27 Cozy Fall Desserts to Bake (and Eat!) This Season

As soon as fall rolls around, I can’t help but get the urge to bake. The air gets a little crisper, the sweaters come out, and suddenly I’m reaching for all the cozy spices – cinnamon, nutmeg, pumpkin spice – you name it. There’s just something magical about the way a warm dessert can make the whole house feel extra inviting. Honestly, nothing beats pulling a fresh pie or batch of cookies out of the oven while the leaves are crunching outside.

Over the years, I’ve found myself coming back to the same kinds of treats again and again once autumn hits. Apple desserts that smell incredible while they bake, pumpkin goodies that feel like fall in every bite, and rich, chocolatey sweets for when you just want something indulgent. Whether I’m baking with my kids on a lazy Sunday afternoon or making something a little fancier for a family get-together, these recipes always hit the spot.

That’s why I rounded up 27 cozy fall desserts you’ll want to bake (and eat!) all season long. From quick and easy bars that fit perfectly into a busy weeknight to showstopper pies that will shine at Thanksgiving, this list has a little bit of everything. Curl up under a blanket, pour yourself a warm drink, and let’s dive into the sweetest part of the season.

1. Pumpkin Cheesecake

Pumpkin cheesecake is one of those desserts that just feels like fall wrapped up in every creamy, spiced bite. It’s rich and velvety from the cream cheese, perfectly cozy thanks to the pumpkin pie spice, and the buttery graham cracker crust ties it all together. I love making this for special occasions like Thanksgiving, but honestly, it’s just as good for a cozy weekend treat when you want something a little indulgent. A slice of this with a dollop of whipped cream on top feels like the ultimate autumn dessert.

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp. unsalted butter, melted
• 2 tbsp. brown sugar
• 3 (8 oz.) packages of cream cheese
• 1/2 cup sour cream
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 1/4 cups pumpkin puree
• 3 large eggs
• 1 1/2 tsp. vanilla extract
• 2 tsp. pumpkin pie spice
• Optional – cool whip or whipped cream for topping

2. Copycat Cracker Barrel Buttermilk Pie

Buttermilk pie is one of those old-fashioned desserts that never goes out of style, and this copycat Cracker Barrel version brings all the cozy vibes of the restaurant right into my own kitchen. It’s sweet, creamy, and has just the right hint of tang from the buttermilk, all tucked into a flaky crust that makes every bite irresistible. I love how simple it is to whip up with basic pantry ingredients, yet it feels so special once it comes out of the oven. Whether I serve it warm with a little whipped cream or chilled straight from the fridge, this pie always disappears fast at my house!

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 1 (9 inch) pre-made pie crust (unbaked)
• ½ cup butter
• 3 eggs
• 2 tablespoons flour
• 1 ½ cups sugar
• ⅛ teaspoon cinnamon
• ⅛ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 1 cup buttermilk
• 1 tablespoon lemon juice
• Whipped cream for topping

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Melt the butter, then set it aside to cool slightly.

3. In a large mixing bowl, whisk together the eggs and sugar until well combined.

4. Add the melted butter, flour, cinnamon, salt, vanilla, buttermilk, and lemon, whisking until incorporated.

5. Continue whisking until the mixture is smooth.

6. Pour the filling into the prepared pie crust.

7. Bake for 50–55 minutes, or until the pie is set.

8. Serve warm or chilled.

3. Pecan Pie Bars

Pecan pie bars are my favorite way to enjoy all the flavors of a classic pecan pie without the fuss of making an entire pie. They’ve got that buttery crust, the gooey, caramel-like filling, and plenty of crunchy pecans in every bite. I especially love how easy they are to slice up and share, which makes them perfect for fall parties, holiday gatherings, or even just a sweet afternoon treat with a cup of coffee. Honestly, they taste like autumn comfort in bar form, and I never get tired of baking them this time of year.

You can read more about this recipe and get a printable recipe card here.

Servings: 9

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 cup all purpose flour
• 3/4 cup light corn syrup
• 1/4 cup brown sugar
• 2 large eggs
• 2 tbsp. all purpose flour
• 1 tsp. vanilla extract
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans

Instructions:

1. Line an 8×8-inch baking dish with parchment paper.

2. In a large mixing bowl, use a pastry cutter or fork to combine the softened butter, granulated sugar, salt, and flour. Mix until a crumbly dough forms.

3. Press the dough evenly into the bottom of the prepared baking dish to form the crust.

4. Bake the crust for 20–22 minutes.

5. While the crust bakes, whisk together the corn syrup, brown sugar, eggs, 2 tablespoons flour, vanilla, salt, and chopped pecans in a large bowl.

6. Once the crust is done, pour the pecan mixture evenly over the top.

7. Return the pan to the oven and bake for 25–30 minutes, or until set.

8. Let the bars cool to room temperature, then refrigerate for at least 6 hours or overnight.

9. Slice into squares and serve.

4. Caramel Apple Sheet Cake

Caramel apple sheet cake is one of those desserts that instantly makes me think of crisp fall days and cozy evenings. It’s got a soft, cinnamon-spiced cake base, a sweet and creamy frosting, and then it’s piled high with tender caramel-coated apples that make the whole thing taste like autumn on a plate. I love that it’s baked in a sheet pan, which makes it easy to slice up and serve to a crowd – perfect for potlucks, holiday gatherings, or just when you want plenty of leftovers. Every bite is a little warm, a little gooey, and a whole lot of fall comfort.

