Why You’ll Love Brown Sugar Candied Walnuts

These walnuts are crunchy, sweet, and bursting with that brown sugar cinnamon flavor you love!

This is considered a “no-bake” recipe because you will only melt ingredients on the stovetop using a non-stick skillet. It differs from other candied walnut recipes that use egg whites and are baked in the oven.

Key Ingredients and Substitutions

This recipe only uses four ingredients!

• Walnuts– Use fresh walnuts for the best results. You could also substitute pecans, cashews, or almonds. Really, any nuts will work in this recipe.
• Butter (salted butter or unsalted)- If using unsalted, sweet cream butter, you could opt for a sprinkle of coarse sea salt when the walnuts are cooling on the baking sheet.
• Brown Sugar– This recipe works best with light brown sugar. The rich molasses of brown sugar adds an additional layer of flavor and tastes like caramel.
• Cinnamon– You could leave out the cinnamon if desired. Sprinkle cinnamon sugar over the walnuts while cooling for even more cinnamon flavor. It will emphasize the crunchy texture.

Step by Step Instructions

1. In a large, non-stick skillet, slowly MELT butter over medium heat.
2. ADD brown sugar and cinnamon. STIR continuously until the sugar dissolves (about 3-4 minutes).
3. ADD walnuts and continue stirring. ADD up to 2 Tablespoons of water to make a syrup. Stir until bubbling. Remove from heat.
4. SPREAD the walnuts in a single layer onto a baking sheet lined with parchment paper or a silicone baking mat. SPRINKLE with cinnamon sugar while still warm (optional).
5. COOL for 1 hour. Candied nuts can be stored at room temperature in an airtight container for up to 2 weeks.

If your candied walnuts are grainy, you may not have allowed the sugar to dissolve completely before removing them from the heat. Avoid this mistake by slowly melting the butter over low heat.

Stir the brown sugar mixture over low heat constantly for 3-5 minutes. Add up to 2 Tablespoons of water to make a thick syrup.

How to Use Brown Sugar Candied Walnuts

This recipe was made specifically for our Honey Brie Bites with Candied Walnuts.

Try sprinkling candied walnuts on top of your favorite salad or yogurt parfait. Add to a charcuterie board for snacking. Brown Sugar Candied Walnuts would be a great addition to our popular Eleven Madison Park Granola.

Candied nuts would also make the perfect hostess gift, teacher gift, or holiday package. Just be sure to check for any tree nut allergies before gifting.

Do you have a favorite banana bread? Sprinkle these nuts on top for a sweet, candy crunch!

Storage

Store at room temperature in an airtight container for up to 2 weeks.

Alternatively, freeze in an airtight container or freezer bag for up to 2 months. Empty the nuts onto a baking sheet or tray to thaw at room temperature to avoid the nuts getting soft or sticky.

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Brown Sugar Candied Walnuts Recipe

Brown Sugar Candied Walnuts will be your go-to crunchy topping for sweets, salads, and snack mixes. Use candied nuts on a charcuterie board or as a holiday gift!

Course Appetizer, Snack

Cuisine American

Keyword appetizer, brown sugar, topping, walnuts

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 Cups

Calories 1077kcal

Author Katrina Bahl

Ingredients

• 2 cups walnuts
• 4 Tablespoons butter
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• 2 Tablespoons water

Instructions

• In a large, non-stick skillet, slowly MELT butter over medium heat.
• ADD brown sugar and cinnamon. STIR continuously until the sugar is dissolved (about 3-4 minutes).
• ADD walnuts and continue stirring. ADD up to 2 Tablespoons of water to make a syrup. Stir until bubbling. Remove from heat.
• SPREAD the walnuts in a single layer onto a baking sheet lined with parchment paper or a silicone baking mat. SPRINKLE with cinnamon sugar while still warm (optional).
• COOL for 1 hour. The walnuts can be stored at room temperature in an airtight container for up to 2 weeks.

