Ribeye Steak Sandwich with Garlic Aioli & Caramelized Onions

There are sandwiches you throw together for lunch, and then there are sandwiches that feel like something you'd order at a really good restaurant.

This ribeye steak sandwich is definitely the second kind.

Tender slices of buttery seared ribeye are layered onto toasted focaccia with sweet caramelized onions, melted provolone, peppery arugula and a creamy homemade garlic aioli. It's rich and hearty, but the fresh lemon in the aioli and bite from the arugula balance everything out.

And despite looking a little impressive once it's stacked and sliced, there really isn't anything complicated about making it.

Skip to the Recipe

I've actually had a version of this recipe on the blog since 2023, and it was one I knew I wanted to come back to.

The original was already a favorite, but a few little changes make it even better. We're letting the onions slowly caramelize in butter until they're golden and sweet, searing the ribeye in butter until beautifully browned but still tender inside, and toasting the focaccia before piling everything together.

The result is one very good steak sandwich.

Why You'll Love This Ribeye Steak Sandwich

The ribeye stays tender and juicy. Ribeye has beautiful marbling and plenty of flavor, which makes it one of my favorite cuts for a steak sandwich.

The onions are slowly caramelized. Giving them time to cook in butter brings out their natural sweetness without needing to add sugar.

Everything is cooked with butter. From the golden onions to the seared steak, butter adds another layer of rich flavor to an already delicious sandwich.

The garlic aioli takes just a few minutes. Mayonnaise, fresh garlic and lemon create a creamy, bright sauce that ties everything together.

The focaccia gets toasted. Those crisp golden edges add texture and help the bread hold up to the steak, onions and aioli.

It's simple enough for dinner but feels a little special. This is the kind of meal I love making when I want something easy that still feels like more than an ordinary sandwich.

Ingredients You'll Need

You don't need a long list of ingredients to make a really good steak sandwich. The key is choosing a flavorful cut of steak and letting each of these simple ingredients do its job.

Ribeye Steak

The steak is the star of the sandwich, and ribeye works especially well because its marbling gives it so much flavor and helps it stay tender and juicy.

Once it's cooked and rested, we'll slice it thinly against the grain so it's easy to bite through once it's layered inside the sandwich.

Butter

We're keeping this recipe simple and using butter for both the onions and the steak.

It gives the caramelized onions plenty of rich flavor and helps create a beautifully browned exterior on the ribeye.

Because butter can brown more quickly than cooking oil, I cook the steak over medium-high heat rather than taking the skillet all the way to extremely high heat.

Focaccia

I love using focaccia for this sandwich because it's sturdy enough to hold all of those juicy fillings without falling apart.

Toasting the cut sides before assembling the sandwich gives it even more texture and helps keep the bread from becoming soggy.

If you want to make yours completely from scratch, my Garlic & Herb Focaccia Bread is perfect here.

Yellow Onion

Slowly caramelized onions give this sandwich that sweet and savory flavor that works so well with ribeye.

We're skipping the added sugar from my original recipe and simply letting the onions cook slowly in butter until their natural sugars caramelize.

Provolone Cheese

Provolone melts beautifully over the warm steak and onions while still being mild enough to let the ribeye remain the star.

Arugula

Arugula is technically optional, but I love it here.

You only need a small handful. Its peppery bite adds freshness and helps cut through the richness of the steak, cheese and garlic aioli.

Garlic Aioli

Our homemade garlic aioli couldn't be much easier.

Mayonnaise, fresh garlic, lemon juice, salt and pepper come together into a creamy sauce that adds just enough brightness and garlic flavor to every bite.

How to Make Garlic Aioli

I like to make the garlic aioli first so it can sit in the refrigerator while I prepare the rest of the sandwich.

Stir together the mayonnaise, finely grated garlic, fresh lemon juice, salt and pepper in a small bowl until smooth.

Taste and adjust the seasoning if needed, then cover and refrigerate until you're ready to assemble.

Giving it a little time to sit also lets the fresh garlic and lemon work their way into the mayonnaise.

How to Caramelize Onions for a Steak Sandwich

This part takes a little patience, but it's worth it.

Melt 1 tablespoon of butter in a large skillet over medium-low heat.

Add the thinly sliced onion with a small pinch of salt and let it slowly cook.

The onions will soften first and then gradually become deeper and deeper golden brown.

Give them about 20–30 minutes, stirring occasionally.

If your pan starts looking dry or you notice browned bits sticking to the bottom, add a tablespoon or two of water and scrape those flavorful bits back into the onions.

The biggest thing here is not to rush them by turning the heat way up. Slowly caramelizing the onions brings out their natural sweetness and gives you so much more flavor.

Once they're deeply golden and soft, transfer them to a bowl and set aside.

How to Cook Ribeye for a Steak Sandwich

Take your ribeye out of the refrigerator about 20–30 minutes before you're ready to cook it.

Pat the steak very dry and generously season both sides with kosher salt and freshly ground black pepper.

Heat a cast-iron or stainless-steel skillet over medium-high heat.

Add 1 tablespoon of butter and let it melt and become hot and foamy.

Add the ribeye to the skillet.

Sear the ribeye on both sides until you have a deeply browned crust and the center reaches your preferred doneness.

Because steaks can vary so much in thickness, I much prefer checking the internal temperature rather than relying only on a specific number of minutes.

For medium-rare, I like to remove the steak from the pan around 125–130°F and allow the temperature to continue rising slightly while it rests.

Transfer the steak to a cutting board and let it rest for at least 10 minutes before slicing.

Don't skip the rest.

Giving the ribeye those few extra minutes helps keep all of those juices inside the steak instead of running onto your cutting board.

Once rested, slice the ribeye thinly against the grain.

Toast the Focaccia

While the steak rests, slice the focaccia horizontally.

Place the cut sides into the warm skillet and toast until lightly golden, about 1–2 minutes.

There should be plenty of buttery flavor left behind from the steak. If your skillet is completely dry, you can add a small pat of butter before adding the focaccia.

This is such a small extra step, but I love the texture it gives the finished sandwich. It also helps the focaccia stand up to all that garlic aioli and those steak juices.

How to Assemble the Steak Sandwich

Now for the best part.

Spread a generous layer of garlic aioli over the toasted sides of the focaccia.

Layer the thinly sliced ribeye onto the bottom piece of focaccia.

Spoon those golden caramelized onions over the steak, followed by the provolone.

Let the provolone soften over the warm steak, or place the open sandwich under the broiler very briefly until the cheese is melted.

Finish with a small handful of arugula and the second piece of aioli-covered focaccia.

Gently press everything together and slice the sandwich in half.

And if a little aioli runs down the side while you're eating it, I'd say you've probably done it right.

Amanda's Tips for the Best Steak Sandwich

Let the steak rest. Give it at least 10 minutes before slicing so all of those juices stay inside the ribeye.

Slice against the grain. Thin slices cut against the grain make the steak more tender and much easier to bite through in sandwich form.

Don't rush the onions. Keep the heat lower and give them time. That's how you get deeply golden, naturally sweet caramelized onions.

Watch your butter. Butter gives the steak amazing flavor, but it can brown quickly. Medium-high heat gives you a beautiful sear without taking the skillet to screaming-hot temperatures.

Toast the focaccia. It adds texture and keeps the creamy aioli and juicy steak from immediately soaking into the bread.

Use a thermometer. The thickness of ribeye can vary quite a bit, so internal temperature is more reliable than cooking strictly by time.

Make the aioli first. Letting it rest in the refrigerator while you cook gives the garlic and lemon a little time to come together.

What to Serve with a Ribeye Steak Sandwich

This sandwich is definitely hearty enough to be dinner on its own, but I love adding something simple on the side.

Crispy fries or roasted potatoes are probably the obvious choice, especially if you're going for that steakhouse-at-home feeling.

A simple green salad is perfect if you want something lighter, and a warm bowl of tomato soup would be especially good once the weather starts cooling down.

You can also slice the sandwiches into smaller portions if you're serving them as part of a casual lunch or gathering.

Can I Use a Different Cut of Steak?

Absolutely.

Ribeye is my favorite for this particular sandwich because the marbling gives it so much flavor and helps keep the meat tender and juicy.

Sirloin or New York strip can also work well.

Whatever cut you choose, the most important things are cooking it to the doneness you enjoy, allowing it to rest and slicing it thinly against the grain.

Can I Make the Garlic Aioli Ahead of Time?

Yes, and this is an easy part of the recipe to prepare ahead.

Make the garlic aioli earlier in the day, cover it and keep it refrigerated until you're ready to assemble the sandwiches.

I actually like giving it a little time to sit because the garlic and lemon flavors have more time to come together.

Can I Make the Caramelized Onions Ahead of Time?

Yes.

Prepare the caramelized onions ahead of time and store them covered in the refrigerator.

When you're ready to make the sandwiches, gently warm the onions in a skillet before assembling everything.

If you're making this for dinner on a busy night, having the aioli and onions ready to go makes the rest of the recipe come together much faster.

How Should I Store Leftovers?

If you know you'll have leftovers, I recommend storing the individual components separately rather than refrigerating a fully assembled sandwich.

Keep the cooked steak, caramelized onions and garlic aioli in separate airtight containers in the refrigerator.

When you're ready to eat, gently warm the steak and onions, toast fresh focaccia and assemble the sandwich just before serving.

Shop My Kitchen Favorites

A good skillet, sharp knife and instant-read thermometer are a few of the kitchen tools I reach for when making recipes like this one at home.

Ready to Make It?

If you've been looking for a steak sandwich that feels a little more special than the usual weeknight dinner, this is it.

The juicy ribeye, sweet caramelized onions, melted provolone and garlicky lemon aioli make every layer worth the few extra minutes it takes to put together.

You can find the complete ingredient measurements and step-by-step instructions in the printable recipe card below.

Ribeye Steak Sandwich with Garlic Aioli & Caramelized Onions

Tender slices of buttery seared ribeye layered with sweet caramelized onions, melted provolone, peppery arugula and creamy garlic aioli on golden toasted focaccia.

Prep Time: 15 minutes
Cook Time: 35 minutes
Rest Time: 10 minutes
Total Time: 1 hour
Servings: 2 large sandwiches

Ingredients

For the Steak Sandwich

• 1 ribeye steak, about 10–12 oz

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 tablespoons butter, divided

• 1 large yellow onion, thinly sliced

• 4 slices provolone cheese

• 2 large pieces focaccia, sliced horizontally

• 1–2 cups arugula, optional

• Additional butter for toasting the focaccia, if needed

For the Garlic Aioli

• ½ cup mayonnaise

• 2 large garlic cloves, finely grated or minced

• 1 tablespoon fresh lemon juice

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

Instructions

1. Make the Garlic Aioli

In a small bowl, stir together the mayonnaise, garlic, lemon juice, salt and pepper until smooth.

Taste and adjust the seasoning as desired.

Cover and refrigerate while you prepare the rest of the sandwich.

2. Caramelize the Onions

Melt 1 tablespoon butter in a large skillet over medium-low heat.

Add the thinly sliced onion and a small pinch of salt.

Cook for 20–30 minutes, stirring occasionally, until the onions are very soft and deeply golden.

If the pan becomes too dry or browned bits begin sticking, add 1–2 tablespoons of water and scrape the browned bits from the bottom of the pan back into the onions.

Transfer the caramelized onions to a bowl and set aside.

3. Cook the Ribeye

Remove the ribeye from the refrigerator about 20–30 minutes before cooking.

Pat the steak dry with a paper towel and generously season both sides with salt and freshly ground black pepper.

Heat a cast-iron or stainless-steel skillet over medium-high heat.

Add the remaining 1 tablespoon butter and allow it to melt and become hot and foamy.

Add the ribeye and sear on both sides until deeply browned and cooked to your preferred doneness.

For medium-rare, remove the steak from the pan when the internal temperature reaches approximately 125–130°F. The temperature will continue to rise slightly while the steak rests.

Transfer the steak to a cutting board and allow it to rest for at least 10 minutes.

Slice thinly against the grain.

4. Toast the Focaccia

Slice the focaccia horizontally.

Place the cut sides into the warm skillet and toast for 1–2 minutes, or until lightly golden.

If the skillet is dry, add a small pat of butter before toasting the focaccia.

Remove from the skillet.

5. Assemble the Sandwiches

Spread a generous layer of garlic aioli over the cut sides of the toasted focaccia.

Layer the sliced ribeye over the bottom pieces of focaccia followed by the caramelized onions and provolone.

Allow the provolone to soften over the warm steak, or place the open sandwiches under the broiler briefly until the cheese is melted.

Add a small handful of arugula and finish with the top pieces of focaccia.

6. Serve

Gently press the sandwiches together and slice each in half.

Serve immediately while the steak is warm and the cheese is melted.

Amanda's Tip

Don't rush the two ingredients that make this sandwich so good: the onions and the steak.

Let the onions slowly caramelize in butter until they're deeply golden, and give the ribeye a full 10 minutes to rest before slicing so those juices stay inside the steak.

For an even better sandwich, slice the ribeye thinly against the grain and don't skip toasting the focaccia in that buttery skillet.

More Recipes to Make Next

If you love a really good homemade lunch or casual dinner, here are a few more recipes to try next.

Garlic & Herb Focaccia Bread

Make the focaccia for your steak sandwich completely from scratch. It's soft, flavorful and the perfect bread for holding all of that ribeye, garlic aioli and caramelized onion.

Delicious Buttery Italian Croissant Sandwich

Another hearty sandwich that's perfect for an easy lunch or dinner when you want something a little more special.

Creamy Basil Tomato Soup

A warm bowl of creamy tomato soup is such a good pairing with a sandwich, especially as we head into cooler weather.

The Perfect Beginner's Sourdough Bread

If homemade bread is your thing, this is another recipe to add to your baking list.

A Note From Amanda

This is one of those recipes that reminds me how easy it can be to make something at home that feels a little more special than an ordinary weeknight dinner.

A really good piece of steak, onions slowly cooking in butter on the stove, bread getting golden in the pan and everyone inevitably wandering into the kitchen because dinner smells so good.

Those are some of my favorite meals to make.

Nothing overly complicated and nothing that requires an entire day in the kitchen. Just really good ingredients layered together into something my family genuinely looks forward to eating.

This steak sandwich has been on my blog since 2023, and I'm so happy to finally give it the little refresh it deserved.

I hope it becomes one of those recipes you come back to whenever you're craving a really good sandwich at home.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Blueberry Cinnamon Roll Loaf with Brown Butter Icing

There are few things better than pulling a warm cinnamon roll from the oven, but this Blueberry Cinnamon Roll Loaf with Brown Butter Icing might be my new favorite way to make them. It takes everything I love about a classic cinnamon roll—soft homemade dough, a sweet filling, and plenty of icing—and turns it into a beautiful twisted loaf filled with juicy blueberries.

Instead of a traditional brown sugar cinnamon filling, this loaf is layered with a homemade blueberry cinnamon filling made with blueberries, lemon juice, sugar, and just enough cinnamon to give it that familiar cinnamon roll warmth. Once rolled, sliced, and twisted, the blueberry filling creates beautiful ribbons throughout the loaf.

And then there’s the icing.

Brown butter gives a simple vanilla glaze a warm, nutty flavor that pairs so well with the blueberries. It’s sweet without taking over the entire loaf and melts into all those little twists and crevices.

This is the kind of recipe I love for a slow weekend morning, brunch with family, or even as a sweet addition to a holiday breakfast table.

Skip to the Recipe

Why You'll Love This Blueberry Cinnamon Roll Loaf

This recipe starts with the same soft yeast dough I use for my cinnamon roll loaf, but the filling and icing completely transform it.

The blueberry filling is cooked before being added to the dough, creating a thick, jammy consistency that is much easier to roll and twist than using whole berries alone. A little lemon juice brightens the blueberries, while cinnamon gives the filling that unmistakable cinnamon roll flavor.

The loaf is then cut lengthwise and twisted before baking. Not only does this create a beautiful presentation, but it exposes some of the blueberry filling so you get ribbons of fruit throughout the finished loaf.

The final touch is a generous drizzle of homemade brown butter vanilla icing.

You get a little bit of everything in each slice: soft bread, sweet blueberries, warm cinnamon, bright lemon, and rich brown butter.

What Makes This Cinnamon Roll Loaf Different?

Traditional cinnamon rolls are usually rolled, sliced into individual rolls, placed in a baking dish, and frosted after baking.

For this recipe, we're taking that same basic idea and turning it into one beautiful loaf.

After spreading the blueberry filling over the dough, you'll roll it into one long log. Instead of slicing individual cinnamon rolls, you'll cut the entire log lengthwise to expose the layers inside.

The two pieces are then twisted around one another before baking.

It sounds fancy, but once you see the process, it's surprisingly simple. Those exposed blueberry swirls make the finished loaf beautiful enough for a special brunch while still feeling like cozy homemade comfort food.

The Secret to a Blueberry Filling That Doesn't Spill Everywhere

Fruit fillings can be tricky in cinnamon rolls because blueberries release quite a bit of liquid as they cook.

For this recipe, we're turning the blueberries into a quick homemade filling before assembling the loaf.

The blueberries cook with sugar, fresh lemon juice, and cinnamon until they begin to soften and release their juices. Then a small amount of cornstarch mixed with water is stirred in.

This thickens the mixture into a jam-like consistency that can actually be spread over the dough without immediately running everywhere.

The most important part is allowing the filling to cool completely before spreading it onto your dough. A warm filling can soften the dough and make rolling and twisting much more difficult.

Fresh vs. Frozen Blueberries

You can make this Blueberry Cinnamon Roll Loaf with either fresh or frozen blueberries.

Fresh blueberries are wonderful when they're in season, but frozen blueberries make this recipe something you can enjoy all year.

If you're using frozen blueberries, there's no need to thaw them first. Add them directly to your saucepan and keep in mind they may take a little longer to cook because of the extra moisture.

Either way, you're looking for a thick, spoonable filling rather than a runny blueberry sauce.

Why Add Cinnamon to Blueberry Filling?

Blueberry and lemon are naturally delicious together, but this is still a cinnamon roll loaf.

Adding a teaspoon of cinnamon to the blueberry filling gives the loaf a subtle warmth without overpowering the berries.

The cinnamon should sit quietly in the background rather than being the strongest flavor. You'll still taste blueberry first, followed by that familiar cinnamon-roll warmth.

Why This Dough Has Two Rises

Yeast dough needs time to develop its soft, airy texture.

For this recipe, the dough gets its first rise before it is rolled and filled. Cover the dough and leave it in a warm place for approximately 1½–2 hours, or until it has roughly doubled in size.

After the loaf has been filled, rolled, cut, and twisted, we're giving it a second, shorter rise of approximately 30–45 minutes.

That second rise allows the dough to become puffy again after all of the rolling and shaping.

Rather than watching the clock alone, pay attention to the dough. The temperature of your kitchen can affect how quickly yeast works. You're looking for a loaf that looks visibly puffier and softer before it goes into the oven.

How to Make Brown Butter

Brown butter is one of those simple kitchen techniques that makes such a difference in a recipe.

Place the butter in a light-colored saucepan over medium heat and allow it to melt. As it cooks, the butter will begin to foam.

Continue stirring or swirling the pan and watch the milk solids at the bottom. They'll gradually turn golden brown, and the butter will begin to smell warm and nutty.

Once you see those golden-brown bits and smell that unmistakable toasted aroma, remove the pan from the heat.

Brown butter can go from perfectly toasted to burned quickly, so don't walk away during those last few minutes.

For this recipe, we're using the brown butter in the icing rather than the dough, allowing us to keep the soft cinnamon roll dough while still getting plenty of that delicious brown butter flavor.

Shop My Baking Essentials

These are some of the baking tools I reach for again and again when making homemade breads, cakes, cookies and something sweet for my family.

Blueberry Cinnamon Roll Loaf with Brown Butter Icing

Ingredients

Dough

4½ teaspoons fast-acting dry yeast

¼ cup warm water

½ cup granulated sugar

½ cup butter, softened

1 large egg

1 teaspoon salt

1 cup milk

4 cups all-purpose flour, plus additional flour if needed

Blueberry Cinnamon Filling

1½ cups blueberries, fresh or frozen

⅓ cup granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1 tablespoon cornstarch

1 tablespoon water

Brown Butter Vanilla Icing

¼ cup brown butter

1½ cups powdered sugar

2 tablespoons milk, plus additional as needed

1 teaspoon vanilla extract

Pinch of sea salt

Instructions

1. Activate the Yeast

Add the warm water and yeast to a small bowl and gently stir.

Let the mixture sit for approximately 10 minutes, until the yeast looks foamy and active.

The water should be warm rather than hot. Water that is too hot can damage the yeast.

2. Make the Dough

While the yeast activates, add the sugar, softened butter, egg, milk, and salt to a large mixing bowl.

Mix with an electric mixer until well combined.

Add the activated yeast mixture and mix again until incorporated.

3. Add the Flour

Gradually add the flour, mixing as you go.

Once you've incorporated all 4 cups, continue mixing for another few minutes until a soft dough forms.

The dough should be slightly tacky but manageable.

If it is still too wet to form into a ball, add additional flour ¼ cup at a time, being careful not to add more than necessary.

4. First Rise

Form the dough into a ball and leave it in the bowl.

Cover with a clean kitchen towel or plastic wrap and place it in a warm area of your kitchen.

Allow the dough to rise for approximately 1½–2 hours, or until roughly doubled in size.

5. Make the Blueberry Cinnamon Filling

While the dough rises, add the blueberries, sugar, lemon juice, and cinnamon to a medium saucepan.

Cook over medium heat, stirring occasionally, until the blueberries begin to soften and release their juices.

Gently crush some of the berries with the back of your spoon while leaving some texture in the filling.

In a small bowl, whisk together the cornstarch and water until completely smooth.

Pour the cornstarch mixture into the blueberries and stir continuously for another 1–2 minutes, until the filling becomes thick and spreadable.

Remove from the heat, transfer to a bowl, and refrigerate until completely cooled.

6. Roll Out the Dough

Once the dough has doubled in size, lightly flour your work surface and use a rolling pin to roll the dough into a large rectangle approximately ¼ inch thick.

7. Add the Blueberry Filling

Spread the cooled blueberry cinnamon filling evenly over the dough.

Leave approximately ½ inch around the edges to make rolling easier and help prevent the filling from spilling out.

8. Roll the Loaf

Starting along one of the long sides, tightly roll the dough into a long log.

Gently pinch the seam to help seal it.

9. Cut and Twist

Using a sharp knife, carefully cut the log lengthwise down the center, creating two long pieces and exposing the blueberry layers inside.

Turn the pieces so the cut sides face upward.

Gently twist the two pieces around one another, trying to keep the exposed blueberry layers facing upward as much as possible.

Tuck both ends underneath the loaf.

Transfer the shaped loaf to a baking sheet lined with parchment paper.

10. Second Rise

Loosely cover the shaped loaf with a clean kitchen towel or plastic wrap.

Allow it to rise in a warm place for another 30–45 minutes, or until noticeably puffy.

Toward the end of the second rise, preheat the oven to 350°F.

11. Bake

Bake the loaf at 350°F for approximately 20–30 minutes, beginning to check it around the 20-minute mark.

The top should be beautifully golden brown and the dough in the center should be baked through.

Because the blueberry filling adds moisture, your loaf may need slightly longer than a traditional cinnamon roll loaf.

If the top is browning too quickly before the center is finished, loosely cover it with aluminum foil for the remainder of the baking time.

Remove from the oven and allow it to cool for approximately 15–20 minutes before icing.

Make the Brown Butter Icing

While the loaf cools, make the icing.

Brown ¼ cup butter in a small saucepan over medium heat until the milk solids become golden brown and the butter develops a nutty aroma.

Remove from the heat and allow it to cool slightly.

Whisk together the brown butter, powdered sugar, 2 tablespoons milk, vanilla extract, and a pinch of sea salt.

Continue whisking until completely smooth.

If the icing is too thick, add additional milk 1 teaspoon at a time until you reach your desired consistency.

Drizzle generously over the slightly warm loaf, allowing the icing to fall into all of those blueberry-filled twists.

Slice, serve, and enjoy!

Can I Make This Blueberry Cinnamon Roll Loaf Ahead of Time?

Yes. If you're serving the loaf for brunch or a special morning, you can prepare some of the components ahead of time.

The blueberry filling is especially easy to make in advance. Prepare it, transfer it to an airtight container, and refrigerate until you're ready to assemble your loaf.

You can also brown the butter for the icing ahead of time and refrigerate it separately.

For the freshest texture, I prefer baking the loaf the day I plan to serve it.

How to Store Leftover Blueberry Cinnamon Roll Loaf

Store leftover loaf tightly covered or in an airtight container.

For short-term storage, keep it at room temperature for up to about two days. For longer storage, refrigerate the loaf.

You can also freeze individual slices. Wrap them well before placing them into a freezer-safe container or bag.

When you're ready for another piece, gently warm an individual slice before serving. The slightly warmed blueberry filling and brown butter icing are especially delicious.

