Delicious Fall Desserts

In the fall, desserts are the most common and most delicious type of food. Oftentimes when I’m bored I want to make something, but I have trouble finding out what I want to make. Over time, I have found these three recipes to be some of my favorites. I got tired of the boring and basic pumpkin pie and incorporated some other fall flavors into these recipes. I hope you attempt these recipes and enjoy!

Ratings by Mackenzie, to whom I made the recipes and delivered them to:

Pumpkin Dip: 10000/10 

Pumpkin Cookies: 10000/10

Apple Dumplings: 1000000000/10

Apple Dumplings


2 cups all-purpose flour 267 grams

2 1/2 teaspoons baking powder

1/2 teaspoons salt

2/3 cup butter softened

1/2 cup milk

6 apples peeled and cored

2 cups brown sugar

2 cups water

1/4 cup butter

1/2 teaspoon cinnamon 


  • In a medium size bowl, combine the flour, baking powder and salt.

  • Mix in the butter, then add in the milk and mix just until a soft dough forms.

  • Divide the dough into 6 balls.

  • Roll out each ball of dough on a floured surface.

  • Place an apple in the center of each piece of dough.

  • Fold the dough around the apple and press it together to form a ball.

  • Spray a 9×13 pan with cooking spray.

  • Place the dumplings in the prepared pan.

  • Preheat the oven to 350 degrees Fahrenheit.

  • In a small saucepan over medium-low heat, combine the brown sugar, water, butter and cinnamon. Heat it just until it barely starts boiling, stirring often.

  • Pour this mixture over the dumplings.

  • Bake at 350 degrees for 30-40 minutes, or until the apples are soft and the dough is golden brown. You can baste the dumplings with the syrup several times during baking if you'd like.

  • Serve warm with ice cream.

Pumpkin Cookies



2 1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. pumpkin pie spice 

1/2 tsp. kosher salt

1 c. (2 sticks) butter, softened 

1 1/4 c. granulated sugar, plus more for rolling

1/2 c. pumpkin puree 

1 large egg

2 tsp. pure vanilla extract


1 (8-oz.) block cream cheese, softened 

2 c. powdered sugar 

1 tsp. pure vanilla extract 

1/4 tsp. ground cinnamon, plus more for sprinkling

Pinch kosher salt


  • Preheat oven to 350° and line two large baking sheets with parchment paper. 

  • In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. 

  • In a large bowl using a hand mixer, beat butter, sugar, pumpkin, egg, and vanilla until combined.

  • Add dry ingredients and stir until just combined. 

  • Scoop a tablespoon of cookie dough then roll in sugar. 

  • Transfer to prepared baking sheet and repeat with remaining dough, spacing cookies 2 inches apart. 

  • Bake until cookies are lightly golden, about 10 minutes. Let cool completely. 

  • Meanwhile, make frosting: In a large bowl, beat all ingredients until smooth and creamy. Frost the top of each cookie with cream cheese frosting and sprinkle with cinnamon. 

Pumpkin Dip


1 16 ounce frozen whipped topping, thawed

1 5 ounce package instant vanilla pudding mix

1 15 ounce can solid pack pumpkin

1 1/4 teaspoon pumpkin pie spice


  • In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. 

  • Fold in the thawed frozen whipped topping. 

  • Chill in the refrigerator until serving. 

  • Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers.