If you’re looking for a Thanksgiving dessert that won’t add stress to your holiday, these pumpkin cheesecake bars are it. They’re made with a buttery graham cracker crust and a warmly spiced pumpkin cheesecake filling, and they need to be baked a day ahead, so your dessert is done and waiting in the fridge before the turkey goes in the oven.

There’s no need to pre-bake the crust. Simply press it into the pan, dollop and swirl the filling on top, and bake everything together. After a night in the fridge, the bars are perfectly creamy and ready for Thanksgiving, Friendsgiving, and every holiday gathering after.

Why These Are the Best Thanksgiving Dessert Bars

• Fully make-ahead. They need 8 to 12 hours to cool and chill, so bake them the day before to free up oven space on the big day.
• No pre-baked crust. The crust and filling bake together, which saves a step.
• Easy to serve a crowd. Slice into 9 pieces, or cut smaller squares for a dessert table with several options.
• Pumpkin pie flavor, cheesecake texture. The swirl gives you creamy plain cheesecake and spiced pumpkin in every bite.
• Freezer-friendly. Leftovers freeze well for up to 3 months.

How to Make Pumpkin Cheesecake Bars

Let’s walk through how to make this recipe!

Step 1: Prep the pan and oven

Preheat the oven to 325°F. Line a 9×9-inch metal baking pan with parchment paper, leaving an overhang on all sides.

Tip: Use binder clips to hold the parchment in place while you press in the crust, then remove them.

Step 2: Make the graham cracker crust

Process the graham crackers in a food processor to fine crumbs. Add the brown sugar, cinnamon, salt, and melted butter and pulse until evenly moistened. It should look like wet sand.

Pour the mixture into the lined pan and press it into an even layer on the bottom. You don’t need to press it up the sides. Set the pan aside.

Step 3: Make the cheesecake batter

Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low for about 30 seconds, then work up to medium. Beat until smooth, creamy, and free of visible lumps, about 1 to 2 minutes.

Add the vanilla bean paste and sour cream. Beat on medium-low until just combined, scraping the sides and bottom of the bowl and the paddle.

Add the eggs one at a time, beating on medium-low until just combined before adding the next. Scrape down the bowl and paddle again to ensure the batter is evenly mixed.

Step 4: Make the pumpkin batter

Scoop about 1¾ cups of the cheesecake batter into a separate bowl. Add the pumpkin puree and pumpkin pie spice and whisk until just combined.

Tip: Pumpkin pie spice substitute: If you don’t have it on hand, use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cloves, and ¼ teaspoon nutmeg instead.

Step 5: Swirl and bake

Use a large spoon or small ice cream scoop to alternate dollops of the plain cheesecake batter and the pumpkin batter over the crust. Swirl them together with a butter knife.

Bake on the center rack for 40 to 45 minutes, until the edges are set, but the center still has a slight wobble. The center should not look liquidy or runny.

Step 6: Cool, chill, and slice

Set the pan on a wire rack and cool completely to room temperature. Then transfer to the fridge and chill for at least 6 hours, or overnight.

Lift the bars out using the parchment overhang, slice into 9 equal pieces, and serve.

Tips for Perfect Cheesecake Bars (No Cracks)

• Use block cream cheese. Use the brick-style kind, not the cream cheese sold in tubs.
• Use full-fat dairy. Full-fat cream cheese and sour cream give the best flavor and texture and help prevent cracking.
• Start with room temperature ingredients. Cream cheese, sour cream, and eggs at room temperature are what let the batter mix without large lumps.
• Don’t overmix. Overmixing adds air to the batter, which can make the tops crack during baking.
• Pull them while the center still wobbles. Taking the bars out with a slight wobble prevents a tougher texture and a cracked top. They continue to set as they cool.
• Don’t overbake, and cool fully. Let the bars reach room temperature before chilling for a light, creamy texture.
• Bake at least 1 day ahead. This gives them plenty of time to cool and chill.

Make-Ahead, Storage, and Freezing

Make-ahead: Bake the bars at least a day before serving, then keep them chilled until you’re ready to slice.

Storage: Keep leftovers covered in the fridge for 4 to 5 days.

Freezing: Bars that have chilled for at least 6 hours can be frozen. Flash freeze them first on a parchment-lined plate or small baking sheet. Once completely frozen, wrap each bar tightly in plastic wrap or foil, then place in an airtight container. Freeze for up to 3 months and thaw overnight in the fridge.

More Holiday Dessert Recipes

• Pumpkin Spice Tiramisu
• Pumpkin Cheesecake
• Apple Crumble Cheesecake Bars

FAQs

Can I use graham cracker crumbs instead?
Yes. Use 1⅔ cups of graham cracker crumbs instead of processing whole graham crackers.