What to Serve with Blueberry Cinnamon Roll Loaf

This loaf is beautiful enough to be the centerpiece of a brunch spread.

Serve it alongside fresh fruit, eggs, bacon, coffee, or a homemade latte for a complete breakfast.

It's also sweet enough to stand on its own as an afternoon treat or dessert.

Because the loaf has both blueberry and brown butter flavors, I especially love it alongside a simple cup of hot coffee where neither one has to compete with another strong flavor.

Other Cinnamon Roll Recipes You'll Love

If you love this Blueberry Cinnamon Roll Loaf, try some of my other homemade cinnamon roll recipes next:

Sweet Perfection: Baking the Ultimate Cinnamon Roll Loaf with Espresso Glaze

Sweet Serenity: Mastering the Art of Pumpkin Cinnamon Rolls with Cream Cheese Icing

Blackberry Cinnamon Rolls with Mascarpone Frosting

More Breakfast & Brunch Recipes

Savory Sausage, Crisp Bacon, and a Sweet Maple Dijon Spread Delight!

Pumpkin Pie Overnight Oats with a Hard Chocolate Top

Soft Cream Cheese Lemon Blueberry Scones

Berry Custard Puff Pastry Tart

Blueberry Orange Glazed Muffins

Banana Bread Recipe

Pumpkin Coffee Cake with Pecan Crumbles

A Sweet and Delicious Recipe for Lemon Poppyseed Bread

Indulge in Delicious Personal Pear Tarts

Save This Recipe

Whether you're planning a weekend brunch, baking something special for your family, or simply looking for a new blueberry recipe to add to your collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

Easy Watermelon Fruit Cake for Summer Celebrations

Easy Watermelon Fruit Cake for Summer Celebrations

There is something especially sweet about finding a new way to continue a family tradition.

Each month, I make a milestone cake to celebrate another month with our baby girl. For her eight-month milestone, I wanted to create something a little different. She had the sweetest outfit covered in colorful fruit, so instead of baking a traditional cake, I made a watermelon fruit cake to match.

This no-bake watermelon cake is made entirely from fresh fruit. Two watermelons are trimmed into tiers and decorated with raspberries, blueberries, strawberries, colorful grapes, and fresh mint. I served homemade whipped cream on the side for everyone who wanted a little something extra.

It was bright, playful, and perfect for an August celebration. It also turned out to be much easier to assemble than it looks.

Although I made this one for a baby milestone, it would also be beautiful for a summer birthday, brunch, baby shower, pool party, Fourth of July gathering, or backyard dinner. It is a refreshing alternative to a traditional cake and a simple way to make seasonal fruit feel celebration-worthy.

Skip to the Recipe

Why You Will Love This Watermelon Fruit Cake

This is one of those ideas that looks impressive on the table without requiring complicated decorating skills.

You will love it because it is:

• Completely no-bake

• Made with fresh seasonal fruit

• Easy to customize for different celebrations

• Naturally colorful and beautiful

• Refreshing for warm summer days

• Simple to prepare ahead

• A fun alternative to a traditional birthday or milestone cake

• Easy to serve with whipped cream on the side

It is also a wonderful way to use a variety of summer fruit in one centerpiece instead of preparing a separate fruit tray.

Is Watermelon Fruit Cake Actually Cake?

Watermelon fruit cake is not a baked cake. Instead, trimmed rounds of watermelon are stacked to create the shape of a tiered cake and then decorated with fresh fruit.

The watermelon acts as both the structure and the dessert. Toothpicks help secure some of the berries and grapes, while fresh mint adds color and makes the finished cake feel extra special.

Because I wanted the watermelon and fruit to remain the focus, I did not frost the cake. I prepared whipped cream separately and served it alongside each slice.

What You Will Need

For the Watermelon Cake

• 2 seedless watermelons in different sizes

• 1 cup raspberries

• 1 cup blueberries

• 1 cup grapes in various colors

• 1 cup strawberries

• Fresh mint, for garnish

• Toothpicks, as needed to secure the fruit

For Serving

• Homemade whipped cream, optional

The fruit amounts are flexible. You may use a little more or less depending on the size of your watermelons and how full you would like the cake to look.

Kitchen Tools

• Large cutting board

• Sharp chef’s knife

• Small paring knife

• Paper towels

• Cake stand or large serving platter

• Toothpicks

• Small bowls for organizing the fruit

I have linked the knives, cutting boards, cake stands, serving pieces, and other kitchen tools I use most often in my Kitchen Essentials and Summer Entertaining shelves.

How to Choose the Best Watermelons

For a two-tier watermelon cake, choose two seedless watermelons in noticeably different sizes. The larger one will become the bottom tier, and the smaller one will sit on top.

Look for watermelons that:

• Feel heavy for their size

• Have a creamy yellow field spot

• Have a firm rind without soft areas

• Are relatively round and evenly shaped

• Sound deep and hollow when tapped

A round watermelon is generally easier to trim into a cake shape than a long oval watermelon.

How to Prepare the Fruit

Wash and dry all of the berries, grapes, strawberries, and mint before beginning.

The fruit needs to be completely dry before it is added to the watermelon. Excess water can make the surface slippery and prevent the fruit from staying in place.

Remove the green tops from the strawberries. You may leave smaller strawberries whole and halve or quarter larger ones.

Leave the raspberries and blueberries whole. Grapes can remain whole for decorating, but they should be cut into age-appropriate pieces before serving to babies or young children.

How to Make a Watermelon Fruit Cake

Step 1: Trim the Larger Watermelon

Place the larger watermelon on a sturdy cutting board.

Cut a thin slice from the top and bottom to create two flat surfaces. Stand the watermelon upright and carefully cut away the rind and white portion, following the curve of the fruit.

Continue trimming until you have an even cylinder approximately 4 to 5 inches tall.

Pat the entire watermelon tier dry with paper towels.

Step 2: Create the Top Tier

Repeat the same process with the smaller watermelon.

Trim the second watermelon into a shorter and narrower cylinder that will sit securely on top of the first tier.

Pat it thoroughly dry with paper towels.

Step 3: Stack the Watermelon Tiers

Transfer the larger watermelon tier to a cake stand or serving platter.

Center the smaller tier on top. The natural weight of the watermelon should keep it in place, but you may insert a few long wooden skewers vertically through both tiers for additional stability.

Step 4: Decorate with Fresh Fruit

Begin decorating the cake with strawberries, grapes, raspberries, and blueberries.

Use toothpicks to secure individual pieces of fruit around the sides of the watermelon. Press each toothpick partly into the fruit first and then carefully insert it into the watermelon.

Arrange additional fruit around the top tier and the base of the cake. Alternate colors, shapes, and sizes to create a full, natural appearance.

Step 5: Add Fresh Mint

Tuck small mint leaves between the fruit and around the base of the cake.

Use mint sparingly so it adds a fresh green accent without overwhelming the fruit.

Step 6: Chill Until Serving

Refrigerate the finished cake until you are ready to serve it.

For the freshest appearance, assemble the cake within a few hours of your celebration.

Serve chilled with homemade whipped cream on the side.

Homemade Whipped Cream for Serving

I kept the watermelon cake completely unfrosted and served whipped cream separately. This allowed the fruit to remain bright and fresh while giving everyone the option to add a spoonful of cream to their slice.

To make a simple homemade whipped cream, beat the following ingredients together until soft or medium peaks form:

• 1 cup cold heavy whipping cream

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

Keep the whipped cream refrigerated until serving.

Amanda’s Tips

Dry Everything Thoroughly

The watermelon and decorative fruit must be dry. Moisture makes it more difficult for the tiers and decorations to remain secure.

Use Watermelons in Different Sizes

Choosing one large watermelon and one smaller watermelon will make the finished cake look naturally tiered and balanced.

Trim Slowly

It is easier to remove more watermelon than it is to repair a tier that has been trimmed too narrowly. Cut away the rind gradually and rotate the watermelon as you work.

Assemble It on the Serving Stand

Once the watermelon is decorated, it becomes heavy and difficult to move. Stack and decorate the tiers directly on the cake stand or platter you plan to use.

Keep It Chilled

Watermelon tastes best cold and will hold its shape more reliably when chilled.

Remove Every Toothpick Before Serving

Keep track of where the toothpicks are inserted and remove all of them before slicing or serving the fruit.

Prepare Fruit Safely for Children

Whole grapes and some berries can be choking hazards for babies and young children. Remove all toothpicks and skewers, then cut the fruit into developmentally appropriate pieces before serving. Always supervise young children while they eat.

How Far Ahead Can You Make a Watermelon Cake?

The watermelon tiers can be trimmed several hours before decorating.

After trimming, pat them dry, wrap them gently, and refrigerate them separately. Prepare and dry the decorative fruit at the same time.

For the best presentation, stack and decorate the cake two to four hours before serving. Watermelon naturally releases moisture, so I would not fully assemble it the night before.

How to Store Leftovers

Remove all toothpicks and skewers before storing leftovers.

Cut the remaining watermelon into slices or cubes and transfer it to an airtight container. Store it in the refrigerator for up to three days.

Store the whipped cream separately in a covered container in the refrigerator.

The cake will not retain its original tiered appearance after it has been sliced, but the leftover fruit is perfect for snacks, smoothies, fruit salad, or breakfast.

Watermelon Cake Decorating Variations

Red, White, and Blue Watermelon Cake

Decorate with strawberries, raspberries, blueberries, and whipped cream on the side for a Fourth of July celebration.

Pastel Baby Shower Cake

Use pale green grapes, strawberries, raspberries, and small mint leaves for a soft garden-inspired presentation.

Tropical Watermelon Cake

Decorate with mango, kiwi, pineapple, grapes, and toasted coconut.

Farmers Market Watermelon Cake

Use whatever berries, stone fruit, grapes, and herbs look best at your local farmers market that week.

One-Tier Watermelon Cake

For a smaller gathering, use one watermelon and create a single short cake tier. Decorate the top and sides using the same method.

What to Serve with Watermelon Cake

This fresh fruit cake works especially well as part of a summer brunch or outdoor gathering. Serve it alongside:

• Homemade whipped cream

• Yogurt parfaits

• Pastries or muffins

• Lemonade

• Iced tea

• Iced coffee

• A brunch board

• Tea sandwiches

• A summer charcuterie board

For more seasonal inspiration, you may also enjoy my Blueberry Peach Streusel Bread, Blueberry Pie Overnight Oats, Peach Cobbler Overnight Oats, and Iced Cherry Cobbler Latte.

Frequently Asked Questions

Can I make a watermelon cake the night before?

You can trim the watermelon and prepare the fruit the night before, but I recommend stacking and decorating it on the day you plan to serve it.

How do I keep the watermelon tiers from sliding?

Dry both tiers thoroughly and keep them chilled. Long wooden skewers may be inserted through the center for additional support, but they must be removed before slicing.

Do I need to frost a watermelon cake?

No. This version is intentionally left unfrosted. Whipped cream is served on the side so guests can add it to individual portions.

Can I use other fruit?

Yes. Blackberries, kiwi, peaches, pineapple, mango, and cherries can all be used. Choose fruit that is firm enough to hold its shape.

How long can watermelon cake sit outside?

On a warm day, keep it outdoors only while serving. Return any leftovers to the refrigerator as soon as possible.

Can I make this as a smash cake?

A small watermelon tier can be used as a fresh-fruit celebration cake, but all toothpicks and skewers must be removed first. Fruit should be prepared appropriately for the child’s age and eating abilities.

Can I transport a watermelon cake?

It is safest to transport the trimmed tiers and decorative fruit separately, then assemble the cake at your destination. A completed two-tier watermelon cake is heavy and can shift during transportation.

How do I slice a watermelon cake?

First remove all decorative toothpicks and support skewers. Lift off the top tier and slice each tier separately into wedges or smaller pieces.

A Note From Amanda

I love finding small ways to make ordinary moments feel worth celebrating.

This watermelon cake was created for our daughter’s eight-month milestone and inspired by the colorful fruit outfit she wore for her monthly photos. It was a little different from the cakes I usually make for her, but that is part of what made it so memorable.

The finished cake was simple, seasonal, and filled with everything that feels like August. It reminded me that traditions do not need to look exactly the same each time to remain meaningful.

Sometimes the sweetest memories begin with two watermelons, a table covered in fruit, and another reason to gather the people you love.

Printable Watermelon Fruit Cake Recipe

Whether you are making this for a summer birthday, baby milestone, shower, backyard gathering, or family brunch, I have included the complete printable recipe below.

It includes the exact fruit I used, simple step-by-step instructions, and my best tips for building and decorating a two-tier watermelon cake.

Recipe Card Copy

Two-Tier Watermelon Fruit Cake

A refreshing no-bake celebration cake made with two tiers of fresh watermelon, colorful berries, grapes, strawberries, and mint.

Prep Time: 45 minutes
Chill Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 10–12

Ingredients

• 2 seedless watermelons in different sizes

• 1 cup raspberries

• 1 cup blueberries

• 1 cup grapes in various colors

• 1 cup strawberries

• Fresh mint, for garnish

• Toothpicks, as needed

Optional Whipped Cream for Serving

• 1 cup cold heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Wash and thoroughly dry all of the fruit and mint.

2. Cut a thin slice from the top and bottom of the larger watermelon. Stand it upright and carefully remove the rind and white portion. Trim it into an even cylinder approximately 4 to 5 inches tall.

3. Repeat with the smaller watermelon, creating a shorter and narrower cylinder for the top tier.

4. Pat both watermelon tiers completely dry with paper towels and chill for approximately 30 minutes.

5. Place the larger tier on a cake stand or serving platter. Center the smaller tier on top. Add long wooden skewers for support when needed.

6. Decorate the cake with raspberries, blueberries, grapes, and strawberries. Use toothpicks to secure fruit to the sides.

7. Tuck fresh mint around the fruit and base of the cake.

8. Refrigerate until ready to serve.

9. For the optional whipped cream, beat the cold heavy cream, powdered sugar, and vanilla until soft or medium peaks form. Refrigerate until serving.

10. Remove every toothpick and skewer before slicing. Serve the watermelon cake chilled with whipped cream on the side.

Amanda’s Tips

• Choose one large and one smaller seedless watermelon for balanced tiers.

• Pat the watermelon and decorative fruit completely dry.

• Assemble the cake directly on its serving stand.

• Decorate it no more than a few hours before serving.

• Remove all toothpicks and support skewers before slicing.

• Cut grapes and other fruit into age-appropriate pieces before serving to young children.

Made with love for the people you love.

Creamy Broccoli Cheddar Soup Recipe

There is something about a warm bowl of homemade broccoli cheddar soup that instantly feels like comfort food. Creamy, cheesy, filled with tender broccoli and carrots, and hearty enough to make a meal on its own, this is one of those soup recipes I come back to when we want something warm and satisfying.

My version is made with fresh broccoli, shredded carrots, chicken bone broth, heavy cream, and plenty of cheddar cheese. I also use a simple butter and flour base to give the soup that thick, creamy consistency you want from broccoli cheddar soup without making it overly complicated.

It's easy enough for a weeknight dinner but also one of those recipes that feels especially good on a cold or rainy day. Add warm bread on the side and dinner is done.

↓ Skip to Recipe

Why You’ll Love This Broccoli Cheddar Soup

There are plenty of versions of broccoli cheddar soup, but I love keeping mine relatively simple and letting the broccoli and cheddar be the stars.

Fresh broccoli gives the soup texture and heartiness, while shredded carrots add just a little natural sweetness. I use chicken bone broth or chicken stock instead of water for a more flavorful base, and heavy cream gives everything that rich, creamy consistency.

Then, of course, there’s the cheddar.

Once it melts into the broth, everything comes together into a thick, cheesy soup that feels substantial enough to serve as dinner rather than just a starter.

You can also adjust the texture depending on what your family prefers. Leave all of the vegetables intact for a chunky broccoli cheddar soup, or use an immersion blender to blend some of the broccoli into the broth for a smoother, thicker consistency.

What You’ll Need to Make Broccoli Cheddar Soup

One of the things I love about this recipe is that you don’t need a huge ingredient list.

Fresh broccoli is the base of the soup, so I like to cut the florets fairly small. They’ll cook more evenly and you’ll get broccoli in every spoonful rather than having to navigate huge pieces.

Shredded carrots add color, texture, and a subtle sweetness that works so well with the sharp cheddar.

For the liquid, I use chicken bone broth or chicken stock. Either works beautifully, although bone broth can add a little extra richness.

And for that signature creamy texture, I use heavy cream along with a simple roux made from salted butter and flour.

Finally, freshly shredded cheddar cheese melts into the soup at the end.

The Secret to a Creamy Broccoli Cheddar Soup

The texture is one of the most important parts of a good broccoli cheddar soup. You want it creamy and thick enough to feel indulgent without turning it into cheese sauce.

The butter and flour create a simple roux at the beginning of this recipe. Once the broth and heavy cream are added, that roux helps thicken the entire soup as it simmers.

If you want an even thicker soup, an immersion blender is one of my favorite tricks.

Once the broccoli is tender, blend just a portion of the soup before adding the cheddar. This thickens the broth naturally while still leaving plenty of broccoli and carrots intact.

Of course, if your family prefers a completely smooth soup, you can blend more of it. If you love a chunky broccoli cheddar soup, skip the blender altogether.

There really isn’t a wrong answer here.

What Is the Best Cheese for Broccoli Cheddar Soup?

I recommend using a flavorful cheddar cheese and shredding it yourself.

Sharp cheddar will give you a stronger cheese flavor, while medium cheddar will make the soup a little milder. Either works, so use whichever your family prefers.

Whenever possible, I like to start with a block of cheddar rather than pre-shredded cheese. Freshly grated cheddar generally melts more smoothly into soups and sauces.

Another important tip is to keep your heat low once you add the cheese.

You don’t want the soup rapidly boiling while the cheddar melts. Instead, stir it into the hot soup over low heat until it becomes smooth and creamy.

What to Serve With Broccoli Cheddar Soup

My favorite way to serve broccoli cheddar soup is with something warm and crusty for dipping. A loaf of homemade bread turns a bowl of soup into such a simple but comforting dinner.

My Garlic & Herb Focaccia Bread would be delicious alongside it, or you can make my Beginner’s Sourdough Bread if you want a classic crusty loaf.

For something lighter on the side, try my Pear & Walnut Salad with Honey Mustard Dressing or Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans.

You can also keep things incredibly simple with a warm baguette, crackers, or even a grilled cheese sandwich on the side.

My Favorite Soup-Making Essentials

I make homemade soup all throughout the cooler months, so there are a few kitchen pieces I find myself reaching for again and again. A good pot, immersion blender, ladle, soup bowls, and a few simple prep tools make everything from creamy soups to hearty slow cooker recipes so much easier.

I gathered my favorite soup-making essentials together below if you’re looking for any of the pieces I use in my own kitchen.

Tips for the Best Broccoli Cheddar Soup

A few simple things will help give you the best texture and flavor every time you make it.

Cut your broccoli into smaller florets. This helps it cook evenly and makes the finished soup much easier to eat.

Give the flour a minute to cook. After adding it to the butter and onions, let it cook for about a minute before adding your liquid. This helps eliminate the raw flour flavor.

Shred your own cheese if possible. Freshly grated cheddar tends to melt much more smoothly.

Blend before adding the cheese. If you want to use an immersion blender, blend the soup once the broccoli is tender and then add your cheddar.

Keep the heat low once the cheddar goes in. Gentle heat helps the cheese melt into a smooth, creamy soup.

Taste before adding additional salt. Broth and cheddar both contribute saltiness, so taste the finished soup and adjust if needed.

How to Make Broccoli Cheddar Soup

Making homemade broccoli cheddar soup is much easier than you might think.

Start by melting your butter in a large pot over medium heat. Add the diced onion and let it cook until softened and translucent.

Next, add the flour and seasonings. Stir everything together and allow the flour to cook for about one minute.

Slowly pour in your chicken bone broth or chicken stock, stirring as you go. Then add the heavy cream, broccoli, and carrots.

Cover the pot, reduce the heat, and let everything gently simmer until the broccoli is tender.

At this point, you can use an immersion blender if you want a smoother or thicker soup. Once you have the texture you like, lower the heat and gradually stir in the shredded cheddar.

As soon as the cheese is melted and the soup is creamy, it’s ready to serve.

Creamy Broccoli Cheddar Soup Recipe

Ingredients

• 2 heads broccoli, florets cut into small pieces

• 1 yellow onion, diced

• 1 cup shredded carrots

• 1 teaspoon sea salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 32 ounces chicken bone broth or chicken stock

• ¼ cup salted butter

• 2 tablespoons all-purpose flour

• 2 cups heavy cream

• 6 ounces cheddar cheese, freshly shredded

Instructions

1. Sauté the onion.
Add the butter to a large pot or Dutch oven over medium heat. Once melted, add the diced onion and cook for approximately 3–4 minutes, or until softened and translucent.

2. Make the roux.
Sprinkle the flour, sea salt, black pepper, and garlic powder over the onions. Stir continuously for approximately 1 minute to coat the onions and cook the flour.

3. Add the liquids.
Slowly pour in the chicken bone broth while stirring to help keep the soup smooth. Add the heavy cream and stir until combined.

4. Add the vegetables.
Add the broccoli florets and shredded carrots. Stir everything together.

5. Simmer.
Cover the pot and reduce the heat to low. Allow the soup to gently simmer for approximately 20–30 minutes, or until the broccoli is tender.

6. Blend, if desired.
For a smoother and slightly thicker soup, use an immersion blender to blend some or all of the vegetables directly in the pot. For a chunkier broccoli cheddar soup, leave the vegetables as they are.

7. Add the cheddar.
Keep the soup over low heat and gradually stir in the freshly shredded cheddar cheese. Continue stirring until the cheese has completely melted and the soup is creamy.

8. Taste and serve.
Taste and adjust the seasoning if needed. Spoon into bowls, top with a little additional shredded cheddar if desired, and serve warm.

How to Store and Reheat Broccoli Cheddar Soup

If you have leftovers, transfer the soup to an airtight container and refrigerate it promptly. It will keep well in the refrigerator for about 3–4 days.

Because this soup contains heavy cream and cheddar, I recommend reheating it gently rather than bringing it to a hard boil.

Add your leftovers to a saucepan and warm over low to medium-low heat, stirring occasionally until heated through. If the soup has thickened considerably in the refrigerator, you can add a small splash of broth or cream until it reaches the consistency you like.

You can freeze broccoli cheddar soup, although cream-and-cheese-based soups can sometimes have a slightly different texture once thawed.

If you do freeze it, let the soup cool, transfer it to a freezer-safe airtight container, and leave a little room for expansion. Thaw overnight in the refrigerator before gently reheating it on the stovetop.

Frequently Asked Questions

Can I make broccoli cheddar soup ahead of time?

Yes. You can make this soup ahead and keep it refrigerated in an airtight container for about 3–4 days. Reheat it gently on the stovetop before serving.

Can I use frozen broccoli?

Fresh broccoli is my preference for this recipe, but frozen broccoli can work when needed. Because frozen broccoli is already partially softened, you may find that it cooks more quickly than fresh.

Do I have to blend broccoli cheddar soup?

Not at all. Blending is completely optional. Leave the vegetables whole for a chunkier soup, blend a small portion for a thicker broth, or blend more for a smoother consistency.

Why isn't my cheddar melting smoothly?

High heat can make cheese-based soups grainy. Lower the heat before adding the cheddar and stir it in gradually. Freshly shredded cheese also tends to melt more smoothly than packaged shredded cheese.

More Cozy Soup Recipes You’ll Love

If you loved this creamy broccoli cheddar soup, here are a few more cozy soup recipes to make next:

• Comfort in a Bowl: Shepherd’s Pie Soup

• Deliciously Creamy Basil Tomato Soup

• Easy & Flavorful Chicken Tortilla Soup

• Bring the Heat with This Spicy Tortellini Soup

• Delicious One-Pot Italian Lasagna Soup

• French Onion & Shallot Soup

• Mom’s Favorite Minestrone Soup

• Creamy Corn Chowder Soup

• Italian Sausage, Potato & Kale Soup

• Creamy Cheddar Cauliflower Soup

There’s something so comforting about having a collection of homemade soup recipes to turn to when the weather cools down. Whether you’re looking for something creamy and cheesy like this broccoli cheddar soup or a hearty soup that can serve as dinner on its own, these are the kinds of recipes I love gathering around the table with my family.

Shop My Favorite Soup Essentials

If you're working your way through more of my soup recipes, you can find the cookware, serving pieces, and kitchen essentials I use for homemade soup all together under my Soup & Slow Cooker Essential guide.

Save This Recipe

Whether you're planning ahead for a cozy weeknight dinner or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

Freezer Breakfast Burritos for Easy Meal Prep

A hearty make-ahead breakfast filled with crispy potatoes, sausage, eggs, spinach and melted cheese.

