
Thanksgiving Sweet Treats

Candy Pretzel Turkey Bites
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What You’ll Need
12 Servings
- Parchment paper
- 12 Pretzel Twists
- 36 pieces of candy corn
- 12 rolos
- 12 Reese’s pieces
- 24 candy eyeballs
Instructions
Total Time: 15 Minutes
- Preheat oven to 250 degrees F. Line a baking pan with parchment paper or Silpat baking mat.
- Place pretzels with the salted side down with the double rounded end pointed toward you.
- Unwrap Rolo candies and place them in the center towards the top of the pretzel.
- Place them in the oven until the chocolate softens, about 1 minute.
- Begin decorating by placing the candy eyeballs towards the middle, slightly towards the top, of the Rolos candy. Take a Reese's Pieces and turn it sideways and insert it below the eyes. Finally, take three pieces of candy corn and insert them along the top of the Rolos for the feathers.
- Place them in the freezer to solidify. Store in an airtight container. Enjoy!

Classic Pumpkin Pie
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What You’ll Need
Makes 1 Pie
- 1 store-bought pick crust
- 1 cup light brown sugar
- 1 tbsp all-purpose flour
- 1.2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3 large eggs at room temperature
- 1 (15 oz can) pumpkin puree
- 1 1/4 cups evaporated milk
Substitution: If you prefer to use pumpkin pie spice you may replace the spices in this recipe with 2 to 2 1/2 tsps of pumpkin pie spice
Instructions
Total Time: 1 hour 35 minutes
- Preheat the oven to 350 °F (180 °C). Oil generously two 12-hole mini muffin pans with cooking oil. This recipe makes about 16 donut holes, so you don't have to oil all of them.
- In a mixing bowl, stir oil, pumpkin puree, pumpkin spices, brown sugar, and self-rising flour until it forms a sticky muffin batter.
- Use a small cookie dough scoop to fill each muffin hole.
- Bake the donut holes for 13-15 minutes at 350 °F (180 °C) until golden brown and a toothpick inserted in the center comes out clean.
- Flip the pan upside down on a cooling rack and let them cool for a few minutes.
- Meanwhile, melt some coconut oil in a small mixing bowl in the microwave in 30-second bursts.
- In a small bowl, stir sugar and pumpkin spices.
- Use a pastry brush to brush each muffin donut hole and immediately roll it into the pumpkin spice sugar.
Tips:
- Ensure your pumpkin puree is at room temperature before mixing for a smoother batter.
- For stronger pumpkin flavor, reduce the pumpkin puree by simmering it in a saucepan for about 5 minutes before using.
- Try a cream cheese glaze instead of sugar coating: mix softened vegan cream cheese with powdered sugar and a splash of plant-based milk.
- These donut holes freeze well. Make a double batch and store some for later. To reheat frozen donut holes, microwave for 10-15 seconds or warm in a low oven until heated through.
- To ensure even baking, rotate the pan halfway through the baking time, especially if your oven has hot spots.

Apple Pie Bites
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What You’ll Need
Servings: 8 Apple Pie Bites
- ¼ cup packed light brown sugar
- 1 teaspoon apple pie spice, and additional apple pie spice (about ¼ teaspoon) for sprinkling on top of crescent rolls
- 3 tablespoons unsalted butter, melted
- ⅓ cup chopped pecans
- 1 small Granny Smith apple, cored and sliced into 8 (½-inch) slices
- 1 (8 ounce) tube Pillsbury Original crescent rolls
- Parchment paper
Instructions
Total Time: 30 Minutes
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, combine brown sugar and apple pie spice. Set aside.
- Melt butter and toss apple slices in butter, set aside.
- Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
- Sprinkle each triangle evenly with the chopped pecans.
- Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
- Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
- Bake for 10 to 12 minutes, or until golden brown. Cool for 5 minutes before serving.

Pumpkin Donut Holes
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What You’ll Need
Serving Size: 16 donut Holes
- 1 1/2 cup Self-Rising Flour – If unavailable, mix 1 1/2 cups of all-purpose flour with 2 1/4 teaspoons of baking powder (&optionally 3/8 tspn salt)
- 1/4 cup Oil – Can be any neutral-flavored oil
- 1 1/3 cup Pumpkin Puree – Use canned pumpkin puree, not pumpkin pie filling. Homemade puree can be used if well-drained.
- 1 tspn Pumpkin Spices – Store-bought or make your own with cinnamon, ginger,nutmeg,cloves
- 1/4 cup Brown Sugar – Light or dark brown sugar works. Coconut sugar is a good alt. (less refined option)
- For coating:
- 1/2 cup Sugar
- 2 tspns Pumpkin Spices
- 3 tbsps Neutral Oil
Instructions
- Chop chocolate into small chunks and butter into 2-3 pieces, and put both into a microwave-safe bowl.
- Melt chocolate and butter on medium power in the microwave, stirring every 30 seconds, until smooth. (It will take around 2 minutes.)
- Add peanut butter, vanilla extract, and kosher salt, and mix until smooth.
- Pour cereal into a large bowl and add chocolate-peanut butter mixture. Stir gently until all pieces are coated.
- Pour 1 ½ cups confectioners sugar into a large ziptop bag along with the cocoa powder.
- Add coated cereal and shake until well coated. You may need to add up to another ½ cup of confectioners sugar to cover everything.
- Spread onto cookie sheet in a single layer to cool.
- When cool, put into a large bowl and gently stir in pretzels and M&Ms.
*A quicker and easier option is to purchase pre-made puppy chow from your local grocery store and add in pretzels & M&M’s!*