It’s no secret that brownies are my favorite dessert. So naturally, I had to find a way to level up my brownie game with this delicious, from-scratch brownie pie.

Yes, you heard correctly. An extra-fudgy, rich & chocolatey brownie filling is baked inside a buttery homemade pie crust for true dessert nirvana.

This brownie pie recipe is easy to make, and perfect served with a scoop of homemade vanilla ice cream – or homemade chocolate ice cream for my true chocolate people out there.

Brownie Pie Ingredients & Substitutions

• For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

How to Make Brownie Pie

Let’s walk through the steps of this recipe together! Don’t forget to watch the video as well.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance. Refer to this pie crust recipe for more detailed instructions, FAQs, etc.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

Then, add the butter and ice water and process until the ingredients start to stick together.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

Note: You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.  

Gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.  

Make the brownie pie filling

Once the pie crust is prepared, or while it’s chilling, make the brownie pie filling.

Begin by combining the dry ingredients: flour, cocoa powder, espresso powder and salt in a small bowl.

Then, in a separate, large bowl, beat the eggs eggs for 1 minute (until light).

Then add the granulated sugar and brown sugar to the eggs and beat for an additional minute until dissolved.

Next, add the melted butter and vanilla and stir to combine.

Once the mixture is smooth, stir in in dry ingredients until fully incorporated.

Finally, fold In the chocolate chips.

Assemble/Bake

Once the batter is finished, pour the brownie pie filling into the prepared pie crust.

Then, bake the brownie pie on the bottom rack in the preheated oven for 35 to 40 minutes until the top is set and only slightly jiggly in the center. I suggest using a pie crust shield if you notice the outer crust is browning too much.

After the pie is baked, let it cool slightly (at least 30 minutes) before cutting and serving. It is more gooey if you serve it warm, but it holds up better when sliced if you let it cool.

Serve

Serve the brownie pie slightly warm with vanilla ice cream or chocolate ice cream. Or you can add a dollop of homemade whipped cream, or chocolate whipped cream!

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Brownie Pie Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Brownie Pie Recipe

This brownie pie recipe is a chocolate lover's dream. A rich, from-scratch brownie filling is baked inside a buttery pie crust. It's perfectly fudgy with a crackly top, and best served a la mode, of course.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Chilling/Cooling 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 14 Servings

Calories 361kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• pie dish
• pie crust shield
• KitchenAid Mixer
• spatula
• glass batter bowl

Ingredients

Crust:

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• 1 Tablespoon sugar
• ½ cup butter chilled
• 3-4 Tablespoons ice water

Brownie Filling

• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ¼ teaspoon espresso powder
• ¼ teaspoon fine sea salt
• 3 large eggs
• ½ cup granulated sugar
• ¾ cup brown sugar
• ¾ cup salted butter (melted)
• 2 teaspoons vanilla
• 1 cup chocolate chips (6 oz)

US Customary – Metric

Instructions

Make the pie crust

• Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
• Add the butter and ice water and process until the ingredients start to stick together.
• Dump the dough out onto a large surface and gather together and form a flat round disc.
• Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.
• Gently place the crust into pie plate and crimp the edges.
• Put the formed crust into the refrigerator to chill while you make the filling.

Make the brownie filling

• In a small bowl combine flour, cocoa powder, espresso powder and salt.
• Beat eggs for 1 minute (until light).
• Add granulated sugar and brown sugar and beat for an additional minute until dissolved.
• Add melted butter and vanilla and stir to combine.
• Beat in dry ingredients until smooth.
• Fold In chocolate chips.

Assemble/Bake

• Pour the filling into the pie crust.
• Bake on the bottom rack in the preheated oven for 35 to 40 minutes until top is set and only slightly jiggly in the center.
• Let cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.

Video

Notes

Ingredient Substitution Notes

For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.

• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

Serve

After the pie is baked, let it cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.  

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Reheat

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Nutrition

Serving: 1slice | Calories: 361kcal | Carbohydrates: 41g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 240mg | Potassium: 75mg | Fiber: 1g | Sugar: 28g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

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This chocolate whipped cream is the chocolate lover’s version of everyones favorite – homemade whipped cream.

It’s easy to make using cocoa powder (not melted chocolate) and tastes amazing served alongside your favorite desserts.

Use it in place of regular whipped cream on treats like hot chocolate, chocolate pudding pie, chocolate crepes, homemade chocolate pudding, etc. etc.

Chocolate Whipped Cream: Ingredients & Substitutions

• Heavy Whipping Cream. Make sure your heavy whipping cream is cold.  This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make chocolate whipped cream. 
• Powdered Sugar. I do not suggest substitutions for powdered sugar.
• Cocoa powder. Use unsweetened cocoa powder for the best results.
• Pure Vanilla extract. You can use different extracts or liquer if you want to add a different flavor to the recipe. If doing so, I’d recommend using ½ teaspoon vanilla plus ½ teaspoon of additional flavoring (instead of 1 teaspoon vanilla).

How to Make Chocolate Whipped Cream

Let’s walk through this recipe step-by-step, and don’t forget to watch the video.

Begin by putting the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).

Once the bowl is chilled, put the cold whipping cream in the bowl.

Then, use the wire whisk attachment of a standing mixer, or a handheld mixer, and whip the heavy cream until it just starts to thicken.

Next, add the powdered sugar, cocoa powder and vanilla extract to the slightly thickened cream

Then, beat the ingredients together, starting on low speed and increasing to high speed as it thickens.

Beat until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.

Then, transfer the chocolate whipped cream to a piping bag and pipe iti onto your favorite dessert. Or put in a serving dish to serve.

Serve

Here are some of my top suggestions for serving chocolate whipped cream (other than just eating it with a spoon).

• Use it as a filling for chocolate crepes or the best homemade crepes.
• Serve with with your favorite sweet breakfast foods like chocolate waffles, homemade waffles (family favorite), chocolate chip pancakes, buttermilk pancakes, etc.
• Serve it in homemade hot chocolate or crockpot hot chocolate.
• Pipe it onto your favorite pie like chocolate pudding pie, french silk pie, Oreo pie, etc
• Or, use it to top cheesecake recipes like chocolate cheesecake, no bake chocolate cheesecake, Oreo cheesecake, etc.

Store

Store leftovers in the refrigerator in an airtight container or in the piping bag. It may lose some stiffness while being stored. If this happens, you can add more powdered sugar and beat it again to firm it up.

Chocolate Whipped Cream Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chocolate Whipped Cream Recipe

This chocolate whipped cream recipe is easy to make with 4 ingredients in 5 minutes. It's sweet with a rich chocolate flavor and the perfect topping for your favorite chocolate recipes.

Course condiment, Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 Servings

Calories 125kcal

Author Laura

Equipment

• KitchenAid Mixer
• hand mixer
• 2-cup glass measuring cup
• measuring spoons

Ingredients

• 1 pint heavy whipping cream*
• ¾ cup powdered sugar**
• 2 Tablespoons cocoa powder
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
• Put the whipping cream, in the chilled bowl. Use the wire whisk attachment or a handheld mixer and whip until it just starts to thicken.
• Then, add powdered sugar, cocoa powder and vanilla extract.
• Beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
• Beat until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
• Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.

Video

Notes

*1 pint = 2 cups

**for a sweeter whipped cream use 1 cup powdered sugar. I prefer it a little less sweet. 

Ingredient Notes

• Heavy Whipping Cream. Make sure your heavy whipping cream is cold.  This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make chocolate whipped cream. 

• Pure Vanilla extract. You can use different extracts or liqueur if you want to add a different flavor to the recipe. If doing so, I’d recommend using ½ teaspoon vanilla plus ½ teaspoon of additional flavoring (instead of 1 teaspoon vanilla).

Store

Store leftovers in the refrigerator in an airtight container or in the piping bag. It may lose some stiffness while being stored. If this happens, you can add more powdered sugar and beat it again to firm it up.

Nutrition

Serving: 2Tablespoons | Calories: 125kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 8mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.1mg

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Best Chocolate Cake Recipe (From Scratch)

I am passionate about taking things that many people make using boxed mixes, and creating an even more delicious version made from scratch. This chocolate pudding pie is no exception.

Adapted from my recipe for the best chocolate pudding (ever), you won’t find any boxed mixes in this pudding pie.

It’s rich, silky smooth and irresistibly creamy. Served in an Oreo pie crust and topped with homemade whipped cream or chocolate whipped cream– you will experience true dessert bliss with every bite!

Chocolate Pudding Pie: Ingredients & Substitutions

• Oreo crust: I love this pudding pie made with an Oreo crust – use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.
• Heavy cream. This recipe uses heavy cream in two ways – one whipped and one as a liquid. I don’t suggest substituting the cream.
• Whole milk. half and half or additional heavy cream and good substitutes for whole milk.
• Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
• Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
• Salted Butter. Unsalted butter works well.
• Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.

How to Make Chocolate Pudding Pie

Let’s walk through how to make this pudding pie recipe, and don’t forget to watch the video.

Make the crust

Begin by making the Oreo pie crust. Mix together the ingredients in a large bowl (note: I have an entire post dedicated to how to make an Oreo pie crust, check it out for further instructions)!

Then, form the crust into a pie dish and bake for 8 minutes. You will need to let it cool completely before using it in this recipe.

You can speed up the cooling process by putting the crust in the freezer, refrigerator, or outside on a cold day!

Make the chocolate pudding pie filling

While the crust is chilling, make the filling.

Begin by sifting the cornstarch and cocoa powder together into a large bowl.

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat 1 cup of the heavy whipping cream until stiff peaks form. Then, set aside the whipped cream in the refrigerator. 

Next, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil in a 5-quart saucepan, whisking constantly.

Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.

When the mixture has thickened, turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and the mixture is smooth.

Then, transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.

You can speed up this process by putting the bowl over another bowl filled with ice and cold water, just make sure no water gets into the pudding. Or, you can put the bowl in the refrigerator and stir.

Once the mixture has cooled, fold in the whipped cream.

Then, pour the chocolate pudding pie filling into the baked and cooled Oreo pie crust.

Chill the chocolate pudding pie for at least 12 hours, preferably overnight.

Then, top it with homemade whipped cream or chocolate whipped cream, if desired. You can decorate it with chocolate curls, chocolate sprinkles, etc. You can chill it again after decorating, or serve it immediately.

Serve

Slice the pie and serve it chilled. After serving, return the pie to the refrigerator so it stays chilled.

Store

Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Freeze

This chocolate pudding pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

FAQ

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chocolate Pudding Pie Recipe

This chocolate pudding pie is made from scratch with no boxed pudding mixes. It's a rich, creamy and decadent dessert perfect for any occasion.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling 12 hours hours

Total Time 12 hours hours 40 minutes minutes

Servings 14 Servings

Calories 223kcal

Author Laura

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• heavy-bottomed saucepan
• whisk
• pie dish
• Food processor
• mixing bowls

Ingredients

• Oreo crust
• 2 cup heavy cream divided
• 1 cup whole milk
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ cup cocoa powder
• Pinch sea salt
• 2 tablespoons salted butter
• 4 oz semisweet chocolate 3/4 cup
• 1 teaspoon pure vanilla extract
• homemade whipped cream (or chocolate whipped cream)

US Customary – Metric

Instructions

• Make the oreo pie crust, let cool completely.
• Sift together cornstarch and cocoa powder.
• In the bowl of a standing mixer fitted with the wire whisk attachment, beat 1 cup of the heavy whipping cream until stiff peaks form. Set aside in the refrigerator.
• In a 5-quart saucepan, bring the milk, remaining 1 cup heavy cream, sugar, salt, cornstarch and cocoa powder to a boil, whisking constantly.
• Once the mixture is boiling, reduce the heat to simmer and whisk until slightly thickened 1-2 minutes.
• Turn off heat and add chopped chocolate, butter and vanilla and whisk until everything is melted and smooth.
• Transfer the pudding mixture to a glass bowl and cool to room temperature, stirring every 5 minutes to release heat.
• Fold in the whipped cream.
• Pour into pie crust.
• Chill for at least 12 hours, preferably overnight.
• Top with homemade whipped cream.

Video

Notes

Ingredient Notes/Substitutions

• Oreo crust: I love this pudding pie made with an Oreo crust – use gluten-free Oreos to make it gluten-free. You can also make a graham cracker crust, or bake this flaky pie crust (the best), let it cool then fill it with the pudding filling.
• Heavy cream. This recipe uses heavy cream in two ways – one whipped and one as a liquid. I don’t suggest substitutions for the cream.
• Whole milk. half and half or additional heavy cream and good substitutes for whole milk.
• Granulated Sugar. Brown sugar or coconut sugar are good substitutes. I use organic cane sugar.
• Cornstarch. Tapioca flour/starch is a good substitute for cornstarch.
• Salted Butter. Unsalted butter works well.
• Chopped Chocolate. Choose your favorite variety – milk, dark or semisweet.

Store

Store leftover chocolate pudding pie in the refrigerator in an airtight container or in the pie dish covered in plastic wrap for up to 5 days.

Freeze

This chocolate pudding pie freezes well in one of two ways:

1. Freeze the entire pie. Simply make and chill the pie, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. To serve, thaw the pie in the refrigerator overnight before cutting and serving. You can decorate the pie with whipped cream before freezing or after freezing and thawing.
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 223kcal | Carbohydrates: 15g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 30mg | Potassium: 129mg | Fiber: 1g | Sugar: 12g | Vitamin A: 582IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

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These Homemade Oatmeal Cream Pies are a delicious & nostalgic treat I’ve been making for many years. They are my husband’s second favorite dessert (second only to homemade eclairs), and everyone who tries them falls in love.

This homemade version is even better than the well-known, store-bought variety. Two soft, flavorful oatmeal cookies are generously filled with an irresistible homemade buttercream filling.

This oatmeal cream pie recipe makes enough to feed a crowd. And they can be made ahead and frozen until you’re ready to serve them, which is ideal for entertaining.

Oatmeal Cream Pies Ingredient Notes

As always, I suggest making this recipe as written for the best results. But here are a few notes.

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Light Brown Sugar. for a bolder molasses taste, use dark brown sugar.
• Granulated Sugar. use white sugar or organic cane sugar.
• Molasses. use unsulphured or light molasses– not blackstrap molasses.
• All-purpose flour. make them gluten-free by using a 1:1 all purpose gluten-free flour blend.
• Old Fashioned Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just note it will change the texture of the cookies.
• Cinnamon Chips. These are next-level delicious and make these oatmeal cream pies extraordinary. If you can’t find them, you can omit, but I don’t recommend it.

How to Make Oatmeal Cream Pies

Let’s walk through making this oatmeal cream pies recipe step by step, and don’t forget to watch the video.

Make the Oatmeal Cookies

Begin by combining the dry ingredients in a medium bowl, then set them aside to use later.

Next, cream the butter & sugars together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

Then, add the molasses, vanilla, and eggs and beat until light and fluffy.

Next, beat the dry ingredients into the wet ingredients.

Then, stir in the oats and cinnamon chips on low speed until evenly distributed throughout the dough.

At this point you can chill the dough to bake later or the next day, but it’s not necessary.

NOTE: The dough is sticky. Don’t let that worry you, the dough is a bit sticky but it’s ok! it yields a very soft delicious cookie perfect to use in oatmeal cream pies.

Use a cookie scoop to measure out 1 Tablespoon portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Since we are making sandwiches, it’s important that the cookies are the same size and shape.

The cookies flatten and spread while baking, so make sure to spread out the dough balls.

Then, bake the oatmeal cookies in the preheated oven until the center is just barely set (about 10-12 minutes).

Remove the cookies from the oven and let them cool on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

 Make the Filling

While the cookies are cooling, make the filling.

Begin by beating the butter and powdered sugar together in the bowl of a standing mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer.

Then, add the vanilla and cream and beat until smooth.

Assemble the Oatmeal Cream Pies

Once the cookies are cooled and the filling is made, it’s time to assemble the oatmeal cream pies.

Begin by pairing similar size and shaped cookies together to make into sandwiches.

Then, spread about 1 Tablespoon of the filling between two cookies, putting the bottom sides together. Repeat until all the cookies are filled and the pies are assembled.

Once assembled, chill the cookies in the refrigerator, or let them set at room temperature.

How to Store Oatmeal Cream Pies

Store the oatmeal cream pies in an airtight container in the refrigerator. I suggest serving them only slightly chilled or at room temperature, so remove them from the refrigerator about 30 to 60 minutes before serving. 

Freeze

Store the cream pies in an airtight container in the freezer. Separate the layers with wax or parchment paper to avoid sticking. 

Let the oatmeal cream pies thaw at room temperature for 1-2 hours before serving. Do not microwave or warm them in the oven. 

Oatmeal Cream Pies Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Oatmeal Cream Pies

These Homemade Oatmeal Cream Pies are even more delicious than their store-bought counterparts. A homemade filling is sandwiched between two soft oatmeal cookies – all made completely from scratch!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling/Chilling 1 hour hour

Total Time 1 hour hour 38 minutes minutes

Servings 18 Pies

Calories 320.4kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet
• KitchenAid Mixer
• Parchment Paper

Ingredients

Cookies:

• 1  cup salted butter
• ¾ cup light brown sugar
• ½ cup granulated sugar
• 1  Tablespoon molasses
• 1  teaspoon pure vanilla extract
• 2 eggs
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 1  teaspoon baking soda
• 1 teaspoon cinnamon
• 1 ½ cups old-fashioned oats
• 1 cup cinnamon chips

Filling:

• ½ cup salted butter softened
• 2 cups powdered sugar
• 2 Tablespoons whipping cream
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

Make the Oatmeal Cookies

• Preheat oven to 350 degrees F. Line three baking sheets with parchment paper or silicone baking mats.
• In a small bowl, combine flour, salt, baking soda, and cinnamon, set aside
• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, cream together butter, granulated sugar and brown sugar.
• Then, add the molasses, vanilla, and eggs and beat for 1 minute, or until light.
• Add dry ingredient mixture and beat until combined.
• Then, stir in the oats and cinnamon chips on low speed until evenly distributed throughout the dough.
• Use a cookie scoop to measure out 1 Tablespoon portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. The cookies flatten and spread while baking, so make sure to spread out the dough balls.
• Bake at 350°F for 10-12 minutes, or until the center is just set.
• Remove the cookies from the oven and let them cool on the pan for 5-10 minutes.
• After 10 minutes, transfer the cookies to a wire rack to cool completely.

While cookies are baking, make the filling:

• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter and powdered sugar together for 1 minute, or until light. You may want to start with 1 cup of powdered sugar, beat it in, then add the second to avoid a mess.
• Then, add the vanilla and whipping cream and beat for 1 minute.

Assemble the Oatmeal Cream Pies

• Once the cookies are cooled, pair up similar size and shaped cookies to form into sandwiches.
• Then, spread about 1 Tablespoon of the filling between two cookies, putting the bottom sides together. Repeat until all the cookies are filled and the pies are assembled.
• Then, chill the cookies in the refrigerator, or let them set at room temperature.

Video

Notes

Ingredient Substitution Notes

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Light Brown Sugar. for a bolder molasses taste, use dark brown sugar.
• Granulated Sugar. use white sugar or organic cane sugar.
• Molasses. use unsulphured or light molasses– not blackstrap molasses.
• All-purpose flour. make them gluten-free by using a 1:1 all purpose gluten-free flour blend.
• Old Fashioned Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just note it will change the texture of the cookies.
• Cinnamon Chips. These are next-level delicious and make these oatmeal cream pies extraordinary. If you can’t find them, you can omit, but I don’t recommend it.

Notes on baking

• The cookies flatten while baking. That is normal and desired for a cookie sandwich. 
• Bake only until they just look set. Please do not over bake or they will lose their chewy soft texture.
• If you want perfectly round cookies I recommend only baking 6 per sheet.

Store

Store the oatmeal cream pies in an airtight container in the refrigerator. I suggest serving them only slightly chilled or at room temperature, so remove them from the refrigerator about 30 to 60 minutes before serving. 

Freeze

Store the cream pies in an airtight container in the freezer. Separate the layers with wax or parchment paper to avoid sticking. 

Let the oatmeal cream pies thaw at room temperature for 1-2 hours before serving. Do not microwave or warm them in the oven. 

Nutrition

Serving: 1oatmeal cream pie | Calories: 320.4kcal | Carbohydrates: 44g | Protein: 2.7g | Fat: 17g | Saturated Fat: 10.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.5g | Cholesterol: 64.2mg | Sodium: 200mg | Potassium: 76.4mg | Fiber: 1.1g | Sugar: 28.6g | Vitamin A: 530IU | Calcium: 21mg | Iron: 1mg

Try these recipes

Best Oatmeal Cookies

The Best Chocolate Chip Cookie Recipe Ever

Best Cut Out Sugar Cookie Recipe

The Best No Bake Cookies

Soft Peanut Butter Cookies

Chocolate Chip Cookie Ice Cream Sandwiches

I use an Oreo crust so often in my baking. This crispy, buttery Oreo cookie crust is the perfect “cushion” for recipes like chocolate cheesecake, Oreo pie, and the list go on and on!

This Oreo pie crust is easy to make with 3 simple ingredients. I prefer the flavor and texture of this recipe to the homemade, pre-packaged crusts by leaps and bounds! Also, try this graham cracker crust – yum!

