8 Easy Fall Recipes to Try with Your Kids

By Katie Trudeau

 

Fall is my favorite season for baking. Between the apple crisps and pumpkin-flavored everything, what’s not to love? 

Well, there’s the mess for one thing. No one really enjoys cleaning up the mess after a day of baking deliciousness -- and that’s why I’ve created a round-up of 8 easy fall-inspired recipes to try with your kids. Many of these recipes use time-saving, dish-saving short-cuts (like using tubes of pre-made cookie dough), which makes these recipes faster and easier to clean up -- hooray for less dishes!

If you’ve got more time on your hands, feel free to make the same version with a made-from-scratch component.

 

Maple Leaf Cookies

One of the hallmarks of fall is the changing leaves. You can make fall-inspired leaf cookies, and your kids will love to make pretty color patterns on the leaves.

What you need:

• 2 tubes of sugar cookie dough
• 1/4 cup of all-purpose, unbleached flour
• Natural food coloring (try red, yellow, orange, and green)
• A leaf-shaped cookie cutter

What to do:

• Preheat the oven to 350 degrees Fahrenheit.
• Place both tubes of cookie dough into a mixing bowl. Add the ¼ cup of flour and gently mix together. (This step is important for helping to make the marbled, changing color effect.) 
• Divide your cookie dough into four separate bowls. Add a different color to each bowl. Add even drops until you like the saturation/ hue.
• Return all of the dough back into your original mixing bowl. Lightly combine the four balls of dough. Do not overmix. You want a tie-dye marbled look. 
• Put your dough on a lightly floured wooden board. Roll out your dough and cut out with the cookie cutter.
• Place on parchment-lined baking sheets and bake for 8-10 minutes, or according to the package instructions of your sugar cookie dough. 
• Cool on a wire rack. 

 

Cozy Teddy Bear Cookies

Fall nights are perfect for little ones to hop into their pajamas, cuddle up with a teddy bear, and a good book. A cozy teddy bear cookie doesn’t hurt either!

What you need:

• Oatmeal cookie mix (Plus any ingredients required for your mix e.g., eggs, oil, etc.)
• Brown candy pieces (like M&Ms)
• Mini chocolate chips

What to do:

• Preheat your oven to 375 degrees Fahrenheit.
• Prepare the oatmeal cookie dough according to package instructions.
• To make the teddy bear faces, shape cookie dough into six 1-inch balls. 
• Flatten each bear head with a glass. 
• For the ears, shape smaller ½-inch balls. Do not flatten these. You need three of these to make one bear.
• To make the bear, lay out one flattened bear head. Next, place two of the smaller, round balls on the top of each head to create ears. Place a third small ball on the bear’s head; this is the snout.
• Bake until golden, about 8 to 10 minutes, on a parchment-lined cookie tray. 
• When the teddy bear cookies are still warm, place one brown M&M candy on the snout to create the nose; place two mini chocolate chips to make eyes.
• Let cool completely on a wire rack.

Monster Mash Cookies

These are perfect for Halloween. Who knew you could use cake mix to create monster cookies?!

What you need:

• 1 box of vanilla cake mix 
• 6 tbsp.salted butter (melted)
• 2 large eggs
• 1/3 c. powdered sugar
• 1 tsp. 100% pure vanilla extract
• Organic, all natural food dye in 3 colors (try green, blue, and pink)
• 1/2 c. cane sugar (for rolling only)
• Candy eyeballs

What to do:

• Preheat the oven to 325 degrees Fahrenheit. 
• In a large mixing bowl, combine your cake mix with melted butter, eggs, powdered sugar, and vanilla. Stir until just combined.
• Divide your dough between three bowls. Dye each bowl a different color. Stir to incorporate.
• Roll dough into tablespoon-sized balls. Roll each ball in a dish of cane sugar.
• Place each ball about two inches apart on your parchment-lined baking sheet. Bake about 8-10 minutes, until the cookies start to “crackle”. 
• Place the candy eyeballs on the cookies while they are still warm. Be creative! Make a few one-eyes monsters, three-eyes monsters, or more!
• Let cool completely on a wire rack before serving.

Caramel Apple Rice Krispy Treats

Looking for a twist on the tried-and-true Rice Krispy treats? These yummy caramel ones will fit the bill.

What you need:

• 3 C. Rice Krispies 
• 5 oz of mini marshmallows 
• 3 tbsp. butter, cut into 1 tbsp. chunks
• 1/2 C. apple chips, broken into small pieces
• 12 caramels, unwrapped 
• 2 tsp. butter
• 2 tbsp. sweetened condensed milk

What to do:

• Line a glass baking dish with butter or parchment paper. (We do a heavy coat of butter.)
• Melt your mini marshmallows and butter in a medium glass bowl in the microwave. 
• Remove from the microwave.
• Stir in the apple chips.
• Fold in the cereal. 
• Pour the mixture into the baking dish and press down with the back of a well-buttered spoon (or buttered hands).

To make the caramel drizzle: 

• Add the caramel candy, butter, and sweetened condensed milk to a saucepan. Allow it all to melt.
• Drizzle over the top of the Rice Krispie Treats.
• Let the caramel set. 

Time-Saver Hack: You can skip making the Rice Krispy treats. If you bought the treats at the store, you can just make the caramel sauce and pour it over already-made Rice Krispy Treats.

 

Pumpkin Spice Mini Cinnamon Rolls (30 Minutes to Make!)

If you have a taste for warm cinnamon rolls, this time-saving recipe can get you delightful, fall-inspired buns in about 30 minutes. No dough to rise! 

What you need:

• 1 can Pillsbury Crescent dough (the full sheet version)
•  1/4 cup pumpkin butter 
•  3 tablespoons brown sugar
•  1 teaspoon ground cinnamon (or pumpkin pie spice)

•  3 ounces cream cheese softened
•  1/4 cup butter softened
•  1 1/2 cups confectioner’s sugar (powdered sugar)
•  1/2 teaspoon 100% pure vanilla extract
•  1 tablespoon of half and half or whole milk
• Optional: You can use store-bought cream cheese frosting if you don’t want to make it.

What to do:

• Preheat the oven to 375 degrees Fahrenheit.
• Unroll your sheet of dough into one large rectangle. 
• Spread a layer of pumpkin butter over the dough. 
• Sprinkle brown sugar and cinnamon (or pumpkin spice) over the pumpkin butter.
• Starting with the short side of the rectangle, roll your pastry into a log. Using a serrated knife, cut the roll into 10 slices. You can also use unwaxed, unflavored dental floss to slice the rolls, which would allow your child to safely “cut” the roll.
• Place slices in a well-buttered, greased 8 x 8 glass baking dish.
• Bake for 18 to 20 minutes or until golden brown. 
• While the cinnamon rolls are baking, make your frosting. Mix together the softened cream cheese and butter until smooth. Stir in the powdered sugar, vanilla, and milk. You can add more cream or milk to thin the frosting if you want it thinner.
• Spread frosting over cinnamon rolls and serve!

Chocolate Chip Pumpkin Spice Bread

I can’t resist chocolate, and I can’t make banana or pumpkin bread without it. It’s the toasted pecans that really create that warm, cozy fall flavor here though.

What you ended:

• Pumpkin bread mix (and any ingredients required for your mix)
• Chocolate chips
• Toasted pecans

What to do:

• Make your pumpkin bread mix per the package instructions.
• Add chocolate chips.
• Add toasted pecans.
• Stir and add to a greased (or parchment-lined) loaf pan.
• Bake as directed by your package instructions.

Easy peasy!

 

10-Minute No-Bake Pumpkin Energy Balls

Want a sweet and healthy treat without too much fuss? Enter: energy balls. This recipe takes the classic peanut butter/oats energy balls and gives it a fall flavor.

What you need:

• 2 1/4 cups old fashioned oats
• 1/2 teaspoon fine sea salt
• 1 teaspoon pumpkin spice
• 1/4 cup chia seeds
• 1/2 cup 100% pure pumpkin puree (not pumpkin pie mix)
• 1/4 cup organic peanut butter
• 1/4 cup 100% pure Vermont maple syrup
• 1/3 cup chocolate chips

Mix all ingredients in one bowl. Scoop into tablespoon-sized balls. Store in the fridge.

Optional: Dip in melted chocolate chips for chocolate-coated balls. Let the chocolate set before eating.

 

 

No-Churn Pumpkin Pie Ice Cream

I love homemade ice cream, but it can take a lot of planning -- like remembering to freeze the ice cream bowl for 24 hours before you need it.

Here’s a tasty fall-inspired no-church pumpkin pie ice cream recipe.

What you need:

• 1- 13.5 oz can full fat coconut milk (must be chilled first)
• 1 can 100% pure pumpkin puree (not pumpkin pie mix)
• 1/3 cup 100% pure Vermont maple syrup
• 1 tsp 100% pure vanilla extract
• 1/8 tsp pink sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground allspice
• Candied pecans (can be mixed in or used as a topping)
• Shortbread cookies like Walker’s Shortbread cookies (this are the “pie” crust pieces)

What to do:

• Line a loaf pan with parchment paper.
• In a large mixing bowl, combine the pumpkin puree, maple syrup, vanilla extract, sea salt, and all of the spices. Stir well.
• In a separate bowl, add one can of full fat coconut milk (remember it has to be chilled) and beat using a hand mixer until soft peaks form.
• Add the whipped coconut milk to the pumpkin mixture, folding it in gradually. Add your candied pecans and shortbread pieces. 
• Pour your ice cream batter into the prepared loaf pan and then place in the freezer for 4-6 hours, or until solid enough to scoop.
• This will yield a “hard-serve” style ice cream.
• Top with more candied pecans and a whole shortbread cookie.

 

 

 

What about you?

What’s your favorite fall-themed baking recipe?

 

__________________________________________________

 

 

 

 

 

Interested in writing a guest blog for Sleeping Baby? Send your topic idea to social@sleepingbaby.com.

All data and information provided on this site is for informational purposes only. Sleeping Baby makes no representations as to accuracy, completeness, current-ness, suitability, or validity of any information on this site and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use. All information is provided on an as-is basis.