Every fall, the pumpkin wave hits hard. It’s in our lattes, our quick breads, our dog treats, and approximately half the products at Trader Joe’s. You can resist for a bit, but eventually, you’ll give in. And when you do, I’d argue there’s no better vehicle for pumpkin than a tall stack of fluffy pancakes.

The trouble is, pumpkin doesn’t naturally make good pancakes. It’s dense and moist, two things that sound lovely until you realize they work directly against the tender, airy texture that defines a great pancake. Many pumpkin pancake recipes end up tasting like spiced mush cakes—heavy, undercooked, and more about the idea of fall than the pleasure of eating breakfast. So my challenge when developing this recipe was incorporating that warm, fall flavor without losing the signature lift of a good, fluffy pancake.

How to Amplify Pumpkin Flavor in Pancakes (Without Sacrificing Texture)

This recipe starts with the same bones as my easy, fluffy pancakes—a dependable base built for height, tenderness, and that classic diner-style bounce. From there, the challenge was figuring out how to weave in real, robust pumpkin flavor without weighing everything down.

I started with canned pumpkin purée for ease, accessibility, and practicality. No one wants to be carving open a squash before they’ve had coffee just to get breakfast on the table. It’s also worth noting that most “pumpkin” purée is actually made from a variety of butternut squash, which is sweeter than most pumpkin varieties—a fact that works in our favor here. That natural sweetness and silkier texture give the pancakes great flavor and a softer crumb.

Because pumpkin purée is high in water, dumping it straight into a batter can weigh the pancakes down.To counter that, I simmered the purée on the stovetop first with sugar, a touch of salt, and classic fall spices—cinnamon and nutmeg—until it thickened, darkened slightly, and turned glossy. This short cooking step intensifies the pumpkin flavor while cooking off excess moisture, leaving a concentrated base that blends beautifully into the batter.

I also reduced the milk slightly compared to my traditional pancake recipe, since the pumpkin purée brings its own liquid to the mix. The result is a batter that’s rich and aromatic but still structured enough to rise tall on the griddle.

The Basic Rules of the Fluffy Pancake Playbook

From there, I followed the same principles that make my fluffy pancakes so reliable—principles that form the foundation of any good short stack, pumpkin or otherwise. Even though this batter has extra heft from the pumpkin purée, it still behaves best when you treat it gently.

Let the batter rest before cooking. Ten to 15 minutes might not sound like much, but it makes a world of difference in the batter’s texture, which then makes a huge difference in the quality and loft of the pancakes. The flour has time to hydrate fully, the baking powder begins its first lift, and the thick pumpkin mixture loosens just enough for easier scooping. You’ll know it’s ready when the batter looks slightly puffed and spoonable rather than runny. That short pause is the difference between dense, flat cakes and pancakes that rise tall and stay soft.

Cook three at a time for better control. Overcrowding the skillet when making pancakes is one of those small mistakes that can have a dire outcome. Too many pancakes can lower the pan’s temperature and make it harder to flip cleanly. Three 4-inch wide pancakes nestled into a 12-inch skillet give you just enough breathing room for even heat and easy maneuvering to fit the spatula under each one. 

Keep the temperature at a steady medium-low. Pumpkin’s natural sugars brown faster than plain batter, so lower heat ensures golden tops and fully cooked centers instead of scorched outsides with raw middles.

Adding the Pecans and Finishing Touches

I love the crunch and toasty flavor of chopped pecans sprinkled over each pancake just before the flip. Mixing them into the batter sends them sinking to the bottom, but adding them to the raw tops keeps the distribution even. Of course, if you’re nut-averse, you can skip them—the pancakes will still be delicious.

Once you get into the rhythm—scoop, sprinkle with pecans, flip, repeat—the result is pancakes that are plush and golden, with edges just crisp enough to contrast the soft interior. From there, you’re only a pat of butter and a pour of maple syrup away from fall breakfast perfection. These pancakes are everything we wish all pumpkin-spice things could be—simple, cozy, and genuinely worth making, no novelty packaging required.

