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Seasoned Air Fryer Turkey Wings

Whether you serve them as part of your Thanksgiving dinner or as part of a weeknight main meal, these seasoned turkey wings are effortless to make in the air fryer.

Three air fryer turkey wings on a white pate.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Well-seasoned and cooked in the air fryer, these turkey wings passed the vibe test. I make these during the times I want something hearty and flavorful, but need it in a hurry.

Turkey wings are an excellent option for your Thanksgiving dinner. So much quicker and easier than cooking a whole turkey, they are a great alternative if you are having a smaller celebration.

Be sure to try my Smothered Turkey Wings and Air Fryer Turkey Breast too!

A Quick Glance at The Ingredients

  • Turkey wing drumettes: If purchasing frozen wings, you'll want to defrost them first and then season them.
  • Oil - any high-heat oil will work. You only need a little to ensure your wings are nice, golden, and crispy.
  • Seasonings: smoked paprika, garlic powder, onion powder, liquid smoke, kosher salt, and black pepper.

How to Make Seasoned Air-Fried Turkey Wings

Step 1: Preheat the air fryer basket to 370°F.

Place turkey wings, oil, smoked paprika, garlic powder, onion powder, liquid smoke, kosher salt, and black pepper in a large bowl and rub the seasonings into the turkey wings, ensuring all of the wings are covered.

Turkey wings in a bowl rubbed with the seasonings.

Step 2: Place the wings in the air fryer basket in a single layer and cook at 370°F for 20 minutes.

Uncooked wings in the air fryer basket.

Then flip the wings and cook for 10 minutes more. Remove wings and enjoy.

The wings in the air fryer basket after being cooked.

Can you make this recipe with chicken wings?

The seasoning rub for these turkey wings is so delicious, and you can easily adapt the recipe for chicken wings if you like. Chicken wings will cook much quicker in the air fryer. Check out this chicken wing recipe for timing and temperature information.

Why add liquid smoke?

I love the taste of smoked turkey and wanted to replicate that flavor in these wings. I've added lots of smoked paprika and liquid smoke to get some of that smoky flavor.

What do you serve them with?

These air fryer turkey wings are a great addition to your Thanksgiving dinner, but they are also quick enough to prep and cook that you can easily enjoy them as part of a weeknight dinner. Try them with:

Six cooked turkey wings in an air fryer basket.

Tanya's Recipe Notes and Tips

  • You can season the turkey wings up to a day ahead of cooking.
  • Cook the wings in a single layer in the air fryer. If they are laid on top of each other, they won't get crispy all over.
  • Check that your wings are cooked through by using an instant-read thermometer. They should register at 165°F.
  • Leftovers will keep well in the fridge for up to 4 days. They can be reheated in the air fryer at 360°F for around 8 minutes til heated through.

More Turkey Recipes

I hope you like these air fryer turkey wings as much as we do! If you give them a try, I'd love to hear how they turned out - feel free to leave a comment below. Thanks so much for stopping by!

Six cooked turkey wings in an air fryer basket.
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4.63 from 8 votes

Seasoned Air Fryer Turkey Wings

Whether you serve them as part of your Thanksgiving dinner, or as part of a weeknight main meal, these seasoned turkey wings are effortless to make in the air fryer.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: air fried turkey wings, easy turkey wing recipe, how to air fry turkey wings
Servings: 4 servings
Calories: 340kcal
Author: Tanya

Ingredients

  • 2 lbs turkey wings drumettes patted dry
  • 1 Tablespoons olive oil
  • 1 Tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the air fryer basket to 370 degrees Fahrenheit.
  • Place turkey wings, oil, smoked paprika, garlic powder, onion powder, liquid smoke, kosher salt, and black pepper in a large bowl and rub the seasonings into the turkey wings, ensuring all of the wings are covered.
  • Place the wings in the air fryer basket in a single layer and cook in the air fryer basket on 370F for 20 minutes, then flip the wings and cook for 10 minutes more.
  • Remove wings and enjoy.

Notes

  • You can season the turkey wings up to a day ahead of cooking.
  • Ensure that the wings are well coated in the spice mix.
  • Cook the wings in a single layer in the air fryer. If they are laid on top of each other, they won't get crispy all over.
  • Check that your wings are cooked through by using an instant read thermometer. They should register at 165F.
  • Leftovers will keep well in the fridge for up to 4 days. They can be reheated in the air fryer at 360F for around 8 minutes til heated through.

Nutrition

Calories: 340kcal | Carbohydrates: 2g | Protein: 31g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 106mg | Sodium: 670mg | Potassium: 420mg | Fiber: 1g | Sugar: 1g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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Jamaican Stew Peas

This Jamaican Stew Peas recipe is pure comfort in a bowl. Made with red kidney beans and flavored with herbs, spices, coconut milk, and stewing meat. This hearty stew is packed with so much flavor.

jamaican stew peas in bowl with white rice

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Stew peas is a recipe that my parents loved to add to our weekly dinner rotation. That's likely because it was not only delicious, but it was quite easy to make. It's a rich and hearty stew that's made with red kidney beans, rather than peas, and other herbs and spices like onions, scotch bonnet pepper for flavor, coconut, and thyme.

Traditionally, Jamaican stew pea recipes include salted pigtails or salted beef to add flavor. However, my mom, who was nice enough to give me her recipe, used neither of these. She uses smoked turkey necks because they are easier to find and they're healthier.

The stew is then finished by adding skinny Jamaican dumplings, known as spinners, to thicken it up. You'll want to serve this stew with white or brown rice for a full and comforting meal. I generally use the pressure cooker to make my stew peas, but you can use the stovetop or slow cooker as well. Serve it over rice or rice and peas for a complete meal.

Be sure to check out my brown stew chicken and curry chicken recipe for other Jamaican favorites.

How to make Jamaican Stew Peas

Gather your ingredients. You will need dried red kidney beans that have been soaked overnight or for at least 8 hours. You can also use canned beans if needed.

ingredients for stew peas

Add turkey necks, soaked kidney beans, 3 cups of the water the beans soaked in, yellow onion, green onions, thyme, coconut milk, and garlic to the pressure cooker.

stew peas ingredients in pressure cooker before cooking

Cover and cook on high pressure for 35 minutes, then allow the machine to naturally release for 10 minutes before releasing the remaining pressure.

