#fallbaking

[tastywhispers]

[yumywaveco]

Pumpkin Cinnamon Sugar Donuts - Easy Fall Treat

[forkfulofflavor]

Cranberry Orange Custard Pie Ingredients: 10-inch unbaked pie shell 12 oz. bag fresh cranberries (if frozen, thaw and pat dry) 1 1/2 cups sugar 3 eggs, beaten 1 cup heavy whipping cream 1/4 cup flour 1/2 teaspoon salt 1 tablespoon orange zest 1 teaspoon vanilla extract Directions: Preheat your oven to 400°F (200°C). Place the cranberries evenly in the unbaked pie shell. In a separate bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, salt, orange zest, and vanilla extract until fully combined. Pour the custard mixture over the cranberries in the pie shell. Bake the pie at 400°F for 10 minutes. Reduce the oven temperature to 350°F (175°C) and cover the crust with a pie crust shield or tin foil to prevent burning. Continue baking for 40-45 minutes, or until the custard is set. Let the pie cool completely before serving. Store any leftovers in the refrigerator. Prep Time: 15 minutes Cooking Time: 55 minutes Total Time: 1 hour 10 minutes Kcal: 310 kcal per serving Servings: 8 servings This Cranberry Orange Custard Pie combines the tartness of fresh cranberries with the creamy richness of a smooth custard, infused with bright notes of orange zest. The balance of sweet and tangy flavors creates a delightful pie that's perfect for any fall or holiday gathering. The cranberries provide a burst of freshness, while the custard sets into a creamy, luscious filling that melts in your mouth. Whether served at a festive family dinner or as a treat with a hot cup of tea, this pie is sure to impress. The combination of flavors, paired with the flaky pie crust, makes this dessert a standout that’s both comforting and elegant. Serve it chilled or at room temperature for the best experience.

[f00dventures]

Happy summerween 🎃 ok I know it’s a tad early for summerween but I was too excited. and also in my defense I’m using my upcoming birthday to make and celebrate all the things right now 🎃

[reciperetreat]

Pumpkin Spice Snickerdoodles

Autumn in cookie form. 🍂 These are everything you love about a classic snickerdoodle—soft, chewy, with a hint of tang—infused with cozy pumpkin and warm spices. They’re rolled in a cinnamon-sugar coating that cracks perfectly as they bake. The ultimate treat for a crisp fall day.

Metadata

Servings: About 24 cookies

Prep Time: 20 minutes

Chill Time: 30 minutes (essential)

Cook Time: 10-12 minutes per batch

Difficulty: Easy 🍪

Estimated Calories: ~180 calories per cookie (estimate based on specific ingredients)

Ingredients

For the Cookies:

2 ¾ cups (344g) all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

½ tsp salt

2 tsp pumpkin pie spice

1 cup (2 sticks / 226g) unsalted butter, softened to room temperature

1 ½ cups (300g) granulated sugar

¾ cup (185g) pure pumpkin puree (not pumpkin pie filling)

1 large egg, at room temperature

2 tsp pure vanilla extract

For the Rolling Coating:

¼ cup (50g) granulated sugar

1 tbsp pumpkin pie spice

1 tsp ground cinnamon

How to Prepare

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons of pumpkin pie spice. Set aside.

Cream Butter & Sugar: In a large bowl, use an electric mixer to cream the softened butter and 1 ½ cups of sugar together on medium speed until light and fluffy.

Add Wet Ingredients: Beat in the pumpkin puree until combined. Then add the egg and vanilla extract, and mix until smooth.

Combine Dry & Wet: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky.

Chill the Dough (Crucial Step!): Cover the bowl and chill the dough for at least 30 minutes. This makes it much easier to handle and helps prevent the cookies from spreading too much.

Preheat & Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small shallow bowl, mix the ¼ cup sugar, 1 tbsp pumpkin pie spice, and 1 tsp cinnamon for the coating.

Scoop and Roll: Scoop the chilled dough into 1.5 tablespoon-sized balls. Roll each ball between your palms to smooth it, then roll it generously in the spiced sugar mixture to coat completely. Place the balls about 2 inches apart on the prepared baking sheets.

Bake: Bake for 10-12 minutes. The edges will be set, and the tops will look soft and have a beautiful cracked appearance.

Cool: Let the cookies cool on the baking sheet for 5-10 minutes. They will be very soft and need this time to firm up. Then, transfer them to a wire rack to cool completely.

[fab-lob]

📍 Home, Puglia, Italy, September '25, first Apple Pancakes of the Season 🍎🥞

And here it is, the beloved Autumn 🍂

We’re nearing the end of another turn of seasons, and ahead lie darker days, rich in introspection, lit by flickering candlelight, sweetened by the scent of apple treats, shared with a good book and a warm pumpkin milk.

It’s the season of apples, pumpkins, and cinnamon.

A season of shadows, inner work, healing, and quiet protection.

A time for letting go.

October is approaching, with its crunchy, colorful leaf-covered paths, pumpkin fields, and lanterns glowing gently to light the way through fog-kissed countryside, as the Earth prepares to rest after gifting us her harvest.

There’s no place I feel more at home than in Autumn 🎃🍄

[cookingwitsabah]

Slow Cooker Apple Crisp

[emily1-johnson]

Pumpkin Bread Recipe

Ingredients:

1 cup pumpkin puree

2 cups flour

1/2 cup sugar

1/2 cup vegetable oil

2 eggs

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Instructions:

Preheat the oven to 175°C (350°F).

In a bowl, mix the pumpkin puree, oil, eggs, and sugar.

In a separate bowl, combine the flour, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet mixture and mix until well combined.

Pour the batter into a greased loaf pan.

Bake for 50-60 minutes until the top is golden.

Let it cool before serving.