We’re throwing our arms wide open to welcome the time of golden trees, crunchy leaves, crisp mornings and cosy evenings. But more than anything, we’re excited to embrace all the delicious, warming flavours of autumn.

As the weather cools, whether you’re an aspiring Great British Bake Off contestant or just looking to do something productive from your warm home, you can find something delicious in these Halloween and autumn baking recipes.

So get your pumpkin, spices (and coffee!) at the ready for our favourite recipes of the season.

Coffee cinnamon rolls

Fill your kitchen with the mouth-watering smells of coffee and cinnamon. These are gooey, scrumptious buns that are best enjoyed fresh out of the oven.

Ingredients

For the buns

300g self-raising flour

70g unsalted butter, melted

130ml milk

2 tbsp caster sugar

2 egg yolks

¼ tsp salt

For the filling

65g light brown soft sugar

40g unsalted butter, softened

1-2 tbsp brewed Pact Coffee, cooled

1 tsp cinnamon

For the icing

50g soft cheese

50g icing sugar

¼ tsp vanilla extract

You’ll need

8-inch round cake tin

Whisk

Method

• Preheat the oven to 180C/160C fan/gas 4.
• Lightly grease and line the cake tin.
• Combine the flour, caster sugar, cinnamon and salt together in a bowl.
• In a separate bowl, whisk the butter, eggs and milk until combined.
• Add the wet mixture to the dry ingredients and mix into a soft, sticky dough.
• Transfer the dough onto a lightly floured surface and roll into a rectangle approximately 25cm x 30cm.
• Mix all the filling ingredients together and spread over the dough, right to the edges.
• Starting from one of the longer sides, roll the dough up as tightly as you can into a sausage shape. Cut into 8 equal pieces.
• Place all the buns spiral side up into the tin and brush over a little milk.
• Bake for 30 minutes or until golden brown.
• Mix the soft cheese, icing sugar and vanilla together in a bowl. Gradually add 1-2 tbsp hot water until it reaches a drizzling consistency.
• Remove the buns from the oven and allow to cool for 5 minutes, before removing from the tin and drizzling over the icing. 
• Tuck in!

Pumpkin Spice Cake

It’s time for some Halloween baking. Nothing says autumn like the cosy aromatic flavours of pumpkin spice. This cake doesn’t have coffee in it, but it should definitely be served alongside a freshly brewed Bourbon Cream Espresso.

Ingredients

For the cake

250g plain flour

1sp baking powder

½ tsp bicarbonate of soda

½ tsp salt

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground ginger

240g pumpkin puree

100g light brown sugar

120ml vegetable oil

80ml maple syrup

100g plain yoghurt

2 large eggs

For the topping

100g light soft brown sugar

30g plain flour

70g chopped pecans

1 tsp ground cinnamon

3 tablespoons unsalted butter, melted

For the icing

65g icing sugar

2 tbsp maple syrup

You’ll need

8-inch square cake tin

Method

• Preheat the oven to 180C/160C fan/gas 4.
• Combine all the dry ingredients for the cake in a large bowl.
• In a separate bowl, combine all the wet ingredients.
• Slowly add the wet ingredients to the dry and mix until fully incorporated.
• In a small bowl mix topping ingredients together with a fork.
• Pour the cake batter into the cake tin and sprinkle with the topping.
• Bake in the oven for 35 minutes or until a skewer inserted in the centre comes out clean.
• Allow the cake to cool for 20 minutes. In the meantime, combine sugar and maple syrup into a pourable consistency.
• Drizzle icing liberally over your delicious cake and enjoy!

S’mores latte

A perfectly indulgent choice to warm up on a cold autumn morning. Sweet toasted marshmallows make a delicious topping to a steaming mug of coffee.

Ingredients

19g finely ground Fazenda Reis

Milk

2-3 marshmallows

1 ½ tsp cocoa powder

1 tsp sugar (optional)

Crushed digestive biscuits, for decoration

You’ll need

Espresso or bean-to-cup machine

Whisk

Method

• Toast your marshmallows on a baking tray under the grill for 1-3 minutes on each side.
• Brew the coffee into your favourite mug.
• Heat the milk, cocoa powder and sugar (if using) in a pan. Stir until combined and remove from heat when it’s steaming.
• Add the hot milk mixture to the coffee.
• Top with the toasted marshmallows and crushed digestive biscuit. 

Looking for more autumn recipes?

Why not try your hand at making a Japanese Iced Coffee or check out our Espresso and Tonic recipe?

Last year, we also spoke to Great British Bake Off contestant Selasi Gbormittah. Check out his chocolate and coffee cream cake recipe.