25 Classic Fall Dessert Recipes Starring Apples, Pears, Pumpkins, and More

By Kelly Vaughan
Updated September 13, 2019
Kate Mathis
Fall is here and farmers' markets are filled with inspiring fruits. We've rounded up our favorite fall desserts, including pies, cakes, tarts, and cookies.
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Kate Mathis

Whether you're hosting a fall dinner party or just want to enjoy the bounty of seasonal fruits found on farm stands this time of year, these fall dessert recipes are irresistible. From September through December, keep an eye out for grapes, quinces, and fresh cranberries, as well as more obvious choices like apples, pears, and pumpkins galore. They're all at their peak right now and delicious in these classic fall desserts.

As soon as the leaves start to change, it's time to bake and eat pie and enjoy some pumpkin spice. The recipes here include those favorites, in addition to some different fall dessert recipes such as Pear Crisp or a sorbet with autumnal flavors like cranberry and sweet port wine. And don't forget about maple syrup—add a few tablespoons to frosting for a sweet, amber flavor, or create an entire cake inspired by maple's deep tones.

Yes, pies are great, but have you ever tried pandowdy? It's an old-fashioned, all-American fruit dessert that is similar to a cobbler or crisp but with an even simpler topping. Make a basic pie dough, then cut it up into irregular shapes and bake it on top. To save time, you could also top it off with store-bought puff pastry. No need to shape the dough into a perfect circle and fuss over perfectly crimped edges either.

From blondies and bars to cupcakes and even a Pumpkin-Cheesecake Pie, we can't wait to bake our way through autumn with these delicious dessert recipes.

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Sweet Potato Meringue Pie

Marcus Nilsson
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A rich sweet potato pie is made even more decadent with the addition of a fluffy crown of meringue. Lightly torch it just before serving for that gorgeous brown color and total wow factor.

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Cranberry Clafouti

Yunhee Kim
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In between a flan and a pancake is clafouti, a traditional French fruit dessert that is served warmed. The batter for this clafouti is super simple to make, and is sure to be a dinner party hit. You'll be thinking about making it again before the last plate is cleared.

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Apple and Cranberry Pandowdy

Con Poulos
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Like a cross between a pie and a cobbler, squares of pastry dough are arranged over lightly sweetened apple-cranberry filling to make this rustic dessert. Serve the pandowdy warm or at room temperature with vanilla ice cream or cinnamon whipped cream.

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Cranberry-Port Sorbet

Marcus Nilsson
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Ruby port wine adds depth to tangy cranberry sorbet. Serve it as a palate cleanser between courses, or with Black Walnut Shortbread Cookies as a light dessert.

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Apple Crostata with Cheddar Crust

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This rustic free-form take on apple pie has sharp cheddar cheese in the crust which adds richness and a slight savory tang. After the crostata comes out of the oven, melted apricot jam is brushed over the filling to make it glisten and add sweetness.

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Quince Slab Pie

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Prepare the filling for this pie by poaching quince in sweet dessert wine with cardamom, cinnamon, ginger, and vanilla. Using store-bought puff pastry makes forming the crust quick and easy.

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Pumpkin Cheesecake

Mikkel Vang
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Two popular favorites—pumpkin pie and cheesecake—are rolled into one delightful dessert. Cheesecake is a great choice for a make-ahead dessert, as it keeps well in the refrigerator for several days, and freezes nicely.

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Pumpkin Swirl Brownies

David Prince
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Ordinary brownies are dressed up for fall with swirls of sweetly spiced pumpkin. A hint of cayenne pepper makes a memorable finishing note. Top with chopped toasted walnuts or with white chocolate chips to make this dessert nut-free and extra sweet.

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Pumpkin Cupcakes

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Win cheers from your littlest guests when you serve these cute cupcakes at the kids' table. The pumpkins on top are made from almond paste so they're edible in addition to being adorable.

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Sweet Potato Pie with Pecan Topping

David Loftus
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Crunchy, rich pecan-praline topping provides the perfect contrast in texture to the creamy sweet potato filling in this pie.

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Rustic Apple Tart

Clive Streeter
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This buttery apple tart only takes 15 minutes to prepare, thanks to purchased puff pastry. After baking, the browned apples are glazed with melted apple jelly or apricot jam for a glossy sheen.

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Apple-Raisin Pandowdy

Dana Gallagher
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A pandowdy is an old-fashioned dessert similar to a pie but with no bottom crust. The top crust falls into the filling halfway through baking so it absorbs the juices and becomes caramelized and crunchy.

