31 Best Fall Baking Recipes: Easy Pumpkin, Apple & Cozy Autumn Desserts

• Preheat your oven to 350°F and line a 13×9 baking dish with parchment paper.
• In a big bowl, stir together the cake mix, ½ cup melted butter, and 1 egg until it turns into a soft dough.
• Press that dough evenly into the bottom of your baking dish.
• In another bowl, beat together the cream cheese, pumpkin pie spice, and vanilla until creamy.
• Add in the pumpkin puree, the remaining ½ cup melted butter, and 3 eggs. Give it a good mix.
• Mix in the powdered sugar until everything is smooth and dreamy.
• Pour that pumpkin mixture over the crust layer.
• Bake for 45 minutes — the center will still have a little jiggle.
• Let it cool completely, then pop it in the fridge for an hour to set.

• Melt butter in a medium saucepan over medium heat.
• Add diced apples, sugars, cinnamon, and lemon juice. Cook for 5-7 minutes until apples soften slightly. Remove from heat and let cool.
• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Roll out the pie crust and cut circles about 4-5 inches wide.
• Place a spoonful of apple filling in the center, cover with a second dough circle, and press edges to seal.
• Crimp with a fork, brush with beaten egg, and cut two small slits on top.
• Bake for 20-25 minutes until golden brown. Let them cool slightly.
• Mix powdered sugar, milk, and vanilla.
• Drizzle over cooled pies and let set.

• Preheat that oven to 350°F and line an 8-inch baking dish with parchment paper (makes cleanup way easier).
• In a bowl, mix together the butter, vanilla, salt, and flour. Use a fork or pastry cutter until it’s all crumbly. Press it into your pan and pop it in the oven for 10 minutes.
• Let the crust cool a bit while you prep the apple filling.
• Peel (optional) and thinly slice your apples. Toss them in a bowl with the sugar, flour, lemon juice, and apple pie spice. Spread that over your cooled crust in a nice, even layer.
• Now for the crumbly topping. Mix all the topping ingredients in a bowl with a fork or pastry cutter until you’ve got a crumbly texture. Sprinkle it all over the apple layer.
• Bake for 30–35 minutes until the top is golden and those apples are bubbly and tender.
• Let the bars cool down. Chill them in the fridge for 1–2 hours so they slice nicely.

• Preheat your oven to 375°F and line a baking sheet with parchment paper.
• Unroll the crescent dough and place half on a cutting board. Gently stretch it out and pinch the seams together to make a rectangle.
• In a bowl, mix together the pumpkin puree, brown sugar, granulated sugar, and pumpkin pie spice.
• Spread the pumpkin mixture evenly over the dough rectangle.
• Top with the second half of the dough, gently stretching it to fit and pinching seams to seal as best you can.
• Use a pizza cutter to slice into 8 strips.
• Twist each strip from both ends, then place them on your lined baking sheet.
• Brush the tops with melted butter and sprinkle with cinnamon.
• Bake for 10–11 minutes, or until golden brown and lightly crisp on the edges.
• Serve warm with whipped cream or icing on the side.

• Preheat your oven to 350°F and line a cookie sheet with parchment paper.
• In a large bowl, beat the butter, brown sugar, and granulated sugar together until smooth.
• Add in the pumpkin puree, egg, and vanilla. If you want a brighter orange color, you can add a drop or two of food coloring.
• In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
• Slowly mix the dry ingredients into the wet ingredients until just combined.
• Crush the graham crackers in a storage bag, then fold them into the dough along with the chocolate chips and mini marshmallows.
• Scoop the dough onto your baking sheet using a 2-inch cookie scoop.
• Bake for 12–14 minutes, or until the edges are set. Let them cool for a few minutes before transferring to a wire rack.

Make the Brownie Cake

• Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy lifting. Lightly grease the parchment.
• In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the sugar until well combined.
• Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture until smooth.
• Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.

Make the Ganache Frosting

• Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not boil.
• Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and combined.
• Add the butter and stir again until melted and glossy. Set aside to cool slightly.

Make the Pumpkin Patch Decorations

• Wash and dry the strawberries well. Line a tray with parchment paper.
• Melt the orange candy melts in a double boiler or follow the package directions.
• Dip each strawberry into the melted candy, coating it completely. Place on the tray to set.

