Spiced Pumpkin Pie With Pecan Crust
Spiced Pumpkin Pie with Pecan Crust is a delightful twist on the classic autumn dessert, combining the warm flavors of pumpkin and warming spices with a rich, nutty pecan crust. This pie not only offers a wonderful texture but also brings a depth of flavor that will leave your guests craving more. Perfect for Thanksgiving or any fall gathering, it’s a cozy treat that captures the essence of the season.
| Ingredients | Quantity |
|---|---|
| Pecan halves | 1 cup |
| All-purpose flour | 1/2 cup |
| Brown sugar | 2 tablespoons |
| Unsalted butter, melted | 1/4 cup |
| Pumpkin puree | 1 can (15 oz) |
| Sweetened condensed milk | 1 cup |
| Eggs | 2 large |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a food processor, combine pecans, flour, brown sugar, and melted butter; pulse until crumbly.
- Press the nut mixture firmly into the bottom and sides of a pie dish to form the crust.
- In a large mixing bowl, whisk together pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, salt, and vanilla extract.
- Pour the pumpkin mixture into the prepared pecan crust.
- Bake for 45-50 minutes, or until the filling is set and a toothpick comes out clean.
- Allow to cool before serving, optionally garnishing with whipped cream or chopped pecans. Enjoy!
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Maple Walnut Brownies
Maple Walnut Brownies are a decadent combination of rich chocolate, sweet maple syrup, and crunchy walnuts that perfectly embodies the flavors of fall. These fudgy brownies are not only easy to make, but they also deliver a delightful texture and a lovely flavor profile that’s sure to impress at any autumn gathering. Serve them warm with a scoop of ice cream or a drizzle of extra maple syrup for a truly indulgent treat.
| Ingredients | Quantity |
|---|---|
| Unsweetened cocoa powder | 1/2 cup |
| All-purpose flour | 1/2 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Unsalted butter, melted | 1/2 cup |
| Eggs | 2 large |
| Maple syrup | 1/3 cup |
| Vanilla extract | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Chopped walnuts | 1 cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
- In a large bowl, mix melted butter, granulated sugar, and brown sugar until combined.
- Add eggs, maple syrup, and vanilla extract; mix until smooth.
- In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts and pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into squares and serving. Enjoy!
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Cinnamon Apple Crumble With Almonds
Cinnamon Apple Crumble with Almonds is a warm and comforting dessert that perfectly captures the essence of fall. This dish features tender, spiced apples topped with a crunchy almond and cinnamon crumble, creating a delightful contrast of textures. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, it’s sure to become a seasonal favorite.
| Ingredients | Quantity |
|---|---|
| Peeled and sliced apples | 4 cups |
| Granulated sugar | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| All-purpose flour | 1 cup |
| Rolled oats | 1/2 cup |
| Brown sugar | 1/2 cup |
| Chopped almonds | 1/2 cup |
| Unsalted butter, softened | 1/2 cup |
| Salt | 1/4 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, combine sliced apples, granulated sugar, cinnamon, and lemon juice; toss to coat and spread in the prepared baking dish.
- In another bowl, mix flour, oats, brown sugar, chopped almonds, and salt. Add softened butter and blend until crumbly.
- Sprinkle the crumble mixture generously over the apples.
- Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
- Let cool slightly before serving. Enjoy warm!
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Nutty Snickerdoodle Cookies
Nutty Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, incorporating the rich flavors of nuts and spices that celebrate the essence of fall. These soft and chewy cookies are rolled in a spiced sugar mixture, lending them a warm and inviting taste that is perfect for sharing with family and friends during the cozy autumn season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 3/4 cups |
| Baking soda | 1 teaspoon |
| Cream of tartar | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1 1/2 cups |
| Brown sugar | 1/2 cup |
| Large eggs | 2 |
| Vanilla extract | 2 teaspoons |
| Chopped pecans or walnuts | 1 cup |
| Ground cinnamon | 1 tablespoon |
| Granulated sugar (for rolling) | 1/4 cup |
| Ground cinnamon (for rolling) | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the chopped nuts.
