Crazy for Crust https://www.crazyforcrust.com/ Easy Dessert Recipes that Work (and taste delicious) Sat, 19 Sep 2026 14:36:06 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.5 https://www.crazyforcrust.com/wp-content/uploads/2022/06/cropped-favicon-32x32.png Crazy for Crust https://www.crazyforcrust.com/ 32 32 Amish Friendship Bread https://www.crazyforcrust.com/amish-friendship-bread/ https://www.crazyforcrust.com/amish-friendship-bread/#comments Mon, 21 Sep 2026 10:29:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=9812 Amish Friendship Bread is a sweet, cinnamon-spiced bread made from a 10-day yeast starter that you feed, bake with, and traditionally share with friends. It tastes more like a soft quick bread than a traditional yeast bread and each recipe makes two loaves. I grew up making this and I bet you have memories of…]]>

Amish Friendship Bread is a sweet, cinnamon-spiced bread made from a 10-day yeast starter that you feed, bake with, and traditionally share with friends. It tastes more like a soft quick bread than a traditional yeast bread and each recipe makes two loaves. I grew up making this and I bet you have memories of it too!

Close-up of several slices of golden-brown banana bread arranged on parchment paper, showing a soft, moist texture with a slightly crisp crust.

Table of Contents

Amish Friendship Bread, in all essence, is an edible chain letter. And while I delete chain letters, I’ll never ever turn down quick bread. I remember this bread being everywhere when I was growing up in the last 80s and early 90s; Every house I visited had a bag or a bowl of starter sitting on the counter and I ate it for weeks in middle school. Then it completely disappeared from my life until about 25 years later when I suddenly was craving having another slice.

That’s when I learned how to make Friendship Bread Starter from scratch. It takes 10 days of feeding and stirring, but the actual quick bread is incredibly easy once the starter is ready (no kneading or dough hook required). Make it plain, add chocolate chips or nuts, or top it with cinnamon sugar and then share the extra starter to keep the tradition going.

Five labeled starter ingredients on a white surface: a bowl of granulated sugar, a bowl of flour, a measuring cup of water, a packet of active dry yeast, and a measuring cup of milk.

Amish Friendship Bread Starter Ingredients

Friendship bread is, essentially, a quick bread (like banana bread without bananas) made with sourdough starter. You grow the starter on your counter for 10 days, stirring it and feeding it and loving on it, and then at the end of 10 days you make the most amazing bread with it.

  • This starter is much easier to get going because you start it with active dry yeast. Make sure you have the proper kind: active dry not instant. You’ll start off waking up the yeast with warm water (110-120°F).
  • While the yeast is getting foamy, you’ll stir together granulated sugar, all-purpose flour, and whole milk. This is the backbone of the starter recipe.
  • I have not tried low-fat or nondairy milk, but there is no reason to believe that it won’t work with those. Brown sugar should also work

Feeding Amish Friendship Bread Starter

A hand pours liquid starter from a measuring cup into a glass bowl. A whiteboard nearby reads Amish Friendship Bread Day 1. The bowl sits on a white surface.
A plastic zip bag filled with beige batter sits next to a whiteboard that reads Amish Friendship Bread Day 1..
A clear zip-top bag filled with a creamy mixture labeled Amish Friendship Starter in black marker, placed on a white surface.
  1. Day 1: This is when you make your starter. You can keep it in a covered bowl or put it in a gallon size ziploc bag.
  2. Days 2, 3, 4: Just stir or mash the bag to stir. Press out any air (especially on day 2, so the bag doesn’t explode).
  3. Day 5: Feeding day. This is when you’ll add another cup each of sugar, flour, and milk.
  4. Days 6, 7, 8, 9: Just stir or mash the bag to stir.
  5. Day 10: Feeding day, sharing day, baking day. Feed again like day 5 before dividing to bake and share.

Friendship Bread Day 10: Feeding, Sharing, Baking

  • After stirring and feeding again on day 10 you’ll have approximately 4 cups of starter.
  • Bake with 1 cup of starter (makes 2 loaves).
  • Reserve 1 cup of starter to continue the cycle on your own counter (place in a new bag or bowl and start with Day 2 the next day).
  • Share 2 cups of starter with instructions. You can also share 1 cup and freeze 1 cup. Or discard or bake lots of bread.
A loaf of banana bread on parchment paper, partly sliced with three pieces cut and fanned out in front of the loaf. The bread looks moist with a golden-brown crust.

Dorothy’s Testing Notes and Baking Tips

  • DO NOT USE METAL when caring for the starter: do not use a metal whisk, metal bowl, or metal spoon. Only use wooden spoons or silicone spatulas. The metal can interfere with the starter.
  • Do not refrigerate the starter.
  • The bread makes two 8×4-inch or 9×5-inch loaves. If you have a 10-inch loaf pan it will fill the whole thing, but I do not recommend using that large of pan (it will get very dark before it cooks all the way through).
  • You know friendship bread is done baking when a toothpick comes out from the ceter of the crack with just a few crumbs.
  • When sharing the bread, you need to give them instructions on what to do. I created a free PDF Friendship Bread Printable you can print and share.
Close-up of several slices of golden-brown banana bread arranged on parchment paper, showing a soft, moist texture with a slightly crisp crust.
Print

Amish Friendship Bread and Starter Recipe

Grow some Amish Friendship Bread Starter and then make the most delicious bread with it! The bread is yeasted but tastes like a quick bread! Then share a cup of starter with a friend, so they can enjoy it too.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Starter Time 10 days
Total Time 10 days 1 hour 5 minutes
Servings 16 servings
Calories 401kcal
Author Dorothy Kern
Cost $10

Ingredients

Starter (Day 1)

  • 1 package active dry yeast (2 ¼ teaspoons)
  • ¼ cup warm water (110°F)
  • 1 cup (200g) granulated sugar
  • 1 cup (124g) all-purpose flour
  • 1 cup milk (nonfat, regular or 2%, or nondairy)

Feeding (Day 5)

  • 1 cup (200g) granulated sugar
  • 1 cup (124g) all-purpose flour
  • 1 cup milk (nonfat, regular or 2%, or nondairy)

Feeding (Day 10)

  • 1 cup (200g) granulated sugar
  • 1 cup (124g) all-purpose flour
  • 1 cup milk (nonfat, regular or 2%, or nondairy)

For the Bread:

  • 2 cups (248g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup starter (after it's been fed)
  • ⅔ cup oil
  • 1 cup (100g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • Nuts, chocolate chips, or cinnamon sugar optional

Instructions

  • NOTE: Do not use metal utensils, spoons, or bowls. Do not refrigerate starter.

Day 1: Make your starter

  • Stir yeast into warm water. Let sit for 10 minutes.
  • Stir sugar and flour in a large bowl. Stir in milk until mixture is smooth.
  • Stir the yeast mixture into the flour mixture. Cover loosely and store on the counter.
  • Optional: place mixture in a gallon size ziploc bag and seal, releasing all the air. Store on counter.

Days 2-4

  • Stir the mixture once per day, or mash the bag if you're using a bag.

Day 5: Feeding #1

  • Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.)

Days 6-9

  • Stir the mixture once per day, or mash the bag if you're using a bag.

Day 10: Feeding #2/Baking/Gifting

  • Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter. (If your mixture is in a bag, just add the ingredients to the bag and mash until they are incorporated.)
  • Reserve 1 cup of starter to continue growing on your counter. Consider today (Day 10) to be Day 1, and repeat these instructions starting with Day 2 tomorrow.
  • Remove 1 cup of starter to use in the Amish Friendship Bread Recipe (see directions below).
  • For gifting: Measure out 1 cup of remaining starter and place in a new gallon size ziploc bag (or bowl for gifting). Repeat with a second 1 cup starter. Any extra starter can be measured out to gift or bake with (if it measures 1 cup) or discarded.

