Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

Cozy up this fall with a bowl of creamy pumpkin pasta. Cooked pasta is layered in a casserole dish with a béchamel sauce, pumpkin butter ricotta cheese, and shredded Italian cheeses. It’s then baked in the oven and topped with fried sage leaves, crunchy bits of pancetta, and buttered cracker crumbs creating the most delicious, comforting fall meal.

Creamy Pumpkin Pasta

Fall is all about coziness and comfort food. When I think of fall comfort food, two things come to mind…pumpkin and pasta! There is nothing more filling and comforting than a big bowl of hearty pasta. Add in some pumpkin and you have an amazing fall meal that the whole family will devour!

Typically, most people associate pumpkin flavors with sweet fall treats or desserts (check out my 3 ingredient pumpkin muffins). But pumpkin is also yummy and delicious in savory dishes too. The funny thing about this recipe I created? I used a jar of of sweet spiced pumpkin butter to create the savory pumpkin ricotta cheese mixture for our creamy pumpkin pasta. (We’ll talk more about this in a minute!)

Creamy Pumpkin Pasta

This recipe is easy enough to make on a busy weeknight for dinner but also decadent enough to be served as a side dish next to the Thanksgiving turkey. Either way, give this comforting fall dish a try, your family is going to love it!

Creamy Pumpkin Pasta Ingredients

Creamy Pumpkin Pasta Ingredients

  • Short cut pasta: I used Eliconi pasta which is essentially just a larger rotini shaped pasta.
  • Extra virgin olive oil
  • Flour
  • Spiced pumpkin butter: A can of pumpkin puree could be used in place of pumpkin butter.
  • Chicken broth: Vegetable broth could be used for an all vegetarian dish.
  • Milk: Light cream or half & half could be substituted for a richer sauce.
  • Shredded Italian cheeses: I used a bag of shredded provolone, asiago, parmesan, & fontina cheese.
  • Ricotta cheese: I like whole milk ricotta for this recipe.
  • Salt
  • Pepper
Eliconi Pasta

For the Pasta Topping:

  • Sage leaves
  • Diced pancetta
  • Crushed, buttered saltine crackers: To make this cracker topping, combine about 1/4 cup melted butter with 1 cup crushed saltine crackers. Mix together until crackers are coated in buttery goodness.
  • Shredded Italian cheeses (same as above)
Toppings for Pumpkin Pasta Bake

What is spiced pumpkin butter?

Pumpkin butter is a fall fruit spread. Did you know pumpkin is actually a fruit?! I did not until recently! Pumpkin butter is made from pumpkin puree with the addition of warm & sweet spices (ginger, cinnamon, cloves, nutmeg, etc.) along with a sweetener such as brown sugar or honey. 

It tastes similar to pumpkin pie and can be used as a spread on toast, crackers, biscuits, ice cream, or just about anything you can think of.

I decided to use pumpkin butter in a more savory way by adding it to our creamy pumpkin pasta. Pumpkin butter is sweet, however when you combine it with the right savory ingredients, the balance of sweet and saltiness is absolutely delicious.

Pumpkin Pasta

How to Make Creamy Pumpkin Pasta

Begin by cooking your short cut pasta in salted water according to package directions. Drain.

While the pasta cooks, add olive oil to a frying pan and cook the diced pancetta. Once the pancetta is crispy and brown, remove from pan with a slotted spoon (keep as much of the fat renderings in the pan as possible) and place on a plate lined with paper towels.

In the olive oil/pancetta renderings, add a handful of sage leaves and fry until crispy (this only takes a minute or so). Once crispy, place the sage leaves on the paper toweled line plate along with the pancetta.

Add flour to the oil and stir to combine. Cook roux for about 1 minute. Slowly pour chicken broth and milk into the roux, whisking as you pour to prevent lumps of flour. Cook on medium heat, whisking occasionally, until sauce bubbles and begins to thicken to create the béchamel sauce. Remove béchamel sauce from heat once thickened.

Pumpkin Ricotta Cheese

In a mixing bowl, combine spiced pumpkin butter, ricotta cheese, Italian cheeses, salt, and pepper. Mix until well combined.

Pumpkin Ricotta Cheese

Assembling Creamy Pumpkin Pasta

Begin by evenly spreading a 1/3 of the béchamel sauce to the bottom of a 9×13 baking dish (these are some of my favorite baking dishes).

Place 1/3 of the cooked pasta in an even layer on top of the béchamel. Then evenly spread 1/3 of the pumpkin ricotta mixture on the pasta, with 1/3 of the shredded Italian cheeses on top of that.

Continue layering the béchamel sauce, pasta, pumpkin ricotta, and cheeses in 1/3’s. Finish the top of the pumpkin pasta casserole with shredded cheese.

Bake creamy pumpkin pasta in a preheated 375 degree oven for about 20-30 minutes or until sauce is bubbly and top & corners are browned.

Creamy Pumpkin Pasta

Serving Creamy Pumpkin Pasta

Allow casserole to cool for about 10 minutes. Garnish top of pasta casserole with a few fried sage leaves.

Serve creamy pumpkin pasta in a bowl (a bowl gives more room for hearty helpings!) then top with a dollop of pumpkin butter, pancetta crumbles, crushed crackers, shredded Italian cheese, and a couple of fried sage leaves for garnish.

Creamy Pumpkin Pasta

Enjoy the comforting pumpkin pasta goodness. You will definitely go back for seconds!

Pumpkin Pasta

Creamy Pumpkin Pasta Pro Tips

  • Cook the pasta to al dente. The pasta will continue cooking in the oven.
  • Other short cut pastas that would work well in this dish; farfalle, ziti, rigatoni, cavatappi, or penne.
  • Take the help from the store and buy pancetta that is already diced.
  • Frying the pancetta and the sage leaves first, will add depth of flavor to the béchamel sauce.
  • Taste the spiced pumpkin butter before adding to the ricotta cheese. The pumpkin butter I used was not overly sweet. If your pumpkin butter is super sweet you may want to use less in this recipe.
  • Add chopped cooked chicken breast or turkey breast to this dish for added protein.
  • Pumpkin seeds or chopped walnuts would be a great crunchy topping too!
Comforting Fall Dinner

Storing Creamy Pumpkin Pasta Leftovers

Store leftover pasta in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months.

