Five Fall Dessert Recipes To Try At Home

Fall is a season that is filled with festivities and cheer, but also a season of preparation, wondrous natural change, the harvest, and increasingly breezy weather. One way to take advantage of the cooler days, abundance of fall fruits, the colors of fall, and the festivals is to delight in the taste of homemade fall desserts. Whether you’re just bored and craving for a fall delicacy, or want to surprise your friends or family, here are five fall dessert recipes you could try this fall at home. 

1. Pumpkin Pie

There’s no better way to enjoy the chilly days of fall than with hot, steamy, homemade pumpkin pie! With its creamy rich filling, lustrous shine, and bright orange colour, it’s no wonder that pumpkin pie tops the list for Thanksgiving or any fall celebration. Below is the recipe for a classic fall delight. 

Ingredients (8-10 servings) :

 Dough: Homemade or store bought pie crust

Filling:

3 eggs

15 ounce (425g)  pumpkin puree

1 ¼ (250g) cup brown sugar

1 tablespoon cornstarch

½ teaspoon salt

1 ½  teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground/ grated nutmeg

⅛ teaspoon ground cloves

⅛ teaspoon ground black pepper

1 cup (240ml) heavy cream

¼ cup (60ml) milk

Egg wash: 1 beaten large egg & 1 tbs milk

Recipe:

1. Preheat the oven to 375 ℉(190 ℃) 

2. In a large bowl, whisk together the pumpkin puree, 3 eggs, and brown sugar until combined. Add cornstarch, heavy cream, milk, salt, cinnamon, nutmeg, pepper, ginger, and cloves. Vigorously mix everything until well combined.

3. Pour the pumpkin mixture into the pie crust. Only fill the crust about ¾ of the way up. Bake the pie for about 55-60 minutes or until the center is almost set. At 25 minutes of baking, cover the edges of the pie crust with aluminum foil. (This prevents the crust from getting too brown.) Check for doneness at minute 50, and then 55, and then 60, etc.

4. After baking, transfer the pie to a wire rack to cool completely for at least 3 hours. Then serve and enjoy!

Recipe: https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/

2. Apple cinnamon doughnuts 

Fall is the prime time for apples, and this recipe contains just that! Showcase the fall spirit by making these doughnuts as a dessert, for a party, or just to surprise your relatives. 

Ingredients (35 servings):

2 small apples (peeled, grated, squeezed dry) (Use largest hole of grater.)

2 cups all purpose flour

¾ cup granulated sugar

1 ½ teaspoon baking powder

¼ teaspoon nutmeg

½ teaspoon cinnamon

2 large eggs

¾ cup whole milk

2 tablespoon regular butter (melted)

1 teaspoon vanilla extract

—Donut or mini donut pan

Cinnamon Sugar coating:

4 tbs butter, melted

½ cup sugar

1-2 tsp cinnamon

Recipe:

1. Grease donut pan. Preheat the oven to 400 ℉ ( ℃). Set rack on middle/ middle lower position of oven.

2. Whisk together flour, sugar, baking powder, cinnamon, and nutmeg in a bowl.

3. Whisk together grated apple, milk, eggs, 2 tbs melted butter, and vanilla extract in another bowl. After mixing, squeeze out as much of the juice as possible. (The juice can be saved for later as a drink.)

4. Fold the wet ingredients with the dry ingredients using a rubber spatula. Fold gently just until combined. DO NOT OVERMIX. Spoon or pipe batter into the mini donut pan until batter is level with the top of the pan. (if you are using a regular donut pan, fill each mold only partway up.) Gently smooth out the tops using a damp finger.

5. Bake until lightly golden (about 8-9 minutes). Let donuts cool slightly in the pan, until they can be easily removed. Then, set donuts on a wire rack to cool completely.

6. For the cinnamon-sugar coating, whisk together sugar and cinnamon in a small bowl. Use another small bowl to melt butter. Before eating, dip donuts in melted butter and roll in cinnamon sugar.  Now, it's finally time to savour your creation!

*If using regular-sized donut pans, bake time will still be roughly the same or even a bit less time. You will only fill each mold partway up, rather than all the way to the top.

Recipe: https://www.chewoutloud.com/cinnamon-apple-baked-donuts-5/

3. Pumpkin pudding

This recipe of creamy pumpkin pudding is the perfect way to enjoy the flavors of the fall season! 

Ingredients (6 servings):

3 cups whole milk

15 oz pumpkin puree

2 teaspoons pumpkin pie spice mix (homemade or store bought)

1 cup sugar

¼ cup cornstarch

¼ teaspoon salt

4 egg yolks

1 teaspoon vanilla extract

2 tablespoons butter (preferably salted)

1. Using a saucepan on medium or low heat, whisk together 2 cups of milk, pumpkin puree, and pumpkin spice mix. Whisk occasionally until mixture begins to bubble lightly.

