40 Maple Desserts That Taste Like Autumn Bliss

Swapping traditional corn syrup for maple syrup not only keeps thepiefrom tasting sickly sweet, but it also infuses the filling with lots of fall flavor.

Bookmark them now to impress at theholidaycookie swap later. You can even prepare and chill the dough ahead, so all you’ll have to do the day of isslice and bakethe cookies.

Why should apples have all the fun? This fork-tenderpeardessert comes together in just 35 minutes.

Believe it or not, these handhelds arevegan,gluten-freeand sweetened with maple syrup and coconut sugar instead of refined white sugar.

This recipe is proof that you should always havewhite misoon hand. The crumb is ridiculously moist, thanks to buttermilk in the batter.

Usually, cookies fall in one of two camps: They’re eitherhealthyor taste good. Luckily, this five-ingredient recipe delivers the best of both worlds.

The light, sweet glaze on top calls for maple extract, but you can make it bolder and more decadent by substituting molasses.

They’re vegan, Paleo and gluten-free, but you don’t need to be on a special diet to enjoy these chewy gems.

Buckwheat flour in the pie dough offers toasty, nutty flavor to every bite. If you don’t serve it with a scoop ofvanilla ice cream, you’re doing it wrong.

So. Much. Butter. Dark brown sugar, maple syrup,vanilla extractand bourbon unite for the ultimate fall dessert.

We can’t decide what we love more, the cakey, light-as-air cookies or the pillowy maple-cream cheese frosting.

These haveChristmas morningwritten all over them. Use vanillabourbonin the filling for a more nuanced flavor.

Mostpumpkin cookiesare crowned with a layer of cream cheese frosting, but these are finished with an easy four-ingredient glaze instead.

We’re betting a couple of scoops and a slice of leftoverapple piewould make a killer milkshake…just sayin’.

Peanut buttertakes over for marshmallows to bind the treats together, while maple syrup holds down the fort on the sweetness front.

File these under Surprisingly Unfussy.Canned biscuit doughis used as a shortcut, so the doughnuts will be ready to eat in 20 minutes flat.

Complete with fresh maple meringue. Use a store-bought pie crust to cut down on prep time.

These guys are packed with fall flair, courtesy ofpumpkin pie spice, cinnamon,canned pumpkin puréeand maple syrup.

Maple syrup is used as a better-for-you sweetener in this nostalgic dessert. Feel free to use whatever jam you have on hand.

This traditional winter treat hails from Quebec. This rendition stars a chestnut flour cake drizzled with brown buttercoffeemaple sauce.

Crisp edges, chewy centers and a generous drizzle of maple icing—what’s not to love? Chill the cookie dough a day ahead so you can hit the ground running when you’re ready to bake.

Sweet potatoesare just as overlooked as maple when it comes to fall dessert ingredients. Give this 50-minutemasterpiecea chance and you’ll never forsake them again.

Classic blondies get a long-overdue makeover in the form of chopped walnuts, maple syrup and a hefty glug of bourbon.

Bless you and your nutty, toasty, caramelized flavor,brown butter. We’ll use you on everything from pasta to vegetables to dessert.

Chess pie is a type ofcustard piethat’s super popular in theSouth. This one is best topped with cranberry sauce and fresh whipped cream.

Drop the dough balls onto a plate of coarse sugar and roll them before baking for a crispy, crystallized look.

Use a variety of sweet-tartapplesto deepen the dessert’s flavor. (We’re partial to Granny Smith, Pink Lady, Gala and Honeycrisp apples.)

These easy bars bake to gooey perfection in theair fryer. We love that you won’t have to worry about the goopy middle setting like you would with a round pie.

Drizzle it over pancakes, ice cream sundaes, popcorn or even stir it into your next homemade latte.

BRB, diving headfirst into the Insta-worthy maple-pecan topping.

Alexa, add pig-shaped cookie cutters to our cart, please. This sweet-and-salty delight is bound to charm all yourThanksgivingguests.

Black Friday breakfast has never looked better. Feel free to use canned, drainedpeachesif fresh ones are out of season.

Aka our new favorite way to use up brownbananas. (P.S.: We’d make a double batch of the maple butter to use on waffles, cornbread and fried chicken if we were you.)

Even yourlow-carb-dieting relatives can get in on this confection, since it’s free of refined sugar and made mostly from cashew and coconut butters.

Candied ginger adds a spicy je nais se quoi to this stunner. If you want the heat to be even more intense, add freshly gratedgingerto the filling too.

Maple sugar is made by evaporating the liquid in maple syrup, a process that leaves behind tiny granules of fall-flavored magic.

These minis are studded with chopped hazelnuts for a fancy finishing touch. They’d made a great homemadeChristmasgift.

Not only is therebaconfat in the cupcake batter, but they also tastejustlike pancakes. Don’t even get us started on the maple buttercream and the candied bacon topper.

Thefudgewill keep in the freezer for up to three months—but we doubt it’ll last longer than three hours.

Don’t look now, but the roastturkeyis getting super jealous of this Thanksgiving treasure. (And we can’t blame him.)