Some call it soup season. Others call it chili season. But let’s add another name option to the fall food festivities – apple and pumpkin season! Apple orchard and pumpkin patch photos fill your social media feeds, so why not enjoy some warm, delicious treats that you don’t have to dress up for. These desserts would be excellent to share at your next family reunion, holiday party or church potluck. Or just keep them to yourself so you don’t have to share. We won’t judge.
Check out the apple and pumpkin recipes collected from Life 90.5 listeners below, plus a bonus recipe!
APPLE DAPPLE CAKE
(from Deborah H.)
- 3 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup pecans, chopped
- 1 cup vegetable oil
- 2 cup sugar
- 3 eggs
- 2 teaspoon vanilla
- 3 cups raw apples, peeled and chopped fine
- 1 cup packed brown sugar (for sauce)
- ¼ cup milk (for sauce)
- ¾ cup butter or margarine (1 ½ sticks) (for sauce)
- Mix oil, sugar, eggs and vanilla. Sift together flour, salt, soda. Add to first mixture. Fold in pecans and apples. Bake in tube pan at 350 for 1 hour.
- For the sauce, mix and cook ingredients 3 minutes after it begins to gently boil, stirring constantly. Pour over hot cake while cake is still in pan. Let cake cool completely before removing.
PUMPKIN CHEESECAKE BARS
(from Anna W.)
- 1 (16-ounce) package pound cake mix
- 3 eggs
- 2 tablespoons margarine or butter, melted
- 4 teaspoons pumpkin pie spice
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1 (16-ounce) can pumpkin (about 2 cups)
- ½ teaspoon salt
- 1 cup chopped nuts
Preheat oven to 350 degrees. In large mixer bowl, on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15 x 10-inch jellyroll pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt, mix well. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Store in refrigerator.
CARAMEL APPLE DUMP CAKE
(from Deborah H.)
- 2 cans apple pie filling (you can also use cherry, blueberry, etc.)
- 1 box yellow cake mix
- 2 sticks of butter, melted (1 cup)
- ½ cup caramel sauce (like you put on ice cream)
- ½ teaspoon cinnamon
- ½ cup chopped pecans
- Whipped cream for garnish (optional)
- In a greased 9×13 dish, mix apple pie filling and caramel sauce.
- You may add in the ½ teaspoon cinnamon if desired
- Spread evenly in pan
- Pour dry cake mix directly on top of the pie filling and spread evenly
- Top with melted butter and pecans
- Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bully around the edges
- Serve with ice cream or whipped cream
SLOW COOKER PUMPKIN HOT CHOCOLATE
(from Tornadough Alli)
- 1 14 oz can sweetened condensed milk
- 2 cups heavy cream
- 6 cups milk
- 1 12 oz pkg high quality white chocolate chips
- 1 15 oz can pumpkin puree
- 1 tablespoon pumpkin pie spice
- Whipped Cream
- In 6-quart slow cooker add your sweetened condensed milk, heavy cream, milk, pumpkin puree and pumpkin pie spice.
- Whisk until everything is combined and smooth.
- Add in your chocolate chips and stir until combined.
- Heat on low for 3 hours or high for 1 1/2 hours stirring frequently.
- Pour desired amount in glass and top with whipped cream and pumpkin pie spice if desired.
BONUS! T. J. CINNAMON'S CINNAMON ROLLS
On Life in the Morning recently, Craig Thomas shared his love for long gone T. J. Cinnamon’s cinnamon rolls. Coming to the rescue of the forlorn morning show host, listener Anna W. shared a recipe she had that replicates the famed cinnamon rolls! Thanks, Anna!
- 2 pkgs. active dry yeast
- ½ cup warm water (105 to 115 degrees)
- ⅓ cup sugar
- ½ teaspoon sugar
- 4-5 cups all-purpose flour, divided
- 1 teaspoon salt
- 1 cup milk, scalded and cooled to 110 degrees
- ⅓ cup vegetable oil
- 2 eggs, room temperature
- ½ cup butter or margarine, softened
- 1 cup firmly packed brown sugar
- ½ cup sugar
- 2 tablespoons cinnamon
- 1 cup confectioners’ sugar
- 2-3 tablespoons warm milk
- 1 teaspoon vanilla
For dough, dissolve yeast in water with ½ teaspoon sugar. Let stand 5 minutes. In mixing bowl, combine 3 cups flour, ⅓ cup sugar and salt. At low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until well blended. Beat in additional flour, about 1 ½ cups, until dough pulls away from sides of bowl.
On floured surface, knead dough until smooth and elastic, 8-10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm, draft-free pace until doubled in bulk, about 1 hour.
For filling, beat all ingredients together until smooth. Set aside.
Grease 2 (9-inch) round cake pans. On lightly floured surface, roll dough into an 18-by-10-inch rectangle. Spread with filling. Roll tightly from long side. Cut into 14 (1 ¼-inch) slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350 degrees. Bake 25 to 36 minutes, until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool.
For icing, whisk all ingredients until smooth drizzle over cooled rolls. Rolls can be made ahead. Wrap well and freeze up to 1 month! Thaw, wrapped, at room temperature.
WHAT PUMPKIN OR APPLE TREAT DO YOU MAKE?
Is there a special pumpkin dessert you make? Maybe an excellent apple pie? You can tell us all about it by completing the form on our contact page!