Video

Nutrition

Calories: 1077kcal | Carbohydrates: 71g | Protein: 18g | Fat: 88g | Cholesterol: 30mg | Fiber: 8g | Sugar: 56g

Recommended Recipes

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Trail Mix Caramel Apple Slices

Gather your favorite trail mix toppings because we’re putting a new, modern spin on a traditional fall favorite! Trail Mix Caramel Apple Slices are irresistible and perfect for Halloween parties, after-school snacks, Thanksgiving dessert tables, and more.

What you’ll need:

1. apples- tart, firm apples work best
2. sticks- use clean sticks or purchase plastic treat sticks, lollipop, or popsicle sticks
3. chocolate and caramel- we like melting chocolate discs and caramel bits
4. trail mix toppings- seeds, dried fruit, small chocolates, toffee bits, pretzels, nuts, and shredded coconut are an excellent place to start. Try our Brown Sugar Candied Walnuts!

How to Slice and Prepare Apples

Choose firm apples. Using a sharp knife, carefully slice your apples from top to bottom into four slices (about 1/2 inches each). Be sure to use a cutting board on a sturdy surface and do not attempt to slice if your apples are uneven and cannot sit upright without wobbling.

Discard any seeds. Trim off the rounded outside edges if desired, but not necessary.

Alternatively, use an apple corer slicer to make traditional sections.

Prepare Apples and Toppings

Once you are ready to begin, you will need to work somewhat quickly. Prepare your apple slices and gather your toppings before you start melting the chocolate and caramel.

Start by using a small kitchen knife to make a slit in the bottom of each caramel apple slice.

Pat apple slices dry before dipping. Patting it dry will help to prevent apple juice from weeping through the chocolate shell (making it soggy). You can use a clean kitchen towel or paper towels.

Insert the sticks, pat dry with a kitchen towel, then lay the apple slices on paper towels.

How to Serve and Store Caramel Apple Slices

Trail Mix caramel apples are great to serve at Halloween parties and to have on display at Thanksgiving dessert tables, making them the perfect fall treat.

Your kids will love them for an afternoon snack, too! Let children get involved by making their trail mix creations on top of caramel apple slices. Serve them on parchment paper or sticking up from decorative bins.

HELPFUL TIP: Place apples in your bins/small buckets and top with pretzels, nuts, or leftover toppings. Pierce caramel apple sticks into the apple base. Discard these apples and toppings when finished.

STORE Caramel Apple Slices in the refrigerator! No one wants listeria growing on their fruit! Sliced fruit needs to be stored in the refrigerator if you do not serve it within a few hours.

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Trail Mix Caramel Apple Slices

Trail Mix Caramel Apple Slices are bursting with peanuts, cashews, pretzels, chocolate, and raisins! Customize with your favorite trail mix toppings.

Course Dessert

Cuisine American

Keyword apple, caramel, chocolate, fall favorites, snack, trail mix

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 16 slices

Calories 242kcal

Ingredients

• 4 apples granny smith or fuji
• 2 cups milk chocolate melted
• 1/4 cup white chocolate melted
• 1 cup caramel (melt according to package directions)
• 1/4 cup pretzels
• 1/4 cup raisins
• 1/4 cup peanuts
• 1/4 cup cashews
• 1/4 cup M&M candies

Instructions

• SLICE apples into 4 pieces (about 1/2 inch slices). Discard any seeds. Using a paring knife, make a small slit in the bottom of each slice. Insert sticks (popsicle sticks or lollipop sticks work too).
• PAT apple slices dry. Let sit on a paper towel or clean tea towel to wick up extra moisture.
• MELT chocolates and caramel according to package directions.
• ASSEMBLE toppings to allow for quick work.
• DIP apple slices into milk chocolate. DRIZZLE with caramel and white chocolate.
• ADD trail mix toppings. Set caramel apple slices on parchment paper until chocolate is firm. Serve the same day.
• These apple slices are best served the same day they are made. STORE Caramel Apple Slices in the refrigerator! No one wants listeria growing on their fruit! Sliced apples need to be stored in the refrigerator if you do not serve them within a few hours. 

