Pumpkin pancakes with cinnamon butter

Recipe adapted from "The Palatable Life"

It’s Sunday morning, and I’m watching the fall classic “Gilmore Girls” with a warm coffee in hand. What’s missing? A plate of Luke Danes’ pumpkin pancakes with cinnamon butter, of course! These fluffy pancakes, inspired by Luke’s, are perfectly spiced and topped with homemade cinnamon butter. After trying this recipe, I felt like I was a part of one of my favorite autumnal TV shows.

Total time: 32 minutes; Prep time: 12 minutes; Cook time: 20 minutes

Ingredients:

2 cups flour, ¼ cup brown sugar, 1 tbsp baking powder, 1 tbsp pumpkin pie spice, Pinch of salt, 1 ½ cups milk, 1 tbsp white vinegar, 1 cup pumpkin puree, ¼ cup salted butter (melted), 2 eggs, 1 tsp vanilla extract, ½ cup salted butter (room temperature), 2 tbsp brown sugar, 2 tbsp maple syrup, 1 tsp cinnamon

Instructions:

In a large bowl, add the milk and vinegar, and stir to combine. Allow the mixture to sit for five minutes, then add the pumpkin puree, butter, eggs, and vanilla extract. Whisk until combined and smooth. In a separate large bowl, add the flour, brown sugar, baking powder, pumpkin pie spice, and salt. Stir until well combined. Add the dry ingredients to the large bowl of wet ingredients. Use a rubber spatula to carefully combine until there are no large chunks of dry ingredients. Be sure not to overmix! Add cooking spray to a pan over medium heat. Add ¼ cup of batter to the pan and cook for two to three minutes before flipping the pancake. Cook for another two to three minutes on the other side. Repeat with all the remaining batter. To make the cinnamon butter, add the butter to a medium bowl and mix with a hand mixer until fluffy (about three minutes). Mix in the cinnamon, brown sugar, and maple syrup until combined. Add a scoop of butter on top of the pancakes along with whatever toppings you like. Enjoy!

Snickerdoodle apple pie cookies

I’ve always loved autumn. Seeing all the vibrant fall colors engulf every tree, ordering countless pumpkin spice drinks, spending time with loved ones, cooking all sorts of comfort food — who can say no to that? Amidst the chaos of school, I’ve found comfort in baking for my close friends and family. While perfecting my baking rotation for this season, I came across my current favorite fall recipe — caramel apple snickerdoodles! The sugary cookie base with notes of cinnamon and nutmeg, combined with the sweetness of the caramelized apple sauce, creates a delicious burst of flavors that will leave you coming back for more. Whether you’re sharing with friends and family, or keeping these all for yourself, be prepared to enter a world of comfort.

Recipe adapted from @brooklynburleww on TikTok

Total time: 45 minutes; Prep time: 30 minutes; Cook time: 15 minutes

Ingredients:

2 cups salted butter (softened), 3 cups granulated sugar, 4 eggs, 4 tsp vanilla extract, 4 ½ cups all-purpose flour, 4 tsp cream of tartar, 2 tsp baking soda, 8 tbsp granulated sugar for coating, 2 tbsp cinnamon, 4 honeycrisp apples, thinly sliced, ⅔ cup granulated sugar, 3 tbsp brown sugar, 3 tbsp cornstarch, 2 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, ½ tsp salt, 2 ½ cups water, caramel sauce, 3 tbsp powdered sugar, 2 tsp of milk

Instructions:

Preheat the oven to 375 degrees Fahrenheit. In a large mixing bowl, mix together the softened butter and sugar, until it reaches a light and fluffy consistency. Add the eggs and vanilla into the bowl, mixing until fully combined. Add the flour in five parts, slowly folding it into the dough. Add in the cream of tartar and baking soda, and mix until fully incorporated into the dough. (Note: the dough is supposed to be slightly sticky.)In a separate bowl, mix cinnamon and sugar together. Using a cookie scoop, make balls of dough and roll them in the cinnamon sugar mixture made in the previous step, until each dough ball is fully coated. Place the dough balls at least three inches apart from each other on a baking sheet. Place a medium saucepan on a stove over medium-high heat. Add in the granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, ground cloves, salt, and water. Stir gently until the mixture simmers. Add in the apples, and turn the heat down to medium-low heat. Stir in the apples until they turn a golden color. Bake the cookies for eight minutes at first, and carefully remove them from the oven. (Note: they’re supposed to be slightly undercooked at this point.). Using a spoon, gently press down the center of the cookie to form a slight indent on the surface of the cookies. Place the apple pie filling into the indents of each cookie. Put the cookies back into the oven for two to three minutes. To make the icing, add some powdered sugar into a small bowl, and slowly add in milk and whisk until a creamy consistency is achieved. Take the cookies out, drizzle some icing and caramel on top. Enjoy!