15 Easy Fall Cottage Recipes Perfect for for the Season

There is something magical about autumn when the air turns crisp, the leaves glow amber, and the cottage kitchen becomes the heart of the home.

Fall is the season of abundance — pumpkins, apples, root vegetables, and spices that fill the air with warmth and nostalgia.

Cooking in a cottage setting means slowing down, savoring the moment, and creating meals that nourish body and soul.

Whether you’re planning a rustic dinner by the fire, baking something sweet to share with family, or preparing comforting drinks to sip on cool evenings, these 15 fall cottage recipes will inspire you.

From hearty stews and rustic breads to indulgent desserts and warming beverages, this collection brings together everything that makes autumn in the countryside unforgettable.

Each recipe celebrates the harvest season, balancing simplicity with rich flavors that evoke cozy evenings, flickering candles, and gatherings with loved ones.

So tie on your apron, gather your favorite seasonal ingredients, and let’s step into the kitchen where fall’s finest flavors await.

15 Easy Fall Cottage Recipes Perfect for the Season

Cooking in the fall cottage kitchen is more than just preparing food — it’s a way of embracing the season itself.

Every simmering stew, golden tart, or spiced dessert captures the heart of autumn and brings warmth to chilly evenings.

With these 15 fall cottage recipes, you can celebrate the harvest season in rustic style, turning everyday meals into moments of comfort and joy.

Whether you’re hosting friends, gathering family, or savoring a quiet meal by the fire, these recipes will wrap you in the essence of autumn.

So light a candle, pour yourself a mug of spiced cider, and let these flavors remind you why fall is the coziest season of all.

Maple Roasted Butternut Squash Soup

This velvety soup captures the cozy essence of fall with its golden sweetness and subtle spice.

Roasted butternut squash caramelized with maple syrup blends into a luscious base, enriched with cream and finished with nutmeg.

Each spoonful tastes like autumn in a bowl, warming both body and soul while filling the cottage kitchen with an irresistible aroma.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh thyme sprigs, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the squash evenly, drizzle with olive oil and 2 tablespoons maple syrup, then season with salt and pepper.
2. Toss well and roast for 35 minutes, until caramelized and tender. While the squash roasts, heat a large pot over medium heat.
3. Add diced onion and cook until softened and golden. Stir in garlic and cook for one more minute until fragrant.
4. Add the roasted squash to the pot along with vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, allowing flavors to meld beautifully.
5. Remove from heat and blend the mixture in batches until perfectly smooth. Return to the pot, stir in heavy cream, nutmeg, cinnamon, and remaining maple syrup.
6. Adjust seasoning with salt and pepper. Warm gently and ladle into bowls, garnishing with cream, nutmeg, and thyme.

Every spoonful of this soup feels like a hug from autumn itself.

The maple-kissed squash provides a sweet earthiness, while nutmeg and cinnamon add warmth.

Cream enriches the texture, making it luxuriously silky.

Perfect with crusty bread by the fire, this soup becomes a cottage favorite that lingers long after the last bowl is emptied.

Rustic Apple Cider Braised Chicken with Sage

This hearty dish embodies fall’s rustic charm, blending tender chicken braised in crisp apple cider with earthy sage and caramelized onions.

The meat falls off the bone, carrying notes of sweet-tart cider and fresh herbs.

Each bite is rustic yet elegant, creating a comforting centerpiece for a cottage dinner table while celebrating autumn’s harvest in the most delicious way.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 2 cups fresh apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 sprigs fresh sage
• 1 sprig fresh rosemary
• 1 large apple, thinly sliced
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons unsalted butter

Instructions:

1. Pat chicken thighs dry with paper towels, then season generously with salt and pepper. Heat olive oil in a large cast-iron skillet over medium-high heat.
2. Place chicken skin-side down and sear until deeply golden, about 5 minutes. Flip and sear the other side, then transfer to a plate.
3. Reduce heat to medium and add onions to the skillet. Cook slowly until caramelized, about 10 minutes, stirring often.
4. Add garlic and cook briefly until fragrant. Deglaze the skillet with apple cider, scraping up brown bits.
5. Stir in Dijon mustard and apple cider vinegar. Nestle the chicken thighs back into the skillet, skin side up.
6. Add sage, rosemary, and sliced apple. Cover with a lid and let the chicken braise gently for 40 minutes until tender.
7. Finish by stirring in butter to enrich the sauce. Serve hot with mashed potatoes or rustic bread.

This dish offers the perfect balance of sweet and savory.

