Don’t have cayenne, or realized you’re all out while you’re making a recipe? Here’s the best substitute for cayenne pepper in recipes.
Making a recipe that calls for cayenne and don’t have it? There are few options that are perfectly suited as a substitution.
Cayenne is a spice that’s made of ground cayenne peppers, a moderately hot red chili pepper (though some cayenne pepper blends contain other peppers). Just a pinch adds just the right amount of heat to meat or fish, curries, stews, and more.
You’re most likely to encounter the ground cayenne powder in recipes. Don’t have it handy? Here are a few ground cayenne pepper substitutes.
Best Ground Cayenne Pepper Substitute
1. Red pepper flakes
The best cayenne pepper substitute? Red pepper flakes. They have a chunkier texture than ground cayenne pepper, but they add quite a bit of heat. If you’re looking for the same level of spice as the cayenne, you may need to add a bit more. Start with a 1:1 substitution.
2. Hot paprika
Another good cayenne pepper substitute? Hot paprika. Chances are if you don’t have cayenne you might not have hot paprika around. But the spicy version of paprika works well as substitute. Don’t use standard sweet paprika here: it doesn’t have heat. Use an equal part of hot paprika, then adjust to taste.
3. Hot sauce
Cayenne pepper doesn’t add a lot of flavor: it mainly adds heat. So hot sauce can replace some of the heat that cayenne brings! Just keep in mind that some hot sauces have a very distinctive flavor. We wouldn’t suggest adding Frank’s Red Hot to a Moroccan-style stew that calls for cayenne. So keep in mind that the type of hot sauce should match the cuisine.
4. Hot paprika
If you happen to have it on hand, hot paprika also works as a stand in for cayenne pepper! It’s a little less spicy, so you can use double the amount of hot paprika as the recipe calls for cayenne.
Grilled cheese in the oven is the easiest way to make a batch of sandwiches at once, with no skillet babysitting required. Bake them up on a sheet pan until melty and golden brown!
Here’s a hack for how to cook up many grilled cheese sandwiches at once: my method for grilled cheese in the oven! It’s never fun to babysit a skillet while you make grilled cheese to order: especially if you’re entertaining a bunch of people.
Want to serve tomato soup and grilled cheese for a crowd? Fire up your oven! Baked grilled cheese comes out melty and golden brown. To me, it also feels more like a fun “meal” than the standard method. Here’s how it’s done!
5 Star Reader Review
“Works great! Highly adaptable for types of cheeses and additions. So much better then using a skillet. I will use this method from now on even if making one or two sandwiches. They reheat well in the oven too!” -Francis
How to Make Grilled Cheese in the Oven
This grilled cheese in the oven method lets you make as many grilled cheese sandwiches at once. In fact, you can cook as many sandwiches as fit in your oven. The exact amount depends on the bread size and your oven. (Our oven is a non-standard size, and we can fit about 8 sandwiches at once.) Here’s the basic idea:
Preheat the oven to 425 degrees Fahrenheit. High heat toasts the bread until it’s golden brown.
Assemble the sandwiches on a sheet pan. Buttered sides go out, then place shredded cheese inside. Shredded cheese makes the best melty sandwiches (vs slices)!
Bake 6 minutes on one side, then 6 minutes on the other. Check to see how browned the bread is.
Cook a few more minutes if not yet golden brown. Is the bread browned yet? If not, toast about 1 minute per side until browned.
The Best Cheeses for Melting
Here I’ve used a combination of sharp cheddar and mozzarella. Cheddar brings in a savory flavor and mozzarella adds the nice cheese pull. Some people use American cheese for even meltier cheese, but I don’t usually buy this ingredient.
If you want to step it up, something like fontina and smoked gouda are really delicious; see my Gourmet Grilled Cheese.
Ways to Change Up the Flavor
You can use the grilled cheese in oven recipe below for a basic grilled cheese. But feel free to substitute your favorite fancy sandwich idea in place of the basic. In fact, the baked grilled cheese method is perfect for making a grilled cheese idea as a quick dinner. Here are some ideas we love:
Gourmet Grilled Cheese: This Gourmet Grilled Cheese features smoked gouda cheese and fig jam for an upscale spin.
What’s your favorite ingredient to add to grilled cheese to take it up a few notches? Let us know in the comments below.
What to Serve With Baked Sheet Pan Grilled Cheese
Want to make grilled cheese into a healthy meal? Add a salad, fresh veggies or a bowl of soup to contrast the melty, toasted goodness of this baked grilled cheese in the oven. Here are a few side dish ideas:
On keeping warm: You can keep baked sandwiches in a 200°F oven for a few minutes before waiting to eat.
Make ahead: You can make the sandwiches, over the sheet pan and refrigerate a few hours before baking; add a few minutes to the bake time since you’re baking from cold.
Leftovers: Reheat leftover sandwiches in a 350°F oven for about 5 minutes, flipping halfway, until warmed through.
Dietary Notes
This baked grilled cheese in oven recipe is vegetarian. For dairy-free, use olive oil and plant-based cheese shreds. For gluten-free, use gluten-free bread.
Frequently Asked Questions
What temperature do you cook grilled cheese at in the oven?
I use 425°F. It crisps the bread and melts the cheese in just over 10 minutes.
How long does grilled cheese take in the oven?
About 12 minutes: 6 minutes per side at 425°F. Watch the color of the bread.
How do you make a lot of grilled cheese at once?
Use a sheet pan that fits in your oven and bake the sandwiches all on one tray.
Do you need to flip grilled cheese in the oven?
Yes, flip halfway through so both sides get browned.
Can you make grilled cheese in the oven without butter?
Yes, olive oil works well and gives a nice crispy crust.
Grilled cheese in the oven is the easiest way to make a batch of sandwiches at once, with no skillet babysitting required. Bake them up on a sheet pan until melty and golden brown!
Spread butter on two slices of bread. Place one slice on the baking sheet, butter side down. Top with the shredded cheddar and mozzarella cheeses. Add another slice of bread on top, butter side up. Repeat for the other sandwiches (you can cook as many at a time as fit on sheet pans in your oven).
Bake 6 minutes, then flip and cook another 6 minutes. If not yet browned, alternate sides for 1 minute at a time until browned.
These easy pumpkin recipes turn a can of puree into baked goods, breakfasts, and even easy dinners, like cookies, pasta, soup, chili, and lattes!
Once cooler temperatures start to creep into the mornings, I think of one thing: pumpkin mania. Yes, this orange squash has a cult-like following that starts September 1. As a full-time recipe developer and cookbook author, every year I’m just as excited to make all the pumpkin recipes!
I’ve combed through my archives to find the very best pumpkin recipes my readers love, from classic pumpkin bread to pumpkin waffles and savory recipes like pasta sauce, chili, or even hummus. Here are the best of the best!
These sweet morsels are lusciously pillowy and chewy, scented with a burst of fall spices and a hint of molasses. The exterior has a subtle sugar crunch and a drizzle of simple sweet icing. Even better, the soft texture holds up for days. They're perfect for fall dessert tables, Halloween, Thanksgiving and everything in between!
Adding pumpkin puree to chili makes an intensely creamy, flavorful body to this classic dish. This one is hearty and healthy, packed with spices, sweet potato and beans. Load it up with all your favorite chili toppings, and it’s a satisfying fall dinner recipe that’s ideal for weeknights or dinner parties.
Of all of the pumpkin-spiced recipes floating around this time of year, this one is arguably one of the quickest and easiest. This pumpkin dip recipe tastes just like pumpkin pie and you can whip it up in just 5 minutes in a food processor or blender. Scoop it up with apple slices or pretzels!
A good pumpkin bread recipe is as essential to fall as a puffy jacket, and here’s our favorite one. This loaf falls so deliciously into cozy-spiced slices. It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir! Also try my Pumpkin Chocolate Chip Bread.
Oatmeal is my go-to for healthy, whole grain breakfasts and this Pumpkin Baked Oatmeal is a reader favorite. It’s full of fall flavor but at the same time a healthy way to start the day! Whole grain oats provide lots of protein and fiber, and are the perfect backdrop for pumpkin puree and cozy spices. Make up a big pan and eat off of it all week, or make it for guests!
One of the best pumpkin desserts are my Pumpkin Bars with Cream Cheese Frosting! The bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg. They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite.
Here’s a pumpkin recipe to make at least once every fall: cozy pumpkin pancakes! Adding pumpkin puree gives the pancakes a fluffy, hearty texture and satisfying mouthfeel. They’re seasoned with a hefty dose of warm pumpkin spices. Drizzled with pure maple syrup, each bite is lusciously sweet and spiced. Also try my Pumpkin Spice Pancakes.
I love this pumpkin pasta sauce, which is so delicious paired with penne pasta and Parmesan cheese. It cooks up in just 30 minutes! It tastes like a sophisticated take on mac and cheese. Said one reader: “You NAILED IT! The whole family loved this pasta dish. So creamy and flavorful!”
Want a great a way to use canned pumpkin puree? Try my easy Pumpkin Muffins recipe! These muffins are the perfect level of sweetness, moist and cozy scented with pumpkin spice: cinnamon, ginger, allspice, nutmeg and cloves. The flavor of fall is encapsulated in each bite.
If you’re a pumpkin fan, this one’s worth a try. It takes just a few minutes to whip up, and adding pumpkin puree makes it extraordinarily creamy. It’s so savory and delicious: serve with pita chips for a tasty fall snack.
My luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers! It's so delicious and such an easy fall dessert.
Craving a pumpkin breakfast? Coat slices of hearty bread in pumpkin puree and warm spices, then fry them until golden on a sizzling skillet. Top with a drizzle of pure maple syrup, and each forkful is heavenly: fluffy, sweet, and perfectly spiced!
I love this pumpkin ice cream: scoop up a bowl and it’s lusciously soft and creamy, scented with just the right hit of cinnamon, ginger, allspice and nutmeg. Each rich spoonful will make you raise your eyebrows in delight. Take it to the next level and add candied pecans for a sweet, salty crunch.
Here's another fun savory pumpkin recipe: pumpkin risotto! Its bright orange color and fall flavor makes it the ideal dinner or side dish for the season. Homemade risotto is easy to whip up: all you need are a few ingredients and a bit of time to stir in that luxurious broth until it all becomes absorbed by the rice.
Here the sweet custard is made like a traditional homemade pudding, with added pumpkin puree and cozy spices. To serve, add crushed gingersnaps or graham crackers and top with whipped cream! It’s like pumpkin pie filling in a glass: but a mini version with all the fun and none of the fuss.
OK these pumpkin cream cheese muffins are so tasty! The moist cake is cozy-scented and just sweet enough, since after all it really is a muffin. Top that with a generous gooey mound of maple cream cheese, and each bite is like eating cheesecake and a muffin all at once.
I really love these pumpkin oatmeal cookies, and they're one of the most popular pumpkin recipes with readers! They taste basically like oatmeal cream pies, but a healthier spin! Omit the icing if you’d like them to be less sweet; they’re just as good!
Here’s a pumpkin recipe that’s just right for the season: this classic Pumpkin Cake! It’s thick and moist, scented with cinnamon, ginger and nutmeg. The tangy, fluffy cream cheese frosting is its ideal flavor match. It’s so classic and irresistible, you’ll want to make it for every gathering. It’s great for fall dinner parties, Halloween, Thanksgiving, or really anytime you’re craving pumpkin!
Want to make pumpkin soup, but don’t want to roast an entire pumpkin? This is the recipe for you! All you need is a can of pumpkin puree. It’s got another secret ingredient too, that makes it more filling than a standard creamy soup: red lentils! The lentils thicken this soup and give it creamy body. Top sour cream swirls and crunchy homemade croutons!
Pumpkin waffles are just the thing for fall breakfasts, starring cozy spices and pumpkin puree. This recipe uses just enough pumpkin to bring in a light orange hue, but not so much that each bite is weighed down with vegetable puree. They’re just sweet enough topped with a little pure maple syrup.
Many of the season’s recipes are sugar loaded: pumpkin cookies, cakes, and of course good old pumpkin pie. But why not enjoy all the flavors in a healthy and delicious way? This Pumpkin Smoothie is creamy and full of pumpkin-spiced flavor: and made with Greek yogurt and fruit!
Of course, no list would be complete without pumpkin pie! This mini version is half the serving of a normal piece of pie, making them a healthy dessert option. Each bite has the perfect ratio of silky smooth filling to flaky pie crust.
Here’s my personal favorite of these pumpkin recipes: my pumpkin gnocchi bake! It’s got a savory pumpkin sauce made creamy with a little Greek yogurt. Doughy gnocchi pillows are baked in the sauce along with gooey goat cheese. It’s probably one of the coziest comfort foods I've baked up, and it consistently gets rave reviews!
