21 Easy & Irresistible Snacks for Crisp Autumn Days

There’s something about autumn that makes me want to snack all day long. Maybe it’s the crisp air, the colorful leaves swirling around outside, or just that cozy feeling that comes with the season. Once the afternoons start to cool down, I’m all about having quick, tasty snacks on hand, especially the kind that taste like fall in every bite. Sweet, savory, warm, or chilled, I’m not picky, I’ll take them all.

Over the years, I’ve built up quite the list of go-to fall snack recipes. Think pumpkin-spiced everything, apple-filled treats, and even a few savory bites for when I need a little break from all the sugar (though, honestly, not for long). They’re super simple to make, which means I can whip them up without a ton of effort. Some are perfect for sharing at a fall get-together, and others are just right for those cozy solo snack breaks.

These are the kinds of snacks that fit right into busy school days, lazy weekends, or even a quick bite between dinner and dessert. I’ve rounded up 21 easy, irresistible recipes that are basically made for crisp autumn days, and I can’t wait for you to try them.

1. Homemade Pumpkin Butter

Pumpkin butter is one of those cozy fall treats that instantly makes the whole kitchen smell like autumn. It’s sweet, spiced, and so versatile, you can spread it on toast, swirl it into oatmeal, or even spoon it over pancakes. I love making a batch on a cool afternoon because it’s ridiculously easy, and the warm cinnamon, ginger, and nutmeg make the house smell amazing. Plus, it’s a great way to bring that pumpkin spice magic into just about anything you eat this season.

Read more about this recipe and print off a recipe card here.

Servings: About 16 servings

Ingredients:

• 15 oz can Pumpkin Puree
• ¾ cup apple juice
• 2 tsp ground ginger
• ½ tsp ground cloves
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 1/2 cup white sugar

Instructions:

1. Add all ingredients to a medium saucepan and stir until well combined.

2. Place the pan over medium-high heat and bring the mixture to a boil.

3. Reduce the heat and let it simmer for about 30 minutes, or until thickened.

4. Transfer the pumpkin butter to mason jars and store in the refrigerator.

2. Oven Cinnamon Pretzels

Cinnamon pretzels are my go-to when I want something sweet, crunchy, and totally addictive. They’re the perfect mix of salty and sugary with that warm cinnamon kick that just screams fall. I love how quick they are to make. Just toss, bake, and in minutes you’ve got a snack that’s dangerously easy to keep nibbling on. They’re great for movie nights, after-school treats, or honestly, just grabbing a handful every time you walk past the kitchen.

Read more about this recipe and print off a recipe card here.

Servings: 12

Ingredients:

• 3/4 cup coconut oil vegetable oil can be used as another option
• 3/4 cup granulated sugar
• 3 tbsp ground cinnamon
• 16 oz twisted pretzels

Instructions:

1. Melt the coconut oil in a large mixing bowl, then stir in the sugar and cinnamon until fully blended.

2. Add the pretzels to the bowl.

3. Using a spatula or large spoon, gently toss until each pretzel is evenly coated.

4. Spread the pretzels in a single layer on an 11×13 baking sheet.

5. Bake at 350°F for 3–5 minutes, watching closely. Remove them as soon as the sugar darkens slightly to prevent burning.

6. Let the pretzels cool for 1–2 minutes before serving.

3. Air Fryer Soft Cinnamon Pretzels

These air fryer soft cinnamon pretzels are pure fall comfort in bite-sized form. They’re warm, fluffy, and coated in a sweet cinnamon-sugar mix that makes them completely irresistible. I love how the air fryer gives them that perfect soft texture in just minutes, no waiting around or fancy prep required. Add a little chocolate sauce on the side for dipping, and you’ve got yourself the ultimate cozy snack for a chilly afternoon.

Read more about this recipe and print off a recipe card here.

Servings: 4

Ingredients:

• 4 Soft Pretzel Sticks
• 2 tbsp Unsalted Butter
• 3/4 cup Brown Sugar
• 3/4 cup Sugar
• 2 tbsp Cinnamon

Instructions:

1. Arrange the pretzel sticks in the air fryer basket and cook at 320°F for 2 minutes.

2. Remove the pretzels, cut them into bite-sized pieces, then brush with melted butter. Return them to the air fryer and cook for 1 more minute.

3. While the pretzels are cooking, mix the brown sugar, granulated sugar, and cinnamon in a small bowl. Sprinkle the mixture over the pretzel bites as soon as they come out of the air fryer.