Fall Dinner

Shop Our Home

Links to products featured in this post can be found in our “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

Creamy Pumpkin Pasta

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

Creamy Pumpkin Pasta

Course: DinnerCuisine: ItalianDifficulty: Medium
Servings

6

servings
Prep Time

30

minutes
Cooking time

30

minutes
Calories

461

kcal
Total time

1

hour 

Cozy up this fall with a bowl of creamy pumpkin pasta. Cooked pasta is layered in a casserole dish with a béchamel sauce, pumpkin butter ricotta cheese, and shredded Italian cheeses. It’s then baked in the oven and topped with fried sage leaves, crunchy bits of pancetta, and buttered cracker crumbs creating the most delicious, comforting fall meal.

Ingredients

  • 17.6 oz. package Eliconi Pasta

  • 1 tbsp. Extra virgin olive oil

  • 3 tbsp. Flour

  • 1 cup 1% Milk

  • 1 cup Chicken broth

  • 1 cup Spiced pumpkin butter

  • 1 cup Whole milk ricotta cheese

  • 2 cups Shredded Italian cheeses (provolone, asiago, parmesan, & fontina)

  • Salt & Pepper (to taste)

  • Creamy Pumpkin Pasta Topping
  • 1 cup diced Pancetta

  • 1 cup Buttered & crushed saltine crackers

  • 1/4 cup shredded Italian cheese

  • Handful sage leaves

  • 1/4 cup Spiced pumpkin butter

Directions

  • Cook the pasta in salted water according to the package directions. Drain.
  • Add olive oil to a frying pan and cook the diced pancetta. Once the pancetta is crispy and brown, remove from pan with a slotted spoon (keep as much of the fat renderings in the pan as possible) and place on a plate lined with paper towels.
  • In the olive oil/pancetta renderings, add a handful of sage leaves and fry until crispy (this only takes a minute or so). Once crispy, place the sage leaves on the paper toweled line plate with the pancetta.
  • Add flour to the oil and stir to combine. Cook roux for about 1 minute. Slowly pour chicken broth and milk into the roux, whisking as you pour to prevent lumps of flour. Cook on medium heat, whisking occasionally, until sauce bubbles and begins to thicken to create the béchamel sauce. Remove sauce from heat once thickened.
  • In a mixing bowl, combine spiced pumpkin butter, ricotta cheese, Italian cheeses, salt, and pepper. Mix until well combined.
  • Preheat oven to 375 degrees.
  • Evenly spread about 1/3 of the béchamel sauce to the bottom of a 9×13 baking dish. Place 1/3 of the cooked pasta in an even layer on top of the béchamel. Then evenly spread 1/3 of the pumpkin ricotta mixture on the pasta, with 1/3 of the shredded Italian cheeses on top of that.
  • Continue layering the béchamel sauce, pasta, pumpkin ricotta, and cheeses in 1/3’s. Finish the top of the pumpkin pasta with shredded cheese.
  • Bake creamy pumpkin pasta in oven for about 20-30 minutes or until sauce is bubbly and top & corners are browned.
  • Allow dish to cool for about 10 minutes. Garnish top of pasta casserole with a few fried sage leaves.
  • Serve creamy pumpkin pasta in a bowl (a bowl gives more room for hearty helpings!) then top with a dollop of pumpkin butter, pancetta crumbles, crushed crackers, shredded Italian cheese, and a couple of fried sage leaves for garnish.
  • Enjoy the comforting pumpkin pasta goodness!

Notes

  • Cook the pasta to al dente. The pasta will continue cooking in the oven.
  • Other short cut pastas that would work well in this dish; farfalle, ziti, rigatoni, cavatappi, or penne.
  • Take the help from the store and buy pancetta that is already diced.
  • Frying the pancetta and the sage leaves first, will add depths of flavor to the béchamel sauce.
  • Taste the spiced pumpkin butter before adding to the ricotta cheese. The pumpkin butter I used was not overly sweet. If your pumpkin butter is very sweet you may want to use less in this recipe.
  • Add chopped cooked chicken breast or turkey breast to this dish for added protein.
  • Pumpkin seeds or chopped walnuts would be a great crunchy topping too!

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Mummy Rice Krispie Treats

Mummy Rice Krispie Treats

Mummy rice krispie treats are the cutest, tastiest, and spookiest treat for Halloween that both kids and adults will love!

Mummy Rice Krispie Treats

Many of you know I am not the biggest fan of Halloween. In fact, ever since I was a child I’ve preferred skipping the holiday altogether and heading straight to Thanksgiving. However, I do love a good Halloween treat! I could not let the season go by without sharing these tasty & adorable mummy rice krispie treats.

Mummy Rice Krispie Treats

If you’re like me and love homemade Halloween treats but don’t have a lot of extra time, these mummy rice krispie treats are for you! This recipe includes only five ingredients and takes less than a half hour to prepare. Perfect for moms with a busy schedule…actually I think that might be all moms?!

These treats begin with the classic rice krispie treat recipe, then are drizzled with white chocolate, and topped with mini chocolate chip morsels for the cutest eyeballs.

These are so easy to make, even the kiddos can help!

Mummy Rice Krispie Treats

They make the perfect treats for Halloween parties, school parties, kids parties (adult parties too!), and even an after school snack. William loved that had these ready for him one day after school!

Mummy Rice Krispie Treats

So before Halloween is over & we have moved onto Thanksgiving, give this spooky mummy rice krispie treat recipe a try. I triple, Halloween dare you to eat just one!

Happy Halloween from our home to yours!!!

Mummy Rice Krispie Treats

Shop Our Home

Links to products featured in this post can be found in our “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

Mummy Rice Krispie Treats

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep Time

15

minutes
Cooking Time

15

minutes
Calories

308

kcal
Total time

1

hour 

These treats begin with the classic rice krispie treat recipe, then are drizzled with white chocolate, and topped with mini chocolate chip morsels for eyes. So easy, the kiddos can help make these too!

