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Brown Butter Chai Snickerdoodles

Zainab Mansaray — Tue, 08 Sep 2026 10:00:00 +0000

These brown butter chai snickerdoodles take the classic, nostalgic cookie and give it a cozy, warmly spiced twist. Nutty brown butter and fragrant chai spices come together in a cookie with crackly sugar-coated edges and a soft, chewy center. They’re rich, buttery, and incredibly comforting, and the dough doesn’t require any chilling or resting before baking.

There’s nothing quite like the smell of brown butter and warm spices filling up the kitchen. It’s cozy, it’s nostalgic, and it makes the whole house smell like fall (even if it’s the middle of July).

If you’ve been craving a snickerdoodle with a little something extra, this recipe is for you.

These brown butter chai snickerdoodles combine everything you love about the classic bakery-style snickerdoodle — that crackly, sugar-coated exterior and soft, chewy center — with nutty brown butter and a warming blend of cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper.

I love how simple these cookies are to put together. There’s no chilling, no resting, and no fancy equipment required — just a skillet for the brown butter and a stand mixer (or hand mixer) for the dough. You’ll have warm cookies in under an hour.

Now, let’s talk about a few tips to make sure these cookies turn out perfectly. First, make sure your brown butter has cooled completely and re-solidified before you use it. If it’s still warm or liquid, it will make the dough too soft, and the cookies will spread too thin.

I also recommend using room-temperature eggs. Cold eggs can cause the brown butter to seize up, making the dough clumpy rather than smooth. I like to set my eggs out as soon as the brown butter comes off the stove, so they have plenty of time to reach room temperature.

Don’t skip mixing the chai spices into both the sugar and the dough. I tested a batch using the chai sugar only as a coating, and the spice flavor was much more muted throughout the cookie. Using it in both places really packs in that cozy chai flavor.

These brown butter chai snickerdoodles are everything you love about a classic snickerdoodle, dressed up with warm spice and nutty depth. They’re soft, chewy, and packed with cozy flavor that will have everyone reaching for seconds.

Ingredients

unsalted butter
granulated sugar
ground cinnamon
ground cardamom
ground ginger
ground cloves
ground nutmeg
black pepper
all-purpose flour
baking soda
cream of tartar
sea salt
brown sugar
a large egg + an egg yolk
vanilla bean paste

How to Make Brown Butter Chai Snickerdoodles

Add the butter to a large skillet or frying pan and set it over medium heat. Once melted, keep an eye on it — when it starts to bubble and pop, stir regularly, scraping up the browned bits from the bottom of the pan. Once the bubbling slows and the bits have turned golden brown, remove the pan from the heat and let the brown butter cool completely to room temperature until it re-solidifies.

Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Mix together the granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper in a small bowl until the spices are evenly distributed. Set the chai-spiced sugar aside.

Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl, then set aside.

Add the cooled brown butter to the bowl of a stand mixer fitted with the whisk attachment, along with ½ cup of the chai-spiced sugar and the brown sugar. Beat with the paddle attachment on low until creamy, about 2-3 minutes. Add the egg, egg yolk, and vanilla, then beat on medium-low until smooth and well combined, about 1-2 minutes.

With the mixer running on low, gradually add the dry ingredients until just combined. The dough will be fairly stiff and will start to ball up on the paddle when it’s ready.

Use a 1-ounce scoop to portion the dough, roll into balls, then roll each ball in the remaining chai sugar to coat. Place on the lined baking sheets, spacing the dough about 2 inches apart.

Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone. Allow the cookies to cool completely on the baking sheets before enjoying — they’ll continue to set as they cool.

How to Store

Store baked and cooled cookies in an airtight container on the counter for 4-5 days.

To freeze: Place a small piece of parchment paper between each cookie, then transfer to a freezer bag or airtight container, removing as much air as possible. Freeze for up to 3 months. Thaw on the counter for 20-30 minutes before enjoying.

More Cozy Cookie Recipes

What do you think of these brown butter chai snickerdoodles? Do you have a favorite chai-spiced treat? Let me know in the comments below!

If you make these, share a photo on social media and tag me so I can see your beautiful cookies come to life.

Happy baking, friends!

FAQs

Do I need to chill the dough? No, you do not need to chill the dough for this recipe. Chilling the dough prevents the cookies from spreading as much during baking, resulting in a softer texture rather than a chewy one.

Can I freeze leftover cookies? Yes, these cookies freeze beautifully. Place a small piece of parchment paper in between each leftover cookie, then place the cookies in a freezer bag or airtight container. Try to remove as much air as possible. Freeze for up to 3 months. Whenever you’re ready to eat a cookie, remove it from the freezer and let it thaw on the counter for about 20-30 minutes.

Can I use a store-bought chai spice blend instead of individual spices? Yes — substitute 2 tablespoons of a pre-made chai spice blend for the cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper.

No Ratings

Yield: 25 cookies

Brown Butter Chai Snickerdoodles

These brown butter chai snickerdoodles take the classic, nostalgic cookie and give it a cozy, warmly spiced twist.

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

1 cup unsalted butter
1 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
¾ teaspoon sea salt
½ cup brown sugar, packed
1 large egg + 1 egg yolk, at room temperature
1 teaspoon vanilla bean paste, or vanilla extract

Instructions

Add the butter to a large skillet or frying pan, then set it over medium heat. Once the butter has fully melted, keep an eye on it. When it starts to bubble and pop, stir it regularly, making sure to scrape up the bits on the bottom of the pan. Once the bubbling slows and the bits on the bottom of the pan have turned golden brown, remove the pan from the heat. Allow the brown butter to cool completely to room temperature. It’s ready once it has re-solidified (see photos).
Preheat the oven to 350 degrees and line two large baking sheets with parchment paper.
Mix together the granulated sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and black pepper in a small bowl. Mix well so that the spices are evenly distributed throughout the sugar. Set aside the chai-spiced sugar.
Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
Add the cooled brown butter to the bowl of a stand mixer along with ½ cup of the chai-spiced sugar and the brown sugar. Beat with the paddle attachment on low until creamy (about 2-3 minutes), then add the egg, egg yolk, and vanilla. Beat on medium low until smooth and well combined, about 1-2 minutes.
With the mixer running on low, gradually add the dry ingredients until just combined. The cookie dough will be fairly stiff and will start to ball up on the paddle when it’s ready.
Use a 1-ounce scoop to scoop up portions of the dough. Roll the dough into a ball, then roll in the remaining chai sugar to coat. Place the dough on the lined baking sheet. Continue with the remaining dough, spacing the balls of cookie dough about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes until the edges are set but the centers are still underdone. Allow the cookies to cool completely on the baking sheets before enjoying.
Baked and cooled cookies can be kept on the counter in an airtight container for 4-5 days.