You can read more about this recipe and get a printable recipe card here.

Servings: 24

Ingredients:

• 1 cup butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup butter
• 1/3 cup milk
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Apple Topping:

• 2 tablespoons butter
• 8 cups apples, peeled and cored and diced into ½-inch chunks (a tart baking apple such as Granny Smith works well)
• ½ cup brown sugar, packed
• 1 tablespoon corn starch
• 1 teaspoon ground cinnamon
• Caramel sauce

Instructions:

1. Preheat the oven to 375F. Prepare a 10×15-inch jelly roll pan by spraying with non-stick cooking spray; set aside.
2. In a large bowl whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. Heat the butter and water in a medium saucepan over medium-high heat until the butter is melted and the mixture begins to simmer.
4. Remove from heat and pour into the dry ingredients mixture. Stir just until combined.
5. Add the eggs, sour cream, and vanilla extract; mix until combined.
6. Pour the batter into the prepared jelly roll pan.
7. Bake the cake at 375F for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 5-10 minutes until warm.

5. S’mores Caramel Clusters

S’mores caramel clusters are one of those fun little treats that disappear way too quickly at my house. They’ve got all the flavors of a campfire s’more – graham, marshmallow, and chocolate, but with an extra gooey layer of caramel that makes them completely irresistible. I love how easy they are to throw together, and since they’re bite-sized, they’re perfect for snacking or sharing at fall get-togethers. Honestly, once you have one, it’s nearly impossible not to go back for another!

You can read more about this recipe and get a printable recipe card here.

Servings: 20 clusters

Ingredients:

• 1 cup Honey graham cereal
• 1 cup mini marshmallows
• 10 ounce bag of caramels
• ¼ cup heavy cream
• ¾ cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions:

1. Line a 9×11-inch baking sheet with parchment paper.

2. Evenly space small piles of honey graham cereal and mini marshmallows (about 1 tablespoon each) on the prepared sheet, keeping them loosely clustered.

3. In a medium saucepan over low heat, melt the caramels with ¼ cup heavy cream, stirring constantly until smooth.

4. Working quickly, spoon about 1 teaspoon of caramel over each cluster, letting it drip slightly between the pieces so they stick together. Let cool for 20–30 minutes.

5. Place the chocolate chips in a heatproof bowl. In a small saucepan, heat ½ cup heavy cream until just simmering, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth.

6. Once the caramel clusters are set, lift each one from the parchment and dip the bottom into the melted chocolate. Place back onto the parchment, chocolate side down.

7. Drizzle the remaining chocolate over the tops of the clusters.

8. Allow the chocolate to firm up at room temperature or in the refrigerator. Store in an airtight container for up to 5 days.

6. Cranberry Sauce Poke Cake

Cranberry sauce poke cake is one of my favorite ways to bring a festive twist to an easy dessert. It starts with a simple yellow cake that gets dressed up with warm spices, then the cranberry sauce seeps into every little hole, making it so moist and flavorful. Topped with fluffy whipped cream, tart cranberries, and a little crunch from the walnuts, it’s the perfect mix of sweet, tangy, and nutty. I love making this one around the holidays because it feels special but doesn’t take much effort, and everyone always goes back for a second slice.

You can read more about this recipe and get a printable recipe card here.

Servings: 12

Ingredients:

• 1 box yellow cake mix, plus ingredients to prepare it
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 can whole berry cranberry sauce
• 16 ounces frozen whipped topping, thawed
• 1 cup dried cranberries
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350 degrees and grease a 9×13 baking dish with nonstick cooking spray.
2. Pour the cake mix into a bowl and add the cinnamon and sugar. Whisk to combine, then add remaining ingredients and prepare according to the instructions on the box.
3. Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes in the cake.
4. Spread the cranberry sauce over the top of the cake and into the holes. Place the cake in the refrigerator to chill for at least 4 hours.
5. When ready to serve, spread the whipped topping over the top of the cake and sprinkle dried cranberries and chopped walnuts on top.

7. Pumpkin Patch Cake with Oreos & Candy Pumpkins

Pumpkin Patch Cake is such a fun fall dessert, and it always makes me smile when I bring it to the table. It’s basically a rich chocolate cake layered with pudding, topped with crushed Oreos to look like soil, and then decorated with little candy pumpkins and green frosting vines. Not only does it look super festive, but it tastes amazing too, like a cross between a poke cake and a dirt cake, with that extra autumn touch. This one is especially fun if you’ve got kids around because they love helping decorate the “pumpkin patch,” and honestly, it’s just as much fun for the adults to dig into!

You can read more about this recipe and get a printable recipe card here.

Servings: 15

Ingredients:

• 1 box chocolate cake mix (any size), plus the ingredients from the back of the box (water, oil, eggs)
• 1 3.4 oz box of chocolate instant pudding mix
• 2 cups milk
• 25 Oreo cookies
• 8-10 mellowcreme pumpkin candies
• 1 cup powdered sugar
• 1/2 cup unsalted butter
• Pinch of salt
• 1 tbsp. milk
• 1/2 tsp. vanilla extract
• Green gel food color

8. No-Bake Rocky Road Pie

No-bake Rocky Road Pie is one of those desserts that feels a little bit nostalgic and a whole lot of fun. It’s got the classic rocky road mix of chocolate, marshmallows, and nuts, all folded into a creamy pudding filling and set inside a buttery graham cracker crust. Since there’s no oven required, it’s perfect for those busy fall days when you still want something sweet and homemade. I love pulling this pie out of the freezer, slicing into it, and adding an extra drizzle of chocolate on top, because really, can you ever have too much chocolate?