Can I use plain graham crackers instead of cinnamon graham crackers?
Yes, use an equal amount. If you use plain ones, increase the cinnamon in the crust to 1 teaspoon total.

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Pumpkin Cheesecake Bars

Cozy pumpkin cheesecake bars with a buttery graham cracker crust and warmly spiced swirled filling. No pre-baking required, and perfect for fall gatherings and holiday meals.

Ingredients

For the graham cracker crust

Toggle ingredient group

• 12 cinnamon graham cracker sheets (about 186 grams)
• ¼ cup brown sugar, packed
• ½ teaspoon ground cinnamon
• ⅛ teaspoon sea salt
• 6 tablespoons unsalted butter, melted

For the pumpkin cheesecake

Toggle ingredient group

• 24 ounces cream cheese, at room temperature
• 1 heaped cup granulated sugar
• 1 ½ teaspoons vanilla bean paste
• ⅓ cup sour cream, at room temperature
• 3 large eggs, at room temperature
• ¾ cup canned pumpkin puree
• 2 teaspoons pumpkin pie spice

Instructions

1. Preheat the oven to 325 degrees. Line a 9x9-inch metal baking pan with parchment paper, leaving an overhang on all sides.
2. Process the graham crackers in a food processor to fine crumbs. Add the brown sugar, cinnamon, salt, and melted butter and pulse until evenly moistened. It should look like wet sand.
3. Pour the mixture into the lined pan and press it into an even layer on the bottom of the pan. You do not need to press it up the sides. Set the pan aside for now.
4. Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed for about 30 seconds, then work up to medium speed. Beat on medium until the mixture is smooth, creamy, and there are no visible lumps, about 1-2 minutes.
5. Add the vanilla bean paste and sour cream. Beat on medium low until just combined, making sure to scrape the sides and bottom of the bowl along with the paddle to ensure everything has been
   incorporated.
6. Add the eggs one at a time, beating on medium-low until just combined before adding the next egg. Scrape the sides and bottom of the bowl as well as the paddle to ensure the batter is evenly mixed.
7. Scoop about 1 ¾ cups of the cheesecake batter into a separate bowl, then add the pumpkin puree and pumpkin pie spice. Whisk until just combined.
8. Use a large spoon or small ice cream scoop to alternate adding dollops of the cheesecake batter and pumpkin cheesecake batter on top of the graham cracker crust. Use a butter knife to swirl both batters together.
9. Bake the bars on the center rack of the preheated oven for 40-45 minutes until the edges are set but the center still has a slight wobble. The center should not look liquidy or runny.
10. Set the pan on a wire rack and cool the bars completely to room temperature. Once they are at room temperature, transfer them to the fridge to chill for at least 6 hours or overnight.
11. Slice into 9 equal pieces and serve!
12. Bars will keep in the fridge for 4-5 days.

Notes

Recipe Notes

●      I recommend using full-fat sour cream and creamcheese for this recipe. This will yield the best flavor and texture and willhelp prevent the filling from cracking.

●      Leftover bars that have been chilled for atleast 6 hours can be frozen. I recommend flash freezing them first on aparchment-lined plate or small baking sheet. Once they’re completely frozen,wrap each bar tightly in plastic wrap or foil then place in an airtightcontainer. Freeze for up to 3 months. Thaw overnight in the fridge.

Recipe Tips and Testing Notes

●     Make sure to use the brick style cream cheese that comes in a block, not the kind that is
sold in tubs.

●     In order to prevent a tougher texture and the top from cracking, make sure to remove the
cheesecake bars from the oven when the center still has a slight wobble. The bars will continue to set as they cool.

●     It is vitally important to use room temperature cream cheese, sour cream, and eggs to properly mix the cheesecake batter without encountering huge lumps.

●     Make sure not to overmix the cheesecake batter. Overmixing can incorporate more air into the
batter which can cause the top of the bars to crack during baking.

●     If you don’t have pumpkin pie spice on hand, you can use 1 teaspoon of cinnamon, ½ teaspoon
of ginger, ¼ teaspoon cloves, and ¼ teaspoon nutmeg in its place.

●     I like slicing these into 9 equal pieces but you can absolutely cut the slices to whatever size you prefer.

●     To ensure a light and creamy texture, don’t overbake the bars and allow them to cool fully to room temperature before chilling them in the fridge for at least 6 hours.

●     To allow plenty of time for the bars to cool, then chill in the fridge, I recommend baking these at least 1 day before you’d like to serve them.

●     To keep the parchment paper from moving around in the pan, I like to use binder clips to keep it in place while I press the crust into the bottom. Once you complete this step, you can remove the clips.