Assemble the Cake

• Lift the cooled brownie cake out of the pan using the parchment. Spread the ganache frosting evenly over the top.
• Place the dipped strawberries on top, pressing them in gently to secure. Add mint leaves around the strawberries to look like pumpkin vines.
• Cut the brownie cake into squares or rectangles. Serve right away or store in an airtight container at room temperature for up to 3 days.

• Preheat your oven to 350 and add cupcake liners to a muffin tin.
• In a large mixing bowl, combine the cake mix, oil, eggs, pumpkin pie spice, and pumpkin puree.
• Whisk until well combined.
• Fill the cupcake liners about 2/3 full with the batter.
• Bake the cupcakes for 17-20 min, and then allow to cool completely.
• For the frosting, beat the unsalted butter until smooth.
• Alternate adding the powdered sugar (slowly), vanilla, and milk. Mixing until well combined. If needed, add additional powdered sugar if the frosting is too thin, or a splash of milk if it is too thick.
• Take about 1 cup of the frosting and set aside.
• To the larger bowl of frosting, add a generous amount of orange gel food coloring, and mix until well combined.
• Add a generous amount of green gel frosting to the cup of frosting you set aside, and mix well to combined.
• To a piping bag, add a large round decorating tip. Add the orange frosting to this bag.
• To another piping bag, add a medium writing tip. Add the green frosting to this bag.
• Start piping the pumpkins onto the cakes by starting from the outside and adding your pumpkin lines until you get to the final middle line.
• Once you have pumpkins, use the green frosting to pipe vines onto them.

• Preheat your oven to 350°F.
• Line a 9×13 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
• To make the crust, mix the flour, oats, baking soda, and salt in a small bowl.
• In a large bowl, beat the butter and sugars together on medium speed for about 1 minute.
• Scrape down the sides of the bowl, then gradually fold in the dry ingredients until the mixture forms a moist, crumbly texture.
• Press half of this mixture evenly into the bottom of the prepared baking dish. Reserve the remaining half for the topping.
• Bake the crust for 14 minutes.
• While the crust bakes, prepare the filling. Beat the cream cheese in a large bowl on medium speed for 1 minute. Add the sweetened condensed milk, egg yolk, vanilla, and pumpkin pie spice. Continue mixing until well combined.
• Once the crust is baked, spread the pumpkin cream cheese filling evenly over it.
• Drop spoonfuls of pumpkin puree over the filling and use a spoon to swirl it in gently.
• Sprinkle the reserved oat and sugar crumble mixture over the top. Bake for an additional 23 minutes.
• Let the bars cool completely in the pan before cutting to ensure neat slices.

• Begin by stacking two pie crusts on top of each other. Use a pizza cutter to trim them into a square, then slice the square into four even rectangles. You should end up with eight rectangles in total, enough for the tops and bottoms of four pop tarts. Repeat this process with the remaining two pie crusts.
• In a large mixing bowl, combine the pumpkin pie mix, melted butter, and 1 cup of brown sugar. Stir until smooth, then transfer the mixture into a piping bag.
• Take one rectangle and lay it flat. Pipe the pumpkin mixture down the center, then brush the edges with the beaten egg to help seal it. Place another rectangle on top, gently pressing the edges together. Use a fork to crimp the edges for a secure seal, and poke a few holes on top with a fork or toothpick to allow steam to escape.
• Line a cookie sheet with parchment paper and lightly spray it with cooking oil. As you prepare each pop tart, place it gently on the sheet.
• Once all 8 pop tarts are assembled, brush the tops with the remaining beaten egg. Bake them in a 400°F oven for 10-12 minutes, or until they turn golden brown. Allow them to cool once done.
• While the pop tarts cool, prepare the icing by mixing powdered sugar, packed brown sugar, vanilla, and cinnamon in a bowl. Gradually add milk, one tablespoon at a time, whisking between additions until the icing reaches a smooth, glaze-like consistency. Pour this icing into a piping bag.
• Pipe the icing over each cooled pop tart, then serve and enjoy!

• Set aside ½ cup of whipped topping, refrigerate.
• Beat pumpkin and pumpkin pie spice.
• Beat in marshmallow cream until well mixed, then turn the mixer to low and fold in the remainder of the container of whipped topping.
• Add the mixture to a piping bag and pipe mixture evenly between 10-12 mini graham cracker crusts (depending on how full you want them.) NOTE: these made 10 because I used a lot of filling in each one.
• Refrigerate for 2-3 hours to set.
• Remove the pies and ½ cup of whipped topping from the refrigerator, and add the whipped topping to a piping bag fitted with a large star tip.
• Pipe a small amount of whipped topping into the center of each pie.
• Serve cold and enjoy!

