The smell of pumpkin, apple, nutmeg, cinnamon, and changing leaves are filling our kitchens and making their way into our mouths and tummies [okay…not the leaves part 🤣]. Whether you’re hosting a Tailgate, Halloween party, Thanksgiving, or just baking on a Tuesday – whip these Fall recipes up for the family (or just you; you deserve it) to enjoy. Here are some of our favorite Fall recipes to make and we hope it puts you in the cozy spirit too!
PS. You can find more drool-worthy recipes [Team LIY approved, we take food VERY seriously around here!] right this way!
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Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
Whether mini or full size – these muffins will disappear as quickly as they were made! Simple, delicious and full of Fall flavor!
1 box Spice Cake Mix
1 15 oz Can of Pumpkin
½ cup Water
¾ cup Mini Chocolate Chips
Preheat oven to 350°. Lightly grease regular or mini muffin tin.
Mix all ingredients well. Fill muffin tin ¾ of the way full.
Bake for mini muffins for 12-14 minutes or regular muffins for 18-20 minutes.
Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal
Enjoy the taste of Fall with this healthy, hearty breakfast option. Make ahead for the week and store in the fridge for easy access. Top with yogurt and crushed pecans to enhance the flavors further.
1 can Pumpkin Puree 15 oz
1/2 C Milk
1 Egg
1/4 t Salt
1 t Baking Powder
1 1/2 t Cinnamon
1/2 t Nutmeg
1/2 t Allspice
1/4 C Brown Sugar packed
3 C Oatmeal quick oats
Preheat oven to 350 degrees. Spray 9×9 pan.
Mix together Pumpkin, Egg and Milk
Add remaining ingredients, stir to combine.
Pour into prepared 9×9 pan, bake for 30 minutes
Optional – Top with vanilla yogurt and pecans
Store leftovers in the refrigerator.
Apple Oatmeal Cookies
Apple Oatmeal Cookies
1 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
1 3/4 cup old fashioned rolled oats
1/2 cup unsalted butter softened
1/2 cup light brown sugar packed
1/4 cup sugar
1 large egg room temperature
1 tsp vanilla extract
1 cup chopped green apples peeled
Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt until well combined. Stir in the old-fashioned rolled oats and set aside.
Using a handheld mixer, or spoon, beat/mix together the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until fully combined. Mix in the egg and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the chopped apple until fully incorporated into the cookie dough.
Using a cookie or ice cream scoop, scoop balls of the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
Bake for 12 to 15 minutes or until the tops of the cookies are set.
Enjoy! Pair with vanilla ice cream if you’re feeling extra indulgent!
Creamy Apple Squares
Creamy Apple Squares
A delicious spin on apples in a dessert. Creamy and cinnamony, this one is a crowd pleaser!
1 box Yellow Cake Mix
1/2 C Butter Softened
3-4 Apples Peeled and Diced
1 Egg
1 C Sour Cream
1/2 t Cinnamon
1/4 C Brown Sugar
Preheat oven to 350, prepare 9×13 pan
Mix dry Cake Mix with softened Butter. Remove 2/3 Cup of mixture, set aside. Press remaining mixture into prepared 9×13 pan.
Top cake mix with peeled and diced Apples.
Beat Egg and Sour Cream. Pour over apples
Add Cinnamon and Brown Sugar with 2/3 C of reserved mixture. Sprinkle over creamy mixture.
Bake at 350 for 30-35 minutes. Serve Warm.
Vegan Apple Crumble Loaf
Vegan Apple Crumble Loaf
Loaf
2 cups All-purpose flour
1 cup Granulated sugar
1 cup Non-dairy milk
1 tbsp Baking powder
1 tbsp Cinnamon
1/2 tsp Salt
1/4 cup Applesauce
1/3 cup Vegan butter, melted
1-2 Large apples, grated
Apple Crumble
1/2 cup All-purpose flour
1/2 cup Brown sugar
2 tbsp Butter, slightly melted
2 tbsp Applesauce
1/2 tsp Cinnamon
Loaf
Preheat oven to 350 degrees F, grease loaf pan.
Combine flour, sugar, baking powder, salt, and cinnamon.
In a separate mixing bowl, combine applesauce and butter.
Add wet mixture to dry mixture, then add in grated apples.
Apple Crumble
Combine flour, brown sugar and cinnamon, slowly add in butter and applesauce.
Stir until it is crumbly. Don’t over mix.
Pour crumble on top of loaf.
Bake for 60 minutes. Enjoy!
Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake
My Aunt Karen made this cake the Thanksgiving right after I got my wisdom teeth out and I have been obsessed with it ever since! It is seriously so rich and yummy!
1 package yellow cake mix
1 egg
2 sticks butter melted and divided
1 (15 oz) can pumpkin
3 eggs
1 tsp vanilla
16 oz powdered sugar
1 tsp cinnamon
1 tsp nutmeg
1 8oz package cream cheese
To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
Prepare filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
2 cups peeled chopped apples (about 2 medium apples)
2 Tbsp pure maple syrup (or brown sugar)
1/8 tsp ground cinnamon
1 cup unsalted butter, cut into pieces
2 and 1/3 cups all-purpose flour (spooned and leveled)
1 and 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 and 2/3 cups packed light or dark brown sugar
2 large eggs
1 and 1/2 tsp pure vanilla extract
1/4 cup unsalted butter
1 and 1/2 cups confectioners sugar
2 tbsp milk
1/4 tsp pure vanilla extract
Brown the butter over medium heat.
Add apples, maple syrup/brown sugar, and cinnamon over medium heat and cook 3-5 minutes until apples have slightly softened. Set aside.
Preheat oven to 350 degrees. Line 9×13 baking with with parchment paper.
Make the blondies: Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl.
In a medium bowl, whisk 1 cup brown butter, brown sugar, eggs, and vanilla together. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the apples.
Evenly spread batter into pan. Bake for about 35 minutes or until top is lightly browned and a toothpick comes out clean. Remove from the oven and allow the blondies to cool completely.
Make the brown butter icing: whisk together 1/4 cup brown butter, confectioners sugar, milk, and vanilla extract. Drizzle over cooled blondies, then cut into squares.
Cover and store leftover iced blondies at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Caramel Apple Poke Cake
Black Onyx Stonewear Baking Dish [2-pack] // Black Onyx Stoneware Plates // Buffalo Check Cloth Napkins
Caramel Apple Poke Cake
This is a fall variation of our household favorite! Personally, I think it gets better each day as the caramel and whipped topping settle in more!
1 box vanilla cake
1 Tbsp apple pie spice
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 tsp vanilla extract
1 20 oz can apple pie filling, coarsely chopped
1 cup caramel sauce, room temperature or slightly warmed
1 8oz container frozen whipped topping, thawed
2/3 cup toffee bits
Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray.
In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes.
Use a rubber spatula to fold in the apple pie filing.
Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, or until setup
Remove cake to a wire rack and cool for 10 minutes.
Poke warm cake every inch or so with a straw, halfway into cake. Drizzle 3/4 cup caramel sauce over the cake, allowing it to fill in holes. Cool cake completely.
Top cake with whipped topping, toffee bits and remaining 1/4 cup caramel sauce.
Cover and refrigerate leftover Caramel Apple Poke cake
Pumpkin Chocolate Chip Marshmallow Blondies
Pumpkin Chocolate Chip Marshmallow Blondies
Total Time1hour10minutes
2 1/2 cups all-purpose flour
1 tbsp pumpkin pie spice
1 1/2 tsp baking soda
1 tsp Kosher salt
1 cup unsalted butter
1 3/4 cups granulated sugar
1 large egg
1 1/2 cups pumpkin puree
2 tbsp vanilla extract
1-1 1/2 cups chocolate chips
1-1/2 cups mini marshmallows
Preheat oven to 350°. Butter or spray a piece of parchment paper with nonstick cooking spray and place in a 9×13 baking dish.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
In a separate bowl, beat the butter with an electric mixer until creamy. Add the sugar and beat until fluffy. Mix in the egg, pumpkin puree, and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips and marshmallows with a rubber spatula. Spread evenly into baking dish.
Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes in dish before transferring to a wire rack to cool completely. Cut & enjoy!
Roasted Chicken with Fall Veggies
Roasted Chicken with Fall Veggies
A simple but super yummy recipe for Fall! You can make this in a dutch oven or baking dish!
3-4 Gold Potatoes
4-5 Carrots
3-4 Apples [I used gala]
3 lbs Chicken [I love using thighs with skin!]
4 tbsp Olive Oil
Salt and Pepper to taste
Toss in olive oil, salt, and pepper
Combine in dutch oven or baking dish with chicken
Bake at 400 for 75-90 minutes [your preference on how well-done you like your chicken and veggies!]
You can also “eyeball” the amounts of veggies/apples to chicken ratio and adjust to your liking!
One Pot Balsamic and Garlic Pot Roast
One Pot Balsamic and Garlic Pot Roast
Create a delicious, time-saving meal using just one pot! With little prep work, this meal comes together beautifully inside your dutch oven while you carry on with your day.
Roast
1 T Olive Oil
2.5-3 lb Beef Roast
Salt + Pepper To Taste
10 cloves Garlic Peeled, Whole
5 Carrots Peeled, Ends Removed, Cut into Large Strips or Round Bites
4 stalks Celery Washed, Ends Removed, Cut in Half
4 Potatoes Washed, Cut into Thirds
1 Onion White or Sweet, Cut into Quarters
1 Sweet Potato Washed, Cut into Fourths
½ pint Mushrooms Washed
Sauce
¾ C Water
¾ C Tomato Juice
3 T Worcestershire Sauce
1 T Balsamic Vinegar
2 t Better than Bouillon, beef or 2 Bouillon Cubes
2 t Basil
1 t Thyme
Gravy
2 C Water
¼ C Corn Starch
½ C Water Cold
Preheat oven to 325°. Heat 5.5 or 6 Quart Dutch Oven on stove top to Medium/High heat, add 1 Tbs Olive Oil. Salt and Pepper Beef Roast on all sides. Brown beef roast on sides. Set aside on plate.
Add Garlic, Carrots, Celery and Potatoes to hot Dutch Oven, Salt and Pepper to taste. Cook for 3-5 minutes. Add Onion, Sweet Potatoes and Mushrooms. Cook for an additional 1-2 minutes. Place beef roast on top of vegetables.
Stir together all sauce ingredients, pour over beef roast, top with lid and place in preheated oven. Cook for a minimum of 3 hours. Can be cooked up to 5 hours.
Remove lid and serve!
If desired, remove roast and vegetables to a serving tray and make gravy in the Dutch Oven.
To make gravy:
Add 2 cups of water to remaining juices, heat until boiling. As you wait for juices to boil, create a slurry by mixing together 1/4 C Cornstarch and 1/2 C COLD water, stirring with fork or whisk as you add the water. Once juices are boiling, reduce the heat to low and slowly add the slurry, whisking constantly. Start by adding a little at a time until desired consistency is reached. You may not need to use the entire slurry mixture. Cook on low for approximately 3 minutes to allow flavors to blend.
Fall Apple Salad
Fall Apple Salad
A perfect fall salad to compliment any meal! A little sweet without being overpowering.
4 cups lettuce
1 diced green apple
1/2 cup dried cranberries
1/3 cup crumbled goat cheese
1/4 cup raw pumpkin seeds
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp honey
1 pinch sea salt
1 pinch black pepper
Add lettuce to bowl. Top with diced apples, cranberries, pumpkin seeds and goat cheese.
To make dressing, add olive oil, apple cider vinegar, honey, salt and pepper.
Drizzle dressing over salad and toss!
Add chicken to make the salad a more filling meal!
Sweet Potato Fries
Sweet Potato Fries
2-3 Sweet Potatoes
1 T Olive Oil
1/4 t Thyme
1/4 t Sea Salt
1/4 t Freshly Ground Pepper
Preheat Oven to 375°. Line baking sheet with non-stick foil
Wash Sweet Potatoes. Cut into fries, approximately 1/2 inch wide.
Toss sweet potatoes in a bowl with Olive Oil, Sea Salt, Pepper and Thyme.
Bake fries on prepared baking sheet for 20 minutes [or until fork tender], turning halfway.
Dairy Free Pumpkin Creamer
Dairy Free Pumpkin Creamer
Extremely easy and equally delicious, this pumpkin creamer is a Fall staple!
2 C Unsweetened Coconut Milk
3 T Pumpkin Puree
1 t Pumpkin Pie Spice
1/4 t Cinnamon
1/4 t Vanilla Extract
1 T Brown Sugar Optional
Add all ingredients to a Quart Sized Mason Jar, add a lid and shake. Shake before each use. Store in refrigerator for 1 week.
Warm Vanilla Apple Cider
Warm Vanilla Apple Cider
1 1/2 C. Apple Cider
1/2 Tbsp. Brown Sugar
2 oz. Bourbon
1/4 tsp. Vanilla Extract
dash cinnamon
whipped cream optional
Combine apple cider and brown sugar in a saucepan over low to medium heat until cider is hot and brown sugar is melted.
Combine cider mixture, bourbon, vanilla, and cinnamon in a mug.
Top with whipped cream and additional cinnamon if desired!
Caramel Apple Cider Float
Caramel Apple Cider Float
1 1/2 C. Apple Cider
2 oz. Bourbon
Vanilla Ice Cream
Caramel Syrup
Cinnamon
Drizzle the inside of the glass with caramel syrup.
Add cider and bourbon to the glass.
Add 2 scoops of vanilla ice cream to the glass, and top with cinnamon, and more caramel syrup!
Caramel Apple Mule
Caramel Apple Mule
3 oz. Caramel Vodka
3 oz. Apple Cider
4 oz. Ginger Beer
1 Lime [or Lime Juice]
Apple Slices [for garnishing]
Rosemary [for garnishing]
Cinnamon Sticks [for garnishing]
Combine vodka and cider in glass with ice [about 2 shots each]
Squeeze in fresh lime juice and top with ginger beer [about half a can]
Mix and garnish with cinnamon sticks, fresh rosemary, and apple slices [optional!]. Cheers!
Tip: start with one shot of vodka and add more if preferred!
Sweet + Savory Mulled Apple Cider
Sweet + Savory Mulled Apple Cider
A slightly spicy, savory version of the classic fall favorite mulled apple cider.
Total Time4hours10minutes
1/2 gallon apple cider tip: refrigerated + cloudy cider tastes best
2 oranges sliced
1 lemon sliced
1½ tsp peppercorns
2 bayleaves
1 dried red chile pepper
3-4 star anise
3-4 cinnamon sticks plus more for serving
1½ tsp whole cloves
1 bunch fresh thyme
Add cider, one of the oranges, lemon, bay leaves, dried red chile pepper and cinnamon sticks into a slow cooker.
Place peppercorns, whole cloves and star anise into a loose tea bag or cheesecloth bag. If none are available, feel free to add these ingredients directly into the cider as well.
Heat on low for 4-6 hours, then turn to the keep warm setting.
Remove mulling spice bag, citrus and other spices from the slow cooker.
Add mulled cider to a mug and top with an orange slice, cinnamon stick and some fresh thyme. Enjoy!
Kitchen accessories we’re loving for Fall
Living in Yellow is a life + style brand that provides a fun space for girlfriends to gather and feel empowered through real talk and attainable fashion.
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