Recommended Products

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

• 
  Ceramic Baking Dish Baking Pan, Casserole Dish
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

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Thanksgiving dessert has a tricky job. It has to follow a big, rich meal, impress a table full of people, and somehow not take over a kitchen that’s already full. This no-bake pumpkin spice tiramisu does all three.

Layers of chai-soaked ladyfingers and a super-creamy pumpkin-spice mascarpone make a dessert that’s light and indulgent at the same time, and dark chocolate shavings on top make it look elegant. It’s also completely no-bake, so it never competes with the turkey and side dishes for oven space. Make it the day before, let it chill, and slice it when it’s time for dessert.

It’s light, indulgent, and make-ahead-friendly, which makes it ideal for fall gatherings and holiday meals.

Why You’ll Love This Pumpkin Tiramisu

• No oven required. Everything comes together on the stovetop and in a mixing bowl.
• Make-ahead friendly. It needs 6 to 8 hours in the fridge, so it’s done before your guests arrive.
• Chai instead of coffee. A homemade chai syrup gives the ladyfingers a warm spiced flavor that pairs perfectly with pumpkin.
• Light and creamy. Folding whipped cream into the pumpkin mascarpone keeps the filling airy rather than heavy.

Let’s walk through how to make this pumpkin tiramisu recipe.

A note on ladyfingers: Be sure to use the crisp ladyfingers, not the soft-baked ones. They’re typically labeled “biscotti savoiardi.”

How to Make Pumpkin Spice Tiramisu

Step 1: Make the chai syrup

Break up the cinnamon sticks and smash the cardamom pods open. Add them to a pot along with the cloves, fennel seeds, ginger, and water.

Bring everything to a simmer over medium heat and simmer for 5 minutes. Stir in the brown sugar until fully dissolved, then remove the pot from the heat and add the tea bags. Steep for 10 minutes, then remove the tea bags.

Strain out the whole spices and let the chai syrup cool to room temperature before moving on.

Step 2: Mix the pumpkin mascarpone

Add the mascarpone, salt, vanilla, pumpkin pie spice, pumpkin puree, and powdered sugar to the bowl of a stand mixer. Whip with the whisk attachment on low, working up to medium, until creamy and well combined (about 2 to 3 minutes).

Step 3: Fold in the whipped cream

In a separate bowl, beat the heavy cream until medium peaks form. Gently fold it into the pumpkin mixture in 3 separate additions, folding completely between each one so you don’t deflate the cream.

Step 4: Assemble the layers

Dip both sides of a ladyfinger into the cooled chai syrup. Don’t submerge it for longer than a second or two, or it will turn soggy. Arrange the dipped ladyfingers in a single layer in an 8-inch square baking dish.

Top with half of the pumpkin cream and smooth it into an even layer. Repeat with another layer of dipped ladyfingers, then top with the remaining cream and smooth the top.

Step 5: Chill

Cover the tiramisu and refrigerate for at least 6 hours, or up to 8, so the layers set and the ladyfingers soften into a cake-like texture.

Step 6: Top and serve

Right before serving, sprinkle dark chocolate shavings over the top if you like. Slice and serve.

Tips for the Best Pumpkin Tiramisu

• Drain watery pumpkin. If your puree looks a bit watery when you open the can, set it in a fine mesh sieve over a bowl to let some moisture drain off.
• Use dark chocolate shavings. I tested plain, cocoa powder, and dark chocolate shavings. The shavings were the tastiest, adding contrast to the cream and a different texture.
• Shave the chocolate with a vegetable peeler. Run it along the edge of a dark chocolate bar. I used about 1 ounce.
• Fold in three additions. This is the best way to incorporate the thick pumpkin cream into the whipped cream without deflating it.

Make-Ahead and Storage

Make ahead: Assemble the tiramisu the day before your gathering and keep it covered in the fridge. Add the chocolate shavings right before serving.

Storage: Store leftovers in the fridge and enjoy within 3 days for the best texture and flavor. I don’t recommend freezing, since the texture turns grainy after thawing

What do you think of this amazing pumpkin tiramisu recipe? 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!

More Fall Recipes You’ll Love

• Brown Butter Chai Snickerdoodles
• Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
• Apple French Toast Bake

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Yield: 9 servings

Pumpkin Spice Tiramisu

A no-bake pumpkin spice tiramisu with chai-soaked ladyfingers and creamy pumpkin mascarpone, finished with dark chocolate shavings. Make-ahead friendly and perfect for Thanksgiving and holiday meals.