2. In the meanwhile, whisk together sugar, cornstarch, and salt in a bowl. Gradually add the remaining milk while whisking. (Make sure to smooth out lumps of cornstarch before adding more.) Add the egg yolks and whisk until there is a smooth mixture.

3. Mixing continuously, transfer half of the hot pumpkin mixture to the sugar and egg mixture using a ladle. Whisk until smooth, and then gradually transfer mixture back into the saucepan, whisking continuously.

4. Continue cooking over medium heat and whisking continuously until the mixture starts to bubble. Whisk constantly and cook until the mixture thickens. Then remove from the pan from the heat and add vanilla extract and butter. Stir until butter has melted.

5. Transfer the pudding to a serving bowl (put plastic wrap on the top) and refrigerate for 2 hours before serving. Serve with whatever toppings you’d like. 

Recipe: https://www.bowlofdelicious.com/pumpkin-pudding/

4. White Chocolate Cranberry Cookies

As the days get shorter and the nights get longer, and as we near the end of fall, here’s a recipe to get you ready for the holiday season. 

Ingredients (2 dozen):

¾ cup (170g) unsalted butter (softened to room temperature)

¾ cup (150g) packed light or dark brown sugar

¼ cup (50g) granulated sugar

1 large egg (at room temperature)

2 teaspoon vanilla extract

2 cups (250g) all purpose flour

2 teaspoon cornstarch 

1 teaspoon baking soda

½ teaspoon salt

¾ cup white chocolate chips (you can also use dark chocolate chips)

1 cup dried cranberries

1. Using a handheld or stand mixer, beat the butter, brown sugar, and granulated sugar together on medium speed. Beat for about 3 minutes, or until mixture is creamy and combined. Then beat in the egg and vanilla. (You can scrape down the edge of the bowl and beat again to combine.)

2. Whisk the cornstarch, flour, baking soda, and salt together in a separate bowl. On low speed, mix the dry ingredients into the wet mixture until well combined. (The dough will be soft and thick.) Add the chocolate chips and dried cranberries and beat on low speed until combined. Cover dough and let it chill in the refrigerator for at least 1 hour. (To prevent the cookies from over spreading.)

3. Remove the dough from the refrigerator. Preheat oven to 350℉ (177 ℃). Line a baking tray with parchment paper. As the oven preheats, scoop and roll dough into balls, (1.5 tablespoons of dough for each ball.) Space the dough balls 3 inches apart on the baking tray. 

4. Bake until lightly browned around the edges, or for 11-12 minutes. The center of the cookies will still look soft. (If the cookies did not spread much, bang the baking tray on the counter several times while the cookies are still warm, helping them to spread.)

5. Let the cookies cool on the tray for about 5 minutes. (You can add additional cranberries or chocolate chips during this time.) Then transfer to a rack to cool completely. Finally, enjoy or store for later!

Recipe: https://sallysbakingaddiction.com/soft-baked-white-chocolate-chip-cranberry-cookies/

5. Maple Cinnamon Latte/ Hot Chocolate

When the dreary fall rains hit you, or when you’re down in the blues, make a cozy cup of latte or hot chocolate to cheer yourself up. Working or relaxing, this quick recipe can deliver the bliss of fall anytime. 

Latte:

Ingredients

1 tablespoon maple syrup

¼ teaspoon vanilla extract

Ground cinnamon

¼ cup brewed espresso

½ cup steamed/frothed milk

Whipped cream (Optional. For garnish)

Additional ground cinnamon (Optional. For garnish.)

1. In a large coffee mug, add maple syrup, ground cinnamon, and vanilla extract.

2. Add the hot espresso and stir. Pour in the steamed or frothed milk. 

3. Optional: Top with whipped cream and garnish with ground cinnamon.

Recipe: https://www.thechunkychef.com/maple-cinnamon-latte/

Hot Chocolate:

Ingredients

1 cup Whole Milk (or any milk of your choice)

2-3 tablespoon Dark Chocolate chunks (or cut in small pieces)

1 tablespoon Cocoa Powder

¼ teaspoon Cinnamon Powder

2 tablespoon Maple Syrup

Whipped cream (Optional. For garnish)

Additional ground cinnamon (Optional. For garnish.)

1. Add all the ingredients into the milk pan and heat over medium heat. Whisk until the chocolate chunks have melted.

2. Remove the pan from heat once the hot chocolate mixture is smooth and warmed. Do not boil the hot chocolate.

3. Optional: Whisk the hot chocolate till frothy using an electric hand milk frother. Pour into a cup, serve immediately, and enjoy!

Recipe: https://www.etfoodvoyage.com/stovetop-maple-cinnamon-hot-chocolate-recipe/