Friendship Bread Recipe:

  • Preheat oven to 325°F. Grease pan(s) with butter or shortening or spray with nonstick baking spray (the cooking spray that comes with flour in it).
  • Stir baking soda, baking powder, salt, cinnamon, and flour in a medium bowl. Set aside.
  • Stir starter, oil, and 1 cup sugar with a wooden spoon or spatula. Stir in eggs, 1 at a time, then stir in vanilla. Gently fold in dry ingredients. Stir in chocolate chips or nuts, if using (see note).
  • Place batter in pan(s). Optionally, you can sprinkle with cinnamon sugar (see note).
  • Bake according to your pan size below, until a toothpick comes out clean. Cool before removing from pan.
  • Pan sizes:
    Two 4×8-inch or two 9×5-inch loaf pans: 40-50 minutes
    One 10.5×16-inch loaf pan: 50-60 minutes

Video

Notes

Pan Sizes:

  • Check your pan sizes. If your loaf pans are 4×8-inch or 9×5-inch, make two loaves. If your loaf pan is 10.5×16-inches, you can make one loaf.
  • You can also use ONE 9-inch square or 9-inch round cake pan instead of the loaf pans.

Optional Fillings/Toppings:

  • Add 1 cup chocolate chips or nuts to the batter.
  • If you’re making two loaves, you can divide the batter in half and use 1/2 cup of either chocolate chips or nuts per loaf.
  • I love topping the loaves with a mixture of cinnamon sugar before baking (1 tablespoon granulated sugar + 1/2 teaspoon cinnamon)

Nutrition

Serving: 1slice | Calories: 401kcal | Carbohydrates: 42g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 285mg | Potassium: 462mg | Fiber: 1g | Sugar: 28g | Vitamin A: 539IU | Calcium: 366mg | Iron: 1mg

Storing and Freezing Starter

  • Always store growing starter at room temperature, covered with plastic or in a bag.
  • You can freeze 1 cup portions of starter after feeding on day 10. Thaw completely (once it’s thawed, that’s day 1) then continue with day 2 and so on.
  • Store baked bread in an airtight container.
  • Freeze baked and cooled loaves wrapped in plastic and sealed in a container or bag.
Two rectangular loaf pans filled with smooth, light brown batter sit side by side on a white countertop, ready to be baked.

How to make Amish Friendship Bread

  1. Baking the actual quick bread requires 1 cup of starter.
  2. To that, you’ll add vegetable oil (or another neutral oil), eggs, baking powder and baking soda, and salt. Add ground cinnamon and vanilla, for flavor.
  3. You can add 1 cup nuts or chocolate chips, or sprinkle the top with cinnamon sugar before baking.

Free PDF Instructions

Print these instructions for how to maintain the starter and how to make Friendship Bread and give them along with 1 cup of starter on day 10.

Get the Printable Here
Two recipe cards titled Amish Friendship Bread offer everything you need to get baking. One features the classic Amish Friendship Bread ingredients and step-by-step baking instructions; the other details how to make an authentic bread starter, along with helpful tips. Both cards have clear, black text on a white background, and each includes a Free Printable label for easy sharing.

Favorite Quick Bread Recipes

]]> https://www.crazyforcrust.com/amish-friendship-bread/feed/ 202 Peanut Butter Sandwich Cookies https://www.crazyforcrust.com/peanut-butter-maple-cream-sandwich-cookies/ https://www.crazyforcrust.com/peanut-butter-maple-cream-sandwich-cookies/#comments Wed, 16 Sep 2026 12:25:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=9991 These Peanut Butter Sandwich Cookies take my classic peanut butter cookie recipe and turn them extra with a creamy peanut butter filling in the middle. The cookies are soft and chewy with tons of peanut butter flavor and the frosting filling makes them even richer! I’ve made so many peanut butter cookie variations over the…]]>

These Peanut Butter Sandwich Cookies take my classic peanut butter cookie recipe and turn them extra with a creamy peanut butter filling in the middle. The cookies are soft and chewy with tons of peanut butter flavor and the frosting filling makes them even richer!

A stack of peanut butter sandwich cookies with a creamy filling, set on a white surface. More cookies and a blue cloth are visible in the background.

I’ve made so many peanut butter cookie variations over the years, and this is one way to make that recipe feel completely different. Start with a peanut butter cookie base and add creamy peanut butter frosting and suddenly you have a bakery-style sandwich cookie without any complicated ingredients.

The best part is the contrast between the soft cookies and creamy center. If you already love peanut butter cookies you’re going to love how peanut buttery this recipe is!

Baking ingredients in bowls labeled flour, sugar, brown sugar, peanut butter, butter, egg, vanilla, milk, salt, baking soda, and powdered sugar, arranged on a white surface.
  • The best cookies use real peanut butter frosting(salted butter can be substituted) but don’t use imitation butter or shortening.
  • This recipe has been tested with regular, shelf-stable peanut butter (a no-stir brand), like Skippy or Jif. You can use Skippy Naturals, which is a no-stir version of natural peanut butter.
  • The secret to the best soft peanut butter cookies is adding milk to the dough. I’ve been doing that for so many years and everyone always loves the texture of the cookies. (Nondairy milk works too!)
  • The frosting is a thinner, silkier version of my peanut butter icing made with peanut butter, powdered sugar, butter, vanilla, and milk. I just use more milk than if I was frosting a cake, so the filling is creamier.
A stack of four peanut butter sandwich cookies filled with creamy peanut butter filling, with more cookies and a blue napkin blurred in the background.

Dorothy’s Testing Notes & Tips

  • It’s best to use a 1-tablespoon cookie scoop for these so they’re the perfect size. While my normal recipes use 2 tablespoon balls of dough, that’s a hefty cookie sandwich.
  • Always use the criss cross marks when making peanut butter cookies like this. On their own, these cookies won’t flatten much, so unless you’re making blossom cookies, you want to flatten them before baking.
  • You know peanut butter cookies are done baking when they’re light golden around the edges, slightly puffed, and no longer glossy on top.
  • Be sure to add the milk slowly to the frosting; the perfect consistency is reached more by feel than measurement. You want it a bit thinner than piping consistency but not so thin that it’s runny.
  • Remember that if you use nonfat milk or something with more fat than whole milk (i.e. heavy cream) you’ll need to adjust the amount used. Nonfat milk is thinner and runnier, meaning you’ll need less. The opposite is true for milk with more fat.
A stack of peanut butter sandwich cookies with a creamy filling, set on a white surface. More cookies and a blue cloth are visible in the background.
Print

Peanut Butter Sandwich Cookies Recipe

A classic soft peanut butter cookie filled with peanut butter cream filling. These are the perfect cookies for peanut butter lovers!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18 sandwiches
Calories 308kcal
Author Dorothy Kern
Cost $5

Ingredients

Cookies:

  • ½ cup (113g) unsalted butter softened
  • ¾ cup (200g) peanut butter (shelf stable; not natural)
  • ¾ cup (150g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ¾ cups (217g) all purpose flour

Filling:

  • ½ tablespoons unsalted butter softened
  • ½ cup (134g) peanut butter
  • 2 cups (226g) powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 2-3 tablespoons heavy whipping cream or milk

Instructions

  • Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
  • Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment or with a hand mixer. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
  • Scoop 1 tablespoon sized balls of dough. Place on cookie sheet 2-inches apart. Press each cookie down with the tines of a fork to flatten and create the criss cross pattern.
  • Bake for 9-14 minutes, until they just begin to brown. Cool completely on cookie sheets.
  • Make the filling: beat butter and peanut butter until smooth using a hand mixer. Slowly mix in powdered sugar, mix until crumbly. Add extract. Start by adding 2 tablespoons of heavy whipping cream or milk, then add more 1 teaspoon at a time until you have the desired thickness for filling.
  • Turn half the cookies upside dow and spread with filling. Sandwich with the remaining cookies.
  • Store in an airtight container for up to 3 days.