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 1 ½ cups graham cracker crumbs
• 1 tablespoon sugar
• 6 tablespoons butter
• 1 1/2 cups half and half cream
• 1 (3.9 ounce) envelope instant chocolate pudding mix
• 1 (8 ounce) container whipped topping
• 1/2 cup semisweet chocolate chips
• 1/2 cup miniature marshmallows
• 1/2 cup chopped roasted almonds

Instructions:

1. In a large bowl add the graham crumbs and sugar.
2. Melt the butter and stir into the crumb mixture.
3. Press the crust mixture into a 9 inch pie pan.
4. In a large bowl, whisk together the half and half and pudding mix for 2 minutes until well combined and slightly thickened.
5. Fold in the whipped topping, chocolate chips, marshmallows and almonds.
6. Pour the pie filling into the pie crust.
7. Place in the freezer for 6 hours until frozen.
8. For garnish you can drizzle with melted chocolate chips and sprinkle with more marshmallows, almonds and chocolate chips.
9. Slice and serve!

9. Pecan Pie Dip

Pecan Pie Dip is one of my favorite “shortcut” fall desserts because it gives you all the cozy flavors of pecan pie without having to fuss with a crust or turn on the oven. It’s creamy, a little sweet, and has just the right crunch from the pecans, with a hint of maple that makes it taste perfectly autumn. I love serving this with graham crackers, apple slices, or vanilla wafers, it always disappears in no time at gatherings. Honestly, it’s the kind of dip you’ll keep sneaking back to for “just one more bite.”

You can read more about this recipe and get a printable recipe card here.

Servings: 6-12

Ingredients:

• 8 oz cream cheese, softened
• ½ cup brown sugar
• 2 tsp maple syrup
• 8 oz whipped topping
• ⅓ cup chopped pecans, reserve about 1 tablespoon for topping

Instructions:

1. Beat the cream cheese, brown sugar, and maple syrup in a large bowl or bowl of a stand mixer.
2. Stir in the pecans.
3. Fold in the whipped topping.
4. Chill for 1 hour then top with reserved pecans and serve.

10. S’mores Skillet Cookie

S’mores skillet cookie is one of those desserts that feels like pure indulgence in the best way possible. It’s got the gooey marshmallows, melty chocolate, and crunchy graham crackers we all love about s’mores, but baked into one giant, golden-brown cookie right in a skillet. I love serving it warm straight from the oven with a scoop of ice cream on top, the marshmallows get perfectly toasty, the chocolate pools into little pockets, and every bite tastes like campfire nostalgia with a cozy fall twist. It’s a total crowd-pleaser and one of my go-to treats when I want something fun and over-the-top.

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 1 cup unsalted butter, browned

• 1 cup brown sugar

• ½ cup white granulated sugar

• 2 eggs

• 2 tablespoons heavy cream

• 2 teaspoons vanilla extract

• 2 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon baking powder

• ¼ teaspoon salt

• ¾ cup semisweet chocolate chips

• 2 Hershey’s milk chocolate bars

• 5 graham crackers, crushed (save 1–2 for topping before oven)

• 10 marshmallows, sliced in half

Optional topping:

• Ice cream

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it turns golden brown and smells nutty, about 5–7 minutes. Transfer to a large mixing bowl and let cool slightly.

3. Whisk the brown sugar and granulated sugar into the browned butter until well blended. Add the eggs one at a time, whisking after each addition. Stir in the heavy cream and vanilla until smooth.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gently fold this dry mixture into the wet mixture until just combined.

5. Fold in the semisweet chocolate chips, crushed graham crackers (reserving 1–2 crackers for topping), and chunks of the Hershey’s bars.

6. Lightly butter or spray a 10-inch cast iron skillet. Press the cookie dough evenly into the skillet.

7. Arrange the halved marshmallows over the top, pressing them in slightly. Sprinkle with the reserved crushed graham crackers.

8. Bake for 28–32 minutes, or until the edges are golden brown and the center looks just set.

9. Allow the skillet to cool for about 10 minutes before serving. Add a scoop of ice cream on top if you like, and enjoy warm.

11. Pumpkin S’mores Bars

Pumpkin s’mores bars are such a fun twist on two of my favorite treats – pumpkin spice and classic campfire s’mores. They’ve got a soft, chewy pumpkin base that’s full of warm fall flavors, layered with gooey marshmallows, melty chocolate, and crunchy graham cracker pieces. I love how every bite gives you that perfect mix of cozy pumpkin goodness and nostalgic s’mores sweetness. They’re easy to make, totally delicious, and always a hit whether I’m baking them for a fall get-together or just as a treat for my family on a chilly evening.

You can read more about this recipe and get a printable recipe card here.