Prep Time 40 minutes

Additional Time 8 hours

Total Time 8 hours 40 minutes

Ingredients

For the chai syrup

Toggle ingredient group

• 3 cinnamon sticks
• 1 teaspoon green cardamom pods
• ¼ teaspoon whole cloves
• 1 teaspoon fennel seeds
• 1 ½-inch piece fresh ginger root, thinly sliced
• 1 ½ cups water
• ⅓ cup brown sugar
• 2 black tea bags

For assembling the tiramisu

Toggle ingredient group

• 8 ounces mascarpone cheese, cold
• ⅛ teaspoon sea salt
• 1 teaspoon vanilla bean paste
• 1 ½ teaspoons pumpkin pie spice
• 1 cup canned pumpkin puree
• 1 cup powdered sugar
• 1 ½ cups heavy whipping cream, cold
• 7 ounces savoiardi ladyfingers (the crisp ones, not the soft-baked ones)
• Dark chocolate shavings, optional for topping

Instructions

1. Break up the cinnamon sticks and smash the cardamom pods open, then add them to a pot along with the cloves, fennel seeds, ginger, and water.
2. Bring the water and spices to a simmer over medium heat. Simmer for 5 minutes, then stir in the brown sugar until it is fully dissolved. Remove the pot from the heat and add the tea bags. Steep for 10 minutes, then remove the tea bags. Strain the whole spices out, then let the chai syrup cool to room temperature before proceeding with the recipe.
3. Add the mascarpone cheese, salt, vanilla, pumpkin pie spice, pumpkin puree, and powdered sugar to the bowl of a stand mixer. Whip with the whisk attachment on low, working up to medium, until the mixture looks creamy and is well combined (about 2-3 minutes).
4. In a separate bowl, beat the cream untill medium peaks form. Gently fold the whipped cream into the mascarpone and pumpkin mixture in 3 separate additions, making sure not to deflate the whipped cream.
5. To assemble the tiramisu, dip both sides of a ladyfinger into the cooled chai syrup. Don’t submerge them for longer than a second or two or they will become too soggy. Place them in a single layer in an 8-inch square baking dish.
6. Top the ladyfingers with half of the pumpkin cream and smooth it into an even layer.
7. Repeat with the ladyfingers and syrup to create another layer, then top with the remaining pumpkin cream, smoothing out the top. Cover the tiramisu and chill for at least 6 hours.
8. Right before serving, remove the tiramisu from the fridge and sprinkle some dark chocolate shavings over the top, if desired. Slice, then serve.
9. Store leftovers in the fridge and enjoy within 3 days for the best texture and flavor.
   

Notes

●      Make sure to use the crisp ladyfingers, not thesoft-baked ones. They are typically called “biscotti savoiardi”.

Recipe Tips and Testing Notes

●     I tested this tiramisu in an 8-inch square baking dish that is about 2 ½ inches deep. Seven
ounces of ladyfingers (two 3.5-ounce packages) was just enough for the recipe with a few left over.

●     This recipe works best with pumpkin puree that isn’t too watery. If you open your can and
it looks a bit watery, set it in a fine mesh sieve over a bowl to allow some of the moisture to drain off.

●     I tested the tiramisu with three different toppings: plain, a sprinkle of cocoa powder, and
a sprinkle of dark chocolate shavings. The dark chocolate shavings yielded the tastiest results. They provide a nice contrast to the pumpkin mascarpone cream as well as a different texture.

●     You can easily make chocolate shavings by running a standard vegetable peeler along the
edge of a dark chocolate bar. I used about 1 ounce of dark chocolate. 

In order to incorporate the thick pumpkin mascarpone cream into the whipped cream without deflating it, I found it best to add the whipped cream in three separate additions, making sure to fold the whipped cream in completely in between each addition.

Recommended Products

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

• 
  Ceramic Baking Dish Baking Pan, Casserole Dish
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Making this Recipe?

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Perfect for enjoying after a day of apple picking, these soft and chewy iced cinnamon apple oatmeal cookies are packed with cozy Fall flavors. With just 10 minutes of prep and no chilling required, these apple cookies come together easily. Topped with simple icing flavored with a dash of nutmeg and vanilla, and packed with tender apple pieces, these Fall cookies are a must-bake this season! 

After a day of apple picking, you need a quick treat. With just 10 minutes of prep time, these cinnamon apple oatmeal cookies are the perfect treat!

The oatmeal gives these cookies a heartiness that is perfect this time of year. And with little pieces of apple throughout the cookie, every bite is a treat.

I used the icing to add a little bit more flavor to these cookies. Just like cinnamon apple donuts have nutmeg, I added a dash of nutmeg to the icing. It gives it a warm, spiced flavor that reminds me of Fall!

