5 Easy Fall Dessert Recipes

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 
dessert recipe
  • 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
  1. Preheat the oven to 350 degrees . Line two baking sheets with parchment paper.
  2. 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. 
  3. 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. 
  4. 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.
  5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake and enjoy!
5 Easy Fall Dessert Recipes
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 
  1. 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.
  2. 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. 
  3. 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.
  4. Serve warm with vanilla icecream on the side.
Note: You can increase this recipe for larger quantities for parties. 
Apple Cake
  • 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
  1. Mix all flour, ½ cup of sugar, baking powder, 4 Tbsp. of butter, salt & egg/milk mixture. Pour into a 9x13 pan. 
  2. Peel the apples and thinly slice them. Place them on top of cake batter. 
  3. Mix together remaining flour, sugar and butter with cinnamon. Sprinkle on top of apples. 
  4. 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
  1. Preheat oven to 375 degrees. 
  2. 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. 
  3. Drop dough by rounded tablespoon onto ungreased baking sheets. 
  4. Bake for 12 to 14 minutes. 
Pumpkin Fudge Swirl Brownies
dessert recipe
  • 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
  1. Preheat oven to 425 F. Grease a 9x13 baking dish thoroughly or spray with nonstick spray.
  2. 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...
  3. 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. 
  4. Pour the pumpkin mixture into the brownie mixture and swirl slowly - do not mix completely! You want to see the color variation. 
  5. Bake at 425 degrees for 10 minutes, then reduce the heat to 325 degrees, and bake for another 18-22 minutes.
  6. Let cool completely (ideally overnight, or about 3-4 hours) then slice and serve.
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