21 Delicious Fall Pastry Recipes to Try This Season

When the crisp air of autumn sets in, there’s nothing more comforting than the warm aroma of freshly baked pastries filling the kitchen.

Fall is the perfect season to bring out cozy flavors like pumpkin, apple, maple, cinnamon, and pecan—all of which shine beautifully in baked goods.

From flaky croissants infused with pumpkin spice to rustic apple galettes and sweet maple pecan scones, pastries become little bites of comfort that pair perfectly with a steaming mug of coffee or tea.

To help you celebrate the season, we’ve gathered 21 fall pastry recipes that highlight the very best of autumn baking.

Whether you’re hosting a brunch, preparing a holiday dessert table, or simply craving something homemade on a chilly afternoon, these recipes will bring warmth and sweetness to your fall days.

21 Delicious Fall Pastry Recipes to Try This Season

Pastries have a magical way of capturing the essence of a season, and in autumn, they truly shine.

With rich spices, seasonal fruits, and cozy flavors, these 21 fall pastry recipes are sure to inspire your baking adventures.

Each recipe is approachable yet decadent, making them perfect for both casual afternoons and special gatherings.

So grab your apron, stock up on fall’s favorite ingredients, and let the smell of cinnamon, pumpkin, and apples fill your kitchen.

Caramel Apple Puff Pastry Turnovers

Caramel apples are one of fall’s most beloved treats, and when wrapped in a buttery puff pastry, they become an irresistible pastry perfect for dessert or an afternoon snack.

These turnovers are crisp on the outside, soft and gooey on the inside, and finished with a drizzle of caramel sauce that adds sweetness and depth.

Ingredients:

• 2 sheets frozen puff pastry (thawed)
• 3 medium apples (Granny Smith or Honeycrisp), peeled and diced
• 3 tbsp unsalted butter
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 egg (beaten, for egg wash)
• Caramel sauce (store-bought or homemade, for drizzling)

Instructions:

1. In a skillet over medium heat, melt the butter and add the diced apples. Cook until slightly softened, about 3–4 minutes.
2. Stir in the brown sugar, cinnamon, nutmeg, and lemon juice. Let the mixture bubble gently for 2–3 minutes.
3. Add the cornstarch slurry and cook until the filling thickens, about 1 minute. Remove from heat and let cool.
4. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Roll out the puff pastry sheets lightly and cut each into 4 equal squares.
6. Place a spoonful of apple filling in the center of each square. Fold the pastry into a triangle, pressing the edges together and sealing with a fork.
7. Brush the tops with egg wash and cut a small slit for steam to escape.
8. Bake for 18–20 minutes, or until golden brown and puffed.
9. Let turnovers cool slightly, then drizzle generously with caramel sauce.

These caramel apple turnovers bring together the nostalgia of fall fairs and the elegance of puff pastry.

They are warm, flaky, and comforting—the perfect pastry to serve with hot cider or a cup of coffee on a chilly fall evening.

Pumpkin Cream Cheese Danish

This recipe combines the cozy flavor of spiced pumpkin with the creaminess of cheesecake filling, all nestled inside a flaky pastry.

It’s a delightful breakfast pastry or dessert that looks impressive yet is simple to make, especially with store-bought puff pastry.

Ingredients:

• 1 sheet frozen puff pastry (thawed)
• 4 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 egg yolk
• 1 egg (beaten, for egg wash)
• 1/4 cup powdered sugar
• 1 tbsp milk (for glaze)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, beat cream cheese and granulated sugar until smooth and creamy.
3. Add pumpkin puree, pumpkin pie spice, vanilla extract, and egg yolk. Mix until well combined.
4. Roll out the puff pastry and cut into 6 equal rectangles.
5. Place a spoonful of pumpkin cream cheese mixture in the center of each rectangle. Fold the corners slightly inward to form an open-faced Danish shape.
6. Brush the edges with egg wash.
7. Bake for 15–18 minutes, or until golden brown and puffed.
8. In a small bowl, whisk powdered sugar and milk to create a glaze. Drizzle over the cooled Danishes.

