By: Emily Spotts

Go get yourself a pumpkin spice latte, light that scented candle, cozy up on the couch, and watch Gilmore Girls because fall has officially arrived. It’s that time of the year when we’re greeted with those crisp mornings, colorful leaves falling at our feet, and that perfect sweater weather that everyone loves. Fall is my favorite time of the year, even though the weather brings those unwanted allergies; it brings forth those yummy desserts that are reserved for the fall atmosphere.

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1. Pumpkin Pancakes w/ Cinnamon Butter

Prep – 10 mins Bake – 15 mins Total – 25 mins

Ingredients

Directions

1. PUMPKIN SPICE PANCAKES BATTER PREPARATION
   In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, ground cinnamon, and Pumpkin Pie Spice. Make a well, add the egg, milk, pumpkin purée, vegetable oil, and vanilla bean paste. Mix until it is all incorporated. NOTE: Do not overmix to keep them fluffy. Set aside.
   2. CINNAMON SUGAR SWIRL PREPARATION
   In a medium-sized bowl, combine the softened butter with the sugar and ground cinnamon. Then, add 1 tablespoon of the pancake batter, then mix everything until smooth. Fill a piping bag with the preparation and snip off the tip. Set aside.
   3. COOK!
   Heat your Pancake pan on medium heat 5 minutes prior to starting to make your pancakes, and slightly oil the surface with a bit of butter. Once the butter is melted, scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Immediately swirl on the filling over the pancakes and let it cook until small bubbles start to form, about 1-2 minutes.
   Then add a small teaspoon of water to the edge of the pan, and immediately put the lid on the pan and let it cook for another 1-2 minutes. NOTE: Flipping the pancake can ruin the swirl design, so using this steaming method helps cook the pancakes thoroughly without needing to flip the pancake. Repeat with the remaining ingredients, making sure to butter the pan between adding in pancakes. Set aside.
   4. CINNAMON BUTTER PREPARATION
   In a mixing bowl, beat the softened butter together with the powdered sugar, ground cinnamon, honey, vanilla bean paste, and sea salt. Fill a piping bag with a star tip and pipe on top of the warm pancakes. Enjoy!

5. NUTRITION
Calories: 353kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 340mg | Potassium: 149mg | Fiber: 2g | Sugar: 19g | Vitamin A: 4279IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg

Old Fashioned Caramel Apple Pie
Prep – 20 mins Bake – 45 mins Total – 1hr 5 mins

Ingredients

Directions

1. Line a 9.5-inch | 24 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Large Round Mold placed on top of a medium perforated baking sheet. Set aside.
   2. PIE DOUGH PREPARATION
   In the bowl of your stand mixer, with the paddle attachment on, mix the bread flour together with the sugar for about 1 minute on the lowest speed.
   a. Add the softened butter all at once and mix on the next speed until it is thinly crumbled (1 or 2 minutes).
   b. Add the egg yolks. Continue mixing at the same speed for about 30 seconds to 1 minute, until it is combined.
   c. Add a tablespoon of water, one at a time, and continue mixing for about 2 minutes. NOTE: Depending on the bread flour and egg yolks, you might need a bit more or need a bit less. Be careful not to overwater your dough, as it will break upon rolling. And the same goes if it is too wet; the dough will collapse upon baking.
   d. Transfer the dough onto your workstation and divide it in two.
   e. Roll both dough slightly bigger than your prepared pie mold.
   f. Take the first dough and make it fit your mold with the help of a knife to remove the extra dough. Then, lightly pierce it with a fork.
   g. Take the second dough and use your smallest cookie cutter to cut the center of the pie dough.
   h. Cover and set aside in the refrigerator prior to baking. NOTE: The dough will hold better and will have less chance of retracting.
   3. APPLE PIE FILLING PREPARATION
   a. Peel and remove the core of your apples. Then thinly slice them and set aside in your mixing bowl.
   b. Place butter in a medium saucepan and heat on low until melted. Whisk in the all-purpose flour (it will make a paste). Then, add the water and sugar right away.
   c. Bring it to a boil and let it simmer for a couple of minutes. Remove from heat and combine the vanilla bean paste and ground cinnamon.
   d. Pour the caramel over the apples and toss to coat.
   3. ASSEMBLY
   a. Preheat oven to 425℉/220℃.
   b. Take your pie mold out of the refrigerator and pour your apple preparation evenly, making a small dome from the center.
   c. Then, take your top dough and fit it on top, sealing the sides together. You can also use the extra dough to decorate your pie. Brush with the egg wash and sprinkle some Demerara sugar on top.
   d. Bake for 15 minutes at 425℉/220℃. At the mark, reduce the heat to 350℉/180℃ and continue baking for about 45 minutes. It is ready when the apples are soft, and the filling is bubbling.
   e. NOTE: The dough should be baked within 24 hours of assembly. Store it in the freezer for up to 3 months.

NUTRITION
Calories: 742kcal | Carbohydrates: 85g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 176mg | Sodium: 333mg | Potassium: 210mg | Fiber: 4g | Sugar: 45g | Vitamin A: 1404IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg

3. Maple Brown Sugar Cookies
Prep – 30mins Bake – 13mins Total – 2hr 50mins (There’s an extra step)

Ingredients

Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before.

Directions

1. In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
2. In a larger bowl using a mixer, beat the butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat on high speed until combined, about 30 seconds. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined, about 1 minute. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Add the pecans and beat on low speed.
3. Cover the dough and refrigerate it for at least 2 hours (and up to 3 days).
4. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper. If the dough has chilled for longer than 3 hours, let it sit at room temperature for about 30 minutes before shaping the cookies.
5. Scoop and roll cookie dough into balls, about 1.5 Tbsp of dough per cookie. Arrange the cookies 3 inches apart on the prepared baking sheets.
6. Bake for 12-13 minutes or until the edges are lightly browned and set, but the centers still look soft. Cool the cookies on the baking sheets for 10 minutes before transferring to a cooling rack to cool completely.
7. In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally.
8. In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally.
9. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt.
10. Taste. Drizzle over the cooled cookies. Icing will set after about 1 hour.

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Emily Spotts is a sophomore student majoring in Psychology with a minor in Criminal Justice. She has a role in the Honors Program, is a board member for Habitat For Humanity, and a second year Tri-Lite member, she plans to graduate in the spring of 2029.