11 Seasonal Fall Desserts for Cozy Nights

Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes are a delightful fall dessert that captures the essence of the beloved seasonal drink. These moist and flavorful cupcakes are infused with spices and pumpkin puree, topped with a creamy coffee-infused frosting. Perfect for gatherings or cozy nights in, these cupcakes are sure to satisfy your autumn cravings.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Baking powder	1 ½ teaspoons
Baking soda	1 teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Ground ginger	½ teaspoon
Pumpkin puree	1 cup
Eggs	2 large
Vegetable oil	½ cup
Vanilla extract	1 teaspoon
Strong brewed coffee	½ cup
Instant coffee granules	1 tablespoon
Butter (softened)	½ cup
Powdered sugar	3 cups
Heavy cream	2 tablespoons

Instructions:

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, mix the pumpkin puree, eggs, vegetable oil, vanilla, and brewed coffee until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before frosting.
For the frosting, beat the softened butter with an electric mixer, gradually add powdered sugar, and mix in heavy cream and instant coffee granules until smooth.
Frost the cooled cupcakes and enjoy your delicious Pumpkin Spice Latte Cupcakes!

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Caramel Apple Galette

Caramel Apple Galette is a rustic, yet elegant dessert that showcases the best of fall’s bounty. This free-form tart features tender, flaky pastry enveloping sweet, spiced apples, all drizzled with rich caramel sauce. Perfect for potlucks or family gatherings, it’s a comforting treat that celebrates autumn flavors.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Granulated sugar	2 tablespoons
Salt	½ teaspoon
Unsalted butter (chilled)	½ cup (1 stick)
Ice water	4-5 tablespoons
Apples (peeled, sliced)	4 medium
Ground cinnamon	1 teaspoon
Ground nutmeg	¼ teaspoon
Brown sugar	½ cup
Caramel sauce	½ cup
Egg (beaten)	1 (for brushing)

Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix the flour, sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough forms. Shape into a disc, wrap in plastic wrap, and refrigerate for about 30 minutes.
In another bowl, combine sliced apples, cinnamon, nutmeg, and brown sugar until well mixed.
Roll out the dough on a floured surface into a large circle and transfer it to the prepared baking sheet.
Arrange the apple mixture in the center of the dough, leaving a border around the edges. Fold the edges over the apples to create a crust.
Brush the exposed dough with the beaten egg and drizzle caramel sauce over the apples.
Bake for 30-35 minutes or until the crust is golden brown and the apples are tender. Cool slightly before serving. Enjoy your delicious Caramel Apple Galette!

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Cinnamon Roll Pumpkin Bread

Cinnamon Roll Pumpkin Bread is a delightful fall-inspired quick bread that combines the warm, comforting flavors of pumpkin, cinnamon, and vanilla with a gooey, cinnamon-sugar swirl. It’s perfect for breakfast, a snack, or dessert, and embodies the essence of autumn in every slice. This bread is moist and tender, making it an irresistible addition to your seasonal dessert table.

Ingredients	Quantity
All-purpose flour	1 ½ cups
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	¼ teaspoon
Salt	½ teaspoon
Granulated sugar	1 cup
Brown sugar	¼ cup
Eggs	2 large
Pumpkin puree	1 cup
Vegetable oil	⅓ cup
Vanilla extract	1 teaspoon
Cinnamon swirl mixture:
Granulated sugar	½ cup
Ground cinnamon	2 teaspoons
Unsalted butter (melted)	2 tablespoons
For the glaze:
Powdered sugar	1 cup
Milk	2-3 tablespoons
Vanilla extract	½ teaspoon

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with cooking spray or butter.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another large bowl, combine granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and vanilla until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
In a separate small bowl, mix the cinnamon swirl mixture ingredients until crumbly.
Pour half of the pumpkin batter into the prepared loaf pan, sprinkle half of the cinnamon swirl mixture, then add the remaining batter, and top with the rest of the swirl mixture.
Use a knife to gently swirl the mixtures together in the pan.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before glazing.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled bread. Enjoy your Cinnamon Roll Pumpkin Bread!

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Maple Pecan Pie

Maple Pecan Pie is a quintessential fall dessert that features a rich, buttery filling sweetened with pure maple syrup and loaded with crunchy pecans. This dessert offers a delightful combination of flavors and textures, making it an impressive centerpiece for any autumn gathering or holiday meal. With its caramel-like center and flaky crust, Maple Pecan Pie is sure to warm your heart and satisfy your sweet tooth.

