21 Vegan Fall Dessert Recipes Everyone Will Love

Fall desserts have a way of taking over the kitchen. One minute you buy a bag of apples; the next, you’re considering a second baking dish because the first one already holds a crisp. I support this development.

These vegan fall dessert recipes bring you the flavors you came for: cinnamon, pumpkin, maple, pecans, pears, and plenty of chocolate. Some take 15 minutes of hands-on work. Others ask you to turn on the oven and enjoy how good the house smells. Every recipe skips dairy, eggs, and honey without asking you to settle for a sad little substitute dessert.

A quick note before you start: Choose plant-based butter, milk, yogurt, cream cheese, and chocolate when a recipe calls for them. Check packaged pastry, cookies, and marshmallows too; ingredients vary by brand. For the best results, measure flour by spooning it into the cup and leveling it off.

1. Classic Vegan Apple Crisp

Warm apples under a crunchy oat topping: this is the dessert I make when I want everyone to think I planned ahead. Vanilla ice cream helps, but a spoon and five quiet minutes work too.

Ingredients

For the filling:

6 medium apples, peeled if you like and sliced
2 tablespoons lemon juice
⅓ cup brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt

For the topping:

¾ cup rolled oats
¾ cup all-purpose flour
½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
½ cup cold vegan butter, cubed

Step-by-Step Instructions

Heat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
Toss the apples with lemon juice, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Spread them in the dish.
Mix the oats, flour, brown sugar, cinnamon, and salt. Rub in the cold vegan butter with your fingers until the mixture forms small clumps.
Scatter the topping over the apples. Bake for 40–45 minutes, until the fruit bubbles and the top turns golden. Rest for 15 minutes before serving.

Why You’ll Love It

The apples turn soft and jammy while the topping keeps a little crunch. I like a mix of tart and sweet apples; all sweet apples make the filling taste a bit flat, IMO. Leftovers taste excellent for breakfast, and I will defend that choice.

2. Pumpkin Chocolate Chip Cookies

These soft pumpkin cookies sit somewhere between a cookie and a tiny cake. Chocolate keeps them firmly in dessert territory.

Ingredients

½ cup vegan butter, softened
½ cup brown sugar
¼ cup granulated sugar
½ cup pumpkin purée
1 teaspoon vanilla extract
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons pumpkin pie spice
½ teaspoon salt
¾ cup vegan chocolate chips

Step-by-Step Instructions

Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
Beat the vegan butter and sugars until creamy. Mix in the pumpkin and vanilla.
Whisk the flour, baking powder, baking soda, spice, and salt in another bowl. Stir the dry mixture into the wet mixture, then fold in the chocolate chips.
Scoop tablespoons of dough onto the baking sheets. Flatten each mound slightly; these cookies spread very little.
Bake for 11–13 minutes. Let the cookies cool on the sheet for 10 minutes before moving them.

Why You’ll Love It

Pumpkin keeps these cookies tender for days. If you prefer crisp edges, this recipe won’t give you many; reach for the maple pecan shortbread later in the list. These belong to the soft-cookie crowd, and they know exactly who they are.

3. Maple Pecan Blondies

Brown sugar, maple syrup, and toasted pecans make these blondies taste like fall packed itself into an 8-inch pan.

Ingredients

½ cup vegan butter, melted
¾ cup brown sugar
¼ cup pure maple syrup
¼ cup unsweetened plant milk
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup chopped pecans, toasted

Step-by-Step Instructions

Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment.
Whisk the melted butter, brown sugar, maple syrup, plant milk, and vanilla until smooth.
Stir in the flour, baking powder, and salt. Fold in the pecans.
Spread the thick batter in the pan. Bake for 25–30 minutes, until the edges turn golden and a toothpick comes out with a few moist crumbs.
Cool completely before slicing.

Why You’ll Love It

Toasting the pecans takes a few minutes and gives these bars much better flavor. Don’t wait for a perfectly clean toothpick; that usually means the blondies have gone from chewy to dry. A little patience during cooling rewards you with neat, fudgy squares.

4. Easy Vegan Pumpkin Pie

Yes, pumpkin pie can hold its shape without eggs. This one uses cornstarch and full-fat coconut milk to create a smooth filling that tastes like the pie you hoped someone would bring.