Oreo Crust: Ingredients & Substitutions

• Double Stuffed Oreos. My husband is a pretty strict “double stuf only” guy. So since we usually only have that variety of cookie in our house, that’s what we use. You can use any flavor or type of Oreo (maybe minus the mega stuffed) from regular, to gluten-free Oreos to the special flavors like golden Oreos or chocolate cream! You can even use Trader Joe’s JoJo’s if you prefer. Any chocolate sandwich cookie will suffice.
• Granulated sugar. Use regular white sugar or organic cane sugar.
• Salted Butter. melted coconut oil also works to make this recipe vegan. Also unsalted butter and ghee.

How to Make an Oreo Pie Crust

This recipe is really simple. You can use it in many ways, and can either bake it or freeze it before filling. Don’t forget to watch the video for extra support.

Begin by putting the Oreo cookies in a food processor fitted with an “S” blade.

Then, process the cookies until they reach the texture of fine crumbs.

You may need to pause, scrape down the side or loosen any cookies that got stuck on the blades, then continue processing.

If you don’t have a food processor you can use a blender and pulse until the cookies reach the correct consistency.

Or you can put the Oreos in a plastic bag, leaving the bag about 1/4 of the way open (for air to escape). Then use a rolling pin and roll it over the cookies in the bag until they are crushed to a fine, flour-like consistency.

Then, transfer the Oreo crumbs to a large bowl and add the granulated sugar and melted butter.

Next, stir the mixture until it clumps together and the ingredients are evenly distributed.

Then, transfer the mixture to a 9″ round pie dish.

Press it into the bottom and halfway up the sides of the pie dish.   

At this point, you can use it in one of three ways:

One (Bake it): Bake the pie crust for 8 minutes until slightly puffed. Then Remove it from the oven and cool completely before filling it with your preferred fillings (like this Oreo pie, or French Silk Pie)

Two (Cheesecake): Spread it into the bottom & up the sides of a cheesecake pan, fill with cheesecake filling and bake according to the recipe (such as Oreo cheesecake and chocolate cheesecake).

Three (No-bake Oreo Crust): You do not have to bake this crust. If you want to use it in a no-bake recipe and not turn on your oven at all, follow this method:

Freeze the assembled Oreo crust until hardened. Then spread your desired filling over the crust. I use this method when I make no-bake chocolate cheesecake.

Ways to use an Oreo Crust

Here are some delicious suggestions as ways to use this Oreo pie crust recipe:

• Obviously, it’s perfect for this Oreo Pie!
• Make a chocolate/peanut butter delight but using it as the crust for this Peanut Butter Pie.
• Use it as a crust for French Silk Pie, or this Vegan Chocolate Pie (Oreos are vegan).
• We use it to make the best chocolate cheesecake ever.
• Try it with this from-scratch chocolate pudding pie filing.
• Simply fill it to the brim with homemade whipped cream or chocolate whipped cream– yum!

Store

Store leftover pie made with this Oreo crust in an airtight container for up to 5 days in the refrigerator, or up to 2 months in the freezer.

Freeze

You can store this Oreo crust – unfilled – wrapped tightly in plastic wrap in the freezer for up to 2 months before using. This is a great way to make it ahead of time during the busy holiday season.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Oreo Pie Crust Recipe

This Oreo pie crust recipe is easy to make with three ingredients in five minutes! It's a delicious crust for all sorts of desserts like pies, cheesecakes, etc.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Cooling 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 Servings

Calories 143kcal

Author Laura

Cost $5

Equipment

• Food processor
• measuring spoons
• pie dish

Ingredients

• 22 Double Stuffed Oreo Cookies about 2 cups
• 2 Tablespoons granulated sugar
• 4 Tablespoons salted butter melted

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F (190 degrees C).
• Put Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
• Transfer the Oreo crumbs to a large bowl.
• Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
• Press the mixture into the bottom and halfway up the sides of a 9” round pie dish.
• Bake for 8 minutes until slightly puffed.
• Remove from oven and cool completely, then use in your favorite no-bake pie recipes.

Video

Notes

If you use it for a cheesecake: Spread it into the bottom & up the sides of a cheesecake pan, fill with cheesecake filling and bake according to the recipe (such as chocolate cheesecake).

No-Bake Oreo Crust: You do not have to bake this crust. You can, instead, freeze the assembled Oreo crust until hardened. Then spread your desired filling over the crust. I use this method when I make no-bake chocolate cheesecake.

Ingredient Substitutions/Notes

• • Double Stuffed Oreos. You can use any flavor or type of Oreo (maybe minus the mega stuffed) from regular, to gluten-free Oreos to the special flavors like golden Oreos or chocolate cream! You can even use Trader Joe’s JoJo’s if you prefer. Any chocolate sandwich cookie will suffice.

• • Granulated sugar. Use regular white sugar or organic cane sugar.

• • Salted Butter. melted coconut oil also works to make this recipe vegan. Also unsalted butter and ghee.

Store/Freeze

Store leftover pie made with this Oreo crust in an airtight container for up to 5 days in the refrigerator, or up to 2 months in the freezer.

You can store this Oreo crust – unfilled – wrapped tightly in plastic wrap in the freezer for up to 2 months before using. This is a great way to make it ahead of time during the busy holiday season.

Ways to use an Oreo Crust:

• It’s perfect for this Oreo Pie!
• Use it as the crust for this Peanut Butter Pie.
• It’s a great crust for French Silk Pie, or this Vegan Chocolate Pie (Oreos are vegan).
• We use it to make the best chocolate cheesecake ever.
• Try it with this from-scratch chocolate pudding pie filing.
• Simply fill it to the brim with homemade whipped cream – yum!

Nutrition

Serving: 1slice | Calories: 143kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 115mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 117IU | Calcium: 6mg | Iron: 3mg

Try these recipes

Best Oreo Pie Recipe

Graham Cracker Crust

Oreo Cheesecake

Chocolate Cheesecake

The Best Oreo Dirt Cake

Chocolate Pudding Pie

Apple Crisp Recipe: Ingredients and Substitutions 

• Apples. I recommend a sweet/tart apple like granny smith or pink lady, but any variety works.
• Light Brown sugar. use dark brown sugar for a richer molasses taste. 
• Granulated sugar. organic cane sugar is a good substitute. 
• All-purpose flour. a 1:1 all-purpose gluten-free baking flour works well in both the crisp topping and filling to make this recipe gluten-free. 
• Salted Butter. unsalted butter or ghee both work well in this recipe.
• Old-fashioned oats. Quick-cooking oats are a good substitute. 

How to make Apple Crisp

Let’s walk through how to make this easy apple crisp recipe. As always, watch the video for further guidance.

Begin by preparing the baking dish and preheating the oven.

Make the Apple Crisp Topping

Then, make the crisp topping. Combine the ingredients for the topping (except oats) in a large bowl.

Next, use a fork, pastry cutter or your hands to cut the slightly-softened butter into the dry ingredients.

Add the oatmeal to the butter/dry ingredient mixture and stir until it’s evenly distributed. Then set the crisp topping aside while you make the filling!

Make the Apple Crisp Filling

Begin by peeling, coring and finely slicing the apples into piece as shown in the photo below.

Once the apples are peeled, cored and sliced, cook them in a microwave-safe dish for 6 minutes.

