chips or small candy pieces). Reduce baking time to 8-10 minutes. Mini stuffed cookies are perfect for parties and portion control.

Q: My cookies spread too much – what went wrong? A: Over-spreading usually means the dough wasn’t chilled enough, butter was too soft, or the oven wasn’t fully preheated. Always chill dough for at least 30 minutes, use properly softened (not melted) butter, and verify your oven temperature with a thermometer.

Q: Can I make these cookies gluten-free or vegan? A: Yes! For gluten-free, substitute a 1:1 gluten-free flour blend. For vegan, use plant-based butter, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and dairy-free chocolate chips. The texture will be slightly different but still delicious.

Storage and Make-Ahead Instructions

Room Temperature: Store in an airtight container for up to 5 days. Add a slice of bread to keep cookies soft.

Refrigerator: Not recommended as it can dry out cookies. If you must, store in airtight container for up to 1 week and warm before serving.

Freezer:

• Unbaked dough balls: Freeze on a tray, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 2-3 minutes.
• Baked cookies: Wrap individually or layer with parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the oven.

Pro tip: Stuff and freeze cookie dough balls for fresh-baked cookies anytime! Perfect for last-minute guests or cookie cravings.

Nutritional Information (per cookie)

Approximate values based on Nutella-stuffed cookies

• Calories: 380
• Fat: 19g
• Carbohydrates: 48g
• Protein: 5g
• Sugar: 32g
• Sodium: 280mg

Note: Values vary depending on filling choice and cookie size

Conclusion

There you have it – everything you need to know to make incredible stuffed cookies at home! These bakery-style treats are surprisingly easy once you understand the technique, and the possibilities for customization are endless. Whether you’re making classic Oreo stuffed cookies, indulgent Nutella centers, or experimenting with your own creative fillings, this recipe delivers perfect results every time.

The key takeaways? Always chill your dough, freeze soft fillings, seal completely, and don’t overbake. Follow these rules and you’ll have thick, chewy cookies with gooey, melted centers that rival any bakery.

I encourage you to start with one filling variation, master the technique, then experiment with your favorite combinations. These cookies make fantastic gifts, party treats, or special desserts for any occasion. They’re also a wonderful baking project to do with kids – they love choosing and adding the fillings!

Have you tried this recipe? I’d love to hear which filling variation is your favorite! Share your results and any creative twists you’ve discovered. Happy baking, and remember – life is too short for boring cookies!

Until next time, keep those ovens warm! – Chef Hanna

Keywords: stuffed cookies, stuffed chocolate chip cookies, Nutella stuffed cookies, Oreo stuffed cookies, gooey center cookies, bakery style cookies, how to make stuffed cookies, cookie recipe with filling, chocolate chip cookies with surprise center, homemade stuffed cookies

Pin this recipe for later! | Share with fellow cookie lovers | Print Recipe

Prep Time: 45 minutes (including chill time)
Cook Time: 12-15 minutes
Total Time: 1 hour
Yield: 12-15 large stuffed cookies
Category: Dessert, Baking
Method: Baking
Cuisine: American
Difficulty: Intermediate

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Ultimate Stuffed Cookies

These bakery-style stuffed cookies feature crispy edges and irresistibly gooey centers. With a versatile dough base and endless filling options — from Nutella to Oreos or peanut butter cups — they’re the ultimate indulgence made easy at home.

Imprimer la recette Pin Recipe

Temps de préparation 45 minutes min

Temps de cuisson 15 minutes min

Temps total 1 heure h

Type de plat Baking, Dessert

Cuisine American

Portions 12 cookies

Calories 380 kcal

Equipment

• Mixing Bowls
• Electric mixer or stand mixer
• Parchment paper or silicone mats
• Baking sheets
• Wire cooling rack
• Cookie scoop
• Spatula

Ingrédients

  

For the Cookie Dough

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar packed
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups chocolate chips

For the Filling (Choose One or Mix)

• 12-15 Oreo cookies classic filling
• 1/2 cup Nutella frozen in dollops, about 1 tbsp per cookie
• 12-15 Rolos or caramel squares
• 1/2 cup peanut butter creamy
• 12-15 mini Reese’s peanut butter cups
• 1/2 cup cookie butter Biscoff spread
• brownie batter pieces
• marshmallows with chocolate chunks for s’mores version

Instructions

 

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
• Whisk together flour, baking soda, and salt in a bowl; set aside.
• In a large bowl or mixer, cream butter and both sugars until light and fluffy, about 3-4 minutes.
• Add eggs one at a time, then mix in vanilla extract.
• Gradually add dry ingredients to wet mixture until just combined. Do not overmix. Fold in chocolate chips.
• Cover dough and chill for at least 30 minutes for thicker cookies.
• Prepare fillings: Freeze soft fillings like Nutella or peanut butter for 20 minutes before stuffing.
• Flatten 2 tbsp of chilled dough in your palm, add chosen filling, and cover with another piece of dough. Seal edges completely and roll into a ball.
• Place cookies 3 inches apart on baking sheet and bake 12–15 minutes, until edges are golden and centers look slightly underdone.
• Cool on baking sheet 5–10 minutes before transferring to wire rack. Serve warm for gooey centers.

Notes

Freeze soft fillings like Nutella before use to prevent leaks. Chill dough to ensure thick cookies. Store at room temperature up to 5 days or freeze up to 3 months. Reheat cookies briefly before serving for the perfect gooey texture.

Keyword Bakery-Style, Chocolate Chip Cookies, Gooey Center, Homemade, Nutella, Oreo, Stuffed Cookies

If you’re craving a dessert that beautifully bridges cozy comfort and a touch of indulgent fun, Chef Hanna’s Churro Cheesecake might be your next obsession. It’s everything you love about churros — that warm cinnamon crunch — fused with the creamy, decadent smoothness of cheesecake. The best part? You can make it in about an hour using ingredients you probably already have at home. No need for fancy gadgets or pastry chef skills — this is beginner‑friendly baking at its finest.

Why Everyone Loves It

This recipe has been trending fast across TikTok and Pinterest for one simple reason — it’s foolproof and picture‑perfect. Imagine layers of soft crescent dough, silky cream cheese filling, and a golden crust kissed with cinnamon sugar. Every bite gives you that satisfying combination of crisp and creamy. Plus, it makes your kitchen smell like a cozy holiday bakery — no candle could ever compete.

Ingredients

• 2 cans refrigerated crescent roll dough (8 oz each)
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 3 tablespoons melted butter
• ½ cup sugar + 1 tablespoon ground cinnamon (for sprinkle)

How to Make It

1. Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking pan.
2. Combine cinnamon and sugar in a bowl. Sprinkle half onto the bottom of your prepared pan.
3. Lay one crescent roll sheet over the sugar layer, pressing seams together.
4. Mix softened cream cheese, sugar, egg, and vanilla until smooth and creamy. Spread evenly over dough.
5. Top with the second crescent sheet, brush melted butter, and dust the remaining cinnamon sugar.
6. Bake 30–35 minutes until golden brown.
7. Cool for 10 minutes, then refrigerate 1 hour before slicing into elegant bars.

Chef Hanna’s pro tip: Serve slightly warm with dulce de leche drizzle for that extra festive touch.

People Also Ask !

1. Why is my churro cheesecake soggy?
Let it cool completely before covering — excess steam can create moisture in the crust.

2. Can I prepare churro cheesecake a day ahead?
Yes, overnight chilling actually enhances the texture and flavor.

3. Can I use puff pastry instead of crescent dough?
Absolutely, just reduce baking time by 5–7 minutes for a crispier crust.

FAQs

Q: How long does churro cheesecake last?
Keep refrigerated in an airtight container for up to five days. It also freezes beautifully for busy holiday weeks.

Q: Is there a gluten‑free version?
Yes! Use gluten‑free puff pastry or make your own sweet almond‑based dough.