Nutrition

Serving: 1cookie | Calories: 308kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 164mg | Potassium: 135mg | Fiber: 1g | Sugar: 27g | Vitamin A: 206IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 1mg
  • These are best stored in an airtight container at room temperature.
  • Cookie sandwiches can be frozen in an airtight container or bag for up to a month.
  • You can freeze the cookies and filling separately and fill once thawed, if preferred.
A glass bowl on a white marble countertop filled with light brown cookie dough batter, swirled smoothly in the center.
A hand holding a scoop of cookie dough above a Silpat-lined baking sheet, with another dough ball already placed on the baking sheet, ready for baking.
A baking sheet with 11 unbaked peanut butter cookies, evenly spaced on a silicone mat, each pressed with a crisscross pattern using a fork.
A glass bowl filled with light brown cookie dough sits on a white marble surface. The dough appears to have been recently mixed, with swirled patterns visible.
  1. The cookie dough will be thick and brown once mixed.
  2. Roll the balls between your palms for perfectly round cookies.
  3. Always flatten with a fork by making criss cross marks.
  4. The frosting should be smooth and easily spreadable.

Variations

Favorite Peanut Butter Cookies

]]> https://www.crazyforcrust.com/peanut-butter-maple-cream-sandwich-cookies/feed/ 49 Pumpkin Pie Spice Substitute https://www.crazyforcrust.com/diy-pumpkin-pie-spice/ https://www.crazyforcrust.com/diy-pumpkin-pie-spice/#comments Tue, 15 Sep 2026 15:42:34 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=41403 Ever wondered how to make pumpkin pie spice? Make a homemade pumpkin pie spice blend in under 5 minutes (either 1 teaspoon to substitute in a recipe or a big batch to have on hand all season). I usually need pumpkin spice way before grocery stores stock it, so knowing how to make it myself…]]>

Ever wondered how to make pumpkin pie spice? Make a homemade pumpkin pie spice blend in under 5 minutes (either 1 teaspoon to substitute in a recipe or a big batch to have on hand all season). I usually need pumpkin spice way before grocery stores stock it, so knowing how to make it myself means I never have to skip a recipe!

A white bowl filled with ground pumpkin spice, a metal measuring spoon resting inside. Cinnamon sticks and small pumpkin decorations are nearby on a white surface.

Alternative to Pumpkin Pie Spice

Have you ever wondered what to use if you don’t have pumpkin spice and a recipe calls for it? Learn which single ingredients work best if you need a quick substitute and learn how to make a big batch! I’ve used this combination in pumpkin bread, pumpkin cookies, pumpkin pie (and so many other fall recipes). Cinnamon is the star, but I especially love using allspice in the blend because that warm flavor just smells and tastes like the holidays.

You can mix just enough pumpkin spice for one recipe (ever get to that point in a recipe where it calls for 1 tsp pumpkin pie spice and you only have the individual spices?) or you can make a larger batch to keep in your pantry. Once you know the basic proportions, it’s an easy baking shortcut that saves you from buying another spice blend when you might have everything you already need.

A white dish holds four piles of ground spices labeled as cinnamon, allspice, ginger, and nutmeg—key ingredients in pumpkin pie spice. Cinnamon sticks and small pumpkin-shaped candies are arranged around the dish on a white surface.

Pumpkin Pie Spice Substitute Ingredients

  • Ground Cinnamon is the largest ratio in the ingredients; it’s the star of the show.
  • Ground Ginger is usually the second most in the ratio. It’s almost the color of mustard powder and is great in sweet and savory dishes.
  • Ground Nutmeg: buy it already ground for ease, although you could ground whole nutmeg if that’s all you have.
  • Ground Allspice or cloves: Sometimes you’ll see ground cloves instead of allspice but I absolutely love allspice in pumpkin (and gingerbread) treats. Allspice smells like fall and the holidays to me, so it wouldn’t be a pumpkin pie or dessert without it. If you don’t have allspice, cloves can be a good substitute.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

A glass jar filled with ground cinnamon sits on a white surface, with cinnamon sticks and a small pumpkin decoration nearby.

How to make Pumpkin Pie Spice Substitute

The magical ratio for a jar of pumpkin pie spice is:

  • 2 parts cinnamon
  • 1 part ginger
  • 1/4 part each nutmeg and allspice

From that ratio, you can create however much you need. For example:

  • For a single recipe or 1 teaspoon pumpkin spice recipe: you can use 1/2 teaspoon of cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon each nutmeg and allspice.
  • If you want 1 tbsp pumpkin pie spice, use 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, and a heaping 1/4 tsp each nutmeg and allspice.
  • If you’re making a big batch to store, you can use 2 cups cinnamon, 1 cup ginger, and 1/8 cup each nutmeg and allspice.

If a recipe calls for individual spices and you only have pumpkin spice, look at the amount of cinnamon is called for. If it’s 1 teaspoon, then use about 1.5  to 2 teaspoons pumpkin pie spice mix, etc., then use about 1 1/2  to 2 teaspoons pumpkin pie spice mix, etc.

How to Store DIY Pumpkin Pie Spice

  • Once you mix your spices together it will last 1-2 years if stored properly and if you’re starting with fresh spices.
  • Make sure to store the spice blend in a jar or airtight container in a cool, dark area, like a pantry or cabinet.
  • I love these mason jars for bulk spices or these small spice jars for pumpkin season.
A white bowl filled with ground pumpkin spice, a metal measuring spoon resting inside. Cinnamon sticks and small pumpkin decorations are nearby on a white surface.
Print

Pumpkin Pie Spice Recipe

Have you ever wondered how to make your own pumpkin pie spice? This easy DIY recipe is perfect for making a homemade pumpkin spice mix. Next time a recipe calls for pumpkin spice you can make your own using this recipe!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Calories 106kcal
Author Dorothy Kern
Cost $10

Ingredients

FOR ONE TEASPOON PUMPKIN PIE SPICE:

  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice

FOR A LARGE BATCH OF PUMPKIN PIE SPICE:

  • 1 cup ground cinnamon
  • ½ cup ground ginger
  • ⅛ cup ground nutmeg
  • ⅛ cup ground allspice

Instructions

  • If you’re making a small batch for one recipe, just add all ingredients to whatever you’re making.
  • To make enough to save and store, mix large batch ingredients in a jar. Stir to combine, seal and store in a cool, dry place for up to 1-2 years.

Video

Notes

  • Spices last awhile when kept in an airtight container in a cool, dry place.
  • Add a bit of mace or cardamom if you wish.

Nutrition

Serving: 1teaspoon | Calories: 106kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Sodium: 23mg | Potassium: 359mg | Fiber: 9g | Vitamin A: 150IU | Vitamin C: 10.8mg | Calcium: 217mg | Iron: 3.3mg

How to use your homemade spice for fall baking:

FAQs

Is pumpkin spice just nutmeg?

No, pumpkin pie spice is made up of 4-5 different spices.

Where is pumpkin pie spice in the grocery store?

Any of the spices listed will be in the spice aisle – usually the baking aisle – of the grocery store.

What other spices can be added to the mix?

Homemade pumpkin pie spice often includes mace or cardamom. Just add a bit of those if you wish to do so.

]]> https://www.crazyforcrust.com/diy-pumpkin-pie-spice/feed/ 12 Pie Crust Cookies https://www.crazyforcrust.com/pie-crust-cookies/ https://www.crazyforcrust.com/pie-crust-cookies/#comments Mon, 14 Sep 2026 14:53:10 +0000 https://www.crazyforcrust.com/?p=101870 These Pie Crust Cookies are 3-ingredient cookies made with pie crust! They’re crisp, flaky bits of pie dough topped with cinnamon sugar, and they’re one of my favorite ways to use up leftover pie crust. You can cut them in any shape you like, and they’re just as good made with my all-butter pie crust…]]>

These Pie Crust Cookies are 3-ingredient cookies made with pie crust! They’re crisp, flaky bits of pie dough topped with cinnamon sugar, and they’re one of my favorite ways to use up leftover pie crust. You can cut them in any shape you like, and they’re just as good made with my all-butter pie crust as they are with refrigerated dough.

pie crust cookies covered in cinnamon on a silver baking pan.