Some mornings call for a breakfast you can grab from the freezer, heat up and have on the table in minutes. These freezer breakfast burritos are one of my favorite ways to make that happen.

They're filled with crispy seasoned potatoes, savory breakfast sausage, spinach, fluffy eggs and Colby Jack cheese, all wrapped inside a warm tortilla. I love making a batch ahead of time and keeping them in the freezer for mornings when cooking a full breakfast just isn't happening.

They're filling, easy to reheat and especially nice to have tucked away for busy mornings when everyone is hungry at once.

↓ Skip to Recipe

Why You'll Love These Freezer Breakfast Burritos

There is a lot to love about having homemade breakfast waiting in the freezer.

• Perfect for meal prep: Make a batch once and have breakfast ready for the days ahead.

• Hearty and filling: Eggs, sausage, potatoes and cheese make these feel like a real breakfast rather than a quick snack.

• Easy to reheat: Pull out what you need and warm them up when you're ready to eat.

• Made with simple ingredients: Nothing complicated — just classic breakfast ingredients that work really well together.

• Great for the whole family: They're easy to serve as-is or pair with fruit, salsa or your favorite breakfast sides.

What's Inside These Breakfast Burritos

The filling is what makes these so good. Instead of using eggs alone, I make a hearty skillet mixture with potatoes, sausage, spinach and eggs.

Red Potatoes

Cut the potatoes into small, evenly sized pieces. The smaller you dice them, the easier it is to get those delicious crispy edges — and in my opinion, the crispier the potatoes, the better.

Breakfast Sausage

Ground breakfast sausage gives the burritos so much flavor and makes them filling enough to carry you through the morning.

Eggs

Twelve eggs bring everything together and give us enough filling to make a large batch of burritos at once.

Spinach

I love adding spinach because it cooks right into the filling and adds a little freshness without taking away from that classic breakfast-burrito flavor.

Colby Jack Cheese

Colby Jack melts beautifully inside the warm burrito. I like shredding the cheese and placing it directly onto the tortilla before adding the hot filling.

The Secret Is Getting the Potatoes Crispy

The potatoes are one of my favorite parts of these burritos, so don't rush them.

Heat a large skillet over medium heat with olive oil, then add your diced potatoes and onion. Season everything with salt, pepper, garlic powder and onion powder.

Once they're coated, give the potatoes time to sit against the hot pan rather than constantly stirring them. That's what helps create those golden, crispy edges.

Check and toss them about every five minutes, adding a little more olive oil if the pan becomes too dry.

Breakfast Meal Prep Essentials
These are some of my favorite kitchen essentials for making meal prep a little easier — from the pans I cook with to the tools I reach for again and again in my kitchen.

ook the Sausage

While the potatoes are cooking, heat a second skillet over medium heat with a little olive oil.

Add the ground sausage and cook it until completely browned, breaking it into small pieces as it cooks.

Once the sausage is cooked through, add it to the skillet with the potatoes and onions.

Add the Spinach and Eggs

Stir the chopped spinach into the potato and sausage mixture and cook just until it begins to soften.

Whisk the eggs separately and pour them into the skillet.

Cook everything together until the eggs are completely cooked, gently stirring so the sausage, potatoes, spinach and eggs are evenly distributed throughout the filling.

At this point, you have one very good breakfast skillet — but we're turning it into something even more convenient.

How to Assemble Breakfast Burritos

Lay out your tortillas and add shredded Colby Jack cheese down the center of each one.

Spoon approximately 1 cup of the breakfast mixture over the cheese.

Fold the sides of the tortilla inward, then roll everything tightly into a burrito.

I like to take this one step further and place each rolled burrito seam-side down in a warm skillet. Toast it briefly on both sides until the tortilla is lightly golden and crisp.

Not only does this make the tortilla taste better, but it also helps seal the burrito closed.

How to Freeze Breakfast Burritos

The most important thing is to let the burritos cool before wrapping them for the freezer. Wrapping them while they're still hot can trap steam and moisture inside.

Once cooled, wrap each burrito individually in parchment paper. Place the wrapped burritos together in a freezer-safe zip-top bag, remove as much excess air as possible and seal.

I also like to write the date on the bag so I know when I made them.

Then they're ready to grab whenever you need an easy breakfast.

How to Reheat a Frozen Breakfast Burrito

You have a few options depending on how much time you have.

For the oven: Remove the parchment and place the burrito on a baking sheet. Heat at 350°F until the center is completely warmed through, approximately 25–30 minutes.

For a quicker morning: You can also use the microwave. Remove the parchment, wrap the burrito in a slightly damp paper towel and microwave until heated through, flipping halfway if needed. Microwave times will vary depending on your appliance.

For an extra-crispy tortilla, warm the burrito in the microwave first and then finish it for a minute or two in a hot skillet.

Amanda's Quick Tips

Dice the potatoes small. Smaller pieces cook more evenly and give you more of those crispy golden edges.

Don't constantly stir the potatoes. Letting them sit against the skillet is what gives them time to brown.

Let everything cool before freezing. This helps prevent excess moisture and keeps the tortillas from becoming soggy.

Don't skip the skillet at the end. Lightly crisping the finished burritos adds great texture and helps keep them rolled.

Freeze individually. Wrapping each burrito separately means you can pull out exactly as many as you need.

Shop My Breakfast Meal Prep Essentials
These are some of my favorite kitchen essentials for making meal prep a little easier — from the pans I cook with to the tools I reach for again and again in my kitchen.

Freezer Breakfast Burritos

Serves 8–10

Ingredients

• 8 oz ground breakfast sausage

• 2 pounds red potatoes

• 3 cups chopped spinach

• 1 large onion, diced

• 12 eggs

• Olive oil

• Sea salt, to taste

• Black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 cup shredded Colby Jack cheese

• 10 large burrito-size tortillas

Instructions

1. Place a large skillet over medium heat. Cut the red potatoes into small, bite-size pieces. The smaller you cut the potatoes, the crispier they'll become.

2. Add about 1 tablespoon olive oil to the heated skillet and coat the bottom of the pan. Add the potatoes and diced onion. Season with sea salt, black pepper, garlic powder and onion powder and toss to coat everything in the olive oil and seasonings.

3. Allow the potatoes to cook and develop crispy edges, checking and tossing them approximately every 5 minutes. Add additional olive oil as needed.

4. While the potatoes cook, heat a medium skillet over medium heat. Add approximately 1 tablespoon olive oil followed by the ground sausage. Cook the sausage, breaking it into small pieces, until completely cooked through.

5. Add the cooked sausage to the skillet with the potatoes and onions.

6. Stir in the chopped spinach and cook until softened.

7. Whisk the eggs in a separate bowl, then pour them over the potato and sausage mixture. Cook, gently stirring, until the eggs are completely cooked.

8. Lay out the tortillas and sprinkle shredded Colby Jack cheese down the center of each.

9. Add approximately 1 cup of the potato, sausage and egg mixture over the cheese.

10. Fold and roll each tortilla tightly into a burrito.

11. Place each burrito seam-side down in a small skillet over medium heat and cook briefly on both sides until the tortilla is lightly golden and crisp.

12. Remove from the skillet and allow the burritos to cool completely before storing.

13. Wrap each burrito individually in parchment paper and place them in a freezer-safe zip-top bag. Refrigerate or freeze until ready to reheat and enjoy.

What to Serve With Breakfast Burritos

These are filling enough to be breakfast all on their own, which is part of why I love having them ready to go.

When we have a little more time, I like serving them with fresh fruit and salsa. You could also add sliced avocado, sour cream or hot sauce after reheating.

For especially busy mornings, though, I'm perfectly happy handing everyone a warm breakfast burrito and calling breakfast done.

Frequently Asked Questions

Can you freeze homemade breakfast burritos?

Yes. These burritos are specifically designed to be made ahead and frozen. Let them cool completely, wrap them individually and store them together in a freezer-safe bag.

How do you keep frozen breakfast burritos from getting soggy?

Allow the filling and assembled burritos to cool before wrapping them. Trapped steam creates moisture, which can make the tortillas soggy after freezing and reheating.

It also helps to cook the potatoes until they're nicely browned and avoid adding watery ingredients to the filling.

Should I thaw breakfast burritos before reheating?

You don't have to. They can be reheated directly from frozen, although they will take longer than a refrigerated or thawed burrito.

Can I keep these breakfast burritos in the refrigerator instead?

Absolutely. If you know you'll eat them within the next few days, store the individually wrapped burritos in the refrigerator rather than freezing them.

Can I change the filling?

Yes. That's one of the best things about breakfast burritos. You can adjust the cheese, vegetables or breakfast meat to suit your family. Just be mindful of ingredients with a lot of moisture if you plan to freeze them.

More Breakfast Recipes You'll Love

If you love having something homemade waiting for you in the morning, here are a few more breakfast recipes from my kitchen:

Butternut Squash Breakfast Hash

A hearty, savory breakfast that's especially good during the cooler months.

Sausage English Muffins

Another easy, satisfying breakfast that's great for busy mornings.

Blueberry Pie Overnight Oats

An easy make-ahead option for mornings when you're craving something a little sweeter.

Peach Cobbler Overnight Oats

A simple prep-ahead breakfast filled with fresh peach flavor.

Save This Recipe

Whether you're stocking the freezer for a busy season, preparing for back-to-school mornings or simply trying to make weekday breakfasts a little easier, I've included a printable recipe card below so you can save, print and come back to this recipe whenever you need it.

A Note From Amanda

There is something so satisfying about opening the freezer on a busy morning and realizing breakfast is already made.

These breakfast burritos are one of those simple recipes that make everyday family life just a little easier. They're hearty, comforting and made with ingredients we genuinely love — but what I appreciate most is the time they give back to me later.

I hope they become one of those recipes you make again and again, whether you're preparing for a busy week, feeding hungry little ones in the morning or simply taking care of your future self.

"She gets up while it is still night; she provides food for her family."
Proverbs 31:15

Made with love for the people you love.

Brown Butter Oatmeal Cookies with Espresso Drizzle

Soft and chewy oatmeal cookies made with nutty brown butter and finished with a sweet espresso glaze.

There are oatmeal cookies — and then there are brown butter oatmeal cookies with espresso drizzle.

These have everything I want in a really good cookie: crisp golden edges, a soft and chewy center, plenty of old-fashioned oats and the rich, almost caramel-like flavor that comes from browning the butter first. Then they're finished with a sweet espresso drizzle that makes them feel just a little more special.

The espresso doesn't overpower the cookie. Instead, that hint of coffee balances the sweetness and pairs so well with the warm, nutty flavor of the brown butter.

They're the kind of cookie I'd happily make for an afternoon at home, add to a holiday cookie tray or serve alongside a really good cup of coffee.

↓ Skip to Recipe

Why You'll Love These Brown Butter Oatmeal Cookies

There are a few things that make these cookies especially good.

• Brown butter adds incredible flavor. Taking a few extra minutes to brown the butter gives these oatmeal cookies a deep, nutty richness.

• They're wonderfully chewy. Old-fashioned oats give the cookies plenty of texture while the centers stay soft.

• The espresso drizzle is something special. Sweet icing with espresso powder gives a classic oatmeal cookie an unexpected finish.

• They're easy enough for everyday baking. The flavors feel elevated, but the actual ingredients and method are simple.

• They're made for coffee lovers. A cookie with espresso icing alongside your afternoon coffee? Yes, please.

Ingredient Notes

Butter

We're using two sticks of butter and browning them before making the dough. This is what gives these cookies their signature toasted, nutty flavor.

Dark Brown Sugar

I use considerably more dark brown sugar than granulated sugar in this recipe. Dark brown sugar brings moisture, richness and that deeper molasses flavor that works beautifully with both the oatmeal and brown butter.

Old-Fashioned Oats

Use old-fashioned oats rather than quick-cooking oats. They provide the hearty texture and chew that I want in an oatmeal cookie.

Vanilla

Vanilla goes into both the cookie dough and the espresso icing. It softens the stronger flavors and brings everything together.

Espresso Powder

Espresso powder gives our drizzle a concentrated coffee flavor without requiring additional liquid from brewed coffee.

Powdered Sugar

This creates the sweet base of the espresso drizzle and helps it set beautifully over the cooled cookies.

How to Brown Butter for Cookies

If you've never browned butter before, don't let the extra step intimidate you. It takes just a few minutes and completely changes the flavor of a cookie.

Add your butter to a pan over medium heat and allow it to melt.

Continue cooking as the butter begins to foam and bubble. You'll eventually notice small golden-brown flecks developing at the bottom of the pan and the butter will start smelling wonderfully toasted and nutty.

That's what you're looking for.

Watch it closely toward the end because brown butter can go from beautifully toasted to burnt fairly quickly.

Once browned, immediately pour the butter — including all those flavorful brown bits — into another bowl. This stops the cooking process.

For this recipe, allow the brown butter to come back to room temperature before continuing with your cookie dough.

How to Make Brown Butter Oatmeal Cookies

Once your brown butter has cooled, add the granulated sugar and dark brown sugar and mix until combined.

Scrape down the sides of the bowl and mix again so everything is evenly incorporated.

Add the vanilla and eggs and mix again.

Gradually add the flour, baking powder and sea salt. Once your dough has come together, mix in the old-fashioned oats.

The dough will be thick and full of oatmeal — exactly what we want.

My Trick for Thick, Gooey-Centered Cookies

One of my favorite tricks with this recipe is using two scoops of cookie dough stacked directly on top of each other.

It gives you a fuller cookie with a thicker, softer center rather than a thin cookie that spreads too far across the baking sheet.

I use a pre-measured cookie scoop so every cookie is approximately the same size. That also helps them bake evenly.

SHOP MY COOKIE SCOOP →

Bake at 375°F for approximately 9 minutes.

Don't wait for the centers to look completely firm before removing the cookies. They'll continue setting as they cool on the baking sheet, and that's how you keep that wonderful soft center.

How to Make the Espresso Drizzle

The espresso drizzle may sound fancy, but it's incredibly simple.

You'll need:

• 3 cups powdered sugar

• 1/4 cup milk

• 2 teaspoons vanilla extract

• 2 tablespoons espresso powder

Whisk everything together until smooth.

You want the icing thin enough that it drizzles beautifully from a spoon but thick enough that it stays visible on top of the cookies rather than disappearing into them.

If your icing is too thick, add just a very small amount of milk at a time. If you've made it too thin, add a little more powdered sugar.

Most importantly, let the cookies cool completely before adding the drizzle.

Otherwise that beautiful espresso icing will simply melt into the warm cookies.

Amanda's Quick Tips

Let the brown butter cool. Don't rush straight from the stove into mixing your dough. Give the browned butter time to return to room temperature first.

Use old-fashioned oats. They're what give these cookies their hearty, chewy oatmeal texture.

Stack your cookie dough. Two scoops stacked vertically create the thicker cookie and gooier center I love.

Don't overbake them. Nine minutes is all mine need. The cookies continue to set as they cool.

Cool before icing. Your cookies should be completely cool before adding the espresso drizzle.

Adjust the icing slowly. A tiny amount of extra milk can dramatically change the consistency, so add it little by little.

Shop My Cookie Baking Essentials

A few of my favorite baking essentials for making homemade cookies — from the tools I reach for every time I bake to the pieces that make baking days a little easier.

Brown Butter Oatmeal Cookies with Espresso Drizzle

Soft and chewy oatmeal cookies made with nutty brown butter and finished with a sweet homemade espresso drizzle.

Ingredients

Brown Butter Oatmeal Cookies

• 1 cup butter (2 sticks)

• 1/4 cup granulated sugar

• 1 1/4 cups dark brown sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 1/4 cups all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon sea salt

• 3 cups old-fashioned oats

Espresso Drizzle

• 3 cups powdered sugar

• 1/4 cup milk

• 2 teaspoons vanilla extract

• 2 tablespoons espresso powder

Instructions

1. Preheat oven to 375°F.

2. Add the butter to a pan over medium heat and cook until browned and fragrant, watching closely toward the end. Pour the brown butter into a separate bowl and allow it to cool to room temperature.

3. Once cooled, add the granulated sugar and dark brown sugar to the brown butter. Mix until combined, scrape down the sides of the bowl and mix again.

4. Add the vanilla extract and eggs and mix until incorporated.

5. Gradually add the all-purpose flour, baking powder and sea salt. Mix until combined.

6. Add the old-fashioned oats and mix until evenly incorporated throughout the dough.

7. Using a pre-measured cookie scoop, scoop the dough onto a parchment-lined baking sheet. For thicker cookies with gooier centers, stack two scoops of dough directly on top of one another.

8. Bake for approximately 9 minutes.

9. Allow the cookies to cool on the baking sheet before transferring.

10. To make the espresso drizzle, whisk together the powdered sugar, milk, vanilla extract and espresso powder until smooth.

11. Once the cookies have cooled completely, drizzle the espresso icing over the tops.

12. Allow the drizzle to set and enjoy.

How to Keep Oatmeal Cookies Soft and Chewy

A few little things make a big difference here.

First, don't overbake them. When you pull the cookies from the oven, the centers don't need to look completely finished. They'll continue to set on the hot baking sheet.

The dark brown sugar also helps give these cookies their soft texture, while the old-fashioned oats provide that satisfying chew.

And don't skip my double-scoop trick if you love a thick cookie. That extra height helps give you more soft center in every cookie.

How to Store Brown Butter Oatmeal Cookies

Once the espresso drizzle has completely set, store the cookies in an airtight container at room temperature.

If you're stacking them, place a piece of parchment paper between the layers to protect the icing.

They're wonderful freshly baked, but they're also exactly the kind of cookie I like having around for a sweet afternoon treat with coffee.

Can You Freeze Oatmeal Cookies?

Yes. For longer storage, these oatmeal cookies can be frozen.

Allow the baked cookies to cool completely first. I prefer freezing them in a single layer until firm and then transferring them to a freezer-safe container or bag with parchment between the layers.

Let frozen cookies thaw at room temperature before serving.

For the prettiest finish, you can also freeze the cookies without the espresso drizzle and add fresh icing after they've thawed.

What Makes Brown Butter Better in Cookies?

Brown butter is simply regular butter that's been cooked until the milk solids toast and turn golden brown.

That little extra step creates an entirely different flavor — nutty, toasted and almost caramel-like.

It works especially well in oatmeal cookies because those deeper flavors complement the oats and dark brown sugar rather than competing with them.

Then we add espresso on top, which gives us another rich, slightly bitter note to balance all that sweetness.

It's such a good combination.

What to Serve With Brown Butter Oatmeal Cookies

Coffee is the obvious answer.

The espresso drizzle makes these especially good alongside a hot cup of coffee or an iced latte.

They're also beautiful added to a dessert board, served after dinner or included on a holiday cookie tray alongside a mix of chocolate, sugar and spiced cookies.

And if you're gifting homemade cookies, these are just different enough from the classics to make a cookie box feel extra special.

Frequently Asked Questions

Can I make these oatmeal cookies without the espresso drizzle?

Absolutely. The brown butter oatmeal cookies are delicious on their own. The espresso drizzle adds another layer of flavor, but the cookie doesn't depend on it.

Can I use quick oats instead of old-fashioned oats?

I recommend old-fashioned oats for this recipe because they give the cookies their signature hearty, chewy texture.

Why do I need to cool the brown butter?

Allowing the brown butter to cool before making your dough helps keep the warm melted butter from affecting the eggs and the consistency of your cookie dough.

Why are my oatmeal cookies hard instead of chewy?

Overbaking is one of the easiest ways to lose that soft center. Remove the cookies when the edges are set and allow them to finish setting as they cool.

Can I make the espresso icing stronger?

Yes. You can adjust the espresso flavor to your taste, but keep in mind that changing the amount of dry ingredients may also affect the icing consistency.

Can I freeze brown butter oatmeal cookies?

Yes. Cool the cookies completely before freezing. For the prettiest presentation, freeze the cookies without icing and add the espresso drizzle once they've thawed.

More Cookie Recipes You'll Love

If you're in the mood to keep baking, here are a few more cookie recipes from my kitchen:

Birthday Cutout Sugar Cookies
A classic homemade sugar cookie that's especially fun for birthdays and celebrations.

Brown Sugar Toffee Cookies
Rich brown sugar cookies filled with sweet, buttery toffee.

Brown Butter Caramel Pretzel Cookies
The perfect combination of brown butter, sweet caramel and salty pretzels.

Homemade Nutter Butter Cookies
A homemade version of the nostalgic peanut butter cookie.

Pumpkin Molasses Cookies
A cozy fall cookie with pumpkin, molasses and plenty of warm flavor.

Brown Butter Maple Pecan Chocolate Chunk Cookies
Brown butter cookies filled with maple, pecans and chocolate chunks.

Gingerbread Whoopie Pies
A festive gingerbread treat that's especially fun during the holidays.

Brown Butter Shortbread Cookies with Chocolate Wax Seals
Buttery brown butter shortbread finished with a beautiful vintage-inspired chocolate detail.

Save This Recipe

Whether you're baking a batch for your family, making something sweet to enjoy with your afternoon coffee or putting together a cookie box for someone you love, I've included a printable recipe card below so it's easy to save, print and come back to whenever you're ready to bake again.

A Note From Amanda

Some of my favorite recipes are the ones that take something familiar and make it feel just a little more special.

Oatmeal cookies are such a classic, but browning the butter and adding that sweet espresso drizzle transforms them into something I find myself wanting to make again and again.

I hope you bake a batch for an afternoon at home, share them around a table with people you love or simply sneak one while they're still a little warm from the oven. Sometimes the simplest moments in the kitchen are the sweetest ones.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Creamy Walnut Chicken Stuffed Pumpkins

Roasted baby pumpkins filled with savory chicken, Gruyère and walnuts, then finished with a creamy white wine sauce for a beautiful fall dinner.

There are some recipes that simply feel like fall, and these Creamy Walnut Chicken Stuffed Pumpkins may be one of my favorites.

Instead of simply adding pumpkin to the recipe, we're turning individual baby pumpkins into edible serving bowls. Each roasted pumpkin is filled with savory chicken, Gruyère cheese, toasted-tasting walnuts, onion and a little Fresno pepper before going back into the oven until everything is warm and melty.

Then comes my favorite part: a creamy white wine sauce with butter, heavy cream and fresh lemon spooned right over the filling.

It's cozy and comforting, but the individual pumpkins make it beautiful enough for a fall dinner party, Thanksgiving season or one of those evenings when you just want dinner to feel a little more special.

↓ Skip to Recipe

Why You'll Love These Stuffed Pumpkins

This isn't your everyday chicken dinner — and that's exactly why I love it.

• The pumpkin is the serving dish. Each person gets an individual roasted pumpkin filled with creamy chicken.

• Sweet and savory work together. The natural sweetness of the roasted pumpkin pairs beautifully with savory chicken, Gruyère and walnuts.

• There's so much texture. Tender pumpkin, creamy cheese, juicy chicken and crunchy walnuts make every bite a little different.

• The white wine sauce brings everything together. Butter, cream, wine and lemon create a rich sauce with just enough brightness.

• It's made for fall entertaining. These look gorgeous served individually around a fall table.

• It feels impressive without being overly complicated. Most of the cooking time is simply letting the pumpkins roast in the oven.

Choosing Pumpkins for Stuffing

For this recipe, you want small edible pumpkins that are large enough to hold an individual serving of filling.

Look for pumpkins that are relatively similar in size so they'll roast at approximately the same rate. They should also sit fairly flat on the bottom — you don't want your beautiful cream sauce tipping onto the table later.

Because we're actually eating the pumpkin rather than simply using it decoratively, make sure you're buying a culinary variety intended for cooking.

You'll need six small pumpkins for this recipe.

How to Prepare Pumpkins for Stuffing

Wash and dry your pumpkins, then carefully cut a circle around each stem to create a lid.

Make the opening wide enough that you'll comfortably be able to spoon the filling inside — and later eat from it.

Remove the seeds and stringy pulp from the center and scrape the inside clean.

Brush the inside and outside of each pumpkin, including its little lid, with melted butter. Finish with sea salt and black pepper.

Place everything onto a parchment-lined baking sheet and roast at 400°F for 45–60 minutes, or until the pumpkin flesh has softened.

You want the pumpkin tender enough to eat with the filling, but still sturdy enough to hold its shape.

Ingredient Notes

Chicken

I use chicken cut into small bite-size pieces so every spoonful of filling gets some. You can cook it while the pumpkins roast, or use precooked chicken to make the recipe a little quicker.

Gruyère

Gruyère is one of my favorite parts of this filling. It's rich and nutty and melts beautifully alongside the chicken and walnuts.

Walnuts

Chopped walnuts give the creamy filling some much-needed texture and another layer of nutty flavor.

Fresno Pepper

A finely chopped Fresno pepper adds a little warmth without taking over the dish. If you're serving someone who doesn't enjoy spice, you can simply leave it out.

Heavy Cream

Heavy cream forms the base of our sauce and gives it that luxurious texture.

White Wine

White wine adds depth and keeps the cream sauce from tasting one-dimensional.