Q: Can I make it into mini cheesecakes for parties?
Definitely — muffin tins work wonderfully for bite‑size desserts.

Conclusion

Chef Hanna’s Churro Cheesecake Recipe is more than a dessert — it’s a celebration of textures, warmth, and nostalgia, perfect for the holiday season ahead. Easy to bake, beautiful to photograph, and globally appealing, it’s the kind of content that thrives on Google SEO and AI search platforms alike. Whether shared at a family dinner or going viral on social media, this dessert delivers one irresistible promise: comfort with a crunch.

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Churro Cheesecake

Chef Hanna’s Churro Cheesecake is a cozy, cinnamon-sugar dessert that fuses the crisp joy of churros with the creamy luxury of cheesecake. With buttery crescent dough and a luscious vanilla-spiked filling, this easy recipe brings bakery-quality flavor to your kitchen in under an hour.

Imprimer la recette Pin Recipe

Temps de préparation 15 minutes min

Temps de cuisson 35 minutes min

Chill Time 1 heure h

Temps total 1 heure h

Type de plat Dessert

Cuisine American, Fusion

Portions 12 bars

Calories 310 kcal

Equipment

• Mixing Bowls
• Hand mixer or whisk
• 9×13-inch baking pan
• Spatula
• Measuring cups and spoons
• Refrigerator

Ingrédients

  

Main Ingredients

• 2 cans refrigerated crescent roll dough 8 oz each
• 16 oz cream cheese softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 3 tbsp butter melted

For Cinnamon Sugar Topping

• 1/2 cup granulated sugar for sprinkling
• 1 tbsp ground cinnamon

Instructions

 

• Preheat oven to 350 °F (175 °C) and grease a 9×13-inch baking pan.
• Mix sugar and cinnamon in a small bowl. Sprinkle half of it evenly over the bottom of your prepared pan.
• Unroll one sheet of crescent dough and press seams together. Lay it over the cinnamon sugar layer.
• In a mixing bowl, beat cream cheese, ¾ cup sugar, egg, and vanilla extract until smooth and creamy. Spread evenly over the dough layer.
• Top with the second crescent dough sheet. Brush melted butter on top and sprinkle the remaining cinnamon sugar.
• Bake for 30–35 minutes until golden brown. Let cool for 10 minutes, then refrigerate for at least 1 hour before slicing into bars.
• Optional: Drizzle with dulce de leche or caramel before serving for an extra festive touch.

Notes

Let the cheesecake cool completely before covering to prevent sogginess. Chilling overnight improves flavor and texture. You can substitute puff pastry for a crispier crust — just reduce baking time by 5–7 minutes. Keeps up to 5 days refrigerated or can be frozen for up to 1 month.

Keyword Churro Cheesecake, Cinnamon Sugar, Cream Cheese Dessert, Easy Baking, holiday dessert

Yield: 2-3 servings
Prep Time: 2 minutes
Blend Time: 3-4 minutes
Total Time: 5 minutes
Difficulty: Super Easy
Storage: Best fresh, up to 1 week frozen

Dietary: Vegan, Dairy-Free, Gluten-Free, Refined Sugar-FreeIf you haven’t tried pumpkin nice cream yet, you’re in for the best surprise! This incredibly creamy, naturally sweet frozen treat tastes just like pumpkin pie ice cream but it’s made with just frozen bananas, pumpkin puree, and a few spices. No dairy, no added sugar, and it’s ready in literally 5 minutes.

I discovered pumpkin nice cream last fall when I was looking for a healthier dessert option that still felt indulgent. I was skeptical at first—how could frozen bananas really taste like ice cream? But after one bite, I was completely hooked! The texture is amazingly creamy and smooth, and with pumpkin and warm spices, it tastes exactly like eating a scoop of pumpkin pie à la mode.

The best part? This pumpkin nice cream recipe is naturally vegan, dairy-free, gluten-free, and refined sugar-free. It’s just fruit, pumpkin, and spices blended into frozen perfection. My kids ask for it constantly, and I never feel guilty saying yes!

What is Nice Cream?

Before we dive in, let me explain what « nice cream » actually is (in case you’re new to this magic!):

Nice cream is a healthy ice cream alternative made from frozen bananas blended until smooth and creamy. The name is a play on words—it’s « nice » ice cream! When bananas are frozen and blended, they transform into a texture remarkably similar to soft-serve ice cream, but without any dairy, added sugar, or artificial ingredients.

Why it works:

• Frozen bananas have natural sugars that taste sweet when frozen
• The texture becomes incredibly smooth when blended
• Bananas provide natural creaminess (no cream needed!)
• You can flavor it any way you want

Pumpkin nice cream takes this concept and adds pumpkin puree and fall spices to create a seasonal treat that tastes like pumpkin pie in ice cream form!

Why You’ll Love This Pumpkin Nice Cream

Health Benefits:

• Only 120 calories per serving
• Naturally vegan and dairy-free
• No refined sugar (sweetened only with fruit)
• High in potassium from bananas
• Good source of vitamin A from pumpkin
• High in fiber
• Contains beneficial antioxidants

Convenience:

• Ready in 5 minutes flat
• Only 5 ingredients
• No ice cream maker needed
• Make ahead and freeze
• Perfect portion control

Taste & Texture:

• Tastes like pumpkin pie ice cream
• Incredibly creamy and smooth
• Naturally sweet
• Warm fall spices
• Satisfies ice cream cravings

Dietary Friendly:

• Vegan
• Dairy-free
• Gluten-free
• Refined sugar-free
• Paleo-friendly
• Kid-approved!

Pumpkin Nice Cream Recipe

Time: 5 minutes | Serves: 2-3 | Difficulty: Super Easy

What You’ll Need

Main Ingredients:

• 3 ripe bananas, sliced and frozen (see tips below!)
• ½ cup pumpkin puree (canned or fresh)
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• 2-3 tablespoons milk of choice (only if needed for blending)

Optional Toppings:

• Chopped pecans or walnuts
• Granola
• Coconut whipped cream
• Cinnamon sugar
• Caramel sauce (vegan if desired)
• Chocolate chips
• Crushed graham crackers

Equipment:

• High-powered blender or food processor
• Spatula
• Freezer-safe container (if making ahead)

Step-by-Step Instructions

Step 1: Prep Your Frozen Bananas (Do This Ahead!)

The secret to perfect pumpkin nice cream is properly frozen bananas!

How to freeze bananas:

1. Peel ripe bananas (the riper, the sweeter!)
2. Slice into ½-inch coins
3. Arrange on parchment-lined baking sheet
4. Freeze for at least 2 hours (or overnight)
5. Transfer to freezer bag once solid

Pro tip: I always keep frozen banana slices in my freezer so I can make nice cream anytime! Freeze several bananas at once.

Why slice first? Sliced bananas blend easier than whole frozen bananas. Trust me on this—it makes a HUGE difference!

Step 2: Add Ingredients to Blender (30 seconds)

Add to your high-powered blender or food processor:

• Frozen banana slices
• Pumpkin puree
• Pumpkin pie spice
• Vanilla extract

Important: Don’t add liquid yet! You want the texture to be thick like soft-serve ice cream.

Blender note: A high-powered blender (like Vitamix or Ninja) works best, but a food processor works too! If using a regular blender, you might need to add a bit of milk to help it blend.

Step 3: Blend Until Smooth (3-4 minutes)

Start blending on low speed, using the tamper (if your blender has one) to push ingredients down toward the blades.

What you’ll see:

• First, it will be chunky and crumbly (keep going!)
• Then it will look grainy and clumpy (you’re halfway there!)
• Finally, it will become smooth and creamy like soft-serve (perfect!)

Add milk only if needed: If your blender is struggling, add milk 1 tablespoon at a time. But remember—less liquid = thicker, creamier texture!

Stop and scrape down the sides as needed. The whole process takes 3-4 minutes of blending.

