10+ Best New Fall Dessert Recipes

The cooling weather calls for a warm, comforting dessert, and these recipes are the perfect choice. We highlight seasonal ingredients like pumpkin, apples and cinnamon, so you’ll get all the cozy fall flavors you know and love. New recipes like our Pumpkin Bread and Invisible Apple Cake are the dreamy and delicious desserts you’ll want to make all season.

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Pumpkin Bread

Photographer: Morgan Hunt Ward, Prop Stylist: Phoebe Hauser, Food Stylist: Emily Nabors Hall.

This cozy, fall-ready loaf is the only pumpkin bread recipe you need. Moist and tender, this pumpkin–chocolate chip bread combines pumpkin puree, a mix of all-purpose and whole-wheat flours, and aromatic spices like cinnamon, pumpkin pie spice and cloves. Optional mini chocolate chips add little bursts of sweetness.

Pumpkin–Chocolate Chip Oatmeal Cookies

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.

These pumpkin–chocolate chip oatmeal cookies are a soft, chewy dessert that blends fall flavors with just the right amount of sweetness. Pumpkin puree adds moisture and a lovely orange hue, while warm pumpkin spice enhances the seasonal vibes. Studded with dark chocolate chips, each bite is the perfect balance of sweet and spice.

Invisible Apple Cake

Photographer: Peyton Beckwith

This invisible apple cake gets its name from the French dessert Gateau Invisible aux Pommes. Layers of thin apple slices “disappear” into the custardy batter as it bakes to create one cohesive cake. Almond extract adds a slightly fruity note, while cinnamon brings warm spice. Serve with a scoop of vanilla ice cream or whipped cream on top.

Banana Cake with Cream Cheese Frosting

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.

This banana cake with cream cheese frosting is a warmly spiced dessert for fall gatherings, afternoon coffee breaks or anytime you have overripe bananas on hand. Mashed ripe bananas keep the cake moist, while ginger, cinnamon and cardamom add a fragrant, cozy depth. The tangy cream cheese frosting perfectly balances the sweetness and spice of the cake.

Banana Bread Focaccia

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless.

This Banana Bread Focaccia is the mash-up you didn’t know you needed! Part banana bread, part focaccia, this unexpected twist on the classic quick bread is baked in a cast-iron skillet for crisp edges and a soft, tender center. Mashed ripe bananas add natural sweetness and moisture, while olive oil in the dough gives it that signature focaccia richness. It’s perfect warm from the pan or toasted the next day with a smear of nut butter.

Chocolate-Cherry Cheesecake Bars

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Josh Hoggle.

These chocolate-cherry cheesecake bars layer juicy cherries with rich chocolate-infused cream cheese. You can use either fresh or frozen cherries, making these easy to enjoy year-round. The graham cracker crust provides a crunchy contrast to the smooth, tangy filling. These bars are ideal for gatherings, or anytime you need a crowd-pleasing dessert.

Apple Cinnamon Muffins

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

These muffins taste like they came straight from a bakery, but with a healthy twist! Nutty almond and coconut flours replace all-purpose flour, which helps lower carbs. A bit of brown sugar and applesauce add a touch of sweetness. Make these ahead for an easy grab-and-go breakfast for the week.

Bingka Labu Kuning (Pumpkin Cake)

Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali

This Indonesian bingka labu kuning, or pumpkin cake, is a wonderful alternative to pumpkin pie on Thanksgiving. A versatile cake, bingka’s core ingredient can comprise assorted root vegetables, from cassava to sweet potato and, yes, pumpkin. Once baked, it has a firm outer skin and a rich, custardy filling. Roasting your own pumpkin flesh is preferred, but you can use canned pumpkin in a pinch.

Flaky Apple Pie Bars

Photographer: Jake Sternquist, Food Sylist: Kelsey Moylan, Prop Stylist: Breanna Ghazali

Grab your box of puff pastry for these easy and delicious apple pie bars. You can use any kind of nut you want, like almonds or pecans. These bars are a great choice for a fall dessert and would be ideal for a Thanksgiving meal.

Pumpkin Trifle

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf

We think this pumpkin trifle is the best dessert you’ll enjoy this fall, combining layers of pumpkin spice-flavored cake and a creamy pumpkin filling that captures the season perfectly. As a time-saving shortcut, we use vanilla pudding mixed with canned pumpkin and pumpkin pie spice for the filling, making it both easy to prepare and delicious. This festive dessert is sure to be a hit for the holidays or at any autumn gathering!

Cranberry Nut Bread

Photographer Victor Protasio, Food Stylist Sally McKay, Prop Stylist Hannah Greenwood

This cranberry nut bread brings together the tartness of fresh cranberries with the crunch of walnuts, all wrapped in a moist, tender loaf. Whether enjoyed as a breakfast, snack or dessert with coffee, cranberry nut bread offers a little bit of holiday cheer in every bite. To make it a little sweeter and to bring out more citrusy flavor, drizzle it with the optional orange glaze before slicing and serving.

No-Added-Sugar Cherry Crumble

Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

This no-sugar-added cherry crumble baked in ramekins is a great way to highlight the flavor of cherries in this naturally sweet snack. The crumble topping, made from oats and slivered almonds, offers a satisfying crunch. Adding a few tart cherries brings a touch of tang for a less-sweet flavor profile, if you prefer.

Apfelstrudel

Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali

This adaptation of apfelstrudel, a traditional Austrian baked apple dessert, is made with less added sugar, uses avocado oil instead of butter and calls for whole-wheat phyllo dough for a nutritious dessert. Tart Granny Smith apples are used, but any apple variety can be substituted. Enjoy this fruit-filled dessert warm with a scoop of vanilla ice cream and a cappuccino.

Apple Crumble Yogurt Bark

Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay

This creamy frozen apple yogurt bark is filled with warming spices, swirled with applesauce and topped with crunchy granola for a snack that tastes like fall. It’s an easy, quick recipe that provides a delicious, refreshing bite straight from your freezer whenever you need it.