My Fall Baking Extravaganza

I know I've mentioned before that this is my favorite time of year, especially for baking! I love cinnamon, cinnamon rolls, cinnamon cookies, cinnamon everything! As I've been studying for the LSAT I've decided that in order to properly de-stress I will bake one batch of something every week. I've been at it now for three weeks, coming up on the fourth, here is what I've made so far....

Apple Cinnamon Oatmeal Cookies 

Delicious, healthy, and super easy. Honestly most of what is in these cookies, you probably already have in your pantry. They are pretty healthy and are perfect with a cup of coffee or a cold glass of milk. 

* The following recipe is from and can be found here!


1/3 cup butter, softened
2/3 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp.  baking soda
1 egg
1/2 cup applesauce
1 1/4 cups all-purpose flour
1 1/4 cups rolled oats


  1. In bowl beat butter till creamy. Add brown sugar, cinnamon, and baking soda. Stir until combined. Mix in applesauce and egg. Add flour, a little at a time. Stir in oats.
  1. Drop dough onto ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until lightly browned. Enjoy!

Pumpkin Chocolate Chip Cookies 

Second week's baked good was Pumpkin Chocolate Chip Cookies! Not quite as healthy as the first week, but definitely delicious. Also a pretty quick bake, these were done in under an hour. A creative fall twist on your regular chocolate chip fave. 

*The following recipe is from and can be found here!


2 cups all-purpose flour 
1 tsp. baking soda
1 tsp. salt 
 1/2 cup (1 stick) butter, room temp 
1/2 cup of brown sugar 
3/4 cup granulated sugar 
3/4 cup of pumpkin 
1 1/2 tsp. vanilla extract 
1 large egg 
Chocolate Chips 


Preheat oven to 375° F.

Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl with electric mixer on medium until well blended. Add pumpkin, egg and vanilla extract. Mix on low until combined. Stir in flour mixture. Batter will be soft. Fold in morsels. Drop by tablespoon onto ungreased baking sheets about 2 inches apart.

 Bake for 10 to 12 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight container.

Pumpkin Spice Donuts 

By far my best bake this year has been pumpkin spice donuts. A little more complicated than my other fall treats, these required that I order special pans, but they're pretty cheap and can be found here on Amazon! A spiced batter with a cinnamon sugar coating to finish, this is another great treat to pair with your coffee, or a fall stroll in the park. 

* The following recipe is from and can be found here


1/2 cup (125 ml) veggie oil 
3 large eggs 
1 1/2 cups of granulated sugar 
1 1/2 cup of pumpkin 
2 tsp. pumpkin spice seasoning 
1 1/2 tsp. salt 
1 1/2 tsp. baking powder
1 3/4 cup minus 2 tbsp. all- purpose flour 

* Sugar Coating 
1/2 cup granulated sugar 
2 tsp. cinnamon  


Preheat oven to 350F and grease two standard size donut pans.

In a large bowl, whisk all the donut batter ingredients except the flour until smooth. Add in the flour and stir just until smooth again. Using a large muffin scoop or 1/4 cup measuring cup, fill the wells of the prepared baking pans about 3/4 full.

Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Let cool enough to handle. Toss the sugar and cinnamon in a medium ziplock bag. While the donuts are still warm, gently shake them in the sugar mixture to coat. Place them on a wire rack to cool or enjoy warm. See notes.

Next up will be my yearly batch of pumpkin muffins, I'm thinking I'll make them so they will be fresh when Brett gets back from his trip. As we move into the later part of the fall and into Thanksgiving and Christmas-time I am going to continue on my baking extravaganza! It's fun and I feel like my baking skills are improving :) If you have any recipe suggestions, give me a shoutout I'd love to hear any new ideas.