Notes

The cookies will continue to finish baking once you remove them from the oven, so make sure to allow them to cool fully on the baking sheets.
You’ll have leftover chai-spiced sugar. You can use it in coffee, tea, or combine it in a 1 to 1 ratio with water to make a chai simple syrup.

Recipe Tips and Testing Notes

During testing, I tried the cookies with 2 whole eggs and with 1 egg and an egg yolk. I ended up preferring the texture of the batch made with 1 egg and an egg yolk because they had a chewier texture. If you prefer a slightly more cakey and softer snickerdoodle, you can use 2 whole room-temperature eggs.
In order to really pack in the chai spices, the chai sugar is used in the cookie dough as well as the balls of dough being coated in it. I tried a batch without the chai sugar in the cookie dough and the flavor was very muted.
If you happen to have a chai spice blend on hand, you can use 2 tablespoons of it in the recipe in place of all of the spices listed.
Make sure that your egg and egg yolk are at room temperature. This will allow them to incorporate into the dough more easily and prevent the brown butter from seizing up. I like to set my eggs out once the brown butter is finished to allow plenty of time to take the chill off.
If you prefer, you can make the brown butter several days ahead of time and keep it in a bowl in the fridge. Allow it to come to room temperature before using it to make the cookies.

Recommended Products

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The post Brown Butter Chai Snickerdoodles appeared first on A Classic Twist.

Chocolate Peppermint Whoopie Pies

Zainab Mansaray — Mon, 22 Dec 2025 02:06:48 +0000

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Once assembled, the whoopie pies are rolled in crushed candy canes for a pop of color and minty crunch. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

If you’re looking for something a little unique to serve this holiday season, try these nostalgic chocolate peppermint whoppie pies. They’ll add an extra sentimental feeling and a lot of festive flavor!

If you’re a big peppermint fan, I also have these other peppermint recipes that are perfect for the holidays: Mini White Chocolate Peppermint Cheesecakes, Peppermint White Chocolate Cookies, Peppermint Mocha Cupcakes, Peppermint Mocha Brownies, No Bake Peppermint Mocha Pie, plus two pages of the best peppermint-flavored holiday snacks and desserts.

If you’ve never made homemade whoopie pies, they are extremely easy to make. You start by creating a cakey cookie base and sandwiching it together with a buttercream frosting.

I also have a whoopie pie recipe that is perfect for Fall, so make sure to bookmark these Pumpkin Whoopie Pies.

To turn ordinary whoopie pies into a holiday treat, I added just the right amount of peppermint extract to the buttercream, so it is festive without being overwhelming. I also added some white chocolate to add creaminess and sweetness. Plus, the white chocolate balances the rich chocolate cake pieces.

Then, to garnish the whoopie pies, they are rolled in crushed candy canes to add a bright red and white Christmas look. Plus, it gives them a bright peppermint pop when you first bite into them.

They’re the kind of treat that disappears quickly from dessert platters and cookie boxes, and they’ve become one of those recipes people ask for again and again.

Since I want you to have success making this recipe, you need to note that this recipe requires using Dutch-process cocoa instead of natural cocoa powder. The leaveners in the recipe are balanced specifically for it. Natural cocoa powder won’t react the same way and can throw off the texture, so Dutch-process is definitely the way to go for the right lift and tenderness.

You can save some time by making the white chocolate peppermint buttercream ahead of time. Just cover it well and chill it in the fridge until you’re ready to assemble. When it comes time to use it, let it sit out until it reaches room temperature again, then give it a quick whip, which takes about one to two minutes.

You can also make the whoopie pies ahead and freeze them. Make sure to wrap each individually in Saran Wrap and then place them in an airtight container. They’ll keep in the freezer for up to two to three months. When you’re ready to serve, just thaw them overnight in the fridge. They taste as fresh and festive as the day you made them.

These whimsical whoopie pies are everything you want in a holiday treat! I hope your family loves them as much as mine did!

Ingredients

unsalted butter
light brown sugar
an egg
vanilla extract & vanilla bean paste
all-purpose flour
Dutch process cocoa
sea salt
baking soda & baking powder
whole milk
sour cream
white baking chocolate or white chocolate bar
heavy cream
powdered sugar
peppermint extract
crushed peppermint candies or candy canes, optional

How to Make Chocolate Peppermint Whoopie Pies

Preheat the oven and line three large baking sheets with parchment paper.

Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually increasing to medium speed, until the mixture is creamy (about 2 minutes).

Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for one minute.

Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a medium bowl.

In a separate, smaller bowl, whisk together the milk and sour cream.

With the mixer running on low, add about half of the dry ingredients to the bowl, mixing until just combined.

Then, add half of the milk and sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients.

Scrape down the bowl one last time, then beat until just combined and there’s no longer any pockets of dry ingredients remaining.

Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter, then place on the lined baking sheet at least 2 inches apart.

Bake each sheet separately in the preheated oven until the cookies are just set, which takes about 12-15 minutes.

Allow them to cool on the pans for ten minutes, then use a spatula to move them to a wire rack to cool completely before filling.

When the pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler.

Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm, or it will melt the butter in the buttercream.

