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Fall Desserts You'll Love This Season

5 minutes read Oct 18,2022
mother and son making fall desserts

There is much to enjoy about the autumn months, but nothing beats fall dessert recipes that showcase the best bounty of the season. Apples, pears, and pumpkins are farmers markets favorites during this time of year and are delicious additions to confections sure to satisfy your sweet tooth. 

From campfire treats to elegant holiday sweets, you'll trip over yourself for a second helping of these delicious and easy-to-make fall desserts. 

Pumpkin Spice Latte Returns in Recipes 

It seems like there is nowhere to hide from the seasonal taste sensation of the century. If you're not a fan of pumpkin spice latte—PSL for short—these treats will change your mind. 

pumpkin spice truffles

Pumpkin Spice Latte Truffles

Homemade truffles are delicious and easy with no oven baking necessary. They are even tastier when they get the PSL treatment, like you'll find in this adapted recipe from Sheri Silver

Ingredients 

  • 16 ounces quality white chocolate chips (or chopped white chocolate), divided
  • ¼ cup pumpkin puree
  • ¼ teaspoon pumpkin pie spice
  • ½ teaspoon instant espresso
  • ½ teaspoon vanilla
  • 1 tablespoon graham cracker crumbs
  • 1-2 teaspoons vegetable shortening

Directions

  1. Combine 10 ounces of the white chocolate, with the pumpkin, pumpkin pie spice, espresso and vanilla and gently melt together. Stir in the graham cracker crumbs and refrigerate until firm. 
  2. Scoop tablespoon-size balls onto a parchment lined baking sheet. Place back in the refrigerator.
  3. Melt the remaining white chocolate. Slowly add shortening until the chocolate is smooth and pourable. 
  4. Working one truffle at a time, coat with the melted chocolate and place back on the baking sheet.
  5. Top with extra graham cracker crumbs or espresso. Keep chilled in the refrigerator until ready to enjoy.

mini pumpkin spice cheesecake

Pumpkin Spice Latte Mini Cheesecakes 

This cheesecake recipe gets an autumn update with a pinch of PSL. Creamy and dreamy, this fall dessert makes the most of seasonal flavors in tiny, tasty bites. 

Ingredients

  • 12 Oreos, finely ground (1 ¼ cup crumbs)
  • 2 tablespoons melted butter 
  • 12 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoon pumpkin pie spice, plus more for serving
  • 2 teaspoon espresso powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 cup pumpkin puree 
  • 2 teaspoon pure vanilla extract
  • Whipped topping, for serving

Directions

  1. Preheat oven to 350 degrees Fahrenheit and carefully arrange paper liners in 12 muffin tins. 
  2. Combine the Oreo crumbs with the melted butter. Press a tablespoon worth of mixture into the liners for the crust. 
  3. Beat together the cream cheese, sugar, flour, pumpkin pie spice mix, espresso powder, and salt until light and fluffy. Combine the eggs. Add in the pumpkin and vanilla. Mix well before pouring cheesecake filling into the prepared liners. 
  4. Bake cheesecakes for about 25 to 28 minutes until they're just set in the center. 
  5. Refrigerate at least one hour until cold. 
  6. Finish with whipped topping and sprinkle with more pumpkin spice mix.

This recipe is adapted from Delish

pumpkin spice latte pudding

Pumpkin Spice Latte Pudding 

Pudding is always a big hit with kids. This pretty PSL version gives a decidedly adult flavor to this simple fall dessert. 

Ingredients

  • 3.4-ounce box instant vanilla pudding mix
  • 2 tablespoons espresso powder 
  • 2 teaspoons pumpkin pie spice 
  • Pinch of kosher salt 
  • 1 ½ cups cold milk 
  • ½ cup pumpkin purée 
  • 1 cup thin ginger snaps (about 3 ounces), crumbled
  • 1 cup whipped cream

Directions 

  1. Whisk together the pudding mix, espresso powder, pumpkin pie spice, and salt.
  2. Add the milk and pumpkin purée and mix about two minutes until thick. 
  3. Alternate layers of cookie crumbles and pudding in a pretty glass or mug starting with the crumbled cookies. 
  4. Finish with whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to four hours.

This recipe was borrowed from our friends at Food Network. 

You'll be Thankful for These Fall Desserts 

Ranging from simple to fancy, these fall desserts will deliciously round out any memorable feast without too much work on your part. 

cranberry-upside-down-cake

Cranberry Upside-Down Cake 

You'll flip for this gorgeous and tasty cake by Nibble and Dine throughout the autumn season and beyond. This cranberry culinary celebration is also a scrumptious centerpiece on any holiday table. 

