autumn desserts

Apple Pie Bars combine a rich, buttery shortbread crust with tart apples and a nutty crumble topping for a hand-held version of apple pie that is perfect for everything from potlucks to holiday parties.

Apple Pie Bars

unsalted butter, softened

sugar

all-purpose flour

salt

unsalted butter

brown sugar

Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced

cinnamon

nutmeg

oats

baking soda

pecans

Preheat the oven to 375°. Line a 15-by-17-inch...

Preheat the oven to 375°. Line a 15-by-17-inch rimmed baking sheet with parchment paper. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour and salt until a soft dough forms.

Press the dough over the bottom of the...

Press the dough over the bottom of the prepared pan creating an even layer. Bake in the center of the oven for about 20 minutes, until the crust is golden and set. Let cool on a rack.

In an extra large skillet, melt 6 tablespoons...

In an extra large skillet, melt 6 tablespoons of the butter with 1/2 cup of the light brown sugar. Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir the cinnamon and nutmeg.

Cook until the apples are caramelized and very...

Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and if necessary, add up to 1/2 cup of water to prevent scorching. Let cool. (I did not need to add any water to my skillet.)

In a large bowl, mix the oats with...

In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using a pastry blender to cut in the butter until the mixture resembles coarse meal. Stir in the pecans and press the mixture into clumps.

Spread the apple filling over the crust. Scatter...

Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 1 hour, until the topping is golden; rotate the pan halfway through baking. Let cool completely on a rack before cutting into 2-inch bars.

https://mediavine-res.cloudinary.com/video/upload/xvfwgox9dyxnl2lemwvv.mp4

Spices such as cinnamon, ginger, nutmeg and cardamom come together in this easy homemade Apple Pie Spice. This warm and comforting spice blend can be used for so much more than just apple pie!

Apple Pie Spice

allspice

ginger

cardamom

Combine spices in a small bowl, mix well...

Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.

Pumpkin Blondies are the perfect balance of chewy and cakey. Loaded with chocolate chips, these blondie bars are a fun fall treat to make for your family!

Pumpkin Blondies

pumpkin pie spice

(2 sticks) unsalted butter, room temperature

dark brown sugar

vanilla extract

(15 pumpkin puree

chocolate chips

pecans; roughly chopped

Celebrate autumn with this seasonal baked cheesecake. With a moreish, lightly spiced, creamy filling and crunchy ginger base, it's well worth the effort

Pumpkin cheesecake

butter, melted,

digestive or ginger biscuits

full-fat soft cheese

pumpkin purée

light brown soft sugar

plain flour

large eggs, plus 1 large yolk

whipping cream

cinnamon or pumpkin spice,

pecans, chopped

tbsp caramel sauce

Heat the oven to 220C/200C fan/gas 7. Butter a deep 22cm loose-bottomed cake tin and line with baking parchment. Wrap the base and side of the tin with three layers of cling film, followed by three layers of foil (this helps keep it waterproof during baking). Fold a clean tea towel and put it in the base of a large roasting tin.

Blitz the biscuits to crumbs in a food processor. Add the melted butter and pulse to coat the crumbs. Tip the mixture into the prepared cake tin, spreading up to the side and pressing down with the back of a spoon. Bake for 10 mins. Remove from the oven, brush with the egg white and bake for another 3 mins (this will help stop the base from becoming soggy).

To make the filling, put the soft cheese in a bowl or the bowl of a stand mixer, and beat with an electric whisk or the mixer until loosened. Add the pumpkin purée, sugar and flour and beat again until combined. With the motor running, gradually add the eggs and egg yolk until the mixture is smooth and creamy. Pour the filling over the baked biscuit base, then sit the cake tin on the tea towel in the roasting tin. Pour a kettleful of just-boiled water into the roasting tin so the water comes halfway up the side of the cake tin.

Bake for 10 mins, then reduce the oven temperature to 110C/90C fan/gas ¼. Bake for a further 1 hr 30 mins until the cheesecake is set with just a slight wobble in the middle when you gently shake the tin. Turn off the oven, then open the oven door slightly and leave the cheesecake to cool inside for 2 hrs until completely cool. Remove from the oven and chill overnight.

Carefully remove the cold cheesecake from the tin and transfer to a cake stand or serving plate. Whip the cream to soft peaks using an electric whisk, and spoon in big dollops over the cheesecake. Dust with a little cinnamon or pumpkin spice, sprinkle over the chopped pecans and drizzle with the caramel sauce before serving.

Apple Cinnamon Roll Lasagna

apples-

cornstarch

caramel sauce

Preheat oven to 375 F and spray a 9x13 dish with nonstick spray.

Stir together diced apples, sugar, corn starch, cinnamon, and nutmeg in a large bowl, making sure to coat evenly.

Cut cinnamon rolls in 1/4-inch thick slices. Sprinkle each piece with flour, then with a rolling pin, roll each piece on a floured surface until thin.

Arrange first layer of flattened cinnamon rolls at the bottom and sides of the dish. Press them with your hands to seal them well.

Spread half of the apple filling on top and drizzle 2-3 tablespoons of caramel sauce.

Cover with aluminum foil and bake 30 minutes. Then remove the foil and bake another 10-15 minutes until the top is golden brown.

Cool at least 30 minutes, then drizzle with the icing that came with cinnamon rolls.

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!.

Pumpkin Bread

15 ounce-can pure pumpkin puree

eggs

vegetable oil

water

Preheat oven to 350°F. Grease and flour two...

Preheat oven to 350°F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.

Stir the dry ingredients into the pumpkin mixture...

Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.

Bake in preheated oven for 60-70 minutes or...

Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

https://mediavine-res.cloudinary.com/video/upload/bbdfz20dvpkji2ofbetd.mp4

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!

Pumpkin Fudge from Delish.com is autumn in a bite.

Pumpkin Fudge

c. white chocolate chips

sweetened condensed milk

pumpkin spice,

pure vanilla extract

kosher salt

never set even in the freezer after 2 days.  Did the recipe writer follow the measurements given?

Similar recipe with ratio of Eagle brand sweetened condensed milk to chips works for our normal Fudge recipe.  This one with the addition of pumpkin puree thins it out far too much.  Just left a sticky mess if left in the freezer and runny mess if left in the fridge.

Agreed. Did not set at all. What a disappointment

How much sweetened condensed milk? 1/2 oz? 1/2 of a 14 oz can? 1/2 oz out of a 14 oz can?  LMAO! Doubtful I will even attempt this. Who writes this stuff?

Choose eating apples if you want the sliced rings to stay intact in the slow cooker. Make as a low-fat yet tasty pudding, or lazy weekend breakfast dish

Slow cooker spiced apples with barley

barley

eating apples

orange

tbsp natural yogurt

Heat the slow cooker if necessary. Put the barley and 750ml boiling water into the slow cooker. Peel and core the apples so you have a hole the size of a pound coin in each one. Cut each apple in half.

Stand the apples skin side down on the barley. Mix the cinnamon, nutmeg and orange zest, and sprinkle them over the apples.

Cook on Low for 2 hours. Serve with natural yogurt.

No bake pumpkin cheesecake is an easy, creamy dessert for the holidays! Full of pumpkin and spice flavors, these mini cheesecakes are perfect for entertaining.

No Bake Pumpkin Cheesecake

Biscoff

unsalted butter, melted

(8 ounce) package cream cheese, softened

pumpkin puree

(8 ounce) tub frozen whipped topping, thawed (TruWhip

whipped topping

salted caramel sauce

In a medium bowl, stir together the Biscoff...

In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between 8 individual serving dishes (about 2 ½ tablespoons per dish) and press into the bottoms of the dishes to form a crust layer.

In a large bowl, with an electric mixer,...

In a large bowl, with an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until smooth and creamy. Add in pumpkin puree, vanilla, and pumpkin pie spice and mix until fully incorporated. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

Evenly pipe or spoon the filling into individual...

Evenly pipe or spoon the filling into individual serving dishes, about ⅓ cup of filling per dish. Cover with plastic wrap and refrigerate for at least 3 hours before serving.

If desired, garnish with additional whipped topping, salted...

If desired, garnish with additional whipped topping, salted caramel sauce and Biscoff cookie crumbs before serving.

Caramel Apple Poke Cake is super simple to make. The caramel drizzle and toffee bits make it irresistible. So perfect for fall!

Caramel Apple Poke Cake

vanilla cake mix

apple pie spice

large eggs

20-ounce can apple pie filling,

caramel sauce, room temperature or slightly warmed

container frozen topping,

toffee bits

Preheat oven to 350°F. Spray a 9 x...

Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.

In a large bowl with an electric mixer,...

In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes.

Use a rubber spatula to fold in the...

Use a rubber spatula to fold in the apple pie filing.

Pour batter into prepared pan.

Bake in preheated oven for 28-33 minutes.