• Line 2 muffin trays with liners. Set aside.
• Pre-heat oven to 375F.
• Ina small bowl, whisk together the flour, pumpkin spice, salt, baking powder and baking soda. Set aside.
• In a large bowl, beat together the vegetable oil, pumpkin puree and sugars until well-combined.
• Beat in the eggs, followed by the vanilla extract.
• Stir or beat in the flour mixture (dry ingredients) until fully incorporated.
• Portion out the pumpkin muffin batter into the lined muffin trays, filling each muffin liner to 3/4 full.
• Set the muffin trays aside as you prepare the cream cheese filling.
• In a medium-sized bowl, beat together all ingredients until well combined.
• Scoop the cream cheese mixture into a piping bag. Snip off the end and then insert into each individual muffin, squeezing about 1 Tablespoon of the filling into the center of each.
• After you are done filling the pumpkin muffins, sprinkle the pumpkin seeds around the outside edge of each muffin.
• Bake the muffins for 15-20 minutes until an inserted toothpick comes out clean.
• Allow the muffins to cool in the muffin pans for 1 minute before removing to a cooling rack.

• Start by preheating your oven to 350°F. Line an 11 x 17-inch baking sheet with parchment paper. Grease the sides and set it aside.
• In a small bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.
• Grab a large mixing bowl and an electric or hand mixer. On medium speed, mix together the eggs, pumpkin puree, white sugar, brown sugar, vegetable oil, and vanilla until it’s all smooth and well combined.
• Now, slowly add the dry ingredients into the wet mixture in thirds, making sure everything is incorporated.
• Pour your batter evenly into the prepared baking sheet. Use a spatula to level it out.
• Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done baking, let the cake cool on a rack for a few minutes, then pop it into the freezer for about 15-20 minutes to cool completely.
• While your cake is cooling, it’s frosting time! In a large mixing bowl, beat the butter on medium speed for about a minute. Then, slowly add in the powdered sugar. Pause to scrape the bowl, and add the heavy cream and caramel syrup.
• Keep mixing until the frosting is smooth and fluffy. Taste the frosting, and if you want a little extra caramel flavor, you can add more caramel syrup. Add a pinch of salt to balance that sweetness.
• Once the cake has cooled completely, grab a 2-inch round cookie cutter and cut out 18 little cake circles. These will make 9 adorable mini cakes (each cake has two layers). If you don’t have a cookie cutter, a glass with a similar diameter works just as well.
• Start by piping a generous layer of frosting on the top of the bottom cake layer. Place a second cake circle on top, and pipe more frosting onto the top.
• To finish, you can add a little whipped cream, a sprinkle of cinnamon, or a drizzle of extra caramel syrup on top.

• Preheat your oven to 350°F and spray a muffin tin with nonstick spray.
• Wash and core your apples, then slice them super thin—I like to keep the red skin on for that pretty rose-petal look.
• Toss the slices into a bowl with the juice of half a lemon, a teaspoon or two of sugar, and a pinch of cinnamon.
• Unfold the puff pastry sheets and brush them with your melted butter. Sprinkle the remaining sugar and cinnamon mixture generously over the buttered side.
• Now, cut each sheet into 6 long strips (you’ll end up with 12 total).
• Take one strip of puff pastry and arrange a few apple slices along the top half, letting the red peel peek out over the edge.
• Fold the bottom half of the pastry strip up over the apples (kind of like tucking them in). Then, gently roll the strip into a spiral! Place it in the muffin tray, and repeat for the rest of the strips.
• Pop your tray in the oven and bake for 25-30 minutes until the roses are golden and the pastry is puffed and flaky.
• Once the apple roses are out of the oven, let them cool for about 10 minutes.
• Serve and Enjoy! Dust them with powdered sugar to make them look extra pretty.

