Cook & Serve: Fun Treats for Thanksgiving

Thanksgiving is all about family, friends, and yes, feasting. While traditionally the ‘big meal’ is centered around a roasted bird, we thought instead we’d share some unique treat ideas to fit the holiday theme. Not only will your guests be impressed, but your kids will love them too!

Thanksgiving conjures two thoughts for sure – pumpkins and fall weather.  And we’ve found some fun treats to capture them both.

Try these fun and easy recipes, and shop our Cook & Serve event for the tools you’ll need to create them.

Caramelized Spicy Pumpkin Seeds


**Original recipe makes 2 cups


3 tablespoons white sugar

1/4 teaspoon cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 pinch cayenne pepper

2 cups raw whole pumpkin seeds, washed and dried

Cooking spray

2 teaspoons salt, or to taste

1 tablespoon olive oil

2 tablespoons white sugar


    Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

    In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.

    Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.

    Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

Aut-yum Leaves


1 egg

1 teaspoon of water

Prepared pie crust

Mini chocolate chips

Peanut butter chips

Raw sugar

Flour for work surface


    Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.

    On a floured surface, roll out a prepared pie crust so it’s about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.

    For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.

    Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.

Wishing you all a Happy Thanksgiving!

Recipes courtesy of: &

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