It is finally fall! The leaves are turning orange, people are picking out Halloween costumes and watching Halloween movies, it’s certainly an exciting time. I personally love watching Halloween movies with a delicious fall treat. In honor of the spooky season, here are some fun fall recipes you should try! ?

Since I was a kid, I have always loved anything with pumpkin. Pumpkin pie, pumpkin cookies, pumpkin spice, I loved it all. This quick and easy recipe I found for Pumpkin Waffles is delicious and sure to leave your stomach wanting more!

Ingredients for Waffles:                                                    

• 2 ½ cups all-purpose flour
• ¼ cup packed brown sugar
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground ginger
• ½ teaspoon salt
• 2 cups milk
• 1 cup canned pumpkin
• 4 eggs, separated
• ¼ cup butter, melted

Ingredients for Apple Cider Syrup:

• ½ cup white sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 cup apple cider
• 1 tablespoon lemon juice
• 2 tablespoons butter

Instructions:

1. Preheat a waffle iron according to manufacturer’s instructions.
2. Combine flour, brown sugar, baking powder, cinnamon, allspice, ginger, and salt in a mixing bowl. Stir milk, pumpkin, and egg yolks together in a separate bowl. Whip egg whites in a clean dry bowl until soft peaks form.
3. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer’s instructions.
4. To make the syrup: Stir sugar, cornstarch, and cinnamon together in a saucepan. Stir in apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in 2 tablespoons of butter until melted. Serve warm.

Pumpkin Waffles Recipe (allrecipes.com)

Every time I go to a pumpkin farm, I always have to come home with apple cider doughnuts. It’s been a family tradition for years to always come home with apple cider doughnuts. I found this simple apple cider doughnut recipe that anyone can make at home! ?

Ingredients:

• 2 cups cake flour, sifted
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons + 1 teaspoon apple cider
• 2 eggs, lightly beaten
• 2 tablespoons butter, melted
• 1 1/2 cups sifted confectioners’ sugar
• Maple Whipped Topping
• 2 cups thawed frozen whipped topping
• 1 teaspoon maple extract

Instructions:

1. Preheat oven to 425°F. Spray Donut Pan with vegetable cooking spray.
2. In large bowl, sift together flour, sugar, baking powder, salt, nutmeg and cinnamon. Add cider, eggs and butter; beat by hand until just combined. Fill each pan cavity approximately 2/3 full.
3. Bake 9-10 minutes or until the tops of the donuts spring back when touched. Let cool in pan 4-5 minutes before removing. Donuts are best served fresh.
4. Apple Cider Glaze In small bowl, whisk together confectioners’ sugar and apple cider until smooth. Dip tops of donut in glaze and set on cooling grid, allowing glaze to drip. Serve immediately.
5. Maple Whipped Topping

In a small bowl, fold together whipped topping and extract. Serve with glazed donuts.

If stacking, using a 1A tip, pipe ring on top of glazed donut; top with second donut. Repeat stacking until three donuts high.

Apple Cider Baked Cake Donuts with Whipped Maple Topping – Wilton

I always loved snickerdoodle cookies. Every time my mom goes to the grocery store, I always ask her to pick me up some snickerdoodles. A couple of months ago, I tried these cookies with white chocolate chips inside and they were incredible. Here is a recipe for pumpkin white chocolate snickerdoodles that I think everyone should give a try! ?

Ingredients:

• ½cup unsalted butter, melted
• ¼cup brown sugar
• ½cup sugar
• 1teaspoon vanilla extract
• 6tablespoons pumpkin puree
• 1 1/2cups all-purpose flour
• ¼teaspoon salt
• ¼teaspoon baking powder
• ¼teaspoon baking soda
• 2teaspoons ground cinnamon
• 1teaspoon pumpkin pie spice
• ½cup white chocolate chips
• ½cup cinnamon sugar (½ cup sugar + 1 teaspoon cinnamon)

`Instructions:

1. In a medium bowl, whisk together butter, brown sugar, sugar, pumpkin and vanilla until smooth.
2. In a large bowl, mix flour, salt, baking powder, baking soda, cinnamon, and pie spice.
3. Add pumpkin mixture to flour mixture. Fold in white chocolate chips. Chill for at least 30 minutes.
4. Preheat oven to 350 F . Line a large baking sheet with parchment paper or a nonstick baking mat. Put the cinnamon sugar into a small bowl.
5. Form 1 ½-inch balls from the dough and roll each one in the cinnamon sugar. Arrange on baking sheet 2 inches apart and flatten slightly.
6. Bake for 10 min and then cool for 10 min before transferring to a wire rack. Serve & enjoy!

Easy White Chocolate Pumpkin Snickerdoodles – TipBuzz

I love Pumpkin cupcakes. The flavor of the pumpkin mixed with the frosting combine to make a delicious cupcake. Here is a recipe I found for some delicious pumpkin cupcakes! ?

Ingredients:

• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice
• 1/2 cup (120ml) canola or vegetable oil*
• 2 large eggs
• 3/4 cup (150g) packed light or dark brown sugar
• 1 cup (225g) canned pumpkin puree*
• 1 teaspoon pure vanilla extract\

Cream Cheese Frosting:

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature.
• 1/2 cup (115g) unsalted butter, soften to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed.
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
3. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
4. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).

Pumpkin Cupcakes with Cream Cheese Frosting – Sally’s Baking Addiction (sallysbakingaddiction.com)

These are some of my favorite fall recipes! I hope everyone has an amazing fall season and will make some of these recipes for your fall season! ?