Lemon

Fresh lemon juice adds just enough brightness to balance all the butter, cream and cheese.

How to Make the Walnut Chicken Filling

While the pumpkins are roasting, start the filling.

Melt 2 tablespoons of butter in a large skillet and add the diced onion and finely chopped Fresno pepper.

Sauté until the onion becomes soft and translucent.

Add the bite-size pieces of chicken and continue cooking until the chicken is completely cooked through.

Transfer the chicken mixture to a large bowl and combine it with the Gruyère and chopped walnuts.

And that's our filling.

The flavors are simple, but once they're tucked into that sweet roasted pumpkin, they work so beautifully together.

Stuff and Bake the Pumpkins

Once the pumpkins are tender, remove them from the oven and carefully spoon the chicken mixture into each one.

Lower the oven temperature to 325°F and return the stuffed pumpkins to the oven for another 20 minutes.

This gives the filling time to warm through and allows that Gruyère to melt into the chicken and walnuts.

The Creamy White Wine Sauce

Don't skip this part.

While the stuffed pumpkins finish baking, melt the butter in a small saucepan.

Add the white wine, heavy cream and fresh lemon juice and allow the sauce to gently simmer over low heat until it begins to thicken, stirring occasionally.

Season with salt and black pepper to taste.

Once the stuffed pumpkins come out of the oven, drizzle that warm cream sauce right over the filling and finish each one with fresh chives.

It takes an already delicious stuffed pumpkin and makes the entire dish feel complete.

Amanda's Quick Tips

Choose similarly sized pumpkins. They'll cook more evenly and look beautiful when served together.

Make the opening large enough. You're going to fill and eat from these pumpkins, so don't cut a tiny decorative lid.

Don't over-roast the pumpkins. You want tender flesh, but the exterior still needs enough structure to hold the filling.

Cut the chicken small. Bite-size pieces make these much easier to eat directly from the pumpkin.

Leave out the Fresno pepper if needed. You'll still have plenty of flavor without the added heat.

Use precooked chicken when you're short on time. It's an easy shortcut for this recipe.

Make the sauce last. I love serving it warm right over the pumpkins.

Don't forget the pumpkin itself. As you eat the filling, scoop some of that tender roasted pumpkin flesh from the sides into each bite.

Shop My Fall Cooking Essentials

A few of the cookware and kitchen essentials I reach for when making cozy fall dinners — from everyday prep tools to the pieces I love using when something special is coming out of the oven.

Creamy Walnut Chicken Stuffed Pumpkins

Roasted baby pumpkins filled with chicken, Gruyère and walnuts and finished with a creamy white wine sauce.

Ingredients

Stuffed Pumpkins

• 6 baby pumpkins

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• 4 tablespoons salted butter, divided

• 1 small Fresno pepper, finely chopped

• 1 onion, diced

• 2 cups chicken, chopped into bite-size pieces

• 6 oz Gruyère cheese

• 6 oz walnuts, chopped

• 1 tablespoon chives

Creamy White Wine Sauce

• 1/2 cup salted butter

• 1 cup heavy cream

• 1 cup white wine

• Juice of 1/2 lemon

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet or baking pan with parchment paper.

2. Wash and dry the pumpkins. Carefully cut a circle around the top of each pumpkin, creating an opening wide enough to fill and eat from later.

3. Scoop out the seeds and stringy pulp and scrape the insides clean.

4. Melt 2 tablespoons of the butter. Brush the insides and outsides of each pumpkin and the pumpkin lids with melted butter. Sprinkle with sea salt and black pepper.

5. Arrange the pumpkins and lids on the prepared baking sheet and roast for 45–60 minutes, or until the pumpkin flesh is tender while the pumpkins still hold their shape.

6. While the pumpkins roast, melt the remaining 2 tablespoons butter in a large skillet over medium heat.

7. Add the diced onion and finely chopped Fresno pepper. Sauté until the onion becomes soft and translucent.

8. Add the bite-size chicken pieces and cook until the chicken is completely cooked through. Alternatively, precooked chicken can be used.

9. Transfer the chicken mixture to a large bowl and combine with the Gruyère cheese and chopped walnuts.

10. Once the pumpkins are tender, remove them from the oven and fill each one with the chicken mixture.

11. Reduce the oven temperature to 325°F and bake the stuffed pumpkins for another 20 minutes.

12. While the stuffed pumpkins bake, prepare the sauce. Melt 1/2 cup butter in a small saucepan over low heat.

13. Add the white wine, heavy cream and lemon juice. Gently simmer, stirring occasionally, until the sauce begins to thicken.

14. Season the sauce with sea salt and black pepper to taste.

15. Remove the stuffed pumpkins from the oven and drizzle the warm cream sauce over the filling.

16. Sprinkle with fresh chives and serve warm, scooping the tender roasted pumpkin flesh together with the chicken filling.

Happy harvest!

What to Serve With Stuffed Pumpkins

These are hearty enough to be the centerpiece of dinner, so I'd keep the sides fairly simple.

A crisp fall salad is probably my first choice because the freshness balances the creamy filling and sauce beautifully.

My Pear & Walnut Salad with Honey Mustard Dressing would be especially good here and carries the walnut flavor through the meal.

You could also serve these alongside my Spinach Salad with Warm Shallot Dressing, or Autumn Apple Salad with maple bacon dressing for an especially pretty fall table.

Crusty bread is another simple addition and perfect for catching any of that white wine cream sauce left behind.

Are You Supposed to Eat the Pumpkin?

Yes! That's half the fun of this recipe.

The baby pumpkin isn't simply a serving bowl. Once properly roasted, the flesh inside becomes tender and slightly sweet.

As you work your way through the chicken filling, use your spoon to scrape a little roasted pumpkin from the sides and eat the two together.

That's where the recipe really comes together — creamy, savory chicken and Gruyère with crunchy walnuts and sweet roasted pumpkin in the same bite.

More Fall Dinner Recipes You'll Love

If you're looking for more cozy dinners to make this season:

Apple-Glazed Chicken Thighs
A savory fall chicken dinner with a sweet apple glaze.

Baked Burrata Pumpkin Ziti with Pork Sausage
A cozy baked pasta filled with pumpkin, sausage and creamy burrata.

Stuffed Italian Sausage Pasta Shells
Another comforting stuffed dinner that's perfect for family meals.

Save This Recipe

Whether you're planning a fall dinner with friends, looking for something special to serve during the Thanksgiving season or simply want to celebrate pumpkin season in a new way, I've included a printable recipe card below so it's easy to save, print and come back to every fall.

A Note From Amanda

Fall is one of my favorite seasons to slow down in the kitchen and make dinner feel a little more special.

There's something about bringing these little pumpkins to the table that feels like celebrating the season exactly as it is. They're beautiful, comforting and just a little unexpected — but underneath it all, it's still a warm homemade dinner meant to be shared.

I hope this becomes one of those recipes you look forward to making when the pumpkins start appearing each fall.

"The earth is the Lord's, and everything in it."
Psalm 24:1

Made with love for the people you love.

Apple Pie Overnight Oats

Creamy cinnamon overnight oats layered with homemade apple pie filling and vanilla Greek yogurt swirled with almond butter and maple syrup for an easy make-ahead fall breakfast.

There are few flavors that make a kitchen feel more like fall than warm apples and cinnamon.

These Apple Pie Overnight Oats take those cozy flavors and turn them into an easy breakfast you can make the night before. Instead of simply stirring diced apples into oatmeal, we're making a quick homemade apple pie filling with cinnamon, vanilla and just a touch of sugar.

Then we layer it with creamy cinnamon-maple overnight oats and a vanilla Greek yogurt mixture made with almond butter and maple syrup.

I especially love putting some of the apples at the bottom of the jar and more on top. That way you don't eat all the best part first — there's a little apple pie flavor waiting for you all the way through.

Make them at night, refrigerate and breakfast is already waiting the next morning.

↓ Skip to Recipe

Why You'll Love These Apple Pie Overnight Oats

This is one of those breakfasts that feels special without making your morning more complicated.

Make them the night before. Everything gets assembled ahead of time and goes straight into the refrigerator.

They really taste like fall. Apples, cinnamon, vanilla and maple give you those familiar apple-pie flavors in breakfast form.

There are three delicious layers. Instead of one bowl of oats, you get homemade apple filling, cinnamon overnight oats and creamy almond-butter yogurt.

The apples are actually cooked. Cooking the apples first gives them that soft, cinnamon-filled texture I wanted rather than simply adding raw apple chunks.

They're easy to customize. Add walnuts, pecans, extra cinnamon or another favorite topping before eating.

They work for meal prep. Make several jars at once and you've already done some of the work for future mornings.

Ingredients You'll Need

Apples

Use an apple you enjoy eating and baking with. We're peeling and dicing four cups of apples before cooking them with cinnamon, vanilla and a little sugar.

I like keeping the pieces fairly small so you get apple in almost every spoonful.

Old-Fashioned Rolled Oats

Use old-fashioned rolled oats rather than instant oats. They soften overnight while still giving the finished breakfast some texture.

Cinnamon

Cinnamon goes into both the apple mixture and the oatmeal itself, tying all three layers together.

Maple Syrup

Maple syrup adds sweetness to both the oats and the almond-butter yogurt layer.

Chia Seeds

A tablespoon of chia seeds goes into the oat mixture and helps everything come together as it rests overnight.

Vanilla Greek Yogurt

This becomes our creamy middle layer and is mixed with almond butter and maple syrup.

Almond Butter

I love the nutty flavor almond butter adds alongside the apples and cinnamon. It makes the yogurt layer feel like its own part of the recipe rather than simply adding yogurt on top.

How to Make the Apple Pie Filling

Start by peeling and dicing your apples.

Add them to my favorite saucepan with cinnamon, sugar, vanilla extract, a pinch of sea salt and water.

Cook everything together, stirring occasionally, as the apples begin to soften.

You're looking for tender pieces of apple surrounded by those cinnamon and vanilla juices — almost like a quick stovetop apple pie filling.

You don't need to completely break down the apples. I like leaving some texture so you can still get little bites of apple throughout the oats.

Let the apple mixture cool before assembling your jars.

Make the Cinnamon Overnight Oats

In a large bowl, combine:

• old-fashioned rolled oats

• milk

• cinnamon

• maple syrup

• chia seeds

Stir until everything is evenly incorporated.

That's it.

The refrigerator does the rest of the work for us.

As the oats sit, they absorb the milk and all of that cinnamon-maple flavor, giving you a creamy breakfast without having to cook oatmeal in the morning.

Make the Almond Butter Yogurt Layer

In a separate bowl, combine the vanilla Greek yogurt, almond butter and maple syrup.

Stir until creamy and completely combined.

This might be my favorite little addition to the recipe.

The tangy vanilla yogurt, nutty almond butter and maple syrup are such a good contrast to the cinnamon apples, and having that creamy layer between the oats and fruit makes these feel much more special than your everyday overnight oats.

How to Layer Apple Pie Overnight Oats

Here's where I do things a little differently.

Start with a spoonful of the cooked apple mixture at the bottom of your jar.

Then add a layer of cinnamon overnight oats.

Spoon the almond-butter Greek yogurt mixture over the oats.

Finish with another generous spoonful of those cinnamon apples.

Now you have apple pie flavor on the top and waiting at the bottom.

Add the lid and refrigerate overnight or for at least 4–6 hours before eating.

I like assembling mine in these glass jars with lids because I can make several at once, refrigerate them and grab one when I'm ready for breakfast.

Do You Eat Overnight Oats Hot or Cold?

Either works.

Overnight oats are traditionally eaten cold straight from the refrigerator, and that's certainly the easiest way to enjoy them.

But because these have warm apple-pie flavors, you may prefer them slightly warmed — especially on a cool fall morning.

If you plan to heat yours, make sure you're using a microwave-safe container and warm the oats according to your preference.

You can also add the yogurt layer after warming if you'd rather keep it cool and creamy.

Amanda's Quick Tips

Dice the apples fairly small. Smaller pieces distribute throughout the jars much better than large chunks.

Don't cook the apples into applesauce. Soften them while leaving some texture.

Let the apples cool before assembling. I wouldn't put piping-hot fruit directly into your yogurt and oats.

Use old-fashioned rolled oats. They're my choice for the best overnight texture.

Don't skip the apples on the bottom. It's a small thing, but it means there's apple flavor throughout the entire jar.

Give the oats enough time. Refrigerate for at least 4–6 hours, although overnight is ideal.

Wait to add crunchy toppings. If you're using walnuts or pecans, add them shortly before eating so they stay crunchy.

Adjust the milk if needed. If your oats are thicker than you prefer the next morning, stir in a small splash of milk.

Shop My Breakfast & Baking Essentials

These are some of the kitchen essentials I reach for when making breakfasts, baked goods and meal-prep recipes for my family.

Apple Pie Overnight Oats

Creamy cinnamon overnight oats layered with homemade apple pie filling and an almond-butter vanilla Greek yogurt layer.

Ingredients

Apple Pie Filling

• 4 cups apples, peeled and diced

• 1 teaspoon cinnamon

• 1 teaspoon granulated sugar

• 1 teaspoon vanilla extract

• Pinch of sea salt

• 1/4 cup water

Overnight Oats

• 2 cups old-fashioned rolled oats

• 3 cups whole milk, or milk of choice

• 1 1/2 teaspoons cinnamon

• 3 teaspoons maple syrup

• 1 tablespoon chia seeds

Almond Butter Yogurt Layer

• 2 cups vanilla Greek yogurt

• 4 tablespoons almond butter

• 2 tablespoons maple syrup

Instructions

1. Make the Apple Pie Filling

Peel and dice the apples into small pieces.

Add the apples, cinnamon, sugar, vanilla extract, sea salt and water to a saucepan.

Cook over medium heat, stirring occasionally, until the apples begin to soften and the mixture resembles a chunky apple pie filling.

Remove from the heat and allow to cool.

2. Make the Overnight Oats

Add the old-fashioned rolled oats, milk, cinnamon, maple syrup and chia seeds to a large bowl.

Stir until thoroughly combined.

3. Make the Almond Butter Yogurt

In a separate bowl, combine the vanilla Greek yogurt, almond butter and maple syrup.

Stir until smooth and creamy.

4. Assemble

Add a spoonful of the cooled apple mixture to the bottom of each jar.

Layer the oatmeal mixture over the apples.

Add a layer of almond-butter yogurt.

Finish with another spoonful of apple mixture on top.

Cover each jar with a lid.

5. Refrigerate

Refrigerate overnight or for at least 4–6 hours.

When ready to serve, top with walnuts, pecans, additional cinnamon or your favorite toppings.

Enjoy!

How Long Do Apple Pie Overnight Oats Last?

For make-ahead breakfasts, keep the oats covered in the refrigerator.

Because the recipe contains cooked fruit, milk and Greek yogurt, keep everything properly refrigerated rather than leaving the jars sitting at room temperature.

I personally prefer these within the first few days, when the apple texture and layers are at their best.

If you're adding walnuts or pecans, wait until serving rather than storing them on top so you don't lose that crunch.

Can I Make These Ahead for the Week?

That's exactly what makes overnight oats so convenient.

You can prepare multiple jars during one kitchen prep session and have breakfast waiting in the refrigerator.

If you're planning several days ahead, another option is to prepare the apple mixture separately and assemble additional jars as needed.

Easy Topping Ideas

You don't need anything else, but toppings are an easy way to make each jar a little different.

Try chopped walnuts or pecans for crunch, another drizzle of almond butter, a sprinkle of cinnamon, a little extra Greek yogurt or a small drizzle of maple syrup.

For me, pecans + cinnamon are particularly good with the apple pie flavors.

Frequently Asked Questions

Can I use a different milk?

Yes. I use whole milk, but you can use your preferred milk in the oat mixture.

Can I use quick oats?

I recommend old-fashioned rolled oats because they hold their texture well as they soak overnight.

Do the apples need to be cooked first?

For this recipe, yes. Cooking the apples with cinnamon, vanilla and a little sugar gives us the soft apple-pie-style layer that makes these overnight oats different.

How long do overnight oats need to soak?

Give them at least 4–6 hours in the refrigerator. I prefer making them the night before so they're ready for breakfast in the morning.

Can I eat apple pie overnight oats warm?

Yes. They can be enjoyed cold or warmed according to your preference. If warming them, use an appropriate heat-safe container.

Can I make these without almond butter?

You can omit or substitute the almond butter if necessary, although it will change the flavor of the creamy yogurt layer.

More Apple Recipes You'll Love

If you have plenty of apples to use this fall, try one of these next:

Nana's Apple Pancakes
A family breakfast recipe that's especially perfect during apple season.

Easy Apple Pie
A classic fall dessert and the inspiration behind all those cinnamon-apple flavors.

Apple Cider Loaf with Brown Butter Glaze
A cozy fall loaf that's perfect alongside morning coffee.

Apple-Glazed Chicken Thighs
For something savory, this is one of my favorite ways to bring apple flavor to the dinner table.

Save This Recipe

Whether you're meal prepping for busy mornings, making the most of apple season or simply want breakfast waiting for you when you wake up, I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

Some mornings call for a big breakfast around the table, and some mornings call for opening the refrigerator and being very thankful that you thought ahead the night before.

These overnight oats are for those mornings.

I love that something as simple as oats can still feel special when you layer them with warm cinnamon apples and creamy almond-butter yogurt. And there's something particularly cozy about having those apple pie flavors waiting for you on a fall morning.

I hope they make one of your busy mornings a little sweeter.

"This is the day that the Lord has made; let us rejoice and be glad in it."
Psalm 118:24

Made with love for the people you love.

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts

A beautiful fall salad filled with crisp apples, smoky bacon, creamy feta, maple-glazed walnuts and crispy shallots, all tossed in a homemade maple bacon vinaigrette.

If fall could be served in a salad bowl, I think it might look a lot like this.

This Maple Bacon Fall Salad has just about everything I want in an autumn salad: crisp apples, salty bacon, creamy feta, crunchy maple walnuts and golden crispy shallots layered over a mix of spinach and arugula.

But the part that brings everything together is the homemade maple bacon vinaigrette.

Instead of letting the bacon drippings go to waste, we're whisking them into the dressing with balsamic vinegar, maple syrup and Dijon mustard. It's smoky, sweet, tangy and so good with the apples and feta.

I also have a little trick when assembling this one: I toss some of every topping into the salad first, then save the rest to scatter over the top after plating. You get all of those flavors throughout the salad without hiding the beautiful ingredients underneath the greens.

It's colorful, a little indulgent and exactly the kind of salad I want on the table from the first hint of fall through Thanksgiving.

↓ Skip to Recipe

Why You'll Love This Fall Salad

There is a lot happening in this bowl, and that's exactly why it works.

Sweet + savory. Maple syrup and apples balance the smoky bacon and salty feta.

So much texture. Crisp apples, crunchy walnuts, crispy shallots and tender greens keep every bite interesting.

The dressing uses the bacon drippings. We're turning something already created while making the salad into one of its best components.

The maple walnuts are homemade. They're sweet, crunchy and incredibly easy to make.

It looks beautiful on a table. This is one of those salads I'd happily serve for a fall dinner, Sunday supper or Thanksgiving.

You can prep several components ahead. Make the walnuts and dressing before you're ready to assemble.

What's in This Maple Bacon Fall Salad?

There aren't any complicated ingredients here. It's how they all come together that makes this salad special.

Spinach + Arugula

I use a combination of spinach and arugula for the base. Spinach is mild while arugula brings a little peppery bite that works especially well with the sweeter toppings.

Apples

Thinly sliced apples bring freshness and crunch.

Pink Lady apples are one of my favorites because I love their sweeter flavor and beautiful skin, but Honeycrisp would also be delicious. If you prefer more tartness, Granny Smith is another option.

Bacon

The bacon does double duty.

First, we crumble it over the salad. Then we reserve some of the rendered bacon fat to make our maple vinaigrette.

Feta

Feta adds a salty, creamy element that balances the maple and apples.

Maple Walnuts

Walnuts are coated in maple syrup and brown sugar for a sweet, crunchy topping.

Crispy Shallots

Thinly sliced shallots cooked until golden give the salad one more savory, crispy layer.

How to Make the Maple Walnuts

I always start with the walnuts because they need time to cool.

Line a baking sheet with parchment paper and set it aside.

Add the maple syrup and brown sugar to a saucepan and cook until the mixture has melted together and begins to bubble.

Add the walnuts and stir until they're completely coated in that glossy maple mixture. I make the maple coating in my 360 Cookware 1-Quart Saucepan, then immediately transfer the walnuts to the prepared pan.

Transfer the coated walnuts to your parchment-lined pan and separate them as much as possible before they cool. Once the maple coating sets, they'll be ready to scatter over the salad.

My 360 Cookware Jelly Roll Pan works perfectly for spreading the walnuts out while they cool.

How to Make Crispy Shallots

The crispy shallots are one of those toppings that might seem small until you taste the salad without them.

Cook your bacon in a large skillet until crisp enough to crumble.

Remove the bacon from the pan and set aside 1/4 cup of the rendered bacon fat for the dressing.

Thinly slice the shallots and add them to the hot pan with the remaining bacon fat. If you need a little more cooking fat, add butter or extra-virgin olive oil.

Cook until the shallots become golden and crispy.

Transfer them to a paper-towel-lined plate to drain while you finish the rest of the salad.

Keep an eye on them toward the end — thinly sliced shallots can go from golden to too dark fairly quickly.

The Maple Bacon Vinaigrette

This might be my favorite part of the entire recipe.

The bacon isn't simply a salad topping. We're taking some of that rendered bacon fat and using it as the base of the dressing.

Add the dressing ingredients to a blender and blend until smooth. I use my Ninja blender for dressings like this because it gets everything really smooth in seconds.

Taste and adjust the seasoning if needed. If you'd like to thin the dressing or need a little additional oil, add extra-virgin olive oil until you reach the consistency you prefer.

You end up with a vinaigrette that's smoky from the bacon, sweet from the maple and tangy from the balsamic and Dijon.

And once it hits the apples and feta? So good.

How to Assemble the Prettiest Fall Salad

There actually is a trick to this.

And considering how beautiful this salad photographs, I wouldn't change it.

Add the spinach and arugula to your serving bowl.

Then add approximately half of your sliced apples, feta, crispy shallots, bacon and maple walnuts.

Drizzle with dressing and gently toss.

Once the salad is tossed, add the remaining apples, feta, shallots, bacon and walnuts over the top.

That last step matters.

If you put everything in before tossing, half of those gorgeous toppings disappear underneath the greens. Saving some for the end gives you all the flavor throughout the salad and keeps those beautiful fall colors and textures visible on top.

What Apples Are Best for Fall Salad?

You want an apple that stays crisp after slicing.

I personally love Pink Lady apples for this recipe. They're sweet rather than overly tart, stay beautifully crisp and their pink-red skin looks especially pretty against the greens.

Honeycrisp is another great choice if you want that sweet-tart balance.

For more tartness, use Granny Smith.

You can even combine two varieties if that's what you have at home.

I wouldn't peel the apples for this salad. The skin adds color, texture and is part of what makes the finished salad so beautiful.

Can I Substitute the Feta?

Absolutely.

Feta is my choice because its salty, tangy flavor cuts through the sweeter maple components without overwhelming the apples.

If you want to change it, goat cheese would be my first substitute. Its creamy texture is especially good with apples and walnuts.

Blue cheese would give you a much stronger flavor, but if you love blue cheese, it works beautifully with bacon and apple.

Just know that changing the cheese will change the overall personality of the salad — and I really do love the feta here.

Amanda's Quick Tips

Make the walnuts first. They need time to cool and set before you add them to the greens.

Don't throw away the bacon fat. Measure out 1/4 cup while it's still easy to work with and save it for the dressing.

Slice the shallots thinly. This is what helps them get beautifully crispy.

Watch the shallots closely. Once they start turning golden, they can brown quickly.

Leave the apple skin on. It gives the salad more color and crunch.

Slice the apples fairly thin. You want apple in plenty of bites without large pieces taking over.

Save half the toppings. Toss half into the greens and add the rest after plating.

Don't dress it too early. Toss the salad closer to serving so the greens stay fresh.

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts

A beautiful spinach and arugula salad with apples, maple bacon, feta, homemade maple walnuts, crispy shallots and maple bacon vinaigrette.

Ingredients

Salad

• 10–12 cups mixed spinach and arugula

• 1–2 apples, thinly sliced

• 2 shallots

• 1/2 cup bacon crumbles

• 4 oz feta cheese, crumbled

Maple Bacon Vinaigrette

• 2 tablespoons balsamic vinegar

• 1/4 cup maple syrup

• 1/4 cup bacon fat, reserved from cooking the bacon

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• Extra-virgin olive oil, if needed

Maple Walnuts

• 2 cups walnuts

• 1/4 cup maple syrup

• 2 tablespoons brown sugar

Instructions

1. Make the Maple Walnuts

Line a baking sheet with parchment paper and set aside.

Add the maple syrup and brown sugar to a saucepan. Heat until melted together and bubbling.

Add the walnuts and stir until completely coated.

Transfer the walnuts to the prepared baking sheet and separate them so they don't stick together as they cool.

Allow to cool completely.

2. Cook the Bacon and Shallots

Cook the bacon in a large skillet until crisp enough to crumble.

Remove the bacon from the pan and reserve 1/4 cup bacon fat for the dressing.

Thinly slice the shallots.

Add the shallots to the hot skillet with the remaining bacon fat. Add a little butter or extra-virgin olive oil if additional cooking fat is needed.

Cook until golden and crispy.

Transfer to a paper-towel-lined plate.

3. Make the Maple Bacon Vinaigrette

Combine the reserved bacon fat, balsamic vinegar, maple syrup, Dijon mustard, sea salt and black pepper in a blender.

Blend until smooth.

Taste and adjust seasoning as desired. Add a little extra-virgin olive oil if needed to reach your preferred consistency.

4. Assemble the Salad

Add the spinach and arugula to a large serving bowl.

Add approximately half of the sliced apples, feta, crispy shallots, crumbled bacon and maple walnuts.

Drizzle with the maple bacon vinaigrette and gently toss.

Plate the salad and finish with the remaining apples, feta, shallots, bacon and walnuts so the colorful toppings remain visible.

Serve and enjoy!

Can I Make This Fall Salad Ahead of Time?

Yes — but I wouldn't assemble the entire salad ahead.

The trick is prepping the components.

Make the maple walnuts ahead and keep them separate once completely cooled.

Cook the bacon and crispy shallots and store them separately.

Prepare the dressing and refrigerate it in a covered container.

Slice the apples and toss the salad closer to serving for the best texture and appearance.

If the dressing has been refrigerated, remember that bacon fat firms when cold. Give the dressing time to come closer to room temperature and stir or blend it again before serving as needed.

What to Serve with Maple Bacon Fall Salad

This salad has enough going on that it can absolutely be the star of a lighter meal, but it's also such a good side for a cozy fall dinner.

I especially love it alongside a simple roasted chicken or another warm autumn main dish.

If you're planning a fall dinner, my Apple-Glazed Chicken Thighs would be such a natural pairing with the apples and maple flavors here.

And for one of the prettiest fall dinners we've made, serve it alongside my Creamy Walnut Chicken Stuffed Pumpkins. The walnut connection ties the two recipes together beautifully.

Frequently Asked Questions

Can I make the maple walnuts ahead of time?

Yes. In fact, I prefer making them before assembling the rest of the salad so they have plenty of time to cool and the maple coating can set.

What apples are best for this fall salad?

Pink Lady is my personal favorite because it's crisp, sweet and beautiful in the finished salad. Honeycrisp and Granny Smith are also good options depending on how sweet or tart you prefer your apples.

Can I use goat cheese instead of feta?

Yes. Goat cheese is probably my first choice if you're substituting the feta because its creamy, tangy flavor works beautifully with apples, bacon and maple walnuts.

Can I make the maple bacon vinaigrette ahead?

Yes. Store it covered in the refrigerator. Because the dressing contains bacon fat, it can firm when chilled, so allow it to warm slightly and stir or blend again before serving if needed.

How do I keep the apples from browning?

For the prettiest presentation, slice the apples closer to when you plan to serve the salad. If you need to cut them earlier, a small amount of lemon juice can help slow browning, although it will add a little acidity.

When should I dress the salad?

Dress and toss the salad shortly before serving. This keeps the spinach and arugula fresher and prevents the greens from becoming soggy.

More Fall Salads You'll Love

If you're building a fall menu, try one of these next:

Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans
Pear & Walnut Salad with Honey Mustard Dressing
Spinach Salad with Warm Shallot Dressing, Apples & Pistachios
Pear & Pomegranate Arugula Salad

Save This Recipe

Whether you're planning a cozy fall dinner, adding something beautiful to your Thanksgiving table or simply want a salad that makes the most of apple season, I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

I know a salad isn't usually the dish everyone gathers around the table talking about — but this one might be an exception.

There's something about all those fall colors piled into one bowl, with the apples, maple walnuts, crispy shallots and feta peeking through the greens, that makes it feel just as special as the rest of the meal.

And then there's that maple bacon dressing.

This is the kind of recipe I love for fall: beautiful enough to put in the middle of a gathering, but made from familiar ingredients that simply taste really good together.

I hope it finds its way onto your table this season.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Crispy Rice Salmon Salad with Peanut Sauce

Crispy jasmine rice, fresh vegetables, avocado and edamame topped with pan-seared salmon and a creamy peanut-chili dressing for a dinner packed with flavor and texture.

There are some recipes where the textures are just as important as the flavors, and this Crispy Rice Salmon Salad with Peanut Sauce is absolutely one of them.

The base starts with jasmine rice tossed in chili oil and soy sauce and baked until wonderfully crispy. Then we mix it with edamame, creamy avocado, crisp cucumber, red bell pepper, spring onions, fresh dill and crushed peanuts.

And then comes the salmon.

I keep the salmon incredibly simple with just olive oil, sea salt and black pepper because there is already so much flavor happening everywhere else. It gets a quick sear in a hot pan before going right on top of the crispy rice salad with an extra drizzle of homemade peanut-chili sauce.

It's creamy, crunchy, fresh, savory and just a little spicy all at once. And even though there are several components, none of them are difficult to make.

Skip to the Recipe

Why You'll Love This Crispy Rice Salmon Salad

There is so much texture and flavor packed into this one meal.

The crispy rice makes it. Baking jasmine rice with chili oil and soy sauce gives the salad a completely different texture from a traditional rice bowl.

The peanut sauce does double duty. We toss it through the salad and save some to drizzle over the salmon.

It's loaded with texture. Crispy rice, crunchy cucumber and bell pepper, creamy avocado and peanuts all make their way into the same bowl.

The salmon is incredibly simple. Olive oil, salt and pepper are all it needs because the peanut sauce and crispy rice bring plenty of flavor.

It's fresh but satisfying. Salmon, rice and edamame make this feel like a complete dinner while all those vegetables keep it fresh.

You can adjust the heat. Add the Sriracha according to how spicy you like your food.

It looks impressive. This is one of those dinners that looks like you did much more work than you actually did.

What's in This Crispy Rice Salmon Salad?

The ingredient list is colorful, fresh and fairly simple. It's how everything comes together that makes this recipe so good.

Jasmine Rice

Cooked jasmine rice becomes the crispy base of the salad.

Instead of pan-frying it, we're spreading the rice over a baking sheet with chili oil and soy sauce and letting the oven do the work.

Chili Oil

Chili oil adds both flavor and a little heat to the rice as it crisps.

Edamame

Shelled edamame adds another great texture to the salad and works especially well with the peanut dressing.

Avocado

Creamy avocado is the perfect contrast to that crunchy rice.

English Cucumber

Cucumber gives the salad a cool, fresh crunch.

Red Bell Pepper

Bell pepper adds sweetness, crunch and gorgeous color.

Spring Onions

Thinly sliced spring onions give us fresh onion flavor without overpowering everything else.

Fresh Dill

I love the unexpected freshness that dill brings to this recipe.

Crushed Peanuts

A generous sprinkle of crushed peanuts gives us even more crunch and echoes the peanut butter in our dressing.

Salmon

The salmon turns our crispy rice salad into a complete meal. I keep it simply seasoned so it doesn't compete with everything else happening in the bowl.

How to Make Crispy Rice in the Oven

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Add the cooked jasmine rice to the prepared pan, then toss it with chili oil and soy sauce.

Spread the rice into an even layer. I spread mine over my 360 Cookware Jelly Roll Pan lined with parchment paper so the rice has plenty of room to crisp.

This part matters. Giving the rice plenty of room on the pan exposes more of it to the heat, which helps create those crispy little pieces we're looking for.

Bake for 25 minutes, then stir the rice and spread it back into an even layer.

Return it to the oven for approximately another 25 minutes, keeping an eye on it toward the end.

You're looking for rice that's golden and crispy without becoming burnt.

Let it cool slightly before adding it to your fresh salad ingredients.

How to Make the Creamy Peanut-Chili Dressing

This sauce is ridiculously simple for how much flavor it adds to the finished dish.

In a small bowl, whisk together creamy peanut butter, minced garlic, Sriracha, rice vinegar and soy sauce.

If the dressing is thicker than you'd like, add a small amount of water until it reaches a creamy, pourable consistency.

Taste before moving on. Add a little more Sriracha if you want more heat or keep it milder if that's what your family prefers.

And here's the important part: don't use all of it on the salad.

Set some aside before tossing everything together because we're going to drizzle that extra peanut sauce right over the salmon at the end.

How to Make the Fresh Salad Base

While the rice is getting crispy in the oven, prepare everything else.

In a large bowl, combine the shelled edamame, diced avocado, chopped cucumber, red bell pepper, thinly sliced spring onions and roughly chopped dill.

This part of the recipe is intentionally fresh and crunchy because it balances the warm, savory crispy rice and rich salmon.

Once the rice has finished crisping, give it a little time to cool before adding it to the vegetables.

You especially don't want piping-hot rice immediately hitting your avocado.

How to Cook the Salmon

The salmon is intentionally simple in this recipe.

There is already so much flavor in the crispy rice and peanut-chili dressing that it doesn't need a complicated marinade or seasoning mixture.

Heat a drizzle of olive oil in a skillet over medium-high heat.

Season the salmon on both sides with sea salt and black pepper.

Once the pan is hot, add the salmon and cook until the first side develops a beautiful golden sear.

Flip and continue cooking on the other side until the salmon is cooked to your preferred doneness and flakes easily.

Remove it from the pan and let it rest while you assemble the salad.

That's it.

The simply seasoned salmon gives that creamy peanut-chili sauce the chance to really shine.

How to Assemble Crispy Rice Salmon Salad

Once all the components are ready, assembly is easy.

Add the slightly cooled crispy rice to the bowl with the edamame, avocado, cucumber, red bell pepper, spring onions and dill.

Pour over the peanut-chili dressing, remembering to reserve some for your salmon.

Gently toss everything together.

Spoon the crispy rice salad onto plates or into bowls.

Place the pan-seared salmon right on top.

Finish with the remaining peanut sauce and a generous sprinkle of crushed peanuts.

You get a little crispy rice, fresh vegetables, creamy avocado, tender salmon and peanut sauce in every bite.

Can I Make the Crispy Rice Ahead of Time?

You can definitely cook the jasmine rice ahead of time, and that's actually an easy way to break up the prep for this recipe.

Cook the rice, allow it to cool and refrigerate it in a covered container.

When you're ready to make the salad, toss it with the chili oil and soy sauce and crisp it in the oven.

I prefer keeping the crispy rice separate from the dressed vegetables until you're close to serving.

Once you add dressing to something crispy, it's naturally going to begin losing some of that crunch. Keeping the components separate until the end gives you the best combination of textures.

What Can I Substitute for Peanut Butter?

If you need to avoid peanuts, the best substitution depends on your needs.

For someone who can eat other nuts, creamy almond or cashew butter can give you a similar creamy consistency, although the flavor will be different.

For a nut-free option, sunflower seed butter is worth trying.

Tahini is another option, but because it's made from sesame and has a distinctive flavor, expect the finished sauce to taste noticeably different from the original peanut version.

And remember that the crushed peanut garnish also needs to be omitted or substituted if you're adapting the recipe for a peanut allergy.

Amanda's Quick Tips

Spread the rice out. Give it plenty of surface area on the baking sheet so it can actually crisp rather than steam.

Stir halfway through. This exposes more of the rice to the heat and helps it crisp more evenly.

Watch the second half of baking. You're looking for crispy and golden, not burnt.

Let the rice cool slightly. Don't immediately dump piping-hot rice over your fresh vegetables and avocado.

Cut the vegetables into similar bite-sized pieces. It makes the finished salad much easier to eat.

Save some peanut sauce. Reserve it before tossing the salad so you have plenty to drizzle over your salmon.

Add the avocado carefully. Toss gently so you keep some nice pieces intact rather than mashing it into the dressing.

Save some peanuts for the top. That final sprinkle adds texture and makes the finished bowls look beautiful.

Crispy Rice Salmon Salad with Peanut Sauce

Crispy jasmine rice tossed with fresh vegetables, avocado and edamame, topped with simply pan-seared salmon and creamy peanut-chili dressing.

Ingredients

Crispy Rice

• 4 cups cooked jasmine rice

• 4 tablespoons chili oil

• 4 tablespoons soy sauce

Salad

• 2 cups shelled edamame

• 1 ripe avocado, diced

• 1 English cucumber, chopped

• 1 red bell pepper, chopped

• 4 spring onions, thinly sliced

• 1/4 cup fresh dill, roughly chopped

• 1/2 cup crushed peanuts

Peanut-Chili Dressing

• 3 tablespoons creamy peanut butter

• 2 garlic cloves, minced

• 2 teaspoons Sriracha, optional or adjusted to taste

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce

• Water, as needed for consistency

Salmon

• Salmon fillets, amount as desired

• Olive oil

• Sea salt, to taste

• Black pepper, to taste

Instructions

1. Make the Peanut-Chili Dressing

In a small bowl, whisk together the peanut butter, minced garlic, Sriracha, rice vinegar and soy sauce.

Add water a little at a time, if needed, until the dressing reaches a creamy, pourable consistency.

Taste and adjust the heat as desired.

Set aside, reserving some of the dressing to drizzle over the salmon when serving.

2. Make the Crispy Rice

Preheat the oven to 425°F.

Line a baking sheet with parchment paper.

Add the cooked jasmine rice to the prepared pan and toss with the chili oil and soy sauce.

Spread the rice evenly across the baking sheet.

Bake for 25 minutes.

Stir the rice, spread it evenly again and return it to the oven for approximately another 25 minutes, or until crispy and golden.

Watch closely toward the end so the rice doesn't burn.

Remove from the oven and allow to cool slightly.

3. Prepare the Salad

In a large bowl, combine the edamame, avocado, cucumber, red bell pepper, spring onions and fresh dill.

Set aside while you prepare the salmon.

4. Cook the Salmon

Heat a drizzle of olive oil in a skillet over medium-high heat.

Season the salmon on both sides with sea salt and black pepper.

Add the salmon to the hot skillet and cook until golden on the first side.

Flip and continue cooking until the salmon reaches your preferred doneness and flakes easily.

Remove from the pan.

5. Assemble

Add the slightly cooled crispy rice to the prepared vegetables.

Pour the peanut-chili dressing over the salad, reserving some for serving.

Gently toss until combined.

Divide the crispy rice salad between plates or bowls.

Top each serving with pan-seared salmon.

Drizzle the reserved peanut-chili sauce over the salmon and finish with crushed peanuts.

Serve and enjoy!

Frequently Asked Questions

What Kind of Rice Is Best for Crispy Rice Salad?

I use jasmine rice in this recipe. Its flavor works beautifully with the soy sauce, chili oil and creamy peanut dressing.

Can I Use Leftover Rice?

Yes. Previously cooked and refrigerated jasmine rice is a great option and can make this dinner even easier.

Toss the cooked rice with chili oil and soy sauce and crisp it in the oven before assembling the salad.

Why Isn't My Rice Getting Crispy?

Make sure your rice isn't piled too thickly on the baking sheet.

Spreading it into a fairly even layer gives more of the rice direct exposure to the oven's heat.

Also make sure you're giving it enough time to crisp and stirring it halfway through baking.

Is the Peanut Sauce Spicy?

The Sriracha gives the sauce some heat, but you can adjust the amount according to your preference.

If you're serving someone who doesn't like much spice, start with less. You can always add more.

Can I Make Crispy Rice Salad Ahead?

You can prepare several of the components ahead, but I recommend keeping the crispy rice, dressing and fresh salad components separate until closer to serving.

This helps preserve all those different textures that make the recipe so good.

Can I Make This Without Peanuts?

You can adapt the dressing with a peanut-butter alternative appropriate for your needs and omit or substitute the crushed peanuts.

If you're cooking for someone with an allergy, always choose substitutions that are appropriate for their specific allergy.

More Easy Rice Bowls & Dinners

If you love this combination of rice, fresh vegetables and flavorful protein, here are a few more recipes to make next.

Sweet & Spicy Salmon Bowls

Another salmon-and-rice dinner with plenty of flavor and an easy bowl-style presentation.

Pork Banh Mi Bowl

A fresh and flavorful bowl with another delicious combination of textures.

Mediterranean Chicken & Rice Bowls

A completely different flavor profile but another easy rice-based dinner that's great for busy nights.

Herb Chicken and Jasmine Rice with Creamy Tzatziki Sauce

When you're craving something a little more creamy, this chicken and rice bowl is another great option.

Save This Recipe

Whether you're looking for a new salmon dinner, love a really good crispy rice salad or simply want something that gives you a little bit of everything in every bite, I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

Some of my favorite recipes are the ones where you keep going back for another bite because every spoonful is a little different from the last.

This is definitely one of those.

You might get extra crispy rice in one bite, creamy avocado in the next, and then that perfect piece of salmon covered in peanut sauce. It's fresh and colorful but still feels like a dinner everyone can really dig into.

I hope this becomes one of those recipes you come back to when you're craving something just a little different for dinner.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Greek Chicken and Rice Bowls with Homemade Tzatziki

Herb-marinated chicken, fluffy jasmine rice, crisp vegetables and Kalamata olives finished with an easy homemade cucumber-dill tzatziki sauce.

Some dinners earn a permanent place in the rotation because they're flavorful, easy to customize and everyone can build their plate exactly how they like it.

These Greek Chicken and Rice Bowls with Homemade Tzatziki are exactly that kind of dinner.

Bite-sized chicken is marinated in olive oil, garlic, onion, oregano, thyme and rosemary before baking until tender and flavorful. Then it's served over fluffy jasmine rice with crisp cucumber, juicy cherry tomatoes, red onion and Kalamata olives.

And the part I never want to skip: a generous spoonful of homemade tzatziki.

The cool, creamy cucumber-dill sauce is such a good contrast to the warm herb chicken and rice, and it makes the entire bowl come together.

It's colorful, fresh and satisfying without requiring anything complicated—which is exactly what I want from a weeknight dinner.

Skip to the Recipe

Why You'll Love These Greek Chicken and Rice Bowls

They're full of fresh flavor. You get warm herb chicken and rice alongside cucumber, tomato, onion, olives and cool tzatziki.

The chicken is easy. Cut it into bite-sized pieces, toss it in the marinade and let the oven do the rest.

Homemade tzatziki makes the bowl. It's creamy, garlicky, fresh and only takes a few minutes to mix together.

Everyone can build their own. Set out the toppings and let everyone add exactly what they like.

They're meal-prep friendly. Keep the warm and cold ingredients separate and you have an easy lunch ready for later in the week.

You can change the toppings. Feta, warm pita, extra dill or even a squeeze of fresh lemon would all be delicious additions.

What's in a Greek-Inspired Chicken Rice Bowl?

This isn't meant to be a traditional Greek dish. It's a Greek-inspired rice bowl built around some of the flavors and ingredients I love together.

Herb Chicken

Boneless, skinless chicken breasts are cut into bite-sized pieces before being tossed with olive oil and plenty of seasoning.

We're using:

• garlic powder

• onion powder

• dried oregano

• thyme

• rosemary

• sea salt

• black pepper

Letting the chicken marinate for about 30 minutes gives those herbs and seasonings time to flavor the meat before it goes into the oven.

Jasmine Rice

I use jasmine rice as the base because it's easy, fluffy and so good underneath the chicken and tzatziki.

You can prepare the rice using your favorite method while the chicken is in the oven.

Fresh Vegetables

English cucumber, cherry tomatoes and thinly sliced red onion give the bowl its fresh crunch and color.

Kalamata Olives

Kalamata olives bring a salty, briny bite that works especially well with the creamy tzatziki.

Homemade Tzatziki

Greek yogurt, cucumber, lemon, garlic and fresh dill make an incredibly simple homemade tzatziki.

It's cool and creamy against the warm chicken and rice and honestly might be my favorite part of the entire bowl.

How to Make Herb Chicken

Start by cutting 4 boneless, skinless chicken breasts into bite-sized pieces.

Add the chicken to a bowl with:

• 4 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon dried oregano

• 1 teaspoon thyme

• 1 teaspoon rosemary

• 1 teaspoon sea salt

• 1 teaspoon black pepper

Toss everything together until the chicken is evenly coated.

Cover and refrigerate for approximately 30 minutes.

When you're ready to cook, preheat the oven to 375°F.

Spread the chicken in a baking dish or pan and bake for approximately 25–35 minutes, stirring halfway through, until the chicken is fully cooked.

Because the pieces are bite-sized, check them toward the earlier end of that range rather than automatically giving them the full 35 minutes.

I love using a good baking dish for simple weeknight meals like this because the chicken can go straight from marinating to the oven.

Easy Homemade Tzatziki Sauce

While the chicken is baking, make the tzatziki.

You'll need:

• 1 cup plain Greek yogurt

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• 1/4 cup chopped cucumber

• fresh dill, to taste

Add everything to a bowl and stir until well combined.

Taste and add additional dill if you'd like.

Then refrigerate the tzatziki until you're ready to assemble the bowls.

One of the nice things about making this sauce yourself is that you can adjust it. Add more dill if you love that fresh herb flavor or a little more lemon if you want additional brightness.

Amanda's Tip

If your chopped cucumber is particularly watery, blot it with a clean kitchen towel or paper towel before stirring it into the Greek yogurt. It helps keep the tzatziki thick and creamy rather than watery.

How to Assemble Greek Chicken and Rice Bowls

Once your chicken and jasmine rice are ready, it's time for the best part.

Start each bowl with a generous layer of warm jasmine rice.

Add the herb chicken.

Then add:

English cucumber
Cherry tomatoes
Thinly sliced red onion
Kalamata olives

Finish with a generous spoonful of homemade tzatziki.

You can serve everything in individual bowls or put all the toppings on the table and let everyone build their own.

And if you want to add even more, crumbled feta, fresh dill, warm pita or a squeeze of lemon would all fit beautifully here.

How to Meal Prep Chicken and Rice Bowls

This is one of those recipes where a little planning makes the leftovers much better.

Instead of completely assembling extra bowls, store the components separately.

Keep your chicken and jasmine rice together or in separate containers so they can be reheated.

Keep the cucumber, tomato, red onion and olives cold.

And definitely keep your tzatziki separate.

When you're ready to eat, reheat the chicken and rice and then add all of the fresh toppings and cold tzatziki afterward.

That way, lunch the next day still tastes like the dinner you actually wanted—not a bowl of warm cucumber and yogurt.

What Else Can I Add to a Greek Chicken Bowl?

One of my favorite things about rice bowls is how easily you can make them your own.

Try adding:

• crumbled feta

• hummus

• warm pita bread

• fresh parsley

• additional dill

• a squeeze of lemon

• roasted red peppers

You can also adjust the amounts of the toppings already in the recipe.

Love Kalamata olives? Add more.

Not a fan of raw onion? Leave it off.

The recipe gives you the foundation, but your bowl doesn't have to look exactly like mine.

What to Serve with Greek Chicken and Rice Bowls

These bowls are filling enough to be dinner on their own, but warm pita bread would be my first choice if you're adding something on the side.

A simple salad also works beautifully.

And if you love easy dinners built around rice and fresh toppings, my Crispy Rice Salmon Salad with Peanut Sauce is another one I'd make next. It has a completely different flavor profile, but that same combination of rice, fresh vegetables and an easy protein.

Amanda's Quick Tips

Give the chicken time to marinate. Thirty minutes is enough to let those seasonings start doing their job.

Cut the chicken evenly. Similar-sized pieces cook more evenly.

Don't automatically bake for 35 minutes. Start checking the bite-sized chicken around the 25-minute mark.

Make the tzatziki while the chicken cooks. It makes the recipe move much faster.

Keep the cold ingredients cold. Especially if you're meal prepping.

Don't reheat the tzatziki. Add it after the chicken and rice are warm.

Blot a watery cucumber. This helps keep homemade tzatziki thick.

Make it your own. These bowls are perfect for setting out family-style and letting everyone choose their toppings.

Greek Chicken and Rice Bowls with Homemade Tzatziki

Herb-marinated chicken served over jasmine rice with cucumber, tomato, red onion, Kalamata olives and easy homemade tzatziki.

Ingredients

Herb Chicken

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces

• 4 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon dried oregano

• 1 teaspoon thyme

• 1 teaspoon rosemary

• 1 teaspoon sea salt

• 1 teaspoon black pepper

Rice & Toppings

• 4 cups cooked jasmine rice

• 1 English cucumber, thinly sliced and cut in half

• 1 cup cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 1 cup Kalamata olives

Homemade Tzatziki

• 1 cup plain Greek yogurt

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• 1/4 cup cucumber, chopped

• Fresh dill, to taste

Instructions

1. Marinate the Chicken

Add the bite-sized chicken to a bowl with the olive oil, garlic powder, onion powder, oregano, thyme, rosemary, sea salt and black pepper.

Toss until the chicken is evenly coated.

Cover and refrigerate for approximately 30 minutes.

2. Bake the Chicken

Preheat the oven to 375°F.

Transfer the marinated chicken to a baking dish or pan, spreading the pieces out evenly.

Bake for approximately 25–35 minutes, stirring halfway through, until the chicken is fully cooked.

3. Prepare the Rice

While the chicken cooks, prepare the jasmine rice according to your preferred method.

You'll need approximately 4 cups cooked rice for the bowls.

4. Make the Homemade Tzatziki

Add the Greek yogurt, lemon juice, minced garlic, chopped cucumber and fresh dill to a bowl.

Stir until combined.

Taste and add additional dill if desired.

Refrigerate until ready to serve.

5. Assemble the Bowls

Divide the warm jasmine rice between bowls.

Top with the herb chicken, cucumber, cherry tomatoes, red onion and Kalamata olives.

Finish each bowl with a generous spoonful of homemade tzatziki.

Add any additional toppings you love and serve.

Frequently Asked Questions

Can I Make Greek Chicken and Rice Bowls Ahead of Time?

Yes. This recipe works particularly well for meal prep.

Store the chicken and rice separately from the fresh vegetables and tzatziki. Reheat only the chicken and rice, then add the cold toppings before serving.

Can I Make the Tzatziki Ahead of Time?

Yes. You can prepare the tzatziki ahead and keep it covered in the refrigerator until you're ready to assemble the bowls.

Can I Use Chicken Thighs Instead of Chicken Breasts?

Boneless chicken thighs should work as an alternative, although cooking time may differ. Make sure the chicken is fully cooked before serving.

What Can I Substitute for Jasmine Rice?

You can use another rice you enjoy if you don't have jasmine rice. The finished flavor and texture will be slightly different, but the toppings and herb chicken are flexible enough to work with other rice varieties.

Can I Add Feta?

Absolutely. Feta isn't part of my original recipe, but its salty, creamy flavor would be delicious with the chicken, vegetables, olives and tzatziki.

How Do I Keep Homemade Tzatziki From Getting Watery?

Cucumber naturally contains a lot of water. If yours seems particularly juicy after chopping, blot away some of the excess moisture before mixing it with the Greek yogurt.

More Easy Rice Bowl Recipes

If you're looking for another easy dinner after this one, try:

Crispy Rice Salmon Salad with Peanut Sauce

Crispy jasmine rice, salmon, avocado, edamame and vegetables with a creamy peanut-chili dressing.

Sweet & Spicy Salmon Bowls

Another colorful rice bowl with salmon and plenty of flavor.

Pork Banh Mi Bowl

A completely different flavor profile but another great bowl-style dinner.

Save This Recipe

These Greek Chicken and Rice Bowls are exactly the kind of dinner I love having in my rotation: simple ingredients, lots of fresh flavor and enough flexibility that everyone can make their bowl a little differently.

I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

Weeknight dinner doesn't have to be elaborate to be something everyone looks forward to.

I love meals like this because I can put warm chicken and rice on the table alongside bowls of fresh toppings and let everyone make theirs exactly how they like it. And somehow, adding a homemade sauce always makes a simple dinner feel a little more special.

I hope this becomes one of those easy recipes you keep tucked away for the nights when you want something fresh, filling and really delicious without spending the entire evening in the kitchen.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

13 Best Pumpkin Recipes to Make This Fall

From cozy pumpkin coffee cake and soft pumpkin cookies to overnight oats, creamy pasta and pumpkin tiramisu, these are some of my favorite sweet and savory pumpkin recipes for fall.

There’s something about the first pumpkin recipe of the year that makes it officially feel like fall in our kitchen.

Over the years, I’ve made pumpkin into just about everything — cookies, cakes, breakfast recipes, cocktails and even a creamy pasta dinner. So instead of making you search through the blog for all of them, I wanted to gather some of my favorites into one place.

These 13 pumpkin recipes include a little bit of everything. There are easy treats to bake with the kids, cozy recipes for slow fall mornings, desserts worthy of Thanksgiving and even a savory pumpkin dinner when you want something completely different.

If you have a can of pumpkin waiting in the pantry, start here.

What Can You Make With Pumpkin?

Pumpkin is one of those ingredients that can go in so many directions. Pair it with cinnamon, brown sugar and warm spices and it instantly feels like fall baking, but pumpkin is just as good in savory recipes with cheese, herbs and sausage.

In this collection you'll find:

• Pumpkin cookies and bars

• Cakes, muffins and sweet breads

• Fall breakfast recipes

• Pumpkin desserts

• A pumpkin cocktail

• A savory pumpkin pasta

Most importantly, these are recipes that have actually made their way into my kitchen over the years — and several have become recipes I look forward to making again when fall comes around.

Here are 13 to save for the season.

1. Pumpkin Molasses Cookies

If you want a cookie that tastes unmistakably like fall, start with these Pumpkin Molasses Cookies.

Pumpkin and molasses make them soft and chewy, while cinnamon, ginger and cloves bring in all of those warm flavors I want once fall baking begins. They're especially good with a cup of coffee or cider and make such a cozy afternoon treat.

And there's a reason I'm putting these first: if you have any left over, you can use them again in the pumpkin ice cream further down this list.

→ GET THE RECIPE: Pumpkin Molasses Cookies

2. Pumpkin Sugar Cookies

These Pumpkin Sugar Cookies are one of the newest additions to my fall recipe collection, and they're such a fun one to make when pumpkin season begins.

They have that classic soft sugar-cookie feel with a seasonal pumpkin twist, making them perfect for everything from an afternoon of fall baking to Halloween and Thanksgiving treats.

They're also such a sweet recipe to make with little helpers in the kitchen.

→ GET THE RECIPE: Pumpkin Sugar Cookies

3. Pumpkin Chocolate Chunk Loaf

Pumpkin bread gets even better when you add plenty of chocolate.

This Pumpkin Chocolate Chunk Loaf is moist, warmly spiced and filled with pockets of melted chocolate. Serve a slice alongside your morning coffee, pack it up for an afternoon treat or warm it slightly for dessert.

You can use milk or dark chocolate depending on what you love — or whatever happens to already be in the pantry.

→ GET THE RECIPE: Pumpkin Chocolate Chunk Loaf

4. Pumpkin Espresso Martini

Pumpkin recipes don't have to stop at baking.

This Pumpkin Espresso Martini combines espresso, pumpkin and warm fall flavors for a seasonal spin on a classic espresso martini. It's a fun cocktail for fall dinner parties, Halloween gatherings or Thanksgiving when you want to serve something a little more special after dinner.

Finish it with a sprinkle of cinnamon or nutmeg and a few coffee beans for that cocktail-bar finishing touch.

→ GET THE RECIPE: Pumpkin Espresso Martini

5. Pumpkin Cream Cheese Muffins with Streusel Topping

There is a lot happening in these Pumpkin Cream Cheese Muffins, in the very best way.

You get soft pumpkin muffins, a creamy cheesecake-style center and buttery streusel on top. They're somewhere between breakfast and dessert, which is exactly where some of my favorite fall baking recipes belong.

Make them for a slow weekend breakfast or add them to a fall brunch spread.

→ GET THE RECIPE: Pumpkin Cream Cheese Muffins with Streusel Topping

6. Pumpkin Ice Cream Recipe with Pumpkin Molasses Cookie Chunks

Remember those Pumpkin Molasses Cookies from the beginning?

This is what you can make with the leftovers.

My Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks takes pumpkin ice cream and folds in pieces of those soft, spiced cookies for a fall dessert that's completely different from the usual pumpkin pie.

It's also a fun way to turn one fall baking day into two separate desserts.

→ GET THE RECIPE: Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks

7. Pumpkin Pie Overnight Oats with A Hard Chocolate Top

For the pumpkin lovers who want to start before dessert, these Pumpkin Pie Overnight Oats bring fall flavor straight to breakfast.

The oats have the cozy pumpkin-pie flavors you expect, but my favorite part is the hard chocolate shell on top. Crack through the chocolate to get to the creamy pumpkin oats underneath.

Prep them the night before and breakfast is already waiting in the refrigerator the next morning.

→ GET THE RECIPE: Pumpkin Pie Overnight Oats with a Chocolate Shell

8. Brown Butter Pumpkin & Chocolate Chip Cookie Skillet

Brown butter, pumpkin and chocolate in one warm skillet is pretty hard to beat.

This Brown Butter Pumpkin Chocolate Chip Cookie Skillet is baked until the edges are golden while the center stays soft and gooey. The brown butter adds that deep, nutty flavor that works so well with pumpkin and chocolate.

Serve it warm from the oven with vanilla ice cream on top and let everyone dig in.

→ GET THE RECIPE: Brown Butter Pumpkin Chocolate Chip Cookie Skillet

9. Pumpkin Cinnamon Rolls with Cream Cheese Icing

If there's ever a season for homemade cinnamon rolls, it's fall.

These Pumpkin Cinnamon Rolls with Cream Cheese Icing take one of my favorite breakfast treats and give it a pumpkin-season spin. They're soft, sweet and filled with those warm flavors that make the entire kitchen smell amazing while they're baking.

Save these for a cozy weekend morning, fall brunch or holiday breakfast.

→ GET THE RECIPE: Pumpkin Cinnamon Rolls with Cream Cheese Icing

10. Pumpkin Coffee Cake with Pecan Crumble

This Pumpkin Coffee Cake with Pecan Crumble is one of those recipes that works just as well for breakfast as it does sitting on the counter for everyone to sneak a piece throughout the afternoon.

The pumpkin cake is soft and moist, while the buttery pecan crumble gives the top a little crunch.

It's especially good alongside a hot cup of coffee — hence the name — and makes a beautiful addition to a fall brunch.

→ GET THE RECIPE: Pumpkin Coffee Cake with Pecan Crumble

11. Pumpkin Swirl Brownies

If you can't decide whether you're craving chocolate or pumpkin, don't.

These Pumpkin Swirl Brownies combine rich chocolate brownie batter with a warmly spiced pumpkin mixture, swirled together before baking. The marbled top makes them particularly pretty for fall entertaining, but they're just as welcome for an ordinary night at home.

Chocolate may not be the first flavor you think of when you hear “pumpkin spice,” but these make a very good argument for the combination.

→ GET THE RECIPE: Pumpkin Swirl Brownies

12. Baked Burrata Pumpkin Ziti with Pork Sausage

Finally, something savory.

This Baked Burrata Pumpkin Ziti with Pork Sausage is for the nights when you want pumpkin season to make its way onto the dinner table, too.

Pumpkin sauce, pasta, pork sausage and creamy burrata come together in a hearty baked pasta that's especially good once the evenings start getting colder. If you've only ever used pumpkin for baking, this is a fun way to try it in a completely different direction.

→ GET THE RECIPE: Baked Burrata Pumpkin Ziti with Pork Sausage

13. Pumpkin Tiramisu

And we're ending with one that feels worthy of the holiday table.

This Pumpkin Tiramisu gives the classic Italian dessert a fall-inspired twist with pumpkin, mascarpone, warm spices and coffee-soaked ladyfingers.

It's creamy, rich and beautiful enough to serve for Thanksgiving, but you can also prepare it ahead of time — which is exactly the kind of dessert I appreciate when I'm hosting.

→ GET THE RECIPE: Pumpkin Tiramisu

Which Pumpkin Recipe Should You Make First?

If you're staring at this list wondering where to begin, here's how I'd choose:

For a cozy fall breakfast:
Pumpkin Coffee Cake or Pumpkin Cinnamon Rolls

For baking with the kids:
Pumpkin Sugar Cookies

For the chocolate lover:
Pumpkin Swirl Brownies or Brown Butter Pumpkin Chocolate Chip Cookie Skillet

For an easy make-ahead breakfast:
Pumpkin Pie Overnight Oats

For fall entertaining:
Pumpkin Espresso Martinis

For a cozy dinner:
Baked Burrata Pumpkin Ziti

For Thanksgiving dessert:
Pumpkin Tiramisu

For something completely different:
Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks

My Favorite Pumpkin Baking Tips

A few little things make pumpkin recipes even better:

Don't confuse pumpkin purée with pumpkin pie filling. Unless a recipe specifically calls for pie filling, you generally want plain pumpkin purée so you can control the sweetness and spices yourself.

Measure the pumpkin according to the individual recipe. A little extra pumpkin can change the moisture level of baked goods more than you might expect.

Give warm spices a chance to shine. Cinnamon, ginger, cloves and nutmeg are some of the flavors that pair especially well with pumpkin.

Don't forget the chocolate. Pumpkin and chocolate are such a good combination, especially in the loaf, brownies and cookie skillet in this collection.

Save your leftovers. The Pumpkin Molasses Cookies becoming cookie chunks for Pumpkin Ice Cream might be my favorite example in this entire roundup.

Shop My Fall Baking Favorites

My favorite pieces I use in every recipe:

• Mixing bowls

• Measuring Cups

• Wooden Spoons

More Fall Recipes to Make This Season

Once pumpkin season starts, there are plenty of other fall recipes worth bringing back into the kitchen.

My picks would be:

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts
A savory fall recipe with crisp apples, bacon, feta and maple walnuts.

Apple Pie Overnight Oats
A make-ahead breakfast filled with cinnamon apples and maple flavor.

Walnut Chicken Stuffed Pumpkins
One of the more unique savory recipes to make when pumpkins are in season.

Blood Orange & Rosé Sangria

Perfect for cozy evenings and festive celebrations.

A Note From Amanda

I love having posts like this to come back to when a new season begins. Instead of trying to remember which pumpkin recipe I made a few years ago or searching through old posts, they're all here in one place.

Some are recipes for slow fall mornings, some are meant for sharing around the table, and some are simply an excuse to open that first can of pumpkin and make the kitchen smell like fall.

I hope you find a few to make this season — and maybe one that becomes a recipe you come back to every fall.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Pumpkin Tiramisu with Espresso and Mascarpone

Pumpkin Tiramisu with Espresso and Mascarpone

Espresso-soaked ladyfingers layered with creamy pumpkin mascarpone filling and finished with cocoa and pumpkin spice for a beautiful make-ahead fall dessert.

Pumpkin season has a way of finding its way into just about everything in my kitchen, and this Pumpkin Tiramisu is one of my favorite ways to turn those cozy fall flavors into a dessert that feels a little more special.

It starts with ladyfingers quickly dipped in sweetened, pumpkin-spiced espresso. They're layered with a rich mascarpone filling made with pumpkin purée, pumpkin pie spice and freshly whipped cream, then the entire dessert chills until all of those layers come together.

The result is creamy and rich with plenty of coffee flavor, but still unmistakably fall.

And possibly my favorite part? You can make it ahead. Give it at least four hours in the refrigerator before serving, or prepare it the night before Thanksgiving or a fall dinner party and have dessert completely taken care of before your guests arrive. The original recipe calls for at least four hours of chilling after assembly.

Skip to the Recipe

Why You'll Love This Pumpkin Tiramisu

It's a fun twist on classic tiramisu. You still get mascarpone, espresso-soaked ladyfingers and cocoa, with pumpkin and pumpkin pie spice bringing in the fall flavor.

It's made for pumpkin and coffee lovers. The pumpkin doesn't replace the espresso flavor — the two work together.

You can make it ahead. Assemble it earlier in the day or the night before and let the refrigerator do the rest.

There's no last-minute baking. Once the components are prepared and layered, the dessert simply needs to chill.

It's beautiful enough for Thanksgiving. The layers and cocoa-dusted top make this one of those desserts that looks impressive without needing elaborate decorating.

What Is Pumpkin Tiramisu?

Traditional tiramisu is an Italian dessert built around layers of coffee-soaked ladyfingers and a creamy mascarpone mixture.

This recipe is a fall-inspired variation rather than a traditional Italian tiramisu. I add pumpkin purée and pumpkin pie spice to the mascarpone filling and another touch of pumpkin pie spice to the espresso mixture.

The top is finished simply with cocoa powder and a little more pumpkin spice.

You still get the creamy mascarpone, tender coffee-soaked ladyfingers and cocoa that make tiramisu so good, but with a seasonal pumpkin layer running through it.

Pumpkin Tiramisu Ingredients

There aren't many complicated ingredients here, but a few are especially important.

Ladyfingers

Ladyfingers — also called savoiardi — are light sponge biscuits traditionally used for tiramisu. Their dry, airy texture makes them especially good at absorbing espresso while still providing structure for the layers.

For this recipe, you'll need 2 packages of ladyfingers.

Mascarpone Cheese

Mascarpone gives tiramisu its signature rich and creamy texture. You'll use 16 ounces in this recipe.

Pumpkin Purée

Use ½ cup plain pumpkin purée, not pumpkin pie filling. The pumpkin gets mixed directly into the mascarpone layer.

Espresso

You'll need ¾ cup cooled espresso for dipping the ladyfingers.

Let it cool before you begin assembling the tiramisu.

Pumpkin Pie Spice

Pumpkin pie spice is used in several parts of the dessert: in the pumpkin mascarpone filling, in the espresso mixture and as part of the finishing dusting on top.

Heavy Whipping Cream

Whipping the cream separately until stiff peaks form gives the pumpkin mascarpone layer a lighter texture once it's folded together.

How to Make Pumpkin Tiramisu

There are a few separate components, but none of them are particularly complicated. I find it easiest to prepare everything first and then assemble the tiramisu all at once.

1. Cook the Egg Yolks and Sugar

Add 3 room-temperature egg yolks and ⅔ cup granulated sugar to a heat-safe bowl and whisk until combined.

Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.

Continue whisking the mixture constantly until it thickens and feels hot to the touch, approximately 10 minutes. Constant whisking also prevents a film from developing over the top.

Remove the bowl from the heat and allow the mixture to cool to room temperature.

Amanda's Tip

Don't walk away from the egg mixture while it's over the simmering water. Keep whisking the entire time. You want it to thicken gently without the bowl touching the water underneath.

2. Whip the Heavy Cream

In a separate bowl, whip ¾ cup cold heavy whipping cream with a hand mixer until stiff peaks form.

Place the whipped cream in the refrigerator while you prepare the mascarpone mixture.

3. Make the Pumpkin Mascarpone Filling

In a third bowl, mix the mascarpone until smooth.

Whisk in the cooled egg mixture until everything is combined, being careful not to overmix it to the point that it becomes runny.

Add the pumpkin purée and pumpkin pie spice.

Finally, gently fold in the cold whipped cream until the filling is fully incorporated.

This is what creates that thick, creamy pumpkin layer between the espresso-soaked ladyfingers.

4. Make the Pumpkin-Spiced Espresso

Add the cooled espresso to a wide, shallow bowl with:

• 2 tablespoons granulated sugar

• ½ teaspoon pumpkin pie spice

Stir until the sugar dissolves.

A wide bowl makes dipping the ladyfingers much easier.

How Long Should You Dip Ladyfingers for Tiramisu?

This little step can make a big difference.

You want the ladyfingers to absorb the espresso, but you don't want to leave them sitting in it.

Dip each ladyfinger into the espresso mixture for no more than about one second per side, making sure it gets coated, and then immediately transfer it to your baking dish. That's the timing used in the original recipe.

If they're soaked for too long, they'll become overly soft before the tiramisu has even had time to chill.

Quick dip → flip → quick dip → into the pan.

5. Assemble the Pumpkin Tiramisu

Arrange the dipped ladyfingers in a single layer across the bottom of your dish. Fit them together so the bottom is completely covered.

Spread half of the pumpkin mascarpone filling evenly over the ladyfingers.

Then repeat:

Espresso-soaked ladyfingers → pumpkin mascarpone filling.

Smooth the top, cover the dish and place it in the refrigerator. The original method uses two layers and calls for refrigerating the assembled tiramisu for four hours before serving.

Shop the Pan I Use

I make my tiramisu in my 360 Cookware Bake & Roast Pan — the same pan referenced in my original recipe.

How Long Does Pumpkin Tiramisu Need to Chill?

Give your tiramisu at least 4 hours in the refrigerator before serving.

This gives the dessert time to set and allows the espresso-soaked ladyfingers and creamy pumpkin mascarpone layers to come together.

You can also prepare it the night before, which is one of the reasons I love this dessert for entertaining.

Finish with Cocoa and Pumpkin Spice

Once the tiramisu has chilled, finish the top with 2 tablespoons cocoa powder and ¼ teaspoon pumpkin spice seasoning.

That simple dusting gives you the classic cocoa finish while tying the top back into the pumpkin-spiced filling underneath.

Then slice, serve and enjoy.

Make Pumpkin Tiramisu Ahead for Thanksgiving

This may be my favorite reason to make this for Thanksgiving.

The dessert needs refrigerator time anyway, so there's no benefit to waiting until the last minute to prepare it.

Make the tiramisu the day before, cover it and refrigerate it overnight. Then you have one less thing to think about while you're making everything else for Thanksgiving dinner.

I'd wait to give the top its final cocoa and pumpkin-spice dusting until closer to serving so it looks freshly finished.

Amanda's Quick Tips for the Best Pumpkin Tiramisu

Cool the espresso. Don't dip your ladyfingers into piping-hot espresso.

Dip quickly. About one second per side is enough.

Let the cooked egg mixture cool. It should come back to room temperature before you combine it with the mascarpone.

Don't overmix the mascarpone filling. Once everything is smooth and incorporated, stop mixing.

Fold in the whipped cream. Don't aggressively beat it into the filling.

Plan for at least four hours of chilling. This isn't a dessert to assemble right before dinner.

Overnight is even easier for entertaining. Get dessert out of the way the day before.

What to Serve with Pumpkin Tiramisu

Because tiramisu already has coffee incorporated into the dessert, serving it with a fresh cup of coffee or espresso is an obvious choice.

For a fall dinner party, I also love the idea of ending the night with Pumpkin Tiramisu while serving Pumpkin Espresso Martinis for anyone who wants a cocktail.

And if you're planning your fall baking list, I just gathered 13 of my favorite pumpkin recipes in one place, from cookies and cinnamon rolls to pumpkin coffee cake, brownies and savory pumpkin pasta.

Shop My Fall Baking Favorites

These are the kitchen and baking pieces I reach for throughout fall baking season.

Pumpkin Tiramisu Recipe

Ingredients

Pumpkin Mascarpone Filling

• 3 large egg yolks, room temperature

• ⅔ cup granulated sugar

• ¾ cup cold heavy whipping cream

• 16 ounces mascarpone cheese

• 1 teaspoon vanilla extract

• 2 teaspoons pumpkin pie spice

• ½ cup pumpkin purée

Espresso Ladyfingers

• ¾ cup espresso, cooled

• 2 tablespoons granulated sugar

• ½ teaspoon pumpkin pie spice

• 2 packages ladyfingers

For Finishing

• 2 tablespoons cocoa powder

• ¼ teaspoon pumpkin spice seasoning

These quantities preserve the original recipe exactly.

Instructions

1. Prepare the Egg Mixture

In a heat-safe bowl, whisk together the egg yolks and ⅔ cup granulated sugar until well combined.

Place the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water.

Whisk continuously until the mixture thickens and feels hot to the touch, approximately 10 minutes.

Remove from the heat and allow it to cool to room temperature.

2. Whip the Cream

Add the cold heavy whipping cream to a separate bowl.

Using a hand mixer, whip until stiff peaks form.

Place in the refrigerator to keep cold while you prepare the mascarpone.

3. Make the Pumpkin Mascarpone Filling

In another bowl, mix the mascarpone until smooth.

Whisk in the cooled egg mixture until combined, taking care not to overmix.

Add the vanilla extract, pumpkin pie spice and pumpkin purée and mix until incorporated.

Gently fold in the whipped cream until evenly combined.

4. Prepare the Espresso Mixture

Pour the cooled espresso into a wide bowl.

Add 2 tablespoons granulated sugar and ½ teaspoon pumpkin pie spice. Stir until the sugar has dissolved.

5. Build the First Layer

Quickly dip each ladyfinger into the espresso mixture for no more than approximately one second per side.

Arrange the dipped ladyfingers in a single layer across the bottom of your dish.

Spread half of the pumpkin mascarpone filling evenly over the ladyfingers.

6. Repeat

Add another layer of quickly dipped ladyfingers followed by the remaining pumpkin mascarpone mixture.

Smooth the top.

Cover and refrigerate for at least 4 hours before serving.

7. Finish and Serve

Before serving, dust the top with the cocoa powder and pumpkin spice.

Slice and enjoy.

Frequently Asked Questions

Can I make Pumpkin Tiramisu the night before?

Yes. In fact, this is one of my favorite things about the recipe. It needs at least four hours to chill, so making it the night before works especially well when you're serving it for a holiday or dinner party.

Do I need to use espresso?

Espresso is what the original recipe uses and gives the ladyfingers their coffee flavor. The recipe calls for ¾ cup cooled espresso.

How long should I dip the ladyfingers?

Very quickly — approximately one second on each side. You want them saturated with flavor without allowing them to sit in the liquid and become overly soft.

