15 Decadent Fall Treats Recipes You'll Enjoy

Well, we won't let you say goodbye to 2024 just yet.

Unless you've tried and tasted these 15 Decadent Fall Treats, your 2024, won't be complete.

Weather you're looking for an Apple dessert with spicy cinnamon and fragrant nutmeg or you're looking for a Pumpkin dessert 🧁 or you want to break the old traditions and try something new 🥰

We've got a fantastic collection of fun and easy Fall recipes 🍁 for you that you can even serve as a Thanksgiving dessert. 🍮

And we guarantee, you're guests will LOVE it 😍

#1. Rice Krispie Peanut Butter Balls Full Recipe

These Rice Krispie Peanut Butter Balls are a no-bake, simple, and delicious treat that's perfect for satisfying your sweet tooth. With the creamy goodness of peanut butter, the crunch of Rice Krispies, and a smooth coating of chocolate, these bite-sized balls are perfect for holiday gift-giving, snacks, or any time you need a quick and tasty treat!

Ingredients:

For the Peanut Butter Balls:

• 1 ½ cups creamy peanut butter
• ½ cup unsalted butter, softened
• 3 cups Rice Krispies cereal
• 1 ½ cups powdered sugar

For the Chocolate Coating:

• 1 ½ cups semi-sweet chocolate chips (or milk chocolate chips)
• 2 tbsp coconut oil or vegetable oil (to help with smooth melting)

Instructions:

1. Prepare the Peanut Butter Mixture:
   • In a large mixing bowl, combine the peanut butter and softened butter. Use a hand mixer or a whisk to mix them together until smooth and creamy.
   • Gradually add in the powdered sugar, ½ cup at a time, stirring until fully combined.
   • Stir in the Rice Krispies cereal, mixing until evenly coated with the peanut butter mixture. The dough will be thick, but it should hold together when pressed.
2. Form the Balls:
   • Using your hands or a cookie scoop, form the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper or a silicone mat. If the dough is too sticky, you can refrigerate it for 15-20 minutes to make it easier to handle.
   • Once all the balls are formed, place them in the refrigerator to chill for at least 30 minutes to firm up.
3. Make the Chocolate Coating:
   • While the peanut butter balls are chilling, melt the chocolate. In a microwave-safe bowl, combine the chocolate chips and coconut oil (or vegetable oil).
   • Microwave the chocolate in 30-second intervals, stirring after each, until completely melted and smooth.
4. Coat the Peanut Butter Balls:
   • Remove the peanut butter balls from the fridge and dip each one into the melted chocolate, using a fork to fully coat the ball.
   • Gently tap the fork against the side of the bowl to remove any excess chocolate, then place the coated ball back onto the parchment-lined baking sheet.
5. Chill and Set:
   • Once all the balls are coated in chocolate, return them to the fridge for 15-20 minutes to allow the chocolate to harden completely.
6. Serve and Enjoy:
   • After the chocolate has set, your Rice Krispie Peanut Butter Balls are ready to enjoy! They can be stored in an airtight container in the fridge for up to a week, or at room temperature for a few days.

#2. Snickerdoodle Cobbler from Life with Janet

The simplicity of a cobbler paired with the freshness of a cinnamon sugar cookie - this nostalgic treat is something new which I am sure no one has ever tried before.

#3. Elvis Presley Sheet Cake Full Recipe 👇

Pineapple Poke Cake with Cream Cheese Frosting aka Elvis Presley Sheet Cake

Ingredients:

• 1 box white cake mix (prepared according to package directions)
• 8 oz can crushed pineapple (with juice)
• 1 cup granulated sugar
• ½ tsp vanilla extract
• 8 oz cream cheese, softened
• ½ cup butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract (for frosting)
• 2 cups crushed pecans (divided)

Instructions:

Bake the Cake:

• Prepare and bake the white cake according to the package instructions in your desired cake pan. Once baked, let the cake cool.
• Poke holes throughout the cooled cake using the end of a wooden spoon.

Make the Pineapple Mixture:

• In a saucepan, combine the crushed pineapple (with juice), sugar, and ½ tsp vanilla extract. Bring to a boil for a few minutes, stirring occasionally.
• Pour the hot pineapple mixture over the cooled cake, allowing it to seep into the holes.

Prepare the Frosting:

• In a large bowl, beat together softened cream cheese and butter until smooth.
• Gradually add powdered sugar, 1 tsp vanilla extract, and 1 cup crushed pecans. Mix until well combined.

