21+ Cozy Fall Baking Recipes

by

When the air turns crisp and leaves crunch underfoot, there’s nothing better than filling your kitchen with the warm aroma of fall baking. From pumpkin spice classics to apple-forward desserts and nutty maple treats, these recipes bring comfort to every bite. Whether you’re looking for a quick weeknight treat, a make-ahead breakfast, or a show-stopping dessert, this collection of 20+ cozy fall baking recipes has something for everyone.

At a Glance

  • Servings: Varies per recipe
  • Prep Time: 10–30 minutes
  • Cook Time: 20–60 minutes
  • Total Time: Under 1 hour for most recipes
  • Difficulty: Easy to Moderate
  • Estimated Cost: Budget-friendly

1. Pumpkin Bread with Cream Cheese Swirl

21+ Cozy Fall Baking Recipes

A cozy fall favorite with a creamy swirl that makes every slice indulgent.

Ingredients

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 cup (240 g) pumpkin puree
  • ¼ cup (60 ml) milk
  • 1 tsp vanilla extract

For the Cream Cheese Swirl

  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a bowl, whisk flour, baking soda, baking powder, spices, and salt.
  3. In another bowl, mix sugars, oil, eggs, pumpkin, milk, and vanilla until smooth.
  4. Add dry ingredients to wet and stir until just combined.
  5. Make the swirl: Beat cream cheese, sugar, egg, and vanilla until smooth.
  6. Pour half the pumpkin batter into pan, add cream cheese layer, then top with remaining batter. Swirl gently with a knife.
  7. Bake 55–65 minutes until a toothpick comes out clean. Cool before slicing.

Notes

  • Swap pumpkin with sweet potato puree for a twist.
  • Store in fridge for up to 5 days or freeze for 2 months.

2. Classic Apple Crisp

Cozy Fall Baking Recipes

Warm, bubbly apples topped with a buttery oat crumble autumn comfort in a dish.

Ingredients
For the filling:

  • 6 medium apples (Granny Smith or Honeycrisp), peeled and sliced
  • 2 tbsp lemon juice
  • ½ cup (100 g) granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp all-purpose flour

For the topping:

  • 1 cup (90 g) old-fashioned oats
  • ¾ cup (95 g) all-purpose flour
  • ½ cup (100 g) brown sugar
  • ½ cup (115 g) cold unsalted butter, cubed
  • ½ tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Toss apples with lemon juice, sugar, cinnamon, and flour. Spread in dish.
  3. In a bowl, combine oats, flour, sugar, and salt. Cut in butter until crumbly.
  4. Sprinkle topping evenly over apples.
  5. Bake 40–45 minutes until topping is golden and apples are bubbly.

Notes

  • Serve warm with vanilla ice cream.
  • Add ½ cup chopped pecans to topping for crunch.

3. Cinnamon Sugar Donuts (Baked)

Soft, fluffy donuts coated in cozy cinnamon sugar—perfect for breakfast or snack.

Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 large eggs
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) milk
  • ½ cup (120 ml) plain yogurt
  • ¼ cup (60 ml) vegetable oil
  • 2 tsp vanilla extract

For coating:

  • ½ cup (100 g) granulated sugar
  • 1 tbsp ground cinnamon
  • 4 tbsp (60 g) melted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a donut pan.
  2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat eggs, sugar, milk, yogurt, oil, and vanilla.
  4. Fold dry ingredients into wet until just combined.
  5. Pipe batter into donut pan, filling ¾ full.
  6. Bake 12–14 minutes until golden. Cool slightly.
  7. Dip each donut in melted butter, then roll in cinnamon sugar.

Notes

  • Best eaten fresh but can be stored in an airtight container for 2 days.
  • Add pumpkin puree to batter for fall variation.

4. Maple Pecan Pie Bars

Everything you love about pecan pie in a handheld bar—sweet, nutty, and rich.

Ingredients
For the crust:

  • 1 cup (125 g) all-purpose flour
  • ½ cup (115 g) unsalted butter, cold and cubed
  • ¼ cup (50 g) granulated sugar
  • Pinch of salt

For the filling:

  • ¾ cup (160 g) brown sugar
  • ½ cup (120 ml) pure maple syrup
  • 2 large eggs
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 ½ cups (150 g) pecans, roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line 8×8-inch pan with parchment.
  2. Make crust: Mix flour, sugar, and salt. Cut in butter until crumbly. Press into pan. Bake 15 minutes.
  3. For filling: Whisk sugar, maple syrup, eggs, melted butter, and vanilla. Stir in pecans.
  4. Pour filling over crust. Bake 30–35 minutes until set.
  5. Cool completely before slicing into bars.

