10 Fall Deserts You Will LOVE!


Is fall really fall without its desserts? As the air turns cool, and the leaves begin to change, it is clear that fall is finally here! Personally, one of my favorite parts about fall is the fall-themed desserts that come alongside it. Today, I have provided ten of my favorite fall delicacies, as well as their ingredients and recipes! By the end of fall, I hope that you have tried at least one of these desserts because, trust me, they are DELICIOUS!

1. Maple Brown Sugar Cookies


This recipe creates the best Maple Brown Sugar Cookies you will ever try. They are unbelievably soft, chewy, and overall delicious. If you are going to create any recipe on this list, I recommend this one!!


  • 2 & 1/3 all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, softened to room temp

  • 1 cup dark brown sugar

  • 1 large egg, room temperature

  • 1/3 cup pure maple syrup

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon maple extract

  • 1 cup chopped pecans

Maple Icing:

  • 2 tablespoons unsalted butter

  • 1/3 cup pure maple syrup

  • 1 cup sifted confectioners sugar

  • pinch of salt

How to make:

  • Whisk the dry ingredients together

  • Cream the butter and brown sugar together

  • Beat in the egg, maple syrup, vanilla extract, and maple extract

  • Mix the dry and wet ingredients together

  • Add the pecans

  • Chill the cookie dough

  • Roll cookie dough into balls

  • Bake until the edges are set

2. Pumpkin Spice Cheesecake Trifle


Pumpkin spice cheesecake trifle is one of my favorite fall desserts of all time. If you're looking for something similar to a pumpkin pie, this dessert is the perfect twist of just that. Not only is this dish incredibly flavorful and easy to make, but it is also gorgeous. Overall, it is soft, tasty, and not too sweet!


  • 1 ¼ cup pecan pieces toasted and divided

  • 1 15.25-oz box spice cake mix plus eggs, water, and oil to prepare

  • 2 8-oz cream cheese softened

  • 1 15-oz can pumpkin

  • 1 ½ cups powdered sugar

  • 2 teaspoons pumpkin pie spice

  • 3 8-oz frozen whipped topping thawed

  • 1 teaspoon pure vanilla extract

  • 1 16-oz caramel sauce i.e. Ghiradelli

How To Make:

  • Preheat over to 350F

  • Spread the pecans on a baking sheet (single layer), and toast for 6-8 minutes. Set aside 1/4 cup.

  • Prepare the cake (based on the package)

  • Bake according to directions

  • In a large bowl, beat together the cream cheese, pumpkin, powdered sugar, pumpkin pie spice and vanilla. Whip for 2 minutes or until smooth, light and fluffy. Fold in one 8-oz whipped topping by hand.

  • To assemble, layer ⅓ cubed cake in the bottom of a large trifle bowl. Drizzle with ⅓ caramel sauce and sprinkle with ⅓ pecans. Top with ½ pumpkin cheesecake filling.

  • Arrange ⅓ cake over pumpkin filling, drizzle with ⅓ caramel sauce and sprinkle with ⅓ pecans. Spread with one 8-oz whipped topping.

  • Arrange final ⅓ cake over whipped topping, drizzle with final ⅓ caramel sauce and ⅓ pecans. Spread with remaining pumpkin cheesecake filling.

  • Frost the top as desired with remaining 8-oz whipped topping. Arrange Ginger Snaps on top and sprinkle with additional pecans or a dusting of cinnamon. Chill thoroughly for several hours or overnight.

  • Store leftovers chilled

3. Caramel Apple Cheescake Bars


When I think of fall, I think of apples, and this fall dessert list would not be complete without an apple-based recipe. These Caramel Apple Cheesecake Bars are absolutely incredible. Every factor of this dessert is delicious, and the taste is magical. I will definitely be making this recipe a few times this fall.



  • 2 cups all-purpose flour

  • 1/2 cup firmly packed brown sugar

  • 1 cup butter, softened


  • 3 (8 ounce) packages cream cheese, softened

  • 3/4 cup sugar

  • 3 large eggs

  • 1 1/2 teaspoons vanilla extract


  • 3 Granny Smith apples, peeled, cored, and finely chopped, (about 3 cups)

  • 2 tablespoons sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

Streusel Topping:

  • 1 cup firmly packed brown sugar

  • 1 cup all-purpose flour

  • 1/2 cup quick-cooking oats

  • 1/2 cup butter, softened


  • 1/2 cup caramel topping for drizzling after baked

How to Make:

  • Preheat oven to 350 degrees F.

