51 Thanksgiving Treats for Kids

ByNick Garcia

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Thanksgiving Turkey Brownies

Thanksgiving Turkey Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional)
  • Candy decorations: candy corn for tail, pretzel sticks for legs, white icing for details (optional)

Instructions

  1. 1. Preheat oven to 350F (175C). Line a 9×9 inch pan with parchment.
  2. 2. Melt butter and whisk in sugar, then beat in eggs and vanilla.
  3. 3. Stir in cocoa powder, flour, baking powder, and salt until just combined; fold in nuts if using.
  4. 4. Bake 25–28 minutes until a toothpick inserted comes out with moist crumbs.
  5. 5. Cool completely, then decorate to resemble a Thanksgiving turkey using candy corn, pretzels, and icing.

2. Baked Apple Chips

Baked Apple Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [’30’, ’30 apple chips’]

These low-calorie apple chips are a perfect snack you can meal prep and have during the day. They’re low in sugar, calorie, rich in fiber, and vegan-friendly!

Ingredients

  • 2 apples (thinly sliced)
  • 1/2 tbsp freshly squeezed lemon juice
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 225F (110C). Now, lane a baking sheet with parchment paper.
  2. Slice the apples crosswise with the skin on. Keep the slices as thin as possible. You don’t have to worry about deseeding the apples as they will just fall out once baked.
  3. Squeeze in in lemon juice into a bowl and toss in the apples.
  4. Place them on a baking tray and sprinkle with cinnamon. Make sure the apple slices aren’t on top of each other.
  5. Bake for 2 hours, flipping the apples halfway through.
  6. To check whether they’re done, we’ll remove one apple chip and let it cool down for 5 minutes. If it’s crisp, the chips are done.
  7. Finally, let the chips cool down before serving.

3. Pumpkin Chocolate Brownies

Easy Pumpkin Brownies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘9’, ‘9 brownies’]

All during fall, I eat as many pumpkin-flavored things as I can! These amazing pumpkin brownies are one of them! Super simple to make and so delicious! I guarantee you that no one will even notice these moist and chocolatey brownies are vegan!

Ingredients

  • 1 ¼ cups of flour
  • ½ cup of cocoa powder
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • 1 ½ cups of pumpkin puree
  • ⅓ cup of agave or maple syrup (sugar works too)
  • ¼ cup of vegetable or canola oil

Instructions

  1. Preheat the oven to 350 degrees F (180 degrees C). Grease baking 9×9 inch (17×17 cm) pan.
  2. In a medium bowl, combine all the ingredients together thoroughly until completely smooth.
  3. Pour the batter into the prepared baking pan and bake for 25 minutes or until the cake is almost set but the center wobbles slightly. (The brownie should be moist on the inside but now raw).
  4. Remove from the oven and allow to cool in the pan.
  5. When it is completely cooled, cut into squares and enjoy.

4. Wide-Eyed Turkey Cupcakes

Wide-Eyed Turkey Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Yield: [‘2’, ‘2 dozens’]

These cupcakes are so easy to make! In fact, I’m not here with a cupcake recipe today, I’m sharing more of what you may like to call a “cupcake design” tutorial.

Ingredients

  • Cupcake with chocolate frosting (prepared as you wish)
  • Two Oreo cookies
  • 5 Pieces of candy corn (the kind with a yellow tip)
  • Piece of candy corn (the kind with an orange tip)
  • Twizzlers Nibs candy (or just red licorice)
  • 2 brown M&Ms
  • Fudge-striped cookie not pictured
  • Chocolate frosting (store-bought or prepared)
  • 1 toothpick
  • Knife
  • Scissors

Instructions

  1. Take the two Oreo cookies and twist them apart. Save the creme-filled sides and eat the other halves. 🙂 So far, so good. Use a little of the chocolate frosting to adhere the M&Ms onto the creme-filled cookie halves. Set aside.
  2. Spread a little frosting onto the top half of the fudge-striped cookie.
  3. Stick your candy corns onto the frosting and set it aside.
  4. Take your cupcake and cut a slit into the back of it with a knife (deep enough to slide the fudge-striped cookie into.

Now, let’s start assembling. We’ll work off a numbered list again so it’s easy to follow along:

  1. Place the two Oreo cookie halves on the cupcake for the eyes.
  2. Slide the fudge-striped cookie into the slit in the back of the cupcake.
  3. Take the final piece of candy corn and place a toothpick into the bottom of it. Insert the toothpick end into the cupcake for the nose so just the orange segment of the candy corn is showing.
  4. Use scissors to trim the Twizzlers Nib to look like wattle and place it into the frosting alongside the nose.

5. Sour Cream Sugar Cookies

Sour Cream Thanksgiving Sugar Cookies with Cream Cheese Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. 1. Cream butter and sugar until light and fluffy.
  2. 2. Beat in egg, sour cream, and vanilla until smooth.
  3. 3. Stir in flour, baking soda, and salt just until a dough forms.
  4. 4. Chill dough 30 minutes; roll to 1/4 inch thick, cut shapes, and place on baking sheet.
  5. 5. Bake at 350F (175C) for 8–10 minutes until edges are set; cool on a rack.
  6. 6. Decorate as desired.

6. Candy Pretzel Turkey Bites

Candy Pretzel Turkey Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT14M · Cook: PT1M · Total: PT15M · Yield: [’12’]

These Candy Pretzel Turkey Bites are tasty and adorable.  The perfect dessert idea for your Thanksgiving party or celebration!

Ingredients

  • 12 Pretzel Twists
  • 36 Pieces of Candy Corn
  • 12 Rolos
  • 12 Reese’s Pieces
  • 24 Candy Eyeballs

Instructions

  1. Preheat oven to 250 degrees F. Line a baking pan with parchment paper or Silpat baking mat.
  2. Place pretzels with the salted side down with the double rounded end pointed toward you.
  3. Unwrap Rolo candies and place them in the center towards the top of the pretzel.
  4. Place them in the oven until the chocolate softens, about 1 minute.
  5. Beginning decorating by placing the candy eyeballs towards the middle, slightly towards the top, of the Rolos candy. Take a Reese’s Pieces and turn it sideways and insert it below the eyes. Finally, take three pieces of candy corn and insert them along the top of the Rolos for the feathers.
  6. Place them in the freezer to solidify. Store in an airtight container. Enjoy!

7. Mini Pumpkin Oreo Cheesecakes

Mini Pumpkin Cheesecakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT5H50M · Yield: 6

Mini Pumpkin Cheesecakes with an Oreo crust are a creamy fall dessert baked in a muffin pan. Serve this black and orange dessert for Halloween or as a Thanksgiving For Two dessert.

Ingredients

  • 1 cup chocolate sandwich cookie crumbs (such as Oreo)*
  • 2 tablespoons unsalted butter, melted*
  • 8 ounces (1 block or 8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature and not cold to the touch
  • 1/2 cup canned pumpkin puree (not pumpkin pie mix)
  • 1/2 teaspoon vanilla extract
  • 1 recipe Homemade Whipped Cream, Cream Cheese Whipped Cream, or Maple Whipped Cream.

Instructions

  1. Preheat oven to 325F. Line a muffin pan with 6 paper liners. If not using paper liners, grease with cooking spray.
  2. In a small bowl, mix together the cookie crumbs and melted butter until moistened and clumpy.
  3. Press roughly 2 tablespoons crumbs into the bottom of each paper liner. Bake 10 minutes or until set and no longer looks wet. Cool while you make the filling.
  4. In a large mixing bowl on high speed (with paddle attachment if using a stand mixer), beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
  5. Beat in the egg for 1 minute or until smooth (do not overbeat). Beat in the pumpkin and vanilla.
  6. Divide the filling among the paper liners. They should be filled to the top. Bake 20-25 minutes or until tops and edges are firm, the center slightly jiggles when moved, and internal temperature is 150F.
  7. Cool for 1 hour at room temperature then cover and refrigerate at least 4 hours or overnight before garnishing and serving. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

8. Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’19’, ’19 cookies’]

These quick pumpkin oatmeal cookies are high in protein! They’re a perfect healthy dessert when you’re craving for a treat. These cookies are gluten-free, vegetarian, low-sugar, high protein and high in fiber!

Ingredients

  • 2.5 cups 250 g rolled oats
  • 3 tbsp vanilla protein powder
  • 1 tsp cinnamon
  • 1/2 cup sugar-free chocolate chips
  • 1 cup 240 g pumpkin puree
  • 1 egg white
  • 2 tbsp maple syrup

Instructions

  1. Preheat the oven to 350 F (180 C). Mix wet ingredients, then combine the dry ingredients.
  2. Combine the wet and dry ingredients to form a thick dough. Now, form cookie shapes exactly how you want them because they won’t change while being baked.
  3. Line your baking tray with parchment paper and place the cookies on it. Bake in the oven for 10-15 minutes until the cookies turn golden brown.
  4. Let the cookies cool down before serving.

9. Pumpkin Spice Hummus

Pumpkin Spice Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT3M · Total: PT7M · Yield: [‘8’]

If you love pumpkin spice treats and drinks, try this delicious dessert pumpkin spice hummus. Healthy sweet dessert hummus is a wonderful snack for the whole family. It is wholesome, nutritious, and ready in under 10 minutes.

Ingredients

  • 1 can chickpeas (drained)
  • ½ cup canned pumpkin
  • ¼ cup agave nectar
  • 2 Tablespoons hemp hearts
  • 2 Tablespoons raw tahini
  • 2 Tablespoons lemon juice
  • ½ teaspoon pumpkin spice

Instructions

  1. Place drained chickpeas in a food processor. Add pumpkin, agave, hemp seed, raw tahini, lemon juice and pumpkin spice.
  2. Process until smooth and enjoy with your favorite dippers!

10. Chocolate Dipped Candy Corn

Chocolate Dipped Candy Corn Rice Crispy Treats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497089H54M24S · Cook: PT10M · Total: PT15M · Yield: [’16’, ’16 treats’]

Chocolate-dipped candy corn rice crispy treats that are festive, fun, and a cinch to make! Perfect for your next fall party or Halloween bash!

Ingredients

  • 6 cup crispy rice cereal
  • 6 cup mini marshmallows
  • 5 tbsp butter
  • orange gel coloring
  • dark chocolate candy coating
  • white chocolate candy coating

Instructions

  1. In a large pot over medium heat, melt the butter.
  2. Add the mini marshmallows and stir constantly until the marshmallows have melted. Stir in a few drops of orange coloring and remove the pot from the heat.
  3. Mix in the cereal, being sure to stir until well coated. Press the treats into a buttered 11×13″ baking dish to set.
  4. Once the treats have set, cut them into triangles and use your hand to gently round the corners for a more realistic look.
  5. Melt the candy coating according to the package instructions. Set out a silicone baking mat or wax paper.
  6. Dip the base of your treat triangle into the dark chocolate, shaking off the excess, then dip the top into the white candy coating. Place the treat on your mat to set.
  7. Once the chocolate has set, store the treats at room temperature in an airtight container up to three days.

11. Halloween Cookies

Easy Halloween Chocolate Chip Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT30M · Yield: [‘6’]

These easy Halloween Cookies are fun and festive for the fall season. This homemade chocolate chip cookie recipe just needs a few extra ingredients to turn them into delightfully delicious Halloween Chocolate Chip Cookies.

Ingredients

  • 1 1/2 cups All Purpose Flour
  • 1/4 cup Brown Sugar
  • 1/2 cup Butter (room temperature)
  • 1/2 cup Sugar
  • 1 Egg
  • 1 tablespoon Vanilla Extract
  • 1/4 cup Chocolate Chips
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • Vanilla Frosting
  • Colorful Sprinkles

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, add flour, baking soda and salt. Set aside.
  3. In another large mixing bowl combine brown sugar, sugar and butter, egg and vanilla extract. Mix well.
  4. Slowly add in the flour mixture.
  5. Stir in chocolate chips.
  6. Make tablespoon sized balls and place on a nonstick pan or a parchment paper lined baking pan. Use a spoon to slightly flatten.
  7. Bake for 10-12 minutes.
  8. Remove from oven. Place on cooling rack.
  9. Once cookies have cooled, spread vanilla frosting on the inside of every other cookie.
  10. Place a cookie on top to make a cookie sandwich.
  11. Dip the edges into a bowl filled with sprinkles.

12. Baked Sweet Potato Fries

Baked Sweet Potato Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 large sweet potatoes (about 1.5 lb), cut into 1/4-inch-thick fries
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Optional: pinch of cayenne pepper, to taste

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment.
  2. Peel potatoes if desired and cut into uniform 1/4-inch-thick fries.
  3. Pat potatoes dry to remove excess moisture.
  4. In a large bowl, toss the fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  5. Arrange fries in a single layer on the prepared sheet, avoiding crowding.
  6. Bake for 15 minutes, then flip the fries and bake 10–15 more minutes until crisp and edges are golden.
  7. Optional: broil 1–2 minutes for extra crispness.
  8. Season with a light pinch more salt if needed and serve hot with dipping sauces.

13. Roasted Pumpkin Seeds

Perfect Roasted Pumpkin Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’]

This tried and true method results in crunchy, salty, irresistibly Perfect Roasted Pumpkin Seeds! This is a must make recipe for the Halloween season.

Ingredients

  • 1 ½ cups raw pumpkin seeds
  • 2 teaspoons olive oil
  • ½ teaspoon garlic salt (plus additional if desired)
  • nonstick cooking spray

Instructions

  1. Use a large metal spoon to scoop the seeds from your pumpkin and place them in a colander. Place the colander in your sink and rinse the seeds with cool water, removing as much of the stringy pumpkin guts as you can.
  2. Place some newspaper next to your sink for the stringy guts. This allows you to just roll it up and toss the mess when you’re done. There will be some bits of pumpkin still mixed in with the seeds and this is okay. Just remove as much as you can. Drain the seeds well, pour them out on to a rimmed baking sheet, and allow them to dry overnight.
  3. The next day, pick out any remaining pieces of dried pumpkin. Preheat oven to 325 F degrees.  Spray a clean rimmed baking sheet with nonstick cooking spray.
  4. Toss the seeds in a large bowl with the olive oil and garlic salt. Spread the seeds on the prepared baking sheet and bake for 20 to 30 minutes or until golden brown, stirring about halfway through.
  5. Taste and season with additional garlic salt if desired.

14. Apple Nachos

Healthy Apple Nachos (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [‘3’, ‘3 small plates’]

These yummy, coconutty apple nachos are a perfect treat for the family. A healthy snack the kids will absolutely love! They’re vegan, gluten-free, and dairy-free.

Ingredients

  • 2 medium apples
  • 1 tbsp fresh lemon juice
  • ¼ cup nut butter of choice (peanut, almond, sunflower, cashew, etc.)
  • 1/4 cup dark chocolate chips
  • 2 tbsp unsweetened shredded coconut
  • 1/8 tsp cinnamon
  • 1 tbsp hemp seeds

Instructions

  1. Core your apples and slice them, keeping them as flat as possible.
  2. Add the apple slices to a bowl, squeeze in the lemon juice and toss to coat.
  3. Warm your nut butter in a microwave for around 20-30 seconds until it’s soft enough to drizzle. Don’t overheat it.
  4. Get out a large plate and layout your apple slices in a single layer. Try to cover the whole plate and use all of its surface.
  5. Drizzle the butter in a circular motion, top up with chocolate chips, shredded coconut, cinnamon, and hemp seeds.

15. Condensed Milk Brownies

Condensed Milk Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [’12’, ’12 slices’]

Gooey, chewy, and crunchy condensed milk brownies. A perfect chocolatey dessert or a quick picnic or afternoon tea treat.

Ingredients

  • 170 grams (6 ounces) self raising flour
  • 3 tablespoons cocoa powder
  • 100 grams (3.53 ounces) caster sugar
  • ¼ teaspoon sea salt
  • 5 tablespoons (60 grams, 2.12 ounces) sunflower oil (or vegetable oil, plus extra for greasing)
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsweetened plant based milk (room temperature)
  • 370 grams (13.05 ounces) plant based condensed milk alternative
  • 150 grams (5.29 ounces) dairy free dark chocolate (chopped into small chunks)
  • 40 grams (1.41 ounces) chopped almonds (or walnuts / pistachios)

Instructions

  1. Grease and line a 22 cm (8.66 inches) brownie tin with parchment paper and vegetable oil.
  2. Preheat oven to 160°C (320°F)(fan forced), or 180°C (356°F) non-fan forced oven.
  3. Place the self-raising flour, cocoa powder, caster sugar, and salt in a large bowl. Mix until combined.
  4. Place wet ingredients vegetable oil, vanilla extract, milk, condensed milk in a separate large to medium bowl. Mix well.
  5. Melt the dark chocolate in the microwave in short bursts. Make sure to stir the chocolate between stopping the microwave. Allow the chocolate to cool slightly but not so that it becomes solid.
  6. Add melted chocolate to the wet ingredients. Mix until combined.
  7. Add the wet mixture to the dry ingredients and mix until combined. Do not over mix.
  8. Place mixture in the prepared tin and flatten the top. It can help to gently tap the tin on the worksurface to flatten the top.
  9. Add the chopped nuts on top if desired.
  10. Bake for 35-40 minutes or until the brownie is cooked in the centre. You can test this by carefully poking a knife in the centre of the brownie. The brownie should have a moist crumb it should not have the same consistency as the wet batter.
  11. Allow the brownie to cool in the tin for 10 minutes, then remove from tin and transfer to a wire rack. Serve.