4. Serve warm with chocolate sauce for dipping.

4. Pumpkin French Toast Bake

Pumpkin French toast bake is one of my favorite ways to turn a chilly fall morning into something special. It’s packed with warm spices, rich pumpkin flavor, and that soft, custardy texture that makes every bite feel like a hug. I love that it all bakes together in one dish, no flipping slices on the stove, so it’s perfect for lazy weekends or holiday mornings. Plus, that sweet, crumbly topping takes it completely over the top in the best way.

Servings: 12

Ingredients:

• 8 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 tablespoon white sugar
• 1 (15 ounce) can pumpkin puree
• 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
• ⅓ cup brown sugar
• ¼ teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, softened

Instructions:

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.

2. In a large bowl, whisk together the eggs, vanilla extract, cinnamon, cloves, nutmeg, and white sugar, then beat in the pumpkin until fully combined.

3. Place the bread cubes in a single layer in the prepared dish and pour the pumpkin mixture over them. Toss gently to coat all the bread.

4. In a small bowl, use a fork to mix the brown sugar, cinnamon, flour, and butter until crumbly, then sprinkle evenly over the bread cubes.

5. Bake for 30–40 minutes, or until the top is golden brown.

5. Pumpkin Pancakes

Pumpkin pancakes are my idea of the perfect fall breakfast, or, honestly, an anytime snack. They’re soft, fluffy, and full of that cozy pumpkin spice flavor that makes the whole kitchen smell amazing. I love topping them with a drizzle of maple syrup, a big dollop of whipped cream, and a sprinkle of chopped walnuts for a little crunch. They’re quick to whip up, and every bite feels like a warm, delicious reminder that autumn is here.

Read more about this recipe and print off a recipe card here.

Servings: 4

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup pumpkin puree
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup milk
• 1/4 cup brown sugar
• 1 large egg
• 2 tbsp melted butter
• Cooking spray for frying

Topping:

• Maple syrup
• Whipped cream
• Chopped walnuts

Instructions:

1. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and sugar.

2. In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter, mixing until smooth.

3. Add the wet ingredients to the dry ingredients and stir gently until just combined, being careful not to overmix.

4. Preheat a non-stick skillet or griddle over medium heat and lightly coat with butter or cooking spray.

5. Scoop small portions of batter onto the skillet, making pancakes about 3–4 inches wide.

6. Cook for 2–3 minutes per side, until golden brown and cooked through.

7. Serve warm with maple syrup, whipped cream, and chopped walnuts.

6. Pumpkin Feta Phyllo Cups

Pumpkin feta phyllo cups are one of my favorite little fall appetizers because they look fancy but are secretly so easy to make. The flaky, golden phyllo is the perfect contrast to the warm, savory pumpkin and creamy feta, and the spinach adds just the right pop of color. I love serving them fresh from the oven while the filling is still warm. They’re bite-sized, delicious, and always disappear way too fast at any gathering.

You can read more about this recipe here.

Servings: 6

Ingredients:

• 6 sheets of phyllo dough
• 200 g pumpkin, peeled and cut into small cubes
• 100 g feta cheese, crumbled
• 1 cup baby spinach, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp honey (optional)
• 2-3 tbsp melted butter (for brushing the phyllo dough)
• Pumpkin seeds or sesame seeds for garnish (optional)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat 1 tbsp of olive oil in a skillet and sauté the pumpkin cubes until tender, about 5-7 minutes. Season with salt, pepper, and honey (if using), and stir.
3. Add the baby spinach and cook for another 1-2 minutes, until wilted. Turn off the heat and stir in the crumbled feta cheese to combine gently.
4. Cut the phyllo dough sheets into squares (about 10×10 cm each) and brush each square with melted butter.
5. Stack three squares on top of each other, rotating them slightly to create a star shape. Press the stacked squares into a muffin tin, shaping them into cups.
6. Spoon the pumpkin, spinach, and feta filling into each phyllo cup.
7. For added texture, sprinkle pumpkin seeds or sesame seeds on top, if desired.

7. Apple Cinnamon Crumb Muffins

Apple cinnamon crumb muffins are my idea of pure fall comfort. They’re soft, fluffy, and packed with juicy apple pieces, all topped with a buttery cinnamon-sugar crumb that bakes into the most irresistible crunchy topping. I love how the warm cinnamon scent fills the kitchen while they’re in the oven, it’s basically an edible version of autumn. Perfect with a cup of coffee in the morning or as an afternoon treat, these muffins never last long in my house.

Read more about this recipe and print off a recipe card here.

Servings: 12 muffins

Ingredients:

For the Muffins:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1.5 cups apples, peeled, cored, and diced (about 2 medium apples)

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, softened

Instructions:

1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it with butter.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

3. In another bowl, mix the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk until well combined.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.

5. Gently fold in the diced apples.

6. In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping.

7. Add the softened butter and mix with a fork or your fingers until the mixture resembles coarse crumbs.

8. Divide the muffin batter evenly among the muffin cups, filling each about ¾ full.

9. Sprinkle the crumb topping generously over each muffin.

10. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

11. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

8. Biscoff Strawberry Croffles

Biscoff strawberry croffles are my current obsession. They’re part croissant, part waffle, and completely over-the-top delicious. The flaky, golden layers get that perfect crisp from the waffle iron, and then they’re loaded up with fluffy Biscoff whipped cream, juicy strawberries, a drizzle of melted Biscoff, and a sprinkle of crushed cookies for good measure. They feel like a fancy café treat, but they’re actually so quick and easy to make at home. Every bite is buttery, creamy, fruity, and just a little bit indulgent… basically everything I want in a fall snack.

Read more about this recipe and print off a recipe card here.

Servings: 8 croffles

Ingredients:

For the croffles:

• 1 can Pillsbury crescent roll dough (or your favorite homemade croissant dough)
• Nonstick spray or butter (for greasing the waffle iron)

For the Biscoff whipped cream:

• 1 cup heavy whipping cream, very cold
• 2 tbsp Biscoff spread (softened slightly)
• 3 tbsp powdered sugar (optional, adjust to taste)
• ½ tsp vanilla extract (optional)

Toppings:

• Fresh strawberries, sliced
• Extra Biscoff spread, melted (for drizzling)
• Crushed Biscoff cookies

Instructions:

1. Preheat your waffle iron according to its instructions. Lightly grease the waffle iron with nonstick spray or a dab of butter.

2. Unroll the crescent roll dough and separate it into individual triangles. Roll each triangle from the wide end to the tip to form a croissant-like shape.

3. Place the rolled dough into the preheated waffle iron. Gently press down (you don’t need to flatten them completely) and cook for 3–5 minutes, or until they turn golden and crisp.

4. In a chilled bowl, whip the heavy cream until soft peaks form. Add in the Biscoff spread, powdered sugar, and vanilla extract (if using). Continue whipping until the mixture is smooth and fluffy, avoid overwhipping.

5. While the croffles are still warm, top them with a generous dollop of Biscoff whipped cream. Layer on fresh sliced strawberries. Drizzle with extra melted Biscoff spread. Finish by sprinkling crushed Biscoff cookies over the top.

9. Dubai Chocolate Cups

Dubai chocolate cups are one of those treats that feel like pure luxury in every bite. The rich, velvety chocolate shell hides a crunchy, nutty filling made with toasted kataifi pastry, creamy pistachio, and a hint of tahini, it’s an incredible mix of textures and flavors. I love how they look like something straight out of a fancy chocolate shop, yet they’re surprisingly simple to make at home. They’re the kind of snack that’s perfect for impressing guests… or for sneaking out of the fridge when you need a little indulgent pick-me-up.

Read more about this recipe and print off a recipe card here.

Servings: 12 cups

Ingredients:

For the Kataifi Layer:

• 1 cup pre-toasted kataifi pastry (or toast your own: see note below)

For the Filling:

• 7.5 oz (185g) pistachio cream or paste
• 2 tbsp tahini

For the Chocolate Shell:

• 1 ½ cups (about 540g) high-quality milk or dark chocolate chips
• 1 tbsp coconut oil

Instructions:

1. Line a muffin tin with 12 cupcake liners and set aside.

2. In a heatproof bowl, melt the chocolate (adding oil if using) using a double boiler or microwave in 30-second intervals, stirring until smooth.

3. Spoon 1 to 2 teaspoons of melted chocolate into each cupcake liner, then use the back of a spoon or a pastry brush to coat the base and about halfway up the sides. Place the tin in the freezer for 5 to 10 minutes to let the chocolate set.

4. In a bowl, gently mix the pre-toasted kataifi with the pistachio cream and tahini until it forms a thick, spoonable mixture that is rich yet still crunchy.

5. Remove the chilled chocolate cups from the freezer and add a generous spoonful of the filling to each one, pressing lightly to flatten without overflowing.

6. Spoon more melted chocolate over the top of each filled cup, spreading it to the edges to seal, then gently tap the pan to level the tops.

7. If desired, sprinkle toppings like chopped pistachios or extra kataifi on the soft chocolate tops.

8. Refrigerate the cups for 1 hour or until firm. Peel off the liners and serve cold or slightly softened at room temperature.

10. Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze

Greek yogurt banana bread with brown sugar pecan glaze is my kind of cozy, fall-inspired baking. The bread itself is moist, tender, and just sweet enough, thanks to ripe bananas and creamy Greek yogurt that give it the perfect texture. But the real magic happens with that warm, buttery brown sugar pecan glaze, it soaks into the loaf just enough to make every slice taste like dessert. I love making this on a cool afternoon so the house smells amazing, then enjoying a thick slice with a cup of coffee while the glaze is still a little gooey.

Read more about this recipe and print off a recipe card here.

Servings: 8-10 slices

Ingredients:

Banana Bread:

• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon (optional, but lovely)
• ½ cup (100g) brown sugar (light or dark)
• ⅓ cup (75ml) neutral oil (or melted butter)
• 2 large eggs
• ½ cup (120g) Greek yogurt (plain, full-fat preferred)
• 1 tsp vanilla extract
• 3 medium ripe bananas, mashed (about 1 ¼ cups)

Brown Sugar Pecan Glaze:

• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tbsp milk or cream
• ½ tsp vanilla extract
• ½ cup chopped pecans
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line with parchment paper if desired.
2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon.
3. In a large bowl, combine the wet ingredients: brown sugar, oil, eggs, Greek yogurt, vanilla, and mashed bananas. Whisk until smooth.
4. Gently fold the dry ingredients into the wet mixture just until combined — don’t overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool mostly before glazing.

To Make the Glaze:

1. In a small saucepan over medium heat, melt the butter and brown sugar together.
2. Stir in the milk, vanilla, and salt. Let it gently bubble for 1–2 minutes.
3. Remove from heat and stir in the chopped pecans.
4. Spoon the warm glaze over the mostly cooled banana bread, letting it drip over the edges. It will soak in and set slightly as it cools.

11. Pumpkin Cheesecake Mini Trifles

Pumpkin cheesecake mini trifles are one of my favorite no-fuss fall desserts because they’re cute, easy, and full of flavor. You get layers of soft pumpkin bread, creamy pumpkin cheesecake filling, and crunchy ginger snap cookies all in one bite, it’s basically autumn in a cup. I love that they can be made ahead of time, so they’re perfect for dinner parties or holiday gatherings. Plus, there’s something so fun about serving dessert in individual cups… it makes everyone feel like they’re getting their own little treat.

Read more about this recipe and print off a recipe card here.

Servings: 8 mini trifles

Ingredients:

• 1 loaf pumpkin bread, cubed
• 16 ounces cream cheese, softened
• 1 cup sugar
• 15 ounces pumpkin puree
• 3 cups crushed ginger snap cookies, plus more for garnish
• 16 ounces frozen whipped topping, thawed

Instructions:

1. Beat the cream cheese and sugar together until light and fluffy.
2. Mix in the pumpkin puree and continue beating until smooth.
3. Gently fold in half of the whipped topping.
4. Layer the cubed pumpkin bread at the bottom of each trifle dish.
5. Spoon the pumpkin cheesecake mixture over the bread layer.
6. Sprinkle the crushed ginger snap cookies on top of the cheesecake layer.
7. Spread the remaining whipped topping over the cookies.
8. Cover and refrigerate for at least four hours, or overnight if possible.
9. Before serving, garnish with additional ginger snap cookies and pumpkin bread.

12. Tiramisu Cupcakes

Tiramisu cupcakes are my little twist on the classic dessert, and they’re every bit as decadent as you’d hope. Soft, coffee-infused cupcakes get brushed with a sweet espresso syrup, then topped with a cloud of fluffy mascarpone frosting that’s light but rich at the same time. A dusting of cocoa powder and a few chocolate shavings make them feel extra fancy, but they’re surprisingly easy to pull together. They’re perfect for when you want all the cozy, coffee-kissed flavors of tiramisu in a fun, handheld form.

Read more about this recipe and print off a recipe card here.

Servings: 12

Ingredients:

Cupcake Ingredients (Makes 12):

• 1 ¼ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ¼ cup brewed espresso or strong coffee (cooled)

Coffee Syrup:

• ⅓ cup brewed espresso or strong coffee
• 2 tbsp sugar
• 1 tbsp coffee liqueur (optional)

Mascarpone Frosting:

• 1 cup heavy whipping cream (cold)
• ¾ cup mascarpone cheese or cream cheese
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Topping:

• Cocoa powder (for dusting)
• Chocolate shavings or espresso beans (optional)

Instructions:

Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
4. Alternately add the flour mixture and milk, starting and ending with flour. Mix until just combined.
   Stir in the cooled coffee for extra flavor and moisture.
5. Fill cupcake liners 3/4 full and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool
   completely.

Make the Coffee Syrup:

1. Heat the espresso and sugar in a small saucepan until sugar dissolves. Remove from heat and stir in coffee
   liqueur (if using).
2. Using a skewer or fork, poke holes in each cupcake and brush with the syrup to soak in the coffee flavor.

Make the Frosting:

1. Beat cold heavy cream until soft peaks form.
2. In a separate bowl, whip mascarpone or cream cheese, powdered sugar, and vanilla until smooth.
3. Gently fold the whipped cream into the mascarpone mixture until fluffy and well combined.

Assemble:

1. Pipe or spread the mascarpone frosting on top of the cooled, coffee-soaked cupcakes.
2. Dust with cocoa powder and garnish with chocolate shavings or espresso beans if desired.

13. Brown Butter & Banana Chocolate Chip Cookies

Brown butter & banana chocolate chip cookies are my ultimate cozy-day baking project. The nutty, caramel-like flavor from the brown butter pairs perfectly with the natural sweetness of ripe banana, and then you get little melty pockets of chocolate in every bite. They’re soft, chewy, and just a little bit indulgent, basically everything I want in a cookie when the weather starts to cool down. I love sprinkling a tiny bit of flaky sea salt on top to really make all the flavors pop.

Read more about this recipe and print off a recipe card here.

Servings: 18 cookies

Ingredients:

• 1 stick butter (½ cup), browned and cooled
• 1 medium overripe banana, mashed (¼ cup)
• 1 egg yolk, room temperature
• 1 tsp vanilla
• ⅓ cup sugar
• ½ cup packed light brown sugar
• 1 ⅓ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ⅔ cup chocolate chips (optional: plus a little extra for topping)
• Optional: Flaky sea salt for garnish

Instructions:

1. Preheat your oven to 350°F.
2. To brown the butter: Melt the butter in a saucepan or small pot over medium-low heat while stirring constantly to ensure the butter does not burn. After about 5-10 minutes the butter will begin to foam. Continue stirring until the butter smells nutty and turns a golden amber color with browned bits forming. Immediately remove from the heat and pour into a heat-proof dish to cool. Let it cool for 10-15 minutes (until it is lukewarm or room temp).
3. While the butter is cooling, mash your banana and make sure it measures ¼ cup.
4. In a separate mixing bowl, whisk the flour, baking soda, cinnamon, and salt until blended.
5. Once your brown butter has cooled for about 10-15 minutes, add both of the sugars to the brown butter and whisk together until combined. Add the mashed banana, egg yolk, and vanilla, and whisk until smooth and well combined.
6. Add the flour mixture into the wet mixture, and gently stir until well combined being careful not to overmix.
7. Fold in the chocolate chips until evenly incorporated.
8. Using a medium scoop (I used a #40 scoop equal to 1.5tbl), scoop the dough onto parchment-lined cookie sheets about 3 inches apart.
9. Top each ball of dough with a few extra chocolate chips by gently pushing a few of the chips into the tops of the doughballs.

14. Pumpkin Spice Cinnamon Rolls

Pumpkin spice cinnamon rolls are my definition of a perfect fall morning treat. They’re soft, fluffy, and swirled with cozy spices, plus a layer of pumpkin puree that makes every bite taste like autumn. The cream cheese pumpkin frosting on top is creamy, sweet, and just tangy enough to balance all that warm spice. I love pulling them out of the oven while they’re still golden and warm so the frosting melts right into the rolls, it’s pure comfort food bliss.

Read more about this recipe and print off a recipe card here.

Servings: 18 rolls

Ingredients:

• 1 cup milk
• 1 tbsp dry yeast
• 2 cups self-rising flour
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 2 eggs
• ½ cup Pumpkin puree
• 2 tbsp brown sugar
• 3 tbsp granulated sugar
• 1 stick melted butter

For the Frosting:

• 4 oz Cream cheese ( half pack of 8oz Philadelphia cheese )
• ¼ cup powdered sugar
• ¼ cup pumpkin puree
• 2 tbsp milk

Instructions:

1. Preheat the oven to 320°F. Warm the milk until it’s just lukewarm (not too hot), then mix in the dry yeast and granulated sugar until dissolved. Let it sit in a warm place to proof for about 10 minutes. Add the melted butter and eggs, then whisk gently until smooth.