Ingredients

1 vegan 9-inch pie crust, unbaked
1 can (15 ounces) pumpkin purée
¾ cup full-fat coconut milk, well stirred
½ cup brown sugar
¼ cup pure maple syrup
3 tablespoons cornstarch
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt

Step-by-Step Instructions

Heat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie plate and crimp the edge.
Whisk the pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, spice, vanilla, and salt until smooth. For an extra silky filling, blend everything for 30 seconds.
Pour the filling into the crust. Set the pie plate on a baking sheet.
Bake for 55–65 minutes, until the edges look set and the center gives a gentle wobble.
Cool at room temperature, then refrigerate for at least 4 hours before slicing.

Why You’ll Love It

You can make this pie the day before a gathering, which frees up precious oven space. The coconut milk adds richness, but the pumpkin and spices lead the flavor. Give the pie its full chilling time; warm pumpkin pie rarely cooperates with a knife.

5. Cinnamon Sugar Apple Hand Pies

These little pies give everyone their own flaky parcel of apple filling. They also remove the awkward moment when someone claims they only want “a tiny slice.”

Ingredients

2 sheets vegan puff pastry, thawed according to the package
2 medium apples, finely diced
3 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon lemon juice
1 teaspoon cornstarch
2 tablespoons plant milk
1 tablespoon granulated sugar mixed with ¼ teaspoon cinnamon

Step-by-Step Instructions

Heat the oven to 400°F (205°C). Line a baking sheet with parchment.
Cook the apples, brown sugar, cinnamon, lemon juice, and cornstarch in a small pan over medium heat for 5–7 minutes. Stir until the apples soften and the juices thicken. Cool the filling.
Cut each pastry sheet into six rectangles. Spoon a little filling onto one half of each rectangle, leaving a border.
Fold the pastry over, seal the edges with a fork, and cut a small slit in each top. Brush with plant milk and sprinkle with cinnamon sugar.
Bake for 18–22 minutes, until puffed and golden.

Why You’ll Love It

The cooked filling stays inside the pastry better than raw apple pieces. I’d choose tart apples here because the pastry and cinnamon sugar already bring plenty of sweetness. Serve the hand pies warm if you want the flaky layers at their best.

6. No-Bake Pumpkin Cheesecake Cups

Need a vegan fall dessert that keeps the oven free? These creamy cups layer a spiced pumpkin filling over a crunchy cookie base.

Ingredients

1 cup crushed vegan gingersnap cookies
2 tablespoons melted vegan butter
8 ounces vegan cream cheese, softened
½ cup pumpkin purée
⅓ cup powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 tablespoon lemon juice
½ cup chilled vegan whipping cream, whipped

Step-by-Step Instructions

Mix the cookie crumbs with melted butter. Divide the mixture among six small glasses.
Beat the vegan cream cheese, pumpkin, powdered sugar, spice, vanilla, and lemon juice until smooth.
Gently fold in the whipped vegan cream. Spoon or pipe the filling over the crumbs.
Refrigerate for at least 2 hours. Add extra cookie crumbs just before serving if you want more crunch.

Why You’ll Love It

These cups look party-ready without requiring a springform pan or a water bath. Different vegan cream cheeses bring different levels of tang, so taste the filling and adjust the lemon juice if needed. Tiny glasses work especially well after a big dinner.

7. Vegan Pear and Almond Galette

A galette welcomes uneven edges. Lay sweet pears over almond filling, fold the pastry around them, and call the whole thing rustic. Finally, a dessert that appreciates your lack of ruler skills.

Ingredients

For the pastry:

1¼ cups all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon salt
½ cup cold vegan butter, cubed
3–4 tablespoons ice water

For the filling:

3 tablespoons almond flour
2 tablespoons brown sugar
½ teaspoon cinnamon
2 ripe but firm pears, thinly sliced
1 teaspoon lemon juice
1 tablespoon plant milk, for brushing
1 tablespoon sliced almonds

Step-by-Step Instructions

Mix the flour, sugar, and salt. Cut in the cold vegan butter until you see pea-sized pieces. Add ice water one tablespoon at a time until the dough holds together. Shape a disk and chill for 30 minutes.
Heat the oven to 400°F (205°C). Roll the dough into a roughly 12-inch circle on parchment.
Mix the almond flour, brown sugar, and cinnamon. Sprinkle it over the dough, leaving a 2-inch border.
Toss the pear slices with lemon juice. Arrange them over the almond mixture, then fold the pastry edges inward.
Brush the crust with plant milk, scatter sliced almonds over the top, and bake for 35–40 minutes.

Why You’ll Love It

The almond flour catches some of the pear juices and helps the pastry stay crisp. Use firm pears; very soft ones release too much liquid and lose their shape. A scoop of vegan vanilla ice cream makes this feel like a bakery dessert.

