5 Cozy Fall Baking Recipes That Smell Like Cinnamon & Spice You’ll Crave All Season

By Brandon D / September 27, 2025

Crack a window, grab a sweater, and let your kitchen smell like a candle store (but edible). These five bakes are all about warm spices, tender crumb, and that magical waft of cinnamon that makes neighbors “just happen to” stop by. They’re simple, cozy, and ridiculously satisfying—perfect for crisp mornings, late-night cravings, or any time you need a hug from your oven.

1. Maple-Cinnamon Apple Crumble That Melts Into Vanilla Ice Cream

This crumble is peak fall: soft, cinnamon-kissed apples under a toasty oat topping with maple sweetness. It’s unfussy, bakes up fast, and makes your kitchen smell like a bakery. Serve it warm when the top is still crackly and the apples are bubbling—heaven.

Ingredients:

• 6 cups peeled, sliced baking apples (like Honeycrisp or Granny Smith)
• 2 tbsp lemon juice
• 1/3 cup pure maple syrup
• 1/4 cup brown sugar, packed
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 2 tsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt

Topping:

• 3/4 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup chopped pecans (optional but delightful)
• 1/2 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 cup cold unsalted butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Lightly butter a 9-inch pie dish or 8×8-inch baking pan.
2. In a large bowl, toss apples with lemon juice, maple syrup, brown sugar, cinnamon, nutmeg, cloves, cornstarch, vanilla, and a pinch of salt. Spread evenly in the dish.
3. For the topping, combine oats, flour, pecans, brown sugar, cinnamon, and salt. Work in the cold butter with fingertips until clumpy and sandy.
4. Scatter the topping over the apples. Bake 40–45 minutes until the fruit is bubbling and the top is golden.
5. Cool 10 minutes so the juices thicken. Try not to dive in immediately. Try.

Serve with vanilla ice cream or whipped cream. Swap pears for half the apples for a softer, floral vibe. Pro tip: refrigerate leftovers and eat cold for breakfast (no judgment).

2. Brown Butter Pumpkin Bread With Cinnamon Sugar Crust

This is the pumpkin bread you’ll brag about. The brown butter adds nutty depth, the crumb stays plush for days, and the cinnamon-sugar crust crackles like a dream. Bonus: it’s a one-bowl situation once the butter’s browned.

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 cup pumpkin puree (not pie filling)
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup plain Greek yogurt or sour cream
• 1 tsp vanilla extract

Cinnamon Sugar Topping:

• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
2. Brown the butter: Melt butter in a small saucepan over medium heat, stirring, until it foams and smells nutty with brown bits, 4–6 minutes. Cool 5 minutes.
3. Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl.
4. In a large bowl, whisk pumpkin, brown sugar, granulated sugar, eggs, yogurt, vanilla, and the slightly cooled brown butter.
5. Add dry ingredients to wet and fold until just combined. Don’t overmix.
6. Spread batter in pan. Mix topping sugar and cinnamon; sprinkle evenly over batter.
7. Bake 50–60 minutes until a tester comes out clean with a few moist crumbs. Cool in pan 15 minutes, then transfer to a rack.

Serve thick slices warm with a swipe of salted butter or cream cheese. Add chocolate chips or toasted walnuts if you’re feeling extra. Pro tip: next-day slices are even better—toast lightly to wake up those spices.

3. Chai-Spiced Snickerdoodles That Stay Chewy for Days

Classic snickerdoodles are already cozy, but chai spices take them to the next level. Think cinnamon, cardamom, ginger, and a tiny clove kick. The edges are crinkly, the centers are chewy, and the dough chills fast.

Ingredients:

• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs, room temperature
• 2 tsp vanilla extract

Coating:

• 1/4 cup granulated sugar
• 1 tsp cinnamon
• 1/4 tsp cardamom

Instructions:

1. Whisk flour, cream of tartar, baking soda, salt, cinnamon, cardamom, ginger, and cloves in a bowl.
2. Cream butter with granulated and brown sugars until fluffy, 2–3 minutes. Beat in eggs one at a time, then vanilla.
3. Add dry ingredients and mix just until combined. Chill dough 30 minutes (firmer dough = thicker cookies).
4. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment. Mix coating sugars and spices.
5. Scoop 1.5-tbsp balls, roll in coating, and place 2 inches apart. Bake 9–11 minutes until puffed with set edges and soft centers.
6. Cool on the sheet 5 minutes, then transfer to a rack. They’ll settle into that perfect crinkle.