Then transfer the cooked apples in a colander to cool and drain for at least 10 minutes. Make sure you leave space at the bottom of the colander for the water to drain.

Next, in a small bowl, combine the dry filling ingredients.

Then, transfer the apples from the colander to a large bowl and add the lemon juice and dry ingredients.

Stir until combined.

Assemble the Apple Crisp

Choose a baking dish: Add the apple filling to a prepared baking dish. I suggest a 9×9″ baking dish. You can also use a round casserole dish. The important thing is that whatever dish you choose has a capacity of at least 2 to 2.5 quarts.

Next, evenly sprinkle the crisp topping over the filling.

Bake & Cool

Once the apple crisp is assembled, bake it in the preheated oven until the filling is bubbly and the top is lightly browned. If you notice the top browning before the filling bubbles, simply tent the pan with aluminum foil and continue baking.

Set the apple crisp on a wire rack to cool for at least 30 minutes. This cooling time allows the filling to gel and everything to firm up a bit before serving.

Serve

This apple crisp recipe is best served slightly warm. If you make it in advance, you can cover it with foil and put it in the oven set to “warm” to reheat before serving. Here are some serving suggestions: 

• With a scoop of vanilla ice cream on top.
• Top with a dollop of the best homemade whipped cream!
• Add a drizzle of caramel sauce.
• Add a sprinkle of nuts (like these cinnamon sugar pecans or candied almonds) for some crunch.

How to Store Apple Crisp

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven set to warm.

Freeze

• Freeze the unbaked crisp: assemble the apple crisp, wrap it tightly in plastic wrap and cover with foil and freeze on a flat surface for up to 2 months. Thaw overnight and then bake according to recipe instructions.
• Freeze baked crisp. Bake the apple crisp, let it cool completely, wrap it in plastic wrap/foil and freeze for up to 2 months. Warm covered with foil in the oven until heated all the way through.
• Freeze individual portions in an airtight container for up to 2 months. Reheat on warm in the oven or microwave.

Apple Crisp Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy Apple Crisp Recipe

This easy apple crisp recipe is made with 8 ingredients. A subtly sweet, perfectly spiced apple filling sits beneath a buttery crisp topping and is baked to bubbly perfection. Apple crisp is best served warm with vanilla ice cream. Watch the video to learn how to make apple crisp step-by-step! 

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cooling time 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 10 Servings

Calories 312kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• 9×9″ baking pan
• pastry cutter

Ingredients

Apple Crisp Filling:

• 4 pounds apples* (peeled, cored and sliced)
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• 3 Tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• ⅛ teaspoon nutmeg optional
• 1 teaspoon lemon juice

Crisp topping:

• ½ cup butter softened
• ¼ cup granulated sugar
• ¼ cup light brown sugar
• ¾ cup all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon sea salt
• ¾ cup old fashioned oats

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×9” baking dish, set aside.

Make Crisp Topping

• Place softened butter, granulated sugar, brown sugar, flour, cinnamon and sea salt in a medium sized bowl. Use your hands, a fork or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles a coarse meal with buttery chunks.
• Add oats and stir until evenly combined, set aside.

Make the Apple Filling

• Place the peeled and cored apples in a microwave safe dish and heat for 6 minutes, until apples are slightly soft.
• While apples are in the microwave, in a small bowl, mix together brown sugar, granulated sugar, flour cinnamon and nutmeg. Set aside.
• When apples are finished cooking in the microwave, put them in a colander to drain excess water. Let them cool and drain in the colander for at least 10 minutes.
• Transfer cooled & drained apples to a bowl, add lemon juice, then dry ingredient mixture and stir until mixture is homogenous (uniform throughout).

Assemble the Apple Crisp

• Place apple crisp filling into the prepared baking dish.
• Evenly sprinkle crisp topping over apple crisp filling.

Bake & Cool

• Bake in preheated oven for 40-45 minutes, or until the top is lightly browned and the filling is bubbly.
• Cool for at least 30 minutes before serving.
• Serve in small bowls topped with your favorite vanilla ice cream!

Video

Notes

*4 pounds of apples equals  9-10 cups, 1800 g, or 6-8 medium sized apples.

Ingredient substitutions

• Apples. I recommend a sweet/tart apple like granny smith or pink lady, but any variety works.
• Light Brown sugar. use dark brown sugar for a richer molasses taste. 
• Granulated sugar. organic cane sugar is a good substitute. 
• All-purpose flour. a 1:1 all-purpose gluten-free baking flour works well in both the crisp topping and filling to make this recipe gluten-free. 
• Salted Butter. unsalted butter or ghee both work well in this recipe.
• Old-fashioned oats. Quick-cooking oats are a good substitute. 

Store

Store any leftovers in an airtight container in the refrigerator for 5-7 days.

Freeze

1. Freeze the unbaked crisp: assemble the apple crisp, wrap it tightly in plastic wrap and cover with foil and freeze on a flat surface for up to 2 months. Thaw overnight and then bake according to recipe instructions.
2. Freeze baked crisp. Bake the apple crisp, let it cool completely, wrap it in plastic wrap/foil and freeze for up to 2 months. Warm covered with foil in the oven until heated all the way through.
3. Freeze individual portions in an airtight container for up to 2 months. Reheat on warm in the oven or microwave.

Nutrition

Serving: 1serving (1/10th of the recipe) | Calories: 312kcal | Carbohydrates: 56g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 145mg | Potassium: 217mg | Fiber: 5g | Sugar: 37g | Vitamin A: 369IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg

More Apple recipes

Apple Pie Bars

Apple Galette

Oatmeal Apple Cookies

Easy Cinnamon Apples (5 minutes)

Best Apple Crumb Pie

Cinnamon Apple Muffins

In this recipe – pie and chocolate chip cookies join forces to make this irresistibly chocolate chip cookie pie (known to some as toll house pie).

A gooey chocolate chip cookie filling is baked in a buttery pie crust for an absolutely show-stopping treat.

Serve it warm with homemade vanilla ice cream or a dollop of whipped cream for true dessert nirvana.

Cookie Pie: Ingredients & Substitutions

• For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
• Eggs. I don’t recommend substitutions for the eggs.
• Granulated sugar. White sugar or organic cane sugar are both great choices.
• Light brown sugar. For a richer, molasses taste use dark brown sugar.
• Pure vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean can be used in place of extract.
• Salted butter. Unsalted butter is a great choice, I just suggest increasing the salt by 1/4 teaspoon.
• All-purpose flour. Use gluten-free all-purpose baking flour to make the filling gluten-free.
• Semisweet chocolate chips. really any variety of chocolate works, milk, dark, semisweet, discs, chopped chocolate bars, etc.

How to Make Cookie Pie

Let’s walk through the steps of this recipe together, and don’t forget to watch the video.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

Then, add the butter and ice water and process until the ingredients start to stick together.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

Roll out the Pie dough

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.  

Then, gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.

Make the cookie pie filling

Once the crust is prepared, it’s time to make the filling! Begin by using a Use a standing mixer fitted with the wire whisk attachment or a handheld mixer to beat the eggs for 1 minute, or until light and foamy.

Then, add the vanilla, brown sugar and white sugar and beat for 2 minutes.

Next, beat in the melted butter until smooth.

Then, add the flour and sea salt and stir beat on medium speed until combined.