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Beans are unsung heroes. They’re humble, inexpensive, and versatile. With a bit of attention and proper care, they can be spectacular in a huge range of dishes. They’re great for dips and salads, but they’re also excellent in heartier fare—such as soups, stews, and pastas—that are perfect for warming up with when it’s chilly. Below, you’ll find 15 recipes, including stick-to-your-ribs French cassoulet and a savory ham and bean soup, that take advantage of the pantry staple and are guaranteed to keep you nice and cozy.

Although spinach gnudi — soft, pillowy cheese dumplings fried in browned butter and sage — are traditionally more of a spring or summer food, I’m here to make the argument we should eat them right now, in prime soup-and-sweater weather. Because did you hear the part about warm cheese? the puddle of brown butter? the earthy sage? It’s a symphony of delicious fall things and if you tell me you don’t want to curl up on the plate and take a nap in it, fine, I’ll believe you but I do think you’re in denial.

Gnudi literally means “naked” in Italian — consider them spinach and ricotta ravioli without the pasta wrapper. I think they’re better in every way because you get all of the soft, cheesy filling, none of the pasta fuss that can feel leaden together. Typically, gnudi are made with fresh greens that have been blanched and finely chopped but I’ve been on a mission over the last year to give frozen spinach (reliable! economical! seasonless!) more love, especially when all I’d planned to do with the fresh stuff was cook it down and feel bereft when it vanished. Frozen spinach saves me this heartache, and here we’re using a whole box, saving us a math headache too.

From there, it’s just a few simple steps to make — mix with ricotta, parmesan, an egg, seasoning, and a small enough amount of flour that I bet a gluten-free flour would work as swap — form into balls, boil them briefly until they float like marbled green clouds, and brown them in a skillet with butter and sage. The result is decadent and cozy and while I briefly considered arguing that they’re not nearly as heavy as you’d expect from, you know, cheese fried in butter (they’re not!) I’ll say instead that they’re the exactly correct level, which is to say effectively warming and delicious but not sleep-inducing (you know, unless you cave on that nap offer).

Looking to stretch it into more of a meal? You could add hearty bread, a simple soup, or a roasted fall salad.

P.S. Don’t miss the recipe for toasted ricotta gnocchi with pistachio pesto in my third cookbook, Smitten Kitchen Keepers. They’re spinach-free and pan-fried only and they become essentially burnished cheese nuggets, then tossed with an arugula and pistachio sauce, brightening everything.

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We love to make this roasted pumpkin seeds recipe after carving pumpkins in the fall. Crisp and golden brown, they’re an easy, delicious snack!

Let’s make roasted pumpkin seeds! Instead of tossing the seeds from your Halloween Jack-O-Lanterns this year, save them to make this roasted pumpkin seeds recipe. It’s a delicious fall snack or salad topper—the seeds come out nice and crunchy, with a toasty, nutty flavor that I absolutely love.

I’ve experimented with lots of different methods for how to roast pumpkin seeds over the years, and I’ve found that this simple one is my favorite. It calls for 3 ingredients (plus optional seasoning, if you like) and has 3 basic steps. Kiddos can help out here too. My son Ollie loves separating the seeds from the squishy pumpkin flesh!

Not carving pumpkins this fall? You can still make this recipe! It works well with the seeds from any type of winter squash. Butternut, delicata, spaghetti squash… They’re all fair game!

How to Roast Pumpkin Seeds

My method for how to roast pumpkin seeds has 3 easy steps:

1. Cut
2. Clean
3. Bake

Let’s start with Step 1. If you’re carving a pumpkin, cut a circle around the stem and lift off the lid. Use a spoon to scoop the slimy flesh and seeds out of the pumpkin and to scrape them off the underside of the lid.

If you’re working with another type of winter squash, cut the squash in half vertically and use a spoon to scoop out the seeds. If the squash is too hard to cut, warm it whole in a 425°F oven for 10 minutes before slicing it open.

On to Step 2! Soak the seeds and attached flesh in a large bowl of water. The seeds should float to the top, making it easier to separate them from the stringy pumpkin flesh.

Transfer to a colander and rinse the seeds to remove any excess flesh.

Then, spread the seeds on a kitchen towel and blot them dry. Get them as dry as you can before you roast them. This will help them crisp up in the oven.