8. Apple Cider Donut Muffins

These muffins bring the cinnamon sugar charm of an apple cider donut without asking you to heat a pot of oil.

Ingredients

1 cup apple cider
1¾ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
¾ cup unsweetened plant milk
⅓ cup neutral oil
1 teaspoon vanilla extract
2 tablespoons melted vegan butter, for finishing
¼ cup granulated sugar mixed with 1 teaspoon cinnamon

Step-by-Step Instructions

Simmer the apple cider in a small saucepan until it reduces to ½ cup, about 12–18 minutes. Cool it.
Heat the oven to 375°F (190°C). Grease a 12-cup muffin pan.
Whisk the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In another bowl, mix the reduced cider, plant milk, oil, and vanilla.
Stir the wet mixture into the dry mixture just until you no longer see dry flour. Divide the batter among the muffin cups.
Bake for 17–20 minutes. Cool for 10 minutes, then brush the tops with melted vegan butter and dip them in cinnamon sugar.

Why You’ll Love It

Reducing the cider gives the muffins a stronger apple flavor without adding too much liquid. The cinnamon sugar coating tastes best on the day you make it, though the muffins stay soft for another day or two. Coffee alongside one? That sounds like an excellent plan.

9. Salted Caramel Apple Crumble Bars

Think of these as apple crisp that you can pick up. A buttery oat base, tender apples, and a caramel drizzle make them ideal for bake sales, potlucks, or standing by the fridge.

Ingredients

For the crust and crumble:

1½ cups all-purpose flour
1 cup rolled oats
¾ cup brown sugar
½ teaspoon cinnamon
½ teaspoon salt
¾ cup cold vegan butter, cubed

For the filling:

3 medium apples, peeled and finely diced
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon cinnamon
⅓ cup vegan caramel sauce
Flaky salt, for finishing

Step-by-Step Instructions

Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment.
Mix the flour, oats, brown sugar, cinnamon, and salt. Rub in the butter until clumps form. Press about two-thirds of the mixture firmly into the pan.
Toss the apples with lemon juice, cornstarch, and cinnamon. Spread them over the crust.
Drizzle half the caramel over the apples. Scatter the remaining crumble on top.
Bake for 40–45 minutes. Cool completely, drizzle with the remaining caramel, and add a little flaky salt before slicing.

Why You’ll Love It

The salt reins in the sweetness and makes the apple flavor stand out. Chill the finished bars for 30 minutes if you want sharp edges for photos or a dessert tray. If you want a softer, spoonable dessert, the classic apple crisp does that job better.

10. Pumpkin Spice Cinnamon Rolls

These rolls take a little time, but most of that time belongs to the dough. You get to enjoy the cinnamon smell while the oven handles the hard part.

Ingredients

For the dough:

¾ cup warm unsweetened plant milk
2¼ teaspoons active dry yeast
¼ cup granulated sugar
½ cup pumpkin purée
¼ cup melted vegan butter
3¼ cups all-purpose flour, plus more as needed
½ teaspoon salt

For the filling:

⅓ cup softened vegan butter
½ cup brown sugar
1 tablespoon ground cinnamon

For the glaze:

¾ cup powdered sugar
1–2 tablespoons plant milk
½ teaspoon vanilla extract

Step-by-Step Instructions

Mix the warm plant milk, yeast, and a teaspoon of the sugar. Wait 5–10 minutes, until the mixture turns foamy.
Stir in the remaining sugar, pumpkin, melted butter, flour, and salt. Knead for 8–10 minutes, until the dough feels smooth and slightly tacky.
Cover the dough and let it rise in a warm spot for 60–90 minutes, until it doubles.
Roll the dough into a roughly 12-by-16-inch rectangle. Spread on the softened butter, then sprinkle with brown sugar and cinnamon. Roll it up from a long side and cut 12 rolls.
Arrange the rolls in a greased 9-by-13-inch pan. Cover and let them rise for 30–45 minutes. Heat the oven to 350°F (175°C).
Bake for 25–30 minutes, until lightly golden. Whisk the glaze ingredients and drizzle over the warm rolls.

Why You’ll Love It

Pumpkin adds color and tenderness to the dough without making every bite taste strongly of pumpkin. Resist the urge to pack in extra flour while kneading; a soft dough makes soft rolls. I like these best slightly warm, when the glaze runs into the cinnamon swirls 🙂

11. Chocolate Pumpkin Brownies

Chocolate and pumpkin can share the spotlight. The pumpkin gives these brownies a moist center, while cocoa and dark chocolate make sure nobody mistakes them for breakfast.

