As the air cools and the leaves begin turning, there’s nothing more enjoyable than baking up a fall treat. Filled with autumnal flavors, the recipes below are sure to satisfy any sweet tooth and help you get into the fall spirit. 

Caramel Corn

Level: Easy

Perfect for a Halloween movie night, this sweet and salty snack comes together quickly using just five ingredients you probably have at home! A great recipe for beginners, this homemade version is fun to make and tastes ten times better than store bought.

Ingredients 

10 cups popped popcorn (such as jiffy pop)

2 sticks butter 

1 cup brown sugar

2 teaspoons vanilla extract 

½ teaspoon baking soda

optional: 1 cup roasted salted peanuts 

Step 1: melt the butter in a saucepan over medium low heat 

Step 2: once the butter is melted add brown sugar and mix 

Step 3: continue to cook the sugar/butter mixture until fully combined 

Step 4: increase temperature to medium heat and when the mixture starts to boil set a timer for five minutes and stop stirring 

Step five: when the timer goes off, add the vanilla and baking soda and stir until combined (don’t be alarmed if the mixture foams up, this is due to the effect of the baking soda which helps the caramel coat the popcorn better) 

Step 6: transfer popcorn to a baking sheet lined with parchment and pour on the caramel

Step 7: using a spatula (or your hands), toss popcorn with caramel until fully coated and add the peanuts if using

Step 8: let the caramel corn cool fully before serving and enjoy!

Pumpkin Streusel Muffins 

Level: Easy

Of course we had to include a pumpkin treat for the spooky season, and this recipe adapted from Broma Bakery is one I reach for again and again every October. The muffin itself is packed with fall spices and bakes up with a soft and tender crumb reminiscent of everyone’s favorite boxed mix. Full of pumpkin and topped with a cinnamon oat streusel, these truly are the perfect muffins for fall.

Ingredients 

For the Muffins:

1 15 ounce can pumpkin purée

¾ cups white sugar

½ cup brown sugar 

½ cup vegetable oil

¼ cup milk 

2 eggs

2 teaspoons vanilla extract 

1 ¾ cups cake flour (all purpose is fine too)

1 teaspoon baking soda

½ teaspoon baking powder 

2 teaspoons cinnamon 

1 teaspoon ginger

½ teaspoon nutmeg 

¼ teaspoon cloves 

¼ teaspoon salt 

For the streusel:

1 stick melted butter 

¾ cups all purpose flour

¾ cups brown sugar

¾ cups oats 

1 ½ teaspoons cinnamon 

optional: ⅓ cup finely chopped pecans 

Step 1: preheat the oven to 375 degrees and line 16 muffin cups with cupcake liners 

Step 2: in a large bowl combine the first seven ingredients (through vanilla extract) and whisk until thoroughly combined

Step 3: in a separate bowl stir together the remaining ingredients and pour into the wet mixture 

Step 4: gently fold the dry ingredients into the wet using a spatula until just incorporated 

Step 5: make the streusel by mixing together the ingredients listed in a small bowl 

Step 6: scoop the muffin batter into the prepared tins, filling each muffin cup ¾ of the way full

Step 7: top each muffin with a generous amount of the streusel and bake in the oven for 15-17 minutes 

Step 8: remove from the oven and let cool before serving. The muffins are best enjoyed warm with a pat of butter

Taylor Swift’s Chai Cookies

Level: Intermediate

As some of you may know, Taylor Swift has an affinity for all things autumn. Her recipe for chai cookies, which she posted on tumblr in 2012, has become a staple for many Swifties when the fall months hit. My version of the classic features a wonderfully soft sugar cookie dough studded with tea leaves and a delicious chai spiced icing. 

Ingredients 

For the cookies:

1 stick softened butter

1 cup white sugar

1 ½ teaspoons vanilla extract 

1 egg

1 ¾ cups cake flour (all purpose is fine too)

½ teaspoon baking soda 

½ teaspoon baking powder 

1 chai tea bag

1 teaspoon cinnamon 

¾ teaspoon ginger

¾ teaspoon nutmeg 

½ teaspoon cardamom 

½ teaspoon cloves

½ teaspoon allspice

For the icing:

1 cup powdered sugar

3 tablespoons egg nog (if available) it half and half

1 tablespoon melted butter

1 chai tea bag

½ teaspoon cinnamon 

½ teaspoon ginger

¼ teaspoon nutmeg 

¼ teaspoon cardamom 

¼ teaspoon cloves 

¼ teaspoon allspice 

Step 1: cream together the butter and sugar in a stand mixer or a hand held mixer for 2-3 minutes until light and fluffy 

Step 2: add the vanilla and egg and mix until just combined 

Step 3: stir together the flour, baking powder, baking soda and spices in a separate bowl 

Step 4: add the flour mixture to the wet ingredients in three parts, scraping down the sides of the bowl to make sure the flour is fully incorporated 

Step 5: open the tea bag and pour the contents into a sifter 

Step 6: using a spoon press the tea leaves through the sifter into the cookie dough and stir to combine 

Step 7: cover the dough with plastic wrap and refrigerate for one hour or over night 

Step 8: when the dough is done resting, preheat the oven to 350 degrees and line two cookie sheets with parchment 

Step 9: roll the cookie dough into 1 ½ tablespoon sized balls and divide them between the two cookie sheets (there should be 10 to 12 cookies)

Step 10: bake the cookies for 13 minutes (iykyk) 

Step 11: remove the cookies from the oven and let cool while you prepare the icing

Step 12: for the icing, combine all the ingredients except the tea until thoroughly combined

Step 13: open the tea bag and pour the contents into a sifter 

Step 14: using a spoon push the tea leaves through the sifter into the icing 

Step 15: dip the cooled cookies into the icing and once it dries, the cookies are ready to enjoy!