Fall Dessert Recipes


Mackenzie Grzesik, Editor-in-Chief

Although here in Florida it may be hard getting in the fall spirit, since it still feels like summer outside, that does not mean you can’t take advantage of the season’s amazing cuisine. Listed below are a few classic fall treats, along with some you may not have thought of indulging in.

Pumpkin Pie is a staple in many households this time of year. Here is a recipe from myrecipes.com:

Filling Ingredients:

  • ¾ cup brown sugar
  • 1 ¾ teaspoons pumpkin pie spice
  • ¼ teaspoons salt
  • 12-ounce can evaporated low-fat milk
  • 2 large egg whites
  • 1 large egg
  • 15-ounce can unsweetened pumpkin

Crust Ingredients:

  • ½ 15-ounce package refrigerated pie dough
  • Cooking spray


  1. Preheat oven to 425˚
  2. Combine brown sugar, pumpkin pie spice, salt, evaporated milk, egg whites, and egg into bowl, stirring with a whisk. Add pumpkin, and stir until smooth.
  3. For crust, roll out dough into an 11 inch circle. Fit dough into 9 inch pie dish, fold edges under, and flute (meaning crimp the edge of the crust using your thumb and forefinger).
  4. Pour pumpkin mixture into the crust. Bake at 425˚ for 10 minutes. Then reduce temperature to 350˚ and bake an additional 50 minutes, or until set.

For those savages who do not like pumpkin pie, an alternative is the classic, American apple pie. Here is a recipe from prevention.com:

Pie Ingredients:

  • 1 lemon
  • 6 med gala or other baking apples, peeled, cored, and cut into 1/2″ slices (about 10 cups)
  • 3 tablespoons unbleached all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 teaspoon packed brown sugar
  • 1½ teaspoon ground cinnamon
  • 1 egg, beaten

Crust Ingredients:

  • 3 cups unbleached all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable shortening
  • 4 tablespoons ice water (more as necessary)



  1. The pie crust ingredients is for two pie crusts, so divide all the ingredients in two. Then, combine 1 ½ cups of flour and ¼ teaspoon of salt. Cut in the butter and vegetable shortening until the mixture resembles coarse crumbs. Sprinkle 2 to 5 tablespoons ice water over the crumbs and toss with a fork until the dough holds together. Gather the mixture into a ball and press into a thick disk. Cover and refrigerate for 15 to 30 minutes before rolling out.
  2. Repeat for second pie crust.
  3. Preheat oven to 425˚
  4. Roll out each piece of dough into an 11 inch circle, and firmly press one in the 9 inch pie pan.
  5. Grate the peel from the lemon into a large bowl. Cut the lemon in half and squeeze the juice into the bowl. Add the apples, flour, 3/4 cup of the brown sugar, and the cinnamon and toss to coat well. Spoon into the prepared crust.
  6. Place second crust over pie filling, fold edges over, and flute. Brush with the egg and sprinkle with the remaining 1 teaspoon brown sugar. Using a knife, make slits in the top.
  7. Bake for 10 minutes. Rotate the pie and reduce the oven temperature to 350°F, and bake for 60 minutes, or until the crust is golden brown and the fruit is bubbling. To prevent overbrowning, cover the edge of the crust with foil if necessary during the last 15 to 20 minutes of baking.
  8. Cool on rack for 2 hours.

For a twist on a classic, here’s a recipe for pumpkin spice chocolate chip cookies from delish.com.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt
  • 2 sticks unsalted butter, softened
  • 3/4 cups brown sugar
  • 1/2 cups granulated sugar
  • 3/4 cups pumpkin purée
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 cups chocolate chips


  1. Preheat oven to 375° and line 2 baking sheets with parchment paper.
  2. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
  3. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then mix in chocolate chips. Refrigerate dough for 30 minutes.
  4. Then, scoop 1” balls onto baking sheets, 2” apart, and bake for about 12 minutes or until puffed up and golden around edges.

For those cozy fall nights, here’s a recipe for pumpkin Nutella cookie bars from crazyforcrust.com.


  • 1/2 cup unsalted, melted butter
  • 1/3 cup pumpkin puree
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Nutella (or other chocolate spread)


  1. Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
  2. Place melted butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer, if you prefer. Mix until smooth, about 30 seconds. Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth. It’ll be a soft batter.
  3. Press half the batter in the bottom of the pan. The batter is sticky so you may want to spray your hands with cooking spray. It’ll be a thin layer in the bottom of the pan. Bake for 8 minutes.
  4. Place Nutella (or other chocolate spread) in a microwave safe bowl. Heat for just a few seconds until pourable. Pour evenly over the top of the partially baked crust. Spread it carefully so it doesn’t rip the cookie bars. Scoop tablespoons of batter over the top and carefully spread with your fingers. It won’t be a smooth layer but will mostly cover.
  5. Bake an additional 17-20 minutes until the top is no longer glossy and the edges are golden brown. Cool completely before slicing.