Fall

Espresso White Chocolate Chunk Cookies

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

We all have our fair share of good intentions. I, for one, could fill a book with all the well-meaning words and ideas that I’ve failed to bring to life: the things I meant to say, the opportunities I meant to pursue, and the dreams and goals that got tossed on the back burner until further notice. Those forgotten intentions are casualties of the busy pace of life that so many of us are accustomed to, and sometimes, our good intentions just fall through the cracks.

I see the daily effects of this when it comes to parenting my kids. At any given moment, my head is filled with all sorts of things I want to teach or experience with them, but more often that not, they get set aside for another day, another season, or a later time when life has slowed down. In years past, those unrealized good intentions have left me with a healthy dose of The Mom Guilt, but I’m learning that those feelings just aren’t mine to carry; most of us are doing the best we can, and it’s important that we offer ourselves grace for whatever is left undone.

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

Summer of Good Intentions?

So cue my Summer of Good Intentions. As my kids were wrapping up their school years, we came up with a Summer Bucket List. It’s two months of small, daily bits of happiness to chalk onto our calendar in the coming weeks. The idea is that each day of the summer will have one designated activity (go on a picnic! paint a picture! play hopscotch! swim at the pool!) that we’ll jot out and capture via a photograph or some kind of memento, and at the end of the summer, I’m going to upload the pictures into a quick photo book to save for years to come.

I fully anticipate there will be more than a few hiccups. Although I’m sure we’ll wind up with some disaster days that no one wants to rememberer, I’m eager nonetheless. I want my my kids to have proof that the intention was there. Even if this project falls through the cracks with all my other good intentions, I know memories will be made in the process. It feels right for the season we’re in. If you find yourself with the capacity to do something similar with your own family, I hope you’ll join me! I need a few more ideas to round out our summer bucket list, so send any fabulous options my way.

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

White Chocolate Espresso Cookies

As Aimee and I were brainstorming bucket list activities, it was so fun to see many baking projects. Probably a fifth of our list has to do with cookie dough or homemade popsicles, and every time she suggested another food activity, my heart soared. She is truly a girl after my own heart. Today, I’m sharing a recent baking project of ours: espresso white chocolate chunk cookies.

A few weeks ago, Aims asked if we could bake cookies and pulled out my bag of fancy white chocolate. I added espresso powder for grown-up flavor, and the baked end product was simple and incredibly delicious. It turns out that terrific white chocolate pairs perfectly with espresso and muscovado sugar cookie dough, and thus, espresso white chocolate chunk cookies were born.

The dough for these espresso white chocolate chunk cookies is one that you can reference all year long. The muscovado sugar keeps them chewy and caramel flavored and it is sturdy enough to handle a wide variety of mix-ins. Since then, we’ve added pecans, dark chocolate, and even some crushed pretzels; none of those varieties have been a disappointment.

Espresso White Chocolate Chunk Cookies by Wood and Spoon. These are chewy coffee-scented cookies loaded with big chunks of sweet white chocolate. The cookies are simple to put together, freeze well, and make a great dessert option for coffee and chocolate lovers alike. Learn how to make this simple cookie recipe on thewoodandspoon.com

Check out the recipe for these espresso white chocolate chunk cookies below, and, while you’re at it, fill me in on all of your summer happenings! I am eager to start penciling in all of my favorite things, and I look forward to hearing from you too. In the coming weeks, we’re going to transition to a full-on summer recipe deep dive, so prep your palates for frozen treats, berries, and more. Happy Wednesday and Happy Baking!

If you like these espresso white chocolate chunk cookies you should try:

Kitchen Sink Cookies
White Chocolate Caramel Pretzel Cookies
Muscovado Chocolate Chip Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
White Chocolate Ganache Shortbread

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Espresso White Chocolate Chunk Cookies

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These cookies are made chewy with muscovado sugar and are flavored with chunks of white chocolate and espresso powder throughout!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 32
  • Category: Dessert

Ingredients

  • 1 cup (230 gm) unsalted butter, melted
  • 1 cup (200 gm) muscovado sugar
  • 1 cup (200 gm) sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 3 cups (410 gm) all-purpose flour
  • 1 tablespoon ground espresso or instant coffee granules
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 cups white chocolate, chopped into large pieces

Instructions

Preheat the oven to 360 degrees. In a large bowl stir together the butter, sugars, and vanilla. Once combined, stir in the eggs. Add the flour, espresso, powder, soda, and salt and stir until almost combined. Stir in the chocolate. Scoop 1-1/2 tablespoon-sized rounds of dough 2” apart on a cookie sheet prepared with a sheet of parchment. Freeze for a couple of minutes until the dough is no longer warm but is cool to the touch, then bake in the preheated oven for 12 minutes or until the edges are golden and set. Allow to cool briefly before consuming!

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Honey Spelt Biscuits (and the tea on my very first book!)

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

On any given day, the very most delicious thing in my freezer isn’t ice cream or popsicles or casseroles wrapped for the future- it’s biscuits. For a few years now, I’ve been pre-baking and bagging up baked flaky biscuits to reheat at a moment’s notice, and my family absolutely loves it. I’ve probably said this before, but secretly, I hope that freezer stash becomes one of those things my kids fondly remember- Mama and her Ziplocs full of biscuits. Today, I’m sharing a biscuit that is new in our rotation, honey spelt biscuits, as well as more about the exciting news I shared with you all last week: my book!