Finally, roast the seeds. Toss the dried pumpkin seeds with olive oil and salt, and spread them in a single layer on a parchment-lined baking sheet. Roast at 300°F for 35 to 45 minutes, stirring halfway, until golden brown and crisp.

That’s it! Allow the seeds to cool and crisp on the baking sheet for a few minutes before you season and serve.

Recipe Tips

• Dry the seeds before roasting. If your seeds are damp when you put them in the oven, they won’t crisp up as they bake. Make sure to dry them well before roasting.
• Spread them in a single layer. If they’re crowded together, they’ll steam and soften instead of becoming golden brown and crunchy.
• Spice them up! Want to take your roasted pumpkin seeds to the next level? Spice them up with smoked paprika, cayenne pepper, curry powder, or any spice blend you love. Lately, I’ve been tossing mine with a sprinkle of homemade chili powder when they come out of the oven. SO delicious!

More Favorite Pumpkin Recipes

If you love these roasted pumpkin seeds, try one of these pumpkin recipes next:

Roasted Pumpkin Seeds

Prep Time: 30 minutes mins

Cook Time: 35 minutes mins

Serves 4

This roasted pumpkin seed recipe is SO fun to make in the fall! You can use any type of winter squash seeds here – classic pumpkin, kabocha, butternut, delicata, acorn, etc. – but note that the roasting time will vary depending on the size of the seeds. The time listed below works well for larger seeds like pumpkin and kabocha. Smaller seeds will need less time.

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• Scoop the seeds from the pumpkin or winter squash and place in a bowl of water to separate the seeds from the flesh (the seeds will float). Rinse in a colander to remove excess flesh from the seeds. Lay the seeds in a single layer on a kitchen towel and dry them thoroughly.

• Preheat the oven to 300°F and line a baking sheet with parchment paper. Place the seeds in a small bowl and drizzle with the olive oil and salt and toss to coat. Spread in a single layer on the baking sheet and roast for 35 to 45 minutes, stirring halfway, until golden brown and crisp.

• Toss with a few sprinkles of chili powder and serve.

This Easy Creamy Butternut Squash and Pear Soup is cozy, plant-based, and full of fall flavor. Naturally sweetened with pear and made creamy with coconut milk, it’s the perfect healthy soup recipe for cool-weather comfort.

When fall rolls around, I’m all about cozy, nourishing meals that feel like a warm hug in a bowl, and this Easy Creamy Butternut Squash and Pear Soup totally delivers. It’s smooth, naturally sweet, and perfectly spiced with cinnamon and nutmeg for that classic autumn flavor. The ripe pear adds a subtle fruity brightness that balances the earthy roasted squash and creamy coconut milk. Simple, seasonal, and oh-so-satisfying, just how I like it.

This recipe comes together in under an hour and uses real, whole ingredients that make you feel good from the inside out. Whether you’re meal-prepping for the week or craving something wholesome on a chilly night, this soup is the ultimate fall staple.

Why You’ll Love This Soup

• Ultra-creamy without any dairy
• Naturally sweetened with pear (no added sugar needed!)
• Cozy, comforting, and full of plant-based goodness
• Vegan, gluten-free, and meal-prep friendly

Ingredients for Easy Creamy Butternut Squash and Pear Soup:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 ripe pear, peeled, cored, and diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• 3-4 cups vegetable broth
• 1 cup canned coconut milk (or another plant-based milk for extra creaminess)
• Optional toppings: pumpkin seeds, fresh thyme, or a swirl of coconut cream

Instructions for Easy Creamy Butternut Squash and Pear Soup:

1. Roast the Butternut Squash

• Preheat your oven to 400°F (200°C).
• Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.
• Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.

2. Sauté the Aromatics

• While the squash roasts, heat the remaining olive oil in a large pot over medium heat.
• Add the onion and cook for 5-7 minutes, or until soft and translucent.
• Stir in the garlic, cinnamon, and nutmeg, and cook for another minute until fragrant.