  • In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or food processor (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan that is greased or lined with heavy-duty aluminum foil or parchment. Bake 15 minutes or until lightly browned.

  • In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

  • In a small bowl, stir together chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

  • For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture. You can't use a food processor because it will grind up the oats.

  • Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

4. Acorn Donut Holes


Acorn donut holes are a delicious fall snack that is incredibly easy to make. Below, I have included the ingredients, with one of them being "One dozen donut holes." If you would like to make donuts yourself, I recommend you use this recipe. The donut holes will then come out perfect and ready to add the acorn toppings. This is a great dessert to make at sleepovers or parties.


  • 1 tablespoon coconut oil

  • 1 cup melted chocolate

  • Assorted Sprinkles

  • Chopped Peanuts

  • 1 dozen glazed donuts

  • 6 pretzel rods

How To Make:

  • In a small bowl, add coconut oil to melted chocolate and whisk to combine.

  • Pour sprinkles and nuts into small bowls

  • Dunk the end of a donut hole in the melted chocolate, then dip into sprinkles or nuts. Insert a pretzel rod into the center of the chocolate-dipped side of the donut hole.

  • Let chocolate sit for about 10 minutes before serving.

5. Pumpkin Pie Twists


Next up, we have pumpkin pie twists! This recipe is extremely easy, and the outcome is terrific. These twists are soft and full of flavor. However, be aware as they are pretty addictive.


  • 1 can (8oz) of refrigerated crescent roll dough

  • 1/2 cup pumpkin purée, *not PUMPKIN PIE FILLING*

  • 3 teaspoons of pumpkin spice

  • 1/4 cup unsalted butter softened

  • 1/4 cup of cream cheese

  • 1 cup of powdered sugar

  • 1/2 teaspoon of vanilla extract

How To Make:

  • Unroll crescent dough and lay down as 4 rectangles on prepared baking sheet.

  • Spread pumpkin onto 2 of the rectangles.

  • Place the other 2 rectangles on top of the pumpkin. Press edges together.

  • Brush melted butter on top of rectangles. Sprinkle with pumpkin pie spice.

  • Using a pizza cutter, cut both rectangles into 6 strips.

  • Twist each strip a few times and sprinkle with remaining pumpkin pie spice. Bake for 8-10 minutes.

  • In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar until smooth and creamy. Beat in the vanilla extract.

  • Fill a zip-lock bag with cream cheese icing, lock it shut and snip off a corner of the bag. Ice tops of each pumpkin pie twist and enjoy. Simply throw the bag away when finished.

6. Harvest Caramel Corn


Where do I even start with harvest caramel corn? Wow. Let me tell you, this stuff is addicting. That's how good it is. For how simple of a recipe, this dessert/snack is fabulous, and you will LOVE it. It has the perfect combination of salty and sweet, and you will want it all year round!


  • 10 cups of popped popcorn

  • Salt

  • 1 cup of butter, sweet cream salted

  • 1 cup light brown sugar

  • 2 teaspoons vanilla

  • 1/2 teaspoon baking soda

  • Mini rolos

  • Harvest blend M&M candy

How To Make:

  • ​​​​​​Make popcorn, salt, and set aside

  • Melt 1 cup of butter in a medium saucepan over medium heat.

  • Add 1 cup of brown sugar and stir until thoroughly mixed.

  • Stirring continuously, bring the butter and sugar mixture up to a boil

  • When it reaches a boil allow it to cook for 5 minutes without stirring.

  • Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.

  • Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.

  • Drizzle 3/4 of the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered. Save 1/4 of the mixture to the side.

  • Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner

  • Drizzle the remaining caramel mixture over the caramel corn and immediately sprinkle the M&M Candy and the Mini Rollo's on the areas with the drizzled caramel mixture.

  • Cool & Serve

7. Peach Bundt Cake


This peach bundt cake is one of a kind. Regarding texture, it is incredibly soft and moist. The taste is immaculate, and each bite gets more and more delicious. This recipe is straightforward and does not take too long, so I definitely recommend trying it out!