Notes

• Tart, firm apples work best.
• You can use clean sticks or purchase plastic, lollipop, or popsicle sticks.
• Be sure to pat apple slices dry before dipping. This will help to avoid apple juice weeping through the chocolate shell (making it soggy).
• Use melting chocolate discs for the best results. Because the chocolate is tempered, there will be no need to add oil or shortening to make the chocolate smooth when melted.
• Switch up the trail mix toppings to your favorites! In addition to the above, we suggest dried fruit (craisins, pineapple, sour cherries, etc.), nuts and seeds (pepitas, sunflower seeds), small chocolates, toffee bits, and shredded coconut. 

Nutrition

Calories: 242kcal | Carbohydrates: 36g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 59mg | Fiber: 3g | Sugar: 27g

Looking for more apple recipes?

Try these traditional Caramel Apple Slices. The sprinkles are cute!

We want to dive right into these Chocolate Turtle Apple Slices. Dreamy!

Thirsty? Try our Blackberry Apple Spooky Sangria and our favorite Starbucks Caramel Apple Spice Copycat Drink.

Equally spooky and fun are these adorable Chocolate Covered Spider Apples.

If you’re in a hurry, you will want to try Apple Nachos!

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Pumpkin Bread is a fall staple in our home. I fell in love with pumpkin bread when I started baking in college. You can grab a slice as you’re running out the door, or you can tuck a slice into your lunch box. Enjoy it with a cup of afternoon tea, or with some hot cocoa after dinner.

Chocolate Swirl Pumpkin Bread is a Quick Bread

Quick breads are breads that are prepared with leavening such as baking soda or powder, rather than yeast. There is no rise time or kneading of dough. Chocolate Swirl Pumpkin Bread is part bread, part cake.

Drop everything into your bowl and give it a stir to combine. You don’t even need to get your mixer out for this quick bread recipe.

Can I make these into pumpkin muffins?

To make Chocolate Swirl Pumpkin Bread into muffins you can bake them in standard size muffin tins for 15-18 minutes at 350 degrees F.

Two ways to make chocolate swirl in muffins:

OPTION 1: Prepare batter as directed. Line muffin tin with paper or foil liners. Drop in about 2 Tablespoons of pumpkin batter followed by 2 Tablespoons of chocolate pumpkin batter. Swirl with a toothpick before baking.

OPTION 2: Prepare batter as directed. Drop chocolate pumpkin batter by spoonful into the pumpkin batter. Give about 2-3 swirls with a butter knife (do not overmix). Drop 1/4 – 1/3 cup swirled batter into prepared muffin tin liners.

Looking for mini muffins? Try our popular no fuss Pumpkin Chocolate Chip Mini Muffins recipe. It’s a must-make every Fall!

Tips for making Chocolate Swirl Pumpkin Bread

1. Measure your flour in grams. We use an inexpensive kitchen scale to measure flour for baking. You’ll get consistent results every time!
2. Egg substitution- you can substitute one whole ripe banana for the 2 eggs in this recipe.
3. Oil substitution- any light-tasting oil will do in this recipe: canola oil, vegetable oil, or coconut oil. You will be able to taste the coconut oil.

How to Store Pumpkin Bread

Room Temperature Cool the pumpkin bread completely. Wrap in plastic wrap or keep in an airtight container.  Enjoy pumpkin bread within 3 days.

Refrigerated Some people enjoy a cold slice of Chocolate Swirl Pumpkin Bread! If you refrigerate pumpkin bread, (wrapped or stored in an airtight container) you can eat within one week.

