Thanksgiving Sweet Treats

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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!

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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.

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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

  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside.
  4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle evenly with the chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10 to 12 minutes, or until golden brown. Cool for 5 minutes before serving.

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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

  1. Chop chocolate into small chunks and butter into 2-3 pieces, and put both into a microwave-safe bowl.
  2. Melt chocolate and butter on medium power in the microwave, stirring every 30 seconds, until smooth. (It will take around 2 minutes.)
  3. Add peanut butter, vanilla extract, and kosher salt, and mix until smooth.
  4. Pour cereal into a large bowl and add chocolate-peanut butter mixture. Stir gently until all pieces are coated.
  5. Pour 1 ½ cups confectioners sugar into a large ziptop bag along with the cocoa powder.
  6. Add coated cereal and shake until well coated. You may need to add up to another ½ cup of confectioners sugar to cover everything.
  7. Spread onto cookie sheet in a single layer to cool.
  8. 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!*