20 Delicious Easy Fall Dessert Recipes Amazing

Mmm, can you smell that? It’s the sweet, spicy scent of fall baking in the air! As the leaves turn golden and the air gets crisp, there’s no better time to whip up some cozy, delicious desserts. Whether you’re craving pumpkin, apples, or something with a bit of chocolatey warmth, we’ve got you covered with 20 easy recipes that’ll make your autumn unforgettable. Let’s get baking!

Pumpkin Spice Latte Cupcakes

Autumn calls for cozy flavors, and these Pumpkin Spice Latte Cupcakes deliver. A perfect blend of coffee and pumpkin spice, they’re a must-try for any season.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup pumpkin puree
• 1/2 cup strong brewed coffee, cooled
• 1/4 cup whole milk

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla.
5. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with dry ingredients.
6. Stir in cooled coffee and milk until just combined. Tip: Do not overmix to ensure tender cupcakes.
7. Divide batter evenly among prepared muffin cups, filling each 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: For best flavor, let cupcakes sit for an hour before frosting.

Delightfully moist with a hint of coffee, these cupcakes pair wonderfully with a cream cheese frosting. Serve them with a dusting of cinnamon for an extra spice kick.

Apple Cinnamon Roll Cake

Luscious layers of cinnamon-spiced apples and tender cake come together in this Apple Cinnamon Roll Cake. Perfect for breakfast or dessert, it’s a comforting treat that’s surprisingly simple to make.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 2 medium Granny Smith apples, peeled and finely diced
• 1/4 cup light brown sugar, packed
• 2 tsp ground cinnamon
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with clarified butter.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and sea salt.
3. Add milk, lightly beaten eggs, and melted clarified butter to dry ingredients. Stir until just combined.
4. Pour half of the batter into the prepared cake pan, spreading evenly.
5. In a medium bowl, mix diced apples, brown sugar, cinnamon, and vanilla extract until apples are evenly coated.
6. Sprinkle apple mixture over the batter in the pan. Top with remaining batter, spreading gently to cover.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cake cool in pan for 10 minutes before transferring to a wire rack.

Rich with cinnamon and tender apples, this cake offers a delightful contrast of textures. Serve warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch.

Maple Pecan Pie Bars

Every baker needs a go-to dessert that’s both decadent and easy to make. These Maple Pecan Pie Bars combine rich flavors with a buttery crust for a treat that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 3 large pasture-raised eggs, lightly beaten
• 1 cup pure maple syrup
• 1/2 cup light brown sugar, packed
• 2 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 2 cups pecans, roughly chopped

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a food processor, pulse flour, chilled butter, granulated sugar, and salt until mixture resembles coarse crumbs.
3. Press mixture firmly into the prepared pan. Bake for 15 minutes until edges are lightly golden.
4. While crust bakes, whisk together eggs, maple syrup, brown sugar, melted butter, vanilla, and cinnamon in a large bowl until smooth.
5. Stir in pecans. Pour filling over hot crust, spreading evenly.
6. Bake for 25-30 minutes until filling is set and slightly puffed. Cool completely in pan on a wire rack.
7. Use parchment overhang to lift bars out of pan. Cut into squares with a sharp knife.

These bars offer a perfect balance of crunchy pecans and creamy filling. Serve them slightly warmed with a scoop of vanilla ice cream for an extra indulgent dessert.

Caramel Apple Cheesecake

Ever crave a dessert that combines the richness of cheesecake with the classic fall flavors of caramel and apple? This Caramel Apple Cheesecake delivers just that, with a creamy texture and a perfect balance of sweet and tart.