The apple cider infuses the chicken with gentle tartness, while sage and rosemary bring earthy warmth.

The sauce becomes glossy and comforting, tying everything together with richness.

It is an ideal centerpiece for fall cottage suppers, especially when paired with good company and a roaring fire.

Caramelized Pear and Pecan Skillet Crisp

This rustic dessert combines juicy pears baked to golden perfection with buttery pecan crumble.

The fruit softens into sweet tenderness while the topping bakes into a crisp, nutty crown.

Fragrant cinnamon and brown sugar weave together, filling the cottage kitchen with the perfume of fall.

Served warm with a scoop of vanilla ice cream, it’s a soul-soothing treat for cool evenings.

Ingredients:

• 5 ripe pears, peeled, cored, and sliced
• 2 tablespoons unsalted butter
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 tablespoon lemon juice
• ½ cup chopped pecans
• ½ cup rolled oats
• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ½ cup cold butter, cubed
• Vanilla ice cream, for serving

Instructions:

1. Preheat oven to 375°F (190°C). In a cast-iron skillet, melt butter over medium heat, then add sliced pears, brown sugar, cinnamon, ginger, and lemon juice.
2. Cook for 8 minutes until pears soften slightly and release fragrant juices. Remove from heat.
3. In a mixing bowl, combine oats, flour, sugar, and pecans. Cut in cold butter with your fingers until mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the pears. Place skillet in the oven and bake for 35 minutes, until bubbling and golden brown.
5. Remove from oven and let rest briefly. Serve warm with generous scoops of vanilla ice cream melting over the top.

This dessert captures the essence of rustic fall indulgence.

The pears become silky and sweet beneath the buttery crunch of pecans and oats.

Each bite delivers warmth, fragrance, and a satisfying texture that comforts on chilly evenings.

Simple yet indulgent, this crisp is the perfect way to end a fall cottage meal

Harvest Pumpkin and Sage Risotto

This creamy risotto celebrates autumn with the rich flavors of pumpkin, earthy sage, and nutty Parmesan.

Each bite is velvety and deeply comforting, with subtle sweetness from the pumpkin balanced by fresh herbs.

The slow cooking process fills the cottage kitchen with warmth and anticipation, creating a dish that is both rustic and refined.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable or chicken broth, warmed
• 1 cup pumpkin purée (not pie filling)
• 1 small onion, finely diced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh sage, finely chopped
• ¼ teaspoon ground nutmeg
• Salt and black pepper, to taste
• Fresh sage leaves, fried, for garnish

Instructions:

1. Warm broth in a small saucepan over low heat. Keep it gently simmering throughout the cooking process.
2. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add onion and cook until translucent and soft.
3. Stir in Arborio rice and cook for 2 minutes, toasting the grains lightly until edges look translucent. Add white wine and stir until absorbed.
4. Begin adding warm broth one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding more, repeating until rice is creamy and al dente.
5. Stir in pumpkin purée, Parmesan cheese, nutmeg, chopped sage, and remaining butter. Season generously with salt and pepper.
6. Serve hot, garnished with crispy sage leaves and an extra sprinkle of Parmesan.

This risotto captures fall’s essence with each spoonful.

The pumpkin adds a silky sweetness, while Parmesan deepens the richness.

Fresh sage weaves earthiness through the dish, balancing the creaminess.

It makes a wonderful centerpiece for a quiet evening at the cottage, accompanied by candlelight and a crisp glass of white wine.

Cranberry Walnut Cottage Loaf

This rustic bread brings the joy of fall baking into your kitchen with its hearty texture and festive flavors.

Studded with tart cranberries and crunchy walnuts, the loaf is slightly sweet yet savory enough for cheese or soup.

The aroma of freshly baked bread fills the cottage with cozy warmth, making this recipe as much about the experience as the result.

Ingredients:

• 4 cups bread flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ½ cups warm water
• 2 tablespoons honey
• 2 teaspoons salt
• 1 cup dried cranberries
• ¾ cup chopped walnuts
• 2 tablespoons olive oil, for greasing

Instructions:

1. In a large bowl, dissolve yeast in warm water with honey. Let sit for 10 minutes until foamy.
2. Stir in flour and salt until dough begins to come together. Knead on a floured surface for 8 minutes until smooth and elastic.
3. Gently knead in cranberries and walnuts until evenly distributed. Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled.
4. Punch down dough and shape into a round loaf. Place on a parchment-lined baking sheet, cover, and let rise again for 30 minutes.
5. Preheat oven to 375°F (190°C). Slash the top of the loaf with a sharp knife and bake for 35–40 minutes, until golden and hollow-sounding when tapped.
6. Cool on a wire rack before slicing. Serve warm with butter or alongside soups and cheeses.