Ingredients

  • 4 cups mini marshmallows

  • 2 tablespoons salted butter

  • 4 cups Rice Krispies cereal

  • 10 oz. bag white chocolate baking morsels

  • 16 mini chocolate chips

Directions

  • Line a 9″x13″ baking dish with parchment paper, leaving an overhang on the long edged sides of 1-2″. 
  • In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  • Add rice krispies cereal to marshmallow mixture, stirring until well coated.
  • Add mixture to parchment lined baking dish. Press down firmly to compact the mixture into pan with a spatula or wax paper.
  • Let sit for about 20 minutes or until marshmallow has firmed up.
  • Remove rice krispies from pan using the parchment sling. Using a sharp knife, cut into rectangular pieces (I cut about 10 even pieces). Place rice krispie rectangles on a cooling rack placed on top of a baking sheet (this will help to catch the chocolate drizzle).
  • Using the double boiler method, melt white chocolate over low heat until mostly melted. Stir until all lumps are dissolved. 
  • With a spoon, drizzle the melted white chocolate back and forth over the rice krispie treats. Add the mini chocolate chip eyes as you go.
  • Place in refrigerator for about 30 minutes to set. Enjoy!!!

Notes

  • Unsalted butter can be used in place of salted.
  • 1 teaspoon of vanilla extract can be added to melted marshmallow mixture for added depth of flavor.
  • The white chocolate can be melted in the microwave. Microwave chocolate for short bursts (about 20 seconds) to prevent the chocolate from seizing.
  • A piping bag or plastic bag can be used to drizzle the white chocolate over the treats.
  • Store treats in an airtight container on the counter or in the refrigerator.

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Brown Butter Snickerdoodle

Brown Butter Snickerdoodles: A Friendsgiving Party Favor

Brown butter snickerdoodles are the perfect cookies to give as party favors at your next Friendsgiving or Thanksgiving get together with their warm cinnamon flavor & chewy texture.

Friendsgiving Party Favor

Snickerdoodles were one those cookies that my mom would have in her homemade Christmas cookie assortment every year. They were delicious with their soft & chewy sugar cookie type texture, warm cinnamon flavor, and a little tang from the cream of tarter. It was one of the first cookies we would devour because they were so good!

Brown Butter Snickerdoodles

I decided to put a twist on the traditional snickerdoodle cookie and make a brown butter snickerdoodle for Friendsgiving & Thanksgiving. Doesn’t that sound delicious?! This cookie has all the same flavor components as the ones my mom used to make, however these cookies are decadent and rich with the caramelly, nutty flavor of the brown butter. I thought these warm, cinnamon, nutty flavored cookies would make the perfect Friendsgiving party favor or Thanksgiving dessert option!

Let’s bake some cookies and I’ll show you how to give them as Friendsgiving party favors too!

Brown Butter Snickerdoodles
Friendsgiving Party Favor

Friendsgiving Inspiration

For this blog post, I am joining 11 other bloggers to bring you ideas and inspiration that you can use for Friendsgiving or Thanksgiving. Continue reading to the end of this post for links to more Friendsgiving blog posts…there are a ton of great ideas!

Friendsgiving Blog Hop

If you are coming here from Tatertots & Jello, welcome! Jen always shares the cutest ideas from DIY’s, seasonal décor, recipes, and so much more. I love the Friendsgiving leftover printables she shared in today’s blog hop!

Friendsgiving Party Favors

Hi, I’m Heidi!

If this is your first time visiting Eleanor Rose Home, I am so glad you decided to stop by! I’m Heidi, the creative mind behind ERH. I started this journey a couple of years ago to share my love of a cozy home with others. You can take a tour our home of our home to see what it looks like styled for fall, here.

Eleanor Rose Home

At Eleanor Rose Home, you will find home décor inspiration, seasonal décor ideas, simple & easy DIY’s, and lately, lots of comfort food! You can learn more about me, my family, and Eleanor Rose Home here.

Samia Family

I’d love to have you join the ERH community! Email subscribers receive weekly newsletters, new blog post updates, and exclusive content & giveaways. To join the community, click here.

But enough about me, let’s get to the good stuff…cookies!

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles

Here are few reasons to love brown butter snickerdoodles and why they should be added to your cookie baking lineup.

  • Easy to Make: These cookies are extremely easy to make! No mixer is required, which means the kiddos can easily help with this.
  • Brown Butter: The star of this cookie, brown butter! It takes snickerdoodles to another level with a deep, nutty flavor that is rich and decadent.
  • No Chill Recipe: The snickerdoodle cookie dough does not need to be chilled before baking. Which means the cookies are ready for eating sooner!
  • Cinnamon Sugar: These cookies are rolled in cinnamon sugar giving them that classic snickerdoodle taste.
Brown Butter Snickerdoodle

Ingredients for Brown Butter Snickerdoodles

  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons cream of tartar
  • 1 cup salted butter
  • 1 ½ cups white granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs

Cinnamon Sugar

  • 1 tablespoon cinnamon
  • 1/4 cup white granulated sugar
Brown Butter Snickerdoodles

How to Make Brown Butter Snickerdoodles

First, melt butter in a large pan over medium-low heat. Once the butter is melted, keep stirring until the milk solids separate and brown. The rest of the butter will turn a light brown in color (you will also smell the delicious nutty flavor).

Browned Butter

Pour the butter into a mixing bowl and let cool for at least 15 minutes before mixing cookie dough.

While the butter cools, mix the dry ingredients in a medium bowl. In another small bowl, mix together the 1/4 cup sugar and cinnamon. Set that aside to use later.

Once the butter has fully cooled, mix the browned butter and white sugar together using a rubber spatula in a large bowl. Then, whisk in the vanilla extract and the eggs into the butter mixture. Mix until well combined.

Snickerdoodle Wet Ingredients

Carefully fold the dry ingredients into the butter mixture. Mix until well combined.

With a scoop, scoop out cookie dough and form into balls. My cookie dough balls were about 1/2″ in diameter.

Roll the cookies in the cinnamon sugar mixture you made earlier.