• Preheat your oven to 350°F (175°C).
• Cream together the butter, sugar, and brown sugar in a large bowl until it’s light and fluffy.
• Add in the pumpkin purée, vanilla extract, and egg. Mix it all up until it’s smooth and everything is combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Gradually add the dry ingredients to the wet mixture. Stir until everything’s just combined—no need to overmix!
• Drop spoonfuls of dough onto a greased or lined baking sheet, making sure to leave about 2 inches between each cookie.
• Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
• While the cookies are baking, prepare the frosting by beating the butter until smooth and creamy.
• Add in the cream cheese and beat until everything is silky smooth.
• Slowly mix in the icing sugar, vanilla extract, and pinch of salt, and keep beating until it’s light and fluffy.
• Once your cookies are completely cooled (and I mean completely—you don’t want melted frosting), generously spread the cream cheese frosting on top. You can even add a sprinkle of cinnamon for a little extra flair.

• Grease your muffin tin or line it with paper liners.
• In a large bowl, combine the cake mix, pumpkin puree, cinnamon, and pumpkin pie spice. Mix until well combined.
• Gently fold in 1 cup of chocolate chips.
• Divide the batter evenly among the muffin cups. Top each muffin with the remaining chocolate chips. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

• Brown the butter in a saucepan to bring out a nutty flavor, then mix in apple butter and brown sugar.
• Add eggs and vanilla, then stir in the dry ingredients just until combined.
• Toss the diced apples with cinnamon and brown sugar.
• Then spread the batter in a baking dish and sprinkle apples on top.
• Bake until golden and set, then cool before adding the glaze.
• Brown the butter again for the glaze.
• Add the maple syrup, powdered sugar, cinnamon, and salt. Whisk everything together until smooth and well combined.
• Drizzle the glaze over your cooled apple blondies and let it set before slicing and serving.

• Start by preheating your oven to 350°F. Don’t forget to spray your donut pan with baking spray.
• In a saucepan, melt your butter and let it cook until you see brown bits forming.
• Mix the Batter. Transfer your browned butter to a mixing bowl and whisk in the brown sugar. Once that’s combined, add the egg and heavy whipping cream, whisking until smooth.
• Combine the Dry Ingredients. Sift in the flour and baking powder. Stir until you have a batter that resembles pancake batter—smooth and ready to go!
• Grab your piping bag and snip the end. Pipe the batter into the donut pan, filling each cavity about ¾ full.
• Pop the pan in the oven and bake for about 14 minutes, or until a toothpick comes out clean.
• While the donuts are baking, whip up the glaze. In a separate bowl, combine the powdered sugar, heavy cream, and apple flavoring. Whisk until you achieve a smooth, slightly thick consistency. If it’s too thick, add more cream or milk, a teaspoon at a time.
• Add green food dye to your glaze. Start with just a drop or two, mixing until you reach that vibrant Grinch-like green!
• Once the donuts are out of the oven, let them cool on a wire rack for about 15 minutes. Then, dip each donut into the green glaze, allowing the excess to drip off. Place them back on the rack and top with a cute red heart sprinkle!
• Allow the glaze to harden at room temperature.

• Start by warming up your milk and adding it to a small bowl with the yeast and a couple of tablespoons of sugar. Give it a quick stir and let it sit for about 5 minutes.
• In a large mixing bowl, combine the pumpkin puree, egg, softened butter, and the remaining sugar. Whisk until everything is smooth and delicious.
• Once your yeast mixture is all puffed up, pour it into your pumpkin mix. Give it a good mix until combined.
• Now, add the flour, pumpkin pie spice, and salt.
• Use a rubber spatula to fold these in until you have a thick, well-mixed dough.
• After an hour, transfer the dough to a floured surface and give it a knead for a few minutes. It should feel firm and bouncy.
• Divide the dough into 8 equal pieces and roll each into a ball.
• Cut a long piece of thick string and tie it around each dough ball, wrapping it like a present. This will create those adorable pumpkin indentations.
• Preheat your oven to 350°F. While the donuts are frying, mix the sugar and cinnamon in a small bowl.
• Once the donuts are done frying, let them cool on a wire rack. After they’ve cooled and the excess oil has dripped off, cut the string away. Pop them in the oven for another 5-8 minutes to make sure the centers are fully cooked.
• Roll each donut in the cinnamon sugar mixture until they’re completely coated.
• Stick a cinnamon stick in the center of each donut to create a cute little pumpkin stem.
• Serve your pumpkin donuts warm!

• In a mixing bowl, blend together the pumpkin puree, softened cream cheese, vanilla extract, pumpkin pie spice, and cinnamon until smooth.
• Stir in the powdered sugar and graham cracker crumbs until the mixture is well combined and holds together.
• Cover the bowl and refrigerate the filling for at least 2 hours, or until it’s firm enough to roll into balls.
• Once firm, use a spoon or small cookie scoop to roll the filling into 1-inch balls. Place them on a parchment-lined baking sheet and pop them into the freezer for 30 minutes to set.
• While the truffles are freezing, melt the dark chocolate and optional coconut oil in a double boiler or microwave in short 20-second bursts. Stir until smooth.
• Using a fork or toothpick, dip each frozen truffle into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the truffles back on the parchment.
• Before the chocolate sets, sprinkle a little sea salt, crushed graham crackers, or cocoa powder on top of each truffle for that extra touch.
• Refrigerate the truffles for 15 minutes or until the chocolate is fully hardened.

• Preheat your oven to 350°F. Line a 9×9 baking dish with parchment paper and lightly spray with non-stick spray, then set aside.
• In a small saucepan, melt the chocolate chips and butter over low heat, stirring occasionally until smooth. Remove from heat and let cool slightly.
• In a stand mixer bowl, combine the sugar and eggs, mixing until well incorporated.
• Add the flour, baking powder, and salt to the mixture. Stir just until everything is combined.
• Divide the batter evenly into two bowls and set aside.
• In a separate bowl, whisk together the pumpkin puree, oil, cinnamon, and pumpkin pie spice.
• Add the pumpkin mixture to one bowl of batter and the cooled chocolate mixture to the other. Stir each until thoroughly mixed.
• Alternately spoon the chocolate and pumpkin batters into the prepared baking dish. Once filled, use a knife to swirl the batters for a marbled effect. Sprinkle the remaining chocolate chips on top.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.
• Remove from the oven and let cool before serving.

• Preheat your oven to 350°F and line your cupcake pan with liners.
• In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In a large bowl, melt the butter and mix it with the brown sugar, vanilla extract, and eggs. Whisk until smooth, then stir in the milk.
• Gradually add the dry ingredients to the wet mixture, one-third at a time, until the batter is smooth. Fold in the diced apples.
• Spoon the batter into your cupcake liners, filling them about ¾ full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
• While the cupcakes are cooling, make the frosting. Beat the butter until creamy, then gradually add the powdered sugar until fully combined. Add the heavy cream and mix until smooth. Fold in the caramel sauce and a pinch of salt. Taste and adjust with more caramel or salt if needed.
• Once your cupcakes are cool, pipe the salted caramel frosting on top. Drizzle with extra caramel sauce for that final touch.

• Start by lining a 10-inch springform pan with parchment paper, both at the bottom and around the sides. This little step will make removing the cheesecake later a breeze.
• In a food processor or blender, crush the graham crackers until they turn into fine crumbs. Transfer them to a mixing bowl, and stir in the brown sugar. Add in the melted butter, mixing it all together with a fork until the crumbs are evenly coated.
• Press this buttery mixture into the prepared springform pan, ensuring it’s even. A small glass works wonders to help you press it down smoothly. Pop this into the freezer while you get started on the cheesecake filling.
• Preheat your oven to 325°F. Now, let’s get that cheesecake filling perfectly creamy! In a large mixing bowl, blend the softened cream cheese with a hand mixer until it’s nice and smooth.
• Add the white sugar, salt, and flour to the cream cheese and mix again. Next, add the eggs one at a time, making sure to mix after each addition.
• After the last egg, add the vanilla extract and sour cream, and give it a final mix until everything is smooth and combined.
• Take the graham cracker crust out of the freezer and pour the cheesecake filling on top. Use a rubber spatula to smooth the top.
• Bake the cheesecake for about 55-60 minutes, or until the edges are set, but the center is still a little jiggly. Once it’s done, turn off the oven, crack the oven door open, and let the cheesecake finish cooking for an hour with the residual heat.
• After that hour, take the cheesecake out of the oven and let it cool for a bit. Cover it with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight if you can. Patience is key here—it’ll be worth the wait!
• Now that the cheesecake is chilling, it’s time to make the apple topping. In a saucepan, melt the butter over medium heat, then add the chopped apples, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir everything together and let it cook for about 5-7 minutes until the apples start to soften.
• Add the lemon juice, cornstarch, and vanilla extract, stirring to combine. Let the apples cook for another 5-7 minutes until they are soft, and the sauce has thickened into a luscious caramel-like consistency.
• Once the cheesecake is fully chilled, it’s time for the fun part! Pour the caramel apple topping over the cheesecake, spreading it evenly. Drizzle with a generous amount of caramel sauce, and sprinkle the chopped pecans on top for an added crunch.

