14 Cozy Fall Desserts That Make the Whole House Smell Amazing
When the air turns crisp, nothing beats the smell of something warm in the oven. These fall desserts are packed with apples, pumpkin, pears, maple and cinnamon, and each slide includes an easy recipe with simple steps. Find even more seasonal treats in our dessert galleries..
Fall Desserts Start With a Golden Apple Tart
Few fall desserts are as pretty as a French apple tart. Thin apple slices are fanned over a crisp, buttery crust and baked until the edges turn golden and lightly caramelized. It looks like something from a Paris bakery, but it only takes a handful of ingredients. Serve it warm with vanilla ice cream or a spoonful of whipped cream..
You will need: 1 sheet sweet pastry dough, 4 apples, 1/4 cup sugar, 2 tablespoons melted butter, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon and 3 tablespoons apricot jam.
How to make it: Press the dough into a tart pan and chill for 15 minutes. Peel, core and thinly slice the apples, then toss them with lemon juice. Arrange the slices in tight overlapping circles. Brush with butter and sprinkle with sugar and cinnamon. Bake at 375°F for 40 to 45 minutes, then brush with warm jam.
Classic Pumpkin Pie
No list of fall desserts is complete without pumpkin pie. The smooth, spiced custard filling and flaky crust have been a Thanksgiving tradition for centuries. A dollop of whipped cream on top makes every slice feel like a holiday. Bake it a day ahead, because pumpkin pie actually tastes better after a night in the fridge, and it frees up your oven for the big day.
You will need: 1 pie crust, 15 ounces pumpkin puree, 3/4 cup brown sugar, 2 eggs, 1 cup evaporated milk, 2 teaspoons pumpkin pie spice and a pinch of salt.
How to make it: Whisk the pumpkin, sugar, eggs, evaporated milk, spice and salt until smooth. Pour into an unbaked crust. Bake at 425°F for 15 minutes, then lower to 350°F and bake 40 to 45 minutes more until the center barely jiggles. Cool completely and serve with whipped cream.
Apple Cider Donuts
Apple cider donuts are the star of every orchard and fall farm stand. Reduced cider gives the dough a deep apple flavor, and a warm glaze or cinnamon sugar coating finishes them off. This baked version skips the deep fryer, so you can make a batch on any cozy Saturday morning. Pair them with a hot cup of cider for the full apple picking feeling at home.
You will need: 1 cup apple cider, 2 cups flour, 1/2 cup brown sugar, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 egg, 1/4 cup melted butter and 1 cup powdered sugar.
How to make it: Simmer the cider until it reduces to 1/2 cup, then cool. Mix flour, sugar, baking powder and cinnamon. Stir in cider, egg and butter. Pipe into a greased donut pan and bake at 350°F for 10 to 12 minutes. Whisk powdered sugar with a splash of cider and dip the warm donuts.
Spiced Pumpkin Bread
Pumpkin bread is the loaf everyone starts baking the moment the leaves change. It is soft, moist and full of warm spices like cinnamon, nutmeg and ginger. A slice with coffee makes a perfect breakfast, and a loaf wrapped in a ribbon makes a sweet gift for neighbors. Of all fall desserts, this one is the easiest to share.
You will need: 1 3/4 cups flour, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 cup sugar, 1/2 cup oil, 2 eggs, 1 cup pumpkin puree and 1/3 cup water.
How to make it: Whisk the flour, baking soda and spice in one bowl. In another, mix the sugar, oil, eggs, pumpkin and water. Stir the dry ingredients into the wet until just combined. Pour into a greased loaf pan and bake at 350°F for 55 to 65 minutes until a toothpick comes out clean.
Homemade Caramel Apples
Caramel apples bring back memories of county fairs and Halloween parties. Crisp, tart apples dipped in soft, buttery caramel are a perfect sweet and sour match. Roll them in chopped nuts, sprinkles or mini chocolate chips to make them your own. Set up a dipping station and let kids decorate their own for a fun fall activity.
You will need: 6 crisp apples, 6 wooden sticks, 1 bag soft caramels, 2 tablespoons heavy cream and toppings like chopped peanuts or sprinkles.
How to make it: Wash and dry the apples well and push a stick into each top. Melt the caramels with cream over low heat until smooth. Dip each apple, turning to coat, and let the extra drip off. Roll the bottoms in toppings and set them on buttered parchment. Chill for 20 minutes until the caramel sets.
Rustic Pear Tart
Pears are often forgotten in fall baking, but a pear tart proves they deserve the spotlight. Thin slices fan out over a buttery crust and bake until soft, golden and just a little caramelized. The flavor is gentle and sweet, with a hint of vanilla. It looks elegant enough for a dinner party, yet it uses simple ingredients you probably already have.
You will need: 1 sheet pie dough, 3 ripe pears, 1/4 cup sugar, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon, 2 tablespoons butter and 2 tablespoons apricot jam.
How to make it: Press the dough into a tart pan. Peel, core and thinly slice the pears, then toss with sugar, lemon juice and cinnamon. Arrange the slices in circles over the dough and dot with butter. Bake at 375°F for 40 to 45 minutes. Warm the jam and brush it over the top for a glossy finish.
Southern Sweet Potato Pie
In many Southern homes, sweet potato pie is just as important as pumpkin pie. Roasted sweet potatoes give the filling a naturally sweet, earthy flavor and a velvety texture. A little nutmeg and vanilla make it warm and comforting. It is one of those fall desserts that has been passed down in family recipe boxes for generations.
You will need: 1 pie crust, 2 cups mashed roasted sweet potatoes, 3/4 cup sugar, 1/2 cup melted butter, 2 eggs, 1/2 cup milk, 1 teaspoon vanilla and 1/2 teaspoon nutmeg.
How to make it: Beat the sweet potatoes with sugar and butter until smooth. Mix in the eggs, milk, vanilla and nutmeg. Pour into the crust and bake at 350°F for 55 to 60 minutes until the center is set. Cool on a rack and serve with whipped cream or a drizzle of caramel.
Creamy Pumpkin Cheesecake
Pumpkin cheesecake combines two holiday favorites into one showstopping dessert. A crunchy graham cracker crust holds a rich, creamy filling flavored with pumpkin and warm spices. Top it with whipped cream, candied orange or a sprinkle of cinnamon. Make it the day before so it can chill overnight and slice cleanly for your guests.
You will need: 1 1/2 cups graham cracker crumbs, 5 tablespoons melted butter, 24 ounces cream cheese, 1 cup sugar, 1 cup pumpkin puree, 3 eggs and 2 teaspoons pumpkin pie spice.
How to make it: Mix crumbs and butter and press into a springform pan. Beat the cream cheese and sugar until smooth, then add pumpkin, spice and eggs one at a time. Pour over the crust and bake at 325°F for 60 to 70 minutes. Turn off the oven, crack the door and let it cool inside for one hour, then chill overnight.
Cinnamon Sugar Snickerdoodles
Snickerdoodles are soft, pillowy cookies rolled in cinnamon sugar, and their crackly tops are irresistible. A little cream of tartar gives them their famous tangy flavor and chewy texture. They are perfect with a glass of milk on a chilly afternoon. Bake a double batch, because these fall desserts disappear from the cookie jar fast.
You will need: 2 3/4 cups flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 cup butter, 1 1/2 cups sugar, 2 eggs, plus 3 tablespoons sugar and 1 tablespoon cinnamon for rolling.
How to make it: Cream the butter and sugar, then beat in the eggs. Stir in the flour, cream of tartar and baking soda. Roll the dough into balls and coat them in the cinnamon sugar mixture. Bake at 375°F for 8 to 10 minutes until set but still soft in the middle.