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about one to two minutes. Scrape the sides of the bowl.

With the mixer on low, add the salt, then add the powdered sugar slowly, half a cup at a time.

Once all of the powdered sugar has been added, stir the cooled white chocolate, then add it to the bowl. Beat on low for about 30 seconds, then gradually work up to medium and mix until creamy and fully combined.

Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for a minute on medium until combined.

Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.

How to Store

Store the leftover whoopies pies in an airtight container in the fridge for 4-5 days. Before eating, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.

You can also freeze the assembled whoopie pies for up to 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

More Fun Holiday Recipes

What do you think of this festive Whoopie pie recipe? What would you serve with these treats? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Chocolate Peppermint Whoopie Pie Recipe

No Ratings

Yield: 14 whoopie pies

Chocolate Peppermint Whoopie Pies

These chocolate peppermint whoopie pies are the perfect holiday treat! Soft and tender rounds of cakey chocolate cookies are sandwiched with a festive white chocolate peppermint buttercream. Each bite offers a delightful blend of rich chocolate and cool mint with the unmistakable decadence of white chocolate.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

For the chocolate cookies

½ cup unsalted butter, at room temperature
1 cup light brown sugar, packed
1 egg, at room temperature
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
½ cup Dutch process cocoa, sifted
½ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon baking powder
¾ cup whole milk, at room temperature
¼ cup sour cream, at room temperature

For the white chocolate peppermint buttercream filling

6 ounces white baking chocolate or white chocolate bar, roughly chopped
3 tablespoons heavy cream
1 cup unsalted butter, at room temperature
⅛ teaspoon salt
2 cups powdered sugar, sifted
1 ½ teaspoons vanilla bean paste
1/2 teaspoon peppermint extract
Crushed peppermint candies or candy canes, optional for decorating

Instructions

Preheat the oven to 350 degrees and line three large baking sheets with parchment paper.
Add the butter and the brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, working up to medium, until the mixture is creamy (about 2 minutes). Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium speed for 1 minute.
Whisk together the flour, cocoa powder salt, baking soda, and baking powder in a medium bowl. In a separate smaller bowl, whisk together the milk and sour cream.
With the mixer running on low, add about 1/2 of the dry ingredients to the bowl, mixing until just combined. Then, add half of the milk/sour cream mixture, mixing until just combined. Scrape the bowl, then repeat with the remaining half of the dry ingredients, followed by the remaining wet ingredients. Scrape down the bowl one last time then beat until just combined and there’s no longer any pockets of dry ingredients remaining.
Use a 1-ounce (2 tablespoon) sized cookie scoop to scoop up portions of the batter then place on the lined baking sheet at least 2 inches apart. Bake each sheet separately in the preheated oven for 12-15 minutes until the cookies are just set. Allow them to cool on the pans for 10 minutes, then use a spatula to move them to a wire rack to cool completely before filling.
When pies are cool, make the buttercream. Add the white chocolate and the heavy cream to a double boiler. Melt the white chocolate fully, then remove from the heat. Set the white chocolate aside to cool down to room temperature for about 20-30 minutes. It’s ready when you hold your palm over it and don’t feel any residual heat. Make sure it’s not still warm or it will melt the butter in the buttercream.
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium until creamy, about 1-2 minutes. Scrape the sides of the bowl. With the mixer on low, add the salt then add the powdered sugar slowly ½ cup at a time. Once all of the powdered sugar has been added, stir the cooled white chocolate then add it to the bowl. Beat on low for about 30 seconds then gradually work up to medium and mix until creamy and fully combined. Scrape down the sides of the bowl, then add the vanilla bean paste and peppermint extract. Beat for 1 minute on medium until combined.
Pipe or spread the buttercream onto the flat side of half of the baked cookies, then sandwich with another and press gently to adhere. If you prefer, you can roll the sides of the pies in crushed peppermint candies or candy canes.
Enjoy immediately or place in the fridge in an airtight until ready to enjoy. Enjoy within 4-5 days.

Notes

To enjoy leftovers, I recommend removing them from the fridge and allowing them to sit at room temperature for about 15-20 minutes. This will allow them to soften.
With a 1-ounce scoop, the recipe yields exactly 28 cookies, which is 14 assembled pies.
You can make your own crushed peppermints or candy canes by adding them to a food processor fitted with the S blade, then pulsing several times until broken into small pieces.

FAQs

Can I use natural cocoa powder in the recipe? No, I do not recommend using natural cocoa powder, as the amount of leaveners in the recipe is formulated based on using a Dutch process cocoa powder.

Can I chill the buttercream once it’s made? Yes, you can cover and chill the buttercream once it’s made. When you’re ready to use it, allow it to come to room temperature, then beat it for 1-2 minutes.

Can I freeze assembled whoopie pies? Yes, assembled whoopie pies can be frozen for 2-3 months. I recommend wrapping each one individually in plastic wrap and then storing it in a freezer-safe, airtight container. Thaw them overnight in the fridge.

Rosemary Brown Butter Popovers with Cranberry Orange Butter

Zainab Mansaray — Wed, 22 Oct 2025 10:34:00 +0000

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. While the popovers bake, a cranberry orange butter sweetened lightly with honey and spiced with a touch of cinnamon is whipped together. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Hey there, and welcome back, friends.

You are in for a treat!

You’ve never had popovers like these. They’re savory and perfectly crispy on the outside. Each bite is filled with holiday flavor. They’re the perfect containers for filling with gravy.

Let’s talk about the flavor of these popovers. You know I never miss a chance to add a little bit of brown butter to my recipes! This one is no exception. I can’t get enough of that nutty brown butter taste.

I often incorporate brown butter into my dessert recipes, such as these Pumpkin Cake Bars with Brown Butter Frosting, Brown Butter Cake with Maple Caramel Buttercream, Brown Butter Sweet Potato Bread, and Brown Butter Pumpkin Coconut Cake. These would be great additions to your holiday menu.

These herbed popovers hold their own on a table filled with a holiday feast. Usually, popovers are plain, but the addition of fresh rosemary, Parmesan cheese, and, of course, brown butter turns these popovers into a savory treat.

Plus, the homemade cranberry butter adds that special festive touch that will make these a traditional part of your holiday menu.

What I love about these rosemary popovers is their versatility. They can easily be served as part of a cozy holiday brunch side or at the dinner table. No matter how your family celebrates the holidays, this recipe is a savory addition.

Ingredients

salted butter
fresh rosemary
a few large eggs
whole milk
some grated Parmesan cheese
all-purpose flour
sea salt
dried cranberries
orange
honey
ground cinnamon

How to Make Rosemary Brown Butter Popovers

Start by positioning a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”.

Preheat the oven and thoroughly grease the muffin pan with high-heat cooking spray.

Add the diced salted butter to a small pan set over medium heat. A lighter-colored pan will make it easier to see when the butter is browned, but it is not necessary.

Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take a few minutes.

Remove the pan from the heat and stir in the rosemary. Once you add the rosemary, it will bubble up a bit. Once the bubbles subside, set the pan aside.

Add the eggs and milk to a large spouted bowl. Whisk until homogeneous, and there are no visible streaks of yolk or whites left.

Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter, and it should be very thin.

Drizzle the browned butter and rosemary over the top of the batter, then mix it in.

Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.

Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top.

While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer.

Beat with the paddle on low to medium-low for a few minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.

Once you’ve removed the popovers, carefully transfer them to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven.

How to Store

Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking.

Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

More Fall Side Recipes

What do you think of this herbed popover recipe? What would you serve with these popovers? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Rosemary Browned Butter Popover Recipe

No Ratings

Yield: 10-12 popovers and 1 heaping cup of butter

Rosemary Brown Butter Popovers

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the popovers

3 tablespoons salted butter, diced
1 tablespoon finely chopped fresh rosemary
4 large eggs, at room temperature
1 ½ cups whole milk, at room temperature
¼ cup grated parmesan cheese
1 1/2 cups all-purpose flour
½ teaspoon sea salt

For the cranberry orange butter:

¼ cup dried cranberries, finely chopped
1 cup salted butter, softened to room temperature
1 large orange, zested
2 tablespoons honey
½ teaspoon ground cinnamon

Instructions

Position a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. Preheat the oven to 450 degrees. Thoroughly grease a 12-cup muffin pan with high heat cooking spray.
Add the diced salted butter to a small pan set over medium heat. A lighter colored pan will make it easier to see when the butter is browned but it is not necessary. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take about 5-8 minutes. Remove the pan from the heat and stir in the rosemary. Once you add the rosemary it will bubble up a bit. Once the bubbles subside, set the pan aside.
Add the eggs and milk to a large spouted bowl. Whisk until homogenous and there are no visible streaks of yolk or whites left. Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter and it should be very thin. Drizzle the browned butter and rosemary over the top of the batter then mix it in.
Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.
Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top.
While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer and beat with the paddle on low to medium low for 2 minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.
Once you’ve removed the popovers, carefully transfer to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking.
Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

Notes

Make sure to measure out the rosemary for the recipe AFTER it has been finely chopped.
It will take 30-60 minutes for the eggs and milk to come to room temperature, depending on the ambient temperature of your kitchen. You can speed up the process by placing the eggs in a bowl of warm water for about 10-15 minutes. The milk can be gently warmed on the stove until lukewarm, but not any hotter, as it will cook the eggs when mixed together.
If you don’t have a spouted mixing bowl, I recommend portioning the batter into a spouted measuring cup, as this will make it easier to fill the muffin cups with batter.

Recipe Tips

Make sure to thoroughly mix the flour into the egg and milk mixture. This ensures the flour is properly hydrated and will efficiently release steam when it hits the hot oven (and create the “pop”). Whisk it in vigorously and make sure there are no large lumps visible. You should also see tiny bubbles across the surface of the batter.
For the second stage of baking at 350 degrees, baking the popovers for 12 minutes will ensure a soft, custard-like middle, while 18 minutes will yield a more hollow and airy center and reduce the amount that the popovers will deflate after they are removed from the oven. Choose your preference!
A muffin pan that has the ability to evenly distribute heat, such as one made of aluminum or steel, will yield the best results.
If your kitchen is particularly drafty and cold, you can gently warm the milk until lukewarm.
Try to refrain from opening the oven during baking in order to keep the heat contained and reduce the risk of the popovers not baking properly.

FAQs

Can I use a popover pan if I have one? Absolutely. If you happen to have a popover pan, you can use one instead of a muffin pan. Note that you will fill the cups about ⅔ of the way, but the yield will be closer to 6 larger popovers with a standard popover pan. The texture will be more airy and less custard-like with a popover pan than a muffin tin.

Can I use unsalted butter? Yes, you can use unsalted butter in place of the salted butter. I recommend increasing the salt in the popovers to ¾ teaspoon and adding about ¼ to ½ teaspoon to the cranberry orange butter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Rosemary Brown Butter Popovers with Cranberry Orange Butter appeared first on A Classic Twist.

Pecan Pie Brownies

Zainab Mansaray — Tue, 23 Sep 2025 10:00:00 +0000

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection. The contrast between the dense, dark chocolate brownies and the gooey, nutty pecan topping makes these irresistible!

Who says that gooey pecan pie filling is for pecan pie only? Let’s make some brownies inspired by this yummy pie because who doesn’t like brownies and pecan pie?

The caramel pecan pie filling, with its nuttiness and buttery sweetness, complements the rich, dark chocolate taste of the brownies.

These pecan pie brownies are the kind of treat that you need to indulge in over the Fall. Can you think of anything better than biting into a slice of these brownies with that irresistible caramel-like pecan pie filling?

For this brownie recipe, I felt the base needed to be one of those dense, fudgy brownies, not a cake-like brownie. It needed to taste rich in dark chocolate flavor, so I used a combination of cocoa powder and dark chocolate.

