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Caramel Chocolate Chip Cookies

Caramel Chocolate Chip Cookies

Caramel chocolate chip cookies are the best chocolate chip cookies! Perfectly chewy cookies full of gooey caramel pieces and chocolate chips. Why You’ll Love Them Perfect cookie texture. I love a chewy cookie and these cookies have the perfect chewy texture with slightly crispy edges. 

Pumpkin Patch Brownie Bites

Pumpkin Patch Brownie Bites

Pumpkin patch brownie bites are perfect for Halloween. A chewy bite sized brownie, topped with chocolate ganache, oreo crumbs, and a pumpkin candy. I can not get over how cute these brownie bites are! They were a huge hit with my kids and I have 

Dirt and Worms Cookies

Dirt and Worms Cookies

Dirt and worms cookies are chewy double chocolate cookie, topped with ganache, oreo cookie crumbles, and a gummy worm. A new take a a classic childhood dessert!

These cookies were a huge hit with my kids and my nephews! Not only do they look super adorable but they taste amazing!

Why You’ll Love These Cookies

Lots of chocolate. With a chocolate cookie base that is full of chocolate chips, a homemade chocolate ganache, and chocolate cookie crumbles these cookies are a dream for any chocolate lover.

Easy to make. These cookies use come together easily and with no chill time. I know chocolate ganache can sound intimating, but I promise it’s very simple to do.

Nostalgic treat. Growing up you must have encountered a dirt and worms cake as a child. I know I’ve definitely had a few in my days. These cookies are a new and fun way of enjoying that classic childhood dessert.

They’re just so cute! These cookies are a great treat for kids or Halloween. Not only are they delicious but they look awesome!

dirt and worms cookies

Step by Step Instructions

Preheat oven to 350 F and line baking sheet with parchment paper.

Cookie Base

In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.

In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes a good 3 minutes. Mix in the egg, egg yolk, and vanilla. Add in the dry ingredients and mix till just combined. Add the chocolate chips into the dough and gently fold in with a rubber spatula.

Scoop 3 tbsp worth of the cookie dough and shape into a ball. Place cookie dough balls 2inches apart from each other on the baking sheet. I fit 6 cookies per baking tray.

double chocolate cookie dough ready for the oven

Bake for 10 minutes or until edges are set. Cool on pan for a few minutes before moving to a wire rack to cool completely.

Chocolate Ganache

Once cookies are completely cooled its time to make the ganache.

In a medium sized microwave safe bowl add the chocolate chips, set aside. In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 45 seconds).

Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together. If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.

Decorating the Cookies

Evenly spoon the ganache over the tops of the cookies.

Decorating the dirt and worms cookies with chocolate ganache

Sprinkle some oreo crumbs on top of the ganache. Finish by adding a gummy worm on top, gently pushing it into the ganache.

Let the ganache set before eating. Enjoy!

Storing The Cookies

These cookies should be stored in an airtight container at room temperature. The cookies keep well up to four days.

Can I Make the Cookies Smaller?

Yes, you can the cookies smaller. Instead scoop 1.5 tbsp worth of dough and bake for 8-9 minutes. You will still need the same amount of ganache and chocolate cookie crumbs. You will need 26 smaller gummy worms or you can cut regular sized gummy worms in half.

How to Get Round Cookies

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

dirt and worms cookies

If you make these dirt and worms cookies let me know how you liked them by leaving a rating and comment below!

For more delicious baking ideas you can follow me on Pinterest or Instagram @jessiebakestreats 

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Dirt and Worms Cookies

Jessie M
Dirt and worms cookies are chewy double chocolate cookie, topped with ganache, oreo cookie crumbles, and a gummy worm. A new take a a classic childhood dessert!
Prep Time 20 mins
Cook Time 10 mins
Course dessert
Cuisine American
Servings 13 large cookies

Ingredients
  

Cookie Base

  • 1 & 1/4 C all purpose flour
  • 1/4 C unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 C salted butter at room temperature
  • 1/2 C brown sugar
  • 1/2 C white sugar
  • 1 large egg and 1 egg yolk
  • 1 tsp vanilla extract
  • 1 C semi sweet chocolate chips