While your machine is naturally releasing, start to make your spinners. Add all-purpose flour and salt to a bowl and stir to combine. Slowly add in enough water until a smooth ball is formed. Pinch off small pieces of dough and roll them into a cylinder. You can make your spinners skinny but I like mine to be a little thicker.

collage of how to make jamaican spinners

Once all the pressure has been release on your pressure cooker, open it and press sauté on the machine. Once the mixture begins to simmer, add in the spinners and the whole scotch bonnet pepper and allow the stew to simmer for 5-7 minutes until the dumplings are cooked.

Remove the pepper and season with salt and pepper to taste.

stew cooking with scotch bonnet pepper and spinners added

Serve the stew with rice and enjoy.

spoon holding up kidney beans with spinner on top

Slow Cooker

You can also make this recipe in a slow cooker. Dried Red kidney beans need prepping before adding to the slow cooker. Boil the soaked dried kidney beans in water for at least 10 minutes before adding them to the slow cooker along with the turkey necks, 3 cups of the water the beans boiled in, yellow onion, green onions, thyme, coconut milk, and garlic. Slow cook on low for 8-10 hours, adding the spinners and whole scotch bonnet pepper during the last hour. Remove the scotch bonnet pepper and season with salt and black pepper before serving. 

Stovetop

Add turkey necks, soaked kidney beans, 3 cups of the water the beans soaked in, yellow onion, green onions, thyme, coconut milk, and garlic to a large pot on the stove and place on medium-high heat until it begins to simmer. Cover and reduce heat to medium-low and cook beans until softened, about 1.5-2 hours. During the last 30 minutes, add the spinners and whole scotch bonnet pepper. Remove the scotch bonnet pepper and season with salt and black pepper before serving. 

Notes on Jamaican Stew Peas

  • You can sub the dried kidney beans with two 15 oz canned kidney beans. If using canned beans, reduce the amount of water added by 1 cup.
  • Adding the scotch bonnet pepper whole will not make the dish spicy, it just draws the flavor from the pepper. Do not cut the pepper unless you want this dish to be very spicy. Make sure the scotch bonnet pepper does not have any bruises or holes in it before adding.
  • If you can't find scotch bonnet pepper, habanero pepper makes a great substitute.
  • You can add any stewing meat you'd like, such as smoked turkey tails, turkey wings, ham hocks, etc. If using salted pig feet, be sure to soak the feet overnight to remove the excess salt. Stewing beef may also be used in this recipe to flavor the peas.
  • It will take about 20 minutes for your machine to rise to pressure.
jamaican stew peas in bowl

And there you have, delicious Jamaican stew peas. If you're looking for other popular Jamaican recipes, check these out:

jamaican stew peas in bowl with white rice
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4.35 from 26 votes

Jamaican Stew Peas

This Jamaican Stew Peas recipe is pure comfort in a bowl. Made with red kidney beans and flavored with herbs, spices, coconut milk, and stewing meat. This hearty stew is packed with so much flavor.
Prep Time10 minutes
Cook Time35 minutes
Rise to pressure and natural release35 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: jamaican stew peas, jamaican stew peas and rice
Servings: 6 people
Calories: 553kcal
Author: Tanya

Equipment

Ingredients

Stew Peas

  • 1 lb smoked turkey necks or turkey tails, wings, ham hocks, etc
  • 2 cups dried kidney beans soaked overnight in 4 cups water or two 15 oz canned beans, undrained*
  • 1 yellow onion chopped
  • 2 green onions
  • 1 teaspoon dried thyme or 2 springs fresh thyme
  • 13.5 oz can unsweetened coconut milk
  • 3 cloves garlic chopped
  • 1 scotch bonnet pepper
  • 1 teaspoon black pepper or to taste
  • ½ teaspoon salt or to taste

Spinners

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 5-6 Tablespoons water

Instructions

  • Add soaked kidney beans, 3 cups of the water the beans soaked in, a can of coconut milk, turkey necks, onions, garlic, and thyme to a pressure cooker.
  • Cover and cook on high pressure for 35 minutes, then allow the machine to naturally release for 10 minutes before releasing the remaining pressure.
  • While your machine is naturally releasing, start to make your spinners. Add all-purpose flour and ½ teaspoon salt to a bowl and stir to combine. Slowly add in enough water until a smooth ball is formed. Pinch off small pieces of dough and roll them into a cylinder.
  • Once all the pressure has been released on your pressure cooker, open it and press sauté on the machine. Once the mixture begins to simmer, add in the spinners and the whole scotch bonnet pepper and allow the stew to simmer for 5-7 minutes until the dumplings are cooked.
  • Remove the pepper and season with salt and pepper to taste. Serve with white or brown rice. Enjoy 🙂

Slow Cooker Instructions

  • After soaking kidney beans, place beans and water in a large pot on the stove and boil for 10 minutes. Add this to the slow cooker along with the smoked turkey, yellow onions, green onions, thyme, coconut milk, and garlic. Cook on low for 8-10 hours, adding the spinners and whole scotch bonnet pepper during the last hour. Remove the scotch bonnet pepper and season with salt and black pepper before serving.

Stovetop Instructions

  • Add turkey necks, soaked kidney beans, 3 cups of the water the beans soaked in, yellow onion, green onions, thyme, coconut milk, and garlic to a large pot on the stove and place on medium-high heat until it begins to simmer. Cover and reduce heat to medium-low and cook beans until softened, about 1.5-2 hours. During the last 30 minutes, add the spinners and whole scotch bonnet pepper. Remove the scotch bonnet pepper and season with salt and black pepper before serving.

