14 Must-Try Fall Baking Recipes With Pumpkin & Apple

14 Must-Try Fall Baking Recipes With Pumpkin & Apple

Okay, let's just admit it: the second that first leaf turns orange, our brains switch into full fall baking mode. And nothing says autumn quite like the warm, spicy scent of pumpkin and apple wafting from the kitchen. But we're not just talking about your basic loaf of pumpkin bread (though we've got an amazing one for you). We're talking about show-stopping pies, decadent cookies, cozy coffee cakes, and muffins so good they'll make you want to jump into a pile of leaves.

I live for this season. It’s the one time of year when it’s totally acceptable to put pumpkin in everything and call it self-care. And apples? Don't even get me started. From tart Granny Smiths to sweet Honeycrisps, they bring the most incredible moisture and flavor to baked goods. I’ve gathered 14 of my absolute favorite, must-make recipes that celebrate these two iconic fall ingredients. Get your mixing bowls ready—it’s about to get delicious in here.

The Ultimate Fall Baking Prep List

Before we preheat those ovens, let's make sure you're set up for success. A little prep goes a long way!

• Pumpkin Puree: Always use 100% pure pumpkin puree, NOT pumpkin pie filling. Pie filling is pre-sweetened and spiced. For these recipes, you want the blank canvas of pure pumpkin.
• Apple Variety Matters: For baking, you want apples that hold their shape and have a balance of sweet and tart. Granny Smith, Honeycrisp, Braeburn, and Pink Lady are all fantastic choices.
• Spice Up Your Life: Make sure your cinnamon, nutmeg, ginger, and cloves are fresh! Their flavors fade over time. If you can, grate your own nutmeg—it’s a game-changer.
• The Room Temp Rule: For recipes using butter and eggs, make sure they are at true room temperature. This helps them emulsify into the batter, creating a lighter, fluffier texture.

Alright, apron on. Let's get baking.

1. The Perfect Spiced Pumpkin Bread

This is the pumpkin bread against which all others are judged. It’s incredibly moist, perfectly spiced, and has a crackly sugar top that is everything.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ tsp salt
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• ½ cup applesauce
• 2 large eggs, room temp
• 1 cup pure pumpkin puree
• ⅓ cup water
• For topping: 1 tbsp coarse sugar

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan.
2. Whisk flour, baking soda, spices, and salt in a medium bowl.
3. In a large bowl, whisk sugar, oil, applesauce, and eggs until smooth. Whisk in pumpkin and water.
4. Gently fold dry ingredients into wet until just combined.
5. Pour into pan, sprinkle with coarse sugar. Bake 60-70 mins, until a toothpick comes out clean.
6. Cool in pan 10 mins, then transfer to a wire rack.

2. Classic Deep-Dish Apple Pie

This is the pie of your dreams. A flaky, buttery crust filled with a towering pile of spiced, sweet-tart apples.

Ingredients:

• 2 discs of homemade or store-bought pie dough
• 3 lbs baking apples, peeled and sliced
• ⅔ cup granulated sugar
• ¼ cup brown sugar
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp butter, diced
• 1 egg + 1 tbsp water (for egg wash)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss apple slices with sugars, flour, lemon juice, and spices.
3. Roll out one pie dough and fit into a 9-inch pie plate. Add apple filling, mounding high. Dot with butter.
4. Roll out second dough, place on top. Crimp edges, vent the top. Brush with egg wash.
5. Bake 45-55 mins until crust is golden and filling is bubbly. Cool completely before slicing.

3. Pumpkin Chocolate Chip Cookies

Soft, cakey, and spiced, with melty pools of chocolate in every bite. These cookies are an instant mood-lifter.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup butter, room temp
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg, room temp
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 2 cups chocolate chips

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets.
2. Whisk flour, baking soda, spices, and salt.
3. Cream butter and sugars until light. Beat in egg and vanilla. Mix in pumpkin.
4. Gradually mix in dry ingredients. Fold in chocolate chips.
5. Drop rounded tbsp of dough. Bake 10-12 mins. Cool on sheet 2 mins before transferring.

