22 Delicious Fall Favorite Recipes for Every Occasion

Fall is the season of comfort food, cozy gatherings, and the irresistible aromas of spices wafting through the kitchen.

As the leaves turn golden and the air grows crisp, our cravings shift toward hearty dinners, warming soups, spiced desserts, and baked goods that make us feel at home.

Whether you’re planning a festive holiday table, hosting a casual dinner, or simply looking to enjoy the flavors of autumn, these 22 fall favorite recipes will inspire your cooking.

From savory roasts to pumpkin treats and apple-infused desserts, this collection captures the essence of the season in every bite.

22 Delicious Fall Favorite Recipes for Every Occasion

When the days get shorter and the nights grow colder, nothing brings comfort quite like the flavors of fall.

These 22 fall favorite recipes showcase the season’s best produce, spices, and comforting classics.

Whether you want a quick weeknight meal, a side dish for Thanksgiving, or a dessert to impress, these recipes will keep your kitchen full of warmth and flavor all season long.

Embrace autumn’s bounty, and let these dishes make your fall table unforgettable.

Harvest Pumpkin Soup

This creamy pumpkin soup captures the heart of autumn in a single bowl.

Smooth, velvety, and subtly spiced, it is the perfect way to warm up on a chilly fall evening.

The roasted pumpkin blends beautifully with aromatic vegetables and a hint of nutmeg, making it a seasonal classic.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (fresh roasted or canned)
• 3 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Pumpkin seeds and fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and sauté for another minute.
2. Add the pumpkin puree and stir until well combined with the onions and garlic. Pour in the vegetable broth and bring to a gentle simmer.
3. Season with nutmeg, cinnamon, maple syrup, salt, and pepper. Let the soup simmer for about 15 minutes, stirring occasionally.
4. Reduce heat and stir in the coconut milk or cream. Use an immersion blender to blend the soup until silky smooth, or carefully transfer to a blender in batches.
5. Taste and adjust seasoning as needed. Ladle into bowls, garnish with roasted pumpkin seeds and a sprig of thyme, and serve warm.

This pumpkin soup embodies the cozy essence of fall.

Whether served as a starter for a festive meal or enjoyed with crusty bread by the fireplace, it’s a comforting recipe that will quickly become a seasonal favorite.

Maple Glazed Roasted Vegetables

This colorful medley of roasted root vegetables is elevated with a luscious maple glaze.

Sweet potatoes, carrots, parsnips, and Brussels sprouts roast to perfection, becoming caramelized on the edges while soft and tender inside.

A drizzle of pure maple syrup gives the dish a signature fall sweetness.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 3 carrots, sliced into thick sticks
• 2 parsnips, sliced into sticks
• 2 cups Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place sweet potatoes, carrots, parsnips, and Brussels sprouts in a large mixing bowl. Drizzle with olive oil, maple syrup, and balsamic vinegar. Sprinkle with thyme, rosemary, salt, and pepper. Toss until evenly coated.
3. Spread the vegetables out evenly on the baking sheet in a single layer.
4. Roast for 35–40 minutes, stirring halfway through, until the vegetables are golden brown and caramelized.
5. Remove from oven and transfer to a serving dish. Drizzle with a little extra maple syrup if desired before serving.

These maple-glazed roasted vegetables are a versatile side dish that pairs perfectly with roasted meats, holiday feasts, or vegetarian spreads.

Their natural sweetness and autumn-inspired flavors make them a festive fall staple

Spiced Apple Crisp

Apple crisp is a timeless fall dessert that combines tender baked apples with a crunchy oat topping.

Cinnamon, nutmeg, and cloves infuse the dish with warm spice, while the buttery crumble bakes to golden perfection.

Served with vanilla ice cream or whipped cream, it is the ultimate autumn treat.

Ingredients:
For the apple filling:

• 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

For the crisp topping:

• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, cold and cubed
• Pinch of salt

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, toss the sliced apples with sugar, lemon juice, cinnamon, nutmeg, and cloves until evenly coated. Spread the apple mixture evenly into the prepared dish.
3. For the topping, combine oats, flour, brown sugar, and salt in a bowl. Cut in the butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the apples.
5. Bake for 40–45 minutes, or until the apples are tender and bubbling and the topping is golden brown.
6. Let cool slightly before serving. Pair with vanilla ice cream or fresh whipped cream for a perfect finish.

Spiced apple crisp is everything fall desserts should be—warm, fragrant, and utterly satisfying.

It’s a wonderful way to enjoy freshly picked apples and fill your home with the aroma of autumn spices.

Butternut Squash Risotto

This creamy risotto is the perfect fall comfort food, highlighting the sweet nuttiness of roasted butternut squash.

