Spend less time in the kitchen and more time enjoying the season with these quick and easy fall recipes from Trader Joe’s.

Pumpkin Latte

  • Pumpkin spice coffee, brewed
  • Pumpkin ice cream
  • Whipped cream
  • Pumpkin pie spice

Add pumpkin ice cream to the pumpkin spice coffee. Top with whipped cream and then sprinkle pumpkin pie spice on top. This can be served hot or cold.

 
Spiced Cider Float

  • Spiced cider
  • Vanilla ice cream
  • Salted caramel sauce

Add vanilla ice cream to the spiced cider. Top with whipped cream and then drizzle salted caramel sauce on top. This can be served hot or cold.

 
Mini Apple Pies

  • 1 package pie crust (includes 2 pie crusts)
  • 2 Granny Smith apples
  • 3 tablespoons melted butter
  • 1/2 cup sugar
  • 2 teaspoons cinnamon

Preheat oven to 425 degrees F.

Cut each apple into 8 wedges and remove peel.

Combine sugar and cinnamon and set aside 1 tablespoon for top.

Unroll pie crust and brush with 2 tablespoons melted butter and then sprinkle with the cinnamon/sugar mixture.

Cut each pie crust into 8 wedges. Wrap each one around an apple wedge with the sugared side in.

Place on baking sheet and brush tops with the remaining melted butter and cinnamon/sugar.

Bake for 12–14 minutes or until golden brown. Serve warm. Makes 16.

 
Mini Pumpkin Pie Croissants

  • 2 tubes crescent rolls

Roll each crescent roll out and cut lengthwise in two.

Preheat oven to 375 degrees F.

Filling:

  • 1/2 block of cream cheese, softened
  • 1 cup canned pumpkin
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 tablespoons sugar

Beat together until creamy and fluffy.

Add about a tablespoon of filling to each crescent roll and then roll up.

Combine another 4 tablespoons sugar and 1 tablespoon pumpkin pie spice. Roll each crescent roll into it and then place on baking sheet.

Bake for 15–18 minutes. Serve warm. Makes 32.

 
Cinnamon Pear Baked Brie

  • 1 wedge Brie cheese
  • 1 pear, sliced into small chunks
  • 1/2 teaspoon cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup candied pecans

Preheat oven to 350 degrees F.

Slice off top rind of Brie and discard. Place Brie on top of a cookie sheet or oven-proof dish.

Spread chunks of pear over Brie. Sprinkle with brown sugar, cinnamon and pecans.

Bake for 25–30 minutes or until Brie is starting to melt.

Remove and serve with sliced bread.

 
Naan Pizza

  • 1 package frozen naan bread
  • 1 package frozen balsamic glazed onions
  • 1 package fully cooked apple-smoked bacon
  • 2 cups shredded Swiss-Gruyere cheese

Preheat oven to 400 degrees F. Place the four naan breads on a baking sheet. Cut onions into small pieces and distribute equally over each naan. Sprinkle with cheese. Cut bacon into small pieces and sprinkle over cheese. Bake for 25 minutes or until cheese is golden and bubbly.

 
Harvest Grains Soup

  • 2 cartons chicken broth
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1/2 cup thinly sliced onions
  • 1 cup harvest grains
  • Fresh parsley
  • Optional: cooked chicken

Combine all ingredients into a medium saucepan and bring to a boil. Reduce heat and let simmer for 20 minutes. Serve with fresh parsley on top.

 
Chicken Tortilla Soup

  • 1 carton chicken broth
  • 1 jar Salsa Autentica
  • 1 can white chicken, drained
  • 1 can black beans, drained
  • 1/2 package frozen roasted corn
  • 1/2 teaspoon cumin
  • 1 package corn tortillas
  • Shredded Mexican cheese blend
  • Cilantro
  • Sour cream
  • Avocado

Combine first 6 ingredients together in saucepan. Tear 3 corn tortillas into pieces and add to soup. Bring to a boil, reduce heat, and then let simmer until corn tortillas are dissolved (approximately 20 minutes).

While soup is cooking, cut remaining tortillas into strips and fry in oil until crisp. Drain on paper towel and lightly salt.

Ladle soup into bowls and top with cheese, cilantro, sour cream, avocado, and tortilla strips.

 
Cornbread Chili Pie

  • 2 cans turkey chili
  • 1 box cornbread mix, prepared according to package
  • Shredded cheese
  • Sour cream
  • Green onions

Preheat oven to 350 degrees F. Spread chili into a 9×13 inch casserole dish. Top with prepared, uncooked cornbread mix. Bake for 25–30 minutes, until cornbread is fully cooked. Serve hot and garnish with shredded cheese, sour cream, and sliced green onions.

(You can also add the cheese on top of the cornbread while baking; just be careful not to burn!)

 
Chili Cheese Dip

  • 2 cans turkey chili
  • 1 block cream cheese (8 ounces)

Put ingredients together into a saucepan and cook until cheese is melted. Serve with tortilla chips. (Also can be cooked in a crockpot.)

 
Pumpkin Cookies

  • 1 box pumpkin bread mix
  • 2 eggs
  • 1 stick butter, melted

Preheat oven to 375 degrees F. Mix all ingredients together. Form into small balls and place on cookie sheet. Bake for 8–10 minutes.

Frosting—Optional

  • 1 container mascarpone
  • 1/2 cup powdered sugar
  • 1/4 cup unsalted butter at room temperature
  • 1/2 teaspoon vanilla
  • 1/2 cup cream
  • 1/4 cup pecans

Mix first 4 ingredients together. Add cream, to desired consistency, and then blend in pecans. Spread on top of cookies.

 
Chocolate Peanut Butter Brownies

  • 1 box truffle brownie mix
  • 1 container mini chocolate peanut butter cups

Prepare brownies according to package directions. Remove brownies when there are about 5 minutes remaining for cooking time. Spread mini chocolate peanut butter cups on top of brownies and put back into oven for 5 minutes to melt. Remove and spread topping while still warm. Cool completely before serving.