My 6 Fan-Favorite Recipes You Must Try This Fall

I was taking a stroll around campus when it hit me. Leaves. On the ground. The air has started to get a little crisper, pumpkin spice has hit the shelves, and the 70-degree sweet spot means I can whip out my jeans and sweaters. Although I still see the men on this campus wearing flip-flops, everyone knows what time it is: Fall! For me, Autumn is super special because it means that the best recipes — the ones that have pumpkin, apples, pears, and other fall fruits, as well as various warm spices and flavors — are acceptable to make. Although I am most likely unable to do a lot of my regular seasonal baking due to being restricted to a small dorm kitchen, these are the recipes I would make if I were back at home, listening to smooth jazz, and baking my day away. 

If you were to consult any of my friends, they would tell you that I thrive in a kitchen. I fortunately got the opportunity to study Culinary for three years; however, the culinary world has always been a part of my life. Over the years, I have accumulated multiple cooking/baking awards, certifications, and a passion for applying my creativity in the kitchen. I have been curating my own recipes since I was a child, adding my own spin on well-loved classics, making them better (in my opinion) and something I am proud to call my own. I have also scanned the internet for recipes that don’t need changing because they are simply perfection. Obviously, I am no Pro Chef, but I think you can trust me when I say you need to try these recipes. 

Brown Butter Pumpkin Snickerdoodles

Ingredients: 

½ cup unsalted butter (browned) 

⅓ cup of pumpkin puree (dried) 

½ cup light brown sugar

½ granulated sugar

1 egg yolk

1 tsp vanilla extract

½ tsp baking soda

½ tsp cream of tartar

½ tsp salt

½ tsp pumpkin spice 

½ tsp cinnamon 

Spiced sugar:

2 tsp cinnamon 

1 tsp pumpkin spice

⅓ cup granulated sugar 

Instructions: 

1. Brown the butter. (linked here is my favorite tutorial) 

In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter foams, the milk solids deepen in color, and you detect a nutty aroma. Watch closely so it doesn’t burn. Once browned, remove from the heat and let it cool slightly (to avoid cooking the egg yolk in the next step).

2. Preheat and prepare pans.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

3. Mix wet ingredients.

In a large bowl, combine the cooled brown butter and both sugars (light brown + granulated). Mix until smooth and creamy. Add the egg yolk, pumpkin puree, and vanilla extract. Stir until everything is well incorporated.

4. Mix dry ingredients.

In a separate bowl, whisk together the baking soda, cream of tartar, salt, pumpkin spice, and cinnamon.

5. Combine wet + dry.

Gradually add the dry ingredient mixture to the wet mixture. Stir until you have a uniform cookie dough.

6. Make the spiced sugar coating.

In a small bowl, combine ⅓ cup granulated sugar, 2 tsp cinnamon, and 1 tsp pumpkin spice. Mix until evenly blended.

7. Form and coat the cookies.

Scoop or roll dough into balls, about 1 to 1½ tablespoons per cookie (or roughly a golf-ball size).

Roll each dough ball in the spiced sugar coating so that it’s well covered.

8. Bake.

Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart (snickerdoodles spread a little). Bake for about 10-13 minutes, or until the edges are set but the centers are still a little soft. They will continue to firm up as they cool.

9. Cool.

Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (or mostly) before serving.

10. Enjoy! 

Share these cookies with your friends and family! Trust me, they will love this soft, chewy, fall treat.