You’ll know it’s done when: The mixture is completely smooth, creamy, and looks like soft-serve ice cream. It should hold its shape on a spoon!

Step 4: Taste and Adjust

Before serving, taste your pumpkin nice cream!

Adjustments you might want:

• Not sweet enough? Add 1-2 pitted dates or a drizzle of maple syrup, blend again
• Not pumpkin-y enough? Add more pumpkin puree (1-2 tablespoons)
• Want more spice? Add extra cinnamon or pumpkin pie spice
• Too thick? Add a splash of milk and blend briefly

Remember: Flavors dull slightly when frozen, so it should taste slightly over-seasoned!

Step 5: Serve Immediately or Freeze

Option 1: Soft-Serve Style (Best Texture!) Serve immediately! This is when pumpkin nice cream has the perfect soft-serve texture. Scoop into bowls and add your favorite toppings.

Option 2: Firm Ice Cream Transfer to a freezer-safe container and freeze for 2-3 hours for a firmer, scoopable texture like regular ice cream.

Pro tip for firm texture: Press plastic wrap directly on the surface before covering with a lid. This prevents ice crystals from forming!

Step 6: Add Toppings & Enjoy!

This is the fun part! Top your pumpkin nice cream with:

• Chopped pecans for crunch
• A drizzle of caramel sauce
• Coconut whipped cream
• Crushed graham crackers (tastes like pie crust!)
• Mini chocolate chips
• A sprinkle of cinnamon

Presentation idea: Serve in a waffle cone bowl or martini glass for an Instagram-worthy treat!

Variations & Flavor Ideas

Chocolate Pumpkin Nice Cream

Add 2 tablespoons cocoa powder and 1 tablespoon maple syrup to the base recipe. Chocolate and pumpkin are an amazing combination!

Pumpkin Pie Nice Cream

Blend in 2-3 crushed graham crackers for a « pie crust » flavor throughout. Top with more graham cracker crumbs!

Pumpkin Chai Nice Cream

Replace pumpkin pie spice with 1 teaspoon chai spice blend. Add a pinch of black pepper for authentic chai flavor.

Pumpkin Peanut Butter Nice Cream

Swirl in 2 tablespoons natural peanut butter after blending. The combination is incredible!

Pumpkin Caramel Swirl

Layer nice cream with caramel sauce in a container, swirl with a knife, then freeze. Looks beautiful and tastes amazing!

Maple Pumpkin Nice Cream

Add 1-2 tablespoons pure maple syrup for a deeper, richer sweetness. Very fall-appropriate!

Pumpkin Gingerbread Nice Cream

Use gingerbread spice instead of pumpkin pie spice. Add a tiny pinch of molasses for authentic gingerbread flavor!

Tips for Perfect Pumpkin Nice Cream

Banana Tips:

Use ripe bananas: The riper the banana (brown spots are perfect!), the sweeter your nice cream will be. Green or barely-ripe bananas don’t have enough natural sugar.

Freeze properly: Always slice before freezing! Whole frozen bananas are nearly impossible to blend smoothly.

Don’t skip freezing: Fresh bananas won’t work. They must be frozen solid to create that ice cream texture.

How long to freeze: Minimum 2 hours, but overnight is ideal. They can stay frozen for months!

Blending Tips:

Be patient: It takes a few minutes of blending to go from chunky to creamy. Don’t give up too soon!

Use the tamper: If your blender has a tamper, use it! It helps push ingredients toward the blades without adding liquid.

Add liquid sparingly: Too much liquid makes it thin and icy instead of thick and creamy.

High-powered blender works best: Vitamix, Blendtec, or Ninja are ideal. Food processors work too but take longer.

Serving Tips:

Serve immediately: Nice cream has the best soft-serve texture right after blending. It gets harder when frozen.

Let it soften: If you’ve frozen it, let it sit at room temperature for 5-10 minutes before scooping.

Pre-scoop portions: When freezing, scoop into individual portions first. Then you can grab one serving at a time!

Reblend if needed: Frozen nice cream can be re-blended to restore the creamy texture.

Storage & Make-Ahead

Immediate Serving: Best texture is right after blending! Serve soft-serve style immediately.

Short-Term Storage (2-3 hours): Transfer to freezer-safe container, press plastic wrap on surface, cover tightly. Let sit 5 minutes before scooping.

Long-Term Storage (up to 1 week): Store in airtight container with plastic wrap pressed against surface. Texture will be firmer, more like traditional ice cream. Let sit 10-15 minutes at room temperature before scooping, or re-blend briefly.

Meal Prep Tip: Make individual portions in small containers or ice cube trays. Pop out one serving at a time!

Frozen Banana Prep: Always keep sliced frozen bananas in your freezer! Peel and slice ripe bananas, freeze on a tray, then store in freezer bags. They last 3 months!

Discover another twist on Pumpkin Nice Cream — creamy, cozy, and guilt-free! 🍂✨
👉 Watch the recipe here

Frequently Asked Questions

Can I taste the banana in pumpkin nice cream?

Surprisingly, no! When you add pumpkin puree and pumpkin pie spice, the banana flavor mostly disappears and you’re left with delicious pumpkin flavor. The banana provides creaminess and natural sweetness but doesn’t dominate the taste. If you’re really sensitive to banana flavor, using very ripe (almost overripe) bananas helps—they have less banana-forward flavor when frozen.

Do I have to use frozen bananas?

Yes! Frozen bananas are absolutely essential for pumpkin nice cream. Fresh bananas won’t create the ice cream texture—they’ll just make a smoothie. The freezing process changes the banana’s structure, and when blended, it transforms into that creamy, soft-serve texture. There’s really no substitute that works the same way. Just remember to freeze sliced bananas ahead of time and you’ll always be ready to make nice cream!

Can I make pumpkin nice cream without a high-powered blender?

Yes, but it’s more challenging! A food processor works pretty well—just pulse first to break up the bananas, then process continuously, stopping to scrape down sides. A regular blender can work but you’ll likely need to add more liquid (2-4 tablespoons milk) to help it blend, which makes the texture less thick. If using a regular blender, let frozen bananas sit at room temperature for 5 minutes first to make blending easier.

Is pumpkin nice cream healthy?

Yes! Pumpkin nice cream is a very healthy dessert option. It contains only natural sugars from fruit, provides fiber from both bananas and pumpkin, offers potassium and vitamin A, has no cholesterol or saturated fat (unlike dairy ice cream), and is much lower in calories than traditional ice cream (about 120 calories per serving vs 200-300 for regular ice cream). It’s basically just blended fruit! That said, it’s still a dessert with natural sugars, so enjoy it as a treat.

Why is my nice cream icy instead of creamy?

This usually happens for a few reasons: bananas weren’t frozen solid enough (freeze at least 2 hours), you added too much liquid while blending (add liquid very sparingly!), you didn’t blend long enough (it needs 3-4 minutes to get truly smooth), or your blender isn’t powerful enough (try a food processor instead). The texture should be thick like soft-serve, not thin like a smoothie. If it’s already made and icy, try re-blending to make it creamier!

Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin puree works great in pumpkin nice cream. Just make sure it’s cooked, mashed, and very smooth (no lumps). Roast or steam pumpkin chunks, then blend until completely smooth. Note that homemade pumpkin puree often has more water content than canned, so you might need slightly less than the recipe calls for. Start with ⅓ cup and add more to taste. Also make sure you’re using sugar pumpkins (pie pumpkins), not carving pumpkins—they taste much better!

How do I make pumpkin nice cream sweeter without added sugar?

Great question for keeping it refined sugar-free! Options include: using extra-ripe bananas (more brown spots = more natural sugar), adding 1-2 pitted Medjool dates while blending, drizzling with pure maple syrup (still natural), adding a ripe mango chunk for fruity sweetness, or topping with naturally sweet toppings like caramel made from dates. Remember that flavors dull when frozen, so it should taste almost too sweet before freezing!

Can I make this without pumpkin?

