Forget Pumpkin Spice—These 12 Apple Cinnamon Recipes Are What Fall Should Taste Like

Pumpkin spice, who?

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Published October 06, 2025
Overhead view of a hand holding an apple hand pie with a bite taken out of it

Serious Eats / Debbie Wee

Come September, pumpkin spice is practically everywhere in supermarket displays and cafe menus. I might be in the minority here, but I'm declaring myself team apple and cinnamon, especially since I'm a devotee of all its permutations. Given a bag of apples, I would undoubtedly reach for my favorite sweet apple and cinnamon recipes first, much like the ones we've curated below. Whether you're looking to fry up a batch of apple cider donuts, whip up a stack of apple pie pancakes, or grill-bake an apple crisp, we've got recipes that will fill your kitchen with the comforting smell of warm apples and cinnamon all season long—no apple pie-scented candles necessary!

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  • Apple-Cinnamon Sugar (Homemade Mix)

    20191021-apple-cider-donuts-sarah-jane-webb-22

    The expression "you could bottle it up and sell it" could very well apply to this aromatic, apple-forward spice mix. Use it as a dredge for cider donuts, sprinkle it over buttery apple-cinnamon toast, or stir it into apple pancake batter. Toasted sugar imparts caramel notes, while pulverized freeze-dried apple provides a tart apple flavor.

  • The Best Apple Cider Donuts

    20191021-apple-cider-donuts-sarah-jane-webb-24
    Sarah Jane Webb

    One of the keys to creating an apple cider donut that actually tastes like fresh apple cider is to, well, use fresh apple cider. Here, we opt for a yeast-raised dough instead of a cake-style one, which allows you to use a higher proportion of fresh cider and produces a more structurally sound donut for dunking. Coating the fried donuts in apple-cinnamon sugar further amplifies the apple flavor.

  • Apple Pie Pancakes

    Stack of apple pie pancakes on white rustic plates, a green checked napkin, and warm drink

    Serious Eats / Robby Lozano

    These apple pie–inspired pancakes look maximalist, especially when topped with apple compote, maple whipped cream, and pecans, but they're actually relatively easy to make. Tossing grated apples with brown sugar before folding them into the batter softens the fruit into a custard-like consistency. Don't forget to add pumpkin pie spice and a dash of cinnamon, which gives the pancakes a hint of warmth.

  • Apple Pie Muffins

    apple pie muffins on a white tray, with 3 muffins on a circular tray in the background. A clear glass of milk to the side on pink napkins.

    Serious Eats / Robby Lozano

    These muffins borrow the best parts of an apple pie and turn them into handheld treats. Sautéing chopped apples—both sweet Honeycrisp and tart Granny Smith—in butter, brown sugar, and cinnamon reduces excess moisture and concentrates the fruit's flavor, while adding sour cream and cider to the batter enhances the muffins' bright flavor.

    Continue to 5 of 12 below

  • Gooey Deep-Dish Apple Pie

    an apple pie with a slice taken out of the pie
    Serious Eats / J. Kenji López-Alt

    This recipe is an ode to the perfect slice of apple pie, one that's full of tender fruit suspended in a subtly spiced sauce and holds its shape. The secret? Macerating sliced apples briefly in sugar, cornstarch, cinnamon, and lemon juice, then par-cooking them to set their pectin, which helps them retain their shape while they bake. Patience is key: Let the baked pie cool to room temperature before slicing.

  • Grill-Baked Skillet Apple Crisp

    Overhead view of apple crisp

    Serious Eats / Lorena Masso

    Grilling the apples for the crisp filling gives the dessert a smoky depth. Topped with a crunchy pecan and oat crumble, and baked on the cooler side of the grill, it's a cozy apple dessert that evokes smoky campfire cooking.

  • German Apple Pancake

    20141027-German-Apple-Pancake-Yvonne-Ruperti.2.jpg
    Yvonne Ruperti

    Otherwise known as a Dutch baby, German pancakes are made with a non-leavened crepe-like batter that puffs up under extremely high heat in the oven. This one stars tart apples sautéed in butter, sugar, and cinnamon until just about caramelized. Adding yogurt to the batter brings richness to this clafoutis-like pancake. To serve, let the baked pancake settle briefly before inverting it onto a plate like a tarte Tatin.

  • Apple Compote

    20170730-apple-compote-vicky-wasik-7.jpg
    Vicky Wasik

    Attention to detail can transform a humble apple compote into an elegant dessert of its own. For this elevated iteration, we start by shaving off the sharp edges of each apple wedge with a vegetable peeler to keep the poaching liquid crystal clear and free from stray bits of fruit.  Poaching the apples in a mixture of apple cider, toasted sugar, lemon peel, cinnamon stick, and split nutmeg seed imparts a spiced, caramel-like note.

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  • Apple Hand Pies

    Overhead view of apple hand pies

    Serious Eats / Debbie Wee

    Who doesn't love a portable apple pie with the ideal ratio of buttery pastry to tender spiced apple filling? We employ the tried-and-true method of cooking the apple filling first to reduce excess moisture, concentrate flavors, and stabilize the pectin, which ensures the fruit is perfectly tender and also prevents air gaps from forming between the filling and crust. Using both tart and sweet apples, along with apple cider, amplifies the deep, complex apple notes.

  • Apple-Pecan Bourbon Caramel Pie

    Overhead view of the apple carmael bourbon pecan pie

    Serious Eats / Fred Hardy

    The key to a great mash-up, like this one, is to treat each component separately. Here, we par-bake the buttery crust to prevent a soggy bottom; cook the apple filling until the fruit is just tender; then cook the bourbon-caramel to 236°F (113°C) to ensure it sets perfectly.

  • Pennsylvania-Dutch Apple Pie

    Side view of apple pie

    Serious Eats / Amanda Suarez

    A flaky bottom crust, creamy apple filling, and buttery, crunchy, streusel-like topping are the hallmarks of a classic Pennsylvania-Dutch apple pie. For this filling, we par-cook the sliced apples until tender and lightly caramelized, then combine them with heavy cream, apple cider, maple syrup, cinnamon, and a bit of cornstarch to bind everything together. Raisins are essential to this pie's Pennsylvania-Dutch identity, but if you're not a fan of the fruit, you can substitute them with dried currants or leave them out entirely.

  • Easy Apple Cinnamon Cake

    A slice of apple cinnamon cake on a plate part of the cake and an apple shown on a decorative table setting

    Serious Eats / Niedle Creative

    Topped with a resplendent crown of soft-baked apples, this cinnamon-spiced cake may look fancy, but it comes together quickly. Enriched with yogurt and applesauce, the cake is tender and flavorful without being overly sweet, making it the ideal treat to serve any time of day. Here, opt for an apple variety that provides a tart, melt-in-your-mouth texture when baked, such as a Cortland or Gala.

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