16. Pumpkin Whoopie Pies

Pumpkin Whoopie Pies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT75M · Yield: [’24’, ’24 (about) whoopie pies’]

Pumpkin Whoopie Pies made of soft pumpkin spiced cookies filled with fluffy and luscious cream cheese filling. These irresistible cake-like cookies are the perfect fun handheld treat for fall season!

Ingredients

  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground all-spice
  • 2 cups packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups chilled pumpkin puree
  • 2 teaspoons orange zest
  • 2 large eggs
  • 1/2 teaspoon vanilla paste
  • 3 cups confectioners’ sugar
  • 1/2 cup 1 stick unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla paste

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  2. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger and all-spice together and set aside.
  3. In a separate bowl, whisk the brown sugar and oil together until well combined. Add the pumpkin puree and orange zest and whisk to combine thoroughly. Add the eggs and vanilla paste and mix until combined.
  4. Sprinkle the flour mixture over the pumpkin mixture and whisk until all the ingredients are well combined.
  5. Using a small ice cream scoop with a release mechanism, drop the dough onto the prepared baking sheets at about one-inch apart.
  6. (Optional) Alternatively, you can use a medium size ice cream scoop or a piping bag and pipe round mounds of batter that are about 1-ounce in volume.
  7. Place the baking sheets in the preheated oven and bake for 15 to 17 minutes or until a toothpick inserted into the center of the cookie comes out clean. Remove from the oven and allow the cookies to cool completely on a cooling rack while you make the filling.

For the Cream Cheese Filling:

  1. In a medium mixing bowl, sift the confectioners’ sugar and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it’s completely smooth. Add the cream cheese and beat until the mixture is smooth and well combined.
  3. Add the confectioners’ sugar and the vanilla paste and beat until smooth. Don’t over beat the filling or it may separate.

Assemble:

  1. Turn half of the cooled cookies upside down (flat side facing up).Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.

17. No Bake Peanut Butter Pie

No Bake Peanut Butter Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT250M · Yield: [‘8’, ‘8 slices’]

Rich, creamy peanut butter and cream cheese filling is folded with whipped topping and chilled in a chocolate graham cracker crust. It takes 10 minutes to assemble, then chills for at least 4 hours until firm enough to slice.

Ingredients

  • 8 ounces cream cheese (softened to room temperature)
  • 1 ¼ cups creamy peanut butter (divided)
  • ¾ cup powdered sugar
  • 8 ounces frozen whipped topping (thawed)
  • 1 9-inch premade chocolate graham cracker crust
  • 1 cup chopped mini peanut butter cups (optional)

Instructions

  1. In a large mixing bowl, combine softened cream cheese, 1 cup of peanut butter, and powdered sugar. Beat together with an electric mixer until smooth.
  2. Gently fold in the whipped topping using a flexible spatula.
  3. Spread the peanut butter mixture into the prepared crust, and chill until firm and easy to slice (at least 4 hours or overnight).
  4. Melt the remaining ¼ cup of peanut butter. Drizzle it over the chilled pie using a spoon or a squeeze bottle.
  5. Optionally, top the pie with chopped mini peanut butter cups.

18. Peanut Butter Cup Turkey

Edible Thanksgiving Place Card Holders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [’12’, ’12 servings’]

These Thanksgiving place card holders made from peanut butter cups and candy are both edible and adorable on the Thanksgiving table!

Ingredients

  • 24 Reese’s peanut butter cups (regular sized)
  • 12 Rolo candies (for the turkey bodies)
  • 12 Whopper candies (for the turkey heads)
  • 72 candy corn candies (for the feathers and beaks)
  • 24 edible eyeballs
  • 12 red sprinkles (for the turkey gobblers)
  • ½ cup chocolate melting wafers

Instructions

  1. Melt chocolate wafers in microwave.  Start with 30 seconds, stir and add 10 second increments until smooth and melted. 
  2. Cut the bottom 1/4 off of 12 peanut butter cups {discard bottom portion} and attach 5 candy corns to larger piece using melted chocolate in a fan shape.
  3. Once the candy corns have adhered well, attach that piece, on the cut edge {using melted chocolate} to the back portion of the whole peanut butter cup.  Keep the wrapper on the bottom piece for easier handling.
  4. Cut a small piece off each Rolo candy {it will give you a flat edge} and attach the cut part to the whole peanut butter cup with the larger flat end pointed out {using melted chocolate}. {It needs to be in front of the peanut butter cup with candy corn.}
  5. Add a Whopper candy to the top of the Rolo candy and attach {using melted chocolate}.
  6. Cut the white end off of 12 candy corn candies {aka turkey beak} and attach to the front of the whopper {using melted chocolate}.
  7. Add two edible eyeballs to each Whopper candy {using melted chocolate}.
  8. Add a red sprinkle below the candy corn {using melted chocolate}.
  9. To add a name, tape paper onto a toothpick and insert into peanut butter cup.

19. Brownies

5-Ingredient Brownies (Paleo, Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 brownie squares’]

This vegan 5-ingredient brownie is easy to make. Fudgy, soft, chocolatey, sweet, and filling – a perfect dessert even the kids will love. It’s paleo, Whole30, gluten-free, dairy-free, and vegan.

Ingredients

  • 4 medium ripe bananas (or 3 large)
  • 1/2 cup creamy almond butter
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp apple pie spice
  • 2 tbsp almond flakes

Instructions

  1. Heat the oven to 350F and grease your baking sheet (I’m using 9″ x 9″).
  2. In a large bowl, mash bananas until it’s smooth.
  3. Add almond butter and mix it in gently.
  4. Now, add cocoa powder and apple pie spice. Mix the dry and wet ingredients together.
  5. Finally, add almond flakes and gently fold them in.
  6. Pour in the batter and evenly distribute it.
  7. Bake in the oven for 20-25 minutes. Use a toothpick to check; it should come out crumbly.
  8. Let it cool down before serving.

20. Pumpkin Banana Bread

Low Sugar Pumpkin Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘8’]

Enjoy this perfectly spiced Low Sugar Pumpkin Bread as a celebration of fall! Made with Greek yogurt, it’s incredibly moist and rich with a little extra protein.

Ingredients

  • 1 ripe banana
  • ½ cup pumpkin (canned)
  • 2 tbsp Greek yogurt
  • ¼ cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp pumpkin pie spice
  • ¼ tsp ground cinnamon
  • pinch salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup chocolate chips

Instructions

  1. Preheat oven to 350°F.
  2. In a mixing bowl, mash 1 banana with a fork or handheld mixer. Use a rubber spatula to fold in canned pumpkin and Greek yogurt.
  3. Beat in maple syrup, egg, and vanilla extract.
  4. Then add dry ingredients (except chocolate chips): all purpose flour, pumpkin pie spice, ground cinnamon, salt, baking soda, and baking powder.
  5. Mix until combined and a batter forms.
  6. Fold in chocolate chips.
  7. Grease a 8×4 or 9×5 loaf pan. Pour batter into the loaf pan. Sprinkle more chocolate chips on top if desired.
  8. Bake for 30-35 minutes or until the toothpick comes out clean.
  9. Let your Yogurt Pumpkin Bread cool slightly before slicing and enjoying!

21. Sweet Potato Rolls

Healthy Cinnamon Sweet Potato Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’]

Healthy Cinnamon Sweet Potato Rolls recipe, perfect for fall or Thanksgiving breakfast or brunch. These rolls are delicious, moist, fluffy and easy to make!

Ingredients

  • 400 grams or 2 cups sweet potato puree (or 2 medium-sized sweet potatoes)
  • 21 grams fresh yeast or 1 tablespoon active dry yeast
  • 120 ml or 1/2 cup lukewarm water
  • 1 tablespoon brown sugar
  • 6 tablespoons Greek yogurt
  • 2 large eggs
  • 500 grams or 4 cups whole wheat flour
  • 180 grams or 1 1/2 cup pecans (toasted and chopped)
  • 5 tablespoons honey
  • 2 tablespoons cinnamon
  • 2 tablespoons coconut flour
  • 3 tablespoons coconut oil
  • 3 tablespoons brown sugar
  • 2 teaspoons cinnamon

Instructions

  1. If you don’t have leftover sweet potato puree, preheat the oven to 200 °C or 400 °F. Bake washed and dried sweet potatoes for about 1 hour in the oven, until they are soft when pierced with a fork. Scrap the flesh with a spoon and mash it.
  2. To make the dough, dissolve yeast in water and add brown sugar to activate it. Let sit for 5 minutes or until the surface is foamy. Combine it with sweet potato puree, Greek yogurt, eggs and flour. Knead the dough until it’s smooth and elastic, about 2-3 minutes. Add more flour if it’s too sticky. Transfer it to an oiled bowl and cover it with a damp cloth. Let it rest until it doubles in size. If you put it in the oven over minimum heat (50 °C or 120 °F), it will take about 40 minutes. If you keep the dough at a room temperature, it will take around 1 hour.
  3. Meanwhile, prepare the filling. Combine chopped pecans, honey, cinnamon, coconut flour and coconut oil. Once the dough is ready, roll it on a well-floured surface into a rectangle until it’s about 50 x 35 cm (20 x 14 inches). It should be 1.5 cm or about 0.6 inch thick. Spread the pecans mixture evenly over the dough and start to roll from the long edge up.
  4. Preheat the oven to 200 °C or 400 °F. Cut each roll in half, then again each piece in half, then each quarter in three, until you have 12 rolls. Place them tightly side by side into a fitting rectangular backing form. I used 13 x 9 inch pan (33 x 22 cm). Let sit for another 10 minutes. Sprinkle the rolls with a mixture of brown sugar and cinnamon. Bake sweet potato rolls for about 18 minutes, until golden brown. Enjoy!

22. Snickerdoodle Cookie

Snickerdoodle Cookie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Whisk together the flour, cream of tartar, baking soda, and salt; set aside.
  2. Cream the butter and 1 1/2 cups sugar until light and fluffy.
  3. Beat in eggs one at a time, then vanilla.
  4. Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
  5. Chill the dough for 20–30 minutes (optional) to make it easier to shape.
  6. In a small dish, mix 1/4 cup sugar with 2 teaspoons cinnamon for rolling.
  7. Roll dough into 1-inch balls, then roll in the cinnamon-sugar mixture; place on prepared sheets.
  8. Bake at 350 degrees F (175 C) for 10–12 minutes, until set at the edges.
  9. Let cookies cool on a rack before serving.

23. Coconut Macaroons

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

  • 2.5 cups unsweetened shredded coconut
  • 4 egg whites
  • 1 tbsp honey (or maple syrup)
  • 3.5 oz dark chocolate bar

Instructions

  1. Line a large baking sheet with parchment paper and preheat the oven to 350F.
  2. Now, whisk together egg whites and honey until the froth forms.
  3. Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
  4. Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
  5. Use your fingers to nicely fix up the macaroons.
  6. Bake the macaroons in the oven for 20 minutes or until golden brown.
  7. While macaroons are cooling down, chop the chocolate bar.
  8. Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
  9. Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
  10. Your macaroons are ready!

24. No Bake Chocolate Peanut Butter Cookies

No Bake Chocolate Peanut Butter Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: 12

No bake chocolate peanut butter oatmeal cookies are so easy to whip up, and a treat for the whole family. If you’re looking for no bake oatmeal cookies without cocoa, be sure to check out this simple recipe!

Ingredients

  • 2 ½ cups white sugar
  • ¾ cup butter
  • ¾ cup milk
  • ½ teaspoon vanilla extract
  • 1 ½ cups peanut butter
  • ½ cup miniature white chocolate chips
  • ½ cup miniature chocolate chips
  • 4 ½ cups quick-cooking oats

Instructions

  1. Prepare a cookie sheet by covering it with wax paper or parchment paper and set aside.
  2. In a saucepan over medium heat, combine the sugar, butter and milk. Bring to a rapid boil and allow to boil for one full minute while gently stirring.
  3. Remove the saucepan from heat and stir in the vanilla extract and peanut butter. Mix in the oats, stirring until the mixture begins to cool. If needed, transfer the mixture to a large bowl if your pan isn’t large enough to also hold the oats.
  4. After the mixture begins to cool, mix in the miniature chocolate chips. Drop the cookie mixture by heaping teaspoonfuls onto the prepared cookie sheet. Chill in the refrigerator until the cookies are set (about 30 minutes to 1 hour).

25. Popcorn Snack Mix Fall

Turkey Munch Popcorn Snack Mix is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 10

Easy popcorn mix full of fall flavor and color comes together in just 10 minutes, perfect for parties or gifts.

Ingredients

  • 6 cups popcorn (I used one 3.3 oz bag of microwave popcorn)
  • 3 cups Bugles
  • 12 ounces white chocolate candy melts
  • 6 ounces pumpkin spice candy melts
  • 1 cup Rees’s Pieces
  • 1/4 cup sprinkles (I used a combination of chocolate jimmies, green sugar and gold sugar pearls)

Instructions

  1. Line a sheet pan with parchment or waxed paper.
  2. Spread popcorn, Bugles, and Reese’s Piece on a lined pan.
  3. Place white chocolate candy melts in a microwave-safe bowl and melt in the microwave in 30-second increments, stopping to stir each time, until smooth and melted.
  4. Place melted chocolate in a decorators bag, or a large zip-top plastic bag, snip off the tip of the bag and drizzle chocolate over the popcorn mix. Gently stir to cover.
  5. Melt pumpkin spice candy melts in the same manner as the white chocolate. Place in a bag and drizzle over the popcorn mix.
  6. Garnish with jimmies, sugar, and sprinkles. Do NOT mix after adding sprinkles. Set pan aside until completely dry and then break up into clumps.
  7. Serve in a big bowl or make into individual snacks. Store in a tightly sealed container on the counter. Makes about 10 cups.

26. Pumpkin Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’16’, ’16 Cookies’]

These Vegan Pumpkin Chocolate Chip Cookies are super soft, loaded with pumpkin, and dairy-free dark chocolate chips! These healthy, gluten-free, and allergy-free pumpkin cookies are so easy to make, subtly sweet and flavored with cozy pumpkin spice! These cake-like cookies only take 10 minutes to bake and will be a favorite all season long!

Ingredients

  • 2 Cups Gluten-Free Baking Flour
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 3/4 Cup Dark Brown Sugar Sweetener (or preferred dark or light brown sugar)
  • 1/2 Cup Granulated Sweetener (or preferred granulated sugar)
  • 3/4 Cup Pure Pumpkin Puree
  • 1/4 Cup (1/2 Stick) Vegan Butter (soft, room temperature)
  • 1 Tsp Pumpkin Pie Spice
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 3/4 Cup Allergy-Free Dark Chocolate Chips (or semi-sweet)

Instructions

  1. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and sweeteners.
  2. Add the pumpkin softened butter, vanilla, and pumpkin pie spice. Mix everything together until combined.
  3. Gently fold in the chocolate chips before chilling the dough for 20 minutes in the fridge.
  4. Preheat the oven to 350°F and prepare a baking sheet with parchment paper or Silpats.
  5. Scoop out 1 1/2 tablespoons of cookie dough and form spaced-out cookie mounds on your baking sheet. You should get about 16 cookies.
  6. Bake the cookies for 10-12 minutes, just until they start to get golden brown around the edges.
  7. Remove the cookies from the oven and let them chill on the baking sheet for 5 minutes before transferring the cookies to a wire rack.

27. Pumpkin Spice Ice Cream

Pumpkin spice ice cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Total: PT360M · Yield: [‘6’, ‘6 serves (2/3 cup each), approx.’]

This pumpkin spice ice cream takes the flavours of pumpkin spice latte and elevates it to a whole new level. Who knew pumpkin could taste this good?

Ingredients

  • 1.8 lbs (800gms) butternut pumpkin
  • 2 cups (500ml) thickened cream
  • 3/4 cup (180gms) brown sugar
  • 4 large egg yolks
  • 1/2 tablespoon (15gms) glucose syrup (*optional)
  • 1/2 teaspoon vanilla eseence
  • 1 pinch salt
  • you will only need one table spoon of the pumpkin spice mix, put the rest aside for another recipe.
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground all spice
  • 1/4 teaspoon ground cloves

Instructions

  1. Preheat oven to 320°F (160°C).
  2. Peel pumpkin and cut into cubes approx 1/2 inch.
  3. Coat with a little oil and spread out on a baking tray.
  4. Bake for one hour, checking and turning after 30mins, or until golden and starting to caramalize.
  5. Allow to cool. You should have about 3 cups of cooked pumpkin or .6lbs (280gms) (this is the equivalent to 1 cup of pureed pumpkin).
  6. Measure out spices into a small bow and mix together well. Measure out one tablespoon of the spice mix and put the rest side in an airtight container for another time.
  7. If using a double boiler, put water onto boil.
  8. Put cream into a small pot to stove on a medium heat to warm up.
  9. Seperate egg yokes and put whites aside for another recipe, such as my basic meringues.
  10. Add eggs yolks and sugar to a bowl. Blend with an electric hand mixer or stand mixer until pale brown.
  11. Add warmed cream to egg yolk and sugar mix about a third at a time to temper the egg yokes, mixing well between each addition.
  12. Add one table spoon of pumpkin spice mix and mix well.
  13. Put roasted pumpkin into a deep sided bowl you can use an immersion blender in. Add half a cup of egg yolk, sugar and cream mix.
  14. Blend well until till pumpkin is pureed and smooth.
  15. Add pureed pumpkin mix to rest of ice cream mix and mix well.
  16. Hot top: If the mix is lumpy you may need to blitz it Very carefully with an immersion blender. This will also help incorporate the spices. Use extreme caution as the mix will be hot!
  17. Simmer, stirring frequently until mix is thickened and coasts the back of a spoon or spatular. The usual way of doing this is by running you finger along the back and if the line stays the mix is done. Add the salt and vanilla essence and mix well.
  18. Remove from stove, allow mix to cool for a few minutes.
  19. Transfer to a covered heatproof container and chill mix fridge for at least four hours.
  20. Put your storage container in the freezer to chill.
  21. If using a self churning ice cream machine turn it on about ten minutes before churning, other wise take your bowl out of the freezer right before churning.
  22. Churn the ice cream. It will be the consistency of soft serve when done.
  23. Transfer to chilled container and chill until firm, at least four hours.
  24. To serve remove from freezer, scoop and enjoy! Great with some crumbled up ginger nuts or your favourite cookies on top, or on its own. Delicious!

28. Strawberry Apple Sauce

Easy Strawberry Applesauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’10’, ’10 ½ cup servings’]

This 4-ingredient homemade strawberry applesauce is sweet (and optionally sugar-free), delicious, and the perfect blend of summer and fall to prepare using a stove or crockpot!

Ingredients

  • 3 ½ pounds of apples ((about 12 medium), peeled, cored and chopped)
  • ½ cup of water
  • ⅓ cup of sugar
  • 1 pint of strawberries (rinsed and hulled)
  • 1 teaspoon of vanilla extract

Instructions

  1. In a large pot, add chopped apple, water and sugar. Bring to a simmer. Simmer for 25 minutes, or until the apples are soft, stirring often and checking for sticking. If apples begin to stick to the bottom of the pot, add a large splash of more water. Once soft, turn off heat.
  2. Add strawberries and vanilla extract. Using an immersion blender, blend apple-strawberry mixture until smooth. (If you don’t have an immersion blender, transfer to an upright blender or food processor.) Enjoy warm or chilled.

29. Acorn Donut Holes

Acorn Donut Holes is a practical addition to this collection, with a straightforward method and adaptable serving options.

The most adorable autumn treat you can eat! These acorn donut holes are perfect for get togethers, refreshments and school lunches. These aren’t just delicious, they’re one of the easiest snacks I’ve ever thrown together!

Ingredients

  • Donut Holes (we chose old fashioned/plain)
  • Chocolate frosting
  • Chocolate jimmies/sprinkles
  • Pretzel sticks

Instructions

  1. Dress the top end of your donut hole with chocolate frosting. You can simply dip it directly into the frosting or apply it with a butter knife for a more precise application.
  2. Dip the frosted tip of your donut hole into the chocolate sprinkles.
  3. Insert the pretzel stick in the center of your acorn chocolate cap.
  4. By now you should have something that resembles a finished acorn! Dress them up, and set them out for your guests to enjoy as a light and delicious sweet treat!
  5. Serve and enjoy!

30. Apple Granola

Healthy Apple Snacks with Granola is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 to 6 servings’]

These Healthy Apple Snacks with Granola are known as Apple Granola Topped Goodness at our house. They’re the best way to satisfy a sweet tooth while using healthy, delicious ingredients.

Ingredients

  • 2 apples, (sliced)
  • ½ cup of granola
  • ½ cup of semi-sweet (non-dairy) chocolate chips

Instructions

  1. Slice the apples into spears.
  2. Melt the vegan chocolate chips in a microwave in 45-second increments. If it’s not melted, stir and try again. Keep a close eye to not burn the plant-based chocolate. It’s easy to do!
  3. Dip the top of the slices lightly into the vegan chocolate and then immediately dip it in the granola. Put on a plate and enjoy, or throw in the refrigerator to chill.

31. Rice Krispie Turkey Pops

Thanksgiving Rice Krispies Treat Turkey Pops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [’12’, ’12 treats’]

These DIY chocolate Thanksgiving Rice Krispies Treat turkeys are fun and delicious treats to make with kids!

Ingredients

  • 6 cups Kellogg’s Rice Krispies cereal
  • 3 tbsp. butter
  • 1 10 oz. package mini marshmallows
  • 6 oz. semisweet chocolate chips (1/2 bag)
  • candy corn
  • edible googly eyes (these are Wilton, get them here)
  • lollipop sticks
  • tube of brown frosting or extra chocolate chips (if possible, for kids to use)

Instructions

  1. Melt the butter in a large saucepan. Add the marshmallows and melt the mixture completely. Slowly stir in the chocolate chips, leaving a handful aside for later.
  2. Remove the pan from heat and slowly stir in the Kellogg’s Rice Krispies cereal with a spatula, making sure they are all coated with the marshmallow mixture.
  3. Transfer Rice Krispies mixture into your cookie sheet, completely covering the surface and pressing it along the edges. Cover the mixture with a piece of wax paper, and roll gently over the wax paper-covered mixture with a rolling pin until flat. Allow Rice Krispies treats to cool for 20 minutes.
  4. Cut your chocolate Rice Krispies treats into 3-inch rectangles and place a lollipop stick into the bottom of each, about half of the way up.
  5. Melt extra chocolate chips into a saucepan. This will be your “glue” to stick on the candy to create the turkey. Dab the melted chocolate onto each area where you’d like to stick the candy corn. Once you’ve put on the feathers, eyes & beak, let treats set for about an hour. Store in an air-tight container.

32. Pumpkin Pie Turkeys

Pumpkin Pie Turkeys Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Here’s the cutest Thanksgiving dessert! Pumpkin Pie Turkeys! Easy to make and easy to eat! Kids and grown-ups love this pumpkin pie treat!

Ingredients

  • 1 9-inch pumpkin pie
  • 1/4 cup chocolate chips (melted)
  • 4 mini Reese’s Peanut Butter Cups
  • 8 candy eyeballs
  • 2 orange Reese’s Pieces (halved)
  • 20 candy corn

Instructions

  1. Using a 1.5-inch biscuit cutter, cut out circles in pumpkin pie.
  2. Melt chocolate chip in the microwave for approximately 30 seconds or until soft.  Unwrap Reese’s Peanut Butter Cups.
  3. Using melted chocolate, attach a Peanut Butter Cup to pumpkin pie narrow side down on the lower half of the circle.
  4. On top of the Peanut Butter Cup, attach two candy eyeballs with melted chocolate. Then take half a Reese’s Pieces and attach it longways under the eyes with chocolate to make the beak.
  5. Place 5 pieces of candy corn at the top of the circle to form tail feathers, narrow side pointing down.  Let the chocolate harden in the refrigerator for 5 minutes and serve!

33. Healthy Power Balls

10-mins Healthy Power Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’, ’12 People’]

Simple, nutritious, and irresistibly delicious, these no-bake healthy power balls can be made in just 10 minutes! Packed with almonds, walnuts, raisins & coconut, a perfect guilt-free snack, rich in protein & fiber.

Ingredients

  • 50 g Almonds
  • 50 g Cashewnuts
  • 50 g Walnuts
  • 30 g Raisins
  • 50 g Desiccated Coconut (unsweetened)
  • 1 tbsp Milk
  • Icing Sugar (Optional)

Instructions

  1. Roughly chop raisins into small size.
  2. Grind almonds, cashews, and walnuts in a mixer to a powder.
  3. Combine all the ingredients (powdered nuts, raisins, and coconut).
  4. Knead it using the milk. Add milk a little at a time.
  5. Make small bite-sized balls.
  6. Optional, sprinkle icing sugar on the top of the balls, or roll them into the desiccated coconut.
  7. Store in an air tight container in the fridge.

34. Turkey Cupcakes

Turkey Cupcakes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’24’, ’24 cupcakes’]

Who wouldn’t love to take a bite into these adorable Turkey Cupcakes for Thanksgiving? Chocolate cupcakes, chocolate buttercream, chocolate fondant, and candy accents make these Thankgiving cupcakes come to life!