HER DAILY BREAD

So, if you missed it last week, be sure to go back and read all about my exciting news. My very first book has been in the works for years now, and, after what has seemed like an eternity, it’s nearly here. This coming fall, my book, Her Daily Bread, will hit shelves, and my hope is that its pages full of stories, encouragement, and (you guessed it!) recipes will nourish your heart and belly as much as it has mine.

The book is a 365-day devotional for women that considers how various areas of our lives (think marriage, motherhood, womanhood, friendship, work, personal growth, hospitality, and, of course, FOOD!) connect to our hearts and relationship with God. Via silly anecdotes, personal stories, and memories from years past, I’ll share some of my own experiences and thoughts in hopes that it will prompt you to reflect on your own.

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

What to Expect from Her Daily Bread

Her Daily Bread contains a year’s worth of entries, 52 of which are recipes. While this site focuses mainly on sweet and baked goods, the book contains a smattering of recipes I grew up on and have become near and dear to my heart. You’ll read about my favorite lemony chicken salad, the sun-dried tomato quiche that reminds me of my sister, and the coffee cake my Mimi makes every Christmas morning. I’ll share some simple staples too, like my favorite shallot vinaigrette, my go-to grilled chicken marinade, and the quinoa salad I use to get my kids to eat lots of veggies.

For those of you that come here strictly for the sweets- don’t fret. There’s loads of desserts and breakfast baked goods too, including the best Dutch apple pie I’ve ever eaten and the one-bowl freezer cookie dough that has taken up residence in my home. Nothing’s too fancy or advanced; this book is all about the easy favorites I enjoy in my own home.

I’m looking forward to spilling more on the book in the coming weeks. For now, I wanted to say thank you for all of the encouragement and love I’ve received so far. This has been such a rewarding and growing time for me, and it feels good to have people come alongside in support. THANK YOU. Truly. So without further ado, let’s get on to the main event here: honey spelt biscuits.

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

Honey Spelt Biscuits

These honey spelt biscuits were my attempt at expanding the tastebuds of the little people in my life. They’re well accustomed to the buttery white flour biscuits that I’ve been making for years. These, however, naturally sweetened with honey and prepared with hearty spelt flour, are a different animal. There’s more texture, nuanced flavor, and loads of opportunity here: biscuits with jam, biscuits as a bread offering for supper, or even served plain and crispy, straight from the oven.

We make these honey spelt biscuits the same as all my other favorites. The dry ingredients are stirred together before ice-cold butter is stirred in. Milk and honey are added until the dough is comes together into a shaggy, tacky mixture. Pat the dough out into a rectangle and cut into three same-sized pieces. Stack them one on top of the other and repeat the layering process twice more. This helps to give us those flaky layers we all love. Once layered, pat the mixture out and use a small biscuit cutter to trim out rounds of dough. After a quick bake in a hot oven, the biscuits are golden and ready to be slathered with honey butter. YUM.

Honey Spelt Biscuits by Wood and Spoon. These are spelt flour layer biscuits made with real butter, naturally sweetened with honey, and made in small, two bite sized flaky rounds. The recipe is small batch and made just over a dozen small biscuits and is perfect size to feed a family at a single meal. Learn how to make these healthy biscuits, and how to freeze biscuits on thewoodandspoon.com

Give these honey spelt biscuits a shot sometime this week. If my kids like them, you just might too. Happy Sunday to you all, and happy baking!

If you like these honey spelt biscuits you should try:

Honey Nut Biscuits
Cinnamon Raisin Biscuits
Cream Cheese Chocolate Chip Biscuits
Maple Oatmeal Biscuits
Cheddar Cornmeal Biscuits

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Honey Spelt Biscuits

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This recipe makes 16 mini honey spelt biscuits that are flaky and layered like Southern-style biscuits!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 16 Mini Biscuits
  • Category: Bread

Ingredients

  • 1 cup (130 gm) spelt flour
  • 1 cup (140 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold unsalted butter, diced
  • ½ cup cold milk
  • ¼ cup honey

Optional Glaze:

  • 1 tablespoon unsalted butter
  • 1/2 tablespoon honey

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a large bowl, stir together the dry ingredients: Spelt flour, all-purpose flour, baking powder, baking soda, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until integrated in pea-sized clumps. In a large measuring cup, stir together the milk and honey (they likely won’t mix super well. It’s okay.) Pour the wet ingredients into the dry and use the pastry cutter to stir and mix them well together until a shaggy dough comes together.
  3. On a lightly floured surface, pat the dough out into a rectangle. Use a large knife to cut the dough into thirds. Stack each piece of dough on top of one another, press out again and repeat the cutting and stacking. Cut and layer the dough once more and then gently press or roll the dough out until ½-3/4” thick. Use a small 2” cutter to trim out rounds of dough by flouring the cutter and pressing straight down. Gather any leftover scraps and trim out more biscuits. Arrange the dough pieces on a parchment lined baking sheet and bake in the preheated oven until golden brown, about 14-15 minutes. Melt the remaining honey and butter together and brush the mixture on top of the warm biscuits. Serve. 

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Ghirardelli Chocolate Espresso Tarts

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

We’re coming out of that time of year when people go nuts for all the cozy fall flavors: pumpkin, apple, maple, pecan, and more. Don’t get me wrong- I love a traditional Thanksgiving dessert as much as the average bird, but you know what’s always in season? CHOCOLATE. That single ingredient has gotten me through more breakups, celebrations, hard days, and more, and today, chocolate is the ingredient that will shine in our newest recipe: Ghirardelli Chocolate espresso tarts. Let me tell you all about them.

