Other than wearing comfy sweaters and breaking out the slipper socks, our favorite thing about autumn is finally making fall recipes again. After all, spiralized salads and Popsicles galore don't really make sense once the temperature starts to drop. Instead, we're swapping our spiked seltzer for slow-cooked cocktails and making as much pumpkin bread as our ovens can handle. You'll fall for fall after tasting these 27 recipes.
Pumpkin Muffins
Dust these muffins off with a powdered sugar for extra sweetness on your pumpkin spice.
Pastitsio
This Greek baked pasta dish is hearty, comforting, and a go-to on cold nights.
Pumpkin Curry
Pumpkin and curry might just be made for each other.
Pumpkin Donuts
Coat a few in cinnamon-sugar and leave some plain — either way, pumpkin-lovers will adore these donuts.
Butternut Squash Salad
Roasted butternut squash is complemented by bacon, Parmesan, pecans, and mixed greens in this harvest salad.
Healthy Pumpkin Smoothies
Embrace autumn by sipping on a healthy pumpkin smoothie in the morning topped with nuts and dried fruit for extra crunch.
Pumpkin Chai Latte
A few sips of this pumpkin spice chai latte will relax you to your core. Use non-dairy milk to make it vegan.
Baked French Toast
Spend more time snuggled beneath your warm covers instead of by the stovetop. Just pop it in the oven when you wake up, and you'll be breaking fast in style without having to lift a finger.
Crescent Roll Corucopia
Prepare a bounteous cheeseplate that's crowned by a crescent roll cornucopia for your next fall dinner party.
One-Pot Roasted Tomato Soup
Grilled cheese and homemade tomato soup will take your chilly fall afternoons to a new height of cozy relaxation.
Buttery Bourbon Sweet Potato Casserole
You don't have to wait for Thanksgiving to make sweet potato casserole. In fact, after the first time you try this recipe, you won't be able to wait!
Slow Cooker Baked Beans
Smoky, slow-cooked baked beans will make your house smell incredible as they simmer away. Better yet? They're vegan!
The Best Roasted Sweet Potatoes
You might be surprised at how decadent sweet potatoes taste when you cook them just-so. They're deliciously creamy even without butter... but add some, and you'll be in heaven.
Instant Pot Tuscan White Bean Soup
Make this soup two ways. Use a veggie broth base and set half of the soup aside, then add sausage to make a hearty version for the carnivores in the family.
Big-Batch, Pressure-Cooked Chili
For tailgating, family get-togethers, or a week's worth of lunches, nothing beats the protein-punch of pressure cooker vegetarian chili.
3-Ingredient Pork Cutlets With Apples
Sweet sautéed apples bring out the best of these simple, three-ingredient pork cutlets.
Slow Cooker Chicken Noodle Soup
Fresh herbs perk up this chicken noodle soup, so you get the rich flavor of slow cooking along with some bright notes thanks to the herbs.
Paleo Shepherd's Pie
Perfectly paleo shepherd's pie uses mashed cauliflower instead of potato for a creamy-yet-crisp crust.
Vegan Portuguese Kale Soup
Nourish your body and your soul with a veggie-packed bowl of Portuguese kale soup made vegan.
4-Ingredient Vegan Baked Ziti
Stay full and warm from the inside out with a piping hot tray of vegan baked ziti. The key is a special trick that puts dinner on the table in less than an hour.
Easy Pancetta Pasta
Comfort food doesn't have to take hours on the stove. This savory pasta dish hits all the right notes and comes together in minutes.
Jacques Torres Hot Chocolate
Think hot chocolate is for kids? You'll believe otherwise after tasting this decadent elixir.
Caramel Apple Pie Nachos
Even if you don't like to bake, you can still put out a show-stopping dessert. Pile dehydrated apples on a plate, then drizzle with caramel, sprinkle with streusel, and dollop with whipped cream for good measure.
Jacques Torres Chocolate Chip Cookies
Upgrade the basic by using only the best ingredients, almost as much chocolate as dough, and finishing things off with a sprinkle of salt to bring out the rest of the flavors.
Pumpkin Spice Toffee
A blend of warming pumpkin pie spices adds some nuance to this classic toffee.
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Justina Huddleston
Justina Huddleston is a food writer living in Los Angeles. When she's not busy writing, she spends her time in the kitchen creating both virtuous and decidedly junky vegan food. Buffalo chickpea pizza, anyone? She's also been known to eat a plain block of tofu or beans straight out of the can for lunch, but somehow those culinary adventures don't make it to her Instagram. You can follow Justina on Twitter or see what's cooking in her kitchen on her blog, A Life of Little Pleasures.
