It’s hard to beat the comforting flavors of fall. From zesty spices and baked treats to hearty dishes made for sharing, autumn has a way of making every meal feel extra special. Today is National Dessert Day, so there’s no better time to sweeten the season with a delectable, savory treat! These cozy recipes are sure to bring a little more warmth to your home.

PUMPKIN OATMEAL CREAM PIES

COOKIE INGREDIENTS:
1/3 cup pumpkin puree
1 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened but not melted
3/4 cup brown sugar
1/2 cup granulated sugar
1 tablespoon molasses or honey
1 teaspoon vanilla extract
1 large egg yolk
1 cup quick oats or large rolled oats

FROSTING INGREDIENTS:
1/2 cup unsalted butter
4 ounces cream cheese, full fat, brick style
2-3 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon whipping cream or milk

DIRECTIONS:
1. Preheat oven to 350F and line cookie sheets with parchment paper.
2. Remove excess moisture from pumpkin puree by blotting with a paper towel.
3. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Set aside.
4. In a large bowl, beat butter, brown sugar, and granulated sugar until creamed.
5. Add pumpkin puree, vanilla extract, molasses, and egg yolk to the butter mixture. Beat until combined.
6. Add flour mixture into the butter mixture, starting with mixer on a low speed.
7. Stir in the oats until evenly mixed.
8. Scoop the cookie dough into 1 to 1.5-tablespoon balls. Place cookie dough balls 2 inches apart on lined cookie sheets.
9. Bake on middle rack (1 sheet at a time, if needed) for 7-10 minutes, or until tops look set.
10. Let cookies cool.
11. To make the frosting, beat the butter until smooth in a large bowl. Then mix in the cream cheese until smooth.
12. Add in 2 cups powdered sugar, vanilla extract, and salt. Beat in a mixer on low speed, gradually increasing until thoroughly combined.
13. Mix in the remaining powdered sugar ⅓ cup at a time until it’s sweet enough for your preference. Beat in 1 tablespoon of whipping cream, if needed.
14. Once cookies are completely cooled, spread 1 to 1.5 tablespoons of frosting on the bottom of one cookie then add another cookie on top.

NO BAKE PUMPKIN CHEESECAKE BALLS

INGREDIENTS:
2 cups white chocolate chips
8 ounces softened cream cheese
⅓ cup powdered sugar
⅔ cup pumpkin puree
1 teaspoon pumpkin pie spice
1.5 cups graham cracker crumbs
1.5 cups ginger snap crumbs
16 ounces white almond bark, coating
1 cup orange candy melts for drizzle (optional)

DIRECTIONS:
1. Add white chocolate chips to a small heat safe bowl. Microwave for 30 seconds at a time, stirring in between, until melted and smooth. Set aside.
2. Use a mixer on medium-high speed to beat the cream cheese and powdered sugar for 1.5 to 2 minutes until smooth.
3. Add the pumpkin puree and pumpkin pie spice and continue mixing for roughly 1 minute until well combined.
4. Add in the graham cracker and ginger snap crumbs. Mix in well.
5. Beat in the melted chocolate chips. Mix until thoroughly combined.
6. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes.
7. Line 2 baking sheets with parchment paper. Set aside.
8. Roll cheesecake dough into 1 tablespoon balls and place on baking sheet.
9. Place the rolled balls back in the fridge for 30 minutes.
10. Add white almond bark to a heat safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until melted and smooth.
11. Roll the cheesecake balls in the melted almond bark. Place the coated cheesecake ball onto a fork and gently tap off excess coating.
12. Use a spoon to pour coating over bare spots and use a toothpick to gently remove cheesecake ball from fork. Repeat with all cheesecake balls.
13. Allow the coating to harden completely.
14. Add orange candy melts to a heat safe bowl. Microwave for 30 seconds at a time, stirring in between, until melted and smooth.
15. Use a small spoon or squeeze bottle to drizzle orange candy melts onto cheesecake balls.
16. Let topping harden completely before serving.