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

These chocolate espresso tarts are not for the faint of heart. These rich treats are for the chocolate lovers who aren’t afraid of a little indulgence and want to celebrate the coming weeks with a dessert special enough for the occasion. Here, a simple press-in cocoa and espresso powder-scented shortbread crust is baked in individual tart forms and filled with a silky semisweet chocolate ganache. Each serving is finished with a dollop of espresso whipped cream which complements each chocolatey bite both with flavor and texture. Here’s how to make them.

Espresso Chocolate Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

How to Make Them:

First, we start with the crust. Flour, sugar, cocoa powder, and espresso come together with a pool of melted butter. The crumbly aftermath gets pressed into the bottoms of 5 individual fluted tart pans and baked in a preheated oven. In the meantime, we can make the ganache. The Chocolate Chips combine with whipping cream and unsalted butter to make a ganache that sets up as it cools . Finally, we top each with espresso-scented cream and any extra crumbles of the chocolate crust you may have on hand. Voila!

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

The holidays may look different this year, but we can make them sweeter with celebratory treats like these. Many thanks to Ghiradelli for sponsoring this #GhirardelliBaking post; check out their site and your local stores for both their bittersweet and semi-sweet baking chip options that make our efforts in the kitchen rewarding and delicious. Happy Baking!

Espresso Chocolate Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com

If you like these Chocolate espresso tarts tarts you should try:

Double Chocolate Ganache Tart
Homemade Chocolate Truffles
Chocolate Caramel Pecan Tarts
Brownie Petit Fours
White Chocolate Ganache Shortbread

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on thewoodandspoon.com
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Ghirardelli Chocolate Espresso Tarts

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5 from 1 review

These chocolate espresso tarts have an espresso and cocoa powder shortbread crust and are filled with a buttery semisweet chocolate ganache. Each one is topped with a dollop of espresso whipped cream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 180
  • Yield: 5 Tarts
  • Category: Dessert

Ingredients

For the crust:

  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • ¾ cup Ghirardelli cocoa powder
  • 1 teaspoon espresso powder
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, melted

For the filling:

  • 2 cups Ghiradelli Semi-Sweet Chocolate Chips
  • 1 cup heavy whipping cream
  • ¼ cup unsalted butter
  • Pinch of salt

For the espresso whipped cream:

  • 1 cup heavy whipping cream
  • 2 teaspoons espresso powder
  • 1/4 cup powdered sugar

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa powder, espresso powder, and salt to combine. Add the melted butter and stir with a spatula to just barely combine into large moist clumps. Pat the mixture between 5- 4” fluted tart pans with removable bottoms. Gently press up the sides first and then pat the remaining crust into the bottom. Bake in the preheated oven for 10 or until the crust is set. Set aside to cool while you prepare the filling and whipped cream. 

To prepare the filling:

  1. Place the chocolate chips in a large heat-safe bowl. Gently heat the cream in the microwave or over a stovetop until barely bubbling. Pour over the chocolate chips and cover the bowl with a piece of plastic wrap. Allow to sit for 5 minutes and then use a whisk to stir to combine. Add the butter and salt and stir or beat to combine. Divide the mixture between the prepared tart pans and allow to set up at room temperature. When ready to serve, spoon on dollops of espresso whipped cream and enjoy! 
  2. To prepare the whipped cream: Dissolve he espresso powder in the whipping cream in a large bowl. Whip at medium speed until soft peaks form. Add the powdered sugar and continue whipping until fluffy to your liking.

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Brown Butter Cake with Candied Pecans

Brown Butter Cake with Candied Pecans by Wood and Spoon blog. This is a simple brown sugar mini layer cake with brown butter buttercream and candied pecans throughout. This small batch recipe makes a small layer cake to serve just a few and makes for a festive offering for fall, winter, and holiday celebration desserts. Learn how to candy nuts and stack a naked layer cake on thewoodandspoon.com

It’s here! It’s the most wonderful time of the year! I don’t know about you, but I fall into the camp of people who really like Christmas- the lights, the music, and the wonder of it all has always captivated me in a special way, and even though things are different this year, the feeling remains the same. COVID can’t rain on this parade, and we’re going to kick off the festivities with a seriously yummy treat: brown butter cake with candied pecans.

Brown Butter Cake with Candied Pecans by Wood and Spoon blog. This is a simple brown sugar mini layer cake with brown butter buttercream and candied pecans throughout. This small batch recipe makes a small layer cake to serve just a few and makes for a festive offering for fall, winter, and holiday celebration desserts. Learn how to candy nuts and stack a naked layer cake on thewoodandspoon.com

Brown Butter Cake with Candied Pecans by Wood and Spoon blog. This is a simple brown sugar mini layer cake with brown butter buttercream and candied pecans throughout. This small batch recipe makes a small layer cake to serve just a few and makes for a festive offering for fall, winter, and holiday celebration desserts. Learn how to candy nuts and stack a naked layer cake on thewoodandspoon.com

I know- this site has been pecan-heavy this year. We’ve made cookies and tarts and loads of other sweets, but you can’t blame me- pecans reign supreme here in the South. Today’s recipe is a small, 6″ naked layer cake made with brown sugar layers, a brown butter buttercream, and sugared pecans throughout. Here, we have all the cuteness and festivity of a layer cake packaged in a smaller, more manageable-for-a-few-sized dessert. Let me tell you how to make it!

Brown Butter Cake with Candied Pecans by Wood and Spoon blog. This is a simple brown sugar mini layer cake with brown butter buttercream and candied pecans throughout. This small batch recipe makes a small layer cake to serve just a few and makes for a festive offering for fall, winter, and holiday celebration desserts. Learn how to candy nuts and stack a naked layer cake on thewoodandspoon.com

Making the Cake

First, we start with the cake. Butter, oil, and two kinds of sugar are creamed together in a stand mixer until light and fluffy. Eggs and vanilla come next, followed by the dry ingredients. Bake the batter in three 6″ pans and then set aside to cool. In the meantime, you can get started on the pecans! A little butter is melted down and stirred together with Diamond of California Pecans Halves. Toss in some cinnamon and sugar and bake in the preheated oven until toasted. Allow to cool and just try not to eat them all in the meantime. Finally, with a little brown butter we whip up a frosting with powdered sugar, salt, and vanilla. Voila!

Brown Butter Cake with Candied Pecans by Wood and Spoon blog. This is a simple brown sugar mini layer cake with brown butter buttercream and candied pecans throughout. This small batch recipe makes a small layer cake to serve just a few and makes for a festive offering for fall, winter, and holiday celebration desserts. Learn how to candy nuts and stack a naked layer cake on thewoodandspoon.com

To stack this cake, I used a piping bag outfitted with a large round tip. Squeeze rounds of buttercream all over the tops of each layer as your stack the cake, being sure to scatter in some of the chopped candied pecans as you go. If you’re like me and want a little extra frosting, you can frost this cake as you normally would. Decorate the top with extra pecans and save any leftovers for sharing with friends and family in the coming weeks.

Brown Butter Cake with Candied Pecans by Wood and Spoon blog. This is a simple brown sugar mini layer cake with brown butter buttercream and candied pecans throughout. This small batch recipe makes a small layer cake to serve just a few and makes for a festive offering for fall, winter, and holiday celebration desserts. Learn how to candy nuts and stack a naked layer cake on thewoodandspoon.com

Brown Butter Cake with Candied Pecans by Wood and Spoon blog. This is a simple brown sugar mini layer cake with brown butter buttercream and candied pecans throughout. This small batch recipe makes a small layer cake to serve just a few and makes for a festive offering for fall, winter, and holiday celebration desserts. Learn how to candy nuts and stack a naked layer cake on thewoodandspoon.com

Many thanks to my friends at Diamond of California for sponsoring this post! They have long been my go-to brand for all things nuts, and this cake is no exception. Be sure to search “diamond” in the search tab of my site to see other recipes made with their yummy products over the years! Happy December and Happy baking, y’all!

Brown Butter Cake with Candied Pecans by Wood and Spoon blog. This is a simple brown sugar mini layer cake with brown butter buttercream and candied pecans throughout. This small batch recipe makes a small layer cake to serve just a few and makes for a festive offering for fall, winter, and holiday celebration desserts. Learn how to candy nuts and stack a naked layer cake on thewoodandspoon.com

If you like this brown butter cake you should try:

Cinnamon Sugar Cake
Bourbon Caramel Cake
Brown Butter Balsamic Caramel Cake
Brown Sugar Pound Cake

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Brown Butter Cake with Candied Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

This brown butter cake has simple fluffy layers with a brown butter whipped buttercream and candied cinnamon sugar pecans throughout!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 120
  • Yield: 7-8 servings
  • Category: Dessert

Ingredients

For the cake:

  • ½ cup unsalted butter, at room temperature
  • ¼ cup canola oil
  • ½ cup sugar
  • ¼ cup brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 13/4 cups cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3/4 cup milk, at room temperature
  • 1 teaspoon vanilla extract

For the candied pecans:

  • 21/2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon 
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups Diamond of California Pecan Halves

For the buttercream:

  • 11/2 cups unsalted butter, divided
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ tablespoon milk or heavy cream

Instructions

To prepare the cake:

  1. Preheat the oven to 350. Lightly grease three 6” round pans and cut out parchment paper rounds to fit into the bottom of them. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, canola oil, sugar, and brown sugar until smooth, about a minute and a half. Add the egg and yolk and stir until combined. Scrape the sides of the bowl and stir in any unincorporated bits. Add half of the cake flour, the baking powder, baking soda, and salt and stir on low to combine. Add ¼ cup of the milk as well as and vanilla. Stir on low. Add the remaining cake flour and milk and stir on low just until combined. Fold in any unincorporated bits. Divide the batter evenly into the prepared pans and bake in the middle of the oven for about 22-25 minutes or until the cake has puffed, turned golden, and a toothpick inserted just barely comes out clean. Don’t overbake! Set aside to cool completely.

To prepare the pecans:

  1. Preheat the oven to 325 degrees Farenheit. Line a large rimmed baking sheet with foil and lightly grease with cooking spray. Set aside.
  2. In a small bowl, combine the sugar, salt, and cinnamon. In a separate bowl, stir together the butter and vanilla and then toss in the pecans. Add the sugar mixture and toss to evenly coat the nuts. Spread the nuts out on the baking pan and bake for about 20 minutes, stirring every 10 minutes. Once dry and aromatic, remove from the oven and allow to cool completely. Store in an airtight container until ready to serve. 

To prepare the buttercream:

  1. In a small saucepan, dice ½ cup (4 ounces) of the butter and place on medium-low heat. Allow the butter to melt, sizzle, and begin to foam, stirring regularly all the way. Once the butter begins to bubble, stay next to the pan, stirring all the while, and watch as the buttercream turns pale golden to a fragrant amber-colored mixture. Remove from heat, being sure not to burn the butter, and place in a heat-safe bowl to cool to room temperature. Once cooled, add the brown butter to the bowl of a stand mixer and add in the remaining butter. Cream on medium speed until smooth, about one minute. Add the powdered sugar, vanilla, and salt and stir to combine. Add the cream and whip for 1 minute to fluff up.

To assemble the cake:

  1. Use a serrated knife to trim the domed top off of the cakes. Chop about ¾ cup of the pecans. Add the frosting to a large piping bag fitted with a large round tip. Pipe rounds of frosting all over the top of the first cake and sprinkle pecans on top. Repeat this process with the remaining two layers, stacking the cake as you go. Serve and enjoy!

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Bourbon Brown Butter Snickerdoodles

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

I don’t know about your taste buds, but these bourbon brown butter snickerdoodles might be my favorite recipe to transition from November to December. All November long, we indulged in pies and tarts and warm, nutty flavors, but with December upon us, it’s time to hop to Christmas. We need gingerbread and peppermint and cocoa, but most of all, we need COOKIES. So, without further ado, bourbon brown butter snickerdoodles.

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

Growing up, snickerdoodles were my fave. All the kids at the mall would go for the chocolate chip cookies or the big iced slices of cookie cake, but me? I just wanted a snickerdoodles. Now, as an adult, I still love a snickerdoodle from time to time, but moreso than that, I love brown butter and bourbon. Those two flavors make for a warm and comforting combination that, honestly, I’m kinda shocked hasn’t made it’s way into a cookie on this site until now. These are FABULOUS, and I can’t wait to tell you how to make them.

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

We start with the butter. Browning butter is a skill in and of itself, but luckily, I made a tutorial on how to do it well! Brown a cup of butter on the stove and allow it to cool. Add in the brown sugar, sugar, and eggs, followed by the bourbon and vanilla extract. Next, we toss in the dry ingredients and roll rounds of dough into little cookie balls! Easy peasy.

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

These bourbon brown butter snickerdoodles are a great options for the adult cookie lovers. Give them a try and let me know what you think! I’d love to hear all about the great treats you plan on making this year, so shoot me an email if you have any terrific ideas. Happy Friday and Happy Baking!

Bourbon Brown Butter Snickerdoodles by Wood and Spoon blog. These are chewy brown sugar snickerdoodles scented with bourbon. Lightly salted and perfectly sweetened, these cookies are a delicious fall treat to serve a crowd or anyone who loves a little bourbon whiskey. Learn how simple it is to make these one-bowl cookies on thewoodandspoon.com

If you like these bourbon brown butter snickerdoodles you should try:

Brown Butter Bourbon Madeleines with Dark Chocolate Ganache and Pecans
Bourbon Caramel Cake
Brown Butter Muscovado Chocolate Chip Cookie Bars
Bourbon Bundt Cake
Brown Butter Blondies

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Bourbon Brown Butter Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

Bourbon brown butter snickerdoodles are chewy brown sugar cookies scented with bourbon and rolled in cinnamon sugar!

  • Author: Kate Wood, cookie base adapted from Ambitious Kitchen
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 24
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, chopped
  • 11/4 cup brown sugar
  • 3/4 cup sugar, divided
  • 1 egg plus 1 egg yolk
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 21/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2½ teaspoon cinnamon, divided
  • ¼ teaspoon salt

Instructions

  1. Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl and place in the fridge to cool for 20 minutes.
  2. Once about room temperature, stir in the brown sugar and ½ cup sugar. Add in the egg, yolk, bourbon, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, ½ teaspoon cinnamon, and salt and stir on low just until combined. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough and roll in hands quickly to smooth. The dough is dry. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
    When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.

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Cinnamon Sugar Cake

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

Today’s recipe has been one of the most requested recipes via social media lately. About a month ago, we hosted a small, family-only wedding at our home. The bride and groom had a hard time selecting a flavor for their wedding cake, but we eventually settled on cinnamon sugar. After a few test runs, I landed a recipe I felt comfortable serving for their tiny, two-tiered cake, and WOW. It did not disappoint. Since that time, I’ve made the cake a few times, and finally, I get to share it with you today! So without further ado, here’s the cinnamon sugar cake!

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

My best description of this cake is cinnamon toast crunch. There’s something very comforting and cozy about the flavors represented in this cinnamon sugar cake, and I think what it most reminds me of is a bowl of that nostalgic cereal. Here, fluffy cake layers (a rendition of my bourbon caramel cake!) sandwich a thick schmear of salted cinnamon and brown sugar buttercream filling, and the whole thing is slathered with a whipped vanilla bean buttercream. The brown sugar in the filling lends a certain grit that textures the otherwise fluffy and smooth cake, and that addition of salt offers the balance that a lot of other layer cakes lack. In short, this cake is the bomb, and if you make it you’ll know why.

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

A few things about this cake are different from our standard approach: first, this is a two layer cake. I know: so weird. We normally stick with three layers around here, but with COVID, what do we need that third layer for? Second, this is kinda a tiny cake too! Just 6″. In keeping with the theme of these days, less in more. But not to worry: if you’re wanting to serve a larger crew, you can easily double this recipe. Just double and bake the cake in two deep 9″ pans. Easy peasy!

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

I know November is ordinarily the month for pies, pies, and more pies, but this cinnamon sugar cake had to make it out into the world. I really think you’ll like it. Give it a shot and let me know what you think! Not to worry- we’ve got some Thanksgiving-ish stuff coming in soon. Happy Monday and happy baking!

Cinnamon Sugar Cake by Wood and Spoon blog. This is a fluffy brown sugar cake with a salted cinnamon brown sugar filling and vanilla bean frosting. This spiced dessert is perfect for fall birthday parties or holiday gatherings or anyone who loves good cozy flavors. Learn more about this cake on thewoodandspoon.com

If you like this cinnamon sugar cake you should try:

Cinnamon Sugar Scones
Cinnamon Raisin Biscuits
Brown Sugar Apple Bundt
Coffee Cake Muffins
Sweet Potato Cinnamon Rolls

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Cinnamon Sugar Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This cinnamon sugar cake has fluffy layers, a salted brown sugar cinnamon filling, and a whipped vanilla buttercream frosting the outside!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 120
  • Yield: 7 Servings
  • Category: Dessert

Ingredients

For the cake:

  • ½ cup unsalted butter, at room temperature
  • ¼ cup canola oil
  • ½ cup sugar
  • ¼ cup brown sugar, packed
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 13/4 cups cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3/4 cup milk, at room temperature
  • 1 teaspoon vanilla extract

For the filling:

  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 11/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 11/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons milk or cream

For the buttercream:

  • ¾ cup unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 12 tablespoons milk or cream

Instructions

To prepare the cake:

  1. Preheat the oven to 350. Lightly grease two 6” round pans and cut out parchment paper rounds to fit into the bottom of them. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, canola oil, sugar, and brown sugar until smooth, about a minute and a half. Add the egg and yolk and stir until combined. Scrape the sides of the bowl and stir in any unincorporated bits. Add half of the cake flour, the baking powder, baking soda, and salt and stir on low to combine. Add ¼ cup of the milk as well as the bourbon and vanilla. Stir on low. Add the remaining cake flour and milk and stir on low just until combined. Fold in any unincorporated bits. Divide the batter evenly into the prepared pans and bake in the middle of the oven for about 30-33 minutes or until the cake has puffed, turned golden, and a toothpick inserted just barely comes out clean. Don’t overbake! Set aside to cool completely.

To prepare the filling:

  1. In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar on medium until smooth, about one minute. Add the remaining ingredients and beat until smooth and combined, about 1 minute. Set aside in a different bowl while you prepare your buttercream.

To prepare your buttercream:

  1. In the same bowl as you made your filling, cream the butter on medium speed until smooth and slightly pale, about 3 minutes. Add the powdered sugar, vanilla and salt and whip and additional minute. Add the cream and beat until smooth and fluffy, about an additional minute. Assemble your cake by spreading a small amount of buttercream on a 6” cake board. Level your cake layers using a serrated knife and place the first layer on the board. Use an offset spatula to spread the filling on the top of that first layer and place the second on top. Use an offset spatula to spread the buttercream on the outside and decorate with any remaining frosting. I like to mix the remaining filling and buttercream together to pipe décor on top! Enjoy!

Notes

  • For a larger cake, simply double all the ingredients and bake the batter in 2 9″ pans! Bake time may be longer.

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S’mores Cookies

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

Last weekend, we had a massive bonfire at our house. The heat, the smoke, and the glowing movements of flames and figures from across the fire reminded me of all my favorite things about fall. While there weren’t any s’mores involved throughout the evening, I knew it was finally time to share this recipe I’d been working on for s’mores cookies: cinnamon and honey thumbprint cookies with a fudgy chocolate filling and a toasted marshmallow topping. These cookies feature all the wonderful flavors of a traditional s’mores in a cute and modernized package of a thumbprint cookie! Let me tell you how to make them.

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

You’ve made a thumbprint cookie before, right? Maybe they were peanut butter-flavored or featured a Hershey kiss in the center? You rolled them in sprinkles or sparkling sanding sugar? Maybe you fed them to kids or Santa or holiday party guests? Well, these are not those kind of thumbprints. Instead, here a spiced cookie base is rolled in sugar, sweetened with honey, and filled with a soft and fudgy chocolate ganache filling. The topping, also far from ordinary, is a simple meringue that we toast under a torch or a broiler. These s’mores cookies are not as quick and easy as the thumbprint cookies you grew up on, but I can promise they’re far more delicious.

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

Making the Cookies

To make the cookie base, butter, brown sugar, and honey are creamed together until smooth. Eggs and vanilla come next and are followed by the dry ingredients. Rounds of dough are rolled in cinnamon and sugar before be imprinted and baked until set. Once cooled, chocolate chips and butter are combined to create a soft, almost-ganache tasting filling. The chocolate is piped into the craters in each cookie and allowed to set up. Finally comes the marshmallow meringue topping! Egg whites and sugar are whipped until stiff and then piped and toasted onto the cookie. If homemade meringue intimidates you, be sure to check out my tutorial here!

S'mores Cookies by Wood and Spoon blog. These are s'mores inspired thumbprint cookies made with a honey cinnamon cookie, a chocolate filling, and a fluffy toasted marshmallow topping! These thumbprint cookies are a fun fall dessert to enjoy around the holidays or as the weather gets cooler. Learn how to make festive cookies with meringue topping here on thewoodandspoon.com

That’s it for today! S’mores cookies! I hope you guys enjoy and take time to bake up some yummy fall favorites in the coming days. I’ll be back with not one but TWO recipes next week, so stay tuned! Happy Tuesday and Happy Baking!

If you like these s’mores cookies you should try:

S’mores Cheesecake
Oatmeal Cream Pie Ice Cream Sandwiches
Vegan Fluffernutter Cookies
Sweet Potato Meringue Pie
Espresso Caramel Thumbprint Cookies

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S’mores Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These s’mores cookies are thumbprint treats with a honey cinnamon base, a silky chocolate filling, and a toasted marshmallow topping!

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 90
  • Yield: 48
  • Category: Dessert

Ingredients

For the cookie (Adapted from Love and Olive Oil):

  • 10 tablespoons unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • ½ cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 teaspoons cinnamon, divided
  • ¼ cup sugar

For the filling:

  • 11/2 cups semisweet chocolate, chopped or chips
  • 11/2 tablespoons unsalted butter
  • 11/2 tablespoons light corn syrup

For the meringue:

  • 2 egg whites, at room temperature
  • ½ cup sugar
  • 1/8 teaspoon cream of tartar
  • ½ teaspoon vanilla

Instructions

To prepare the cookie:

  1. In a large bowl or the bowl of a stand mixer, cream together the butter and brown sugar until fluffy, about 2 minutes. Add the honey and stir to combine. Stir in the egg and vanilla extract. Scrape the sides of the bowl and add the flour, baking soda, salt, and 1 teaspoon of cinnamon. The dough will be dry. Stir on low to combine and then use a small cookie scoop to scoop out 1” rounds of dough. Combine the sugar and remaining cinnamon in a small bowl. Roll each round of dough in the cinnamon sugar mixture. Use your thumb or the rounded bottom of a ¼ teaspoon to make little impressions into each cookie. Place the dough rounds on a sheet pan lined with parchment paper and cover with plastic wrap. Refrigerate for 1 hour.
  2. Once ready to bake, preheat the oven to 350 and place the cookie dough balls 2” apart on multiple parchment-lined pans. Bake one at a time in the oven until the cookie edges are set, about 9 minutes. When you remove the pan from the oven, immediately use the back of the measuring spoon to make the thumbprint more defined, if needed. Allow to cool while you prepare the filling.

To prepare the filling:

  1. In a small saucepan over low heat or a microwaveable bowl, combine the chocolate, butter, and corn syrup and gently melt, stirring regularly, until the chocolate has melted. Carefully put the mixture into a piping bag fitted with a round tip or a Ziploc bag with the end snipped off and carefully pipe a bit of the chocolate mixture into the thumbprint of each cookie. Place in the fridge to cool while you prepare the meringue.

To make the meringue:

  1. Put your metal stand mixer bowl or large, heat-safe mixing bowl over a small saucepan filled with 1” of water as a double boiler. Add the egg whites and sugar to the top bowl and turn the heat to medium. Stirring frequently, gently heat the egg whites until the sugar has barely dissolved. You can carefully rub the mixture between two fingers- once it’s no longer gritty, it’s ready! Remove the bowl from the heat and place on the stand mixer fitted with the whisk attachment (or use a hand mixer with beaters!). Add the cream of tartar and mix on medium-high speed until the mixture cools, thickens, and fluffs to stiff peaks. (See the link in the text for how-to’s on making meringue. Add the vanilla and put the mixture into a piping bag fitted with a small open star tip. Pipe dollops of meringue on each cooled cookie and carefully use a torch or a broiler to toast the marshmallow! Enjoy!

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Maple Cream Tart

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

What. A. Week.

If the radio silence around here and social media has given any wonder as to whether or not this website even exists anymore, let me just reassure you: we’re still alive. Last week, Hurricane Zeta passed through our town and absolutely wreaked havoc. We remained safe in our storm shelter and our house was relatively unaffected, but the landscape of our sweet city went through the ringer. At the present moment, 6 days later, we are still without power, and nearly every street is littered with down power lines, fallen trees, and various limbs and brush that have been gathered by home and business owners alike. As someone who lived in central Florida for 10+ years, I can say that the damage we’re experiencing is some of the worst I’ve seen, and man, I’m just grateful we’re all okay.

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

I’m eager for us to catch up on all that we’ve missed (hello, election!) and the events of the past couple of weeks (birthdays! holidays! big life stuff!), but for now, I want to share this maple cream tart with you. With a spiced pecan and cookie crust and a seriously rich and cream filling, this is a decadent autumn treat that would make a great addition to your upcoming holiday tables. Let me tell you how to make it!

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

Making the Tart

First we’ll start with the crust. Biscoff cookies are ground to a crumb and tossed with some pecans, butter, and brown sugar. YUM. After a quick bake in the oven, the cream filling is made on a stovetop using maple syrup, eggs, and milk. Spread the filling in the prepared shell and allow it to cool completely or overnight in the fridge.

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

Garnishing this maple cream tart is a cinch. I love to up the ante with a little homemade maple caramel. Here, all the texture and decadence of caramel combines with the nuanced flavor of maple syrup. It makes a seriously rich topping for this otherwise humble tart. I love to added chopped salted pecans for a little texture too, but you can go with whatever suits your taste!

Maple Cream Tart by Wood and Spoon. This is a simple cream tart made with a biscoff cookie and pecan crust, a maple cream pie filling, and a homemade maple caramel. This sweet and salty holiday dessert can be made ahead and feeds a crowd. Learn how to make this beautiful fall dessert on thewoodandspoon.com

Hugs to y’all. I hope you’re doing well and settling into the weirdness that is November 2020. I’ll see you next week with another fall recipe!

If you like this maple cream tart you should try:


Pumpkin Pecan Tart with Maple Whipped Cream
Maple Oatmeal Biscuits
Salted Maple Pie
Maple Bacon Scones

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Maple Cream Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This maple cream tart features a biscoff pecan crust, a maple cream filling, and a quick and easy stovetop maple caramel.

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 120
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the crust:

  • 24 Biscoff cookies (186 gm), crushed to crumbs
  • 1 cup finely chopped pecans (90 gm)
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt

For the filling:

  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup milk
  • ¾ cup maple syrup
  • 2 large egg yolks
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar

For the maple caramel:

  • 1 cup maple syrup (not imitation)
  • 2 tablespoons unsalted butter
  • ¼ cup heavy whipping cream
  • ¼ teaspoon salt

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees. Combine the cookie crumbs, pecans, and melted butter. Stir to combine and press into the sides and bottom of a 9” tart part with a removable bottom. Bake in the preheated oven for about 9 minutes or until set. Allow to cool while you prepare your filling.

To prepare the filling:

  1. In a medium saucepan, whisk together the cornstarch and salt. Add the milk, maple syrup, and egg yolks and stir to combine. Turn the heat to medium heat and bring to a bubble, stirring all along. Once thickened to a pudding consistency, remove from heat and place in a heat-safe bowl. Place a sheet of plastic wrap directly on top to prevent a skin from forming and place in the fridge to cool completely. 
  2. Once cooled at least to room temperature, whip the cream and sugar together until stiff peaks form. Stir the maple pudding; if you notice any clumps, you can push the pudding through a sieve to remove any clumps. Fold the whipped cream and maple pudding together until combined and spread into the prepared pie crust. Garnish with additional cookie crumbs or pecans. Allow to set up in the fridge while you prepare the caramel.

To prepare the caramel:

  1. Bring the maple syrup to a boil in a medium saucepan and continue cooking without stirring until a candy thermometer reaching 230 degrees Fahrenheit (soft ball stage). Remove the pan from heat and carefully stir in the butter, cream and salt. Place in a heat-safe jar or container to cool slightly before serving with slices of the pie. 

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Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Let’s cut to the chase: it’s high time that we get started on this fall thing. In the spirit of turtlenecks and jewel tones and crunchy leaves, today I’ll be chatting about this super simple pumpkin pecan tart that just screams, “AUTUMN!” As a bonus, we’re also going to share some recipes from a number of other bloggers who are sporting pumpkin goods on their sites today. Talk about a happy Monday, huh!?

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Pumpkin Pecan Tart

So first up is the pumpkin pecan tart. I’m all for recipes that can be thrown together in a pinch. There’s something very satisfying about taking on a baking challenge, but sometimes we need a few recipes in our back pocket that taste terrific without hours of stressful work. I have a feeling that this pumpkin pecan tart will be your go-to for the fall.

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Making the Tart

Let’s get started with the crust. Here, we use a simple graham cracker crust that is elevated with the addition of finely chopped pecans and the just-right amount of butter. The pecans add ridiculous flavor to the otherwise simple crust and they’re a pretty perfect combo with the pumpkin.

The filling is a cream cheese and canned pumpkin base with not a whole lot extra added. Of course there’s cinnamon, some pumpkin pie spice, and sugar, but other than that the ingredients here are minimal. Simply cream together the pumpkin and cream cheese, add the remaining ingredients, and smooth the whole lot of it into the pie crust. That’s it!

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

A Few Tips

For best results with this pumpkin pecan tart, I recommend filling the crust and finishing off the toppings just before serving. I opted to top the whole thing with a maple whipped cream, but you could certainly bypass that step if you’d prefer. I spooned the whipped cream into a piping bag (or a large plastic bag with the end snipped off!) and squeezed little dollops of fluff all over the pie, but if you’d prefer a simple smear that would work too. Use any leftover pecans or graham cracker crumbs to garnish the top for a pretty finish, and it will be so cute that I promise your friends won’t guess how easy this little guy was to make.

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

This pumpkin pecan tart would make an excellent addition at your next supper club, Thanksgiving dinner, or Sunday afternoon lunch. I love how quickly the treat comes together and the flavors are so seriously autumnal that it just feels right. In the event that pumpkin tarts aren’t your thing (okay, but seriously, who even are you?) my friend Sara has rounded up a whole bunch of other bloggers who are sharing pumpkin recipes today as well. There’s everything from pumpkin babka to pumpkin couscous to pumpkin granola- almost 70 recipes in all! Check out the whole list here and get in the swing of fall this week. I think it’s about time.

Have an enormously joyful and fulfilling week and stop by here again on Friday. I may or may not be sharing another killer recipe on Friday (hint: I am). Happy Monday and happy baking!

If you like this pumpkin pecan tart you should check out:

Pumpkin Cheesecake Tarts

Pecan Pumpkin Cake with Burnt Sugar Frosting

Pumpkin Yeast Bread

Pumpkin Pull-Apart Bread

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Pumpkin Pecan Tart with Maple Whipped Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.5 from 2 reviews

This pumpkin pecan tart has a no-bake filling and a maple whipped cream topping. Served chilled, this dessert is a simple treat for fall gatherings!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35 minutes
  • Yield: 9
  • Category: dessert

Ingredients

For the crust:

  • 1 cup (99 gm) graham cracker crumbs
  • ¾ cup (100 gm) finely chopped pecans
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 8 ounces cream cheese, at room temperature
  • ¼ cup (50 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 10 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice

For the maple whipped cream:

  • 1 cups (240 gm) heavy whipping cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions

To make the crust:

  1. Preheat the oven to 350 degrees. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set. Allow to cool completely.

To make the filling:

  1. Beat the cream cheese, sugar, and brown sugar in a large bowl on medium speed until smooth, about 1 minutes. Add the pumpkin puree, vanilla, and pumpkin pie spice and beat on low just until combines. Spread the mixture into the cooled crust and allow the pie to set in a cold fridge, about 2 hours.

To make the whipped cream:

  1. Whip the heavy whipping cream on medium-low speed until frothy and barely beginning to thicken. Add the maple syrup and vanilla extract and bean until stiff peaks. Spread or pipe the cream onto the prepared pie and serve immediately!

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