Assemble the Cake:

• Spread the cream cheese frosting over the pineapple-soaked cake.
• Sprinkle the remaining 1 cup of crushed pecans over the top.

Chill:

• For best flavor, chill the cake in the refrigerator for at least 6 hours or overnight before serving.

Enjoy this delicious, tropical poke cake with a creamy frosting!

#4. Pumpkin Better than Sex Cake (Vegan-Friendly & Sugar-Free)

Ingredients:

• 1 box cake mix (your choice, for added convenience)
• 1 can (14 oz) sweetened condensed milk
• ½ cup Skinny Mixes sugar-free syrup
• ½ cup vegan BioSteel pumpkin pie protein powder
• 1 cup pumpkin puree
• 1 container (8 oz) Cool Whip (or a vegan alternative)

Instructions:

1. Bake the Cake:
   • Prepare the cake mix according to package directions and bake in your desired cake pan.
   • Once baked, allow the cake to cool for a few minutes, then use the end of a wooden spoon or a fork to poke holes all over the cake.
2. Prepare the Caramel Mixture:
   • In a bowl, mix together the sweetened condensed milk and Skinny Mixes sugar-free syrup. Pour the mixture evenly over the warm cake, letting it seep into the holes.
3. Make the Pumpkin Topping:
   • In a separate bowl, combine the pumpkin puree and BioSteel pumpkin pie protein powder. Gently fold in the Cool Whip (or vegan alternative) until well mixed.
4. Top the Cake:
   • Spread the pumpkin protein topping evenly over the cake, covering the entire surface.
5. Chill:
   • Refrigerate the cake for at least 2 hours to allow the flavors to meld together and for the topping to set.
6. Serve:
   • Once chilled, slice and enjoy this indulgent, guilt-free Pumpkin Better Than Sex Cake!

#5. Peanut Butter Brownie Swirl Cookie from Life with Janet

Meet your new obsession: Peanut Butter Brownie Swirl Cookies! These cookies are a mind-blowing fusion of rich, fudgy brownie and creamy, indulgent peanut butter dough, swirled together in one perfectly portable treat.

Each bite is an irresistible harmony of chocolate and peanut butter that will have your taste buds doing a happy dance.

#6. Fried S'mores Marshmallows Full Recipe 👇

Ingredients:

• 1 bag large marshmallows
• 1 cup pancake mix
• ½ cup water
• 1 teaspoon vanilla extract
• 1 cup graham cracker crumbs
• Oil for frying (vegetable or canola oil)
• Powdered sugar for dusting (optional)
• Chocolate sauce for dipping (optional)

Instructions:

1. Heat the Oil:
   • Heat oil in a deep fryer or large pot to 375°F (190°C).
2. Make the Batter:
   • In a medium bowl, combine the pancake mix, water, and vanilla extract. Stir until smooth to create a batter.
3. Prepare the Coating:
   • Place the graham cracker crumbs in a shallow bowl.
4. Coat the Marshmallows:
   • Dip each marshmallow into the batter, ensuring it's fully coated, then roll it in the graham cracker crumbs to cover.
5. Fry the Marshmallows:
   • Carefully fry the marshmallows in the hot oil for about 2-3 minutes or until golden brown and crispy.
6. Serve:
   • Remove the marshmallows from the oil and drain on paper towels. Optionally, dust with powdered sugar and serve with chocolate sauce for dipping.

#7. Hawaiian Roll French Toast by Life with Janet

French toast are super tasty but did you knew that you can turn them into Hawaiian roll French toasts with powdered sugar and maple syrup on top? They are a true heaven.

#8. Oreo Chocolate Chip Cookies by Stephanies Sweet Treats

Oreo Crumbs, Loaded with Chocolate Chips, and Oreo pieces these cookies are a heaven for Oreo Lovers.

#9. Sweetened Condensed Milk Snowball Cookies

These soft, buttery snowball cookies are made even more decadent with the addition of sweetened condensed milk. The result is a melt-in-your-mouth treat that's perfect for any occasion!