Each spoonful is rich and velvety, with the warmth of sage and Parmesan creating a dish that feels both rustic and elegant.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 3 tablespoons olive oil, divided
• Salt and black pepper to taste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 5 cups vegetable or chicken broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 teaspoon fresh sage, finely chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Add onion and cook until translucent, then stir in garlic.
3. Add Arborio rice and cook for 1–2 minutes until lightly toasted. Pour in white wine and stir until absorbed.
4. Begin adding broth one ladle at a time, stirring often, until each addition is absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
5. Stir in roasted squash, Parmesan, butter, and sage. Season with salt and pepper to taste.
6. Serve hot, garnished with extra Parmesan and fresh sage leaves.

This butternut squash risotto makes a luxurious yet comforting dish that celebrates fall’s harvest.

It’s ideal for cozy weeknights or a centerpiece at autumn gatherings.

Cranberry Pecan Stuffed Acorn Squash

This dish is as beautiful as it is delicious, combining tender roasted acorn squash with a filling of cranberries, pecans, and wild rice.

It offers a balance of savory, sweet, and nutty flavors, making it a stunning seasonal entrée or side.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup cooked wild rice
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped and toasted
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon ground cinnamon
• 1 tablespoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet. Brush with olive oil, season with salt and pepper, and roast for 40 minutes, or until tender.
2. Meanwhile, heat a skillet with a drizzle of olive oil. Sauté onion and garlic until fragrant. Stir in wild rice, cranberries, pecans, parsley, cinnamon, and maple syrup. Mix well.
3. Remove squash from oven and fill each half generously with the rice mixture.
4. Return to oven for 10 minutes to warm through.
5. Serve hot, garnished with extra parsley and a drizzle of maple syrup if desired.

Cranberry pecan stuffed acorn squash is a festive fall recipe that doubles as a show-stopping side or vegetarian main dish.

Its jewel-toned presentation makes it perfect for holiday tables.

Autumn Chicken and Apple Stew

This hearty stew brings together tender chicken, tart apples, and root vegetables simmered in a fragrant broth.

The sweet-savory balance is uniquely fall, and the comforting aroma will fill your kitchen as it bubbles away.

Ingredients:

• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
• Salt and black pepper to taste
• 1 onion, chopped
• 2 carrots, sliced
• 2 parsnips, sliced
• 2 apples (Granny Smith or Honeycrisp), peeled and chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground sage
• 4 cups chicken broth
• 1/2 cup apple cider
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Season chicken with salt and pepper, then brown on all sides. Remove and set aside.
2. In the same pot, add onion, carrots, and parsnips. Cook until softened. Stir in garlic, thyme, and sage.
3. Return chicken to the pot, along with apples. Sprinkle with flour if you prefer a thicker stew, and stir well.
4. Pour in chicken broth and apple cider. Bring to a boil, then reduce heat and simmer for 30–35 minutes, until chicken is tender and flavors meld together.
5. Adjust seasoning with salt and pepper. Serve hot with crusty bread.

Autumn chicken and apple stew is a nourishing one-pot meal that perfectly captures the season’s flavors.

It’s the kind of rustic, wholesome dish that warms the body and soul on a cool fall night.

Sweet Potato Casserole with Pecan Topping

This sweet potato casserole is a fall classic, offering a creamy, slightly sweet base topped with a crunchy pecan streusel.

It’s a dish that can be served as both a side and a dessert, making it a must-have for autumn gatherings.

Ingredients:
For the filling:

• 4 large sweet potatoes, peeled and cubed
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

For the topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1/4 cup unsalted butter, softened

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Boil sweet potatoes in salted water until tender, about 20 minutes. Drain and mash until smooth.
3. Stir in brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Spread mixture evenly in the prepared dish.
4. For the topping, mix flour, brown sugar, pecans, and butter until crumbly. Sprinkle evenly over the sweet potato mixture.
5. Bake for 30–35 minutes, until the topping is golden and crisp.
6. Let cool slightly before serving warm.

Sweet potato casserole with pecan topping is a cozy fall dish that balances creaminess and crunch.

Its sweet, nutty flavor makes it just as welcome at holiday dinners as it is at a casual family meal.

Caramel Apple Bread Pudding

This bread pudding transforms leftover bread into a decadent fall dessert.

Apples, cinnamon, and caramel sauce come together in a warm, custard-soaked bake that’s both rustic and indulgent.