Servings: 9-16 bars

Ingredients:

• ½ cup unsalted butter, browned
• ½ cup brown sugar
• ⅓ cup white granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• ⅓ cup pumpkin puree
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 ⅓ cup all purpose flour
• 8 ounces milk chocolate bar, chopped
• 10 marshmallows, cut in half
• 4 crushed graham crackers
• 1 Milk Chocolate Hershey’s Bar

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until it turns golden brown and smells nutty, about 5–7 minutes. Pour into a large mixing bowl and let cool slightly.

3. Whisk the brown sugar, granulated sugar, and vanilla into the browned butter until combined. Add the egg and pumpkin puree, whisking until smooth.

4. In a separate bowl, whisk together the baking powder, baking soda, salt, and flour. Gently fold this mixture into the wet ingredients until just combined.

5. Fold in the chopped milk chocolate bar and crushed graham crackers, saving a small handful of each for topping.

6. Spread the batter evenly into the prepared pan, reserving about ½ cup. Arrange the halved marshmallows and pieces of the Hershey’s bar on top. Drop spoonfuls of the reserved batter over the marshmallows and chocolate, leaving some spots uncovered. Sprinkle with the saved chocolate and graham crackers.

7. Bake for 35–40 minutes, until the edges are golden brown and the center is set.

8. Let the bars cool completely in the pan, then lift them out using the parchment overhang. Cut into 9–16 squares and serve.

12. Pumpkin Latte Crumble Cookies

Pumpkin latte crumble cookies are basically fall in cookie form, and I can never resist making a batch once the weather cools down. They’re soft, spiced with pumpkin and a little espresso for that cozy latte vibe, then topped with a buttery crumble that gives the perfect bit of crunch. And of course, the maple glaze drizzled on top makes them completely irresistible. I love enjoying one (or two!) with a cup of coffee in the afternoon, it feels like the ultimate autumn pick-me-up.

You can read more about this recipe and get a printable recipe card here.

Servings: 18 cookies

Ingredients:

For the Soft Pumpkin Latte Cookies:

• ½ cup (1 stick) unsalted butter, softened

• ½ cup packed light brown sugar

• ¼ cup granulated sugar

• 1 large egg yolk

• ½ cup pumpkin purée (not pie filling)

• 1 tsp vanilla extract

• 1 tsp instant espresso powder

• 1 ¼ cups all-purpose flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp cinnamon

• ½ tsp pumpkin pie spice

• ¼ tsp salt

For the Crumble Topping:

• ⅓ cup all-purpose flour

• 3 tbsp light brown sugar

• 2 tbsp cold unsalted butter, diced

• ¼ tsp cinnamon

• Pinch of salt

• ¼ tsp instant espresso powder (optional)

For the Maple Glaze:

• ½ cup powdered sugar

• 1 tbsp pure maple syrup

• 1–2 tsp milk (adjust for consistency)

Instructions:

1. Prepare the Crumble Topping: In a small bowl, combine the flour, brown sugar, cinnamon, salt, and espresso powder. Add the cold butter and cut it in with a fork or your fingertips until the mixture forms small clumps. Place in the refrigerator while you make the cookie dough.

2. Make the Cookie Dough: In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes. Mix in the egg yolk, pumpkin purée, vanilla, and espresso powder until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be soft.

3. Shape and Top: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into rounded tablespoons, flatten the tops slightly, and press a spoonful of crumble topping onto each cookie.

4. Bake: Bake for 10–12 minutes, or until the edges are set and the tops no longer appear wet. Avoid overbaking. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.

5. Glaze: Whisk together the glaze ingredients until smooth, then drizzle over the cooled cookies.

13. Pumpkin Rice Krispie Donuts

Pumpkin Rice Krispie donuts are such a fun little twist on a classic treat, and they always make me smile. They’ve got that gooey marshmallow goodness we all love in a Rice Krispie, but with pumpkin purée and warm spices mixed in to give them a cozy fall flavor. Shaped like donuts and topped with a maple cinnamon glaze, they’re just as cute as they are delicious. I love making these for fall parties or after-school snacks. They’re easy, festive, and always a hit with kids and adults alike.

You can read more about this recipe and get a printable recipe card here.

Servings: 12 donuts

Ingredients:

For the Donuts:

• 3 tablespoons butter

• 1 (10 oz) bag mini marshmallows

• ½ cup canned pumpkin purée (not pumpkin pie filling)

• 1 teaspoon pumpkin pie spice

• Pinch of salt

• 6 cups Rice Krispies cereal

• Nonstick spray or butter (for hands and donut pan)

For the Maple Cinnamon Glaze:

• ¾ cup powdered sugar

• 2 tablespoons milk (more if needed to thin)

• ½ teaspoon cinnamon

• Pinch of salt

Instructions:

1. Prepare the Pumpkin Mixture: In a large pot over medium-low heat, melt the butter. Stir in the marshmallows and cook until mostly melted. Add the pumpkin purée, pumpkin pie spice, salt, and food coloring (if using), stirring until smooth. Remove from the heat and quickly fold in the Rice Krispies until evenly coated.

2. Shape the Donuts: Lightly coat a donut pan with nonstick spray, or grease your hands if shaping by hand. Press the warm mixture firmly into the molds. Allow to cool completely in the pan before gently removing.

3. Make the Glaze: In a small bowl, whisk all glaze ingredients until smooth. Dip the tops of each donut or drizzle the glaze over with a spoon. Let the glaze set for at least 15 minutes before serving.