Ingredients

½ cup pumpkin purée
½ cup granulated sugar
½ cup brown sugar
⅓ cup neutral oil
¼ cup unsweetened plant milk
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
¾ cup vegan dark chocolate chips

Step-by-Step Instructions

Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment.
Whisk the pumpkin, both sugars, oil, plant milk, and vanilla until smooth.
Stir in the flour, cocoa, baking powder, and salt just until combined. Fold in the chocolate chips.
Spread the batter in the pan and bake for 27–32 minutes. Look for set edges and a center that still holds a few moist crumbs.
Cool completely before cutting.

Why You’ll Love It

These brownies deliver a soft, rich bite with a subtle pumpkin note. If you want a louder pumpkin flavor, add ½ teaspoon pumpkin pie spice; I prefer to let the chocolate lead. A pinch of flaky salt on top makes the chocolate taste even deeper.

12. Maple Walnut Baked Apples

Whole baked apples feel charmingly old-fashioned, especially when maple syrup and walnuts spill into the baking dish. They also give you a dessert with almost no cleanup drama.

Ingredients

4 large apples
¼ cup chopped walnuts
¼ cup raisins or dried cranberries
3 tablespoons pure maple syrup
1 teaspoon cinnamon
1 tablespoon melted vegan butter
½ cup water

Step-by-Step Instructions

Heat the oven to 375°F (190°C). Core the apples, but keep the bottoms intact so they hold the filling.
Mix the walnuts, dried fruit, maple syrup, cinnamon, and melted butter.
Place the apples in a small baking dish and spoon the mixture into their centers. Pour the water into the dish.
Bake for 35–45 minutes, until a knife slides into the apples easily. Spoon the pan juices over them before serving.

Why You’ll Love It

This recipe gives you the flavors of apple pie with far less work. Choose apples that hold their shape, such as Granny Smith or Honeycrisp. If you add a scoop of vegan ice cream, the warm maple juices turn into a quick sauce.

13. Vegan Sweet Potato Pie Bars

Sweet potato brings a mellow, caramel-like flavor to these creamy bars. A pecan crust gives each square a little crunch.

Ingredients

For the crust:

1 cup all-purpose flour
½ cup finely chopped pecans
¼ cup brown sugar
¼ teaspoon salt
½ cup melted vegan butter

For the filling:

2 cups mashed cooked sweet potato, cooled
½ cup full-fat coconut milk
½ cup brown sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment.
Mix the crust ingredients and press them firmly into the pan. Bake for 12 minutes.
Blend the sweet potato, coconut milk, brown sugar, cornstarch, vanilla, spices, and salt until smooth.
Pour the filling over the warm crust. Bake for 30–35 minutes, until the edges set and the center barely wobbles.
Cool, then refrigerate for at least 3 hours before slicing.

Why You’ll Love It

You can cut these into small squares for a dessert spread, and guests can try one without committing to a whole slice of pie. Blend the filling well; a smooth texture makes a real difference here. I like pecans in the crust more than on top because they stay crisp against the creamy filling.

14. Chai-Spiced Pear Crumble

Pears love warm spices. Ginger, cardamom, cinnamon, and cloves turn this simple crumble into the dessert equivalent of pulling on your favorite sweater.

Ingredients

For the filling:

5 ripe but firm pears, chopped
2 tablespoons lemon juice
⅓ cup brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cardamom
Pinch of ground cloves

For the topping:

¾ cup rolled oats
½ cup all-purpose flour
⅓ cup brown sugar
¼ teaspoon salt
⅓ cup cold vegan butter

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
Toss the pears with lemon juice, brown sugar, cornstarch, and spices. Spread the mixture in the dish.
Mix the oats, flour, brown sugar, and salt. Work in the vegan butter until the topping forms crumbs and small clumps.
Scatter the topping over the pears. Bake for 35–40 minutes, until the fruit bubbles at the edges.
Let the crumble rest for 10 minutes before serving.

Why You’ll Love It

The spice blend makes this crumble feel different from an ordinary pear dessert without hiding the fruit. Go easy on the cloves; a pinch adds warmth, but too much takes over. If pears don’t excite you on their own, this recipe might change your mind.

15. Pumpkin Oatmeal Cream Pies

Two soft, spiced oatmeal cookies sandwich a tangy vanilla filling. They look nostalgic, taste like fall, and tend to disappear quickly from a cookie tin.

Ingredients

For the cookies:

½ cup vegan butter, softened
¾ cup brown sugar
¼ cup pumpkin purée
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick oats
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt

For the filling:

¼ cup vegan butter, softened
2 ounces vegan cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla extract

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
Beat the vegan butter and brown sugar. Mix in the pumpkin and vanilla.
Stir in the flour, oats, baking soda, cinnamon, and salt. Scoop 24 small mounds of dough onto the sheets and flatten them slightly.
Bake for 10–12 minutes. Cool the cookies completely.
Beat the filling ingredients until creamy. Spread filling on the flat side of 12 cookies and top with the remaining cookies.

Why You’ll Love It

Quick oats give the cookies a soft, even texture that works well in a sandwich. Keep the finished pies in the refrigerator because the filling contains vegan cream cheese. Let one sit at room temperature for a few minutes before eating so the cookie softens slightly.

16. Cranberry Orange Shortbread Cookies

After several gooey desserts, a crisp cookie sounds pretty good, right? Orange zest and tart cranberries brighten these buttery little rounds.

Ingredients

¾ cup vegan butter, softened
½ cup powdered sugar
Zest of 1 orange
1 teaspoon vanilla extract
1¾ cups all-purpose flour
¼ teaspoon salt
½ cup finely chopped dried cranberries

Step-by-Step Instructions

Beat the vegan butter, powdered sugar, orange zest, and vanilla until creamy.
Mix in the flour and salt, then fold in the cranberries. Shape the dough into a log about 2 inches wide.
Wrap and chill the log for at least 1 hour. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
Slice the dough into ¼-inch rounds. Bake for 12–15 minutes, until the edges turn lightly golden.
Cool the cookies on the sheet for 5 minutes, then move them to a rack.

Why You’ll Love It

These cookies add a welcome tart note to a fall dessert table full of pumpkin and caramel. Use the orange zest rather than extra juice; juice changes the dough, while zest delivers plenty of flavor. The dough also waits happily in the fridge overnight.

17. No-Bake Apple Pie Energy Bites

Sometimes you want the taste of apple pie without making a pie. These oat and apple bites come together in a food processor and give you a sweet snack for the week.

Ingredients

1 cup rolled oats
¾ cup soft dried apples
½ cup pitted Medjool dates
½ cup pecans
1 tablespoon pure maple syrup
1 teaspoon cinnamon
¼ teaspoon salt
1–2 teaspoons water, if needed

Step-by-Step Instructions

Pulse the oats and pecans in a food processor until they form coarse crumbs.
Add the dried apples, dates, maple syrup, cinnamon, and salt. Process until the mixture clumps when you press it between your fingers.
Add a teaspoon or two of water only if the mixture feels too dry to hold together.
Roll into about 16 small balls. Refrigerate for 20 minutes to firm them up.

Why You’ll Love It

These bites work for a quick sweet craving or an afternoon snack. They taste less like pastry and more like concentrated apple-cinnamon filling, which I enjoy. Use soft dried apples and dates; hard dried fruit makes your food processor do unnecessary overtime.

18. Vegan Pecan Pie Bars

Pecan pie tastes wonderful, but serving slices can get messy. These bars keep the sticky maple-pecan filling and give you a sturdy shortbread base.

Ingredients

For the crust:

1½ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
½ cup cold vegan butter, cubed

For the filling:

¾ cup pure maple syrup
½ cup brown sugar
¼ cup full-fat coconut milk
3 tablespoons cornstarch
2 tablespoons melted vegan butter
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups chopped pecans

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment.
Mix the flour, sugar, and salt. Rub in the cold butter until the mixture forms crumbs. Press it firmly into the pan and bake for 15 minutes.
Whisk the maple syrup, brown sugar, coconut milk, cornstarch, melted butter, vanilla, and salt. Stir in the pecans.
Pour the filling over the hot crust. Bake for 28–33 minutes, until the filling bubbles and looks set around the edges.
Cool completely, then refrigerate for 2 hours before slicing.

Why You’ll Love It

Maple syrup gives the filling flavor along with sweetness. Cut small squares; these bars bring plenty of richness. FYI, a chilled knife makes cleaner cuts than an enthusiastic warm one.

19. Pumpkin Rice Pudding

Creamy rice pudding makes a cozy dessert when you want to keep things simple. Pumpkin and cinnamon give it a fall twist, and you can serve it warm or cold.

Ingredients

2 cups cooked white rice
2 cups unsweetened oat milk or other creamy plant milk
¾ cup pumpkin purée
¼ cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground ginger
Pinch of salt
Toasted pecans, for topping

Step-by-Step Instructions

Add the cooked rice, plant milk, pumpkin, maple syrup, vanilla, spices, and salt to a saucepan.
Simmer over medium-low heat for 15–20 minutes, stirring often, until the mixture turns thick and creamy.
Taste and add a little more maple syrup if you like a sweeter pudding.
Spoon into bowls and top with toasted pecans.

Why You’ll Love It

This recipe gives leftover rice a very good second act. Oat milk adds a creamy texture, though soy milk also works well. The pudding thickens as it cools, so stir in a splash of plant milk when you reheat it.

20. Caramel Apple Bread Pudding

A loaf of slightly stale bread can become a warm, custardy fall dessert. Apples, cinnamon, and vegan caramel make sure nobody asks why you saved the bread.

Ingredients

6 cups cubed vegan bread, preferably a day old
2 medium apples, peeled and diced
2 cups unsweetened plant milk
½ cup full-fat coconut milk
½ cup brown sugar
¼ cup ground flaxseed
2 teaspoons vanilla extract
2 teaspoons cinnamon
¼ teaspoon nutmeg
Pinch of salt
⅓ cup vegan caramel sauce, plus more for serving

Step-by-Step Instructions

Heat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
Add the bread cubes and apples to the dish. Whisk the plant milk, coconut milk, brown sugar, flaxseed, vanilla, spices, and salt in a bowl.
Pour the liquid over the bread. Press the bread down gently and let it soak for 20 minutes.
Drizzle the caramel over the top. Bake for 40–45 minutes, until the center feels set and the top turns golden.
Rest for 10 minutes, then serve with extra caramel.

Why You’ll Love It

The bread soaks up the cinnamon custard while the top develops crisp edges. Check the bread label, especially if you buy a rich bakery loaf; some contain eggs or milk. I like tart apples here because the caramel takes care of the sweet side.

21. Dark Chocolate Pumpkin Truffles

End the list with something you can make ahead and keep in the fridge. These truffles pack dark chocolate and a hint of pumpkin spice into two-bite treats.

Ingredients

8 ounces vegan dark chocolate, finely chopped
⅓ cup full-fat coconut milk
¼ cup pumpkin purée
1 tablespoon pure maple syrup
½ teaspoon pumpkin pie spice
Pinch of salt
¼ cup cocoa powder, for rolling

Step-by-Step Instructions

Put the chopped chocolate in a heatproof bowl. Warm the coconut milk in a small saucepan until it starts to steam.
Pour the warm coconut milk over the chocolate. Wait 2 minutes, then stir until smooth.
Whisk in the pumpkin, maple syrup, spice, and salt. Refrigerate for 2–3 hours, until the mixture feels firm enough to scoop.
Scoop tablespoon-sized portions and roll them quickly between your palms. Roll each truffle in cocoa powder.
Chill the truffles until serving.

Why You’ll Love It

These taste chocolate-first, with just enough spice to feel right for fall. Use chocolate you enjoy eating on its own; its flavor carries the whole recipe. The cocoa coating looks elegant and keeps the truffles from sticking together.

A Few Tips for Better Vegan Fall Desserts

You don’t need a cupboard full of specialty ingredients to make these recipes work. Keep a few basics handy, and you can turn apples, pumpkin, or pears into dessert whenever the mood strikes.

Use pumpkin purée, not pumpkin pie filling. Pie filling already contains sugar and spices, which can throw off a recipe.
Choose full-fat coconut milk when a recipe asks for it. Its richness helps pie fillings, bars, and truffles hold their texture.
Check your packaged ingredients. Puff pastry, chocolate, cookies, bread, and caramel sauce don’t always come vegan.
Let bars and pies cool fully. Warm fillings taste lovely, but chilling gives you cleaner slices.
Taste fruit before you add sugar. Very sweet apples and pears may need less; tart fruit may welcome a little more.

Which Dessert Should You Make First?

For the easiest crowd-pleaser, make the classic vegan apple crisp. For a holiday table, choose the pumpkin pie or pecan pie bars. If you have 20 minutes and no interest in turning on the oven, go for the apple pie energy bites.

That’s the joy of these vegan fall dessert recipes: you can pick your level of effort and still get something worth sharing. Or keep the last pumpkin chocolate chip cookie for yourself. I won’t tell.