Is this a traditional Italian tiramisu?

No. This is my fall-inspired pumpkin variation on tiramisu. It uses recognizable tiramisu ingredients like mascarpone, ladyfingers, espresso and cocoa while adding pumpkin purée and pumpkin pie spice.

Can I make Pumpkin Tiramisu for Thanksgiving?

Absolutely. It's especially convenient for Thanksgiving because you can assemble it ahead of time and leave it in the refrigerator while you prepare the rest of dinner.

How should I store leftovers?

Keep leftover Pumpkin Tiramisu covered and refrigerated.

More Pumpkin Recipes for Fall

13 Best Pumpkin Recipes to Make This Fall

Pumpkin Molasses Cookies

Pumpkin Coffee Cake with Pecan Crumble

Pumpkin Sugar Cookies

Pumpkin Espresso Martini

Save This Recipe

Whether you're making this for Thanksgiving, a fall dinner party or simply because pumpkin and coffee sounded too good to resist, save the recipe card below so it's easy to come back to whenever you're ready to make it.

A Note From Amanda

Some of my favorite recipes are the ones that take something we already love and give it just enough of a seasonal twist to make it feel new again.

Tiramisu already has so many of my favorite things — espresso, mascarpone, layers of ladyfingers and that dusting of cocoa on top. Adding pumpkin and warm spices makes it feel right at home on a fall table.

And because it can be waiting in the refrigerator before everyone arrives, it's exactly the kind of dessert I love for gathering around the table.

I hope it becomes one you look forward to making when pumpkin season comes around, too.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Banana Chocolate Chip Cake with Whipped Chocolate Ganache

Moist banana cake filled with chocolate chips and layered with fluffy whipped chocolate ganache for a rich banana-and-chocolate dessert.

There are some recipes that seem to start with one very specific kitchen situation: a bunch of bananas sitting on the counter getting a little too ripe.

And while banana bread is always a good answer, sometimes those bananas deserve to become cake.

This Banana Chocolate Chip Cake combines a soft banana cake with plenty of chocolate chips and a rich whipped chocolate ganache. The banana keeps the cake moist while chocolate runs throughout the layers, and the fluffy ganache turns it into a dessert that feels special enough for a birthday or gathering.

It's banana and chocolate in one very decadent cake — and a pretty good reason to let those bananas sit on the counter for another day.

Skip to the Recipe

Why You'll Love This Banana Chocolate Chip Cake

It's incredibly moist. Overripe bananas, brown butter and heavy cream give the cake a soft, rich texture.

Banana and chocolate belong together. Chocolate chips are baked right into the cake, and there's even more chocolate in the ganache.

The frosting is different from traditional buttercream. Instead of a standard chocolate frosting, this cake is covered in whipped chocolate ganache made from chocolate and heavy whipping cream.

You can make it as a two- or four-layer cake. The same batter can be divided between two standard cake pans or four pans for thinner layers.

It's the perfect use for overripe bananas. The browner and softer those forgotten bananas become, the better excuse you have to make cake.

Why Overripe Bananas Are Best for Banana Cake

If your bananas are covered in brown spots and looking a little past their prime for snacking, don't throw them away.

Those are the bananas I want for this cake.

As bananas ripen, they become softer and sweeter, which makes them easy to mash and incorporate into cake batter. That ripe banana flavor also comes through much more strongly than it would with firm yellow bananas.

For this recipe, you'll need 4–5 overripe bananas.

If I know I won't use my ripe bananas right away, I'll also freeze them for another baking day.

Banana Chocolate Chip Cake Ingredients

This cake uses familiar baking ingredients, but there are a few that really make the recipe what it is.

Overripe Bananas

You'll need 4–5 large overripe bananas. The softer and more spotted they are, the easier they'll be to mash into the cake batter.

Brown Butter

This cake uses 1 cup brown butter rather than plain melted butter.

Browning the butter adds a deeper, toasted flavor that works especially well with banana and chocolate.

Cake Flour

You'll need 2¼ cups cake flour.

Cake flour helps give the finished layers a softer cake texture.

Chocolate Chips

There are 1½ cups chocolate chips in the recipe. One cup gets folded into the batter, while the remaining ½ cup is sprinkled over the cake before baking.

Heavy Cream

Heavy cream appears in both parts of this recipe.

You'll use 1 cup in the banana cake and another 2 cups heavy whipping cream for the chocolate ganache.

Chocolate Melts

The whipped ganache uses 16 ounces chocolate melts with the heavy whipping cream.

How to Make Banana Chocolate Chip Cake

1. Prepare Your Cake Pans

Preheat your oven to 350°F.

Oil two 8- or 9-inch round cake pans and set them aside.

You can also divide the batter between four pans if you'd like a taller four-layer cake.

2. Mash the Bananas

Add the overripe bananas to a large mixing bowl and mash them well.

Add the eggs, heavy cream, melted brown butter and vanilla and mix until everything is completely combined.

3. Add the Dry Ingredients

In a separate bowl, combine the cake flour, sugar, baking powder and sea salt.

Add the dry ingredients to the banana mixture and blend with a hand mixer until the batter comes together.

Fold in 1 cup of the chocolate chips.

Amanda's Tip

Once the dry and wet ingredients come together, mix only until everything is well incorporated. There's no need to keep beating the cake batter once it's smooth.

4. Bake the Banana Cake

Divide the batter evenly between your prepared cake pans.

Sprinkle the remaining ½ cup chocolate chips over the batter.

For two 8- or 9-inch cake layers, bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.

If you're making four thinner layers, the original recipe calls for approximately 10–12 minutes, checking for doneness with a toothpick.

How to Make Whipped Chocolate Ganache Frosting

This is what takes the cake from a simple chocolate chip banana cake to something a little more special.

And unlike traditional ganache that's poured over a cake while glossy and fluid, we're going to cool and whip this ganache so it becomes light enough to spread between and around the cake layers.

You'll need just:

• 16 ounces chocolate melts

• 2 cups heavy whipping cream

These are the quantities from the original recipe.

1. Heat the Cream

Heat the heavy whipping cream in a saucepan until it is nearly boiling.

You want it very hot, but there's no need to bring it to a rolling boil.

2. Pour Over the Chocolate

Place the chocolate melts in a heat-safe bowl and pour the hot cream over them.

Allow the mixture to sit untouched for 2–3 minutes.

Then gently stir until the chocolate has completely melted and the ganache is smooth.

3. Cool Completely

Set the ganache aside and allow it to cool completely for approximately 2 hours.

This step is important because we're going to whip the ganache rather than pour it over the cake.

4. Whip the Ganache

Once completely cooled, use a hand mixer or stand mixer to whip the ganache until it becomes light and fluffy. I use my hand mixer for this step because it makes it easy to whip the ganache until it's light and fluffy.

The full ganache recipe makes enough to fill the cake and frost the outside. If you're only planning to use ganache between the layers or on top, the original recipe notes that you can cut the ganache recipe in half.

Let the Cake Layers Cool Completely

Once the cakes are finished baking, let them cool in their pans for approximately 15 minutes.

Transfer the layers to a cooling rack and allow them to cool for another 15–30 minutes, or until they're completely cool and your whipped ganache is ready.

Don't rush this part.

Frosting a warm cake with whipped ganache is a recipe for a very messy cake. Give both components the time they need to cool before you start assembling.

How to Assemble the Cake

Place your first banana cake layer on a cake plate or stand.

Spread a generous layer of whipped chocolate ganache over the top.

Add your second cake layer and finish with more ganache.

You can keep the frosting simple with chocolate ganache between the layers and across the top, or cover the entire outside of the cake like I did here.

Finish with chocolate shavings if you'd like, then slice and serve.

Two Layers or Four?

One thing I love about this recipe is that you can change the presentation depending on the occasion.

For a classic cake, divide the batter between two 8- or 9-inch round cake pans and bake for 22–27 minutes.

For a taller cake with more ganache between each bite, divide the batter between four cake pans. Those thinner layers bake much faster, so begin checking them around 10–12 minutes.

Either way, use the toothpick test rather than relying solely on the clock.

Can I Use Frozen Bananas?

Yes. If you've been saving overripe bananas in the freezer, you can use them for this cake.

Let the bananas thaw completely before mashing them.

If they've released a significant amount of excess liquid while thawing, drain that excess liquid before adding the bananas to your batter.

It's one of my favorite ways to keep overripe bananas from going to waste — freeze them now and turn them into cake later.

Tips for the Best Banana Chocolate Chip Cake

Use truly ripe bananas. Brown spots are a good thing here.

Let the brown butter cool slightly. You don't want extremely hot butter going directly into your eggs.

Don't forget to reserve some chocolate chips. One cup goes into the batter and the remaining ½ cup goes over the top before baking.

Don't overbake the cake. Begin checking within the recipe's baking window and use a toothpick to determine when it's ready.

Cool the cake completely before frosting. Warm cake and whipped ganache are not friends.

Give the ganache its full cooling time. It needs to cool before you whip it into that light, fluffy frosting.

Shop My Cake Baking Favorites

These are some of the baking tools I reach for when I'm making layer cakes at home.

Banana Chocolate Chip Cake with Whipped Chocolate Ganache

Ingredients

Banana Chocolate Chip Cake

• 4 large eggs

• 1 cup heavy cream

• 2 tablespoons melted butter

• 3 teaspoons vanilla

• 1½ cups granulated sugar

• 2¼ cups cake flour

• 1 tablespoon baking powder

• ¾ teaspoon sea salt

• 1 cup brown butter

• 4–5 overripe bananas

• 1½ cups chocolate chips

Whipped Chocolate Ganache

• 16 ounces chocolate melts

• 2 cups heavy whipping cream

Instructions

1. Prepare the Pans

Preheat oven to 350°F.

Oil two 8- or 9-inch round cake pans.

2. Make the Banana Mixture

Mash the overripe bananas in a large mixing bowl.

Add the eggs, heavy cream, brown butter and vanilla. Blend until completely combined.

3. Add the Dry Ingredients

In a separate bowl, combine the sugar, cake flour, baking powder and sea salt.

Add the dry ingredients to the wet ingredients and mix until combined.

Fold in 1 cup chocolate chips.

4. Bake

Divide the batter evenly between the prepared pans.

Sprinkle the remaining ½ cup chocolate chips over the batter.

Bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.

For four thinner cake layers, begin checking the cakes around 10–12 minutes.

5. Make the Whipped Chocolate Ganache

While the cakes bake, place the chocolate melts in a heat-safe bowl.

Heat the heavy whipping cream in a saucepan until nearly boiling and pour it over the chocolate.

Allow it to stand for 2–3 minutes, then stir until completely smooth.

Set aside to cool completely for approximately 2 hours.

Once cooled, whip with a hand or stand mixer until light and fluffy.

6. Cool the Cakes

Allow the finished cakes to cool in their pans for approximately 15 minutes.

Transfer to cooling racks and continue cooling for another 15–30 minutes, or until completely cool.

7. Assemble

Place one cake layer on your serving plate or cake stand.

Spread whipped chocolate ganache over the top.

Add the second layer and frost the top and sides with the remaining ganache.

Finish with chocolate shavings if desired.

Slice, serve and enjoy.

Frequently Asked Questions

What bananas are best for banana cake?

Very ripe or overripe bananas are best. Look for bananas that are soft with plenty of brown spots on their peels.

Can I use frozen bananas?

Yes. Thaw them completely first and drain significant excess liquid before mashing and adding them to the batter.

Can I make this into a four-layer cake?

Yes. Divide the batter between four cake pans instead of two. Because the layers are thinner, the original recipe calls for approximately 10–12 minutes of baking time, or until a toothpick comes out clean.

What is whipped chocolate ganache?

Whipped ganache starts with chocolate and hot heavy cream, just like traditional ganache. For this recipe, the mixture cools completely and is then whipped until it becomes lighter and fluffier, making it easy to spread over a layer cake.

How long does the chocolate ganache need to cool?

The ganache in this recipe cools for approximately 2 hours before being whipped.

Can I make less chocolate ganache?

Yes. The full recipe makes enough ganache to fill and frost the cake. If you only want ganache between the layers or across the top, the original recipe notes that you can cut the ganache recipe in half.

More Cake Recipes to Bake

If you're looking for another cake to make next, here are a few of my favorites.

Banana Cake with Brown Butter Cream Cheese Frosting

Another way to turn overripe bananas into cake, this time paired with rich brown butter cream cheese frosting.

Espresso Chocolate Cake with Raspberry Cream Cheese Frosting

A rich chocolate cake with espresso and a bright raspberry cream cheese frosting.

Blueberry Cake with Mascarpone Frosting

A beautiful fruit-forward layer cake finished with creamy mascarpone frosting.

Carrot Sheet Cake with Brown Butter Frosting

A cozy cake with another one of my favorite frosting flavors: brown butter.

Save This Recipe

Whether you're saving a few overripe bananas from going to waste or planning a cake for someone you love, save the recipe card below so it's easy to come back to whenever you're ready to bake.

A Note From Amanda

I think overripe bananas might be one of the best excuses to bake something.

There are always a few sitting on our counter that suddenly go from perfectly yellow to we need to do something with these today, and while I love a classic banana bread, sometimes turning them into a layer cake feels a little more fun.

The banana cake is soft and full of chocolate chips, but that fluffy whipped chocolate ganache is what really makes this one special. It's rich, a little over the top, and exactly the kind of cake meant to be sliced and shared around the table.

I hope the next time you spot a few brown bananas on your counter, you think of this one.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Fresh Tomato Bruschetta with Basil & Parmesan

Fresh tomatoes at the end of summer are one of those ingredients that really don't need much help.

This bruschetta is one of my favorite ways to use them because it's incredibly simple but still feels special enough to put out when we're having people over. Ripe tomatoes are tossed with fresh basil, garlic, extra virgin olive oil, and balsamic vinegar, then spooned over warm, buttery toasted bread and finished with Parmesan.

Skip to the Recipe

It's fresh, garlicky, a little tangy, and exactly the kind of appetizer that disappears from the table faster than you expect.

I originally made this as part of an Italian-inspired dinner built around all of those beautiful summer tomatoes. We had bruschetta to start, followed by salad and lasagna, and I loved carrying those fresh tomato and basil flavors through the meal. That's still one of my favorite ways to serve it, but honestly, a platter of bruschetta and a glass of wine is pretty hard to beat on its own too.

Why You'll Love This Tomato Bruschetta

There is a reason bruschetta is one of those appetizers we come back to again and again.

It uses just a handful of ingredients, comes together quickly, and most of the work can be done before anyone arrives.

I especially love it during tomato season when tomatoes are sweet and flavorful enough to really be the star.

A few more reasons to make it:

• It comes together with simple, fresh ingredients.

• The tomato mixture can be prepared ahead of serving.

• Using both Roma and cherry tomatoes gives the topping great flavor and texture.

• Toasting the bread with butter gives you a crisp, golden base.

• Fresh basil and garlic make the whole thing taste like summer.

• It's easy to make for a larger gathering.

• You can serve the tomato mixture separately and let everyone build their own bruschetta so the bread stays crisp.

Ingredients You'll Need

The ingredient list is short, which means the quality of those ingredients really does make a difference here.

For the Tomato Bruschetta

• 1 pound Roma tomatoes, diced

• 1/2 pound cherry tomatoes, quartered

• 1/2 cup fresh basil leaves, roughly chopped

• 3 garlic cloves, finely minced

• 2 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1/2 teaspoon sea salt

• Freshly ground black pepper, to taste

• 1/4 cup shaved or freshly grated Parmesan cheese

For the Toasted Bread

• 1 large French baguette or French bread loaf

• 2 tablespoons salted butter, melted

The Best Tomatoes for Bruschetta

Good tomatoes are really what make this recipe.

I like using a combination of Roma tomatoes and cherry tomatoes rather than choosing just one.

Roma tomatoes are meaty and don't release quite as much liquid as some larger slicing tomatoes, which helps keep the bruschetta from becoming watery. Cherry tomatoes bring a little extra sweetness and juiciness.

If you have beautiful heirloom tomatoes from the farmers market or garden, you can absolutely use those too. Just remove some of the excess seeds and juice if they're especially watery.

This is definitely one of those recipes where I would choose the tomatoes that look and smell the best rather than worrying too much about using one exact variety.

How to Make Fresh Tomato Bruschetta

1. Prepare the Tomatoes

Dice the Roma tomatoes into small, bite-sized pieces and quarter the cherry tomatoes.

If your tomatoes are especially juicy, let them sit in a colander for a few minutes to drain away some of the excess liquid. You want them juicy, just not swimming in tomato water.

Add the tomatoes to a medium mixing bowl.

2. Add the Basil and Garlic

Roughly chop the fresh basil and finely mince the garlic.

Add both to the bowl with the tomatoes.

I like having little pieces of basil throughout rather than chopping it so finely that it disappears into the tomatoes.

3. Dress the Bruschetta

Pour the extra virgin olive oil and balsamic vinegar over the tomato mixture.

Season with sea salt and freshly ground black pepper, then gently toss everything together.

Taste and adjust the salt and pepper if needed.

Cover the bowl and refrigerate for about 30 minutes to give the tomatoes, basil, garlic, olive oil, and balsamic a chance to come together.

I wouldn't skip this little rest. The bruschetta tastes noticeably better once everything has had a chance to mingle.

How to Make the Toasted Bread

When you're almost ready to serve, preheat the oven to 400°F.

Slice the baguette into pieces about 1/2-inch thick.

Arrange the slices in a single layer on a rimmed baking sheet and lightly brush the tops with melted salted butter.

Toast for about 3 minutes, flip, lightly brush the second side if needed, and return to the oven for another 3 minutes, or until the bread is lightly golden and crisp around the edges.

Keep an eye on it toward the end. You want the bread crisp enough to hold the juicy tomatoes without becoming hard.

How to Assemble Bruschetta

You have two options here, and I actually use both depending on how I'm serving it.

For a platter like the one pictured, spoon the tomato mixture onto each piece of warm toasted bread shortly before serving.

Let a little of the tomato juice drain from the spoon before adding it to the bread so the crostini stay crisp.

Finish each piece with shaved or freshly grated Parmesan and a little additional fresh basil.

Then arrange everything on a large platter and serve right away.

If I'm making this for a party and don't know exactly when everyone is going to eat, I'll sometimes put the tomato mixture in a pretty serving bowl with the toasted bread alongside it instead.

Everyone can spoon the tomatoes onto their own bread, and you don't have to worry about the bruschetta getting soggy while it sits on the table.

Can I Make Bruschetta Ahead of Time?

You can definitely get a head start, but I wouldn't make the entire assembled bruschetta a day or two ahead.

The tomato mixture actually benefits from resting for about 30 minutes before serving, and you can prepare it a few hours ahead and keep it covered in the refrigerator.

As tomatoes sit, though, they continue releasing liquid and begin losing some of their fresh texture. For that reason, I think this is at its best the day you make it.

The bread can also be sliced ahead of time, but I prefer to toast it closer to serving so it's crisp and warm.

Most importantly, don't spoon the tomatoes onto the toasted bread until you're ready to serve.

How to Keep Bruschetta From Getting Soggy

A few little things make a big difference:

Choose good tomatoes that aren't overly soft. Very ripe tomatoes can release a lot of liquid.

Drain excess tomato juice if necessary. You don't need bone-dry tomatoes, but you also don't want your topping swimming in liquid.

Toast the bread well. That crisp surface helps it stand up to the tomato topping.

Use a slotted spoon if your tomato mixture becomes particularly juicy.

Assemble just before serving. This is the biggest one.

If I'm serving bruschetta for a party where people will be grazing for a while, I prefer keeping the tomatoes and bread separate.

What to Serve With Tomato Bruschetta

Bruschetta makes such an easy beginning to an Italian-inspired dinner.

When I originally made this recipe, I built the meal around tomatoes and served the bruschetta as our appetizer before salad and lasagna.

You could also serve it alongside pasta, grilled chicken, an antipasto board, a simple green salad, or other small bites for an easy dinner with friends.

And in the summer, I love the idea of setting out a big platter with wine and letting it be the beginning of a long dinner outside.

Can I Use a Different Cheese?

Yes.

Parmesan is my favorite here because its salty, nutty flavor adds something to the tomatoes without making the bruschetta feel heavy.

Fresh mozzarella would give you more of a Caprese-style bruschetta, while crumbled feta would make it saltier and a little tangier.

You can also leave the cheese off entirely if you want the tomatoes and basil to be the focus.

Can I Use Balsamic Glaze Instead of Balsamic Vinegar?

I prefer balsamic vinegar in the tomato mixture because it adds acidity without making the bruschetta overly sweet.

If you love balsamic glaze, you can add a very light drizzle over the finished bruschetta just before serving. I would still use the balsamic vinegar in the tomato mixture and treat the glaze as an optional finishing touch rather than a replacement.

How to Store Leftover Bruschetta

Store leftover tomato mixture in an airtight container in the refrigerator for up to 2 days.

The tomatoes will continue to release liquid as they sit, so give everything a gentle stir and drain away excess liquid before serving again.

Store the toasted bread separately at room temperature in an airtight container.

I don't recommend freezing the tomato mixture.

Shop My Kitchen Favorites

A good baking sheet, sharp knife, cutting board, serving platter, and a few pretty serving bowls are the kinds of kitchen pieces I use constantly for simple recipes like this one.

More Recipes to Make Next

If you're in the mood for more tomato-filled or Italian-inspired recipes, here are a few more from my kitchen.

Creamy Basil Tomato Soup

A cozy tomato soup with plenty of fresh basil that's especially good with warm bread alongside it.

Classic Ratatouille

A beautiful way to turn seasonal vegetables and tomatoes into a simple, comforting dish.

Garlic Mushroom & Shrimp Pasta

An easy pasta dinner with garlic, mushrooms, and shrimp that's perfect when you want to carry the Italian-inspired flavors into the main course.

Ready to Make It?

Fresh Tomato Bruschetta is one of those recipes that proves you don't need very many ingredients to make something really good.

Start with ripe tomatoes, add plenty of fresh basil and garlic, give everything a little time to sit together, and pile it onto warm, buttery toasted bread.

It's simple enough for an afternoon snack but pretty enough to be the first thing you put on the table when friends come over.

You can find the easy-to-save version of the recipe in the printable card below.

A Note From Amanda

Some of my favorite recipes are the ones that start with whatever looks especially beautiful and fresh that week.

For this one, it was tomatoes.

There is something about a table filled with ripe tomatoes, bunches of basil, good bread, and people you love that feels like summer in the simplest way. And I think that's why recipes like bruschetta never really need to be complicated.

Give me a warm piece of bread piled high with tomatoes and basil, a little Parmesan on top, and a table where no one is in a hurry to leave, and I'm pretty happy.

I hope you make this one while tomatoes are at their best, and I hope you get to share it around a table with people you love.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Brown Butter Pumpkin Chocolate Chip Oatmeal Pizookie

There are few desserts better than a warm skillet cookie straight from the oven, especially when brown butter, pumpkin, oats, and melty chocolate are involved. This one has crisp edges, a soft and gooey center, and all of those cozy fall flavors in one big cookie made for sharing.

Skip to the Recipe

This is one of those desserts I start craving as soon as fall baking begins. Brown butter has always been one of my favorite flavors to bake with, and pairing it with pumpkin and chocolate just makes sense.

The oats give the cookie a little more texture and chew, while the pumpkin keeps the center soft. Then everything is baked together in a cast-iron skillet so you get those golden edges and the warm, gooey middle that makes a skillet cookie so good.

Serve it warm from the oven with vanilla ice cream melting into the center and a little extra chopped chocolate over the top. Everyone can grab a spoon and dig in, or you can slice it into wedges and serve it individually.

Ingredients You'll Need

For the Brown Butter Pumpkin Oatmeal Skillet Cookie

• 1/2 cup unsalted butter, browned and slightly cooled

• 1/2 cup granulated sugar

• 1/4 cup dark brown sugar, packed

• 1/2 teaspoon pure vanilla extract

• 1 large egg

• 1/4 cup pumpkin puree

• 1 1/4 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon sea salt

• 1/2 cup old-fashioned rolled oats

• 1/2 cup chocolate chips or chopped chocolate

For Serving

• Vanilla ice cream

• Chopped or shaved chocolate, optional

• Flaky sea salt, optional

How to Make a Pumpkin Chocolate Chip Skillet Cookie

1. Brown the Butter

Add the butter to a light-colored saucepan or skillet over medium heat.

Let it melt completely, then continue cooking as it begins to foam. Stir or swirl the pan frequently. The milk solids will begin turning golden brown and you'll notice that unmistakable toasted, nutty smell.

As soon as the butter is golden brown, remove it from the heat and transfer it to a mixing bowl so it doesn't continue cooking in the hot pan.

Let the brown butter cool slightly before making the cookie dough.

Brown butter was one of the things I loved most about the original recipe—the nutty flavor works especially well with pumpkin and chocolate.

2. Mix the Wet Ingredients

Preheat your oven to 375°F.