Notes

  • Store at room temp up to 3 days.
  • Swap pecans with walnuts if desired.

5. Pumpkin Chocolate Chip Muffins

Moist, spiced pumpkin muffins dotted with melty chocolate chips perfect for cozy mornings.

Ingredients

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 cup (240 g) pumpkin puree
  • ¼ cup (60 ml) milk
  • 1 tsp vanilla extract
  • 1 cup (170 g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
  2. In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
  3. In another bowl, beat sugars, oil, eggs, pumpkin, milk, and vanilla.
  4. Stir in dry ingredients until just combined. Fold in chocolate chips.
  5. Divide batter into muffin cups, filling ¾ full.
  6. Bake 18–22 minutes until a toothpick comes out clean.

Notes

  • Add ½ cup chopped walnuts for crunch.
  • Store at room temp for 3 days or freeze up to 2 months.

6. Caramel Apple Galette

A rustic, free-form pie filled with tender apples and drizzled with caramel sauce.

Ingredients
For the crust:

  • 1 ¼ cups (155 g) all-purpose flour
  • ½ tsp salt
  • 1 tsp sugar
  • ½ cup (115 g) cold unsalted butter, cubed
  • 3–4 tbsp ice water

For the filling:

  • 3 medium apples, thinly sliced
  • 2 tbsp lemon juice
  • ¼ cup (50 g) granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp all-purpose flour

For topping:

  • 1 egg, beaten (for egg wash)
  • 2 tbsp coarse sugar
  • ¼ cup caramel sauce

Instructions

  1. In a bowl, mix flour, salt, and sugar. Cut in butter until crumbly. Add ice water gradually until dough forms. Wrap and chill 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle. Transfer to parchment-lined sheet.
  3. Toss apples with lemon juice, sugar, cinnamon, and flour. Arrange in center of dough, leaving 2-inch border.
  4. Fold edges over apples, pleating dough as needed. Brush crust with egg wash and sprinkle with sugar.
  5. Bake 40–45 minutes until crust is golden and apples tender. Drizzle with caramel before serving.

Notes

  • Use a store-bought pie crust for convenience.
  • Serve warm with vanilla ice cream.

7. Soft Ginger Molasses Cookies

Chewy, spiced cookies rolled in sugar perfect with a mug of tea.

Ingredients

  • 2 ¼ cups (270 g) all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp salt
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (150 g) brown sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 1 large egg
  • ¼ cup (80 g) molasses
  • 2 tsp vanilla extract
  • ¼ cup (50 g) sugar, for rolling

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
  2. In a bowl, whisk flour, baking soda, spices, and salt.
  3. In another bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add egg, molasses, and vanilla.
  4. Gradually add dry ingredients until dough forms. Chill 30 minutes.
  5. Scoop dough into balls, roll in sugar, and place on baking sheet.
  6. Bake 10–12 minutes until edges are set but centers soft. Cool slightly before serving.

Notes

  • For extra chewy cookies, slightly underbake.
  • Store in airtight container up to 1 week.

8. Brown Butter Pecan Blondies

Nutty, rich blondies made with brown butter and crunchy pecans.

Ingredients

  • 1 cup (230 g) unsalted butter
  • 2 cups (400 g) brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (120 g) chopped pecans

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
  2. Melt butter in saucepan over medium heat until golden and nutty. Cool slightly.
  3. In a bowl, whisk brown butter and sugar. Add eggs and vanilla.
  4. Fold in flour, baking powder, and salt. Stir in pecans.
  5. Spread batter evenly in pan. Bake 25–30 minutes until golden.
  6. Cool before slicing into squares.

Notes

  • Add chocolate chips for extra indulgence.
  • Store covered at room temp up to 4 days.

9. Cranberry Orange Loaf

A bright, tangy loaf with a citrus glaze that balances tart cranberries.

Ingredients
For the loaf:

  • 2 cups (240 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs
  • ½ cup (120 ml) milk
  • ¼ cup (60 ml) orange juice
  • 1 tbsp orange zest
  • 1 ½ cups (150 g) fresh or frozen cranberries

For the glaze:

  • 1 cup (120 g) powdered sugar
  • 2–3 tbsp orange juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy. Add eggs one at a time.
  4. Mix in milk, orange juice, and zest. Fold in dry ingredients, then cranberries.
  5. Pour batter into pan. Bake 50–60 minutes until a toothpick comes out clean.
  6. Cool, then drizzle with glaze.

Notes

  • Swap cranberries for blueberries in summer.
  • Store covered at room temp for 3 days.

10. Pumpkin Cheesecake Bars

Creamy cheesecake meets spiced pumpkin in these layered dessert bars.

Ingredients
For the crust:

  • 2 cups (200 g) graham cracker crumbs
  • ½ cup (115 g) unsalted butter, melted
  • ¼ cup (50 g) sugar

For the filling:

  • 16 oz (450 g) cream cheese, softened
  • ¾ cup (150 g) sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240 g) pumpkin puree
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger

Instructions

  1. Preheat oven to 325°F (160°C). Line 9×13-inch pan with parchment.
  2. Mix crust ingredients and press into bottom of pan.
  3. Beat cream cheese and sugar until smooth. Add eggs and vanilla.
  4. Pour half cheesecake mixture onto crust.
  5. Stir pumpkin and spices into remaining batter, then pour on top.
  6. Swirl layers with knife for marbled look.
  7. Bake 40–45 minutes until set. Chill 4 hours before cutting.

Notes

  • Serve with whipped cream for extra indulgence.
  • Keep refrigerated up to 5 days.

11. Apple Cider Donut Cake

A bundt cake inspired by orchard-fresh cider donuts, coated in cinnamon sugar.

Ingredients

  • 2 ½ cups (300 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240 ml) apple cider
  • ½ cup (120 ml) buttermilk

For coating:

  • ½ cup (100 g) granulated sugar
  • 2 tsp cinnamon
  • 4 tbsp (60 g) melted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease bundt pan.
  2. In a bowl, whisk flour, baking powder, baking soda, spices, and salt.
  3. Cream butter and sugars until fluffy. Add eggs and vanilla.
  4. Mix in dry ingredients alternately with apple cider and buttermilk.
  5. Pour batter into pan. Bake 45–50 minutes until toothpick comes out clean.
  6. Cool slightly, brush with melted butter, then coat with cinnamon sugar.

Notes

  • Use reduced apple cider (simmer to concentrate flavor) for richer taste.
  • Store covered at room temp up to 3 days.

12. Sweet Potato Pie

A Southern classic with silky sweet potato filling in a buttery crust.

Ingredients
For the crust:

  • 1 ¼ cups (155 g) all-purpose flour
  • ½ tsp salt
  • 1 tsp sugar
  • ½ cup (115 g) cold unsalted butter, cubed
  • 3–4 tbsp ice water

For the filling:

  • 2 cups (480 g) mashed cooked sweet potatoes
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar
  • ½ cup (120 ml) evaporated milk
  • 2 large eggs
  • ½ cup (115 g) unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt

Instructions

  1. Make the crust: Mix flour, sugar, and salt. Cut in butter until crumbly. Add ice water until dough comes together. Chill 30 minutes, then roll into a 9-inch pie dish.
  2. Preheat oven to 350°F (175°C).
  3. For the filling: Beat mashed sweet potatoes with sugars, milk, eggs, melted butter, vanilla, and spices until smooth.
  4. Pour filling into prepared crust. Bake 50–55 minutes until center is set.
  5. Cool completely before slicing.

Notes

  • Top with whipped cream or toasted pecans.
  • Can be made 1 day ahead and refrigerated.

13. Chai-Spiced Cupcakes

Fragrant cupcakes flavored with chai spices and topped with creamy frosting.

Ingredients
For the cupcakes:

  • 1 ½ cups (180 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp ground ginger
  • ¼ tsp cloves
  • ½ tsp nutmeg
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120 ml) milk

For the frosting:

  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line cupcake tin with liners.
  2. Whisk flour, baking powder, baking soda, salt, and spices.
  3. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and milk until combined.
  5. Divide batter into liners. Bake 18–20 minutes until a toothpick comes out clean. Cool completely.
  6. Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and cinnamon. Frost cooled cupcakes.