3. Add the Pear and Broth

• Add the diced pear to the pot, followed by the roasted butternut squash.
• Pour in 3 cups of vegetable broth, bringing the mixture to a simmer. Cook for 10-15 minutes to let the flavors meld together.

4. Blend the Soup

• Use an immersion blender to puree the soup until smooth and creamy. If using a standard blender, allow the soup to cool slightly before blending in batches.
• Add the coconut milk for extra creaminess, stirring until fully incorporated. If the soup is too thick, add an extra cup of vegetable broth.

5. Season and Serve

• Taste the soup, adding salt and pepper as needed. Adjust the spices to your preference.
• Serve warm, garnished with optional toppings like pumpkin seeds, fresh thyme, or a swirl of coconut cream.

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Tips for the Best Flavor

• Roasting the squash brings out its natural sweetness…don’t skip this step!
• The pear adds depth and a light fruity note that complements the spices beautifully.
• For a hint of heat, sprinkle in a pinch of cayenne or red pepper flakes before blending.

My Favorite Way to Serve It

I love pairing this soup with a slice of crusty sourdough or a grainy, seedy bread for dipping. It’s the kind of simple, wholesome meal that’s both comforting and energizing, perfect for cozy nights, easy lunches, or as part of your weekly meal prep lineup.

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Nothing says fall weather like a caramel apple and we’ve got the easiest way to make one at home! While you can do a complete homemade caramel apple and make your own caramel from scratch, this recipe uses store-bought caramels so you can get to the dipping (and eating!) part of your treat sooner—no candy thermometer needed!

Caramel apples also make great gifts so you can make a batch to hand out at Halloween parties, as a thank-you present, or just make a few for your family on a crisp fall day. Add fun toppings to make it a gourmet treat!

Looking for more fall recipes? Check out:

What kind of apples are best for caramel apples?

The variety of apple that you choose for your caramel apple depends entirely on your taste! If you have a sweet tooth, you would probably enjoy a sweeter variety like a Fuji, Honeycrisp, Gala, or a Pink Lady as your apple base. For a more tart contrast to your sweet caramel topping, Granny Smith apples are the most popular choice. These are all firmer choices than say a softer Macintosh variety and give you a better crunch factor when eating your treat.

Caramel Apple Ingredients:

• Wrapped Caramels: Using premade caramels is the fastest and easiest way to go about making your caramel apples. Most grocery stores sell these in the baking area or right next to the apples in fall, but you can also get them online if your local store doesn’t carry them.

• Fresh Apples: Choose a firm apple that is either more sweet or more tart depending on how much sweetness you want to add to the caramel layer. Make sure to wash off the wax before dipping your apple so that the caramel has a better chance of sticking and won’t slide off.

• Heavy Cream or Milk: Just adding a little heavy cream or milk to the caramel will help thin it out a bit to make it more “dippable.”

• Toppings (optional): For a gourmet caramel apple, you can do a second dip after the caramel into fun toppings like crushed candy bars like Butterfingers or mini M&Ms, pretzels, sprinkles, flaked sea salt, chopped pecans or other nuts, crushed Oreos, or coconut! You can also use chopped dark chocolate, milk chocolate, or white chocolate chips as well.

Looking for a delicious caramel dip to eat with apples? Try our Cream Cheese Fruit Dip (4 Ways!)

• Nonstick Cooking Spray: You’ll want to make sure your apples don’t stick to the plate or pan you are placing them on, so use some nonstick cooking spray on the surface first to make sure you can remove them easily. You can also use a lined baking sheet to cool your apples on, so just lay some wax paper on a baking sheet or flat surface.

• Dipping container (optional but helpful): While you can just roll your apple around in the bowl or pot you melted the caramel in, for smaller batches it’s also nice to have a Pyrex glass measuring cup to melt the caramel in so you have a nice little container to dunk the apple right in to.

Tips for Making Caramel Apples:

• Remove the wax from your apples. You’ll want to wash your apples and try to remove the wax from the apples before dipping them so the caramel will stick better. Run the apples under some hot water and use a fruit wash or dish soap and a clean scrubby pad or textured towel to rub vigorously over the apples to help remove some of the wax. Dry apples very well so no moisture remains.

• Chill apples before and after dipping. After you add your skewer, you can chill your apples in the fridge so that the caramel sets up faster and less will run off the surface when dipping (and then put them back in the fridge so the caramel will set up faster).

• Have toppings already prepped. If you are dipping your apple into toppings, make sure you already have your bowls of toppings ready so the caramel doesn’t set before you can get your toppings together.

• Drizzle chocolate after cooling: You can also drizzle melted chocolate over your apple for a yummy addition, but wait until the apples are cool so the warm caramel doesn’t melt the chocolate.

How to Make Caramel Apples:

Prepare the apples: Once clean, make sure the apples are thoroughly dry before dipping! Skewer your apple with your stick or fork and set aside.

Melt the caramel: Put your caramels and heavy cream/milk in a microwave-safe bowl and heat for 30-second increments, stirring well between each heating session, until the caramel is smooth and melted. If the mixture seems thin, let it sit for a minute or two to thicken up a bit before dipping.

Can I make caramel apples on the stovetop without a microwave?

Yes! If you don’t have a microwave, you can still make caramel apples easily in a saucepan, a double-boiler pot, or a glass Pyrex-type bowl set on top of a saucepan of boiling water (it will take longer to melt this way, so be patient).

For a regular saucepan, add caramels and milk to the pan and heat on medium-low heat, stirring until melted. If using the double-boiler or bowl on top method, just bring a few inches of water to a boil in a pot, set the top of the double boiler or glass bowl on top with your caramel and milk, reduce the heat to a low boil/simmer and stir occasionally until melted.

Dip apples: Now that your caramel is melted, spray a tray or plate with nonstick cooking spray and dip your apple into the melted caramel at an angle, twisting it around until the apple is coated as well as you would like.

Lift the apple to let the excess caramel drip off and scrape the bottom over the side of the bowl to get extra excess. As the caramel gets lower in the bowl, you can also use a spoon to pour the caramel over the apple to cover the sides or tilt the bowl or pan so the caramel pools in one spot.

After dipping in your caramel, you can do a second dip into your topping of choice to give it some added flavor before setting it on your tray or plate. Try some black and orange sprinkles for a Halloween caramel apple treat!

If your caramel starts to set as you continue dipping your apples, reheat it for 15 seconds at a time in the microwave until the texture is dippable again.

Let the caramel set: Let your apples cool in the fridge for about 15-30 minutes to allow the caramel to fully set on your nonstick sprayed parchment paper or lined wax paper surface. Now your apple is ready to eat!

How do I store caramel apples?

You can store caramel apples in the fridge for up to two weeks and you can also wrap them in cellophane or clear treat bags individually to give as gifts!

Looking for more apple recipes? Check out:

Cue all the fall vibes! This tasty pumpkin chia pudding is protein-packed, oh so cozy, and full of yummy pumpkin spice flavor. I love to whip up a big batch of this chia pudding as a make-ahead breakfast or snack to fuel my busy days!

Ingredients Needed

• Cottage cheese: Blended cottage cheese is the GOAT. It’s super creamy, protein-packed and is an amazing base for the chia seeds to absorb. Greek yogurt will work as a substitution as well.
• Pumpkin puree and pumpkin pie spice: Cue all the pumpkin flavor! By using both pumpkin puree and pumpkin spice, I’m covering all the pumpkin flavor bases .
• Almond milk: I prefer unsweetened plain almond milk for this chia pudding, but technically any milk will work.
• Almond butter: Another source of protein! Almond butter adds amazing nutty flavor, and an added boost of protein, too. Any nut butter, or even sun butter, will work, but please know it will alter the flavor slightly.
• Maple syrup: My go-to natural sweetener! It adds rich, fall flavor and just the perfect amount of sweetness. Honey will also work.
• Chia seeds: Can’t forget these! Make sure your chia seeds are fresh — if they are old or stale, they won’t absorb the liquid as well. If this is the first time you’ve made chia pudding, it’s important to know that the longer you let them absorb the liquid in the fridge, the more creamy and fluffy the texture will become. Aim to let this recipe set for at least 3 hours, but I like to make a batch the night before so they can set overnight, and are ready to serve in the morning.

