Autumn Recipes

7 Trendy Autumn Recipes You Must Try

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Updated on February 4, 2024

Reviewed by Nouran Ashraf

Autumn is a cherished time of the year for many of us. As the leaves transition to vibrant shades of red and orange, there’s a comforting warmth that fills the air. This inviting atmosphere draws families and friends to gather around one table, sharing laughter, stories, and, of course, delectable autumn recipes.

The season motivates us to return to our kitchens, enticed by the rich, hearty flavours of fall produce. For many, this time is not just about the food but about the shared memories created as everyone comes together to savour the unique dishes that autumn offers.

Fresh and Famous Autumn Recipes 

Fall is in the air, and you know what that means – pumpkins, apples, squash, and sweet potatoes are taking centre stage in our kitchens! Who doesn’t love mixing up fresh, new dishes or diving back into trusted favourites? As we all cosy up for the chill, let’s dive into seven mouthwatering autumn recipes you won’t want to miss. Hungry yet? Let’s get cooking! 

1. Pumpkin pie recipe

Autumn Recipes

Ready for a classic treat? Dive into the pumpkin pie recipe, blending creamy texture and warm spices. A must-have for autumn gatherings, this dish will leave everyone reaching for another slice. Let’s bake some memories!

Crust Ingredients

  • 175 g (1 ¼ cup) of unbleached all-purpose flour
  • 30 ml (2 tablespoons) of sugar
  • 1 ml (¼ teaspoon) of salt
  • 115 g (½ cup) of cold unsalted butter, diced
  • 60 ml (¼ cup) of 2% plain yogurt

Filling Ingredients  

  • 5 ml (1 teaspoon) of cornstarch
  • 2.5 ml (½ teaspoon) of ground cinnamon
  • 1 ml (¼ teaspoon) of ground nutmeg
  • 2 eggs
  • 375 ml (1 ½ cup) of commercial natural pumpkin puree
  • 1 can of 300 ml of sweetened condensed milk
  • 125 ml (½ cup) of 35% cream
  • 30 ml (2 tablespoons) of powdered sugar


  1. In the processor, blend the flour, sugar, and salt.
  2. Incorporate the butter, pulsing briefly until the mixture resembles small peas.
  3. Add the yoghurt and blend again until the dough just starts to form. 
  4. Take the dough out of the processor and form it into a disc using your hands. Cover and place it in the fridge for 30 minutes.
  5. On a lightly floured counter, roll out the dough and fit it into a 23 cm (9 in) diameter pie plate. 
  6. Trim the excess dough to 1 cm (½ in) outside the mould. Fold the dough to form a double thickness. Crimp the edge (with fingers, form a series of curves to decorate). Set aside.
  7. In a bowl, mix the cornstarch and spices. Using a whisk, add the eggs. Incorporate the pumpkin puree and the sweetened condensed milk. Mix until the preparation is homogeneous and pour into the crust.
  8. Bake in a preheated oven for 35 to 40 minutes or until the filling is slightly wobbly in the centre. Let cool on a wire rack.
  9. Beat the cream with the sugar in a bowl until it forms stiff peaks. Using a piping bag, decorate the edge of the pie or garnish the peaks when serving.

2. Pumpkin bread recipe

Autumn Recipes

Pumpkin bread is a fall favourite that’s both moist and flavorful. Easy to make and perfect for sharing, it’s a staple in autumn kitchens. Pair it with a warm drink, and you’ve got the ideal cosy treat for chilly days. Try this recipe, and you will not get enough!