Frozen Baked pumpkin bread can be frozen for up to three months. Cool the bread completely and slice into 12 portions. Wrap individual slices in plastic wrap and place them into a large plastic zip top freezer bag before freezing. Defrost slices at room temperature as needed or warm up in the microwave, air fryer, or toaster oven.

Sweeten it up with a Glaze

My Pumpkin Spice Vanilla Butter Sauce would be a delicious addition to this bread if you prefer more of a cake taste.

Pour it on the loaf warm out of the oven. It will run down into all of the cracks on top!

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Every year I’m one of the last people to accept that Fall is finally here. In Ohio we usually have a few cooler days and then we’re hit with another heat wave before the true Autumn season arrives to stay.

I love the cool breeze and crisp air that this time of year brings because I find myself baking a lot more. This Pumpkin Cream Cheese Danish recipe is our favorite because it makes 12 mini Danish that we can enjoy any time of day from breakfast to dessert!

Pumpkin Cream Cheese Danish

Perfectly swirled layers of pumpkin and cream cheese filling baked into flaky Puff Pastry- these mini Danish are just asking to be drizzled with a powdered sugar glaze.

What is Puff Pastry?

Puff pastry is a light and flaky pastry made from a laminated dough. The dough has been prepared by wrapping a cold block of butter in dough, rolling it out, and folding it over. The process is repeated until you have layers and layers of flaky dough. The process takes quite a long period of time to make, so that is why many home bakers choose to purchase frozen, prepared Puff Pastry dough.

You can find Puff Pastry in the freezer section of your grocery store near the frozen pies and Cool Whip.

When ready to use, let the dough thaw on your counter top for 10-20 minutes while you assemble the ingredients; that will make it easy to roll out. Most boxes come with 2 sheets of dough. You will be rolling each sheet into a 9×12 inch rectangle (it doesn’t have to be perfect). You will then cut each rectangle into 6 smaller portions before filling and baking.

How to Store Leftovers

Most pastries are best served warm or at least on the same day as they are prepared.

Store leftover baked mini Pumpkin Cream Cheese Danish in the refrigerator.

Enjoy leftovers cold, or toast them up in your toaster oven or air fryer for 3-5 minutes. You can try the microwave but you will sacrifice the flakiness of the pastry.

Can I Use Crescent Dough Instead?

You can use refrigerated crescent dough (like Pillsbury) instead of Puff Pastry dough if you have some on hand. One tube of refrigerated dough will make 8 mini Pumpkin Cream Cheese Danish. Reduce the baking temperature to 350 degrees F and bake for 9-11 minutes.

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This month I’m teaming up with the American Dairy Association Mideast for some recipes featuring one of my favorite things in life- cheese!

In these irresistible appetizers you will find creamy brie wrapped in flaky puff pastry along with honey and Brown Sugar Candied Walnuts. To top it off, we’re drizzling the pastries with warm honey and a few more crushed candied walnuts.  You’ll be coming back for more!

As we gear up for the holidays you will want to tuck away some easy recipes for entertaining guests- and these Honey Brie Bites are practically effortless to prepare.

You can even prepare them in advance and freeze them before baking. They’ll be ready for you to pop in the oven when guests arrive.

How to Serve Brie

When preparing your brie, you DO NOT have to throw away the rind. The whole rind is edible! Just slice and serve.

Bring your brie to room temperature (about 30-45 minutes on the countertop) before serving to get the best creamy texture.

Brie has such a wonderful flavor that it is often served with a plain, crusty baguette.

Brie can be served at room temperature with sweet toppings. Try apricot or blackberry jam, honey, or fruit like apple and pear slices.

Try serving brie with savory toppings like pepper jam, jalapenos, figs, and olives.

What to Drink with Brie

The French would suggest you drink champagne with brie.

Try fruity red wine such as Pinot Noir.

Dry white wines like Sauvignon Blanc will also work well.

A carbonated beer such as a pilsner would also pair great with brie appetizers.

If alcohol is not on the menu, try fruit juices like apple or white grape.