BACON-WRAPPED APPLE BITES WITH MAPLE GLAZE

APPLE BITES INGREDIENTS:
2 large apples (Honeycrisp or Granny Smith recommended)
12 slices of thick-cut bacon
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon black pepper
Pinch of cayenne pepper (optional)
12 toothpicks (soaked in water for 10 minutes if baking to prevent burning)

MAPLE GLAZE INGREDIENTS:
⅓ cup pure maple syrup
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
Pinch of salt

DIRECTIONS:
1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Wash and core apples. Cut each apple into 6 wedges for 12 total wedges.
3. In a small bowl, combine brown sugar, cinnamon, black pepper, and cayenne pepper. Stir it together.
4. Place bacon slices on a heat-safe plate lined with paper towels. Microwave on high for 2-3 minutes until bacon is partially cooked but still flexible.
5. Sprinkle the spice mixture over the apple wedges.
6. Take a partially cooked bacon slice and wrap it around each apple wedge, overlapping slightly. Secure with a toothpick through both ends of the bacon and apple to hold it together.
7. Place the wrapped apple bites on the baking sheet leaving a little space between each one.
8. Bake for 15-18 minutes until bacon is crispy and the apples are tender. Use tongs to flip apple bites about halfway through.
9. While the apple bites are baking, combine the maple syrup, butter, apple cider vinegar, and salt in a small saucepan. Heat over medium heat, stirring occasionally until butter melts and the mixture comes to a gentle simmer. Let it bubble for 2-3 minutes until it thickens. Remove from heat.
10. Once the apple bites are done baking, let them cool for 2 minutes on the baking sheet. Transfer to a serving platter and brush or drizzle with the warm maple glaze. Serve while bites are warm.

SNICKERDOODLE COBBLER

INGREDIENTS:
1 cup flour
1.5 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
¾ cup granulated sugar
½ cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup light brown sugar
1 ¾ cup hot water

DIRECTIONS:
1. Preheat oven to 350F. Spray an 8x8 baking dish with cooking spray.
2. In a large bowl, whisk together flour, baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, sugar, milk, vegetable oil, and vanilla extract until smooth. Pour into the baking dish.
3. Combine brown sugar, ½ teaspoon remaining salt and 1 teaspoon remaining cinnamon in a bowl and sprinkle over the top of the batter.
4. Slowly pour the hot water on top of the sugar mixture.
5. Bake in the oven for 45 minutes.
6. Serve warm with ice cream.

APPLE CIDER BLONDIES

BLONDIE INGREDIENTS:
2 cups apple cider
1 cup unsalted butter, melted
1 ¾ cups light brown sugar
2 large eggs, room temp
1 large egg yolk, room temp
1.5 teaspoons vanilla extract
2.5 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt

TOPPING INGREDIENTS:
⅓ cup granulated sugar
1 teaspoon ground apple pie spice

DIRECTIONS:
1. Add the apple cider in a small sauce pan over medium heat. Cook for 20-22 minutes, or until it is reduced to roughly ¼ cup. Set aside.
2. Preheat oven to 350F. Line a 9x9 baking dish with parchment paper. Set aside.
3. In a large bowl, whisk together the melted butter and light brown sugar until fully combined.
4. Add the eggs and egg yolk, one at a time, whisking well between additions.
5. Whisk in the vanilla extract.
6. Stir in the reduced apple cider.
7. In a separate medium bowl, whisk together flour, cornstarch, baking powder, and salt.
8. Stir the flour mixture into the butter and egg mixture until fully combined.
9. Pour the batter into the baking dish.
10. In a small bowl, combine the sugar and apple pie spice and whisk to combine. Sprinkle over the blondie batter.
11. Bake for 35-38 minutes, or until edges begin to turn golden and the center isn’t jiggly.
12. Allow the bars to cool completely in the pan then cut.