Sweet, gooey pumpkin marshmallow popcorn is the ultimate fall snack! Easy to make with pumpkin-flavored marshmallows, it’s perfect for movie night, parties, or Halloween.

Grayson saw fun marshmallows and asked if we could make something for snack Friday and knowing it was a mere bag of popcorn, butter and brown sugar I was all in! The kids and their friends polished off the entire bowl in about 5 minutes which proves— this is a recipe worth keeping!

Why You’ll Love This Recipe

This recipe is a fun way to use pumpkin marshmallows and enjoy those tasty seasonal flavors.

It is so easy to make that I let my 9 year old make it for the family. It is such a great recipe to get the kids in the kitchen.

This is an easy Halloween treat that is simple to scale up for bigger crowds.

Pumpkin spice popcorn is kid friendly and disappears right before your eyes.

Ingredients for Pumpkin Marshmallow Popcorn

• Microwave Popcorn: Provides the crunchy, salty base that balances the sweetness and carries all the gooey coating.
• Pumpkin Marshmallows: Melt into the sticky, sweet binder that holds the popcorn together while adding pumpkin flavor.
• Brown Sugar: Deepens the sweetness, adds a hint of molasses flavor, and helps create a caramel-like richness in the coating.
• Butter: Adds richness and flavor while keeping the marshmallow mixture smooth, gooey, and easy to coat the popcorn.

How to Make Pumpkin Spice Marshmallow Popcorn

1. Make the Popcorn: Pop the popcorn according to the package instructions. Pour the popcorn into a large bowl.
2. Melt the Marshmallows: Add the marshmallows, brown sugar and butter to a microwave-safe bowl and melt the marshmallows in 30 second intervals until melted and smooth.
3. Combine: Pour the melted marshmallow mixture over the popcorn and stir together to combine.

Variations and Add-Ins

If you can’t find pumpkin marshmallows, use regular marshmallows and add 1/2 teaspoon of pumpkin pie spice.

Looking to jazz this pumpkin popcorn recipe up even more? Stir in candy corns, cinnamon chips or crushed graham cracker pieces! A white chocolate drizzle would also be a tasty addition!

Do I Have to Use Microwave Popcorn?

In one bag of microwave popcorn, there are about 5 tablespoons of popcorn kernels which makes 10 – 11 cups of popped popcorn. You can pop your own popcorn using 5 tablespoons of kernels or buy pre-popped popcorn and use 10 – 11 cups for this recipe.

Storage Tips

Store leftover marshmallow popcorn balls in an airtight container at room temperature, it will keep for 2-3 days. The popcorn will definitely lose its crunch the longer it sits.

Pumpkin Marshmallow Popcorn is the kind of recipe that makes fall feel extra special. It’s simple, fun, and totally irresistible—whether you’re bagging it up for neighbors, serving it at a Halloween party, or enjoying it with your family snuggled up on the couch. However you share it, this gooey popcorn with marshmallows is sure to become a new seasonal favorite.

More of our Favorite Pumpkin Treats:

• Chewy Pumpkin Cookies
• Pumpkin Banana Bread
• Crumb Pumpkin Muffins
• Pumpkin Gooey Butter Cake
• Pumpkin Chocolate Chip Cookies

Watch How This Fall Popcorn Recipe is Made…

You know we love a good snack board around here — especially one that brings the fun! This Halloween Snack Board is everything I want in a festive treat: easy to assemble, a little spooky, and full of sweet and savory bites that everyone will love.

Whether you’re throwing a big party or just making a fun after-school snack for the kids, this board is guaranteed to bring smiles (and maybe a few giggles).

Why We Love a Halloween Snack Board

The best thing about a snack board is that everyone can find at least one thing that they like! There are sweet and salty snacks, chewy and crunchy snacks, light healthy options and super indulgent options…everyone is happy!

For this Halloween charcuterie board, we like to keep it fun with kid-friendly Halloween treats. We include fun shapes, colorful candies, and bite-sized foods like pretzels, grapes, and cheese puffs. The kids love it!

The Best Ingredients for a Spooky Snack Board

We have most of these on our snack board pictured here, but it’s really open for whatever your friends and family will love!

Cheese: Wensleydale pumpkin spice cheese, string cheese “ghosts”

Deli Meats: salami or pepperoni rolled up

Salty Snacks: pretzels, crackers (I found some that are pumpkin shaped at Trader Joe’s), cheese puff balls or popcorn

Halloween Candy: candy corn and candy corn pumpkins, M&M’s, Reese’s pumpkins

Fresh Fruit: mandarin “pumpkins,” apple slices, green grapes

Dips: hummus, caramel, ranch

Olives: black olives or green olives

Sweet Snacks: yogurt-covered pretzels or cookies

Decorative Touches: googly eyes, candy bones and skulls, plastic spiders, festive sprinkles

How to Arrange a Snack Board

I’m sure professional charcuterie board masters will scoff at this, but I let the kids help me fill up our Halloween snack board and there’s no real rhyme or reason to it. I like to distribute the colors and textures around the board, but it honestly doesn’t matter. Once people start digging in, it all gets mixed anyway.

One thing to keep in mind when arranging a snack board is that fresh ingredients like fruit will release moisture and make crispy ingredients soggy over time. Also, refrigerated ingredients shouldn’t sit out at room temperature for more than 2 hours.

Add pops of orange and black, fun Halloween props, and themed treats…the kids loved creating this spread! My favorite addition to this board of easy Halloween snacks was this Wensleydale pumpkin spice cheese. Holy moly, it was delicious!

How to Make It Ahead or Store Leftovers

Most of the snack ideas for this board don’t need any prep at all…just open a bag and scatter on the tray. The ingredients that do need some prep can be done a few hours in advance. Just cover and chill until ready to serve.

Leftovers should be stored separately. I always keep the bags and containers that everything comes in so that I can put them back in their original containers.

Halloween should be all about fun — and this snack board makes it effortless! It’s colorful, creative, and perfect for bringing everyone together, whether you’re hosting a party or keeping it simple at home. Let the kids help arrange everything (they’ll love it!), then sit back and enjoy a little spooky snacking together.

More Fun Halloween Treat Ideas:

• Halloween Peanut Butter Blondies
• Halloween Snack Mix
• Reese’s Triple Chocolate Cookies
• Pumpkin Chocolate Chip Cookies
• Cookie Monsters

Watch to See How This Snack Board Comes Together…

Our chili recipes are some of the most popular out there, so it was time to share our mega tasty Traeger smoked brisket chili! And we are sharing 5 different ways to make it – stove top, oven braised, smoker, slow cooker or Instant Pot.

The smoky flavor of the brisket with those bold chili flavors and spices makes for an outrageously good bowl of chili. I love to top my bowl with shredded cheddar cheese and some sour cream.