I’m a big fan of using vanilla bean paste in recipes, but if you don’t have any on hand, you can absolutely use vanilla extract instead, in both the cookies and the icing. The flavor will be slightly different. Vanilla bean paste has a deeper, more intense vanilla flavor.

Now that we’ve covered the vanilla bean paste, we need to talk about storage. Most cookies can be frozen without any issues. But because these cookies are made with fresh apple pieces, I don’t recommend freezing the baked cookies. The moisture from the apples can cause the cookies to soften quite a bit as they thaw, changing that lovely soft and chewy texture. 

However, the good news is that you can easily freeze the unbaked cookie dough instead. Scoop the dough into portions, freeze the dough balls on a parchment-lined plate or tray, and then transfer them to freezer bags once they’re completely frozen. When the cookie craving strikes, you can bake them straight from the freezer. Just place the frozen dough on a parchment-lined baking sheet and add about 1 to 2 minutes to the baking time.

Ingredients

• all-purpose flour
• old-fashioned rolled oats, not quick-cooking oats
• ground cinnamon
• ground ginger
• ground nutmeg
• baking soda
• sea salt
• unsalted butter
• brown sugar
• a few large eggs
• vanilla bean paste, or vanilla extract
• a Granny Smith apple
• powdered sugar
• milk

How to Make Iced Cinnamon Apple Oatmeal Cookies

Preheat the oven to 350 degrees and line two or three large baking sheets with parchment paper.

Whisk together the flour, oats, cinnamon, ginger, baking soda, and salt until well combined.

Add the butter and brown sugar to the bowl of a stand mixer. Beat with the paddle attachment on medium speed until creamy, about 3–4 minutes. 

Scrape down the sides and bottom of the bowl, add the egg, egg yolk, and vanilla, and beat on medium-low until combined, about 1 minute.

Scrape down the sides and bottom of the bowl, then add the dry ingredients. Mix on low speed until mostly combined, leaving small pockets of dry ingredients, then add the chopped apple. Mix until the apple is evenly incorporated throughout the cookie dough.

Using a 1-ounce (2 tablespoons) cookie scoop, scoop up level portions of the dough.

Place them at least 2 inches apart on the lined baking sheets. 

Bake the cookies for 14-16 minutes, until golden around the edges and just set. 

Allow the cookies to cool for 15 minutes on the baking sheet before moving them to a wire rack to cool completely. 

Once the cookies are completely cool, combine the powdered sugar, salt, nutmeg, vanilla, and 1 tablespoon of milk in a small bowl and whisk vigorously until smooth. If the icing is too thick, add more milk, a splash at a time, until it reaches a drizzleable consistency. 

It should be thin enough to drizzle but thick enough to hold its shape on top of the cookies. 

Drizzle the icing over the cookies with a spoon. Enjoy immediately, or allow the glaze to set for about 30–45 minutes.

How to Store

Leftovers can be stored at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 1 week.

More Fall Cookie Recipes

• Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
• Pumpkin Spice Latte Cookies
• Pumpkin Snickerdoodles
• Pumpkin Oatmeal Cookies
• Pumpkin Chocolate Peanut Butter Cookies

What do you think of this amazing Fall cookie recipe? What would you serve with these cookies? 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!

Iced Cinnamon Apple Oatmeal Cookie Recipe

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Yield: 15

Iced Cinnamon Apple Oatmeal Cookies

Perfect for enjoying after a day of apple picking, these soft and chewy iced cinnamon apple oatmeal cookies are packed with cozy fall flavors.

Prep Time 10 minutes

Cook Time 16 minutes

Additional Time 45 minutes

Total Time 1 hour 11 minutes

Ingredients

For the cookies

Toggle ingredient group

• 1 ½ cups all-purpose flour
• 1 ½ cups old-fashioned rolled oats, not quick-cooking oats
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup unsalted butter, softened to room temperature
• 1 cup brown sugar, packed
• 1 large egg + 1 egg yolk, at room temperature
• 1 teaspoon vanilla bean paste, or vanilla extract
• 1 cup finely chopped Granny Smith apple, or other firm apple variety

For the icing

Toggle ingredient group

• 1 cup powdered sugar, sifted
• 1 pinch sea salt
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon vanilla bean paste, or vanilla extract
• 1-2 tablespoons milk

