You’ve got to try it – it’s seriously the best peach almond cake ever! I can’t wait for you to taste it!
I’ve always been obsessed with pineberries! They are so delicious, but not as well-known!

What are Pineberries?

Pineberries have a distinct flavor that combines the sweetness of strawberries with a hint of tartness and a subtle pineapple-like aroma. They are typically smaller than traditional strawberries and have a slightly firmer texture. They are also visually stunning! They have pale pink flesh with red tones. They are like inside-out strawberries. 

When are Pineberries in Season?

Pineberries are typically available in the spring, making them a perfect choice for incorporating into your seasonal recipes. They can add a touch of freshness and novelty to your dishes, especially during the spring when seasonal produce is abundant.

Are Pineberries Healthy?

Pineberries are low in calories, high in fiber, and a good source of vitamin C, making them a healthy addition to your spring recipes. They can add a burst of flavor and nutrition to your dishes without adding excessive calories.

How Do You Make Almond Buttercream Frosting?

Buttercream frosting is hands down my all-time favorite! I love using it to frost all kinds of treats, from cakes and cookies to cinnamon rolls. There’s just something so light and creamy about it that makes it irresistible. And the best part? It’s so easy to make! Here’s my go-to recipe for a delectable almond buttercream frosting that adds a burst of rich, almondy flavor to any dessert:

Ingredients for Almond Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 5 to 6 cups powdered sugar
• 2 tsp vanilla extract
• 2 tsp almond extract
• 2-3 tablespoons heavy cream

Instructions to make Almond Buttercream Frosting:

1. In a large mixing bowl, beat the room-temperature butter using an electric mixer on medium speed until creamy and smooth.
2. Gradually add in the powdered sugar, one cup at a time, and continue to beat on low speed until well combined.
3. Add in the vanilla extract and almond extract, and continue to beat on low speed until fully incorporated.
4. Add in the heavy cream, one tablespoon at a time, and beat on medium speed until the frosting reaches your desired consistency. You can add more cream if you prefer a softer frosting or less cream if you want a stiffer frosting.
5. Once the frosting is smooth and creamy, increase the mixer speed to medium-high and beat for an additional 2-3 minutes to whip air into the frosting and make it light and fluffy.
6. Taste the frosting and adjust the flavor with more vanilla or almond extract if desired.
7. Your buttercream frosting is now ready to be used to frost cakes, cupcakes, or other baked goods as desired.

Note: If the frosting is too thick, you can add a little more heavy cream or milk to thin it out. If it’s too thin, you can add more powdered sugar to thicken it up. It’s important to keep the butter at room temperature for a smooth and creamy frosting. If it’s too cold, the frosting may be lumpy or difficult to spread. If it’s too soft, you can refrigerate it for a short time to firm it up before using it.
Indulge in the delightful flavors of summer with this pineberry peach, almond cake! Moist almond cake layers are filled with fresh peaches and pineberries, creating a burst of fruity sweetness in every bite. This cake is a perfect treat for special occasions or to savor during the warmer months when fresh fruits are at their peak.
 
Adding peaches and pineberries to ivory buttercream frosting is like creating edible art – it looks so stunning and artistic.

You can totally customize this cake! Whether you want a single layer, double layer, triple layer, or cupcakes, it’s all up to you. Personally, I went with a double-layer cake and used the remaining batter to whip up some tasty cupcakes. Gotta love the versatility of this recipe!

I added peaches and pineberries between two layers of cake and two layers of buttercream. After spendings a few hours in the refrigerator like this, they grabbed some of the sugar from the buttercream and glazed it. 
I understand that many bakers trim the round tops of cakes to achieve a flat surface, but I struggle with that because I hate wasting cake. To me, those cake scraps are actually the most delicious part!

Here are some general cake-baking tips that can help you achieve THE BEST results:

1. Use Quality Ingredients: Use fresh and high-quality ingredients for the best flavor and texture. This includes using fresh eggs, good-quality butter, and pure vanilla extract.
2. Preheat Your Oven: Make sure to preheat your oven to the specified temperature in the recipe. This ensures that your cake bakes evenly and rises properly.
3. Measure Accurately: Use accurate measuring cups and spoons to measure your ingredients precisely. Too much or too little of an ingredient can affect the texture and taste of your cake.
4. Room Temperature Ingredients: Use ingredients like eggs, butter, and milk at room temperature as specified in the recipe. This helps them mix evenly and creates a smoother batter.
5. Sift Dry Ingredients: Sifting dry ingredients like flour, cocoa powder, and baking powder helps to remove lumps and aerate the mixture, resulting in a lighter and fluffier cake.
6. Avoid Over-Mixing: Over-mixing can result in a dense and tough cake. Mix the batter just until the ingredients are combined, and avoid excessive mixing.
7. Use Proper Cake Pans: Use the correct size and type of cake pans as mentioned in the recipe. Different pans can affect the baking time and result in different textures.
8. Allow Cakes to Cool Properly: Let your cakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting or decorating.
9. Have Patience: Baking a cake requires patience! Avoid opening the oven door too often or before the cake is fully baked, as it can cause the cake to sink or collapse.

VIDEO –

After giving the cake a rustic spread of buttercream, I added dollops of frosting, berries, and peaches on top. Then, I popped it in the refrigerator for a few hours until ready to serve.

Here are some reasons why you’ll fall in love with this Almond Cake recipe:

1. Rich Almond Flavor: If you’re a fan of almond extract, you’re in for a treat! This cake is infused with almond flavor in both the frosting and the actual cake, reminiscent of a delicious wedding cake.
2. Light and Fluffy Texture: The cake is not only light and fluffy but also moist, creating a delightful eating experience with each bite.
3. Perfect for Spring/Summer Parties: With its stunning appearance, the Pineberry Peach Almond Cake is a beautiful addition to any spring or summer gathering, sure to impress your guests.
4. Customizable: You have the freedom to customize this cake to your liking. You can omit the berries and add any other flavors you desire. For example, during Thanksgiving, you can try an almond cake with cranberries, oranges, and almonds for a seasonal twist.
5. Quick and Easy: Making this cake is a breeze! It’s a simple recipe that anyone can make, even if you’re new to baking.
6. Cupcake-friendly: If you prefer cupcakes, you can easily convert the batter without needing any adjustments, making it a versatile recipe.
7. Crowd-Pleasing: This cake is a surefire crowd-pleaser, with its delicious flavor, soft texture, and beautiful presentation.

