Fall baking has a way of making the whole kitchen feel warmer. Apples start showing up in everything, pumpkin gets paired with cinnamon and maple, and suddenly a simple baked dessert feels exactly right after dinner.
These fall dessert recipes bring together the flavors people look forward to most this time of year, including pumpkin, apple, cinnamon, maple, caramel, pecans, pears, cranberries, and warm spices.
There is plenty of variety too. You will find easy bars, cookies, crisps, cheesecakes, cakes, muffins, no bake treats, and shareable desserts that work especially well for parties and crowds.
A few recipes also use Greek yogurt, cottage cheese, oats, nuts, and other protein containing ingredients, which fits naturally with the recipes we share here at Kitchen Proteins.
Whether you need easy fall desserts for a quiet weekend at home or something everyone can grab at an autumn party, start with these 25 cozy ideas.
1. Pumpkin Cheesecake Bars
These pumpkin cheesecake bars combine two fall favorites in one easy dessert.
A spiced graham cracker crust holds a creamy filling made with pumpkin puree, cream cheese, Greek yogurt, eggs, vanilla, cinnamon, and pumpkin pie spice.
Bars are much easier to portion than a full cheesecake, which makes this recipe especially useful for parties, potlucks, and Thanksgiving dessert tables.
Chill them completely before slicing for the cleanest squares.
2. Cinnamon Apple Crisp
Few fall dessert recipes are as dependable as a warm apple crisp.
Fresh apples are tossed with cinnamon, a little brown sugar, lemon juice, and vanilla before being covered with a buttery oat topping.
Bake it until the apples become tender and the topping turns crisp and golden.
Serve it warm on its own or add vanilla ice cream for a classic fall dessert that never feels complicated.
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3. Pumpkin Chocolate Chip Cookies
Soft pumpkin cookies are perfect when you want something easier than making a pie.
Pumpkin puree keeps the cookies tender while cinnamon, nutmeg, vanilla, and chocolate chips bring plenty of cozy flavor.
The texture is softer and more cake like than a traditional chocolate chip cookie.
Make a double batch if you are serving a crowd because these disappear quickly.
4. Maple Pecan Greek Yogurt Cheesecake Cups
These individual cheesecake cups bring a lighter twist to classic fall cheesecake.
Greek yogurt and cream cheese create the creamy filling, while maple syrup adds sweetness and chopped toasted pecans give each cup a little crunch.
Use crushed graham crackers for the base and finish each cup with an extra sprinkle of pecans.
Because they are already portioned, they are an easy fall dessert idea for parties and family gatherings.
5. Apple Cinnamon Oatmeal Bars
Apple oatmeal bars work for dessert, an afternoon snack, or something sweet alongside coffee.
The base combines oats, flour, cinnamon, butter, and brown sugar. Chopped apples create a soft fruit layer in the middle.
Reserve some of the oat mixture for the crumbly topping before baking.
Once cooled, they slice neatly and travel well, making them useful for potlucks and bake sales too.
6. Pumpkin Spice Sheet Cake
When you need fall desserts for a crowd, sheet cake is hard to beat.
Pumpkin puree keeps this cake moist while cinnamon, ginger, nutmeg, and cloves provide the familiar pumpkin spice flavor.
Spread cream cheese frosting across the cooled cake and finish with a light dusting of cinnamon.
Because everything is baked in one large pan, you can cut smaller squares for parties or larger pieces for family dessert.
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7. Caramel Apple Cheesecake Cups
Caramel apples and cheesecake come together in these easy individual desserts.
Start with a graham cracker base, add creamy cheesecake filling, then spoon cinnamon cooked apples over the top.
A small drizzle of caramel sauce finishes each cup.
They look special enough for a fall party but are much easier to serve than a full cheesecake.
8. Pumpkin Cottage Cheese Muffins
Cottage cheese works surprisingly well in pumpkin muffins because it adds moisture and protein without taking over the flavor.
Blend cottage cheese until smooth, then combine it with pumpkin puree, eggs, oats or flour, maple syrup, vanilla, cinnamon, and pumpkin pie spice.
Bake until the centers are set and the tops spring back lightly.
