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Seasonal Desserts: 23 Fall Sweets

Here's something to satisfy your sweet tooth: a fresh twist on classic fall desserts.

By Julie Miltenberger

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Pear Upside-Down Cake
Kana Okada
Kana Okada
Kana Okada
Kana Okada
Con Poulos
Con Poulos
Con Poulos
Con Poulos
Con Poulos
Con Poulos
Yunhee Kim
Yunhee Kim
Yunhee Kim
Yunhee Kim
Yunhee Kim
Yunhee Kim
Yunhee Kim
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Pear Upside-Down Cake

Makes: 16 servings
Prep: 30 minutes
Bake: 60 minutes
Cool: 5 minutes

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Pumpkin Cake Roll

Makes: 12 servings
Prep: 20 minutes
Cook: 5 minutes
Bake: 12 minutes
Cool: 1 hour
Refrigerate: 20 minutes

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Maple Pudding with Quick Praline

Makes: 6 servings
Prep: 10 minutes
Cook: 11 minutes
Refrigerate: 4 hours

Quick Praline

Makes: 8 servings
Prep: 5 minutes
Toast: 10 minutes
Cool: 30 minutes

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Apple Granola Pie

Makes: 8 servings
Prep: 25 minutes
Bake: 25 minutes at 400°, then 25 minutes at 325°
Cool: 30 minutes

Note: For easier slicing, let the pie cool 30 to 45 minutes.

Originally published in the November 2013 issue of Family Circle magazine.

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Cranberry Tart

Makes: 12 servings
Prep: 10 minutes
Cook: 10 minutes
Bake: 18 minutes at 425°, then 20 minutes at 375°

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Apple Turnovers

Makes: 8 servings
Prep: 15 minutes
Cook: 5 minutes
Bake: 15 minutes

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Pumpkin Custard Squares

Makes: 12 servings
Prep: 15 minutes
Cook: 4 minutes
Bake: 50 minutes

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Eggnog Cheesecake

Makes: 12 servings
Prep: 15 minutes
Bake: 55 minutes

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Maple Cake

Makes: 16 servings
Prep: 20 minutes
Bake: 30 minutes

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Coconut-Chocolate Pecan Pie

Makes: 12 servings
Prep: 15 minutes
Bake: 1 hour, 10 minutes

Originally published in the November 2012 issue of Family Circle magazine.

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Pear & Cranberry Crostata

Makes: 8 servings
Prep: 20 minutes
Refrigerate: 30 minutes
Microwave: 30 seconds
Bake: 45 minutes at 400 degrees F.

Test Kitchen Tip: If dough gets too soft to work with, refrigerate on baking sheet before adding filling.

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Pumpkin Mousse-Filled Cupcakes

Makes: 16 cupcakes
Prep: 20 minutes
Bake: 20 minutes at 375 degrees F.
Microwave: 45 seconds

Test Kitchen Tip: To pipe in mousse, fill bag half full; twist to close. Secure with a storage bag tie.

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Pumpkin Swirl Cheesecake

Makes: 16 servings
Prep: 25 minutes
Microwave: 1 minute
Bake: 1 hour, 20 minutes at 350 degrees F.
Refrigerate: overnight

Test Kitchen Tip: Check for doneness by gently shaking pan; center of cheesecake should jiggle slightly.

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Strawberry Linzer Cookie Tart

Makes: 16 servings
Prep: 15 minutes
Freeze: 25 minutes
Bake: 12 minutes at 400 degrees F., then 40 minutes at 350 degrees F.

Test Kitchen Tip: You must use a nonstick tart pan and remove ring as soon as tart is cool to the touch.

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Mixed Fruit Strudel

Makes: 8 servings
Prep: 20 minutes
Microwave: 30 seconds
Let Stand: 10 minutes
Bake: 40 minutes at 375 degrees F.

Test Kitchen Tip: Keep strudel from splitting by rolling it as you would a burrito and baking seam-side down.

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Apple Sour Cream Pie

Makes: 10 servings
Prep: 25 minutes
Cook: 15 minutes
Bake: 1 hour at 375 degrees F.

Test Kitchen Tip: Make sure filling is at room temperature and crust well chilled or bottom crust will be soggy.

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Carrot Cake

Makes: 18 servings
Prep: 25 minutes
Bake: 40 minutes at 350 degrees F.
Refrigerate: 1 hour

Test Kitchen Tip: This cake will be easier to slice when frosting is completely set. With a serrated knife, use a sawing motion for a clean edge. Wipe knife clean after each cut.

Originally published in the November 1, 2011 issue of Family Circle magazine.

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Carrot Cake in a Jar

Makes: 8 desserts
Prep: 25 minutes
Bake: at 350 degrees for 18 minutes

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Caramel Apple Cake in a Jar

Makes: 12 desserts
Prep: 25 minutes
Bake: at 325 degrees for 28 minutes
Cook: 8 minutes

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Chocolate Tiramisu in a Jar

Makes: 8 desserts
Prep: 25 minutes
Bake: at 350 degrees for 22 minutes

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Macarons

Makes: 36 servings
Prep: 8 minutes
Let Stand: 20 minutes
Bake: at 350 degrees for 30 minutes

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Halloween Whoopie Pies

Makes: 12 servings
Prep: 20 minutes
Bake: at 350 degrees for 13 minutes

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Frosted Pumpkins

Makes: 12 servings
Prep: 25 minutes
Bake: at 350 degrees for 36 minutes

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