Jump into fall with some of our best seasonal desserts. All of these delectable bites are highly rated by our readers, earning 4-and 5-star ratings, so you can be confident that you’ll love every bite. So the next time you feel a chill in the air, try our Pumpkin Bread or our Apfelstrudel and savor the flavors of the season.
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Pumpkin Bread
Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.
This cozy, fall-ready loaf is the only pumpkin bread recipe you need. Moist and tender, this pumpkin–chocolate chip bread combines pumpkin puree, a mix of all-purpose and whole-wheat flours, and aromatic spices like cinnamon, pumpkin pie spice and cloves. Optional mini chocolate chips add little bursts of sweetness.
Invisible Apple Cake
Photographer: Matthew Francis.
This invisible apple cake gets its name from the French dessert Gateau Invisible aux Pommes. Layers of thin apple slices “disappear” into the custardy batter as it bakes to create one cohesive cake. Almond extract adds a slightly fruity note, while cinnamon brings warm spice. Serve with a scoop of vanilla ice cream or whipped cream on top.
Pumpkin–Chocolate Chip Oatmeal Cookies
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.
These pumpkin–chocolate chip oatmeal cookies are a soft, chewy dessert that blends fall flavors with just the right amount of sweetness. Pumpkin puree adds moisture and a lovely orange hue, while warm pumpkin spice enhances the seasonal vibes. Studded with dark chocolate chips, each bite is the perfect balance of sweet and spice.
Banana Bread Focaccia
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless.
This Banana Bread Focaccia is the mash-up you didn’t know you needed! Part banana bread, part focaccia, this unexpected twist on the classic quick bread is baked in a cast-iron skillet for crisp edges and a soft, tender center. Mashed ripe bananas add natural sweetness and moisture, while olive oil in the dough gives it that signature focaccia richness. It’s perfect warm from the pan or toasted the next day with a smear of nut butter.
Apfelstrudel
Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
This adaptation of apfelstrudel, a traditional Austrian baked apple dessert, is made with less added sugar, uses avocado oil instead of butter and calls for whole-wheat phyllo dough for a nutritious dessert. Tart Granny Smith apples are used, but any apple variety can be substituted. Enjoy this fruit-filled dessert warm with a scoop of vanilla ice cream and a cappuccino.
No-Added-Sugar Cherry Crumble
Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
This no-sugar-added cherry crumble baked in ramekins is a great way to highlight the flavor of cherries in this naturally sweet snack. The crumble topping, made from oats and slivered almonds, offers a satisfying crunch. Adding a few tart cherries brings a touch of tang for a less-sweet flavor profile, if you prefer.
Cranberry Nut Bread
Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood
This cranberry nut bread brings together the tartness of fresh cranberries with the crunch of walnuts, all wrapped in a moist, tender loaf. Whether enjoyed as a breakfast, snack or dessert with coffee, cranberry nut bread offers a little bit of holiday cheer in every bite. To make it a little sweeter and to bring out more citrusy flavor, drizzle it with the optional orange glaze before slicing and serving.
Flaky Apple Pie Bars
Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali
Grab your box of puff pastry for these easy and delicious apple pie bars. You can use any kind of nut you want, like almonds or pecans. These bars are a great choice for a fall dessert and would be ideal for a Thanksgiving meal.
Bingka Labu Kuning (Pumpkin Cake)
Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali
This Indonesian bingka labu kuning, or pumpkin cake, is a wonderful alternative to pumpkin pie on Thanksgiving. A versatile cake, bingka’s core ingredient can comprise assorted root vegetables, from cassava to sweet potato and, yes, pumpkin. Once baked, it has a firm outer skin and a rich, custardy filling. Roasting your own pumpkin flesh is preferred, but you can use canned pumpkin in a pinch.
Puff-Pastry Apple Turnovers with Brown Butter
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
The filling of these flaky apple turnovers is made with browned butter, giving it a nutty flavor. Granny Smith apples offer a nice balance of sweet and tart, plus they hold their shape when cooked for a pleasant texture. If you want your turnovers sweeter without increasing the sugar, swap them out for a sweeter apple like Gala or Honeycrisp.
Easy Pumpkin Pie
Jacob Fox
This easy pumpkin pie recipe comes together in minutes, plus you only need six ingredients to make it. Using a store-bought pie crust makes it even simpler to prepare, but if you’d prefer to make yours from scratch, we have two foolproof recipes that are worth trying.
Pumpkin Spice Latte Cookies
Indulge your PSL obsession with these pumpkin spice cookies. Instant espresso powder gives these soft, cakey cookies a subtle yet recognizable coffee flavor. Spread with cream cheese frosting (with more pumpkin pie spice flavors) and sprinkle with cinnamon to finish. And, go ahead, drink a pumpkin spice latte while you eat them for the full PSL experience. After all, it’s only fall for so long (though we’d eat these cookies year-round). To make these cookies kid-friendly, simply omit the espresso powder.
Frozen Pumpkin Mousse Pie
While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year–it just might become one of their holiday favorites. No need to let them know how easy it is.