- In a small bowl, mix the sugar and cinnamon for rolling. Shape the dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy!
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Gingerbread Cake With Hazelnut Frosting
Gingerbread Cake with Hazelnut Frosting is a warm and festive dessert that embodies the spirit of fall with its rich, spiced flavor profile. The moist gingerbread cake is perfectly paired with a creamy hazelnut frosting, adding a nutty twist to this seasonal classic. It’s ideal for cozy gatherings and holiday celebrations, inviting everyone to indulge in its aromatic goodness.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Ground ginger | 1 tablespoon |
| Ground cinnamon | 2 teaspoons |
| Ground nutmeg | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, softened | 3/4 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1/4 cup |
| Large eggs | 2 |
| Molasses | 1/2 cup |
| Hot water | 1/2 cup |
| Chopped hazelnuts | 1 cup |
| Cream cheese | 8 oz |
| Powdered sugar | 2 cups |
| Vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt; set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, then mix in the molasses and hot water.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat together the softened cream cheese, hazelnuts, and powdered sugar until smooth. Mix in the vanilla extract.
- Once the cakes are completely cool, spread the hazelnut frosting between the layers and on top of the cake. Enjoy!
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Caramel Apple Tart With Pistachios
Caramel Apple Tart with Pistachios is a delightful autumn dessert that combines the classic flavors of caramel and apple with a crunchy pistachio topping. This tart features a buttery pastry crust filled with spiced apples, all enveloped in a rich caramel sauce, making it an irresistible choice for fall gatherings. The added crunch of pistachios not only enhances the texture but also adds a nutty richness that perfectly complements the sweet apples.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 1/4 cups |
| Unsalted butter, chilled | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Salt | 1/4 teaspoon |
| Ice water | 2-4 tablespoons |
| Apples (peeled, sliced) | 4 medium |
| Brown sugar | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Caramel sauce | 1 cup |
| Chopped pistachios | 1/2 cup |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the flour, butter, sugar, and salt until crumbly. Add ice water gradually until it forms a dough.
- Roll out the dough and place it in a tart pan, trimming the edges. Poke the bottom with a fork and bake for 15 minutes.
- Meanwhile, toss the sliced apples with brown sugar, cinnamon, and nutmeg in a bowl.
- Remove the crust from the oven and fill it with the spiced apples. Drizzle with caramel sauce and sprinkle chopped pistachios on top.
- Bake for an additional 25-30 minutes or until the apples are tender and caramel is bubbling.
- Allow to cool slightly before serving. Enjoy your Caramel Apple Tart with Pistachios!
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Chai-Spiced Banana Bread With Walnuts
Chai-Spiced Banana Bread with Walnuts is a warm and comforting dessert that brings the cozy flavors of chai spices into a moist and delicious banana bread. This delightful treat is perfect for autumn, combining the sweetness of ripe bananas with aromatic spices like cinnamon, cardamom, and ginger, all complemented by the rich crunch of walnuts. It’s ideal for snacking or serving at gatherings.
| Ingredients | Quantity |
|---|---|
| Ripe bananas (mashed) | 3 medium |
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Unsalted butter (melted) | 1/3 cup |
| Eggs | 2 large |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Ground cardamom | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Chopped walnuts | 1 cup |
| Vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy your Chai-Spiced Banana Bread with Walnuts!
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Sweet Potato Cheesecake With Pecan Topping
Sweet Potato Cheesecake with Pecan Topping is a delectable autumn-inspired dessert that showcases the rich, creamy texture of cheesecake combined with the earthy sweetness of sweet potatoes. Topped with a crunchy pecan streusel, this dessert is both indulgent and satisfying, making it a perfect addition to your fall gatherings or holiday celebrations.
| Ingredients | Quantity |
|---|---|
| Cream cheese (softened) | 16 oz (2 packages) |
| Pureed sweet potatoes | 1 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Eggs | 3 large |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Sour cream | 1/2 cup |
| Graham cracker crust | 1 (9-inch) |
| Chopped pecans | 1 cup |
| Unsalted butter (melted) | 1/4 cup |
| Brown sugar (for topping) | 1/4 cup |
| Ground cinnamon (for topping) | 1/2 teaspoon |
Cooking Steps:
- Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar and brown sugar until smooth.
- Add the pureed sweet potatoes, eggs, vanilla extract, cinnamon, nutmeg, salt, and sour cream; mix until well combined.
- Pour the cheesecake mixture into the prepared crust and smooth the top.
- In a separate bowl, combine the chopped pecans, melted butter, brown sugar, and cinnamon for the topping; sprinkle it evenly over the cheesecake.
- Bake for 55-60 minutes or until the center is set and slightly jiggles.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
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Cranberry Almond Biscotti
Cranberry Almond Biscotti are delightful twice-baked Italian cookies that make a perfect autumn treat. Infused with tart cranberries and crunchy almonds, these biscotti are great for dipping into coffee or tea, and their spiced flavor profile adds warmth to chilly fall days.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 3/4 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Dried cranberries | 1 cup |
| Sliced almonds | 1 cup |
| Almond extract | 1/2 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, beat the eggs and stir in the vanilla and almond extract until well combined.
- Gradually mix the wet ingredients into the dry ingredients, then fold in the cranberries and almonds.
- Divide the dough in half and shape into two logs on the prepared baking sheet.
- Bake for 25-30 minutes until golden brown, then let cool for 10 minutes.
- Slice the logs diagonally into 1/2-inch thick pieces, lay them cut side down on the baking sheet, and bake for an additional 10-12 minutes for extra crispiness.
- Allow the biscotti to cool completely before serving.
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Pumpkin Spice Latte Cupcakes With Nutmeg
Pumpkin Spice Latte Cupcakes with Nutmeg are a delightful combination of the classic fall beverage and sweet, moist cupcakes. Bursting with the flavors of pumpkin, coffee, and warm spices, these cupcakes are topped with a creamy coffee-flavored frosting that brings together the essence of autumn in every bite. Perfect for gatherings or simply to enjoy at home with a warm beverage, these cupcakes will surely become a seasonal favorite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Ground ginger | ½ teaspoon |
| Salt | ¼ teaspoon |
| Sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 2 large |
| Canned pumpkin puree | 1 cup |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 teaspoon |
| Strong brewed coffee (cooled) | ¼ cup |
| For Frosting | |
| Unsalted butter | 1 cup |
| Powdered sugar | 3 cups |
| Strong brewed coffee (cooled) | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Milk | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together sugar, brown sugar, eggs, pumpkin, oil, vanilla, and cooled coffee until combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fill the cupcake liners 2/3 full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
- For the frosting, beat together the butter, powdered sugar, coffee, vanilla, and milk until smooth and creamy, then frost the cooled cupcakes.
Chocolate Chip Cookies With Sea Salt and Pecans
Chocolate Chip Cookies with Sea Salt and Pecans are a delightful twist on the classic chocolate chip cookie, enriched with the nutty flavor of pecans and a hint of sea salt that enhances the sweetness. These cookies are soft in the center and slightly crunchy on the edges, making them the perfect treat for the fall season. Ideal for sharing with friends and family or enjoying with a cup of tea or coffee, these cookies are sure to become a beloved fall favorite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 ¼ cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | 1 cup |
| Brown sugar | 1 cup |
| Granulated sugar | ½ cup |
| Large eggs | 2 |
| Vanilla extract | 2 teaspoons |
| Semi-sweet chocolate chips | 2 cups |
| Pecans (chopped) | 1 cup |
| Sea salt (for sprinkling) | To taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In another bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and chopped pecans until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets and sprinkle with sea salt.
- Bake for 10-12 minutes or until the edges are golden brown. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