This bread is both hearty and festive, weaving sweet-tart cranberry with the rustic crunch of walnuts.

The golden crust gives way to a soft, fragrant crumb that pairs perfectly with fall soups or cottage stews.

It is an ideal recipe for gathering, inviting everyone to tear off a slice and share in the season’s warmth.

Mulled Spiced Pear Cider

This warm beverage wraps chilly evenings in comfort, blending juicy pears with autumn spices.

Simmered slowly with cinnamon, cloves, and star anise, the cider becomes fragrant and soul-soothing.

It is the kind of drink that makes a cottage feel like home, offering both sweetness and spice in every steaming mug.

Ingredients:

• 8 ripe pears, cored and sliced
• 8 cups water
• ½ cup brown sugar
• 2 cinnamon sticks
• 5 whole cloves
• 2 star anise pods
• 1 orange, sliced
• 1 tablespoon fresh ginger, sliced
• 1 teaspoon vanilla extract

Instructions:

1. Place pears, water, sugar, cinnamon sticks, cloves, star anise, orange slices, and ginger into a large pot. Bring to a boil over medium-high heat.
2. Reduce heat to low and let simmer uncovered for 1 ½ hours. Stir occasionally and mash pears gently with a wooden spoon to release flavor.
3. Strain mixture through a fine mesh sieve or cheesecloth into a clean pot. Discard solids, then stir in vanilla extract.
4. Reheat gently before serving in mugs. Garnish with a cinnamon stick or pear slice for a rustic touch.

This cider is the very definition of cottage comfort.

The pears bring natural sweetness, while the spices wrap each sip in warmth.

It is both festive and soothing, making it perfect for evenings by the fireplace or crisp autumn gatherings.

Served hot, it instantly turns any moment into a seasonal celebration.

Golden Sweet Potato and Caramelized Onion Tart

This savory tart layers buttery pastry with sweet potatoes, caramelized onions, and creamy cheese.

The flavors meld into a rustic harmony, offering sweetness, richness, and a hint of earthiness in every bite.

Perfect for brunch or a cozy cottage supper, it looks as beautiful as it tastes, with golden hues that mirror autumn leaves.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 large sweet potatoes, peeled and thinly sliced
• 2 medium onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon fresh thyme leaves
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup crumbled goat cheese (or feta)
• ¼ cup grated Parmesan cheese
• 1 egg, beaten, for egg wash

Instructions:

1. Preheat oven to 400°F (200°C). Roll puff pastry on a lightly floured surface and fit into a tart pan or baking sheet.
2. Heat olive oil and butter in a skillet over medium-low heat. Add onions and cook slowly for 20 minutes, stirring often, until caramelized and golden.
3. Layer sweet potato slices across the pastry base, overlapping slightly. Scatter caramelized onions evenly on top.
4. Sprinkle goat cheese, Parmesan, thyme, salt, and pepper over the filling. Brush pastry edges with beaten egg.
5. Bake for 30 minutes until the pastry is golden and crisp, and sweet potatoes are tender. Cool slightly before slicing.

This tart brings together the essence of fall with layers of comfort.

The caramelized onions add sweetness, while the tangy goat cheese balances richness.

Sweet potatoes lend earthy warmth, and the flaky pastry ties everything together.

Served warm, it’s both rustic and elegant, ideal for savoring on a crisp autumn evening.

Cottage Pumpkin Spice Bread Pudding

This dessert transforms stale bread into a decadent custard infused with pumpkin, cinnamon, and nutmeg.

The baked pudding emerges golden and fragrant, with pockets of soft richness beneath a lightly crisp top.

Drizzled with a vanilla cream sauce, it feels like the ultimate indulgence of fall cottage living.

Ingredients:

• 6 cups cubed day-old bread (French or brioche)
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup pumpkin purée
• 3 large eggs
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• ½ cup raisins or dried cranberries (optional)
• 2 tablespoons butter, for greasing

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together milk, cream, pumpkin purée, eggs, sugars, vanilla, and spices until smooth.
3. Add bread cubes to the mixture and stir gently to coat. Let sit for 10 minutes to absorb custard.
4. Stir in raisins or cranberries if using. Transfer mixture to the prepared baking dish.
5. Bake uncovered for 45–50 minutes, until the top is golden and custard is set. Serve warm with whipped cream or vanilla sauce.

This bread pudding is autumn comfort at its best.