The pumpkin cream cheese Danish is a creamy, spiced pastry that captures the heart of fall.

With its vibrant orange filling and sweet glaze, it’s as beautiful as it is delicious—a perfect addition to any brunch or holiday gathering.

Maple Pecan Sticky Buns

Sticky buns are already a classic pastry, but when infused with maple syrup and crunchy pecans, they become a fall-time masterpiece.

These buns are gooey, rich, and filled with cozy warmth—ideal for a holiday breakfast or weekend treat.

Ingredients:
For the dough:

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp instant yeast
• 1 tsp salt
• 1/2 cup warm milk
• 1/4 cup warm water
• 1/4 cup unsalted butter (melted)
• 1 egg

For the filling:

• 1/2 cup brown sugar
• 1 tbsp cinnamon
• 1/4 cup unsalted butter (softened)

For the topping:

• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1 cup chopped pecans

Instructions:

1. In a large bowl, combine warm milk, warm water, melted butter, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Stir in egg and salt, then gradually mix in flour until a dough forms. Knead for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–2 hours.
3. For the topping, melt butter with brown sugar and maple syrup. Pour into a greased 9×13-inch baking dish and sprinkle with chopped pecans.
4. Roll out dough into a large rectangle. Spread softened butter across the surface, then sprinkle with cinnamon and brown sugar.
5. Roll tightly into a log and slice into 12 equal rolls. Place over the pecan-maple topping in the baking dish.
6. Cover and let rise again for 45 minutes.
7. Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
8. Let rest for 5 minutes, then carefully invert onto a serving platter so the sticky pecan topping is on top.

These maple pecan sticky buns are indulgent, gooey, and perfectly seasonal.

The rich maple syrup and crunchy pecans make every bite taste like fall, making them a showstopper pastry for family gatherings or cozy mornings.

Spiced Pear and Almond Tart

This elegant pastry highlights the delicate sweetness of pears paired with the nutty richness of almond cream.

Nestled inside a buttery tart shell and dusted with warm fall spices, this dessert feels both rustic and sophisticated, making it perfect for holiday entertaining or a cozy weekend bake.

Ingredients:

• 1 sheet puff pastry (thawed)
• 3 ripe pears (peeled, cored, and thinly sliced)
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (softened)
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp apricot jam (for glaze)

Instructions:

1. Preheat oven to 375°F (190°C). Place puff pastry into a tart pan, pressing it against the sides and trimming excess.
2. In a bowl, beat together almond flour, butter, sugar, egg, and vanilla until smooth, forming a frangipane (almond cream).
3. Spread the almond cream evenly over the puff pastry base.
4. Arrange pear slices in a fan or spiral pattern over the filling.
5. Sprinkle lightly with cinnamon and nutmeg.
6. Bake for 35–40 minutes, until the pears are tender and pastry golden.
7. Warm the apricot jam and brush lightly over the pears for a glossy finish.

The spiced pear and almond tart is fragrant, nutty, and visually stunning.

Its layers of flavor bring out the best of fall fruits while still keeping the pastry light and elegant.

A dusting of powdered sugar makes it irresistible when served warm with tea.

Cranberry Orange Scones

These buttery, crumbly scones combine the tart burst of cranberries with the bright citrus notes of orange zest.

They are hearty enough for breakfast, sweet enough for dessert, and absolutely perfect alongside a steaming mug of coffee or hot cocoa on a brisk fall morning.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (cold, cubed)
• 1/2 cup heavy cream (plus more for brushing)
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 1 cup fresh or dried cranberries
• 1/4 cup powdered sugar (for glaze)
• 2 tsp orange juice (for glaze)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
4. In a separate bowl, whisk together cream, egg, vanilla, and orange zest.
5. Add wet ingredients to dry, stirring until just combined. Fold in cranberries.
6. Turn dough onto a floured surface and gently knead into a round disk. Cut into 8 wedges.
7. Place wedges on the baking sheet, brush with cream, and bake 18–20 minutes until golden.
8. Mix powdered sugar with orange juice and drizzle glaze over cooled scones.

Cranberry orange scones are a burst of fall freshness with every bite.

Their crumbly texture, tangy fruit, and citrus glaze make them festive and delicious—perfect for Thanksgiving breakfast or a cozy afternoon treat.

Sweet Potato Hand Pies with Cinnamon Sugar

These little pies are a fall twist on a classic comfort dessert.

Creamy, spiced sweet potato filling is tucked into flaky pastry rounds and baked until golden, then rolled in cinnamon sugar.

Portable, sweet, and warming, they’re wonderful for gatherings or as a snack to enjoy by the fire.

Ingredients:

• 2 sheets puff pastry (thawed)
• 1 cup cooked, mashed sweet potato
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/2 tsp vanilla extract
• 1 egg (beaten, for egg wash)
• 1/3 cup granulated sugar + 1 tsp cinnamon (for coating)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix mashed sweet potato with brown sugar, cinnamon, nutmeg, allspice, and vanilla.
3. Roll out puff pastry and cut into 4-inch circles.
4. Place a spoonful of sweet potato filling in the center of each circle. Fold over to make a half-moon shape and press edges with a fork to seal.
5. Brush with egg wash and bake 18–20 minutes, until puffed and golden.
6. While warm, roll each hand pie in a cinnamon-sugar mixture.

These sweet potato hand pies are small but mighty—sweet, spiced, and cozy.

They’re easy to make, fun to eat, and perfectly capture the flavors of fall in every handheld bite.

Chai Spiced Apple Galette

A galette is a rustic French pastry that feels fancy without requiring the precision of a traditional pie.

This fall version combines thinly sliced apples with chai spices—cardamom, ginger, cinnamon, and cloves—wrapped in a flaky crust.

It’s a warm, fragrant pastry that fills your kitchen with autumn aromas.

Ingredients:

• 1 sheet puff pastry or pie crust dough
• 3 medium apples (peeled, cored, thinly sliced)
• 2 tbsp brown sugar
• 1 tbsp granulated sugar
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp cardamom
• Pinch of cloves
• 1 tsp lemon juice
• 1 egg (beaten, for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss sliced apples with sugars, cinnamon, ginger, cardamom, cloves, and lemon juice.
3. Roll out pastry into a rough circle and transfer to the baking sheet.
4. Arrange apple slices in the center, leaving a 2-inch border.
5. Fold pastry edges over the filling, pleating slightly.
6. Brush edges with egg wash and sprinkle with coarse sugar.
7. Bake for 30–35 minutes, until golden and bubbly.
8. Cool slightly before slicing.

This chai spiced apple galette is the essence of fall in pastry form—fragrant, rustic, and comforting.

Serve warm with a scoop of vanilla ice cream for a simple yet stunning dessert.

Pumpkin Pecan Rugelach

Rugelach is a traditional Jewish pastry made with a tender cream cheese dough rolled around sweet fillings.

This fall-inspired version uses pumpkin puree, chopped pecans, and a touch of cinnamon sugar for a cozy seasonal twist.

Each crescent-shaped bite is soft, flaky, and perfectly spiced.

Ingredients:
For the dough:

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup unsalted butter (cold, cubed)
• 8 oz cream cheese (cold, cubed)
• 1/4 cup granulated sugar

For the filling:

• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1/2 cup chopped pecans
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp melted butter

For topping:

• 1 egg (beaten, for egg wash)
• 2 tbsp sugar + 1/2 tsp cinnamon (for sprinkling)

Instructions:

1. In a food processor, pulse flour, salt, sugar, butter, and cream cheese until dough just comes together. Divide into 2 disks, wrap, and chill 1 hour.
2. Mix pumpkin puree, brown sugar, pecans, cinnamon, nutmeg, and melted butter to make filling.
3. Roll out one dough disk into a 10-inch circle. Spread half the filling evenly on top.
4. Cut into 12 wedges and roll each wedge from wide end to tip, forming crescents.
5. Place on baking sheet, brush with egg wash, and sprinkle with cinnamon sugar.
6. Repeat with remaining dough and filling.
7. Bake at 375°F (190°C) for 18–22 minutes, until golden.