Finally, stir in the chocolate chips until they are evenly distributed throughout the batter.

Assemble & Bake

Pour the cookie pie filling into the prepared pie crust.

Then, place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).

Bake the chocolate chip cookie pie on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean).

Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.

Serve

Let the pie cool and serve slightly warm with vanilla ice cream. If it seems a little jiggly when it first comes out of the oven, rest assured that it firms up as it cools.

Store/freeze

Store leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chocolate Chip Cookie Pie
 Recipe

This chocolate chip cookie pie is essentially a large, gooey chocolate chip cookie served in a buttery pie crust. Serve it warm with vanilla ice cream for a crowd-pleasing dessert.

Course Dessert, pie

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Chilling (Pie Crust) 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 12 Servings

Calories 423kcal

Author Laura

Cost $8

Equipment

• KitchenAid Mixer
• pastry cutter
• measuring spoons
• measuring cups
• spatula
• pie dish
• pie crust shield
• hand mixer
• Food processor

Ingredients

Crust

• 1 ¼ cups all-purpose flour
• ¼ tsp fine sea salt
• 1 Tablespoon granulated sugar
• ½ cup salted butter chilled and diced into ½” cubes
• 4 Tablespoons ice water

Cookie Pie Filling

• 2 large eggs
• ½ cup granulated sugar
• ¾ cup light brown sugar
• 2 tsp pure vanilla extract
• ¾ cup* salted butter melted
• ½ cup all-purpose flour
• ½ tsp fine sea salt
• 1 cup semisweet chocolate chips

US Customary – Metric

Instructions

Make the pie crust**

• Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
• Add the butter and ice water and process until the ingredients start to stick together.
• Dump the dough out onto a large surface and gather together and form a flat round disc.
• Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F.
• After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll it into a circle, about ¼ inch thick.
• Gently place the crust into pie plate and crimp the edges.
• Put the formed crust into the refrigerator to chill while you make the filling.

Make the cookie filling

• In the bowl of a standing mixer fitted with a wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs for 1 minute, or until light and foamy.
• Add the vanilla, brown sugar and white sugar and beat for 2 minutes.
• Then, beat in the melted butter until smooth.
• Next, add the flour and sea salt and stir beat on medium speed until combined.
• Stir in chocolate chips.

Assemble & Bake

• Pour the cookie filling into the prepared pie crust.
• Place a pie crust shield around the outside of the pie (or line the outside of the pie with foil to cover the crust).
• Bake on the bottom rack in the preheated oven for 45-50 minutes, or until the pie is set and just barely wobbly (a cake tester inserted in the center will come out clean). Remove the pie crust shield in the last 5-10 minutes of baking if the crust isn’t lightly browned yet.
• Let cool and serve slightly warm with vanilla ice cream.

Video

Notes

*¾ salted butter equals 12 Tablespoons. 

* *You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

Ingredient Substitutions/Notes

For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.

• Eggs. I don’t recommend substitutions for the eggs.
• Granulated sugar. White sugar or organic cane sugar are both great choices.
• Light brown sugar. For a richer, molasses taste use dark brown sugar.
• Pure vanilla extract. Vanilla bean paste or the seeds of 1 vanilla bean can be used in place of extract.
• Salted butter. Unsalted butter is a great choice, I just suggest increasing the salt by 1/4 teaspoon.
• All-purpose flour. Use gluten-free all-purpose baking flour to make the filling gluten-free.
• Semisweet chocolate chips. really any variety of chocolate works, milk, dark, semisweet, discs, chopped chocolate bars, etc.

Store/freeze

Store leftovers in an airtight contianer in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

Reheat in the microwave or in the oven set to warm to restore the freshly baked gooey texture!

Nutrition

Serving: 1slice | Calories: 423kcal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 314mg | Potassium: 140mg | Fiber: 2g | Sugar: 28g | Vitamin A: 638IU | Calcium: 34mg | Iron: 2mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

My favorite thing about the fall is that it’s apple season. So, I found it fitting to share our family’s favorite Apple Crumb Pie Recipe with you (also try this apple crisp, homemade caramel apples, and these easy cinnamon apples).

I prefer a crumb topping on my pies instead of a double pie crust (click here for a double-crust apple pie). It’s buttery, sugary crumbly texture is just irresistible! And it’s easy to sprinkle on the top instead of form into shapes (like a lattice).

This homemade Apple Crumb Pie recipe uses only a few, simple ingredients, allowing the taste of the apples to really shine. It’s the perfect dessert for Thanksgiving (along with these Thanksgiving recipes) or any time of the year.

Fun fact, this was the very first Thanksgiving dessert recipe I shared when I started my blog in 2016.

Apple Crumb Pie: Ingredient Substitutions 

• Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

How to make Apple Crumble Pie

Let’s walk through this recipe together, and don’t forget to watch the video.

Make the Crust

Since this apple crumble pie is homemade, begin by making the crust. I always make pie crust because it’s easy and delicious (like in this French Silk pie and this Pumpkin Pie).

Whether you use a food processor or a good old-fashioned pastry cutter, making this all-butter pie crust recipe literally takes 5 minutes. It is super easy and tastes so much better than the store-bought crusts. Halve the recipe and follow the instructions here: Butter Pie Crust.

The crust needs to be chilled for at least 1 hour or overnight. Wrap it tightly in plastic wrap and put it in the fridge.

After chilling, roll out the dough. I suggest using your pie plate to measure the dough to make sure I rolled it large enough.

Then, form it into the pie dish and crimp the sides with your thumb and pointer finger (see the video).

Make the Apple Crumble Pie Topping

While the pie crust is chilling, make the crumble topping. Begin by combining the dry ingredients in a large bowl.

Then, cut in the softened butter with a fork or pastry cutter, or with your hands.

The topping should look like the photo below, well-mixed with large crumbs. Set it aside until you assemble the pie.

Make the Apple Crumble Pie Filling

I suggest making the apple filling with the dough is chilling as well. Begin by peeling, coring and slicing the apples and placing them in a microwave-safe bowl.

Then, cook the apples in the microwave for 5 minutes, until they are soft to the touch.

Once they finish cooking, transfer them to a colander to drain any excess water.

While the apples are cooking, combine the dry filling ingredients (sugar, flour, cinnamon, and nutmeg) in a small bowl.

After the apples have been drained and cooled slightly, add the dry filling mixture and stir to combine.

Assemble the Apple Crumb Pie

Once all the components are ready, it’s time to assemble the pie. Pour the apple filling into the prepared pie crust.

Then, evenly sprinkle the crumble topping over the apple filling.

Bake & Cool

Cover the crust with a pie crust shield and bake in the preheated oven for about one hour.

You know this Apple Crumble Pie is done when the filling starts to bubble and the top is a delicious golden-brown.

This pie is best after it has cooled until it’s just barely warm. I recommend letting it cool on a wire rack for at least 3 hours, preferably longer.

Serve

Serve this apple crumble pie with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream for a perfect fall treat.

Store

Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Freeze

This pie freezes very well! There are 2 ways to freeze this recipe:

1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Apple Crumble Pie

This apple crumble pie recipe is a delicious twist on classic apple pie! A delicious apple filling sits between a flaky pie crust and buttery crumble topping. Serve with a scoop of vanilla ice cream for the perfect fall dessert.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 Servings

Calories 337kcal

Author Laura

Cost $9

Equipment

• measuring spoons
• measuring cups
• spatula
• pie dish
• pie crust shield
• rolling pin
• pie crust shield

Ingredients

Pie Crust

• 1 ¼ cups all-purpose flour
• ½ tsp fine sea salt
• 1 Tablespoon granulated sugar
• ½ cup salted butter
• ¼ cup water (ice cold)

Filling

• 4 pounds apples (peeled, cored and sliced – 9 to 10 cups apples)
• ½ cup granulated sugar
• 3 Tablespoons all-purpose flour
• 1 ½ teaspoons ground cinnamon

Topping

• 6 Tablespoons salted butter (softened)
• ⅓ cup granulated sugar
• ¾ cup all-purpose flour
• ½ tsp ground cinnamon
• ¼ tsp fine sea salt

US Customary – Metric

Instructions

Make the Pie Crust:

• Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
• Add the butter (or earth balance) and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. 
• Remove dough from processor (will be crumbly) and form into a ball.
• Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Make the Crumble Topping:

• In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
• Cut in butter with a fork, a pastry cutter, or your hands until crumbly. Set aside.

Make the Apple Filling:

• Place the peeled and cored apples in a microwave safe dish and microwave for 5 minutes, until apples are slightly soft to the touch.
• While apples are in the microwave, mix together sugar, flour cinnamon and nutmeg in a small bowl.
• Remove apples from the microwave and transfer them to a colander to drain any excess water.
• Then, put them in a large bowl, add the dry mixture to the partially cooked apples and stir to coat.

Assemble the Pie

• Towards the end of the chilling time for the crust, preheat the oven to 350 degrees Fahrenheit.
• Remove crust from refrigerator and roll into a circle, about ¼ to ½ inches thick. (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).
• Place crust into pie plate and form the crust as you wish (pinch the sides).
• Pour filling into unbaked pie crust.
• Use your hands to evenly sprinkle the crumb topping over the filling.
• Put a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove the shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield.

Bake & Cool

• Bake the pie in the preheated oven, on the lower rack, for 55-60 minutes, or until the filling begins to bubble and the top & crust is lightly browned.
• Let cool for at least 1 hour then serve.

Video

Notes

Ingredient Substitutions 

• Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

Store

Store leftover pie in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. 

Freeze

1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 337kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 254mg | Potassium: 192mg | Fiber: 4g | Sugar: 31g | Vitamin A: 494IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg

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Pumpkin roll cake is one of the very first desserts I learned to bake when I first got married, and has been a family favorite ever since.

In this pumpkin roll cake recipe, a cinnamon cream cheese filling is spread over a rich and moist pumpkin cake, then rolled together. The result: a beautiful and delicious desert perfect to serve to friends and family. Also try this pumpkin cake or pumpkin cupcakes!

In this post, we’ll walk through all the tips and tricks for a perfect pumpkin roll to ensure your success!

Pumpkin Roll Cake: Ingredients & Substitutions

• All-purpose flour. I recommend using an unbleached, all-purpose flour.  
• Cinnamon. Choose your favorite ground cinnamon.
• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Pumpkin Puree. use canned or homemade puree.
• Cream Cheese Filling. I don’t recommend substitutions in the filling recipe.

How to Make Pumpkin Roll

Let’s walk through how to make this pumpkin roll step-by-step, and don’t forget to watch the video for extra help.

Prep the towel and pan

Begin by preparing a tea towel and pan for baking and rolling. Having these things ready is important so you’re not scrambling to find the right tools once the cake comes out of the oven.

First, sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.  

Then, line a 13×17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).

Make the Pumpkin Cake

Once you’re all prepped, make the cake! Begin by combining the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl, then set the mixture aside.

Next, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).

Then, beat in the pumpkin puree and vanilla extract until the mixture is smooth.

Next, add the dry ingredients to the wet ingredients and stir until the batter is smooth and there are no lumps.

Bake & Roll

Once the batter is smooth, spread the pumpkin roll cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan.

Then, bake the cake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.

Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.

Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:

Make the cream cheese filling

While the cake is cooling, make the filling. It’s incredibly important the ingredients are room temperature so there are no lumps in the filling.

Begin by beating the butter until it’s light and fluffy, either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer.

Then, add the cream cheese to the butter and beat until mixture is smooth and there are no lumps.

Next, add the vanilla and sea salt and beat until combined.

Finally, add the powdered sugar 1 cup at a time, beating thoroughly after every addition.

Assemble the pumpkin roll

Once the pumpkin roll is completely cool, unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.

Then, roll the cake again and place it on a serving plate and chill for at least 1 hour.  

Serve

If desired, dust with additional powdered sugar and serve chilled. Use a sharp knife to cut about ½ to 1 inch slices of the pumpkin roll cake and enjoy!

Store

Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 5 days. You can store the cake whole, or in slices.

To freeze

If you’d like to freeze this pumpkin roll, begin by flash-freezing the cake (either whole or in slices) on a baking sheet.

Once the cake/slices are frozen, wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator (do not microwave or rush the process).

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin Roll Cake Recipe

This pumpkin roll cake is a beautiful fall dessert. A moist, richly spiced pumpkin cake is slathered with cream cheese frosting, then rolled tightly for an eye-catching, delicious treat guaranteed to impress!

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Cooling/Chilling 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 12 Servings

Calories 361kcal

Author Laura

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• jelly roll pan
• tea towel

Ingredients

Pumpkin Roll Cake:

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 3 large eggs
• 1 ¼ cups granulated sugar
• 1 cup pumpkin puree
• 1 tsp pure vanilla extract
• ¼ cup powdered sugar (to sprinkle on towel)

Cream cheese Filling:

• 8 oz cream cheese room temperature
• ¼ cup salted butter softened
• 1 tsp pure vanilla extract
• 1/8 tsp cinnamon
• Pinch sea salt
• 3 cups powdered sugar

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Sprinkle powdered sugar on a large tea towel, and set it aside on a flat surface.
• Line a 13×17” jellyroll pan with parchment paper (or wax paper) and lightly grease the paper (with spray or butter).

Make the Pumpkin Cake

• In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
• In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the eggs and sugar together until pale and thick (2 minutes).
• Beat in pumpkin and vanilla extract.
• Add the dry ingredients to the wet ingredients and stir to combine.
• Spread the cake batter evenly onto the prepared pan, leaving only about ¼” border around the edge of the pan).
• Bake in the preheated oven for 14-15 minutes, or until the top of the cake looks set and springs back when touched.
• Immediately and carefully turn the cake from the baking pan onto the prepared tea towel and remove the parchment paper/silicone baking mat from the cake.
• Roll the cake and towel up together from the short side (see photos/video). Let it cool completely while you make the cream cheese filling:

Make the cream cheese filling

• In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter until light and fluffy.
• Add cream cheese and beat until mixture is smooth and there are no lumps.
• Then, add the vanilla and sea salt and beat until combined.
• Add powdered sugar 1 cup at a time, beating thoroughly after every addition.

Assemble

• Carefully unroll the cooled cake and spread the cream cheese frosting evenly on the top/inside of the cake.
• Roll the cake again, then place it on a serving plate and chill for at least 1 hour.
• If desired, dust with additional powdered sugar and serve chilled.