The custard soaks into the bread, creating a silky texture infused with pumpkin and spice.

The golden top adds contrast with its gentle crunch.

It is the kind of dessert that makes the entire cottage smell like fall festivities.

Hearty Beef and Root Vegetable Stew

This stew is the epitome of rustic comfort, brimming with tender beef and earthy root vegetables.

Simmered slowly with herbs, garlic, and red wine, it becomes deeply flavorful and filling.

It is the type of meal that warms both the hands and the heart, best enjoyed on crisp autumn evenings beside the fireplace.

Ingredients:

• 2 pounds beef chuck, cut into cubes
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 parsnips, chopped
• 2 potatoes, cubed
• 1 turnip, cubed
• 3 tablespoons flour
• 4 cups beef broth
• 1 cup red wine
• 2 sprigs thyme
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Pat beef dry and season with salt and pepper. Dredge lightly in flour.
2. Heat olive oil in a Dutch oven over medium-high heat. Brown beef cubes in batches, then remove and set aside.
3. Add onion and garlic to the pot, cooking until softened and fragrant. Stir in carrots, parsnips, potatoes, and turnip.
4. Return beef to the pot, then pour in broth and red wine. Add thyme and bay leaves.
5. Bring to a simmer, then reduce heat to low. Cover and cook gently for 2 hours, stirring occasionally, until beef is tender.
6. Remove bay leaves and adjust seasoning. Serve steaming hot with crusty bread.

This stew is pure cottage comfort in a bowl.

The beef becomes fork-tender, infused with herbs and wine.

The root vegetables soak up flavor, adding sweetness and depth.

It is a dish made for sharing, nourishing body and spirit during long, chilly evenings.

Baked Acorn Squash with Maple Pecan Filling

This dish transforms humble acorn squash into a showstopping fall side or vegetarian main.

The tender roasted squash cradles a buttery filling of pecans, maple syrup, and warm spices.

The result is nutty, sweet, and earthy all at once, creating a dish that captures the essence of cottage dining in autumn.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, melted
• ¼ cup pure maple syrup
• ½ cup chopped pecans
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Brush squash halves with olive oil and place cut side down on a baking sheet. Roast for 25 minutes until beginning to soften.
2. Meanwhile, mix melted butter, maple syrup, pecans, brown sugar, cinnamon, nutmeg, and salt in a bowl. Stir until well combined.
3. Remove squash from the oven and turn cut side up. Spoon the pecan mixture evenly into the hollows.
4. Return to oven and bake for 20 more minutes, until squash is tender and filling is bubbling. Serve warm.

This dish delivers a perfect balance of textures and flavors.

The tender squash contrasts with crunchy pecans, while maple syrup and spices add warmth.

It feels festive yet homely, perfect for cottage dinners or autumn gatherings.

Every bite tastes like the comfort of fall’s harvest.

Rustic Cottage Shepherd’s Pie with Root Vegetables

This cottage-style shepherd’s pie elevates the classic dish with hearty root vegetables and a creamy potato topping.

The filling is rich with beef, herbs, and earthy carrots, while the mashed potatoes bake golden and fluffy on top.

It is an all-in-one meal that speaks of hearth, home, and autumnal abundance.

Ingredients:

• 1 ½ pounds ground beef or lamb
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 parsnip, diced
• 1 cup peas
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 4 cups mashed potatoes (prepared with butter and cream)

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet, then add onion, carrots, parsnip, and garlic. Cook until softened.
2. Add ground beef or lamb, breaking it apart as it browns. Stir in tomato paste, broth, Worcestershire, thyme, salt, and pepper. Simmer for 10 minutes until thickened.
3. Stir in peas and transfer filling to a baking dish. Spread mashed potatoes evenly on top, smoothing the surface.
4. Use a fork to create ridges in the potato topping. Bake for 25–30 minutes until golden brown and bubbling.

This pie is the definition of cottage heartiness.

The savory filling is rich, flavorful, and comforting.

The golden potato topping adds creamy contrast, making each forkful deeply satisfying.

It is a dish best enjoyed slowly, perhaps with a glass of red wine by the fire.

Spiced Apple and Oat Crumble Bars

These bars combine the nostalgia of apple pie with the convenience of a handheld treat.

Buttery oat crust sandwiches a spiced apple filling, while the crumble topping bakes crisp and golden.

The result is both rustic and comforting, perfect for cottage afternoons with tea or coffee.