When I tested this recipe, I found that I preferred the richness of a dark chocolate bar in these brownies over chocolate chips. If you don’t have a dark chocolate bar, you can substitute it with 2 ounces of dark chocolate chips.

While we are talking about tips, if you need to double this recipe to feed a crowd, you can bake the brownies in a 9×13 baking pan.

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

Will you make these brownies for a special gathering this Fall or to indulge in for yourself? Let me know in the comments!

Ingredients

cocoa powder
all-purpose flour
unsalted butter
dark chocolate
a variety of sugars like brown sugar, granulated sugar, & honey
vanilla extract
a few large eggs
salt
flaky sea salt, such as Maldon, plus extra for garnish
raw pecan halves

How to Make Pecan Pie Brownies

Line a square baking pan with parchment on all sides, leaving an overhang. Preheat the oven.

Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.

Melt the butter and dark chocolate in a double boiler, gently stirring every minute until entirely melted.

Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar.

Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture.

Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer.

Bake in the preheated oven until the top is set and a tester comes out with a few moist crumbs.

While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans.

Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional amount of time and bake until the pecans are golden and the filling has thickened.

Cool the brownies completely before slicing, as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired.

How to Store

Store leftovers in an airtight container for up to 3-4 days or in the fridge for up to 5 days.

More Fall Dessert Recipes

What do you think of these amazing brownies with a pecan pie topping? What would you serve with these brownies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Pecan Pie Brownie Recipe

No Ratings

Yield: ~12 brownies

Pecan Pie Brownies

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

For the brownie layer:

½ cup cocoa powder
½ cup all-purpose flour
6 tablespoons unsalted butter
2 ounces dark chocolate, roughly chopped
½ cup brown sugar, packed
½ cup granulated sugar
1 ½ teaspoons vanilla extract
2 large eggs, at room temperature
½ teaspoon salt

For the pecan pie layer:

⅓ cup brown sugar, packed
6 tablespoons honey
2 tablespoons unsalted butter, melted
1 large egg, at room temperature
1 teaspoon vanilla extract
½ teaspoon flaky sea salt, such as Maldon, plus extra for garnish
1 ½ cups raw pecan halves

Instructions

Line an 8x8-inch baking pan with parchment on all sides, leaving an overhang. Preheat the oven to 350 degrees.
Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.
Melt the butter and dark chocolate in a double boiler, gently stirring every minute until fully melted. Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar. Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture.
Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer. Bake in the preheated oven for 25-30 minutes or until the top is set and a tester comes out with a few moist crumbs.
While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans.
Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional 20-25 minutes and bake until the pecans are golden and the filling has thickened.
Cool the brownies completely before slicing as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired.
Store leftovers in an airtight container for up to 3-4 days. Or, in the fridge for up to 5 days.

Notes

Since there’s no baking soda or baking powder in this recipe, you can use either Dutch process cocoa powder or natural cocoa powder. I prefer the flavor of Dutch process cocoa in these brownies!

I do not recommend using a larger pan than an 8x8 as it will make the brownies too thin.

FAQs

Can I use chocolate chips instead of dark chocolate? During testing, I found that I preferred the richness of a dark chocolate bar in these brownies instead of chocolate chips. You can substitute 2 ounces of dark chocolate chips instead if you prefer.

Can I double the recipe? Absolutely, you can double the recipe. If you do, you can bake the brownies in a 9x13 baking pan.

Hazelnut Frangipane Pear Tart

Zainab Mansaray — Tue, 16 Sep 2025 10:00:00 +0000

This hazelnut frangipane pear tart is a showstopping pastry perfect for holidays and special gatherings! A rich, buttery tart shell is filled with a nutty hazelnut frangipane, then topped with a mosaic of thinly sliced pears. The baked tart is finished with an easy apricot glaze to give the pears shine and the tart a refined appearance. Each decadent bite is filled with a combination of crisp crust, rich hazelnut, and sweet pears.

You are in for a sweet Fall treat!

This isn’t a regular pear tart; this tart uses roasted hazelnuts instead of almonds to make the frangipane, so you end up with a sweet hazelnut filling surrounded by tender sliced pears. The frangipane is made with ground roasted hazelnuts, sugar, eggs, butter, and vanilla bean paste, creating a rich filling.

Hazelnuts and pears sound magical and perfect for Fall! What do you think?

Roasted hazelnuts make all the difference for this recipe. Using roasted hazelnuts adds a much deeper flavor to the frangipane. I highly recommend using roasted hazelnuts rather than raw ones for the best results (instructions for roasting can be found down in the recipe notes).

If you have never made a tart before, I recommend using a pan that is specifically designed for tarts and has a removable bottom. A tart pan with a removable bottom will make slicing and serving easier.

If your tart pan does not have a removable bottom, you can slice and serve directly from the pan. I do not recommend using a 9-inch pie dish as it is deeper than a tart pan and will throw off the proportions.

I might have added a twist to the frangipane by using roasted hazelnuts, but I finished this pear tart using a classic apricot glaze to tie everything together. The apricot glaze gives the pears a shiny texture and the tart a more bakery-style appearance. You can skip the glaze if you prefer and give the cooled tart a dusting of powdered sugar before slicing and serving.

This hazelnut frangipane pear tart is a celebration of Fall flavors. I hope you enjoy baking it for your family and friends this Fall.

Ingredients

all-purpose flour
sea salt
granulated sugar
unsalted butter
a few eggs
some vanilla bean paste
ice water
whole roasted hazelnuts
firm but ripe pears (Bartlett, Bosc, or Anjou)
some apricot jam

How to Make a Hazelnut Frangipane Pear Tart

Make the tart dough first. Add the flour, salt, and sugar to a food processor. Pulse a few times to combine. Add the cold diced butter and pulse several times until the butter has broken down into smaller pieces and looks like coarse breadcrumbs.

Whisk together the egg yolk, vanilla bean paste, and some ice water in a small bowl. Drizzle over the top of the flour and butter mixture.

Pulse several more times until the dough starts to climb up the sides of the food processor (it won’t form a ball like pie dough). The dough will look crumbly but should hold together when pinched. If it still seems too dry, add more ice water a teaspoon at a time until the dough holds together when pinched.

Dump the dough out onto a piece of plastic wrap and knead it a couple of times to bring it into a ball. Flatten into a disc that is about an inch thick, then wrap it up and place it in the fridge to chill for just under an hour.

Lightly grease the bottoms and sides of a tart pan with a removable bottom. Dust a large sheet of parchment paper lightly with flour.

Place the chilled dough in the center and lightly dust the top of it with flour. Roll into a rough circle that is about ⅛-inch thick and 11 inches wide.

Gather the sides of the parchment, then carefully invert the dough onto the greased tart pan. Gently press the dough to fit into the pan, tucking any overhanging sides under. Working around the entire perimeter of the pan, press the dough to fit the fluted (or unfluted) sides.

Prick the crust all over with a fork, then place the pan in the freezer and chill the dough for a few minutes. While the dough chills, preheat the oven.

Remove the tart shell from the freezer and place it on a parchment-lined baking sheet. This will make it easier to transfer the tart to and from the oven and will catch any drips or overflow during baking.

Crumple a large sheet of parchment, then unfold it and fit it inside the chilled tart shell. Fill the shell with dried beans or pie weights.

Bake the tart shell in the preheated oven for 15 minutes, then remove it.

Carefully lift the parchment to remove the dried beans or pie weights, then return the shell to the oven to bake for an additional couple of minutes until the bottom is just baked through and the edges are just beginning to turn golden.

Set the tart pan on a cooling rack to allow the crust to cool for a minimum of 20 minutes before it is filled. Reduce the oven temperature to 350 degrees.

While the crust cools, make the hazelnut frangipane. Add the hazelnuts and flour to a food processor and process on low until finely ground like almond meal. Set aside.

Add the softened unsalted butter, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually working up to medium for a few minutes until the mixture is pale and fluffy.

With the mixer on low, beat in the eggs and vanilla. It may look curdled at this point, but that is normal. Add the hazelnut/flour mixture and beat on medium-low until well combined, thick, and creamy. Set aside.

Prepare the pears next. Peel each pear, then cut in half lengthwise. Remove the core and stems, then thinly slice each pear.

Place the tart pan back on the parchment-lined baking sheet. Spread the hazelnut frangipane into the bottom of the cooled crust in an even layer.

Arrange the pears on top of the frangipane in your desired pattern.

Bake the tart in the preheated oven until the frangipane is puffed, golden brown, and fully set. It should not jiggle or move if you give the pan a gentle shake. If the edges of the crust/frangipane are browning too quickly, cover them with foil.

Once you remove the tart from the oven, place the apricot jam and water in a small saucepan. Heat over medium-low until the jam is fully melted, adding more water as needed.

Use a pastry brush to brush the glaze over the pear slices. Transfer the tart to a rack to cool completely before slicing.

Remove the ring and bottom before transferring to a serving platter. Slice and serve!

How to Store

A homemade pear frangipane tart can be stored at room temperature, covered, for up to 3 days or in the fridge for up to a week. If it is stored in the fridge, the tart crust may soften a bit.

More Fall Dessert Recipes

What do you think of this cozy pear tart recipe with hazelnuts? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Hazelnut Frangipane Pear Tart Recipe

No Ratings

Yield: 8-10 servings

Hazelnut Frangipane Pear Tart

Prep Time 50 minutes

Cook Time 1 hour 8 minutes

Cooling Time 2 hours

Total Time 3 hours 58 minutes

Ingredients

For the tart dough

1 1/3 cups all-purpose flour, plus extra for rolling out the dough
¼ teaspoon sea salt
3 tablespoons granulated sugar
½ cup cold unsalted butter, diced
1 large egg yolk
½ teaspoon vanilla bean paste
1-2 tablespoons ice water

For the hazelnut frangipane

1 heaped cup whole roasted hazelnuts
3 tablespoons all-purpose flour
½ cup unsalted butter, softened
½ cup + 2 tablespoons granulated sugar
¼ teaspoon sea salt
2 teaspoons vanilla bean paste
2 large eggs, at room temperature

For the pears and glaze

2 firm but ripe pears, such as Bartlett, Bosc, or Anjou
¼ cup apricot jam
2-3 teaspoons water

