Fall Dessert Recipes



Pumkink for sale at the Viktualienmarkt in Munich, Germany

Madison Short, Writer

Fall Dessert Recipes 

Fall has arrived, starting on September 22nd, and ending on December 21st. You now have three months to make many fun, festive, fall treats. Although most Fall desserts are created around pumpkin, you can combine unusual flavors into normal desserts like caramel apple cookies. In Michigan Fall means leaves changing colors from green to a majestic red, football games, cider mills, cuddling up in big jackets, and eating many delicious treats. As the sun begins to set earlier this season, the craving for desserts increases dramatically. Below are six recipes to prepare you for fall.  

Carmel Apple Cookies (45 minutes)
ingredients for Cookies- 

3/4 cup salted butter (1 1/2 sticks) 

1/2 cup dark brown sugar 

1/4 cup granulated sugar 

1 large egg 

1 tsp. vanilla 

2 cups all-purpose flour 

1/4 tsp. baking soda 

1/2 tsp. kosher salt 

1 tsp. apple pie spice 

1/2 cup chopped apple chips 

3/4 cup rolled oats 

1Granny Smith apple, grated (about 1/2 cup) 

Ingredients For Icing-  

1 ½ cup powdered sugar 

2 tbsp. apple cider or juice 

3 tbsp. Caramel sauce 

1/2 cup apple chips, chopped 

Step by Step Directions- 

  1. Preheat oven to 350 2.
  2. Brown the butter by melting it over medium heat in a pan then let it cook for another three- five minutes until it begins to foam. Then transfer it to a large heatproof mixing bowl letting it cool to room temperature for about thirty minutes.  3.
  3. While it’s cooling whisk together the flower, baking soda, salt, and apple pie spice into a medium bowl to set aside.  4.
  4. Then add the brown sugar to the mixing bowl with the browned butter and beat with an electric mixer for one minute until creamy. After, add the egg and vanilla mixing on low speed until combined.  5.
  5. Add dry ingredients to butter mixture mixing until combined then adding the graded apple, folding in the apple chips with a spatula.  6.
  6. Scoop the cookie dough into balls about 1 ½ tablespoons on parchment lined baking sheets and press the dough down gently. Bake them for about 10-12 minutes until the edges are golden. Cool for ten minutes before transferring them to a cooling rack.  7.
  7. For the caramel icing you whisk together the powdered sugar, apple juice, and caramel sauce, then using a spoon drizzle it on to the cookies and top them with apple chips.  

Recipe by: Carrie Marie Sawyer 


Pumpkin Fluff (10 minutes) 


15 ounce can of pumpkin puree 

Instant Vanilla Pudding (3.4-ounce package) 

8-ounce package of frozen whipped topping (cool whip) 

1.5 Cups Mini Marshmallows 

2 Teaspoons cinnamon 

1 Teaspoon ginger 

1 Teaspoon nutmeg 

½ Teaspoon cloves 

(Stir all the spices together) 

Step by Step Directions- 

  1. In a large bowl add 8 ounces of whipped topping, 15 ounces of canned pumpkin puree, and two teaspoons of pumpkin pie spice. 2.
  2. Empty the dry mix with the 3.4-ounce package of vanilla pudding and stir. 3.
  3. Fold in the 1 ½ cups of mini marshmallows into the pumpkin fluff until everything is combined. 4.
  4. Serve with graham crackers or apple slices and enjoy. 

Recipe by: Michele 


Peanut Butter Fudge (1 hour) 


½ cup butter 

1 package of brown sugar (16 ounces) 

½ cup of milk 

¾ cup peanut butter 

1 teaspoon vanilla extract 

3 ½ cups of sugar 

Step by step directions- 

  1. Melt the butter into a saucepan over medium heat, then stir in the brown sugar and milk. Bring the mixture to a boil for about two minutes stirring often. Remove it from the heat and stir in the peanut butter and vanilla. Then pour the mixture in with the sugar in a large mixing bowl.  2.
  2. Pour it into an 8×8 inch pan and cool in fridge. Then cut it into squares.  

Recipe by: Angie Hammond 


Pumpkin Cake (50 minutes) 

Ingredients for cake- 

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
3 large eggs, room temp
1 cup oil (extra light olive oil)
1 can (15 oz) pumpkin puree 

Ingredients for cream cheese frosting- 

1 package (8oz) Cream Cheese, cut into quarters
1 stick (8 Tbsp) unsalted butter
1 cup powdered sugar
2 tsp vanilla 

Step by step directions for cake- 

  1. Preheat oven to 350 degrees.  2.
  2. In a large bowl mix together the flour, sugar, baking soda, baking powder, and cinnamon.  3.
  3. In a second bowl mix together the eggs, oil, and pumpkin, until well combined.  4.
  4. Mix both the wet ingredients and dry ingredients until smooth then transfer it to a baking dish, baking it at 350 degrees for 30-40 minutes.  

Step by step directions for frosting- 

  1. Combine all ingredients in a bowl and mix until combined making it fluffy 2.
  2. Add the frosting to the cake  

Recipe by: Natasha Kravchuck 


Pumpkin Spice latte (10 minutes) 


2 cups milk (dairy or non-dairy) 

2 tablespoons pumpkin puree 

1 to 3 tablespoons sugar, depending on how sweet you like it 

1 tablespoon vanilla extract 

1/2 teaspoon pumpkin pie spice 

1/2 cup strong hot coffee 

Whipped cream 

Step by step directions- 

  1. Add milk, pumpkin puree, and sugar to a saucepan on medium heat. Only heat until it’s hot, do not let it boil. Once it’s hot remove it from heat and add the vanilla, pumpkin pie spice, and coffee.  2.
  2. Divide your mixture into two mugs and add your whipped cream on top.  

Recipe by: Adam and Joanne Gallagher 


Candy Apples (1 hour) 


2½ cups unwrapped Cherry JOLLY RANCHER candies (about 50) 

4 apples 

4-pointed ice-pop sticks or thick skewers  

1 cup white chocolate, melted (optional) 

Step by step directions- 

  1. Preheat oven to 350 degrees 2.
  2. Put the unwrapped jolly ranchers into a pot then put it in the oven, heating the candy until it’s liquid for 10 to 12 minutes. Be sure to remove the mixture from the oven before it bubbles.  3.
  3. Line a baking sheet with waxed paper then remove the stems from the apples and press a stick into the center of each apple.  4.
  4. When the candy is liquid remove it from the oven and quickly dip one apple at a time into the mixture.  5.
  5. After dipping hold the apple over the pot to get rid of any access for 20 to 30 seconds then place the apples on the baking sheet.  6.
  6. Let the apples cool for 10-15 minutes then drizzle the melted white chocolate on top.  

Recipe by: Liz Andrew  


All of the recipes provide a link underneath, with more recipes on each website.