As the weather gets colder, it becomes the perfect time to bake some warm pastries. Below are two unique autumn recipes. One delicacy is an apple donut, which will fill your kitchen with a cinnamon aroma. The other is a soft, buttery pumpkin-spiced cookie that can be paired with a tall glass of milk. Both pastries feel like a crisp and cozy fall day, a perfect way to tune into the season. These recipes are beginner-tested and include materials that can be found in an average household. Included below is a list of supplies and a detailed step-by-step guide to baking each dessert. Happy fall and bon appétit!

Cinnamon Apple Donuts:
-4-5 Medium apples, peeled and sliced.
-Puff Pastry
-3 Tablespoons Cinnamon
-¼ Cup White sugar
-One egg
-1 Tablespoon Water

Preheat your oven to 375°F. Wash and peel the apples, and cut them into rounds ½ inch thick. Take a circular cookie cutter and punch out a hole in the center, removing the seeds and core. Mix the cinnamon and sugar in a separate bowl, and cover the apples in the mixture, turning them around to fully coat them. Cut the Puff Pastry into long, thin strips about an inch thick, and wrap the apples with the puff pastry, inserting it through the center hole to maintain the donut shape. Mix the egg and water in a separate bowl and apply the mixture on top of the donuts. Generously sprinkle the cinnamon sugar mix on top of the egg. Place the apples on a baking pan far apart to give them room, and bake for 35 minutes. Enjoy warm, and pair it with a tall glass of apple cider for extra flavor.

Pumpkin Spiced Cookies:
-½ cup unsalted butter, melted
-⅓ cup canned pumpkin
-½ cup light brown sugar
-½ cup white sugar
-1 egg yolk
-1 teaspoon vanilla extract
-1 ¼ cups all-purpose flour
-½ teaspoon salt
-½ teaspoon ground cinnamon
-⅛ teaspoon ground nutmeg
-¼ teaspoon ground ginger

For the cinnamon sugar coating:
-⅓ cup granulated sugar
-1 tablespoon ground cinnamon

Preheat your oven to 350°F. Place the pumpkin mixture on a paper towel and squeeze to remove any extra liquid. Combine the pumpkin, melted butter, brown sugar, and white sugar. Incorporate the egg yolk and vanilla extract, and combine. Add flour, baking soda, salt, and the additional spices. Mix until a soft dough forms. Combine the cinnamon and sugar in a separate bowl, and roll the dough into balls, dropping and coating them in the cinnamon. Add the cookies to a baking pan with enough room for them to spread out. Bake for 10-12 minutes until the cookies have puffed up, but do not overbake to ensure chewiness. Let cool and serve with a glass of milk.

Credits to Bromabakery.com for the recipes