Ingredients

– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 24 oz cream cheese, room temperature
– 3/4 cup granulated sugar
– 3 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 2 medium Granny Smith apples, peeled and finely diced
– 1/2 cup caramel sauce, plus extra for drizzling
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the pan’s bottom. Bake for 10 minutes. Cool.
3. Beat cream cheese and 3/4 cup sugar until smooth. Tip: Scrape the bowl’s sides to ensure even mixing.
4. Add eggs one at a time, then vanilla. Mix until just combined. Overbeating incorporates too much air.
5. Fold in apples, 1/2 cup caramel sauce, cinnamon, and nutmeg. Tip: Toss apples in a bit of flour to prevent sinking.
6. Pour over crust. Smooth top. Bake for 55-60 minutes until center is slightly jiggly.
7. Cool in oven with door ajar for 1 hour. Refrigerate for 4 hours.
8. Drizzle with caramel before serving. Tip: Warm caramel slightly for easier drizzling.
Unbelievably creamy with a crisp crust, this cheesecake’s apple bits add a refreshing crunch. Serve with a scoop of vanilla ice cream for an extra decadent treat.

Sweet Potato Pie

Craving a classic dessert with a twist? Sweet potato pie offers a creamy, spiced filling encased in a flaky crust, perfect for any occasion.

Ingredients

• 1 1/2 cups mashed, roasted sweet potatoes
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine mashed sweet potatoes, sugar, and melted butter until smooth.
3. Tip: For a smoother filling, pass the sweet potato mixture through a fine-mesh sieve.
4. Add lightly beaten eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and salt to the sweet potato mixture. Whisk until fully incorporated.
5. Tip: To prevent a soggy crust, brush the unbaked pie crust with a thin layer of beaten egg white before adding the filling.
6. Pour the filling into the unbaked pie crust, spreading evenly.
7. Bake for 55-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
8. Tip: Cover the crust edges with aluminum foil halfway through baking to prevent over-browning.
9. Remove from oven and let cool on a wire rack for at least 2 hours before serving.

With its velvety texture and warm spices, this sweet potato pie is a comforting treat. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies blend the warmth of autumn spices with the sweet nostalgia of chocolate chips. Perfect for a cozy afternoon treat or a festive holiday dessert.

Ingredients

• 1 cup pure pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add lightly beaten pasture-raised egg and pure pumpkin puree to the butter mixture. Mix until well combined.
4. In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are lightly golden. Tip: Cookies will be soft but firm up as they cool.
9. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Tip: For extra flavor, sprinkle with sea salt immediately after baking.

Best enjoyed warm, these cookies offer a soft, cake-like texture with a rich blend of spices and melty chocolate. Serve alongside a cold glass of milk or crumbled over vanilla ice cream for an indulgent twist.

Cinnamon Apple Crisp

Oven-baked to perfection, this Cinnamon Apple Crisp combines tender fruit with a crunchy topping for a dessert that’s both comforting and elegant. Perfect for any season, it’s a straightforward recipe with impressive results.

Ingredients

– 6 cups Granny Smith apples, peeled and thinly sliced
– 1 tbsp fresh lemon juice
– 1/2 cup granulated sugar
– 2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 cup all-purpose flour
– 1/2 cup packed light brown sugar
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup old-fashioned rolled oats
– 1/4 tsp fine sea salt

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch baking dish.
2. In a large bowl, toss apple slices with lemon juice, granulated sugar, cinnamon, and nutmeg until evenly coated. Transfer to the prepared baking dish.
3. In another bowl, combine flour, brown sugar, oats, and salt. Add cubed butter and use your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the apples. Do not press down.
5. Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
6. Let cool for 10 minutes before serving to allow the filling to set.
Vibrant with spice and sweetness, the apples soften into a luscious filling beneath the crisp, buttery topping. Serve warm with a scoop of vanilla ice cream for a classic pairing, or try it with a dollop of crème fraîche for a tangy contrast.

Pecan Pie Brownies

Decadent meets classic in these pecan pie brownies, a rich twist on two beloved desserts. Perfect for those who crave depth in every bite.

Ingredients

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder, sifted
• 1/2 tsp sea salt
• 1 cup pecan halves, toasted
• 1/2 cup dark corn syrup
• 1/4 cup light brown sugar, packed
• 1 tbsp unsalted butter, for topping

Instructions

1. Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides.
2. In a large bowl, whisk together melted butter and granulated sugar until combined.
3. Add eggs and vanilla extract to the butter mixture, whisking until smooth.
4. Sift in flour, cocoa powder, and sea salt. Fold gently until just combined.
5. Pour batter into prepared pan, spreading evenly with a spatula.
6. In a small saucepan over medium heat, combine dark corn syrup, brown sugar, and 1 tbsp butter. Stir until sugar dissolves, about 3 minutes.
7. Arrange pecan halves over brownie batter, then drizzle with corn syrup mixture.
8. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs.
9. Cool completely in pan on a wire rack before slicing.

Kick up the indulgence by serving these brownies warm with a scoop of vanilla bean ice cream. The gooey pecan pie layer contrasts beautifully with the fudgy brownie base, creating a dessert that’s impossible to resist.

Spiced Pear Tart

A spiced pear tart combines the delicate sweetness of pears with warm spices for a dessert that’s both elegant and comforting. Perfect for autumn gatherings, this tart is as pleasing to the eye as it is to the palate.

Ingredients

– 1 1/4 cups all-purpose flour, sifted
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup granulated sugar
– 1/4 tsp fine sea salt
– 3 ripe Bartlett pears, peeled, cored, and thinly sliced
– 1 tbsp lemon juice
– 1/4 cup light brown sugar, packed
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cardamom
– 1 pasture-raised egg, lightly beaten
– 1 tbsp clarified butter, melted

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch tart pan with clarified butter.
2. In a food processor, combine flour, granulated sugar, and salt. Pulse to mix.
3. Add chilled butter pieces. Pulse until mixture resembles coarse crumbs.
4. Add beaten egg. Pulse until dough just comes together.
5. Press dough evenly into prepared tart pan. Chill for 30 minutes.
6. Toss pear slices with lemon juice, brown sugar, cinnamon, nutmeg, and cardamom.
7. Arrange pears in concentric circles over chilled crust.
8. Bake for 40-45 minutes, until crust is golden and pears are tender.
9. Cool on wire rack for 15 minutes before serving.
Tip: For a glossy finish, brush pears with melted clarified butter before baking.
Tip: Ensure butter is cold for a flaky crust.
Tip: Let tart cool slightly to set before slicing.
The spiced pear tart offers a buttery crust with tender, spiced pears that melt in your mouth. Serve warm with a dollop of crème fraîche for a contrast in flavors.

Chocolate Pumpkin Swirl Bread

Even the most discerning palates will delight in the harmonious blend of rich chocolate and earthy pumpkin in this swirl bread. Perfect for autumn mornings or as a festive holiday treat, it’s a visually stunning bake that promises as much flavor as it does flair.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup pumpkin puree
• 1/4 cup Dutch-process cocoa powder
• 1/4 cup hot water

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter and line with parchment paper.
2. In a medium bowl, whisk together sifted flour, baking soda, and sea salt. Set aside.
3. In a large bowl, cream room temperature butter and sugar until light and fluffy, about 3 minutes.
4. Gradually add lightly beaten eggs to the butter mixture, mixing well after each addition. Stir in vanilla extract.
5. Alternately add the dry ingredients and pumpkin puree to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter in half. In one half, fold in Dutch-process cocoa powder and hot water until fully incorporated.
7. Drop alternating spoonfuls of pumpkin and chocolate batter into the prepared pan. Use a knife to swirl the batters together for a marbled effect.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

The bread boasts a moist, tender crumb with a striking contrast between the pumpkin and chocolate layers. Serve slightly warmed with a dollop of whipped cream or toasted with a smear of cream cheese for an extra indulgent twist.

Apple Pie Bread Pudding

Bold flavors and comforting textures define this Apple Pie Bread Pudding. It’s a twist on classic desserts, merging the homely appeal of bread pudding with the spiced sweetness of apple pie.

Ingredients

• 4 cups day-old brioche, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 medium Granny Smith apples, peeled and diced
• 2 tbsp unsalted butter, melted
• 1/4 cup light brown sugar, packed

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with clarified butter.
2. In a large bowl, whisk together whole milk, heavy cream, lightly beaten eggs, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg until fully combined.
3. Add cubed brioche to the milk mixture. Let sit for 15 minutes, pressing down occasionally to ensure even absorption.
4. Meanwhile, in a skillet over medium heat, sauté diced Granny Smith apples in melted unsalted butter until just tender, about 5 minutes. Sprinkle with light brown sugar and cook for another 2 minutes until caramelized.
5. Fold the caramelized apples into the bread mixture. Transfer to the prepared baking dish.
6. Bake for 45-50 minutes, or until the top is golden and the center is set but slightly wobbly.
7. Let rest for 10 minutes before serving. This allows the pudding to set further and enhances the flavors.

Flaky on top with a custardy center, this pudding boasts layers of spiced apple goodness. Serve warm with a scoop of vanilla bean ice cream for an indulgent twist.

Pumpkin Spice Rice Krispie Treats

Baking these Pumpkin Spice Rice Krispie Treats brings a cozy autumn twist to a classic favorite. Perfect for seasonal gatherings or a sweet snack, they’re irresistibly soft with a hint of warmth from the spices.

Ingredients

• 6 cups crispy rice cereal
• 10 oz marshmallows, mini
• 3 tbsp unsalted butter, clarified
• 1 tsp pure vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp fine sea salt

Instructions

1. Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large pot, melt clarified butter over low heat, ensuring it doesn’t brown.
3. Add mini marshmallows to the pot, stirring constantly until completely melted and smooth, about 5 minutes.
4. Remove from heat; immediately stir in vanilla extract, pumpkin pie spice, and fine sea salt until fully incorporated.
5. Quickly fold in crispy rice cereal until evenly coated with the marshmallow mixture.
6. Press the mixture firmly into the prepared baking dish using a buttered spatula for an even layer.
7. Let cool at room temperature for at least 1 hour before cutting into squares.

Combining the crisp texture of rice cereal with the creamy marshmallow creates a delightful contrast. The pumpkin spice adds a subtle depth, making these treats a standout at any fall event.

Cranberry Orange Scones

Scones that blend tart cranberries with bright orange zest offer a perfect balance of flavors. These Cranberry Orange Scones are ideal for a quick breakfast or an afternoon treat.

Ingredients

– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup dried cranberries
– 1 tbsp orange zest
– 1/2 cup heavy cream
– 1 pasture-raised egg, lightly beaten
– 1 tsp vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Fold in dried cranberries and orange zest until evenly distributed.
5. In a separate bowl, combine heavy cream, beaten egg, and vanilla extract.
6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
7. Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle.
8. Cut the dough into 8 wedges. Place on the prepared baking sheet, spacing 2 inches apart.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
10. Transfer to a wire rack to cool slightly before serving.

Warm scones reveal a tender crumb with pockets of juicy cranberries and a hint of citrus. Serve with clotted cream and a drizzle of honey for an extra indulgent touch.

Caramel Stuffed Apple Cider Cookies

Every bite of these cookies is a surprise, blending the crispness of autumn apples with the gooey richness of caramel. Perfect for a cozy afternoon treat or a festive holiday dessert.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 tsp baking soda
– 1/2 tsp fine sea salt
– 1 tsp ground cinnamon
– 1/2 cup unsalted butter, room temperature
– 1/2 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 1 large pasture-raised egg, lightly beaten
– 1 tsp pure vanilla extract
– 1/2 cup apple cider, reduced to 1/4 cup
– 24 soft caramel candies, unwrapped

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together sifted flour, baking soda, sea salt, and cinnamon.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
4. Beat in egg and vanilla extract until fully incorporated.
5. Gradually mix in dry ingredients, alternating with reduced apple cider, beginning and ending with dry ingredients.
6. Scoop 1 tbsp dough, flatten slightly, place a caramel in center, and encase with dough. Roll into a ball.
7. Place dough balls 2 inches apart on prepared sheets. Bake for 10-12 minutes, until edges are golden.
8. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
Unwrap the joy of biting into these cookies, where the molten caramel center contrasts beautifully with the spiced, tender crumb. Serve warm for a decadent caramel pull or pair with a sharp cheddar for an unexpected twist.

Pumpkin Dump Cake

Just when you thought pumpkin desserts couldn’t get any easier, this dump cake comes along. Minimal effort meets maximum flavor in this fall favorite.

Ingredients

• 1 can (15 oz) pure pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish with clarified butter.
2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and cloves until smooth.
3. Pour mixture into the prepared baking dish, spreading evenly with a spatula.
4. Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
5. Drizzle melted butter over the cake mix, covering as much surface area as possible.
6. Scatter chopped pecans evenly on top for a crunchy texture.
7. Bake for 50 minutes, or until the top is golden brown and the edges are bubbling.
8. Remove from oven and let cool for 10 minutes before serving.

Moist pumpkin base contrasts with the crisp, buttery topping for a delightful texture. Serve warm with a scoop of vanilla ice cream for an indulgent twist.

Maple Glazed Donuts

Baking these maple glazed donuts brings a touch of autumn to your kitchen any time of year. They’re irresistibly soft, with a glossy, sweet finish that’s perfect for weekend treats.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup whole milk, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp unsalted butter, melted and cooled
• 1 tsp pure vanilla extract
• 1 cup pure maple syrup, grade A
• 1 cup confectioners’ sugar
• 1 tbsp heavy cream

Instructions

1. Preheat oven to 375°F. Grease a donut pan with clarified butter.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and sea salt.
3. In another bowl, combine whole milk, lightly beaten eggs, melted butter, and vanilla extract.
4. Pour wet ingredients into dry ingredients. Stir until just combined; avoid overmixing.
5. Transfer batter to a piping bag. Fill each donut mold 3/4 full.
6. Bake for 10-12 minutes, until donuts spring back when touched.
7. Cool in pan for 5 minutes, then transfer to a wire rack.
8. While donuts cool, simmer maple syrup over medium heat until reduced by half, about 5 minutes.
9. Whisk in confectioners’ sugar and heavy cream until smooth. Glaze should coat the back of a spoon.
10. Dip each donut into warm glaze, ensuring full coverage. Let excess drip off.
11. Place glazed donuts back on rack. Allow glaze to set for 15 minutes before serving.

Warm maple glaze seeps into every nook, creating a moist crumb beneath its crackly shell. Serve alongside a spiced chai latte for a cozy morning pairing.

Apple Cider Donut Holes

Munching on these Apple Cider Donut Holes brings the cozy essence of autumn into your kitchen any day of the year.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup apple cider, reduced to 1/4 cup
• 1/4 cup buttermilk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• Vegetable oil, for frying
• 1/2 cup granulated sugar mixed with 1 tbsp ground cinnamon, for coating

Instructions

1. In a large bowl, whisk together sifted flour, baking powder, baking soda, cinnamon, and nutmeg.
2. In a separate bowl, combine granulated sugar, brown sugar, reduced apple cider, buttermilk, beaten egg, melted butter, and vanilla extract until smooth.
3. Gradually fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender donut holes.
4. Heat vegetable oil in a deep fryer or large pot to 350°F, using a candy thermometer for accuracy.
5. Using a small cookie scoop or teaspoon, drop batter into the hot oil in batches, frying for 2-3 minutes or until golden brown, turning once for even cooking.
6. Remove donut holes with a slotted spoon and drain on a paper towel-lined plate for 1 minute.
7. While still warm, roll donut holes in the cinnamon-sugar mixture until fully coated.