• Preheat your oven to 350 degrees Fahrenheit. Add cupcake liners to a muffin tin, and set aside.
• In a microwave safe bowl, melt the 3 tbsp. butter by microwaving on 30 second increments.
• In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and melted butter, until well combined.
• Divide the crumb mixture between the lined muffin tin cups, and press the mixture into the bottom of each cup.
• Bake at 350 for 5 minutes.
• Meanwhile, in a large mixing bowl, use an electric mixer to mix together the cream cheese, pumpkin puree, sour cream, and granulated sugar.
• Once combined, add the egg, cinnamon, pumpkin pie spice, cornstarch, and vanilla extract.
• Mix again, until well combined.
• Divide the cheesecake mixture between each of the muffin cups.
• Bake at 350 for 20 minutes.
• Allow the cheesecakes to cool, and then chill in the refrigerator for at least 2 hours.
• Before serving, top with whipped cream and a sprinkle of pumpkin pie spice, if desired.

• Before anything else, preheat your oven to 375°F (190°C).
• In a large mixing bowl, beat the softened butter just a bit to loosen it up. Then, add the brown sugar, granulated sugar, egg, vanilla extract, and pumpkin puree. Mix everything together until it’s well combined and smooth.
• In a separate medium bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
• Now, slowly add the dry ingredients to the wet ingredients, mixing as you go. Make sure you don’t overmix—just stir until everything is combined.
• Fold in those sweet, creamy white chocolate chips.
• Pop the cookie dough in the refrigerator to chill for about 30 minutes.
• Once your dough is chilled, use a 1 1/2-inch cookie scoop to scoop the dough onto a prepared baking sheet. Make sure to leave a bit of space between each scoop for the cookies to spread. Bake for 12-14 minutes until the edges are set and slightly golden.
• After baking, let the cookies cool for 1-2 minutes on the baking sheet before transferring them to a wire rack to cool completely.

• Preheat your oven to 400°F. Unroll the premade pie crust and cut it to fit the bottom of an 8×8-inch baking dish. Press the crust into the pan and poke a few holes with a fork to prevent bubbling. Bake for about 10 minutes, or until the crust is lightly golden.
• While the crust is baking, grab a medium saucepan and stir together the corn syrup, brown sugar, evaporated milk, white chocolate chips, and maple syrup. Heat this over medium heat, stirring often, until everything is smooth and melted. You’ll know it’s ready when the white chocolate chips have completely dissolved into a rich, silky mixture.
• Once your fudge base is off the heat, stir in the vanilla extract and a pinch of salt.
• Pour the warm fudge mixture over your baked pie crust, smoothing it out with a spatula to make an even layer. Pop the dish into the refrigerator to chill.
• After about 30 minutes of chilling, sprinkle your toasted, chopped pecans over the top.
• Let your fudge chill in the fridge for at least 6 hours or, ideally, overnight. This gives it time to fully set and makes slicing much easier. Once firm, cut into 16 squares!