Overall, this Almond Cake recipe is packed with flavor, versatility, and ease of preparation, making it a must-try for any almond lover or baking enthusiast!
I’m totally in awe of the gorgeous ombre look of Pineberries! Just imagine how adorable they would be for a baby shower!
We had the tastiest grapefruit sparkler mocktails with our cake. The combination of the grapefruit with the fruity almond cake worked perfectly together. 

Here’s a quick and easy recipe for a refreshing Grapefruit Lime Sparkler Mocktail:

Ingredients:

• 1/2 cup grapefruit juice
• 1/2 cup sparkling water
• Juice of half a lime
• 1 tablespoon honey

Instructions:

1. Pour grapefruit juice and sparkling water into the glass.
2. Squeeze the juice of half a lime into the glass.
3. Add 1 tablespoon of honey to the glass.
4. Stir gently until well combined.
5. Garnish with a slice of lime or a grapefruit wedge, if desired.

Note: You can adjust the honey amount to your desired sweetness level. Feel free to add more or less depending on your taste preferences. 
The inside of this Pineberry Peach Almond Cake looks absolutely stunning with its delicate and pretty appearance! The fruit is not overpowering, and after sitting in the refrigerator for a while, it becomes soft and blends seamlessly with the buttercream frosting. The softness of the fruit and the creaminess of the buttercream create a delightful contrast that makes every bite a heavenly experience. It’s a perfect treat for those who appreciate subtle and balanced flavors in their cakes.

I baked a double-layer cake and an additional dozen cupcakes using this recipe. It would be adorable to showcase the cake and arrange the extra cupcakes around it at a party or baby shower. The cake serves 12-16 people depending on how big you slice the cake. I am going to try making this cake with a lemon-berry mascarpone twist for the 4th of July this year.

I might have gone a bit overboard with the photos, but when a cake looks this gorgeous, it’s hard to resist snapping away!

Print this recipe for Pineberry Peach Almond Cake with Buttercream frosting

Print

Pineberry Peach Almond Cake with Buttercream Frosting

Indulge in the delightful flavors of summer with this pineberry peach, almond cake! Moist almond cake layers are filled with fresh peaches and pineberries, creating a burst of fruity sweetness in every bite. This cake is a perfect treat for special occasions or to savor during the warmer months when fresh fruits are at their peak.

Course Dessert

Keyword peach, pineberry, cake, almond cake, the best almond cake, moist cake recipe, the best moist almond cake recipe, pineberries, peaches, spring recipes, dessert, easy cake recipe, how to make a cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 24 People

Author Taralynn McNitt

Ingredients

Pineberry Peach Almond Cake

• 3 Cups All-Purpose Flour 3
• 3 Cups Granulated Sugar
• 2 1/2 Tsps Baking Powder
• 1 Tsp Fine Sea Salt
• 1 Cup Unsalted Butter, at room temperature
• 7 Large Egg Whites
• 1 1/2 Cup Full-Fat Sourcream
• 2 Tbsp Canola Oil or vegetable oil
• 2 1/2 Tsp Almond Extract
• 1 Tsp Vanilla Extract
• 1 Cup Diced Pineberries
• 1 Cup Diced Peaches

Almond Buttercream Frosting

• 2 Sticks Unsalted Butter, at room temperature
• 5 to 6 Cups Powdered Sugar
• 2 Tsps Vanilla Extract
• 2 Tsps Almond Extract
• 2-3 Tablespoons Heavy Cream

Instructions

Pineberry Peach Almond Cake

• Preheat your oven to 350 degrees.
• Grease and flour two 9-inch round cake pans, or line with parchment paper, and set aside.
• In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
• In a separate large bowl, beat the room-temperature unsalted butter with an electric mixer on medium speed until creamy and smooth.

  Add the room-temperature egg whites to the butter, one at a time, mixing well after each addition. Stir in the sour cream, vegetable oil, almond extract, and vanilla extract until fully combined.
• Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated.

  Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

  Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Once the cakes are completely cooled, you can frost them with the almond buttercream frosting! Fill the centers with peaches, and pineberries.

Almond Buttercream Frosting

• In a large mixing bowl, beat the room-temperature butter using an electric mixer on medium speed until creamy and smooth.
• Gradually add in the powdered sugar, one cup at a time, and continue to beat on low speed until well combined.
• Add in the vanilla extract and almond extract, and continue to beat on low speed until fully incorporated.
• Add in the heavy cream, one tablespoon at a time, and beat on medium speed until the frosting reaches your desired consistency. You can add more cream if you prefer a softer frosting or less cream if you want a stiffer frosting.
• Once the frosting is smooth and creamy, increase the mixer speed to medium-high and beat for an additional 2-3 minutes to whip air into the frosting and make it light and fluffy.

  Taste the frosting and adjust the flavor with more vanilla or almond extract if desired.

  Note: If the frosting is too thick, you can add a little more heavy cream or milk to thin it out. If it's too thin, you can add more powdered sugar to thicken it up. It's important to keep the butter at room temperature for a smooth and creamy frosting. If it's too cold, the frosting may be lumpy or difficult to spread. If it's too soft, you can refrigerate it for a short time to firm it up before using it.

Other Dessert Recipes You May Like

Zucchini Bread With Cinnamon Spice

The Ultimate Chocolate Chp Cookies

Peaches ‘N Cream Pretzel Dessert

Apple Fritter Cake with Maple Glaze Icing

Lemon Olive Oil Cake

Frosted Banana Bread Bars

One of the best things about this recipe is that you can totally make use of the extra batter to whip up some cupcakes, no need for any ingredient tweaks! I just filled up a cupcake liner about 3/4 full, popped them in the oven for around 16-18 minutes, and voila! The cupcakes turned out gorgeous – super moist and utterly delicious! Can’t wait for you to try it out too! 
For frosting, I used a piping tube for the top, and then placed a pineberry on top for decoration.

They look so elegant! 
I hope you all enjoyed this cake recipe, and I can’t wait to hear how it turns out for you! I’ll be making it again in a few weekends for a big birthday celebration coming up!

Questions for you!

1. What fruit would you add to this cake?
2. Have you ever had a pineberry?
3. When was the last time you baked a cake?

Cozy up to the delicious zucchini bread recipe! 

Sometimes, taking the electric mixer out of the pantry is a pain in the butt, so if I can make delicious bread without it, I always opt for that. I love how simple this recipe is, and it’s pretty foolproof.

I tried zucchini bread for the first time about seven years ago after a run uptown. I went to a coffee shop called “central coffee co” and grabbed one of their lattes and a slice of zucchini bread. I was in love at first bite. I stopped there weekly for their bread until I started making my own. I don’t know why it’s taken me this long to put this recipe on the blog, but I’m ready to share it with the world. If I ever owned a bakery, I would have this zucchini bread always stocked in the dessert case.