Pumpkin pecan rugelach is a delightful pastry that’s flaky, sweet, and warmly spiced.

These little crescents make excellent treats for fall holidays, tea parties, or a cozy snack with coffee.

Maple Walnut Eclairs

Classic French éclairs get a seasonal upgrade with maple pastry cream filling and a crunchy walnut topping.

The choux pastry shells are light and airy, the filling is rich and silky, and the glaze adds a beautiful finishing touch.

They’re a showstopper dessert that perfectly balances elegance and fall flavor.

Ingredients:
For the choux pastry:

• 1/2 cup water
• 1/2 cup milk
• 1/2 cup unsalted butter
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the maple pastry cream:

• 2 cups whole milk
• 1/3 cup maple syrup
• 1/3 cup granulated sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 2 tbsp butter

For the glaze:

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp milk
• 1/2 cup chopped walnuts (to sprinkle)

Instructions:

1. Preheat oven to 400°F (200°C). Line baking sheets with parchment.
2. In a saucepan, heat water, milk, butter, sugar, and salt until boiling. Add flour and stir until dough forms a ball.
3. Transfer to mixing bowl, beat in eggs one at a time until smooth and glossy.
4. Pipe 4-inch strips onto baking sheet. Bake 20–25 minutes, until puffed and golden. Cool completely.
5. For pastry cream: Heat milk and maple syrup until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly whisk in hot milk, return to pan, and cook until thickened. Stir in butter. Chill until ready to use.
6. For glaze: Mix powdered sugar, maple syrup, and milk until smooth.
7. Fill cooled éclairs with maple pastry cream, dip tops in glaze, and sprinkle with walnuts.

Maple walnut éclairs are elegant pastries with a comforting fall twist.

They’re rich yet light, combining the sophistication of French baking with the cozy sweetness of maple and the crunch of walnuts.

Cinnamon Pumpkin Croissants

Croissants are already buttery and indulgent, but when filled with pumpkin cream and dusted in cinnamon sugar, they become the ultimate fall pastry.

These croissants are flaky on the outside, creamy inside, and lightly spiced—perfect for breakfast or a sweet afternoon pick-me-up.

Ingredients:

• 1 can refrigerated crescent roll dough (or 1 sheet puff pastry cut into triangles)
• 1/2 cup pumpkin puree
• 2 tbsp cream cheese (softened)
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp vanilla extract
• 1 tbsp melted butter
• 2 tbsp granulated sugar + 1 tsp cinnamon (for sprinkling)

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, combine pumpkin puree, cream cheese, brown sugar, cinnamon, nutmeg, and vanilla until smooth.
3. Unroll crescent dough and place a spoonful of filling at the wide end of each triangle. Roll up into croissant shapes.
4. Brush with melted butter and sprinkle with cinnamon sugar.
5. Bake 12–15 minutes, until golden and puffed.
6. Serve warm, optionally with a drizzle of caramel sauce.

Cinnamon pumpkin croissants are cozy and simple, combining fall’s favorite flavors in a flaky, buttery pastry.

They’re ideal for a quick seasonal treat that tastes like it came straight from a bakery.

Maple Glazed Apple Fritters

Apple fritters are a classic fall pastry, and this version elevates them with a sweet maple glaze.

Crispy on the outside, fluffy inside, and studded with juicy apple chunks, these fritters taste like a cross between a doughnut and apple pie.

Ingredients:
For the fritters:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 2/3 cup milk
• 2 apples (peeled and diced)
• Vegetable oil (for frying)

For the glaze:

• 1 cup powdered sugar
• 3 tbsp maple syrup
• 1 tbsp milk

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
2. In another bowl, whisk eggs and milk. Stir wet ingredients into dry until just combined. Fold in apples.
3. Heat oil in a deep pan to 350°F (175°C). Drop spoonfuls of batter into hot oil and fry 2–3 minutes per side until golden. Remove and drain on paper towels.
4. For glaze, whisk powdered sugar, maple syrup, and milk until smooth.
5. Dip warm fritters into glaze and let set before serving.

These maple glazed apple fritters are indulgent, crispy, and full of fall flavor.

They make a perfect pastry for autumn brunches, fairs, or simply enjoying with hot cider.

Pecan Pie Bars

All the gooey sweetness of pecan pie is transformed into handheld pastry bars.

With a buttery shortbread crust, caramel-like pecan topping, and chewy texture, these bars are a must-have fall dessert that’s easier to serve than pie.

Ingredients:
For the crust:

• 1 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• Pinch of salt

For the topping:

• 3 large eggs
• 1 cup light corn syrup
• 1 cup brown sugar
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 2 cups chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Cream butter and sugar together. Add flour and salt, mixing until crumbly. Press into pan to form crust. Bake 15 minutes.
3. In a bowl, whisk eggs, corn syrup, brown sugar, melted butter, and vanilla until smooth. Stir in pecans.
4. Pour filling over hot crust and bake 30–35 minutes, until set.
5. Cool completely before cutting into bars.

Pecan pie bars are rich, chewy, and bursting with nutty caramel flavor.

They’re the perfect fall pastry for sharing at potlucks, holiday tables, or cozy evenings with coffee.

Gingerbread Cream Puffs

Cream puffs are light and airy pastries, and when filled with gingerbread-spiced cream, they become a festive fall treat.

The subtle crunch of the choux pastry complements the velvety cream filling, which is infused with cinnamon, ginger, and molasses for a holiday-like flavor.

Ingredients:
For the choux pastry:

• 1/2 cup water
• 1/2 cup milk
• 1/2 cup unsalted butter
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the filling:

• 1 1/2 cups heavy cream
• 3 tbsp powdered sugar
• 1 tbsp molasses
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil, then stir in flour until dough forms a ball.
3. Transfer to mixing bowl and beat in eggs one at a time until smooth.
4. Pipe mounds onto baking sheet and bake 20–25 minutes until puffed and golden. Cool completely.
5. Whip heavy cream with powdered sugar, molasses, ginger, cinnamon, and nutmeg until stiff peaks form.
6. Slice puffs in half, pipe filling inside, and replace tops.

These gingerbread cream puffs are elegant yet cozy, capturing the warmth of fall spices in a light and creamy pastry.

They’re perfect for dessert platters or festive gatherings.

Apple Cider Donuts

A fall classic, apple cider donuts are soft, cakey, and rolled in cinnamon sugar.

They capture the essence of orchard visits and autumn fairs, with apple cider reduced for maximum flavor.

These donuts are baked, not fried, making them a little lighter but still indulgent.

Ingredients:

• 1 1/2 cups apple cider
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 1/4 cup unsalted butter (melted)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 cup buttermilk

For coating:

• 1/2 cup sugar + 1 tsp cinnamon

Instructions:

1. In a saucepan, simmer apple cider until reduced to 1/2 cup. Let cool.
2. Preheat oven to 350°F (175°C). Grease donut pans.
3. In a bowl, whisk flour, baking powder, baking soda, spices, and salt.
4. In another bowl, whisk butter, sugars, eggs, reduced cider, and buttermilk.
5. Combine wet and dry ingredients, stirring gently.
6. Spoon batter into donut pans and bake 12–15 minutes until golden.
7. While warm, roll donuts in cinnamon sugar mixture.

Apple cider donuts are a quintessential fall pastry, offering cozy sweetness and spice.

Perfect with coffee, tea, or warm cider, they’ll instantly transport you to an autumn orchard.

Carrot Cake Whoopie Pies

A fun twist on the classic fall carrot cake, these whoopie pies sandwich spiced carrot cookies with a luscious cream cheese frosting.

They’re soft, moist, and portable—perfect for when you want the taste of carrot cake without the fuss of a layered dessert.

Ingredients:
For the cookies:

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• 1/4 cup chopped walnuts (optional)

For the filling:

• 4 oz cream cheese (softened)
• 1/4 cup butter (softened)
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, baking powder, spices, and salt.
3. In another bowl, whisk sugars, oil, egg, and vanilla. Stir in carrots. Add dry ingredients and mix until just combined. Fold in walnuts if using.
4. Drop spoonfuls of batter onto baking sheets and bake 10–12 minutes, until set and lightly golden.
5. For filling, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
6. Once cookies cool, spread or pipe frosting onto one and sandwich with another.

Carrot cake whoopie pies are sweet, spiced, and creamy—like a handheld version of the classic dessert.

They’re a festive fall pastry that feels both nostalgic and fun.

Brown Butter Pecan Tassies

Tassies are miniature tarts that pack a big punch of flavor.

This fall-inspired version uses brown butter for a nutty richness and a gooey pecan filling reminiscent of pecan pie.

They’re bite-sized, buttery, and perfect for holiday platters or gifting.

Ingredients:
For the crust:

• 1/2 cup unsalted butter (softened)
• 3 oz cream cheese (softened)
• 1 cup all-purpose flour

For the filling:

• 2 tbsp unsalted butter (browned)
• 1/2 cup brown sugar
• 1/4 cup corn syrup or maple syrup
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin.
2. Beat butter and cream cheese until smooth. Mix in flour to form dough. Chill 30 minutes.
3. Roll dough into 1-inch balls and press into muffin cups, shaping into small tart shells.
4. For filling, whisk browned butter, sugar, syrup, egg, and vanilla until smooth. Stir in pecans.
5. Spoon filling into crusts, about 2/3 full.
6. Bake 18–20 minutes until set. Cool before removing from pan.

Brown butter pecan tassies are tiny but indulgent, combining flaky crust with gooey nut filling.

They’re a fall pastry that’s easy to pop into your mouth but impossible to stop at just one.

Sweet Potato Cinnamon Rolls

These soft, pillowy cinnamon rolls get a seasonal twist with sweet potato purée in the dough, which adds both flavor and tenderness.

Filled with cinnamon sugar and topped with a cream cheese glaze, they’re comforting, fragrant, and ideal for cozy fall mornings.

Ingredients:
For the dough:

• 3/4 cup warm milk
• 2 1/4 tsp instant yeast
• 1/3 cup sugar
• 1/2 cup mashed sweet potato
• 1/4 cup butter (melted)
• 1 egg
• 4 cups flour
• 1 tsp salt

For the filling:

• 1/2 cup butter (softened)
• 1/2 cup brown sugar
• 1 tbsp cinnamon

For the glaze:

• 4 oz cream cheese (softened)
• 1/4 cup butter (softened)
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• 1–2 tbsp milk

Instructions:

1. In a bowl, combine warm milk, yeast, and sugar. Let sit until foamy, about 5 minutes.
2. Add sweet potato, melted butter, egg, flour, and salt. Knead into a soft dough, 8–10 minutes. Cover and let rise 1–2 hours.
3. Roll out into a rectangle. Spread butter, then sprinkle brown sugar and cinnamon. Roll tightly into a log and cut into 12 rolls.
4. Place in a greased baking dish, cover, and rise 45 minutes.
5. Bake at 350°F (175°C) for 25–30 minutes until golden.
6. For glaze, beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth. Spread over warm rolls.

Sweet potato cinnamon rolls are fluffy, sweet, and spiced with warmth. They make breakfast feel like a celebration of fall itself.

Cranberry Walnut Strudel

A flaky strudel filled with tart cranberries, crunchy walnuts, and sweet spices makes for a festive fall pastry.

Each slice reveals swirls of fruit and nuts wrapped in delicate golden layers, perfect for serving at holiday gatherings.

Ingredients:

• 1 package phyllo dough (thawed)
• 1/2 cup unsalted butter (melted)
• 1 1/2 cups fresh or dried cranberries
• 1/2 cup chopped walnuts
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup honey

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. In a bowl, mix cranberries, walnuts, brown sugar, cinnamon, nutmeg, and honey.
3. Lay one sheet of phyllo on a work surface, brush lightly with butter, and repeat with 5 more sheets.
4. Spread filling along one edge and roll up tightly into a log.
5. Place seam-side down on baking sheet. Brush top with butter.
6. Bake 25–30 minutes until golden and crisp.
7. Cool slightly before slicing into spiraled pieces.