Instructions

1. Preheat the oven to 350 degrees and line two or three large baking sheets with parchment paper.
2. Whisk together the flour, oats, cinnamon, ginger, baking soda, and salt until well combined.
3. Add the butter and brown sugar to the bowl of a stand mixer. Beat with the paddle attachment on medium speed until creamy, about 3–4 minutes. Scrape down the sides and bottom of the bowl, add the egg, egg yolk, and vanilla, and beat on medium-low until combined, about 1 minute.
4. Scrape down the sides and bottom of the bowl, then add the dry ingredients. Mix on low speed until mostly combined, leaving small pockets of dry ingredients, then add the chopped apple. Mix until the apple is evenly incorporated throughout the cookie dough.
5. Using a 1-ounce (2 tablespoon) cookie scoop, scoop up level portions of the dough. Place them at least 2 inches apart on the lined baking sheets. Bake the cookies for 14-16 minutes until golden around the edges and the edges are just set. Allow the cookies to cool for 15 minutes on the baking sheet before moving them to a wire rack to cool completely. 
6. Once the cookies are completely cool, combine the powdered sugar, salt, nutmeg, vanilla, and 1 tablespoon of milk in a small bowl and whisk vigorously until smooth. If the icing is too thick, add more milk a splash at a time until reaching a drizzleable consistency. It should be thin enough to drizzle but thick enough to hold its shape on top of the cookies. Drizzle the icing over the cookies with a spoon. Enjoy immediately, or allow the glaze to set for about 30–45 minutes.
7. Leftovers can be stored at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 1 week.

Notes

Recipe Notes

• Any firm apple can be used in place of the Granny Smith such as Pink Lady, Honeycrisp, or Cosmic Crisp. You’ll need 1 medium apple in order to yield 1 cup of finely chopped apple.

Recipe Tips and Testing Notes

• Be sure to use old-fashioned rolled oats instead of quick-cooking oats. Quick-cooking oats absorb more moisture during baking, resulting in a softer texture rather than a chewy one.
• I personally love the tartness of a Granny Smith apple in these cookies because it pairs well with the sweetness of the cookies and the icing. Feel free to use any firm apple variety here that will hold its shape during baking. 
• The nutmeg in the icing adds extra depth to the warm spice of the cinnamon. Freshly grated nutmeg offers the best flavor, but you can swap in additional cinnamon if you do not have nutmeg on hand.
• These cookies have the best texture on the day they’re made since the pieces of apple and the icing will release moisture into the cookies over time. Their texture becomes softer and less chewy, but they’re still delicious! 
• The chewy texture of these cookies relies on the combination of the old fashioned oats, the extra egg yolk, the brown sugar, and baking them until they are just set. 

FAQs

Can I use vanilla extract instead of vanilla bean paste? Yes, you can swap vanilla extract for the vanilla bean paste in the cookies and the icing. The cookies' flavor will vary slightly, as vanilla bean paste has a deeper, more intense flavor. 

Can I freeze these cookies? Freezing the baked cookies is not recommended, as their texture softens significantly as they thaw due to the apple pieces. However, you can easily freeze balls of unbaked dough and bake them straight from the freezer. Use a scoop to portion the dough, freeze the portions on a parchment-lined plate or tray, and then transfer them to freezer bags once fully frozen. When you are ready to bake, place the frozen dough balls onto a parchment-lined sheet and bake according to the recipe instructions, adding 1–2 minutes to the total baking time.

Recommended Products

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

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  KitchenAid Artisan Tilt-Head Stand Mixer
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 247Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 30mgSodium: 176mgCarbohydrates: 44gFiber: 1gSugar: 34gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Iced Cinnamon Apple Oatmeal Cookies appeared first on A Classic Twist.

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

• Brown Butter Sugar Cookies
• Gingerbread Chai Cookies
• Pumpkin Snickerdoodles
• Pumpkin Spice Latte Cookies
• Classic Snickerdoodle Cookies

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.

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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

1. 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). 
2. Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. 
3. 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. 
4. Whisk together the flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
5. 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. 
6. 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. 
7. 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. 
8. 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. 
9. 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. 

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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

• Root Vegetable Gratin
• Butternut Squash Tart
• Pumpkin Cornbread
• Apple Cheddar Savory Muffins
• Apple Cheddar Twist Bread

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

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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

Toggle ingredient group

• 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:

Toggle ingredient group

• 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

1. 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.
2. 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.
3. 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. 
4. 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.
5. 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. 
6. 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.
7. 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. 
8. Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

Notes

1. Make sure to measure out the rosemary for the recipe AFTER it has been finely chopped. 
2. 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. 
3. 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. 

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This cornbread stuffing with caramelized leeks and chestnuts is a twist on the classic holiday favorite. Honey-sweetened cornbread is married with the savory richness of caramelized leeks, aromatic herbs, and earthy chestnuts. The stuffing is moistened with vegetable broth and eggs to ensure a crisp top and tender inside texture. Enjoy this cornbread stuffing as a hearty side dish for any fall gathering or holiday meal! 

