With each passing season, comes – for some of us, a refreshed desire to bake with seasonal flavors. It’s hard to ignore that with fall comes the urge to turn everything pumpkin-flavored (we’re looking at you, Starbucks.) But with so many other delicious autumn flavors like cinnamon, apples, and cranberry, we could hardly pass up the opportunity to curate a list of some of the best fall-themed recipes out there. Let the baking begin!
*Ingredients listed in bold are available at Bartell’s. Availability per store may vary.
Caramel Apple Cheesecake
Ingredients:
For the crust:
• Nonstick cooking spray
• 2 c. graham cracker crumbs
• 5 tbsp. salted butter
• 2 tbsp. C&H light brown sugar
For the cheesecake:
• 1 medium Honeycrisp or Granny Smith apple, peeled, cored and thinly sliced
• 3 tbsp. jarred caramel topping
• 3 8 oz. packages cream cheese, softened
• 3/4 c. C&H light brown sugar
• 1 1/2 tbsp. Bob’s Red Mill all-purpose flour
• 3 large eggs
• 2 tsp. Spice Classics vanilla extract
• 1 tsp. Spice Classics ground cinnamon
• 1/4 tsp. Morton salt
For the topping:
• 2 medium Honeycrisp and Granny Smith apples, peeled, cored and thinly sliced
• 1/4 tsp. Spice Classics ground cinnamon
• 1/2 tbsp. water
• 1/2 c. jarred caramel topping
Directions:
For the crust: Prepare an 8-inch round springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil. Preheat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs, butter, sugar and salt. Press the mixture into the bottom and 1 1/2-inches up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes. Cool completely, about 30 minutes.
For the cheesecake: Reduce the oven temperature to 325°F. Arrange the apple slices in an even layer in the bottom of the cooled crust. Drizzle with the caramel sauce. Beat the cream cheese in the bowl of stand mixer fitted with a paddle attachment on medium until creamy, about 2 minutes. Add the brown sugar and flour and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on low until just combined after addition. Beat in the vanilla, cinnamon and salt. Spread the cheesecake batter an even layer over the apples. Place the springform pan in a roasting pan and carefully pour in boiling water to come halfway up the sides of the springform pan. Bake at 325°F until the center of the cheesecake is almost set and jiggles just slightly, 1 hour 10 minutes to 1 hour 20 minutes. Carefully transfer the cheesecake to a wire rack. Remove and discard the foil. Let the cheesecake cool completely, about 2 hours. Cover and chill the cheesecake until firm, at least 8 hours or up to 1 day.
For the topping: While the cheesecake is chilling, combine the apples, cinnamon and water in a medium microwavable bowl. Cover the bowl tightly with plastic wrap and microwave on high until the apples are tender, 3 to 4 minutes. Carefully uncover the bowl and pour off any liquid. Let the apples cool completely. Remove the sides of the pan and transfer the cheesecake to a rimmed serving plate. Top with the cooled apples, then drizzle all over with the caramel sauce just before serving.
Modified from: https://www.thepioneerwoman.com/food-cooking/recipes/a36981022/caramel-apple-cheesecake-recipe/
Pumpkin Whoopie Pies
Ingredients:
• 3 c. Bob’s Red Mill all-purpose flour
• 1 tbsp pumpkin pie spice
• 1 tsp Morton salt
• 1 tsp baking powder
• 1 tsp Arm & Hammer baking soda
• 2 c. packed C&H light brown sugar
• ½ c. Pure Wesson vegetable oil
• 1 c. (2 sticks) butter, softened, divided
• 1 (15 oz) can pumpkin puree
• 2 large eggs
• 3 tsp Spice Classics vanilla extract, divided
• 8 oz. cream cheese, softened
• 3 c. C&H powdered sugar
• 2 tbsp Golden Griddle maple syrup
Directions:
Preheat oven to 350 and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda. In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, ½ cup butter, pumpkin puree, eggs, and 1 tsp vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft). Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely. Make filling; In a large bowl using a hand mixer, beat together remaining ½ cup butter and cream cheese. Add powdered sugar, maple syrup, and remaining 2 tsp vanilla and beat until fluffy. Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side down, on top. Serve immediately or store in fridge in an airtight container for 2-3 days.
Modified from: https://www.delish.com/cooking/recipe-ideas/a55263/pumpkin-whoopie-pies-recipe/
Cranberry Streusel Bars
Ingredients:
For the crust:
• 1/2 c. Unsalted Butter, melted
• 1/4 c. C&H Granulated Sugar
• 1 tsp. Spice Classics vanilla extract
• 1/4 tsp. Morton salt
• 1 c. Bob’s Red Mill all-purpose flour
For the filling:
• 2 c. Fresh Cranberries
• 2 tbsp. Bob’s Red Mill all-purpose flour
• 2 tbsp. C&H Granulated Sugar
• 1 tsp. Spice Classics ground cinnamon
• 1/8 tsp. Ground Nutmeg
For the topping:
• 1/2 c. Quaker Old Fashioned Oats
• 1/3 c. Packed C&H light brown sugar
• 1/4 tsp. Spice Classics ground cinnamon
• 1/4 c. Bob’s Red Mill all-purpose flour
• 1/4 c. Unsalted Butter, Cold And Cubed
Directions:
Preheat the oven to 300°F. Line the bottom and sides of an 8-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
For the crust: Combine the melted butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
For the filling: Combine the cranberries, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the cranberries are evenly coated.
For the streusel: Combine the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender until the mixture resembles coarse crumbs. Remove the crust from the oven, increase heat to 350°F. Pour the cranberry mixture on top of the warm crust. Sprinkle the cranberry layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
Modified from: https://www.thepioneerwoman.com/food-cooking/recipes/a81905/cranberry-streusel-bars/
Pumpkin Pie Brownies
Ingredients:
For the cupcakes:
• 1 box Ghirardelli chocolate brownie mix, plus ingredients called out for on box
• 1 (15 oz.) can pumpkin puree
• 1 (14 oz.) can Nestle Carnation sweetened condensed milk
• 2 large eggs
• 1 tsp pumpkin pie spice
• Morton salt
• 2 c. Guittard semi-sweet chocolate chips
• ¾ c. heavy cream
Directions:
Preheat oven to 250, line a 9×9” baking pan with parchment, and grease with cooking spray. In a large bowl, prepare brownie batter according to package directions. Pour into pan. Next prepare pumpkin layer: in a large bowl using a hand mixer, beat together pumpkin puree with condensed milk, eggs, pumpkin spice, and a pinch of salt. Carefully pour over brownie layer and smooth out with a spatula. Bake until only slightly jiggly, 55-60 minutes. Leave to cool in turned off oven with the door propped open for 30 minutes, then transfer to a baking rack to cool completely. While brownies cool, make chocolate ganache. Place chocolate chips in a medium, heat-proof bowl. In a small saucepan over medium-low heat, heat heavy cream just until it bubbles, about 5 minutes. Pour hot cream over chocolate chips. Let sit 5 minutes, then whisk constantly until smooth. Pour ganache over cooled pumpkin brownies and refrigerate until set, about 30 minutes.
Modified from: https://www.delish.com/cooking/recipe-ideas/recipes/a55798/pumpkin-pie-brownies-recipe/
Chai-Spiced Monkey Bread
Ingredients:
For the pudding:
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons Morton salt
• 3 1/3 cups Stone-Buhr white bread flour, plus more for surface
• 1 1/2 cups C&H Granulated Sugar, divided
• Nonstick vegetable cooking spray
• 2 teaspoons Spice Classics ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon Spice Classics ground black pepper
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 cup Fisher pecans
• 1/2 cup Mountain Country pumpkin seeds (pepitas)
• 1 cup prepared or homemade caramel sauce
Directions:
Pulse yeast, salt, 3 1/3 cups flour, and 1/2 cup sugar in a food processor until combined. With the motor running, add 1 1/4 cups 100°F–110°F water and process until a ball forms, about 30 seconds. Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Lightly coat a large bowl with nonstick spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours. Preheat oven to 350°F. Coat Bundt pan with nonstick spray. Mix cinnamon, ginger, pepper, cardamom, cloves, and remaining 1 cup sugar in a large bowl. Toast pecans and pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden brown, 9–11 minutes. Punch down dough and transfer to a floured work surface. Roll into 1″ balls (you should have about 25). Working in batches, toss in spiced-sugar mixture until coated. Arrange one-third of dough in pan. Top with one-third of pecan mixture, then sprinkle with 1 Tbsp. spiced sugar. Repeat with remaining dough, nuts, and spiced sugar; discard remaining spiced sugar. Pour caramel sauce over. Cover pan with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until almost doubled in volume, 40–45 minutes. Cover pan with foil and bake bread 40 minutes. Remove foil and continue to bake until top is glistening and well browned and bread is cooked through, about 20 minutes more. Invert immediately onto a platter. Let cool 10 minutes.
Monkey bread can be assembled 12 hours ahead. Cover with plastic wrap and chill. Let come to room temperature, about 2 hours, watching for second rise (rolls should almost double in volume), then bake.