Serve with milky tea or a latte. Dial the spice down for kids, or add a pinch of black pepper for a subtle chai bite. Store airtight—these stay tender for days, seriously.

4. Sticky Cinnamon Pecan Buns With Orange-Honey Glaze

Yes, these are weekend-worthy—but the payoff is outrageous. The dough is pillowy, the filling is gooey, and the bright orange-honey glaze balances the richness. Your house will smell like a holiday morning.

Ingredients:

Dough:

• 3/4 cup warm milk (105–110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 1/4 cup unsalted butter, melted and cooled
• 3 cups all-purpose flour (plus a little for dusting)
• 3/4 tsp kosher salt

Filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 2 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup chopped pecans, toasted

Glaze:

• 1 cup powdered sugar
• 2–3 tbsp orange juice (fresh)
• 1 tbsp honey
• 1/2 tsp orange zest
• Pinch of salt

Instructions:

1. Bloom yeast: In a bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit until foamy, 5–10 minutes.
2. Make dough: Whisk remaining sugar, egg, yolk, and melted butter into yeast mixture. Add flour and salt; mix until a shaggy dough forms. Knead 6–8 minutes (mixer or by hand) until smooth and elastic.
3. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, 60–90 minutes.
4. Prepare filling: Mix softened butter, brown sugar, cinnamon, and nutmeg into a spreadable paste.
5. Shape: Punch down dough. Roll into a 12×16-inch rectangle. Spread filling to edges; sprinkle pecans. Roll up from the long side; pinch seam. Slice into 12 rolls.
6. Second rise: Arrange in a greased 9×13-inch pan, cover, and rise until puffy, 30–45 minutes. Preheat oven to 350°F (175°C).
7. Bake 22–26 minutes until golden and cooked through. Tent with foil if browning too fast.
8. Glaze: Whisk powdered sugar, orange juice, honey, zest, and a pinch of salt. Pour over warm buns.

Serve warm (obviously). Overnight option: place shaped rolls in the pan, cover, refrigerate, and bake straight from the fridge, adding a few minutes. Swap pecans for walnuts, or add raisins if you’re team raisin.

5. Pear and Cranberry Gingerbread Cake With Cinnamon Cream

This is gingerbread’s sophisticated cousin—moist, molasses-rich, and studded with pears and tart cranberries. It’s dramatic yet easy, and the cinnamon cream takes it from cozy to festive. Bring it to a dinner party and accept the applause.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1/2 cup unsulphured molasses
• 2 large eggs, room temperature
• 3/4 cup buttermilk (or milk plus 2 tsp vinegar)
• 1 tsp vanilla extract
• 1 large ripe pear, peeled and diced
• 3/4 cup fresh or frozen cranberries (no need to thaw)

Cinnamon Cream:

• 3/4 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan or 9-inch round.
2. Whisk flour, baking soda, baking powder, salt, ginger, cinnamon, allspice, and cloves.
3. In another bowl, whisk melted butter, brown sugar, molasses, eggs, buttermilk, and vanilla until smooth.
4. Fold dry into wet just until combined. Gently fold in pear and cranberries.
5. Spread in pan and bake 35–42 minutes until a tester comes out clean. Cool 15 minutes.
6. Beat cream, powdered sugar, cinnamon, and vanilla to soft peaks.

Serve slightly warm with a big dollop of cinnamon cream. For extra oomph, add a splash of orange zest to the batter. Leftovers are excellent for breakfast with coffee—trust me.

Final Cozy Note

There you go: five easy bakes that make your whole place smell like fall in the best way—cinnamon, spice, and everything nice. Pick one for a lazy Sunday, or bake them all and start a “who can smell it from the hallway” competition. Preheat that oven and let the cozy begin!