Sure! If you’re just looking to make plain banana nice cream, simply blend frozen bananas with vanilla and a pinch of salt. You can flavor it any way you like: chocolate (add cocoa powder), strawberry (add frozen strawberries), peanut butter (add 2 tbsp PB), coffee (add espresso powder), or mint chip (add peppermint extract and chocolate chips). The banana base is incredibly versatile—pumpkin is just one of many delicious variations!

Is pumpkin nice cream good for weight loss?

Pumpkin nice cream can definitely fit into a weight loss plan as a healthier dessert alternative! At only 120 calories per serving (compared to 200-300+ for regular ice cream), it’s much lower in calories. It’s also high in fiber which helps you feel full, naturally portion-controlled, and free of empty calories from added sugars. The natural sugars come with nutrients, unlike refined sugar. However, remember that calories still count—it’s not a « free » food. Enjoy it as a satisfying dessert that won’t derail your goals!

Why This Pumpkin Nice Cream Recipe Works

I’ve made this pumpkin nice cream countless times (seriously, at least once a week in fall!), and I’ve perfected the ratio of ingredients for the best flavor and texture. Here’s why this recipe is so reliable:

1. Perfect banana-to-pumpkin ratio – Enough pumpkin for flavor without making it watery
2. Just right amount of spice – Tastes like pumpkin pie without being overwhelming
3. Minimal liquid – Keeps it thick and creamy like soft-serve
4. Simple ingredients – Just 5 ingredients, all easy to find
5. No added sugar needed – Ripe bananas provide plenty of natural sweetness
6. Quick blending time – 5 minutes total, perfect for a quick dessert craving
7. Versatile – Works as soft-serve or firm scoopable ice cream
8. Tested with various blenders – Instructions work for high-powered blenders and food processors

This isn’t just healthy—it’s legitimately delicious!

Final Thoughts

Making pumpkin nice cream has completely changed how I think about healthy desserts. It proves that you don’t need dairy, added sugar, or complicated ingredients to create something that tastes absolutely indulgent.

What I love most is that this feels like a total treat—creamy, sweet, flavorful—but it’s actually just fruit and pumpkin! My kids devour it thinking they’re getting « ice cream, » and I feel great knowing they’re eating something nutritious.

The best part? Once you have frozen banana slices in your freezer (which I always do now!), you’re literally 5 minutes away from homemade ice cream any time the craving hits. No trip to the store, no ice cream maker, no guilt.

So grab those ripe bananas, freeze them tonight, and get ready to discover your new favorite fall dessert! This pumpkin nice cream is about to become your go-to healthy treat all season long. 🎃🍌✨

Happy blending!

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Pumpkin Nice Cream

This creamy, vegan pumpkin nice cream tastes just like pumpkin pie but is made entirely from fruit and spices. With frozen bananas, pumpkin puree, and warm fall flavors, it’s a 5-minute healthy dessert that feels indulgent but is totally guilt-free!

Imprimer la recette Pin Recipe

Temps de préparation 2 minutes min

Temps de cuisson 3 minutes min

Temps total 5 minutes min

Type de plat Dessert

Cuisine Dairy-Free, Gluten-Free, Vegan

Portions 2 servings

Calories 120 kcal

Equipment

• High-powered blender or food processor
• Spatula
• Freezer-safe container

Ingrédients

  

Main Ingredients

• 3 ripe bananas sliced and frozen
• 1/2 cup pumpkin puree canned or fresh
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 2-3 tbsp milk of choice use only if needed for blending

Optional Toppings

• chopped pecans or walnuts
• granola
• coconut whipped cream
• cinnamon sugar
• vegan caramel sauce
• mini chocolate chips
• crushed graham crackers

Instructions

 

• Peel and slice ripe bananas into ½-inch coins. Freeze for at least 2 hours or overnight until solid.
• In a high-powered blender or food processor, combine frozen banana slices, pumpkin puree, pumpkin pie spice, and vanilla extract.
• Blend on low speed, scraping down sides as needed. Add milk 1 tablespoon at a time only if necessary to help blend. Continue blending 3–4 minutes until smooth and creamy.
• Taste and adjust sweetness or spice as desired. For more sweetness, blend in 1–2 pitted dates or a drizzle of maple syrup.
• Serve immediately for soft-serve texture, or freeze 2–3 hours for firmer ice cream. Press plastic wrap directly on the surface before freezing to prevent ice crystals.
• Top with chopped nuts, coconut cream, or cinnamon sugar before serving.

Notes

Use very ripe bananas for maximum sweetness and creaminess. Store leftovers in an airtight, freezer-safe container for up to one week. For best texture, let thaw 5–10 minutes before scooping or re-blend briefly.

Keyword banana, fall, Healthy, Ice Cream, No Sugar, pumpkin

Looking for easy Thanksgiving desserts that won’t keep you stuck in the kitchen all day? I totally get it! Between the turkey, sides, and getting the house ready for guests, the last thing you need is a complicated dessert that takes hours to make.

That’s why I’ve put together this collection of my favorite easy Thanksgiving desserts—recipes that are quick, delicious, and will impress your guests without stressing you out. Most of these can be made in 20-30 minutes, and several are no-bake options that free up precious oven space!

I remember my first Thanksgiving as a host. I tried to make three different pies from scratch while simultaneously roasting a turkey and making six side dishes. Let’s just say it didn’t go well—I was exhausted before dinner even started! Now I know better: the secret to a stress-free Thanksgiving is choosing easy Thanksgiving desserts that taste amazing but don’t require culinary school skills or hours of prep.

Why Choose Easy Thanksgiving Desserts?

Before we dive into the recipes, let me share why simpler is better when it comes to Thanksgiving desserts:

Time Management:

• More time to enjoy with family and guests
• Less stress on the big day
• Oven space for the turkey and sides
• Energy left to actually enjoy the meal!

Practical Benefits:

• Many can be made ahead (even days before!)
• No-bake options save oven space
• Simpler cleanup means less dishwashing
• Budget-friendly ingredients

Still Impressive:

• Your guests will never know they were « easy »
• Beautiful presentation with minimal effort
• Classic flavors everyone loves
• Perfect for potlucks and gatherings

Family-Friendly:

• Kids can help make them
• Less complicated means fewer things can go wrong
• Great for beginner bakers
• Adaptable to dietary needs

What is the Most Popular Dessert for Thanksgiving?

Pumpkin pie is hands-down the most popular dessert for Thanksgiving, followed closely by pecan pie and apple pie. According to surveys, about 50 million pumpkin pies are consumed during Thanksgiving week in the United States alone!

Top 5 Most Popular Thanksgiving Desserts:

1. Pumpkin Pie – The undisputed champion (classic custard filling with warm spices)
2. Pecan Pie – Sweet, nutty, and indulgent (second most popular)
3. Apple Pie – Classic American dessert perfect for fall
4. Sweet Potato Pie – Southern favorite, similar to pumpkin but richer
5. Cheesecake – Growing in popularity, especially pumpkin cheesecake

Why Pumpkin Pie Dominates:

• Traditional association with Thanksgiving
• Seasonal ingredients (pumpkins harvested in fall)
• Perfect spice profile (cinnamon, nutmeg, ginger)
• Relatively simple to make
• Pairs perfectly with whipped cream

Modern Trends: While traditional pies still reign supreme, there’s a growing trend toward easy Thanksgiving desserts like dump cakes, no-bake treats, and individual portions. Many hosts now offer a « dessert bar » with multiple options rather than just one or two pies.

🥧 RECIPE 1: NO-BAKE PUMPKIN CHEESECAKE

Time: 20 minutes prep + 4 hours chill | Serves: 8-10

Ingredients:

• 1½ cups graham cracker crumbs
• ⅓ cup melted butter
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• ¾ cup powdered sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• 1 cup heavy cream, whipped

Instructions:

1. Mix graham cracker crumbs with melted butter, press into 9-inch pie pan
2. Beat cream cheese until fluffy (2 minutes)
3. Add pumpkin, sugar, spice, and vanilla
4. Fold in whipped cream
5. Pour into crust, refrigerate 4 hours
6. Top with whipped cream before serving

Why it’s easy: No baking required! Free up your oven for other dishes.