Instructions

Make the tart dough first. Add the flour, salt, and sugar to a food processor. Pulse a few times to combine. Add the cold diced butter and pulse several times until the butter has broken down into smaller pieces and looks like coarse breadcrumbs.
Whisk together the egg yolk, vanilla bean paste, and 1 tablespoon of ice water in a small bowl. Drizzle over the top of the flour and butter mixture. Pulse several more times until the dough starts to climb up the sides of the food processor (it won’t form a ball like pie dough). The dough will look crumbly but should hold together when pinched. If it still seems too dry, add more ice water a teaspoon at a time until the dough holds together when pinched.
Dump the dough out onto a piece of plastic wrap and knead it a couple of times to bring it into a ball. Flatten into a disc that is about 1-inch thick, then wrap it up and place it in the fridge to chill for 30-45 minutes.
Lightly grease the bottoms and sides of a 9-inch tart pan with a removable bottom. Dust a large sheet of parchment paper lightly with flour. Place the chilled dough in the center and lightly dust the top of it with flour. Roll into a rough circle that is about ⅛-inch thick and 11 inches wide. Gather the sides of the parchment, then carefully invert the dough onto the greased tart pan. Gently press the dough to fit into the pan, tucking any overhanging sides under. Working around the entire perimeter of the pan, press the dough to fit the fluted (or unfluted) sides.
Prick the crust all over with a fork, then place the pan in the freezer and chill the dough for 15 minutes. While the dough chills, preheat the oven to 375 degrees.
Remove the tart shell from the freezer and place it on a parchment-lined baking sheet. This will make it easier to transfer the tart to and from the oven and will catch any drips or overflow during baking. Crumple a large sheet of parchment, then unfold it and fit it inside the chilled tart shell. Fill the shell with dried beans or pie weights.
Bake the tart shell in the preheated oven for 15 minutes, then remove it. Carefully lift the parchment to remove the dried beans or pie weights, then return the shell to the oven to bake for an additional 5-8 minutes until the bottom is just baked through and the edges are just beginning to turn golden.
Set the tart pan on a cooling rack to allow the crust to cool for a minimum of 20 minutes before it is filled. Reduce the oven temperature to 350 degrees.
While the crust cools, make the hazelnut frangipane. Add the hazelnuts and flour to a food processor and process on low until finely ground like almond meal. Set aside. Add the softened unsalted butter, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually working up to medium for 2-3 minutes until the mixture is pale and fluffy. With the mixer on low, beat in the eggs and vanilla. It may look curdled at this point, but that is normal. Add the hazelnut/flour mixture and beat on medium-low until well combined, thick, and creamy. Set aside.
Prepare the pears next. Peel each pear, then cut in half lengthwise. Remove the core and stems, then thinly slice each pear.
Place the tart pan back on the parchment-lined baking sheet. Spread the hazelnut frangipane into the bottom of the cooled crust in an even layer. Arrange the pears on top of the frangipane in your desired pattern.
Bake the tart in the preheated 350 degree oven for 35-45 minutes until the frangipane is puffed, golden brown, and fully set. It should not jiggle or move if you give the pan a gentle shake. If the edges of the crust/frangipane are browning too quickly, cover them with foil.
Once you remove the tart from the oven, place the apricot jam and water in a small saucepan. Heat over medium-low until the jam is fully melted, adding more water as needed. Use a pastry brush to brush the glaze over the pear slices. Transfer the tart to a rack to cool completely before slicing. Remove the ring and bottom before transferring to a serving platter. Slice and serve!

Notes

If you can only find whole raw hazelnuts, you can easily roast them yourself. Place them on an unlined baking sheet and roast at 350 degrees for 15 minutes. Remove from the oven. Once they are cool to the touch, place the roasted hazelnuts on a clean kitchen towel or several paper towels and rub to remove most of the skins. Allow to cool fully before using in the recipe. Can be done up to a week in advance.
A small amount of shrinkage during the first bake of the tart crust is normal and won’t be noticeable after being filled and baked with the frangipane.
If your pears are on the smaller size, you may need to use 3 total.
I prefer using vanilla bean paste here since it has a more pronounced vanilla bean flavor and thicker texture. You can use vanilla extract instead if you don’t have vanilla bean paste on hand.

Recipe Tips

Due to the addition of the egg yolk, tart dough is stickier than pie dough as it warms up. When you are rolling out the dough, make sure to keep lightly dusting your rolling pin and hands with flour to keep it from sticking.
The frangipane can be made a few days in advance and kept in an airtight container in the fridge. Allow it to soften at room temperature for 1-2 hours before filing the tart shell.
It should take 1-2 hours for the butter to soften properly at room temperature. You’ll use softened butter in the frangipane and cold butter straight from the fridge for the tart dough.
The tart dough can be made and kept wrapped in the fridge for up to 3 days in advance. If it’s too firm to roll out straight from the fridge, let it rest at room temperature for 20-30 minutes.
For a super smooth apricot glaze, press the jam through a sieve first to remove any chunks of fruit.
Avoid the urge to add too much ice water to the tart dough or it will be too soft to work with. Tart dough will not come together in a ball like pie dough in the food processor. Instead, it will start to push up the sides away from the blade. At that point, check to see if it’s ready by pinching it together. If it stays together, it’s ready! If it doesn’t and is still crumbly, add more ice water a teaspoon at a time.

FAQs

Can I use raw hazelnuts? Using roasted hazelnuts gives the frangipane much more depth of flavor. I highly recommend using roasted hazelnuts rather than raw ones for the best results (instructions for roasting can be found down in the recipe notes).

Can I use a different pan? This recipe is formulated for a 9-inch tart pan. A tart pan with a removable bottom will make slicing and serving easier. If your tart pan does not have a removable bottom, you can slice and serve directly from the pan. I do not recommend using a 9-inch pie dish as it is deeper than a tart pan and will throw off the proportions.

Is it necessary to glaze the pears? The apricot glaze gives the pears a shiny texture and the tart a more refined appearance. You can skip the glaze if you prefer and give the cooled tart a dusting of powdered sugar before slicing and serving.

Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

Zainab Mansaray — Tue, 26 Aug 2025 10:07:00 +0000

These pumpkin whoopie pies with cinnamon cream cheese filling are a cozy and decadent autumnal treat! The pies have a soft, cakey texture packed with pumpkin flavor and warm spices. They’re sandwiched with a luscious and tangy cream cheese filling flavored with vanilla and cinnamon that complements the pumpkin perfectly. This indulgent treat is easy to make and is the perfect way to savor the flavors of Fall.

These little whoopie pies are like a Fall hug in snack form. They’re soft, cake-like, tender morsels of joy that are perfect for biting into. So when the air starts to turn crisp, I know it’s time to pull out my pumpkin recipes like this one for the family.

Speaking of pumpkin recipes, I can’t wait to make a few of my favorites this season, like Pumpkin Swirl Cheesecake, No Bake Pumpkin Cheesecake, Naked Pumpkin Layer Cake, Instant Pot Pumpkin Cheesecake, and Pumpkin Spice Angel Food Cake. Can you tell how much I love pumpkin cheesecake!!!

Each hand-held pumpkin spice whoopie pie is filled with a creamy, tangy cream cheese filling spiced with warm cinnamon.

These whoopie pies are perfect for brightening your kid’s day as an afterschool snack or adding to their school lunches. Don’t forget about spoiling yourself by biting into one of these with a warm cup of cinnamon apple tea.

These whoopie pies use pumpkin spice, but if you don’t have pumpkin pie spice blend, you can substitute with a mixture of cinnamon, ginger, nutmeg, and cloves. The full recipe is in the recipe card at the bottom.

This recipe is very versatile. You can make them smaller or larger. To adjust their size, use a smaller or larger scoop, but be sure to adjust the baking time accordingly.

Keep in mind that regardless of the size you make them, they will spread slightly in the oven, and the final yield will increase or decrease depending on whether you make them smaller or larger.

Ingredients

all-purpose flour
pumpkin pie spice & ground cinnamon
some sea salt
baking powder & baking soda
pumpkin puree
brown sugar
a few large eggs
vanilla extract
vegetable oil
some block cream cheese
unsalted butter
powdered sugar

How to Make Pumpkin Whoopie Pies

Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.

Whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl.

In a separate, smaller bowl, whisk the pumpkin puree, brown sugar, sugar, eggs, vanilla, and vegetable oil for about 1 minute until smooth.

Add the wet ingredients to the dry and mix with a wooden spoon or silicone spoonula until just combined and you no longer see any dry pockets of flour.

Use a 1-ounce scoop to scoop up the batter and place it on the lined baking sheet, making sure to space each at least 1 inch apart.

Once you’ve filled the first baking sheet, put it in the oven and bake until the centers of the pies spring back when gently touched and a tester comes out clean.

While the first tray bakes, portion out the batter on the second tray. When the first tray comes out of the oven, get the second one in to bake.

Cool the baked whoopie pies on the baking sheets for about 15 minutes before moving to a wire rack to cool completely.

Once the whoopie pies are cool, beat the softened cream cheese, butter, salt, and vanilla together for a few minutes with the paddle attachment on medium-low speed until creamy and smooth.

Sift the cinnamon and the powdered sugar together into a large bowl. With the mixer on low, gradually add a cup of powdered sugar/cinnamon at a time, scraping down the sides of the bowl as needed.

Once you’ve added all of the powdered sugar/cinnamon, increase the speed to medium-high and mix for an additional few minutes to ensure a smooth texture.

Pipe with a round tip or spread the filling onto the flat side of half of the baked whoopie pies, then sandwich with another and press gently to adhere.

Enjoy immediately or place in the fridge in an airtight container until ready to enjoy.

How to Store

More Fall Recipes

What do you think of this fun Fall recipe? What would you serve with these pumpkin whoopie pies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Pumpkin Whoopie Pie Recipe

No Ratings

Yield: 20 whoopie pies

Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

These pumpkin whoopie pies with cinnamon cream cheese filling are a cozy and decadent autumnal treat! The pies have a soft, cakey texture packed with pumpkin flavor and warm spices.

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 1 hour

Total Time 2 hours 15 minutes

Ingredients

For the whoopie pies:

3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
1 can pumpkin puree
1 ½ cups brown sugar, packed
½ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
¾ cup vegetable oil

For the filling:

1 8-ounce block cream cheese, softened
½ cup unsalted butter, softened
1 pinch sea salt
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
4 cups powdered sugar

Instructions

Line two large baking sheets with parchment paper and preheat the oven to 350 degrees.
Whisk together the flour, pumpkin pie spice, salt, baking powder, and baking soda in a large bowl. In a separate smaller bowl, whisk the pumpkin puree, brown sugar, sugar, eggs, vanilla, and vegetable oil for about 1 minute until smooth. Add the wet ingredients to the dry and mix with a wooden spoon or silicone spoonula until just combined and you no longer see any dry pockets of flour.
Use a 1-ounce scoop to scoop up the batter and place it on the lined baking sheet, making sure to space each at least 1 inch apart. Once you’ve filled the first baking sheet, put it in the oven and bake for 13-16 minutes until the centers of the pies spring back when gently touched and a tester comes out clean. While the first tray bakes, portion out the batter on the second tray. When the first tray comes out of the oven, get the second one in to bake.
Cool the baked whoopie pies on the baking sheets for 10-15 minutes before moving to a wire rack to cool completely.
Once the whoopie pies are cool, beat the softened cream cheese, butter, salt, and vanilla together for 1-2 minutes with the paddle attachment on medium-low speed until creamy and smooth. Sift the cinnamon and the powdered sugar together into a large bowl. With the mixer on low, gradually add 1 cup of powdered sugar/cinnamon at a time, scraping down the sides of the bowl as needed. Once you’ve added all of the powdered sugar/cinnamon, increase the speed to medium-high and mix for an additional 1-2 minutes to ensure a smooth texture.
Pipe with a round tip or spread the filling onto the flat side of half of the baked whoopie pies, then sandwich with another and press gently to adhere. Enjoy immediately or place in the fridge in an airtight container until ready to enjoy.
Store leftovers in the fridge in an airtight container and enjoy within 5-6 days.

Notes

Depending on the size of your baking sheets, you may need to bake these in 2 or 3 batches. I do not recommend baking multiple trays at once as this will keep them from baking as evenly and will require more attention in order to rotate the trays halfway through the baking time.
The pumpkin keeps these whoopie pies very moist. If you are not immediately serving and eating them, keep them in the fridge. The combination of pumpkin puree and vegetable oil ensures a soft, moist texture, even straight from the fridge!

FAQs

Can I use melted oil in the batter instead of vegetable oil? I do not recommend using melted butter here as it can produce a drier texture. The vegetable oil ensures a soft, springy texture.

Can I make these a different size? Yes, you use a smaller or larger scoop to make these different sizes but you will have to adjust the baking time accordingly. Keep in mind that no matter the size you make them, they will spread a bit in the oven and the final yield will increase or decrease depending on whether you make them smaller or larger.

Is there a substitute for the pumpkin pie spice? If you don’t have this seasonal spice blend, you can use 1 ½ teaspoons cinnamon, 1 teaspoon ginger, and a ¼ teaspoon each of nutmeg and cloves in place of the tablespoon that is called for.

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