Chai Cupcakes with Whipped Chai Buttercream 

Ingredients:

Chai Spice Mix:

2 and 1/2 teaspoons ground cinnamon

1 and 1/4 teaspoons ground ginger

1 and 1/4 teaspoons ground cardamom

1/2 teaspoon ground allspice

Cupcakes:

1 bag chai tea

1/2 cup whole milk, at room temperature

1 and 3/4 cups cake flour (spooned & leveled)

3 and 1/2 teaspoons chai spice mix (above)

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 cup granulated sugar

3 large egg whites, at room temperature

2 teaspoons pure vanilla extract

1/2 cup sour cream or plain yogurt*, at room temperature

*I personally prefer yogurt

Chai Spice Buttercream:

1 and 1/2 cups unsalted butter, softened to room temperature

5.5 – 6 cups confectioners’ sugar

2 teaspoons chai spice mix, divided

1/4 cup heavy cream

2 teaspoons pure vanilla extract

pinch of salt

optional for garnish: cinnamon sticks + mix the remaining chai spice mix

1: Make the Chai-Infused Milk

1. Warm the milk in a small saucepan until just steaming (not boiling).
2. Add the chai tea bag and steep for 10–15 minutes.
3. Remove the tea bag, pressing gently to extract flavor. Let the milk cool to room temperature.

2. Prepare Cupcakes

1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
2. In a medium bowl, whisk together the cake flour, 3 ½ tsp chai spice mix, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar together on medium-high until light and fluffy (about 2–3 minutes).
4. Add the egg whites one at a time, beating well after each addition. Mix in vanilla.
5. On low speed, add half of the dry ingredients, then the cooled chai milk, then the remaining dry ingredients. Mix until just combined.
6. Gently fold in the sour cream (or yogurt) until smooth — don’t overmix.
7. Divide the batter evenly among cupcake liners (about ¾ full)
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool completely on a wire rack before frosting.

3. Make Chai Spice Buttercream

1. Beat softened butter on medium-high speed until creamy (about 2 minutes).
2. Add 5 ½ cups confectioners’ sugar, 1 tsp chai spice mix, cream, vanilla, and a pinch of salt. Beat on low until incorporated, then high for 2–3 minutes.
3. Taste and adjust: add the last ½ cup sugar if you want a stiffer frosting, or more cream if too thick. Add the second tsp of chai spice mix for extra warmth.

4.  Assemble

1. Pipe or spread buttercream onto cooled cupcakes.
2. Garnish with cinnamon sticks and a light dusting of remaining chai spice mix, if desired.

Healthy (No Sugar) Single-Serve Apple Crisp Recipe 

Ingredients:

For the filling:

2 medium apples (Honeycrisp, Fuji, or Gala work best), peeled and diced

1 tsp lemon juice (to keep apples bright)

½ tsp cinnamon

Pinch of nutmeg (optional)

1–2 tsp maple syrup or honey (optional, for extra sweetness if apples aren’t very sweet)

For the crisp topping:

⅓ cup rolled oats

2 tbsp almond flour (or oat flour)

1 tbsp chopped nuts or seeds (walnuts, pecans, or pumpkin seeds)

1 tbsp coconut oil or unsalted butter, melted

½ tsp cinnamon

Pinch of salt

Instructions:

1. Prep the oven

 Preheat to 350°F (175°C). Lightly grease 2 small ramekins.

2. Make the apple filling

 In a bowl, toss diced apples with lemon juice, cinnamon, nutmeg, and maple/honey if using. Divide between ramekins.

3. Mix the topping

In a separate bowl, stir together oats, almond flour, nuts, cinnamon, salt, and melted coconut oil/butter until crumbly.

4. Assemble

 Sprinkle topping evenly over each ramekin of apples.

5. Bake

Place ramekins on a baking sheet and bake for 25–30 minutes, until apples are tender and topping is golden.

6. Serve

 Enjoy warm! Sometimes, I will even have this for breakfast because it is genuinely a guilt-free dessert. 

Now… some recipes that aren’t mine, but are my tried and true favorites!

