Crisp apples, fresh cranberries, and plump pumpkins are the perfect excuse to get in your kitchen and create some festive fall desserts. Ensure your autumn or Halloween celebration is a success with these delicious fall desserts. Try one of these five easy dessert recipes for your fall occasions:
Pumpkin Whoopie Pies
- 1 1/2 sticks unsalted butter (1 stick melted, 1/2 stick softened)
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup canned pure pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon plus 2 pinches salt
- 1 2/3 cups flour
- 4 ounces cream cheese, chilled
- 1 cup confectioners' sugar
- Preheat the oven to 350 degrees . Line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Fold in the flour using a spatula.
- Drop 12 balls of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool.
- Meanwhile, use an electric mixer to mix the softened butter with the cream cheese. Add the confectioners' sugar and the remaining salt & vanilla. Mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake and enjoy!
Baked Stuffed Apples
- 4 large apples
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup chopped pecans
- ¼ cup chopped raisins
- 1 Tbsp. butter
- ¾ cup boiling water
- Preheat oven to 375°F. Wash your apples. Use an apple corer to take out the middle of the apple but leave ½ inch at the bottom of the apple. Make the holes about 3/4-inch to 1 inch wide.
- In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8x8 square baking pan (or larger depending on quantity of apples). Stuff each apple with this mixture. Top each with a dot of butter.
- Add boiling water to the baking pan. Bake for 30-40 minutes, just until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.
- Serve warm with vanilla icecream on the side.
Note: You can increase this recipe for larger quantities for parties.
- 2 cups flour, plus 2 Tbsp.
- 1 ⅓ cup sugar
- 2 tsp. baking powder
- 6 Tbsp. butter
- Dash of Salt
- 1 egg, beaten into 1 cup of milk
- 3 apples
- 1 tsp. cinnamon
- Mix all flour, ½ cup of sugar, baking powder, 4 Tbsp. of butter, salt & egg/milk mixture. Pour into a 9x13 pan.
- Peel the apples and thinly slice them. Place them on top of cake batter.
- Mix together remaining flour, sugar and butter with cinnamon. Sprinkle on top of apples.
- Bake in 325 degree oven for 30-40 minutes.
Pumpkin Orange Cookies
- 2 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 can pumpkin
- 2 Tbsp. orange juice
- 1 tsp grated orange peel
- 1/2 cup chopped pecans
- Preheat oven to 375 degrees.
- Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Combine flour, baking soda and salt in a medium bowl. Gradually add flour mixture into wet mixture and beat until combined. Stir in nuts.
- Drop dough by rounded tablespoon onto ungreased baking sheets.
- Bake for 12 to 14 minutes.
Pumpkin Fudge Swirl Brownies
- 1/2 cup flour
- 1/4 teaspoon salt
- 3/4 cup cocoa powder
- 1 1/4 cups sugar, plus 2 Tbsp.
- 10 tablespoons butter
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- Preheat oven to 425 F. Grease a 9x13 baking dish thoroughly or spray with nonstick spray.
- Brownie: In a small bowl, beat 2 eggs and vanilla and set aside. In a double boiler, add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter (about 10 minutes). Remove the bowl from heat and whisk in the egg mixture until combined. Stir in 1/2 cup of flour until batter is smooth, then pour in baking dish. Now to the pumpkin layer...
- Pumpkin: In a bowl, whisk together brown sugar, 2 Tbsp of granulated sugar, and 1 egg until smooth. Add in pumpkin and spice, again mixing until combine. Finish by adding in heavy cream, stirring until everything is mixed.
- Pour the pumpkin mixture into the brownie mixture and swirl slowly - do not mix completely! You want to see the color variation.
- Bake at 425 degrees for 10 minutes, then reduce the heat to 325 degrees, and bake for another 18-22 minutes.
- Let cool completely (ideally overnight, or about 3-4 hours) then slice and serve.