I will include some ingredient swaps you can use in this recipe, and there are so many times I have made the swaps.
 
This recipe makes two loaves—one for you and another to give to a neighbor or family member or to freeze for later. Wrap the bread in individual slices, and freeze it for dessert or quick breakfasts. If you microwave them for 30 seconds after freezing, they are soft and flavorful! You can add butter, Nutella, or plain! It’s best when served with coffee.
This recipe is basically cake in a loaf shape. It’s such a treat!

Zucchini Bread Ingredients + Substitutions

All-Purpose Flour – or Gluten-Free All-Purpose Flour
Eggs
Vanilla
Vegetable Oil – Or Melted Butter
Greek Yogurt – Or Sour Cream
Zucchini – Or Banana
Cinnamon
Allspice
Sea Salt
Baking Soda
Baking Powder
Sugar – Monk Fruit

You can add walnuts, raisins, cranberries, chocolate chips, or pecans!

How to Make Zucchini Bread

Preheat the oven to 325 degrees.

Line two  8 x 4 bread pans with parchment paper. 

This zucchini bread is simple, and you do not need an electric mixer. 

Start by sifting the flour, baking powder, baking soda, cinnamon, salt, and allspice together. 

Mix the vegetable oil, eggs, vanilla, Greek yogurt, and sugar. 

Grate the zucchini until you get two cups. (Do not drain!)

Pour the wet ingredients into the bowl with the dry ingredients, and mix well.

Fold in the grated zucchini and evenly distribute the batter into the two lined baking pans.

Bake for 45-50 minutes. Let the bread cool in the pan or on a cooling rack for 15-20 minutes before slicing.

Add a Maple Icing to the Top

Try the most delicious maple icing from my banana bread recipe for the top! 

Print

Cinnamon Spice Zucchini Bread | Easy to Make

This Cinnamon Spice Zucchini Bread is easy to make and so incredibly moist.

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 18 Slices

Author Taralynn McNitt

Ingredients

• 3 Cups All-Purpose Flour or gluten-free flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1 Teaspoon Sea Salt
• 1 1/2 Tablespoon Cinnamon
• 1 1/2 Teaspoon Allspice
• 2 1/2 Cups Sugar
• 3 Large Eggs
• 2 Tbsps Greek Yogurt
• 3 1/2 Teaspoons Vanilla Extract
• 1 Cup Vegetable Oil - or melted butter
• 2 Cups Grated Zucchini

Instructions

• Preheat the oven to 325 degrees.
• Line a 4 x 8 bread pan with parchment paper.
• Sift the flour, baking soda, baking powder, salt, cinnamon, and allspice in a large mixing bowl.
• Mix the sugar, eggs, vanilla, Greek yogurt, and vegetable oil in a separate mixing bowl. Pour the mixture into the dry ingredients, and mix well.
• Fold the grated zucchini into the batter.
• Evenly distribute the batter into the lined bread pans.
• Bake for 45-50 minutes. Allow the zucchini bread to cool for 15-20 minutes before slicing.

I’m going to be making a yummy carrot cake next! 

Questions for you!

1. Have you ever tried zucchini bread?
2. What is your favorite dessert that you like to have all year round?

These marble cookies are made with my FAVORITE chocolate chip cookie recipe and a double chocolate chip cookie recipe. Since you have to make two batches of cookies, you’ll get around 50 cookies with this recipe, which is perfect if you bring them to a party, work, or give them away. You can also store the cookie dough in the freezer if you do not want to use it all. 

Double Chocolate Chip Marble Cookies

Mable cookies are a delicious treat that everyone can enjoy! You get the best of both worlds.  

I used the baking chips from Michaels, and they are so cute! I added extra white chocolate and semi-sweet chocolate chips to the mix. 

Print

Double Chocolate Chip Cookies

Double chocolate chip cookies are perfect when craving a brownie flavor with a cookie texture. I love making these with white chocolate chips, too.

Course Dessert

Keyword cookies, double chocolate chip, white chocolate chip, dessert, marble cookies, delicious recipe, holiday, themed cookies

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

• 1/2 Cup Unsalted Butter
• 1/2 Cup Sugar
• 1/2 Cup Packed Brown Sugar light
• 1 Large Egg
• 1 1/2 Teaspoons Vanilla Extract
• 1 Cup All-Purpose Flour
• 2/3 Cup Unsweetened Cocoa Powder
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Fine Sea Salt
• 1 1/2 Tablespoons Sunflower Oil Or vegetable oil, avocado oil, canola
• 1 Cup Semi-Sweet Chocolate Chips
• 1 Cup White Chocolate Chips

Instructions

• Preheat the oven to 350 degrees.
• In an electric mixer, beat the butter, sugar, and brown sugar together until fluffy. (Approximately 3-4 minutes.)
• Reduce speed, and mix in the egg and vanilla.
• Sift the flour, cocoa powder, baking soda, and salt together.
• Slowly mix the dry ingredients with the wet ingredients. Add in the sunflower oil gradually while mixing in the dry ingredients.
• Fold in the chocolate chips.
• Drop oversized tablespoon dough balls onto a non-stick baking sheet.

  Bake for 10 to 12 minutes. After taking them out of the oven, let them cook on the pan for twenty minutes before removing them.

After making the double chocolate chip cookie recipe above and the chocolate chip recipe, place them into individual bowls. Scoop out the batter from each bowl until the cookie scoop is filled. Place the cookies on a sheet of parchment paper two inches apart, and bake for 10 to 12 minutes. 

I shaped a few like hearts after they came out of the oven! I just did this by hand. I love that these cookies give you rich chocolate flavor, white chocolate chips, and semi-sweet chocolate chips. They are gooey in the middle and crispy around the edges. They have quickly become one of my favorite cookies! I plan to make a mint version for St Patrick’s day. If you do not have colorful baking chips, you can use white chocolate chips, semi-sweet chocolate chips, and holiday-themed sprinkles. 

I hope you enjoy this cookie recipe! I’ll be making them again this weekend, along with some delicious oatmeal cream pies! 

Questions for you!

1. Are you team white chocolate chip or semi-sweet chocolate chip?
2. Team brownie or team cookie?
3. What kind of recipes do you want to see on the blog this spring?

I plan to make these healthier almond flour chocolate chip cookies all year! They are made with seven simple ingredients, and I will share some swaps you can use!

Eating healthier recipes at home in 2023

Making healthier recipes at home will be so helpful when it comes to better eating habits. I’ve already started this week by making a lot of vegetables, proteins in the air fryer, eggs, homemade bread, and, to fill my sweet cravings, these cookies! They are so delicious and taste just as good as the real deal. I know that if my mom would have made these growing up, I would have totally eaten them! But was almond flour even a thing back then? Gosh, we are so lucky. 

