18 Cosy Hygge-Inspired Recipes Perfect for Autumn

As the crisp autumn air arrives and trees burst forth in vibrant shades of amber and ruby, our thoughts turn to hygge comforts. When sweater weather creeps in, we yearn for the warmth of a crackling fire, the scent of cider simmering, and the flavours of the season.

Nothing satisfies our autumnal cravings quite like cosy home cooking. The aroma of butter and spices mingling, a pot bubbling away on the stove - these sensory delights promise soothing food for body and soul.

In this season of reflection and gathering in, allow your kitchen to be a place of nourishment, connection, and hygge. Curl up with loved ones and share in the bounty of simple, time-honoured dishes that feed not just our bodies but our hearts and spirits too

This autumn, embrace the hygge lifestyle with these 18 recipes perfect for the cooler months:

Soups and Stews

• Butternut Squash Soup - Creamy and full of fall flavour.
• Potato Leek Soup - Smooth, nourishing soup topped with crispy leeks.
• Pumpkin Chili - Warm up with bold, spicy pumpkin chili.

Baked Treats

• Pumpkin Bread - Classic quick bread with lots of pumpkin spice.
• Cinnamon Rolls - Wake up to the smell of homemade cinnamon rolls.
• Apple Crisp - Old fashioned apple crisp with oats and brown sugar.

Warm Beverages

• Hot Toddy - Sip whiskey, lemon and honey in this cold remedy.
• Mulled Wine - Red wine infused with autumn spices.
• Pumpkin Spice Latte - Recreate the cosy cafe classic.
• Apple Cider - Freshly pressed cider screams autumn hygge.

Plant-based Mains

• Chickpea Noodle Soup - Slurp warming chickpea noodles.
• Eggplant Casserole - Melty, saucy eggplant baked to perfection.
• Vegetarian Chili - Hearty meatless chili full of veggies.

Sweets

• Gingerbread Cookies - Chewy ginger and spice cookies.
• Pecan Pie - Classic pecan pie with flaky pie crust.
• Caramel Apples - Candy apples drizzled in caramel.
• Pumpkin Pie - Traditional pumpkin pie.

Whip up some hygge in your kitchen this autumn with these easy, comforting recipes. Nothing ushers in that cosy feeling quite like baked treats, stews, and yummy hot drinks. Enjoy! Below there is a bank of the full recipes for everything mentioned above ... you can thank me later!

Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1lt vegetable or chicken broth
• 1 teaspoon thyme
• Salt and pepper to taste
• Heavy cream or coconut milk for serving

Instructions:

1. Heat oil in a pan over medium heat. Add onion and cook 5 minutes until translucent.
2. Add garlic and cook 1 minute until fragrant.
3. Add butternut squash, thyme, broth, salt and pepper. Bring to a boil.
4. Reduce heat to low, cover and simmer 20 minutes until squash is tender.
5. Transfer to blender in batches and puree until smooth.
6. Return to pan and adjust seasoning as needed.
7. Serve with swirl of heavy cream or coconut milk.

Pumpkin Bread

Ingredients:

• 1 15 oz can of pumpkin puree
• 240g brown sugar
• 80g vegetable oil
• 2 eggs
• 80g all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons pumpkin spice
• 1⁄2 teaspoon salt

Instructions:

1. Preheat oven to 175°C. Grease a loaf pan.
2. Mix together pumpkin, brown sugar, oil and eggs until well combined.
3. In separate bowl, whisk together dry ingredients - flour, baking soda, pumpkin spice and salt.
4. Add dry ingredients to wet and mix just until combined. Do not overmix.
5. Pour batter into prepared loaf pan and bake 55-60 minutes until toothpick comes out clean.
6. Allow to cool at least 10 minutes before slicing.

Pumpkin Spice Latte

Ingredients:

• 2 shots espresso or strongly brewed coffee
• 60g milk of choice
• 60g pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 tablespoon maple syrup

Instructions:

1. Brew espresso shots or strong coffee.
2. Heat milk over medium heat until steaming but not boiling.
3. Whisk pumpkin, spice and maple together.
4. Combine coffee, steamed milk and pumpkin mixture.
5. Top with whipped cream and pumpkin pie spice.

