12 Delicious Pumpkin Brulee Sweet Treats

There’s something undeniably magical about the rich, creamy texture of pumpkin brulee that makes it a must-try for any dessert lover. As the leaves turn and the air chills, these 12 delicious pumpkin brulee sweet treats promise to bring warmth and joy to your table. Perfect for home cooks looking to impress, each recipe is a celebration of fall flavors. Ready to dive into these irresistible creations? Let’s get started!

Classic Pumpkin Brulee

Preparing a Classic Pumpkin Brulee is a delightful way to embrace the flavors of fall with a sophisticated twist. This guide will walk you through each step to achieve a perfectly caramelized top and a creamy, spiced custard beneath.

Ingredients

• 1 cup pure pumpkin puree
• 1 cup heavy cream
• 1/2 cup granulated sugar, plus extra for caramelizing
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of salt

Instructions

1. Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
2. In a medium bowl, whisk together the pumpkin puree, heavy cream, 1/2 cup sugar, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
3. Divide the mixture evenly among four 6-ounce ramekins, then place the ramekins in the water bath in the oven.
4. Bake for 40-45 minutes, or until the custard is set but still slightly wobbly in the center.
5. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
6. Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
7. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust. Hold the torch at a slight angle and move it continuously to avoid burning.

Achieving the perfect Classic Pumpkin Brulee means enjoying a dessert with a contrast of textures—the crack of caramelized sugar giving way to the smooth, spiced pumpkin custard. Serve it as a refined end to a fall dinner party or as a special treat to savor the season’s flavors.

Pumpkin Spice Brulee

Let’s dive into creating a Pumpkin Spice Brulee, a delightful twist on the classic dessert that combines the warmth of pumpkin spice with the creamy, caramelized goodness of brulee. This recipe is perfect for beginners, guiding you through each step with precision.

Ingredients

• 1 cup heavy cream
• 1/2 cup pure pumpkin puree
• 1/4 cup granulated sugar
• 3 pasture-raised egg yolks, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 2 tbsp granulated sugar (for caramelizing)

Instructions

1. Preheat your oven to 300°F (150°C) and prepare a water bath by placing a baking dish filled halfway with water in the oven.
2. In a medium saucepan, combine the heavy cream, pumpkin puree, and 1/4 cup sugar over medium heat. Stir continuously until the mixture is hot but not boiling, about 5 minutes.
3. Remove the saucepan from heat. Gradually whisk the hot mixture into the beaten egg yolks to temper them, ensuring a smooth custard.
4. Stir in the vanilla extract, cinnamon, nutmeg, ginger, and cloves until fully incorporated.
5. Divide the custard evenly among four ramekins. Place the ramekins in the preheated water bath.
6. Bake for 40-45 minutes, or until the custards are set but still slightly wobbly in the center.
7. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours to chill thoroughly.
8. Before serving, sprinkle each custard evenly with 1/2 tbsp of granulated sugar. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.

Zesty and rich, this Pumpkin Spice Brulee offers a velvety texture with a crisp caramel top. Serve it with a dollop of whipped cream or a sprinkle of extra pumpkin spice for an autumnal touch.

Maple Pumpkin Brulee

Yearning for a dessert that combines the warmth of autumn with a touch of elegance? This Maple Pumpkin Brulee is a creamy, dreamy treat that marries the rich flavors of pumpkin with the sweet, caramelized crunch of bruleed maple sugar.

Ingredients

• 1 cup pure pumpkin puree
• 1/2 cup pure maple syrup
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp sea salt
• 1/4 cup maple sugar

Instructions

1. Preheat your oven to 325°F and prepare four ramekins by lightly greasing them with clarified butter.
2. In a medium bowl, whisk together the pumpkin puree, maple syrup, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, ginger, and sea salt until smooth.
3. Divide the mixture evenly among the prepared ramekins, filling each about three-quarters full.
4. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
5. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly when shaken.
6. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours to set completely.
7. Before serving, sprinkle 1 tablespoon of maple sugar evenly over the top of each custard.
8. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden crust. Hold the torch about 4 inches from the surface and move it in a circular motion for even browning.

Unveil a dessert that boasts a silky pumpkin custard beneath a shatteringly crisp maple sugar top. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra autumnal touch.

Ginger Pumpkin Brulee

On a crisp autumn day, nothing warms the soul quite like the rich, spiced flavors of Ginger Pumpkin Brulee. This dessert combines the earthy sweetness of pumpkin with the sharp zest of ginger, finished with a perfectly caramelized sugar top.

Ingredients

• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar, plus extra for topping
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 tsp ground ginger
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F and prepare four ramekins by lightly greasing them with clarified butter.
2. In a medium bowl, whisk together the pumpkin puree, 1/2 cup sugar, beaten eggs, heavy cream, ground ginger, vanilla extract, and salt until smooth.
3. Divide the mixture evenly among the prepared ramekins, filling each about 3/4 full.
4. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
5. Bake for 40-45 minutes, or until the edges are set but the center still jiggles slightly.
6. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours to set completely.
7. Before serving, sprinkle a thin, even layer of granulated sugar over each custard and use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.

Lusciously creamy with a fiery ginger kick, this Ginger Pumpkin Brulee offers a delightful contrast between the cool, smooth custard and the brittle, sugary top. Serve it garnished with a sprinkle of ground ginger or alongside a dollop of whipped cream for an extra indulgent treat.

Chocolate Pumpkin Brulee

Blending the rich, velvety textures of chocolate with the earthy sweetness of pumpkin, this Chocolate Pumpkin Brulee is a decadent dessert that’s surprisingly simple to make. Perfect for those who adore the classic creme brulee but crave a seasonal twist, this recipe guides you through each step with precision.

Ingredients

• 1 cup heavy cream
• 1/2 cup pure pumpkin puree
• 3 oz high-quality dark chocolate, finely chopped
• 4 pasture-raised egg yolks, lightly beaten
• 1/4 cup granulated sugar, plus extra for caramelizing
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 325°F and arrange four ramekins in a deep baking dish.
2. In a medium saucepan over low heat, warm the heavy cream and pumpkin puree until steaming but not boiling, about 5 minutes.
3. Remove from heat and whisk in the chopped dark chocolate until fully melted and smooth.
4. In a separate bowl, combine the egg yolks, sugar, vanilla extract, cinnamon, and nutmeg, whisking until pale and slightly thickened.
5. Gradually pour the chocolate-pumpkin mixture into the egg mixture, whisking constantly to prevent curdling.
6. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture.
7. Divide the custard evenly among the ramekins, then fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
9. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set completely.
10. Before serving, sprinkle a thin, even layer of sugar over each custard and caramelize with a kitchen torch until golden and crisp.

Presenting a luxurious contrast between the crisp caramelized sugar top and the creamy, spiced chocolate-pumpkin custard beneath, this dessert is a showstopper. For an elegant touch, garnish with a sprinkle of cinnamon or a dollop of whipped cream just before serving.

Vegan Pumpkin Brulee

Zesty flavors and creamy textures come together in this Vegan Pumpkin Brulee, a dessert that’s as indulgent as it is compassionate. Perfect for autumn gatherings or whenever you crave a touch of sweetness with a healthful twist, this recipe guides you through creating a luscious, dairy-free version of the classic creme brulee.

Ingredients

• 1 cup canned pumpkin puree
• 1 cup full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp sea salt
• 2 tbsp turbinado sugar, for caramelizing

Instructions

1. Preheat your oven to 325°F (163°C) and place four ramekins in a large baking dish.
2. In a medium bowl, whisk together the pumpkin puree, coconut milk, granulated sugar, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and sea salt until smooth. Tip: For an extra smooth texture, blend the mixture with an immersion blender.
3. Divide the mixture evenly among the ramekins.
4. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Tip: This water bath ensures gentle cooking for a silky texture.
5. Bake for 45 minutes, or until the edges are set but the center still jiggles slightly. Tip: Avoid overbaking to prevent cracking.
6. Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
7. Before serving, sprinkle each ramekin evenly with turbinado sugar. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Hold the torch 4 inches away and move it constantly for even caramelization.