Add the granulated sugar and dark brown sugar to the slightly cooled brown butter and mix until combined.

Add the vanilla, egg, and pumpkin puree and mix again until smooth.

Make sure your butter has had a chance to cool before adding the egg. It can still be warm, but you don't want it piping hot.

3. Add the Dry Ingredients

Add the all-purpose flour, baking powder, and sea salt. Mix just until the flour is incorporated. Once you add the flour, avoid overmixing the dough so the finished skillet cookie stays soft.

4. Fold in the Oats and Chocolate

Fold in the old-fashioned oats and chocolate chips or chopped chocolate.

I love chopped chocolate here because you get a mix of little chocolate flecks and bigger melted pockets throughout the cookie, but chocolate chips work just as well.

The oats are important too. They give this cookie more chew and texture against the soft pumpkin center.

5. Bake in the Skillet

Transfer the cookie dough to a cast-iron skillet and gently press it into an even layer.

Bake at 375°F for about 20 minutes, or until the edges are golden and set but the center is still soft.

Don't wait for the center to look completely firm before pulling it from the oven. The skillet stays hot and the cookie will continue setting as it rests.

That slightly underdone-looking center is what gives you the warm, gooey texture you want.

6. Add the Ice Cream

Let the skillet cookie cool for a few minutes—just enough that your ice cream doesn't disappear immediately.

Add scoops of vanilla ice cream right into the center and finish with chopped or shaved chocolate.

Then serve it while everything is still warm.

The Secret Is the Brown Butter

If you're tempted to skip browning the butter and just use melted butter, don't.

Brown butter is what gives this dessert so much of its flavor.

As the butter cooks, the milk solids toast and develop that deep, almost caramel-like nuttiness. Pair that with dark brown sugar, pumpkin, and chocolate and you get a skillet cookie that tastes much more interesting than a standard chocolate chip cookie.

The biggest thing to watch is the color. There's a fairly short window between beautifully browned butter and burnt butter.

Once you see those little golden-brown flecks at the bottom and smell that nutty aroma, take it off the heat.

Why Add Pumpkin to a Skillet Cookie?

Pumpkin does two things here: it gives the cookie that unmistakable fall flavor, but it also adds moisture.

That's part of what makes the center of this skillet cookie so soft.

Make sure you're using pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the recipe.

And because we're only using 1/4 cup, you'll have pumpkin left in the can—which sounds like a very good excuse to make another pumpkin recipe.

Why Oatmeal Works So Well Here

I love the contrast that oats give this cookie.

Without them, pumpkin can make cookie dough especially soft. Old-fashioned rolled oats add chew and structure without taking away that gooey skillet-cookie center.

I would stick with old-fashioned rolled oats rather than instant oats. They give you a much better texture in the finished cookie.

How Do You Know When a Skillet Cookie Is Done?

This is probably the most important part of the recipe because you don't want to overbake it.

Look at the edges rather than waiting for the center.

The outside should look set and lightly golden, while the center can still look soft when you remove the skillet from the oven.

Remember that cast iron retains a lot of heat. Your cookie doesn't stop cooking the second you take it out of the oven.

If you bake it until the entire center looks completely done, you're much more likely to lose that gooey texture by the time you serve it.

What Size Skillet Should I Use?

For this recipe, I use a 9-inch cast-iron skillet. The size matters because it gives the cookie enough thickness to stay soft and gooey in the center while the edges become golden and crisp.

If you use a larger skillet, the dough will spread into a thinner layer and may bake more quickly. A smaller skillet will create a thicker cookie and may require additional baking time.

For the texture you see in my photos, I recommend sticking with a 9-inch skillet.

The Best Chocolate for a Pumpkin Skillet Cookie

You can absolutely use regular chocolate chips, but chopped chocolate is my favorite for this one.

Chopping a chocolate bar gives you uneven pieces. Some melt into big pools while all those tiny chocolate shards work their way through the dough.

Milk chocolate will make the dessert sweeter, while semisweet or dark chocolate gives you a little more contrast against the pumpkin and brown sugar.

You could even use a combination.

The original recipe intentionally gave the option of chocolate chips or chunks of chocolate, so I'd keep that flexibility.

What to Serve on Top

Vanilla ice cream. Always.

The contrast between the warm skillet cookie and cold vanilla ice cream is what makes this dessert so much fun.

A few chocolate shavings over the top make it especially pretty, and I love the idea of a tiny pinch of flaky sea salt if you're someone who likes that salty-sweet combination.

You could also drizzle a little caramel sauce over the top, but I don't think this cookie needs much. There are already so many good flavors happening between the brown butter, pumpkin, oats, and chocolate.

Can I Make This Ahead?

This is one recipe I really love fresh from the oven.

You can prepare some of the components ahead—brown the butter earlier in the day, measure your dry ingredients, and chop the chocolate—but I would bake the cookie shortly before you plan to serve it.

That way everyone gets the crisp edges, soft center, melted chocolate, and cold ice cream together.

How to Store Leftover Skillet Cookie

If you somehow have leftovers, let the cookie cool completely before storing it.

Cover the skillet tightly or transfer individual pieces to an airtight container and refrigerate for up to 3–4 days, which is also how the original recipe was stored.

To reheat an individual serving, microwave it for about 20–30 seconds, just until warm.

You can also warm leftovers in a 350°F oven for about 5–7 minutes.

Add fresh vanilla ice cream after reheating rather than storing the cookie with the ice cream on top.

Can I Add Nuts?

Absolutely.

Chopped pecans or walnuts would be especially good with the brown butter and pumpkin.

I'd fold them into the dough along with the chocolate and oats. Just keep in mind that adding too many extras can change the texture of the cookie, so I'd keep it to a small handful.

For me, though, the original chocolate-and-oat version is exactly what I want when I'm making this.

A Fall Dessert Made for Sharing

There is something about putting one warm skillet in the middle of the table that feels so much more fun than serving individual cookies.

It's casual. Everyone can grab a spoon. The ice cream starts melting into all of those little pockets of chocolate, and suddenly no one is particularly worried about making perfect slices.

That's exactly the kind of dessert I love for a cozy night at home, but it's also such an easy one to bring out after dinner when you have friends or family over.

Shop My Baking Favorites

These are the kitchen pieces I reach for again and again when I'm baking—from a good cast-iron skillet and mixing bowls to the tools that make brown butter and cookie dough easier.

More Fall Baking Recipes to Make Next

Pumpkin Molasses Cookies

Soft, warmly spiced pumpkin cookies that belong on the fall baking list every year.

Brown Butter Maple Pecan Chocolate Chunk Cookies

If the brown butter is your favorite part of this skillet cookie, make these next.

Brown Butter Caramel Pretzel Cookies

Another brown butter cookie, this time with that salty-sweet combination of caramel and pretzels.

Ready to Make It?

This Brown Butter Pumpkin Chocolate Chip Oatmeal Skillet Cookie is everything I want in a fall dessert: warm brown butter, pumpkin, chewy oats, plenty of chocolate, crisp edges, and a soft center.

And the vanilla ice cream melting into the top might just be the best part.

Make it for a cozy night at home, bring the skillet straight to the table, and serve it while it's still warm.

A Note From Amanda

Fall baking is one of those little things that makes home feel especially good to me.

It's the smell of brown butter on the stove, pumpkin waiting in the fridge for whatever we're making next, and something warm coming out of the oven when everyone is home.

This skillet cookie isn't meant to be perfect or fancy. It's meant to go right in the middle of the table with a few scoops of ice cream and enough spoons for everyone.

And I think those are usually the desserts we remember most anyway.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Decadent Cookie Butter Cupcakes That Will Absolutely Delight Your Taste Buds!

If there's one ingredient that's taken the dessert world by storm, it's cookie butter. This creamy spread has found its way into so many kitchens lately. Now imagine if this delightful spread was infused into a cupcake, creating a dessert that's nostalgic but still innovative.  With every bite of these cupcakes, you'll discover the sweet, spiced essence of cookie butter, integrated into a moist cupcake. No matter what level of baker you are, these cupcakes promise to be a crowd-pleaser.

Skip to the Recipe

This post is sponsored by C&H® Sugar, however all thoughts and opinions are my own. Thank you for supporting the brands that make Amanda Warren Blog possible!

Sugar Used in Recipe

C&H® Baker’s Sugar™ is incorporated to add a sweet and rich depth and moistness to the texture. A small amount of powdered sugar is essential for the frosting, contributing to a smooth and creamy finish. The combination of sugars give a nice balance between sweetness and structure, ensuring that each bite is as good as the next. Adjusting sugar types or amounts can further personalize the sweetness level to individual preferences.

C&H® Sugar, a staple in baking, substantially elevates the sweetness and texture of your Cookie Butter Cupcakes. Known for its quality and consistency, C&H® Sugar ensures your cupcakes will always achieve the perfect balance of flavor and moisture. Using C&H® Baker’s Sugar™ in your recipe enhances the caramelized sweetness, beautifully complementing the rich cookie butter taste. With a heritage spanning over 100 years, C&H® Sugar has established a trusted reputation among home bakers for producing great results. Incorporating C&H® Sugar guarantees a delightful, melt-in-your-mouth experience with every indulgent bite.

Embrace the art of baking with these Cookie Butter Cupcakes. They are a delicious blend of tradition and innovation. As you master this recipe, you'll discover the endless possibilities that cookie butter offers, from its rich flavor to its heartwarming nostalgia. No matter the occasion, these cupcakes are sure to become a cherished favorite. Enjoy experimenting with the many different variations, substitutions, and creative decorations, making each batch uniquely yours. Happy baking!

What is Cookie Butter?

Cookie butter is a creamy, spreadable butter made primarily from crushed cookies, sugar, and oils. Originating in Europe, it has quickly gained popularity worldwide for its unique flavor profile, which perfectly balances sweetness with subtle spice. The spread typically features a base of speculoos cookies, known for their caramelized, spiced taste giving hints of cinnamon and nutmeg. Its versatile nature means cookie butter can easily transition from a breakfast spread to an ingredient in desserts or simply be enjoyed by the spoonful. Its unique combination of textures and flavors makes it a perfect treat for anyone with a sweet tooth.

The allure of Cookie Butter Cupcakes lies in the delicious flavor fusion they offer. By combining the rich, creamy taste of cookie butter with a perfectly moist cupcake base, these treats deliver the best experience with every decadent bite. Despite their sophisticated taste, the recipe for these cupcakes is pretty straightforward, requiring only common ingredients and simple steps, making it easily doable for bakers of all levels. Whether you're hosting a casual family gathering or celebrating a special occasion, these cupcakes are sure to impress and satisfy even the biggest sweet tooths. Filled with cookie butter and topped with a cookie butter frosting, they offer an extra layer of indulgence, while also providing an opportunity for creative fun in the kitchen. Personalize them with unique decorations or flavor variations that reflect your own personal taste.

How to Make Cupcakes

Creating the perfect Cookie Butter Cupcakes starts with gathering all the essential ingredients, including cookie butter, flour, sugar, eggs, baking powder, milk, and butter. Then, preheat your oven and prepare a cupcake pan lined with liners to ensure an easy baking process. Begin by creaming the butter and sugar together until a smooth batter forms, then blend in the eggs and cookie butter. Gradually incorporate the dry ingredients and milk, mixing to achieve a consistent batter. Carefully fill the cupcake liners with this mixture, ensuring even distribution for uniform baking, and bake until the cupcakes are golden brown and cooked through. Once removed from the oven, let them cool off completely before filling with the cookie butter and then lastly apply the rich cookie butter icing, sealing in an indulgent finish.

Tips for the Best Baked Goods

Using high-quality ingredients can make a huge difference in the flavor and texture of your baked goods, so opt for fresh, premium choices whenever possible. I always go to using C&H® Sugar for this recipe because what is a good cupcake without the best sugar out there. Proper measurement of ingredients is key for consistency in results and achieving the desired cupcake texture. Be careful not to overmix the batter, because doing so can result in cupcakes that are too dense instead of the light and fluffy texture you're aiming for. Preheating your oven is essential to ensure even cooking and the perfect rise in your cupcakes. Lastly, make sure your cupcakes are completely cooled before frosting them. This ensures that the frosting does not melt, which allows for the best possible finish.

Substitutions

For those seeking alternative flavors, almond butter or peanut butter can be used in place of cookie butter, offering a different but still delicious profile. A gluten-free flour blend makes a good substitute for those with dietary restrictions, while non-dairy milk alternatives cater to lactose-intolerant or vegan preferences. Consider replacing the butter with coconut oil or avocado oil to modify the cupcakes texture and moisture levels.

Use your creativity by experimenting with various cookie butter flavors to add unique twists to your cupcakes. Incorporate mix-ins like crushed cookies or chocolate chips for added texture and visual appeal. For a nutty variation, replace a portion of the flour with almond or coconut flour. Pair the cupcakes with different frosting options, such as cream cheese or chocolate ganache, for their yummy varying tastes. Infuse the batter with spices like cinnamon or nutmeg to further enhance the cookie butter flavor.

How should I store Cookie Butter Cupcakes to keep them fresh?

To maintain the freshness of your Cookie Butter Cupcakes, store them in an airtight container. If you plan to enjoy them within 2-3 days, keeping them at room temperature will work. For longer storage of up to a week, you'll need to refrigerate the cupcakes. Ensure they have cooled completely before storing to prevent condensation, which could affect the texture. For extended storage, consider freezing the cupcakes for up to three months, then simply thaw them at room temperature before serving.

Ingredients

Cookie Butter:

8 oz cookies (Preferably Biscoff cookies)

1/4 cup whole milk

2 tablespoons C&H® Baker’s Sugar™

2 teaspoons vanilla extract

1/4 teaspoon sea salt

Cupcakes:

3 large eggs

3 large egg whites

1 cup heavy cream

2 tbsp. melted butter

3 tsp. vanilla

1 - 1/2 cup  C&H® Baker’s Sugar™

2-1/4 cups cake flour

1 tbsp. baking powder

3/4 tsp salt

1 cup grated butter

Frosting:

1 cup butter

1/2 cup cookie butter

4 cups C&H® Powdered Sugar

1 tbsp. heavy cream

1 tsp. vanilla

Instructions

1. Start by making the cookie butter. You will combine all cookie butter ingredients into a blender and blend on high until a smooth paste forms. You can add a bit more milk depending on what cookies you use. Consistency will be that of a nut butter, easy to spread but not runny. Once the consistency you like set aside.

2. Preheat oven to 350 and begin making cupcakes by blending together eggs, heavy cream, melted butter, and vanilla completely. Add dry ingredients in a different bowl until combined.

3. Next grate 1 cup of butter on top of dry ingredients. Combined by hand until butter is no larger than pea sizes. You'll add in wet ingredients and blend together with hand mixer. Once fully combined add into cupcake liners, 1-2 scoops until each cup is halfway filled. Please in oven and bake for 10-12 min or until a toothpick inserted comes out clean. Let cool while making frosting.

4. Blend together all frosting ingredients until well combined. (butter should be room temp if not heat in microwave for 30 sec at a time) You can add more heavy cream or powdered sugar depending on desired consistency.

5. Lastly assemble cupcakes. Adding in a filling to each cupcake of cookie batter is optional, but a good option if you ask me! I do this by adding the cookie batter into a piping bag and simple place the tip of bag halfway into each cupcake a filling. You can also take out the center of each cupcake for even more filling but either way works well just depends on the amount of filling you desire. Next add on your frosting. I also do this with a piping bag. You can also add a cookie butter drizzle or sprinkle of smashed cookie crumbles on the top to add into a little something. Serve and Enjoy!

Save This Recipe

Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

Other Delicious Desserts You Will Love:

Deliciously Good Brown Butter Pumpkin & Chocolate Chip Cookie Skillet

The Perfect Peach Cobbler Recipe

Indulge in This Deliciously Sweet Chocolate Espresso Cream Pie Recipe

Delight in Every Bite: Pumpkin Swirl Brownies

A Deliciously Sweet Treat: Mini Key Lime Pies with Splenda

Mastering the Ultimate "Kitchen Sink" Rice Krispie Treat Recipe

Deliciously Sweet: Mastering the Perfect Pumpkin Molasses Cookie Recipe for the Autumn Season

A Divine Caramel Cheesecake with a Graham Cracker Pecan Crust

Satisfy Your Sweet Tooth: A Guide to Making Irresistible Salted Pecan Brownies

Discover the Ultimate Banana Cream Pie Recipe with an Irresistible Biscoff Cookie Crust

Peach & Goat Cheese Salad with Sweet Balsamic Dressing

There are certain recipes that just taste like summer, and this Peach & Goat Cheese Salad is one of them. Juicy ripe peaches, creamy goat cheese and homemade candied walnuts are layered over fresh arugula and spinach before everything is tossed with a homemade sweet balsamic dressing.

It has that combination I always love in a salad—something sweet, something creamy and something crunchy—all tied together with a dressing that balances the flavors without overpowering them.

This is an easy salad to make for a summer lunch or dinner, but it's beautiful enough to bring to a gathering or serve when you're having people over. And when peaches are at their best, you really don't need to do much to make them shine.

Skip to the Recipe

Why You'll Love This Peach & Goat Cheese Salad

This salad is simple, but every ingredient brings something different to the table.

• Fresh peaches add natural sweetness and a juicy bite.

• Goat cheese brings a creamy, tangy contrast to the fruit.

• Candied walnuts give the salad crunch with just the right amount of maple and brown sugar sweetness.

• Arugula and spinach create a fresh base with a mix of peppery and mild greens.

• Sweet balsamic dressing brings everything together with balsamic vinegar, extra virgin olive oil, honey and Dijon mustard.

The result is fresh and light while still having enough flavor and texture to make it feel special.

Ingredient Notes

Fresh Peaches

The peaches are the star of this salad, so this is one recipe where using ripe, in-season fruit makes a difference.

Look for peaches that have a little give when gently pressed but are still firm enough to slice. You want them sweet and juicy without becoming too soft when the salad is tossed.

Their natural sweetness is such a good contrast to the tangy goat cheese and balsamic dressing.

Goat Cheese

Creamy goat cheese adds richness and tang without making the salad feel heavy. I like leaving some of the crumbles a little larger so you get those creamy bites throughout the salad.

If you're a fellow goat cheese lover, my Berry Walnut Goat Cheese Salad with Strawberry Vinaigrette is another fresh summer salad to save.

Arugula + Baby Spinach

Using both gives you the best of each green. Arugula has a slightly peppery flavor that works beautifully with peaches, while baby spinach is tender and mild.

Together they create a fresh base without competing with all of the other flavors we're adding.

Candied Walnuts

The candied walnuts might be one of my favorite parts of this salad.

Instead of adding plain walnuts, they're quickly coated with maple syrup and brown sugar. Once they cool, you get that sweet crunch that works so well with the juicy peaches and creamy goat cheese.

Sweet Balsamic Dressing

The homemade dressing is a simple combination of balsamic vinegar, extra virgin olive oil, honey and Dijon mustard.

It's sweet and tangy with just enough Dijon to balance everything out, and it ties together the peaches, creamy goat cheese and peppery greens.

Amanda's Tips for the Best Peach Salad

Use Ripe but Firm Peaches

You want the peaches sweet and juicy, but they should still be firm enough to hold their shape when sliced and tossed with the salad.

Let the Candied Walnuts Cool

The walnuts will firm up as they cool, so give them a little time before adding them to the greens. This is what gives you that great crunchy texture.

Wait to Add the Dressing

Don't dress the salad too far ahead of serving. Tossing it shortly before it reaches the table keeps the arugula and spinach fresh.

Save Some Toppings for the End

I add about three-quarters of the peaches, goat cheese and walnuts before tossing and save the rest for the top.

It's such a simple trick, but it keeps all of those beautiful ingredients visible instead of letting them disappear into the greens.

Start With Less Dressing

You don't necessarily need to pour all of the dressing onto the salad at once. Start with enough to lightly coat the greens, toss and then add more as needed.

I love serving salads like this in a large shallow serving bowl so there's plenty of room to gently toss everything together without crushing the peaches or goat cheese.

For the dressing, I usually whisk everything together in a small glass mixing bowl before pouring it over the salad. It's simple, but having a smaller bowl makes it much easier to get the dressing completely combined before adding it to the greens.

What to Serve with Peach & Goat Cheese Salad

This salad works beautifully as a lighter lunch on its own, but it's also an easy side dish for summer dinners, cookouts and gatherings.

Serve it alongside grilled chicken or steak, or add a simple protein directly to the salad to make it more substantial.

For another salad that works especially well as a summer meal, try my Grilled Chicken, Mexican Street Corn & Cucumber Salad.

And once summer peaches give way to fall produce, my Pear & Pomegranate Arugula Salad has that same sweet-and-savory combination with seasonal flavors.

Peach & Goat Cheese Salad with Sweet Balsamic Dressing

This fresh summer salad combines ripe peaches, creamy goat cheese, homemade candied walnuts and mixed greens with an easy sweet balsamic dressing.

Ingredients

For the Salad

• 5 cups arugula

• 5 cups baby spinach

• 2 ripe peaches, sliced

• 4 oz goat cheese, crumbled

For the Candied Walnuts

• 2 cups walnuts

• 1/4 cup maple syrup

• 2 tablespoons brown sugar

For the Sweet Balsamic Dressing

• 1/3 cup balsamic vinegar

• 2/3 cup extra virgin olive oil

• 1/3 cup honey

• 1 teaspoon Dijon mustard

Instructions

1. Make the Candied Walnuts

Line a baking sheet with parchment paper and set aside.

In a pan, melt together the maple syrup and brown sugar, stirring until combined and bubbling. Add the walnuts and toss until evenly coated.

Transfer the walnuts to the prepared baking sheet and separate them so they don't stick together. Let them cool while you prepare the rest of the salad.

2. Make the Sweet Balsamic Dressing

Whisk together the balsamic vinegar, extra virgin olive oil, honey and Dijon mustard until combined.

If the dressing is thicker than you'd like, add a small amount of hot water until it reaches your preferred consistency.

Taste and adjust as desired.

3. Assemble the Salad

Add the arugula and baby spinach to a large bowl and toss together.

Add about three-quarters of the sliced peaches, goat cheese and cooled candied walnuts.

4. Dress the Salad

Drizzle the sweet balsamic dressing over the salad and gently toss everything together.

Start with enough dressing to lightly coat the greens and add more as desired.

5. Finish and Serve

Transfer the salad to a serving dish if desired.

Arrange the remaining peaches, goat cheese and candied walnuts over the top for a beautiful finish.

Serve and enjoy!

Amanda's Tip

Save some of the peaches, goat cheese and candied walnuts to add after tossing the salad. You'll still get all of those flavors throughout, but the finished salad will look so much prettier when it reaches the table.

Save This Recipe

Whether you're planning ahead for a summer gathering or simply looking for a fresh salad to make while peaches are in season, I've included a printable recipe card below so it's easy to save, print and come back to later.

Frequently Asked Questions

Can I Make This Peach Salad Ahead of Time?

You can prepare several of the components ahead of time, but I recommend waiting to assemble and dress the salad until shortly before serving.

The candied walnuts and sweet balsamic dressing can both be prepared ahead and stored separately. Slice the peaches and assemble the salad closer to serving so the greens stay crisp and the peaches look their freshest.

Can I Make the Sweet Balsamic Dressing Ahead of Time?

Yes. Make the dressing ahead and store it separately until you're ready to assemble the salad. Whisk or shake it again before serving if the ingredients have separated.

Can I Make the Candied Walnuts Ahead of Time?

Yes. Allow the candied walnuts to cool completely before storing them. Add them to the salad shortly before serving so they keep their crunchy texture.

Can I Use a Different Nut?

Yes. Walnuts are what I use in this recipe, but toasted almonds, pecans or sunflower seeds can also add a nice crunch.

What Greens Are Best for Peach Salad?

I love the combination of baby spinach and arugula. The spinach is mild and tender while the arugula adds a slightly peppery flavor that works beautifully with sweet peaches.

When Should I Add the Dressing?

Wait until shortly before serving to add the sweet balsamic dressing. This helps keep the arugula and spinach fresh instead of letting the greens become weighed down by the dressing.

More Salad Recipes You'll Love

If you love salads with that mix of fresh fruit, creamy cheese and plenty of texture, here are a few more recipes to try:

• Berry Walnut Goat Cheese Salad with Strawberry Vinaigrette

• Pear & Walnut Salad with Honey Mustard Dressing

• Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans

• Pear & Pomegranate Arugula Salad

Final Thoughts

Summer peaches don't need much to turn them into something special, and I think that's what I love most about this salad.

The juicy peaches, creamy goat cheese and sweet candied walnuts bring so much flavor and texture on their own, while the homemade sweet balsamic dressing ties everything together.

It's simple enough to make for lunch at home but pretty enough to put in the middle of the table when we're having people over—which is always my favorite kind of recipe.

If you make this Peach & Goat Cheese Salad with Sweet Balsamic Dressing, I hope it becomes one of those recipes you look forward to making every summer when peaches are finally at their best.