Modified from: https://www.epicurious.com/recipes/food/views/chai-spiced-monkey-bread
Pumpkin Cinnamon Rolls
Ingredients:
For the dough:
• 1 1/2 c. whole milk
• 1/2 c. Pure Wesson vegetable oil
• 1/2 c. C&H Granulated Sugar
• 1 package (2 1/4 Teaspoons) active dry yeast
• 1 c. pumpkin puree
• 5 c. Bob’s Red Mill all-purpose flour, divided, plus more for rolling dough
• 1/2 tsp. Spice Classics ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 1/2 tsp. Arm & Hammer baking soda
• 3/4 tsp. baking powder
• 1/2 tsp. Morton salt
For the filling:
• 1/2 c. salted butter, melted
• 1/2 c. C&H Granulated Sugar
• 1/2 c. C&H light brown sugar
• 1/2 tsp. Spice Classics ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 tsp. ground ginger
• 3/4 c. finely chopped Fisher pecans
For the frosting:
• 8 oz. cream cheese, at room temperature
• 1/2 lb. C&H powdered sugar
• 2 tbsp. whole milk, plus additional as needed
• 2 tbsp. unsalted butter, melted
• Dash of Morton salt
• 1/2 tsp. maple extract, optional
• 1/4 c. finely chopped Fisher pecans
Directions:
For the dough: In a large saucepan, combine the whole milk, vegetable oil, and granulated sugar. Heat until hot but not boiling, between 105 – 115 degrees, then remove the pan from the stove. Sprinkle the yeast over the surface of the liquid and allow to sit until foamy, about 5 minutes. Stir in the pumpkin puree until combined. In a large bowl, combine 4 cups of flour with the cinnamon, nutmeg, and ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the remaining 1 cup of flour, baking soda, baking powder and salt until totally combined.
Make the rolls: Preheat the oven to 350 degrees. Grease two, 9-inch round baking dishes or pie pans. Turn out dough onto a well-floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with additional flour until it’s easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 12 inches by 24 inches.
For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle this all over the buttered surface of the dough. Sprinkle with the chopped pecans. Starting at the top, use a “typewriter” motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice 1 1/2 -inch thick slices and place them in the greased pans (8 rolls in each pan). Cover with plastic wrap and allow them to rise for 30 minutes. Bake for 25 minutes or until nice and golden brown on top and around the edges.
For the frosting: While the rolls are baking, making the frosting by combining the cream cheese, powdered sugar, and milk in the bowl of an electric mixer. Beat smooth until fluffy. Add the butter, salt, and maple extract, if using, and beat until combined. Ice rolls the second they come out of the oven. Sprinkle chopped pecans over the frosting, then allow them to sit for 15 minutes before serving.
Modified from: https://www.thepioneerwoman.com/food-cooking/recipes/a11247/pumpkin-cinnamon-rolls/
Dark Chocolate Pecan Cookies
Ingredients:
• 1 cup (230g; 16 Tbsp) unsalted butter
• 1 cup (200g) packed C&H light brown sugar
• 1/2 cup (100g) C&H granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons Spice Classics vanilla extract
• 2 and 1/2 cups (313g) Bob’s Red Mill all-purpose flour (spoon & leveled)
• 1 teaspoon Arm & Hammer baking soda
• 1 teaspoon Spice Classics ground cinnamon
• 1/2 teaspoon Morton salt
• Two Ghirardelli Intense dark chocolate bars (226g total), chopped (about 1 and 1/2 cups)
• 1 cup (130g) roughly chopped Fisher pecans
Directions:
Brown the butter: Set out a medium heat-proof bowl because you’ll need it at the end of this step. Slice the butter into Tablespoon-size pieces and place in a light-colored skillet or large pot. Light colored helps you determine when the butter begins browning. (See note if using a dark skillet or pot.) Melt the butter over medium heat and stir or whisk constantly. Once melted, the butter will begin to foam. Keep stirring/whisking. After 5-7 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form at the bottom of the pan. It will have a nutty aroma. Once browned, remove from heat immediately and pour into the bowl, including any solids that have formed on the bottom of the pan. Cool brown butter for 5 minutes. Don’t cool longer than that because the butter will begin to thicken and, as a result, the cookie dough will be difficult to mix and its texture will be very crumbly.
