Slow Cooker Chicken Enchilada Dip with Cream Cheese & Black Beans

An Easy Cheesy Chicken Dip for Game Day, Parties & Gatherings

There are certain appetizers that belong right in the middle of the table where everyone can gather around them, and this Slow Cooker Chicken Enchilada Dip is one of those recipes.

Made with tender shredded chicken, cream cheese, black beans, enchilada sauce, plenty of melted cheese, and taco seasoning, it's warm, creamy, hearty, and perfect for scooping up with tortilla chips.

Even better, the slow cooker does most of the work and keeps everything warm while you're entertaining.

The chicken slowly cooks until tender enough to shred, while the cream cheese, black beans, enchilada sauce, shredded cheese, and seasoning melt together into an incredibly creamy dip. Once the chicken is ready, shred it directly into the cheesy mixture and let everything come together.

Serve it straight from the slow cooker surrounded by tortilla chips, tortillas, or fresh vegetables and let everyone help themselves.

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What's in Chicken Enchilada Dip?

This dip uses simple ingredients that come together into one warm, creamy appetizer.

Chicken Breasts

Chicken breasts slowly cook in the enchilada mixture until tender enough to easily shred.

Cream Cheese

Two blocks of cream cheese create the rich, creamy base.

Black Beans

Drain and rinse the beans before adding them to the slow cooker.

Enchilada Sauce

This brings that classic enchilada flavor to the entire dip.

Mexican-Style Shredded Cheese

Three cups melt into the dip and the remaining cup goes over the top.

Onion

Diced white onion adds another layer of savory flavor.

Taco Seasoning

Two tablespoons season the chicken and creamy base without needing a long list of spices.

Why This Recipe Works So Well in the Slow Cooker

This is exactly the kind of recipe the slow cooker was made for.

The chicken can slowly cook alongside the creamy enchilada ingredients until it's tender enough to shred. Once the chicken is done, everything gets stirred together into one cheesy dip.

I especially love using the slow cooker for party appetizers because once the dip is finished, I can switch it to warm and let everyone serve themselves.

That means less time reheating food while people are over and more time actually enjoying whoever is gathered around the table.

I use my slow cooker constantly for recipes like this, and I've gathered some of my favorite slow cookers, kitchen tools, serving pieces, and other essentials in my Soup & Slow Cooker Essentials collection.

How to Serve Chicken Enchilada Dip

Tortilla chips are my first choice, but you have plenty of options.

Serve it with:

• Tortilla chips

• Corn chips

• Mini tortillas

• Toasted tortilla wedges

• Bell pepper slices

• Celery

• Carrot sticks

You can also set out toppings like cilantro, green onions, diced tomatoes, jalapeños, avocado, sour cream, or olives.

For a party, place the slow cooker right in the middle of the spread and arrange your chips and toppings around it.

Slow Cooker Chicken Enchilada Dip Recipe

Prep Time: Approximately 15 minutes
Cook Time: Approximately 2–3 hours
Servings: A crowd-sized appetizer

Ingredients

• 4 pounds boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 white onion, diced

• 2 (8-ounce) blocks cream cheese

• 2 cans black beans, rinsed and drained

• 1 can enchilada sauce

• 4 cups Mexican-style shredded cheese, divided

• 2 tablespoons taco seasoning

• Tortilla chips, tortillas, or fresh vegetables, for serving

• Optional toppings such as cilantro, green onions, jalapeños, tomatoes, avocado, sour cream, or olives

Instructions

Step 1: Prepare the Onion

Add the olive oil and diced onion to a skillet or the stovetop-safe insert of your slow cooker.

Cook over medium heat for a few minutes, until the onion begins to soften.

Step 2: Add the Chicken

Place the chicken breasts into the slow cooker with the softened onion.

Sprinkle the taco seasoning over the chicken.

Step 3: Add the Remaining Ingredients

Add the cream cheese, drained black beans, enchilada sauce, and 3 cups of the shredded cheese.

Cover with the lid.

Step 4: Slow Cook

Cook for approximately 2–3 hours, or until the chicken reaches 165°F internally and is tender enough to easily shred.

Because slow cookers vary, use the chicken's temperature and tenderness rather than the clock alone to determine when it's finished.

Step 5: Shred the Chicken

Remove the cooked chicken breasts and shred them using two forks.

Return the shredded chicken to the slow cooker and stir thoroughly so the chicken, cream cheese, beans, enchilada sauce, and melted cheese are evenly combined.

Step 6: Finish with Cheese

Sprinkle the remaining 1 cup shredded cheese over the top.

Replace the lid briefly and allow the cheese to melt.

Step 7: Serve

Add your favorite toppings and serve warm with tortilla chips, tortillas, or fresh vegetables.

Enjoy!

Amanda's Tips

Don't overcook the chicken.
Once it reaches 165°F and shreds easily, it's ready.

Cut the cream cheese into smaller pieces.
This helps it melt more evenly throughout the dip.

Drain and rinse your black beans.
You don't want the extra liquid from the cans thinning out your dip.

Save one cup of cheese for the top.
That final layer gives you the beautiful melted-cheese finish.

Shred the chicken before the final stir.
Once returned to the slow cooker, the shredded chicken will soak up all that creamy enchilada flavor.

Keep it warm for serving.
After everything is cooked, switch the slow cooker to its warm setting if your model has one.

Can I Make Chicken Enchilada Dip Ahead of Time?

Yes. This is one of the reasons it's such a great recipe for entertaining.

You can prepare the dip ahead of time and gently reheat it in the slow cooker before serving.

If I'm serving it for a party, however, I prefer making it the same day. Once the chicken is completely cooked and shredded and the cheeses are melted, I can simply switch the slow cooker to warm and leave it ready for everyone to enjoy.

If the dip thickens while sitting, give everything a good stir.

How to Keep Chicken Enchilada Dip Warm for a Party

Once the chicken is fully cooked and everything is hot and melted together, switch your slow cooker to its warm setting if it has one.

Give the dip an occasional stir while serving.

That's one of the biggest reasons I love a slow cooker appetizer. You don't have to worry about your warm dip becoming cold halfway through the party.

How to Store Leftover Chicken Enchilada Dip

Allow the dip to cool before transferring leftovers to an airtight container.

Store in the refrigerator and enjoy within 3–4 days.

Reheat individual servings in the microwave or gently warm a larger portion on the stovetop or in your slow cooker until heated through.

Because this recipe makes a large amount, you can also divide leftovers into smaller containers before refrigerating them.

Can You Freeze Chicken Enchilada Dip?

Yes, although cream cheese and other dairy products can change slightly in texture after freezing.

Allow the dip to cool completely and transfer it to freezer-safe containers.

Freeze for up to approximately 2 months.

When you're ready to use it, thaw the dip overnight in the refrigerator and reheat it slowly, stirring well as it warms to help the creamy mixture come back together.

Easy Chicken Enchilada Dip Variations

One of the easiest things about this recipe is customizing it to your family's preferences.

Make It Spicy

Use hot enchilada sauce or add diced jalapeños for a little extra heat.

Add Green Chiles

Stir in a can of diced green chiles for another layer of flavor.

Add Corn

Drain a can of corn and stir it into the dip along with the black beans.

Make It Extra Cheesy

Sprinkle a little additional shredded cheese over the top before serving.

Use Rotisserie Chicken

For a shortcut, you can substitute cooked shredded rotisserie chicken.

Because the chicken is already cooked, you'll only need enough slow-cooker time to thoroughly heat the dip and completely melt the cheeses.

Turn Leftovers Into Dinner

This might be my favorite variation because nothing goes to waste.

Use leftover Chicken Enchilada Dip inside:

• Tacos

• Burritos

• Quesadillas

• Enchiladas

• Nachos

• Mexican-inspired rice bowls

Suddenly yesterday's party appetizer becomes tonight's easy dinner.