Notes

  • Garnish with a dusting of cinnamon or star anise for presentation.
  • Store in fridge up to 4 days.

14. Salted Caramel Apple Bars

Layers of tender apple filling, oat crust, and gooey caramel drizzle.

Ingredients
For the crust/topping:

  • 1 ½ cups (135 g) old-fashioned oats
  • 1 ½ cups (180 g) all-purpose flour
  • ¾ cup (150 g) brown sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (230 g) unsalted butter, melted

For the filling:

  • 4 medium apples, peeled and diced
  • 2 tbsp lemon juice
  • ½ cup (100 g) granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg

For topping:

  • ½ cup caramel sauce
  • ½ tsp flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Line 9×13-inch pan with parchment.
  2. Mix oats, flour, brown sugar, baking powder, and salt. Stir in melted butter.
  3. Press half mixture into pan for crust. Reserve rest for topping.
  4. Toss apples with lemon juice, sugar, flour, and spices. Spread over crust.
  5. Sprinkle remaining oat mixture on top. Bake 40–45 minutes until golden.
  6. Cool slightly, drizzle with caramel, and sprinkle sea salt before cutting.

Notes

  • Delicious served warm with ice cream.
  • Store covered in fridge up to 4 days.

15. Maple Walnut Scones

Buttery scones with crunchy walnuts and a sweet maple glaze.

Ingredients
For the scones:

  • 2 cups (240 g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup (115 g) cold unsalted butter, cubed
  • ½ cup (60 g) chopped walnuts
  • ⅓ cup (70 g) brown sugar
  • 2⁄3 cup (160 ml) heavy cream
  • 1 large egg
  • 1 tsp vanilla extract

For the glaze:

  • 1 cup (120 g) powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
  2. In bowl, whisk flour, baking powder, and salt. Cut in butter until coarse crumbs form.
  3. Stir in walnuts and brown sugar.
  4. In another bowl, whisk cream, egg, and vanilla. Add to dry mix until dough forms.
  5. Turn onto floured surface, pat into 8-inch circle, and cut into 8 wedges.
  6. Place on baking sheet. Bake 18–20 minutes until golden.
  7. Mix glaze ingredients and drizzle over cooled scones.

Notes

  • Substitute pecans for walnuts if preferred.
  • Best eaten fresh but can be stored airtight for 2 days.

16. Pumpkin Spice Latte Cupcakes

Cupcakes inspired by the famous fall drink, topped with whipped cream-style frosting.

Ingredients
For the cupcakes:

  • 1 ½ cups (180 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ginger
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) sugar
  • ½ cup (100 g) brown sugar
  • 2 large eggs
  • 1 cup (240 g) pumpkin puree
  • ½ cup (120 ml) milk
  • 1 tbsp instant coffee dissolved in 2 tbsp hot water
  • 1 tsp vanilla extract

For the frosting:

  • 1 ½ cups (360 ml) heavy cream
  • ½ cup (60 g) powdered sugar
  • 1 tsp vanilla extract
  • Sprinkle of cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line cupcake tin with liners.
  2. Whisk flour, baking powder, baking soda, salt, and spices.
  3. Cream butter and sugars until fluffy. Add eggs, pumpkin puree, milk, coffee, and vanilla.
  4. Fold in dry ingredients until combined. Divide into liners.
  5. Bake 18–22 minutes until a toothpick comes out clean. Cool completely.
  6. Whip cream with powdered sugar and vanilla until stiff peaks form. Pipe onto cupcakes and sprinkle with cinnamon.

Notes

  • For stronger coffee flavor, increase instant coffee to 2 tbsp.
  • Best enjoyed same day as frosting.

17. Pecan Sticky Buns

Soft rolls baked in gooey caramel and pecans perfect for cozy mornings.

