Are you not sure what to make for Thanksgiving dessert this year? Look no further! From cookies to muffins to pie and more, this list of my 4 favorite fall recipes includes a variety of options that will keep your house smelling good and your stomach full.
Chocolate Chip Cookies
A dessert list would only be complete with chocolate chip cookies. This recipe (a personal favorite of the Mountaineer editing board) comes from Jamie Silva’s “A Sassy Spoon” blog. Pro tip: If you are looking for a recipe to make, Pinterest is full of recipes from passionate bloggers sharing their creations. Silva’s recipe, which she calls The BEST Chewy Chocolate Chip Cookies, takes just a little bit of patience to make and minimal effort. Here are a few tips to make sure you succeed in executing it:
- When mixing in the flour and chocolate at the end, add the chocolate when the flour is almost but not fully mixed in to avoid overmixing.
- If your tray does not fit enough cookies to finish the dough, don’t be scared to do it in batches! When I made this recipe, I put both batches in the fridge for 30 minutes, baked the first batch, and then baked the second one while the first batch cooled.
- Don’t skimp on the sea salt on top (trust me).
If this recipe sounds appealing to you, check out the link above or click here.
Cinnamon Muffins
The crumble on Mint + Mallow Kitchen’s cinnamon muffins will have you hooked. These were a personal favorite when I made them for my family earlier this fall. They are super moist with a buttery, flavor-packed streusel on top to balance out the textures. Don’t be alarmed when you see sour cream in the ingredients; it adds a unique thickness and tang to the batter which I personally loved. Even though this recipe is a little more advanced since it involves making a topping and not just a batter, it is still very beginner-friendly. Check out this link to make them yourself.
Banana Bread
Every family needs a banana bread recipe in their back pocket, and the House of Nash Eats food blog is where I found mine. Nobody wants dry banana bread, but with this “Best Easy Banana Bread” recipe you will get exactly the opposite: gooey, rich, and delicious bread. It’s a perfect breakfast if you have family visiting for the holidays. The best part? You only need one bowl! Aside from the typical add-ons (walnuts, chocolate chips, etc.) I love adding pumpkin pie spice to get in the fall mood.
Pumpkin Pie
If you are like me and don’t usually eat pumpkin pie, ditch everything you think you know about it and try this recipe. This has been a family staple for as long as I’ve been alive. As a child, my grandmother would make her famous pumpkin pie every Thanksgiving, something my sisters and I looked forward to with giddy anticipation all year. Now that we are older and can make it ourselves, we do so whenever appropriate. The thing that sets this close-to-home recipe apart is the topping. The recipe itself is hand-written on a piece of stationary, so I will translate it:
Ingredients
- Topping:
- ½ cup walnut pieces
- ¼ cup packed brown sugar
- ½ teaspoon of ground cinnamon
- Pinch of fine sea salt
- Filling:
- 1 cup of packed brown sugar
- 2 eggs
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 can of pumpkin puree
- 1 can of heavy whipping cream
- Crust:
- Any store-bought pie crust works, just needs to be a 12” round crust
Instructions:
- Pre-make the topping:
- Prep ahead by combining all ingredients in a blender on and off until it turns into fine crumbs; store in airtight container at room temperature until needed later
- Prep the crust:
- Transfer crust to 9” deep glass pie pan, folding the edges over and crimp as you desire
- Freeze crust for 20 minutes
- Preheat oven to 350 degrees Fahrenheit
- Line the crust with non-stick foil and fill it with dried beans or pie weights
- Bake for about 20 mins w/ beans/weights
- Remove the foil and weights, return to oven and bake until partially cooked and golden brown around the edges (about 15 minutes)
- Cool crust on rack, leaving the oven on
- Make the filling (easiest to do while the crust is pre-baking)
- Whisk brown sugar, eggs, salt, cinnamon, ginger, and cloves in medium bowl
- Add pumpkin and cream and whisk until blended/smooth
- Assembling and baking
- Pour the filling into the crust and bake (still on 350) until the filling is solid. If it is still not solid and the crust is browning, cover it with a foil collar and continue baking. This should take about 30 minutes.
- Sprinkle the topping once filling is firm, reduce heat to 325, and bake for about 15 minutes (until the filling is set and the pie is slightly puffed in the center)
- Cool completely and enjoy! Let it truly sit for a while before eating, should cool for about an hour.
Nothing beats a homemade pumpkin pie on Thanksgiving, especially when it is made with love. Try it out!
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