These pumpkin oatmeal chocolate chip cookies have crisp edges, chewy centers, hearty oats, warm pumpkin spice, and plenty of melty chocolate chunks.

And unlike so many pumpkin cookies, they aren’t cakey! The secret is one simple extra step: blotting the pumpkin puree to remove excess moisture before adding it to the dough.

There’s something about the first batch of pumpkin cookies that instantly makes it feel like fall. The second cinnamon and pumpkin spice hit the oven, I’m ready for changing leaves, football, crisp weather, and all the pumpkin desserts.

Ingredients You’ll Need

These simple pantry staples come together to create the ultimate soft, chewy, bakery-style fall cookie packed with pumpkin spice flavor.

• Pumpkin Puree: Adds pumpkin flavor and moisture. Blot it well to keep the cookies chewy, not cakey.
• All-Purpose Flour: Provides structure while keeping the cookies tender.
• Baking Soda: Helps the cookies spread, brown, and develop crisp edges.
• Cinnamon: Adds warm spice and enhances the pumpkin flavor.
• Pumpkin Pie Spice: Gives the cookies their classic fall spice flavor.
• Salt: Balances the sweetness and enhances the other flavors.
• Old Fashioned Oats: Add hearty texture and plenty of chew.
• Unsalted Butter: Adds rich flavor and helps create crisp, golden edges.
• Brown Sugar: Adds moisture, caramel flavor, and extra chewiness.
• Granulated Sugar: Adds sweetness and helps the edges crisp.
• Egg Yolk: Adds richness without the extra moisture of a whole egg.
• Vanilla Extract: Enhances the pumpkin, spice, and chocolate flavors.
• Semisweet Chocolate Chunks: Add pockets of rich, melty chocolate throughout.

If there’s one dessert that shows up on repeat in our house every single fall, it’s this pumpkin cake. It’s soft, it’s moist, it’s perfectly spiced, and it’s topped with the creamiest cream cheese frosting you’ll ever spread on a cake.

My kids ask for this one by name, and honestly? So do I. If you’ve been searching for the best pumpkin cake recipe, you’ve found it.

I don’t remember eating a lot of pumpkin anything when I was a little girl. Was it not a big thing or did I just miss out? Either way, once I was married, a neighbor brought some pumpkin cake to a church function and I never did get the recipe from her.

That means I’ve now spent over twenty years trying to recreate it and this is finally the recipe that wins! It’s the fluffiest, pumpkin-iest cake I’ve made, and that cream cheese frosting is absolute luscious divinity.

Ingredients You’ll Need

You don’t need anything fancy to make this pumpkin cake, just a handful of pantry staples, plenty of pumpkin puree, warm fall spices, and a rich cream cheese frosting that takes it completely over the top.

Cake

• Flour: All-purpose flour is the base of this cake and gives it structure without weighing it down.
• Baking Powder: Works alongside the baking soda to give the cake its lift, so you get that soft, fluffy crumb instead of a dense one.
• Baking Soda: Works with the baking powder to give the cake lift and a soft, tender crumb.
• Salt: Just a touch to balance all that warm spice and sweetness — don’t skip it!
• Cinnamon: Adds warm fall flavor and complements the pumpkin perfectly.
• Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves that takes the spice level from good to perfect!
• Vegetable Oil: The secret to an exceptionally moist cake that stays soft for days.
• Eggs: Bind everything together and give the cake structure and richness. Large egg

This cherry pie recipe is sweet, tart and bursting with juicy cherries, all tucked inside our flaky, buttery homemade pie crust. Made with fresh or frozen cherries and a hint of almond and lemon, it gives you that classic homemade cherry pie flavor any time of year—no canned pie filling needed.

I’ve said it before, but I am a pie girl through and through. Give me a slice of pie over almost any other dessert (except strawberry shortcake…my true love!). That flaky golden crust, juicy fruit filling and contrast between buttery, crisp pastry and gooey cherries? Dream. Come. True.

And while cherry pie may seem like a summer dessert, frozen cherries make this one perfect for Thanksgiving and Christmas too. You can even make the whole pie ahead of time and freeze it, which is exactly the kind of dessert I want when every inch of my kitchen is already spoken for.

Ingredients You’ll Need

You only need a handful of ingredients for homemade cherry pie. Here’s what really matters:

• Pie Crust: Our all-butter pie crust makes enough for the bottom and beautiful lattice top.
• Cherries: Tart cherries are our first choice, but sweet cherries work too. Fresh or frozen can both be used.
• Sugar: Sweetens the cherries. You may want to adjust it slightly depending on how tart your fruit is.
• Lemon: A little acidity brightens the filling and balances the sugar.
• Almond Extract: Just a sma

This chocolate pumpkin bread is unbelievably moist and fudgy with real pumpkin, rich cocoa and melty chocolate chips, then covered in a silky chocolate ganache. It’s part pumpkin bread, part chocolate cake, and absolutely a dessert.

I had wondered about making a chocolate pumpkin bread for years, but I was always worried the cocoa powder would make it dry. So I finally started testing recipes last spring, and you guys, this is one of the best chocolate loaf recipes I’ve ever had.

The pumpkin is the secret. It adds so much moisture that you get a tender, almost brownie-like loaf without losing that classic pumpkin bread texture. And then we add chocolate chips AND pour ganache over the top because apparently we don’t know when to stop. 😂

Ingredients For Cho

You’ll never want to make apple pie again after you try these apple pie bars! Tender cinnamon apples are layered over a buttery shortbread crust and topped with chunks of cinnamon-spiced crumble.

You get everything you love about homemade apple pie without rolling out a single pie crust. Thank you, Ina Garten, for our new favorite fall dessert!

And yes, absolutely drizzle them with caramel sauce. You know how we feel about apples and caramel around here!

Ina Garten’s original apple pie bars include walnuts in the topping, but you know what? We actually prefer them without! We left the nuts out so it’s all about that buttery cinnamon crumble and tender apple filling. If you’re a walnut lover, though, you can absolutely add them back in.

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