Remove cake to a wire rack and cool...

Remove cake to a wire rack and cool for 10 minutes.

Poke warm cake every inch or so with...

Poke warm cake every inch or so with a straw, halfway into cake. Drizzle 3/4 cup caramel sauce over the cake, allowing it to fill in holes. Cool cake completely.

Top cake with whipped topping, toffee bits and...

Top cake with whipped topping, toffee bits and remaining 1/4 cup caramel sauce.

Cover and refrigerate leftover Caramel Apple Poke cake...

Cover and refrigerate leftover Caramel Apple Poke cake for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/vkch4zeh4pfginku1xfk.mp4

This classic pumpkin pie recipe is the perfect dessert to serve this Thanksgiving.

Classic Pumpkin Pie (The Best)

¼ cups (190 g) unbleached all-purpose flour

tbsp sugar

(60 ml) plain yogurt

(10 oz/300 ml) sweetened condensed milk

(125 ml) 35% heavy cream

tbsp icing sugar

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture forms coarse crumbs. Add the yogurt and pulse until the dough begins to form. Remove from the food processor and shape it into a disc. Cover with plastic wrap and refrigerate for 30 minutes.

With the rack in the lowest position, preheat the oven to 375°F (190°C).

On a lightly floured surface, roll out the dough. Line into a 9-inch (23 cm) pie plate. Trim the excess dough to ½ inch (1 cm) from the edge of the pie plate. Fold the edge of the dough over to form a double crust. Scallop the edge. Set aside.

Crust

In a bowl, combine the cornstarch and spices. Whisk in the eggs. Whisk in the pumpkin purée and sweetened condensed milk. Stir until smooth, then pour into the pie crust.

Bake for 35 to 40 minutes or until the filling is set in the centre. Let cool completely on a wire rack.

In a bowl, whip the heavy cream with the sugar until stiff peaks form. Serve the pie with a dollop of whipped cream or using a pastry bag fitted with a star tip, pipe the whipped cream along the outer edge of the pie.

Filling

https://cdn.jwplayer.com/v2/media/fMB74cbd

Measuring Butter

Plum Pie with a hint of cinnamon and a golden pastry made from scratch, a delicious Autumn dessert. The plums are soft, but they still have a nice bite to them, and the brown sugar and cinnamon add a lovely dark colour. 

Plum Pie

flour

eggs (+1 for brushing the crust)

g sugar

ml milk

100 ml vegetable oil

tsp baking powder

tsp vanilla extract

450 g plums ((1 lb))

To make the filling, wash, pit and chop the plums.

Add them to a bowl together with the brown sugar and cinnamon.

Mix well to coat the plums well.

To make the crust, use a hand mixer to beat the eggs with a pinch of salt.

Add the sugar, and continue to mix until you get a pale colour and smooth texture.

Pour in the milk and oil together with the vanilla extract, then gradually add the sifted flour and use your hands to knead until you get a smooth dough that does not stick the hands.

Cut the dough in half.

Roll the first half in a circle, and arrange it over the bottom of a pie tin.

Fill it with the plums.

The second half of the dough will be rolled and cut into strips, and arrange in a lattice shape over the top of the pie, cutting the excess dough from the edges.

Beat the remaining egg well, and brush the top of the pie with it.

Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes or until golden.

Here's a simple recipe using a cake mix and a few pantry ingredients. You don't want to miss the most delicious, fluffy cinnamon frosting. Enjoy1

Top 13 autumn desserts recipes from across the web

The most viewed autumn desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apple Pie Bars

Apple Pie Spice

Pumpkin Blondies

Pumpkin cheesecake

Apple Cinnamon Roll Lasagna

Pumpkin Bread

Pumpkin Fudge

Slow cooker spiced apples with barl...

No Bake Pumpkin Cheesecake

Caramel Apple Poke Cake

Classic Pumpkin Pie (The Best)

Plum Pie

Cake Mix Harvest Cupcakes with Crea...

Top 13 autumn desserts recipes from across the web

The most viewed autumn desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Pie Bars

Apple Pie Spice

Pumpkin Blondies

Pumpkin cheesecake

Apple Cinnamon Roll Lasagna

Pumpkin Bread

Pumpkin Fudge

Slow cooker spiced apples with barl...

No Bake Pumpkin Cheesecake

Caramel Apple Poke Cake

Classic Pumpkin Pie (The Best)

Plum Pie

Cake Mix Harvest Cupcakes with Crea...

The most viewed autumn desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine