A video collection of eight seasonal baking recipes featuring pumpkin and apple as the stars, showcasing both sweet treats and savory-leaning dishes like pumpkin gnocchi. Perfect for bakers seeking multiple cozy fall desserts and breakfast items to rotate through the season.
Store baked items in airtight containers at room temperature up to 2 days, or freeze up to 3 months. Reheat in a 350°F oven for 10–15 minutes; toast gnocchi in a skillet with butter for crispness.
deep fryer or heavy pot (for churros) · piping bag with large star tip (for churros) · stand mixer (optional but helpful for dough) · pastry cutter or knife (for danishes and turnovers)
Most items (bread, cinnamon rolls, danishes, turnovers) freeze well for up to 3 months. Reheat in a 350°F oven for best texture. Pancakes and french toast can be made 1–2 days ahead and refrigerated.
Pumpkin gnocchi uses pumpkin puree instead of potato as the base, creating a lighter, autumn-spiced dumpling that pairs well with brown butter or sage sauce.
Churros should be golden-brown and crispy on the outside, roughly 1–2 minutes per side. They'll firm up as they cool.
Yes, but use roasted pumpkin puree only—fresh pumpkin has too much water. You may need to reduce other liquids by 10–15% to maintain dough texture.
Several can be adapted (churros, some pancakes, gnocchi), but french toast, cinnamon rolls, and danishes traditionally require butter and milk. Check the full recipe for dairy swaps.
