One of the best parts of the approaching fall season is the onset of new fun and seasonal recipes to try out! Whether you’re attending a spooky party or just hanging out at home under a soft, cozy throw, these recipes are sure to ignite the spirit of fall. 

A classic fall recipe staple is the pumpkin roll. Always a crowd favorite, this recipe combines cream cheese and classic pumpkin flavors to create a comforting sweet treat. The pumpkin roll can be enjoyed as a dessert but is equally as delicious as a breakfast treat paired with coffee. 

Pumpkin Roll

Ingredients 

• 3 large eggs
• 1 cup white sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2/3 cup pumpkin puree
• 3/4 cup all purpose flour
• 1 teaspoon baking soda

Cream Cheese Filling

• 8 ounces cream cheese softened
• 3 tablespoons butter softened
• 1 cup powdered sugar plus extra for dusting

Instructions 

1. Preheat your oven to 375 °F. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients, and combine until smooth.
2. Line a 10×15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
3. Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
4. Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake, and spread on top leaving 1/4 inch edge so that the filling won’t spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. (I like to cover my pumpkin roll in plastic wrap and chill for at least an hour before I serve, making the cuts cleaner.)
5. Dust with powdered sugar before serving (THERECIPECRITIC).

Keeping with the theme of pumpkin flavor, these brownies are sure to create major fall vibes in the kitchen. With all the ease of traditional brownies, these bars pair pumpkin with chocolate to create a new fall favorite. 

Pumpkin Swirl Brownies 

Ingredients 

• 2 sticks salted butter, melted
• 10 ounces bittersweet chocolate chips
• 2 cups plus 2 tablespoons sugar
• 5 eggs
• 1 tablespoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3 tablespoons cocoa powder
• 4 ounces cream cheese, softened
• 3/4 cup canned pumpkin puree
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice

Instructions

1. Preheat the oven to 350 °F. Grease a 9×13 baking pan, and line with parchment paper. In a large bowl, combine melted butter with chocolate chips. Whisk until melted. Add 2 cups sugar, 4 eggs, and vanilla. Whisk together. Fold in the flour, baking powder, and cocoa powder.
2. In a separate bowl, whisk together the cream cheese, 1 egg, 2 tablespoons sugar, pumpkin puree, cinnamon, nutmeg and allspice.
3. Spread 3/4 of the brownie batter in the baking dish. Pour pumpkin mixture evenly over batter. Spoon remaining brownie batter over pumpkin filling. Use a knife to swirl the batters together.
4. Bake for 45-50 minutes. Cool completely. Cut into squares. Enjoy (BRIT)!

The last fall recipe featured is a delicious cake that plays on the flavors of warm apples. If pumpkin is not your favorite fall flavor, the taste of comforting apple cider in this recipe will surely please. 

Apple Cider Doughnut Loaf Cake 

Ingredients 

• 9 Tbsp. unsalted butter, divided, plus more for pan
• 1½ cups apple cider
• ½ cup sour cream
• 1 tsp. vanilla extract
• 1¼ cups plus 2 Tbsp. (172 g) all-purpose flour
• 2 Tbsp. (15 g) cornstarch
• 1¼ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 1 tsp. ground cinnamon, divided
• ½ tsp. freshly grated nutmeg, divided
• 2 large eggs, room temperature
• 1 cup (200 g) sugar, divided

Instructions 

1. Place a rack in the middle of the oven; preheat to 325°F. Lightly butter an 8½x4½” or 9×5″ loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool for 5 minutes. Stir in sour cream and vanilla and set aside.
2. Melt 8 Tbsp. butter in the same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine. Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy (about 2 minutes). Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin. Scrape into a pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer the pan to a wire rack and poke the top of the cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool for 10 minutes.
3. Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in a reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
4. Using parchment paper, lift the cake onto a rack and set the rack inside a rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.
5. Do Ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature (EPICURIOUS).

These featured recipes are meant to be shared among friends and family. All are comfort foods taking on a fall flavor, and all are meant to be served while making wonderful fall memories together. One student, Alex Jacks (10), says “I can’t wait to bake this fall season with my family and friends! I am super excited!” So from my kitchen to yours, happy fall and happy baking!