Ingredients:

• 2 cups rolled oats
• 1 ½ cups all-purpose flour
• ¾ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup unsalted butter, melted
• 4 large apples, peeled and diced
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and melted butter. Mix until crumbly.
3. Press half the oat mixture firmly into the bottom of the prepared pan to form a crust.
4. In another bowl, toss apples with sugar, lemon juice, and cornstarch. Spread evenly over the crust.
5. Sprinkle remaining oat mixture on top of apples. Bake for 40 minutes until golden and bubbling.
6. Cool completely before slicing into bars. Serve plain or with a drizzle of caramel.

These bars are autumn in every bite.

The spiced apples are tender and sweet, while the oat layers offer buttery crunch.

They are simple yet indulgent, perfect for sharing with friends or enjoying as a rustic treat.

At a cozy cottage table, they taste even better with a warm drink

Cinnamon Roasted Carrots with Honey Butter Glaze

These simple yet elegant carrots are roasted until caramelized, then finished with a glossy honey butter glaze.

Cinnamon adds warmth, while honey brings sweetness that perfectly complements the natural earthiness of the carrots.

It is a side dish that turns humble vegetables into a celebration of autumn flavors.

Ingredients:

• 2 pounds carrots, peeled and halved lengthwise
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 tablespoons honey
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper, then spread on a baking sheet.
2. Roast for 25 minutes, turning once, until tender and golden. Meanwhile, melt butter with honey and cinnamon in a small saucepan.
3. Remove carrots from the oven and drizzle with honey butter glaze. Toss gently to coat.
4. Return to oven for 5 minutes to caramelize further. Garnish with parsley before serving.

These carrots embody rustic autumn sweetness.

They are tender, glossy, and fragrant with spice.

The honey glaze clings to each bite, making the dish irresistible.

It is a perfect accompaniment for roasts or cozy cottage suppers.

Cottage-Style Chestnut and Mushroom Stuffing

This hearty stuffing is packed with chestnuts, mushrooms, and herbs, creating layers of earthy richness.

The bread soaks up savory broth while remaining light and fragrant, perfect for fall gatherings.

It is both a comforting side dish and a satisfying main for vegetarians.

Ingredients:

• 1 loaf rustic bread, cut into 1-inch cubes and dried overnight
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 celery stalks, diced
• 3 cups mushrooms, chopped
• 1 cup cooked, peeled chestnuts, roughly chopped
• 3 cloves garlic, minced
• 2 teaspoons fresh thyme
• 1 teaspoon fresh rosemary, minced
• 3 cups vegetable broth
• 2 eggs, lightly beaten
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C). Grease a large baking dish.
2. Heat olive oil in a skillet. Add onion, celery, mushrooms, and garlic, cooking until softened and fragrant.
3. Stir in chestnuts, thyme, rosemary, salt, and pepper. Cook for 5 minutes more.
4. Place bread cubes in a large bowl. Add vegetable mixture, broth, and eggs, tossing until well combined.
5. Transfer mixture to prepared dish. Cover with foil and bake for 30 minutes. Remove foil and bake 15 more minutes until golden and crisp.

This stuffing is earthy, aromatic, and deeply comforting.

The chestnuts bring sweetness, the mushrooms add richness, and the herbs tie everything together.

It feels rustic yet celebratory, making it perfect for cottage holiday tables.

Each spoonful is hearty enough to be a meal on its own.

Spiced Pumpkin and Maple Cheesecake

This cheesecake takes fall flavors to their most indulgent form, with pumpkin, maple syrup, and warming spices blended into creamy perfection.

A buttery graham cracker crust anchors the filling, while a maple drizzle crowns the top.

It is both rustic and luxurious, ideal for special cottage evenings or festive gatherings.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup pumpkin purée
• ¾ cup brown sugar
• ¼ cup pure maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• Whipped cream, for garnish

Instructions:

1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, sugar, and melted butter, pressing mixture into the bottom of a springform pan.
2. In a large bowl, beat cream cheese until smooth. Add pumpkin purée, brown sugar, maple syrup, eggs, vanilla, and spices. Mix until fully blended.
3. Pour filling into crust and smooth the top. Bake for 55 minutes, until set but slightly jiggly in the center.
4. Turn off oven and let cheesecake cool inside with door ajar for 1 hour. Chill in refrigerator for at least 4 hours before serving.
5. Garnish with whipped cream and an extra drizzle of maple syrup before slicing.

This cheesecake is a true autumn indulgence.

It is silky, spiced, and sweet with maple richness.

Each slice feels celebratory yet comforting, embodying the warmth of the season.

It is the perfect finale to a rustic cottage feast.