Ingredients
For the dough:

  • 4 cups (480 g) all-purpose flour
  • ¼ cup (50 g) sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 tsp salt
  • 1 cup (240 ml) warm milk
  • ¼ cup (60 g) unsalted butter, melted
  • 2 large eggs

For the filling:

  • ½ cup (100 g) brown sugar
  • 2 tsp cinnamon
  • 4 tbsp (60 g) softened butter

For the topping:

  • 1 cup (200 g) brown sugar
  • ½ cup (115 g) unsalted butter
  • ¼ cup (60 ml) heavy cream
  • 1 cup (120 g) chopped pecans

Instructions

  1. Mix flour, sugar, yeast, and salt. Add warm milk, melted butter, and eggs. Knead until smooth (8–10 minutes). Let rise 1 hour.
  2. Roll dough into 12×16-inch rectangle. Spread with butter, sprinkle with brown sugar and cinnamon. Roll up and slice into 12 rolls.
  3. For topping: Melt butter, brown sugar, and cream in saucepan. Pour into greased 9×13-inch pan and sprinkle pecans.
  4. Place rolls on top. Cover and rise 30 minutes.
  5. Bake at 350°F (175°C) for 30–35 minutes. Invert onto serving platter while warm.

Notes

  • Can be prepped night before and baked in the morning.
  • Store covered at room temp 2 days.

18. Apple Hand Pies

Portable pies with flaky crust and cinnamon apple filling.

Ingredients
For the dough:

  • 2 ½ cups (300 g) all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup (230 g) cold butter, cubed
  • 6–8 tbsp ice water

For the filling:

  • 3 medium apples, diced
  • ¼ cup (50 g) sugar
  • 1 tbsp flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp lemon juice

For finishing:

  • 1 egg, beaten
  • 2 tbsp coarse sugar

Instructions

  1. Mix flour, salt, and sugar. Cut in butter until crumbly. Add ice water until dough comes together. Chill 30 minutes.
  2. Toss apples with sugar, flour, spices, and lemon juice.
  3. Roll dough to ⅛-inch thick. Cut circles (about 4 inches). Spoon filling onto half of each circle. Fold and seal with fork.
  4. Brush with egg wash and sprinkle with sugar.
  5. Bake at 375°F (190°C) for 20–25 minutes until golden.

Notes

  • Best eaten warm.
  • Freeze unbaked pies for quick desserts later.

19. Cinnamon Roll Apple Cobbler

A cozy mashup of cinnamon rolls and apple crisp.

Ingredients
For the filling:

  • 5 medium apples, sliced
  • ½ cup (100 g) sugar
  • 1 tsp cinnamon
  • 1 tbsp flour
  • 1 tbsp lemon juice

For the topping:

  • 1 can refrigerated cinnamon roll dough (or homemade)
  • ½ cup (120 ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease 9×13-inch dish.
  2. Toss apples with sugar, cinnamon, flour, and lemon juice. Spread in dish.
  3. Arrange cinnamon rolls on top of apples. Pour heavy cream over rolls.
  4. Bake 35–40 minutes until rolls are golden and apples bubbly.
  5. Drizzle with cinnamon roll icing before serving.

Notes

  • Use homemade cinnamon roll dough for extra flavor.
  • Best served warm with vanilla ice cream.

20. Brown Sugar Pear Cake

Moist cake made with juicy pears and rich brown sugar.

Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200 g) brown sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120 ml) buttermilk
  • 2 ripe pears, peeled and diced

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch pan.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. Cream butter and brown sugar until fluffy. Add eggs and vanilla.
  4. Alternate adding dry ingredients and buttermilk. Fold in pears.
  5. Spread batter into pan. Bake 35–40 minutes until toothpick comes out clean.

Notes

  • Sprinkle with powdered sugar before serving.
  • Store covered in fridge for 3 days.

21. Pumpkin Whoopie Pies

Soft pumpkin cookies sandwiched with fluffy cream filling.

Ingredients
For the cookies:

  • 2 cups (240 g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ cup (100 g) brown sugar
  • ½ cup (100 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 cup (240 g) pumpkin puree
  • 1 tsp vanilla extract

For the filling:

  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) butter, softened
  • 2 cups (240 g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
  2. Whisk flour, baking powder, baking soda, salt, and spices.
  3. In another bowl, beat sugars, oil, eggs, pumpkin, and vanilla.
  4. Stir dry into wet until just combined. Scoop tablespoons of dough onto sheet.
  5. Bake 12–14 minutes until set. Cool completely.
  6. Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
  7. Sandwich filling between two cookies to form whoopie pies.

Notes

  • Chill pies for firmer texture.
  • Store in fridge up to 4 days.

Leave a Comment