Festive Fall Treats

Warm up this season with our festive fall treat recipes to bring the iconic flavors of pumpkin spice and caramel apples to your next gathering. These mouth-watering treats make for the perfect addition to your fall table. 

Mini Pumpkin Pastries

makes 12-14 

 

Ingredients

2 store-bought pie crusts

½ cup pumpkin puree

½ cup light brown sugar

½ tsp. pumpkin pie spice

pinch of salt

1 egg, beaten

 

Glaze

½ cup powdered sugar

2 Tbsp. maple syrup

½ tsp. vanilla extract

 

Directions

Bring the pie crusts to room temperature and preheat the oven to 350 degrees. In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice and a pinch of salt. Gently roll out pie crusts with a rolling pin. Using a circle or pumpkin-shaped cookie cutter, cut out shapes using all of the pie crusts. Place half of the shapes on a parchment paper lined baking sheet. Add about ½ Tbsp. of the pumpkin mix to the center of each shape. Working one at a time, top each shape with the remaining half of the cutout crusts. Pinch the outside edges together to keep the pumpkin filling securely inside. Crimp the outer edges of the pastries with a fork to further seal the edge. Brush the beaten egg wash over the tops of each pastry. Bake for 20-25 minutes. Remove from the oven when the tops are slightly golden brown and cool on a cooling rack. In a small bowl, mix together the glaze ingredients until you have a slightly runny glaze. You may need to add a bit more maple syrup to get the desired consistency. Drizzle glaze over the pumpkin pastries and serve warm or at room temperature. Store refrigerated for up to two days. 

Chocolate Caramel Apples

makes about 12 

 

Ingredients

3 large apples

10 oz. dark chocolate melting wafers

8 oz. soft caramels

¼ cup chopped pecans

¼ cup mini chocolate chips

bamboo treat sticks or food-grade wooden Popsicle sticks

 

Directions

Line two baking pans with parchment paper and set aside. Wash and slice apples vertically from stem to bottom into ½-inch thick pieces. Remove the stems and seeds. Carefully insert one bamboo stick into the bottom of each apple slice. Make sure the stick is far enough in to be securely attached. Melt chocolate wafers according to the package directions. Dip apples into the melted chocolate and place onto the parchment paper lined pans. Make sure the apples are not touching each other. Heat soft caramels according to the package directions and drizzle over the chocolate covered apples. Sprinkle chopped pecans and mini chocolate chips over the apples while the caramel is still warm. Place pans in the refrigerator to chill for 10-20 minutes or until the chocolate and caramel are set. Keep chilled until ready to serve. Enjoy the same day for best results. 

 

About Author

Amy Krause

Amy is the Rochester artist behind A. Krause Studio. Her work explores self care advocacy, mental health awareness, social justice issues and cultivating kindness. Her work is available on Etsy (akrausestudio.etsy.com) and Instagram (akrausestudio).

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