Frequently Asked Questions

Can I make Chicken Enchilada Dip in a slow cooker?

Yes. That's exactly how I make this recipe. The chicken cooks directly in the slow cooker with the enchilada sauce, cream cheese, black beans, cheese, and seasoning before being shredded and stirred back into the dip.

Can I put raw chicken in the slow cooker?

Yes. Make sure the chicken reaches a safe internal temperature of 165°F before shredding and serving.

How do I know when the chicken is finished?

The chicken should reach 165°F internally and easily shred with two forks.

Can I use rotisserie chicken?

Yes. Cooked shredded rotisserie chicken is a great shortcut. Since the chicken is already cooked, reduce the slow-cooker time and cook only until everything is thoroughly heated and the cheeses have melted.

What do you eat with Chicken Enchilada Dip?

Tortilla chips are my favorite, but you can also serve it with corn chips, tortillas, toasted tortilla wedges, bell peppers, celery, or carrots.

Can I make Chicken Enchilada Dip ahead?

Yes. Prepare the dip ahead and gently reheat it before serving, or make it earlier the same day and keep it warm in your slow cooker.

How do I keep Chicken Enchilada Dip warm?

Once everything is fully cooked and melted together, switch your slow cooker to its warm setting.

Can I freeze Chicken Enchilada Dip?

Yes, although the texture of the dairy ingredients may change slightly. Thaw overnight in the refrigerator and reheat gently while stirring.

What can I make with leftover Chicken Enchilada Dip?

Use leftovers in tacos, burritos, quesadillas, nachos, enchiladas, or rice bowls.

More Appetizers & Slow Cooker Recipes

If you're planning a party or looking for another easy recipe, here are a few more favorites:

5 Ingredient Bacon Ranch Football Shaped Cheese Ball

A natural pairing for this recipe, especially for a game-day spread.

Layered Hummus Dip

Another easy dip that's perfect for setting out when you're entertaining.

Steak & Feta Crostini

A delicious appetizer when you want to add something a little more elevated to the table.

Slow Cooker Chicken Tortilla Soup

Another cozy Tex-Mex-inspired recipe that puts your slow cooker to work.

Slow Cooker Braised Short Ribs

A comforting slow-cooker dinner to make when you want something beyond appetizers.

Shop My Soup & Slow Cooker Essentials

From my favorite slow cooker and everyday cooking tools to serving pieces and other kitchen essentials, I've gathered the pieces I reach for when making slow-cooker recipes like this one in my Soup & Slow Cooker Essentials collection.

Save This Recipe

Whether you're planning a game-day spread, having friends and family over, or simply adding another easy slow-cooker appetizer to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.

A Note From Amanda

I love an appetizer that lets everyone gather around the table and help themselves, and this is exactly that kind of recipe.

It's warm, cheesy, hearty, and easy to keep ready in the slow cooker while everyone visits. Add a big bowl of tortilla chips and a few fresh toppings and you have an appetizer that requires very little fuss once everyone arrives.

Those are usually my favorite kinds of recipes—the ones that let the food be part of bringing everyone together without keeping me stuck in the kitchen.

“Taste and see that the Lord is good.” — Psalm 34:8

Made with love for the people you love.

Slow Cooker Creamy Chicken & Mushroom Couscous Soup

A Cozy Chicken Soup with Mushrooms, Vegetables & Pearl Couscous

There's something about a warm, creamy bowl of soup that makes dinner feel a little more comforting, and this Slow Cooker Creamy Chicken & Mushroom Couscous Soup has become one of those recipes.

Tender shredded chicken, mushrooms, carrots, onion, garlic, and couscous cook together in a savory broth before heavy cream is stirred in at the end. The result is a hearty, creamy soup that's filling enough to serve as dinner but still simple enough for an everyday family meal.

And because most of the cooking happens in the slow cooker, it's exactly the kind of recipe I love making on days when I want something homemade without spending the entire afternoon standing over the stove.

Serve it with warm bread, a simple salad, or just a little extra cracked black pepper on top for one cozy dinner.

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Why You'll Love This Creamy Chicken & Mushroom Soup

This soup combines so many of my favorite comfort-food ingredients in one bowl.

You get tender shredded chicken, earthy mushrooms, sweet carrots, couscous, and a creamy broth flavored with garlic, onion, thyme, oregano, and bay leaves.

It's:

• Creamy without being overly complicated

• Hearty enough to serve as a full meal

• Made primarily in the slow cooker

• Filled with chicken and vegetables

• Easy to make for a family dinner

• Delicious reheated for lunch the next day

• Perfect for cooler fall and winter evenings

The couscous is also a fun change from the noodles or rice you'd typically find in a creamy chicken soup.

Ingredients You'll Need

You don't need anything complicated to make this soup, but each ingredient has a purpose.

Chicken

I use 2 pounds of boneless, skinless chicken breasts. They cook directly in the broth until they're tender enough to shred.

Mushrooms

You'll need 16 ounces of sliced mushrooms. They add a savory, earthy flavor that works beautifully with the creamy broth.

Carrots

Four large carrots make this soup hearty and add a little natural sweetness.

Onion & Garlic

These create the flavor base for the soup. I sauté them in salted butter before adding everything to the slow cooker.

Couscous

I use 2 cups of couscous to give the soup its hearty texture.

Vegetable Broth

Eight cups of vegetable broth create the base of the soup.

Heavy Cream

One cup of heavy cream goes in at the very end. Adding it after the soup has finished cooking gives you that creamy finish without cooking the cream for hours.

Herbs & Seasonings

Thyme, oregano, bay leaves, sea salt, and black pepper give the broth plenty of flavor without overpowering the chicken and mushrooms.

Why Sauté the Vegetables First?

Technically, you could throw everything into the slow cooker and walk away, but taking a few extra minutes to sauté the onion and garlic in butter creates a much better flavor base.

I also add the mushrooms, carrots, and seasonings at this stage and stir everything together before adding the chicken and broth.

My slow cooker has a removable pot that can be used directly on the stovetop, so I can do this without dirtying another pan.

If your slow cooker doesn't have a stovetop-safe insert, simply complete this step in a skillet and transfer everything to your slow cooker.

I’ve gathered some of my favorite slow cookers, soup pots, kitchen tools, serving bowls, and other pieces I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.

How to Use Couscous in Slow Cooker Soup

The biggest trick with couscous is not adding it at the beginning.

If it cooked for the entire 4–5 hours alongside the chicken, it could become far too soft and absorb a lot of your broth.

Instead, I cook the chicken and vegetables first. Once the chicken is tender enough to shred, I remove it, shred it, and return it to the slow cooker.

That's when I add the couscous.

The couscous cooks for the final hour, and I stir it approximately every 15–20 minutes.

This gives it time to cook and absorb all that flavor without spending the entire afternoon in the slow cooker.

Slow Cooker Creamy Chicken & Mushroom Couscous Soup Recipe

Prep Time: Approximately 15 minutes
Cook Time: Approximately 5–6 hours
Servings: Approximately 6–8

Ingredients

• 1 tablespoon salted butter

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 16 ounces mushrooms, sliced

• 4 large carrots, cut into bite-sized pieces

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 2 bay leaves

• 8 cups vegetable broth

• 2 pounds boneless, skinless chicken breasts

• 2 cups couscous

• 1 cup heavy cream

Instructions

Step 1: Sauté the Vegetables

If you're using a slow cooker with a stovetop-safe removable insert, place the insert over medium heat and melt the butter.

Add the finely chopped onion and minced garlic. Cook until the onion begins to soften and become translucent.

Add the mushrooms, carrots, thyme, oregano, sea salt, and black pepper.

Stir until the vegetables are evenly coated in the butter and seasonings.

If your slow cooker insert isn't stovetop-safe, complete this step in a skillet and transfer everything to the slow cooker.