I will link a few other healthy cookie options at the bottom of this post!
I love chocolate chip cookies that are soft and chewy but crispy around the outside, and for being made without butter or flour, these were exactly what I wanted!

These chocolate chip cookies are made with seven simple ingredients, but here are some swaps you can make!

INGREDIENTS

Almond Flour
(you can do coconut flour, but you will need to add in coconut oil to help with dryness)
Vanilla – Almond Extract, Cinnamon, or Citrus Extract. 
Sea Salt 
Chocolate Chips
I used dairy free, no added sugar, dark chocolate chips (here’s the brand) 

I made a batch of these for my son and added in chopped bananas and blueberries instead of the chocolate chips. I also left out the maple syrup and let the bananas and cinnamon sweeten them. I can share that recipe if you’d like! They came out super soft and easy for him to eat (and he still has zero teeth!)

Maple Syrup
You can use regular sugar, honey, agave, stevia, or monk fruit. If you use any dry sugar, you’ll need to add two tablespoons of coconut oil or melted butter to your batter; otherwise, it will be too dry. 
Baking Soda
Egg
3 tablespoons of flaxseed mixed with 3 tablespoons of warm water (let sit for five minutes) You may have to add in extra almond flour if the batter is too runny from this mixture.

Can I make Chocolate Chip Cookies Low Carb?

You can make this chocolate chip cookie recipe low-carb by using low-carb chocolate chips and monk fruit instead of maple syrup.
 
 

How to Make Almond Flour Chocolate Chip Cookies

In a mixing bowl, combine the flour, salt, and baking soda.

Mix in the egg, vanilla, and maple syrup.

Next, add fold in the chocolate chips (or your choice of mix-ins!)

Add the cookies to a parchment paper-lined baking sheet, and press the cookies down with your finger to flatten them. 

Bake for 10-12 minutes, and allow them to cool on the pan. 

Watch the Video Tutorial for Healthy Chocolate Chip Cookies Made With Almond Flour

Print

Almond Flour Chocolate Chip Cookies

Healthier chocolate chip cookies with simple and clean ingredients. They are gluten-free, made without butter, dairy-free, and have no refined sugar.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, dessert, healthy recipes, healthy dessert, almond flour, gluten free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

• 2 Cups Almond Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1 Large Egg
• 1/4 Cup Maple Syrup
• 1 1/2 Tsps Vanilla
• 1 Cup Chocolate Chips

Instructions

• Preheat oven to 325 degrees
• Sift the flour, baking soda, and salt in a mixing bowl.
• Mix in the egg, maple syrup, and vanilla.
• Fold in the chocolate chips.
• Line a baking sheet with parchment paper, and scoop 1 1/2 tablespoon sized doughballs onto the parchment paper two inches apart. Press the dough down slightly to form a cookie.

  They won't flatten much since they're almond flour and not regular all-purpose flour.
• Bake for 10-12 minutes or until the edges are golden. Allow them to cool on the baking sheet.
• You can store it on the countertop, refrigerator, or freezer!

GLUTEN FREE | LOW CARB | HEALTHY | CHOCOLATE CHIP COOKIES | DIET-FRIENDLY

I like to store these cookies in the freezer. They stay extra chewy in the center, and they’re perfect in the morning with a cup of coffee! Plus, if I leave them out on the counter, I find myself eating way too many of them. The centers of these cookies remind me of chewy macaroons. I love them and cannot wait to try out other flavors! 
I hope you enjoy this healthier chocolate chip cookie recipe! I cannot wait to bring more healthy recipes to the blog (you guys voted for more on my Facebook page!) If you are not following me on Instagram or Facebook, please do so! I always share extra content on those platforms that sometimes never make the blog   

Questions for you!

1. Did you have a bad relationship with food as a kid?
2. What are some food boundaries you use with your family (or if you plan to!)
3. What healthy cookie recipe (or any recipe) would you like to see in 2023?

TRY MORE LOW CARB RECIPES IN 2023 | BROWSE MY LOW CARB RECIPES

I have been making this delicious peanut butter fudge with Oreo chunks for years. I call it the “Parent Trap” fudge. If you know, you know! Even though oreo and peanut butter fudge can be enjoyed all year round, I love making it at Christmas! It’s perfect for a dessert table or super cute wrapped in a plastic bag with a festive ribbon. This fudge is the kind that melts in your mouth, and it’s hard to stop at one piece! 

I promise after December, I am going to be bringing all the fresh and healthy recipes back to the blog! I just LOVE baking all the yummy treats at Christmas time!
You can also make this recipe without the Oreos, especially if you already have all the ingredients in your pantry!
Peanut butter and Oreos go together. When I was a kid, I was influenced by the Parent Trap, and my best friend and I always snacked on Oreos with peanut butter after school. This fudge takes that combo to the next level! 

HOW TO MAKE THE BEST PEANUT BUTTER FUDGE

The key to making this recipe successful is having all the ingredients measured and ready to go!

In a saucepan, add your butter, sugar, and milk.

Crumble Oreos in a bowl.

Grease two bowls and add in the marshmallow cream and peanut butter

Add flour to another bowl.

You must add the ingredients fast, so it’s better to have it all next to the saucepan.

You can watch my video to see how I do it! 

 
This fudge recipe is so easy to make! Anyone can do it.

Line a baking sheet with parchment paper and 8-10 crushed Oreos.

Bring sugar, milk, and butter to a boil. Set a five-minute timer.

THE EASIEST PEANUT BUTTER FUDGE

Once the timer goes off, remove from the heat, and mix in the peanut butter and marshmallow cream.

Once the peanut butter has fully melted, mix in the flour and crushed Oreos.

Mix quickly, immediately transfer to the baking dish, and spread out using a greased metal spoon.

Sprinkle with a pinch of sea salt. 

Let the fudge cool for about an hour at room temperature before slicing.

Print

The Best Peanut Butter Fudge With Oreos!

I call this the "parent trap fudge" If you know, you know! This fudge is so easy to make, absolutely delicious, and a great last-minute holiday gift idea.

Course Dessert

Keyword Peanut Butter, Fudge, Holidays, Oreos, Christmas, Cookies and Cream, Fudge recipe

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 48 Pieces

Author Taralynn McNitt

Ingredients

• 4 Cups Granulated Cane Sugar
• 1 Cup Whole Milk
• 1 Stick Unsalted Butter
• 7 Ounces Marshmallow Creme
• 1 1/2 Cups Peanut Butter
• 2/3 Cup All-Purpose Flour
• 1 Family Size Double-Stuffed Oros
• 1 Pinch Sea Salt

Instructions

• Line a 9 x 13-inch dish with parchment paper.