Chocolate Ganache

  • 1 C semi sweet chocolate chips
  • 1/4 C heavy cream

Decorating the Cookies

  • 1/3 C oreo cookie crumbs
  • 13 gummy worms

Instructions
 

Cookie Base

  • Preheat oven to 350 F and line baking sheet with parchment paper.
  • In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.
    1 & 1/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/4 tsp salt, 1/2 tsp baking soda
  • In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes a good 3 minutes.
    1/2 C salted butter, 1/2 C white sugar, 1/2 C brown sugar
  • Mix in the egg, egg yolk, and vanilla.
    1 large egg and 1 egg yolk, 1 tsp vanilla extract
  • Add in the dry ingredients and mix till just combined.
  • Add the chocolate chips into the dough and gently fold in with a rubber spatula.
    1 C semi sweet chocolate chips
  • Scoop 3 tbsp worth of the cookie dough and shape into a ball. Place cookie dough balls 3 inches apart from each other on the baking sheet.
  • Bake for 10 minutes or until edges are set. Cool on pan for a few minutes before moving to a wire rack to cool completely.

Chocolate Ganache

  • Once cookies are completely cooled its time to make the ganache.
  • In a medium sized microwave safe bowl add the chocolate chips, set aside.
  • In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 45 seconds).
    1 C semi sweet chocolate chips
  • Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together. If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.
    1/4 C heavy cream

Decorating the Cookies

  • Evenly spoon the ganache over the tops of the cookies.
  • Sprinkle some oreo crumbs on top of the ganache. Finish by adding a gummy worm on top, gently pushing it into the ganache.
  • Let the ganache set before eating. Enjoy!
Keyword best halloween baking recipes, chocolate, chocolate ganache, dirt and worms, dirt and worms cookies, double chocolate, double chocolate chip cookies, halloween, halloween cookies, kid friendly
Cheesecake Swirl Brownies

Cheesecake Swirl Brownies

Cheesecake swirl brownies are a chewy brownie filled with chocolate chips that has a creamy cheesecake swirl. Beautiful and easy to make! These brownies are perfect for when you can’t decide what type of dessert to make. A simple brownie that gets elevated into a 

Cookies and Cream Blondies

Cookies and Cream Blondies

These cookies and cream blondies are a super chewy soft baked bar, full of crushed oreos. Best of all they’re easy to make and a one bowl recipe. Why You’ll Love Them Chewy Texture. These blondies are super chewy and have a fudgy texture similar 

Pumpkin Spice Latte Loaf Cake

Pumpkin Spice Latte Loaf Cake

This Pumpkin Spice Latte Loaf Cake is a moist and perfectly spiced pumpkin cake, with a hint of espresso and topped with an espresso buttercream frosting.

If you love pumpkin spice lattes then this cake should definitely be on your fall baking list!

Why You’ll Love This Cake

Easy to make. What I love most about a loaf cake is it’s so easy to make. Unlike a traditional layered cake, with this cake you simply bake it and put the frosting on top.

Amazing flavour. If you love pumpkin spice lattes then you’ll love the mixture of pumpkin spice and espresso in this cake.

Perfect for Fall. I know it’s “basic” to love pumpkin spice lattes in the fall but I do! This cake takes pumpkin spices lattes to a new level and just give off those fall vibes.

Not too sweet. Sometimes cakes can be a little too sweet for me, but not this one. The mixture of pumpkin and espresso really balance out the sweetness.

pumpkin spice latte loaf cake with espresso buttercream

How to Make This Cake

Preheat oven to 350F. Grease and line a loaf pan with parchment paper. You wan to make sure the parchment paper hangs out a bit around the long edges so the loaf so you can easily remove the bread.

Cake Batter

In a medium sized bowl whisk together flour, pumpkin pie spice, cinnamon, espresso powder, baking powder, baking soda, and salt. Set aside.

In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk. Be sure the ingredients are mixed well.

pumpkin cake batter being made

Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any flour stop mixing.

Pour batter into your lined loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the centre of the bread comes out clean. Allow loaf to fully cool to room temperature before removing it from the pan.

pumpkin spice latte cake ready for the oven

Espresso Buttercream Frosting

With an electric mixer or stand mixer cream butter for 4 minutes. Add in the powdered sugar 1 cup at a time, mixing in between each added cup. Add in heavy cream and espresso powder. Mix for 4-5 minutes on high speed until light and fluffy.

Add the buttercream on top of the cooled pumpkin cake. Lightly dust with cinnamon (optional)

Storing the Cake

The cake should be stored in the fridge because of the buttercream. Let cake come to room temperature before eating. Cake should stay good in the fridge for 3 days.

pumpkin spice latte loaf cake

If you try this Pumpkin Spice Loaf Latte Cake let me know how you liked it by leaving a rating and comment below!

For more delicious baking ideas you can follow me on Pinterest orInstagram @jessiebakestreats .

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Pumpkin Spice Latte Loaf Cake

Jessie M
This Pumpkin Spice Latte Loaf Cake is a moist and perfectly spiced pumpkin cake with a hint of espresso and topped with an espresso buttercream frosting.
Prep Time 25 mins
Cook Time 1 hr
Course dessert
Cuisine American
Servings 1 cake

Ingredients
  

Pumpkin Spice Latte Cake

  • 1 & 3/4 C all purpose flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp instant espresso powder
  • 2 large eggs at room temperature
  • 2/3 C brown sugar
  • 1/3 C white sugar
  • 1/2 C vegetable oil
  • 1 & 1/4 C pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 C milk at room temperature

Espresso Buttercream

  • 1/2 C salted butter at room temperature
  • 2 C powdered sugar
  • 1 tbsp heavy cream
  • 1/2 tsp instant espresso powder

Instructions
 

  • Preheat oven to 350F. Grease and line a loaf pan with parchment paper. You wan to make sure the parchment paper hangs out a bit around the long edges so the loaf so you can easily remove the bread.

Pumpkin Spice Latte Cake

  • In a medium sized bowl whisk together flour, pumpkin pie spice, cinnamon, espresso powder, baking powder, baking soda, and salt. Set aside.
    1 & 3/4 C all purpose flour, 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/2 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt, 1 tbsp instant espresso powder
  • In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.
    2 large eggs, 2/3 C brown sugar, 1/3 C white sugar, 1/2 C vegetable oil, 1 & 1/4 C pumpkin puree, 1 tsp vanilla extract, 1/4 C milk
  • Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any flour stop mixing.
  • Pour batter into your lined loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the centre of the bread comes out clean. Allow loaf to fully cool to room temperature before removing it from the pan.

Espresso Buttercream

  • With an electric mixer or stand mixer cream butter for 4 minutes.
    1/2 C salted butter
  • Add in the powdered sugar 1 cup at a time, mixing in between each added cup.
    2 C powdered sugar
  • Add in heavy cream and espresso powder.
    1/2 tsp instant espresso powder, 1 tbsp heavy cream
  • Mix for 4-5 minutes on high speed until light and fluffy.
  • Add the buttercream on top of the cooled pumpkin cake. Lightly dust with cinnamon (optional)
Keyword buttercream, cake, espresso, espresso buttercream, latte, loaf cake, pumpkin, pumpkin bread, pumpkin cake, pumpkin spice, pumpkin spice latte, pumpkin spice latte loaf, pumpkin spice latte loaf cake
Twix Cookies

Twix Cookies

Twix Cookies have a chewy buttery sugar cookie base, a layer of caramel sauce, and topped with a decadent chocolate ganache. If you’re a fan of the classic Twix chocolate bar you are going to love these cookies! I brought them recently to a family 

Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

These pumpkin spice cinnamon rolls are fluffy and soft in texture, have the pumpkin in the dough, filled with a gooey pumpkin spice cinnamon filling, and topped with a cream cheese frosting. If you’re a pumpkin spice fan these cinnamon rolls should definitely be on 

Pumpkin Swirl Cheesecake Bars

Pumpkin Swirl Cheesecake Bars

These pumpkin swirl cheesecake bars are easy to make and have the perfect soft and creamy cheesecake texture. Pumpkin and vanilla cheesecake swirled together atop a graham cracker crust. It tastes like pumpkin pie in cheesecake form! This recipe definitely should be on your fall baking list.

Cheesecake are one of my favourite desserts! So of course I had to make some cheesecakes for fall themed baking! What I love about cheesecake bars is they’re easier to make than a traditional large round cheesecake. There is no need for a water bath and no risk of developing large cracks.

How to Make These Cheesecake Bars

Preheat oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.

Making The Crust

In a medium sized bowl mix the graham cracker crumbs, brown sugar, and melted butter together until well combined. The mixture will have the texture of wet sand.

Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan. Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.

MAKING THE CHEESECAKE BATTER

Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes. Add in the sugar, salt, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed. Add in the two eggs and mix just till combined on a low speed.

Scoop out 1 cup worth of the vanilla cheesecake batter and set aside.