14. Red Wine Poached Pears

Red wine poached pears are one of those desserts that feel so fancy but are secretly really simple to make. The pears simmer away in red wine with warm spices like cinnamon and cloves, and by the time they’re done, they’re tender, flavorful, and absolutely gorgeous on the plate. I love serving them with a little whipped cream or vanilla ice cream because it balances out the richness of the wine and honey perfectly. It’s the kind of dessert that makes any fall dinner feel extra special without a ton of effort.

Servings: 4

Ingredients:

• 4 Bosc pears
• 1 bottle (750 ml) red wine (such as Shiraz, Merlot, or Sauvignon – I used Merlot)
• 1 cup orange juice
• 1/2 cup honey
• 4 cloves
• 2 cinnamon sticks

Instructions:

1. Peel the pears, keeping the stems intact.

2. In a medium saucepan, combine the red wine, orange juice, honey, cinnamon sticks, and cloves. Stir until well mixed.

3. Add the pears to the saucepan and bring the mixture to a boil.

4. Reduce the heat to medium and simmer for 35–45 minutes, gently turning the pears every 5–10 minutes for even cooking.

5. Once the pears are tender and infused with the spices, remove from the heat and let them cool slightly.

6. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

15. 7 Layer Reese’s Bars

7 Layer Reese’s Bars are one of those over-the-top desserts that I just can’t resist. They’ve got a buttery graham cracker crust, gooey layers of chocolate and peanut butter, crunchy pecans, and plenty of mini Reese’s cups tucked inside. Then everything gets held together with sweetened condensed milk and topped with toasted coconut, it’s pure dessert magic in every bite. I love making these in the fall because they’re rich, cozy, and perfect for sharing, though I’ll admit I usually end up sneaking a square (or two) for myself before serving them!

You can read more about this recipe and get a printable recipe card here.

Servings: 8

Ingredients:

• 1 stick of unsalted butter
• 1 1/2 cup of graham cracker crumbs
• 1/2 cup of peanut butter chips
• 1/2 cup of semi sweet chocolate chips
• 1/3 cup of mini Reese’s cups (chopped)
• 1/3 cup of pecans (chopped)
• 14 oz can of sweetened condensed milk
• 1 1/4 cups of shredded coconut

Instructions:

1. Preheat the oven to 350° and line an 8×8 baking dish with parchment paper. (Leave paper hanging over the edges so you can lift the bars out after)
2. Melt the butter in a microwave safe bowl and pour the butter all on the bottom of the baking dish. Add the crumbs on top of the butter and spread around and pat down tightly.
3. Sprinkle the peanut butter chips and chocolate chips on top of the graham cracker crust. Sprinkle the Reese’s cups and pecans.
4. Carefully pour the condensed milk all over top, making sure to scrape every bit of it out the can and making sure it’s evenly spread. Sprinkle the coconut right on top of the condensed milk, making sure to lightly pat the coconut so it sticks.
5. Bake in the oven for 20 to 23 minutes, until the coconut is a light brown color. Once done let it sit for 10 minutes then lift out of the baking dish, slice and serve!

16. Apple Cinnamon Crumb Muffins

Apple cinnamon crumb muffins are one of my favorite fall bakes because they make the whole kitchen smell like pure comfort. The muffins themselves are soft and fluffy, packed with little bites of juicy apple, and then they’re topped with a buttery cinnamon-sugar crumb that bakes up golden and crunchy. I love having one warm from the oven with a cup of coffee on a crisp morning, it feels like the perfect way to start a fall day. They’re simple, cozy, and honestly taste like autumn in muffin form.

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 the oven to 180°C (350°F) and line a muffin tin with paper liners or grease with butter.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. In a separate bowl, mix the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Gently fold in the diced apples.

3. In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Add the softened butter and mix with a fork or your fingers until the mixture resembles coarse crumbs.

4. Divide the batter evenly among the muffin cups, filling each about three-quarters full, then sprinkle the crumb topping generously over each muffin.

5. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

6. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

17. Apple Crisp with Vanilla Ice Cream

Apple crisp with vanilla ice cream is one of those fall desserts I never get tired of making. The apples get soft and cinnamon-y in the oven, while the buttery oat topping turns perfectly golden and crunchy, it’s the ultimate cozy combo. And of course, serving it warm with a big scoop of vanilla ice cream (and maybe a little caramel drizzle if I’m feeling extra) takes it completely over the top. It’s simple, classic, and hands down one of the best ways to enjoy apples in the fall.

Servings: 6

Ingredients:

For the Filling:

• 6 medium apples (mix of Granny Smith and Honeycrisp), peeled, cored, and thinly sliced (about 900 g total)
• 1/4 cup granulated sugar (50 g)
• 1/4 cup light brown sugar (50 g)
• 1 tsp ground cinnamon (2 g)
• 1/2 tsp ground nutmeg (1 g)
• 1/4 tsp ground allspice (0.5 g)
• 2 tbsp fresh lemon juice (30 ml)
• 1 tbsp cornstarch (8 g)

For the Topping:

• 1 cup old-fashioned oats (100 g)
• 1/2 cup all-purpose flour (65 g)
• 1/2 cup light brown sugar, packed (100 g)
• 1/4 cup granulated sugar (50 g)
• 1/2 tsp ground cinnamon (2 g)
• 1/4 tsp salt (1.5 g)
• 1/2 cup (1 stick) unsalted butter, cold and cubed (115 g)
• 1/2 cup chopped pecans or walnuts (optional) (60 g)

To Serve:

• Vanilla ice cream
• Caramel sauce

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish or a similar-sized oven-safe dish.

2. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch until evenly coated. Spread the mixture evenly in the prepared dish.

3. In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and work them into the mixture with a pastry cutter or your fingers until it resembles coarse crumbs. Stir in chopped nuts if using.

4. Sprinkle the topping evenly over the apple mixture.

5. Bake for 35–40 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.

6. Let the apple crisp cool for 5–10 minutes to allow the juices to settle.

7. Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce, if desired.

18. Carrot Cinnamon Bundt Cake

Carrot cinnamon Bundt cake is one of those desserts that always feels extra special, even though it’s surprisingly easy to make. The cake itself is moist and full of warm spices, sweetened with maple syrup and brown sugar, and packed with tender carrots and crunchy nuts. Once it’s topped with creamy cream cheese frosting that drips down the sides, it looks just as amazing as it tastes. I love serving this one in the fall – it’s cozy, flavorful, and the perfect treat to share with family and friends around the table.

Servings: 10-12

Ingredients:

For the Cake:

• 2 cups all-purpose flour

• 1 cup packed brown sugar

• ½ cup pure maple syrup

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 cup vegetable oil

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 ½ cups grated carrots (about 2–3 medium carrots)

• ½ cup chopped walnuts or pecans (plus more for sprinkling)

For the Cream Cheese Frosting:

• 1 package (8 oz) Betty Crocker Cream Cheese Frosting

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.

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

3. In another bowl, whisk the vegetable oil, maple syrup, eggs, and vanilla extract until well combined.

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

5. Fold in the grated carrots and nuts until evenly distributed.

6. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for 15–20 minutes before inverting it onto a wire rack to cool completely.

9. Once cooled, spread the cream cheese frosting over the top, letting it drizzle down the sides, and sprinkle with chopped pecans.

10. Slice and serve.

19. Chocolate Pumpkin Patch Brownies

Chocolate pumpkin patch brownies are one of those desserts that are just as fun to look at as they are to eat. You start with a rich, fudgy brownie base, top it with silky chocolate ganache, and then decorate with candy-dipped strawberries that look like tiny pumpkins, it’s such a cute idea for fall! I love making these for parties or family get-togethers because they’re festive, delicious, and always get a ton of compliments. Plus, the little pumpkin patch effect with mint leaves makes them look like you spent way more time on them than you actually did.

Servings: 16

Ingredients:

For the Chocolate Brownie Cake:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 medium eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Chocolate Ganache Frosting:

• 1 cup heavy cream
• 8 ounces dark chocolate, chopped
• 2 tablespoons unsalted butter

For the Pumpkin Patch Decoration:

• 12-15 fresh strawberries
• 1 cup orange candy melts
• Fresh mint or basil sprigs, optional to resemble vines

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, and grease the parchment.

2. In a medium saucepan, melt the butter over medium heat. Remove from heat, add the sugar, and stir until combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the butter mixture, stirring until fully incorporated.

4. Pour the batter into the prepared pan, spread evenly, and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.

5. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour over the chopped chocolate in a heatproof bowl, let sit for 2 minutes, then stir until smooth. Add the butter and stir until melted and glossy. Set aside.

6. Wash and dry the strawberries thoroughly, then line a tray with parchment paper. Melt the orange candy melts in a double boiler or according to package instructions. Dip each strawberry by the stem into the melted candy, coating completely, then place on the prepared tray to set.

7. Remove the cooled brownie cake from the pan and spread the chocolate ganache evenly over the top.

8. Place the dipped strawberries on top of each brownie portion, pressing gently to secure. Arrange mint leaves around the strawberries to create a pumpkin patch effect.

9. Cut into squares or rectangles and serve immediately, or store in an airtight container at room temperature for up to 3 days.

20. Banana Upside Down Cake

Banana upside down cake is such a cozy twist on a classic dessert, and it always feels a little extra special when I make it in the fall. The caramelized bananas on top get all gooey and golden while the soft, cinnamon-spiced cake bakes underneath, it’s the perfect mix of sweet, warm, and comforting flavors. I love flipping it out of the pan and seeing those pretty banana slices on top, then serving it while it’s still slightly warm. A slice of this with a cup of coffee or tea is pure autumn comfort food.

Servings: 12-16

Ingredients:

• 4 Small Ripe Bananas
• 1 Golden Butter Cake Mix (15.25 ounces)
• 1 Box Banana Cream Pudding (3.4 ounces)
• 1 Stick Salted Butter (½ cup)
• 1 Cup Brown Sugar, packed
• ½ Cup Whole Milk
• ⅓ Cup Vegetable Oil
• 3 Eggs
• 2 Teaspoons Ground Cinnamon, divided

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Peel two of the bananas and place them in a large mixing bowl. Mash with a fork until no large chunks remain.

3. Add the cake mix, pudding mix, 1 teaspoon cinnamon, eggs, milk, and oil to the mashed bananas. Beat with a hand mixer until well combined. Set aside.