  _{NOTE: If you do not have parchment paper, spray with cooking or butter.}
• Crumble 8 to 10 Oreos at the bottom of the baking dish on top of the parchment paper. Set aside.

  Crush the rest of the Oreos and place them in a bowl.
• Add the sugar, butter, and milk into a saucepan and keep stirring until you bring the mixture to a complete boil.

  _{NOTE: It will look like the mixture is boiling along the sides, but it will not be boiling until the bubbles reach the center.}

  Once the mixture is completely boiling, set a timer for 5 minutes, and continue to stir. When the timer goes off, turn off the heat.
• Quickly add in the peanut butter and marshmallow cream.

  ^{NOTE: The peanut butter will melt faster than the fluff, so do not worry if there are still large pieces of marshmallows in the fudge.}

  Quickly mix in the crushed Oreos (leaving a few to crumble over the top) and the flour. The fudge will start to thicken immediately. As soon as the flour is incorporated, instantly transfer it to the baking dish, and top it with Oreo crumbles and a pinch of sea salt.

  _{NOTE: Use a greased metal spoon for spreading.}

  _{NOTE: It helps to keep all the ingredients pre-measured and next to the boiling pot to make sure you have enough time to add in all the ingredients.}
• Allow the fudge to cool for one hour at room temperature.

 
This fudge recipe has been in my family for many years, and it’s fun to experiment by adding in Oreos, nuts, and even sprinkles. My go-to peanut butter for this fudge is the Creamy Skippy. I think it tastes the best, and I always use the double-stuffed Oreos. 
In the top right corner, I made the peanut butter fudge without the Oreos! The only thing you won’t add is sea salt. 

Gumdrop cookies
Lemon Linzer Cookies
Oreo Balls
Gingerbread Bars
Sugar Cookies

I have been loving seeing all of your recipe photos on Instagram! Thank you all for tagging me and coming back to rate them!  

I hope you all have the BEST HOLIDAY!!!!

Questions for you!

1. What is your favorite flavor of fudge?
2. Do you have a designated fudge maker in your family?
3. What are you most excited about this week?

VIDEO HOW TO MAKE GINGERBREAD OATMEAL COOKIES WITH A CHAIR TEA LATTE BUTTERCREAM FILLING

YES! I’ve made my oatmeal pies with all-purpose gluten-free flour and certified gluten-free oats times! You can hardly tell the difference. 

Can I make this recipe dairy-free?

Absolutely! Swap the butter for vegan butter! It’s that simple, and it works great. The Earth Balance butter sticks are what I use to make recipes dairy-free. 


These cookies are so simple to make. You’ll need to print this recipe or bookmark it so you can make them over and over again.

Fortunately, my son thinks my baking is entertaining. I turn up the Christmas music and dance around for him. He usually hangs out in his bouncy chair and laughs at me. Including him helps me get things done! Hopefully, he’ll be able to help me next year. 

Print

Gingerbread Oatmeal Cookies with a Chai Tea Latte Buttercream Filling

These are the perfect Christmas cookie! They pack a punch of spice, soft and perfect with a cup of coffee.

Course Dessert

Servings 18 Cookies

Author Taralynn McNitt

Ingredients

Gingerbread Oatmeal Cookie

• 2 1/2 Cups All-Purpose Flour
• 3 Cups Oats quick oats or whole work
• 1 1/2 Tsps Baking Soda
• 1/2  Tsp Baking Powder
• 1/2  Tsp Fine Sea Salt
• 1 1/2 Tbsp Ground Cinnamon
• 1 1/2 Tbsp Ground Ginger
• 1/2 Tsp Ground Cloves
• 1 Cup (+ 1 Tbsp) Unsalted Butter
• 1 1/2 Cup Packed Brown Sugar
• 2 Tsp Vanilla Extract
• 1/4 Cup Molasses
• 2 Large Eggs room temperature

Chai Tea Latte Buttercream

• 1/2 Cup Unsalted Butter room temperature
• 7 Ounces Marshmallow Fluff
• 4 Cups Powdered Sugar or more if needed
• 1 Tbsp Ground Cinnamon
• 1 Tsp Vanilla Extract
• 1/4 Cup Chai Tea Concentrate
• 1 Shot Espresso optional

Instructions

Gingerbread Oatmeal Cookies

• Preheat oven to 350 degrees.
• Mix the flour, oats, baking soda, baking powder, sea salt, cinnamon, ginger, and cloves in a large bowl.
• Using an electric mixer, combine the butter and brown sugar until light and fluffy (about two minutes.) Mix in the molasses and vanilla on high speed for about 1 minute. Scrape down the sides of the bowl and mix in the eggs (30 seconds on medium speed.)
• Add the dry ingredients to the electric mixer with the wet ingredients. Mix until thoroughly combined.
• Line a baking sheet with parchment paper and add heaping tablespoon-sized dough balls onto the sheet two inches apart.
• Bake for 10-12 minutes. When you remove them from the oven, they will be slightly undercooked, but they will continue to cook on the baking sheet. Do not remove them until they have cooled.

Chai Tea Latte Buttercream

• Whip the butter and marshmallow fluff for 2 minutes using the electric mixer.
• Mix in the powdered sugar and cinnamon at a low speed.
• Mix in the vanilla, chai tea concentrate, and espresso. If the buttercream isn't thick enough, add in extra marshmallow fluff and powdered sugar.

  You want the buttercream to be extra thick, so it doesn't fall out of the cookie.
• Once the cookies have completely cooled, spread 2-3 tablespoons of buttercream on the bottom of one cookie, and add another cookie to make a cookie sandwich.
• Store in the refrigerator or on the countertop. ENJOY!

 I am going to make more of these for my cookie gifts this year with my peanut brittle, peanut butter fudge, and lemon Linzer cookies!  I hope you enjoy this recipe, and please tag me on Instagram or come back to rate these if you make them. I love seeing your creations. 

Questions for you!

1. What is your favorite holiday flavor?
2. Have you ever made a dessert board?
3. Should I make a blueberry version of these?

browse more holiday recipes

Last weekend, I had my girlfriends over for a cookie-decorating lunch party. We try our best to make time during the busy holiday season to do something fun each year. I decided to host a cookie-decorating lunch party, and it was so fun putting everything together! I wanted to share the photos to inspire you to have your girlfriends over for a fun holiday-themed get-together. Life is busy for everyone, but it’s important to make time for friendships. This party theme was super simple to put together! I had most of the supplies, but I picked up a few things to make it extra special. 

