Have you ever wondered what snacks to make during the fall or even for a Thanksgiving dinner? During fall me and my family like to make snacks to eat while watching a movie, playing board games, or even snacks to take during Thanksgiving dinner! I made a list of one of my favorite snacks to make during fall. (pictures are at the bottom of the article.)
🤎cinnamon sugar pumpkin spice donuts🤎 *Makes 6 donuts
(picture 1)
Ingredients for the doughnuts:
- 1 cup cake flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- ¼ cup brown sugar
- 1 tbsp granulated sugar
- ¼ tsp pumpkin pie spice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- ½ tsp ground cinnamon
- ½ cup pumpkin purée
- 1 tsp vanilla extract
- 1 egg
- 1tbsp maple syrup
- 3 tbsp vegetable oil
Ingredients for the cinnamon sugar topping:
- 1 tbsp melted butter
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix together the egg, maple syrup, oil, brown sugar, granulated sugar, vanilla extract and pumpkin purée.
- Fold in the flour, baking soda, baking powder, ground nutmeg, pumpkin pie spice, ground cloves, and cinnamon.
- Pour dough into a piping bag and pipe the dough into a greased donut pan.
- Bake for 15-18 minutes and let them cool completely once out of the oven.
- Mix the granulated sugar and cinnamon together.
- Brush each donut with melted butter and dip it into the cinnamon-sugar mixture.
- Store donuts in the fridge.
These donuts are one of my family’s favorite snacks to make during the fall, especially to take during Thanksgiving because it is just so simple, but so delicious to eat. I would recommend making these donuts if you like a simple snack!
🧡cinnamon swirl cupcakes🧡 *makes 12 cupcakes
(Picture 2)
Ingredients for the cupcakes:
- 2 cups of cake flour
- 1 ¾ tsp baking powder
- ½ cup granulated sugar (add 1 cup if you prefer a sweeter taste)
- 2 eggs
- ½ cup of melted butter (unsalted butter) 2 tsp vanilla extract
- ¾ cup milk
- Pinch of salt
Ingredients for the cinnamon swirl:
- 2 tbsp melted butter
- 1 tsp ground cinnamon
- 1/3 cup brown sugar
Ingredients for the frosting:
- ½ cup unsalted butter, at room temperature.
- 1 ½ cups powdered sugar
- 1 tsp of vanilla extract
- 1 tsp ground cinnamon
- 2 tsp milk
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- For the cinnamon swirl: combine all the ingredients and set aside.
- For the cupcakes: in a large bowl, mix together the melted butter, eggs, milk, sugar, and vanilla extract. Add in the flour, baking powder, and salt and mix until smooth.
- Line a cupcake tin with cupcake liners. Pour about 1.5 tbsp of batter into each cupcake liner, then add about ½ tsp of the cinnamon swirl mixture and use a toothpick to swirl it around. Top off each cupcake with more batter until ¾ of the way full and add one more round of the cinnamon mixture and swirl it.
- Place in oven for 22-24 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Make the frosting: Use a hand mixer or stand mixer to cream the butter for 3 minutes. Add in the powdered sugar, vanilla, cinnamon, and milk and mix on med-high. Slowly increase the speed to high and let it mix for 3-4 minutes or until light and fluffy.
- Pipe frosting onto cooled cupcakes. You can sprinkle some cinnamon sugar on top of the cupcakes but that’s optional. (Mix 1 tbsp sugar + ¼ tsp cinnamon.)
- Store in the fridge
These cupcakes are so good I would recommend making them for Thanksgiving because it is such a good snack, but it can also be a good dessert to take!
🤎pumpkin spice cookies with cream cheese frosting 🤎 *makes 12 cookies
(picture 3)
Ingredients for the cookies:
- 2 ½ cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- Pinch a salt
- ½ cup brown sugar
- ½ cup granulated sugar (add 3/4 cup if you prefer a sweeter taste!)
- 1 tbsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
- 1 cup pumpkin purée
Ingredients for frosting:
- 4 oz cream cheeses, at room temperature
- 2 Tbsp butter
- 1 tbsp milk
- 1/2 tsp vanilla extract
- ½ cup powdered sugar
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl cream, butter, and sugar together for 3 minutes.
- Add in the pumpkin puree and vanilla. Mix until combined.
- Fold in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, pumpkin pie spice, and cloves until dough forms.
- Roll dough into balls (Should be about 2 Tbsp per ball) and place on the baking sheet with parchment paper. Flatten the cookies because they would puff up. If you prefer thinner cookies use a smaller amount of dough per cookie and flatten it more.
- Bake for 15 minutes. Place cookies on a cooling rack.
- For the frosting, cream together the cream cheese and butter until combined. Add in the powdered sugar, milk, and vanilla. Mix until smooth.
- Frost the cookies once they have cooled completely (make sure they are cooled or else the frosting with melt). You can sprinkle cinnamon on top for presentation.
- Store cookies in the fridge
(these cookies will be cakey and soft)
These cookies are so yummy, and I think these cookies are good snacks to make with your family because they are so easy to make and they don’t take that long to make compared to the other snacks!
RESOURCES FOR MORE RECIPES:
www.pinterest.com
www.buzzfeed.com/delicioussnacks
https://sallybackingaddiction.com