Video

Notes

  • You can sub the dried kidney beans with two 15 oz undrained canned kidney beans. If using canned beans, reduce the amount of water added by 1 cup.
  • Adding the scotch bonnet pepper whole will not make the dish spicy, it just draws the flavor from the pepper. Do not cut the pepper unless you want this dish to be very spicy. Make sure the scotch bonnet pepper does not have any bruises or holes in it before adding.
  • If you can't find scotch bonnet pepper, habanero pepper makes a great substitute.
  • You can add any stewing meat you'd like, such as smoked turkey tails, turkey wings, ham hocks, etc. If using salted pig feet, be sure to soak the feet overnight to remove the excess salt. Stewing beef may also be used in this recipe to flavor the peas.
  • It will take about 20 minutes for your pressure cooker to rise to pressure.

Nutrition

Calories: 553kcal | Carbohydrates: 60g | Protein: 31g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 87mg | Sodium: 585mg | Potassium: 1198mg | Fiber: 12g | Sugar: 5g | Vitamin A: 97IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 7mg

by 6 Comments

Banana Oatmeal Breakfast Cookies

These Banana Oatmeal Breakfast Cookies are super easy to make and they're delicious! They are great for weekday breakfasts or snack. With minimal ingredients and quick prep, these cookies can't be beat.

banana oatmeal breakfast cookies on wire rack with bananas in background

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Cookies for breakfast? Yes please! I am always searching for ways to have breakfast on weekday mornings. Most mornings I fail at this but these oatmeal raisin breakfast cookies give me the ability to succeed.  Yay for success!

The great thing about these breakfast cookies is that they are easy to make, they come together quickly, and they have no added sugar. OMG! No sugar in a cookie? Have I gone mad?!? I think so. Now when anyone tries to give me any slack about cookies for breakfast, I tell them to shove it because these cookies here are healthy.

And if you're into healthy breakfast, check out my banana oatmeal pancakes or my winter fruit salad.

Here are the recipe deets.

How to make Banana Oatmeal Cookies

First, preheat your oven to 350 degrees Fahrenheit and gather your ingredients. Prepare a baking sheet by laying out some parchment paper on it.

ingredients for banana oatmeal breakfast cookies

Next, mash 2 medium-sized ripe bananas in a bowl until they look like mush.

banana being mashed in a bowl

Next, add 2 cups of old-fashion oatmeal, 1 cup unsweetened applesauce, 1 tablespoon honey, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract and stir to combine.

Then add ⅓ cup raisins and ¼ cup white chocolate morsels and stir to combine.

ingredients for banana oatmeal breakfast cookies in a bowl

Next, use a cookie scooper or a tablespoon and place the mixture on the parchment-lined baking sheet by the spoonful about 2 inches apart. Use the back of a spoon or your fingertips to flatten each spoonful until it resembles a cookie. These cookies won't spread on their own, so flattening them must be done for them to look like a cookie when done baking.

banana oatmeal breakfast cookies being flattened with a spoon on cookie sheet

Bake in your preheated oven for about 25 minutes or until golden. Your house will smell delicious. Once done baking, remove and let cool on the baking sheet for about 5 minutes.

finished banana oatmeal breakfast cookies on sheetpan

Then remove to a cooling rack to finish cooling. Enjoy:)

banana oatmeal breakfast cookie on cooling rack

Notes on Banana Oatmeal Breakfast Cookies

  • You can change the add-ins like the raisins and white chocolate morsels if you aren't a fac. Some great options are walnuts, pecans, milk chocolate chips, and craisins.
  • These cookies will not spread like traditional cookies, so flatten them before baking.
  • Keep these gluten-free by using gluten free oats.
  • Store these cookies in an airtight container. They will last up to 3 days at room temperature. You can also freeze them in a freezer safe container for up to 2 months.
  • Air Fryer Instructions: These cookies can be made in an air fryer in batches. Reduce the temperature to 330 degrees Fahrenheit and cook for 8-10 minutes.
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Banana Oatmeal Breakfast Cookies

These Banana Oatmeal Breakfast Cookies are super easy to make and they're delicious! They are great for weekday breakfasts or snack. With minimal ingredients and quick prep, these cookies can't be beat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: banana oatmeal breakfast cookies, banana oatmeal cookies, breakfast cookies
Servings: 18 cookies
Calories: 77kcal
Author: Tanya

Equipment

Ingredients

  • 2 medium ripe bananas mashed
  • 2 cups old fashion oats
  • 1 cup unsweetened applesauce
  • 1 Tablespoon honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ⅓ cup raisins
  • ¼ cup white chocolate morsels

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Prepare baking sheet with parchment paper. and set aside.
  • Mash 2 ripe bananas in a medium sized bowl.
  • Add oats, applesauce, honey, cinnamon, and vanilla extract and stir to combine.
  • Add raisins and white chocolate morsels and stir until incorporated.
  • Place mixture on prepared cookie sheet by the tablespoon, about 2 inches apart. Use the back of a spoon to flatten the cookies to the desired shape.
  • Bake in preheated oven for 23-25 minutes or until cookies are golden brown.
  • Remove from oven and let cool in baking sheet for 5 minutes. Transfer to cookie rack to finish cooling. Enjoy:)

Notes

  • You can change the add-ins like the raisins and white chocolate morsels if you aren't a fac. Some great options are walnuts, pecans, milk chocolate chips, and craisins.
  • These cookies will not spread like traditional cookies, so flatten them before baking.
  • Keep these gluten-free by using gluten-free oats.
  • Store these cookies in an airtight container. They will last up to 3 days at room temperature. You can also freeze them in a freezer-safe container for up to 2 months.

Nutrition

Calories: 77kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 120mg | Fiber: 2g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Adapted from Family Fresh Meals

by 2 Comments

9 Homemade Seasonings

These homemade seasonings are so easy to whip up and are delicious in your favorite recipes. From chicken seasoning, fish seasoning, ranch seasoning, and so much more, these seasonings are perfect sprinkled over your favorite foods.

photo of homemade seasonings with text that states 9 homemade seasonings

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Having seasonings blends at your fingertips is a game-changer in the kitchen. Fact is, many recipes call for multiple seasonings and looking through a spice cabinet to pull 4-6 seasonings out at a time can be a lot.

That's why it's best to have a few go-to seasoning blends as a part of your pantry. These homemade blends contain common spices that you likely already have in your pantry. They also don't contain any additional additives. Just ground spices in the exact amount you need.

Why make your own homemade spices?