4. In a small bowl, melt the butter in the microwave for about 1 minute, or until fully melted.

5. Stir the brown sugar and remaining teaspoon of cinnamon into the melted butter until well mixed.

6. Spray a standard bundt pan with nonstick cooking spray, then spread the brown sugar mixture evenly over the bottom.

7. Peel and slice the remaining two bananas. Arrange the slices in a single, slightly overlapping layer over the brown sugar mixture.

8. Carefully pour the cake batter over the bananas, spreading it evenly.

9. Bake for 40 minutes, or until a toothpick inserted into the center comes out with a moist or slightly sticky crumb.

10. Remove from the oven and let cool for 5 minutes before gently inverting onto a serving plate. Slice, serve, and enjoy.

21. Biscoff Cheesecake

Biscoff cheesecake is one of those desserts that feels downright irresistible from the very first bite. The buttery cookie crust pairs perfectly with the creamy Biscoff filling, and that extra drizzle of melted spread on top makes it taste like pure indulgence. I love how rich and velvety it is without being overly fussy to put together, it’s basically a no-fail cheesecake that always impresses. Whenever I serve this, there’s never a crumb left, and honestly, I don’t blame anyone for going back for seconds (I usually do too!).

Servings: 12

Ingredients:

For the Crust:

• 2 cups crushed Biscoff cookies (250 g)
• 7 tbsp unsalted butter, melted (100 g)

For the Filling:

• 16 oz cream cheese, softened (500 g)
• ½ cup granulated sugar (100 g)
• ¾ cup Biscoff spread (200 g)
• 1 tsp vanilla extract (5 ml)
• ¾ cup heavy cream, cold (200 ml)
• ⅔ cup dark chocolate chips, melted (optional) (100 g)

For the Topping:

• ⅓ cup heavy cream (100 ml)
• 3 tbsp Biscoff spread (50 g)
• Crushed Biscoff cookies and chocolate shavings, for garnish

Instructions:

1. Crush the Biscoff cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan and chill while preparing the filling.

2. In a bowl, beat the cream cheese and sugar until smooth. Add the Biscoff spread and vanilla extract, mixing until fully combined.

3. In a separate bowl, whip the cold heavy cream to soft peaks, then gently fold it into the cream cheese mixture. If desired, fold in melted chocolate chips for a chocolate variation.

4. Spread the filling over the crust in two layers, optionally sprinkling crushed Biscoff cookies between the layers for added texture. Smooth the top and refrigerate for at least 6 hours or overnight.

5. Warm the heavy cream and Biscoff spread in a small saucepan or microwave until smooth, then let cool slightly before pouring over the chilled cheesecake.

6. Garnish with crushed Biscoff cookies and chocolate shavings, slice, and serve chilled.

22. Apple Hand Pies

Apple hand pies are one of my favorite little fall treats because they’re basically portable apple pies you can eat with your hands, no fork required! The filling is warm and spiced with cinnamon, tucked inside a golden, flaky crust, and finished off with a sweet drizzle of glaze. I love how cozy and nostalgic they feel, and they’re just the right size for snacking or sharing. Whether I’m baking them for a family dessert or packing them up for a fall picnic, these hand pies always hit the spot.

Servings: 12 pies

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

2. Cook for about 5-7 minutes, until the apples have softened slightly.

3. Remove from heat and let the filling cool.

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

5. Roll out the store-bought pie crust and cut out circles (about 4-5 inches in diameter) using a cookie cutter or the rim of a glass.

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

7. Top with a second dough circle, gently pressing down around the edges to seal.

8. Crimp the edges with a fork to fully seal the pie.

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

10. Use a small knife to cut two small slits on top of each pie to allow steam to escape while baking.

11. Place the assembled hand pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

12. Remove from the oven and let cool slightly.

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

14. Drizzle the glaze over the cooled hand pies and allow it to set for a few minutes.

23. Carrot Cake

Carrot cake is one of those desserts that always feels cozy and comforting, especially in the fall when I’m craving warm spices and rich flavors. The cake is soft and moist, packed with freshly grated carrots and a hint of cinnamon, nutmeg, and ginger, and the cream cheese frosting is the perfect creamy, tangy balance to all that sweetness. I love adding a sprinkle of nuts on top for a little crunch, but honestly, this cake is a winner no matter how you serve it. It’s the kind of dessert that makes any gathering feel extra special.

GET THE RECIPE

24. Cinnamon Marble Bundt Cake

Cinnamon marble Bundt cake is one of those desserts that looks fancy but is actually really simple to make, and it tastes even better than it looks. The buttery vanilla cake is swirled with a rich cinnamon-cocoa layer that bakes into the prettiest marble pattern, and every slice is full of warm, cozy flavor. I love drizzling it with a little melted chocolate or dusting it with powdered sugar for the perfect finishing touch. It’s the kind of cake that feels just right for fall afternoons with a cup of coffee or tea.

Servings: 10-12

Ingredients:

For the batter:

• 200 g unsalted butter (room temperature)
• 200 g sugar
• 4 eggs
• 250 g all-purpose flour
• 2 tsp baking powder
• 100 ml milk
• 1 tsp vanilla extract

For the cinnamon layer:

• 2 tbsp cocoa powder
• 2 tbsp sugar
• 2 tbsp ground cinnamon

For the glaze:

• 100 grams of milk chocolate melted in the microwave 

Instructions:

1. Preheat the oven to 180°C (350°F) and grease and line a 20–22 cm (8–9 inch) cake pan with parchment paper.

2. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

3. In a separate bowl, combine the flour and baking powder. Gradually add the dry mixture to the butter mixture, alternating with the milk, and mix until smooth.