I have such fond memories of making these whenever my mom or aunt had scraps of pie dough left over, so this is one of those simple recipes that feels totally nostalgic. Pie crust is also where Crazy for Crust began, so I’m always going to find a way to make sure none of it goes to waste (or have a reason to make and eat just the crust!)

Once you roll out the dough you add plenty of cinnamon sugar before baking and you know they’re done when they’re puffed and golden brown. They’re simple, crunchy, and proof that sometimes the scraps are almost as good as the pie itself!

ingredients in pie crust cookies laid out on a white counter.

Ingredient Notes

  • Pie Crust: I used my favorite All-Butter Pie Crust but you can use store bought refrigerated crust too. (I don’t recommend using a frozen crust; those are usually already in pie pans.)
  • Egg Wash is the easiest way to have the cinnamon sugar topping to stick.
  • I used granulated sugar to mix with the cinnamon but you could also swap brown sugar, or use pumpkin pie spice to make it taste like fall.
pie crust cookies covered in cinnamon on a silver baking pan.

Expert Tips

  • You will know pie crust cookies are done when they become golden brown and no longer glossy. They’ll also be puffed.
  • Baking time will depend on the size and thickness of your dough.
  • I love making these with leftover pie dough after making my holiday pies.
  • Use a pastry brush or your finger to spread the egg wash all over the mini cookies.
pie crust cookies covered in cinnamon on a silver baking pan.
Print

Pie Crust Cookies Recipe

Make pie crust cookies with pie dough and cinnamon sugar – perfect to use up leftover scraps of crust!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 servings
Calories 35kcal
Author Dorothy Kern
Cost $10

Equipment

  • Cookie Cutters

Ingredients

Instructions

  • Preheat oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking mat.
  • Roll out pie crust to approximately ¼” thickness and cut shapes with desired cookie cutters. Place on prepared baking sheet.
  • Brush with egg wash.
  • Stir together sugar and cinnamon and sprinkle some on each cutout.
  • Bake 7-10 minutes, depending on size and type of crust (see note).
  • Cool slightly before eating, store in an airtight container.

Video

Notes

  • Yield and bake time will depend on size of cookie cutter.
  • You can use any homemade crust recipe or a refrigerated crust. This is also a great recipe to use with leftover crust scraps.
  • Note that bake time might differ depending on the recipe you used for the pie crust or if it’s store bought – the refrigerated crusts often take less time to bake.
  • To use pie crust scraps, just press all scraps together in a ball and roll to ¼” thickness.

Nutrition

Serving: 1serving | Calories: 35kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 0.004mg | Calcium: 2mg | Iron: 0.1mg

Storing

They are best enjoyed immediately after baking, but they can also be stored in an airtight container at room temperature for up to a week or freeze in an airtight container for several months. Use the air fryer for a few minutes to crisp them up if needed.

process shot of pie crust cookies being made.
process shot of pie crust cookies being made.
process shot of pie crust cookies being made.

How to make Pie Crust Cookies

  1. Roll out your pie crust to the right thickness: ¼ inch is the perfect thickness for these cookies.
  2. Get creative with your shapes! Use your favorite cookie cutters to create fun and unique shapes. Or, just cut pieces or strips to roll up and dust with the topping.
  3. Don’t skip the cinnamon sugar! This simple topping adds a delicious flavor and crunch to the cookies.

How to Serve Cookies Made With Pie Crust

Other Pie Crust Recipes

]]> https://www.crazyforcrust.com/pie-crust-cookies/feed/ 3 Apple Upside Down Cake https://www.crazyforcrust.com/apple-upside-down-cake/ https://www.crazyforcrust.com/apple-upside-down-cake/#comments Mon, 14 Sep 2026 11:26:00 +0000 https://www.crazyforcrust.com/?p=115017 This Apple Upside Down Cake is a moist, cinnamon-spiced apple cider cake baked over a layer of sliced apples and a gooey caramel. Once it comes out of the oven, you flip it over to reveal the glossy caramelized apple topping. It’s like pineapple upside down cake but made for fall! I love upside down…]]>

This Apple Upside Down Cake is a moist, cinnamon-spiced apple cider cake baked over a layer of sliced apples and a gooey caramel. Once it comes out of the oven, you flip it over to reveal the glossy caramelized apple topping. It’s like pineapple upside down cake but made for fall!

A caramelized apple upside-down cake on a white plate, with two green apples and a cake server nearby, set on a light surface.

I love upside down cakes because the topping makes itself in the oven, no frosting needed. The brown sugar and butter melt around the apples as the cake bakes, creating a caramel-like layer while the apples cook. The apple cider and cinnamon in the cake batter give it tons of fall flavor.

This is exactly the kind of dessert I like for fall: warm spices, no complicated decorating, and plenty of apple in every bite. If you love apple cake or pineapple upside down cake, you’re going to love this (with or without a scoop of ice cream on top!)

Ingredients for baking are arranged on a white surface, including bowls of flour, brown sugar, sugar, baking powder, salt, cinnamon, eggs, cider, vanilla, milk, butter, and two green apples. Labels identify each item.

Apple Upside Down Cake Ingredients

  • The magic of an upside down cake is the caramel apple topping, made with unsalted butter melted in the pan and topped with brown sugar.
  • I love baking with Granny Smith Apples because the tartness and baking can accept all the sugar and time in the oven. Be sure to peel, core, and slice them all the same thinness so they bake evenly.
  • The cake is your classic vanilla cake recipe, but I add apple cider and cinnamon for fall flavor.
A slice of apple upside-down cake on a white plate with a fork beside it. A green apple and the rest of the cake are in the background.

Dorothy’s Tips and Testing Notes

  • Be sure to turn the cake out onto your serving plate immediately after removing from the oven. Once the caramel cools it will become hard and it will be impossible to get it free from the pan.
  • You know the cake is done baking when the toothpick comes out with just a few crumbs. The cake is nice and moist, even when cooled.
A caramelized apple upside-down cake on a white plate, with two green apples and a cake server nearby, set on a light surface.
Print

Apple Upside Down Cake Recipe

Apple Upside Down Cake is the fall version of a pineapple upside down cake using apple slices and a cinnamon cake batter with a gooey caramel topping.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 53 minutes
Total Time 1 hour 23 minutes
Servings 8 servings
Calories 448kcal
Author Dorothy Kern
Cost $8

Ingredients

Topping:

  • ¼ cup (57g) unsalted butter, sliced
  • ⅔ cup (134g) packed brown sugar
  • 2 Granny Smith Apples approximately 190g each (see note)

Cake:

  • 1 ⅓ cups (162g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (119ml) milk
  • ¼ cup (59ml) apple cider

Instructions

Make Topping:

  • Preheat oven to 350°F.
  • Peel, core and slice apples 1/8-1/4 inch thick (make thin, even slices so they cook evenly)
  • Place sliced butter in a 9-inch round cake pan with at least 2-inch sides. Place in oven while it’s preheating to melt the butter. Once it’s melted, remove the pan, brush some of the butter up the sides, and sprinkle the brown sugar evenly over the butter.
  • Arrange apple slices nested together all over the bottom of the pan. Set aside.

Make Cake:

  • Whisk flour, baking powder, cinnamon, and salt in a small bowl. Set aside.
  • Cream butter and sugar with a hand or a stand mixer until fluffy and creamy. Mix in eggs then vanilla until smooth. Add milk and apple cider along with dry ingredients and mix until batter is no longer lumpy.
  • Pour cake batter into prepared pan. Bake for 30-34 minutes, or until it’s golden brown on top and a toothpick comes out clean or with just a few crumbs.
  • Immediately upon removing from the oven, place a large, rimmed serving plate (at least 10-inches round) upside down over cake. Being careful not to burn yourself, using oven mitts, flip the cake quickly upside down. Tap the cake pan a few times to release the cake and carefully remove the pan.
  • If there happens to be any caramel left in the pan, place it back into the oven to loosen up, then scrape it out with a spatula and spread it over the top of the cake.
  • Cool before slicing and serving. Store loosely covered in the refrigerator for up to 3 days.