2. Gradually add the flour to the mixture, then knead until a dough forms. Lightly flour the surface and knead the dough for 2-3 minutes. Place it back in the bowl and let it rise in a warm spot for at least 30 minutes.

3. Once the dough has risen, roll it out into a rectangle. Spread the pumpkin puree evenly over the dough.

4. In a small bowl, combine the cane sugar, cinnamon, and nutmeg. Sprinkle this mixture over the dough, then roll the dough into a log. Slice it into 1-inch thick rolls.

5. Line a 13×9 inch pan with parchment paper and arrange the rolls in the pan. Bake for about 20 minutes, or until golden brown.

For the frosting:

1. In a small bowl, whisk together the cream cheese, powdered sugar, and pumpkin puree.
2. Add more powdered sugar and continue mixing until smooth. If the frosting is too thick, add 1 tablespoon of water to thin it out.
3. Spread the frosting over the warm rolls and let it set for 5-10 minutes.
4. Serve with a sprinkle of cinnamon on top!

15. Spiced Pumpkin Scones with Vanilla Glaze

Spiced pumpkin scones with vanilla glaze are one of my favorite ways to ease into a crisp fall morning. They’re tender, buttery, and full of warm pumpkin pie spice, with just enough sweetness from that silky vanilla glaze drizzled over the top. I love how the pumpkin keeps them moist without being heavy, and the glaze adds the perfect finishing touch. They’re just right with a hot cup of coffee or tea, and honestly, they make the kitchen smell so good it’s impossible to wait for them to cool before sneaking a bite.

Read more about this recipe and print off a recipe card here.

Servings: 12

Ingredients:

• 4 cups all-purpose flour, plus extra for dusting
• ½ cup granulated sugar
• 4 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 to 2½ teaspoons pumpkin pie spice, divided
• 1¼ cups cold unsalted butter, cubed
• 1¾ cups pumpkin puree
• 7 tablespoons cold heavy cream, divided
• 6 tablespoons cold heavy cream, divided
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract, divided
• 2 cups confectioners’ sugar

Instructions:

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and 2 teaspoons of pumpkin pie spice. Add the cold, cubed butter and use a pastry blender or two forks to cut it in until the mixture looks like coarse crumbs.

3. In another bowl, mix the pumpkin puree, 6 tablespoons of heavy cream, beaten egg, and 1 teaspoon of vanilla extract. Gradually stir this into the dry ingredients with a fork until a rough dough forms. If it seems too dry, add an extra tablespoon of cream.

4. Turn the dough onto a lightly floured surface and knead gently until it holds together. Flatten into a 1-inch thick circle, cut into 12 wedges, and arrange them on the prepared baking sheet. Chill in the fridge for 30 minutes.

5. Once chilled, brush the tops of the scones with the remaining 1 tablespoon of cream and sprinkle with the remaining ½ teaspoon of pumpkin pie spice. Bake for 25 minutes, or until golden on top. Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

6. While the scones are cooling, make the glaze by whisking together the confectioners’ sugar, remaining 6 tablespoons of cream, and remaining 1 teaspoon of vanilla in a medium bowl until smooth. If it’s too thick, add a little more cream until it reaches your desired consistency.

7. Drizzle the glaze over the cooled scones and let it set for about 10 minutes before serving.

16. Microwave Banana Oatmeal Cookie Balls

Microwave banana oatmeal cookie balls are my kind of quick and cozy snack. They take just a few minutes to throw together, and you don’t even have to turn on the oven. The ripe banana makes them naturally sweet, the peanut butter adds creaminess, and the oats give them that satisfying chew. Plus, the little bursts of melty chocolate chips make them taste like a warm cookie straight from the oven, only way faster.

Servings: 6

Ingredients:

• 1 banana, make sure it’s ripe
• 1/4 cup peanut butter
• 1 cup quick oats
• 1/4 cup chocolate chips

Instructions:

1. In a small bowl, mash the banana thoroughly with a fork until smooth — no chunks! Using a ripe banana really helps with this.

2. Mix in the peanut butter, oats, and chocolate chips until everything is well combined.

3. Shape the mixture into 6 equal-sized balls and place them on a microwave-safe plate.

4. Microwave on high for 1 minute and 10 seconds.

5. Let the bites cool completely before digging in and enjoying.

17. Apple Hand Pies

Apple hand pies are one of my favorite fall treats because they’re basically portable little pockets of cozy. The buttery, flaky crust wraps around a sweet-tart apple filling that’s warm with cinnamon, and the glaze on top adds just the right amount of sweetness. I love making them on a crisp afternoon. The kitchen smells incredible, and they’re the perfect size for snacking with a cup of tea or packing into a lunchbox for a little autumn surprise.

