Fall Archives - A Classic Twist

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

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

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

Cornbread Stuffing with Caramelized Leeks and Chestnuts

Zainab Mansaray — Wed, 15 Oct 2025 10:00:00 +0000

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

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

Yield: 8 servings

Cornbread Stuffing with Caramelized Leeks and Chestnuts

Prep Time 25 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 55 minutes

Ingredients

For the cornbread:

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:

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

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.
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.
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.
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.
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.

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

Chai Vanilla Bean Hot Toddy

Zainab Mansaray — Wed, 01 Oct 2025 10:00:00 +0000

This chai vanilla bean hot toddy is a cozy and warmly spiced twist on the classic. Freshly brewed chai is supplemented with cinnamon sticks and whole cardamom to ensure a nicely spiced base. Honey lends natural sweetness while orange juice adds a bright, citrusy lift. Vanilla beans add richness and complement the sweet notes in the bourbon. Whether you’re winding down on a chilly evening or fighting a seasonal chill, this cozy and warm tipple is the perfect blend of spice and comfort.

You are in for a cozy treat!

Cold weather calls for hot toddies! If you’re not familiar with a hot toddy, let’s break it down! It’s a mixture of a spirit, we’re using bourbon or whiskey, hot water, and some honey.

But this hot toddy has a comforting twist. Brewed chai tea takes the place of plain hot water, infusing the drink with those beloved spices and an extra layer of warmth.

Speaking of spices, this recipe uses the whole version of the spices instead of the ground version. We’re talking cinnamon sticks and whole green cardamom pods. It’s important to stick to using whole spices instead of ground, because ground spices can add a grittiness to your drink and less flavor, and we want flavor!

You can make this hot toddy into a mocktail by using a simple swap that is perfect for Fall, making it a warm drink everyone can enjoy. Substitute an equal amount of apple cider or apple juice for the bourbon or whiskey.

Since we’re all about flavor at A Classic Twist, I highly recommend using chai tea bags to make this drink. Chai concentrate can be overly sweet and lacks the freshness that you taste when you brew a fresh cup of chai tea.

I almost forgot to talk about the other star of the show, the vanilla bean flavor! A little vanilla bean paste turns this hot toddy into an irresistible Fall drink! I hope you enjoy sipping it as the weather turns cooler as much as I have!

Ingredients

water
a few cinnamon sticks
whole green cardamom pods
orange peel
chai tea bags
some honey
bourbon or whiskey
vanilla bean paste
fresh orange juice
a few orange slices, optional for garnish

How to Make a Chai Tea Hot Toddy

Add the water to a small pot. Gently crush the cinnamon stick and cardamom pods with the back of your knife or a mortar and pestle, then add to the water along with the orange peel.

Bring the water to a low boil over medium-high heat. Boil for 5 minutes, then remove from the heat and add the tea bags.

Cover and steep for 10 minutes.

Strain out the tea bags, spices, and orange peel, then return the steeped tea to the pot over medium heat.

Stir in the honey, then warm until the tea is steaming.

Remove from the heat, then stir in the bourbon, vanilla bean paste, and orange juice.

For easier serving and pouring, you can pour the hot toddy mixture into a teapot. Divide the hot toddy between two mugs.

Garnish with an orange slice & cinnamon stick.

Serve with extra honey on the side.

How to Store

If you happen to have leftovers of this hot toddy, you can store it in the fridge for a few days and then reheat when you are ready to sip it.

More Fall Drink Recipes

What do you think of this cozy Fall drink recipe? What would you serve with these hot toddies? 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 sipping, friends!

Chai Tea Hot Toddy Recipe

Yield: 2 servings

Chai Vanilla Bean Hot Toddy

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

2 cups water
2 cinnamon sticks, plus extra for garnish
1 teaspoon whole green cardamom pods
4-inch piece orange peel
4 chai tea bags
2 tablespoons honey, plus extra for serving
2 ounces (4 tablespoons) bourbon, or whiskey
1 teaspoon vanilla bean paste
3 tablespoons fresh orange juice
2 orange slices, optional for garnish

Instructions

Add the water to a small pot. Gently crush the cinnamon stick and cardamom pods with the back of your knife or a mortar and pestle, then add to the water along with the orange peel. Bring the water to a low boil over medium-high heat. Boil for 5 minutes, then remove from the heat and add the tea bags. Cover and steep for 10 minutes.
Strain out the tea bags, spices, and orange peel, then return the steeped tea to the pot over medium heat. Stir in the honey, then warm until the tea is steaming.
Remove from the heat, then stir in the bourbon, vanilla bean paste, and orange juice. For easier serving and pouring, you can pour the hot toddy mixture into a teapot. Divide the hot toddy between two mugs. Garnish with an orange slice & cinnamon stick. Serve with extra honey on the side.

Notes

You’ll need 1-2 oranges for the peel, juice, and garnish, depending on their size.

Chai is caffeinated, so if you want a decaffeinated version, make sure to use decaffeinated chai tea bags.

Keep leftovers in the fridge. Re-warm leftovers in a pot over medium on the stove or in the microwave.

An equal amount of vanilla extract may be used in place of the vanilla bean paste if needed for similar results.

FAQs

Can I use ground cinnamon and cardamom instead of the whole spices? No, I do not recommend using ground spices instead of whole ones. They will add grit to the toddy and will produce a less flavorful brew than whole spices.

Can I make a mocktail version? Yes, you can easily make a flavorful mocktail by swapping in an equal amount of apple cider or apple juice for the bourbon.

Can I use a liquid chai concentrate instead of chai tea bags? No, I do not recommend using a store-bought chai concentrate. Chai concentrates are typically sold already sweetened and do not taste as fresh as when brewed on the spot.

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

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

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

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.

Fall Archives - A Classic Twist

Rosemary Brown Butter Popovers with Cranberry Orange Butter

Ingredients

How to Make Rosemary Brown Butter Popovers

How to Store

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Rosemary Browned Butter Popover Recipe

Ingredients

For the popovers

For the cranberry orange butter:

Instructions

Notes

Recipe Tips

FAQs

Recommended Products

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Cornbread Stuffing with Caramelized Leeks and Chestnuts

Ingredients

How to Make Cornbread Stuffing

How to Store

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Cornbread Stuffing Recipe

Ingredients

For the cornbread:

For the stuffing:

Instructions

Notes

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Chai Vanilla Bean Hot Toddy

Ingredients

How to Make a Chai Tea Hot Toddy

How to Store

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Chai Tea Hot Toddy Recipe

Ingredients

Instructions

Notes

FAQs

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Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Pecan Pie Brownies

Ingredients

How to Make Pecan Pie Brownies

How to Store

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Pecan Pie Brownie Recipe

Ingredients

For the brownie layer:

For the pecan pie layer:

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Hazelnut Frangipane Pear Tart

Ingredients

How to Make a Hazelnut Frangipane Pear Tart

How to Store

More Fall Dessert Recipes

Hazelnut Frangipane Pear Tart Recipe

Ingredients

For the tart dough

For the hazelnut frangipane

For the pears and glaze

Instructions

Notes

Recipe Tips

FAQs

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?