Step 2: Add the Chicken & Broth

Place the chicken breasts over the vegetables.

Pour in the vegetable broth and add the bay leaves.

Place the pot onto the slow cooker base and cover.

Step 3: Slow Cook

Cook on high for approximately 4–5 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to easily shred.

Step 4: Shred the Chicken

Remove the chicken breasts from the slow cooker and shred them using two forks.

Discard the bay leaves.

Return the shredded chicken to the soup.

Step 5: Add the Couscous

Stir in the couscous.

Cover and continue cooking for approximately 1 hour, stirring every 15–20 minutes, until the couscous is cooked to your preferred texture.

Step 6: Make It Creamy

Once the couscous is cooked, pour in the heavy cream.

Stir until the cream is completely incorporated and the broth becomes rich and creamy.

Taste and adjust the salt and pepper if desired.

Step 7: Serve

Ladle the soup into bowls and serve warm.

Enjoy!

Amanda's Tips

Don't add the couscous too early.
Wait until the chicken is cooked and shredded before adding it.

Stir the couscous while it cooks.
I like to stir approximately every 15–20 minutes during the final hour.

Add the cream last.
There's no need for the heavy cream to spend hours in the slow cooker. Stir it in once everything else is finished.

Don't forget the bay leaves.
Remove both before serving.

Check the chicken rather than relying only on time.
Slow cookers vary. Your chicken should reach 165°F and shred easily.

The soup will thicken as it sits.
The couscous continues absorbing liquid, especially once refrigerated.

What to Serve with Chicken & Mushroom Couscous Soup

This soup is hearty enough that you don't need much alongside it.

A loaf of crusty bread is probably my first choice because it's perfect for dipping into the creamy broth.

You could also serve it with:

• Garlic bread

• Dinner rolls

• A simple green salad

• Roasted vegetables

• Toasted sourdough

• A light Caesar salad

For an easy family dinner, a warm loaf of bread and bowls of this soup are more than enough.

Can I Make This Soup Ahead of Time?

Yes, although there's one thing to know about couscous: it will continue absorbing liquid as the soup sits.

That means your leftovers will likely be considerably thicker the next day.

That's not necessarily a bad thing—I actually love a thick, hearty soup—but you can add a splash of vegetable broth while reheating if you'd like to loosen it.

How to Store Leftover Chicken Couscous Soup

Allow leftover soup to cool before transferring it to airtight containers.

Store it in the refrigerator for up to 3–4 days.

When reheating, warm it gently on the stovetop or microwave individual portions until heated through.

Because the couscous absorbs broth during storage, add a little extra broth or even a splash of cream when reheating if you'd like a thinner consistency.

Can You Freeze Creamy Chicken Couscous Soup?

You can freeze this soup, but I want to give you one caveat.

Both cream and couscous can change texture after freezing and thawing, so the finished soup may not have exactly the same consistency it did the first day.

If you know ahead of time that you're making a batch specifically for the freezer, an even better option is to freeze the soup before adding the couscous and heavy cream.

Then thaw and reheat the soup, cook the couscous, and finish with fresh cream.

If you're simply freezing leftovers, that's okay too. Cool completely, place in a freezer-safe container, and leave a little room for expansion.

Easy Recipe Variations

One of the nice things about a simple chicken soup is that there's room to make it your own.

Add Spinach

Stir fresh baby spinach into the finished soup and let it wilt before serving.

Add Parmesan

Finish each bowl with freshly grated Parmesan for another savory layer.

Change the Mushrooms

Use your favorite mushroom variety or a combination of mushrooms.

Add More Herbs

Fresh thyme or parsley makes a beautiful finishing touch.

Make It Even Creamier

If your family loves a particularly rich soup, add an extra splash of heavy cream before serving.

Use Chicken Broth

I make mine with vegetable broth, but chicken broth can be substituted if that's what you have on hand.

Frequently Asked Questions

What kind of couscous should I use in soup?

Use the couscous you normally make this recipe with. If you're using pearl or Israeli couscous, the larger pieces create a particularly hearty, pasta-like texture.

When should I add couscous to slow cooker soup?

For this recipe, add it after the chicken has cooked and been shredded. It cooks during the final hour rather than for the entire slow-cooker time.

Why did my chicken couscous soup get so thick?

Couscous absorbs liquid as it sits. This is especially noticeable after the soup has been refrigerated overnight. Add a little broth while reheating to loosen the consistency.

Can I use chicken broth instead of vegetable broth?

Yes. I use vegetable broth in my recipe, but chicken broth can also be used.

When do I add heavy cream to slow cooker soup?

Add the heavy cream at the end of cooking. Stir it into the finished soup until completely incorporated.

How do I know when the chicken is finished?

Chicken should reach an internal temperature of 165°F and should easily shred with two forks.

Can I make this soup ahead?

Yes. Just remember that the couscous will continue absorbing broth during storage, so you may want to add additional broth when reheating.

How long does Chicken & Mushroom Couscous Soup last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for approximately 3–4 days.

More Cozy Soup Recipes

Slow Cooker Italian Penicillin Soup with Chicken & Pastina

Slow Cooker Italian Wedding Soup

Slow Cooker Chicken Tortilla Soup

Creamy Basil Tomato Soup

Italian Sausage, Potato & Kale Soup

Mom's Favorite Minestrone Soup

Shop My Soup & Slow Cooker Essentials

From my favorite slow cooker and soup pots to serving bowls and everyday kitchen tools, I've gathered some of the pieces I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.

Save This Recipe

Whether you're planning cozy dinners for the week or adding another comforting soup to your recipe collection, 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 that don't need to be complicated to feel special.

This soup is hearty, creamy, filled with chicken and vegetables, and made mostly in the slow cooker—which makes it exactly the kind of dinner I love putting on our family's table.

Serve it with warm bread, gather everyone around, and enjoy a cozy meal together.

“Taste and see that the Lord is good.” — Psalm 34:8

Made with love for the people you love.

Linguiça & Kale Portuguese Soup — Our Family's Recipe

There are some recipes that are more than just dinner. They're tied to family, memories, and the foods you grew up eating.

This Linguiça & Kale Portuguese Soup is one of those recipes for me.

If you've searched for Portuguese kale soup before, you've probably come across Caldo Verde, the traditional Portuguese soup made with potatoes, greens, and sausage. This isn't exactly that.

This is our family's version.

It's hearty and rustic, filled with smoky linguiça, Yukon Gold potatoes, white kidney beans, plenty of kale, and just a little heavy cream stirred in at the end. It's the Portuguese soup I grew up eating and the version that still feels like home to me.

And while it may not follow every rule of a traditional Caldo Verde, that's part of what makes family recipes so special. They change a little from kitchen to kitchen and generation to generation until they become something uniquely yours.

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What Is Portuguese Kale Soup?

Portuguese kale soup comes in many forms, especially once you start looking at recipes passed through Portuguese and Portuguese-American families.

The best-known traditional version is Caldo Verde, a simple Portuguese soup generally built around potatoes, greens, olive oil, and sausage.

Our family's version is heartier.

Instead of a smooth potato-based soup with finely sliced greens, ours is filled with chunks of Yukon Gold potatoes, sliced linguiça, white kidney beans, chopped kale, and a touch of heavy cream.

It's rustic, filling, and substantial enough to be dinner all on its own.

Why This Portuguese Soup Is Special to Our Family

This isn't a recipe I created because Portuguese kale soup happened to be popular online.

It's the kind of food I grew up with.

Our version has been made and adjusted within my family over the years, which is why I'm not trying to present it as the definitive or most traditional way to make Portuguese kale soup.

It's simply our way.

And that's one of my favorite things about recipes passed through families. Two households can make what they call the same dish and end up with something completely different.

For us, that means plenty of linguiça, hearty potatoes, beans, kale, and a rich broth that's finished with just enough cream to bring everything together.

