A single-serve bite of fall’s favorite cake. This pumpkin cupcake is perfectly soft, full of that cinnamon pumpkin flavor, and is made just for you. What makes it even better? The cream cheese frosting on top. This recipe actually makes two cupcakes (what a travesty, am I right?), so eat one now and the other five minutes later.

A nut and dried fruit-free carrot cake layered and topped with a delicious brown butter cream cheese frosting, which adds just the right caramelized touch of flavor to bring it all together. Whether you simply don't like nuts or fruit in your cake or you have an allergy that prevents them, this is the carrot cake recipe for you!

Pumpkin, cinnamon, cream cheese, this light and airy cake roll is filled with all the seasonal flavors you know and love wrapped in one pretty spiral. Take your time, work all the air into your sponge and frosting, and be ready for your new favorite seasonal dessert.

These cherry cheesecake cookies are made up of three layers: a graham cracker cookie base filled with fresh homemade cherry preserves, and surrounded by cream cheese frosting. It’s a cheesecake in every bite!

This cake is a mouthful, in many ways. I’ve been dying to try my hand at an olive oil cake so when thinking out my plan of [dessert] attack, I kept thinking back to the crepe suzettes we made in pastry school. So I thought, why don’t I inspire a cake from it? Thus, an orange olive oil cake topped with caramel (but ya girl needs a proper frosting or glaze so the brown butter cream cheese adds the perfect layer in between).