#fallbaking

[forkfulofflavor]

Cranberry Orange Custard Pie Ingredients: 10-inch unbaked pie shell 12 oz. bag fresh cranberries (if frozen, thaw and pat dry) 1 1/2 cups sugar 3 eggs, beaten 1 cup heavy whipping cream 1/4 cup flour 1/2 teaspoon salt 1 tablespoon orange zest 1 teaspoon vanilla extract Directions: Preheat your oven to 400°F (200°C). Place the cranberries evenly in the unbaked pie shell. In a separate bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until fully combined. Pour the custard mixture over the cranberries in the pie shell. Bake the pie at 400°F for 10 minutes. Reduce the oven temperature to 350°F (175°C) and cover the crust with a pie crust shield or tin foil to prevent burning. Continue baking for 40-45 minutes, or until the custard is set. Let the pie cool completely before serving. Store any leftovers in the refrigerator. Prep Time: 15 minutes Cooking Time: 55 minutes Total Time: 1 hour 10 minutes Kcal: 310 kcal per serving Servings: 8 servings This Cranberry Orange Custard Pie combines the tartness of fresh cranberries with the creamy richness of a smooth custard, infused with bright notes of orange zest. The balance of sweet and tangy flavors creates a delightful pie that's perfect for any fall or holiday gathering. The cranberries provide a burst of freshness, while the custard sets into a creamy, luscious filling that melts in your mouth. Whether served at a festive family dinner or as a treat with a hot cup of tea, this pie is sure to impress. The combination of flavors, paired with the flaky pie crust, makes this dessert a standout that’s both comforting and elegant. Serve it chilled or at room temperature for the best experience.

[emily1-johnson]

Pumpkin Bread Recipe

Ingredients:

1 cup pumpkin puree

2 cups flour

1/2 cup sugar

1/2 cup vegetable oil

2 eggs

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Instructions:

Preheat the oven to 175°C (350°F).

In a bowl, mix the pumpkin puree, oil, eggs, and sugar.

In a separate bowl, combine the flour, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet mixture and mix until well combined.

Pour the batter into a greased loaf pan.

Bake for 50-60 minutes until the top is golden.

Let it cool before serving.

[sizzleandsweet]

🥧��� Cinnamon Roll Apple Pie ✨🥧 Two desserts collide in the most delicious way—apple pie meets cinnamon rolls, and the result is pure magic. Layers of buttery crust, warm apple filling, and a golden cinnamon roll topping baked to perfection. Topped with an optional glaze, it’s crispy, gooey, and comforting all at once. 🍎💛 This pie is a total showstopper for fall, holidays, or just treating yourself to something extra special. You don’t need any fancy tools—just pie crust, canned (or homemade!) filling, and a whole lotta love. Save this beauty for your next cozy baking day and tag a friend who needs to try this! Would you drizzle the glaze or serve it on the side? Tell me below!

[ele--noir]

Slice of Autumn Cake

Yep guys, autumn is finally here! 🍄🌰🍂🍁 Have you started making some sweet autumn desserts using the classic tasty ingredients of this season? 🍰 If not, I hope my drawing can give you some inspiration... yum! 😜

[wallpaperaeon]

Keto Pumpkin Spice Muffins | Low-Carb Fall Treat

[chinesegymnastics]

These vegan chocolate chip pumpkin cookie bars are a delightful treat that perfectly blend the flavors of pumpkin and chocolate. They are easy to make and great for sharing with friends and family, especially during fall or winter gatherings.

Ingredients: 1 can 15 ounces pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1 cup vegan chocolate chips.

Instructions: Start by heating the oven to 350F 175C. Set aside a 9x13-inch baking pan that has been greased. Put the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract in a large bowl and mix them together until they are well mixed. Mix the salt, cinnamon, nutmeg, ginger, cloves, baking powder, and baking soda in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. The chocolate chips should be carefully mixed in. Spread the batter out evenly in the baking pan that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cookie bars cool all the way in the pan before cutting them into bars and serving them.

Prep Time: 15 minutes

Cook Time: 25 minutes

6th International Conference On Applied Chemistry And Biology

[insightbloom]

Cozy up with the comforting taste of spiced carrot cake and creamy walnut frosting. A hug in cupcake form — warm, earthy, and made for golden-hour cravings. 🥕🌰🧁

[cookingwitsabah]

Savory Zucchini Cheddar Quick Bread Recipe – Easy & Cheesy Perfection

[zyrecipes]

🍁 Classic Pumpkin Snickerdoodle Cookies – The Sweetest Taste of Fall Soft, fluffy, and full of warm pumpkin spice, these Pumpkin Snickerdoodle Cookies are a fall essential. Rolled in cinnamon sugar and baked to golden perfection, they’re perfect for chilly afternoons, holiday trays, or anytime you’re craving something sweet and seasonal. One bite, and you’ll be hooked.

✨ Grab the recipe here: https://zyrecipes.com/classic-pumpkin-snickerdoodle-cookies/

[jenellemarie]

These cupcakes with pumpkin spice buttercream are a great treat for fall. Moist, tasty pumpkin cupcakes with a creamy, spiced buttercream frosting on top. A tasty treat for Halloween or Thanksgiving.

Ingredients: 1 1/2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 cup canned pumpkin puree. 1/2 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup unsalted butter, softened for buttercream. 2 cups powdered sugar for buttercream. 1 tsp pumpkin pie spice for buttercream. 1/2 tsp vanilla extract for buttercream. Orange food coloring optional, for buttercream. Candy pumpkins or pumpkin-shaped sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C. Line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. While the cupcakes are cooling, prepare the pumpkin spice buttercream. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, pumpkin pie spice, and vanilla extract. Beat until smooth and fluffy. Add orange food coloring if desired for a more vibrant color. Once the cupcakes are completely cool, frost them with the pumpkin spice buttercream using a piping bag or a spatula. Top each cupcake with a candy pumpkin or pumpkin-shaped sprinkle for decoration. Serve and enjoy your delicious homemade pumpkin cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

carmine rega

[mealsmom1]

Fall Baking Favorites with Natural Ingredients

Embrace the flavors of autumn with these delicious baking recipes that highlight the beauty of natural ingredients. From spiced apple muffins to pumpkin spice cookies, celebrate fall's bounty while keeping it wholesome and tasty! Perfect for cozy weekends or holiday gatherings. Want more? Check out our website 😋

Full recipe here!

⏳ Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 8-10 | Calories: ~250 per serving

[forkfulofflavor]

Apple Crisp Cheesecake Bars Ingredients: Brown Sugar Shortbread: 8 oz unsalted butter, room temperature 3/4 cup light brown sugar 1/2 teaspoon salt 1 teaspoon vanilla bean paste or vanilla extract 2 cups all-purpose flour Crisp Topping: 1/2 cup all-purpose flour 3/4 cup brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 3 oz unsalted butter, cold and cubed 1/2 cup rolled oats Brown Sugar Vanilla Bean Cheesecake: 16 oz cream cheese, room temperature 1/4 cup granulated sugar 1/3 cup light brown sugar 2 eggs 1 teaspoon vanilla bean paste 1 tablespoon whiskey (optional) Apple Layer: 3 medium Granny Smith apples, peeled, cored, and diced 2 tablespoons granulated sugar 3/4 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg Instructions: Make the Brown Sugar Shortbread: Preheat oven to 325°F (160°C). Spray a 9x13-inch pan with nonstick spray, line with parchment paper, then spray again with nonstick spray. In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy. Mix in vanilla bean paste or extract. Gradually add flour and salt, mixing just until combined. Press dough evenly into the prepared pan and bake for 20 minutes, rotating the pan halfway through. Remove from the oven and set aside to cool. Increase oven temperature to 350°F (175°C). Prepare the Crisp Topping: In a food processor, pulse flour, brown sugar, salt, and cinnamon just to mix. Add cold, cubed butter and pulse until butter pieces are the size of small peas. Transfer mixture to a bowl, stir in oats, and place in the freezer until ready to use. Prepare the Cheesecake Layer: In the bowl of an electric mixer, beat cream cheese and both sugars on medium speed until smooth. Add eggs, one at a time, followed by vanilla bean paste and whiskey (if using), mixing well. Set aside. Prepare the Apple Layer: In a bowl, toss diced apples with granulated sugar, cinnamon, and nutmeg until evenly coated. Assemble the Bars: Pour cheesecake mixture over the baked shortbread crust. Layer apples evenly on top, then sprinkle with the crisp topping. Bake at 350°F for about 35 minutes, rotating the pan halfway through, until the top is golden and the cheesecake layer is set. Cool and Serve: Allow bars to cool to room temperature, then refrigerate. To slice, lift bars from the pan using parchment overhang and cut into squares with a sharp knife. Store in an airtight container in the refrigerator. Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes Calories: 350 kcal | Servings: 12 bars These Apple Crisp Cheesecake Bars bring together the best of autumn’s flavors with a delicious twist. Each bite reveals a buttery shortbread crust topped with creamy vanilla bean cheesecake, perfectly spiced cinnamon apples, and a crisp oat topping. The warmth of cinnamon and nutmeg paired with the sweet-tart Granny Smith apples adds a comforting, familiar flavor that’s perfect for cozy fall days. Ideal for gatherings or simply a special treat at home, these bars are as visually appealing as they are satisfying. Serve chilled for a firm texture or slightly warm for a softer, melt-in-your-mouth experience. With layers of texture and flavor, these bars are the ultimate fall dessert that’s sure to impress.

[otomegirlkawaii]

Delight in the flavors of fall with these hazelnut macarons filled with a creamy maple pumpkin cream cheese filling. These delicate treats are perfect for autumn gatherings or whenever you crave a taste of the season.

Ingredients: 1 cup ground hazelnuts. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 tsp vanilla extract. Orange food coloring optional. 1/2 cup pumpkin puree. 4 oz cream cheese, softened. 2 tbsp maple syrup. 1/2 tsp pumpkin pie spice. 1/4 cup unsalted butter, softened.

Instructions: Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets. Put the powdered sugar and ground hazelnuts in a food processor. Pulse until finely chopped and thoroughly mixed. Beat the egg whites in a mixing bowl until stiff peaks form. Add the powdered sugar gradually while beating until glossy. Gently incorporate the powdered sugar and hazelnut mixture into the egg white mixture. After adding the orange food coloring if desired and vanilla extract, fold the batter until it becomes glossy and smooth. Pour the batter into a piping bag that has a round tip on it. Leaving space between each macaron, pipe tiny rounds onto the baking sheets that have been prepared. To create a skin, let them sit for roughly thirty minutes. Bake for 15 to 18 minutes, or until the macarons' shells are firm and crisp, in a preheated oven. Take them out of the oven and leave them on the baking sheets to cool completely. Pumpkin puree, softened cream cheese, maple syrup, pumpkin pie spice, and softened butter should all be combined thoroughly and smoothly in a separate bowl. Sort the macarons into pairs according to size and shape after they've cooled. One macaron should have the maple pumpkin cream cheese filling piped or spooned onto its flat side before being sandwiched between two other macarons. To make your macaron sandwiches, repeat with the remaining macarons and filling. To allow the flavors to meld together, chill the macarons in the refrigerator for at least an hour before serving. Savor the Hazelnut Macarons with Maple Pumpkin Cream Cheese Filling that you have made yourself!

Prep Time: 45 minutes

Cook Time: 15 minutes

Slaton Sales

[yummyeats-blog]

"Pumpkin Bread with Maple Brown Butter Glaze 🎃🍁

[thetinhouse]

Delicious and soft pumpkin meltaway cookies topped with a flavorful maple pumpkin spice icing. These cookies are perfect for autumn gatherings and will melt in your mouth with every bite.

Ingredients: 1 cup pumpkin puree. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. For the icing:. 1 cup powdered sugar. 2 tablespoons maple syrup. 1/2 teaspoon pumpkin pie spice.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on the bottom of a baking sheet. Make the butter and sugar fluffy by beating them together in a large bowl. Mix the pumpkin puree and vanilla extract into the butter. Combine well. Mix the flour, baking powder, salt, ground cinnamon, and ground nutmeg together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared. Put the cookies in the oven for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Mix the powdered sugar, maple syrup, and pumpkin pie spice in a bowl with a whisk until the mixture is smooth and well mixed. Once the cookies are cool enough to touch, drizzle or spread the icing on top of them. Wait until the icing is set before you serve it. Enjoy these tasty Pumpkin Meltaways that taste a bit like fall.

Prep Time: 20 minutes

Cook Time: 12 minutes

ophelia arc

[irlo]

With these delectable Pumpkin Chocolate Chip Cookies, you can indulge in the perfect combination of pumpkin and chocolate. They're soft and flavorful, and they're ideal for satisfying your sweet tooth.

Ingredients: 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/2 cup vegetable oil. 1 large egg. 2 cups all-purpose flour. 2 teaspoons baking powder. 2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon salt. 1 teaspoon vanilla extract. 1 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together the pumpkin puree, granulated sugar, vegetable oil, and egg until well combined. In a separate bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the vanilla extract and chocolate chips, ensuring they are evenly distributed throughout the dough. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them a couple of inches apart. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious pumpkin chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Springfield Alphas