There are plenty of reasons why you may want to make your own homemade spice blends, but here are a few:

  • It can be cheaper - You likely have all of the spices needed for these seasoning blends in your pantry already. Why run out and spend extra money buying new spice combos when you've got the ingredients at home. Also, buying spices in bulk or when they're on sale will help keep the cost down.
  • You control the ingredients - I like to read labels and some spice mixtures have additional ingredients that just aren't needed. Making your own homemade blend ensures you know every ingredient going into your spices. You can also control the sodium content in these. Reduce the salt or leave it out.
  • You can give them away as gifts! - Make these spice blends and give them away as gifts! Some of my favorite blends to gift are my homemade BBQ seasoning and my pumpkin spice blends.

How to make Your own Homemade Spices?

The process is simple. Add ingredients to a jar or bowl, combine, and store in an air-tight container and use when ready. Homemade spices can last up to 3 years.

Homemade Spice Blends

9 Homemade Seasonings

Homemade Taco Seasoning

This homemade taco seasoning blend is the perfect mix of spices containing cumin, chili powder, oregano, and more. It's perfect and delicious when used on tacos, fajitas, and sprinkled on your favorite vegetables.

Homemade BBQ Seasoning

This homemade BBQ Seasoning is the only spice rub you need this BBQ season. The combination of smoky and sweet are perfect when paired with barbeque favorites like BBQ ribs, pulled pork, and chicken.

Homemade Fish Seasoning

This fish seasoning can be used on any protein or vegetable, but it really shines when sprinkled over fish. This fish seasoning is the perfect blend to grab for this oven-baked fish recipe.

Chili Powder Substitute

This spice blend is perfect for chili recipes. Have a batch on hand and place it in your favorite chili recipe, like this Instant Pot Chili!

Chicken Seasoning

This chicken seasoning is great on any kind of poultry. I like to use it on my roasted chicken, whether it's roasted whole or spatchcocked.

Jamaican Jerk Seasoning

This homemade blend of jerk seasoning is a must-have if you like a little island flavor. It's delicious in this jerk chicken wings recipe.

Homemade Ranch Seasoning

This homemade ranch seasoning is perfect when sprinkled over roasted chickpeas, vegetables, or poultry. Or, add a few ingredients and make this into a smooth and creamy salad dressing.

Homemade Poultry Seasoning

This batch is the perfect blend to have on hand for Holiday cooking. Use it in your stuffing recipes or on your turkey breast.

Pumpkin Pie Spice Blend

Nothing screams Fall like Pumpkin spice! Having your own homemade blend is perfect when you want a little bit of pumpkin spice in your favorite recipes. Use it in this homemade pumpkin pie recipe, this pumpkin oatmeal, or use a little in your coffee.

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Homemade Honey Butter Recipe

This easy and delicious honey butter recipe is the perfect spread. No special equipment is needed to make this homemade butter and it only needs 4 ingredients.

honey butter with dinner rolls in background

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I'm a fan of flavored butter and this honey butter has to be one of my faves. It's quite easy to "whip up" and doesn't involve any special equipment, just a wooden spoon. With only 4 ingredients, this recipe can't be beat!

Honey butter is great served on dinner rolls, pancakes, waffles, and anything you feel needs a little sweetened butter. I sometimes just eat a wee little bit by itself. It's that good.

If you love flavored butter, be sure to try my garlic herb butter or my hot honey butter I serve on sweet potatoes.

How to make Honey Butter

First, gather your ingredients. There's only four 🙂

ingredients for honey butter on white background

Add them to a bowl and use a wooden spoon to mix until combined.

hands stirring honey butter with wooden spoon

Spread on your favorite dinner roll, bread, or pancakes 🙂

honey butter on bread with butter and honey in the background

How to Store Honey Butter

Store the butter in an air-tight container or roll the butter into a parchment paper roll.

How long does it keep?

Honey butter can keep for a while so long as it's stored properly. If made with pasteurized butter, it can stay on the counter for about 1-2 days. Any longer and you run the risk of the butter becoming rancid.

The shelf life of butter becomes longer once you refrigerate it, up to three months. You can also freeze it, just defrost before using.

Additional Notes

  • Use unsalted butter for this recipe. However, if you only have salted, then reduce the amount of added salt.
  • Soften your butter before making this recipe. Take it out of the fridge atleast 30 minutes before using it, but I let mine sit out a little longer until it gets really soft, about 1-2 hours. If you are in a pinch, you can gently heat it in the microwave but take care not to melt it.
  • If not using straight away, be sure to wrap it once it has chilled or store it in an air tight container.
  • For an even lighter whipped butter, use a mixer to mix the ingredients. However, with really softened butter, I find a wooden spoon, or any spoon, gets great results.

Serve these with...

honey butter in jar
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5 from 1 vote

Homemade Honey Butter Recipe

This easy and delicious honey butter recipe is the perfect spread. No special equipment is needed to make this homemade butter and it only needs 4 ingredients.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: homemade honey butter, honey butter recipe
Servings: 8 persons
Calories: 128kcal
Author: Tanya

Ingredients

  • 8 Tablespoons unsalted butter softened
  • 3 Tablespoons honey
  • 1 Tablespoon powdered sugar
  • ¼ teaspoon kosher salt

Instructions

  • Place ingredients in a bowl and use a spoon to mix to combine.

Notes

  • Use unsalted butter for this recipe. If you only have salted, then reduce the amount of added salt.
  • Soften your butter before making this recipe. Ideally you should take it out of the fridge atleast 30 minutes before using it, but I let mine sit out a little longer until it gets really soft, about 1-2 hours. If you are in a pinch, you can gently heat it in the microwave but take care not to melt it.
  • If not using straight away, be sure to wrap it once it has chilled or store it in an air-tight container. For an even lighter whipped butter, use a mixer to mix the ingredients. However, with really softened butter, I find a wooden spoon, or any spoon, gets great results.

Nutrition

Calories: 128kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 75mg | Potassium: 7mg | Fiber: 1g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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Creamy Broccoli Cauliflower Salad

Creamy and delicious, this broccoli cauliflower salad is loaded with flavors and textures. Raw broccoli and cauliflower florets are combined with walnuts, cranberries, bacon and cheese before being tossed in a creamy slaw dressing. Simple and easy to make, this flavorful side is perfect for any meal.