Ingredients	Quantity
Pie crust (store-bought or homemade)	1 (9-inch)
Unsalted butter	1/2 cup (1 stick)
Brown sugar	3/4 cup
Pure maple syrup	1 cup
Eggs	3 large
Vanilla extract	1 teaspoon
Salt	1/4 teaspoon
Chopped pecans	1 1/2 cups

Instructions:

Preheat your oven to 350°F (175°C) and prepare your pie crust in a 9-inch pie dish.
In a medium saucepan over low heat, melt the butter, then mix in brown sugar, maple syrup, and salt until combined.
Remove from heat and let cool slightly, then whisk in the eggs and vanilla until smooth.
Stir in the chopped pecans until evenly distributed.
Pour the filling into the prepared pie crust and spread it out evenly.
Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool before serving. Enjoy your delicious Maple Pecan Pie!

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Spiced Pear Crisp

Spiced Pear Crisp is a delightful dessert that embraces the flavors of fall with tender, juicy pears spiced with warm cinnamon and nutmeg, all topped with a buttery, crumbly oat topping. This comforting dessert is perfect for cozy gatherings and can be served warm with a scoop of vanilla ice cream for an extra treat.

Ingredients	Quantity
Pears (peeled and sliced)	6 medium
Granulated sugar	1/2 cup
All-purpose flour	1 tablespoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Oats	1 cup
Brown sugar	1/2 cup
Unsalted butter	1/2 cup (1 stick), melted
Salt	1/4 teaspoon

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9-inch baking dish.
In a large bowl, toss the sliced pears with granulated sugar, flour, cinnamon, and nutmeg until well coated.
Spread the pear mixture evenly in the prepared baking dish.
In another bowl, mix oats, brown sugar, melted butter, and salt until crumbly.
Sprinkle the oat topping over the pears.
Bake for 30-35 minutes or until the topping is golden brown and the pears are bubbly.
Serve warm, ideally with vanilla ice cream. Enjoy your Spiced Pear Crisp!

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Ginger Molasses Cookies

Ginger Molasses Cookies are a classic fall favorite, offering a perfect blend of deep, rich molasses and warming spices like ginger, cinnamon, and cloves. These soft and chewy cookies are slightly crisp on the outside and packed with flavor, making them an ideal treat for cozy gatherings or a snack with your evening tea.

Ingredients	Quantity
All-purpose flour	2 1/4 cups
Baking soda	1 teaspoon
Ground ginger	2 teaspoons
Ground cinnamon	1 teaspoon
Ground cloves	1/2 teaspoon
Salt	1/2 teaspoon
Unsalted butter (softened)	3/4 cup
Granulated sugar	1 1/4 cups
Molasses	1/4 cup
Egg	1 large
Granulated sugar (for rolling)	1/4 cup

Instructions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Mix in the molasses and egg until well combined, then slowly add the dry ingredients, mixing until just incorporated.
Roll the dough into small balls and then roll them in the additional granulated sugar before placing them on the prepared baking sheets.
Bake in the preheated oven for about 8-10 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious Ginger Molasses Cookies!

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Chocolate Chip Pumpkin Cookies

Chocolate Chip Pumpkin Cookies are a delightful twist on traditional cookies, combining the classic taste of pumpkin with rich chocolate chips. These soft, cake-like cookies are spiced with warm autumn flavors and are perfect for enjoying during the fall season. They offer a sweet and comforting treat that pairs beautifully with a warm beverage.

Ingredients	Quantity
All-purpose flour	2 cups
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/4 teaspoon
Unsalted butter (softened)	1/2 cup
Granulated sugar	1 cup
Brown sugar	1/2 cup
Pumpkin puree	1 cup
Egg	1 large
Vanilla extract	1 teaspoon
Semi-sweet chocolate chips	1 cup

Instructions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the pumpkin puree, egg, and vanilla until well combined.
Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Enjoy your Chocolate Chip Pumpkin Cookies!

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Chai Tea Cheesecake

Chai Tea Cheesecake is a rich and creamy dessert infused with the warm, spiced flavors of chai tea. This delicious cheesecake is perfect for fall gatherings, featuring a graham cracker crust that complements the aromatic filling, making it a comforting treat to enjoy with family and friends during the autumn season.