What Is Linguiça?

Linguiça is a Portuguese sausage that's seasoned with ingredients such as garlic and paprika and has a distinctive smoky, savory flavor.

It's really the ingredient that gives this soup its personality.

I start by browning the sliced linguiça in olive oil before building the rest of the soup in the same pot. That allows some of the flavor from the sausage to remain behind and become part of the base for the onion, garlic, potatoes, and broth.

If you can find authentic linguiça where you live, that's what I recommend using for this recipe.

Ingredients You'll Need

One of the things I love about this soup is that the ingredient list isn't complicated.

Linguiça

You'll need 1 pound of linguiça, sliced. Browning it first adds even more flavor before it goes back into the soup.

Yukon Gold Potatoes

I use 2 pounds of Yukon Gold potatoes. They become beautifully tender while still giving the soup plenty of texture.

Kale

You'll need one bunch with the stems removed and leaves finely chopped.

White Kidney Beans

A 15-ounce can of white kidney beans adds another hearty element and makes this soup even more filling.

Onion & Garlic

A large yellow onion and four cloves of garlic form the aromatic base.

Vegetable Broth

Eight cups of vegetable broth create the soup's broth.

Heavy Cream

This might not be traditional, but remember—this is our family's version.

I stir in 1/4 cup of heavy cream at the very end. It's not enough to turn this into a heavy cream soup; it simply gives the broth a little richness and brings everything together.

Seasonings

Sea salt, black pepper, and paprika complement the smoky flavor of the linguiça without overcomplicating things.

How to Make Linguiça & Kale Portuguese Soup

The entire soup comes together in one Dutch oven or large pot.

First, brown the sliced linguiça in olive oil. Remove it temporarily and use the same pot to cook the onion and garlic.

Then add the potatoes and seasonings before pouring in the broth and adding the beans and browned linguiça.

The potatoes simmer until they're nearly fork-tender before the kale goes in.

The final step is the heavy cream.

Turn off the heat first, stir in the cream, and you're ready to serve.

Simple ingredients, one pot, and so much flavor.

Linguiça & Kale Portuguese Soup Recipe

Prep Time: 15 minutes
Cook Time: Approximately 35–40 minutes
Servings: Approximately 6

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 pound linguiça, sliced

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 8 cups vegetable broth

• 2 pounds Yukon Gold potatoes, peeled and diced

• 1 teaspoon sea salt or kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1 (15-ounce) can white kidney beans, drained

• 1 bunch kale, stems removed and finely chopped

• 1/4 cup heavy cream

Instructions

Step 1: Brown the Linguiça

Place a large Dutch oven or saucepan over medium heat.

Add the olive oil and sliced linguiça. Cook until the sausage is lightly browned on both sides.

Remove the linguiça from the pot and set aside.

Step 2: Cook the Onion & Garlic

Add the diced onion and minced garlic to the same pot.

Cook until the onion becomes soft and translucent, stirring occasionally.

Step 3: Add the Potatoes

Add the diced Yukon Gold potatoes, salt, black pepper, and paprika.

Stir until the potatoes are evenly coated in the seasonings.

Step 4: Build the Soup

Pour in the vegetable broth.

Add the drained white kidney beans and browned linguiça back into the pot.

Bring the soup to a gentle simmer and cook for approximately 20 minutes, stirring occasionally, until the potatoes are almost fork-tender but aren't falling apart.

Step 5: Add the Kale

Stir in the chopped kale.

Continue cooking for approximately 8–10 minutes, or until the kale is tender but still has good color.

Step 6: Finish with Cream

Turn off the heat.

Pour in the heavy cream and stir until completely incorporated.

Taste and adjust the seasonings if desired.

Serve warm and enjoy.

Amanda's Tips for the Best Portuguese Kale Soup

Brown the linguiça first.
Don't skip this step. Browning develops flavor in the sausage and leaves all those flavorful bits behind in the pot.

Use good linguiça.
Because it's one of the main flavors in the soup, the sausage you choose matters.

Don't let the potatoes fall apart.
Cook them until they're tender enough to pierce with a fork but still hold their shape.

Add the kale toward the end.
It doesn't need to cook for the entire time. Adding it later helps preserve its texture and color.

Add the cream after turning off the heat.
It's the finishing touch rather than part of the long cooking process.

Let the soup rest for a few minutes.
I love giving it about 10–15 minutes before serving so everything settles together.

What to Serve with Portuguese Kale Soup

This soup is hearty enough to stand on its own, but warm bread alongside it is hard to beat.

Try serving it with:

• Crusty Portuguese-style bread

• Sourdough

• Dinner rolls

• A simple green salad

• Roasted vegetables

Honestly, give me a big bowl of this and a piece of bread for dipping and I'm happy.

Can I Make Portuguese Kale Soup Ahead of Time?

Yes—and this is one of those soups that's wonderful the next day.

Prepare it as written, let it cool, and store it covered in the refrigerator.

As everything sits together, the flavors have even more time to develop.

When reheating, warm it gently on the stovetop until heated through.

How to Store Leftovers

Allow leftover soup to cool before transferring it to an airtight container.

Store it in the refrigerator for approximately 3–4 days.

Reheat individual portions in the microwave or gently warm the soup on the stovetop.

I've gathered some of my favorite soup pots, slow cookers, serving bowls, and everyday kitchen tools in my Soup & Slow Cooker Essentials collection.

Can You Freeze Linguiça & Kale Soup?

You can freeze this soup, although the potatoes and cream can change texture slightly after freezing and thawing.

If you're intentionally preparing the soup for the freezer, I would consider making it through the broth, linguiça, beans, and vegetables and adding the cream after reheating.

For ordinary leftovers, freezing the finished soup is still an option. Cool completely before transferring it to freezer-safe containers and leave some room at the top for expansion.

Easy Variations

Even though this is our family's version, you can absolutely adjust your bowl to fit yours.

Make It Spicy

Add crushed red pepper flakes for a little heat.

Add More Greens

If you're a kale lover, add extra.

Try Another Hearty Green

Collard greens can be substituted if kale isn't available.

Use Chicken Broth

I use vegetable broth, but chicken broth works too.

Leave Out the Cream

The 1/4 cup of cream is part of how we make ours, but you can omit it if you'd prefer a brothier soup.

Frequently Asked Questions

Is this traditional Caldo Verde?

No. This recipe is inspired by the Portuguese kale soups my family has made for years, but it isn't intended to be a traditional Caldo Verde recipe.

Our version is chunkier and includes linguiça, white kidney beans, kale, Yukon Gold potatoes, and a small amount of heavy cream.

What's the difference between linguiça and chouriço?

Both are Portuguese sausages, but recipes, seasoning, texture, and preparation can vary. For this family recipe, I use linguiça.

Can I make this soup ahead of time?

Yes. It's an excellent make-ahead soup and the flavors are wonderful after sitting overnight.

Can I substitute the vegetable broth?

Yes. Chicken broth can be substituted.

Can I leave out the beans?

Yes. The beans are part of our version and make it heartier, but you can omit them if desired.

When should I add kale to soup?

Add the kale toward the end of cooking. For this recipe, approximately 8–10 minutes is enough time for it to become tender without cooking it for the entire duration.

Why is there heavy cream in Portuguese kale soup?

It's simply part of our family's version. I use only 1/4 cup, which adds a little richness without turning the soup into a heavy cream-based soup.

More Cozy Soup Recipes

Italian Sausage, Potato & Kale Soup

Slow Cooker Italian Penicillin Soup

Slow Cooker Creamy Chicken & Mushroom Couscous Soup

Slow Cooker Italian Wedding Soup

Creamy Basil Tomato Soup

Mom's Favorite Minestrone Soup

Shop My Soup & Slow Cooker Essentials

From my favorite soup pots and slow cookers to serving bowls and everyday kitchen tools, I've gathered some of the pieces I reach for throughout soup season in my Soup & Slow Cooker Essentials collection.