Hey there, and welcome back, friends.

You are in for a savory treat!

There’s something so comforting about enjoying stuffing during the holidays, especially on Thanksgiving. The moment it starts baking and that warm, savory aroma fills the kitchen, I’m instantly reminded that the holidays have truly arrived, and I can’t help but feel a little giddy with excitement.

This is the first stuffing recipe I have shared on the blog, and it’s truly amazing!

This stuffing is made with homemade cornbread, not just any cornbread. It’s the star of this dish. It’s tender and slightly sweet and easy to make, and this time of year, if you’re hosting Thanksgiving, you need easy dishes!

Then you have savory components, such as caramelized leeks, celery, and chestnuts, which add a little texture to this dish. Using leeks instead of onions is a fun switch-up, and it works perfectly with the cornbread. 

Rosemary, sage, and thyme tie this dish together and make every bite feel like Thanksgiving. 

The cornbread and the caramelized leek, herb, and chestnut mixture can both be prepared up to two days in advance and stored separately. I share directions for how to make the stuffing ahead in the recipe card. 

This dish has everything you want in a stuffing: a crispy top, tender and moist filling, texture, and plenty of flavor!

I can’t wait to serve this dish over Thanksgiving for my family to enjoy. It’s the perfect combination of comfort food and holiday magic! 

Ingredients

• medium grind cornmeal
• all-purpose flour
• sea salt
• baking soda & baking powder
• some honey
• cultured low-fat buttermilk
• a few large eggs
• unsalted butter
• olive oil
• a few large leeks & celery
• a few cloves of garlic
• finely chopped rosemary, sage, & thyme 
• low-sodium vegetable broth or chicken broth 
• chestnuts

How to Make Cornbread Stuffing

Make cornbread the day before. Preheat the oven and lightly grease a 9-inch baking pan, then line it with parchment, leaving an overhang (this will make it easier to remove the cornbread later on). 

Whisk the cornmeal, flour, salt, baking soda, and baking powder until combined.

Add the honey, buttermilk, and egg, and whisk until combined and there are no pockets of dry ingredients remaining. 

Drizzle the melted butter over the top and whisk it in until no streaks of butter remain.

Pour the cornbread batter into the prepared pan. Bake it in the preheated oven until the top is lightly golden and the edges are pulling away from the sides of the pan. 

Cool the cornbread in the pan overnight without covering it up. 

When you’re ready to make the stuffing, preheat the oven again. Use the parchment to lift the cornbread out of the pan, then cut it into cubes that are about 1 inch in size. 

Place the cut cornbread on an unlined baking sheet. Bake it in the preheated oven for until dry to the touch, about 10-15 minutes. Remove from the oven and set aside for now.

Increase the oven temperature to 375 degrees and grease a baking dish with butter or cooking spray. 

Add the butter and olive oil to a large pan or skillet set over medium heat. When the butter is fully melted, add the sliced and cleaned leeks along with a pinch of salt. 

Cook, stirring every few minutes, until the leeks are caramelized and have turned golden brown, about 15-20 minutes. 

Add the celery and cook until just softened, about 3-4 minutes. 

Add the garlic and chopped herbs and cook for a minute, stirring regularly.

Then remove the pan from the heat and mix in the chestnuts. 

Add this mixture to a large bowl along with the dried-out cornbread cubes and toss gently to combine.

In a separate bowl, whisk together the eggs with some broth and some salt. 

Pour half of this over the stuffing, toss gently, then pour the rest over and toss again. 

The cornbread should look very moist but not overly saturated. If it looks dry, add some more broth; about ¼ cup to ½ cup should be enough. 

Dump the stuffing into the greased baking dish and spread it into an even layer. 

Bake in the preheated oven on the middle rack until golden brown on top, about 30-40 minutes. Serve warm.

How to Store

Store the leftover stuffing either in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Reheat the stuffing in the oven until warmed. 

More Fall Side Dishes

• Root Vegetable Gratin
• Butternut Squash Tart
• Thyme Cheddar Biscuits
• Browned Butter Roasted Carrots
• Roasted Hasselback Butternut Squash

What do you think of this savory cornbread stuffing recipe? What would you serve as a main to go with this dish? 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!

Cornbread Stuffing Recipe

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Yield: 8 servings

Cornbread Stuffing with Caramelized Leeks and Chestnuts

This cornbread stuffing with caramelized leeks and chestnuts is a twist on the classic holiday favorite. Honey-sweetened cornbread is married with the savory richness of caramelized leeks, aromatic herbs, and earthy chestnuts.