Pumpkin Spice Muffins
Pumpkin spice muffins taste like a coffee shop treat but cost a fraction of the price. They are tender, moist and packed with cinnamon, ginger and cloves. Add a crumb topping or a swirl of cream cheese if you want them extra special. They freeze beautifully, so you can warm one up on busy fall mornings in seconds.
You will need: 1 3/4 cups flour, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1 cup pumpkin puree, 3/4 cup brown sugar, 1/2 cup oil, 2 eggs and 1/3 cup milk.
How to make it: Whisk the flour, baking soda and spice. In another bowl mix the pumpkin, sugar, oil, eggs and milk. Fold the dry ingredients into the wet until just combined. Fill a lined muffin tin three quarters full and bake at 375°F for 18 to 22 minutes.
Cinnamon Apple Cake
This simple cinnamon apple cake is the kind of dessert you can whip up on a weeknight. Chunks of fresh apple are folded into a soft, buttery batter and baked until golden. The kitchen fills with the smell of cinnamon long before it comes out of the oven. Serve it warm with whipped cream or a scoop of vanilla ice cream.
You will need: 2 cups chopped apples, 1 1/2 cups flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 3/4 cup sugar, 1/2 cup melted butter, 2 eggs and 1/2 cup milk.
How to make it: Whisk flour, baking powder and cinnamon. In another bowl beat the sugar, butter, eggs and milk. Stir the dry into the wet, then fold in the apples. Pour into a greased round pan, sprinkle with cinnamon sugar and bake at 350°F for 40 to 45 minutes.
Rich Homemade Hot Chocolate
Some fall desserts come in a mug. Real hot chocolate made with melted chocolate and whole milk is thick, creamy and miles better than any packet. Top it with marshmallows, whipped cream or a sprinkle of cinnamon. It is the perfect way to warm up after a football game, a hayride or an evening walk through the leaves.
You will need: 2 cups whole milk, 1/2 cup heavy cream, 4 ounces chopped dark chocolate, 2 tablespoons sugar, 1/2 teaspoon vanilla and mini marshmallows for topping.
How to make it: Heat the milk and cream in a saucepan until steaming but not boiling. Add the chocolate and sugar and whisk until fully melted and smooth. Stir in vanilla. Pour into mugs and top with a handful of marshmallows. Serve right away while it is hot and frothy.
Easy Pecan Pie Bars
Pecan pie bars give you all the gooey, nutty flavor of the classic pie without fussing over a pie crust. A buttery shortbread base holds a caramel like pecan filling. They are easy to cut into neat squares, which makes them perfect for potlucks and holiday dessert trays. They also travel well, so pack some for road trips home.
You will need: 2 cups flour, 1/2 cup brown sugar, 3/4 cup cold butter, plus 3 eggs, 1 cup corn syrup, 3/4 cup brown sugar, 1 teaspoon vanilla and 2 cups chopped pecans.
How to make it: Mix flour, brown sugar and butter until crumbly and press into a lined 9×13 pan. Bake at 350°F for 15 minutes. Whisk the eggs, corn syrup, brown sugar and vanilla, stir in the pecans and pour over the crust. Bake 25 minutes more until set. Cool completely before cutting.
Maple Spice Cookies
Maple syrup gives these soft cookies a rich, caramel flavor that tastes like a cozy autumn morning. A touch of cinnamon and ginger adds warmth to every bite. They are lovely with tea, hot cider or a mug of coffee. Drizzle them with a simple maple glaze to finish off one of the most comforting fall desserts you can bake.
You will need: 2 1/4 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 3/4 cup butter, 1/2 cup brown sugar, 1/2 cup maple syrup and 1 egg.
How to make it: Cream the butter and brown sugar, then beat in the maple syrup and egg. Stir in the flour, baking soda, cinnamon and ginger. Chill the dough for 30 minutes. Roll into balls and bake at 350°F for 10 to 12 minutes. Drizzle with powdered sugar mixed with maple syrup.
