Her Campus Logo Her Campus Logo
This article is written by a student writer from the Her Campus at LUM chapter.

Fall is the time of the year when you still have motivation to do activities but also want to cozy up on the couch with a warm mug and watch a movie with your besties. Baking desserts is the perfect solo activity or Friday night friend group event. Here are some simple, trendy, and fun sweet treats you MUST try this autumn! 

Halloween Brownies 

https://www.thepioneerwoman.com/food-cooking/recipes/a44121030/halloween-brownies-recipe/

INGREDIENTS 

For The Brownies: 

12 oz. bittersweet chocolate bars (60%), chopped 

1 1/2 c. granulated sugar 

1 1/4 c. firmly packed light brown sugar  

1 1/4 c. unsalted butter, cubed 

1/2 c. unsweetened cocoa powder, sifted 

6 large eggs, room temperature 

1 tbsp. vanilla extract 

1 3/4 c. all-purpose flour 

1 tsp. kosher salt 

1 tsp. instant espresso powder (optional) 

Baking spray with flour 

For The Topping: 

1/2 c. unsalted butter, cubed 

8 oz. bittersweet chocolate bars (60%), chopped 

10 fun-sized chocolate bars, cut into pieces (snickers, milky way, twix, 3 musketeers) 

1/4 c. mini m&m’s 

1/4 c. Reese’s Pieces 

1/4 c. candy corn 

2 tbsp. candy bones or eyeballs 

1 tbsp. Halloween sprinkles 

DIRECTIONS 

  1. For the brownies: Preheat the oven to 350ºF.  
  1. In a large saucepan over medium-low heat, combine the bittersweet chocolate, granulated sugar, brown sugar, and butter, stirring until the chocolate is melted, about 3 minutes. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly, about 5 minutes. 
  1. Stir in the eggs, one at a time, and mix until well combined. Stir in the vanilla. Add the flour, salt, and espresso powder, if using, and gently stir until completely combined.  
  1. Spray a 13-by-9-inch baking pan with baking spray with flour. Pour the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 40 minutes (do not overbake). Let cool completely in the pan. 
  1. For the topping: To a microwave-safe bowl, add the butter and the chocolate. Microwave at 50 percent power in 30-second intervals, stirring, until melted. Pour over the brownies, smoothing with a spatula, and top with assorted candy and sprinkles. Let set before slicing, 30 minutes to 1 hour.   

Pumpkin Cupcakes

https://sallysbakingaddiction.com/pumpkin-cupcakes-with-cream-cheese-frosting/

INGREDIENTS 

The Cupcake 

1 cup (125g) all-purpose flour (spooned & leveled) 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon ground cinnamon 

1 and 1/2 teaspoons pumpkin pie spice 

1/2 cup (120ml) canola or vegetable oil 

2 large eggs 

3/4 cup (150g) packed light or dark brown sugar 

1 cup (225g) canned pumpkin puree* 

1 teaspoon pure vanilla extract 

Cream Cheese Frosting 

8 ounces full-fat brick cream cheese, softened to room temperature 

1/2 cup unsalted butter, softened to room temperature 

3 cups confectioners’ sugar 

1 teaspoon pure vanilla extract 

1/8 teaspoon salt 

DIRECTIONS  

  1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. 
  1. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick. 
  1. Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting. 
  1. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). 
  1. Frost cooled cupcakes however you’d like! 

Churro Chips

https://www.themediterraneandish.com/churro-chips/

INGREDIENTS 

2 Pita bread pockets or tortillas or another thin flatbread of your choice 

Extra virgin olive oil 

¼ cup granulated white sugar, more to your liking 

2 to 3 tablespoons ground cinnamon, more to your liking 

DIRECTIONS 

  1. Split the pita pockets in half to make single rounds of pita: Place your pita bread flat on a cutting board and split it in half from the seam with a sharp knife (you should end up with 2 single layers of pita). If you’re using tortillas or a single ply flatbread, you do not need to split them. 
  1. Cut each flatbread into 8 triangles: Using a sharp knife, or a pair of kitchen shears, cut each pita or tortilla into 8 triangles. 
  1. Fry in extra virgin olive oil: In a medium frying pan, heat about ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the pita or tortilla triangles (do this in batches so you do not crowd the pan). Fry, watching for one side to turn medium brown and quickly turn the chips over on the other side for a few seconds (it should take less than 1 minute until crispy and golden brown on both sides). 
  1. Drain: Prepare a large plate and line it with paper towels. Transfer the fried chips to the prepared platter and allow them to sit briefly over the paper towels to drain any excess oil. 

Season and serve: While the chips are still nice and hot, dust them with sugar and ground cinnamon.

Hope you enjoy these delicious treats! 

Talia Navarro is a freshman at Loyola University of Maryland. She was born and raised in New Jersey. She attended Middletown High School South, the place where she found her interest in studying law. She took Business Ethics, Creative Writing, and Effective Oral Communication electives. At the end of her senior year in high school, she won three different awards for submitting writing entries. The pieces included topics of being a child of a first responder, growing up as a dancer, and her dream of becoming a lawyer. Her journaling fascination was sparked by her Dad at a young age. If she ever had a school paper, she would report straight to him. They would sit in the dining room for hours and work through her corrections and how to improve her skills. Whether it is a simplistic story about rescuing her dog or writing about the causes of World War II, he was able to excel. She still continues to aspire to have her father’s ability and reach his level of composing mastery. In her personal life, she has incorporated journaling into her everyday routine, to reflect on her gratitude and make affirmations to herself. She enjoys helping her friends and classmates edit their school papers. She does not have a professional background just yet, however, she hopes to build it soon! She loves to read books in her free time. Her favorite genres are fiction and romance, but recently she has found interest in thrillers. She enjoys exercising and staying active, whether that includes going for a walk outdoors or going to an instructed class. A guilty pleasure of Talia's is shopping. If you ever offer a shopping trip, just know her answer is yes! She also has a passion for hair and makeup. She is always watching tutorials and testing various makeup techniques. She loves to try out new hairstyles and find the best hair care products on the market.