Fall Recipes

Fall Recipes

Chocolate Caramel Filled Apples

Prep: 15 Minutes    Total Time: 30 Minutes    Skill Level: Beginner

Yield: 2 Servings            Ingredients   1 apple, 1-2 tablespoons hot fudge topping                                              Topping  1-2 teaspoons caramel apple dip, 1-2 teaspoons chopped pecans       

 Tools  MelonBaller, Decorating Bag                    

Instructions

1. Prepare apples: Cut the apple in half and use a melon baller to hollow out the apple core; leaving a shell a 1/4 inch thick.

2. Fill apples: Spoon the hot fudge topping into the apple halves until full.

3. Add topping: Fill a decorating bag with the caramel apple dip and drizzle caramel over the fudge.

4. Decorate: Sprinkle with chopped pecans and carefully press some pecans into the mixture. Drizzle more caramel over the pecans to top off the apples.

Source: Wilton                

Pumpkin Pie Bars

Prep: 20 Minutes    Bake: 1 hour to 1 hour 6 minutes        Total Time: 1 hour 26 Minutes       Yield:  One 9 x 30 Pan (about 20 bars)

Ingredients

Crust

• 12 tablespoons (170g) unsalted butter, at room temperature

• 1/2 cup (107g) light brown sugar, packed

• 2 1/2 cups (270g) unbalanced all purpose flour

• 1/2 teaspoon salt

Filling

• one 15-ounce can (425g) pumpkin purée

• one 14-ounce can (397g) sweetened condensed milk

• 2 large eggs

• 1 tablespoon unbleached all purpose flour

• 1 teaspoon pumpkin pie spice

• 1/4 teaspoon table salt

Sour cream whip (optional)

• 1 cup (227g) heavy cream

• 1/4 cup (57g) sour cream

• 2-4 tablespoons (14g to 28g) confectioners' sugar, sifted if lumpy

• 1 teaspoon pure vanilla extract (optional)

Instructions

To make the crust: Preheat the oven to 350°F. Lightly grease a 9 x 13 pan and line the pan with a parchment sling for the easiest serving. Make sure the paper extends up and over the sides of the pan on two opposite sides, so you can use it as handles to remove the Pumpkin Pie Bars from the pan. 

• In a medium mixing bowl or in the bowl of a stand mixer fitted with the flat beater, beat the butter and light brown sugar until smooth. Stir in the flour and salt and continue beating until the dough just starts to form and the mixture is somewhat crumbly.

• Transfer the crust mixture to the prepared pan and shake gently to evenly distribute. Firmly press the crust mixture into an even layer with your hands. If the crust mixture becomes too warm and begins sticking to your hands, transfer the pan to the refrigerator to chill for 5 to 10 minutes, then continue pressing.

• Prick the dough all over with a fork. Bake the crust for 28 to 32 minutes, until lightly golden. While the crust bakes, prepare the filling.

• To make the filling: In a large bowl, whisk together all the ingredients until well blended.

• Remove the crust from the oven and pour the filling over the top. 

• Return the bars to the oven and bake for an additional 32 to 35 minutes, until the top is golden brown and the filling looks set. Remove from the oven and cool on a rack. Once cool, use the parchment to lift the bars out of the pan for easier cutting.

• To make the sour cream whip (optional): In a medium bowl, whisk together the heavy cream, sour cream, 2 tablespoons (14g) of the confectioners’ sugar, and vanilla until soft peaks form. Taste and add additional confectioners’ sugar, if desired. 

• When ready to serve, transfer the sour cream whip to the top of the bars. Use the back of a spoon or an offset spatula to spread it evenly over the top, creating decorative swirls. Slice the bars and serve at room temperature or slightly chilled.

• Storage information: Store leftover Pumpkin Pie Bars, covered, in the refrigerator for several days.

• Source: Kingarthurbaking

• Pecan Pie Bars

• Prep: 20 Minutes    Bake: 53 minutes to 1 hour 2 minutes      Total Time: 1 hour 20 Minutes       Yield:  2 dozen bars

Ingredients

Crust

• 18 tablespoons (254g) unsalted butter, at room temperature

• 3/4 cup (160g) light brown sugar, packed

• 3 cups (360g) unbleached all purpose flour

• 1/2 teaspoon table salt

Filling

• 2 cups (227g) chopped pecans or pecan pieces

• 12 table­spoons (170g) unsalted butter

• 1/2 cup (107g) light brown sugar, packed

• 1/3 cup (112g) honey

• 3 tablespoons (42g) heavy cream or milk

• 3 tablespoons (37g) granulated sugar

• 1/2 teaspoon table salt

Instructions

• To make the crust: Preheat the oven to 325°F. Lightly grease a 9" x 13" pan, and line the pan with parchment paper for the easiest serving. Make sure the paper extends up and over the sides of the pan on two opposite sides, so you can use it as a sling to remove the pecan pie bars from the pan. 

• In a medium mixing bowl or in the bowl of a stand mixer fitted with the flat beater, beat the butter and light brown sugar until smooth. Stir in the flour and salt and continue beating until dough just starts to form and the mixture is somewhat crumbly.

• Transfer the crust mixture to the prepared pan and shake gently to evenly distribute. Firmly press the crust mixture into an even layer with your hands. If the crust mixture becomes too warm and begins sticking to your hands, transfer the pan to the refrigerator to chill for 5 to 10 minutes, then continue pressing.

• Prick the dough all over with a fork.

• To make the crust: Preheat the oven to 325°F. Lightly grease a 9" x 13" pan, and line the pan with parchment paper for the easiest serving. Make sure the paper extends up and over the sides of the pan on two opposite sides, so you can use it as a sling to remove the pecan pie bars from the pan. 

• In a medium mixing bowl or in the bowl of a stand mixer fitted with the flat beater, beat the butter and light brown sugar until smooth. Stir in the flour and salt and continue beating until dough just starts to form and the mixture is somewhat crumbly.

• Transfer the crust mixture to the prepared pan and shake gently to evenly distribute. Firmly press the crust mixture into an even layer with your hands. If the crust mixture becomes too warm and begins sticking to your hands, transfer the pan to the refrigerator to chill for 5 to 10 minutes, then continue pressing.

• Prick the dough all over with a fork.

Source: Kingarthurbaking 

Pumpkin Bread

  Prep: 15 Minutes    Bake:1 hour 5 minutes      Total Time: 1 hour 20 minutes      Yield:  16 pieces

Ingredients 

1-2/3 cups all-purpose flour

1-1/2 cups sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 large eggs, room temperature

1 cup canned pumpkin

1/2 cup canola oil

1/2 cup water

1/2 cup chopped walnuts    

1/2 cup raisins (optional)

Instructions

Preheat the oven to 350°. Combine the flour, sugar, baking soda, ground cinnamon, salt, baking power, ground nutmeg, and ground cloves together in a bowl. In a separate bowl, whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.

Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.        

Source: Tasteofhome

 Featured Recipe

I would like to feature one of the recipes here. The recipe is Pumpkin Bread. Pumpkin Bread is a classic fall recipe and I really enjoy it. I’ve made many versions of pumpkin bread and have used different recipes. This recipe from a Taste of Home  is a great option because it doesn’t take too long and the recipe is pretty simple. Hopefully you love all of these recipes, especially the pumpkin bread as much as I do. 

Written by: Mackenzie Siemsen

Edited by: Kairi Tang

9/26/25