Whisk the brown sugar and granulated sugar into the brown butter and then whisk in the eggs and vanilla extract. Set aside. In a large bowl, whisk the flour, baking soda, cinnamon, and salt together. Pour the wet ingredients into the dry ingredients, add the chopped chocolate and pecans, then stir together with a large spoon or rubber spatula. Dough will be greasy, thick, and even slightly crumbly. Cover cookie dough and chill in the refrigerator for 2 hours and up to 3 days before baking. If chilling for longer than 2 hours, allow the dough to sit at room temperature for at least 20-30 minutes before rolling and baking in the next step. The cookie dough is quite firm otherwise. Towards the end of chill time, preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. Place 3 inches apart on the baking sheets and bake for 13-14 minutes or until the edges appear set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Modified from: https://sallysbakingaddiction.com/dark-chocolate-pecan-cookies/
Caramel Apple Crumb Bars
Ingredients:
Crumb and crust topping:
• 10 tablespoons unsalted butter, softened
• ¾ cup C&H light brown sugar, packed
• 1 ⅓ cups Bob’s Red Mill all-purpose flour
• ¾ cup Quaker old fashioned oats
• ½ teaspoon Morton salt
• ½ teaspoon Arm & Hammer baking soda
• ⅓ cup good quality caramel sauce, plus more for serving (see note)
Apple filling:
• 3 generous cups peeled, thinly sliced Granny Smith apples (about 2-3 apples)
• 1 tablespoon unsalted butter, melted
• 2 tablespoons C&H light brown sugar
• 1 teaspoon Spice Classics ground cinnamon
• 2 tablespoons Bob’s Red Mill all-purpose flour
Directions:
Preheat oven to 350°. Grease a 9×9 square baking pan. In a large bowl, using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour, oats, salt, and baking soda and beat until combined and crumbly, scraping the sides of the bowl as needed. Reserve 1 ½ cups for the topping. Press the remaining crumble mixture into the bottom of the greased 9×9 pan, pressing it into an even layer. In a separate bowl, combine all ingredients for apple filling. Toss until well combined. Dump the apple mixture on top of the crust and spread it out evenly. Crumble the reserved topping over the apples, pressing some of it together to form clumps. Bake for 35-45 minutes until the topping is golden brown and the apples are tender (insert a sharp knife to check). Place on a wire rack to cool slightly. Drizzle with ⅓ cup caramel sauce. Serve warm, room temperature or chilled. Note: The bars will cut more neatly if chilled. Optional: top with ice cream and additional caramel sauce.
Modified from: https://celebratingsweets.com/caramel-apple-crumb-bars/
Mini Pumpkin Cheesecakes
Ingredients:
• 1 1/4 c. graham cracker crumbs
• 3/4 c. C&H granulated sugar (divided)
• 3/4 c. C&H light brown sugar (divided)
• 1/4 c. salted butter
• 1 1/2 c. pumpkin puree
• 3 large eggs
• 1 1/2 tsp. Spice Classics ground cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1/4 tsp. Morton salt
• 24 oz. cream cheese, softened
• 1 tsp. Spice Classics vanilla extract
Directions:
In a medium mixing bowl, combine graham cracker crumbs, 1/4 c. granulated sugar, 1/4 c. brown sugar, and melted butter. Mix well. Divide evenly among 24 regular sized muffin tins (*lined with cupcake liners) and press down firmly. Chill while filling is being prepared. In a large mixing bowl, combine pumpkin, 1/2 c. brown sugar, eggs, cinnamon, nutmeg, ginger, and salt. Mix well. In a separate bowl combine softened cream cheese, 1/2 c. granulated sugar, and vanilla. Blend until creamy. Combine the pumpkin mixture with the cream cheese mixture; blend until smooth. Scoop 1/3 c. filling into each muffin cup. Bake at 350° for 25-30 minutes or until centers are set. Cool on a wire rack. Refrigerate, covered, 2-3 hours or until ready to serve.
Modified from: https://www.lemontreedwelling.com/mini-pumpkin-cheesecakes/
Carrot Cupcakes
Ingredients:
For the cupcakes:
• 1 1/4 cups (158 grams) Bob’s Red Mill all-purpose flour
• 1 teaspoon Arm & Hammer baking soda
• 1/4 teaspoon Morton salt
• 1/2 teaspoon Spice Classics ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup (47 grams) canola oil
• 1 cup (198 grams) firmly packed C&H light brown sugar
• 2 large eggs
• 1/2 cup (125 grams) unsweetened applesauce
• 1/2 teaspoon Spice Classics vanilla extract
• 1 1/2 cups (148 grams) finely shredded carrots (about 2 medium carrots)
• 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided
For the frosting:
• 8 ounces (227 grams) cream cheese, at room temperature
• 1 stick (113 grams) unsalted butter, at room temperature
• 2 teaspoons Spice Classics vanilla extract
• 2 cups (250 grams) C&H powdered sugar
Directions:
Preheat the oven to 350°F. Line a standard muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, whisk together the oil, brown sugar, and eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in 1/4 cup of the walnuts. Divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely on a wire rack.
For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy. Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve or store in an airtight container in the fridge for up to 2 days.
Modified from: https://handletheheat.com/perfect-carrot-cupcakes/