Nan’s Harvest Loaf

Ingredients

1 ¾ cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

½ tsp salt

½ tsp ground nutmeg

¼ tsp ground ginger

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

¾ cup canned pumpkin puree

¾ cup semisweet chocolate chips

¾ cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line with parchment if desired.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger.
3. Cream butter & sugar: In a large mixing bowl, beat softened butter until creamy. Gradually add sugar and continue beating until light and fluffy.
4. Add eggs: Beat in eggs, one at a time, mixing well after each addition.
5. Combine wet & dry: With mixer on low speed, add dry ingredients in portions, alternating with pumpkin puree, beginning and ending with the dry mixture. Mix until just combined.
6. Fold in mix-ins: Gently stir in chocolate chips and chopped pecans.
7. Bake: Pour batter into prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (a few melted chocolate streaks are fine).
8. Cool & serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nan was a great friend to my grandparents and a great friend to all. This loaf was one of her favorites and serves as a celebration of her life! Nan’s Harvest Loaf is a moist, spiced pumpkin bread studded with chocolate chips and pecans. Warm cinnamon, nutmeg, and ginger make it cozy, fragrant, and comforting. This loaf, perfect for fall, makes every bite feel like home. 

Pumpkin Bread 

Ingredients: 

1 and 3/4 cups all-purpose flour (spooned & leveled)

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

3/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup granulated sugar

3/4 cup packed light or dark brown sugar

1 and 1/2 cups  pumpkin puree (canned or fresh)

1/2 cup vegetable oil, canola oil, or melted coconut oil

1/4 cup orange juice

2/3 cup semi-sweet chocolate chips

Instructions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips, if including.
3. Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes, depending on your oven, so begin checking every 5 minutes around the 55-minute mark.
4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
5. Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.

I am a Sally’s baking addiction addict. Some of her recipes have been staples in my baking. Here is her pumpkin bread recipe that I have been making since she published it in 2022. This recipe is flavourful, moist, and simply delicious. Quick note: I stuff this bread with tons of chocolate chips, but you don’t have to (I do highly recommend it, though). You can also make them into muffins for a quick on-the-go snack! 

Homemade Cinnamon Rolls 

Ingredients:

Dough:

1 cup warm milk (115°F)

2 ¼ tsp dry yeast

½ cup sugar

2 large eggs

⅓ cup butter

4 cups flour

Filling:

1 cup soft butter

2 cups brown sugar

4 tbsp cinnamon

Frosting:

2 tbsp melted butter

2 tbsp heavy whipping cream

1 ½ cups powdered sugar

1 tsp vanilla

Directions:

1. In a stand mixer with a paddle attachment, combine warm milk, yeast, and sugar. Let sit until foamy.
2. Mix in eggs and butter until combined. Slowly add flour and mix until just combined. Stop the mixer and let the dough rest for 5 minutes.
3. Switch to the dough hook and knead the dough for 5 minutes.
4. Place dough in a greased bowl, cover, and let rise until doubled in size.
5. Roll the dough out into a rectangle. Spread with soft butter, then sprinkle evenly with brown sugar and cinnamon.
6. Roll tightly into a log, slice into 1-inch rolls, and place in a greased baking dish.
7. Let it rise again for 30 minutes.
8. Bake at 375°F for 15–20 minutes, until golden brown.
9. For the frosting: whisk together melted butter, heavy cream, powdered sugar, vanilla, and a pinch of salt until smooth.
10. Spread frosting over warm rolls and enjoy!

I found this recipe on TikTok roughly a year ago and haven’t looked back. These cinnamon rolls are soft, fluffy, and loaded with buttery cinnamon-sugar. They bake up golden and gooey, then get topped with vanilla frosting. These rolls are perfect for a little morning treat! 

Fall is the perfect time to slow down and enjoy the flavors of the season. From soft cinnamon rolls fresh out of the oven to spiced pumpkin loaves and crisp, warm apple desserts, these recipes bring comfort and a little sweetness to cooler days. Whether you bake one or try them all, each is a simple way to celebrate everything we love about this time of year. So, the next time you feel like you want a fuzzy sock, comfort movie, and sit by the fire type of night this fall, make sure to give one of these recipes a try! You won’t regret it. 

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