Broccoli and cauliflower salad in a white bowl.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Pack in lots of fresh veggies in the most delicious way in the form of this broccoli and cauliflower salad recipe.

Ready to serve in minutes, this last-minute side dish is full of flavors and textures. Tossed in a creamy mayo dressing, crunchy walnuts, tangy red onion, sweet cranberries, and salty crispy bacon make this a winner.

This is a great all-year-round slaw-like salad, that will pair great with all of your favorite mains. This salad is also perfect for meal prep.

Be sure to try my Kale and Broccoli Salad and Broccoli Rice Casserole too!

How to make broccoli and cauliflower salad

  • Gather your ingredients.
Ingredients to make the salad.
  • Combine broccoli, cauliflower, walnuts, red onion, cheese, cooked bacon, and cranberries in a large bowl. Set aside.
The salad ingredients in a large bowl.
  • In another bowl, add mayonnaise, white vinegar, sugar, salt and pepper and stir to combine.
The dressing ingredients mixed together.
  • Pour dressing over salad ingredients and toss, ensuring all pieces of the salad are covered in the dressing. Serve and enjoy.
Overhead shot of broccoli cauliflower salad in a white bowl.

Can you make it ahead of time?

This is a great last-minute salad, but it's also great to make ahead of time too, so it's a great addition if you are planning a big feast. Once made, keep the salad covered and refrigerated, and it will keep well for 3 to 4 days. Make up a big batch and enjoy it throughout the week. Because the dressing is mayonnaise-based, don't keep the salad at room temperature for more than a couple of hours.

Do you have to cook the cauliflower and broccoli?

This is a raw salad, and there's no cooking involved! The uncooked broccoli and cauliflower add a great crunchy texture. If you prefer, you can steam the cauliflower and broccoli florets to soften them a little, but be sure to let them dry or the dressing will get very watery.

It's best to use fresh rather than frozen vegetables, as these can contain a lot of water.

What do you serve it with?

This broccoli and cauliflower salad recipe is great to serve with your favorite weeknight meals. It works great with chicken, fish and meat, or use it to bulk up a leafy salad. Try it with:

Close up of the broccoli and cauliflower salad.

Recipe Notes and Tips

  • You’ll want the broccoli and cauliflower to be cut into small florets. I break each full sized florets into smaller pieces.
  • Make this salad vegetarian by omitting the bacon. You can make it plant based by using a vegan mayonnaise.
  • Once made, keep covered and refrigerated til ready to serve.

More Salad Recipes

Broccoli and cauliflower salad in a white bowl.
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Creamy Broccoli Cauliflower Salad

Creamy and delicious, this broccoli cauliflower salad is loaded with flavor and texture. Simple and easy to make, this is one flavorful side.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: broccoli salad with cauliflower, cauliflower salad, creamy broccoli salad
Servings: 8 servings
Calories: 361kcal
Author: Tanya

Ingredients

  • 3 cups small broccoli florets
  • 3 cups small cauliflower florets
  • ½ cup toasted walnuts
  • ½ cup chopped red onion
  • ½ cup cheddar jack cheese
  • ½ cup cooked chopped bacon
  • ½ cup dried cranberries

Dressing:

  • 1 cup mayonnaise
  • ¼ cup white vinegar
  • 2 Tablespoons granulated sugar
  • Salt and pepper to taste

Instructions

  • Combine broccoli, cauliflower, walnuts, red onion, cheese, cooked bacon, and cranberries in a large bowl. Set aside.
  • In another bowl, add mayonnaise, white vinegar, sugar, salt and pepper and stir to combine.
  • Pour dressing over salad ingredients and toss, ensuring all pieces of the salad are covered in the dressing. Serve and enjoy.

Notes

  • You’ll want the broccoli and cauliflower to be cut into small florets. I break each full sized florets into smaller pieces.
  • Make this salad vegetarian by omitting the bacon. You can make it plant based by using a vegan mayonnaise.
  • Once made, keep covered and refrigerated til ready to serve.

Nutrition

Calories: 361kcal | Carbohydrates: 16g | Protein: 7g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 370mg | Potassium: 318mg | Fiber: 3g | Sugar: 10g | Vitamin A: 306IU | Vitamin C: 49mg | Calcium: 89mg | Iron: 1mg

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Honey Whole Wheat Dinner Rolls

Mix up your bread side game with this delicious homemade honey whole wheat dinner rolls. Perfectly fluffy with an amazing depth of flavor, these slightly sweet rolls are the perfect accompaniment to any meal.

Three honey whole wheat dinner rolls on a white plate.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If you are in the mood for some baking, you have got to try these yummy homemade honey whole wheat dinner rolls! They are seriously good!

Whether you are a novice baker or a seasoned pro, these tried and tested dinner rolls are not going to disappoint!

Made with whole wheat flour, they have a robust flavor whilst remaining light and airy, and honey naturally sweetens them for a subtle but distinctive bite.

Be sure to try my Vegan Dinner Rolls too!

How to make honey whole wheat dinner rolls

  • Gather your ingredients.
Ingredients to make the recipe.
  • Add water, yeast, and 1 teaspoon of granulated sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
Two photos of the yeast activating.
  • Add whole wheat flour, bread flour, 1 teaspoon granulated sugar, and salt in the bowl of a stand mixer. Mix until combined. Add yeast mixture, milk, honey, and 3 Tablespoons of softened butter and mix until combined.
The bread dough during mixing.
  • Switch to the dough hook and knead on low speed for 7-8 minutes. The dough should be slightly sticky.
The dough once it is kneaded.
  • Remove dough from mixing bowl and place on lightly floured surface and knead 2-3 times, until it forms a round ball.
  • Place in a greased bowl, cover, and allow it to proof in a warm area until it’s almost double in size, about 2-3 hours.
The dough before and after rising.
  • Meanwhile, grease a 13x9 baking dish and set aside. Preheat the oven to 375 degrees Fahrenheit.
  • Place dough on lightly floured surface and cut dough into 16 pieces. Roll each piece into a roll.
Making the dough into rolls.
  • Place in a greased baking dish. Cover and allow to rise again for 45 minutes - 1 hour.
Two photos before and after the bread rolls have risen.
  • Bake in a preheated oven for 25-30 minutes, until golden brown on the top. Remove from the oven and brush the top of the rolls with remaining butter.
Baked honey whole wheat dinner rolls in a glass baking dish.