These muffins are especially good when you want a fall sweet that feels a little more substantial.
9. Cranberry Apple Crumble
Tart cranberries keep a traditional apple crumble from becoming overly sweet.
Combine sliced apples with cranberries, cinnamon, orange zest, and a little sugar, then cover everything with an oat and brown sugar crumble.
As it bakes, the berries soften and give the filling a beautiful deep red color.
This is a great dessert to carry from early fall all the way into the holiday season.
10. Maple Pumpkin Bread
Pumpkin bread is one of the easiest fall desserts to make ahead.
Pumpkin puree, maple syrup, cinnamon, vanilla, eggs, and warm spices create a moist loaf with plenty of autumn flavor.
Add chopped pecans or walnuts if you want some crunch.
Serve thick slices as dessert, with afternoon coffee, or as part of a fall brunch.
11. Baked Cinnamon Pears with Greek Yogurt
You do not need a complicated batter or crust to make a cozy fall dessert.
Halve ripe pears and bake them with cinnamon, maple syrup, and chopped walnuts until tender.
Serve them warm with a spoonful of thick Greek yogurt.
The contrast between warm fruit and cool yogurt makes this simple dessert feel much more special than the short ingredient list suggests.
12. Apple Pie Oatmeal Cookie Bars
These bars bring apple pie flavor into a dessert that is easier to cut and share.
A soft oatmeal cookie base is layered with cinnamon apples and finished with an oat crumble.
Bake until the edges turn golden and the apple filling is bubbling.
Let the pan cool before cutting so the bars hold their shape.
They are particularly good for fall parties, school events, and potlucks.
13. Pumpkin Greek Yogurt Parfaits
Not every pumpkin dessert needs to go into the oven.
Layer Greek yogurt with pumpkin puree sweetened with maple syrup, pumpkin pie spice, granola, and chopped pecans.
The result is creamy, crunchy, and full of familiar fall flavors.
Assemble them in small clear cups when you need an easy individual dessert for a gathering.
14. Salted Caramel Apple Blondies
Soft blondies get a seasonal upgrade with apples and caramel.
Fold small pieces of cinnamon coated apple into a brown sugar blondie batter and bake until the center is just set.
Finish with a light caramel drizzle and a tiny pinch of flaky salt.
Cut them into small squares for a rich fall party dessert that is easy to serve without plates and forks.
15. Pumpkin Oatmeal Cookies with Pecans
These soft oatmeal cookies combine pumpkin, cinnamon, oats, and crunchy pecans.
Pumpkin adds moisture, while rolled oats give the cookies more texture than standard pumpkin cookies.
A little maple syrup or brown sugar works well for sweetness.
They are simple enough for casual weekend baking but still feel distinctly autumnal.
16. Apple Cinnamon Greek Yogurt Cake
Greek yogurt helps create a tender cake without needing a heavy frosting.
Fold chopped apples and cinnamon into a simple yogurt based batter and bake until the top turns golden.
A light dusting of powdered sugar is enough for serving.
This is one of those easy fall dessert recipes that works just as well with coffee as it does after dinner.
17. Pumpkin Pie Cheesecake Dip
This no bake dessert is made for sharing.
Blend pumpkin puree with softened cream cheese, Greek yogurt, maple syrup, vanilla, cinnamon, and pumpkin pie spice until smooth.
Serve the dip with apple slices, graham crackers, pretzels, or cinnamon pita chips.
It is especially convenient for fall parties because you can prepare it ahead and keep it chilled until guests arrive.
18. Maple Pecan Baked Apples
Baked apples give you all the aroma of apple pie with much less work.
Core the apples and fill them with oats, chopped pecans, cinnamon, maple syrup, and a little butter.
Bake until the fruit is tender but still holds its shape.
Spoon some of the warm juices from the baking dish over each apple before serving.
19. Pumpkin Cinnamon Roll Cake
This dessert combines the cozy flavor of cinnamon rolls with the convenience of a single cake.
Pumpkin keeps the batter moist, while ribbons of cinnamon and brown sugar run through the center.
Finish the cooled cake with a simple vanilla glaze.
It is especially good for brunches, casual gatherings, and fall mornings when dessert for breakfast sounds completely reasonable.
20. Cranberry Orange Oat Bars
Cranberry and orange are a bright alternative to heavier caramel and pumpkin desserts.
Cook cranberries with orange juice, zest, and a little sugar until they form a thick filling.
Spread it between layers of buttery oat crumble and bake until golden.
Once cooled, the bars are sturdy enough to pack for parties, potlucks, or seasonal bake sales.
21. Pumpkin Peanut Butter Energy Bites
For a no bake fall treat, combine pumpkin puree with peanut butter, rolled oats, maple syrup, cinnamon, and ground flaxseed.
Chill the mixture before rolling it into small bites.
Mini chocolate chips can be added if you want them sweeter.
These are not a traditional baked dessert, but they are an easy option when you want pumpkin flavor with nuts and oats in a snackable form.
22. Apple Cinnamon Cottage Cheese Cake
Cottage cheese can be blended into a smooth cake batter for a dessert with a creamy texture and more protein than a standard fruit cake.
Combine blended cottage cheese with eggs, vanilla, a little maple syrup, flour, cinnamon, and chopped apples.
Bake until the middle is set and the edges are lightly golden.
Cool before slicing so the cake has time to firm up.
23. Pumpkin Pecan Crumble Bars
Pumpkin pie filling becomes much easier to serve when baked between layers of crumble.
Make a simple oat crust, spread a spiced pumpkin filling over it, and finish with chopped pecans and reserved crumble.
Bake until the center is set.
These bars are ideal for Thanksgiving, fall parties, and larger gatherings because they can be prepared ahead and sliced into plenty of portions.
24. Slow Cooker Cinnamon Apples
The slow cooker can handle dessert too.
Add sliced apples, cinnamon, vanilla, a little brown sugar or maple syrup, and a small amount of butter to the crockpot.
Cook until the apples become tender and release their juices.
Serve them warm over Greek yogurt, oatmeal, pancakes, pound cake, or vanilla ice cream.
It is one of the easiest fall desserts when oven space is already being used for dinner.
25. Pumpkin Chocolate Greek Yogurt Bark
Finish the list with an easy freezer dessert.
Mix Greek yogurt with pumpkin puree, maple syrup, vanilla, and cinnamon, then spread it in a thin layer on a parchment lined tray.
Scatter mini chocolate chips and chopped pecans over the top and freeze until firm.
Break the frozen sheet into pieces before serving.
Keep the bark frozen until you are ready to eat it because it softens as it warms.
Easy Fall Dessert Flavors to Use All Season
Pumpkin and apple may get most of the attention, but fall desserts can go far beyond those two ingredients.
Pears pair beautifully with maple, cinnamon, walnuts, and pecans. Cranberries work well with apple and orange. Maple adds deeper sweetness to cheesecake, muffins, cookies, and baked fruit.
Warm spices are another easy way to give desserts an autumn feel. Cinnamon, ginger, nutmeg, cloves, allspice, and cardamom can transform even a simple cake or cookie into something that feels right for cooler weather.
Best Fall Desserts for a Crowd
For a large gathering, choose desserts that can be prepared ahead and divided into individual portions.
Pumpkin cheesecake bars, apple oatmeal bars, pumpkin sheet cake, cranberry oat bars, blondies, crumble bars, and cookies are all easier to serve than desserts that need to be sliced at the table.
Individual cheesecake cups and pumpkin parfaits are another good choice when you want the dessert table to look a little more polished.
For parties, mixing two or three types works particularly well. Pair a pumpkin dessert with an apple recipe and one chocolate, cranberry, or maple option so guests have some variety.
Easy Fall Desserts to Make Ahead
Bars and cookies are some of the easiest choices for advance preparation because they can be baked before the day of your gathering.
Cheesecake based desserts usually benefit from chilling, so making them ahead actually works in your favor.
No bake pumpkin dip can also be prepared in advance and refrigerated.
Frozen yogurt bark should stay frozen until serving, while warm desserts such as apple crisp and baked apples are best reheated shortly before you plan to eat them.
How to Add More Protein to Fall Desserts
Dessert does not need to become a protein shake in disguise.
