Fall Guide: 5 Fall Desserts You’ll Want to Try

HARRISONBURG, VA (Rocktown Now) — As autumn sweeps across the Shenandoah Valley, kitchens in Harrisonburg and nearby towns fill with the warm aromas of pumpkin spice, baked apples and rich chocolate. Whether you’re hosting a Halloween party, attending a Friendsgiving, or simply looking to enjoy seasonal ingredients, these five dessert recipes bring fall flavor to the forefront.

Below are five festive recipes — including options for gluten-free guests — that are perfect for sharing, gifting or savoring solo on a cozy evening.

1. Black Magic Cake

Best for: Halloween parties and chocolate lovers

Dark, rich, and unforgettable, this chocolate layer cake gets its name from its intense flavor and spooky styling potential. Add marshmallow “webs” for a creepy-crawly spider look or mummy face with candy eyes. It’s a show-stopping centerpiece for any Halloween table.

Tip: If baking from scratch isn’t your style, buy a pre-made chocolate cake and use the marshmallow technique for decoration only.

Servings: 8 to 10
Ingredients:
Cake:

• 2/3 cup vegetable oil, plus more for greasing pans
• 1 cup Dutch-process cocoa powder (or any cocoa powder)
• 1 cup boiling water
• 2 cups granulated sugar
• 1¾ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp fine salt
• 1 cup whole milk
• 2 large eggs
• 1 tbsp pure vanilla extract

Filling & Frosting:

• 1½ cups heavy cream
• ¾ cup Dutch-process cocoa powder, sifted
• 8 oz semisweet chocolate, chopped
• 1 tsp espresso powder
• 1 tsp pure vanilla extract
• Pinch of fine salt
• 2 tbsp unsalted butter
• 1/3 cup confectioners’ sugar, sifted

Decoration:

• 2 cups mini marshmallows (about 4 oz)
• Cooking spray
• Candy spiders or candy eyes

Directions:

1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment.
2. Mix cocoa powder and boiling water, let bloom for 5 minutes.
3. Whisk sugar, flour, baking powder, and salt. In another bowl, mix cocoa mixture, oil, milk, eggs, and vanilla. Combine with dry ingredients until smooth.
4. Divide batter evenly in pans. Bake 30–40 minutes until center springs back. Cool completely.
5. For frosting, steam cream in a double boiler. Whisk in cocoa, chocolate, espresso, vanilla, and salt. Add butter and sugar. Cool completely.
6. Assemble cake by spreading 1 cup frosting between layers. Frost top and sides.
7. For web or mummy decoration, microwave marshmallows until soft. Spray hands with cooking spray. Stretch and drizzle over cake to create strings. Add candy spiders or eyes.

Tip: You can use a store-bought chocolate cake and decorate only with marshmallow webs for a quicker version.

2. Pumpkin Pie with Gluten-Free Press-In Crust

Best for: Guests avoiding gluten who still want classic pie flavor

This take on traditional pumpkin pie offers all the nostalgic flavor of the original with a simple, gluten-free press-in crust made from almond and coconut flours. The filling combines pumpkin purée, warming spices, and coconut milk for a creamy, dairy-optional dessert perfect for any fall celebration.

Tip: Let the pie cool completely before refrigerating. Serve with whipped cream or dairy-free topping for the best results.

Ingredients:
Crust:

• 1¼ cups almond flour
• ¼ cup coconut flour
• ¼ cup maple syrup
• ¼ cup coconut oil, melted
• Pinch of salt

Filling:

• 1 can (15 oz) pumpkin purée
• ¾ cup full-fat canned coconut milk or evaporated milk
• ½ cup packed light brown sugar
• 2 large eggs
• 1½ tsp pumpkin pie spice
• ½ tsp vanilla extract
• ¼ tsp salt

Directions:

1. Preheat oven to 350°F.
2. In a bowl, mix all crust ingredients until a soft dough forms. Press evenly into the bottom and sides of a 9-inch pie pan. Prick base with a fork.
3. Bake crust for 10 minutes, then set aside to cool slightly.
4. In a separate bowl, whisk together pumpkin purée, coconut milk, brown sugar, eggs, pumpkin pie spice, vanilla, and salt until smooth.
5. Pour filling into the prepared crust and bake for 45–50 minutes, or until center is just set.
6. Cool completely on a wire rack, then refrigerate for at least 4 hours before slicing.

3. Pumpkin Cheesecake with Gingersnap Crust

Best for: Thanksgiving or elevated dinner parties

For an elegant twist on pumpkin pie, this creamy cheesecake features a spiced gingersnap crust and a rich pumpkin filling. A hint of créme fraîche or sour cream adds tang, balancing the sweetness with sophistication. Allow time for chilling—this dessert is worth the wait.

Tip: Garnish with whipped cream and a dusting of cinnamon for presentation.