How long do they keep?

Once you have baked your dinner rolls, let them cool completely before storing in an airtight container. They will keep well for 5 to 7 days at room temperature. You can enjoy them as is, or warm them up quickly in the oven for a couple of minutes at 360F.

Can you freeze them?

Yes! These dinner rolls are perfect for he freezer. This recipe makes enough for 16 rolls, so if you aren't going to get through all of them, freeze them for later use.

Let the baked rolls cool, then wrap them individually in foil and place in a bag to protect them from freezer burn. They will keep well for up to a month and can be defrosted at room temperature.

What so you serve them with?

These honey whole wheat dinner rolls are a great accompaniment to any meal. They are perfect to serve up at big family feasts like Christmas and Thanksgiving, or make up a big batch to enjoy with soups and stews in the week. Try them with:

A hand holding a baked dinner roll.

Recipe Notes and Tips

  • Doughs made with whole wheat flour take longer to proof, hence the 2-3 hour proofing time. I proof my dough in my oven on the bread proof setting, which maintains a temperature of 90F.
  • If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
  • Let cool completely before storing.
Close up of baked honey whole wheat dinner rolls.

More Bread Recipes

Three honey whole wheat dinner rolls on a white plate.
Print Recipe
4.75 from 4 votes

Honey Whole Wheat Dinner Rolls

Mix up your bread side game with this delicious homemade honey whole wheat dinner rolls. Perfectly fluffy with an amazing depth of flavor, these slightly sweet rolls are the perfect accompaniment to any meal.
Prep Time25 minutes
Cook Time25 minutes
Rising time3 hours
Total Time3 hours 50 minutes
Course: Side Dish
Cuisine: American
Keyword: homemade whole wheat dinner rolls, honey dinner rolls, how to make honey wheat rolls
Servings: 16 rolls
Calories: 164kcal
Author: Tanya

Ingredients

  • ¼ cup warm water 100F-110F degrees
  • 2 ¼ teaspoons active dry yeast
  • 2 teaspoons granulated sugar separated
  • 2 cups whole wheat flour 250g
  • 1 ¾ cups bread flour 218g
  • 2 teaspoons salt
  • 1 cup milk
  • ⅓ cup honey
  • 4 Tablespoons unsalted butter softened (separated)

Instructions

  • Add water, yeast, and 1 teaspoon of granulated sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
  • Add whole wheat flour, bread flour, 1 teaspoon granulated sugar, and salt in the bowl of a stand mixer. Mix until combined. Add yeast mixture, milk, honey, and 3 Tablespoons of softened butter and mix until combined. Switch to the dough hook and knead on low speed for 7-8 minutes. The dough should be slightly sticky.
  • Remove dough from mixing bowl and place on lightly floured surface and knead 2-3 times, until it forms a round ball.
  • Place in a greased bowl, cover, and allow it to proof in a warm area until it’s almost double in size, about 2-3 hours.
  • Meanwhile, grease a 13x9 baking dish and set aside. Preheat the oven to 375 degrees Fahrenheit.
  • Place dough on lightly floured surface and cut dough into 16 pieces. Roll each piece into a roll and place in a greased baking dish. Cover and allow to rise again for 45 minutes - 1 hour.
  • Bake in a preheated oven for 25-30 minutes, until golden brown on the top. Remove from the oven and brush the top of the rolls with remaining butter.

Notes

  • Doughs made with whole wheat flour take longer to proof, hence the 2-3 hour proofing time. I proof my dough in my oven on the bread proof setting, which maintains a temperature of 90 degrees fahrenheit.
  • If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
  • Let cool completely before storing.

Nutrition

Calories: 164kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 300mg | Potassium: 109mg | Fiber: 2g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

by 2 Comments

Cream Cheese Stuffed Mushrooms

If you are looking for a tasty crowd pleasing appetizer, these cream cheese stuffed mushrooms tick all the right boxes. Full of flavor, these baked stuffed mushrooms are the perfect vegetarian finger food!

Baked cream cheese stuffed mushrooms garnished with fresh parsley.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

When we are entertaining, more often than not, these cream cheese stuffed mushrooms will make an appearance. Super easy to make, they can be prepped ahead of time too, so they are perfect for a fuss free bite.

Creamy and cheesy, these vegetarian stuffed mushrooms are always a hit. Italian breadcrumbs add some great texture and flavor to each bite, and the baked mushrooms come out so juicy.

Be sure to try my Air Fryer Fried Mushrooms and Slow Cooker Garlic Herb Mushrooms too!

How to make cream cheese stuffed mushrooms

  • Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
  • Heat the olive oil and butter in a pan over medium/high heat. Add the mushroom stems, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently. 
Onions, garlic and mushroom stems in a skillet.
  • Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.
The filling ingredients mixed together in a bowl.
  • Place a spoonful of the cream cheese mixture in each mushroom.
The mushrooms stuffed with the cream cheese filling.
  • Bake for 20 minutes or until the mushrooms are golden brown.
Close up of baked cream cheese stuffed mushrooms.

How do you prep the mushrooms?

You need to clean the mushrooms to remove any loose dirt. If you prefer to rinse them under running water, make sure to fully dry them before proceeding with the recipe. Or you can simply wipe them with a damp cloth. If you like, you can also peel away the outer skins. Carefully remove the stems by pulling and bending them a little.

Can you make them ahead of time?

This is a great dish that you can prep ahead of time, so all you have to do is pop them into the oven when you are ready to serve. You can make the filling and stuff the mushrooms, then keep them covered in the fridge for up to 24 hours.

If you have any leftovers, they will keep well for around 3 days, and can be reheated in the oven at 360F for 5 to 10 minutes to warm them through to serve.