How to Make Pumpkin Chia Pudding

1. Time to blend: Add the cottage cheese, pumpkin puree, almond butter, almond milk, maple syrup, pumpkin pie spice, vanilla extract, and salt to your blender, and blend until smooth. 
2. Whisk in the chia seeds: Pour the mixture into a large bowl, and add the chia seeds.
3. Let it set: Cover and refrigerate. The longer the chia seeds sit, the thicker the pudding may become.
4. Serve and enjoy: Top with yogurt, whipped cream or my personal favorite, crushed graham crackers.

Storing Tips

Store this pumpkin chia seed pudding in an airtight container (like a mason jar or meal-prep container) in the refrigerator for up to 5 days.

Chia seed pudding is a great breakfast or snack to double or triple because it lasts for so long in the fridge!

Nutritional Benefits

Chia seed pudding is an amazing source of protein, fiber and omega 3s, which makes it a great breakfast or snack choice. Adding in blended cottage cheese and almond butter amps up the protein even more . Per 2 tablespoons, chia seeds pack:

• 11g fiber
• 139 calories
• 4g protein
• 9g total fat
• 12g carbs

Other Chia Pudding Flavors to Try

• Protein Lemon Cream Chia Seed Pudding: This recipe is so refreshing and protein-packed! And to take things up a notch, it’s layered with my incredible honey lemon curd.
• Blended Peanut Butter Chocolate Chia Seed Pudding: For this recipe, the chia seeds are mixed in a delicious blend of cocoa powder, maple syrup, oat milk, and peanut butter and blended into a creamy pudding.
• Banana Cream Pie Chia Seed Pudding: This recipe is creamy, sweet, and packed with yummy banana flavor! Fresh bananas, caramelized in a delicious honey butter sauce and layered with silky chia seeds, does it get any better?!
• Chocolate Chia Seed Pudding: This recipe tastes like decadent chocolate pudding, but is actually made with maple syrup, unsweetened cocoa powder, and chia seeds!

More Pumpkin Recipes You’ll Love

How can I make my own pumpkin pie spice?

You can use my homemade pumpkin pie spice recipe! Thousands of you have made this recipe, and love keeping a jar of it in your spice cupboard for all the fall cooking and baking.

Absolutely! I love making a big batch of chia seed pudding ahead of a busy week for my family, and storing them in individual servings in airtight containers that can easily be taken on the go. My kids love having these as a sweet treat in their lunches, too!

October is Here – Spooky Season is Upon Us! 

Halloween is one of my very favorite holidays. I get excited early every single year. It’s just such a fun, stress-free holiday. We all get to dress up, be someone new for a day, and embrace a little magic and mischief. I love that!

This year, I finally created something I’ve dreamed of sharing for a while — a Halloween-themed dinner party. And it was such a blast! We had the best night not only styling and bringing this party to life, but also enjoying it together. With a few close friends (and help from an amazing team), I got to turn my vision into a simple, cozy, spooktacular Halloween gathering.

I took so much of your feedback from our summer entertaining story in Palm Beach and tried to create a mix of approachable ideas + beautiful details to this fall party. I’m so excited to finally share this Halloween chili dinner with you!

And while I can’t say I love it more than Christmas, I really do love this spooky, month that is October.

For the menu, I knew instantly I wanted to serve chili. Growing up, we always spent Halloween trick-or-treating, then ended up back at my Nonnie and Grandpa’s house for one of two dinners: carry-out pizza and salad or Nonnie’s homemade chili with beer bread. And, of course, a mountain of candy after. I loved both meals, but chili felt like the perfect nostalgic, cozy centerpiece for this party.

This menu is simple, delicious, and can be almost entirely made ahead of time — exactly what you want for entertaining.

When it comes to hosting, I always say: keep it simple — but make it beautiful and delicious. Especially as the holiday season ramps up. The easier your menu is, the more you’ll enjoy the night.

My tips

• Cook what you love and feel confident serving.

• Don’t be afraid to delegate!

• Do as much as you can ahead of time so you can actually enjoy your guests.

And most importantly — have fun with it! That’s what Halloween (and fall entertaining in general) is all about. 

