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Apple cider fall recipes

5 Go-To Fall Recipes

quick, easy and tasty recipes perfect for fall

Now that fall is here, it’s time to break out the fall recipes. From tasty fall veggies to a creamy butternut squash soup, we found some quick and easy favorites your family will be asking for all season long.


Hot Buttered Apple Cider Mix
Courtesy of Once Upon a Chef

What You’ll Need

  • Half-gallon (64 oz) all natural apple cider
  • 1 stick (1/2 cup) unsalted butter, cut into tablespoons
  • 1/4 cup dark brown sugar, packed
  • 1-1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 tsp salt
  • Rum or apple brandy (skip this if going kid-friendly)
  • Cinnamon sticks (optional)

What You’ll Do

  1. Bring the apple cider to a simmer over medium heat in a large pot, then turn the heat down to low.
  2. Stir in the butter, brown sugar, cinnamon, nutmeg, cloves and salt.
  3. Continue stirring until the butter is melted and the sugar is dissolved.
  4. Ladle the buttered cider into mugs. Top each drink off with a shot of rum, (skip if going kid-friendly), and garnish with a cinnamon stick, if desired. Serve hot.

White Chocolate Pumpkin Cookies
Courtesy of Sally’s Baking Addiction

What You’ll Need

  • ½ cup unsalted butter
  • 1/4 cup packed light or dark brown sugar
  • 1 cup granulated sugar, divided
  • 1 tsp pure vanilla extract
  • 6 Tbsp. pumpkin puree
  • 1 ½ cups of all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp ground cinnamon, divided
  • 1 tsp pumpkin pie spice
  • ½ cup white chocolate chips or chunks

What You’ll Do

  1. Melt the butter in a microwave. In a medium bowl, whisk the butter, brown sugar and ½ cup granulated sugar until no lumps remain. Whisk in the vanilla and pumpkin puree until smooth and set aside.
  2. In a large bowl, toss the flour, salt, baking powder, baking soda, 1 ½ tsp cinnamon and pumpkin pie spice together. Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula. (The dough will be very soft.)
  3. Fold in the white chocolate chips. Pro Tip: The chips may not stick to the dough, so do your best to have them be evenly dispersed.
  4. Cover the dough and chill for 30 minutes or up to 3 days. Pro Tip: Chilling the dough is imperative for this recipe.
  5. Take the dough out of the fridge and preheat the oven to 350 degrees.
  6. Line two large baking sheets with parchment paper or silicone baking mats.
  7. Roll the dough into balls (about 1 ½ tsp of dough each). Mix together the remaining granulated sugar and cinnamon. Roll each dough ball in the sugar-cinnamon mixture until they are well covered. Arrange the dough balls on the baking sheet. Pro Tip: These cookies don’t spread very much, so feel free to press and flatten them a bit before baking.
  8. Bake for 11–12 minutes until the edges look set and allow to cool for 10 minutes prior to serving. Pro Tip: The longer you let them set, the more the flavor really comes out. Consider letting them sit for several hours uncovered before serving. Enjoy!

Slow Cooker Brisket
Courtesy of Taste of Home

What You’ll Need

  • 2 medium potatoes, peeled and cut into 1/4-inch slices
  • 2 celery ribs, sliced
  • 1 fresh beef brisket (3 lbs)
  • 1 Tbsp canola oil
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 1 can (12 oz) beer
  • 1/2 tsp beef bouillon granules
  • 3/4 cup stewed tomatoes
  • 1/3 cup tomato paste
  • 1/4 cup red wine vinegar
  • 3 Tbsp light brown sugar
  • 3 Tbsp Dijon mustard
  • 3 Tbsp soy sauce
  • 2 Tbsp molasses
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 bay leaf

What You’ll Do

  1. Place potatoes and celery in a 5 quart. slow cooker.
  2. Cut brisket in half.
  3. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, sauté onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker.
  4. Add beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.
  5. Cover and cook on low for 8–10 hours or until meat and vegetables are tender.
  6. Discard bay leaf. To serve, thinly slice across the grain.

Pro Tip: Any beer will do, we used the Sierra Nevada Pale Ale. Try caramelizing the onion for added flavor. Also, the brisket left in the broth can be used as a stew. We decided to refrigerate our leftovers with the broth so the meat can soak it up for continued flavor.

Roasted Fall Vegetables
Courtesy of Love Grows Wild

What You’ll Need

  • 1/3 cup olive oil
  • 4 medium carrots, cut into 1-inch thick pieces
  • 1 1/2 cups brussel sprouts, halved
  • 4 cups red new potatoes, cut into 1 1/2-inch thick pieces
  • 1 cup sweet potatoes, cut into 1 1/2-inch thick pieces
  • 2 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil

What You’ll Do

  1. Preheat oven to 400 degrees.
  2. Divide chopped vegetables onto 2 baking sheets and drizzle with olive oil.
  3. Sprinkle vegetables with salt, pepper, and dried herbs and gently toss to coat.
  4. Spread vegetables into an even layer on baking sheets and bake at 400 degrees for 45–50 minutes, flipping halfway through cooking time.

Curried Butternut Squash Soup
Courtesy of A Couple Cooks

What You’ll Need

  • 1 medium yellow onion
  • 1 Tbsp finely grated ginger
  • 4 medium carrots (1 cup chopped)
  • 1 medium butternut squash (4 cups chopped)
  • 1 Tbsp olive oil
  • 1 quart vegetable broth
  • 15 oz can of chickpeas
  • 1 cup full fat coconut milk (plus more for garnish)
  • 2 Tbsp red curry paste
  • 3/4 tsp kosher salt
  • Cilantro for garnish

What You’ll Do

  1. Dice the onion and mince the ginger. Peel and chop the carrots. Dice the butternut squash.
  2. In a medium stockpot, heat the olive oil over medium heat. Add the onion and saute until the onion is translucent (about 5–7 minutes).
  3. Add the ginger, carrots, squash, vegetable broth and salt and bring to a boil. Lower to simmer and cook until carrots are tender (about 10–15 minutes).
  4. When the carrots are soft, add the chickpeas, coconut milk and red curry paste and carefully blend with an immersion blender (or regular blender) until smooth. Pro Tip: Taste here and adjust seasonings as you prefer.
  5. Serve with chopped cilantro, lime wedges and extra coconut milk if you prefer.

Photo courtesy of Jennifer Segal.