You can also freeze them. You can freeze them uncooked, though you'll get better results freezing once cooked as they'll absorb less moisture. Let them cool and freeze solid on a baking sheet before storing them in an container or freezer bag. You can reheat them from frozen at 360F for around 15 to 20 minutes.

What are the best mushrooms to use?

I used white cremini mushrooms for this recipe, and baby bella will also work well. If you want to turn these into a sit-down appetizer, you can easily adapt this recipe to make them with larger portobello mushrooms.

One of the stuffed mushrooms cut in half on a plate.

Recipe Notes and Tips

  • Avoid soggy mushrooms by not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
  • If you are making a double batch, don't overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
  • You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

More Easy Appetizers

Cream cheese stuffed mushrooms served on a white plate.
Print Recipe
4.25 from 8 votes

Cream Cheese Stuffed Mushrooms

If you are looking for a tasty crowd pleasing appetizer, these cream cheese stuffed mushrooms tick all the right boxes. Full of flavor, these baked stuffed mushrooms are the perfect vegetarian finger food!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: baked stuffed mushrooms, cheesy stuffed mushrooms, vegetarian stuffed mushrooms
Servings: 6 servings (4 mushrooms)
Calories: 239kcal
Author: Tanya

Ingredients

  • 24 white mushrooms large
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 2 garlic cloves minced
  • ½ sweet onion diced
  • 1 8 ounce package cream cheese softened
  • ⅓ cup grated Parmesan
  • ¼ cup chopped parsley
  • ¼ cup Italian breadcrumbs
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
  • Heat the olive oil and butter in a pan over medium/high heat. Add the mushrooms, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently.
  • Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.
  • Place a spoonful of the cream cheese mixture in each mushroom. Bake for 20 minutes or until the mushrooms are golden brown.

Notes

  • Avoid soggy mushrooms bu not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
  • If you are making a double batch, don't overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
  • You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

Nutrition

Calories: 239kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 491mg | Potassium: 376mg | Fiber: 1g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

by 2 Comments

Creamed Corn

This simple side dish is a true Southern favorite! Creamed corn is so quick and easy to make, and it all comes together in one skillet for a fuss-free recipe that everyone is guaranteed to love!

A spoon in a skillet of creamed corn.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

If you're like me and have a bit of a blind spot when it comes to side dishes, this creamed corn recipe is a lifesaver!

Made with a few simple ingredients, it's ready to serve in around 15 minutes. I love that it all comes together in one skillet too, so even the clean-up is a breeze! I'm a huge fan of creamy side dishes, like this creamed spinach.

This dish is creamy with a hint of sweetness, so it's easy to see why this recipe is a favorite!

Be sure to try my Cornbread Muffins and Air Fryer Corn on the Cob too!

How to make creamed corn

  • Heat the olive oil in a large pan with high sides over medium heat. Add the shallots into the pan and cook for 1-2 minutes or until fragrant.
Cooking the shallots in a skillet.
  • Add the heavy cream and whole milk into the pan. Bring to a simmer, then reduce the heat to low. Simmer on low for 5 minutes, stirring occasionally. 
  • Whisk in the flour, followed by the sugar. Then stir in the corn and add the butter.
Corn added to the skillet.
  • Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.
A skillet of creamed corn.

What's the best corn to use?

If it's in season, then fresh corn right off the cob is wonderful to use in this side dish recipe. Frozen corn works great though, and that's how I made this dish. Thaw the corn before adding it to the skillet, by running it under cold water. Frozen corn is picked at the peak of ripeness, so this recipe is perfect to enjoy throughout the year.

In a pinch, you can use canned corn, but I find that the kernels are generally softer. Drain and rinse well before using.

Can you make it ahead of time?

This is a great make-ahead side dish, so it's a great option if you are planning a big feast. Make up the dish, let it cool, and then it will keep well, covered in the fridge, for up to 3 to 4 days. Simply reheat it on the stovetop to warm through to serve.

What do you serve it with?

Creamed corn is great to serve with all of your Southern favorites, or do as I do, and eat it straight out of the skillet! Try it with:

Creamed corn in a skillet with fresh herb garnish.

Recipe Notes and Tips

  • Don't boil the cream and milk as it can separate. Instead, gently simmer it.
  • Thaw your sweetcorn before adding it to the skillet, or the liquid can become too watery.
  • Shallots are a little sweeter and have a milder falvor so they work great in this dish. You can use a white onion in a pinch.

More Side Dish Recipes

A spoon in a skillet of creamed corn.
Print Recipe
5 from 1 vote

Creamed Corn

This simple side dish is a true Southern favorite! Creamed corn is so quick and easy to make, and it all comes together in one skillet for a fuss free recipe that everyone is guaranteed to love!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: how to make creamed corn, simple creamed corn recipe, skillet creamed corn
Servings: 6 servings
Calories: 303kcal
Author: Tanya

Ingredients

  • 1 Tablespoon olive oil
  • 1 shallot finely diced
  • ¾ cup heavy cream
  • 2 Tablespoons butter
  • 1 cup whole milk
  • 2 Tablespoons flour
  • 2 Tablespoons sugar
  • 3 ½ cups frozen corn thawed
  • Salt and pepper to taste
  • Chives for garnishing

Instructions

  • Heat the olive oil in a large pan with high sides over medium heat. Add the shallots into the pan and cook for 1-2 minutes or until fragrant.
  • Add the heavy cream and whole milk into the pan. Bring to a simmer, then reduce the heat to low. Simmer on low for 5 minutes, stirring occasionally.
  • Whisk in the flour, followed by the sugar. Then stir in the corn. Add the butter. Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.

Notes

  • Don't boil the cream and milk as it can separate. Instead, gently simmer it.
  • Thaw your sweetcorn before adding it to the skillet, or the liquid can become too watery.
  • Shallots are a little sweeter and have a milder falvor so they work great in this dish. You can use a white onion in a pinch.

Nutrition

Calories: 303kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 72mg | Potassium: 377mg | Fiber: 3g | Sugar: 6g | Vitamin A: 624IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1mg

by 4 Comments

The Easiest Pumpkin Cookies Ever (Only 3 Ingredients!)