Place cookie dough balls on a baking sheet lined with parchment paper.

Cookie Dough Balls

Bake cookies in a preheated 375 degree oven for 7 minutes on lower shelf, and 7 minutes on top shelf. Cookies should have lightly browned edges.

Immediately remove cookies from baking sheet and allow to cool on a cooling rack.

Brown Butter Snickerdoodles

Baking Tips

  • Butter: I prefer baking with salted butter. However, you can make this recipe with unsalted butter. Just make sure to add 1 teaspoon of salt to the ingredients.
  • Brown Butter: Allow the brown butter to fully cool before mixing cookie dough. Also, you can make this recipe without browning the butter. Just use 1 cup of butter instead.
  • Flour: When measuring flour, make sure to scoop and level. Do not scoop directly into the flour, this will compact the flour leading to the use of more flour than the recipe calls for.
Friendsgiving Party Favor

Brown Butter Snickerdoodles Friendsgiving Party Favor

Once the snickerdoodles are completely cooled, you can begin the fun part of assembling your Friendsgiving party favors!

What You will Need for the Party Favors

  • Cookie bags
  • Ribbon
  • Thank you tags (downloadable copy below)
  • Scissors
  • Brown butter snickerdoodle cookies
Friendsgiving Party Favor Supplies

How to Assemble Friendsgiving Party Favors

To start, you will need to decide how many cookies you will be adding to each favor and how many party favors you need based on the number of guests. (This snickerdoodle recipe yields about 36 cookies.)

Place the desired amount of cookies into each party favor bag. I added four cookies to our favors, for some reason it felt like the right amount!

Brown Butter Snickerdoodles

Tie a ribbon into a knot to seal the cookie bag. I used this small satin ribbon, but you can use any ribbon you like. Make sure to the tie the knot tightly and close to the cookie at the top of the bag. This will ensure there isn’t too much air in the bag which will keep the cookies fresher, longer.

Brown Butter Snickerdoodles Party Favor

After tying a tight knot, add the thank you tag. I created a cute “Thank you for being a sweet friend!” tag that is perfect for Friendsgiving! You can download or print the thank you tags I created here:

Friendsgiving Thank you Tag: Vertical

Friendsgiving Thank you Tag: Horizontal

Friendsgiving Gift Tags

Tie a bow with the ribbon to hold the thank you tag in place, trim the end of the ribbon, and your Friendsgiving party favor is complete!

Friendsgiving Party Favors

These are the cutest, coziest favors to gift your guests this Friendsgiving. Who doesn’t love delicious, fresh baked cookies?!

How to Store Brown Butter Snickerdoodles

If you do not plan on giving your snickerdoodle party favors out within a day or so, I recommend freezing them. This will keep the cookies fresher longer. Simply remove the cookie party favors from the freezer a few hours before your guests arrive to allow the cookies to defrost.

If you are not using these cookies as party favors, place the snickerdoodles in an airtight container and store in a cool dry place. Cookies will last up to 5 days.

To freeze, place cookies in an airtight container and freeze for up to 60 days. Allow cookies to thaw before enjoying.

Brown Butter Snickerdoodles

More Friendsgiving Inspiration

Now that you have your Friendsgiving party favor or dessert ready to go with these brown butter snickerdoodles, head over to LeCultivateur.

Emily is sharing Friendsgiving table ideas, that are absolutely beautiful!

Friendsgiving Party Favor

Don’t forget to check out the links below for even more Friendsgiving ideas and inspiration.

Let’s stay connected! Join the Eleanor Rose Home mailing list so you never miss a post!

Shop Our Home

Links to products featured in this post can be found in our “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

Brown Butter Snickerdoodles Party Favor

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

Friendsgiving Ideas & Inspiration

Friendsgiving Party Favor
Friendsgiving Tablescape
Pumpkin Pie
Friendsgiving Tablescape

Eleanor Rose Home | LeCultivateur | Green Valley Gable | Truemans Treasures

Friendsgiving Tablescape
Thanksgiving Punch
Friendsgiving Tablescape
Friendsgiving

Pasha is Home | Living Large in a Small House | Cloches & Lavender | Open Doors Open Hearts

Friendsgiving Tablescape
Friendsgiving Table
Pumpkin Centerpiece
Friendsgiving Leftover Printables

Robyn’s French Nest | White & Woodgrain | Bricks ‘n Blooms | Tatertots & Jello

Brown Butter Snickerdoodles

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

36

cookies
Prep Time

15

minutes
Cooking Time

14

minutes
Calories

156

kcal
Total Time

29

minutes

These brown butter snickerdoodles are an easy to make, no chill recipe. The brown butter adds a decadent, rich nutty flavor to these cookies. While the cinnamon sugar gives these snickerdoodles their warm, classic taste.

Ingredients

  • 2 ½ cups flour

  • 1 teaspoon baking soda

  • 1 tablespoon cornstarch

  • 1 ½ teaspoons cream of tartar

  • 1 cup salted butter

  • 1 ½ cups white granulated sugar

  • 1 teaspoon vanilla

  • 2 large eggs

  • Cinnamon Sugar
  • 1 tablespoon cinnamon

  • 1/4 cup white granulated sugar

Directions

  • Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  • Melt butter in a large frying pan over medium-low heat. Once the butter is melted, keep stirring until the milk solids separate and brown.
  • Pour the butter into a mixing bowl and let cool for at least 15 minutes before mixing cookie dough.
  • While the butter cools, mix the dry ingredients in a medium bowl.
  • In another small bowl, mix 1/4 cup sugar and cinnamon. Set aside for later.
  • Once the butter has fully cooled, mix the browned butter and white sugar together using a rubber spatula in a large bowl. Then, whisk in the vanilla extract and the eggs into the butter mixture. Mix until well combined.
  • Carefully fold the dry ingredients into the butter mixture. Mix until well combined.
  • With a scoop, scoop out cookie dough and form into balls. My cookie dough balls were about 1/2″ in diameter.
  • Roll the cookies in the cinnamon sugar mixture you made earlier.
    Place cookie dough balls on parchment lined baking sheets.
  • Bake cookies in a preheated 375 degree oven for 7 minutes on lower shelf, and 7 minutes on top shelf. Cookies should have lightly browned edges.
  • Immediately remove cookies from baking sheet and allow to cool on a cooling rack.

Notes

  • Butter: I prefer baking with salted butter. However, you can make this recipe with unsalted butter. Just make sure to add 1 teaspoon of salt to the ingredients.
  • Brown Butter: Allow the brown butter to fully cool before mixing cookie dough. Also, you can make this recipe without browning the butter. Just use 1 cup of butter instead.
  • Flour: When measuring flour, make sure to scoop and level. Do not scoop directly into the flour, this compacts the flour. This leads to using more flour than the recipe calls for.
  • To store snickerdoodles, place in an airtight container and store in a cool dry place. Cookies will last up to 5 days. To freeze, place cookies in an airtight container and freeze for up to 60 days. Allow cookies to thaw before enjoying.

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Slow Cooker Chicken & Corn Soup

Slow Cooker Chicken & Corn Soup

Slow cooker chicken & corn soup is the perfect blend of comforting chicken soup and creamy corn chowder. This recipe makes a hearty dinner for the family with plenty of leftovers for the week. The best part, the slow cooker does most of the work for you!

Slow Cooker Chicken & Corn Soup

The chill of autumn has arrived in New England. It seems like all at once the air shifts from the warm, humid days of summer to the cool, brisk days of fall. I am always amazed at how this happens almost over night.

Chicken & Corn Soup

One of my favorite ways to warm up the family on these chilly autumn days (besides a blazing fire in the wood stove) is by serving a delicious, comforting soup for lunch or dinner. There is something about a hearty bowl of soup, stew, or chowder that not only warms the belly but the soul too.

This slow cooker soup will do just that. Slow cooker chicken & corn soup is creamy and delicious, packed with tender chunks of white meat chicken and loaded with vegetables. Perfect for filling hungry bellies.

Slow Cooker Chicken & Corn Soup

As this slow cooker chicken & corn soup slowly cooks on the counter, your home will be filled with the most delicious aromas. When hubby comes through the door and says, “What is that amazing smell?”, you know you have a good recipe, right?!

Chicken & Corn Soup

Ingredients for Slow Cooker Chicken & Corn Soup

  • Boneless chicken breasts
  • Carrots
  • Leek
  • Clove of garlic
  • Potatoes (I used gold but brown or red potatoes would work too.)
  • 1 can chopped green chilies
  • 2 cans creamed corn
  • Chicken broth
  • Bay leaves
  • Parsley
  • Chives
  • Salt & pepper
  • Cooked bacon
  • Half & Half
Slow Cooker Chicken & Corn Soup

How to Make Slow Cooker Chicken & Corn Soup

You are going to be amazed at how easy this soup is to make! After dicing and slicing the vegetables, everything is added to the slow cooker, which does most of the cooking for you.

Slow Cooker Chicken & Corn Soup

To start, you will need a 6 quart slow cooker. This is a similar slow cooker to the one that I used for this soup recipe.

Add the chicken breasts to the bottom of the slow cooker. Then add peeled & diced carrots, thinly sliced leeks, potatoes cut into about 1″ sized pieces (I left the skin on), and the minced garlic.

Drain the can of green chilies, and add the drained chilies to the slow cooker along with the 2 cans of creamed corn.

Fall Slow Cooker Soup

Pour the chicken broth into the slow cooker. Throw in the bay leaves, then cover the slow cooker and cook on low for 5-6 hours (until the chicken is fully cooked).

Once the chicken is cooked, shred the chicken with two forks (either in the soup or remove to shred and add back to slower cooker).

Add the half & half, cooked bacon, parsley, chives, and salt & pepper (to taste) to the soup. Cook on low for another 20 minutes. Serve hot.

Hearty Fall Soup

Garnishes for Slow Cooker Chicken & Corn Soup

I like to sprinkle a little chopped bacon for crunch, chopped chives for freshness, and cracked black pepper for seasoning to the top of our slow cooker chicken & corn soup. This also adds a little pop of color to the creamy, white soup.

Garnishes for Chicken & Corn Soup

My family also likes to add shredded cheddar cheese and a few oyster crackers to their soups as well.

What to Serve With Slow Cooker Chicken & Corn Soup

This soup is hearty enough to be served on it’s own!

Slow Cooker Chicken & Corn Soup

However, crusty bread is always great accompaniment with any soup. It’s perfect for soaking up those last few bites of broth so every drop of soup is eaten!

Here are a couple of other ideas on what you could serve alongside this chicken & corn soup.

  • Grilled Cheese Sandwiches
  • Garden Salad
  • Cornbread
  • Paninis
  • Beerbread
  • Or…how about serving your soup in a bread bowl?! So yummy!
Hearty Fall Comfort Soup

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Slow Cooker Chicken & Corn Soup

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Slow Cooker
Chicken & Corn Soup

Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep Time

15

minutes
Cooking Time

6

hours 
Calories

895

kcal
Total time

6

hours 

15

minutes

Slow cooker chicken & corn soup is the perfect blend of comforting chicken soup and creamy corn chowder. This recipe makes a hearty dinner for the family with plenty of leftovers for the week. The best part, the slow cooker does most of the work for you!

Ingredients

  • 1 lb. Boneless Chicken Breasts

  • 3 Carrots, diced

  • 1 Leek, sliced

  • 1 Clove Garlic, minced

  • 3 Medium Gold Potatoes, cut into 1″ pieces

  • 1 7 oz. can Chopped Green Chilies

  • 2 14.75 oz. cans Creamed Corn

  • 4 cups Chicken Broth

  • 2 Bay Leaves

  • Handful Freshly Chopped Parsley

  • Handful Freshly Chopped Chives

  • Salt & Pepper to Taste

  • 3-6 Strips Cooked Crispy Bacon, diced

  • 2 cups Half & Half

Directions

  • Combine chicken, carrots, leeks, potatoes, garlic, green chilies, creamed corn, chicken broth, bay leaves, and salt & pepper in slow cooker. Stir to combine, then cover and cook on low for about 6 hours.
  • Uncover slow cooker and use two forks to shred chicken.
  • Stir in half & half, bacon, chives, parsley, and salt and pepper to taste and cook another 20 minutes.
  • Garnish with extra diced bacon, fresh parsley, fresh chives, and cracked black pepper. Serve hot.