The Menu:

I wanted a menu that could be made completely ahead of time, something easy, cozy, and delicious. Chili felt perfect. It’s the kind of dish you can have simmering away on the stove (or in the crockpot) while guests arrive — totally hands-off, yet so comforting.

Because it’s a Halloween party, I gave the chili a fun twist by finishing it in the oven and serving it inside a big, spooky-looking pumpkin (Whole Foods always has great options). It was surprisingly easy — and everyone was obsessed with it!

If you don’t have time to carve out a pumpkin, no big deal. Just grab a gorgeous Staub Pumpkin Cocotte and call it a day. For serving, I love using the Staub Mini Pumpkin Cocottes — they’re the perfect little single-serving size and instantly make the table feel extra fun and festive.

For drinks, I kept things simple but festive. I turned my Sanderson Sisters Smash into a big-batch punch — one version with alcohol and one without. I added a few “bitten” apples and giant ice cubes to the punch bowl for a spooky touch. We also served wine, pumpkin beer, and seltzers to keep everyone happy.

For the appetizer, I made the Deathly Hallows Cheese Board, complete with a witch-hat cheese ball, spider crackers, and a few playful vampire teeth. The best part? You can make the hat, crackers, and vampire teeth a day or two ahead, then just assemble the board a few hours before the party.

And dessert… well, I couldn’t choose just one! I made a handful of my Halloween favorites. Hocus Pocus Spellbook Brownie, Spooky Halloween Pretzels and BOO! Chocolate Peanut Butter Bars. You could also add broom stick cookies for a cute, whimsical touch.

If you want to keep things easy, have guests bring a dessert, or just pick one or two recipes to make yourself. And of course — don’t forget the candy. It’s Halloween, after all!

A Witchy Chili Menu

Frightful Punch + Cheeseboard

Smoky Sanderson Sisters Black Magic Punch

Deathly Hallows Cheese Board

A Bloody Good Salad

Harvest Brie and Cheddar Apple Kale Salad

Jack-O-Lantern Chili

Crockpot Spicy Queso Beef Chili
with 5 Ingredient Beer Bread

The Spookiest Dessert Table

Hocus Pocus Spellbook Brownies

Spooky Halloween Pretzels

BOO! Chocolate Peanut Butter Bars

The Theme:

Hocus Pocus: A Witchy Dinner Party

Honestly, I was always a witch growing up, so this theme came to mind immediately. Plus, I love Hocus Pocus! It felt so natural to build a dinner party around — especially since I already knew “witch” recipes I wanted to use.

For the Cocktail Table

I wanted the table to be cute and spooky. I set out tall candles, a dramatic punch bowl, dark florals (mostly red dahlias), some fun candies, and simple black and purple cocktail napkins.

Don’t skip the candles! They instantly set a moody, magical vibe. If you’re using tall tapers, just a few make an impact. If you go with low candles, you can use lots — or mix the two for depth and texture.

For the Dinner Table

We found some amazing plates at Williams Sonoma and layered a black tablecloth with a purple one for texture and movement — it created the perfect spooky backdrop. Here’s another cute option.

For the centerpiece, I used the chili-filled pumpkin (or the cocotte) and a big seasonal salad. If you don’t have time to carve out a pumpkin, simply use this beautiful Staub pumpkin cocotte. You can also suse the mini cocettes to serve the chili in then scattered candles and dark florals (again, mostly red dahlias) down the table. I kept everything simple and functional — always leave room for serving and eating!

For Serving up the Spooky Desserts: 

Nothing fancy needed here. I just brought the sweets out after dinner and let everyone help themselves. Simple, easy, and so much fun!

And then the night wrapped up with everyone heading home — of course with extra dessert in hand. The perfect spooky night with friends.

Next up… Thanksgiving!

A huge thank you to our incredible team that helped us create such a fun night and captured amazing content for me to share!

Everyone made this magical evening come to life!

Photography by Johnny Miller

Props by Sarah Smart

Creative Producer/Styling by Jess Damuck

Wardrobe by Caitlin Harvey

Makeup by Sierra Matthews

Hair by Hailey Logan

my look