Read more about this recipe and print off a recipe card here.

Servings: 12

Ingredients:

For the Filling:

• 2 smaller Granny Smith apples, peeled, cored, and diced
• 1 Honeycrisp apple, peeled, cored, and diced
• 3 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon butter

For the Assembly:

• 2 sheets of store-bought pie crust
• 1 egg, beaten (for egg wash)

For the Glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions:

1. In a medium saucepan, melt the butter over medium heat.

2. Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice.

3. Cook for 5–7 minutes until the apples soften slightly.

4. Remove from heat and let the filling cool.

5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

6. Roll out the store-bought pie crust and cut out 4–5 inch circles using a cookie cutter or glass rim.

7. Place a spoonful of apple filling in the center of one dough circle.

8. Top with a second dough circle and gently press around the edges to seal.

9. Crimp the edges with a fork to fully seal the pies.

10. Brush the tops with beaten egg for a golden finish.

11. Cut two small slits on top of each pie to allow steam to escape.

12. Place the hand pies on the prepared baking sheet and bake for 20–25 minutes until golden brown.

13. Remove from the oven and let cool slightly.

14. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

15. Drizzle the glaze over the cooled hand pies and let it set for a few minutes.

18. Puff Pastry Apple Roses

Puff pastry apple roses are one of those desserts that look way fancier than they actually are. Thin slices of sweet apple get wrapped in buttery, cinnamon-sugar puff pastry and baked into delicate little rose shapes that are almost too pretty to eat, almost. I love serving them warm with a dusting of powdered sugar, and they never fail to impress guests (or make me feel like a pastry chef in my own kitchen). They’re sweet, flaky, and perfectly spiced, making them such a charming fall treat.

Read more about this recipe and print off a recipe card here.

Servings: 12

Ingredients:

• 1 box (2 sheets) of Pepperidge Farms puff pastry sheets
• 3 red apples (I used Fuji apples)
• ½ lemon, juice
• ¼ cup granulated sugar
• 2 tbsp butter
• 1 tbsp cinnamon powder
• 2 tbsp butter
• Powdered sugar, optional

Instructions:

1. Preheat your oven to 350°F and grease a muffin tray with nonstick spray.

2. Wash the apples, cut them in half lengthwise, and remove the core.

3. Slice the apples thinly across the width, keeping the cut side down.

4. Place the thin apple slices in a bowl and squeeze the juice of half a lemon over them.

5. Sprinkle 1-2 teaspoons of sugar and a small pinch of cinnamon over the apples and stir until everything is well combined. Set the remaining sugar and cinnamon aside.

6. Melt the butter and brush it onto one side of each puff pastry sheet.

7. Combine the remaining sugar and cinnamon, then sprinkle it over the buttered side of the puff pastry.

8. Cut each puff pastry sheet into six equal strips.

9. Place a few apple slices along each strip of puff pastry and fold the pastry over to encase the apples.

10. Carefully roll the pastry and apples into a rose shape, then place it in the prepared muffin tray. Repeat for all 12 roses.

11. Bake for 25-30 minutes, or until golden brown.

12. Let the roses cool for 10 minutes before serving.

19. Upside Down Apple Tarts

Upside down apple tarts are one of my favorite ways to turn simple ingredients into something that feels bakery-worthy. The apples get caramelized in butter and sugar until they’re golden, soft, and dripping with syrupy goodness, then they’re topped with flaky puff pastry that bakes up perfectly golden. When you flip them out, you get that gorgeous glossy apple layer on top, it’s like magic. I love serving them warm with a scoop of vanilla ice cream so the caramel melts into every bite.

Read more about this recipe and print off a recipe card here.

Servings: 6 turnovers

Ingredients:

• 1 sheet of puff pastry, thawed if frozen
• 1 Red Delicious apple, peeled, cored, and cut into thin slices
• 1/8 cup (25g) brown sugar
• 1/8 cup (25g) granulated sugar
• 4 tablespoons (60g) unsalted butter
• 1/2 teaspoon cinnamon (optional)
• A pinch of salt
• Confectioners sugar, for serving

Instructions:

1. Preheat your oven to 375°F (190°C) and prepare a round baking pan or oven-proof skillet, approximately 9 inches in diameter.

2. In the pan or skillet, melt the butter over medium heat. Add both types of sugar, cinnamon, and a pinch of salt, stirring until the sugars dissolve and the mixture starts to bubble.