🍎 RECIPE 2: QUICK APPLE CRISP (20 MINUTES!)

Time: 5 minutes prep + 15 minutes bake | Serves: 6-8

What Sweet Treats Can I Make Quickly?

Looking for sweet treats you can make quickly? Apple crisp is your answer! This is one of the fastest easy Thanksgiving desserts you can make—seriously, it’s ready in 20 minutes flat.

Ingredients:

• 4 cups sliced apples (use pre-sliced to save time!)
• ½ cup brown sugar
• ½ cup oats
• ⅓ cup flour
• ⅓ cup melted butter
• 1 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 375°F
2. Toss apple slices in baking dish
3. Mix remaining ingredients, sprinkle over apples
4. Bake 15 minutes until bubbly and golden
5. Serve warm with vanilla ice cream

Time-saving tip: Buy pre-sliced apples from the produce section!

🍫 RECIPE 3: 3-INGREDIENT PUMPKIN DUMP CAKE

Time: 5 minutes prep + 45 minutes bake | Serves: 12

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 1 box yellow cake mix
• 1 cup melted butter
• 1 cup chopped pecans
• 2 teaspoons pumpkin pie spice

Instructions:

1. Preheat oven to 350°F, grease 9×13 pan
2. Spread pumpkin puree in bottom of pan
3. Pour evaporated milk over pumpkin
4. Sprinkle dry cake mix on top (don’t mix!)
5. Drizzle melted butter over everything
6. Top with pecans
7. Bake 45 minutes until golden

Why we love it: Literally dump ingredients and bake. No mixing required!

🥜 RECIPE 4: NO-BAKE PEANUT BUTTER PIE

Time: 15 minutes prep + 2 hours chill | Serves: 8

Ingredients:

• 1 store-bought Oreo crust
• 8 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 cup heavy cream, whipped
• Chocolate syrup for drizzling

Instructions:

1. Beat cream cheese and peanut butter until smooth
2. Add powdered sugar, mix well
3. Fold in whipped cream
4. Spoon into Oreo crust
5. Chill 2 hours
6. Drizzle with chocolate before serving

Perfect for: Those who don’t like traditional Thanksgiving flavors!

🍰 RECIPE 5: PUMPKIN MOUSSE (READY IN 10 MINUTES!)

Time: 10 minutes | Serves: 6

What Dessert Can I Make in 20 Minutes?

If you’re asking « what dessert can I make in 20 minutes? », pumpkin mousse is your hero! This light, creamy dessert is ready in just 10 minutes and tastes incredible.

Ingredients:

• 1 cup pumpkin puree
• 1 box (3.4 oz) instant vanilla pudding
• 1 cup milk
• 1 teaspoon pumpkin pie spice
• 2 cups whipped cream
• Graham crackers for serving

Instructions:

1. Whisk pumpkin, pudding mix, milk, and spice (2 minutes)
2. Fold in whipped cream gently
3. Spoon into serving glasses
4. Chill until serving (or serve immediately!)
5. Garnish with crushed graham crackers

Why it’s genius: No baking, no cooking, just mixing!

🍪 RECIPE 6: EASY PECAN PIE BARS

Time: 15 minutes prep + 25 minutes bake | Serves: 16

Ingredients:

• 1 box yellow cake mix
• ½ cup melted butter
• 1 egg
• 1 can (14 oz) sweetened condensed milk
• 1 egg
• 1 teaspoon vanilla
• 2 cups chopped pecans

Instructions:

1. Preheat oven to 350°F, line 9×13 pan
2. Mix cake mix, butter, and 1 egg to form crust
3. Press into pan, bake 10 minutes
4. Mix condensed milk, remaining egg, vanilla
5. Stir in pecans, pour over crust
6. Bake 25 minutes until set
7. Cool completely before cutting

Easier than pie: All the flavor, none of the pie crust hassle!

🍮 RECIPE 7: PUMPKIN TRIFLE

Time: 20 minutes assembly | Serves: 10-12

Ingredients:

• 1 store-bought pound cake, cubed
• 2 boxes instant vanilla pudding
• 1 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 3 cups whipped cream
• Caramel sauce for drizzling

Instructions:

1. Prepare pudding per package, fold in pumpkin and spice
2. Layer in trifle dish: cake cubes, pumpkin pudding, whipped cream
3. Repeat layers
4. Top with whipped cream and caramel drizzle
5. Refrigerate until serving

Showstopper: Looks impressive in a glass trifle bowl!

🥧 RECIPE 8: QUICK CRANBERRY TART

Time: 10 minutes prep + 20 minutes bake | Serves: 8

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups fresh cranberries
• ½ cup sugar
• ¼ cup orange juice
• 1 tablespoon cornstarch
• 1 egg (for brushing)

Instructions:

1. Preheat oven to 400°F
2. Roll out puff pastry on baking sheet
3. Mix cranberries, sugar, juice, cornstarch
4. Spread on pastry, leaving 1-inch border
5. Fold edges up, brush with egg
6. Bake 20 minutes until golden
7. Cool slightly before serving

Beautiful & tart: Cuts through the richness of Thanksgiving dinner!

🍫 RECIPE 9: CHOCOLATE PUDDING PARFAITS

Time: 15 minutes | Serves: 6

What Dessert Goes Well with Turkey Dinner?

Wondering what dessert goes well with turkey dinner? Rich chocolate desserts are perfect! They provide a contrasting flavor to the savory meal. These chocolate pudding parfaits are light enough not to overfill guests, yet indulgent enough to satisfy sweet cravings.

Best desserts to serve with turkey:

• Chocolate desserts – Provide flavor contrast
• Fruit-based desserts – Refreshing after heavy meal
• Creamy desserts – Lighter than heavy pies
• Individual portions – Easier serving for large groups

Ingredients:

• 2 boxes instant chocolate pudding
• 3 cups milk
• 2 cups whipped cream
• 1 cup crushed Oreos
• Chocolate shavings

Instructions:

1. Prepare pudding per package directions
2. Layer in glasses: pudding, whipped cream, crushed Oreos
3. Repeat layers
4. Top with chocolate shavings
5. Chill until serving

Crowd-pleaser: Perfect for those who don’t like pumpkin!

🍎 RECIPE 10: CARAMEL APPLE DIPPERS

Time: 10 minutes | Serves: 8

Ingredients:

• 6 apples, sliced
• 1 jar caramel sauce, warmed
• Toppings: chopped nuts, mini chocolate chips, coconut, pretzels

Instructions:

1. Arrange apple slices on platter
2. Warm caramel sauce in microwave
3. Set out various toppings in small bowls
4. Let guests dip apples in caramel then toppings

Interactive & healthy(ish): Guests love building their own!

🍰 RECIPE 11: PUMPKIN ROLL (SIMPLIFIED)

Time: 25 minutes prep + 15 minutes bake | Serves: 10

Ingredients:

• 3 eggs
• 1 cup sugar
• ⅔ cup pumpkin puree
• ¾ cup flour
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 8 oz cream cheese filling (store-bought)

Instructions:

1. Preheat oven to 375°F, line jelly roll pan
2. Beat eggs and sugar 5 minutes
3. Fold in pumpkin, then dry ingredients
4. Spread in pan, bake 15 minutes
5. Roll in towel while warm, cool
6. Unroll, spread with cream cheese filling
7. Re-roll, chill 1 hour
8. Slice and serve

Looks fancy: But it’s actually easier than you think!

🥜 RECIPE 12: EASY PECAN PRALINE CAKE

Time: 10 minutes prep + 30 minutes bake | Serves: 12

Ingredients:

• 1 box yellow cake mix (plus ingredients on box)
• 1 cup chopped pecans
• ½ cup melted butter
• ½ cup brown sugar
• 2 tablespoons heavy cream

Instructions:

1. Prepare cake per box directions in 9×13 pan
2. Mix pecans, butter, brown sugar, cream
3. After cake bakes, poke holes with wooden spoon
4. Pour pecan mixture over hot cake
5. Broil 2-3 minutes until bubbly
6. Cool before serving

Secret weapon: Tastes homemade but uses a cake mix!

💡 Tips for Easy Thanksgiving Desserts Success

Make-Ahead Strategy:

• 3 days before: Make no-bake desserts (cheesecake, mousse)
• 2 days before: Bake bars and cakes, store covered
• 1 day before: Assemble trifles, make crusts
• Day of: Quick assembly, final touches only

Time-Saving Hacks:

• Use store-bought crusts – Graham cracker or Oreo
• Buy pre-whipped cream – Saves 5-10 minutes
• Pre-sliced apples – Available in produce section
• Cake mixes aren’t cheating – They’re smart!
• Frozen whipped topping – Perfectly fine substitute

Oven Space Solutions:

• No-bake desserts – Free up oven completely
• Make ahead and chill – Bake days before
• Use slow cooker – Some dump cakes work here
• Instant Pot desserts – Cheesecakes cook perfectly

Presentation Tricks:

• Individual servings – Mason jars, ramekins, wine glasses
• Fresh garnishes – Whipped cream, mint, berries
• Dusting – Powdered sugar makes everything fancy
• Drizzles – Caramel or chocolate sauce
• Serving warm – With vanilla ice cream

Frequently Asked Questions

What are the easiest Thanksgiving desserts for beginners?

The easiest Thanksgiving desserts for beginners are: no-bake pumpkin cheesecake (just mix and chill), pumpkin dump cake (literally dump and bake), apple crisp (5 ingredients, 20 minutes), chocolate pudding parfaits (just layer!), and store-bought items with homemade touches (add whipped cream, caramel drizzle, or fresh fruit to bakery pies). These require minimal baking skills and are nearly impossible to mess up!

Can I make Thanksgiving desserts the day before?

Yes! Many easy Thanksgiving desserts are actually better when made ahead: No-bake cheesecakes and mousses benefit from overnight chilling, pecan pie bars taste better the next day, dump cakes can be baked and reheated, trifles should sit overnight for flavors to meld, and pumpkin rolls can be made 2-3 days ahead. Only avoid making ahead: fresh fruit desserts (they get soggy), meringue-topped items (they weep), and dishes meant to be served warm unless you’re okay reheating them.

What Thanksgiving desserts don’t need the oven?

No-bake Thanksgiving desserts are lifesavers when oven space is limited: No-bake pumpkin cheesecake, pumpkin mousse, chocolate pudding parfaits, peanut butter pie, caramel apple dippers, trifles, pumpkin fluff/whip, icebox cakes, and refrigerator pies. These desserts are perfect because they free up your oven for the turkey and sides while still delivering impressive, delicious results!

How do I transport Thanksgiving desserts to someone’s house?

Transporting desserts safely: Pies and tarts – keep flat in boxes or carriers with non-slip mats, cakes – use cake carriers or large tupperware, parfaits/trifles – use cups with lids or wrap well with plastic, bars/cookies – layer in containers with parchment between layers, and mousse/pudding – transport in serving dishes covered tightly. Pro tip: Keep desserts level in your car (trunk is best) and bring serving utensils, plates, and any garnishes separately to add fresh before serving!

What if I’m not good at baking?

Don’t worry! Easy Thanksgiving desserts for non-bakers include: buying good quality bakery pies and topping with homemade whipped cream, making no-bake desserts (no oven stress!), using high-quality mixes (cake, pudding, pie filling), assembling store-bought components (cookies, cream, fruit), or creating a dessert board with cheese, fruit, nuts, chocolate, and cookies. Remember: presentation is everything! A store-bought pie on a pretty plate with fresh whipped cream looks homemade.

Can I make gluten-free or vegan Thanksgiving desserts?

Yes! Many easy Thanksgiving desserts adapt well: For gluten-free – use GF graham crackers for crusts, GF cake mixes, GF flour blends, and naturally GF desserts like mousse or pudding parfaits. For vegan – use coconut cream for whipped cream, dairy-free cream cheese, aquafaba for meringues, and vegan butter/milk. Several desserts on this list work great: pumpkin mousse (with coconut cream), apple crisp (with coconut oil), and chocolate parfaits (with vegan pudding).

How many desserts should I make for Thanksgiving?

General rule: Plan 1.5 servings per person (people often sample multiple desserts). For 8 people, make 2-3 different desserts. For 12-16 people, make 3-4 desserts. For 20+ people, offer 4-5 options. Smart strategy: One traditional (pumpkin pie), one fruit-based (apple crisp), one chocolate option (for those who don’t like pumpkin), and one light option (mousse or parfait). This covers all preferences!

What are the most budget-friendly Thanksgiving desserts?

Cheapest easy Thanksgiving desserts: Apple crisp ($6-8 serves 8), pumpkin dump cake ($8-10 serves 12), pudding parfaits ($8-10 serves 6), pecan pie bars ($10-12 serves 16), and caramel apple dippers ($6-8 serves 8). Money-saving tips: Use store brands, buy in-season fruit (apples are cheap in fall), make dump cakes with mixes, skip fancy garnishes, and choose recipes with fewer ingredients. You can make amazing desserts for $10 or less!

Why These Easy Thanksgiving Desserts Work

I’ve tested every single recipe multiple times with my family (they’re very willing taste testers!). Here’s why these easy Thanksgiving desserts are so effective:

1. Time-tested recipes – No experimental disasters on Thanksgiving
2. Common ingredients – Nothing exotic or hard to find
3. Flexible timing – Most can be made ahead or last-minute
4. Crowd-approved – Classic flavors everyone loves
5. Stress-free methods – Clear instructions, hard to mess up
6. Beautiful results – Look impressive with minimal effort
7. Various options – Traditional, chocolate, fruit-based, no-bake
8. Dietary adaptable – Easy to make GF, DF, or vegan

These aren’t just « easy » recipes—they’re legitimately delicious desserts that happen to be simple!

Final Thoughts

Making easy Thanksgiving desserts doesn’t mean sacrificing flavor or impressive presentation. With these recipes, you can create a beautiful dessert spread without spending hours in the kitchen or stressing about complicated techniques.

What I’ve learned after years of hosting Thanksgiving is that guests care more about spending time together than whether you made everything from scratch. These simple desserts give you the gift of time—time to actually enjoy the holiday, connect with loved ones, and maybe even sit down during the meal!

My favorite strategy? Make 2-3 desserts: one no-bake (done days ahead), one quick bake (done the day before), and one super simple day-of option. This gives variety without overwhelming yourself.

So this Thanksgiving, give yourself permission to keep dessert simple. Your guests will be impressed, you’ll be relaxed, and everyone will have room for seconds! 🦃🥧✨

Happy Thanksgiving, and happy stress-free baking!

Quick Reference:

• ✅ 12 Easy Thanksgiving Dessert Recipes
• ✅ Most ready in 20-30 minutes
• ✅ Several no-bake options
• ✅ Make-ahead friendly
• ✅ Budget-conscious choices
• ✅ Family-approved flavors
• ✅ Adaptable to dietary needs

If you’ve been obsessed with Crumbl Cookies like the rest of America, you’re going to love this! I’m sharing my tested copycat recipe that recreates those famous thick, soft, gourmet cookies you can make right in your own kitchen. No need to wait for the weekly menu or drive to a Crumbl location—you can have these incredible cookies whenever the craving hits!

I first tried Crumbl Cookies when visiting friends in New York, and I was blown away by how different they were from regular cookies. They’re HUGE (like, seriously big), incredibly thick and soft, and they come in these fun rotating flavors every week. But let’s be honest—at $4-5 per cookie, they’re a special treat, not an everyday indulgence.

That’s when I decided to crack the code and create a Crumbl Cookies copycat recipe that delivers the same amazing texture and flavor at home. After many batches (my family didn’t mind being taste testers!), I nailed it. These cookies are just as thick, just as soft, and just as delicious as the real thing.

What Makes Crumbl Cookies Special?

Before we dive into the recipe, let me tell you what makes Crumbl Cookies different from regular cookies:

Size: They’re MASSIVE – about 4 inches across and super thick
Texture: Ultra-soft and cakey in the center with slightly crispy edges
Temperature: Served warm or chilled depending on the flavor
Appearance: Picture-perfect with generous toppings and decorations
Variety: Weekly rotating menu with 4-6 flavors that change every week
Packaging: Comes in their signature pink box (so Instagram-worthy!)

The secret to their texture? Extra thick dough, cold butter, and underbaking just slightly. Let me show you how!

Crumbl Cookies New York: What You Need to Know

Crumbl Cookies has taken New York by storm with multiple locations across the city. The Crumbl Cookies New York stores follow the same weekly rotating menu as all other locations nationwide, with 4-6 flavors changing every Sunday at 8 PM EST.

Popular NYC Locations:

• Times Square area
• Upper West Side
• Brooklyn locations
• Queens locations

What makes NYC Crumbl special:

• Same viral flavors as other locations
• Often has long lines (especially weekends)
• Delivery available through their app
• Catering options for NYC events

Pro tip: If you’re in NYC and the line is too long, making them at home with this recipe is way easier (and cheaper)!

Crumbl Cookies Menu This Week

One of the coolest things about Crumbl is their weekly rotating menu. The Crumbl Cookies menu this week always features 4-6 different flavors, with one staple (usually Milk Chocolate Chip or Semi-Sweet Chocolate Chip) and several limited-edition flavors.

How the Weekly Menu Works:

• Menu changes every Sunday at 8 PM (your local time)
• Announced on their app, website, and social media
• Usually includes 1 chocolate chip variant, 1 chocolate-based, 1 fruit-flavored, and 1-2 specialty flavors
• Flavors rotate but popular ones come back

Most Popular Recurring Flavors:

1. Milk Chocolate Chip (staple)
2. Biscoff Lava
3. Pink Sugar
4. Peanut Butter ft. Reese’s
5. Cookies and Cream
6. Birthday Cake ft. Cake Batter
7. Churro
8. Raspberry Cheesecake

This week’s menu strategy: Download the Crumbl app to see what’s available, or use my base recipe below and customize with your favorite flavors!

Crumbl Cookies NYC Menu

The Crumbl Cookies NYC menu is identical to the national menu—all locations feature the same weekly flavors. However, NYC locations sometimes have slightly different:

Operating Hours: Most NYC Crumbl locations open later (10-11 AM) and close around midnight on weekends
Delivery Options: Extended delivery radius in Manhattan
Catering Services: Special event packages for NYC parties and corporate events
Seasonal Specials: Occasionally test new flavors in major markets like NYC

How to Check NYC Menu:

1. Download the Crumbl app
2. Select your NYC location
3. View current week’s menu (updates Sunday 8 PM)
4. Pre-order for pickup or delivery

But honestly? With this copycat recipe, you can make any Crumbl flavor at home without the NYC prices or wait times!

Classic Crumbl Chocolate Chip Cookie Recipe (Copycat)

This is the ultimate Crumbl Cookies copycat recipe for their famous Milk Chocolate Chip cookie—the one that’s almost always on the menu!

What You’ll Need

Dry Ingredients:

• 4 cups (500g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients:

• 1 cup (226g) cold unsalted butter, cut into chunks
• 1½ cups (300g) light brown sugar, packed
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

Mix-Ins:

• 2 cups (340g) milk chocolate chips (or semi-sweet)
• Optional: ½ cup dark chocolate chips for variety

Equipment:

• Stand mixer or hand mixer
• Large mixing bowls
• Cookie scoop (¼ cup size for Crumbl-sized cookies)
• Parchment paper or silicone baking mats
• Baking sheets

Step-by-Step Instructions

Step 1: Prep Your Ingredients (10 minutes)

Critical first step: Make sure your butter is COLD but not rock hard. Cut it into chunks and let it sit at room temperature for just 5 minutes. This is the secret to thick cookies!

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Pro tip: Room temperature eggs mix better. If yours are cold, place them in warm water for 5 minutes.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt

Whisk for about 30 seconds to evenly distribute the leavening agents. Set aside.

Why this matters: Even distribution prevents some cookies from spreading too much while others stay thick.

Step 3: Cream Butter and Sugars (5 minutes)

In your stand mixer (or large bowl with hand mixer), beat together:

• Cold butter chunks
• Brown sugar
• Granulated sugar

Beat on medium speed for 3-4 minutes until the mixture is fluffy but still slightly chunky. It should be lighter in color but NOT completely smooth—those little butter chunks are intentional!

Crumbl secret: They don’t fully cream the butter, which creates those thick, dense cookies.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition (about 30 seconds per egg). The mixture should come together and look smooth now.

Add vanilla extract and beat for another 30 seconds.

What you’re looking for: The mixture should be thick, glossy, and hold together when you stop the mixer.

Step 5: Combine Wet and Dry (Don’t Overmix!)

With your mixer on LOW speed, gradually add the dry ingredients to the wet ingredients in three additions. Mix just until you don’t see any white flour streaks.

STOP mixing as soon as the flour is incorporated! This is crucial. Overmixing creates tough, thin cookies instead of thick, tender ones.

Fold in the chocolate chips by hand with a spatula.

Baker’s tip: The dough should be thick and not at all runny. If it seems loose, chill it for 15 minutes.

Step 6: Portion the Cookies (Crumbl Size!)

Here’s where Crumbl cookies get their signature look: they’re HUGE!

Using a ¼ cup cookie scoop (or measuring cup), scoop LARGE portions of dough. Each cookie should be about 4-5 ounces of dough—that’s BIG!

Place only 4-6 cookies per baking sheet, giving them plenty of room to spread. They’ll look like giant dough balls, and that’s perfect.

Spacing is key: Leave at least 3 inches between cookies. They spread A LOT.

Step 7: Shape for Thickness

This is a Crumbl trick! Before baking, take each dough ball and:

1. Press it down slightly (about 1 inch thick)
2. Use your hands to create a uniform round shape
3. Make sure the edges are slightly taller than the center

This pre-shaping helps them keep their thick profile while baking.

Step 8: Bake to Perfection

Bake for 12-14 minutes. Yes, really! They’ll look UNDERDONE when you take them out, and that’s exactly what you want.

What to look for:

• Edges are just barely set and lightly golden
• Centers still look soft, puffy, and slightly shiny
• Cookies will be pale in the center

Remove from oven when they still look slightly underbaked in the middle. They’ll continue cooking on the hot pan.

Critical step: Let cookies cool on the baking sheet for 10 minutes before moving. They’re too soft to move immediately!

Step 9: Cool and Serve

After 10 minutes, transfer cookies to a wire rack to cool completely (or eat them warm—no judgment!).

Crumbl serving style: Some flavors are served warm, others chilled. For classic chocolate chip, serve slightly warm or at room temperature.

The final touch: For an authentic Crumbl look, you can dust with a tiny bit of flaky sea salt on top right after baking!

Recipe Variations (Popular Crumbl Flavors)

Use the base recipe above and customize with these variations to recreate other popular Crumbl flavors!