Save This Recipe

Family recipes are some of my favorites to preserve and share. I've included a printable recipe card below so you can save this Linguiça & Kale Portuguese Soup, print it, and hopefully gather your own family around a warm pot of it someday.

A Note From Amanda

Food has such a special way of carrying pieces of our families with it.

This may not be traditional Caldo Verde, and I'm perfectly okay with that. It's the Portuguese kale soup I remember, the version our family loves, and the one I want to continue making in my own kitchen.

Sometimes the recipes worth keeping aren't the ones made exactly according to tradition. They're the ones that taste like home.

“Taste and see that the Lord is good.” — Psalm 34:8

Made with love for the people you love.

Strawberry Champagne Cake with Strawberry Cream Cheese Frosting

There's something about a layer cake that instantly makes an occasion feel special, and this Strawberry Champagne Cake with Strawberry Cream Cheese Frosting was made for celebrating.

Three soft cake layers are flavored with champagne and strawberry purée, then stacked with a creamy strawberry champagne cream cheese frosting. The champagne adds a subtle flavor while strawberry runs through both the cake and frosting, giving every slice that beautiful combination of berries and bubbly.

It's elegant enough for a bridal shower, anniversary, Valentine's Day, Mother's Day, birthday, or special brunch—but you certainly don't need to wait for a major celebration to make it.

And despite how impressive a tall three-layer cake looks on the table, the process is completely manageable when you break it into a few simple steps.

↓ Skip to Recipe

Why You'll Love This Strawberry Champagne Cake

This cake feels celebratory without relying on complicated decorating techniques or an overly elaborate filling.

I especially love that the strawberry and champagne flavors aren't limited to one component. They're incorporated into both the cake and frosting, helping the flavors carry through the entire dessert.

You'll love this cake because it's:

• A beautiful three-layer celebration cake

• Flavored with real strawberry purée

• Made with champagne in both the cake and frosting

• Finished with strawberry cream cheese frosting

• Soft and tender thanks to cake flour

• Beautiful for spring celebrations

• Easy to customize for different occasions

• Impressive enough to serve as the centerpiece of your dessert table

What Does Champagne Cake Taste Like?

Champagne cake doesn't taste like you're simply drinking a glass of champagne in cake form.

Instead, champagne adds another layer of flavor to the batter and complements the sweetness of the strawberry.

In this recipe, I use 1 cup of champagne in the cake batter and another 1/4 cup in the frosting, so that flavor is incorporated throughout the finished cake.

Pairing it with strawberry purée makes this cake fruity, sweet, and perfect for a celebration.

Ingredients You'll Need

For the Strawberry Champagne Cake

Cake Flour

I use 2 1/4 cups of cake flour rather than all-purpose flour for this recipe.

Champagne

You'll need 1 cup of champagne for the cake batter.

Strawberry Purée

Half a cup of strawberry purée brings strawberry flavor directly into the cake.

Eggs

The recipe uses three whole eggs plus three additional egg whites.

Butter

This cake uses both melted butter and grated butter. Grating cold butter into the dry ingredients helps distribute small pieces throughout the mixture.

Heavy Cream

A small amount of heavy cream adds richness.

Vanilla

Three teaspoons complement both the strawberry and champagne flavors.

Sugar

Granulated sugar provides the sweetness for the cake layers.

Baking Powder & Salt

These round out our dry ingredients and help create the cake's structure.

For the Strawberry Champagne Cream Cheese Frosting

You'll need:

• Butter

• Cream cheese

• Powdered sugar

• Strawberry purée

• Vanilla

• Champagne

The strawberry purée naturally brings both flavor and beautiful color into the frosting.

Why Grate Butter into Cake Batter?

This recipe uses a technique you might not see in every cake recipe: grating the butter directly over the dry ingredients.

After combining the dry ingredients, grate one cup of butter over the mixture and work it in by hand until the pieces are no larger than approximately pea-sized.

The wet ingredients are then incorporated before adding the champagne and strawberry purée.

It's a little different from the traditional creaming method, but it's the technique I use for this particular cake.

How to Make Strawberry Champagne Cake

Start by preparing three 6-inch round cake pans and preheating your oven to 350°F.

Gently whisk the eggs, melted butter, and vanilla together.

In a separate bowl, combine the dry ingredients before grating the butter over the top. Work the butter into the dry ingredients until the pieces are no larger than pea-sized.

Add the wet mixture and blend with an electric mixer. Finally, add the champagne and strawberry purée, mixing on low just until incorporated.

Divide the batter evenly among your three pans and bake until a wooden pick inserted into the center comes out clean.

Then—and this part matters—let those cake layers cool before frosting them.

How to Make Strawberry Champagne Cream Cheese Frosting

The frosting might be one of my favorite parts of this cake.

Butter and cream cheese create the rich, creamy base, while strawberry purée brings in the berry flavor and champagne ties the frosting back to the cake itself.

You'll also add vanilla and powdered sugar until everything is smooth and well combined.

If you prefer a thicker frosting, you can adjust the consistency with additional powdered sugar. If necessary, a little additional champagne can loosen it.

I sometimes double the frosting recipe when I want a particularly generous layer around the outside of the cake.

Strawberry Champagne Cake Recipe

Prep Time: Approximately 30 minutes
Bake Time: 27–30 minutes
Additional Cooling/Chilling: Approximately 1 hour
Cake: Three 6-inch layers

Ingredients

Strawberry Champagne Cake

• 3 large eggs

• 3 large egg whites

• 1/4 cup heavy cream

• 1 cup champagne

• 2 tablespoons melted butter

• 3 teaspoons vanilla extract

• 1 1/2 cups granulated sugar

• 2 1/4 cups cake flour

• 1 tablespoon baking powder

• 3/4 teaspoon salt

• 1 cup butter, grated

• 1/2 cup strawberry purée

Strawberry Champagne Cream Cheese Frosting

• 1 cup butter, softened

• 8 ounces cream cheese, softened

• 5 cups powdered sugar

• 1/4 cup strawberry purée

• 1 teaspoon vanilla extract

• 1/4 cup champagne

Instructions

Step 1: Prepare the Pans

Preheat the oven to 350°F.

Lightly grease three 6-inch round cake pans.

Step 2: Combine the Wet Ingredients

In a mixing bowl, gently whisk together the whole eggs, egg whites, heavy cream, melted butter, and vanilla until combined.

Step 3: Combine the Dry Ingredients

In a separate large mixing bowl, combine the sugar, cake flour, baking powder, and salt.

Step 4: Add the Grated Butter

Grate 1 cup of butter over the dry ingredients.

Work the butter into the dry mixture by hand until the pieces are no larger than approximately pea-sized.

Step 5: Finish the Batter

Add the wet ingredients to the dry ingredients and blend with an electric mixer on medium speed until combined.

Add the champagne and strawberry purée.

Mix again on low speed just until incorporated. Avoid overmixing.

Step 6: Bake

Divide the batter evenly between the three prepared cake pans.

Bake for 27–30 minutes, or until a wooden pick inserted into the center comes out clean.

Allow the cakes to cool in their pans for approximately 15 minutes before transferring them to cooling racks.

Cool completely before frosting.

Step 7: Make the Frosting

Beat together the softened butter and cream cheese until smooth.

Add the powdered sugar, strawberry purée, vanilla, and champagne and continue mixing until completely combined.

Adjust the consistency with additional powdered sugar if you'd like a thicker frosting.

I sometimes double the frosting recipe when I want an extra-thick layer around the outside of the cake.

Step 8: Assemble the Cake

Place your first cooled cake layer onto a cake stand or serving plate.

Spread frosting over the top and repeat with the remaining layers.

