Autumn is upon us, and with that comes a variety of fall flavors to inspire new dessert creations. A well-crafted dessert menu can be the calling card for your restaurant and help you to draw in customers looking for a sweet treat. Updating your menu periodically and according to season keeps your offerings fresh and gives your loyal customers something new to try. Here are some of our favorites to help inspire your fall dessert menu.

Pumpkin Brownies

Ingredients:

• Brownie mix of your choice
• 1/2 can pumpkin NOT pumpkin pie filling
• 6 oz cream cheese
• 3 tablespoons Sugar
• 1 tablespoon pumpkin pie spice
• 1/2 cup milk chocolate chips

Directions:

• Preheat your oven to whatever instructions are on the brownie mix box. 350F works well.
• Make the brownie mix in a separate bowl. Follow the directions on the box. Add the chocolate chips to the brownie mix. Stir them in and set the bowl and set to the side.
• Mix the pumpkin, cream cheese (softened), sugar, and pumpkin pie spice in another bowl. Mix until very smooth.
• Spray your pan with cooking spray before starting. Pour half of the brownie mix into the pan and spread out so the entire bottom of the pan is covered.
• Next add the pumpkin. You can either spoon the pumpkin filling onto the brownie in chunks or spread it out evenly. Cover the pumpkin with the rest of the brownie batter and smooth out the top.
• Now you’re ready to bake! I added 10 minutes to the directions on the box (cooked for 35 minutes for my pan size). Since you’re adding quite a bit of depth with the pumpkin mix…you’ll need to cook longer. To check if brownies are done…dip a fork into the middle of the brownies. If the fork comes out clean…they’re done! Enjoy!

Cinnamon Apple Cheesecake

Ingredients:

• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1/4 cup quick-cooking oats
• 1/4 cup finely chopped walnuts

Filling:

• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup thawed apple juice concentrate
• 3 large eggs, lightly beaten

Topping:

• 1 tablespoon butter
• 2 medium tart apples, peeled and sliced
• 1 teaspoon cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 cup thawed apple juice concentrate

Directions:

• Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack.
• In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet.
• Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
• To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly.
• For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat.
• Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

Candy Bar Pie

Ingredients:

• 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 tablespoon milk
• 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 (2.07 oz.) chocolate-coated caramel-peanut nougat bar, finely chopped
• 1 1/2 cups cold milk
• 2 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
• 1 OREO Pie Crust (6 oz.)

Directions:

• MIX cream cheese and 1 Tbsp. milk in large bowl with wire whisk until well blended. Add 1 1/2 cups of the whipped topping and chopped candy bar; stir gently.
• POUR 1 1/2 cups cold milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 2 cups of the remaining whipped topping. Spread half of the pudding mixture onto bottom of crust; cover with cream cheese mixture. Top with remaining pudding mixture.
• REFRIGERATE 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator.

The 2020 holiday season is going to be an important one for small business owners. Check out our holiday guide to help prepare for a successful season!