These 7 Pumpkin-Free Fall Dessert Recipes Are Delicious

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Fall baking is arguably the best baking anyone can do. The cozy clothes are always on, Taylor Swift’s album is playing in the background, and you have to light a candle while you’re at it! The only downfall to baking fall desserts is the millions of pumpkin recipes. While I love pumpkin, I’m not sure it should be in everything. Here are our favorite fall dessert recipes that don’t have pumpkin!

Persimmon Bundt Cake

Thanks to Food.com for this recipe!

persimmon bundt cake

Ingredients

4 large ripe persimmons
1 + ½ tsp of baking soda
1 ¾ cups of sugar
½ cup of butter (room temperature)
3 extra-large eggs
2 tsp of vanilla extract
2 cups of all-purpose flour
1 tsp of ground cinnamon
½ tsp of salt
½ tsp of ground allspice
¼ tsp of ground cloves
¾ cups of chopped walnuts (toasted)
¾ cups of dried currant
Confectioners’ sugar

Directions

1. Position the rack in the center of the oven and preheat the oven to 350°F. Butter and flour the bundt pan.

2. Peel the persimmons and press the pulp through a coarse sieve into a medium bowl. Measure 1 + ⅓ cups of persimmon puree into a small bowl, mix the baking soda into the puree, and set the mixture aside.

3. Beat the sugar and the butter into a large bowl until well blended. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla, then sift the flour, cinnamon, salt, allspice, and cloves into the butter mixture. Blend the mixture well using a rubber spatula.

4. Mix in the persimmon mixture, walnuts, and currants.

5. Transfer the mixture into the prepared pan. Bake the cake until the tester comes out clean, about 55 minutes.

6. Turn out the cake on the rack and cool completely. Sift the confectioners’ sugar over the cake. Enjoy!

Autumn Spiced Zucchini Bread

Thanks to Little Spice Jar for this recipe!

fall dessert recipes

Ingredients

3 ½ cups of grated zucchini
3 cups of all-purpose flour
2 tsp of baking soda
1 Tbsp of cinnamon
¼ tsp of ground cloves
¼ tsp of allspice
¼ tsp of nutmeg
¼ tsp of salt (use ½ tsp if you’re using the unsalted butter)
1 tsp of freshly grated ginger
¾ cups of brown sugar
¾ cups of sugar
4 large eggs
2 tsp of vanilla extract
½ cup of melted butter
1-2 Tbsp of melted butter
3 Tbsp of turbinado sugar

Directions

1. Position a rack in the center of the oven and preheat the oven to 350°F. Spray two 9 x 5-inch loaf pans with a light coat of cooking spray. Line the loaf pans with parchment paper and set them aside.

2. Place the grated zucchini in a sieve over a bowl to allow any excess moisture to drain.

3. In a medium bowl, whisk the flour, baking soda, cinnamon, chives, allspice, nutmeg, and salt until they’re completely mixed.

4. In a large bowl, whisk together the brown sugar, cinnamon, eggs, vanilla extract, grated ginger, and melted butter.

5. Add the grated zucchini to the flour mixture and fold so that most of the zucchini is nicely coated with the flour mixture. Add the flour mixture in 3 batches to the wet ingredients, stirring just enough to combine with each addition.

6. Divide the batter into the loaf pans equally and bake the bread for 35 minutes. Remove the loaves from the oven and brush with the melted butter.

7. Sprinkle the turbinado sugar on the tops of the loaves. Return the loaves to the oven for another 8-15 minutes.

8. Let the bread cool for several minutes on a wire rack before removing it from the pan.

Chai-Chocolate Chip Biscotti

Thanks to Taste of Home for this recipe!

fall dessert recipes

Ingredients

2 + ⅓ cups of all-purpose flour
1 cup of sugar
¾ tsp of ground cinnamon
½ tsp of baking powder
½ tsp of baking soda
¼ tsp of salt
¼ tsp of ground allspice
¼ tsp of ground cardamom
¼ cup of strongly brewed chai tea (room temperature)
1 large egg
1 large egg white
1 Tbsp of fat-free milk
1 tsp of vanilla extract
½ cup of chopped walnuts
½ cup of miniature semisweet chocolate chips

Directions

1. In a large bowl, combine the first 8 ingredients.

2. In a small bowl, whisk the tea, egg, egg white, milk, and vanilla. Stir into the dry ingredients until just combined. Stir in the walnuts and chocolate chips.

3. Divide the dough in half. Cover or wrap each portion and refrigerate for 1 hour.

4. Coat a baking sheet with cooking spray and shape each half of the dough into a 10 x 2-inch rectangle. Bake at 350°F for 20-25 minutes, or until golden brown. Place on wire racks. When it’s cool enough to handle, transfer it to a cutting board and cut diagonally with a serrated knife into ¾ – inch pieces. Place the cut side down on a baking sheet.