I decided to make everything gluten-free and vegetarian to fit my friend’s dietary needs. I put together a giant salad with spring mix, baby kale, avocado, dried blueberries, cranberries, glazed almonds, raspberries, blueberries, cucumber, tomatoes, goat cheese, and balsamic vinaigrette. I put the Publix brand of gluten-free and vegan chicken strips in the oven to make them super crispy to go on top of the salad. They tasted just like chicken strips! 

I filled mini muffin liners with an assortment of sprinkles and then filled up two bottles with royal icing. 

Each cookie container came with a plastic wrap and ribbon, so when the cookies were dry, you could put them back in the container, wrap them up, and add a gift tag. 
 I put all the supplies on a baking sheet as decorating space. I supplied a plate to put the finished cookies on while they dried. 
It was cold and rainy outside, so the Christmas music playing and the candles lit had us all in the Christmas spirit. 

I baked the cookies and set up the decorating station the night before to make it easier!

Decorating the cookies was so fun! My stomach hurts from laughing when someone messed up on a cookie. There were so many that did not make the photos! My Santas are a little scary looking, but it was tough. Professional cookie decorators do not get enough credit. I plan to do cookies again this year because it’s one of my favorite things to do with my mom. 
 We had a much-needed coffee break to help us power through the rest of our cookies. I have so many Christmas coffee mugs, and the collection keeps getting bigger each year. My solution is to store them with the holiday decor after Christmas. World Market and Anthropologie make some of my favorites. Target has stepped it up, too! If you’re making Christmas cookies this year, I would love for you to tag me on your Instagram posts! I love seeing Christmas cookies!!  
My favorite places to buy sprinkles are TjMaxx, Target, Hobby Lobby, Michaels, and Walmart. Some of the cookie cutouts are from when I was five! My mom gave me a bunch that she had saved. 

 TjMaxx has all the cute pans and sprinkle holders, and Hobby Lobby has the best table decor.  Cheers! Of course, little bug hung out with us, too! 

I hope this inspired you to text your friends and set up a cookie-decorating lunch date! 

Questions for you!

1. Do you have any holiday traditions you do with your friends?
2. Which cookie shape is your favorite to decorate?
3. What are some bucket list holiday things you have planned for this year?

I’m not sure which I enjoyed more, eating these frosted gingerbread cookies, taking the photos, or making them! Can you believe it’s December already? This year, I’m going all out. It’s my first year celebrating Christmas as a mom, and I have to make up for not celebrating last year. I’m going in full decorating mode, visiting Christmasy activities, and doing all the baking. My son thinks baking is the funniest thing. I like to play music, let him chomp on the measuring cup, and dance around for him while he sits in his bouncing chair In the kitchen. He also loves watching the electric mixer! I have found that including him in the process makes it easier for me to get things done.
Last week, I made these deliciously soft, chewy, frosted gingerbread cookies, and so many of you messaged me asking for the recipe. I’m glad I can finally share them with you; these cookies will be in our family for years to come. We are so obsessed! 

When it comes to gingerbread, I like mine to be filled with spice. I want a powerful punch of ginger, cinnamon, nutmeg, and cloves. That screams “Christmas” to me. If you like a subtle cookie, you can always halve the spices in this recipe! I think the frosting suits the spices perfectly.  I know most gingerbread cookies are notorious for being on the harder side, but these are soft, chewy, and (sorry, I have to do it…) moist. 

VIDEO

I’ve been baking Christmas desserts using this Kitchenaid mixer for the past fifteen years! She’s been around since the blog was born. She’s made many Christmas cookies, brownies, cakes, truffles, and so on! I love pulling her out of my pantry, turning on the Christmas music, and baking away!

How to Make Soft Gingerbread Cookies

Preheat the oven to 350 degrees.

Cream the butter and sugar together until light and fluffy. This takes about 2 minutes on a medium speed if the butter is at room temperature. 

Sift the all-purpose flour, baking soda, sea salt, cinnamon, ginger, nutmeg, and cloves in a large mixing bowl.
Mix the vanilla and molasses, and don’t forget to scrape the edges.

Slowly mix in the egg.

Fold in the all-purpose flour, and mix on a low speed for about 15-20 seconds. Do not over-mix the flour. Scoop 2-tablespoon-sized dough balls onto a baking sheet lined with parchment paper. Keep them about two inches apart from one another. 
Bake the cookies for about 10-11 minutes. The edges will be golden, and the middle will be super soft. Let them cook on the baking tray once you remove them from the oven.  If you’re a regular reader, then you already know cream cheese frosting isn’t my favorite or my first choice. Don’t get me wrong, I’ll eat it, but I prefer buttercream.  I make carrot cakes, pumpkin bars, and other cream cheese frosting-style desserts with buttercream. 

How to Make the Best Frosting for Gingerbread Cookies

Adding marshmallow fluff is one of my favorite ingredients for making buttercream frosting thicker. Whenever I make a frosting for cookies, marshmallow fluff is always incorporated. It creates a glossy coat on top of the cookies, making them stackable while locking in the moisture so you can still get the “frosting” style on top.

Mix the butter, marshmallow fluff, and vanilla together on high speed for the frosting. Slowly fold in the powdered sugar. Gradually mix in the milk.

Once the cookies are completely cooled, you can start frosting them! You can make them fancy by using a piping bag, or spread the frosting with a knife and top with sprinkles! I keep so many sprinkles in my pantry, and it’s fun to dress them up.

It’s love at first bite with these frosted gingerbread cookies. I prefer them chilled and stored in the refrigerator, but you can also store them in a container outside of the fridge. They are SO GOOD with coffee or a peppermint mocha hot chocolate. I bought the Andes peppermint crunch chips to top a few of these cookies with, and if you’re a peppermint at Christmas type of person, you need to try that combo. I plan to make another batch of these and top them with peppermint chips. 

Print

Soft & Chewy Gingerbread Cookies with Whipped Marshmallow Buttercream Frosting!

These soft and chewy gingerbread cookies pack a punch of spice and are so cute and festive for holiday celebrations. They are the easiest cookies to make, and I promise you'll want to make them again and again.