Ingredients	Quantity
Graham cracker crumbs	1 ½ cups
Unsalted butter (melted)	1/3 cup
Granulated sugar	1/3 cup
Cream cheese (softened)	24 oz (3 packages)
Sour cream	1 cup
Egg	3 large
Chai tea (brewed and cooled)	1 cup
Ground cinnamon	1 teaspoon
Ground ginger	1/2 teaspoon
Ground cardamom	1/4 teaspoon
Vanilla extract	1 teaspoon
Salt	1/4 teaspoon

Instructions:

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs with melted butter and sugar, then press the mixture into the bottom of the prepared pan.
In a large bowl, beat the softened cream cheese until smooth, then blend in the sour cream, sugar, chai tea, eggs, and spices until well combined.
Pour the cheesecake filling over the crust in the springform pan and smooth the top.
Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Allow the cheesecake to cool in the pan before refrigerating for at least 4 hours, preferably overnight, before serving. Enjoy your Chai Tea Cheesecake!

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Sweet Potato Marshmallow Casserole

Ingredients	Quantity
Sweet potatoes (peeled and cubed)	4 cups (about 3-4 large sweet potatoes)
Granulated sugar	1/2 cup
Brown sugar	1/2 cup
Unsalted butter (melted)	1/3 cup
Milk	1/2 cup
Eggs	2 large
Vanilla extract	1 teaspoon
Salt	1/4 teaspoon
Mini marshmallows	2 cups
Chopped pecans (optional)	1 cup

Instructions:

Preheat your oven to 350°F (175°C) and grease a 2-quart casserole dish.
Boil the sweet potatoes in water until tender, then drain and mash them in a large mixing bowl.
Stir in granulated sugar, brown sugar, melted butter, milk, eggs, vanilla extract, and salt until well combined.
Pour the sweet potato mixture into the greased casserole dish and smooth the top.
Bake for 25-30 minutes, then remove from the oven and sprinkle mini marshmallows (and chopped pecans if using) on top.
Return to the oven and bake for an additional 10-15 minutes, or until the marshmallows are golden brown.
Allow to cool slightly before serving. Enjoy your Sweet Potato Marshmallow Casserole!

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Cranberry Orange Bread Pudding

Cranberry Orange Bread Pudding is a delightful autumn dessert that combines stale bread, sweet cranberries, and the bright flavor of orange. This comforting dish is perfect for using up leftover bread while showcasing the seasonal fruits that define fall. With its luscious custard texture and fruity aroma, it’s a fantastic way to celebrate the season.

Ingredients	Quantity
Stale bread (cubed)	4 cups
Fresh cranberries (or dried)	1 cup
Granulated sugar	3/4 cup
Brown sugar	1/4 cup
Whole milk	2 cups
Eggs	3 large
Orange juice	1/2 cup
Zest of 1 large orange	1 tablespoon
Vanilla extract	1 teaspoon
Ground cinnamon	1 teaspoon
Salt	1/4 teaspoon
Butter (for greasing the dish)	As needed

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
In a large bowl, combine the cubed stale bread and cranberries. Set aside.
In another bowl, whisk together granulated sugar, brown sugar, milk, eggs, orange juice, orange zest, vanilla extract, cinnamon, and salt until smooth.
Pour the custard mixture over the bread and cranberries, gently mixing to guarantee the bread is well soaked.
Allow the mixture to sit for about 15 minutes, then pour it into the greased baking dish.
Bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Let cool slightly before serving. Enjoy your Cranberry Orange Bread Pudding!

Harvest Flan With Autumn Fruits

Harvest Flan with Autumn Fruits is an elegant dessert that captures the essence of fall with its creamy texture and rich flavors. This smooth caramel flan is complemented beautifully by an array of seasonal fruits like apples, pears, and figs, making it a stunning centerpiece for any autumn gathering. The combination of the sweet custard and the tartness of the fruits is a celebration of the harvest season.

Ingredients	Quantity
Granulated sugar	1 cup
Water	1/4 cup
Whole milk	1 1/2 cups
Heavy cream	1 cup
Eggs	4 large
Vanilla extract	1 teaspoon
Salt	1/4 teaspoon
Mixed autumn fruits (e.g., apples, pears, figs)	2 cups, diced

Instructions:

Preheat the oven to 350°F (175°C) and prepare a 9-inch round baking dish.
Make the caramel by combining sugar and water in a saucepan over medium heat, swirling until the sugar dissolves and turns a golden brown. Quickly pour it into the baking dish, tilting to coat the bottom evenly.
In a bowl, whisk together milk, cream, eggs, vanilla, and salt until well combined. Pour the mixture over the caramel in the baking dish.
Place the baking dish in a larger roasting pan filled with hot water to create a water bath.
Bake for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
Allow the flan to cool, then refrigerate for at least 4 hours or overnight.
Once chilled, invert the flan onto a platter and top with the diced autumn fruits before serving. Enjoy your Harvest Flan with Autumn Fruits!