I mean, where do I even start? This smoked brisket chili recipe has been living in my brain for probably the past 5-6 years and it has taken me all this time to get it down on “paper”. How weird that we rarely use paper anymore. Remember all those calendars on walls and sticky notes of reminders?

5 Different Ways

Anyway, I always have leftover brisket, those things are huge and my children don’t eat much. Therefore, brisket chili. And you don’t need a ton for this recipe…just 1.5 lbs.

I want to help you out so there will be five different versions explained. Please don’t get bugged! I will get questions about making it different ways so I’m just trying to anticipate that and help. The five different ways are stove top, oven braised, smoked, slow cooker and Instant Pot. Then there will be instructions for both uncooked brisket and leftover brisket for each method. Make sense? Sheesh, I hope so! Here we go…

First, I will start by explaining how to brown uncooked brisket if you’re going to go that route…

How to Brown Brisket for Chili

1. Cube the pieces of raw brisket meat – Trim any hard fat as that will not melt away in the cooking process. Remember, the size of the meat is what you’ll be eating so we want no bigger than 2″ pieces (these will break down so you can smash them a bit, creating smaller pieces once cooked).
2. Season the brisket with salt and pepper.
3. Heat oil in the bottom of a cast iron dutch oven or large pot until shimmering. Cook the brisket in batches, never at once or it will end up cooking in liquid, aka boiled meat. Remove to a plate and proceed with the recipe of your choice, oven braised, smoked, or stove top. 

 Using Leftover Brisket for Chili

If you have leftover brisket either from our smoked brisket recipe or our slow cooker brisket, your steps will be fewer…

1. Because your meat is already prepared, start by cooking the veggies and seasonings first. 
2. Add cubed brisket and all remaining ingredients to the pot and proceed with your cooking method of choice – stove top, oven braised, smoked, slow cooker or instant pot. 

Brisket Chili – 5 Different Methods

Let’s walk through each cooking method. Keep in mind that your cooking time is going to vary depending on cooking method and whether you start with previously cooked brisket.

• {NOTE} If you are starting with uncooked brisket, your cook time will be longer.

1. You will start by cooking the bacon until it is crisp and then moving it to a paper towel lined plate. Then add the onions and peppers and cook until tender.

{Uncooked Brisket}

  2. If you’re using uncooked brisket, add the cubed meat that has been seasons with salt and pepper. Brown in batches according to the instructions above.

  3. Then add all the beef back to the pot and all the remaining ingredients.

{Leftover Cooked Brisket}

1. If you’re using previously cooked brisket, add it to the pot along with all the rest of the ingredients. Then you decide which method you are going to use…

Stove Top Brisket Chili

1. Prep the chili with either leftover or raw meat (browning the meat according to the instructions above). Once you’ve got everything in the pot, stir to combine.
   • Freshly Browned Brisket – Bring the chili to a simmer for 30 minutes over medium high heat, then set the heat to medium low and allow to continue cooking for 4-5 hours. Don’t be tempted to stop at hour 3 even though the meat is looking tender, 4-5 hours is the key.
   • Already Smoked Brisket- Bring the chili to a simmer for 10 minutes over medium high heat, then simmer on medium low for an additional 30-60 minutes or even all afternoon is fine- the preferred method for the best flavor.

Oven Braised Brisket Chili

1. Create the recipe following through the stove top method for the initial 10 minutes of a simmer.
   • Freshly Browned Brisket – Heat the oven to 350 and place the lid on the dutch oven or oven safe pot. Bake for 1 ½ hours, remove the lid and cook for an additional 3 hours or until brisket is tender and falling apart. 
   • Already Smoked Brisket – Proceed per above and then add the lid and bake for 1 hour, remove the lid and bake for an additional 1 ½-2 hours. 

Smoked Brisket Chili

1. Here’s where we bust out the Traeger smoker chili recipe. Using apple, or your preferred pellet mixture, heat the smoker to 275 degrees with the lid closed.
   • Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Move the pot with a lid on it to the smoker and place directly on the grates, closing the lid and cooking for 45-60 minutes. Then turn the heat up to 350 degrees and remove the lid. Cook for another 3- 4 hours. 
   • Already Smoked Brisket – Prepare the chili and simmer for 10 minutes. Place in a 275 degree smoker with the lid on for 30-45 minutes. Turn the heat up to 350 degrees, remove the lid and cook for another 1-2 hours for ultimate flavor.

Slow Cooker Brisket Chili

1. Sometimes the slow cooker just fits the schedule better than any other cooking method. Pull it out and set it to low temperature.
   • Freshly Browned Brisket – Begin as stated above, simmering on the stove for 30 minutes. Pour everything into the slow cooker and cook on low for 6-8 hours.
     
   • Already Cooked Brisket – Prepare the chili as written allowing it to simmer for 10 minutes on the stove top. Move everything into the slow cooker and cook on low for 3-4 hours.
     

Instant Pot Brisket Chili

1. If you’re in a time crunch and want brisket chili fast, then the instant pot is your answer! Our original instant pot chili recipe is one of our most popular posts, so you for sure need to know how to how to make this brisket version in the IP.

• Freshly Browned Brisket – Brown the brisket first either on the stove top or in the Instant Pot on saute mode. You can also cook the bacon and veggies either on the stove top or Instant Pot. Then add all the ingredients to the IP and cook on high for 70-75 minutes. Perform a quick release.
• Already Cooked Brisket – Add all the ingredients to the Instant pot, close the valve, and cook on high pressure for 30 minutes. Perform a quick release.

Does Chili Have To Have Beans?

Traditional red chili does not contain beans. But, other chilis are made with beans and in the end it’s 100% up to you. I like beans in my chili to make it a little more hearty and filling so we can stretch it into leftovers. Plus I just like ’em. 

What to Serve with Brisket Chili?

I love to add some crunchy chips into my chili! Fritos or crushed up tortilla chips work great! I also rarely make chili without making a batch of our favorite cornbread. They just belong together!

How Long Will Chili Keep?

Leftover brisket chili can be stored in the refrigerator for 3-4 days. It should be stored in an airtight container.

Can You Freeze Chili?

Chili can be frozen for up to 6 months.

Cool completely, place in a freezer safe container or heavy duty freezer bag and freeze.

How Do You Reheat Chili?

Reheat chili on the stove, in the oven or in the microwave until hot clear through.

Brisket is so flavorful and tender. It is such a bold and brilliant addition to a chili recipe. If you end up with leftover brisket, make this brisket chili recipe! With instructions for making it 5 different ways, you can pick which method fits your schedule the best. Save a bowl for me!