Apply a thin layer of frosting around the entire cake to create a crumb coat.

Refrigerate for approximately 30 minutes.

Step 9: Decorate

Remove the chilled cake and apply your final layer of frosting.

Smooth or texture the frosting however you prefer.

Smooth or texture the frosting however you prefer, then decorate as desired. Slice, serve, and enjoy!

Amanda's Tips for the Best Strawberry Champagne Cake

Don't overmix after adding the champagne.
Once the champagne and strawberry purée go in, mix on low just until everything comes together.

Cool the cake completely.
Warm cake and cream cheese frosting are not friends. Give those layers enough time to cool.

Use room-temperature butter and cream cheese for the frosting.
You'll get a much smoother frosting.

Don't microwave your cream cheese for 30 seconds at a time.
I'm changing this from your old directions because it's very easy to accidentally melt it. If you forgot to soften it, very short intervals are safer.

Use the crumb coat.
That thin first layer catches loose crumbs and makes your final frosting layer much prettier.

Chill before the final frosting layer.
About 30 minutes helps set your crumb coat.

Make extra frosting if you love a thick finish.
As you already noted in the original recipe, you can double the frosting if you want a particularly generous exterior.

How to Decorate a Strawberry Champagne Cake

One of the reasons I love this cake is how easily you can change the presentation depending on the celebration.

For mine, I like a beautifully frosted exterior with piped frosting along the top and strawberries for the finishing touch.

But you could keep the frosting textured and simple, create a smooth finish, change your piping design, or decorate the cake to complement whatever occasion you're celebrating.

It's already such a beautiful cake that it doesn't need an elaborate decorating technique to make an impression.

I’ve gathered some of my favorite cake pans, decorating tools and baking essentials in my Cake Essentials collection.

When to Serve Strawberry Champagne Cake

This is one of those desserts that immediately feels celebratory.

I'd make it for:

• Valentine's Day

• Mother's Day

• Bridal showers

• Engagement celebrations

• Anniversaries

• Birthdays

• Baby showers

• Spring brunches

• Wedding showers

• New Year's celebrations

The pink strawberry frosting also makes it especially beautiful for spring and Valentine's Day.

Can I Make Strawberry Champagne Cake Ahead of Time?

Yes.

The cake layers can be baked ahead, cooled completely, wrapped well, and stored until you're ready to assemble your cake.

You can also assemble and frost the cake ahead of your celebration and refrigerate it.

Because the frosting contains cream cheese, I recommend keeping the finished cake refrigerated rather than leaving it sitting at room temperature for extended periods.

How to Store Strawberry Champagne Cake

Store the finished cake covered in the refrigerator.

For individual leftover slices, place them in an airtight container to prevent the cake from drying out.

For the best texture, you can allow an individual refrigerated slice to sit briefly at room temperature before serving.

Can You Freeze Strawberry Champagne Cake?

Yes.

The unfrosted cake layers are particularly easy to freeze. Once completely cool, wrap each layer securely before placing it into a freezer-safe container or bag.

You can also freeze individual pieces of the finished cake, although frosting texture may change slightly after thawing.

Thaw frozen cake in the refrigerator before serving.

Frequently Asked Questions

Does Strawberry Champagne Cake taste like alcohol?

Champagne contributes flavor to the cake and frosting, but the finished dessert isn't meant to taste like drinking champagne.

Keep in mind that champagne added to the frosting is not cooked, so this recipe isn't alcohol-free.

Can I make this cake without champagne?

Because champagne is a defining ingredient in this particular recipe, replacing it would change both the flavor and potentially the batter consistency. I'd recommend using a recipe specifically formulated without champagne rather than making a large substitution here.

Can I make the cake layers ahead of time?

Yes. Bake and cool the layers completely, then wrap them well until you're ready to assemble.

Why do I need a crumb coat?

A crumb coat traps loose cake crumbs underneath a thin layer of frosting. Chilling it before adding the final layer gives you a cleaner exterior.

Can I use all-purpose flour instead of cake flour?

I recommend using the cake flour called for in the recipe because changing flour can affect the cake's texture and structure.

Why does the cake use both whole eggs and egg whites?

The combination is part of the structure of this particular cake recipe, so I recommend following the recipe as written.

Does Strawberry Champagne Cake need to be refrigerated?

Yes. Because the frosting contains cream cheese, store the finished cake in the refrigerator.

More Layer Cake Recipes

Layered Neapolitan Cake

Tuxedo Cake

Banana Cake with Brown Butter Cream Cheese Frosting

Blueberry Cake with Mascarpone Frosting

Orange Cake with Raspberry Mascarpone Frosting

My Favorite White Cake Recipe

Shop My Cake-Baking Favorites

From the cake pans and mixing tools I use while baking to decorating essentials and serving pieces, I've gathered some of my favorite cake-baking tools in my Cake Essentials collection.

Save This Recipe

Whether you're celebrating a birthday, anniversary, bridal shower, holiday, or simply making something beautiful for the people you love, I've included a printable recipe card below so this Strawberry Champagne Cake is easy to save, print, and make again.

A Note From Amanda

I think some desserts are meant to feel a little extra special.

Between the strawberry, champagne, three layers, and beautiful frosting, this is one of those cakes that turns an ordinary table into something worth gathering around.

And that's always my favorite reason to bake.

“Taste and see that the Lord is good.” — Psalm 34:8

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.

Postpartum Freezer Meals I Made Before Baby

Easy Make-Ahead Breakfasts, Dinners, Soups & Breads for the First Weeks Home

Preparing for a new baby comes with a very long to-do list, but one thing I was especially thankful I did ahead of time was fill our freezer with homemade meals.

During both of my pregnancies, I made a mix of breakfasts, soups, dinners, casseroles, and quick breads that we could pull out whenever we needed something easy. In those first weeks at home, having food already prepared meant one less decision to make—and one less reason someone needed to stand in the kitchen making a full meal.

I also wanted the freezer to work for our whole family, not just me. Some meals were individually portioned, while others could feed everyone for dinner. Friends brought food, we ordered takeout, and eventually I started cooking again, but having that freezer full of homemade meals gave us such a helpful head start.

If you're preparing for postpartum, welcoming a new baby, or simply want to stock your freezer before a busy season, these are the recipes I would make again.

Jump to Postpartum Freezer Meal Ideas

Why I Made Freezer Meals Before Baby

For me, postpartum freezer prep wasn't about creating a perfectly organized freezer or planning every bite we would eat for the next month.

It was about making life a little easier.

Newborn days can be unpredictable. Sometimes you're hungry at a completely normal mealtime; sometimes lunch happens hours later than planned. Having something you can quickly warm up gives you flexibility without requiring someone to cook from scratch every time the family needs to eat.

It also made it easier for anyone else to help. Instead of figuring out what to cook, someone could simply grab a labeled meal from the freezer and reheat it.

I made enough that those meals, combined with food from friends, a little takeout, and occasional cooking once I was feeling up to it, helped carry us through more than a month.

And because I had already done this once before, I had a much better idea the second time around of which foods were actually useful to have waiting.

My Best Tips for Postpartum Freezer Meal Prep

The biggest thing I learned was that variety matters.

You don't want 14 pans of the same casserole staring back at you by week three.

I liked having a combination of:

• Grab-and-go breakfasts

• Individual meals

• Family-size dinners

• Soups

• Casseroles

• Savory options

• A few sweet breads and snacks

Label everything with the meal name and date, and add reheating instructions when they're not obvious. That sounds like an unnecessary extra step while you're prepping, but you'll appreciate it later.

I also recommend freezing food in different portion sizes. Some days you might only need breakfast for one person, while other nights you want something that can feed everyone.

And above all, make foods your family already enjoys.

Postpartum is probably not the moment I'd fill my freezer with ten experimental recipes no one has ever tried.