• Start by preparing your springform pan. Line the bottom with parchment paper and set it aside.
• In a food processor or blender, crush the graham crackers into crumbs. Then, mix the crumbs with the brown sugar in a bowl. Pour in the melted butter and stir until everything is well combined.
• Press the mixture evenly into the bottom of the pan (using the bottom of a small glass works wonders). Pop it into the freezer while you prep the cheesecake filling.
• Make the Cheesecake Filling. Preheat your oven to 325°F. In a large mixing bowl, beat the cream cheese with a hand mixer until smooth.
• Add the white sugar, salt, and flour and mix until everything is well incorporated. Add the eggs, one at a time, mixing in between each addition.
• After the last egg, add the vanilla extract and sour cream, and mix until everything is smooth and creamy. Set this aside while you prepare the cinnamon swirl.
• Make the Cinnamon Swirl. In a separate bowl, combine the brown sugar, flour, cinnamon, and softened butter. Use a fork to mix everything together until it forms a crumbly texture.
• Layer the Cheesecake. Take your graham cracker crust out of the freezer. Pour half of the cheesecake filling into the pan, spreading it evenly. Then, spoon half of the cinnamon mixture over the filling.
• Add the second half of the cheesecake filling and top it with the rest of the cinnamon mixture.
• Using a rubber spatula, gently swirl the cinnamon mixture into the cheesecake filling for that signature swirl.
• Bake your cheesecake for about 55-60 minutes or until the edges are set but the center is still slightly jiggly. Once done, turn off the oven, crack the oven door, and let the cheesecake sit for an hour to finish cooking.
• After that, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to let it chill and set completely.
• While the cheesecake chills, it’s time to make the frosting! Beat together the cream cheese, powdered sugar, and cinnamon until smooth.
• Add the heavy cream and vanilla extract, and mix until the frosting is light and whipped. Once it’s ready, transfer the frosting into a piping bag with a small round metal tip or just cut the end off the bag.
• Once your cheesecake has chilled and set, pipe a large swirl of cream cheese frosting from the center outwards, close to the edge of the cheesecake. Finish off with a sprinkle of cinnamon for that perfect touch.

How to Make Apple Pie Cookies

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
• In a large mixing bowl, whisk together your browned butter, white granulated sugar, and brown sugar until well combined. Add in the vanilla extract and both eggs, whisking until the mixture becomes smooth and glossy.
• Next, pour in your dry ingredients: the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Fold everything together with a spatula until a thick dough forms.
• Using a 2-inch cookie scoop, form dough balls and place them on the prepared baking sheet, leaving about 2 inches between each ball.
• Bake the cookies for about 12 minutes, or until they have spread out and crinkles appear on the surface.

Making the Apple Filling

• Take your canned apple pie filling and rinse off the thick sauce surrounding the apples. This step may seem strange, but it helps the filling better integrate into your cookies. Place the rinsed apples into a saucepan.
• Add in your sugars, cornstarch, cinnamon, nutmeg, lemon juice, vanilla extract, and water. Stir the mixture over medium heat until the apples start to soften and the filling thickens.
• As the mixture heats up, break the apples into smaller chunks using your spoon. Once it reaches a boil and becomes thick and delicious, remove it from the heat and set it aside to cool.

Homemade Caramel Sauce (Optional)

• In a clean saucepan, combine the sugar and water over medium heat. Stir occasionally, and keep an eye on it as the mixture begins to turn an amber color—this is your caramel starting to take shape!
• Once the amber color is achieved, lower the heat and carefully whisk in the butter and heavy cream. The mixture will bubble, but keep stirring until everything is combined and smooth. Finish by stirring in the salt.

Putting It All Together

• Now that your cookies are baked and cooled (at least for a few minutes), use a spoon to place some of the apple filling into the center of each cookie, leaving about a ½-inch border around the edges.
• Drizzle the homemade caramel sauce generously over the tops of the cookies. Trust me, the sweet, buttery caramel paired with the apple filling is irresistible! Transfer to a platter and serve!

• Preheat your oven to 350°F. Line an 8×8 baking dish with parchment paper and set it aside.
• In a large mixing bowl, add the browned butter. To brown the butter, melt it in a saucepan over medium heat, stirring frequently, until it develops a nutty aroma and brown bits form.
• Add the dark brown sugar, white sugar, and pumpkin puree to the browned butter. Whisk until the mixture is smooth and well combined.
• Stir in the vanilla extract and eggs, whisking again until fully incorporated.
• Add the dry ingredients—flour, baking powder, and pumpkin spice seasoning—into the wet mixture all at once.
• Mix the wet and dry ingredients together until the batter is thick and smooth with no lumps.
• Spread half of the batter evenly in the prepared baking dish.
• Scoop dollops of marshmallow fluff onto the batter and use a spoon to spread it into an even layer.
• Pour the remaining batter over the marshmallow layer, spreading it evenly to cover.
• Bake the bars on the bottom rack for 55 minutes, or until a toothpick inserted into the pumpkin layer comes out with only moist crumbs.
• Allow the bars to cool completely for about an hour before handling.
• When ready to serve, melt the chocolate chips in the microwave, heating in 30-second intervals and stirring until smooth.
• Drizzle the melted chocolate over the cooled Pumpkin S’mores Bars.
• Slice into squares, serve, and enjoy!