During the holidays, you must try these brie bites with my Best Homemade Eggnog

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Honey Brie Bites

Easy appetizer for your next gathering- Honey Brie Bites stuffed with brown sugar candied walnuts then drizzled with warm honey.

Course Appetizer

Cuisine American, French

Keyword appetizer, brie, cheese, honey, walnuts

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 18 squares

Calories 257kcal

Ingredients

• 2 sheets puff pastry thawed
• 8 oz brie
• 1/2 cup honey
• 1 cup candied walnuts
• 1 egg

Instructions

• PREHEAT oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
• ROLL out each sheet of puff pastry sheet on a floured work surface. Cut along the seams to form three long rectangles. Then cut each rectangle into three squares. (9 squares per sheet)
• SLICE brie into 18 small wedges. On each puff pastry square place a wedge of brie, about 1/2 teaspoon of honey, and a sprinkle of chopped candied walnuts.
• FOLD the pastry over the brie to form a rectangle or triangle. Use a fork to crimp the edges. Then pierce the top of the pastry with the fork to vent.
• WHISK the egg (thin with 1 teaspoon of water if desired) and brush the tops of each puff pastry with egg wash. 
• BAKE for 15-20 minutes until golden brown. After baking drizzle with honey and finely chopped candied walnuts if desired. Best served warm.

Nutrition

Calories: 257kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g

Recommended Recipes

I’m sharing the easy prep for this recipe over on the Drink-Milk blog, so be sure to go over and print the Honey Brie Bites recipe.

Connect with the American Dairy Association Mideast: Website | Facebook | Pinterest | Twitter

I’m happy to partner with the American Dairy Association Mideast to bring you dairy-filled treats all year.  Thank you for supporting the brands that I work with and for stopping back to let me know how your family loved my recipes as much as our family does!

The post Honey Brie Bites with Candied Walnuts appeared first on In Katrinas Kitchen.

McCormick sponsored this recipe and compensated me for my time; all opinions are my own.

Baby, it’s cold outside!! Bring on the cute boots and scarves, sweaters, and gloves. My birthday is also always close to Thanksgiving, so I enjoy this month despite the frigid temperatures.

Cooking and baking for my extended family has always been my favorite Thanksgiving tradition. I love the chaos of it all. When I was little, it was my responsibility to peel the potatoes. In my ten-year-old mind, it was the worst job, but I loved feeling like I was contributing to the meal.

As I got older, I began baking Pumpkin Chocolate Chip Mini Muffins. Now they are a Thanksgiving staple in our family.

Pumpkin Cranberry Bread Pudding

This holiday bread pudding comes together with a loaf of Italian bread. You could also use Brioche, Challah, or a baguette.

Pumpkin puree and dried cranberries pair together wonderfully. Please note that this is pure pumpkin puree (not pumpkin pie filling). You will not be using a whole can. Use the leftover puree to whip up a homemade pumpkin spice latte using our Homemade Pumpkin Spice Coffee Syrup.

We’ve included a few ounces of white chocolate to sweeten things up.

As much fun as preparing the meal is, I enjoy revealing the dessert table afterward. Isn’t this Pumpkin Cranberry Bread Pudding a gorgeous addition to your Thanksgiving table?!

Pour the sauce over the top and watch as everyone stops in their tracks. You won’t have to worry about leftovers with this dessert!

Be sure to grab the recipe for this Pumpkin Spice Vanilla Butter Sauce – I want to pour it over everything.

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Pumpkin Cranberry Bread Pudding

Spice up your holidays with this Pumpkin Cranberry Bread Pudding drizzled with a warm vanilla butter sauce.

