Fall Recipes

Find your new favorite Fall Recipes you’ll want to bake all season long. We’ve got all the most delicious, cozy recipes with all your favorite fall flavors: pumpkin, pecan, apple and more!

How to Make the BEST Recipes this Fall

Ready to bake recipes that turn out perfectly every time this fall? Check out these how-to articles for some of my best tips and tricks.

Tessa’s Top Baking Tips

Use the right kind of pumpkin puree

Have you ever wondered whether it matters if you use fresh pumpkin puree, regular canned pumpkin, or organic canned pumpkin puree in your baking?

I recently experimented with these 3 types of purees to see which is best. Find out which pumpkin puree I recommend baking with in my Fresh vs. Canned Pumpkin Puree article.

How to blind bake pie crust

Blind baking is a term for pre-baking pie crust before filling is added. I personally much prefer the texture of pie crust when it’s baked first. It’s crispier and stays that way for longer.

If you typically have soggy crust problems, try baking the pie on the bottom rack of your oven or on a baking stone.

Check out my How to Blind Bake Pie Crust article here.

Measure your flour correctly

The easiest ingredient to mis-measure is flour. That’s because it can be so easily compacted into a container or measuring cup without you even realizing. Too much flour in cake results in a dry, dense, and even crumbly cake instead of a tender and moist cake. Check out my article for How to Measure Flour here.

Make YOUR version of Ultimate Muffins

This guide contains a breakdown of each ingredient, recipe flavor variations, bonus muffin tips, and lots more!

How to Make Fall Recipes Step-by-Step

Join me in the kitchen and bake these fall recipes step-by-step with me!

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YouTube video
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Get Our Make-Ahead Baking Guide!

Download our FREE Make-Ahead Baking Guide to learn how to prepare recipes ahead of time!

All Fall Recipes

Frequently Asked Questions

Which Pumpkin Puree should I use?

When it comes to baking, I think you’d be fine using either canned or fresh. I’ll always keep a few cans of regular pumpkin puree in my pantry because I love to bake with the stuff. It’s certainly significantly easier!
I think I will stay away from organic canned pumpkin, because that excess water content can really mess with so many recipes. Find out more in my Fresh vs. Canned Pumpkin Puree article.

What are the most popular kinds of pies?

Pumpkin pie and pecan pie are the two most popular pies nationally! I can see why – slices of these pies never last long at my house on Thanksgiving.

How to store pies:

Fruit pies keep at a cool room temperature, loosely covered, for up to 2 days. Pies containing eggs (pumpkin, custard, cream pies, etc.) should be refrigerated. Cover and refrigerate for up to 3 days. Note that the crust will become increasingly soggy the longer it’s stored.

How to store muffins:

Muffins are best served the day they’re baked. If you have leftovers, store them for up to 1 day in an airtight container at room temperature. Refresh in a 300°F oven for 5 minutes or reheat in the microwave for 10 seconds.
For best results, freeze leftover muffins in an airtight container for up to 3 months. Defrost overnight at room temperature or reheat in the microwave for about 1 minute.

How to make dinner rolls ahead of time:

Basically all yeast dough can be made ahead of time and baked off later on! For most bread rolls, I like to make the dough all the way through to rising once and shaping the rolls. Once the rolls are shaped, cover them and refrigerate for up to 24 hours. Bring to room temperature as the oven preheats before baking as the recipe directs. If the rolls haven’t doubled in size yet, allow to sit at room temperature until they do.
Refrigerating basically stunts the rise time and can actually allow more flavor to develop!
Rolls are best served the day they’re baked. However, you can easily reheat the rolls briefly in the oven or toaster oven at 300°F until warmed through to refresh.