Three Delicious Desserts You Can Bake In Less Than 10 Minutes

Pumpkin Chocolate Chip Cookies


  • ½ cup vegetable oil
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups flour
  • 2 teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon baking soda + 1 teaspoon milk
  • 2 cups semi sweet chocolate chips





  1. Preheat oven to 180°C and lightly grease a baking tray.
  2. In a large bowl mix oil, pumpkin puree, sugar, vanilla, and egg until smooth.
  3. In a separate bowl whisk together flour, cinnamon, and pumpkin pie spice.
  4. In another small bowl, whisk milk and baking soda until smooth.
  5. Whisk baking soda mixture into pumpkin mixture until smooth. Add flour mixture and stir until all ingredients are combined. Stir in chocolate chips. Allow to rest for 15 minutes.
  6. Drop scoops of dough onto prepared baking tray). Bake for 10-12 minutes. Allow to cool completely, and then store in an airtight container.


Red Velvet Sugar Biscuits

Biscuit Ingredients

  • 2 1/2 cups all purpose flour
  • 2 TBSPs unsweetened cocoa powder
  • 1/2 tsps baking powder
  • 1/2 tsps salt
  • 14 TBSPs unsalted butter, room temperature
  • 1 1/2 cups granulated sugar, plus more for rolling
  • 2 eggs, room temperature
  • 2 tsps vanilla extract
  • 1 tsp white vinegar
  • 1 TBSP red food coloring

Icing Ingredients

  • 8 oz cream cheese, room temperature
  • 4 TBSP unsalted butter, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups powdered sugar, not packed



  1. Preheat your oven to 180°C. Prepare baking pans with parchment paper or silicon baking mats .
  2. In a large bowl mix together the flour, cocoa powder, baking powder, and 1/2 tsp salt.
  3. Cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, then vanilla, white vinegar, and red food coloring.
  4. Slowly add in the flour mixture a little bit at a time until the dough is fully combined.
  5. Using a medium scoop make 1 inch balls out of the dough and space them out 2 inches apart on the baking sheet.
  6. Bake for 7 to 10 minutes or until the edges of the biscuits begin to crisp up.
  7. Remove from the oven and after two minutes, remove the biscuits from the baking sheets and transfer to cooling racks. Allow to cool completely.
  8. Next, mix together the butter and cream cheese until fully combined. Add the vanilla extract. Slowly mix in the powdered sugar until fully mixed together.
  9. Spread over the cooled cookies.

Brown Sugar Pecan Biscuits

Biscuit Ingredients

  • 1 cup butter or margarine, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups flour (I did 50% whole wheat, 50% all-purpose, but you could use all-purpose)
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup finely chopped pecans
  • 36 pecan halves or chopped pecans, toasted, optional

Icing Ingredients

  • 1 cup packed brown sugar
  • ½ cup milk or cream (I use 1% milk)
  • 1 tbsp butter or margarine
  • 1½ cups powdered sugar, sifted




Biscuit Instructions

  1. In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add in egg and vanilla and beat until combined.
  2. Add in flour, baking soda, and salt beat until combined. Stir in chopped pecans.
  3. Cover and refrigerate for half an hour.
  4. Preheat oven to 180°C.
  5. Shape into 1″ balls and place a couple inches apart on lightly greased baking trays.
  6. Bake for 10 minutes or until set (not glossy at all in the middle) and lightly browned at the edges.
  7. Cool before icing.

Icing Instructions

  1. Combine brown sugar and milk in a small pot over medium heat. Bring to a boil and boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
  2. Stir in 1½ cups powdered sugar and whisk or beat with a mixer until smooth. If icing is too thin, add more sugar, but keep in mind it will firm up dramatically within a few minutes.
  3. Spread each biscuit with about 1 tbsp icing and top with a pecan or chopped pecans. Let icing set before storing.
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