These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.
Here’s a recipe for cool fall mornings when the leaves start to turn crimson: Pumpkin Oatmeal! This oatmeal is perfect for using up that extra little bit in the can after you make pumpkin bread. It’s perfectly cinnamon-spiced and just sweet enough: the ideal fall breakfast!
Try this Pumpkin Chocolate Chip Bread! The flavor is cozy and nuanced, loaded with spices and topped off with rich morsels of bittersweet chocolate chips. Chocolate and pumpkin are made for each other, and you won’t be able to resist this one.
If there’s one pumpkin recipe that’s perfect for sipping, it’s an Iced Pumpkin Spice Latte! Make it at home and it’s even better than at a coffeeshop: creamy and cozy-spiced, with a hint of vanilla and real pumpkin puree. It’s easy to whip up this pumpkin drink and when you take the first sip: you’ll want to make it on repeat. Also try my Pumpkin Spice Latte or Pumpkin Spice Coffee
Vegetarian stuffed shells are always a crowd pleaser: especially when they’ve got pumpkin inside! This pumpkin recipe has pumpkin puree mixed with ricotta and fresh sage as the filling for these jumbo shells. Bake them, topped with gooey cheese, in a quick marinara sauce and you’re in business.
Here’s an impressive pumpkin recipe that’s got fall parties written all over it: Pumpkin Bread Pudding! Imagine, bread cubes baked in a pumpkin-spiced custard until puffed and golden. Drizzle it with a golden bourbon butter sauce for serving.
Pumpkin pie has always been a favorite of ours: and of course, my grandma’s pie is the absolute best. Our spin is this classic pumpkin pie with the best filling of spiced sweetness. The flavors are so delightfully elevated, no one will guess it's totally plant-based too!
I'm usually all about simplicity, but adding a ripe banana to pumpkin bread makes this fall bread incredibly moist, with a nuance in sweetness that's pretty irresistible. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping.
Pumpkin Puree vs. Pumpkin Pie Filling
What’s the difference between pumpkin, pumpkin puree and pumpkin pie filling?
Pumpkin refers the fresh pumpkin squash. You can make pumpkin puree from fresh pumpkin: here’s how to make pumpkin puree.
Pumpkin puree is cooked pumpkin that has been blended down into a puree and canned. It is unflavored. Take a taste out of the can, and it tastes very bland. When you’re shopping, do not accidentally grab pumpkin pie filling because…
Pumpkin pie filling is sweetened and includes pumpkin spices. Many of the pumpkin recipes above are savory, so you’ll want plain old pumpkin puree. (Remind me to tell you the time I accidentally made our pumpkin Parmesan penne with pumpkin pie filling!)
Why Canned Pumpkin Isn’t Always Pumpkin
That can of pumpkin puree sometimes has other squashes too! Here’s what’s really in your canned pumpkin puree. Butternut squash is sweeter and creamier than pumpkin, which can be bitter and stringy.
So many times manufacturers add butternut squash. Don’t worry, it’s not cheating: it’s just the best way to that creamy, sweet puree that we can call pumpkin!
What Is Pumpkin Spice?
Some pumpkin recipes don’t even use that bright orange puree at all: they rely on pumpkin spices! Pumpkin has a fairly neutral flavor: our brains just associate the flavor of pumpkin with the spices in pumpkin pie. Some types of recipes simply don’t work with actual pumpkin: like iced coffee or energy bars.
Pumpkin spice can stand in to evoke the flavor in a pumpkin recipe where adding the actual vegetable would be too gooey. What spices are in pumpkin spice? Here’s our Pumpkin Pie Spice recipe. It’s a blend of cinnamon, ginger, allspice, cloves, and nutmeg.
Don’t Throw Out the Pumpkin Seeds
If you’re working with a fresh pumpkin, don’t forget that you can save the pumpkin seeds! Here’s what to do:
Scoop them out, rinse away all the strings, then dry them hard on a kitchen towel before they go anywhere near the oven.
Toss with olive oil and salt.
Roast at 350°F for 20 to 25 minutes, stirring once, until they’re golden!
I love doing this; they’re fun to add instead of croutons to Easy Pumpkin Soup.
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