Here are some more CHILI RECIPES that you’ll love:

• Instant Pot Chili
• Instant Pot Turkey Chili
• Best Stove Top Chili
• Ground Beef Enchilada Chili
• Slow Cooker Pumpkin Chili
• Pumpkin Apple Cider Chili
• White Chicken Chili
• Surprise Chili
• White Bean Turkey Chili
• Dr Pepper and Chocolate Chili
• Healthy One Pot Chili Mac
• All our Chili, Soup, and Stew Recipes here!

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Satisfy your fall cravings with these delicious frosted pumpkin chocolate chip cookies with luscious cream cheese frosting. Made with pumpkin puree and warm spices, these cookies are the perfect treat for the season.

There is nothing I love more than fall colors, feelings and food. There’s something that truly starts to stir inside of me as the leaves begin to fall. My sister once told me that she loves fall but doesn’t love the famous flavors of fall, so I set off to find something that she would love.

A friend many years ago delivered these frosted pumpkin cookies to our house and I’m pretty sure that the soft and chocolatey cookies with that dreamy, creamy frosting that your teeth completely sink into will sell her forever!

If you love our classic pumpkin chocolate chip cookies, then you will love this recipe with an added layer of creamy rich flavor in the cream cheese frosting! Pumpkin desserts and cream cheese frosting are a match made in heaven!

Ingredients for Pumpkin Chocolate Chips Cookies

If you have a can of pumpkin puree, then chances are you have the rest of the ingredients in your pantry for these pumpkin spice cookies! Here is everything you will need:

• Wet Ingredients: Vegetable Oil, Granulated Sugar, Light Brown Sugar, Egg, Pumpkin Puree and Vanilla Extract
• Dry Ingredients: All-Purpose Flour, Baking Powder, Baking Soda, Salt and Pumpkin Pie Spice, see note
• Mini Chocolate Chips: I like to use the mini chocolate chips so that they stay evenly distributed in the cookie dough, but you can use full size chocolate chips too.

Ingredients for Cream Cheese Frosting

• Butter: unsalted and softened to room temperature
• Cream Cheese: full fat and softened to room temperature
• Vanilla Extract: adds flavor
• Powdered Sugar: the base of the frosting and all the sweetness
• Salt: enhances all the flavors

Keep scrolling to the end of the post for all the measurements and information you need.

How to Make Frosted Pumpkin Chocolate Chip Cookies

These cookies are thick and pillowy, dotted with chocolate chips, and everything you want in a fall cookie. If you’re looking for a more chewy cookies, try our chewy pumpkin cookies, because this recipe is more of a cakey cookie. Here are the steps for making them:

1. Prep: Preheat oven to 350 degrees F and line a couple of baking sheets with parchment paper or silpats.
2. Beat: Add the oil and sugar to a stand mixer fitted with the paddle attachment and beat on high speed for 2 minutes.
3. Mix: Add the egg and beat to combine. Decrease the mixer speed to low and then add the pumpkin and vanilla and mix to combine. Increase the speed gradually until smooth.
4. Whisk: In a separate large bowl, add all the dry ingredients and whisk to combine.
5. Stir: Add the chocolate chips and stir with a wooden spoon until they are evenly mixed in.
   • PRO TIP: Coating the chocolate chips in the flour mixture will help them stay suspended in the cookie dough better.
6. Combine: Add the dry ingredients with chocolate chips to the wet ingredients and mix until just combined being careful to not overmix.
7. Scoop: Use a cookie scoop to form the dough into even cookie dough balls and place them on the prepared cookie sheets.
8. Bake: Bake for 10-12 minutes. While the cookies are baking, make the cream cheese frosting.
9. Cream: Add all the ingredients for the frosting to a medium bowl and beat together with a hand mixer until smooth and creamy.
10. Cool: Remove the cookies from the oven and allow them to cool completely.
11. Frost: Generously apply frosting to each cookie and sprinkle with some more mini chocolate chips or chopped walnuts or pecans.

To save or print the recipe, scroll down to the recipe card where you will find all the ingredients, measurements and complete instructions.

What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?

This is an important question because pumpkin puree and pumpkin pie filling are quite different and they should not be substituted for one another. Pumpkin puree is just what it sounds like…pureed pumpkin with nothing else added. Pumpkin pie filling has sugar and spices added to it, so it would change all the measurements for this recipe. Use pumpkin puree!

Can You Freeze Pumpkin Puree?

You can freeze pumpkin puree in freezer containers or in heavy duty freezer bags.

Pumpkin puree will keep for several months in the freezer.

Can You Freeze Cream Cheese Frosting?

Cream cheese frosting freezes very well. Store the frosting in an airtight container or even in a freezer bag. It will keep for up to 3 months.

What is Pumpkin Pie Spice?

Pumpkin pie spice is a blend of spices typically found in pumpkin baked goods. It is a combination of cinnamon, nutmeg, ginger and cloves.

Storing Frosted Pumpkin Chocolate Chip Cookies

These cookies are a little tricky to store after they have been frosted so if you are expecting you’ll have leftovers, I would only frost the cookies you plan to eat. Once they are frosted, they should be stored in a single layer in an airtight container. Store them in the fridge since they have cream cheese frosting. They will keep for up to a week in the refrigerator.

They also freeze really well. Place them in a single layer on a cookie sheet and stick them in the freezer for a couple of hours until frozen solid. Then you can stack them with parchment or wax paper in between layers in an airtight container. They will keep for up to 3 months.

Indulge in the warm and comforting flavors of fall with these delicious frosted pumpkin chocolate chip cookies, perfect for any autumn gathering or cozy night in.

More Pumpkin Dessert Recipes

• Chewy Pumpkin Cookies
• Swirled Pumpkin Cheesecake
• Pumpkin Banana Bread
• Nutella Swirled Pumpkin Muffins
• Pumpkin Sheet Cake
• Costco Copycat Crumb Pumpkin Muffins
• Pumpkin Roll
• Cinnamon Swirl Pumpkin Bundt Cake
• Gingersnap Pumpkin Cheesecake Bars
• Pumpkin Gooey Butter Cake
• Pumpkin Bread

These pudding cookies are hands down the best pumpkin cookies we’ve ever had! THIS. IS. IT! It’s got the texture of a fluffy chocolate chip cookie but tastes like pumpkin. And best of all, we’re including three different ways to make it!

Years ago, my friend Krysta introduced me to a pudding in chocolate chip cookies recipe which we still obsess over to this day. When I saw pumpkin spice pudding mix hit the shelves of Walmart and Harmons this fall, I just knew I had to make a new version. The only problem was, which do I make?! I would normally shoot all three and do three different posts over the years, but this time I decided that since you all went nuts about it on instagram, I’d just get the recipe up ASAP!