Unbelievably soft inside with a crisp cinnamon-sugar shell, these donut holes pair perfectly with a hot cup of spiced cider or as a sweet addition to your brunch spread.

Pumpkin Spice Whoopie Pies

Ready to dive into the cozy flavors of fall? These Pumpkin Spice Whoopie Pies combine soft, spiced cakes with a creamy filling for a perfect treat.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 3/4 cup pumpkin puree
• 1/2 cup clarified butter, room temperature
• 1 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, room temperature
• 1 1/2 cups powdered sugar

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together sifted flour, pumpkin pie spice, baking powder, baking soda, and sea salt.
3. In a large bowl, beat clarified butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
4. Add lightly beaten egg to butter mixture, beating until fully incorporated.
5. Mix in pumpkin puree and vanilla extract until smooth.
6. Alternately add dry ingredients and whole milk to wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
7. Drop 1 1/2 tbsp of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden.
8. Cool cakes on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. For filling, beat softened cream cheese and unsalted butter on high until smooth. Gradually add powdered sugar, beating until fluffy.
10. Spread 1 tbsp filling on flat side of half the cakes. Top with remaining cakes, flat side down.

Unbelievably soft and moist, these whoopie pies offer a warm spice flavor balanced by the tangy cream cheese filling. Serve them chilled for a firmer texture or at room temperature for a softer bite.

Chocolate Covered Apple Slices

Ultra-simple yet decadent, these chocolate-covered apple slices are a quick fix for your sweet tooth. Perfect for snacking or as a chic dessert option.

Ingredients

• 2 large Granny Smith apples, chilled and thinly sliced
• 1 cup high-quality dark chocolate chips, 70% cacao
• 1 tbsp coconut oil, refined
• 1/4 cup crushed roasted almonds, unsalted

Instructions

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine dark chocolate chips and refined coconut oil.
3. Microwave on high for 30 seconds, stir, then repeat in 15-second intervals until fully melted.
4. Dip each apple slice halfway into the melted chocolate, allowing excess to drip off.
5. Place dipped slices on the prepared baking sheet.
6. Immediately sprinkle crushed roasted almonds over the chocolate before it sets.
7. Refrigerate for 15 minutes, or until chocolate is firm.

Kick things up by serving these slices with a drizzle of caramel or a pinch of sea salt. The crisp apple against the rich chocolate creates a textural dream, while the almonds add a nutty crunch.

Caramel Apple Dip

Kickstart your fall gatherings with this irresistibly creamy caramel apple dip. Perfect for pairing with crisp apple slices, it’s a crowd-pleaser that comes together in minutes.

Ingredients

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Instructions

1. Combine 1/2 cup granulated sugar and 2 tbsp unsalted butter in a medium saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture turns a deep amber color, about 5 minutes.
2. Slowly pour in 1 cup heavy cream while whisking continuously. Be cautious as the mixture will bubble vigorously.
3. Remove the saucepan from heat. Stir in 1 tsp pure vanilla extract and 1/4 tsp sea salt until fully incorporated.
4. Transfer the caramel to a heatproof bowl and let it cool to room temperature, about 30 minutes. The caramel will thicken as it cools.
5. Once cooled, serve the caramel apple dip with sliced apples. For a smoother texture, whisk the dip briefly before serving.

Amazingly silky with a perfect balance of sweet and salty, this caramel apple dip elevates any apple variety. Try drizzling it over vanilla ice cream for an indulgent twist.

Conclusion

Unbelievable how these 20 easy fall dessert recipes can bring so much joy to your table! Perfect for home cooks looking to impress with minimal effort, each recipe promises deliciousness that’s hard to resist. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for others to discover these amazing treats!