Photo courtesy of Sugar Shane’s

Atlanta pastry chefs are known for skillfully applying seasonal ingredients to their sweet creations, and fall is no exception. Around town, you’ll see treats made from sweet potatoes, apples, pears, and even pumpkins. Here’s a guide to choosing fall desserts in Atlanta, but remember, these treats are here for a fun time, not a long time!

Photo courtesy of Little Sparrow

If you want apples…
Go to Little Lou’s for French apple pie. Each thick slice contains green apples and spicy custard topped with crunchy almond streusel. An almost tangy crème fraîche ice cream deliciously balances the sweetness. Or, if you prefer apples in a supporting role, try Little sparrow‘s seasonal soft serve is garnished with spiced apples and almond financier.

If you want pecans…
Order a slice of bourbon pecan pie at Sweet auburn barbecue. Poncey-Highland’s Asian fusion barbecue epitomizes the classic by serving it fashionably with vanilla ice cream. Of course, if you’re too full of chili wontons and smoky fried rice, you can always take them away.

If you want pumpkin…
You have options. Start with the pumpkin cake at Oak Steakhouse in Avalon, where pastry chef Nickey Boyd prepares a moist cupcake topped with brown butter cream cheese frosting and cranberry compote. HAS CanoeThe riverside restaurant puts a tres leches twist on a pumpkin pie roll, topped with English chai. Dulce de leche “kisses” and a pie crust topping add a touch of whimsy.

Photo courtesy of Tio Lucho

If you want sweet potato…
Order the picarones at Tio-Lucho in Poncey-Highland. Chef-owner Arnaldo Castillo teamed up with pastry chef Claudia Martinez to give their take on the traditional Peruvian treat (and his wife, Julie Castillo, served a version at their pop-up, La Chingana, at era). At Tio Lucho, airy spices infuse squash and sweet potato donut holes. They are served with a spicy hot syrup and a scoop of peach ice cream.

For a more sweet potato dessert, there is the sweet potato cheesecake with The deer and the dove created by pastry chef Chris Marconi. A coconut graham crust forms the base, while cranberry meringue and ginger crumbles add a seasonal touch on top.

Photography by Lara Kastner

If you want carrot cake…
Umi in Buckhead brings you a fun dessert in the form of Coconut Carrot Bread Pudding. Spicy, pineapple-studded carrot cake combines with white chocolate, fall spices like cinnamon and coriander, dried cranberries and pistachios before being baked into gooey bliss. A scoop of dairy-free toasted coconut ice cream rounds it out, accompanied by a coconut syrup-based tuile. Pair it with the sushi restaurant’s old-fashioned cocktail to complete the dessert moment.

Photo courtesy of Bocado

If you want maple notes…
Try the ricotta and maple syrup brulee ice cream at Bocado. The newly reopened restaurant in Sandy Springs specializes in pizza and pasta, so ending the meal on a lighter note with ice cream is the right move. Scoops of maple syrup-flavored ice cream are rolled in a sugar coating then burned for a crispy caramelized exterior.

Or enjoy these maple notes in cookie form on Sugar Shane’swhere they make fall rolls (which are actually cookies). The cookies incorporate white chocolate chips and cinnamon cake filling for a gooey, chewy treat topped with maple icing.

Photo courtesy of Pata Negra

If you want pear…
Pata Negra in Brookwood, you’re covered in peras del desierto (desert pears). A creation of pastry chef Ricky Saucedo, the dessert pays homage to prickly pears, which are harvested from prickly pear cacti at this time of year in the Southwest. It’s a clever presentation with a “cactus” composed of white chocolate corn mousse and pear compote served with prickly pear sorbet, corn crumbs and a corn tuile. Pro Tip: Ask them to pair this dessert with one of their lots of mezcals.

Photo courtesy of Miller Union

If you want plum…
Reserve a place at Union Miller in West Midtown and order the plum torte from pastry chef Claudia Martinez. Stone fruits shine in this classic dessert complemented by plum compote, candied almonds and cream ice cream. The ginger crumbs add a nice crunch.

Advertisement