Course Dessert

Cuisine American

Keyword bread, cranberry, pumpkin, pumpkin spice, thanksgiving

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 284kcal

Ingredients

• 1 1/4 cups milk
• 1/2 cup granulated sugar
• 3 oz white chocolate cut into chunks
• 2 Tablespoons butter
• 2 eggs
• 1 cup canned pumpkin puree not pumpkin pie puree
• 1 1/2 teaspoon Pumpkin Pie Spice
• 1/2 teaspoon Pure Vanilla Extract
• 4 Cups Italian bread cubed
• 1/2 Cup dried cranberries + more for garnish

Instructions

• PREHEAT oven to 325°F. Mix milk, sugar, white chocolate, and butter in a large microwavable bowl. Microwave on HIGH 4 minutes or until butter is melted, stirring after 2 minutes. Stir until white chocolate is completely melted. Set aside.
• BEAT eggs, pumpkin, pumpkin pie spice, and vanilla in a large bowl until well blended. Add white chocolate mixture; stir until well blended. Add bread cubes and cranberries; stir until well coated. Spread evenly in greased 2 Quart baking dish.
• BAKE 25-30 minutes or until a knife inserted in the center comes out clean.
• SPRINKLE with more cranberries and serve with Warm Vanilla Butter Sauce.

Nutrition

Calories: 284kcal

Enjoy browsing our Fall Favorites!

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I made this decadent sauce to go along with Pumpkin Cranberry Bread Pudding but I couldn’t stop pouring it over all the things. I can imagine it would be heavenly over pancakes, waffles, and french toast! Treat your family this Thanksgiving to a deliciously spiced pumpkin breakfast. You could even make it the day beforehand!

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I know that turkey thinks it is the star of Thanksgiving dinner, but the dessert table has always ruled that special Thursday in my home. I mean who does turkey even think it is anyway? Since when does protein get the upper hand over frosting?

As if.

When Christi of Love From the Oven sent me a copy of her new cookbook Smart Cookie I had such a hard time choosing which cookie to begin making. Christi’s book is all about leaving the baking to the experts so that you can focus on the fun part- decorating!

If you’re like me you want to make adorable, fun treats for your dessert table (or classroom, or party!) but you just don’t have that many hours in the day. That’s why I love this cookbook!

In 10 minutes I had a dessert tray full of Salted Caramel Pie Slice Cookies as well as some adorable Strawberry Pie Slice Cookies. Honestly I had a hard time just sticking to 2 flavors! Let’s just skip the turkey this Thanksgiving and go straight to dessert.

Just kidding. I kinda have a love affair with stuffing and gravy. {{awkward}}

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Pie Slice Cookies

Salted Caramel Pie Slice Cookies and Strawberry Pie Slice Cookies are making an appearance on my Thanksgiving dessert table this year. These adorable cookies only take minutes to make!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 cookies

Ingredients

• Triangle shortbread cookies
• Caramel ice cream topping
• White frosting
• Strawberry ice cream topping
• Salt

Instructions

• Spread each cookie with ice cream topping and frosting.
• Lightly sprinkle caramel cookies with salt.

Seriously go grab this book! I can’t recommend it enough. It makes a great gift and I’ll be giving a bunch away to friends and family this Christmas.

Items used in this post:

In Katrina’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Disclosure: I received a free copy of Smart Cookie. This post was not compensated. I consider the author a personal friend. As always opinions are 100% my own.

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I can’t believe I haven’t shared my favorite muffin recipe with you yet! These pumpkin chocolate chip mini muffins are a Thanksgiving tradition in our home, It’s the very first thing that goes into my oven early Thanksgiving morning and the last thing that everyone is nibbling on at the end of the day. For years I made these muffins without chocolate chips. Then one time I got a little crazy and threw some in about half the batter. For a few years after that I continued making half and half until finally someone stated the obvious- why even bother with the plain pumpkin muffins? And now we munch on pumpkin chocolate chips mini muffins all day. You seriously might have trouble walking by them without popping one in your mouth.

