Fall desserts deserve a national holiday. It’s probably because most of them are baked and pastry-like. And anything that revolves around carbs, we can’t get enough of. We crave those flaky, buttery pastries and long for those warm, gooey pie fillings. The best part of being an adult is that you can have dessert for dinner. If you love Fall desserts as much as we do, keep reading because these Fall dessert recipes are perfect for satisfying your sweet tooth. Enjoy!
Apple Crisp Cheesecake
One of the best classic Fall dessert recipes with a twist! Take your apple crisp to the next level.
1. Preheat oven to 325° and grease an 8″ or 9″ springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, butter, cinnamon, sugar, and salt. Press into the bottom of the prepared pan and up the sides. Set aside.
2. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until no lumps remain. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over the crust.
3. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over the top of the cheesecake, then top with an even layer of the the oat topping.
4. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
5. When ready to serve, drizzle with caramel. If using, serve slices topped with whipped cream. Enjoy!
Pumpkin Sugar Cookies
Is it really a Fall dessert recipes list without pumpkin flavors? We don’t think so either.
1. Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
2. In a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined. Add dry ingredients and stir until just combined.
3. Scoop a tablespoon of cookie dough then roll in sugar. Transfer to prepared baking sheet and repeat with remaining dough, spacing cookies 2 inches apart.
4. Bake until cookies are lightly golden, about 10 minutes. Let cool completely.
5. Meanwhile, make frosting: In a large bowl, beat all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and sprinkle with cinnamon. Enjoy!
Pumpkin Pie S’mores
Out all the Fall dessert recipes, this is going to be the easiest and most fun!
1. Using a paring knife, cut graham cracker-sized squares of pumpkin pie.
2. Roast marshmallows until golden. Place pie on top of one square of graham cracker, top with marshmallow, chocolate, and another square of graham cracker. Drizzle with caramel and serve. Enjoy!
Cheesecake Stuffed Snickerdoodles
The most surprising of the Fall dessert recipes is this one! Just when you thought they were a basic cookie, you take a bite, and cheesecake goodness hits your tastebuds.
1. Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
2. Make cookie dough: Whisk together flour, salt, baking soda, baking powder cinnamon and nutmeg in a medium bowl until evenly combined. In a separate large bowl, combine butter and sugars. Beat until light and fluffy. Add egg and vanilla and mix until evenly combined. Gradually, add the dry ingredients and mix until just combined. Cover dough with plastic wrap and refrigerate until slightly firm, about 30 minutes.
3. Make cheesecake filling: Combine cream cheese, sugar and vanilla in a small bowl. Mix well until the mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
4. Make cookies: Scoop about a tablespoon of the cookie dough and flatten into a flat, pancake-like circle. Spoon about a teaspoon of the cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch the edges together to seal, then roll the filled dough into a ball. Roll in cinnamon-sugar and place on baking sheet. Repeat until all dough is used, spacing the cookies about 2” apart. Flatten the cookie dough balls slightly with your hands.
5. Bake for 10-15 minutes, until the tops start to crack. Rest on baking sheets for at least 5 minutes before transferring to a wire rack to cool completely.