You all know I can’t help myself when it comes to cookies! I have to try all kinds of different add-ins (kitchen sink cookies), toppings (peanut butter blossoms), stuffings (s’mores stuffed chocolate chip cookies) and techniques (lemon crinkle cookies).

We found 3 ways that we love these pumpkin pudding cookies – coated in cinnamon and sugar, loaded with chocolate chips, or stuffed with Rolos! We will detail each of those versions below.

Tips for the Best Pumpkin Pudding Cookies

Here are a few tips for the best pumpkin pudding cookies:

• You need 5.1 ounces of pudding but the pudding is only sold as 3.4 ounce boxes, so you’ll need to use 2 boxes and either weigh the powder into a bowl with a food scale, or just use about 1 1/2 boxes.
• If you go with the Rolos options, make sure there is a lot of dough on the bottom because the Rolos will seep out if there isn’t enough dough on the bottoms.
• If you make the chocolate chip version, save a few chocolate chips to place on top of each cookie. It makes them look so pretty and appetizing!

Ingredients for Pumpkin Pudding Cookies

These will just be your standard cookie ingredients here with the addition of the pumpkin pudding, some pumpkin pie spice and whatever add-ins you choose. Here is what you will need:

• Unsalted Butter
• Eggs
• Sugar
• Brown Sugar
• Vanilla Extract
• Flour
• Pumpkin Pie Spice
• Salt
• Baking Soda
• Instant Pumpkin Spice Pudding Mix
• Semi-Sweet Chocolate Chips
• Cinnamon Sugar
• Rolos

The measurements for each ingredient can be found in the recipe card at the end this post.

How to Make Pumpkin Pudding Cookies

The steps for these cookies are simple and then once you have your basic dough made, you decide which version you want to create. Here are the basic instructions:

1. Preheat the oven.
2. Combine all the wet ingredients (including the sugar) in a large bowl or in the bowl of stand mixer using the paddle attachment and mix thoroughly.
3. In another both, combine all the dry ingredients and whisk to combine.
4. Slowly add the dry ingredients to the wet ingredients and mix to combine.
5. Once the dough is combined, decide which version of the cookie you want to make (see section below). Use a cookie scoop to scoop the dough and roll them into ball. Make the version of the cookies you desire.
6. Place on a cookie sheet lined with parchment paper or a silpat.
7. Place in the preheated oven and bake.

The full detailed instructions can be found in the recipe card down below.

Three Versions of Pumpkin Pudding Cookies

Here are the details for our three favorite versions of these pumpkin pudding cookies:

• Chocolate chips: mix in the chocolate chips into the dough and roll in cinnamon and sugar if you want. It’s similar to a pumpkin chocolate chip cookies but more chewy and less cakey.

• Cinnamon and sugar: scoop out balls of dough and roll them in cinnamon and sugar before baking

• Rolos: can be added to the plain dough or the dough with chocolate chips, roll in cinnamon and sugar (optional), stuff a Rolo into the dough making sure the dough is underneath the Rolo is thick.

Cinnamon sugar is a must at our house. You won’t believe how much it adds to the cookie. We fell in love with doing this because of our peanut butter stuffed peanut butter cookies and chocolate stuffed peanut butter cookies. We like all the version coated in cinnamon sugar!

And now that I’m thinking about it, these would be heaven with white chocolate chips too. I’m making those for my next batch!

How to Make Cinnamon Sugar

Generally the ratio of cinnamon sugar is 1:4 or 1 part cinnamon for everything 4 parts of sugar. I personally like it a little more cinnamon-y but it’s totally up to you!

What is Pumpkin Pie Spice?

Pumpkin pie spice is a combination of warm fall spices – cinnamon, ginger, cloves, allspice and nutmeg. So if you don’t have a jar of pumpkin pie spice, then you can make your own homemade pumpkin pie spice.

How to Use Pudding in Cookies

When you are using instant pudding mix in a cookie recipe, you use the pudding powder. You don’t actually make the pudding. The pudding powder gets added with the dry ingredients and adds flavor and a soft and chewy texture to the cookie once it is baked.

Can Pumpkin Pudding Cookies Be Frozen?

This dough is great for making ahead. Try making it, rolling into balls minus the cinnamon sugar and storing in and airtight container in the fridge or even freezing for up to 2 months! If you’re adding chocolate chips and/or Rolos, add them to the dough before freezing.

When you’re ready to bake them, let them thaw a little so you can roll them in cinnamon and sugar and then bake as stated in the instructions.

I love adding instant pudding to cookies. It adds such a great flavor and softness to the cookies. That’s why I had to try a new recipe when I saw pumpkin pudding showing up on the grocery store shelves! And boy, I was not disappointed! Which version of pumpkin pudding cookies is your favorite??

More Pumpkin Baked Goods You’ll Love:

• Chewy Pumpkin Cookies
• Swirled Pumpkin Cheesecake
• Pumpkin Banana Bread
• Nutella Swirled Pumpkin Muffins
• Pumpkin Sheet Cake
• Costco Copycat Crumb Pumpkin Muffins
• Pumpkin Roll
• Cinnamon Swirl Pumpkin Bundt Cake
• Gingersnap Pumpkin Cheesecake Bars
• Pumpkin Gooey Butter Cake
• Pumpkin Bread

Watch How to Make Pumpkin Cookies

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It’s that time of year where we need all things pumpkin because everything pumpkin is delicious. These chocolate chip pumpkin cupcakes are tender and perfectly spiced with the most luscious cream cheese frosting!

My dear friend Lisa makes the most spectacular chocolate chip pumpkin cupcakes and always gifts me some every fall. She’s the type of human being that you want in your corner. Not because she makes dang good cupcakes, not because she’s a fighter (which she is after battling cancer), and not even because of some special talent or anything. She’s the lifelong, loyal, completely genuine woman that all women should strive to be.

When we first moved and were so lost and bummed that we couldn’t (and still haven’t) found a home to settle into she showed up with another friend bearing these cupcakes as a reminder that I and my family are seen and loved even when we don’t live by each other. I just cried when I opened the door. I love her and I think she makes the best pumpkin cupcakes ever so I had no choice but to share them with all of you.

They are perfectly balanced with flavor, texture and the frosting is literally the icing on top. Best. Pumpkin. Cupcake. I promise.

What You Need to Make Pumpkin Chocolate Chip Cupcakes

Grab a can of pumpkin from the grocery store and I’m willing to bet you have the rest of the ingredients already! Here is everything you will need:

For the Cupcakes

• Wet Ingredients: Eggs, Sugar, Pumpkin, Water and Oil
• Dry Ingredients: Flour, Baking Soda, Baking Powder, Salt. Ground Cloves and Cinnamon
• Mini Chocolate Chips

For the Frosting

• Cream Cheese: I’ve had the best results with full fat Philadelphia brand cream cheese.
• Butter: Make sure it is softened to room temperature.
• Powdered Sugar: Adds the sweetness and structure to the frosting.
• Vanilla Extract: Adds flavor
• Milk: Helps the frosting be a little more creamy.

