5 Fall Desserts You Need To Make

These desserts are begging to be baked for fall.

1. Bacon Pumpkin Cheesecake Bites

INGREDIENTS:

crust:

20 gingersnap cookies, finely crushed to 1 1/4 cups (can substitute graham cracker crumbs)
1/2 stick unsalted butter

filling:

2 strips thick-cut bacon, chopped into 1/2 pieces
one 8-oz package of cream cheese @ room temperature
1/4 cup canned pumpkin
1/4 cup maple syrup
1 large egg @ room temperature
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp fine salt

DIRECTIONS:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.

For the crust: In a small saucepan, melt the butter over low heat. Add the crumbs and stir until the mixture forms clumps.

For the filling: Heat a medium nonstick skillet over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. In a stand mixer fitted with a whisk attachment, beat the cream cheese, pumpkin, maple syrup, egg, vanilla, cinnamon, ginger, nutmeg and salt together until smooth. Mix in the cooked bacon.

Using the bottom of a shot glass or a small glass bottle, press 1 teaspoon of crust mixture into the bottom of each muffin cup. Using a small ice-cream scoop, scoop 2 tablespoons of filling batter on top of each crust and bake for 10 to 12 minutes. Cool for 20 minutes and refrigerate for at least 1 hour before serving, enjoy!

Recipe courtesy of Giada De Laurentiis

2. Pumpkin Spice Rice Krispie Treats

INGREDIENTS:

4 cups mini marshmallows
6 cups rice krispies cereal
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup pumpkin puree

DIRECTIONS:

Spread your ¼ cup pumpkin puree on cheese cloth or between several paper towels and let it sit for 45 minutes, getting rid of the excess moisture in the pumpkin (alternatively, reduce pumpkin puree to β…› cup or omit entirely).

In a large pan, melt your butter on medium low heat and add 4 cups mini marshmallows. Add your pumpkin puree to your melted marshmallows along with your cinnamon and pumpkin pie spice. Toss in your rice krispies and stir.

Pour your treat mix into a 9x13 greased baking pan. Cover your treat mix with parchment paper and press your treat mix into the pan. Allow to cool and enjoy!

Recipe courtesy of Essentially Eclectic

3. Apple Crisp-Stuffed Baked Apples

INGREDIENTS:

8 apples
1/4 cup of oats
2/3 cup brown sugar
1 tsp cinnamon
1/2 flour
1/4 tsp salt
1/4 cup sugar
8 tbsp butter, chilled and cubed

DIRECTIONS:

Preheat oven to 400 degrees.

For the crumble topping: In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.

​For the filling: Peel and chop 4 of the apples. Add chopped apples, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes or until apples are tender. Remove from heat. Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh. You don't need to get every little bit out, just enough to make a "bowl" for the filling. Fill scooped-out apples with apple filling from the sauce pan. Top with a generous amount of crumble topping.

Place stuffed apples on a baking sheet and bake for 10-15 minutes until crumble topping is crispy. Serve warm and top with ice cream and caramel sauce if desired and enjoy!

Recipe courtesy of Creme de la Crumb

4. Pecan Pie Bars

INGREDIENTS:

crust:
2 sticks (1 cup) unsalted butter, softened
2/3 cups packed brown sugar
2 2/3 cups all-purpose flour
1/2 tsp salt

filling:
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tbsp heavy cream
2 cups coarsely chopped pecans

DIRECTIONS:

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides. First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Remove the pan and allow the bars to fully cool in the pan. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and enjoy!

Recipe courtesy of Just A Taste

5. Salted Caramel Mocha + Nutella Brownies

INGREDIENTS:

brownies:
2 sticks (1 cup) unsalted butter
4-oz milk chocolate, chopped
1 1/2 cups granulated sugar
2 tbsp instant coffee
1 tbsp vanilla extract
2 tbsp Kahlúa (optional)
4 large eggs, room temperature
1 cup unsweetened cocoa powder
1/4 tsp kosher salt
1/2 cup Nutella

salted coffee caramel:
1 cup black coffee
1 1/4 cups brown sugar (add 1/4 white sugar if you like a sweeter brownie)
1 cup canned coconut milk OR heavy cream
2 tbsp butter
1 tbp Kahlúa
flaked or coarse sea salt - for sprinkling

DIRECTIONS:

To make the the caramel: Add the coffee and brown sugar in a medium sauce pot. Bring to a boil and boil 5 minutes or until the mixture has reduced to 1/3 cup. Slowly add the coconut milk and butter, whisk to combine. Bring back to a boil, reduce heat to a low boil and cook 5 minutes longer, until the sauce has thickened and coats the back of a spoon. If using a candy thermometer do not let the sauce go above 180 degrees F. Remove from the heat and stir in the Kahlúa and a pinch of salt, set aside.

To make the brownies: Line an 9x13 inch baking dish with parchment paper or foil, letting the edges over hang from the pan so later you can easily lift the brownies out of the pan. Preheat the oven to 350 degrees F. Add the butter and milk chocolate to a medium size mixing bowl that is microwave safe. Microwave the butter and chocolate on 30 second intervals, stirring after each interval, until melted and smooth. This takes about 1 minute and 30 seconds.

To the melted chocolate mixture add the sugar and instant coffee, whisking until completely combined. Add the vanilla, Kahlúa and eggs and whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Pour half the batter into the prepared pan. Dollop teaspoon size amounts of Nutella over the batter. Drizzle with three-fourths of the caramel (you may need to warm the caramel over the stove if it has set). Spoon the remaining batter over top, using a spoon to lightly smooth out the batter. It's ok if the batter does not cover up all the Nutella + caramel.

Bake for 25-30 minutes until the brownies are set on top. Remove from the oven and allow to cool. Just before slicing, heat the remaining caramel over the stove. Cut the brownies into bars and then drizzle the warmed caramel over the brownies. Sprinkle with salt and enjoy!

Recipe courtesy of Half Baked Harvest

Fashion, beauty and lifestyle editor at Livingly. Miami Hurricane obsessed, forever Miami Heat loyal, Food Network junkie. You can reach me anytime at alison.higgins@livingly.com.
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