There’s something undeniably comforting about the classic flavors of fall, like pumpkin, maple, sweet potato and apple. They stir up a warm, nostalgic feeling, reminding us of crisp autumn afternoons spent picking apples at orchards or carving pumpkins on front porches. The familiarity of these flavors makes them feel like old friends, returning just in time for the season’s biggest celebrations.
But what can make fall’s flavors even more exciting? How about a touch of “new-stalgia”. We’ve reimagined these classic, tried-and-true, beloved fall flavors with a new twist! Think warm apple brown butter blondies that melt in your mouth. Hasselback apples, baked to perfection with layers of caramely, nutty goodness between each slice. Sweet potatoes stuffed with rich fillings like cinnamon pecans and marshmallows. And of course, pumpkin- in a decadent, goey cinnamon roll, topped with a swirl of autumn maple icing. These fresh takes on old favorites breathe new life into fall’s signature ingredients, merging comfort and creativity in every bite. It’s the best of both worlds—nostalgic flavors that feel new all over again.
Apple Brown Butter Blondies with Brown Butter Icing and Apple Cider Donut Cashews
EntertainingIngredients
| 2¼ | teaspoons 1 cup plus 4 tablespoons butter, divided 3 cups peeled, chopped apples 1¾ cups brown sugar vanilla, divided |
| Kosher salt | |
| 2 | eggs |
| ½ | teaspoon baking soda |
| 2 | cups flour |
| ½ | cup chopped PLANTERS® Apple Cider Donut Cashews, divided |
| ¾ | cup powdered sugar |
| 2 | tablespoons milk |
| 1 | teaspoon apple pie spice |
Directions
In small saucepan over medium heat, melt 1 cup plus 2 tablespoons butter. Continue to cook 4 to 6 minutes stirring or swirling constantly, until milk solids in bottom of pot are deep golden brown.
Pour browned butter into a large heatproof bowl, making sure to scrape browned solids from bottom and sides of pot. Let cool to room temperature, about 10 minutes.
In large skillet over medium heat, melt remaining 2 tablespoons butter. Add apples. Cook, stirring frequently, until fork-tender, 4 to 5 minutes. Let cool.
Heat oven to 350°F. Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray. Line with parchment paper, leaving an overhang on 2 long opposite sides.
Transfer 2 tablespoons brown butter to a small bowl; set aside. To remaining brown butter add brown sugar, 2 teaspoons vanilla, and 1 teaspoon salt. Whisk until smooth. Whisk in eggs. Add baking soda. Whisk until combined. Using a rubber spatula, fold in flour until just combined. Fold in apples and 1/3 cup cashews. Spread dough into prepared pan.
Bake 20 to 25 minutes or until golden brown around edges. Let cool in pan 10 minutes. Using parchment overhang, lift blondies out of pan to wire rack. Let cool completely.
To bowl with reserved brown butter, add powdered sugar, milk, pinch of salt, and remaining 1/4 teaspoon vanilla. Stir until glaze is drizzling consistency.
Drizzle glaze over cooled blondies. Sprinkle with remaining cashews. Allow glaze to harden, about 5 minutes. Cut into bars.
Pumpkin Cinnamon Rolls with Butter Cinnamon Pecans
EntertainingIngredients
| Rolls | |
|---|---|
| ½ | cup milk |
| ¼ | cup butter |
| 1 | envelope (2¼ teaspoons) instant yeast |
| 3 | cups flour |
| ⅔ | cup pumpkin puree |
| ¼ | cup sugar |
| 1 | egg |
| 1 | teaspoon pumpkin pie spice |
| ½ | teaspoon salt |
| Cinnamon Filling | |
|---|---|
| ½ | cup PLANTERS® Butter Cinnamon Pecans, divided |
| ¼ | cup sugar |
| ¼ | cup brown sugar |
| 1 | tablespoon ground cinnamon |
| 1 | tablespoon pumpkin pie spice |
| ¼ | cup butter, softened |
| Maple Cream Cheese Frosting | |
|---|---|
| 4 | ounces cream cheese, softened |
| 3 | tablespoons butter, softened |
| 1 | teaspoon vanilla |
| 1 | cup powdered sugar |
| ¼ | cup maple syrup |
Directions
For the Rolls
In microwave safe bowl, combine milk and ½ cup butter. Microwave on HIGH 1 minute. Stir to melt butter.
In bowl of stand mixer fitted with dough hook, pour milk mixture. Sprinkle in yeast. Add 2 cups flour, pumpkin puree, sugar, egg, 1 tablespoon pumpkin pie spice, and salt. Mix on medium-low speed until combined. Add the remaining flour, ¼ cup at a time, until dough begins to form a ball and pulls away from sides of bowl. Continue beating 5 minutes on medium-low speed. Transfer dough to work surface. Form dough into ball. Place in greased bowl. Cover bowl with plastic wrap. Let rest 10 minutes.
For the Cinnamon Filling
Chop ¼ cup pecans. Reserve remaining pecans for garnish. In bowl, combine chopped pecans, sugar, brown sugar, cinnamon and pumpkin pie spice.
Turn dough out onto lightly floured work surface. Using a floured rolling pin, roll dough into 10 x15- inch rectangle. Spread ¼ cup softened butter evenly over rectangle. Sprinkle evenly with pecan- sugar mixture, gently patting into butter.
Lightly spray 9×13-inch baking pan lightly with nonstick cooking spray.
Beginning at the long edge, tightly roll dough pinching seam to close. Cut dough into 12 equal rounds. Place into prepared pan. Cover with plastic wrap. Let rise 30 minutes.
For the Maple Cream Cheese Frosting
In bowl, combine Maple Cream Cheese Frosting ingredients.
Heat oven to 350°F. Bake 15 to 20 minutes, or until rolls are golden brown. Let cool slightly before spreading with frosting.
Stuffed Sweet Potatoes with Cashew Marshmallow Streusel
EntertainingIngredients
| 4 | medium sweet potatoes, scrubbed |
| ⅓ | cup butter, at room temperature |
| ⅓ | cup brown sugar |
| ⅓ | cup flour |
| ¼ | teaspoon cinnamon |
| ¼ | teaspoon salt |
| ⅓ | cup coarsely chopped PLANTERS® Cinnamon Brown Sugar Cashews |
| ¼ | cup miniature marshmallows |
| 3 | tablespoons JUSTIN’S® Classic Almond Butter, melted |
Directions
Heat oven to 400°F. Using fork, prick sweet potatoes a few times. Place on a sheet pan. Bake 40 to 45 minutes, or until knife inserted in center goes in easily
In bowl, mix butter, brown sugar, and flour together until crumbly. Add cinnamon, salt and cashews, stirring to combine.
Slice sweet potatoes lengthwise down center and push ends towards the middle to open up. Stuff sweet potatoes generously with streusel topping and return to the oven. Bake 15 minutes, or until topping is bubbly and brown. Top each with miniature marshmallows. Bake 5 to 10 minutes or until marshmallows are toasted.
Drizzle each with almond butter.
Hasselback Apple Sundae
EntertainingIngredients
| 2 | large firm apples, halved and cored |
| 5 | tablespoons brown sugar, divided |
| 4 | tablespoons melted butter, divided |
| 4 | tablespoons chopped PLANTERS® Walnuts |
| 2 | teaspoons flour |
| 1 | teaspoon ground cinnamon, divided |
| Vanilla ice cream | |
| Caramel sundae topping |
Directions
Heat oven to 400°F. Spray 8×8-inch baking dish with nonstick cooking spray.
Using a sharp knife, make crosswise cuts in each apple half, about 1/8-inch apart, stopping about ¼-inch from bottom.
Place apples cored side down into prepared baking dish.
In small bowl, combine 2½ tablespoons brown sugar, 2 tablespoons melted butter and ½ teaspoon cinnamon.
Using a pastry brush, brush the sugar mixture evenly over apple halves.
Cover with aluminum foil. Bake 15 minutes.
In another bowl, combine remaining brown sugar, melted butter and cinnamon. Add walnuts and flour. Mix to combine.
Remove foil from the baking dish. Using 2 forks, carefully fan out apple slices.
Spoon walnut mixture over apples. Bake 10 to 15 minutes or until topping is crisped. Let rest 5 minutes before transferring to individual serving dishes. Serve with ice cream and caramel topping.