The details and measurements for each ingredient can be found down at the end of the post.

How to Make Chocolate Chip Pumpkin Cupcakes

You’re just a few steps away from the most delicious pumpkin cupcakes of your life! Here is a step-by-step guide to making the cupcakes:

1. Prep: Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
2. Combine: Start by mixing the eggs and sugar together until well combined. Then add the rest of the wet ingredients and blend thoroughly.
3. Mix: Add all the dry ingredients into the bowl with the wet ingredients and mix until just combined. Then fold in the mini chocolate chips.
4. Bake: Fill the cupcake liners in the muffin pan 2/3 full and then bake the cupcakes for 17-19 minutes.

Make the frosting while the cupcakes bake! Continue reading for instructions for making the cream cheese frosting…

How to Make Cream Cheese Frosting

Cream cheese frosting and pumpkin desserts are the best of friends! The flavors pair perfectly with the tangy cream cheese frosting enhancing the pumpkin spice flavor. Making the cream cheese frosting is as easy as adding all the ingredients to a medium size bowl and creaming it together with an electric hand mixer until everything is combined and smooth.

TIP: Be sure that the cream cheese and butter are softened so that they blend together smoothly.

Once the cupcakes have cooled completely, spread or pipe the frosting on the top of the cupcakes. I like to dust them with a little extra cinnamon and a few chocolate chips just to make them pretty. You could also sprinkle them with fun fall sprinkles or stick a candy corn pumpkin on top.

Why You Will Love This Recipe

These cupcakes are just what you want when the leaves start to change colors and the temperatures start to cool down! Here is why you will love this recipe:

• Easy to Make: Pantry ingredients and less than 30 minutes is all you need!
• Moist and Soft: The pumpkin adds the perfect amount of moisture and flavor.
• Loaded with Chocolate Chips: These are totally optional, but pumpkin with chocolate is such a tasty combo!
• Topped with Tangy Cream Cheese Frosting: So easy to make but takes the flavor over the top!
• Perfectly Fall: Those classic fall flavors in an irresistible cupcake.

Can’t Get Enough Pumpkin Desserts?

If pumpkin cupcakes aren’t your thing, but you’re still craving pumpkin treats, we have dozens of pumpkin recipes for you try starting with our pumpkin chocolate chip cookies, pumpkin gooey butter cake, pumpkin ice cream, chewy pumpkin cookies, or our pumpkin bread.

Tips for the Best Pumpkin Cupcakes

Buy good pumpkin puree and make sure it isn’t pumpkin pie filling. I always buy the three pack of Libby’s Pumpkin Puree when it goes on sale at Costco in the fall and make all my favorite pumpkin desserts with that.

Don’t overmix the batter! Overmixing will cause the cupcakes to be dense.

Only fill the cupcake liners 2/3 full as the cupcakes will rise quite a bit as they bake and you don’t want them to overflow.

I like to use a large cookie scoop (3 tablespoon) to fill the cupcake liners so that the cupcakes end up the same size and bake evenly.

Make sure to let the cupcakes cool completely before frosting them. If they are warm at all, the frosting will just melt.

Make Ahead Storage Tips

The pumpkin cupcakes and the cream cheese frosting can be made up to a 3-4 days ahead of time but I would wait to frost the cupcakes until you’re ready to serve them.

Frosted cupcakes should be stored in the fridge because of the cream cheese frosting. They should be stored in an airtight container.

You can also freeze unfrosted cupcakes. Place them in an airtight container and they will keep in the freezer for up to 2 months. Let them thaw on the counter and then top with a freshly made batch of frosting.

Indulge in the cozy flavors of fall with this simple and tasty chocolate chip pumpkin cupcakes recipe with silky cream cheese frosting. Perfect for any autumn gathering or just as a special treat for yourself, these cupcakes are sure to be a hit!

More Fall Cupcakes to Try:

• Apple Cider Cupcakes
• Zucchini Cupcakes
• Spice Cake Cupcakes
• Pumpkin Cupcakes

Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!

I saw a cookie floating around on Instagram that everyone was obsessed with all about pumpkin pie. You use a filling similar in flavor to classic pumpkin pie, but it’s really nothing like a pumpkin pie. After tackling the key lime pie cookie I couldn’t get it out of my head that the best idea ever for those who hate making pie and want something more kid friendly on Thanksgiving was to make a pie cookie. These are to die for!!

Of course that darn Crumbl beat me to it, so now you can make that yummy pumpkin pie Crumbl cookie at home! And to me, our is better….shhhhhh! 🤐

Ingredients and Materials Needed

For this cookie pie recipe, there are two main components and then a couple of optional components. We will start with the cookie base, then while it chills, we will make a pumpkin pie filling. You have the option of rolling the cookie dough in pie crust crumbles (which I HIGHLY recommend) and topping it with whipped cream just like you would a slice of pumpkin pie. It all combines for the perfect pumpkin dessert bite! Here is what you will need:

Cookie Base

• Butter: Use unsalted butter and you want it softened but not warm
• Brown Sugar: Adds sweetness and richness of flavor
• White Sugar: Adds sweetness
• Egg: Gives the cookie base structure
• Vanilla: Adds flavor
• Flour: Just regular all-purpose flour is all you need
• Cornstarch: Adds chewiness and tenderness to the cookie
• Baking Powder: Adds rise, fluffiness to the cookie base
• Baking Soda: Works with the baking powder to leaven the cookie base
• Salt: Enhances all the other flavors
• Cinnamon Sugar: Adds flavor to the crumbled pie crust
• Pie Crust: Rolling the cookie dough in pie crust crumbles gives the cookies that craveable flaky, buttery flavor and texture.

Pumpkin Pie Filling

• Pumpkin Puree: Make sure you have pumpkin puree and not pumpkin pie filling
• Maple Syrup: Adds natural sweetness and flavor
• Sugar: Adds more sweetness
• Cornstarch: Helps the filling thicken as it bakes
• Vanilla Extract: Adds flavor
• Unsalted Butter: Adds flavor and richness
• Pumpkin Pie Spice: Adds that signature pumpkin pie warmth and flavor
• Whipped Cream: It’s not pumpkin pie without whipped cream, right?! I love piping a little on top for how pretty it is and extra creaminess and flavor it adds.

The measurements and details for each ingredient can be found in the recipe card at the end of the post so keep scrolling for everything you need to know!

How to Make Pumpkin Pie Cookies

We will start this cookie recipe off by making the cookie base, or pumpkin “pie crust” if you will, and then we let it chill. Then we make the pumpkin pie filling, combine the two and bake. You can scroll down to the recipe card for the complete recipe, but here is an overview of the steps:

For the Cookie Base

1. Cream: Add the butter to the bowl of a stand mixer and cream it using the paddle attachment until smooth. Then add the sugars and beat until it is fluffy. Scrap down the sides and add the vanilla and eggs and mix until combined.
2. Whisk: Add all the dry ingredients to a large bowl and whisk everything together.
3. Combine: Pour the dry ingredients into the wet ingredients and mix until it is about half way combined. Remove the bowl from the stand mixer and finish mixing by hand with a wooden spoon.
4. Scoop: Use a large cookie scoop to scoop out several large cookies and roll them in a ball. Roll them in pie crust crumbles and cinnamon sugar.
5. Chill: Cover the cookie dough balls and place them in the fridge to chill for at least 30 minutes.
6. Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
7. Form: Pull the cookies out of the fridge and place 4-6 balls (depending on size) on a baking sheet. Gently press each dough ball down and use your fingers to great a shallow well in the center of each cookie.
8. Fill: Spoon some of the pumpkin pie filling into the center of each cooking and spread around to fill the indentation you made.
   • NOTE: Be careful to not cover the cookie edges. You want it to look like the cookie has a little pie crust around the edge.
9. Bake: Bake the cookies for 12-14 minutes or until the filling starts to set.
10. Cool: Allow the cookies to cool completely and top with whipped cream if desired.

For the Pumpkin Filling

1. Whisk: Add all the ingredients for the filling and whisk everything together to combine.

What is the Difference Between Pumpkin Pie Filling and Pumpkin Puree?

Although they look similar and both come in cans, they are not the same thing. Pumpkin puree is exactly what is sounds like…pure pumpkin that has been pureed. Pumpkin pie filling has had sugar and pumpkin spices added to it already. You want pumpkin puree for this recipe.

Using Extra Pie Crust

Sometimes when I make a single crust pie like our classic pumpkin pie or our Southern pecan pie, I’ll use the other half of the pie crust to make some fancy pie crust leaves and bake the rest topped with cinnamon and sugar for the kids to eat or to crumble up as a topping for these pumpkin pie cookies. There’s always something delicious to do with pie crust!

Why You’ll Love This Recipe

I don’t know where to begin with all the reasons why you will love this recipe. Let’s start first with the fact that you’ll get all the textures and flavors of a pumpkin pie without all the work of a pie.

Second, cookies are a lot more kid-friendly than pie making this recipe great for all ages.

Third, you can make delicious Crumbl copycat cookies in the comfort of your own kitchen.

Lastly, the pumpkin spice flavors you crave when fall rolls around are bursting out of these pie cookies!

Expert Tips

Be sure to chill the dough before baking it. This will keep the dough thick and chewy.

Don’t make the wells in the cookie base too thin. You just need a small indentation to fill the pumpkin pie filling.

Use parchment paper or silpats to keep the cookies from sticking to the pan.

Give the cookies plenty of space to bake. If the cookies are too close, they will run together. You aren’t making dozens of cookies so you can afford to space them out over a couple of cookie sheets.

Storage Tips

Baked cookies can be stored in airtight container in the fridge for 1 day. Cookies will get soggy if stored in the fridge any longer than a day due to the filling. Store between sheets of parchment paper.

They can also be frozen in the freezer for up to 1 month. Place them in an freezer safe container with pieces of parchment paper between each layer.

To defrost frozen cookies, allow them sit at room temperature for about an hour before eating or enjoy frozen which is actually so good. OR throw them into milkshakes! Yowza!

I’ve been on a kick lately of making pie and fruit crisp inspired cookies and they are so fun! If you haven’t tried our key lime pie cookies or peach crisp cookies, do that immediately! And stay tuned for our banana cream pie cookies and apple crisp cookies coming soon!

Learn how to make these delicious soft and chewy pumpkin pie cookies. Perfect for fall gatherings and holiday parties, these cookies will be a hit with your friends and family!

More Pumpkin Dessert Recipes:

• Chewy Pumpkin Cookies
• Pumpkin Gooey Butter Cake
• Classic Pumpkin Bread
• Crumb Pumpkin Muffins (Costco Copycat)
• Pumpkin Roll
• Pumpkin Banana Bread
• Swirled Pumpkin Cheesecake

Watch How These Cookies are Made…

For those hot summer days or quiet winter nights, Reese’s Ice Cream Pie with chocolate crust is a cinch to throw together and absolutely no stress!

I know this makes me slightly un-American but I am not a huge ice cream fan. I am married to one and our kids are somewhere in between. After making our crazy popular peanut butter pie recipe the kids wanted an ice cream version and since it’s what we used to make for ice cream cakes minus the brownie bottom I decided to go for it. 

I was shocked that out of all of us it was little Grayson who devoured slice after slice. 

HOW?! I expected him to be sick to his stomach but ice cream does not phase the child! 

Peanut butter chocolate ice cream and gobs upon gobs of reese’s are piled high in a chocolate graham cracker pie crust. And here’s the best part, you can do whatever you want to it to make it your own!

Ingredients for Reese’s Ice Cream Pie

The ingredients for this peanut butter ice cream pie are simple and all revolve around chocolate and peanut butter…heaven!! The flavor of those two together is what dreams are made of! I’ve linked to the different Reese’s products on Amazon just so you can see what I’m talking about. You don’t need to order them from there. They come in packs of like a million, so you definitely don’t need that much. And like I said, you can make it your own! I have a section below on other ideas for toppings. These are the ingredients you will need for this recipe:

For the Crust

• Chocolate Graham Cracker Crumbs: You can crush chocolate graham crackers using a food processor or by placing them in a ziploc bag and whacking them with a rolling pin.
• Melted Butter
• Sugar
• Hot Fudge Sauce

For the Pie

• Reese’s Ice Cream (Breyer’s brand is our go-to)
• Cool Whip
• Peanut Butter
• Mini Reese’s Peanut Butter Cups
• Reese’s Peanut Butter Cups
• Mini Unwrapped Reese’s Peanut Butter Cups

The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Peanut Butter Ice Cream Pie with Reese’s

Making pie doesn’t get easier! And it’s all about the ice cream! First you make the crust, then mix together the filling and finally top with the candy goodness! Here are the steps:

For the Crust

1. Preheat the oven.
2. Combine the ingredients except the hot fudge and press it into the pie dish.
3. Bake and cool.
4. Cover with hot fudge and freeze.

For the Pie

1. Mix the ice cream in the bowl of a stand mixer until smooth and add the Cool Whip and mix until combined.
2. Turn the electric mixer to low speed and add dollops of creamy peanut butter to get peanut butter swirls.
3. Pour into the pie crust and spread evenly. Cover with plastic wrap and freeze.
4. Remove the pie from the freezer shortly before serving and top with the candies and drizzle with hot fudge chocolate sauce or warmed peanut butter. Serve!

