Homemade Fall Sweet Treats the Whole Family Will Devour

Fall is the best season to get baking! From pumpkin pie blondies, cranberry pecan bars, and a very decadent pumpkin swirl bread, these recipes offer up the best flavors of the season. These are so good, you’ll most likely be baking them all year round!

*Note: I use Whey Low natural sweetener, which has a lower glycemic index than processed sugar and is made from natural sweeteners. 

Pumpkin Pie Spiced Blondies

Prep: 25 min.
Bake: 25-30 min.
Yields: 14-16 servings

½ cup butter
¼ cup coconut oil
¾ cup packed brown sugar or Whey Low Gold
2 eggs
5 teaspoons organic agave
1 teaspoon vanilla extract
½ teaspoon butternut extract
1 cup unbleached flour (can also use white spelt)
½ cup oat or quinoa flour
2 teaspoons pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup white baking chips
¾ cup chopped pecan pieces, and some extra


1 ¼ cups Whey Low Confectioners’ blend or regular confectioner’s sugar
3 tablespoons Neufchâtel cheese, softened
¼ teaspoon butternut extract
¼ teaspoon ginger
1-2 teaspoons orange juice

  1. In a large bowl, cream butter, coconut oil and brown sugar until light and fluffy. Beat in eggs, agave, and extracts. In another bowl, whisk flours, pumpkin pie spice, baking powder, and salt; gradually beat into creamed mixture. Stir in baking chips and pecans.
  2. Preheat oven to 350°F. Spread mixture into an 8 x 8 inch brownie pan covered in parchment paper and sprayed with cooking oil spray. Bake 25-30 minutes or until a toothpick in the center comes out clean (do not over bake). Cool completely in a pan on a wire rack.
  3. In a smaller bowl, beat confectioners’ sugar, cream cheese, butternut extract, ginger, and enough orange juice to reach spreading consistency. Spread evenly over top; cut into bars. Decorate top with additional pecans; refrigerate.


Cranberry Nut Oatmeal Bars

Prep: 30 min.
Bake: 25-30 min.
Yields: about 1 dozen bars

2 cups dried cranberries (this recipe is great with leftover cranberry sauce)
1 cup enriched, unbleached flour (can substitute white spelt)
½ cup oat flour
1 ½ cups instant oats
1 cup brown sugar or Whey Low Gold
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
1 ½ sticks butter
½ cup chopped pecans or walnuts
*Note: To make a healthier treat, you can sneak in some flax or chia seeds.

  1. Fill a small pot halfway full with water and bring to boil. Cook cranberries until soft, around 15-20 minutes. Remove, drain, and let cool; set aside.
  2. In a medium bowl, combine flours, oats, sugar, cinnamon, ginger, nutmeg, and salt. Add butter and stir with fork until mixture is coarse.
  3. Line the bottom of a 13 x 9 inch baking sheet with parchment paper and spray with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Mash cranberries into a paste and spread evenly onto crumb mixture. Top with remaining crumb mixture and pecans.
  4. Preheat oven to 375°F and bake 25-30 minutes or until top is golden. Cool and cut into squares. Store in airtight container or refrigerate.


Spiced Pumpkin Loaf

Prep: 30 min.
Bake: 60-70 min.
Yields: 3 loaves

1 cup chopped dates
1 cup raisins
2 cups packed brown sugar, coconut sugar, or Whey Low Gold
1 can (15 oz.) solid-packed canned pumpkin
4 eggs
1 cup canola oil
1 teaspoon butternut extract
4 cups enriched, unbleached flour (for a healthier alternative, try half white spelt)
4 teaspoons pumpkin pie spice
¼ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped walnuts

  1. Fill a medium pot with 2 cups of water and bring to a boil. Cook raisins and dates 15 to 20 minutes or until soft. Remove from heat, set aside, and let water cool.
  2. In a large bowl, beat sugar, pumpkin, eggs, oil, and extract until well blended. In another bowl, whisk flour, pie spice, spices, baking soda, baking powder and salt. Drain water from dates and raisins, reserving one cup of it. Place the dates and raisins in a food processor and blend into a puree. Add to pumpkin mixture along with cup of reserved water and blend well.
  3. Preheat oven to 350°F and line three 8 x 4 inch loaf pans with parchment paper so it’s hanging over the sides and spray evenly with cooking spray. Pour the batter into prepared pans, dividing evenly. Bake for 60-70 minutes or until a toothpick in the bread portion comes out clean. Cool for 10 minutes before lifting out of pans to cool on a wire rack. Wrap in foil; refrigerate until serving.

What are some of your favorite fall-inspired treats? Share your recipes with us!

Tags : recipes   seasonal recipes   fall recipes   dessert   

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