Course Dessert

Cuisine American, German

Keyword Christmas Cookies, Gingerbread, Frosted Gingerbread, Cookies, Baking, Holiday Desserts, Ginger, Cinnamon, Buttercream

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 Cookies

Author Taralynn McNitt

Ingredients

Gingerbread Cookies

• 3/4 Cup Unsalted Butter (Room Temp)
• 1 Cup Sugar
• 1/4 Cup Molasses
• 1 Tsp Vanilla
• 1 Large Egg (Room Temp)
• 2 1/2 Cups All-Purpose Flour (1:1 gluten-free flour)
• 2 1/2 Tsps Baking Soda
• 1/2 Tsp Sea Salt
• 1 1/2 Tbsps Ground Cinnamon
• 2 1/2 Tsp Ginger
• 1/4 Tsp Nutmeg
• 1/4 Tsp Cloves

Whipped Marshmallow Buttercream Frosting

• 1/2 Cup Unsalted Butter (Room Temp)
• 2 Tsps Vanilla
• 8 Oz Marshmallow Fluff
• 2 1/2 Cups Powdered Sugar
• 3-4 Tbsps Milk

Instructions

Gingerbread Cookies

• Preheat oven to 350 degrees.
• Cream the butter and sugar together on high speed for about two minutes.
• Mix in the molasses and vanilla for 20 seconds at high speed. Scrape the edges.
• On a low speed, mix in the egg. Scrape the edges.
• In a mixing bowl, sift the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined.
• Fold the flour into the wet ingredients and mix on low speed for about 15-20 seconds. Scrape down the edges, and blend for an additional 10 seconds. Don't over-mix the flour.
• Place two tablespoon-sized dough balls onto a baking sheet lined with parchment paper two inches apart.

  Bake for 10-11 minutes. The edges will be golden.

  Allow the cookies to continue cooking on the baking tray; remove them once completely cooled.

Whipped Marshmallow Buttercream Frosting

• Mix the butter, vanilla, and marshmallow fluff on high speed until completely creamy and combined.
• On a low speed, fold in the powdered sugar and milk. Once the powdered sugar is mixed in, turn the speed to high for about 60 seconds.
• Frost the gingerbread cookies (once cooled!) and top with festive sprinkles.

  Store in the refrigerator or on the countertop.

  Enjoy!

First, let me apologize for the number of photos in this post. I couldn’t choose which ones I liked the most, so I included them all!

I love keeping bins of sprinkles in my house. 

I find them at Target, Michaels, Hobby Lobby, Homegoods, Amazon, and Walmart! 

Today, my girlfriends are coming over for a cookie-decorating lunch party, and I love having so many sprinkles to choose from! I’ll take some photos of the setup just in case you need inspiration or a Christmas get-together with your friends. I’m super excited to see my friends and catch up! It’s so hard getting together as a group when everyone’s lives are on different paths, but the holidays always bring us together.

I hope you all enjoyed this post! I will try to get some more blogs out this season with fun recipes. If you try this recipe, come back and rate it! I think you’re going to LOVE it.

Questions for you!

1. Do you like your gingerbread cookies to be extra spicy or subtle?
2. What is your favorite Christmas movie?
3. Are you a peppermint fan?

Chocolate Chip Cookie Recipe | Chewy, Gooey, and Crispy!

Chocolate chip cookies are a classic favorite that are easy to make and always a hit.

Print

Chocolate Chip Cookies | Chewy, Gooey, and Crispy!

Course Dessert

Cuisine American

Keyword cookies, chocolate chip cookies, dessert, cookie

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24

Author Taralynn McNitt

Ingredients

• 1 1/2 Cups All Purpose Flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1/2 Cup Unsalted Butter room temperature
• 1/2 Cup Packed Brown Sugar
• 1/2 Cup Sugar
• 1 Large Egg room temperature
• 1 Tsp Vanilla
• 1 1/2 Cup Unsweetened Chocolate Chips

Instructions

• Preheat the oven to 350 degrees
• In an electric mixer, beat the butter, sugar, and brown sugar together until fluffy. (Approximately 3-4 minutes.)
• Reduce speed, and mix in the egg and vanilla.
• Sift the flour, baking soda, and salt together.
• Slowly mix the dry ingredients with the wet ingredients. Fold in chocolate chips.
• Drop oversized tablespoon dough balls onto a non-stick baking sheet. Bake 8 to 10 minutes.

  After taking them out of the oven, let them continue to cook on the pan for twenty minutes before removing them.

Chocolate chip cookie recipe, homemade chocolate chip cookies, chocolate chip cookie doughc, chocolate chip cookie bars, chocolate chip cookie cake, chocolate chip cookie mix, easy chocolate chip cookies, best chocolate chip cookies, chocolate chip cookie ingredients, chocolate chip cookie recipe from scratch, chocolate chip cookie recipe without brown sugar, chocolate chip cookie recipe with self-rising flour, chocolate chip cookie recipe with brown sugar, chocolate chip cookie recipe with white sugar, chocolate chip cookie recipe with vanilla extract, chocolate chip cookie recipe

Ingredients

• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon baking soda 
• 1 stick unsalted butter
• 1/2 cup sugar 
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt 
• 1 egg
• 1 teaspoon vanilla
  
• 1 1/2 cups semi-sweet chocolate chips

Substitutes

Flour – All-Purpose Gluten-Free Flour
Butter – Earth Balance Unsalted Butter
Sugar – Monk Fruit
Chocolate Chips – Walnuts, White Chocolate Chips, Dried Fruits, or anything you think will taste amazing thrown into the cookie!
Eggs – Egg Substitute

Warm, Gooey Chocolate Chip Cookies: The Perfect Treat for Any Occasion!

You’ll know when they’re done because the cookies’ edges will look lightly golden, but the middle will look soft. Even if the center doesn’t look done, but the edges are golden, take them out! They’ll continue to cook on the baking sheet for the next five minutes. The soft and gooey middle is the best part of the cookie, so make sure not to overcook them! For the jumbo size, I cooked them about 10-12 minutes long.

Chocolate Chip Cookies are a classic treat that everyone loves! These delicious cookies are made with butter, sugar, eggs, vanilla extract, and of course, chocolate chips. They are the perfect snack for any occasion and are sure to satisfy your sweet tooth. Enjoy the classic flavor of these soft and chewy cookies and indulge in the sweet, chocolatey goodness. Whether you’re baking them for a special occasion or just for a snack, these Chocolate Chip Cookies are sure to be a hit!

I hope you enjoy this chocolate chip cookie recipe so much that you eventually memorize it. I’m glad I finally put it up on the blog   Let me know if you try them out! xo

Share the Love with Chocolate Chip Cookies this Valentine’s Day!
For these fun Valentine’s Day cookies, I added pink and white chocolate chips, semi-sweet chocolate chips, and festive sprinkles into the batter! Once they came out of the oven, I added even more sprinkles!

Questions for you!

1. What is your favorite kind of cookie?
2. Crunchy cookies or soft cookies?
3. Cookies with coffee or cookies with milk?

I’ve never been a big fan of cream cheese frosting, but I love all of the desserts that go with cream cheese frosting, like cinnamon rolls, pumpkin bars, carrot cake, and gingerbread bars. I usually make them with a buttery frosting. These pumpkin spice bars are so moist, and the maple frosting pairs perfectly. 

I have to say it. These bars are moist! It’s like biting into a super moist (omg, I said it twice) cake with a melt-in-your-mouth frosting. You’re going to want to make these over and over again. They are not overly sweet, and they pack all the spice! I love when you can taste the bold pumpkin spice flavors in a dessert. Add these to your menu if you have any fall parties coming up! 

I love that these bars are made with super simple ingredients you probably already have hiding in the pantry.

Pumpkin Spice Bars Ingredients

These pumpkin spice bars are made with simple ingredients, and you will probably already have them all in your house! You can make a few swaps to fit your dietary needs, and I’ll include those below! 

• 2 Cups Pumpkin Puree
• 1/2 cup unsalted butter at room temperature – vegan butter works
• 2 cups of sugar (you can use baking monk fruit)
• 1 tsp of vanilla extract
• 3 large eggs
• 2 cups of all-purpose flour – you may swap for all-purpose gluten-free flour or whole wheat flour
• 1 tsp of baking soda
• 1/4 tsp salt
• 1 1/2 tbsp cinnamon
• 1 1/2 tbsp pumpkin spice

Maple Frosting Ingredients

• 1/3 cup melted unsalted butter – vegan butter works
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• 2-3 tablespoons of milk – you can use almond milk or any milk alternatives
• 2-3 tablespoons of maple syrup
• 1/2 teaspoon pumpkin spice

I’ve never been a fan of cream cheese frosting, so I stick with more of a buttercream icing!
I have the best little baking buddy! He tried pumpkin for the first time this week, and he loved it! He’s my child

How to Make Frosted Pumpkin Spice Bars

Step One:
Preheat the oven to 350 degrees.

Step Two:
Sift the flour, baking soda, salt, cinnamon, and pumpkin spice in a bowl and set aside.

Step Three:
With an electric mixer, combine room temperature butter and sugar for about 5-minutes at high speed until the texture is light and fluffy.

Step Four:
Mix in the eggs, vanilla, and pumpkin purée. Combine for 1-minute at a medium-low speed. Mix in the dry ingredients and combine for about 30-seconds.

Step Five:
Transfer batter to a greased baking dish (I used a ceramic 6 x 10 pan) and bake for about 38-45 minutes.

Step Six:
Let the bars cool for about 40-minutes on the countertop or 25-minutes in the refrigerator.

How to Make Maple Frosting

Step One:
Combine powdered sugar, melted butter, vanilla, milk, and pumpkin spice until smooth.

Step Two:
Mix in the maple syrup. While the bars are still slightly warm, evenly spread the frosting over the top. 

.Step Three:
Let the bars cool for about 20-40 minutes in the refrigerator. Slice into 15 even bars or more, depending on your pan size!
I love finding cute baking dishes when I visit Homegoods. You can use any baking dish for this recipe, but your baking time may change! Just pay attention to the edges and use the toothpick method to determine whether it’s done or not. You can always pull the bars out when they are slightly undercooked because they’ll continue to cook in the hot pan. If you prefer muffins, a loaf, or cake, you can also use this recipe to make those! 
Waiting for these to cool is the hardest part. I made them in the afternoon and was so excited to have a slice with a cup of coffee. Kyle first said when he got home, “wow, what smells so good?” Your entire home will smell like Fall has arrived!

The bars are so flavorful by themselves; you can even make them without the icing, which would be amazing in morning coffee!

When the bars are slightly cooled but still a bit warm, spread the frosting over the top. This maple frosting is thicker than icing but thinner than regular frosting. It’s pretty much the perfect consistency! I like spreading it on when it’s slightly warmer because it sinks into the top layer of the cake and forms a crackle texture on the top. 

The pan I used makes fifteen bars, but if you want more servings and a thinner cake, use a wider and shorter pan. 

Print

Maple Frosted Pumpkin Spice Bars

Ingredients

PUMPKIN SPICE BARS

• 1/2 Cup Unsalted Butter room temp / 1 stick
• 2 Cups Sugar
• 2 Cups Pumpkin Purée
• 3 Large Eggs
• 1 Tsp Vanilla Extract
• 2 Cups All-Purpose Flour
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 1/2 Tbsp Ground Cinnamon
• 1 1/2 Tbsp Pumpkin Spice

MAPLE FROSTING

• 2 Cups Powdered Sugar
• 1/3 Cup Melted Unsalted Butter
• 2-3 Tbsps Milk
• 1/2 Tsp Pumpkin Spice
• 1/2 Tsp Vanilla
• 2-3 Tbsps Maple Syrup

Instructions

PUMPKIN SPICE BARS

• Preheat the oven to 350 degrees.
• Sift the flour, baking soda, salt, cinnamon, and pumpkin spice in a bowl and set aside.
• With an electric mixer, combine room temperature butter and sugar for about 5-minutes at high speed until the texture is light and fluffy.
• Mix in the eggs, vanilla, and pumpkin purée. Combine for 1-minute at a medium-low speed.
• Mix in the dry ingredients. Combine for about 30-seconds.
• Transfer batter to a greased baking dish (I used a ceramic 6 x 10 pan) and bake for about 38-45 minutes.

  Baking time will depend on the size and material of your pan. Pay attention to the bars while they are cooking, and use the toothpick method to determine whether they're done.

  The edges will be golden brown, and the toothpick should come out clean after poking the center.
• Let the bars cool for about 40-minutes on the countertop or 25-minutes in the refrigerator.

  You'll want them slightly warm while applying the frosting.

MAPLE FROSTING

• Combine powdered sugar, melted butter, vanilla, milk, and pumpkin spice until smooth.
• Mix in the maple syrup.

  While the bars are still slightly warm, evenly spread the frosting over the top. 
• Let the bars cool for about 20-40 minutes in the refrigerator.

  Slice into 15 even bars or more, depending on your pan size!

These pumpkin spice bars are perfect for morning, daytime, or late-night dessert. Pair them with a pumpkin spice latte or pumpkin beer!

I dare you to stop at just one!

You can watch the video I’ve included to see how easy these are to make!     Happy Fall baking, everyone!

I’m so so so excited to have you all try these! Make sure to tag me in your recipe pictures and come back here to rate and review the recipe!

Questions for you!

1. Do you prefer a buttercream frosting or a cream cheese frosting?
2. What is your favorite fall recipe?
3. Have you had a pumpkin coffee yet?