Cranberry walnut strudel is tart, nutty, and sweet all at once.

Its flaky texture and jewel-like cranberry filling make it as beautiful as it is delicious—ideal for festive fall desserts.

Pumpkin Spice Éclairs

Classic éclairs take on a cozy seasonal twist with a pumpkin spice pastry cream filling and a light glaze.

These pastries are delicate yet packed with autumn warmth, making them a showstopper dessert for fall gatherings.

Ingredients:
For the choux pastry:

• 1/2 cup water
• 1/2 cup milk
• 1/2 cup unsalted butter
• 1 tbsp sugar
• 1/2 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the filling:

• 1 1/2 cups whole milk
• 1/2 cup pumpkin puree
• 1/4 cup sugar
• 3 egg yolks
• 2 tbsp cornstarch
• 1/2 tsp pumpkin pie spice
• 2 tbsp butter

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 400°F (200°C). Line baking sheets with parchment.
2. Make choux pastry: bring water, milk, butter, sugar, and salt to a boil. Stir in flour until dough forms a ball. Transfer to a bowl, beat in eggs one at a time until smooth.
3. Pipe 4-inch logs onto baking sheet. Bake 20–25 minutes until puffed and golden. Cool completely.
4. For filling, heat milk and pumpkin puree until warm. In a bowl, whisk sugar, egg yolks, cornstarch, and pumpkin spice. Slowly whisk in hot milk, return to saucepan, and cook until thickened. Stir in butter, then chill.
5. Fill éclairs with pumpkin cream. Whisk glaze ingredients and drizzle over tops.

Pumpkin spice éclairs are refined yet cozy, combining French technique with classic fall flavor. Each bite is creamy, spiced, and utterly irresistible

Maple Pecan Scones

Tender scones drizzled with a sweet maple glaze and studded with crunchy pecans make a delightful breakfast pastry.

They’re hearty, slightly crumbly, and full of nutty fall goodness.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (cold, cubed)
• 1/2 cup chopped pecans
• 2/3 cup heavy cream
• 1 egg
• 1 tsp vanilla extract

For glaze:

• 1 cup powdered sugar
• 3 tbsp maple syrup
• 1–2 tsp milk

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a large bowl, whisk flour, brown sugar, baking powder, and salt.
3. Cut in butter until mixture resembles coarse crumbs. Stir in pecans.
4. In another bowl, whisk cream, egg, and vanilla. Add to dry ingredients, stirring just until dough forms.
5. Shape into a round disk, cut into 8 wedges, and place on baking sheet.
6. Bake 18–20 minutes until golden.
7. Whisk glaze ingredients and drizzle over cooled scones.

Maple pecan scones are buttery, nutty, and sweetened with maple glaze. They’re perfect for cozy mornings or as a comforting afternoon treat.

Apple Cranberry Galette with Streusel

This rustic galette combines tart cranberries and sweet apples, topped with a buttery streusel for extra crunch.

It’s less fussy than pie but every bit as flavorful, with bright fruit flavors and warm spices wrapped in a flaky crust.

Ingredients:

• 1 sheet puff pastry or pie dough
• 2 apples (peeled, thinly sliced)
• 1/2 cup cranberries (fresh or dried)
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice

For streusel topping:

• 1/4 cup flour
• 2 tbsp butter (cold, cubed)
• 2 tbsp brown sugar

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
2. Toss apples and cranberries with brown sugar, cinnamon, nutmeg, and lemon juice.
3. Roll out pastry into a rough circle, place on baking sheet, and arrange fruit in the center, leaving a 2-inch border.
4. Mix streusel ingredients with fingers until crumbly and sprinkle over fruit.
5. Fold pastry edges over filling, pleating as needed.
6. Bake 35–40 minutes until golden and bubbly. Cool slightly before slicing.

Apple cranberry galette with streusel is rustic, tangy, and sweet with a lovely crunch.

It’s a fall pastry that looks beautiful on a table and tastes even better with a scoop of vanilla ice cream