This Vegan Pumpkin Brulee boasts a velvety pumpkin-infused custard beneath a crackly sugar top, offering a delightful contrast in textures. Serve it garnished with a sprinkle of cinnamon or alongside a dollop of coconut whipped cream for an extra special touch.

Pumpkin Brulee Cheesecake

Now, let’s embark on a culinary journey to create a Pumpkin Brulee Cheesecake, a dessert that marries the creamy richness of cheesecake with the caramelized crunch of brulee. This recipe is designed for beginners, with each step carefully outlined to ensure success.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 3 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup granulated sugar (for brulee topping)

Instructions

1. Preheat your oven to 325°F (163°C). Ensure the oven rack is in the middle position for even baking.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool. Tip: Chilling the crust for 30 minutes can help prevent crumbling.
4. In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add pumpkin puree, beaten eggs, vanilla extract, cinnamon, nutmeg, and cloves, mixing until fully incorporated.
5. Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly.
6. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. Tip: Running a knife around the edge of the pan can also help avoid cracks.
7. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
8. Before serving, sprinkle 1/2 cup sugar evenly over the top of the cheesecake. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden layer. Tip: Move the torch continuously to avoid burning the sugar.

With its velvety pumpkin filling and crackling sugar top, this Pumpkin Brulee Cheesecake offers a delightful contrast of textures. Serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch.

Pumpkin Brulee Tart

Every autumn, the Pumpkin Brulee Tart emerges as a quintessential dessert, blending the earthy sweetness of pumpkin with the crisp, caramelized top of brulee. This guide will walk you through creating this elegant treat with precision and ease.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 large pasture-raised egg yolk
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar (for brulee topping)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
2. In a food processor, combine the sifted flour, diced butter, and granulated sugar. Pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
4. Press the dough evenly into the prepared tart pan and chill for 30 minutes to prevent shrinkage during baking.
5. Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden.
6. In a bowl, whisk together the pumpkin puree, heavy cream, brown sugar, spices, salt, and beaten eggs until smooth. Tip: Straining the mixture ensures a silky filling.
7. Pour the filling into the pre-baked crust and bake for 25-30 minutes until set but slightly wobbly in the center.
8. Cool the tart to room temperature, then refrigerate for at least 2 hours to firm up.
9. Before serving, evenly sprinkle the granulated sugar over the tart and use a kitchen torch to caramelize the sugar to a deep amber. Tip: Move the torch continuously to avoid burning.

This Pumpkin Brulee Tart offers a delightful contrast between the creamy, spiced pumpkin filling and the crackly sugar crust. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert experience.

Pumpkin Brulee with Candied Pecans

Whisking together the creamy pumpkin base and caramelized sugar topping, this Pumpkin Brulee with Candied Pecans is a fall dessert that marries simplicity with elegance. Follow these steps to create a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar, plus 2 tbsp for topping
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 cup pecans, chopped
• 1 tbsp unsalted butter
• 1 tbsp brown sugar

Instructions

1. Preheat your oven to 325°F (163°C) and prepare four ramekins by lightly greasing them with butter.
2. In a medium bowl, whisk together the pumpkin puree, 1/2 cup granulated sugar, beaten eggs, heavy cream, vanilla extract, cinnamon, nutmeg, and ginger until smooth. Tip: Ensure all ingredients are at room temperature to avoid a lumpy mixture.
3. Divide the pumpkin mixture evenly among the prepared ramekins, filling each about three-quarters full.
4. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 45 minutes, or until the edges are set but the center still jiggles slightly. Tip: The water bath ensures gentle, even cooking.
5. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours to set.
6. In a small skillet over medium heat, melt the butter and stir in the brown sugar and chopped pecans. Cook for 3-4 minutes, stirring constantly, until the pecans are glossy and the sugar has caramelized. Tip: Watch closely to prevent burning.
7. Sprinkle each chilled brulee with 1/2 tbsp of granulated sugar and use a kitchen torch to caramelize the sugar until bubbly and golden brown.
8. Top each brulee with a spoonful of candied pecans before serving.

Yield a dessert with a silky pumpkin layer beneath a crisp sugar crust, complemented by the crunch of candied pecans. Serve immediately to enjoy the contrast of temperatures and textures, or garnish with a dollop of whipped cream for added decadence.

Pumpkin Brulee French Toast

Venturing into the realm of autumn breakfast delights, this recipe transforms the humble French toast into a decadent, custard-like masterpiece with a caramelized sugar top. Perfect for those crisp mornings when only something sweet and comforting will do.

Ingredients

• 1 cup pure pumpkin puree
• 1/2 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 8 slices brioche bread, day-old
• 2 tbsp clarified butter
• 1/4 cup turbinado sugar, for brulee topping

Instructions

1. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, beaten eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and ginger until smooth and homogenous.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, ensuring the pan is evenly coated.
3. Dip each slice of brioche bread into the pumpkin mixture, allowing it to soak for 30 seconds per side to ensure thorough absorption without becoming soggy.
4. Place the soaked bread slices into the skillet, cooking for 3-4 minutes per side, or until golden brown and slightly crispy at the edges.
5. Transfer the cooked French toast to a baking sheet lined with parchment paper. Preheat the broiler to high.
6. Sprinkle the top of each French toast slice evenly with turbinado sugar, using the back of a spoon to spread it into a thin, even layer.
7. Place the baking sheet under the broiler for 1-2 minutes, watching closely, until the sugar caramelizes and forms a crisp, bruleed crust.
8. Remove from the broiler and let cool for 1 minute before serving to allow the sugar crust to harden slightly.

Lusciously creamy on the inside with a satisfyingly crisp sugar top, this Pumpkin Brulee French Toast is a textural dream. Serve it with a dollop of whipped cream and a drizzle of maple syrup for an extra indulgent touch, or enjoy it as is for a perfectly balanced bite of autumn flavors.

Pumpkin Brulee Cupcakes

Start by preheating your oven to 350°F and line a muffin tin with cupcake liners to ensure your Pumpkin Brulee Cupcakes come out perfectly every time.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup pumpkin puree
• 1/2 cup buttermilk
• 1/2 cup granulated sugar (for brulee topping)

Instructions

1. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
2. In a large bowl, cream the butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the vanilla extract and pumpkin puree until the mixture is uniform.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the brulee topping, evenly sprinkle 1/2 cup granulated sugar over the tops of the cooled cupcakes.
10. Using a kitchen torch, caramelize the sugar until it forms a golden-brown crust, moving the torch continuously to avoid burning.

Perfectly spiced and irresistibly creamy, these Pumpkin Brulee Cupcakes offer a delightful contrast between the soft, moist crumb and the crisp, caramelized topping. Serve them as a sophisticated dessert at your next fall gathering, garnished with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of elegance.

Pumpkin Brulee Ice Cream

Perfect for those who adore the rich, comforting flavors of fall but crave the cool, creamy texture of ice cream, this Pumpkin Brulee Ice Cream combines the best of both worlds. Let’s embark on creating this decadent dessert, step by step, ensuring even beginners can achieve professional results.

Ingredients

• 1 cup pure pumpkin puree
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 5 large pasture-raised egg yolks, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup granulated sugar (for brulee topping)

Instructions

1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and light brown sugar, stirring until the sugars dissolve completely, about 5 minutes.
2. Gradually whisk a small amount of the warm cream mixture into the beaten egg yolks to temper them, then slowly whisk the tempered yolks back into the saucepan.
3. Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 10 minutes. Do not let it boil.
4. Remove from heat and whisk in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and cloves until smooth.
5. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7. Transfer the ice cream to a freezer-safe container, cover with plastic wrap pressed directly onto the surface, and freeze until firm, about 4 hours.
8. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of the ice cream and use a kitchen torch to caramelize the sugar until golden and crisp, creating the brulee topping.

Unbelievably creamy with a hint of spice and a satisfying crunch from the caramelized sugar topping, this Pumpkin Brulee Ice Cream is a showstopper. Serve it in hollowed-out mini pumpkins for an autumnal twist that’s sure to impress.

Conclusion

Luscious doesn’t even begin to cover these 12 pumpkin brulee sweet treats! Each recipe offers a unique twist on the classic dessert, perfect for cozy autumn days. We’d love to hear which one stole your heart—drop us a comment below. And if you’re as smitten as we are, don’t forget to share the love on Pinterest. Happy baking!