Ingredients:

• 1 cup softened butter
• 1 can (14 oz) sweetened condensed milk
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp vanilla extract (optional)
• ¼ cup powdered sugar (for rolling, optional)

Instructions:

1. Prepare the Dough:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
   • In a large mixing bowl, cream the softened butter and sweetened condensed milk together until smooth and fluffy.
   • Add the vanilla extract (if using) and mix it in.
   • In a separate bowl, whisk together the all-purpose flour and baking powder.
   • Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together. It should be soft but not sticky.
2. Shape the Cookies:
   • Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 1 inch apart.
   • If desired, you can roll the dough balls in powdered sugar before baking for a classic snowball cookie appearance.
3. Bake the Cookies:
   • Bake for 12-14 minutes, or until the edges of the cookies are lightly golden. They should still be soft in the center.
   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
4. Optional Coating:
   • Once the cookies are completely cool, roll them in powdered sugar again for an extra snowball-like finish.
5. Serve and Enjoy:
   • These cookies are delicious with a cup of tea or coffee, or just as a sweet treat anytime!

#9. No Bake Brownie Batter Cheesecake Full Recipe 👇

This decadent No-Bake Brownie Batter Cheesecake combines the rich, fudgy flavor of brownie batter with the creamy, smooth texture of cheesecake.

Ingredients:

For the Crust:

• 1 ½ cups chocolate graham cracker crumbs (or regular graham crackers crushed)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Brownie Batter Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ cup cocoa powder (unsweetened)
• 1 cup all-purpose flour (heat-treated, see notes below)
• ½ tsp vanilla extract
• ¼ tsp salt
• ½ cup mini chocolate chips (optional, for extra brownie batter feel)

For the Topping:

• ½ cup heavy whipping cream (for whipped cream topping)
• 2 tbsp powdered sugar
• ¼ cup mini chocolate chips or brownie bites (optional, for garnish)

Instructions:

1. Make the Crust:
   • In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and has a crumbly texture.
   • Press the mixture into the bottom of a 9-inch springform pan or pie dish to form a crust. Use the back of a spoon or your fingers to pack it down firmly.
   • Refrigerate the crust while you prepare the filling to allow it to set.
2. Prepare the Brownie Batter Cheesecake Filling:
   • In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy, about 2-3 minutes.
   • Gradually add the powdered sugar and cocoa powder, and continue to beat until fully combined and smooth.
   • Add the heat-treated flour (see instructions below), vanilla extract, and salt, and mix until combined. The texture should resemble brownie batter.
   • Gently fold in the mini chocolate chips if you're using them for added texture and flavor.
   • Pour the brownie batter cheesecake mixture over the prepared crust, spreading it evenly with a spatula.
3. Make the Whipped Cream Topping:
   • In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar on high speed until stiff peaks form, about 3-4 minutes.
   • Spread the whipped cream over the top of the cheesecake filling in an even layer.
4. Chill:
   • Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to firm up.
5. Serve:
   • Before serving, garnish the top with mini chocolate chips, brownie bites, or chocolate shavings for a fun, brownie-inspired look.
   • Slice, serve, and enjoy!

#10. Fried Cinnamon Apple Rings by Cookes Recipes

I am in love with this fall and winter recipe. Call it an evening snack or a perfect side with afternoon coffee these fried cinnamon apple rings are my new favorite.

#11. Caramel Apple Dump Cake From Kitchen Fun with my 3 Sons

Enjoy your fall desserts with a touch of fall magic. Indulge in decadent Apple Dump Cake with Apple Pie filling, spicy cinnamon, and fragrant nutmeg.

#12. Apple Crisp Bites From Cakes Cottage

Apple Crisp Bites are a bite-sized twist on the classic apple crisp.

Made with a simple mixture of flour, rolled oats, brown sugar, and butter, these little treats are crisp on the outside and buttery on the inside.

#13. Peanut Butter Caramel Mini Cheesecakes Full Recipe 👇

These Peanut Butter Caramel Mini Cheesecakes are a decadent, bite-sized treat with a creamy peanut butter filling, a buttery graham cracker crust, and a drizzle of rich caramel sauce.