All of these instructions in full detail can be found in the recipe at the end of the post. You are also able to print and save the recipe there.

Other Ideas for Toppings:

• Reese’s Pieces
• M&Ms
• Take 5 Bars
• Snickers
• Twix
• Chocolate Chips
• Peanut Butter Chips
• Nutter Butters
• Oreo Cookies
• Hot Fudge
• Warmed Peanut Butter

You could also switch up the ice cream flavors too! Go where your heart and belly lead you!

Variations

Besides changing up the toppings or ice cream flavors as mentioned above, you can also change up the crust. If you are an Oreo lover, one of my favorite variations is to make an Oreo cookie crust for this ice cream pie. I follow the recipe in our dulce de leche chocolate cheesecake bars for that Oreo crust recipe.

Can I Use Whipped Cream?

I realize that there’s a strong anti-Cool Whip population out there, so yes, you can definitely use homemade whipped cream. I use Cool Whip to make the recipe as easy as possible. Heck, you use a store bought crust too!

To use whipped cream, whip 1 cup of heavy cream and sweeten it to your liking. It will whip up to around 2 cups, then combine it with the ice cream.

How Long Does Ice Cream Pie Last in the Freezer?

Put a lid on the pie plate if you have one and then double wrap it in plastic wrap and then foil. It is best eaten within 2-3 days for optimal texture and flavor. I wouldn’t let it go past 5 days.

When to Eat Ice Cream Pie?

Always.

The answer is always. It’s great for those hot summer days to cool down and spend little time in the kitchen. It’s also wonderful on a cozy winter night when you crave a comfort dessert but want something a little more interesting than a plain bowl of ice cream.

Always.

You all know I love pie as much, no, MORE, than the next person. I will take pie over almost any other dessert every single time. Whether it’s warm or cold, give me all the pie! Combine chocolate, peanut butter and ice cream, and it simply can’t be resisted! Reese’s ice cream pie is easy and a dessert that everyone loves!

More Ice Cream Desserts:

• Biscoff Cookie Butter Ice Cream
• Dulce De Leche Ice Cream
• Berries and Cream Ice Cream
• Lemon Curd Frozen Custard
• Key Lime Pie Milkshake
• Cookies and Cream Frozen Custard
• Copycat Pinkberry Chocolate Crunch Sauce
• Chocolate Chip Cookie Ice Cream Sandwiches dipped in Milk Chocolate
• Apple Pie Fried Ice Cream Cake
• Loaded Salted Pretzel Ice Cream Sundae
• Mint Chocolate Stracciatella Ice Cream
• Nutella Chocolate Chip Ice Cream
• All our ICE CREAM RECIPES here!

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Indulge in the ultimate chocolate lover’s treat with these decadent Reese’s Triple Chocolate Cookies. Made with semi sweet, milk, and white chocolate PLUS Reese’s Pieces and peanut butter chips, these cookies are a chocolate and peanut butter lover’s dream come true.

When we were moving from Lehi I was trying to work my way through our pantry, fridge and freezer as much as possible so we’d have less to move into a new house. And less spillage, leakage etc haha. I found a random container with little bits of all those chocolates and thought, oh I’m soooo making cookies that the kids can share with friends. Instead, we ate them all!

We use chocolate pudding powder to make these cookies extra tender and chewy. Just like our chocolate chip pudding cookies, these cookies have the perfect texture…a little crispy around the edges and fudgy on the insides!

Ingredients for Reese’s Triple Chocolate Cookies

I originally was going to call these chocolate kitchen sink cookies because it felt like I tossed everything in except the kitchen sink, but traditional kitchen sink cookies usually have oats, so I left the kitchen sink at home…haha! Suffice it to say, these cookies have a little bit of everything chocolate and peanut butter. Here is what you will need:

• Butter: I prefer to use unsalted butter, but if you only have salted on hand, just reduce the salt by 1/4 teaspoon.
• Eggs: give structure to the cookies
• White Sugar: adds sweetness
• Brown Sugar: firmly pack the brown sugar before adding it to the dough
• Vanilla Extract: adds flavor
• Flour: just regular all purpose flour
• Salt: enhances all the flavors and offsets the sweetness
• Baking Soda: acts as a leavening agent to give the cookies rise and chewiness
• Cocoa Powder: boosts the fudgy chocolate flavor
• Instant Chocolate Pudding Mix: adds more chocolate flavor and helps keep the cookies moist
• Add-Ins: Reese’s Pieces, White Chocolate Chips, Semi Sweet Chocolate Chips, Milk Chocolate Chips and Peanut Butter Chips (Reese’s Peanut Butter Chips are our favorite)

The measurements for all of these ingredients can be found in the recipe card at the end of this post.

Step By Step Instructions for Making These Cookies

Making these chocolate Reese’s cookies is easy and straightforward. Here are the basic steps:

1. Prep: Preheat the oven and line some baking sheets with parchment paper or silpats.
2. Wet Ingredients: In the bowl of a stand mixer, add all the wet ingredients (butter, eggs, sugars and vanilla) and mix until combined.
3. Dry Ingredients: In a separate bowl, whisk together all the dry ingredients (flour, salt, baking soda, cocoa and pudding mix).
4. Combine: Add the dry ingredients to the wet ingredients and mix until just barely combined and a few streaks of the flour mixture remain.
5. Fold: Add the Reese’s Pieces and all the baking ships and fold into the cookie dough.
6. Scoop: Use a large cookie scoop and scoop out cookie dough balls and roll into a perfect ball.
7. Bake: Bake the cookies for 8-10 minutes, then allow them to cool for 3 minutes on the sheet before moving them to a wire rack to cool.

All of these instructions in complete detail can be found in the recipe at the end of the post.

Tips for Making the Best Triple Chocolate Cookies

It’s very important that you purchase INSTANT pudding and not the cook and serve kind. The cook and serve style of pudding simply won’t work for this recipe. 

When adding in the instant pudding mix, add it like any other dry ingredient. You don’t actually make the pudding mix like it says on the box. Just stir it into the dough like you would flour. 

The baking chips you add can be pretty much anything you have left over. See section below for more ideas.

Don’t overbake the cookies. They won’t need more than 8-10 minutes and will cook a little more on the sheet pan as they cool.

Variations

If you don’t have Reese’s Pieces or you’re not a fan of white chocolate chips, all the add-ins are totally interchangeable. Other options might include:

• Peanut Butter m&m’s (I saw they have mini peanut butter m&m’s now!)
• Reese’s Peanut Butter Cups (chopped up)
• Dark Chocolate Chips
• Regular m&m’s
• Toffee Bits
• Chopped Peanuts

How Do You Keep Cookies Soft?

