Here are the top easy fall desserts to bring cozy to your table! These recipes go big on autumn spices and seasonal fruits like apples and pumpkin.

Fall desserts

Autumn is all about baking up cozy-spiced treats, and we’re here for it! Fall flavors are some of our favorite to play with: crisp apples, cozy pumpkin, and the warming spices of cinnamon, ginger and nutmeg. Looking for a sweet treat to end a seasonal meal? We’ve got you covered.

Here are our favorite easy fall desserts to add to your repertoire! They’ve all become reader favorites, from our chewy pumpkin cookies (that taste like oatmeal cream pies) to our classic apple crumble. Take a taste and enjoy all that fall foods have to offer!

And now…the top fall dessert recipes!

More fall recipes

Love fall? Us too. It’s one of the best seasons for eating, in our opinion. Here are a few more recipe collections outside of these tasty fall dessert recipes:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fall desserts

Fall Desserts: Pumpkin Cookies & More


  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 24 1x
  • Diet: Vegan

Description

These chewy pumpkin oatmeal cookies are over the top delicious: they’re vegan, full of pumpkin spices and drizzled with a simple powdered sugar icing.


Ingredients

Scale
  • 1 ½ cups Old Fashioned rolled oats
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • ½ cup refined coconut oil, at room temperature
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • ¾ cup pumpkin puree
  • 1 tablespoon vanilla extract
  • ¾ cup confectioners sugar
  • 1 ½ tablespoons milk of choice

Instructions

  1. In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
  2. In the bowl of a stand mixer, mix the coconut oil, brown sugar, and granulated sugar on medium high for about 30 seconds, scraping the bowl as necessary, until well combined. Add in pumpkin and vanilla and combine on low for a few seconds until fully combined. Gradually add in the bowl with the dry ingredients, mixing on low, until combined into a dough.
  3. Place the bowl in the refrigerator to chill for 30 minutes.
  4. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Make 24 1 ½ tablespoon-sized balls (a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Lightly flatten the tops of each cookie with your hand.
  5. Bake for 11 minutes until lightly browned on the bottom. Remove from the oven and allow to set on the baking sheet; after 2 minutes, transfer to a wire baking rack. For best results, bake in 2 batches (refrigerate the dough in between baking); this gets the most even bake. If making the glaze, allow to cool to room temperature, about 30 minutes.
  6. To make the powdered sugar icing, stir together the confectioners’ sugar and almond milk until a smooth sauce forms and all lumps are dissolved (if using a thin almond milk start with 1 tablespoon and increase by little bits until it is smooth). Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 20 minutes. Store at room temperature in a cookie tin for up to 3 days or freeze for up to 3 months.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Fall

Keywords: Fall desserts

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.