When it works naturally with the recipe, ingredients such as Greek yogurt, cottage cheese, peanut butter, pecans, walnuts, oats, milk, and eggs can add protein while still allowing the dessert to taste like dessert.
Greek yogurt works especially well in cheesecake cups, parfaits, dips, cakes, and frozen desserts. Blended cottage cheese can work in muffins and soft baked desserts when you want a creamy texture.
The goal is not to force every fall dessert into a high protein recipe. It is simply another option when the ingredient makes sense.
Storing Homemade Fall Desserts
Storage depends on the type of dessert.
Plain cookies, breads, and some unfrosted bars can usually be kept in an airtight container according to the specific recipe instructions.
Desserts containing perishable dairy ingredients, including cheesecake, Greek yogurt, cottage cheese, and cream cheese based fillings, should be refrigerated promptly.
For cooked perishable leftovers, do not leave them at room temperature for more than two hours. Refrigerate promptly in covered containers and generally use refrigerated leftovers within 3 to 4 days.
Final Thoughts
The best fall desserts do not need complicated decorating or a long ingredient list.
A pan of apple crisp, soft pumpkin cookies, maple pecan cheesecake cups, cranberry bars, or warm baked pears can bring plenty of seasonal flavor to the table.
These fall dessert ideas also give you options for almost every occasion, from quick weekend baking and easy family desserts to potlucks, Thanksgiving tables, bake sales, and fall desserts for a crowd.
Pick a few pumpkin recipes, add something with apples or cranberries, and you will have plenty of cozy desserts to make all season long.
1. Pumpkin Cheesecake Bars
6g ProteinIngredients: 2 cups graham cracker crumbs, 5 tbsp melted butter, 16 oz cream cheese softened, 1 cup plain Greek yogurt, 1 cup pumpkin puree, 3/4 cup brown sugar, 2 large eggs, 1 tsp vanilla, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp cinnamon.
Step 1: Heat oven to 350°F and line a 9×9 inch pan with parchment paper. Mix the graham cracker crumbs with melted butter and press firmly into the pan.
Step 2: Beat the cream cheese until smooth. Add Greek yogurt, pumpkin, brown sugar, eggs, vanilla, and spices and mix until creamy.
Step 3: Pour the filling over the crust and bake for 38 to 42 minutes until the edges are set and the center still has a slight wobble.
Step 4: Cool completely, then refrigerate for at least 4 hours before cutting into 12 bars.
Storage: Refrigerate in an airtight container for up to 4 days.
2. Cinnamon Apple Crisp
2g ProteinIngredients: 6 medium apples peeled and sliced, 2 tbsp brown sugar, 1 tbsp lemon juice, 1 tsp cinnamon, 1 tsp vanilla, 1 cup rolled oats, 1/2 cup all purpose flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt, and 6 tbsp cold butter.
Step 1: Heat oven to 350°F. Toss the apples with brown sugar, lemon juice, cinnamon, and vanilla.
Step 2: Spread the apples evenly in an 8×8 inch baking dish.
Step 3: Combine oats, flour, brown sugar, cinnamon, salt, and cold butter until crumbly. Scatter over the apples.
Step 4: Bake for 38 to 42 minutes until the fruit is bubbling and the topping is golden.
Storage: Cover and refrigerate for up to 4 days.
3. Pumpkin Chocolate Chip Cookies
2g ProteinIngredients: 2 cups all purpose flour, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp pumpkin pie spice, 1/2 tsp salt, 1/2 cup softened butter, 3/4 cup brown sugar, 1/2 cup pumpkin puree, 1 large egg, 1 tsp vanilla, and 3/4 cup semisweet chocolate chips.
Step 1: Heat oven to 350°F and line baking sheets with parchment paper.
Step 2: Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Step 3: Beat butter and brown sugar. Mix in pumpkin, egg, and vanilla. Fold in the dry ingredients and chocolate chips.
Step 4: Scoop onto baking sheets and bake for 11 to 13 minutes.
Storage: Store cooled cookies in an airtight container for about 3 days or freeze for longer storage.
4. Maple Pecan Greek Yogurt Cheesecake Cups
8g ProteinIngredients: 1 cup graham cracker crumbs, 3 tbsp melted butter, 8 oz cream cheese softened, 2 cups plain Greek yogurt, 1/4 cup maple syrup, 1 large egg, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/2 cup chopped pecans.
