Episode 4 of The Great Pumpkin Cake Series – this post features the two frostings that bring the whole cake together: a touchable marshmallow frosting and a silky cinnamon buttercream. Both stand alone beautifully for cupcakes, bars, and fall cakes.

Soft, plush Pumpkin Pudding Cookies made with instant vanilla pudding mix. Cozy, tender, and perfectly spiced — Episode 3 of The Great Pumpkin Cake Series.

A silky, fluffy no-bake pumpkin cheesecake filling made with pumpkin purée, brown sugar, cream cheese, and whipped cream. Perfect for cakes, jars, parfaits, mini cheesecakes, and part of my Great Pumpkin Cake Series.

A soft, velvety pumpkin layer cake baked low and slow at 340°F for an ultra-tender crumb. This is Episode 1 of my Giant Pumpkin Cake series — a stand-alone pumpkin cake you can pair with your favorite frostings for any fall or holiday dessert.

These Toasted Marshmallow Pecan Pie Bars layer a brown-butter graham cracker crust, glossy pecan pie filling, and a cloud of toasted marshmallow meringue. Gooey, nostalgic, and perfect for holiday baking – all the best parts of pecan pie in an easy bar form.

Crisp craquelin-topped cream puffs filled with silky apple diplomat cream and caramelized apples. A cozy, bakery-style fall dessert that feels special but approachable.

Brown Butter Apple Skillet Cookies There are certain desserts that never stop feeling magical, no matter how old you get — and for me, a warm skillet cookie is one of them. The crisp edges, the gooey center, the cold scoop of ice cream melting…

Soft, buttery apple crumble cake bars with layers of warm cinnamon apples and a golden oat-streusel topping. Cozy, simple, and made for fall weekends.

A cozy fall dessert with spiced cake layers, gooey apple-pie filling, cinnamon buttercream, and crisp pie-crust pieces.

Thick, chewy brown-butter cookies speckled with toffee bits and sandwiched around silky brown-butter cream-cheese frosting. Finished with white-chocolate drizzle and toffee crunch — cozy, nostalgic, and irresistibly buttery.