3. Add the apple wedges to the pan, arranging them tightly in a circular pattern. Cook over medium heat for about 10 minutes, until the apples are somewhat tender and caramelized. Be careful not to burn the caramel.

4. While the apples are caramelizing, roll out the puff pastry on a lightly floured surface and cut it into 6 even rectangles.

5. Once the apples are caramelized, let them cool for a few minutes.

6. Place 1 square of butter on a baking sheet, add 4 slices of caramelized apple, and place the puff pastry on top. Press the edges down with a fork.

7. Bake in the preheated oven for 30 minutes, or until the puff pastry is golden and puffed.

8. After removing the tart from the oven, let it cool for a few minutes, then carefully flip it onto a plate. Be cautious, as the caramel and pan will be very hot.

9. Dust some confectioners’ sugar over the tart.

10. Serve warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.

20. Double Dark Chocolate Pecan Drop Cookies

Double dark chocolate pecan drop cookies are my kind of indulgence – rich, fudgy, and loaded with melty dark chocolate chips in every bite. The cocoa makes them extra deep and chocolatey, while the pecans add the perfect bit of crunch and nutty flavor. They’re the kind of cookie that feels like a little luxury on a chilly fall day, especially with a glass of milk or a hot cup of coffee. I can never stop at just one… or even two.

Read more about this recipe and print off a recipe card here.

Servings: 48 cookies

Ingredients:

• 2 Cups All Purpose Flour
• 1 Cup Crisco
• 1 Cup Brown Sugar
• ½ Cup Dark Cocoa Powder
• ½ Cup Chopped Pecans
• ¼ Cup White Granulated Sugar
• 12 Ounces Dark Chocolate Chips
• 2 Large Eggs
• ½ Tablespoon Vanilla Extract
• 1 Teaspoon Baking Soda
• ½ Teaspoon Salt

Items Needed:

• Stand Mixer with Beater Attachment
• 2 Tablespoon Cookie Scoop (0.8 oz)

Instructions:

1. Set your oven to 375°F and line a 9×13-inch baking sheet with parchment paper.

2. In a stand mixer fitted with a beater attachment, combine the brown sugar, granulated white sugar, and Crisco. Beat until light and fluffy, about 2 minutes.

3. Add the vanilla extract and eggs, then mix until everything is well combined.

4. In a separate medium bowl, whisk together the flour, salt, baking soda, and cocoa powder.

5. Gradually add the flour mixture to the mixer in half-cup increments, mixing slowly until fully incorporated.

6. Stir in the dark chocolate chips and pecans, mixing just until they’re evenly spread throughout the dough.

7. Use a 1.2 tablespoon cookie scoop to drop dough onto the prepared baking sheet, spacing each about an inch apart.

8. Bake for 8 to 10 minutes (times may vary by oven) until the cookies look nearly done.

9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. Repeat with the remaining dough. Enjoy!

21. Banana Pudding Cookies

Banana pudding cookies are soft, sweet, and full of cozy flavor, like banana bread and a cookie had the most delicious little baby. The ripe banana keeps them extra moist, the banana pudding mix gives them that nostalgic creamy flavor, and the white chocolate chips add the perfect pop of sweetness. I love making a batch when I have a banana or two to use up, they smell amazing in the oven and taste even better with a cold glass of milk.

Read more about this recipe and print off a recipe card here.

Servings: 18 cookies

Ingredients:

• 1 package of banana pudding jello mix
• 1 ripe banana, mashed
• 1 cup brown sugar
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• ½ cup white chocolate chips
• 2 cups flour
• 1/2 cup butter, softened

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, beat together the butter and brown sugar until the mixture is light and fluffy.

3. Add the mashed banana, eggs, and vanilla extract, and mix everything together until smooth.

4. In a separate bowl, combine the flour, banana pudding mix, and baking soda.

5. Slowly add the dry ingredients to the wet mixture, stirring until everything is well incorporated.

6. Gently fold in the white chocolate chips.

7. Lightly coat your hands with vegetable oil, then roll the dough into small balls and place them about an inch apart on the prepared baking sheet.

8. Bake for 10-12 minutes, or until the edges are golden brown.

9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Dig in and enjoy these delicious Banana Pudding Cookies!

I hope this list has given you plenty of tasty ideas to make your autumn days even cozier (and a little more delicious). From sweet pumpkin treats to warm, savory bites, there’s something here for every craving and every mood. I love having a few of these recipes up my sleeve for busy days, lazy weekends, and those moments when you just need a little something special.