Slab pie is much like regular pie, only bigger and better. Two sheets of frozen puff pastry form the perfect crust-to-filling ratio, while sweet cooking apples and tart cranberries fill the pie with a fruity layer of goodness. Finish the fall treat with a drizzle of homemade icing.
Pumpkin spice and everything nice fills this beautifully swirled loaf cake that features both dark chocolate and pumpkin batters. Shredded orange peel adds a refreshing hint of citrus to the cake icing.
Flaky puff pastry isn't just for sweets. Spread the buttery crust with cream cheese, then add a rainbow of fall vegetables, shredded cheese, and snipped fresh herbs before baking until perfectly melty.
Browned butter makes baked goods extra luxurious and gives this cake fragrant, nutty flavor. Cook it low and slow over the stove to help separate the buttermilk and fat solids. A drizzle of rich coffee icing finishes the Bundt cake.
Five-spice powder includes zippy fall spices and is often used in savory preparations. Here, it pairs perfectly with pears and gives depth to the flavor of the bars.
Fresh mushrooms shine in this produce-packed pie. Bake ground sunflower kernels into the crust for an easy way to sneak in protein while adding subtle nutty flavor to the vegetarian dish.
Refrigerated crescent rolls get a cozy (and quick!) makeover, thanks to a cinnamon-almond filling and sweet honey icing. The muffin tin minis can also be stuffed with your favorite fall fruit, and are ready in just 35 minutes.
Why choose between sweet and savory when you can have both wrapped into one dazzling display of seasonal fruit? This gorgeous tart features a homemade salted pecan crust that plays off the sweet-tart flavor of blood oranges and sweetened whipped cream.
This crumbly cast-iron cake gets its delicate fruity flavor from extra virgin olive oil and lemon juice. Top the elegant but easy dessert with oranges, plums, or any other seasonal fruit.
Fall Baking Tip: Regular olive oil can also be used but will result in a lighter flavor.
Marry the sweet crunch of caramelized onions with salty ham and tart apples in this fabulous fall flatbread. The savory topping turns pizza crust into an easy dinner or appetizer.
You'd never guess these pumpkin-packed muffins are gluten-free. Brown rice flour and flaxseed meal make the tasty treats extra filling, while a brown sugar-walnut streusel and cream cheese icing are guaranteed to satisfy your sweet tooth.
Crumbly pumpkin pie-spiced cake is just the start of this harvest treat. A melty vanilla-pumpkin topping makes the dessert delicious to the last bite.
Produce the elegance of a fall fruit tart without the trouble of making a homemade pastry dough. Frozen puff pastry holds a layer of brown sugar, lemon peel, and crystallized ginger, which is topped with ripe, juicy pears.
Creamy whipped caramel spread fills these ginger-spiced sandwich cookies for a modern take on the French delicacy. Tuck a sprinkle of coarse sea salt into the macarons for a savory surprise.
A salty, sticky caramel glaze tops this cinnamon-spiced marble cake. Swirls of dark chocolate and peanut butter combine for an irresistibly moist cake the entire family will love.
Herbaceous thyme and rich Parmesan cheese lend depth and richness to scones spiked with brandy-fortified currants. Serve the buttery pastries as a fall appetizer alternative or savory breakfast option.
For a lightly spiced, lemon-twist version of the autumn classic, try this irresistible sweet potato pie recipe. Use any leftover pie dough to create the easy checkerboard squares that line the harvest dessert.
Transition traditional French macarons into the season by sandwiching the almond cookies with spiced pumpkin butter. A dash of pumpkin pie spice in the cookie dough contributes additional fall flavor.
Fill tender wheat bread rolls with dried figs, fresh sage, honey, and Brie cheese. Sea salt and sage leaves complete the bite-size delights.
A luscious cream cheese frosting tops these cinnamon-spiced cupcakes flavored with fall's favorite root vegetable. Shredded orange peel makes a gorgeous garnish.
Skip the pancakes and incorporate maple syrup into the glaze of these apple pie-spiced biscuits instead. Dotted with raisins, the sweet pastries are perfect for brunch.
Sweet potato keeps this cinnamon- and nutmeg-spiced quick bread extra moist. Clementine peel curls soaked in honey make a tasty and festive topper.
A buttery mixture of fresh pear, cinnamon, and toasted pecans tops these savory peppered scones. Freeze the pastries for up to 3 months to savor the flavors of fall.
With its chewy bread base and fruit and cheese topper, this luscious tart is ideal to serve between the main course and dessert in place of the traditional cheese course.