5. Bake for 6-9 minutes on each side, or until firm. Move them to wire racks and store them in an airtight container.

Apple Pandowdy

Thanks to Food & Wine for this recipe!

apple pandowdy

Ingredients

1 + ½ cup of all-purpose flour, plus more for dusting
¼ tsp of salt
1 stick + 1 Tbsp of cold unsalted butter (cubed)
¼ cup of ice water
6 large apples (peeled, cored, and cut into 1-inch chunks or thinly sliced)
2 Tbsp of fresh lemon juice
1 cup of sugar
¼ tsp of cinnamon

Directions

1. In a food processor, pulse 1 + ¼ cups of flour and salt. Add 1 stick of butter and pulse it until the crumbled mixture is the size of peas. Drizzle the ice water and pulse until evenly moistened crumbs form.

2. Turn the dough out onto a surface and form it into a ball. Flatten it into a disk, wrap it in plastic, and refrigerate it until it’s firm.

3. Preheat the oven to 375°F and set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining ¼ cup of flour, and cinnamon.

4. Spread the apple filling in an 8 x 11-inch baking dish and dot with the remaining 1 tablespoon of butter.

5. Roll the dough out on a floured surface in a patchwork pattern over the apples, pressing them into the edges of the baking dish and leaving a few openings for steam to escape.

6. Bake the pandowdy in the center of the oven for 1 hour and 10 minutes, until the crust is golden.

Italian Lemon Ricotta Cake

Thanks to This Italian Kitchen for this recipe!

lemon ricotta cake

Ingredients

¾ cups of butter (softened)
1 + ½ cups of sugar
15 oz of whole milk ricotta cheese
3 large eggs
1 tsp of vanilla
1 large lemon (zested and juiced)
½ tsp of baking soda
½ tsp of salt
1 + ½ cups of flour
Powdered sugar for dusting

Directions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan using butter and powdered sugar and set aside.

2. In a large mixing bowl or a stand mixer, cream the butter and sugar until they’re combined. Add in the ricotta cheese and blend until it’s light and fluffy — about 4-5 minutes.

3. Mix in the eggs one at a time. Add in the vanilla, lemon zest, and lemon juice. Mix to combine. In the same bowl, stir in the baking soda and salt. Finally, add in the flour and mix until just combined.

4. Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set.

5. Let it cool in the pan for 15 minutes before removing the collar and the base of the pan. Cool on a wire rack and dust the cake with powdered sugar before serving.

Salted Caramel Cupcakes

Thanks to Taste of Home for this recipe!

fall dessert recipes

Ingredients

Cupcakes:

½ cup of butter (softened)
½ cup of packed brown sugar
¼ cup of sugar
2 large eggs
1 tsp of vanilla extract
1 + ¼ cups of all-purpose flour
¾ tsp of baking powder
¼ tsp of salt
½ cup of 2% milk

Frosting:

⅓ cup of sugar
4 tsp of water
⅛ tsp of salt
1 + ⅓ cups of heavy whipping cream
Optional: caramel ice cream topping and flaky sea salt

Directions

1. Preheat the oven to 350°F.

2. In a large bowl, cream the butter and the sugars until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt. Add it to the cream mixture alternately with milk, beating well after each addition.

3. Fill 10 paper-lined muffin cups ¾ full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to the wire rack to cool completely.

4. In a large, heavy saucepan, combine the sugar, water, and salt. Cook over medium-low heat until the sugar begins to melt. Gently pull the melted sugar to the center of the pan until the sugar melts evenly. Cook without stirring until the mixture turns an amber color.

5. Remove from the heat and gradually stir in the cream until it’s smooth. Transfer to a small bowl, cover, and refrigerate for 4 hours. Beat until stiff peaks form. Frost the cupcakes and if desired, top with caramel and sea salt.

Healthy Carrot Cake Mini Donuts

Thanks to Jar of Lemons for this recipe!

fall dessert recipes

Ingredients

¾ cups of rolled oats
¼ cup of shredded carrots
1 tsp of baking powder
2 tbsp of chia seeds
2 packets of stevia
2 tsp of cinnamon
½ tsp of nutmeg
A pinch of salt
2 eggs
½ cup of applesauce
1 tsp of vanilla
2 Tbsp of maple syrup

Directions

1. Preheat the oven to 350°F.

2. Blend the oats into a flour-like texture and set them aside.

3. Blend the shredded carrots into tiny bites and set them aside.

4. Combine the dry ingredients into a blender or a food processor and mix. Add in the liquid ingredients, then the carrots, and mix them throughout the batter.

5. Pour the batter into an oiled mini donut pan.

6. Bake for 12-15 minutes. Serve and enjoy!