Ingredients

  • Chocolate cake mix (plus the ingredients needed to make 24 cupcakes)
  • 12 ounces Chocolate fondant (or white fondant with brown gel food coloring)
  • 2 sticks Softened butter
  • 4 cups Confectioners’ sugar
  • 2 tbsps Cocoa powder
  • 4-6 tbsps Milk
  • 48 Candy eyes
  • 180+ pieces Candy corn
  • 24 pieces Orange M&Ms ( or other orange candy-covered chocolates)
  • 1 tube Red decorating frosting

Instructions

  1. Preheat your oven and prepare your favorite chocolate cupcakes according to the directions on the mix or recipe to prepare.
  2. Pour the chocolate cupcake batter into disposable or reusable cupcake liners and bake according to the directions for the recipe/mix. Cool completely on a wire rack before decorating.
  3. Using a rolling pin or fondant roller, roll out the chocolate fondant on the Wilton Roll and Cut Mat until it’s about ¼ of an inch thick.
  4. Using a circular cookie cutter about 2.5 inches in diameter, cut out 24 fondant circles. Set aside.
  5. In a large mixing bowl, add the ingredients to make your buttercream frosting – softened butter, sugar, cocoa, and milk.
  6. Use an electric mixer to beat your ingredients together, start on low speed and gradually increase the speed to high. The buttercream is complete once all ingredients are well-combined, smooth and form semi-stiff peaks.
  7. Use an offset spatula to frost a thin layer of chocolate buttercream on each cupcake.
  8. Press one fondant circle on each frosted cupcake.
  9. To assemble one turkey cupcake, one at a time, pipe out a dot of chocolate buttercream on the back of each candy corn.
  10. Assemble two rows of candy corn arches at the top of the cupcake. About 4-5 for the top arch and 3 for the bottom.
  11. Scoop the remainder of the chocolate buttercream into a piping bag with the Wilton #12 piping tip attached.
  12. Frost out a dollop of chocolate buttercream just underneath the candy corn rows.
  13. Add two candy eyes on the chocolate buttercream dollop you just created.
  14. Create the “beak” by taking one orange candy and turning it onto its side and insert it just underneath the two candy eyes.
  15. Using the Wilton piping tip #5 attached to your red decorating frosting bottle, pipe out a strip of red right next to the orange beak to make the turkey’s “snood.”
  16. Repeat with all of your cupcakes!
  17. Serve and enjoy ’em!

35. Candy Corn Turkey Cookies

Easy Candy Corn Turkey Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • pinch salt
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Decorations: candy corn pieces (about 12–18), mini chocolate chips for eyes (about 12), pretzel sticks for legs (6–8)

Instructions

  1. Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment.
  2. Whisk together flour, baking powder, and salt; set aside.
  3. Cream butter and sugar until pale and fluffy; beat in egg and vanilla.
  4. Gradually mix in dry ingredients until a soft dough forms.
  5. Chill dough 15–20 minutes for easier shaping.
  6. Roll dough into 1-inch balls and place on the sheet.
  7. Bake 8–10 minutes until edges are set; let cookies cool completely.
  8. Decorate after cooling: place a candy corn piece on top to suggest the turkey body, add a small dab of frosting or melted chocolate for eyes using mini chocolate chips, and insert a broken pretzel piece as legs if desired.

36. Pumpkin Protein Balls

Pumpkin Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’32’, ’32 energy balls’]

A yummy, sweet, spiced, high-protein snack the kids will love. Pumpkin protein balls are no-bake, gluten-free, and can be turned vegan

Ingredients

  • 2 cups rolled oats
  • 4 tbsp Vanilla Protein Powder
  • 3/4 cup smooth peanut butter
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/8 tsp cinnamon
  • a pinch of nutmeg
  • 2 tbsp dark chocolate chips

Instructions

  1. In a bowl, add in all the ingredients except for the chocolate chips.
  2. Combine until one smooth texture. You will need to fold the dough towards the end.
  3. Add in chocolate chips and fold the dough to mix them in.
  4. Roll the little protein ball in your hands or scoop with a cookie scoop.
  5. Place them on a plate with parchment paper and keep refrigerated for at least 30 minutes before serving.

37. Chocolate Coconut Bar

Nutty Chocolate Coconut Bars (Only 4-Ingredient Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT245M · Yield: [’20’, ’20 Bars’]

These nutty chocolate coconut bars are delicious and easy to prepare. These need only four ingredients. The perfect blend of crisp nuts and creamy chocolate creates a satisfying treat for any time!

Ingredients

  • 200 g Dark Chocolate
  • 395 ml Condensed Milk
  • 50 g Coconut desiccated
  • 30 g Walnuts & almonds (mix) (roughly chopped)

Instructions

  1. Melt the dark chocolate along with condensed milk using double boiler.
  2. Once the chocolate is melted. Add desiccated coconut and mix well.
  3. Add roughly chopped nuts and mix well.
  4. Pour the chocolate-coconut mix into a lined rectangular dish and press it all down evenly while hot.
  5. Sprinkle nuts on the top of the chocolate coconut mix.
  6. Refrigerate for 4-5 hrs or overnight preferably, remove the parchment and cut into bars. Here, you are ready with the delicious and quick chocolate coconut bars!

38. Salted Caramels Pumpkin

Pumpkin Salted Caramels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’50’]

These Pumpkin Salted Caramels are chewy, decadent and easy to make with pantry staples.

Ingredients

  • 400 g (2 cups) granulated sugar
  • 400 ml (1 + 2/3 cup) double cream (heavy cream)
  • 240 ml (1 cup) corn syrup
  • 60 g (1/4 cup) unsalted butter
  • 3 tbsp pumpkin puree
  • ¾ tsp salt flakes

Instructions

  1. Get your thermometer and silicon baking tray to hand.
  2. Add all the ingredients (minus the salt) into a saucepan over low heat and cook away stirring frequently until the butter is melted and the sugar has dissolved.
  3. Then increase the temperature to medium high and bring the mixture to the boil. Let it boil without stirring so it transforms into caramels.
  4. Keep checking the temperature of the caramel and as soon as it has got to 122C, switch off the heat and pour the caramel into the silicon tray.
  5. Gently tap the sides of the tray so that you remove any air bubbles and sprinkle on the salt flakes.
  6. Let cool fully (preferable overnight) before cutting and serving.
  7. These pumpkin salted caramels will keep best if you wrap individual portion in non-stick paper.

39. Oreo Hot Chocolate

Oreo Hot Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT6M · Total: PT8M · Yield: [‘1’, ‘1 hot chocolate’]

This oreo hot chocolate is a dunkin donuts copycat that is even better than the original. A thick, creamy, rich hot chocolate that tastes like pure oreos. A must-have winter drink for any cookies and cream lovers.

Ingredients

  • 3 oreo cookies
  • ⅔ cup milk
  • 1 ½ tablespoons granulated sugar
  • Whipped cream (optional)

Instructions

  1. Remove the cream filling from the oreo centers. Set aside for now.
  2. Heat the oreo cookies, milk and sugar in a saucepan over low to medium heat. Whisk occasionally. Once the oreos dissolve, continue to whisk as the hot chocolate thickens up. It will remain liquid for a couple minutes and then reach a point where it suddenly thickens.
  3. Remove the saucepan from the heat and stir in the oreo fillings until smooth. Top with whipped cream and extra oreo crumbles. Enjoy!

40. Cinnamon Sugar Pumpkin Spice Donuts

Vegan Pumpkin Donuts with Cinnamon Sugar is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 people’]

These Vegan Pumpkin Donuts are the perfect way to welcome fall! They’re warm-spiced, pumpkiny, and frosted with a cinnamon-sugar coating. The ingredient list is simple and they’ll be ready in a flash!Â

Ingredients

  • 1/2 cup soy milk ((or any plant-based milk – *see note))
  • 1 1/2 teaspoons apple cider vinegar ((sub white vinegar or lemon juice))
  • 1 cup pumpkin puree ( (not pumpkin pie filling))
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar (, light)
  • 1/3 cup grapeseed oil (or any neutral-flavored oil (avocado, sunflower, etc.))
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour (, sifted)
  • 3 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons pumpkin spice
  • 3/4 teaspoon salt
  • 3 tablespoons vegan butter (, melted)
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350 °F (177 °C) and lightly grease the slots of two donut pans.
  2. In a Medium Mixing Bowl, add the soy milk and apple cider vinegar. Combine and let it sit for 10 minutes to create vegan buttermilk. It will thicken and curdle slightly. Set aside.
  3. To a Large Mixing Bowl, add the Flour, Corn Starch, Baking Powder, Baking Soda, Pumpkin Spice, and Salt. Whisk to combine well. Set aside.
  4. To the Medium Bowl with the Buttermilk, add the Granulated Sugar, Brown Sugar, Oil, Pumpkin, and Vanilla. Whisk to combine well.
  5. Now add the wet ingredients into the large bowl of dry ingredients. Fold batter gently with a spatula until just combined. The batter should be thick. Don’t overwork the batter or it can cause dense and chewy donut.
  6. Using a spoon add your batter to a large Ziploc or decorating bag. Twist top closed and snip off one corner leaving a 1/2 ” hole (*hold the bag upwards when cutting so the batter doesn’t leak out). Pipe the batter into your greased donut pans. Fill about 3/4 of the way full.Â
  7. Place in the oven on the middle rack for 12-15 minutes. To check for doneness, lightly press the surface. If it springs back, they are ready.
  8. Remove the pans from the oven and let them cool for 10 minutes before touching (but don’t leave them longer than that). Now gently remove the donuts and let them completely cool on a cooling rack for 10-15 minutes before coating.Â

Cinnamon Sugar Coating

  1. In a small bowl, whisk to combine the sugar and cinnamon.Â
  2. Lightly brush the top of each donut with melted butter and dip into the cinnamon sugar. Gently twist to coat. Enjoy!

41. Turkey Cookies

Easy Thanksgiving Turkey Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [’24’, ’24 cookies’]

Simple sugar cookies and other easy to find ingredients are combined to create the cutest little Turkey Cookies ever. Add them to your Thanksgiving menu today.

Ingredients

  • 1-17.5 oz. pkg sugar cookie mix
  • 1/2 cup butter ({softened})
  • 1 egg
  • 24 mini Nutter Butter Cookies
  • 48 edible eyeballs
  • 24 yellow candy coated sunflower seeds
  • 24 red long sprinkles
  • 120 candy corn candies
  • 1 can white frosting ({I used vanilla})

Instructions

  1. Preheat the oven to 350 degrees.

Cookies

  1. Combine the sugar cookie mix, butter and egg in a medium bowl until you have a soft dough. Use a medium cookie scoop and scoop 12 mounds of dough onto a silicone mat {or parchment} lined baking sheet. Bake for 8-10 minutes or until cookies are cooked through. Remove from oven and cool completely on cookie sheet.

Assembly

  1. Apply frosting to the back of a mini Nutter Butter Cookie and place frosting side down on top of sugar cookie on the bottom half. We want to be sure and leave enough room for the candy corn feathers.
  2. Add to small spots of frosting on the top of the Nutter Butter for the eyes. Place two edible eyeballs on the frosting and press down slightly.
  3. Add another spot of frosting in the middle and below the eyeballs for the beak. Add the candy coated sunflower seed on the frosting.
  4. For the wattle, take a longer red sprinkle. Add a little frosting to the top/side of the sprinkle and attach it to the side of the beak.
  5. Finally, add five candy corn to each cookie. Make a fan shape above the Nutter Butter head being sure to add enough frosting that they will stay in place.
  6. Allow the frosting to set up before stacking the cookies.

42. Vegan Apple Muffins

Easy Vegan Apple Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’]

Easy vegan apple muffins made with only 7 key ingredients and one bowl! They are fluffy, moist and just like those from your local bakery.

Ingredients

  • 2 1/3 cups (290g) all-purpose plain flour (spoon and leveled (note 1 for tips and gluten-free option))
  • 3/4 cup (145g) packed brown sugar (coconut sugar or granulated sugar)
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teapsoon salt (optional)
  • 1 (~180g) medium-sized apple (chopped roughly or finely)
  • 1 cup (250g) dairy-free milk
  • 1/2 cup (125g) neutral flavored oil
  • 1 tablespoon apple cider vinegar (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1/2 (~90g) medium-sized apple (chopped roughly or finely)
  • 2 tablespoons raw demerara sugar

Instructions

  1. Preheat the oven to 180°C (350°F). Line a muffin/cupcake tray with liners. (note 2)
  2. Add all the dry ingredients to a medium or large bowl and mix until well combined. Add all the wet ingredients (except the apple) and mix until just before it’s combined. Add the chopped apple and fold until the apple is evenly dispersed.
  3. Use an ice cream scoop or a large spoon to divide the batter into your muffin tin.
  4. Optional: Scatter the remaining chopped apple and granulated coarse sugar on top.
  5. Bake the muffins in the oven for 20-25 minutes OR until a skewer can be inserted into the middle and there is no wet batter on it, though some crumbs are fine (note 3).
  6. Cool the muffins in their tray for 10 minutes then allow them to cool on a wire rack.
  7. Enjoy the muffins warm or at room temperature! The muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for 3 days or in the freezer up to 1 month. The crunchy raw sugar topping will soften after 1 day.

43. Sweet Potato Pop Tarts

Sweet Potato Pop Tarts Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘8’, ‘8 pastries’]

Homemade Pop Tarts with pie crust! Easy pop tarts recipe with spiced sweet potato filling and a brown butter icing is one of the best pop tart recipe ideas!

Ingredients

  • 1 10-oz package frozen sweet potato chunks (or two medium sweet potatoes, baked skin on (see note))
  • ¼ cup light brown sugar (packed)
  • ¾ tsp pure vanilla extract
  • ¼ tsp ground cinnamon
  • pinch ground nutmeg
  • pinch ground ginger
  • 2 pie crusts (store-bought or homemade (see note))
  • 1 tbsp all-purpose flour (for dusting)
  • 1 large egg (beaten with 1 tsp water)
  • 3 tbsp brown butter ((see note))
  • 1¼ cup powdered sugar (sifted (180g))
  • ¼ tsp ground cinnamon
  • 2 tbsp whole milk (plus more if needed)
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking liner.
  2. Microwave frozen sweet potatoes (in steamable bag) according to package directions, or until very soft.
  3. Transfer cooked sweet potatoes to a large bowl and purée with an immersion blender or mash with a potato masher.
  4. Add brown sugar, vanilla, and spices and whisk until smooth. Set aside.
  5. On a lightly-floured work surface, roll out pie crust to 1/8th-inch thick. Using a pizza cutter or sharp knife, cut edges to form a rectangle.
  6. Cut dough in half end-to-end, then into fourths across to make 8 rectangles.
  7. Repeat with second pie crust, using previously formed rectangles as a guide, to form 16 rectangles of the same size and shape. Set 8 of the rectangles aside.
  8. Spread filling in center of remaining pastry rectangles by heaping tablespoons, leaving ½-inch of pastry exposed all around.
  9. Brush exposed pastry with egg wash. Top with reserved pastry rectangles and crimp edges with a fork. Brush tops of pastry with more egg wash and poke with a toothpick to create vent holes.
  10. Bake in preheated oven for 25 minutes or until golden. Allow pastries to cool before icing.
  11. To make cinnamon brown butter icing, whisk together all icing ingredients until smooth. Add more milk if needed to achieve thinner consistency. Spread over cooled pastries.

44. Candy Bar Pretzel Bites

Thanksgiving Candy Bar Pretzel Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT13M · Yield: [’20’]

These kid-friendly Thanksgiving Candy Bar Pretzel Bites are easy to make with mini candy bars sandwiched between pretzels.

Ingredients

  • 40 square pretzels
  • 20 mini candy bars
  • ¾ cup white candy coating
  • 1 tbsp sprinkles

Instructions

  1. Spread 20 pretzels out on a rimmed baking sheet in a single layer and top with the mini candy bars.
  2. Bake at 300˚F for about 3 minutes to soften the candy bars.
  3. Press an additional pretzel into the softened chocolate of the candy bars.
  4. Melt the vanilla candy coating according to the instructions on the package.
  5. Dip the candy bar pretzel bites in the candy coating, place on parchment paper or a silicone mat and top with sprinkles.
  6. Allow the candy coating to harden. Store in an airtight container.

45. Caramel Apple Dip

Caramel Apple Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT4M · Total: PT5M · Yield: [’12’, ’12 servings’]

This Caramel Apple Dip takes minutes to make and is so delicious it won’t last long! It’s a rich, sweet caramel that’s perfect for dipping apple slices.

Ingredients

  • 225 ml double cream (heavy cream)
  • 140 g unsalted butter
  • 140 g soft dark brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt

Instructions

  1. Put the cream, butter, sugar, cinnamon and salt in a non-stick pan over a medium heat.
  2. Stir until the butter has melted and the sugar doesn’t feel grainy on the bottom of the pan.
  3. Bring to the boil and cook for 2 minutes.
  4. Take off the heat and allow to cool for 30 minutes before pouring into a suitable container to cool completely.
  5. You can enjoy dipping apple slices by transferring a little to a dipping pot while it’s warm or cold.
  6. The caramel should be stored in a sealed container in the fridge. As it chills, it will become very thick, so you may wish to gently warm the caramel to loosen it again when serving.

46. Pumpkin Fluff

Pumpkin Fluff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’16’, ’16 (4 TBL each)’]

Pumpkin Fluff is an easy, no-bake pumpkin dessert dip, made with only five ingredients, and is perfect to serve for a Fall party or Thanksgiving dessert.

Ingredients

  • 1 (15-ounce) can Pumpkin puree ((not pumpkin pie filling))
  • 1 (3.4-ounce) package Instant vanilla pudding ((This is the small package))
  • 1 (8-ounce) package frozen whipped topping, thawed ((like Cool Whip))
  • 2 teaspoons Pumpkin Pie Spice ((See note below))
  • 1.5 cups mini marshmallows ((optional))

Instructions

  1. In a large bowl, add the thawed 8-ounce package of whipped topping (like Cool Whip), 15-ounces of canned pumpkin puree, and 2 teaspoons pumpkin pie spice.
  2. Empty the dry contents of the 3.4-ounce package of Instant Vanilla Pudding and stir until everything is well combined.
  3. Fold in 1-1/2 cups of mini marshmallows and stir until the marshmallows are evenly distributed throughout the pumpkin fluff dip.
  4. Serve in a bowl with graham crackers, Gingersnaps, or apple slices to use as dippers.
  5. For a nice presentation, add a dollop of whipped topping on top of the Pumpkin Fluff and sprinkle with cinnamon just before serving.

47. Oreo Cookie Turkey Pops

Thanksgiving Oreo Cookie Turkey Pops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 1

Kids (and adults) are going to flip over these absolutely adorable Turkey Cookie Pops.

Ingredients

  • Package of vanilla Oreo cookies
  • Package of Nutter Butter mini round cookies
  • Bag of candy corn
  • Pack of candy sticks found at Michaels or Walmart
  • Ribbon of your choice for decoration
  • Royal Icing Ingredients:
  • 2 egg whites
  • 1 C powder sugar
  • 1/2 tsp cream of tartar
  • Orange, yellow & red gel food coloring

Instructions

  1. Separate the vanilla Oreo cookies.
  2. Place the half of the Oreo cookie with the filling on it on a plate.
  3. Add a layer of white royal icing* on top of the cookie filling.
  4. Place four pieces of candy corn with the white end of the candy corn on top of the royal icing.
  5. Place the candy stick on the icing until almost touching the candy corn.
  6. Put the top half of the Oreo cookie on top. (if needed add more icing to level to the top cookie).
  7. Allow to dry 1 hour before standing up.
  8. Add the mini Nutter Butter cookie on top of the Oreo cookie.
  9. Use the white icing as the glue to hold the mini cookie to the Oreo Cookie.
  10. Add a small dot of white icing as the eye on the mini nutter butter cookie.
  11. Place a tiny orange icing dot (eye ball) in the center of the white dot (eye).
  12. Add three tiny yellow icing dots, touching each other, for the nose.
  13. Add a red icing for the waddle.
  14. Allow to dry for 5-10 hours.
  15. Tie a bow around the candy stick.
  16. Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
  17. If icing is not stiff enough add 1/4 C powder sugar.
  18. Spoon the icing into a bowl (#1). Take out 4 TBSP of icing add several drops of orange gel food coloring. Mix well!
  19. Spoon the icing into a bowl (#2). Take out 4 TBSP of icing add several drops of yellow gel food coloring. Mix well!
  20. Add several drops of red gel food coloring in a bowl (#3) of 4 TBSP of icing. Stir well to mix the color.
  21. Keep the rest of the icing as white.
  22. Spoon the different colors of the icing into Individual pastry bags with a #5 tips.
  23. Twist the open end of the pastry bag to force the icing to the tip.

48. Coconut Flour Muffins

Coconut Flour Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Cook: PT24M · Total: PT36M · Yield: [‘7’, ‘7 muffins’]

Looking for a perfect muffin recipe? These coconut flour muffins are soft, yummy, delicious and on top of it all, gluten-free and dairy-free.

Ingredients

  • 1/2 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 eggs
  • 1/3 cup coconut oil (melted)
  • 1/4 cup raw honey
  • 2 tbsp almond milk
  • 1/2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup blueberries (washed and dried)
  • 1 tsp plain desiccated coconut

Instructions

  1. Fill the muffin baking tray with 7 cupcake/muffin liners. Preheat the oven to 350F degrees.
  2. In a small bowl, combine all the dry ingredients.
  3. In a larger bowl, crack in the eggs and whisk them.
  4. Next, add the rest of the wet ingredients and combine well.
  5. Add the dry ingredients into the wet ones, slowly mixing until the batter is smooth.
  6. Fold in the blueberries.
  7. Fill up cupcake/muffin liners 3/4 of the way with the batter.
  8. Bake in the oven for 20-22 minutes until they’re golden brown.

49. Turkey Cupcakes

Tom Turkey Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Total: PT45M · Yield: [’24’]

The cutest Thanksgiving dessert that will grace the table this year! These cupcakes make great projects for the classroom or at home!

Ingredients

  • Frosted Cupcake (chocolate frosting)
  • Chocolate frosting
  • Nutter Butter cookie
  • Mega M&M (cut in half)
  • Two candy eyes
  • Red licorice
  • Striped cookie
  • Oreo sandwich cookie (cut in half)
  • Airheads bar (orange shaped into two turkey legs (check out post for detailed instructions))
  • 5 candy corns
  • Sprinkles (Jimmies – brown and yellow)
  • Toothpick

Instructions

  1. Decorate both halves of the Oreo cookie with the yellow sprinkles. Set aside.
  2. Add the brown sprinkles to the top of the frosted cupcake. Set aside.
  3. Dip the toothpick into the frosting and adhere the eyes and a half of M&M (for the nose) to the Nutter Butter cookie.
  4. Cut off a thin piece of Twizzlers candy and use frosting to adhere it to the right side of the nose on the Nutter Butter cookie. Set aside.
  5. Frost the top half of the striped cookie and adhere the five candy corns to act as the turkey feathers. Set aside.
  6. Use a knife to cut a slit into the back of the cupcake.
  7. Insert the striped cookie into the slit you just cut. Cut a slit into the middle of the cupcake and insert the Nutter Butter. Finally cut slits into each of the sides of the cupcake and insert an Oreo cookie half into each side.
  8. Insert the turkey legs into the front of the cupcake (in front of the Nutter Butter).
  9. Sit back and admire the cutest creation ever!!

50. Pumpkin Pie Sugar Cookies

Pumpkin Pie Sugar Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: 24

These fun cookies look like pumpkin pies but taste like the delicious sugar cookies they really are.

Ingredients

  • 3 cup Flour
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 cup softened Butter
  • 1 1/2 cup Sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • Wilton Orange Cookie Icing
  • Can Whipped Cream

Instructions

  1. Combine dry ingredients and set aside.
  2. Cream butter and sugar.
  3. Add beaten egg and vanilla.
  4. Gradually add in dry ingredients.
  5. Take teaspoon size pieces, roll into balls and place on parchment lined cookie sheet.
  6. Bake in 375 degree oven about 8-10 minutes (watch for edges to begin to turn lightly brown).
  7. Leave on cookie sheet for several minutes before moving to cooling rack.
  8. After cookies are cool cover top of cookie in orange icing.
  9. Allow to dry.In a large bowl, cream the butter.
  10. Mix in the sugar one cup at a time.Add cocoa powder and mix until color is uniform.
  11. Beat in the milk mixing until fluffy.
  12. Transfer icing to a piping bag.
  13. Refrigerate to firm.
  14. Pipe a ring around the cookie to look like crust.
  15. Put a tiny dollop of whipped cream in center of cookie.

51. Iced Pumpkin Cookies

Iced Pumpkin Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Icing: 1 cup powdered sugar, 2–3 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F (175 C) and line baking sheets.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Cream butter with brown sugar until fluffy; mix in pumpkin puree, egg, and vanilla.
  4. Fold in dry ingredients until a soft dough forms.
  5. Scoop rounds onto the prepared sheets and lightly flatten.
  6. Bake 12–14 minutes, until the edges are set and centers appear slightly soft.
  7. Let cookies cool completely on a rack.
  8. Make the icing by whisking powdered sugar with milk and vanilla until smooth; drizzle over cooled cookies and let set.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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