Ingredients:

• 6 cups day-old bread cubes (French or brioche)
• 2 apples, peeled and diced
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 cup caramel sauce (plus extra for drizzling)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Place bread cubes and diced apples in the dish.
3. In a bowl, whisk eggs, milk, cream, brown sugar, cinnamon, nutmeg, and vanilla. Pour evenly over the bread and apples, pressing down to ensure all cubes soak in the custard.
4. Drizzle 1/2 cup caramel sauce over the top. Let sit for 15 minutes to absorb.
5. Bake uncovered for 45–50 minutes, until golden and set in the center.
6. Serve warm with extra caramel drizzle and, if desired, a scoop of vanilla ice cream.

Caramel apple bread pudding is the epitome of fall indulgence.

It’s sweet, spiced, and rich, making it perfect for cozy nights or as a show-stopping holiday dessert.

Savory Pumpkin Chili

This hearty pumpkin chili puts a seasonal twist on a classic comfort dish.

The pumpkin adds a subtle sweetness that balances the spices, while beans and ground meat create a filling, protein-rich meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground turkey or beef
• 2 cups pumpkin puree
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken or vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until softened, then add garlic.
2. Add ground turkey or beef, cooking until browned. Drain excess fat if necessary.
3. Stir in pumpkin puree, tomatoes, beans, and broth. Mix well.
4. Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.
5. Reduce heat and let chili simmer for 30–40 minutes, stirring occasionally, until thick and flavorful.
6. Serve hot, garnished with fresh cilantro, shredded cheese, or sour cream.

Savory pumpkin chili is a satisfying fall meal that combines hearty comfort with seasonal flair.

It’s perfect for game day, family dinners, or warming up after a crisp autumn outing.

Roasted Garlic Mashed Potatoes

Mashed potatoes are always a fall favorite, but roasting garlic first brings out a deep, caramelized sweetness that takes this classic side to the next level.

Creamy, buttery, and full of roasted flavor, this dish is perfect for pairing with autumn roasts and holiday feasts.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 whole head of garlic
• 2 tablespoons olive oil
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk (or heavy cream for extra richness)
• Salt and black pepper to taste
• Fresh chives for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
2. Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain well.
3. Squeeze the roasted garlic cloves out of their skins and mash them into a paste.
4. Mash potatoes with butter, roasted garlic, and warm milk until smooth and creamy. Season generously with salt and pepper.
5. Serve warm, topped with fresh chives.

Roasted garlic mashed potatoes are a flavorful twist on a traditional side.

The mellow sweetness of garlic adds depth, making this dish a standout addition to any autumn table.

Cheesy Broccoli and Rice Bake

This cozy casserole is the definition of fall comfort food.

Creamy rice and tender broccoli are baked together with a golden cheesy topping, making it a hearty side dish or even a main course when paired with a simple salad.

Ingredients:

• 2 cups cooked rice
• 2 cups broccoli florets, lightly steamed
• 1 small onion, diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a medium casserole dish.
2. In a skillet, melt butter over medium heat. Add onion and cook until softened. Stir in flour and whisk for 1 minute.
3. Slowly add milk, whisking constantly until smooth and thickened. Stir in garlic powder, paprika, salt, pepper, and 1 cup cheese.
4. In a large bowl, combine rice, broccoli, and the cheese sauce. Mix well and transfer to casserole dish.
5. Top with extra cheese and breadcrumbs if desired.
6. Bake for 25–30 minutes, until bubbly and golden on top.

Cheesy broccoli and rice bake is a family-friendly recipe that’s filling, comforting, and delicious.

It’s a great way to bring warmth to your fall meals while sneaking in some veggies.

Pear and Walnut Salad with Maple Dressing

Not all fall favorites need to be heavy.

This fresh salad balances crisp pears, crunchy walnuts, and tangy cheese with a light maple vinaigrette. It’s refreshing, colorful, and full of autumn flavors.

Ingredients:
For the salad:

• 4 cups mixed salad greens
• 2 ripe pears, thinly sliced
• 1/2 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1/4 cup crumbled blue cheese or goat cheese

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a small jar, whisk together olive oil, vinegar, maple syrup, Dijon, salt, and pepper until smooth.
2. In a large bowl, layer salad greens, pears, walnuts, cranberries, and cheese.
3. Drizzle with dressing just before serving and toss gently.

Pear and walnut salad with maple dressing is a light yet flavorful fall dish that pairs beautifully with roasted meats or stands alone as a refreshing lunch.

It captures the best of fall’s orchard flavors in every bite.

Maple Glazed Pork Tenderloin

This juicy pork tenderloin is seared to perfection and finished with a sticky maple glaze that embodies fall sweetness.

The glaze, infused with Dijon and herbs, creates a balance of savory and sweet that pairs beautifully with roasted vegetables or mashed potatoes.