Best Postpartum Freezer Meals I Made During My Pregnancies

These were some of the breakfasts, lunches, dinners, soups, and breads I found most useful to have ready.

Breakfast Freezer Meals

Sausage, Spinach, Potato & Egg Breakfast Burritos

Breakfast burritos were one of my favorite things to pull from the freezer because they're incredibly easy to portion individually.

Mine are filled with sausage, spinach, potatoes, and eggs, then wrapped individually before freezing. Instead of having to reheat an entire casserole just because one person is hungry, you can grab exactly what you need.

They also aren't limited to breakfast. These worked just as well for a quick lunch or snack when we needed something substantial without cooking.

Wrap them individually and store several together in a larger freezer bag so they're easy to organize.

You can find the complete recipe here:

Freezer Meal Prep Breakfast Burritos

Sausage English Muffin Breakfast Sandwiches

These Sausage English Muffin Breakfast Sandwiches are another breakfast I love having ready individually.

They're simple, filling, and exactly the kind of thing that can be reheated quickly while coffee is brewing.

I especially like having a few different breakfast options in the freezer rather than making everything egg burritos or everything casseroles. It makes those early mornings feel a little less repetitive.

Get the full recipe here:

Sausage English Muffin Breakfast Sandwiches

Chorizo, Egg & Potato Breakfast Bowls

We are definitely a hearty-breakfast family, so I knew I wanted something beyond breads and breakfast sandwiches.

These Chorizo, Egg & Potato Breakfast Bowls combine chorizo, eggs, and potatoes into an easy meal that feels more substantial.

For freezing, I portion the bowls into individual containers. I especially like using oven-safe glass containers when possible because I can move them into the oven for reheating and bring some texture back to the potatoes rather than relying entirely on the microwave.

Find the full recipe:

Chorizo, Egg & Potato Breakfast Bowls

Easy Breakfast Casserole

A breakfast casserole gives you something completely different from the individually wrapped breakfasts.

This is the kind of meal I like when everyone is eating together or when you have family staying over to help after baby arrives.

Rather than portioning every breakfast individually, you have one larger dish that can be warmed up and served to several people.

That mixture of individual portions and family-size meals ended up being one of the most useful parts of my freezer prep.

Full recipe:

Easy Breakfast Casserole Recipe

Lunch & Dinner Freezer Meals

Hearty Ground Beef Chili

Chili is exactly the kind of freezer meal I love because it's already designed to be made in a big pot.

Make one large batch, portion it out, and you suddenly have several future meals without doing much extra work.

My ground beef chili is hearty, easy to reheat, and simple to customize when serving. Set out cheese, sour cream, avocado, crackers, or whatever toppings your family likes and everyone can finish their bowl differently.

Get the recipe:

Hearty Ground Beef Chili

One-Pot Lasagna Soup

Lasagna Soup was another really practical freezer dinner because you get all of those comforting lasagna flavors without freezing an enormous pan of traditional lasagna.

I portion mine into containers that will feed approximately two or three people. That gives us enough for dinner without necessarily thawing a huge batch.

When preparing soup for the freezer, I also like knowing I can add a little additional broth when reheating if it has thickened.

Full recipe:

One-Pot Italian Lasagna Soup

Salsa Verde Chicken Enchiladas

Freezer prep doesn't have to mean everything is soup.

Salsa Verde Chicken Enchiladas gave us a completely different dinner option and were easy to prepare ahead in a baking dish.

This is one I'd portion based on how your household normally eats. You can make a family-size dish or divide the enchiladas into smaller freezer-safe containers if you'd rather thaw fewer servings at a time.

Get the full recipe:

Salsa Verde Chicken Enchiladas

Soups to Make Ahead & Freeze

Italian Penicillin Soup

Soup is one of my favorite categories for freezer meal prep because it's easy to make in a large batch and simple to portion.

My Italian Penicillin Soup is made with chicken, vegetables, herbs, Parmesan, and pastina for a warm, comforting meal.

If you're specifically making a batch for the freezer, I prefer freezing soup before adding delicate pasta whenever possible, then adding freshly cooked pastina when reheating. That helps keep the pasta from becoming overly soft after freezing and thawing.

You can find the complete recipe here:

Slow Cooker Italian Penicillin Soup with Chicken & Pastina

Easy Breads to Keep in the Freezer

I didn't want everything in the freezer to require turning it into a full meal.

Quick breads were especially nice because I could freeze the entire loaf or individual slices and pull out exactly what we needed.

These worked for breakfast alongside eggs, as a quick snack, or even as something sweet with coffee.

Homemade Banana Bread

Banana bread is one of those classic freezer recipes that is almost always worth making a double batch of.

Once completely cool, you can freeze the loaf whole or freeze individual slices.

I personally love individual slices because you can pull out one or two without thawing an entire loaf.

Get the complete recipe:

Homemade Banana Bread

Blueberry Crumble Streusel Loaf

The Blueberry Crumble Streusel Loaf was another sweet option I loved having ready.

The blueberries and crumbly topping make it feel a little more special than a basic breakfast bread, but it's still easy to slice and freeze.

Again, individual slices are my favorite method here. Wrap them well, freeze them together in a freezer-safe bag, and pull out however many you need.

Full recipe:

Blueberry Crumble Streusel Loaf

How I Organized My Postpartum Freezer

You don't need a complicated system.

What helped me most was simply making sure every container answered three questions:

What is it?
When did I make it?
How do I reheat it?

I labeled meals with the name and date and added cooking or reheating instructions whenever someone might not immediately know what to do.

I also tried to group similar foods together so breakfasts weren't buried underneath dinner casseroles.

If you're prepping several recipes at once, make a freezer inventory on your phone or a piece of paper on the freezer door. Then you can see what you have without opening the freezer and digging through everything.

My Favorite Freezer Meal Prep Essentials

Having the right containers made this process so much easier.

For meal prep like this, I reach for a combination of freezer-safe glass containers, casserole dishes, reusable storage containers, freezer bags, labels, parchment paper, and basic kitchen tools that make batch cooking easier.

What I Would Do Differently Next Time

I would make even more individual portions.

Family-size meals were incredibly useful, but there are so many moments with a newborn when only one person is hungry or everyone's schedule is completely different.

The breakfast burritos, sandwiches, bowls, and individually portioned soups made those moments especially easy.

I'd also continue prioritizing variety over quantity. Ten different freezer meals are more useful to me than making a huge amount of only two recipes.

And I wouldn't feel pressure to have every meal planned.

The freezer was there to make our lives easier—not to create another postpartum rule we had to follow.

More Make-Ahead Recipes to Try

If you're filling your freezer, here are a few more recipes that can be useful to have in your meal rotation:

Lemon Poppyseed Bread

Slow Cooker Italian Wedding Soup

Creamy Basil Tomato Soup

Slow Cooker Chicken Tortilla Soup

Mom's Favorite Minestrone Soup

Chicken & Rice Enchilada Casserole

Breakfast Croissants with Sausage, Bacon & Maple Dijon

A Note From Amanda

Looking back, filling our freezer was one of those pregnancy projects I was especially grateful I took the time to do.

It didn't mean we never ordered takeout or that someone never brought us dinner. Quite the opposite—I loved those meals too.

It simply meant that on the days when everyone was tired, plans changed, or we suddenly realized it was well past lunchtime, there was usually something homemade waiting.

And that was really the entire goal.

If you're preparing for a baby, don't feel like you need a perfectly stocked freezer with dozens of elaborate meals. Start with the foods your family already loves, make a few extras when you have the energy, label everything well, and let those meals make life a little easier when you need them.

Those early newborn days go by quickly. Anything that gives you a little more time to be present in them is worth it.

Sausage English Muffin Breakfast Sandwiches

There is something so helpful about opening the refrigerator or freezer on a busy morning and already having breakfast waiting for you. These sausage English muffin breakfast sandwiches are one of my favorite breakfasts to prep ahead because they're hearty, easy to reheat, and made with simple ingredients my family actually enjoys.

