6 Fall Desserts

Fall is the perfect season for warm, cozy desserts filled with apples, pumpkin, cinnamon, pecans, and caramel. These 6 fall desserts are easy to make and packed with comforting seasonal flavors. Each recipe includes complete ingredients and step-by-step instructions.

---

1. Maple Apple Crisp

This Maple Apple Crisp combines tender cinnamon-spiced apples with pure maple syrup and a buttery oat topping. It’s delicious served warm with vanilla ice cream.

Ingredients

Apple Filling

• 6 medium apples, peeled, cored, and thinly sliced
• ⅓ cup pure maple syrup
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

Crisp Topping

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ½ cup packed brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 2 tablespoons pure maple syrup
• ½ cup chopped pecans, optional

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. Peel, core, and thinly slice the apples.
3. Place the apples in a large bowl and add maple syrup, flour, lemon juice, cinnamon, vanilla, nutmeg, and salt.
4. Toss gently until the apples are evenly coated.
5. Transfer the apple mixture to the prepared baking dish and spread evenly.
6. In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt.
7. Add melted butter and maple syrup and mix until a crumbly topping forms.
8. Stir in the pecans if using.
9. Sprinkle the topping evenly over the apples.
10. Bake for 40–50 minutes, until the apples are tender and bubbling and the topping is golden brown.
11. Remove from the oven and let it rest for 10–15 minutes.
12. Serve warm with vanilla ice cream.

Save

2. Pumpkin Cheesecake

This creamy Pumpkin Cheesecake has a buttery graham cracker crust and a rich pumpkin-spiced filling. It’s an excellent dessert for Thanksgiving and fall gatherings.

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• ¼ teaspoon salt
• ½ teaspoon cinnamon

Pumpkin Filling

• 24 ounces full-fat cream cheese, softened
• 1 cup pumpkin puree
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 tablespoons all-purpose flour
• 1 ½ teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon salt

Instructions

1. Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
2. Combine graham cracker crumbs, sugar, cinnamon, salt, and melted butter.
3. Press the mixture firmly into the bottom of the pan.
4. Bake the crust for 8–10 minutes, then allow it to cool.
5. Beat the softened cream cheese until smooth.
6. Add granulated sugar and brown sugar and mix until combined.
7. Add pumpkin puree and sour cream.
8. Add the eggs one at a time, followed by the egg yolk and vanilla.
9. Add flour, cinnamon, ginger, nutmeg, cloves, and salt.
10. Mix gently until smooth, avoiding overmixing.
11. Pour the filling over the cooled crust and smooth the top.
12. Bake for 60–75 minutes, until the edges are set and the center has a slight jiggle.
13. Turn off the oven and leave the cheesecake inside with the door slightly open for 30–45 minutes.
14. Remove and cool completely.
15. Refrigerate for at least 6 hours, preferably overnight.
16. Slice and serve with whipped cream or caramel sauce if desired.

Save

3. Caramel Apple Bars

These Caramel Apple Bars feature a buttery crust, tender cinnamon apples, and a rich caramel topping. They’re an easy alternative to traditional apple pie.

Ingredients

Crust

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Apple Filling

• 4 medium apples, peeled, cored, and thinly sliced
• ¼ cup granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Caramel

• ¾ cup caramel sauce
• 2 tablespoons heavy cream, optional
• ½ teaspoon vanilla extract
• Pinch of sea salt, optional

Instructions

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Beat softened butter and sugar until creamy.
3. Add vanilla and salt.
4. Mix in flour until a crumbly dough forms.
5. Press the dough evenly into the prepared pan.
6. Bake for 12–15 minutes, until lightly golden around the edges.
7. Toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, vanilla, and salt.
8. Spread the apples evenly over the partially baked crust.
9. Bake for another 30–35 minutes, until the apples are tender.
10. Cool for 15–20 minutes.
11. Warm the caramel sauce and stir in heavy cream, vanilla, and sea salt if using.
12. Drizzle the caramel over the apple layer.
13. Cool completely.
14. Refrigerate for 1–2 hours for cleaner slices.
15. Lift the bars from the pan and cut into squares.

Save

4. Pumpkin Coffee Cake

This Pumpkin Coffee Cake is soft and moist with pumpkin spice flavor and a buttery cinnamon streusel topping. A simple vanilla glaze adds the perfect finishing touch.

Ingredients

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• ½ cup sour cream
• 1 teaspoon vanilla extract

Streusel

• ¾ cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, melted
• ½ cup chopped pecans, optional

Glaze

• ¾ cup powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
3. Beat softened butter, granulated sugar, and brown sugar until creamy.
4. Add eggs one at a time.
5. Mix in pumpkin puree, sour cream, and vanilla.
6. Gradually add the dry ingredients and mix just until combined.
7. Prepare the streusel by combining flour, brown sugar, cinnamon, and salt.
8. Stir in melted butter until coarse crumbs form.
9. Fold in pecans if desired.
10. Spread the cake batter into the prepared pan.
11. Sprinkle the streusel evenly over the batter.
12. Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
13. Cool for 20–30 minutes.
14. Whisk powdered sugar, milk, and vanilla together to make the glaze.
15. Drizzle the glaze over the cake.
16. Slice and serve.

Save

5. Cinnamon Roll Cake

This Cinnamon Roll Cake has a soft vanilla cake base with ribbons of buttery cinnamon-brown sugar filling and a sweet vanilla glaze.

Ingredients

Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup unsalted butter, melted

Cinnamon Swirl

• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon ground cinnamon
• ½ teaspoon vanilla extract

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk milk, eggs, vanilla, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spread the batter evenly in the prepared pan.
6. Mix softened butter, brown sugar, flour, cinnamon, and vanilla.
7. Drop spoonfuls of the cinnamon mixture over the batter.
8. Gently swirl the mixture through the batter using a knife.
9. Bake for 30–35 minutes, until the center is set.
10. Whisk powdered sugar, milk, vanilla, and salt together for the glaze.
11. Cool the cake for 10–15 minutes.
12. Drizzle the glaze over the warm cake.
13. Slice and serve.

Save

6. Chocolate Pecan Pie

This Chocolate Pecan Pie combines semi-sweet chocolate, crunchy pecans, and a rich filling inside a flaky homemade crust. It’s a decadent fall dessert that’s perfect for Thanksgiving.

Ingredients

Pie Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

Filling

• 1 ½ cups pecan halves
• 4 ounces semi-sweet chocolate, chopped
• ¾ cup brown sugar
• ½ cup light corn syrup
• ¼ cup maple syrup
• 3 large eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¼ cup heavy cream

Instructions

1. Whisk together flour, salt, and sugar.
2. Cut in the cold butter until coarse crumbs form.
3. Gradually add ice water until the dough comes together.
4. Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.
5. Roll the dough into a 12-inch circle and transfer it to a 9-inch pie dish.
6. Trim and crimp the edges, then refrigerate while preparing the filling.
7. Toast the pecans at 350°F (175°C) for 5–7 minutes and allow them to cool.
8. Melt the chopped chocolate with the melted butter and stir until smooth.
9. Whisk together brown sugar, corn syrup, maple syrup, eggs, vanilla, salt, cinnamon, and heavy cream.
10. Stir the melted chocolate mixture into the filling.
11. Add the chopped pecans.
12. Pour the filling into the chilled crust.
13. Arrange the remaining pecan halves over the top.
14. Bake for 50–60 minutes, until the edges are set and the center has a slight jiggle.
15. Cool completely for 2–3 hours before slicing.
16. Serve with whipped cream or vanilla ice cream if desired.

Save