4. Apple Cider Donut Muffins

All the warm, spiced, sugary goodness of a farmstand apple cider donut—in muffin form! They’re rolled in cinnamon sugar while still warm.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ cup butter, room temp
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs, room temp
• 1 tsp vanilla extract
• 1 cup reduced apple cider (simmer 2 cups down to 1)
• For coating: ½ cup melted butter, ½ cup sugar + 1 tbsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a muffin tin.
2. Whisk flour, baking powder, baking soda, and spices.
3. Cream butter and sugars. Add eggs one at a time, then vanilla. Alternate adding flour mix and reduced cider.
4. Divide batter. Bake 18-20 mins.
5. Cool 5 mins, then dip tops in melted butter and roll in cinnamon sugar.

5. Pumpkin Roll with Cream Cheese Filling

It looks impressive but is totally doable! A spiced, fluffy pumpkin cake rolled around a sweet, tangy cream cheese filling.

Ingredients:

• ¾ cup flour
• 2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp salt
• 3 eggs, room temp
• 1 cup granulated sugar
• ⅔ cup pumpkin puree
• Filling: 6 oz cream cheese, room temp, ¼ cup butter, room temp, 1 cup powdered sugar, ½ tsp vanilla

Instructions:

1. Preheat oven to 375°F (190°C). Line a 15x10” jelly roll pan with parchment.
2. Whisk dry ingredients. In another bowl, beat eggs and sugar until thick. Mix in pumpkin. Fold in dry ingredients.
3. Spread into pan. Bake 12-15 mins.
4. Immediately invert onto a towel dusted with powdered sugar. Roll up cake and towel together. Cool completely.
5. Beat filling ingredients until smooth. Unroll cake, spread filling, and re-roll. Chill before sslicing

6. Dutch Apple Pie Bars

All the flavor of apple pie with the ease of bar cookies. A shortbread crust, a spiced apple filling, and a crunchy streusel topping.

Ingredients: Crust & Topping:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup cold unsalted butter, cubed
• 1 egg, lightly beaten
• 1 tsp vanilla extract

Apple Filling:

• 4 cups peeled and finely chopped apples (about 4 medium)
• 2 tbsp lemon juice
• ½ cup granulated sugar
• 2 tbsp all-purpose flour
• 1½ tsp cinnamon
• ¼ tsp nutmeg

Glaze (optional):

• 1 cup powdered sugar
• 2-3 tbsp milk or apple cider
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
2. Make crust: In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Mix in egg and vanilla until dough comes together.
3. Press ⅔ of the dough into prepared pan. Bake for 12 minutes.
4. Make filling: Toss apples with lemon juice. In separate bowl, mix sugar, flour, cinnamon, and nutmeg. Add to apples and toss to coat.
5. Spread apple mixture over partially baked crust. Crumble remaining dough over apples.
6. Bake 30-35 minutes until topping is golden and apples are tender.
7. Cool completely. Whisk glaze ingredients and drizzle over bars before cutting.

7. Pumpkin Spice Cupcakes with Cinnamon Buttercream

Light, fluffy, and perfectly spiced cupcakes topped with a cloud of the most incredible cinnamon frosting.

Ingredients: Cupcakes:

• 1¾ cups all-purpose flour
• 1½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ¾ cup pumpkin puree
• ½ cup buttermilk, room temperature

Cinnamon Buttercream:

• 1 cup unsalted butter, room temperature
• 3-4 cups powdered sugar
• 2 tsp cinnamon
• 2-3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line muffin tin with liners.
2. Whisk flour, baking powder, spices, and salt in medium bowl.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Mix in pumpkin.
4. Alternate adding flour mixture and buttermilk, beginning and ending with flour.
5. Divide batter among liners (⅔ full). Bake 18-20 minutes. Cool completely.
6. Make buttercream: Beat butter until smooth. Gradually add powdered sugar, cinnamon, cream, vanilla, and salt. Beat until light and fluffy.
7. Frost cooled cupcakes.

8. Skillet Apple Crisp

The ultimate easy dessert. Juicy apples baked under a crunchy, buttery oat topping. Serve it warm with a scoop of vanilla ice cream.