Each sandwich has a toasted English muffin layered with a homemade sausage patty, egg, and melty cheese. You can enjoy them right away, refrigerate a batch for the week, or freeze them individually for mornings when cooking breakfast simply isn't happening.

They're especially useful during busy seasons of life when having something homemade already prepared makes the morning feel just a little easier.

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Why You'll Love These Make-Ahead Breakfast Sandwiches

I love a breakfast recipe that makes the rest of the week easier, and these sandwiches are exactly that. I can make several at once, wrap them individually, and have breakfast ready whenever we need it.

They're also easy to customize. Change the cheese, swap the sausage, add vegetables, or season the eggs differently depending on what your family likes.

A few reasons I keep coming back to them:

• Easy to make ahead for busy mornings

• Freezer-friendly

• Filling enough to actually keep you satisfied

• Made with simple ingredients

• Easy to customize for everyone in the family

• Reheat well in either the microwave or oven

What You Need to Make Sausage English Muffin Breakfast Sandwiches

One of the best things about this recipe is how simple the ingredient list is.

I make the sausage patties myself using ground pork sausage from our local meat locker. You can absolutely use prepared sausage patties if that's what works for you, but making my own lets me know exactly what I'm using and gives these such good flavor.

You'll also need English muffins, eggs, and cheese. I usually use American or cheddar because both melt beautifully.

For the eggs, my favorite little shortcut is actually my mini waffle maker. I pour the liquid eggs directly into it and get perfectly portioned eggs that fit right onto the English muffins. It's easy, there's very little cleanup, and it makes assembling several sandwiches at once so simple.

Shop My Breakfast & Meal Prep Favorites

How to Make Breakfast Sandwiches for Meal Prep

Start by dividing one pound of ground pork sausage into four equal portions and forming each into a patty. Remember that the sausage will shrink slightly as it cooks, so I like to make the patties a little wider than the English muffins.

Cook the patties in a skillet over medium heat until they're nicely browned and completely cooked through.

While the sausage cooks, split and toast your English muffins and prepare the eggs. I use about ½ cup of liquid eggs per sandwich in my mini waffle maker, but you can also scramble or fry individual eggs if you prefer.

Then it's just a matter of assembling everything: English muffin, cheese, hot sausage patty, egg, and the top half of the muffin.

How to Store Breakfast Sandwiches for the Week

If you're meal prepping these for the refrigerator, the most important thing is allowing the ingredients to cool before wrapping the sandwiches.

Wrapping hot sandwiches immediately can trap steam, which can make your English muffins soggy.

Once cooled, wrap each sandwich individually in parchment paper or foil and place them in an airtight container. Store them in the refrigerator and reheat as needed throughout the week.

I love having them already individually wrapped because there's nothing to portion out in the morning. Just grab one, warm it up, and breakfast is done.

How to Freeze Sausage Breakfast Sandwiches

These are also wonderful freezer breakfast sandwiches.

Allow everything to cool completely, assemble the sandwiches, and wrap each one individually. Place the wrapped sandwiches together in a freezer-safe container or bag and label it with the date.

For best texture and flavor, I like to use frozen breakfast sandwiches within about a month.

This is also one of the recipes I made while stocking our freezer before having a baby. Having hearty breakfasts already made was one less thing to think about during those early days.

How to Reheat a Breakfast Sandwich

You can reheat these in either the microwave or oven depending on how much time you have.

The microwave is obviously the fastest option for busy mornings. If the sandwich is frozen, thawing it overnight in the refrigerator first will help it reheat more evenly.

My husband prefers them reheated in the oven because the English muffin gets crispier. If you have a few extra minutes, the oven or toaster oven definitely gives you more of that freshly made texture.

Easy Breakfast Sandwich Variations

Once you have the basic method down, these are incredibly easy to change.

Try pepper jack with jalapeños for something spicy, swap pork sausage for turkey sausage, or add spinach, peppers, or sautéed onions.

You can also change the egg preparation. Scrambled, fried, or waffle-maker eggs all work.

For the cheese, cheddar and American are our easy classics, but Swiss, pepper jack, mozzarella, or another good melting cheese can completely change the flavor.

That's one reason this is such a useful meal-prep recipe—you can make several variations in the same batch instead of eating the exact same sandwich every morning.

What to Serve with Sausage English Muffin Sandwiches

These sandwiches are filling enough to enjoy on their own, but I especially like serving them with something fresh on the side.

Fresh berries or sliced fruit are easy for weekday mornings. For a bigger weekend breakfast, serve them alongside breakfast potatoes or another breakfast favorite.

And, of course, coffee.

More Easy Breakfast Recipes

If you're prepping breakfasts for the week, here are a few more recipes to try next:

• Freezer Meal Prep Breakfast Burritos

• Chorizo, Egg & Potato Breakfast Bowls

• Butternut Squash Breakfast Hash with Apples, Bacon & Eggs

• Blueberry Pie Overnight Oats

• Peach Cobbler Overnight Oats

I would link each of those directly to its post here. This is a much tighter internal-link section than a giant list of unrelated breakfast recipes.

Sausage English Muffin Breakfast Sandwiches

These easy sausage English muffin breakfast sandwiches are made with homemade sausage patties, eggs, and melty cheese. Make them ahead for an easy breakfast during the week or freeze them individually for busy mornings.

Ingredients

• 4 English muffins, split and toasted

• 1 lb ground pork breakfast sausage

• 2 cups liquid eggs

• 4 slices American or cheddar cheese

• Salt and pepper or preferred seasoning, optional

Instructions

1. Make the sausage patties. Divide the ground pork sausage into four equal portions and shape each into a round patty slightly wider than an English muffin. The patties will shrink a little as they cook.

2. Cook the sausage. Heat a skillet over medium heat. Add the sausage patties and cook for approximately 4–5 minutes per side, or until browned and completely cooked through.

3. Prepare the eggs. My favorite method is using a mini waffle maker. Pour approximately ½ cup of liquid eggs into the waffle maker and cook until completely set. Repeat until you have four portions. You can also scramble or fry the eggs if preferred.

4. Toast the English muffins. Split the English muffins and toast them to your preferred level of crispness.

5. Assemble the sandwiches. Place one slice of cheese onto the bottom half of each English muffin. Top with a hot sausage patty followed by the cooked egg. Season the egg if desired and finish with the remaining English muffin half.

6. Serve or store. Enjoy immediately, or allow the sandwiches to cool completely before wrapping individually in parchment paper or foil. Refrigerate for meal prep or place the wrapped sandwiches into a freezer-safe container or bag for longer storage.

Amanda's Tip

If you're making these specifically for the freezer, let every component cool before wrapping the sandwiches. It helps prevent trapped steam from making the English muffins soggy.

A Note From Amanda

Recipes like this are exactly why I love meal prepping. I'm not trying to make every morning perfectly organized—I just love doing little things ahead of time that make life easier later.

These breakfast sandwiches have become one of those recipes for us. They're simple, hearty, and something my family actually wants to eat. Whether I'm making them for the week ahead or filling the freezer during an especially busy season, I'm always happy to see a few waiting for us.

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

Save This Recipe

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

A Note From Amanda

Some of my favorite recipes aren’t necessarily the fanciest ones—they’re the ones that make everyday life a little easier. Taking the time to make a batch of these breakfast sandwiches means there’s something homemade waiting in the refrigerator or freezer on the mornings when we need it most.

I love knowing exactly what went into them, especially when I make the sausage patties myself, and I can easily change them depending on what my family is enjoying. They’re simple, filling, and one of those little things I’m always thankful I took the time to prep ahead.

I hope these become one of those recipes you make for your family again and again, too.

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

Made with love for 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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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