Jump into Fall with these easy recipes!

KC Weathers and Rachel Delio

We browsed Pinterest to try to find the best fall recipes. Scroll down to see more!

  • Pumpkin Pie Bites– serves 24


Pumpkin Pie Bites

1 cup- Pumpkin puree

3 eggs

1 tsp pumpkin pie spice

½ cup sugar

1 tsp vanilla

1 whipped cream

1 (8oz) package whipped cream

2 premade ready to roll pie crusts




Preheat oven to 350 degrees

Grease and flour a mini muffin pan get aside roll the dough or pie crust out on a floured surface with a floured rolling pin

Using a round cookie or biscuit cutter cut at least 24 rounds out of each pie crust, if store bought

Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust.

Brush egg wash from one egg to the top edges of each pie.

Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.

Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.

Spoon mixture into each mini pie crust almost up to the top.

Bake for 15-20 minutes or until golden around the edges.

Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.

Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.

* Pies will be puffy when they come out of the oven, but will sink back down when cooled.

  • Candy corn jello (gluten free)


Candy Corn Jello.

8 oz cool whip

1 candy corn

1 jello gelatin (3 oz) orange

1 lemon jello gelatin (3oz)

1 ⅓ cups water


If you can find tall shot glasses they will work best, but any clear glass will do.

Place lemon gelatin in a bowl and add 2/3 cup boiling water.

Stir well until dissolved and allow to cool.

Fill each cup 1/3 full of yellow and place in refrigerator.

Place orange gelatin in a bowl and add 2/3 cup boiling water.

Stir well until dissolved and allow to cool.

Fill each cup 1/3 full of orange and place in refrigerator.

Top each portion with whipped topping and garnish with a piece of candy corn.

Refrigerate until ready to serve

  • Caramel Apple slices


Caramel Apple Slices.

1 apple (as many as you want)

1 packet of caramel

1 packet of melting chocolate

1 packet of optional toppings

White or wooden lollipop sticks


First wash & slice your apples, remove the seeds, insert the stick at the bottom, & pat the apple slices dry.

Cover each apple slice in melted chocolate & place on a piece of wax paper to dry. …

Then drizzle the caramel & other toppings on top of your apple slices.

Let harden

  • Rice Krispie treat Monsters (serves 20-24. Gluten free)


Rice Krispie Treat Monsters.

6 cups rice krispies

½ tsp vanilla extract

1 cup of cooking oil

¼ cup of butter

1 packet of candy eyes, medium or large

1 packet of candy melts

1 bag of marshmallows large


For the Rice Krispie Treats:

Spray a 9″ x 13″ baking pan with cooking spray.

In a large pot, melt the butter over low heat until melted.

Add the marshmallows and stir until completely melted and combined with the butter.

Remove from the heat and add the vanilla extract and the Rice Krispies. Stir to combine.

Pour the mixture into the baking pan. Using a spatula sprayed with cooking spray gently press down until the pan is evenly coated.

Allow to cool until firm.

For the Monster Coating:

Melt approximately 1 cup of candy melts in a small bowl in the microwave at 50% power for 1 minute. Stir and then continue microwaving at 50% power for 30 seconds at a time until completely melted.

Add approximately ½ teaspoon to 2 teaspoons cooking oil (the more you add the smoother the finish, but go slowly) to the melted candy melts and stir to combine.

Dip the Rice Krispie Treats in the candy melts and set on parchment paper.

Gently press the candy eyes into the candy melt coating to create your monster faces. Gently push the eyes slightly up towards the top of the monster’s “head” to create upper eye lids.

Allow to cool at room temperature for approximately 40 minutes or until candy melts have completely hardened.

  • The fall cheese ball (gluten free, serves 12)


The fall cheese ball.

3 tbsp  onion

1 top of the bell pepper

3 tbsp salsa

1 tsp cumin,ground

2 cups of cheddar cheese

16 oz of cream cheese

Nacho cheese chips


With a mixer, combine cream cheese, cheddar, onion, salsa and cumin.

Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.

When ready to serve, roll ball into the crushed nacho chips and place bell pepper    stem on top.

  • Oktoberfest Sheet Pan Brats with Roasted Vegetables-


Oktoberfest Sheet Pan Brats with Roasted Vegetables.

4 bratwurst sausages

2 apples (cut into quarters)

2 ½ cups brussels sprouts

1 ½ cups carrots

2 garlic cloves

1 white onion

½ lb white potatoes, small

3 tbsp mustard

2 tbsp brown sugar

½ tsp caraway seeds

Salt and black pepper to season

¼ cup apple cider vinegar

1 bottle dark lager beer


Pierce the sausages with a sharp knife. Add the beer to a saucepan over medium-high heat and add the sausages and garlic. You may need to add some water to the pan (Just enough to cover the sausages).

Bring to a boil, and reduce the heat to medium-low for about 5 minutes. Drain and set aside. Line a baking sheet with foil and set aside.

Preheat the oven to 425 degrees Fahrenheit.

In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.

Add the vegetables to a large bowl. For the mustard mixture over the vegetables and toss to coat.

Transfer the vegetables to a baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper.

Cook for 45 to 50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are brown and tender.

Remove and serve warm.

  • Pumpkin Pancakes:


Pumpkin pancakes.

2 cups all-purpose flour

2 tablespoons brown sugar

1 tablespoon white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1 egg

1 1/2 cups milk

2 tablespoons vegetable oil

2 tablespoons lemon juice

2 teaspoons grated lemon zest

1 teaspoon vegetable oil


Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.

In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)

Coat skillet with 1 teaspoon vegetable oil over medium heat.

Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

  • Butternut Squash Soup:


Butternut Squash Soup.

2 tablespoons butter

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

2 medium potatoes, cubed

1 medium butternut squash – peeled, seeded, and cubed

1 (32 fluid ounce) container chicken stock

salt and freshly ground black pepper to taste


Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

  • Pumpkin Spice Latte:


Pumpkin spice latte

1 cup milk, divided

1 tablespoon white sugar, or more to taste

1 tablespoon pumpkin puree

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1/4 cup brewed espresso


Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining 1/2 cup milk.

Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute.

  • Pumpkin French Toast Bake:


Pumpkin French toast bake.

8 eggs

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 tablespoon white sugar

1 (15 ounce) can pumpkin puree

1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes

1/3 cup brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons all-purpose flour

1 tablespoon butter, softened


Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.

Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.

Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.

Bake in preheated oven until golden brown on top, 30 to 40 minutes.