6 Favorite Fall Recipes

The season of falling leaves and all things pumpkin-flavored is upon us! If you’re as excited as we are, you’ll love these 6 fall-inspired recipes.

Pumpkin Gingerbread
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 oz) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder


  1. Preheat oven to 350 degrees F and lightly grease two 9×5 inch loaf pans.
  2. In a large mixing bowl, combine the sugar, oil and eggs. Beat until smooth. Add water and beat until well-blended. Stir in the pumpkin, ginger, allspice, cinnamon and clove.
  3. In a medium bowl, combine the flour, baking soda, salt and baking powder. Add the dry ingredients to the pumpkin mixture and blend just until all ingredients are mixed. Divide the batter between prepared pans.
  4. Bake until the toothpick comes out clean, about 1 hour.


Quick Pumpkin Spice Latte
1 cup milk, divided
1 tablespoon white sugar
1 tablespoon pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
¼ cup brewed espresso


  1. Whisk 1/2 cup of milk, the sugar, pumpkin puree, pumpkin pie spice and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in the remaining 1/2 cup of milk.
  2. Pour the milk mixture through a fine-mesh sieve/strainer to remove the pulp. Return the milk mixture to saucepan and simmer while whisking for about 2 minutes. Add the espresso and whisk until foamy, about 1 minute. Enjoy!


Apple Crisp
10 cups apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon flour
1 teaspoon ground cinnamon
½ cup water
1 cup quick-cooking oats
1 cup flour
1 cup packed brown sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup butter, melted


  1. Preheat oven to 350 degrees F.
  2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and then sprinkle over the apples. Pour the water evenly over all.
  3. In a separate bowl, combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
  4. Bake at 350 degrees F for about 45 minutes.


Pumpkin Soup with Blue Cheese and Bacon
2 (15 oz) cans pumpkin puree
1 quart chicken stock
1 cup half-and-half
1 shallot, minced
¼ cup molasses
2 tablespoons butter
1 teaspoon pumpkin pie spice
1 teaspoon salt
¼ teaspoon cayenne pepper
6 slices bacon
1 cup crumbled blue cheese


  1. Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt and cayenne pepper in a large stockpot. Heat over low heat and simmer for 10 minutes.
  2. Meanwhile, place the bacon in a large skillet over medium-high heat and cook until crispy. Remove and place on paper towels to drain, then cool and crumble.
  3. Ladle the soup into bowls. Top with bacon and blue cheese.


Short Rib Chili
1 1/2 pounds boneless short ribs, trimmed of fat and cut into 1-inch cubes
Kosher salt and black pepper
Olive oil
1 large onion, diced
2 green peppers, diced
4 jalapeno peppers, seeded and finely diced
8 cloves garlic, minced
2 ounces tomato paste
1 12-ounce bottle light beer
1 cup beef stock
1 1/2 tablespoons chili powder
1/2 teaspoon cumin
1 1/2 tablespoons smoked paprika
1 (12 oz) bottle Dr. Pepper
1 lime


  1. Season the beef liberally with salt and pepper.
  2. Heat a large saucepan on high heat with olive oil and place all short ribs in. Sear the meat on all sides until brown.
  3. Add in the onion, green pepper, jalapeno and garlic, and cook over medium heat until soft, approximately 10 minutes.
  4. Drain off half of the fat, add tomato paste and let it all simmer for 5 minutes. Add the beer, mix well and let the mixture reduce by half.
  5. Add in the beef stock, chili powder, cumin and paprika simmer and cook for 5 minutes. Add in 2 cups of water and cover the saucepan.
  6. Let the entire mixture simmer on low heat for 3 hours or until the meat is fork tender. Season with salt and pepper to taste.
  7. Add in the Dr. Pepper and mix well. Before serving, squeeze in the juice of half a lime. Serve with garnishes of your choice.


Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin puree
1 cup white sugar
½ cup vegetable oil
1 egg
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
½ cup chopped walnuts (optional)


  1. Combine the pumpkin, sugar, vegetable oil and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in.
  2. Add the flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and walnuts, if desired.
  3. Drop by spoonful onto a greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.


Source: 6 Favorite Fall Recipes

2 comments on “6 Favorite Fall Recipes

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