Fall is known for its delicious desserts and treats. With its spices and iconic flavors, it’s the perfect time to try out new recipes for friends and family. Here are three fall desserts for you to try at home. 

Arguably, the most iconic dessert to have during the fall season is a pumpkin pie. To make this, you will need…

Pat-in-the-Pan Pastry

• 1 1/3 cups Gold Medal™ all-purpose flour 
• 1/2 teaspoon salt 
• 1/3 cup vegetable oil 
• 2 tablespoons cold water 

Filling

• 2 eggs 
• 1/2 cup sugar 
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground ginger 
• 1/8 teaspoon ground cloves 
• 1 can (15 oz) pumpkin 
• 1 can (12 oz) evaporated milk 

Sweetened Whipped Cream

• 3/4 cup whipping cream 
• 2 tablespoons sugar

Steps

1. Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate
2. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
3. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
4. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours. 
5. In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.

If you aren’t a fan of pumpkin, you can try out these tasty apple pie bites from “It’s Always Autumn.” Making this treat requires you to have…

• Refrigerated Pie Crust for Nine Inch Pie 2-pack
• 21 oz Canned Apple Pie Filling
• Cinnamon and Sugar

Glaze

• 1 tablespoon Butter
• 6 tablespoons Powdered Sugar
• 1/2 to 1 tablespoon Milk
• 1/4 teaspoon Vanilla

Steps

1. Preheat oven to 425 degrees.
2. Unroll first pie crust. Using a 3.5 inch cookie cutter, cut 7 circles of crust. Repeat with second crust.
3. Roll out pie crust scraps and cut two more circles, making 16 total.
4. Place one slice of apple pie filling on each crust circle.
5. Fold crust in half and pinch closed around the apple slice
6. Sprinkle with cinnamon sugar and bake for 20 minutes until golden brown and flakey.
7. Meanwhile, melt butter and whisk in powdered sugar, vanilla, and half a tablespoon milk to make a loose frosting for drizzling.
8. Allow pie bites to cool, then drizzle with glaze.

Spice up your life with these delicious pumpkin cream cheese muffins from “Sally’s Baking Recipes.” To bake these muffins, you will need…

Crumb Topping

• 1/3 cup (67g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 2/3 cup (84g) all-purpose flour

Pumpkin Muffins

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon store-bought or homemade pumpkin pie spice*
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 cup (227g) canned pumpkin puree
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/3 cup (80ml) milk
• 1 teaspoon pure vanilla extract

Cream Cheese Filling

• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 1 egg yolk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 Tablespoons (36g) granulated sugar

Steps 

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.
2. Make the crumb-topping first: Mix the brown sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Set aside 
3. Make the pumpkin batter: Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.
4. Make the cheesecake filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.
5. Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter—or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.
6. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)* and continue baking for another 15-17 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow to cool for at least 10 minutes in the pan before serving.                

I hope you embrace the season and try out  all of these delightful recipes that are sure to bring warmth to your table.