‘Tis the season for pumpkin-spiced everything—and we get it, really! But there are plenty of other cool-weather eats that deserve more recognition. These seven fall foods (cider donuts! apple pie! sweet potatoes!) should be blowing up right now.
Pumpkin pancakes seem like an overrated ploy to turn every fall food orange, but don’t write them off just yet. These fluffy whole-wheat cakes do involve pumpkin, but believe us when we tell you that the puree is simply there to add extra moisture to the batter. By using pumpkin instead of oil or melted butter, you can feel free to heavily pour all the maple syrup your heart desires.
Use pumpkin to add a depth of flavor to (not overpower) an already satisfying snack. A few tablespoons of the velvety purée complements the spices and crunchy nuts that typically star in granola. We’d use this recipe for pie crusts (see #7), atop yogurt, or straight up.
There’s nothing wrong with fall’s favorite cavity-on-a-stick—known more fondly as candy and caramel apples… just kidding, we’ve got a few issues with them. Skip the tooth-chipping snack for a massive slice of deep-dish caramel apple pie. The date-nut crust envelops a maple and almond butter-based caramel filling. Make this ASAP. Take a bite. Is the caramel dripping down your chin? Good.
Sweet potatoes are a fall staple, but they don’t have to be mashed with cinnamon and ginger to taste good. The chickpea filling gets an upgrade with ras el hanout (a spice mixture that’s available at most grocery stores or which can be made at home using the accompanying recipe). The cooling yogurt sauce is the best way to mellow the spicy garbanzos.
Cider donuts are one of those fall-specific foods we wish were available year round. Cakey and finger-licking friendly, these baked versions are the only breakfast pastry you should make this season. Take a bite and you’ll get it.
You’ll find no marshmallows in this even-sweeter sweet potato dish. Roast sweet potato rounds until caramelized and tender; meanwhile, boil maple syrup with pecans until thick. Pour the world’s easiest caramel over the taters and get busy.
We never feel guilty for having a slice of pie for breakfast (hello, we had salad last night), but if you’re looking for a little less sugar than what comes in the standard back-of-the-pumpkin-can recipe, these bars are the answer. Greek yogurt and maple syrup to the rescue! Our favorite part is definitely the granola crust, something we’re going to do with all our pies from now on.