Ingredients: Filling:

• 6 cups sliced peeled apples (about 6 medium)
• 2 tbsp lemon juice
• ⅓ cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp cinnamon
• ¼ tsp nutmeg

Topping:

• ¾ cup all-purpose flour
• ¾ cup old-fashioned oats
• ⅔ cup brown sugar
• 1 tsp cinnamon
• ½ cup cold unsalted butter, cubed
• ¼ tsp salt

Instructions:

1. Preheat oven to 375°F (190°C).
2. In 10-inch cast iron skillet, toss apples with lemon juice. Mix in sugar, flour, cinnamon, and nutmeg.
3. Make topping: In medium bowl, combine flour, oats, brown sugar, cinnamon, and salt. Cut in butter until mixture is crumbly.
4. Sprinkle topping evenly over apples.
5. Bake 30-35 minutes until topping is golden and apples are bubbling.
6. Serve warm with vanilla ice cream.

9. Pumpkin Cheesecake with Gingersnap Crust

Silky, rich, and decadent. The ginger-spiced crust is the perfect complement to the smooth pumpkin filling.

Ingredients: Crust:

• 2 cups gingersnap crumbs (about 40 cookies)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Filling:

• 3 (8 oz) packages cream cheese, room temperature
• 1¼ cups granulated sugar
• 1 (15 oz) can pumpkin puree
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp pumpkin pie spice
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F (165°C). Wrap 9-inch springform pan with foil.
2. Make crust: Mix crumbs, sugar, and butter. Press into bottom and up sides of pan. Bake 10 minutes. Cool.
3. Make filling: Beat cream cheese and sugar until smooth. Add pumpkin, eggs one at a time, vanilla, spice, and salt. Mix until just combined.
4. Pour into crust. Place springform pan in larger baking dish. Add hot water to come halfway up sides.
5. Bake 75-90 minutes until edges are set but center still jiggles slightly.
6. Turn off oven, crack door, and let cool in oven 1 hour. Chill at least 4 hours or overnight.

10. Apple Fritter Bread

A soft, tender yeast bread swirled with cinnamon-apple goodness and topped with a simple glaze. It's breakfast heaven.

Ingredients: Bread:

• 2¾ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet instant yeast
• 1 tsp salt
• ⅔ cup warm milk
• ¼ cup unsalted butter, melted
• 1 large egg, room temperature
• 1 tsp vanilla extract

Filling:

• 2 cups finely chopped peeled apples
• ⅓ cup brown sugar
• 1 tbsp cinnamon
• 2 tbsp unsalted butter, melted

Glaze:

• 1 cup powdered sugar
• 2-3 tbsp milk
• ½ tsp vanilla extract

Instructions:

1. Make dough: Whisk 2½ cups flour, sugar, yeast, and salt. Add warm milk, butter, egg, and vanilla. Knead 5-7 minutes, adding remaining flour as needed.
2. Place in greased bowl, cover, rise 1 hour.
3. Make filling: Toss apples with brown sugar and cinnamon.
4. Roll dough into 18x8-inch rectangle. Brush with melted butter, sprinkle apple mixture. Roll up from long side.
5. Place in greased 9x5-inch loaf pan. Cover, rise 30 minutes.
6. Preheat oven to 350°F (175°C). Bake 40-45 minutes. Cool 10 minutes in pan.
7. Whisk glaze ingredients and drizzle over warm bread.

11. Pumpkin Snickerdoodles

The classic soft, chewy snickerdoodle cookie gets a fall makeover with pumpkin and warm spices.

Ingredients: Cookies:

• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• 1 cup unsalted butter, room temperature
• 1½ cups granulated sugar
• ¾ cup pumpkin puree
• 1 large egg, room temperature
• 1 tsp vanilla extract

Coating:

• ¼ cup granulated sugar
• 1 tbsp cinnamon

Instructions:

1. Whisk flour, cream of tartar, baking soda, salt, and spices.
2. Cream butter and sugar until light. Beat in pumpkin, egg, and vanilla.
3. Gradually mix in dry ingredients. Chill dough 1 hour.
4. Preheat oven to 350°F (175°C). Line baking sheets.
5. Mix coating ingredients. Scoop dough (2 tbsp portions), roll in cinnamon sugar.
6. Bake 10-12 minutes. Cool on sheet 5 minutes before transferring.