Prep Time 25 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 55 minutes

Ingredients

For the cornbread:

Toggle ingredient group

• 1 cup medium grind cornmeal
• 1 cup all-purpose flour
• ¾ teaspoon sea salt
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 4 tablespoons honey
• 1 cup cultured low-fat buttermilk, at room temperature
• 1 large egg, at room temperature
• ½ cup unsalted butter, melted and slightly cooled

For the stuffing:

Toggle ingredient group

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 large leeks – cut in half lengthwise, thinly sliced crosswise, and rinsed well to remove grit
• Sea salt, to taste
• 3 ribs celery, finely chopped
• 2 large cloves garlic, minced
• 1 ½ tablespoons finely chopped rosemary
• 1 ½ tablespoons finely chopped sage
• 1 tablespoon finely chopped thyme
• 2 large eggs
• 1 ½ - 2 cups low sodium vegetable broth or chicken broth
• 1 ½ cups cooked and peeled chestnuts, quartered

Instructions

1. Make cornbread the day before. Preheat the oven to 375 degrees. Lightly grease a 9-inch baking pan, then line it with parchment, leaving an overhang (this will make it easier to remove the cornbread later on). Whisk the cornmeal, flour, salt, baking soda, and baking powder until combined. Add the honey, buttermilk, and egg, and whisk until combined and there are no pockets of dry ingredients remaining. Drizzle the melted butter over the top and whisk it in until no streaks of butter remain. Pour the cornbread batter into the prepared pan. Bake it in the preheated oven for 20-25 minutes or until the top is lightly golden and the edges are pulling away from the sides of the pan. Cool the cornbread in the pan overnight without covering it up. 
2. When you’re ready to make the stuffing, preheat the oven to 300 degrees. Use the parchment to lift the cornbread out of the pan, then cut it into 1-inch cubes. Place the cut cornbread on an unlined baking sheet. Bake it in the preheated oven for 10-15 minutes or until dry to the touch. Remove from the oven and set aside for now.
3. Increase the oven temperature to 375 degrees and grease a 9x13 baking dish with butter or cooking spray. Add the butter and olive oil to a large pan or skillet set over medium heat. When the butter is fully melted, add the sliced and cleaned leeks along with a pinch of salt. Cook, stirring every 1-2 minutes, until the leeks are caramelized and have turned golden brown. This will take 15-20 minutes. Add the celery and cook until just softened, about 3-4 minutes. Add the garlic and chopped herbs and cook for 1 minute, stirring regularly, then remove the pan from the heat and mix in the chestnuts. Add this mixture to a large bowl along with the dried-out cornbread cubes and toss gently to combine.
4. In a separate bowl, whisk together the eggs with 1 ½ cups of broth and 1 scant teaspoon of salt. Pour half of this over the stuffing, toss gently, then pour the rest over and toss again. The cornbread should look very moist but not overly saturated. If it looks dry, add another ¼ to ½ cup of broth. 
5. Dump the stuffing into the greased baking dish and spread it into an even layer. Bake in the preheated oven on the middle rack for 30-40 minutes, uncovered, until golden brown on top. Serve warm.  

Notes

• If you can only find small/medium leeks, you’ll need 4 total. 
• Once you’ve sliced your leeks, make sure to rinse them well as they have a tendency to have grit in between some of the outer layers. 
• Cooked and peeled chestnuts are typically sold in packages on the international food aisle in well-stocked stores and are much more commonly available during the holidays.

Recipe Tips

• Make sure to remove the rosemary, sage, and thyme leaves from their stems, then finely chop the leaves. Measure them for the recipe once they’re finely chopped. 
• To make the most of your time so you’re not standing around waiting to stir the leeks, use the time while they are caramelizing to chop the celery, garlic, and herbs. 
• Making the cornbread the night before and leaving it out to cool uncovered allows it time to dry out a little. You can make it the day of, but it still needs to be cooled completely first. You’ll need to dry the cornbread cubes out in the oven a little longer before making the stuffing, about 20-30 minutes total. 
• The cornbread and the caramelized leek, herb, and chestnut mixture can both be prepared up to 2 days in advance and stored separately. Keep the cornbread out at room temperature and the leek mixture in the refrigerator. On the day you’re ready to bake the stuffing, cut the cornbread into cubes and dry it out in the oven as instructed, then skip to the step of combining the cornbread cubes with the cooked leek mixture. 
• The drier the cornbread, the more stock you’ll need. Start with 1 ½ cups, then go from there. You’re looking for the cornbread to be very moist but not overly saturated.

Recommended Products

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

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  Ceramic Baking Dish Baking Pan, Casserole Dish

Making this Recipe?

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The post Cornbread Stuffing with Caramelized Leeks and Chestnuts appeared first on A Classic Twist.