Pink Sugar Cookie

• Omit chocolate chips
• Add 1 tablespoon almond extract (reduce vanilla to 1 tsp)
• Tint dough with pink gel food coloring
• Top with pink buttercream frosting after cooling

Cookies and Cream

• Omit chocolate chips
• Mix in 2 cups crushed Oreos
• Top with white frosting and Oreo crumbles

Peanut Butter

• Add ½ cup peanut butter to butter-sugar mixture
• Reduce flour to 3½ cups
• Mix in Reese’s Pieces instead of chocolate chips

Churro

• Add 1 tablespoon cinnamon to dough
• Roll warm cookies in cinnamon-sugar mixture
• Drizzle with dulce de leche

Tips for Perfect Crumbl-Style Cookies

Thickness Secret:

• Use COLD butter (not softened)
• Don’t overbake (they should look underdone)
• Chill dough if it’s too warm

Size Secret:

• Use ¼ cup scoop for massive cookies
• Space far apart on baking sheet
• Press dough down slightly before baking

Texture Secret:

• Don’t overmix the dough
• Underbake by 2 minutes
• Let cool on pan for 10 minutes

Flavor Secret:

• Use quality chocolate chips
• Add a pinch of sea salt on top
• Serve some flavors warm, others chilled

Storage and Make-Ahead

Room Temperature: Store in airtight container for 3-4 days. Stack with parchment paper between layers.

Refrigerator: Crumbl actually chills some flavors! Refrigerate in sealed container up to 1 week. Some cookies (like Pink Sugar) taste better cold!

Freezer: Unbaked dough: Freeze dough balls on tray, then transfer to freezer bag. Bake from frozen, adding 2 minutes to bake time.
Baked cookies: Freeze completely cooled cookies for up to 3 months. Thaw at room temperature.

Pro tip: Freeze dough balls so you can bake fresh cookies anytime!

Frequently Asked Questions

What makes Crumbl Cookies different from regular cookies?

Crumbl Cookies are distinctive for several reasons: they’re much larger (4+ inches across), significantly thicker than standard cookies, have a unique texture that’s soft and cakey in the center with slightly crispy edges, feature gourmet toppings and decorations, come in weekly rotating flavors, and are served at specific temperatures (some warm, some chilled). The secret to their texture is using cold butter, not fully creaming it, portioning large amounts of dough, and slightly underbaking.

How do I make my cookies as thick as Crumbl?

To achieve Crumbl’s signature thickness: use cold (not softened) butter cut into chunks, don’t fully cream the butter and sugar, use large portions of dough (¼ cup scoop), press dough down only slightly before baking, chill the dough for 15-30 minutes if it’s too warm, don’t overbake (remove when centers still look soft), space cookies far apart (only 4-6 per sheet), and let them cool on the hot pan for 10 minutes. The combination of cold butter and underbaking is KEY!

Can I make Crumbl Cookies without a stand mixer?

Yes! You can absolutely make these Crumbl copycat cookies with a hand mixer or even by hand with a wooden spoon. Just make sure to beat the butter and sugars well for 4-5 minutes to get proper aeration. Your arm will get a workout if doing it by hand, but it’s definitely possible. The dough will be thick and slightly chunky, which is exactly what you want.

Why does Crumbl change their menu every week?

Crumbl’s weekly rotating menu is part of their business model and marketing strategy. It creates excitement and urgency (FOMO – fear of missing out), encourages repeat visits to try new flavors, allows them to test new recipes, keeps the brand trending on social media, and makes certain flavors feel special when they return. The menu changes every Sunday at 8 PM local time, with 4-6 flavors including usually one staple chocolate chip variant.

How much does Crumbl Cookies cost vs. homemade?

Store-bought Crumbl Cookies: $4-5 per cookie (prices vary by location)
Homemade copycat: Approximately $0.60-0.80 per cookie

Cost breakdown for homemade batch (makes 18 large cookies):

• Flour, sugar, butter, eggs: ~$8
• Chocolate chips: ~$4
• Total: ~$12 for 18 cookies = $0.67 each

Savings: You save about 85% making them at home! Plus you can make any flavor you want, anytime.

Can I make these cookies smaller?

While you certainly CAN make smaller cookies, they won’t have the same Crumbl experience! The massive size is part of what makes them special. However, if you want smaller portions, use a regular cookie scoop (2 tablespoons) and reduce baking time to 8-10 minutes. They’ll still be delicious, just not quite the same as the viral thick cookies everyone loves.

What’s the best way to reheat Crumbl Cookies?

To reheat your Crumbl copycat cookies and restore that just-baked texture: microwave for 10-15 seconds (be careful not to overdo it!), or place in 300°F oven for 3-5 minutes, or use an air fryer at 300°F for 2-3 minutes. For the best result, don’t fully heat them—you want them just warm, not hot. Some flavors (like Pink Sugar or Cookies and Cream) are actually better served chilled straight from the fridge!

Why are my cookies spreading too much?

If your cookies are spreading too thin instead of staying thick, here’s what’s wrong: butter was too soft or melted (use COLD butter), dough was too warm (chill for 15-30 minutes), you overmixed the dough (mix just until combined), oven temperature is too low (verify with oven thermometer), or you’re not using enough flour (measure correctly). The most common culprit is butter that’s too warm. Remember: Crumbl’s secret is cold, chunky butter!

Can I freeze the cookie dough?

Yes! Freezing the dough is actually perfect for meal prep. Scoop cookie dough into ¼ cup portions, freeze on a baking sheet until solid (2-3 hours), transfer frozen dough balls to a freezer bag or container, label with date, and store for up to 3 months. To bake from frozen: no need to thaw! Place frozen dough balls on baking sheet and add 2-3 minutes to the baking time. This means you can have fresh Crumbl-style cookies anytime with zero extra work!

What are the most popular Crumbl flavors?

Based on customer demand and social media buzz, the most popular Crumbl flavors are:

1. Milk Chocolate Chip (the staple)
2. Pink Sugar Cookie
3. Biscoff Lava Cookie
4. Peanut Butter ft. Reese’s
5. Cookies and Cream Milkshake
6. Raspberry Cheesecake
7. Birthday Cake ft. Cake Batter
8. Churro
9. Cornbread
10. Confetti Cake

The chocolate chip is always available, while others rotate. Some flavors are so popular they come back multiple times throughout the year!

Why This Crumbl Copycat Recipe Works

I’ve tested this recipe over and over (seriously, SO many batches!) to get it just right. Here’s why it delivers authentic Crumbl results:

1. Cold butter technique – Creates thick, dense texture instead of thin, crispy cookies
2. Large portions – Using ¼ cup dough per cookie matches Crumbl’s famous size
3. Strategic underbaking – Removing cookies when they look slightly underdone gives that soft center
4. Proper spacing – Only 4-6 cookies per sheet prevents spreading issues
5. Rest time – Cooling on the hot pan lets them finish cooking perfectly
6. Quality ingredients – Using real butter and good chocolate makes a huge difference

This isn’t just any chocolate chip cookie recipe—it’s specifically engineered to replicate the Crumbl experience!

Final Thoughts

Creating these Crumbl Cookies at home has been such a fun challenge, and now I can enjoy them anytime without the premium price tag or waiting for my favorite flavor to return to the weekly menu!

Whether you’re craving that classic chocolate chip, want to try making the Pink Sugar cookie, or just love thick, bakery-style cookies, this recipe delivers. The best part? You can customize them however you want—no need to wait for Crumbl cookies menu this week to rotate to your favorite flavor!

I love making a big batch of dough balls and freezing them so I can bake fresh cookies whenever the craving hits. There’s nothing quite like pulling warm, thick, gooey cookies out of your own oven that taste just like the viral bakery everyone’s obsessed with.

So grab your ingredients, preheat that oven, and get ready to make some Instagram-worthy cookies that’ll have everyone asking, « Did you really make these at home?! » 🍪✨

Happy baking!

Yield: 18 large cookies (Crumbl-sized)
Prep Time: 15 minutes
Chill Time: 15 minutes (optional but recommended)
Bake Time: 12-14 minutes per batch
Total Time: ~1 hour
Difficulty: Easy-Medium
Storage: 3-4 days room temp, 1 week refrigerated, 3 months frozen