Nutrition

Serving: 1piece | Calories: 448kcal | Carbohydrates: 67g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 266mg | Potassium: 198mg | Fiber: 2g | Sugar: 49g | Vitamin A: 641IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg

Can you freeze Apple Upside Down Cake?

  • Store baked and cooled cake in the fridge for up to 3 days. Serve room temperature or lightly warmed.
  • You can freeze the cake once it’s fully baked and cooled. Place in an airtight container and freeze for up to a month.
A glass bowl contains two raw eggs, creamed butter and sugar, and vanilla extract, ready for mixing, on a white countertop.
A glass bowl with flour, cinnamon, and wet ingredients being mixed on a white countertop, viewed from above.
A glass bowl filled with light brown cake or muffin batter sits on a white countertop.
A round baking pan filled with a dark mixture topped with an even layer of brown sugar, placed on a light countertop.
A round baking pan filled with sliced green apples arranged in layers on top of a brown crumbly mixture, sitting on a white surface.
A round cake pan filled with light brown cake batter sits on a white marble surface, ready to be baked.

How to make Apple Upside Down Cake

  1. The butter and sugar will be nice and creamy looking before you add the eggs and vanilla extract.
  2. Always whisk the dry ingredients before adding them to the batter along with the milk and cider.
  3. The cake batter will be a normal loose batter but will be light brown.
  4. It’s easiest to place the butter in the pan and place the pan in the oven to melt it, then add the sugar.
  5. Evenly layer the apples so they cook the same.
  6. Place the batter on top the apples in the warm pan.

Upside Down Cake FAQ

How to keep upside down cake from sticking to the pan?

The pan doesn’t need to be greased; there is melted butter on the top. The trick for release is to flip the cake as soon as it comes out of the oven.

How do you prepare apples for cake?

It’s best to peel and core the apples and slice in thin equal sized slices so the apples cook evenly.

Favorite Apple Recipes

]]> https://www.crazyforcrust.com/apple-upside-down-cake/feed/ 1 Classic Pumpkin Pie Recipe https://www.crazyforcrust.com/moms-classic-pumpkin-pie-recipe/ https://www.crazyforcrust.com/moms-classic-pumpkin-pie-recipe/#comments Fri, 11 Sep 2026 15:21:07 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=43934 This Classic Pumpkin Pie Recipe is the one my mom has made for Thanksgiving my entire life. It has a smooth, creamy pumpkin custard filling with warm spices and a flaky pie crust, and it’s still the pumpkin pie I want on my Thanksgiving table every year. Did you know you can make pumpkin pie…]]>

This Classic Pumpkin Pie Recipe is the one my mom has made for Thanksgiving my entire life. It has a smooth, creamy pumpkin custard filling with warm spices and a flaky pie crust, and it’s still the pumpkin pie I want on my Thanksgiving table every year. Did you know you can make pumpkin pie with regular milk? It works perfectly!

slice of pumpkin pie on a grey plate next to a candy corn pumpkin.

Pie is where Crazy for Crust began, so I’ve made a lot of pies over the years, but family recipes like this one are the ones I come back to again and again. My mom makes the filling with regular whole milk instead of evaporated milk, along with both brown and granulated sugar, which gives i the creamy texture and classic flavor I grew up with.

You can make it with my homemade all-butter pie crust or take a shortcut with a refrigerated of frozen crust; I’ve done both. The most important thing is knowing when the filling is finished: it should look set but still have a slight jiggle in the center. Let it chill completely, add plenty of whipped cream, and you have the pumpkin pie my family has been making for decades.

ingredients in pumpkin pie laid out on a white counter.

Pumpkin Pie Ingredients

  • Pie Crust: Use my homemade pie crust recipe or store-bought (you can use one from a refrigerated pack of two or a frozen pie crust).
  • Canned Pumpkin Puree: Not pumpkin pie filling
  • Milk: Regular milk, NOT evaporated. Use whole milk for best results.
  • Pumpkin Spices: You can also substitute pumpkin pie spice if you don’t want to buy all of them separately. The spices give so much flavor to the pie and it tastes like Thanksgiving!
  • Sugar: My mom used both packed brown sugar and granulated sugar, so that’s what I use too.

Pan Sizes for Pumpkin Pie

  • Use a 9-inch pie plate but the pie will be very full.
  • You can use a larger (9 1/2-inch or 10-inch) pie plate
  • You can use a deep dish 9-inch pie pan (up to 10-inch deep dish)
  • If you have smaller pie plates, make one pie and some mini pumpkin pies, or make two 7-inch pies.
pumpkin pie in a clear pie plate next to a candy corn pumpkin.

Dorothy’s Expert Tips and Testing Notes

  • Be sure to use whole milk, not heavy cream, not evaporated – just plain old whole milk. Nonfat or 2% milk will make the pie much more liquidy and cause it to take much longer to set.
  • Cover the edges of the pie with a pie shield or strips of aluminum foil so that the crust doesn’t cook too much.
  • To make sure the bottom of my crust bakes, I bake at a high oven temperature (425°F) for about 10 minutes, then lower the oven temp until the pie is done.
  • Pumpkin pie is done baking when it no longer rolls when tapped – it will be just slightly jiggly and might have a small crack in the center.
  • Serve the pie at room temperature with whipped cream or cool whip.
slice of pumpkin pie on a grey plate next to a candy corn pumpkin.
Print

Homemade Pumpkin Pie Recipe

Mom’s Classic Pumpkin Pie Recipe is a family favorite Thanksgiving tradition. It’s the best easy pumpkin pie!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Chil Time 1 hour
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 206kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 1 all butter pie crust from scratch or from a pack of two
  • 1 ¾ cups (425g) pumpkin puree (1-15 ounce can)
  • ½ teaspoon salt
  • 1 ¾ cups (415ml) whole milk
  • 3 large eggs
  • ⅔ cup (134g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 ⅓ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • ¼ teaspoon Ground Allspice

Instructions

  • Preheat oven to 375°F.
  • Place your pie crust in a 9-10-inch pie plate. Please note: this pie gets very full. It’s pictured made in a standard 9” pie plate.You can use a 9-inch, 9-inch deep dish or 10-inch pie plate, or two 7-inch pie crusts. If you’re using anything smaller than 9-inch there will be extra filling. Use any extra filling to make mini pumpkin pies (see below). Place pie plate on a cookie sheet for baking.
  • Place all ingredients in a large bowl. Whisk until smooth. Pour into pie plate.
  • It’s best if you cover the edges of the pie crust with aluminum foil or a pie crust shield before you start baking. Remove the foil after 50-60 minutes of bake time.
  • Carefully transfer pie to oven and bake for 60-75 minutes. I’m giving a large range in time because it depends on what size pie plate you’re using and your oven. My 9” pie plate took 70 minutes. It’s done when the center looks solid. Cool completely, then wrap tightly and chill for at least 4 hours before serving. Serve with whipped cream. Store in refrigerator.
  • To make mini pies: use a round cookie cutter or mason jar lid to cut circles out of pie crust. Press into mini muffin pans and fill with about 1-2 tablespoons pie filling. Bake time will be about 20-30 minutes.

Video

Notes

  • I vary between using a homemade crust and refrigerated one, and you can also use a frozen pie shell too.
  • Be sure to use whole milk, not heavy cream, not evaporated – just plain old whole milk. The eggs and milk work together to create a creamy pumpkin custard filling.
  • Cover the edges of the pie with a pie shield or strips of aluminum foil so that the crust doesn’t cook too much.
  • To make sure the bottom of my crust bakes, I bake at a high oven temperature (425°F) for about 10 minutes, then lower the oven temp until the pie is done.
  • Pumpkin pie is done baking when it no longer rolls when tapped – it will be just slightly jiggly and might have a small crack in the center.
  • Serve the pie at room temperature with whipped cream or cool whip. Store in the refrigerator or wrap well with plastic wrap and freeze for up to a month.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 231mg | Potassium: 201mg | Fiber: 1g | Sugar: 20g | Vitamin A: 6825IU | Vitamin C: 1.8mg | Calcium: 86mg | Iron: 1.4mg

How to Store Pumpkin Pie

Store cooled pie in the refrigerator covered with plastic wrap. It’s perfect to make a day or two ahead! You can also bake and freeze the full pie (once it’s cooled) for several months. Or, freeze leftovers as slices in sandwich bags for easy snacking.

pumpkin, sugar, eggs, spices in large glass bowl on wood table.
milk in pumpkin pie mixture with whisk.
pumpkin pie mixture in unbaked pie shell on cookie sheet.

How to make Pumpkin Pie

  1. This recipe is easy to do with just a whisk and a large bowl (no mixer needed). Whisk together everything but the milk first.
  2. Once you whisk in the milk the mixture will be very loose.
  3. This pie will be very full if using a 9-inch pie plate.

Variations

FAQs

Why is the pie so full?

This recipe makes two 7-inch pies or one very deep 9-inch pie. You can also use a 10-inch pie plate or a 9- or 10-inch deep dish pie plate.

Can I substitute other milk?

Whole milk is best when making this pie; it needs the fat to set up. The mixture is very loose until it bakes and fat content in the milk makes a difference. If using less than whole milk, divide it with half and half or something similar.

Can I use nondairy milk?

While it’s not been tested with this recipe, as long as the liquid you’re using has 3-4% fat, it should work okay.

Other Pumpkin Pie Recipes

]]> https://www.crazyforcrust.com/moms-classic-pumpkin-pie-recipe/feed/ 16 Pecan Pie Bars https://www.crazyforcrust.com/pecan-pie-bars/ https://www.crazyforcrust.com/pecan-pie-bars/#comments Thu, 10 Sep 2026 14:50:52 +0000 https://www.crazyforcrust.com/?p=90626 Pecan Pie Bars have everything I love about classic pecan pie: a gooey, buttery filling and plenty of crunchy pecans, but with a thick shortbread crust instead of traditional pie crust. They’re easier to slice and serve than a whole pie, which makes them the best dessert for Thanksgiving, Christmas, or for anyone who loves…]]>

Pecan Pie Bars have everything I love about classic pecan pie: a gooey, buttery filling and plenty of crunchy pecans, but with a thick shortbread crust instead of traditional pie crust. They’re easier to slice and serve than a whole pie, which makes them the best dessert for Thanksgiving, Christmas, or for anyone who loves pecan pie!

stacked pecan bars on a white plate.

Easy Pecan Pie Bars Recipe

Pie has been one of my favorite things to bake since I started Crazy for Crust, and I love turning classic pie flavors into bars when I want something easier. The buttery shortbread crust is sturdy enough to hold that soft pecan filling, while still giving you the rich crust-to-filling combination that makes pecan pie so good. I grew up eating my mom’s pecan pie and these bars rival that recipe!

These are also a great dessert for a crowd (it makes a lot) and to make ahead. Once the bars cool completely you can freeze them, making holiday baking even easier!

Ingredients in pecan pie bars

Pecan Pie Ingredients

  • Unsalted Butter: You’ll need butter for the crust and the filling
  • All-Purpose Flour: Be sure to measure it correctly!
  • Eggs: The eggs give the filling it’s creamy filling
  • Dark Corn Syrup: This is super important in pecan pie. Corn syrup is what makes the gooey center – you can substitute light corn syrup if that’s all you have.
  • Pecans: Can’t have pecan pie without pecans! These will be chopped.
stacked pecan bars on a white plate.

Dorothy’s Expert Tips and Testing Notes

  • If you have a stand mixer, I would recommend using it to mix the crust – it will take less time than a hand mixer. It will be very crumbly when it’s done mixing.
  • I recommend lining your pan with aluminum foil or parchment paper for easy removal – these can get sticky around the edges and might be hard to remove without the liner.
  • As always, I recommend using a metal pan for baking the bars in.
  • You know pecan pie is done when it’s puffed and no longer wet looking and only slightly jiggles when you tap the pan.
stacked pecan bars on a white plate.
Print

Pecan Pie Bars Recipe

These pecan pie bars taste exactly like a pecan pie with their shortbread crust and gooey pecan topping!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 20 bars
Calories 81kcal
Author Dorothy Kern
Cost $8

Ingredients

Crust:

  • 1 cup (226g) unsalted butter, softened
  • 3 cups (372g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ teaspoon salt

Filling:

  • 1/3 cup (75g) unsalted butter, melted
  • 4 large eggs
  • ½ cup (100g) granulated sugar
  • 1 ⅓ cups (316ml) dark corn syrup
  • ½ teaspoon salt
  • 2 ½ cups (300g) chopped pecans

Instructions

  • Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
  • Add butter, flour, sugar, and salt to a very large mixing bowl and mix on medium speed until crumbly. It will become evenly sized crumbs that compact when you press them together. This will take longer with a hand mixer than with a stand mixer.
  • Press into the bottom of prepared pan. Bake for 20 minutes (the edges should be light golden and the top should no longer be glossy).
  • Meanwhile, whisk together melted butter, eggs, sugar, corn syrup, salt and pecans.
  • Pour pecan mixture evenly over the top of the crust. Bake an additional 15-20 minutes, or until slightly puffed and slightly jiggly.
  • Cool completely before slicing into squares. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Video

Notes

  • If you have a stand mixer, I would recommend using it to mix the crust – it will take less time than a hand mixer. It will be very crumbly when it’s done mixing.
  • When you are mixing your first ingredients the mixture should resemble course crumbs that you will then pack together to make your bars!
  • As always, I recommend using a metal pan for baking the bars in.
  • You know pecan pie is done when it’s puffed and no longer wet looking and only slightly jiggles when you tap the pan.
  • Cool completely before slicing into squares. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 81kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 1mg | Potassium: 3mg | Sugar: 0.01g | Vitamin A: 284IU | Calcium: 3mg | Iron: 0.003mg
process shot of pecan bars.
process shot of pecan bars.
process shot of pecan bars.
process shot of pecan bars.

How to make Pecan Pie Bars

  1. The shortbread crust dough will be crumbly (not fully cohesive).
  2. This recipe is made for a 9×13-inch pan. Make sure the crust is compacted very well so the filling doesn’t seep through.
  3. It’s important that the nuts are fully coated in the mixture so they don’t burn.
  4. You know the bars are done when the center is puffed and slightly jiggly (no longer rolling when the pan is tapped).

Storing and Freezing Pecan Pie Bars

  • Cool completely before slicing into squares. Store in an airtight container for up to 3 days.
  • You do not need to refrigerate them, but keep them in an airtight container to ensure longevity. 
  • Once completely cool and in an airtight container, they can be frozen for up to 3 months. Thaw at room temperature.

Variations

  • You could also make the filling of my brown sugar pecan pie instead – that doesn’t have corn syrup.
  • Add 1 cup of chocolate chips for a chocolate pecan pie by sprinkling them over the crust before pouring on the filling.

Pecan Pie Bars FAQ

How do you know when pecan pie is done?

When they are lightly golden! You can also stick them with a toothpick–if it comes up clean then they are done!

Can you make pecan pie bars in advance?

You can make them up to several months in advance and freeze them so these are a great make ahead dessert.

Can I double the recipe?

You can easily double the recipe by just multiplying everything by 2 and using two 9×13 baking pans.

Can I make pecan pie bars without corn syrup?

I’ve made pecan pie without corn syrup – instead it uses brown sugar and milk – that’s called brown sugar pecan pie and you can find the recipe on my site by searching using the little magnifying glass on the right.

Other Pie Bar Recipes

We love Pecan Pies Too!

]]> https://www.crazyforcrust.com/pecan-pie-bars/feed/ 11 BEST Apple Coffee Cake Recipe https://www.crazyforcrust.com/best-apple-coffee-cake-recipe/ https://www.crazyforcrust.com/best-apple-coffee-cake-recipe/#comments Wed, 09 Sep 2026 10:27:00 +0000 https://www.crazyforcrust.com/?p=64291 This Apple Coffee Cake is soft, butter, and packed with tender apples, with a generous streusel crumble on top. It works just as well for breakfast or brunch as it does for dessert, and it’s one of those recipes people always ask me for after I serve it. I’ve been making versions of this coffee…]]>

This Apple Coffee Cake is soft, butter, and packed with tender apples, with a generous streusel crumble on top. It works just as well for breakfast or brunch as it does for dessert, and it’s one of those recipes people always ask me for after I serve it.

I’ve been making versions of this coffee cake since I was a kid because it starts with my mom’s base recipe. Over the years I’ve changed it up all kinds of ways (like banana coffee cake), but adding apples is still one of my favorites. They keep the cake moist and make it taste a little like apple pie for breakfast.

I also love you don’t need a mixer for this recipe. Apple breakfast cake comes together simply, the apples bake up perfectly tender, and the topping is the classic crumb cake topping you want in every bite.

Labeled baking ingredients for apple coffee cake on a white surface: apples, butter, milk, salt, cinnamon, egg, sugar, flour, baking powder, and brown sugar in clear bowls and containers.

Ingredients in Apple Crumb Cake

  • Melted unsalted butter goes into all 3 of the components of this recipe.
  • I prefer using Granny Smith apples for this recipe but you can definitely make it with Fuji or Gala, Golden Delicious or Honeycrisp apples, but I wouldn’t use straight red apples.
  • You’ll need granulated sugar for the apples and cake and light brown sugar for the crumble.
  • You can use regular, nonfat or even nondairy milk in this recipe.
  • Cinnamon adds so much flavor, but you can also use apple pie spice.
  • I used all-purpose flour, but for a gluten-free cake, you can use GF 1:1 AP flour.
A close-up of a partially eaten apple coffee cake with a crumbly cinnamon topping in a white pie dish, with a green apple and a fork in the background.

Dorothy’s Testing Notes

  • Be sure to use the right size pan: either a 9 or 10-inch round cake pan or 10-inch or deep dish pie plate, or a 9-inch square pan or springform pan.
  • Use a fork to mix the crumble so it doesn’t compact, and use your hands to sprinkle it over the top of the cake evenly.
  • Bake the cake on a cookie sheet in case it bubbles over.
  • If you like crunch you can add chopped pecans or walnuts to the crumble.
  • Store cake in an airtight container for up to 3 days at room temperature or place wrapped cake in the freezer for up to a month.
apples in pan.

How to Make Apple Coffee Cake

  1. I don’t like crunchy apples in any desserts so I partially cook them in a frying pan with butter, sugar, and cinnamon before making the cake.
  2. The cake batter is light brown and thick and might have small lumps.
  3. The crumble is wet and dark (it’s best to stir it with a fork so it doesn’t compact).
  4. Layer the cake in the pan with the cake on the bottom, apples in the middle, and crumb cake topping on the top.

Breakfast Apple Cake FAQ

Why doesn’t the cake have coffee in it?

The cake isn’t a coffee flavored cake, it’s a cake meant to be eaten with coffee. Coffee cake is a breakfast or brunch cake, hence the name.

What pan can I use to bake coffee cake?

For this recipe, use a 9-10-inch round cake pan (with at least 2-inch sides), a deep dish or 10-inch pie plate or a 9-inch square pan (with at least 2-inch sides).

How do you know when coffee cake is done baking?

Use the toothpick test – insert a toothpick in the center of the cake and it should come out without any crumbs stuck to it.

Should you peel apples for apple cake?

You don’t have to but I prefer it.

Favorite Coffee Cake Recipes

]]> https://www.crazyforcrust.com/best-apple-coffee-cake-recipe/feed/ 20 Pumpkin Poke Cake https://www.crazyforcrust.com/pumpkin-poke-cake/ https://www.crazyforcrust.com/pumpkin-poke-cake/#comments Mon, 07 Sep 2026 10:08:00 +0000 https://www.crazyforcrust.com/?p=114596 This Pumpkin Poke Cake recipe is one of the easiest fall desserts you can make: the cake itself has only 3 ingredients. After baking, it’s poked all over and filled with sweetened condensed milk, then topped with Cool Whip for a soft, creamy cake that’s full of spiced pumpkin flavor. I grew up baking with…]]>

This Pumpkin Poke Cake recipe is one of the easiest fall desserts you can make: the cake itself has only 3 ingredients. After baking, it’s poked all over and filled with sweetened condensed milk, then topped with Cool Whip for a soft, creamy cake that’s full of spiced pumpkin flavor.

A square piece of pumpkin cake with white frosting and chopped nuts on top sits on a decorative white plate, with a pan of more cake in the background.

I grew up baking with box mixes, and I still love using them when they make a recipe easier without sacrificing the result. This is exactly the kind of shortcut dessert I believe in: simple ingredients, very little prep, and a finished cake that tastes like you did a lot more work than you actually did.

The sweetened condensed milk soaks into the easy pumpkin cake and keeps every bite extra moist, while the whipped topping adds a light, creamy finish. It’s an easy make-ahead dessert for fall parties, Thanksgiving, or anytime you want a pumpkin dessert without making pie.

Top-down view of Cool Whip, sweetened condensed milk, yellow cake mix, pumpkin spice, and canned pumpkin arranged on a white surface, each item labeled with text.

Ingredients in Pumpkin Spice Poke Cake

  • The base of the cake is a box of yellow cake mix. You can also use white cake mix or spice cake mix.
  • You can skip the eggs, water, and oil the box calls for. Instead, use a full can of pumpkin puree (not pumpkin pie mix) and flavor it with pumpkin pie spice. I always keep my homemade pumpkin spice around during fall to use in recipes.
  • For the filling, you can use regular or fat free sweetened condensed milk. Note that sweetened condensed milk is not evaporated milk; it’s a thickened reduced milk with added sugar. 
  • Top the finished, cooled cake with whipped topping (or sub homemade whipped cream).
  • I love sprinkling the top with toffee bits or chopped nuts.
A square piece of pumpkin cake with white frosting and chopped nuts on top sits on a decorative gray plate.

Dorothy’s Testing Notes

  • I love using the end of a wooden spoon to poke holes evenly in the cake.
  • Be sure to allow the pumpkin spice cake to cool completely before adding the whipped topping.
  • Adding the can of pumpkin makes an extremely moist cake.
  • You can whisk or stir the cake batter or use an electric mixer.
  • Poke cakes are perfect to make ahead of time because they taste even better after it sits overnight.
A square piece of pumpkin cake with white frosting and chopped nuts on top sits on a decorative white plate, with a pan of more cake in the background.
Print

Pumpkin Poke Cake Recipe

A pumpkin poke cake is a simple 5 ingredient fall cake recipe – cake mix with pumpkin (no egg or oil). It's a classic cake recipe and so easy to make.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 pieces
Calories 86kcal
Author Dorothy Kern

Ingredients

  • 1 (15-ounce) box yellow cake mix
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (8-ounce) container Cool Whip
  • Nuts, toffee bits, or crushed cookies for garnish

Instructions

  • Preheat oven to 350°F. Spray a 9×13-inch cake pan with nonstick baking spray.
  • Add cake mix and pumpkin puree into a large bowl. Stir using a wooden spoon or spatula (or use a hand mixer) until dry mix is completely incorporated. Batter will be thick.
  • Spread batter in prepared pan. Bake for 20-30 minutes, or until a toothpick comes out clean or with just a few crumbs. Let cool at least 10 minutes.
  • Use the back of a wooden spoon to poke several holes all over the cake. Pour and spread sweetened condensed milk all over evenly so it gets in all the holes. Allow cake to cool completely.
  • Cover the cake with Cool Whip and sprinkle with garnish.
  • Cake can be served immediately after topping or covered and allowed to sit for up to 24 hours.
  • Store leftover cake in the fridge for up to 3 days. I don’t recommend freezing this cake.

Nutrition

Serving: 1piece | Calories: 86kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.05g | Cholesterol: 0.02mg | Sodium: 158mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2758IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
A glass bowl filled with orange cookie dough sits on a white surface. The dough has been partially mixed, leaving swirls and some dough sticking to the sides of the bowl.
A rectangular pan holds an orange cake with evenly spaced holes poked into the surface, placed on a white countertop.
A rectangular cake with evenly spaced holes filled with glaze sits in a black baking pan on a white surface.

How to make a Pumpkin Poke Cake

  1. Simply mix the dry box mix with the can of real pumpkin and pumpkin spice. The batter will be extremely thick and orange.
  2. Once the cake cools slightly, poke the holes.
  3. Top the cake.

Storing the Easy Pumpkin Poke Cake

  • ​You can make, poke, and fill the cake up to 2 days in advance.
  • If using cool whip or similar topping, you can frost it up to 2 days in advance.
  • Store loosely covered in the fridge.
  • I do not recommend freezing poke cakes.

Poke Cake Recipes Variations

  • If you can find spice cake mix you can omit the pumpkin spice in the cake batter.
  • Make pumpkin caramel poke cake by using dulce de leche or a jar of caramel ice cream topping (or homemade caramel sauce) in place of sweetened condensed milk.
  • Use cream cheese frosting or whipped cream frosting or whipped cream.
  • Top or add any other fall flavors you love.
  • Add chocolate chips in the cake or on top.

Favorite Cake Mix Recipes

]]> https://www.crazyforcrust.com/pumpkin-poke-cake/feed/ 2 Pumpkin Cookies with Cream Cheese Frosting https://www.crazyforcrust.com/pumpkin-cookies-with-cream-cheese-frosting/ https://www.crazyforcrust.com/pumpkin-cookies-with-cream-cheese-frosting/#comments Thu, 03 Sep 2026 22:18:24 +0000 https://www.crazyforcrust.com/?p=56587 These Pumpkin Cookies with Cream Cheese Frosting are soft, thick, and perfectly spiced with cinnamon and pumpkin pie spices, then topped with a rich cream cheese frosting. I’ve been making this cookie recipe for years and it’s one of those fall cookies I come back to again and again. Why You’ll Love These Cookies Pumpkin…]]>

These Pumpkin Cookies with Cream Cheese Frosting are soft, thick, and perfectly spiced with cinnamon and pumpkin pie spices, then topped with a rich cream cheese frosting. I’ve been making this cookie recipe for years and it’s one of those fall cookies I come back to again and again.

stacked pumpkin cookies with frosting on top

Why You’ll Love These Cookies

Pumpkin can make cookies tricky because it adds so much moisture, which is why this recipe uses just an egg yolk and a chilling step to give them that soft texture without becoming soggy or cakey. I have a soft spot in my heart for soft pumpkin cookies with cream cheese frosting – it’s the best kind of frosting, after all! This recipe works: I’ve been making it over and over for years.

I’ve served these to a lot of people over the years and people always tell me they’re some of the best they’ve ever had. They also freeze beautifully with or without the frosting, so they’re an easy fall dessert to make ahead.

Soft Pumpkin Cookies Ingredients

  • Unsalted butter – Measure then melt (for the cookies) and softened for the frosting, salted butter may be substituted
  • Pumpkin puree – I like to use Libby canned pumpkin but any brand will do – make sure it’s not pumpkin pie mix.
  • Brown sugar – You can use light or dark brown sugar, but the dark brown sugar will give the cookies a darker coloring and richer flavor.
  • Egg yolk – Just using the yolk offsets the moisture in the pumpkin – be sure to use a large egg yolk – any extra moisture will make the cookies not turn out.
  • Ground nutmeg, ginger, allspice, and cinnamon – Use my DIY Pumpkin Spice as well or a blend from the store.

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

stacked pumpkin cookies with frosting on top and the cookie on top cut in half

Expert Tips

  • Don’t skip the chilling step – that ensures a puffy soft cookie.
  • Learn how to separate eggs if you don’t know how! It’s important to just use the yolk in this cookie recipe or the mixture will be too wet.
  • You could add some chopped walnuts or pecans in the cookie or on the top of the frosting.
  • Dust the tops of these with a bit of cinnamon or pumpkin spice, or sprinkles!
stacked pumpkin cookies with frosting on top
Print

Pumpkin Cookies with Cream Cheese Frosting Recipe

Soft and chewy pumpkin cookies are even better with the best cream cheese frosting recipe. These are the best fall cookies!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings 22 servings
Calories 184kcal
Author Dorothy Kern
Cost $8-10

Ingredients

Cookies

  • ½ cup (113g) unsalted butter melted
  • ⅓ cup (81g) pumpkin puree
  • ¾ cup (150g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • 1 egg yolk
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (217g) all purpose flour

Cream Cheese Frosting

  • 4 ounces (113g) cream cheese softened
  • ¼ cup (57g) unsalted butter softened
  • 1 ½ cups 170g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  • Place melted butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer, if you prefer. Mix until smooth, about 30 seconds. Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth. It’ll be a soft batter. Chill dough for at least 2 hours.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
  • Scoop 2 tablespoon balls of cookie dough onto prepared cookie sheets. Bake for 10-13 minutes until they are no longer glossy. (I like to err on the side of under baked for a gooey cookie!) Cool completely before frosting.
  • To make the frosting: cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frost cookies and dust with a bit of cinnamon.
  • Store in an airtight container for up to 3 days or freeze unfrosted cookies for up to 1 month.

Video

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 35mg | Fiber: 1g | Sugar: 18g | Vitamin A: 852IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Storing and Freezing Instructions

Did I mention that these pumpkin cookies with cream cheese frosting can be stored for later AND frozen?! 

Store any leftover cookies that you’re going to eat within 2-3 days in an airtight container. They’ll need to be kept in the fridge because of the cream cheese frosting. 

To freeze these cookies, let them cool down all the way, and DON’T add the frosting. Just freeze the baked cookies without frosting. When you unthaw them, you can then add the frosting at that point in time. 

To freeze the frosted cookies, place in a single layer on a cookie sheet to freeze, then place them in an airtight container or freezer bag separated by sheets of wax or parchment paper so they don’t stick together. Separate before thawing.

clear glass bowl with pumpkin mixture egg yolk, spices, salt, and baking soda.
clear glass bowl with pumpkin mixture with flour.
clear glass bowl with pumpkin cookie dough.
cookie dough balls on cookie sheet lined with parchment.
icing in bowl

How to make Pumpkin Cookies with Cream Cheese Frosting

  1. Because this dough is made with melted butter, you can stir by hand or use an electric mixer.
  2. The dough will be wet before you add the flour mixture.
  3. The final cookie dough will be dark orange and soft.
  4. The dough needs chilling; I just scoop onto a cookie sheet without chilling to take up less room in my fridge.
  5. The cream cheese frosting is the perfect texture for spreading on cookies.

Pumpkin Cookies with Cream Cheese Frosting FAQ

How do you keep pumpkin cookies from getting soggy or sticky?

It’s important that you only use an egg yolk from a large egg. And make sure to measure the flour correctly to have the perfect ingredient ratio.

How do you know when pumpkin cookies are done baking?

They will flatten a bit and be no longer glossy on top.

These easy and soft Pumpkin Cookies are the best cookie recipe for fall! They are topped with a cream cheese frosting and spiced with cinnamon, nutmeg, cloves and ginger.

Favorite Pumpkin Cookie Recipes

]]> https://www.crazyforcrust.com/pumpkin-cookies-with-cream-cheese-frosting/feed/ 12