Festive Fall Recipes



Riley Ward, Staff Writer

Summer is officially over, and with its end comes my favorite time of year: fall! I mean, come on! Not only do we get to go apple picking, pumpkin carving, and trick or treating, but we also get to enjoy the plethora of fall treats that come with the season! Here are a few of my favorites:

Cinnamon Buns: https://www.thepioneerwoman.com/food-cooking/recipes/a11914/cinammon-rolls/

Image (1) 333323997_04bd8d6c53.jpg for post 11914

1 qt. whole milk
1 c. vegetable oil
1 c. sugar
2 packages active dry yeast (0.25 ounce packets)
8 c. (plus 1 cup extra, reserved) all-purpose flour
1 tsp. (heaping) baking powder
1 tsp. (scant) baking soda
1 tbsp. (heaping) salt
Plenty of melted butter
2 c. sugar
Generous sprinkling of cinnamon
1 bag powdered sugar
2 tsp. maple flavoring
1/2 c. milk
1/4 c. melted butter
1/4 c. brewed coffee
1/8 tsp. salt
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 9 squares
  1. First make the dough. Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for one minute.
  2. Add eight cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for one hour. After one hour, remove the towel and add the baking powder, baking soda, salt, and the remaining one cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to three days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.)
  3. To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
  4. To make the filling, pour 3/4 cup to one cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and one cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
  5. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamon-y, sugary, gooey log.
  6. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular nine-inch round cake pans) and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold seven to nine rolls.)
  7. Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
  8. While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
  9. Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise!

Cowboy Cookies: https://www.thepioneerwoman.com/food-cooking/recipes/a40255920/cowboy-cookies-recipe/

1 c. salted butter (2 sticks)
1 c. packed brown sugar
1/2 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 1/2 c. old-fashioned rolled oats
1 c. chopped pecans
1 c. coconut flakes
2 c. chocolate chips
Flaky salt, for sprinkling
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Total Time: 1 hour 15 minutes
Yields: 2-3 dozen
  1. Brown one stick of butter by melting it in a medium saucepan over medium heat, then let it cook and bubble for an additional three to five minutes or until the foam and butter underneath is golden brown. Immediately transfer it to a large, heatproof mixing bowl and swirl a few times to help it stop browning. Let it cool to room temperature for about 30 minutes. Meanwhile, allow the remaining stick of butter to soften.
  2. Preheat the oven to 350 degrees.
  3. Add the softened stick of butter, brown sugar, and granulated sugar to the mixing bowl with the browned butter. Beat with a stand or hand mixer on medium-high speed until lightened in color and texture for two to three minutes.
  4. Reduce the mixer speed to low. Add the eggs and vanilla, then beat until smooth, scraping the sides and bottom of the bowl, as needed.
  5. Whisk to combine the flour, baking soda, and cinnamon in another medium bowl. Add it to the butter mixture in three increments, mixing on low speed in between, until fully incorporated. Scrape the sides and bottom of the bowl as needed. Add the oats, pecans, coconut flakes and chocolate chips and mix on low speed or stir with a spatula to combine.
  6. Line two large baking sheets with parchment paper. Using a two-tablespoon sized cookie scoop, place cookie dough onto the baking sheet, leaving about two inches of space in between each. Bake for 12 to 14 minutes, or until golden brown and dry looking on top. Let the cookies cool for two minutes on the baking sheet; then transfer to a cooling rack to cool completely. Sprinkle with flaky salt to finish, if you like.

Applesauce Cake: https://www.thepioneerwoman.com/food-cooking/recipes/a37598543/applesauce-cake-recipe/

the pioneer woman's applesauce cake recipe

Nonstick baking spray with flour
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. apple pie spice
1 c. granulated sugar
1 c. packed light brown sugar
1 1/2 c. chunky applesauce
1/2 c. vegetable oil
1/2 c. milk
2 large eggs
2 tsp. vanilla extract
3/4 c. chopped walnuts, optional, plus more for garnish
2 sticks of butter
3 1/2 c. powdered sugar
1/3 c. maple syrup
1 tsp. vanilla extract
1/4 tsp. salt
1/3 c. heavy cream

Prep Time: 15 minutes

Cook Time: 35-40 minutes

Total Time: 2 hours 30 minutes

Yields: 12 servings


  1. To start the cake, preheat the oven to 350 degrees. Spray a 9-by-13-inch baking pan with nonstick baking spray with flour.
  2. In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, apple pie spice, granulated sugar and brown sugar. Add the applesauce, oil, milk, eggs, and vanilla extract. Whisk just until thoroughly combined. Mix in the chopped walnuts, if using.
  3. Transfer the batter to the prepared baking pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out with just a few moist crumbs. Let the cake cool in the pan, on a wire rack, for about 1.5 hours.
  4. Now for the icing. In a medium saucepan, brown the butter by melting it over medium heat, then let it cook and bubble for an additional three to five minutes or until the foam and butter underneath is golden brown. Transfer it to a heatproof bowl and swirl a few times to help it stop browning. Let it cool completely at room temperature while the cake bakes and cools for about two hours.
  5. Once the butter has cooled, beat with a hand mixer (or in the bowl of a stand mixer with the paddle attachment) until creamy and smooth, scraping the bottom of the bowl once. Add the powdered sugar, maple syrup, vanilla, salt, and heavy cream. Beat on medium speed until light and fluffy for about two minutes. Spread over top of the cake; then top with more walnuts, if you like. Slice and serve, or cover and refrigerate until ready to serve.

For more recipes like this please check out the site below. Happy Fall!