Celebrate the cozy flavors of autumn with a dessert board that brings together all your favorite fall treats. This easy-to-assemble spread features creamy mini pumpkin cheesecakes, two varieties of soft-baked cookies-salted caramel apple and pumpkin chip-and crunchy pumpkin spice almonds. It’s perfect for sharing at parties, family gatherings or as a special weekend indulgence.
The best part? Most of the components require minimal prep, so you can spend more time enjoying the season. Simply thaw the cheesecakes, bake the cookies and arrange everything on a board for a stunning presentation that tastes as good as it looks.
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Recipe details
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Ingredients
Instructions
- Thaw the mini pumpkin cheesecakes: If frozen, place them in the refrigerator overnight (about 8 hours) or at room temperature for 2-3 hours until softened. Keep refrigerated until ready to serve.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or leave ungreased.
- Slice the salted caramel apple cookie dough and pumpkin chip cookie dough into 1-inch thick rounds. Place them 2 inches apart on the prepared baking sheet.
- Bake the cookies for 14-18 minutes or until the edges are golden brown. If baking from frozen, add 2-3 minutes to the bake time.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- Arrange the mini cheesecakes, cookies and pumpkin spice almonds on a large serving board or platter. Serve immediately or store leftovers separately.
Recipe Tips
For best texture, serve the cheesecakes chilled but not frozen-thaw them just until creamy.
To prevent cookies from spreading too much, chill the dough slices for 10 minutes before baking.
Arrange the board with small bowls for the almonds and cheesecakes to keep everything tidy.
FAQ
Can I prepare the cookies ahead of time?
Yes! Bake the cookies up to 2 days in advance and store them in an airtight container at room temperature. Assemble the board just before serving.
How should I store leftover cheesecakes?
Keep leftover cheesecakes covered in the refrigerator for up to 7 days. They are best enjoyed within a few days.
Can I use different cookie dough flavors?
Absolutely! Feel free to substitute with your favorite seasonal cookie dough, such as gingerbread or sugar cookies.
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