No-Bake Pumpkin Cheesecake Cups Make the crumb base: Mix graham cracker crumbs, melted butter, and a pinch of salt until it feels like damp sand. Press 2–3 tablespoons into each cup.

Beat the filling: In a bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. Mix until creamy with no lumps.

Lighten it up: Fold in whipped topping gently until just combined. Don’t overmix or it can deflate.

Assemble: Spoon or pipe the filling into each cup. Chill for at least 1 hour to set.

Serve: Top with a dollop of whipped cream and a sprinkle of cookie crumbs or cinnamon.

Skillet Apple Crisp Prep the apples: Toss slices with lemon juice, brown sugar, cinnamon, nutmeg, vanilla, and cornstarch.

Make the topping: In another bowl, combine oats, flour, nuts (if using), a pinch of salt, and 3 tablespoons melted butter. Stir until craggy and clumpy.

Cook the apples: Melt 1 tablespoon butter in an oven-safe skillet over medium heat. Add apples and cook 5–6 minutes until they soften slightly.

Top and bake: Sprinkle the oat mixture evenly over the apples. Bake at 350°F (175°C) for 20–25 minutes until the topping is golden and the filling bubbles at the edges.

Serve warm with ice cream or whipped cream.

Chocolate-Pecan Pretzel Bark Prep the sheet: Line a baking sheet with parchment and scatter pretzels and pecans in an even layer.

Make quick toffee: In a small saucepan, melt butter with brown sugar over medium heat. Simmer 2–3 minutes, whisking, until it thickens slightly.

Pour and bake: Drizzle the hot mixture over the pretzels. Bake at 350°F (175°C) for 5 minutes to set.

Add chocolate: Sprinkle chocolate chips on top. Wait 2 minutes, then spread with a spatula into an even layer. Sprinkle with flaky salt.

Cool and break: Let it cool completely (or chill 20 minutes), then break into pieces.