Servings: 8 to 10
Ingredients:
Crust:

• 1½ cups gingersnap crumbs
• ½ cup finely chopped hazelnuts
• 6 tbsp unsalted butter, melted
• ¼ cup sugar

Filling:

• 1½ lbs cream cheese, at room temp
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 1½ tbsp all-purpose flour
• 2 tsp pumpkin pie spice
• 1 cup solid-pack pumpkin purée
• ½ cup créme fraîche or sour cream
• 2 tsp pure vanilla extract

Directions:

1. Preheat oven to 350°F. Lightly butter an 8 or 8½-inch springform pan.
2. Combine crust ingredients and press into pan. Bake 10 minutes. Cool. Increase oven temp to 425°F.
3. Beat cream cheese and sugars until fluffy. Beat in eggs and yolks one at a time. Add flour, spice, pumpkin, créme fraîche, and vanilla. Mix until combined.
4. Pour into crust. Bake 15 minutes at 425°F. Reduce heat to 250°F and bake 1 hour more.
5. Turn off oven. Cool cheesecake inside for 2½ hours. Then chill at least 10 hours before serving.

Tip: For a homemade créme fraîche, mix equal parts heavy cream and sour cream with live cultures. Let sit at room temp 4–24 hours until thickened.

4. Pumpkin Chocolate Chip Oatmeal Cookies

Best for: Bake sales or after-school treats

These soft and chewy cookies combine the heartiness of oats with seasonal spices and the sweetness of pumpkin and chocolate chips. Quick to mix and even quicker to disappear, they’re ideal for sharing or snacking throughout the week.

Tip: Press the dough balls gently before baking to ensure even cookies.

Makes: 24 cookies
Ingredients:

• 1 cup all-purpose flour
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• 1½ cups old-fashioned oats
• ½ cup unsalted butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1/3 cup pumpkin puree (excess moisture removed with paper towel)
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350°F. Line baking sheets with parchment.
2. In one bowl, whisk flour, spices, baking soda, and salt. Stir in oats.
3. In another bowl, beat butter and sugars for 1–2 minutes. Add pumpkin, egg yolk, and vanilla.
4. Mix in dry ingredients, then fold in chocolate chips.
5. Scoop 1½ tbsp-sized balls onto sheets. Flatten slightly.
6. Bake 9–11 minutes until tops are set. Cool 5–10 minutes on pan before transferring.

5. Grandma’s Apple Pie

Best for: Classic holiday tables and nostalgic fall flavors

Despite the saying “as American as apple pie,” this dessert has European roots — and apples aren’t even native to North America. Still, apple pie has become a beloved staple of American cuisine, especially during the fall season. This traditional recipe, adapted from the Vancouver-based blog Spend with Pennies by Holly Nilsson, delivers tender spiced apples wrapped in a golden, flaky crust that will remind many of pies from childhood family gatherings.

Tip: Let the pie rest for at least 30 minutes before serving to allow the filling to set properly. Serve warm with vanilla ice cream and caramel drizzle.

Ingredients:
Pie:

• Double crust pie pastry (store-bought or homemade)
• 1 large egg, beaten
• 6 to 7 cups apples, peeled and sliced (about 2 pounds)
• 1 tablespoon lemon juice
• ½ cup granulated sugar
• 3 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Directions:

1. Preheat oven to 425°F.
2. Peel and core apples, then slice 1/4- to 1/8-inch thick.
3. In a large bowl, toss apples with lemon juice, sugar, flour, cinnamon, and nutmeg.
4. Roll out half the pie dough into a 12-inch circle and line a 9-inch pie plate. Add the apple mixture.
5. Roll out remaining dough and place over filling. Seal edges by pinching top and bottom crusts together; crimp or press with a fork. Cut 4–5 slits in the top to vent steam.
6. Beat the egg with 2 teaspoons of water or milk and brush the top crust. Sprinkle with sugar if desired.
7. Place pie plate on a parchment-lined baking sheet to catch spills.
8. Bake at 425°F for 15 minutes, then reduce temperature to 375°F and bake an additional 35–40 minutes until crust is golden and apples are tender.
9. Cool at least 30 minutes before slicing.

Optional: Top with ice cream and caramel sauce for a rich, crowd-pleasing dessert.

Homemade Pie Crust (Optional):
Yields 2 crusts

• 3 cups all-purpose flour
• 1 teaspoon salt
• 7 tablespoons cold butter, cubed
• 7 tablespoons shortening, cubed
• ⅓ to ⅔ cup ice cold water

1. In a large bowl, whisk flour and salt.
2. Cut in butter and shortening with a pastry cutter until pea-sized crumbs form.
3. Add water a tablespoon at a time and mix with a fork just until dough holds together.
4. Divide into two balls and roll each into a 12-inch circle on a floured surface. Use immediately or wrap and refrigerate.

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Final Note:
Each of these desserts offers something uniquely satisfying for the fall season, whether you’re after the comfort of tradition or a creative spin on holiday classics. Try one—or all five—to make the most of autumn’s best flavors here in the 352.

Want to see more fun things happening in Ocala and Marion County this fall? Visit the Rocktown Now Fall Guide for all your harvest happenings.