These soft, sugar-coated peanut butter cookies are topped with chilled miniature peanut butter cups, candy eyes, and eight piped chocolate legs. Let the cookies cool fully before decorating for tidy, sturdy Halloween spiders.
This bourbon apple cider cake bakes up soft and warmly spiced, with concentrated apple flavor, a moist crumb, and a tangy bourbon cream cheese frosting. Serve it simply or finish slices with honey glaze.
These pumpkin pie cake pops turn leftover pie into soft, bite-size treats with a creamy pumpkin filling, graham cracker crumbs, and a white candy shell finished with pumpkin pie spice.
This apple cider cheesecake bakes up creamy and smooth with a graham cracker crust, reduced cider in the filling, and a simple caramel topping. Chill it well before slicing for the cleanest pieces and best texture.
These apple pie bars layer a buttery shortbread base with tender spiced apples and a golden oat streusel. They chill cleanly for neat squares and finish with a drizzle of salted caramel.
These chocolate covered caramel apple slices are a simpler, less messy version of caramel apples. Crisp apple slices are coated in chocolate, drizzled with warm caramel, and finished with candies and nuts for an easy handheld dessert.
These caramel apple cheesecake bars combine a buttery crust, creamy cheesecake filling, tender cinnamon apples, and a crumbly oat streusel. Chill, slice, and drizzle with caramel for an easy fall dessert.
These pumpkin snickerdoodle cookies bake up soft and chewy with cinnamon-sugar edges, cozy pumpkin spice, and classic snickerdoodle tang. The simple dough comes together by hand and chills briefly for better shape and texture.
These brown butter pumpkin chocolate chip cookies bake up thick, soft, and chewy with warm cinnamon spice and rich semisweet chocolate. A short chill helps them stay sturdy instead of cakey, and the browned butter adds extra depth.