Ingredients:

• 2 pork tenderloins (about 1 pound each)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/2 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Season pork with salt and pepper.
2. Heat olive oil in an ovenproof skillet over medium-high heat. Sear pork on all sides until golden brown, about 6–8 minutes.
3. In a small bowl, whisk together maple syrup, Dijon, soy sauce, rosemary, and thyme.
4. Brush half of the glaze over the pork. Transfer skillet to oven and roast for 18–20 minutes, basting with remaining glaze halfway through.
5. Let rest for 5 minutes before slicing into medallions. Serve with pan juices drizzled on top.

Maple glazed pork tenderloin is a stunning fall main course that feels both festive and comforting.

Its caramelized edges and herb-infused glaze make it perfect for special dinners or cozy Sunday meals.

Pumpkin Spice Muffins

These moist pumpkin spice muffins are the ultimate fall grab-and-go treat.

Filled with warm spices and tender crumb, they’re perfect for breakfast, snacks, or with an afternoon cup of tea.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, baking powder, spices, and salt.
3. In another bowl, mix pumpkin puree, oil, sugar, eggs, and vanilla until smooth.
4. Gently fold wet ingredients into dry ingredients until just combined. Do not overmix.
5. Divide batter evenly into muffin cups, filling about 2/3 full.
6. Bake for 20–22 minutes, until a toothpick comes out clean.
7. Cool on a wire rack before serving.

Pumpkin spice muffins are fluffy, fragrant, and filled with cozy fall flavors.

They’re an easy way to bring the warmth of pumpkin season into everyday life.

Creamy Wild Mushroom Soup

This earthy mushroom soup is rich, silky, and full of umami.

A blend of wild mushrooms simmered with herbs and cream creates a luxurious soup that’s both rustic and refined, perfect for cool autumn evenings.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 pound wild mushrooms (cremini, shiitake, oyster), sliced
• 1 teaspoon fresh thyme leaves
• 1/4 cup dry white wine
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter and olive oil in a large pot over medium heat. Add onion and cook until translucent. Stir in garlic and mushrooms. Cook until mushrooms release their juices and become golden brown.
2. Add thyme and deglaze the pot with white wine, scraping up any browned bits.
3. Pour in broth and bring to a simmer. Cook for 20 minutes to let flavors meld.
4. Use an immersion blender to partially blend the soup, leaving some texture.
5. Stir in heavy cream, season with salt and pepper, and heat through.
6. Serve hot, garnished with fresh parsley.

Creamy wild mushroom soup is the definition of autumn comfort food.

Its rich flavors and velvety texture make it a cozy starter or a light main course when paired with crusty bread.

Apple Cider Glazed Chicken Thighs

Juicy chicken thighs simmered in a tangy-sweet apple cider glaze make for a hearty fall dinner.

The cider reduces down with Dijon mustard and herbs into a glossy sauce that clings to the chicken beautifully.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh thyme leaves
• 1 tablespoon butter

Instructions:

1. Pat chicken dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down until golden and crispy, about 6–7 minutes. Flip and cook another 5 minutes. Remove and set aside.
3. In the same skillet, add onion and garlic, cooking until softened.
4. Stir in apple cider, Dijon, vinegar, and thyme. Bring to a simmer, scraping up browned bits.
5. Return chicken to skillet, cover, and simmer for 20–25 minutes until cooked through.
6. Stir in butter to finish the sauce. Spoon glaze over chicken when serving.

Apple cider glazed chicken thighs bring together savory richness with the crisp sweetness of fall apples.

It’s a cozy skillet meal that tastes like autumn in every bite.

Spiced Pumpkin Bread

Pumpkin bread is a fall bakery staple, filled with warming spices and moist crumb.

It’s easy to make, keeps well, and tastes even better the next day with a hot cup of coffee or tea.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Pinch of salt
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a bowl, whisk flour, baking soda, baking powder, spices, and salt.
3. In another bowl, combine pumpkin puree, oil, sugar, eggs, and vanilla until smooth.
4. Fold dry ingredients into wet until just combined. Do not overmix.
5. Pour batter into loaf pan and smooth the top.
6. Bake 55–65 minutes, until a toothpick inserted comes out clean.
7. Cool in pan 10 minutes, then transfer to a wire rack.

Spiced pumpkin bread is a moist, fragrant loaf that’s simple to make and full of fall flavor.

Perfect for breakfast, snacks, or gifting during the autumn season.

Hearty Beef and Barley Stew

This rustic stew is packed with tender chunks of beef, chewy barley, and plenty of root vegetables.

Simmered low and slow, it develops rich layers of flavor that are perfect for chilly evenings.

Ingredients:

• 2 tablespoons olive oil
• 2 pounds beef stew meat, cubed
• Salt and black pepper to taste
• 1 onion, chopped
• 2 carrots, sliced
• 2 parsnips, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 8 cups beef broth
• 1 cup pearl barley
• 2 tablespoons tomato paste

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper and brown in batches. Remove and set aside.
2. In the same pot, sauté onion, carrots, and parsnips until softened. Add garlic, thyme, and tomato paste; cook 1–2 minutes.
3. Return beef to the pot, add broth, barley, and bay leaf. Stir well.
4. Bring to a boil, then reduce heat. Cover and simmer for 1 1/2–2 hours, stirring occasionally, until beef is tender and barley is cooked.
5. Adjust seasoning before serving. Garnish with fresh parsley if desired.

Hearty beef and barley stew is the ultimate cold-weather comfort food.

Nutritious, filling, and deeply flavorful, it’s a dish that brings everyone to the table on a brisk fall evening.

Autumn Vegetable Pot Pie

Golden, flaky crust meets a creamy filling of seasonal vegetables in this hearty vegetarian pot pie.

Packed with butternut squash, carrots, peas, and mushrooms, it’s a comforting fall dinner that feels like a warm hug.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup butternut squash, cubed
• 2 carrots, sliced
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 sheet puff pastry, thawed

Instructions:

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a skillet. Cook onion and garlic until fragrant, then add squash, carrots, and mushrooms. Sauté until tender. Stir in peas.
3. In another saucepan, melt butter and whisk in flour to form a roux. Slowly add broth and cream, whisking until thickened. Season with herbs, salt, and pepper.
4. Combine sauce with vegetables, then transfer mixture to a pie dish.
5. Lay puff pastry over the top, crimping edges. Cut small slits for steam release.
6. Bake for 25–30 minutes, until golden brown and bubbly.

Autumn vegetable pot pie is a soul-warming dish that highlights the season’s bounty.

Perfect as a main course, it’s rustic, hearty, and ideal for chilly evenings.

Cinnamon Swirl Coffee Cake

Soft, buttery cake layered with a cinnamon-sugar swirl and topped with crumbly streusel makes this coffee cake a fall baking favorite.

It pairs beautifully with morning coffee or as a sweet afternoon snack.

Ingredients:
For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract

For the cinnamon swirl:

• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon

For the streusel topping:

• 1/2 cup flour
• 1/4 cup butter, cold and cubed
• 1/3 cup brown sugar
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Mix flour, baking powder, baking soda, and salt.
3. Cream butter and sugar, then beat in eggs, sour cream, and vanilla. Gradually fold in dry ingredients.
4. Spread half the batter into the pan. Sprinkle with cinnamon-sugar mixture, then top with remaining batter.
5. Combine streusel ingredients and sprinkle over batter.
6. Bake 40–45 minutes, until golden and a toothpick comes out clean.

Cinnamon swirl coffee cake fills the kitchen with the aroma of fall spices and makes any moment feel cozy.

It’s the kind of recipe you’ll return to again and again during autumn mornings.

Roasted Brussels Sprouts with Cranberries and Pecans

This vibrant side dish combines caramelized Brussels sprouts with sweet dried cranberries and crunchy pecans.

A balsamic glaze ties it all together, creating a dish that’s as beautiful as it is delicious.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and black pepper to taste
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 2 tablespoons balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
2. Roast for 25–30 minutes, stirring halfway, until golden and crispy on the edges.
3. Remove from oven and toss with cranberries and pecans.
4. Drizzle with balsamic glaze before serving.

Roasted Brussels sprouts with cranberries and pecans is a festive, colorful dish that shines on holiday tables.

Its mix of savory, sweet, and nutty flavors makes it a true fall favorite.

Pumpkin Cheesecake Bars

These creamy cheesecake bars layered with pumpkin spice goodness are a perfect autumn dessert.

With a buttery graham cracker crust and rich pumpkin filling, they deliver all the flavors of pumpkin pie in bar form.

Ingredients:
For the crust:

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup sugar

For the filling:

• 16 oz cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves

Instructions:

1. Preheat oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper.
2. Mix crust ingredients and press firmly into the pan. Bake 10 minutes.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla.
4. Pour half the mixture over the crust. To the remaining mixture, add pumpkin puree and spices. Spread over the first layer.
5. Bake 40–45 minutes, until set. Cool completely, then refrigerate for 3 hours before cutting into bars.

Pumpkin cheesecake bars are creamy, spiced, and indulgent. They’re an easy way to enjoy a crowd-pleasing dessert that embodies the flavors of fall.