To keep homemade cookies soft, let them cool completely before storing them.

Put the cooled cookies in an air-tight container for storage. If they start to dry out, stick a slice of bread in the container with the cookies.

How Long Will Cookies Keep?

Properly stored in an airtight container, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature. They also freeze well if you want them to last longer. Place them on a single layer on a baking sheet and freeze for 2 hours. Then stack them in a freezer safe container, and they will keep for up to 3 months.

If you are looking for thick and chewy chocolate cookies that are fully loaded with all things peanut butter and chocolate, then these Reese’s triple chocolate cookies are your new best friend!

More COOKIE RECIPES You’re Going to Love:

• Chocolate Chocolate Chip Cookies
• Chocolate Chip Pudding Cookies
• Cinnamon Roll Cookies
• Soft Gingerbread Cookies
• Glazed Lemon Cookies
• Pumpkin Chocolate Chip Cookies
• Thick Snickerdoodle Cookies
• Nutella and Dulce de Leche Stuffed Cookies
• Peanut Butter Chocolate Chip Cookies
• Lemon Drop Cookies
• Best Cut Out Sugar Cookies
• Copycat Swig Sugar Cookies
• Oatmeal Raisin Chocolate Chip Cookies
• All our COOKIE RECIPES here!

Reese’s Cookie Pie

Reese’s Monster Cookies

Reese’s Krispies

Instant Pot Chili that is award winning and bringing home cook-off victories across the country. You don’t want to miss diving into a bowl of our best chili!

If you want chili from scratch, this traditional chili is your answer. It took us 10 years to discover an award winning recipe and this is finally it, plus it’s an instant pot recipe which means it’s all done in less than 1 hour (with instructions for cooking on the stove top or crock pot as well)!! It is full of bacon, ground beef, beans, classic chili spices and all the toppings you want!

Let’s talk about how to make this homemade chili step by step, discuss what goes well with it, and how to freeze it to eat later. So much to talk about, so let’s get going!

We attended a chili cook-off and brought this awesome Cheesy Ground Beef Enchilada Chili. It was so good, but soooo many arteries were clogged that night. It’s pretty unhealthy, but I heard a rumor that if you don’t eat it alone the calories don’t count.

If you want a healthy chili recipe, you should definitely try our award winning healthy turkey instant pot version, which uses ground turkey instead of beef.

Chili is good year round, but we especially love it for Halloween. Well, chili or our melt-in-your-mouth buttermilk pancakes depending on our mood. Both are easy and perfect for the family. Now on to this award winning instant pot chili recipe…

Ingredients for Instant Pot Chili

This chili recipe uses all the traditional chili ingredients in just the perfect ratio. Here is everything you will need:

• Meat: Ground Beef and Bacon
• Canned Beans: Kidney Beans, Pinto Beans, and Black Beans
• Tomatoes: Fire Roasted Diced Tomatoes and Tomato Paste
• Vegetables: Red Onion, Red Bell Pepper, Garlic, and Jalapeño
• Broth: Beef Broth and Worcestershire Sauce
• Spices: Oregano, Ground Cumin, Kosher Salt, Ground Black Pepper, Smoked Paprika, Chili Powder
• Toppings: Sour Cream, Cilantro, Cheddar Cheese, Corn, Limes, Chips, Green Onions, etc.

The measurements and all the details for each ingredient can be found in the recipe card at the end of this post.

How to Make Chili in an Instant Pot

Making this recipe in an instant pot is really easy because there’s an actual setting for chili and beans (if you don’t have that setting, you can totally use “manual”). That pretty much takes all of the thinking out of this, and everything can be done in the instant pot, which means only one dish to clean!!

Let’s go through it step by step:

1. Sauté: Turn your instant pot to “sauté” and cook the bacon until crispy. Remove the bacon and sauté the bell peppers and onions until tender.
2. Brown: Add the ground beef and cook until browned and drain any excess grease. Add all the remaining ingredients and stir everything together.
3. Cook: Place the lid on the instant pot and set to “chili” mode with the vent in seal position (“manual high pressure” can be used too). Cook for 18-20 minutes and allow the valve to natural release for 10-15 minutes. 
   • NOTE: If you get the burn notice, please see the section below.
4. Serve: Once it is cooked, serve it up and top with all your favorite toppings.

All these instructions can also be found in the recipe card at the end of this post.

What to Eat with Homemade Chili

Really any sort of bread will get the job done beautifully, but if you are making this in an instant pot, then you probably want dinner done in a hurry, so these 1 Hour Rolls are your answer! I often like something light and fresh with my chili like this garden balsamic avocado salad.

I’ve also heard that people eat cinnamon rolls with chili, and I fully endorse this! Try our World’s Best Cinnamon Rolls! And imho, all chili tastes the best with a side of cornbread or our crazy easy 7-Up biscuits!

Burn Notice FAQs

We’ve had a lot of questions, comments and concerns about the burn notice on the instant pot. We really think it just depends on your Instant Pot. Some are more sensitive than others. We have not ever had a burn notice on ours, but if you are getting them, here are a few tips and tricks…

If none of these tips work, you should contact instant pot as you may have a model that needs to be replaced.

Chili FAQs

Toppings for Homemade Chili

The toppings you choose for your chili is totally up to you! You can add more crunch, creaminess, heat, freshness, acidity…really anything that makes you happy! Here are a few of our favorite chili toppings:

• Cheese
• Sour Cream
• Sliced Jalapenos
• Green Onions
• Cilantro
• Tortilla Chips or Corn Chips

Storage Tips

Leftover chili should be stored in the refrigerator in an airtight container. It will keep for up to 5 days.

If you want it to last a little longer, classic chili is really easy to freeze. Cool your chili completely and store in ziplocs with all the air pressed out, or we prefer to use our Food Saver. You can store individual servings to eat for lunch or larger portions to feed the whole family later. They will last in the freezer for up to 3 months.

To reheat the chili, let it thaw in the fridge overnight and then warm it up in a pot on the stove top. Warming up a single bowl in the microwave works great too!

When it comes to classic chili, I want it to be full of flavor, bold and comforting! Friends, this recipe is the result of me making dozens of recipes in order to find the greatest of all time. So I tell you hands down this is the VERY BEST CHILI!

Here are some more CHILI RECIPES that you’ll love:

• Instant Pot Turkey Chili
• Best Stove Top Chili
• Ground Beef Enchilada Chili
• Brisket Chili
• White Chicken Chili
• All our Chili, Soup, and Stew Recipes here!

Looking for more Instant Pot recipes?

Watch How this Chili Recipe is Made…

Thank you for all of your love and support with making this the #1 chili out there!