Notes

  • Gold, brown, or red potatoes can be used for this recipe. The potatoes can either peeled or not. I chose not to peel the potatoes to add a little more nutritional value to the soup.
  • Leeks may need to be cleaned before using since they are grown in sandy soil. To clean leeks, slice them into 1/8″ half moons and place in a bowl filled with cold water. Leeks will float while the sand will fall to the bottom. Drain leeks and dry before adding to the slow cooker.
  • Light or heavy cream can be used in place of half & half.
  • Serve this soup with a side of crusty bread or in a bread bowl.

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3 Ingredient Pumpkin Muffins

3 Ingredient Pumpkin Muffins

Satisfy your craving for pumpkin this fall with these 3 ingredient pumpkin muffins. All you need is a can of pumpkin puree, box of cake mix, and water to make the most delicious pumpkin muffins you will ever taste.

Pumpkin Muffins

Today is the first day of fall (how is that even possible?) and that means it is officially pumpkin season! To welcome the start of fall, and pumpkin season, I thought I would share with you my super easy 3 ingredient pumpkin muffin recipe.

3 Ingredient Pumpkin Muffins

I’ve been making these pumpkin muffins each fall for our family for years. My family loves the warm pumpkin flavor, and I love that they are beyond easy to make (almost too easy!). These pumpkin muffins are perfect for breakfast, an afternoon snack, or even dessert after dinner.

If you love to provide your family yummy, home baked goods as much as I do, but have limited time, this 3 ingredient pumpkin muffins recipe is for you!

Pumpkin Muffins

What You Will Need for 3 Ingredient Pumpkin Muffins

  • Box of Yellow Cake Mix
  • Can of Pumpkin Puree
  • 1 cup Water

Ingredient Note: Be sure to use pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling has added sugar, spices, and water which will not work for this recipe.

Pumpkin Muffin Ingredients

How to Make 3 Ingredient Pumpkin Muffins

To start, preheat oven to 375 degrees.

Muffin Pan

Add muffin liners to a muffin pan or spray muffin pan with non-stick cooking spray. I like to bake muffins with these tulip muffin liners. I think they look so pretty and elegant!

Put the muffin pan off to the side.

Pumpkin Muffins
Pumpkin Muffin Batter

In a mixing bowl, combine box of yellow cake mix, can of pumpkin puree, and cup of water. Mix ingredients together until well incorporated.

3 Ingredient Pumpkin Muffins

Scoop about 2-3 tablespoons of muffin batter into each muffin cup (this recipe should yield 12 regular sized muffins).

3 Ingredient Pumpkin Muffins

Bake muffins in oven at 375 degrees for 15-20 minutes. Immediately remove muffins from pan and place on a cooling rack. And, this might be the hardest part of this whole muffin making process…allow muffins to cool slightly before eating!

Pumpkin Muffin

How to Store 3 Ingredient Pumpkin Muffins

Our family gobbles up these muffins well before we have to store them. That is how incredibly tasty they are!

3 Ingredient Pumpkin Muffins

However, if you have leftovers and need to store your muffins, be sure they are cooled completely before storing. Muffins will become soggy if placed in a container warm.

Line an airtight container with paper towels, place the muffins on top, place additional paper towels on top of the muffins, then tightly seal container. The paper towels will soak up any moisture from the muffins, allowing the muffins to stay dry and last longer.

Pumpkin Muffin

Other 3 Ingredient Pumpkin Muffins Ideas

Here are a few ideas on how you could easily change up this recipe to make it your own!

  • Chocolate makes everything better! Try adding in a handful of chocolate chips to the muffin batter.
  • Use apple juice in place of water for apple-pumpkin muffins.
  • Smear a cream cheese frosting to top of the muffins. Pumpkin & cream cheese are a match made in heaven!
  • Add a little spice to your muffins by using spice cake mix instead of yellow.
  • For a little crunch, add a few crumbles of brown sugar to the tops of the muffins before baking.
  • Instead of making muffins, add this to a loaf pan for pumpkin bread!
3 Ingredient Pumpkin Muffins

Let me know if you make these muffins and if your family loves them as much as ours does!

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Links to products featured in this post can be found in our “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

3 Ingredient Pumpkin Muffins

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

3 Ingredient Pumpkin Muffins

Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

12

servings
Prep Time

10

minutes
Baking Time

15

minutes
Calories

224

kcal
Total Time

25

minutes

Satisfy your craving for pumpkin this fall with these 3 ingredient pumpkin muffins.

Ingredients

  • 15.25 oz. box Yellow Cake Mix

  • 15 oz. can Pumpkin Puree

  • 1 cup Water

Directions

  • Preheat oven to 375 degrees.
  • Add muffin liners to a muffin pan or spray muffin pan with non-stick cooking spray. Put the muffin pan off to the side.
  • In a mixing bowl, combine box of yellow cake mix, can of pumpkin puree, and cup of water. Mix ingredients together until well incorporated.
  • Scoop about 2-3 tablespoons of muffin batter into each muffin cup.
  • Bake muffins in oven at 375 degrees for 15-20 minutes.
  • Immediately remove muffins from pan and place on a cooling rack.
  • Allow muffins to cool slightly before eating.

Notes

  • This recipe should yield 12 regular sized muffins.
  • Be sure to use pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling has added sugar, spices, and water which will not work for this recipe.

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Oven Dried Oranges

Oven Dried Orange Slices

Oven dried orange slices are beautiful, easy to make, and are a great addition to fall and holiday home décor.

Oven Dried Orange Slices

It’s become an annual fall tradition for me to make oven dried orange slices in preparation for the holidays. I love the look & smell of dried orange slices. They look beautiful in a Christmas garland or hanging on the Christmas tree as an ornament. They are also a great addition to stovetop potpourri for a delicious citrus scent.

The options of what you can do with oven dried orange slices are really endless!

Oven Dried Orange Slices

You may be thinking it’s a little early to be planning Christmas décor when fall hasn’t even officially begun?! You may be right (you guys know I started decorating for fall August 1st, right?). However, properly dried oranges can last for years, so getting a head start on these now, helps me later when the craziness of the holidays begins.

And…I have a couple of new ideas on how to incorporate beautiful oven dried orange slices into fall décor. You can see those ideas, here!

Oven Dried Oranges

How do you dry oranges in the oven?

The great thing about drying or dehydrating oranges is that you do not need to invest in a dehydrator.

Oranges can be dried in the oven by thinly & evenly slicing the oranges, placing slices on a parchment lined baking sheet, and drying in a 200 degree oven for about 4 hours.

Oven Dried Oranges

Steps to Drying Orange Slices in the Oven

1. Heat Oven to 200 Degrees

The most important step is to heat your oven to the proper temperature.

If your oven can go to a lower temperature, you can dry oranges at 170 degrees. You will achieve the same dried citrus results, however drying time will take a little longer.

Oven Dried Oranges

Convection ovens (or convection toaster ovens) are great for drying fruit. The convection oven fan helps to evenly circulate the steam, which is perfect for drying citrus. The moisture is evenly removed making the drying process move along faster.

2. Line Baking Sheet With Parchment Paper

Place orange slices on a parchment paper lined baking sheet. This will help prevent the orange slices from sticking to the baking sheet.

Orange Slices

3. Thinly & Evenly Slice Oranges

Thinly and evenly sliced oranges are the key to perfectly dried fruit. A mandolin is a great kitchen tool to achieving thin, even slices. A knife will also work, however you will want to make sure that the oranges are sliced evenly.

I sliced a combination of navel and mandarin oranges.

Orange Slices
Slices of Oranges

4. Oven Dry Orange Slices

Once the thinly, evenly sliced orange slices are placed on a parchment lined baking sheet (about 1/2″ apart between slices), add the baking sheet to the oven.

Orange Slices on a Baking Sheet

Bake the orange slices for approximately 4 hours (exact drying time will depend on oven, size of fruit, and thickness of slices). I flip the orange slices and rotate the baking sheet in the oven once every hour. This helps the fruit to dry evenly.

Remove the orange slices from the oven once they are completely dried and all moisture has been removed.

Oven Dried Orange Slices

How can you tell when dried orange slices are done?

Orange slices are done drying when the pulp of the orange appears glassy, similar to a stained glass window. If the orange slices are still tacky, it may need a little more time in the oven. Remember, the larger the slice, the longer it will take to dry in the oven.

Dried Oranges

How to Store Dried Orange Slices

Properly dried orange slices (all moisture removed from slices) can last for years.

Dried orange slices can be stored in a baggie or air-tight container in a dark, cool, humidity free location in your home. This allows the orange slices to last longer, and the slices will keep their beautiful, vibrant color.

Oven Dried Orange Slices

What kinds of citrus can be dried in the oven?

Any citrus can be dried in the oven. Drying times will vary based on the size & moisture content of the fruit.

  • Lemons
  • Limes
  • Grapefruit
  • Cara Cara Oranges
  • Navel Oranges
  • Mandarin Oranges
  • Blood Oranges
Oven Dried Orange Slices

What to do With Dried Orange Slices

There are so many ways to utilize dried orange slices. They can be used as a garnish on food or drinks, eaten as a snack, or placed in a bowl for décor. Here are a few of my favorites…

1. Christmas Garland

Citrus & pine are a beautiful combination for the holidays. I loved the coziness this garland added to our kitchen window last Christmas.

Christmas Garland

2. Stovetop Potpourri

Last year I created homemade Christmas gifts for friends & family by combining dried fruit, evergreens, and seasonal spices in a mason jar for dried stovetop potpourri. This gift was a great way to share the coziness of our home with others!

Homemade Christmas Gift

3. Gift Tags

Dried orange slices are a beautiful, organic, and unexpected touch as a gift tag when added to Christmas gifts.

Christmas Tree

Check out this blog post for a new take on orange slices & candles!

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Links to products featured in this post can be found in our “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

Dried Orange Slices

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Mini Apple Pies

Mini Apple Pies With Puff Pastry

Mini apple pies with puff pastry are a delicious handheld after school treat.

Mini Apple Pies With Puff Pastry

It’s officially back to school for us this week. It’s hard to believe how quickly the summer went by and even harder to believe our youngest is now a sophomore in high school! Having a high school age son who is growing like a weed, means our house must always be stocked with snacks or goodies for him to quickly grab and munch on when he gets home from school.

Anyone else have teenagers with bottomless pits for stomachs?!

Back to School Treat

As a busy working mom, I am always looking for quick, easy, and delicious ways to feed William after school or any time of the day.

These mini apple pies with puff pastry are the cutest, handheld after school treat especially during the fall season because of their adorable apple shape. What fruit reminds us of fall more than apples and which dessert screams fall more than pie!

Mini Apple Pies

Not only are these mini apple pies with puff pastry adorable (who doesn’t love food in miniature size?!), they are super simple to make with help from the grocery store. Sure, I would love to make everything from scratch but my days are busy, so I welcome the help wherever I can get it!

Back to School Snack

Apple Pie Filling

To keep this recipe quick and easy, I opted to use a can of apple pie filling. You could certainly make your own apple pie filling from scratch, but in a pinch a can of filling will taste just as delicious!

Feel free to add ingredients to your store bought filling to make it your own. Here are a few ingredients that would be a delicious addition to these mini apple pies:

  • Craisins
  • Walnuts
  • Raisins
  • Pecans
Mini Apple Pies With Puff Pastry

The Crust for Mini Apple Pies With Puff Pastry

Instead of using a traditional pie crust for our mini apple pies, I decided to use puff pastry. Puff pastry dough is light, airy, and buttery. When baked it’s crunchy on the outside and soft & doughy on the inside. It’s delicious!

I like to use Pepperidge Farm puff pastry sheets found in the frozen section of the grocery. One box includes 2 square sheets of puff pastry dough. Defrost your puff pastry sheets on the counter for about 1 hour before assembling your pies.

Tip: Keep your puff pastry cold, it’s much easier to work with.

Fall Dessert

Mini Apple Pies With Puff Pastry Ingredients & Supplies

  • Apple pie filling
  • Puff pastry
  • Flour
  • Egg
  • Water
  • Apple cookie cutter
  • Parchment paper
  • Baking sheet
  • Rolling pin
  • Brush (for egg wash)
  • Fork
  • Spoon
  • Knife
Mini Apple Pies With Puff Pastry

How to Make Mini Apple Pies with Puff Pastry

Preheat oven to 375 degrees.

Make an egg wash by cracking an egg into a bowl with about a tablespoon of water and whisk. Set aside. Fill another small bowl with cold water, set that aside too.

Puff Pastry Dough

Flour a clean work surface and place one sheet of puff pastry unfolded on top of the flour. Take a floured rolling pin and roll out puff pastry dough to about 1/8″ thickness.

Cut out dough with an apple cookie cutter. Remove excess dough from around the apple shapes and set aside. One sheet of puff pastry should yield 8 apple cut outs (the amount of cut outs will depend on size of cookie cutter).

Apple Pie Filling

Place about a tablespoon of apple pie filling (amount of filling will depend on the size of cut out) into the center of 4 apple cut outs.

Apple Pie Filling

Take the small bowl of water and dip finger into the water and trace that along the edge of the apple pie filled cut outs so edge of cut out is moist. Place one of the apple cut outs on top, lining the edges and pressing with finger to lightly seal the edges.

Sealing Mini Apple Pies

Take a fork and press down around the edges of mini pie to seal.

Mini Apple Pies

With a sharp knife, cut three slits into the center of the pie. This allows air to escape and will prevent the filling from oozing from the edges of the pies.

Mini Apple Pies With Puff Pastry

Place pies on a baking sheet lined with parchment paper.

Mini Pies

Once all pies are assembled, brush the top of each pie with egg wash.

Bake pies in the oven for about 15 minutes or until pie crust is brown & flaky and filling is warm & bubbly.

Mini Apple Pies

Allow pies to cool for several minutes and then enjoy!

Apple Pie Filling

How long will mini apple pies with puff pastry last?

Mini apple pies are best when served immediately after baking. If you happen to have leftovers, store the mini apple pies in an airtight container or on a dish covered tightly with plastic wrap.

The pies can be stored on the counter for a day or two, or they can also be refrigerated. We like to warm our leftover pies in the microwave for a few seconds to soften the puff pastry and warm the filling.

Fall Back to School Treat

Other Mini Pie Ideas

These mini apple pies with puff pastry are so fun to make and could easily be changed by simply swapping out the filling. How delicious do these filling ideas sound!

  • Blueberry pie filling
  • Cherry pie filling
  • Raspberry jelly
  • Peach preserves
  • Pumpkin puree
  • Milk chocolate

A savory filling idea…chicken pot pie!!!

Mini Apple Pies With Puff Pastry

Back to School Meal Ideas

If you’re looking for easy weeknight back to school dinner ideas, I’ve got you covered there too!

A few weeks ago I shared one of my families favorite comfort foods, meatless baked ziti. This Asian pasta salad can be made a day ahead of time and is delicious served for lunch or dinner. And, this butternut squash soup is so warm and comforting for fall.

Shop Our Home

Links to products featured in this post can be found in our new “Shop Our Home” page. I hope this page makes shopping our home a little easier for you! I earn a small commission when you make a purchase from one of our LTK links. Your support helps me continue to create meaningful content for you!

Fall Dessert

I look forward to sharing more of my home with you and inspiring you to have a well loved home! Follow me on Facebook, Instagram, Pinterest, and LIKEtoKNOW.it.

Mini Apple Pies With Puff Pastry

Course: DessertCuisine: AmericanDifficulty: Easy
Servings

8

Mini Pies
Preparation Time

15

minutes
Cooking Time

15

minutes
Calories

235

kcal
Total Time

30

minutes

Apples nestled in puff pastry and then baked to perfection. These mini apple pies with puff pastry are a delicious handheld after school treat.

Ingredients

  • 21 oz. can Apple Pie Filling

  • 17.3 oz. Puff Pastry Sheets

  • Flour

  • 1 Egg

  • 2 tbsp. Water

Directions

  • Preheat oven to 375 degrees.
  • Make an egg wash by cracking an egg into a bowl with about a tablespoon of water and whisk. Set aside. Fill another small bowl with cold water, set that aside too.
  • Lightly flour a clean work surface and place one sheet of puff pastry unfolded on top of the flour. Take a floured rolling pin and roll out puff pastry dough to about 1/8″ thickness.
  • Cut out dough with an apple cookie cutter. Remove excess dough from around the apple shapes and set aside. One sheet of puff pastry should yield 8 apple cut outs (the amount of cut outs will depend on size of cookie cutter).
  • Place about a tablespoon of apple pie filling (amount of filling will depend on the size of cut out) into the center of 4 apple cut outs.
  • Take the small bowl of water and dip finger into the water and trace that along the edge of the apple pie filled cut outs so edge of cut out is moist. Place one of the apple cut outs on top, lining the edges and pressing with finger to lightly seal the edges.
  • Take a fork and press down around the edges of mini pie to seal.
  • With a sharp knife, cut three slits into the center of the pie. This allows air to escape and will prevent the filling from oozing from the edges of the pies.
  • Place pies on a baking sheet lined with parchment paper.
  • Once all pies are assembled, brush the top of each pie with egg wash.
  • Bake pies in the oven for about 15 minutes or until pie crust is brown & flaky and filling inside is warm & bubbly.
  • Allow pies to cool for several minutes and then enjoy!

Notes

  • Keep your puff pastry cold, it’s much easier to work with.
  • Mix craisins, walnuts, raisins, or pecans into the apple pie filling for texture and crunch.
  • Cut slits into the top of the pies before baking. This will allow warm air to escape preventing filling from oozing from the sides of the pies.
  • Store leftover pies in an airtight container for 1-2 days.