12. Caramel Apple Galette

A free-form, rustic tart that's much easier than pie but just as stunning. Sliced apples arranged over a layer of caramel sauce on a flaky pastry crust.

Ingredients: Crust:

• 1½ cups all-purpose flour
• 2 tbsp granulated sugar
• ¼ tsp salt
• ½ cup cold unsalted butter, cubed
• ¼ cup ice water

Filling:

• 3 medium apples, thinly sliced
• 2 tbsp lemon juice
• ¼ cup caramel sauce
• 2 tbsp granulated sugar
• 1 tsp cinnamon
• 1 egg beaten with 1 tbsp water (egg wash)
• Coarse sugar for sprinkling

Instructions:

1. Make crust: Pulse flour, sugar, and salt in food processor. Add butter; pulse until coarse crumbs. Add water; pulse until dough forms. Chill 1 hour.
2. Preheat oven to 400°F (200°C). Line baking sheet.
3. Roll dough into 12-inch circle. Transfer to sheet.
4. Toss apples with lemon juice. Spread caramel in center of dough, leaving 2-inch border.
5. Arrange apples over caramel. Fold edges over filling.
6. Brush crust with egg wash, sprinkle with coarse sugar.
7. Bake 30-35 minutes until golden. Drizzle with more caramel before serving.

13. Pumpkin Pie Spice Granola

Clusters of oats, nuts, and seeds baked with pumpkin puree and spices. Your house will smell amazing, and you'll have breakfast for days.

Ingredients:

• 3 cups old-fashioned oats
• 1 cup chopped nuts (pecans, walnuts, or almonds)
• ½ cup pumpkin seeds
• ¼ cup coconut oil, melted
• ⅓ cup pumpkin puree
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• ½ tsp salt
• ⅔ cup dried cranberries

Instructions:

1. Preheat oven to 325°F (165°C). Line baking sheet.
2. Mix oats, nuts, and seeds.
3. Whisk oil, pumpkin, maple syrup, vanilla, spice, and salt. Pour over oat mixture; toss to coat.
4. Spread on sheet. Bake 40-45 minutes, stirring every 15 minutes.
5. Cool completely. Stir in cranberries. Store airtight.

14. Apple Cinnamon Babka

A beautiful, swirled yeast bread with a sweet apple-cinnamon filling and a shiny sugar glaze. It's a project, but oh-so-worth it.

Ingredients: Dough:

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 1 packet instant yeast
• 1 tsp salt
• ¾ cup warm milk
• 2 large eggs, room temperature
• ½ cup unsalted butter, room temperature
• 1 tsp vanilla extract

Filling:

• 2 cups finely chopped peeled apples
• ⅓ cup brown sugar
• 2 tsp cinnamon
• ¼ cup unsalted butter, softened
• ¼ cup all-purpose flour

Glaze:

• ½ cup powdered sugar
• 2-3 tsp milk
• ¼ tsp vanilla extract

Instructions:

1. Make dough: Whisk 3½ cups flour, sugar, yeast, and salt. Add warm milk, eggs, butter, and vanilla. Knead 5-7 minutes, adding remaining flour. Rise 1½ hours.
2. Make filling: Cook apples, brown sugar, and cinnamon 5 minutes. Cool. Mix butter and flour until paste.
3. Roll dough into 18x12-inch rectangle. Spread butter paste, then apple mixture. Roll up from long side. Cut in half lengthwise. Twist strands together.
4. Place in greased 9x5-inch loaf pan. Rise 45 minutes.
5. Preheat oven to 350°F (175°C). Bake 45-50 minutes.
6. Cool 15 minutes. Whisk glaze ingredients; drizzle over warm babka.

There you have it - 14 complete fall baking recipes featuring pumpkin and apple! Each recipe includes full ingredients and instructions so you can start baking right away. Which one will you try first?