Photo courtesy of Sugar Shane

Atlanta’s pastry chefs are known for their expert application of seasonal ingredients into their dessert creations, and fall is no exception. Around town you’ll see treats made with sweet potatoes, apples, pears, and yes, pumpkin. Here’s a choose-your-own adventure guide to fall desserts in Atlanta—but remember, these desserts are here for a fun time, not for the long haul!

Photo courtesy of Little Sparrow

If you want apples…
Go ‘Little Lou’For French apple pie. Each thick slice is packed with green apples and a spicy custard topped with crunchy almond streusel. The almost sour cream ice cream balances the sweetness delightfully. Or if you prefer apples in a supporting role, try Little Sparrow‘s seasonal soft serve is complemented by spiced apples and almond financier.

If you want walnuts…
Order a slice of bourbon pecan pie Sweet Brunette BBQ. Asian fusion barbecue at Poncey-Highland puts a spin on the classic and serves it a la mode with vanilla ice cream. Of course, if you’re too full from the pimento cheese ravioli and smoked fried rice, you can always take that to go.

If you want pumpkin…
You have options. Start with pumpkin pie Oak Steakhouse It’s at Avalon, where pastry chef Nickey Boyd whips up a small, moist cake topped with brown-butter cream-cheese frosting and cranberry compote. On: CanoeThe riverside restaurant puts tres leches spin on pumpkin pie and tops it with chai anglaise. Dulce de leche “kisses” and a pie crust garnish add a little whimsy.

Photo courtesy of Tio Lucho

If you want sweet potatoes…
Order picarones from: Tio LucHow in Poncey-Highland. Chef-owner Arnaldo Castillo teamed up with pastry chef Claudia Martinez (and his wife was serving a version of them at the pop-up La Chingana at the time) to put a new spin on the traditional Peruvian treat. At Tio Lucho’s, donut holes made with zucchini and sweet potatoes are infused with aeromatic spices. They are served with hot spiced syrup and a scoop of peach ice cream.

For a sweeter dessert, there’s sweet potato cheesecake. Deer and Dove Created by pastry chef Chris Marconi. Coconut graham crust forms the base, while cranberry cream and ginger crumbles add a seasonal flair to the top.

Photo: Lara Kastner

If you want carrot cake…
Umi Buckhead has a fun dessert for you in the form of carrot-coconut bread pudding. Spicy, pineapple carrot cake is transformed into gooey bliss by combining fall spices like white chocolate, cinnamon, and coriander with dried cranberries and pistachios. A dairy-free scoop of toasted coconut ice cream is complemented by a tuile made of coconut syrup. Pair this with the sushi restaurant’s old-fashioned cocktail to complete the dessert moment.

Photo courtesy of Bocado

If you want maple notes…
Try ice cream brûlée with ricotta maple syrup bocado. The recently reopened restaurant in Sandy Springs specializes in pizza and pasta, so ending the meal on a lighter note with ice cream was the right decision. Scoops of maple syrup-flavored ice cream are coated in sugar and then torched for a crispy caramelized exterior.

Or enjoy these maple notes in snack form Candy Shane’shere they make autumn rolls (which are actually cookies). The cookies feature white chocolate chips and cinnamon brownie filling for a gooey, chewy treat, coated in maple glaze.

Photo courtesy of Pata Negra

If you want pears…
Pata Negra At Brookwood you’re covered in peras del desierto (desert pears). The dessert, created by pastry chef Ricky Saucedo, pays homage to the prickly pears harvested from prickly pear cacti in the Southwest this time of year. An artistic presentation with white chocolate corn mousse and “cactus” consisting of pear compote, prickly pear sorbet, corn crumbs and corn tuile. Pro tip: Ask them to pair this dessert with one of their own desserts. many mezcal.

Photo courtesy of Miller Union

If you want plums…
Book on: Millers Union Head to West Midtown and order pastry chef Claudia Martinez’s plum pie. Stone fruit shines in this classic dessert, complete with plum compote, candied almonds and creamy ice cream. The ginger crumbles add a nice crunch.

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