Step 1: Heat oven to 325°F and line 8 muffin cups. Mix graham crumbs and butter and press into the cups.
Step 2: Beat cream cheese, Greek yogurt, maple syrup, egg, vanilla, and cinnamon until smooth.
Step 3: Divide filling among the cups and sprinkle with chopped pecans.
Step 4: Bake for 17 to 20 minutes. Cool completely and refrigerate for at least 2 hours.
Storage: Refrigerate covered for up to 4 days.
5. Apple Cinnamon Oatmeal Bars
3g ProteinIngredients: 2 cups rolled oats, 1 cup all purpose flour, 3/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup melted butter, 1 large egg, 2 cups finely diced apples, 1 tsp vanilla, and 1 tbsp lemon juice.
Step 1: Heat oven to 350°F and line an 8×8 inch pan.
Step 2: Mix oats, flour, brown sugar, cinnamon, baking soda, salt, butter, and egg until crumbly.
Step 3: Press two thirds into the pan. Toss apples with vanilla and lemon juice and spread over the crust.
Step 4: Sprinkle remaining crumble over the apples and bake for 32 to 36 minutes. Cool before slicing.
Storage: Store covered for up to 2 days at room temperature or refrigerate up to 4 days.
6. Pumpkin Spice Sheet Cake
4g ProteinIngredients: 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp salt, 1 3/4 cups pumpkin puree, 3 large eggs, 3/4 cup brown sugar, 1/2 cup oil, 1 tsp vanilla, 8 oz cream cheese, 1/4 cup softened butter, and 1 1/2 cups powdered sugar.
Step 1: Heat oven to 350°F and grease a 9×13 inch pan.
Step 2: Combine the dry ingredients. Whisk pumpkin, eggs, brown sugar, oil, and vanilla separately, then combine the mixtures.
Step 3: Bake for 25 to 30 minutes until a tester comes out clean. Cool completely.
Step 4: Beat cream cheese, softened butter, and powdered sugar until smooth and spread over the cake.
Storage: Refrigerate covered for up to 4 days.
7. Caramel Apple Cheesecake Cups
5g ProteinIngredients: 1 cup graham cracker crumbs, 3 tbsp melted butter, 12 oz cream cheese, 1 cup Greek yogurt, 1/3 cup sugar, 1 large egg, 1 tsp vanilla, 2 apples diced, 1 tsp cinnamon, 1 tbsp butter, and 1/4 cup caramel sauce.
Step 1: Heat oven to 325°F. Press the graham cracker mixture into 8 lined muffin cups.
Step 2: Beat cream cheese, Greek yogurt, sugar, egg, and vanilla. Divide among cups and bake for 17 to 20 minutes.
Step 3: Cook the diced apples with butter and cinnamon until tender.
Step 4: Chill cheesecake cups, then top with apples and caramel sauce.
Storage: Refrigerate in a covered container for up to 4 days.
8. Pumpkin Cottage Cheese Muffins
7g ProteinIngredients: 2 cups cottage cheese, 1 cup pumpkin puree, 2 large eggs, 1/3 cup maple syrup, 1 tsp vanilla, 2 cups oat flour, 2 tsp baking powder, 1 1/2 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/4 tsp salt.
Step 1: Heat oven to 350°F and line a 12 cup muffin pan.
Step 2: Blend cottage cheese until smooth, then blend in pumpkin, eggs, maple syrup, and vanilla.
Step 3: Stir in oat flour, baking powder, cinnamon, pumpkin pie spice, and salt.
Step 4: Divide the batter among the muffin cups and bake for 20 to 24 minutes until set.
Storage: Refrigerate in an airtight container for up to 4 days.
9. Cranberry Apple Crumble
2g ProteinIngredients: 5 apples sliced, 2 cups cranberries, 1/2 cup sugar, 1 tbsp orange zest, 1 tsp cinnamon, 1 1/4 cups rolled oats, 1/2 cup flour, 1/2 cup brown sugar, 6 tbsp cold butter, and 1/4 tsp salt.