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Pumpkin Pie

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Here it is, the recipe for pie that defines Thanksgiving—and that's so good you'll want to bake it throughout the fall. Canned pumpkin purée is seasoned with pumpkin pie spice and whipped with eggs, brown sugar, and evaporated milk to make a rich, smooth custard filling for the perfect pumpkin pie.

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Pear Crisp

Bryan Gardner
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A fruit crisp is the ultimate, easy-going, and crowd-pleasing dessert. There's no need to make or roll out pastry—just mix together rolled oats, sliced almonds, brown sugar, flour, and butter for a sweet crumbly topping to the spiced pear filling in this fall favorite.

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Apple Membrillo Tart

Justin Walker
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If you like a savory ending to a meal, try this apple tart, which is delicious on its own or alongside a funky blue cheese, dried fruits, and salty marcona almonds for a fabulous take on the cheese plate.

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Diamond Apple Pie

Johnny Miller
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Use a cooking cutter to cut pie pastry into diamonds for this show-stopping pie. (And if you don't have a diamond cookie cutter, use another shape.) Then arrange them on top of the apple filling. Finish by brushing on an egg yolk for a golden brown finish and sanding sugar for a sparkling crunch.

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Quinoa Apple-Pear Crumble

Mikkel Vang
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Quinoa flour adds just a hint of nuttiness and texture to a classic crumble topping in this simple dessert. The combination of juicy pears and slightly sweet apples together is the ultimate fall filling.

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Deep-Dish Pumpkin Custard Pie

Robin Stein
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What if pumpkin pie was even creamier and more luscious? This layered pie is and it's magic, too; as it bakes, the filling separates. The bottom layer becomes a silky custard and the top transforms into a lightweight pumpkin soufflé.

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Pumpkin Bars

Mike Krautter
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Need an easy dessert to feed a crowd? Try this easy sheet cake made with pure pumpkin purée. Top it off with a big swoosh of cream cheese frosting and a dusting of pumpkin pie spice—because why not?

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Poached-Pear Frangipane Tart

Johnny Miller
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Here's something to sip on. The best way to infuse intense, spicy flavors is by poaching them in mulled wine. Using red wine tints the pears a stunning scarlet color for a dramatic presentation.

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Puff-Pastry Poached-Pear Pie

Will Anderson
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This beautiful pie is made with store-bought puff pastry which speeds the prep. And the intricate decoration is made by scoring the top crust which is easier than many decorative crusts.

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Pear-and-Lemon Pie with Pate Brisee Crust

Kate Mathis
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Candied lemon peel and fresh lemon juice are a bright compliment to sweet pears in this delicious pie. Pick about four pounds of fresh, firm pears from a local farm stand or market; choose firm ones because the pears soften significantly when baked.

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Butter-Pecan Blondies

Ren Fuller
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Too cold out for your favorite ice cream flavor? Make these butter-pecan blondies instead. They're crispy on the outside and chewy on the inside…just right!

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Big Almond-Orange-Ginger Cookie

Louise Hagger
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A crowd-friendly dessert, this bar cookie has a press-in almond crust and plenty of streusel topping over the orange marmalade filling.

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Maple Cake

Con Poulos
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Let's give a round of applause to the fan-favorite sheet cake. This version is flavored with rich, pure maple syrup. It's the perfect dessert for Halloween parties or as a departure from traditional Thanksgiving pies.

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Deep-Dish Dried-Apple and Cranberry Pie

Martyn Thompson
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Love a Chicago style pizza pie? How about a sweet version of the beloved deep dish using dried apple rings, thawed frozen cranberries, and apple cider?

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Kentucky Bourbon-Brown Butter Cake

Stephen Kent Johnson
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Get in the fall spirit with a bourbon-based dessert. Buttermilk keeps this cake moist and rich, and a bourbon-based glaze adds a smoky flavor that tastes like a campfire—in the best way possible!

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Chocolate-Caramel Pecan Tart

Robin Stein
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Can't wait for Halloween? Make this candy-bar inspired tart that features chocolate, homemade caramel sauce, and crunchy pecans.

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Lemony Brown-Butter Crinkle Cookies

Stephen Kent Johnson
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While lemon may strike you as more quintessentially summer than fall, the nuttiness from the brown butter is all that's need for a delicious taste of autumn. The crinkled coating of powdered sugar carries us right into the holiday season.

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Maple-Walnut Cake with Brown-Sugar Frosting

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Looking for a change of pace from fall fruit pie? Try this delicious, seasonal layer cake with a molasses-flavored frosting. It's easy to make and even easier to decorate (we never knew walnut halves could look so elegant!).

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