  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup canola or vegetable oil

  • 1 cup + 2 tablespoons granulated (225g) sugar

  • 1 cup of packed light brown sugar

  • 4 large eggs, room temperature

  • 2 teaspoons pure vanilla extract

  • 1/3 cup milf

  • 5 peaches, peeled and diced (approx. 2 & 1/2 cups)

Brown Butter Icing:

  • 6 tablespoons unsalted butter

  • 1 & 1/2 cups confectioner's sugar

  • 3 tablespoons milk

  • 1/4 teaspoons pure vanilla extract

How To Make:

  • Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.

  • For the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, 1 cup granulated sugar, the brown sugar, eggs, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the milk, and beat on low-medium speed it all until the batter is completely combined. Batter is thick, yet silky.

  • Mix the remaining sugar, peaches, and cinnamon together in a medium bowl

  • Pour 1/3 of the cake batter evenly into the prepared Bundt pan. Arrange half of the peaches on top (including any juices!). Pour another 1/3 of cake batter evenly on top, followed by the rest of the peaches. Finally, cover with remaining cake batter. Use a spatula to smooth over any exposed peaches as best you can.

  • Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.

  • Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow to cool completely.

  • As the cake cools, prepare the icing. Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don’t let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.

  • Drizzle icing over cake before slicing and serving.

  • Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.

8. Apple Cobbler


Apple cobbler is the most iconic dessert on this list, and I understand why. This dessert is flavorful and not too sweet. Attached, I have my all-time favorite apple cobbler recipe that I recommend you make at least once this fall season!


  • 6 medium apples

  • 1 cup water

  • 1/3 cup brown sugar

  • 1 tablespoon cornstarch

  • 1 tablespoon lemon juice

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/8 teaspoon salt

  • 1 cup all-purpose flour

  • 1 cup granulated sugar

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 3/4 cup milk

  • 5 tbs butter, melted

  • ground cinnamon for topping

How To Make:

  • Preheat the oven to 350°F and grease a 9×13 inch pan lightly with cooking spray.

  • Stir together brown sugar, water, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together in a saucepan. Stir in apples. Cook over medium heat for 3-5 minutes, stirring.

  • Pour mixture into prepared pan

  • In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk and melted butter, just until combined.

  • Pour the mixture over the apples in the pan. Sprinkle lightly with cinnamon.

  • Bake for about 38-40 minutes or until a toothpick inserted into the topping comes out clean.

  • Allow to cool for at least 15 minutes before serving. Serve warm with vanilla ice cream, if desired.

  • Cover and store leftovers in the refrigerator for up to 4 days.

9. Honey Cinnamon Bars


This Honey Cinnamon Bars recipe is a winner! It is delicious and has the perfect amount of sweetness. It is also effortless to make, which is always great!


  • 1 cup sugar

  • 3/4 cup canola oil

  • 1/4 cup honey

  • 1 large egg, room temperature

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 cup chopped walnuts, toasted


  • 1 cup confectioners' sugar

  • 2 tablespoons mayonnaise

  • 1 teaspoon vanilla extract

  • 1 to 2 tablespoons water

  • Additional toasted chopped walnuts, optional

How To Make:

  • Preheat oven to 350°. In a large bowl, beat sugar, oil, honey and egg until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Stir in 1 cup walnuts.

  • Spread into a greased 15x10x1-in. baking pan. Bake until golden brown (edges will puff up), 10-12 minutes. Cool completely on a wire rack

  • For glaze, in a small bowl, mix confectioners' sugar, mayonnaise, vanilla and enough water to reach desired consistency; spread over top. If desired, sprinkle with additional walnuts. Let stand until set. Cut into bars. Refrigerate leftovers.

10. Pecan Pie Brownies


These pecan pie brownies are the perfect dessert for fall, and especially Thanksgiving. These brownies are also excellent as they're rich, gooey, and overall delicious.


  • 1 cup sugar

  • 1 1/2 cups light corn syrup

  • 4 Eggs

  • 1/4 cup unsalted butter

  • 1 1/2 teaspoon vanilla extract

  • 2 cups pecans, roughly chopped

How To Make:

  • Preheat oven according to brownie package instructions.

  • Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously.

  • Mix brownies according to package instructions.

  • Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below

  • As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.

  • When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely.

  • Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.

  • Let cool to room temperature before cutting.

We have officially reached the end of this delicious list regarding fall desserts you NEED to try! I genuinely hope that you found at least one dessert that you will be making this season!

Aaliyah Eade
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Aaliyah is a High School Senior based in Florida. Since a young age, she has had a genuine passion for reading which led to her love for writing. In her free time, she’s a social media manager, freelance graphic designer, and a student teacher!