4. Divide the batter into two equal portions. In one portion, stir in the cocoa powder, cinnamon, and additional sugar until fully combined.

5. Pour a layer of plain batter into the prepared pan, followed by a layer of cinnamon batter. Repeat the layers until all the batter is used, then use a knife or skewer to gently swirl through the batter to create a marble effect.

6. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

7. Dust with powdered sugar before serving.

25. Double-Crust Honeycrisp Apple Pie

Double-crust Honeycrisp apple pie is one of those classic fall desserts that never goes out of style. The buttery, flaky crust holds in a warm, spiced apple filling that’s sweet, a little tart, and completely comforting. I especially love using Honeycrisp apples because they stay firm while baking and bring such a bright, juicy flavor to every bite. Fresh from the oven with a scoop of vanilla ice cream on top, this pie feels like pure autumn comfort on a plate.

Servings: 8

Ingredients:

For the Pie Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon sea salt
• 1 cup unsalted butter, cold and diced
• 6-8 tablespoons ice-cold water

For the Apple Filling:

• 6-7 medium-sized Honeycrisp apples, peeled, cored, and thinly sliced
• 2 tablespoons lemon juice
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

For the  Topping:

• 1 tablespoon unsalted butter, cut into small pieces
• 1 small egg, beaten
• 1 tablespoon granulated sugar

Instructions:

1. In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix with your hands until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough comes together without overworking it.

2. Divide the dough into two equal portions, shape each into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

3. Remove one portion of dough from the refrigerator and let it sit at room temperature for a few minutes. On a lightly floured surface, roll it into a circle large enough to fit a 9-inch pie dish. Transfer to the dish and press gently against the bottom and sides.

4. Preheat the oven to 400°F (200°C). In a large bowl, toss the sliced apples with lemon juice. In a separate bowl, mix the granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Add this mixture to the apples and toss until evenly coated.

5. Pour the apple filling into the prepared crust, mounding it slightly in the center. Dot the top with small pieces of butter.

6. Roll out the second portion of dough on a lightly floured surface into a circle slightly larger than the pie dish. Place over the filling, trim any excess, and leave about a 1-inch overhang. Fold the overhang under the bottom crust and crimp the edges with your fingers or a fork to seal.

7. Cut several small slits or decorative vents in the top crust to allow steam to escape. Brush with beaten egg and sprinkle with granulated sugar.

8. Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling and thickened.

9. Let the pie cool on a wire rack for at least 2 hours before slicing. Serve warm or at room temperature, optionally topped with vanilla ice cream or yogurt.

26. Pistachio Bundt Cake

Pistachio Bundt cake is one of those desserts that feels a little unexpected for fall but totally deserves a spot on the table. It’s soft, nutty, and full of rich flavor thanks to the pistachios and hazelnuts, with a creamy pistachio pudding topping that makes it extra indulgent. I love how beautiful it looks coming out of the Bundt pan, simple but impressive, and those little pops of green from the pistachios make it stand out from the usual fall bakes. A slice of this with a hot cup of coffee is my idea of cozy.

Servings: 8

Ingredients:

• 2 cups All Purpose flour
• 1 stick (8 tbsp) butter
• 3 eggs
• 1 cup caster sugar
• 1 tbsp baking powder
• 1 cup pistachios
• ½ cup hazelnuts
• 1 pack jello pistachio instant pudding (available on amazon)
• 1 cup milk

Instructions:

1. Grease a 9-inch bundt pan with butter or margarine and preheat the oven to 350°F (175°C).

2. In a large bowl, beat the sugar with the eggs, adding one egg at a time. Add the butter and whip with an electric mixer for about 3 minutes, until light and creamy.

3. In a separate bowl, mix the baking powder with the flour. Soak the pistachios and hazelnuts in water for 1 minute, then drain and add them to the flour mixture, reserving about 2 tablespoons of pistachios for garnish. Stir to coat the nuts, which will help prevent them from sinking in the cake.

4. Gently fold the flour mixture into the batter until fully incorporated.

5. Pour the batter into the prepared bundt pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

6. In a small bowl, mix the pistachio instant pudding mix with 1½ cups of milk. Once set, spread the pudding over the cooled bundt cake and garnish with the reserved pistachios.

27. Puff Pastry Apple Roses

Puff pastry apple roses are one of those desserts that look super fancy but are actually really easy to make. The thin apple slices bake up soft and sweet inside buttery, flaky pastry, and when you roll them together they look just like little roses. I love dusting them with powdered sugar for that extra touch, it makes them look straight out of a bakery. These are perfect for fall gatherings or even just a cozy weekend bake when you want something beautiful and delicious without a lot of fuss.

GET THE RECIPE

After writing all that, I’m officially hungry and ready to bake my way through fall. There’s just something about cozy desserts that makes this season feel extra special, whether it’s a warm apple crisp straight from the oven, a creamy pumpkin cheesecake, or a fun treat like puff pastry apple roses. I love that some of these recipes are quick and easy for weeknights, while others are perfect for sharing at holidays or family gatherings. No matter which ones you try first, I promise your kitchen will smell amazing and your sweet tooth will be more than satisfied.