Mostly I am excited to share this recipe here with you because that means I won’t lose it. I seriously cannot be trusted with a piece of paper. I swear I have this recipe copied and printed in 30 places in my home because of the one year I had to completely tear apart my kitchen to find the recipe.  This recipe originally made 2 loaves of bread and has been adapted into muffins and then mini muffins. As I said, our family enjoys munching on these throughout Thanksgiving day. It make 10 dozen mini muffins-that’s a lot! I have tried halving the recipe before and was just not completely satisfied with the results.

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Pumpkin Chocolate Chip Mini Muffin Recipe

Moist pumpkin muffins studded with dark chocolate chips. Pumpkin chocolate chip muffins are a Thanksgiving tradition you'll come back to again and again!

Prep Time 15 minutes minutes

Total Time 24 minutes minutes

Servings 10 dozen mini muffins

Ingredients

• 4 eggs
• 1 16oz can of pumpkin puree
• 2 C sugar
• 3/4 C vegetable or canola oil
• 2/3 C water
• 2 teaspoons vanilla extract
• 3 1/3 C flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 C dark chocolate chips

Instructions

• Preheat oven to 325° F.
• Add eggs, pumpkin, sugar, oil, water, and vanilla in the bowl of your mixer on low speed for 30 seconds.
• In a separate bowl combine dry ingredients. Add flour mixture to pumpkin mixture until combined.
• Stir in chocolate chips.
• Spray a mini muffin tin with nonstick cooking spray and add 1 Tablespoon of batter to each muffin well.
• Bake 8-9 minutes until a toothpick inserted in the center comes out clean. Let cool in the muffin tin 5 minutes before transferring to a wire rack to cool completely.

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These Pumpkin Butterscotch Cake Shakes are the perfect way to say goodbye to Summer and welcome the flavors of Fall. Some of my favorite smells and tastes come during this time of year. Whether you’re a runner, a cyclist, a hiker, a camper, or a sports enthusiast of any kind, right now is the best time to be outside.

And who doesn’t love to watch a football game this time of year? Football fever is contagious even if you aren’t a big fan of the game. Tastykake wants us to change up game day traditions with a tasty twist, and what better way to switch things up than by serving dessert first? Bring the party outside for a little tailgate grilling and eating before the game, and leave the savory snacks and dips for munching during halftime.

Our guests love to munch, and I was happy to change things up and serve these cake shakes and other goodies from Tastykake while they were waiting on my husband to get his grill on. No one had a problem switching up game day traditions and having dessert first! Tastykake has been around since 1914 and is Baked Fresh! Delivered Fresh! Always Fresh! That’s a whole lot of freshness. And because there are so many choices, there is something for everyone in the family to love. One Taste and You’ll Get It!

My Pumpkin Butterscotch Cake Shakes are a spin-off of the original Cake Shake recipe found on the Tastykake website. These shakes are filled with Butterscotch Krimpets- a delicious golden sponge cake with creamy butterscotch frosting- a Tastykake tradition! I added pumpkin and caramel but you could create any cake shake that your guests would love with Krimpets, Cupcakes, Mini Donuts, KandyBar Kakes, and many more Tastykake flavors.

I hope you’ll try to add a tasty twist to your game day traditions. Your guests will love it! You can connect with Tastykake on their website and Facebook.

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Pumpkin Butterscotch Cake Shakes

Welcome Fall with the flavors of pumpkin and butterscotch, and change game day traditions by serving dessert first!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 12 oz Vanilla Ice Cream
• 4 oz Whole Milk
• 2 Butterscotch Krimpets
• 2 Tablespoons Pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1 Tbs caramel topping
• Whipped Cream

Instructions

• Blend together Butterscotch Krimpets Tastykakes®, Ice Cream and Milk.
• Add pumpkin puree and spices and blend until smooth.
• Pour into glasses and drizzle with caramel topping and whipped cream

**Today’s post was brought to you by BlogHer and Tastykake. I was compensated for my time and recipe development, however all opinions expressed are 100% my own.

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