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• ¼ cup unsalted butter, melted

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• ½ cup creamy peanut butter
• ½ cup powdered sugar
• 2 tsp vanilla extract
• 2 large eggs
• ¼ cup heavy cream

For the Caramel Topping:

• ¼ cup caramel sauce (store-bought or homemade)
• ¼ cup chopped peanuts (optional, for garnish)

Instructions:

1. Make the Crust:
   • Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or grease the cups.
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened.
   • Spoon about 1 tablespoon of the mixture into each muffin cup, pressing it down firmly to form a crust.
   • Bake the crusts for 5-7 minutes, then remove from the oven and set aside to cool slightly.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
   • Add the powdered sugar and vanilla extract, and beat until combined.
   • Add the eggs one at a time, beating well after each addition. Then, mix in the heavy cream until smooth.
   • Spoon the cheesecake filling over the cooled crusts in each muffin cup, filling about ¾ of the way full.
3. Bake the Mini Cheesecakes:
   • Bake at 325°F (163°C) for 18-20 minutes, or until the centers are set and the tops are slightly puffed. The cheesecakes should still have a slight jiggle in the center.
   • Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 2 hours or overnight to fully set.
4. Top with Caramel:
   • Before serving, drizzle the caramel sauce over the top of each mini cheesecake. Garnish with chopped peanuts if desired for added crunch.
5. Serve and Enjoy:
   • Carefully remove the cheesecakes from the muffin tin and serve chilled. Enjoy these rich, indulgent treats!

#14. Salted Caramel Cupcakes Full Recipe 👇

These Salted Caramel Cupcakes are the perfect balance of rich, sweet caramel and a touch of salty goodness. With a moist, fluffy cake base topped with creamy caramel frosting and a sprinkle of sea salt, these cupcakes are sure to be a crowd favorite!

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• ½ cup caramel sauce (store-bought or homemade, for the batter)

For the Salted Caramel Frosting:

• ½ cup unsalted butter, softened
• ¼ cup brown sugar, packed
• ¼ cup heavy cream
• 1 tsp vanilla extract
• 2 ½ cups powdered sugar
• ½ tsp sea salt (plus extra for sprinkling)
• 2 tbsp caramel sauce (for drizzling)

Instructions:

1. Make the Cupcakes:
   • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
   • Fold in ½ cup of caramel sauce until well incorporated.
   • Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
   • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Salted Caramel Frosting:
   • In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a simmer. Cook for 2-3 minutes until the sugar is dissolved and the mixture is smooth.
   • Carefully stir in the heavy cream and vanilla extract. Bring to a boil for 1 minute, then remove from heat. Let the caramel mixture cool to room temperature.
   • Once cooled, beat the caramel mixture with an electric mixer and gradually add powdered sugar, ½ cup at a time. Continue mixing until smooth and fluffy.
   • Add the sea salt and beat until fully combined.
3. Assemble the Cupcakes:
   • Once the cupcakes are completely cool, frost them generously with the salted caramel frosting using a piping bag or spatula.
   • Drizzle extra caramel sauce over the top of the frosting, and sprinkle lightly with additional sea salt for that perfect sweet-and-salty bite.
4. Serve and Enjoy:
   • Allow the caramel sauce to set for a few minutes before serving.
   • Enjoy these indulgent Salted Caramel Cupcakes for any special occasion, or just because!

#15. Cream Cheese Churro Cookies Full Recipe 👇

These Cream Cheese Churro Cookies are a delightful twist on traditional churros, with the added richness of cream cheese that makes them soft and chewy on the inside, with a perfectly crispy cinnamon-sugar coating.

Ingredients:

For the Cookie Dough:

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg
• 1 ½ tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

For the Cinnamon Sugar Coating:

• ½ cup granulated sugar
• 1 ½ tsp ground cinnamon

Instructions:

1. Prepare the Cookie Dough:
   • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
   • In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
   • Add the sugar and continue to beat until light and fluffy, about 2-3 minutes.
   • Add the egg and vanilla extract, mixing until combined.
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick and slightly sticky.
2. Form the Cookies:
   • Using a cookie scoop or tablespoon, scoop out small portions of dough and roll them into balls (about 1 inch in diameter).
   • Place the dough balls on the prepared baking sheet, spaced about 2 inches apart, as they will spread slightly.
3. Cinnamon Sugar Coating:
   • In a small bowl, mix together the granulated sugar and cinnamon.
   • Roll each dough ball in the cinnamon-sugar mixture until fully coated. Gently flatten each dough ball with the back of a spoon or your fingers to slightly press them down.
4. Bake the Cookies:
   • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies are set.
   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Serve and Enjoy:
   • These Cream Cheese Churro Cookies are best enjoyed warm, but they’re also delicious at room temperature. The cream cheese gives them a soft, tender texture, while the cinnamon-sugar coating adds that perfect churro crunch!

So, that's it folks. Here you have it 15 Favorite Thanksgiving Desserts and Fall Desserts that will Make your November a Month to remember.

Happy Fall & Happy Thanksgiving y'all 🍁