Fourpost logo

Our Favorite Fall Recipes from Minnesota Foodies

Harvest Moon Latte from Peace Coffee

There’s nothing like crisp apples and pumpkins everywhere you look to make you crave a sweet, seasonal treat! And whether you’re a pumpkin latte person or are more into caramel apples, there are so many flavors to enjoy during the fall. So if you want to impress your friends with a homemade dessert, or you just want to curl up with your own batch of sweets (no judgement, we’re doing it), check out these fall recipes from our favorite Minnesota food bloggers and brands. Plus, we chatted with the recipe developers to learn about the inspiration behind their delicious creations! 

Donuts That Taste Like Fall

There’s just something about apple cider donuts that make us feel so cozy. And Laura Doerr’s Baked Apple Cider Donuts are no exception. Laura says her donuts were inspired by all things fall—apple orchards, pumpkin patches, and all the fall baking.

“These donuts are a comforting reminder of the changing seasons with ingredients like apple cider, cinnamon, and apple pie spice,” she says. “I wanted to incorporate as much natural apple flavor as possible, so I added applesauce which helps keep them soft and fluffy!” 

Ready to bake up your own? Here’s the recipe:

Baked Apple Cider Donuts


  • 1 3/4 cup flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp apple pie spice
  • 1 1/2 sticks unsalted butter
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs room temp
  • 1 tsp vanilla extract
  • 1/2 cup apple cider

For the Cinnamon Sugar Topping

  • 4 tbsp unsalted butter, melted
  • 2/3 cup sugar
  • 1 tsp cinnamon


  1. Preheat oven to 350ºF. Spray donut pans or muffin tins with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and apple pie spice.
  3. In a separate medium bowl or stand mixer, cream together butter and sugars until light and fluffy. Add eggs and applesauce, and beat until combined. Add in vanilla until combined.
  4. Stir in the dry ingredients and apple cider, alternating back and forth between stirring. Stir just until batter comes together. Spoon or pipe into donut pans. Bake for 15 to 17 minutes or until a toothpick comes out clean, and donuts spring back to the touch.
  5. Cool on a wire rack in the donut pan for about five minutes before removing donuts from the pan.
  6. While the donuts are cooling, melt butter in a small bowl. In a separate shallow dish, combine the sugar and cinnamon. Brush donuts with melted butter, and dredge donuts in cinnamon sugar mixture. Enjoy immediately or at room temperature.

The New (& Better) PSL

Minneapolis coffee roasters, Peace Coffee, has whipped up a delicious seasonal recipe for their cafes. For their Harvest Moon Latte, they create a syrup from roasted squash (not just pumpkin) and puree it with spices and brown sugar for an incredible autumn-inspired flavor. Combined with espresso and steamed milk, it will definitely rival your favorite PSL. Plus, they say the syrup is also tasty when drizzled on vanilla ice cream or with butter on a biscuit.

So how did they come up with this delicious idea? Well, their Head Barista and Espresso Educator, Jackson O’Brien, is the mind behind the beverage and we asked him for the inside scoop.

He says it was inspired by the Pumpkin Spice Latte. However, most PSL’s don’t actually contain any pumpkin in them and he wanted to create something better and true to its name. 

“I set about some years ago crafting a drink that used the same flavor base as a pumpkin pie in coffee beverage form,” he says. “Given that a pumpkin pie is puréed, sweetened, roasted pumpkin mixed in with a dairy base, I realized there was nothing stopping me from just straight up using the same exact ingredients just without the eggs that turn it into a solid custard to create a creamy and rich drink.”

So he did. And they chose not to call it pumpkin because pumpkins aren’t always the best winter squash available throughout fall. At Peace Coffee, they use the best squash they can on any given week, whether that’s butternut, delicata, acorn, or carnival squash.

If you can’t stop by one of their shops for a Harvest Moon Latte, you can make it at home with their syrup recipe below.

Harvest Moon Latte Syrup


  • 25 oz roasted squash (pumpkin, butternut, kabocha, delicata)
  • 9.5 oz brown sugar
  • 9.5 fl oz just-off-boiling water
  • 1.5 tsp cinnamon
  • 1.5 tsp grated fresh nutmeg


  1. Split squash in half, seed, and lay flat on a baking sheet. Bake for thirty minutes at 400°F or until a paring knife easily pierces the skin and gives no resistance. Allow to cool, then remove skin. 
  2. Add roasted, skinned squash to a food processor with other ingredients. Run until puréed.