To the large bowl add in the pumpkin puree and pumpkin spice and mix on a low speed until combined.

cheesecake batter and crust

Assembling The Cheesecake Bars

Add half the pumpkin cheesecake batter over top of the graham cracker curst. Spreading it evenly. Spoon dollops of the vanilla cheesecake on top. Then add on the remaining pumpkin cheesecake on top. Lastly, add more spoonfuls of the vanilla cheesecake on top.

pumpkin cheesecake batter with dollops of vanilla cheesecake batter

Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.

pumpkin and vanilla cheesecake batter swirled together

Bake cheesecake for 40-45 minutes or until edges are stiff and the middle is just a little jiggly. Remove pan from the oven and let fully cool to room temperature.

Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.

pumpkin swirl cheesecake bars, bite shot

Serving The Cheesecake Bars

To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.

STORING THE CHEESECAKE

Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Pumpkin Swirl Cheesecake Bars!

If you make this cheesecake bars you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Pumpkin Swirl Cheesecake Bars

Jessie M
These pumpkin swirl cheesecake bars are easy to make and have the perfect soft cheesecake texture. Pumpkin and vanilla cheesecake swirled together atop a graham cracker crust.
Prep Time 20 mins
Cook Time 40 mins
Chill Time 4 hrs
Course dessert
Cuisine American
Servings 9 bars

Ingredients
  

Crust

  • 1/4 C salted butter melted
  • 1 & 1/4 C graham cracker crumbs
  • 2 tbsp brown sugar

Cheesecake Batter

  • 16 oz full fat cream cheese at room temperature
  • 3/4 C white sugar
  • 2 large eggs at room temperature
  • 1/4 C heavy cream at room temperature
  • 1 tsp vanilla extract
  • 1 C pumpkin puree
  • 1 & 1/2 tsp pumpkin pie spice

Instructions
 

  • Set oven to 325 F and line a square 8×8 baking pan with parchment paper. Make sure the paper slightly overhangs on the sides. This will allow you to easily remove the cheesecake from the pan.

Crust

  • In a medium sized bowl mix the graham cracker crumbs, brown sugar, and melted butter together until well combined. The mixture will have the texture of wet sand.
    2 tbsp brown sugar, 1 & 1/4 C graham cracker crumbs
  • Add the crumb mixture into your lined baking pan and using your hands or bottom of a measuring cup press and smooth the crumbs together evenly over the bottom of the pan.
  • Bake crust in the oven for 9 minutes. After remove and let cool to room temperature.

Cheesecake Batter

  • Using your stand mixer or hand held mixing beat cream cheese in a large bowl until smooth, this takes about 3 minutes.
    16 oz full fat cream cheese
  • Add in the sugar, heavy cream, and vanilla extract. Mix on medium speed until well combined. Scraping down the bowl as needed.
    3/4 C white sugar, 1/4 C heavy cream, 1 tsp vanilla extract
  • Add in the two eggs and mix just till combined on a low speed.
    2 large eggs
  • Scoop out 1 cup worth of the vanilla cheesecake batter and set aside.
  • To the large bowl add in the pumpkin puree and pumpkin spice and mix on a low speed until combined.
    1 C pumpkin puree, 1 & 1/2 tsp pumpkin pie spice

Assembling the Cheesecake

  • Add half the pumpkin cheesecake batter over top of the graham cracker curst. Spreading it evenly.
  • Spoon dollops of the vanilla cheesecake on top. Then add on the remaining pumpkin cheesecake on top. Lastly, add more spoonfuls of the vanilla cheesecake on top. (See pictures above)
  • Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
  • Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.
  • Bake cheesecake for 40-45 minutes or until edges are stiff and the middle is just a little jiggly.
  • Remove pan from the oven and let fully cool to room temperature.
  • Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
  • To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.
  • Enjoy!

Notes

Cheesecake should be stored in the fridge. The cheesecake will stay good up to three days after baking.
 
Keyword cheesecake, cheesecake bars, fall pumpkin baking recipes, how to make pumpkin cheesecake, pumpkin, pumpkin cheesecake, pumpkin swirl cheesecake bars, swirl cheesecake
Peach Oatmeal Crumb Bars

Peach Oatmeal Crumb Bars

Peach oatmeal crumb bars have an oatmeal crumb base, soft peach middle, and a crumb top. It works great as a snack, treat, or quick breakfast. These bars were a huge hit with my two young children! I always love baking with fruit, for some