Our Most Pinned Fall Desserts

Let your sweet tooth be your guide

Brown sugar, warm spices, and baked fruit—fall may be the best season for dessert. And if our handy analytics tools have anything to say about it, you feel the same way. Here's a collection of our most popular fall desserts you've shared on Pinterest. For even more recipe inspiration, follow us: pinterest.com/saveur.

Persimmon Pudding

Persimmon Pudding

Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust.Helen Rosner

Apple Pandowdy

At Boston's Durgin-Park, squares of buttery crust are pressed into a simmering apple filling partway through cooking to soak up the spiced sauce in this old-school dessert. Get the recipe for Apple Pandowdy »Romulo Yanes
Cardamom Cream Puffs (Semlor)

Cardamom Cream Puffs (Semlor)

As Monica Bhide wrote in her homage to cardamom ("Queen of Spices," April 2010), a love for this spice stretches from South Asia to Scandinavia. These cream-filled, cardamom-scented pastries are traditionally served in Sweden on the day before the beginning of Lent.Todd Coleman
Gingersnaps

Gingersnaps

Claudia Fleming shared this recipe with us. She likes to serve these wafer-thin cookies alongside fresh apples or pears.
Layered Strudel Cake (Prekmurska Gibanica)

Layered Strudel Cake (Prekmurska Gibanica)

Able to be assembled up to 2 days prior to baking, this multilayered pastry cake is stuffed with poppy seed, walnut, cottage cheese, and tart apple fillings. Get the recipe for Layered Strudel Cake (Prekmurska Gibanica) »Chris Court
Indian Rice Pudding (Kheer)

Indian Rice Pudding (Kheer)

This traditional cardamom-scented Indian rice pudding owes its particular richness to the inclusion of whole milk, which has been reduced by half during the cooking process to produce a thick, creamy base.Landon Nordeman

Chocolate Chess Pie with Cornbread Crumble

Chocolate Chess Pie with Cornbread Crumble
Chef Scott Crawford of the forthcoming Nash Tavern in Raleigh updates the simple Southern custard pie by adding cacao nibs to the butter crust and sprinkling a nutty cornbread crumble on top.Joseph De Leo

Shortbread Cookies (Punitions)

Shortbread Cookies (Punitions)
Traditional French shortbread cookies taste best using a good salted butter with a high butterfat content, such as Kerrygold.Todd Coleman

Mexican Bread Pudding (Capirotada)

Mexican Bread Pudding (Capirotada)
This satisfying dessert uses piloncillo, a type of brown sugar used in Mexican cooking.Todd Coleman

Yellow Man

Yellow Man
These crunchy, sweet confections make the perfect post-dinner bite. Get the recipe for Yellow Man »Shoshanna Goldberg

Salted Caramel Apple Pie

Salted Caramel Apple Pie
A deep-dish pie is packed with both sweet and tart apples to balance the rich, salted caramel sauce. Get the recipe for Salted Caramel Apple Pie »Andrew Ingalls

Brûléed Italian Plums with Armagnac Custard

Brûléed Italian Plums with Armagnac Custard
Warming, caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert. Get the recipe for Brûléed Italian Plums with Armagnac Custard »Farideh Sadeghin
Treacle Tart

Treacle Tart

In Britain, treacle is a word applied to everything from sticky molasses to golden syrup, which is lighter in character and in color, and an essential component of our beloved treacle tart. Inside a buttery shortbread crust, a molten goo of golden syrup drowns bread crumbs and lemon zest. With little more to it than warming ginger and an egg whisked with cream to set the center, its very simplicity is its ultimate strength. —Tamasin Day-LewisTodd Coleman
Spiced Persimmon Frozen Yogurt

Spiced Persimmon Frozen Yogurt

Classic frozen yogurt gets a boost from floral persimmon and toasted spices.André Baranowski

Pumpkin Cheesecake Tart with Gingersnap Crust

Pumpkin Cheesecake Tart with Gingersnap Crust
Creamy pumpkin filling over a ginger cookie crust provides a comforting balance of sweetness and spice.Helen Rosner