Make a Harvest Moon Latte

Make a latte, steaming your milk with one ounce of Harvest Moon Syrup for an eight ounce drink.

A Healthier Pumpkin Pie

Gluten and dairy-free, these pumpkin pie bars from the recipe developers at Fit Foodie Finds are a delicious, healthy dessert (or breakfast). From Thanksgiving to fall dinner parties, they’re perfect for any occasion and even easier to make than a pie.

“We created these pumpkin pie bars as a delicious alternative to an actual slice of pumpkin pie, essentially making them more of a finger food and a fun dish to pass at a holiday gathering,” says Emily Richter, the COO at Fit Foodie Finds. “Top with a dollop of whipped cream, and you have the perfect harvest dessert.”

Read the recipe below or watch their recipe video:

Healthy Pumpkin Pie Bars



  • 1.5 cups almond flour, superfine
  • 2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/8 tsp salt


  • 1/2 cup coconut sugar
  • 1 cup pumpkin puree
  • 3 large eggs, beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger

Whipped Cream Topping

  • 1/2 cup heavy whipping cream
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 350ºF and lay parchment paper in the bottom of an 8x8-inch cake pan. Spray parchment paper with cooking spray. Set aside.
  2. Prepare the crust by mixing together all crust ingredients, forming a ball. Transfer dough into the greased pan and use your hands and/or a spatula to spread dough to the edges of the pan, making sure the crust is relatively the same thickness all around.
  3. Place crust in the oven at 350ºF and bake for ten minutes.
  4. While crust is baking, make the filling. Add coconut sugar and pumpkin puree to a large bowl. Mix until combined. Slowly add eggs to the pumpkin mixture. Then add the rest of the filling ingredients and mix well.
  5. Remove crust from the oven and carefully pour pumpkin mixture over the crust. Place pan back into the oven and bake at 350ºF for 24 to 28 minutes.
  6. Let pumpkin bars cool for at least an hour. When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. The bars should easily come out of the pan. Place bars on a cutting board and cut into nine squares.
  7. For the whipped topping, add whipped cream ingredients to a large bowl. Using an electric mixer, whisk ingredients on high speed until stiff peaks form.
  8. Add a healthy dollop of whipped cream onto each bar when ready to serve.

Bread That Goes From Orchard to Oven

If you’ve already hit up our list of apple orchards and are wondering what to do with all your extra apples, look no further. This recipe gives everyone’s favorite monkey bread a delicious, fall-inspired twist. Created by Minneapolis-based Taylor Ellingson from Greens & Chocolate, her Caramel Apple Monkey Bread is sure to be a hit at any holiday party.

“I developed this recipe with my family’s love for monkey bread in mind along with our love for fall flavors,” she says.

Caramel Apple Monkey Bread


  • 2 medium apples, peeled and diced into small chunks
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 2 16 oz cans of buttermilk biscuits, each biscuit cut into four pieces
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves


  1. Preheat oven to 350ºF.
  2. Spray bundt pan with cooking spray.
  3. In a large bowl, combine sugar, cinnamon, and biscuits, and toss to combine.
  4. Add diced apples and stir to distribute.
  5. Pour into prepared bundt pan.
  6. In a small bowl, combine melted butter, brown sugar, cinnamon, nutmeg, and cloves and stir to combine.
  7. Pour over biscuits in bundt pan.
  8. Bake in preheated oven for 45 minutes.
  9. Let sit for ten minutes.
  10. Flip onto a plate, and serve.

And if you’re looking for a cocktail recipe to pair with your fall treats, we’ve got you covered. While they’re not a Minnesota brand per se, you can get Camp Craft Cocktails at our store in Mall of America. They create kits that make it easy to craft a delicious cocktail at home. Their Hot Toddy kit includes apple, cinnamon, star anise, clove, lemon, and bitters-infused cane sugar. All you have to do is add twelve ounces of alcohol and refrigerate for three days while the kit infuses. Shake before serving and sip as is or added to a hot tea or apple cider. 

Pick one up at Fourpost today, along with all the drinkware and serving essentials you could ever need for hosting this fall!