Cranberry Layer 

  • 4 tablespoons unsalted butter (½ stick)
  • ¼ cup water
  • 1 cup packed brown sugar (light or dark)
  • ⅓ cup granulated sugar
  • 12 ounces fresh cranberries
  • Pinch of fine salt

Cake Layer 

  • 8 tablespoons unsalted butter (1 stick), softened
  • ¼ cup packed brown sugar (light or dark)
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 ½ cups all-purpose flour 
  • ⅔ cup milk, at room temperature
  • ½ teaspoon fine salt
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons vanilla

Directions 

  1. Cook the fresh cranberries in a pan with melted butter, sugar, and water.  
  2. Line a 9-inch cake pan with parchment paper and grease the bottom and sides. 
  3. Remove softened cranberries with a slotted spoon and carefully transfer them in the prepared pan. 
  4. Cook the butter/sugar mixture until syrupy but not burned. Pour mixture over the softened cranberries. 
  5. Cream the softened butter with the sugars. Add in the eggs. Mix and set aside.
  6. In a separate bowl, whisk together the flour, salt, and baking powder. 
  7. Gently fold in dry ingredients into the softened butter, alternating with the milk and vanilla. Whisk until smooth, but don't overmix. 
  8. Pour batter on top of cranberries and bake at 350 degrees Fahrenheit for 40-50 minutes until a knife comes clean when inserted in the middle. Let stand 10 minutes before inverting and turning onto a cake plate. 

slow-cooked-pears

Slow Cook Ginger Pears

This sophisticated-looking dessert couldn't be easier to make, thanks to using a slow cooker. A pretty presentation makes an elegant and delicious after-dinner statement without too much fuss.  

  1. Core a channel through some Bartlett or Anjou pears using a melon baller. 
  2. Fill with a combination of fall combination of crystalized ginger, brown sugar, pecans, and a dash of lemon zest 
  3. Place pears upright in slow cooker. Top with a couple of pats of butter and cook until tender, about four hours.  
  4. Arrange on a plate and serve with vanilla ice cream. 

pear-and-thyme-tart

Pear and Thyme Tart

Impress your guests with this attractive fall dessert from McCarthy Stone. This lovely tart pairs deliciously with a special dinner, a Sunday brunch, or whenever pears are in peak season. 

Ingredients

  • 1 lemon 
  • 1 cup plain flour
  • ¼ teaspoon baking powder
  • ½ cup unsalted butter, at room temperature
  • ¼ teaspoon salt
  • ½ cup plus 1 tablespoon sugar
  • 1 large egg
  • 3 small Bartlett pears, peeled, halved, and cored
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 2 tablespoon apricot jam
  • 4 fresh thyme sprigs, torn into small pieces

Directions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Lightly coat a 14X4-inch tart tray with non-stick cooking spray or butter.
  3. Combine ½ teaspoon of lemon zest and one tablespoon juice. Set the juice aside.
  4. In a medium bowl, whisk together the flour, lemon zest, baking powder and salt.
  5. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about three minutes. Reduce speed and beat in the egg.
  6. Slowly add the flour mixture, mixing until incorporated and the dough is soft. 
  7. Transfer dough to the prepared tart tray. Carefully push dough evenly into bottom and up the sides of pan.
  8. Place the pear halves, cut sides down, alternating top-to-bottom. Sprinkle with cinnamon, ginger, and the remaining one tablespoon sugar.
  9. Bake 55 to 65 minutes until the crust is golden brown. Let it cool on the wire rack.
  10. Combine the apricot jam and lemon juice. Microwave for 30 seconds or until bubbling. Mix and brush gently over entire tart. Sprinkle with thyme to serve.

fruit-cobber

Autumn Desserts for Around a Campfire

Who says dessert has to be enjoyed sitting at a table? These fall dessert recipes are meant to be made and enjoyed cozied up next to a campfire.

Banana Boats

This "a-peeling" dessert is built to order the way you like it, wrapped in foil, and then grilled over a campfire. 
There is a seemingly endless variety of delicious combinations that you can create. The s'mores version is our favorite, of course. 

Fruit Cobbler

Fresh from a market stall, u-picked or from a grocery store shelf, a fruit cobbler cooked fireside is an indulgent way to end a special autumn day. Put that Dutch oven to use with this aromatic and easy recipe from Adventures of Mel

Like a favorite cool weather hike, raking leaves, or cuddling up under a cozy blanket fireside, these delicious fall desserts will quickly become an autumn tradition.


Don't keep these delicious fall dessert recipes to yourself. Remember, sharing is caring. Feel free to add your own tips or favorite fall recipes to add to the awesome tastes of autumn.