Fall baking just got easy with these delicious pumpkin cookies! Made with just 3 ingredients, it takes minutes to make up a big batch for the whole family to enjoy. I know you are going to love these!

Pumpkin cookies stacked on top of each other on a plate.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Let's get the fall baking off to a tasty start with these delicious and easy 3-ingredient pumpkin cookies! So simple to make, this is a great recipe to get the kids to help you out in the kitchen!

pic of Tanya

These pumpkin spice cookies are made with white chocolate chips, making them a perfect treat that the whole family will love. Made with a box cake mix and pumpkin puree, they come together in minutes. Even the most novice of bakers will easily master these!

Be sure to try my Pumpkin Pie and Pumpkin Waffles too!

♡ Tanya

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Spice cake mix – Provides structure, sweetness, leavening, and warm spices in one step.
  • Pure pumpkin – Adds moisture, acts as a binder, and delivers pumpkin flavor.
  • White chocolate chips – Add creamy sweetness and a contrasting texture. You can also use milk chocolate, dark chocolate, or peanut butter chips.
  • Cooking spray (optional) – Prevents sticking when flattening cookies before baking. You can also use parchment paper as an alternative to cooking spray.
Ingredients to make the cookies.

How to make easy pumpkin cookies

Step 1: Preheat the oven to 350°F. Prepare a baking sheet with parchment paper or a silicone liner. Set aside. 

    Step 2: Add the cake mix and pumpkin puree to a bowl. Stir until smooth.

    Cake mix and pumpkin puree in a mixing bowl.
    Mixing the ingredients together.

    Step 3: Then fold in the chocolate chips. 

      Folding in the white chocolate chips.

      Step 4: Place dough on a cookie sheet by rounded Tablespoons, about 2 inches apart. Spray the top of the cookies with cooking spray if using.

      Balls of cookie dough on a baking sheet.

      Step 5: Lightly flatten each cookie with the back of a fork or a piece of parchment paper. I spray the cookies with cooking spray if using a fork, so the fork doesn't stick to the dough.  

      A fork pressing the cookies flat.

      Step 6: Bake in the preheated oven for 15-17 minutes, until cookies are set. Remove from the oven and allow to cool on the pan for about 5 minutes. Transfer cookies to a cookie sheet and continue to cool. 

      Six cookies cooling on a wire rack.

      How long do they keep?

      These pumpkin cookies will keep well for around 3 to 4 days. Let them cool completely before placing them in an air-tight container at room temperature. They will keep well in the fridge for around 5 days. If kept this way, I like to allow them to sit at room temperature for 20 minutes before enjoying.

      Can you freeze them?

      Yes, these cookies freeze really well! Place the cooled cookies on a baking sheet and freeze them solid before transferring them to a freezer bag or container. They will keep well for up to 3 months, and you can allow them to thaw at room temperature for a couple of hours before devouring!

      Recipe Variations

      These easy 3-ingredient pumpkin cookies are delicious as they are, but you can easily mix things up! I love these with white chocolate chips, but you can use milk or dark if you prefer. If you are a chocolate lover, you could even finish them with a drizzle of melted chocolate.

      I made these with a spiced cake mix to get that signature fall flavor, but you could use a plain cake mix and add in some of my homemade pumpkin spice.

      Close up of pumpkin cookies with white chocolate chips.

      Tanya's Top Tips

      • Make sure to combine the pumpkin and cake mix thoroughly; it should be nice and smooth before adding the chocolate chips.
      • Use a canned pumpkin puree for this recipe. Homemade puree can often be too watery to use in these recipes. Use a puree rather than one with added sweeteners or spices.
      • These cookies don't spread much while baking, so be sure to flatten them slightly before placing them in the oven. The cooking spray in this recipe is optional. Use it to lightly oil the top of the cookies before flattening them with a fork. Alternatively, you could use parchment paper.

      I hope you love this pumpkin recipe as much as we do. If you give it a try, I’d truly appreciate it if you left a comment to let me know how it turned out. I always enjoy hearing from you!

      Overhead shot of pumpkin cookies ready to eat.
      Print Recipe
      5 from 2 votes

      Easy 3 Ingredient Pumpkin Cookie Recipe

      Fall baking just got easy with these delicious pumpkin cookies! Made with just 3 ingredients, it takes minutes to make up a big batch for the whole family to enjoy. I know you are going to love these!
      Prep Time10 minutes
      Cook Time15 minutes
      Total Time25 minutes
      Course: Dessert
      Cuisine: American
      Keyword: 3 ingredient pumpkin cookies, simple pumpkin cookies
      Servings: 20 cookies
      Calories: 56kcal
      Author: Tanya

      Equipment

      Ingredients

      • 1 15.25 oz box spice cake mix
      • 15 oz can pure pumpkin
      • 1 cup white chocolate chips
      • Cooking Spray optional

      Instructions

      • Preheat the oven to 350 Fahrenheit.
      • Prepare a baking sheet with parchment paper or silicone liner. Set aside.
      • In a large bowl, combine cake mix and pumpkin and stir until smooth. Then fold in the chocolate chips.
      • Place dough on a cookie sheet by rounded Tablespoons, about 2 inches apart. Spray the top of the cookies with cooking spray if using. Lightly flatten each cookie with the back of a fork or some parchment paper.
      • Bake in the preheated oven for 15-17minutes, until cookies are set. Remove from the oven and allow to cool on the pan for about 5 minutes. Transfer cookies to a cookie sheet and continue to cool.

      Video

      Notes

      • Make sure that you combine the pumpkin and cake mix really well, it should be nice and smooth before you add the chocolate chips.
      • Use a canned pumpkin puree for this recipe. Homemade puree can often be too watery to make these. Use a pure puree rather than one with added sweeteners or spices.
      • Make sure that your oven is fully pre-heated so that the cookies bake through evenly.
      • Allow the cookies to fully cool before serving or storing.
      • These cookies don't spread much while baking, so make sure to flatten them a little before placing them in the oven. The cooking spray in this recipe is optional. Use it to lightly oil the top of the cookies before flattening them with a fork. In the alternative, you could use parchment paper.

      Nutrition

      Calories: 56kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3312IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

      This post was originally published on August 23, 2021. It has been updated with new information.