6 Recipes for Maple Desserts You Have to Make This Fall

Now that fall has arrived, people are starting to crave pumpkin and apple favorites, but ’tis the season for maple, too. Maple-flavored drinks, cakes, cookies, and candies should become part of your fall recipe repertoire. The sweet syrup and warming spices will help you welcome a new season to your kitchen. If you have a sweet tooth, you’re going to love these six maple-flavored treats we’re highlighting.

1. Maple Syrup Pecan Coffee Cake

Maple pecan coffee cake
Maple pecan coffee cake | iStock.com

For many people, the promise of a delicious breakfast is the only thing that makes getting out of bed early doable. This maple pecan coffee cake from Noshing With the Nolands is guaranteed to keep you from hitting snooze. Coffee cake is good on its own, but when it’s sweetened with maple syrup, it’s even more delcious. Even better, the moist coffee cake is topped with a crumble topping that also enlists maple syrup. Make this for a lazy Saturday morning to welcome the first few weekends of fall.


Crumble Topping

  • 1½ cups flour
  • 1 cup pecans
  • ⅔ cup light brown sugar, packed
  • 6 tablespoons unsalted butter, softenend
  • 1½ teaspoons cinnamon
  • ¼ teaspoon salt
  • ¼ cup maple syrup


  • 2 cups flour
  • 1¼ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter, softened
  • ⅔ cup light brown sugar, packed
  • ¼ cup maple syrup
  • 1½ teaspoons maple extract
  • ½ teaspoons vanilla extract
  • 2 large eggs
  • ¾ cup sour cream
  • Confectioners’ sugar

Directions: For the crumble topping, place the flour, pecans, brown sugar, butter, cinnamon and salt in a food processor. Pulse until mixture is crumbly. Add syrup and pulse just to combine.

Preheat oven to 350 degrees Fahrenheit. Butter and flour a 9-inch springform pan.

Whisk the flour, baking powder, baking soda and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until pale and fluffy. Add the maple syrup, maple extract, and vanilla. Mix well, then add eggs one at a time, beating well after each addition. Add the flour mixture alternately with the sour cream, beginning and ending with the flour, mixing until just until batter comes together.

Transfer half of batter to prepared pan and top with half of the crumb topping. Spread remaining batter over top, then sprinkle with remaining crumb mixutre.

Bake for 50 to 60 minutes until tester inserted in the center comes out with a few moist crumbs attached. Let the cake cool for 5 to 10 minutes on a cooling rack and then remove the sides of the springform pan. Let the cake continue to cool and when manageable remove the bottom of the pan and let cool completely on a cooling rack.

Sprinkle with confectioners’ sugar just before you’re ready to serve.

2. Maple Oatmeal Cookies

Oatmeal raisin cookies
Oatmeal raisin cookies | Thinkstock

Next are maple oatmeal cookies from Martha Stewart. They’re sweetened with two kinds of sugar and pure maple syrup, which gives the house a fantastic aroma during baking. Sweetening your oatmeal cookies with maple syrup gives them a fun, seasonal flare, and your guests won’t be able to keep their hands off..


  • 3 cups old-fashioned rolled oats
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • ¾ cup unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • ½ cup granulated sugar
  • ¼ cup pure maple syrup
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions: Preheat oven to 350 degrees Fahrenheit, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and ¼ cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in two additions until just combined.

Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely.

 3. Maple Bacon Donuts

Maple bacon donuts
Maple bacon donuts | iStock.com

If you’re ready to indulge in a sinful morning, these maple bacon donuts from Broma Bakery are the ticket. Everyone loves bacon and donuts for breakfast, so you might as well combine the two. The recipe serves 8 and will require use of a donut pan. After you’ve made the batter for your donuts, it’s time to work on the glaze, and that’s where the maple syrup and bacon come in. Get ready for a sweet and salty treat you’ll make again and again.


  • 1½ cup all-purpose flour
  • ⅓ cup light brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 egg
  • ½ cup buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 strips well-cooked bacon, chopped finely into bits (about ⅓ cup)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • ¼ teaspoon maple extract
  • 1⅓- 1½ cup powdered sugar (begin with 1⅓ cups and use more as needed)
  • 2 strips well-cooked bacon, cut into small pieces for garnish
Directions: Preheat oven to 400 degrees Fahrenheit. Grease a standard sized donut pan and set aside.

In a large bowl, mix flour, brown sugar, baking soda, baking powder, and salt to combine. In a small bowl, whisk together egg, vegetable oil, buttermilk, and vanilla extract. Add the wet ingredients to the dry, and stir just until moistened, then fold in bacon.

Spoon batter into a large zip-top bag and cut a ½-inch hole in one of the corners. Pipe the dough into the donut molds, filling each one three-quarters full. Bake for 10 minutes, or until a toothpick inserted near the center comes out clean. Let cool for at least 10 minutes.

Combine all glaze ingredients in a small bowl and whisk until smooth. Add more powdered sugar if it’s too thin or more milk if it’s too thick. Dip each doughnut in glaze, then garnich with bacon pieces.

4. Maple Spice Cake Ice Cream

Ice cream
Ice cream | iStock.com

Summer might be over, but ice cream is always in season. This maple spice cake ice cream from Chef In Training proves there’s a flavor for every season. You don’t even need an ice cream maker — only a handful of accessible ingredients, along with a spice cake mix. Simply bake your packaged cake mix, let it cool, then mix the cooled cake with all the remaining ingredients. After a trip to the freezer, it’s time to eat.


  • 1½ cups spice cake mix
  • ½ cup water
  • ¼ cup oil
  • 1 large egg
  • 1 914-ounce) can sweetened condensed milk
  • 1 98-ounce) conainer frozen whipped topping, thawed
  • ¼ cup maple syrup
  • 1½ teaspoons cinnamon

Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan.

Combine cake mix with water, oil and egg. Beat until smooth, then transfer to prepared pan. Transfer to oven and bake for 15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Remove from oven and let cool completely.

In a large mixing bowl, combine sweetened condensed milk, whipped topping, and maple syrup. Beat until smooth. Crumble two-thirds of the spice cake into the mixing bowl. Gently fold into ice cream batter. Add half of ice cream mixture to an airtight container with a lid, then sprinkle some of the spice cake. Repeat layers once more, cover, and freeze for 4 to 6 hours.

5. Maple Walnut Blondies

Maple walnut blondies
Maple walnut blondies | iStock.com

If a blondie is your sweet treat of choice, this recipe for maple walnut blondies from Stephie Cooks is for you. They’re are full of maple flavor and studded with walnuts, giving them extra crunch and texture. Instead of going the typical chocolate brownie route, switch things up this fall with maple walnut blondies — you won’t be sorry.


  • ½ cup rolled oats
  • 6 tablespoons butter, melted
  • ¾ cup brown sugar
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • 1 egg
  • 1 generous pinch of salt
  • 1 cup flour
  • 1 cup chopped walnuts

Directions: Preheat oven to 350 degrees Fahrenheit. Grease an 8-by-8-inch pan and line with parchment paper. Set aside.

Add oats to a food processor and pulse until coarsely ground. Set aside.

In a large bowl, whisk butter and brown sugar to combine, then add syrup, egg, and vanilla, and whisk once more. Using a rubber spatula, fold in oats, flour, and salt until just combined. Fold in the walnuts. Transfer to prepared pan, spreading evenly with a spatula. Bake for 30 to 35 minutes, until the edges are golden and the center is set when you jiggle the pan.

Let cool, then use the parchment paper to lift the blondies out of the pan. Cut into individual squares and serve.

6. Maple Walnut Bark

Source: iStock
Maple syrup | iStock.com

Last but not least is maple walnut bark from Nutritionist In The Kitch. Homemade candy might sound complicated, but it’s super easy. The prep time is minimal and as long as you can wait the necessary 2 hours for the bark to set, this recipe will be a favorite you revisit each fall.


  • ¼ cup natural almond butter
  • ¼ cup coconut oil
  • ¼ cup pure maple syrup
  • 1 heaping tablespoon coconut flour
  • ¼ cup chopped walnuts

Directions: Heat a nonstick skillet over medium heat. Add the coconut oil, almond butter, and maple syrup . Stir constantly until melted. Once smooth, add the coconut flour and whisk until well combined. Pour the mixture evenly into a 9-by-13-inch baking pan. Sprinkle the chopped walnuts over the mixture evenly and transfer the pan to the freezer. Let the bark set for 2 hours. Once set, break the bark into at least 12 pieces using a knife. Store in the freezer.