fall dessert recipes

Cinnamon Rolls in under one hour made with refrigerated dough, a delicious pumpkin filling, and an incredible pumpkin pie spice cream cheese frosting!

Pumpkin Pie Cinnamon Rolls

(16 ounces, total) Pillsbury Crescent Rounds

butter (, melted)

pumpkin puree ((NOT pie filling))

milk

brown sugar

cinnamon

nutmeg

cream cheese (, softened)

sugar

pumpkin pie spice

vanilla extract

Preheat oven to 375°F. Lightly grease two 8-inch cake pans with non-stick spray; set aside.

Separate dough and unroll. You should have 16 pieces.  Brush each piece of dough with melted butter.

In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.

Evenly divide pumpkin filling and spread over each piece of rolled-out dough. Carefully roll up each piece of dough, lightly pinching the seams together. Arrange the rolls 1 inch apart in the prepared cake pans.

Bake for 16 to 18 minutes, or until tops are golden brown.

Place cream cheese in your mixer&#039;s bowl and cream for 1 minute, or until creamed. Gradually add in powdered sugar and continue to beat until creamy and smooth. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.

Place cream cheese in your mixer's bowl and cream for 1 minute, or until creamed. Gradually add in powdered sugar and continue to beat until creamy and smooth. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.

Remove pans from oven and immediately brush each roll with frosting. Serve and enjoy!

In the meantime, prepare the frosting.

Thinly sliced apples and a crisp oat topping make this gluten free vegan dessert extra delicious.

Gluten Free Vegan Apple Crisp.

apples

organic cane sugar

lemon juice

certified gluten free oats

organic cane sugar (or light brown sugar)

Preheat oven to 375 degrees. Peel, core, and thinly slice the apples, and place them in a large bowl. Add the sugar, lemon juice, and cinnamon, and toss together. Place the fruit in a baking dish that is about 8x12 inches.

Combine the oats and sugar in a bowl. Add the buttery spread and cut in with a pastry blender until combined (it will be lumpy with little balls of butter). Spread the crumb topping over the fruit.

Bake at 375 degrees for about 30-35 minutes.

Serve warm with dairy free ice cream or whipped coconut cream. Or enjoy this dessert plain - it&#039;s delicious even without any extra topping.

Over 50 best popular fall dessert recipes including the apple desserts, pumpkin desserts, pecan desserts, and more — from pies to cake to cookies. 

50 Best Fall Desserts

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You can make or prepare most of these fall dessert recipes ahead of time. Store the pies and baked goods at room temperature for 1-2 days. You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months.

To reheat any of these desserts and serve them warm as if they just came out of the oven, you can reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through. If heating from frozen, let it thaw first overnight in the refrigerator, or a for a few hours at room temperature, and then reheat.

This apple dumplings recipe is truly the best! Tender, cinnamon-spiced apples are baked in a flaky pastry crust.

25 Easy Fall Desserts

all-purpose flour

salt

baking powder

unsalted butter*

allspice

ginger

unsalted butter

water

In a large bowl, mix the flour, salt, and baking powder. Cut in the butter with a pastry cutter or fork until a pebbly texture forms (with butter chunks about the size of peas). Add the milk and stir to combine, adding more milk by the tablespoon until the dough comes together (we usually add about 2 more tablespoons). Divide the dough into 6 equal balls (about 100 g each). Place in a covered container and refrigerate the dough for 30 to 60 minutes. 

Peel the apples, then cut out the cores with a knife. Slice the apples into 1/8th thick rings width-wise, so the apple can stack after being cut (see the photos above). You can do this with an apple peeler-corer-slicer, or by hand. Check to make sure there are no extra seeds left inside the apple slices. 

In a small bowl, mix the filling ingredients: granulated sugar, cinnamon, allspice, and ginger. Cut the 3-tablespoon piece of butter into 6 small stick shapes that fit inside the hole in the center of the apple. 

Remove the dough from the fridge. Roll out one piece of dough wide enough to cover the apple when folded, about 8 inches in diameter. Place an apple in the center. Place 1 butter pat and 1 tablespoon of spiced sugar into the center of the apple. Wrap the dough up and around the apple from each side. Pinch the top gently to seal. Repeat for each dumpling, placing the finished dumplings in an ungreased 9 x 13” pan. 

Bake the dumplings for 15 minutes. Meanwhile, make the syrup: bring the brown sugar, water, cinnamon and butter to a boil, stirring often, then remove from the heat. 

After the first 15 minutes of bake time, spoon a few tablespoons of the syrup over each dumpling, using about half of the syrup. Bake for another 30 minutes, then spoon the remaining syrup over the dumplings. Bake for a final 15 minutes (to make a total of 1 hour bake time). Remove from the oven and allow to cool a few minutes before serving. Serve with vanilla ice cream.


Soft Batch Pumpkin Sugar Cookies are deliciously soft and chewy treats that combine the warm flavors of pumpkin and fall spices. These cookies are perfect for any occasion and are incredibly easy to make, featuring a melt-in-your-mouth texture with a sweet, crunchy sugar coating.

Soft Batch Pumpkin Sugar Cookies

unsalted butter, softened

brown sugar, packed

pumpkin puree

baking soda

cloves

sugar (for rolling)

Preheat your oven

to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside. This helps the cookies bake evenly and prevents sticking.

In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step is crucial as it incorporates air into the dough, making the cookies soft and light.

Add the pumpkin puree, egg yolk, and vanilla extract

to the butter mixture, mixing until well combined. The pumpkin adds moisture, making these cookies extra soft, while the egg yolk adds richness.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices are the stars of the show, giving the cookies their warm, autumnal flavor.

Gradually add the dry ingredients

to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough.

Scoop the dough

into 1.5-tablespoon-sized balls and roll them in the additional granulated sugar. This adds a sweet, crunchy coating to the outside of the cookies.

Place the dough balls

on the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread as they bake, so give them some room.

Bake for 10-12 minutes

, or until the edges are set and the centers are still soft. The key to soft cookies is to slightly underbake them, so don’t be tempted to leave them in the oven too long.

Allow the cookies to cool

on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without becoming too crisp.

Top 5 fall dessert recipes recipes from across the web

The most viewed fall dessert recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Pie Cinnamon Rolls

Gluten Free Vegan Apple Crisp.

50 Best Fall Desserts

25 Easy Fall Desserts

Soft Batch Pumpkin Sugar Cookies

Top 5 fall dessert recipes recipes from across the web

The most viewed fall dessert recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Pie Cinnamon Rolls

Gluten Free Vegan Apple Crisp.

50 Best Fall Desserts

25 Easy Fall Desserts

Soft Batch Pumpkin Sugar Cookies

The most viewed fall dessert recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine