5 Fall Desserts Easy Enough to Make Tonight and Crave Tomorrow

Leaves are crunching, sweaters are back, and your kitchen is begging to smell like cinnamon. These five easy fall desserts are the baking equivalent of a cozy blanket—minimal effort, maximum comfort. No pastry school required, just a love for apples, pumpkins, warm spices, and a little butter. Let’s bake like we mean it.

1. Cinnamon-Sugar Apple Crisp That Disappears in Minutes

This apple crisp is basically autumn in a dish—soft, jammy apples under a crunchy, buttery oatmeal topping. It’s fast, forgiving, and perfect when you’ve got a bag of apples going soft on the counter. Serve it warm with vanilla ice cream and watch it vanish.

Ingredients:

• 6 medium apples (Honeycrisp or Granny Smith), peeled, cored, sliced
• 2 tablespoons lemon juice
• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon, divided
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 2/3 cup brown sugar, packed
• 1/2 teaspoon kosher salt
• 1/2 cup unsalted butter, melted
• Optional: 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat the oven to 350°F (175°C). Butter a 9×9-inch baking dish.
2. In a large bowl, toss sliced apples with lemon juice, granulated sugar, 1 teaspoon cinnamon, nutmeg, vanilla, and cornstarch. Spread into the baking dish.
3. In another bowl, mix oats, flour, brown sugar, remaining 1 teaspoon cinnamon, salt, and nuts (if using). Stir in melted butter until clumpy.
4. Scatter the topping evenly over the apples. Bake 40–45 minutes, until the topping is golden and the apples are bubbling.
5. Cool 10 minutes before serving so the juices thicken slightly.

Serve warm with ice cream or whipped cream. For a twist, add a handful of dried cranberries to the apples or swap nutmeg for cardamom for a brighter spice vibe. Leftovers reheat beautifully in the oven, but let’s be honest—there won’t be much left.

2. Pumpkin Sheet Cake With Brown Butter Maple Frosting

If you want a low-stress dessert that feeds a crowd, this sheet cake is your golden ticket. It’s ultra-moist, warmly spiced, and topped with a glossy, nutty frosting that tastes like fall at peak powers. Bring this to a potluck and prepare for recipe requests.

Ingredients:

Cake:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup pumpkin purée (not pie filling)
• 1/2 cup neutral oil (canola or vegetable)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or 1/2 cup milk + 1 teaspoon vinegar)

Brown Butter Maple Frosting:

• 1/2 cup unsalted butter
• 2 cups powdered sugar, sifted
• 2–3 tablespoons pure maple syrup
• 2–3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment.
2. In a large bowl, whisk flour, sugars, baking powder, baking soda, salt, and spices.
3. In another bowl, whisk pumpkin, oil, eggs, vanilla, and buttermilk. Pour wet into dry and whisk just until smooth.
4. Spread batter into the pan and bake 22–28 minutes, until a toothpick comes out clean. Cool completely.
5. Make the frosting: In a light-colored saucepan, melt butter over medium heat. Cook, swirling, until golden with brown bits and nutty aroma, 5–7 minutes. Cool 10 minutes.
6. Beat browned butter with powdered sugar, maple syrup, milk/cream, vanilla, and salt until smooth and spreadable, adding more milk as needed.
7. Frost the cooled cake. Swipe to create swoops because we eat with our eyes, too.

Top with toasted pecans or a sprinkle of cinnamon sugar. Want cupcake vibes? Bake in lined muffin tins for 18–20 minutes. Pro tip: use real maple syrup for a frosting that sings, not whispers.

3. Caramel Pecan Bread Pudding With Bourbon Whipped Cream

This is what you make when you’ve got day-old bread and a craving for something decadent. The custard is silky, the pecans add crunch, and the caramel trickles into every bite. It’s all the best parts of pie without rolling a single crust.

Ingredients:

• 6 cups day-old brioche or challah, cubed (about 10–12 ounces)
• 1 cup pecans, roughly chopped
• 4 large eggs
• 1 3/4 cups whole milk
• 3/4 cup heavy cream
• 2/3 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of kosher salt
• 1/2 cup jarred caramel sauce, plus more for drizzling

Bourbon Whipped Cream (optional but highly recommended):

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1–2 teaspoons bourbon (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch or 2-quart baking dish.
2. Spread bread cubes on a sheet pan and toast 8–10 minutes until slightly dry. Cool.
3. In a bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt.
4. Add bread and pecans to the custard, tossing until soaked. Let sit 10 minutes.
5. Drizzle half the caramel sauce over the bottom of the baking dish. Spoon in the soaked bread. Dot the top with the remaining caramel.
6. Bake 35–40 minutes until puffed and set at the edges but slightly custardy in the center.
7. Meanwhile, beat cream, powdered sugar, vanilla, and bourbon to soft peaks.
8. Cool pudding for 10 minutes. Serve warm with whipped cream and extra caramel drizzle.

Use raisins or chopped dates for extra chew, or swap pecans for walnuts. If you prefer less sweetness, reduce the caramel and add a pinch more salt—sweet-salty magic, trust me. Leftovers reheat beautifully in the microwave with a splash of milk.

4. Roasted Pears With Honey, Thyme, and Vanilla Mascarpone

When you want a dessert that’s elegant but easy, roasted pears are your move. They caramelize in the oven, the edges go slightly jammy, and the thyme adds a subtle savory note. Dollop with vanilla mascarpone and you’ve got dinner-party chic without breaking a sweat.

Ingredients:

• 4 ripe but firm pears (Bosc or Anjou), halved and cored
• 2 tablespoons unsalted butter, melted
• 3 tablespoons honey, plus more to finish
• 1 teaspoon vanilla extract
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• Pinch of kosher salt
• 1/4 cup water or apple cider

Vanilla Mascarpone:

• 8 ounces mascarpone cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla bean paste or vanilla extract
• Zest of 1/2 lemon (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Place pears cut-side up in a baking dish.
2. Whisk melted butter, honey, vanilla, thyme, and salt. Brush over pears. Pour water or cider into the dish.
3. Roast 25–35 minutes, basting once or twice, until pears are tender and lightly caramelized.
4. Meanwhile, mix mascarpone, powdered sugar, vanilla, and lemon zest until smooth.
5. Serve pears warm with a dollop of mascarpone and a final drizzle of honey. Spoon pan juices over the top.

Sprinkle with toasted almonds or crushed amaretti cookies for crunch. No mascarpone? Use Greek yogurt or whipped cream. Add a splash of brandy to the pan juices for a grown-up glaze—seriously, it’s divine.

5. Chewy Maple Snickerdoodles With Brown Sugar Spice

Snickerdoodles, but make them fall. These cookies are chewy in the middle, crisp at the edges, and rolled in a maple-cinnamon sugar that makes your kitchen smell like a donut shop. No chill time, just mix, roll, and bake.

Ingredients:

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 tablespoons pure maple syrup

Maple-Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon maple sugar or 1 teaspoon additional maple syrup (see note)
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk flour, cream of tartar, baking soda, and salt.
3. Cream butter with granulated and brown sugars until light and fluffy, 2–3 minutes. Beat in egg, yolk, vanilla, and maple syrup.
4. Mix in dry ingredients just until combined.
5. Make the coating: combine sugars, cinnamon, maple sugar (or drizzle maple syrup and stir well), and a pinch of salt.
6. Scoop 1 1/2-tablespoon dough balls. Roll in coating and place 2 inches apart.
7. Bake 9–11 minutes until edges are set and centers look slightly underdone. Cool on the sheet 5 minutes, then transfer to a rack.

If you don’t have maple sugar, the syrup works—just mix well and roll quickly. Add a pinch of cardamom for a subtle twist. These freeze beautifully; rewarm for 2–3 minutes at 300°F to bring back the fresh-baked magic.

Make-Ahead Tips and Fall Flavor Swaps

Want to prep ahead? The apple crisp topping freezes for 2 months; the pumpkin cake stays moist for days; cookie dough balls freeze like a dream. Swap spices to play around: cardamom for nutmeg, allspice for cloves, or add orange zest to anything chocolate or caramel. And if you’re short on time, roasted pears are the superhero dessert—15 minutes of hands-on, tops.

These five fall desserts are easy, cozy, and endlessly crowd-pleasing. Pick one tonight, turn on some music, and let the oven do the heavy lifting. Your kitchen will smell incredible—and your people will ask for seconds.