Step 1: Heat oven to 350°F. Toss apples, cranberries, sugar, orange zest, and cinnamon in a baking dish.
Step 2: Combine oats, flour, brown sugar, salt, and cold butter until crumbly.
Step 3: Spread the crumble evenly over the fruit.
Step 4: Bake for 38 to 42 minutes until bubbling and golden.
Storage: Refrigerate covered for up to 4 days.
10. Maple Pumpkin Bread
4g ProteinIngredients: 1 3/4 cups flour, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp salt, 1 cup pumpkin puree, 1/2 cup maple syrup, 1/2 cup brown sugar, 2 large eggs, 1/3 cup oil, 1 tsp vanilla, and 1/2 cup chopped pecans.
Step 1: Heat oven to 350°F and grease a 9×5 inch loaf pan.
Step 2: Mix the dry ingredients. Whisk pumpkin, maple syrup, brown sugar, eggs, oil, and vanilla separately.
Step 3: Combine wet and dry mixtures and fold in the pecans.
Step 4: Bake for 50 to 60 minutes until a tester inserted into the center comes out clean.
Storage: Store tightly covered for 2 days at room temperature or refrigerate for longer freshness.
11. Baked Cinnamon Pears with Greek Yogurt
11g ProteinIngredients: 4 ripe pears halved, 2 tbsp maple syrup, 1 tsp cinnamon, 1/4 cup chopped walnuts, 2 cups plain Greek yogurt, and 1 tsp vanilla.
Step 1: Heat oven to 375°F and arrange pear halves cut side up in a baking dish.
Step 2: Drizzle with maple syrup and sprinkle with cinnamon and walnuts.
Step 3: Bake for 22 to 28 minutes until tender.
Step 4: Stir vanilla into Greek yogurt and serve with the warm pears.
Storage: Refrigerate pears and yogurt separately for up to 4 days.
12. Apple Pie Oatmeal Cookie Bars
3g ProteinIngredients: 2 cups rolled oats, 1 cup flour, 3/4 cup brown sugar, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup melted butter, 1 egg, 3 apples diced, 2 tbsp sugar, 1 tsp cinnamon, and 1 tbsp lemon juice.
Step 1: Heat oven to 350°F and line an 8×8 inch pan.
Step 2: Mix oats, flour, brown sugar, cinnamon, baking soda, salt, butter, and egg.
Step 3: Press two thirds into the pan. Toss apples with sugar, cinnamon, and lemon juice and spread over the base.
Step 4: Add remaining crumble and bake for 32 to 36 minutes. Cool completely before slicing.
Storage: Keep covered for 2 days at room temperature or refrigerate up to 4 days.
13. Pumpkin Greek Yogurt Parfaits
16g ProteinIngredients: 4 cups plain Greek yogurt, 1 1/2 cups pumpkin puree, 1/4 cup maple syrup, 1 tsp vanilla, 1 1/2 tsp pumpkin pie spice, 1 1/2 cups granola, and 1/2 cup chopped pecans.
Step 1: Mix Greek yogurt, pumpkin, maple syrup, vanilla, and pumpkin pie spice until smooth.
Step 2: Spoon a layer of pumpkin yogurt into 6 serving cups.
Step 3: Add granola, then repeat the layers.
Step 4: Top with chopped pecans and serve chilled.
Storage: Refrigerate for up to 3 days. Add granola close to serving for the best texture.
14. Salted Caramel Apple Blondies
3g ProteinIngredients: 2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 3/4 cup melted butter, 1 1/2 cups brown sugar, 2 large eggs, 2 tsp vanilla, 1 1/2 cups diced apples, 1 tsp cinnamon, 1/3 cup caramel sauce, and a pinch of flaky salt.
Step 1: Heat oven to 350°F and line a 9×9 inch pan.
Step 2: Whisk melted butter and brown sugar, then add eggs and vanilla. Fold in flour, baking powder, and salt.
Step 3: Toss the apples with cinnamon and fold them into the batter.
Step 4: Bake for 27 to 32 minutes. Cool, drizzle with caramel, and finish with flaky salt.
Storage: Store covered for up to 3 days or refrigerate for longer storage.
15. Pumpkin Oatmeal Cookies with Pecans
2g ProteinIngredients: 2 cups rolled oats, 1 cup flour, 1 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp salt, 1/2 cup softened butter, 3/4 cup brown sugar, 1/2 cup pumpkin puree, 1 large egg, 1 tsp vanilla, and 1/2 cup chopped pecans.
Step 1: Heat oven to 350°F and line baking sheets with parchment paper.
Step 2: Combine oats, flour, baking soda, cinnamon, and salt.
Step 3: Beat butter and brown sugar, then add pumpkin, egg, and vanilla. Stir in the dry ingredients and pecans.
Step 4: Scoop onto baking sheets and bake for 11 to 13 minutes.
Storage: Store in an airtight container for about 3 days or freeze.
16. Apple Cinnamon Greek Yogurt Cake
7g ProteinIngredients: 1 1/2 cups flour, 1 1/2 tsp baking powder, 1 tsp cinnamon, 1/4 tsp salt, 2 cups plain Greek yogurt, 2 eggs, 1/2 cup sugar, 1/4 cup oil, 1 tsp vanilla, and 2 cups diced apples.
Step 1: Heat oven to 350°F and grease a 9 inch round cake pan.
Step 2: Mix flour, baking powder, cinnamon, and salt.
Step 3: Whisk Greek yogurt, eggs, sugar, oil, and vanilla. Fold in the dry ingredients and apples.
Step 4: Bake for 38 to 42 minutes until the center is set. Cool before slicing.
Storage: Refrigerate covered for up to 4 days.
17. Pumpkin Pie Cheesecake Dip
7g ProteinIngredients: 8 oz cream cheese softened, 2 cups plain Greek yogurt, 1 cup pumpkin puree, 1/3 cup maple syrup, 1 tsp vanilla, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp cinnamon.
Step 1: Beat softened cream cheese until completely smooth.
Step 2: Add Greek yogurt and beat until creamy.
Step 3: Add pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and cinnamon and beat until evenly combined.
Step 4: Chill for about 30 minutes before serving.
Storage: Keep refrigerated in a covered container and use within 3 to 4 days.
18. Maple Pecan Baked Apples
2g ProteinIngredients: 6 medium apples, 3/4 cup rolled oats, 1/2 cup chopped pecans, 2 tsp cinnamon, 1/4 cup maple syrup, 3 tbsp melted butter, and 1/2 cup water.
Step 1: Heat oven to 375°F and core the apples without cutting through the bottoms.
Step 2: Mix oats, pecans, cinnamon, maple syrup, and melted butter.
Step 3: Fill the apples and place them in a baking dish. Pour water around them.
Step 4: Bake for 30 to 40 minutes until tender but still holding their shape.
Storage: Refrigerate cooked apples for up to 4 days.
19. Pumpkin Cinnamon Roll Cake
3g ProteinIngredients: 2 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 cup pumpkin puree, 2 eggs, 1/2 cup milk, 1/2 cup sugar, 1/4 cup melted butter, 1 tsp vanilla, 1/2 cup brown sugar, 1 tbsp cinnamon, 3 tbsp softened butter, and 1/2 cup powdered sugar for glaze.
Step 1: Heat oven to 350°F and grease a 9×9 inch pan.
Step 2: Mix the cake ingredients and spread the batter evenly in the pan.
Step 3: Mix brown sugar, cinnamon, and softened butter. Spoon over the batter and swirl gently.
Step 4: Bake for 32 to 37 minutes. Cool slightly and drizzle with glaze.
Storage: Cover and store for up to 2 days at room temperature or refrigerate.
20. Cranberry Orange Oat Bars
3g ProteinIngredients: 2 cups cranberries, 1/2 cup sugar, 1/4 cup orange juice, 1 tbsp orange zest, 2 cups rolled oats, 1 cup flour, 3/4 cup brown sugar, 1/2 tsp baking soda, 1/4 tsp salt, and 3/4 cup melted butter.
Step 1: Heat oven to 350°F. Simmer cranberries, sugar, orange juice, and zest for about 8 minutes until thickened.
Step 2: Mix oats, flour, brown sugar, baking soda, salt, and butter.