  • 225 g (1 1/2 cups) flour
  • 10 ml (2 teaspoons) baking powder
  • 5 ml (1 teaspoon) baking soda
  • 5 ml (1 teaspoon) ground cinnamon
  • 2.5 ml (1/2 teaspoon) ground ginger
  • 2.5 ml (1/2 teaspoon) ground cardamom
  • 1 ml (1/4 teaspoon) ground nutmeg
  • 1 ml (1/4 teaspoon) salt
  • 210 g (1 cup) brown sugar
  • 250 ml (1 cup) homemade or store-bought pumpkin puree
  • 125 ml (1/2 cup) canola oil
  • 2 eggs
  • 30 ml (2 tablespoons) pumpkin seeds


  1. Butter a 23 x 13 cm (9 x 5 inch) bread pan and line it with a strip of parchment paper, allowing it to overhang on two sides.
  2. In a sizeable bowl, mix the flour, baking powder, baking soda, spices, and salt.
  3. In another bowl, whisk the brown sugar with the pumpkin puree, oil, and eggs using an electric mixer until the mixture thickens. 
  4. Using a wooden spoon, incorporate the dry ingredients until the mixture is homogeneous. 
  5. Spread the batter onto the pan and sprinkle with pumpkin seeds.
  6. Place the pan in the preheated oven for 50 to 55 minutes or until thoroughly cooked.
  7. Let it cool down. Unmold and cut into slices.

3. Squash Casserole Recipe 

Autumn Recipes

Squash casserole is a comforting dish that’s packed with flavour. Made with fresh squash creamy layers and topped with savoury crumble, it’s a crowd-pleaser at any gathering. Whether it’s a family dinner or potluck, this recipe is sure to satisfy. Give it a try and taste the warmth of fall.

Parmesan Crumble Ingredients

  • 70 g (1/2 cup) freshly grated Parmesan cheese
  • 40 g (1/4 cup) flour
  • 35 g (1/4 cup) almond powder or almond meal
  • 30 ml (2 tablespoons) softened butter

Casserole Ingredients

  • 1 medium Butternut squash, peeled
  • 2 Granny Smith apples, peeled and cored
  • 70 g (1/2 cup) freshly grated Parmesan cheese
  • 1 garlic clove, finely chopped
  • 125 ml (1/2 cup) 35% cream
  • Salt and pepper


  1. Butter an 8-inch (20 cm) square baking sheet.
  2. In a bowl, mix the dry ingredients. Incorporate the butter, mixing until the mixture becomes crumbly. Set aside.
  3. On a work surface, remove the seeds from the base of the squash. Using a mandoline, thinly slice the squash and the apples.
  4. Layer a quarter of the squash and apples in the baking dish. Sprinkle with a third of the Parmesan cheese and garlic. Continue layering until all the ingredients are used up. 
  5. Season each layer with salt and pepper. Drizzle with the cream. Distribute the Parmesan crumble over the casserole. 
  6. Place the casserole in a preheated oven for 60 minutes or until the squash is tender. Allow to cool for 5 minutes.

4. Squash Spaghetti Marinara  

Autumn Recipes

Squash spaghetti offers a tasty, low-carb alternative to traditional pasta. It’s simple to prepare and pairs perfectly with marinara sauce. Whether you’re seeking a healthier option or just a twist on dinner night, this recipe delivers both nutrition and flavour. Dive in and discover its delightful texture! 


  • 1 spaghetti squash, approximately 1 kg (2.2 lb), cut into 5 cm (2 inches) thick slices with seeds removed
  • 30 ml (2 tablespoons) olive oil
  • 500 ml (2 cups) hot tomato sauce
  • 20 g (1/4 cup) freshly grated Parmesan cheese (see note)
  • Basil leaves, to taste


  1. On an aluminium foil-lined baking sheet, lay out the squash slices.
  2. Drizzle some oil on top and season with salt and pepper. 
  3. Bake in the oven for 35 minutes or until they are tender.
  4. On plates, place the squash slices. 
  5. Shred the squash towards the centre to create a base. 
  6. Spread 125 ml (1/2 cup) of tomato sauce in the centre of each squash slice. 
  7. Top with cheese and basil leaves. 
  8. Serve as an appetiser. Pairs wonderfully with grilled meat cutlets.

5. Pumpkin Spice Latte

Autumn Recipes

The pumpkin spice latte recipe combines coffee, milk, and pumpkin-flavoured syrup for a comforting drink. Perfect for chilly mornings, it’s a seasonal favourite that brings warmth and a hint of autumn to every cup. Make it at home and enjoy this fall classic anytime you wish!

Pumpkin and Spice Syrup Ingredients

  • 125 ml (1/2 cup) of water
  • 105 g (1/2 cup) of sugar
  • 30 ml (2 tablespoons) of homemade or store-bought pumpkin puree
  • 10 ml (2 teaspoons) of freshly chopped ginger
  • 2.5 ml (1/2 teaspoon) of vanilla extract
  • 1/4 teaspoon of ground nutmeg
  • 1 cinnamon stick, 10 cm (4 inches) in length

Latte Coffee Ingredients 

  • 90 ml (3 oz) of milk or plant-based drink
  • 30 ml (1 oz) of pumpkin and spice syrup
  • 60 ml (2 oz) of espresso coffee

Pumpkin and Spice Syrup Preparation

  1. In a saucepan, bring all the ingredients to a boil. Remove from heat and let it cool for half an hour minutes.
  2. Pour through a sieve placed over an airtight container and allow the syrup to drain naturally without pressing. Compost the aromatics. 
  3. Cover and refrigerate. The syrup can be kept for 2 weeks in the refrigerator. 

Latte Coffee Preparation

  1. In a small saucepan, pour the milk and syrup and bring it to a boil. Froth the milk mixture using a milk frother.
  2. Pour the coffee into a glass. Add the milk foam.

6. Toffee Apple Recipe

Autumn Recipes

Toffee apples are a delightful treat, with crisp apples coated in a sweet, sticky caramel layer. It’s a simple and delicious recipe that’s always a hit, especially with kids. Perfect for autumn gatherings, these treats are sure to get smiles from the little ones every time!


  • 6 apples
  • 30 ml of milk
  • 270 g of granulated sugar
  • 45 g of semi-salted butter
  • 3 tablespoons of honey
  • Fleur de sel 
  • Oil
  • 60 g of crushed hazelnuts (optional for decoration)
  • Smarties (optional for decoration)


  1. Wash and dry the apples.
  2. Using a sharp knife, make a small incision at the top of the apples and insert either popsicle sticks or skewer sticks.
  3. Crush the hazelnuts and place them on a plate.
  4. In a saucepan, over medium heat, pour the sugar to caramelise it.
  5. As soon as the sugar caramelises, turn off the heat and pour in the milk all at once.
  6. Add the butter, fleur de sel, and honey, then whisk everything together well.
  7. Place back on low heat and stir gently for about 25 minutes until you get a thick cream.
  8. Turn off the heat and dip the apples into the melted caramel.
  9. Immediately after, dip them one by one into the plate of hazelnuts to coat. You can also add a few Smarties; kids love them.
  10. Place them on a paper-lined and lightly oiled baking tray and let them set until they harden, then serve.

7. Sweet Potato Brownies


Sweet potato brownies blend the rich flavours of chocolate with the natural sweetness of sweet potatoes. This twist on a classic dessert offers a moist, fudgy texture. Kids often can’t even tell there are sweet potatoes inside and eagerly reach for seconds. A win for taste and nutrition!


227 g maple syrup

1 sweet potato 

113 g peanut butteralmond butter

1 tsp vanilla essence

1 12 tbsp coconut oil

85 gm oat flour

60 gm cocoa powder

14 tsp salt

1 tsp baking powder

90 gm crushed walnutspecans

40 gm dark chocolate chips (optional)


  1. Cut the sweet potato in half. Brush each half with oil, place them on a paper-lined baking pan and bake at 190 C oven until soft.
  2. Remove the sweet potato skin and mash with a fork. Measure one cup of the pureed sweet potato. 
  3. To the puree, add the vanilla, butter, syrup, and oil, then combine well with a wooden spoon.
  4. Add the flour, cocoa powder, baking powder, and salt, then stir until well combined. 
  5. Transfer to a baking sheet with paper, spread evenly, and decorate with nuts and chocolate chips. 
  6. Bake at 176 C for half an hour.
  7. Let it cool and slice to enjoy!

As the leaves turn and the days grow cooler, autumn recipes truly shine, bringing warmth and comfort to our tables. Whether you’re trying a new dish or revisiting an old favourite, embrace the flavours of the season and share these delightful culinary moments with loved ones. Happy cooking!

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