Video

Notes

Ingredient Notes/Substitutions

• All-purpose flour. I recommend using an unbleached, all-purpose flour. 

• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes like pumpkin pie, Pumpkin baked oatmeal, pumpkin bread, etc.)

• Granulated sugar. use white granulated sugar or organic cane sugar.

• Pumpkin Puree. use canned or homemade puree.

• Cream Cheese Filling. I don’t recommend substitutions in the filling recipe.

Store

Store any leftover pumpkin roll cake in an airtight container in the refrigerator for up to 5 days. You can store the cake whole, or in slices.

To freeze

If you’d like to freeze this pumpkin roll, begin by flash-freezing the cake (either whole or in slices) on a baking sheet.

Once the cake/slices are frozen, wrap them in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator (do not microwave or rush the process). 

Nutrition

Calories: 361kcal | Carbohydrates: 62g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 202mg | Potassium: 116mg | Fiber: 1g | Sugar: 52g | Vitamin A: 3610IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Pumpkin Cupcakes

Best Pumpkin Cake with Cream Cheese Frosting

Best Pumpkin Pie Recipe

Pumpkin Brownies

Pumpkin Pancakes

Pumpkin Scones

These pumpkin cupcakes are a delicious fall dessert perfect to feed a crowd. I have made them for a handful of fall baby showers and they are always the hit of the party!

I adapted my pumpkin cake recipe (which is one of my favorite desserts) and created these pumpkin cupcakes. They are sweet and moist with lots of pumpkin and cozy fall spices.

You can easily make a batch ahead of time and freeze them before frosting and serving to guests!

Pumpkin Cupcakes: Ingredients & Substitutions

• Pumpkin Puree. I use canned pumpkin puree, but homemade puree works well too.
• Salted Butter. unsalted butter and ghee are great choices.
• Sour cream. I recommend full-fat sour cream for the richest taste and texture. You can also use full-fat Greek or plain yogurt.
• Whole milk. half and half is a good substitute for whole milk.
• Granulated sugar. white sugar and organic cane sugar both work well.
• Light Brown Sugar. If you like a bolder, molasses taste then use dark brown sugar.
• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes.

How to Make Pumpkin Cupcakes

Follow along as we walk through this recipe step-by-step, and don’t forget to watch the video!

Begin my lining 2 standard 12 cup muffin tins with cupcake liners and lightly grease.

Then, combine flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice in a medium bowl and set it aside.

Next, whisk the pumpkin, melted butter, sour cream, whole milk, eggs and vanilla in a large bowl until mixture is smooth.

Then, add the granulated sugar and brown sugar and whisk until dissolved and there are no lumps.

Once the mixture is smooth, stir or whisk in the dry ingredients until the mixture is homogenous (uniform throughout) and there are no lumps. 

Then, pour ¼ cup batter into the each well in the prepared muffin tins.   

Bake in preheated oven for 18 to 25 minutes or until the tops are slightly browned and puffed and a toothpick or cake tester inserted in the center of the cupcakes comes out clean.

Let the cupcakes cool in the muffin tins for at least 15 minutes before removing them and transferring to a wire rack to cool completely.

Make the Cream Cheese Frosting

While the cake is cooling, make the cream cheese frosting by following this recipe: Best Cream Cheese Frosting.

Frost & Serve

Once cool, frost the pumpkin cupcakes with your favorite frosting and serve. Here are some suggestions:

• Homemade cream cheese – the best!
• Vanilla frosting
• Chocolate buttercream frosting (because pumpkin and chocolate really do go well together)!

Once frosted, transfer the pumpkin cupcakes to a serving plate and chill them in the refrigerator until ready to serve. They are best served slightly chilled.

How to Store Pumpkin Cupcakes

Store these cupcakes in an airtight container in the refrigerator for up to a week. Serve at room temperature or chilled.

To Freeze

To freeze, follow the recipe and let the pumpkin cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you’re ready to frost and serve. 

Thaw them at room temperature or in the refrigerator (do not microwave or heat in the oven).

Pumpkin Cupcakes Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin Cupcakes Recipe

These pumpkin cupcakes are soft with a moist crumb and lots of cozy spices. Topped with cream cheese frosting, they are a classic fall dessert that’s easy to make from scratch!

Course cake, cupcakes, Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

cooling 30 minutes minutes

Total Time 1 hour hour

Servings 24 Cupcakes

Calories 129kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• spatula
• whisk
• 2 standard muffin pan

Ingredients

• 1 cup pumpkin puree
• ½ cup salted butter melted
• ¼ cup sour cream room temperature
• ¾ cup whole milk room temperature
• 2 eggs room temperature
• 2 teaspoons pure vanilla extract
• ¾ cup granulated sugar
• ½ cup light brown sugar
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1 Tablespoon pumpkin pie spice
• Cream Cheese Frosting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F
• Line 2 standard 12 cup muffin tins with cupcake liners and lightly grease.
• In a medium bowl, mix together flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice. Set aside.
• In a large bowl, whisk together pumpkin, melted butter, sour cream, whole milk, eggs and vanilla until mixture is smooth.
• Add granulated sugar and brown sugar and whisk until dissolved and there are no lumps.
• Add dry ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps.
• Pour ¼ cup batter into the each well in the prepared muffin tins.
• Bake in preheated oven for 18 to 25 minutes or until the tops are slightly browned and puffed and a toothpick or cake tester inserted in the center of the cupcakes comes out clean.
• Let the cupcakes cool in the muffin tins for at least 15 minutes before removing them and transferring to a wire rack to cool completely.
• Make the frosting:
• While the cake is cooling, make the cream cheese frosting by following this recipe.
• Frost the Cupcakes
• When the cupcakes are cooled, pipe or spread the frosting over the top of each one.
• Once frosted, transfer the cupcakes to a serving plate and chill for at least 1 hour before serving.

Video

Notes

**Nutrition information calculated for the cupcakes only – without frosting. 

Ingredient Substitutions & Notes

• Pumpkin Puree. I use canned pumpkin puree, but homemade puree works well too.
• Salted Butter. unsalted butter and ghee are great choices.
• Sour cream. I recommend full-fat sour cream for the richest taste and texture. You can also use full-fat Greek or plain yogurt.
• Whole milk. half and half is a good substitute for whole milk.
• Granulated sugar. white sugar and organic cane sugar both work well.
• Light Brown Sugar. If you like a bolder, molasses taste then use dark brown sugar.
• Pumpkin Pie Spice. If you’d like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of our other pumpkin recipes.

Store

Store in a single layer in an airtight container in the refrigerator for up to a week. Serve at room temperature or chilled.

To Freeze

To freeze, follow the recipe and let the pumpkin cupcakes cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you’re ready to frost and serve. 

Thaw them at room temperature or in the refrigerator (do not microwave or heat in the oven).

Nutrition

Serving: 1cupcake | Calories: 129kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 136mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1755IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Try these pumpkin recipes

Best Pumpkin Cake with Cream Cheese Frosting

Best Pumpkin Pie Recipe

Best Pumpkin Bread Recipe

Pumpkin Chocolate Chip Cookies

Pumpkin Cheesecake

Pumpkin Roll Cake