Step 3: Press two thirds into an 8×8 inch pan, spread cranberry filling over the base, then add remaining crumble.
Step 4: Bake for 30 to 35 minutes and cool fully before cutting.
Storage: Keep covered for 2 days at room temperature or refrigerate up to 4 days.
21. Pumpkin Peanut Butter Energy Bites
5g ProteinIngredients: 1 cup creamy peanut butter, 2 cups rolled oats, 1/2 cup pumpkin puree, 1/3 cup maple syrup, 1/4 cup ground flaxseed, 1 tsp cinnamon, 1/2 tsp pumpkin pie spice, and 1/3 cup mini chocolate chips.
Step 1: Mix peanut butter, pumpkin, and maple syrup until smooth.
Step 2: Add rolled oats, flaxseed, cinnamon, pumpkin pie spice, and chocolate chips.
Step 3: Refrigerate the mixture for 20 to 30 minutes.
Step 4: Roll into 18 evenly sized bites.
Storage: Keep refrigerated in a covered container for up to 4 days or freeze for longer storage.
22. Apple Cinnamon Cottage Cheese Cake
10g ProteinIngredients: 2 cups cottage cheese, 3 large eggs, 1/2 cup flour, 1/3 cup maple syrup, 1 tsp vanilla, 1 1/2 tsp cinnamon, 1/4 tsp salt, and 2 medium apples thinly sliced.
Step 1: Heat oven to 350°F and grease an 8 inch round pan.
Step 2: Blend cottage cheese, eggs, flour, maple syrup, vanilla, cinnamon, and salt until smooth.
Step 3: Fold half the apples into the batter, pour into the pan, and arrange remaining slices on top.
Step 4: Bake for 38 to 42 minutes until the center is set. Cool before slicing.
Storage: Refrigerate covered for up to 4 days.
23. Pumpkin Pecan Crumble Bars
4g ProteinIngredients: 2 cups rolled oats, 1 cup flour, 3/4 cup brown sugar, 1/2 cup melted butter, 1 1/2 cups pumpkin puree, 2 large eggs, 1/3 cup maple syrup, 1 1/2 tsp pumpkin pie spice, 1/2 cup chopped pecans, and 1/4 tsp salt.
Step 1: Heat oven to 350°F and line an 8×8 inch pan.
Step 2: Mix oats, flour, brown sugar, salt, and melted butter. Press two thirds into the pan.
Step 3: Whisk pumpkin, eggs, maple syrup, and pumpkin pie spice and pour over the crust.
Step 4: Sprinkle with remaining crumble and pecans. Bake for 38 to 42 minutes and cool fully before slicing.
Storage: Refrigerate covered for up to 4 days.
24. Slow Cooker Cinnamon Apples
10g ProteinIngredients: 6 medium apples peeled and sliced, 2 tbsp maple syrup, 1 tbsp brown sugar, 1 1/2 tsp cinnamon, 1 tsp vanilla, 1 tbsp butter, 2 tbsp water, and 2 cups plain Greek yogurt for serving.
Step 1: Add apples, maple syrup, brown sugar, cinnamon, vanilla, butter, and water to the slow cooker.
Step 2: Stir gently and cover.
Step 3: Cook on High for about 2 hours or Low for 3 to 4 hours until tender.
Step 4: Serve each portion warm with 1/2 cup Greek yogurt.
Storage: Refrigerate cooked apples and yogurt separately for up to 4 days.
25. Pumpkin Chocolate Greek Yogurt Bark
8g ProteinIngredients: 3 cups plain Greek yogurt, 3/4 cup pumpkin puree, 1/4 cup maple syrup, 1 tsp vanilla, 1 tsp cinnamon, 1/3 cup mini chocolate chips, and 1/2 cup chopped pecans.
Step 1: Mix Greek yogurt, pumpkin puree, maple syrup, vanilla, and cinnamon until smooth.
Step 2: Spread the mixture about 1/4 inch thick on a parchment lined tray.
Step 3: Sprinkle evenly with chocolate chips and chopped pecans.
Step 4: Freeze for about 3 hours until firm, then break or cut into 8 portions.
Storage: Store frozen in an airtight container and keep frozen until ready to serve.
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