How do you like your pumpkin? How about in individual pumpkin cheesecakes - some with chocolate chips and some with homemade salted caramel and chopped, toasted pecans? That's what we made recently and wanted to share our recipe.

We made mini and bite-size cheesecakes in muffin and mini-muffin pans with paper liners. We love the smaller size. No water baths, no worries about cracked tops. And everyone gets their own!

We thought we'd also raise the crust bar a little and used ground Biscoff Lotus cookies for the crust. But you can substitute graham crackers or something similar.

This delicious recipe is adapted from one from Sally's Baking Addiction, a source we love for reliable and well-tested recipes. 

These are perfect for Thanksgiving, a fall brunch, or an office party. They're so good, we recommend you make a double batch!

Perfect to drip, drizzle or smear onto your favorite chocolate or yellow bundts or cupcakes. Comes together in about two minutes flat.

Here's a pumpkin doughnut recipe that we really like for fall. Easy to put together, you can bake the batter in special doughnut pans or make them as muffins or as donut holes in your mini muffin pan. Moist, tender and packed with pumpkin and just the right amount of spice, you'll want to add these to your autumn baking rotation.

These doughnuts are delicious plain, but if you're hankering for a sweet treat, try them with the brown sugar icing. Sooo good!

This recipe is very slightly adapted from Sally's Baking Addiction. It makes 12-14 doughnuts.

Here's another cake that ticks all our boxes. Easy to make. Check. Simple ingredients. Check. Tastes delicious. Check. Better using SideSwipe. Check! 

We slightly adapted this recipe from one by Once Upon a Chef. It's a super simple single layer cake that's perfect for the fall, when apples are at their most delicious. Apples are the star of this cake, so choose wisely. We used Honeycrisp apples, but you can use Granny Smith or any other tart-sweet apple that stays firm when you bake. You don't want the apples to disappear. The recipe calls for rum, and you get a little zing from its addition to the cake. But you can replace it with juice or a combination of water and rum extract if you like.

We baked our cake in an 8 x 8-inch pan. You can also use a 9-inch round pan if you prefer. Check the cake about 10 minutes before the finish time. Our baked faster than the original recipe. The cake is done when the top is golden and light finger pressure bounces back.

This cake serves 9 with average size pieces, 6 if you're like our folks. Serve with a dusting of powdered sugar and/or whipped cream or vanilla ice cream. Theoretically, the cake will keep for several days at room temperature. We found it didn't last that long at our house!