Gingerbread Cookies

Ingredients:

• 240g butter, softened
• 240g brown sugar
• 1 egg
• 60g treacle
• 120g flour
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon cloves

Instructions:

1. Beat together butter and brown sugar.
2. Mix in egg and treacle.
3. In separate bowl, combine dry ingredients.
4. Gradually mix dry ingredients into wet. Dough will be thick.
5. Wrap and chill at least 2 hours.
6. Preheat oven to 175°C. Roll out dough to 1/4" thickness.
7. Cut into shapes and bake 8-10 minutes.
8. Cool on wire racks. Decorate as desired.

Potato Leek Soup

Ingredients:

• 3 leeks, chopped (white and light green parts only)
• 1 onion, diced
• 3 potatoes, peeled and cubed
• 1lt vegetable or chicken broth
• 480g milk
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. In pan, cook leeks and onion in oil or butter until soft, about 10 mins.
2. Add potatoes, broth, milk and herbs. Bring to a boil.
3. Reduce heat and simmer 20 minutes until potatoes are tender.
4. Remove bay leaf. Use immersion blender to puree soup.
5. Season with salt and pepper. Garnish bowls with sliced leeks.

Vegetarian Chili

Ingredients:

• 2 peppers, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 1 tablespoon oil
• 2 tins beans, drained and rinsed
• 1 tin of tomatoes
• 240g vegetable broth
• 3 tablespoons chili powder
• 1 teaspoon cumin
• Salt to taste
• Lime, coriander, avocado for topping

Instructions:

1. In pan, sauté peppers, onion, garlic and jalapeño in oil 5 minutes.
2. Add remaining ingredients except toppings. Simmer 20 minutes.
3. Season with salt to taste.
4. Serve topped with lime juice, coriander and avocado.

Pecan Pie

Ingredients:

• 1 refrigerated pie crust
• 3 eggs
• 240g golden syrup
• 120g brown sugar
• 80g melted butter
• 1 tablespoon flour
• 1 teaspoon vanilla
• 240g pecans

Instructions:

1. Preheat oven 175°C. Evenly press pie crust into pie plate.
2. Whisk eggs, then mix in remaining filling ingredients.
3. Pour into prepared crust and top with pecans.
4. Bake 50-60 minutes until centre is set.
5. Cool completely before slicing.

Cinnamon Rolls

Ingredients:

• 60g warm milk
• 1 tablespoon yeast
• 60g sugar
• 1 egg + 1 yolk
• 80g butter, melted
• 1 teaspoon salt
• 600g flour
• Filling: brown sugar, cinnamon, butter

Instructions:

1. Combine milk, yeast and sugar. Let sit until foamy.
2. Whisk in egg and yolk, then melted butter.
3. Stir in salt and flour 1 cup at a time. Knead into smooth dough.
4. Roll out to 15x9” rectangle. Spread filling over dough.
5. Roll up from long side and cut into rolls.
6. Arrange in pan, cover, let rise 1 hour.
7. Bake at 175°C 25 minutes until golden brown.

Mulled Wine

Ingredients:

• 1 bottle dry red wine
• 3 cinnamon sticks
• 1 orange, sliced
• 6 whole cloves
• 2 star anise
• 60g honey or maple syrup
• Orange zest for garnish

Instructions:

1. Combine all ingredients except garnish in a pot.
2. Heat over medium heat until just simmering. Do not boil.
3. Reduce heat and simmer 10 minutes to infuse flavours.
4. Turn off heat and let steep 20 minutes more.
5. Remove spices and orange slices.
6. Ladle into mugs and garnish with orange zest.

Caramel Apples

Ingredients:

• 4 Bramley apples
• 4 lolly sticks
• 240g brown sugar
• 6 tablespoons butter
• 60g cream or milk
• 1⁄2 teaspoon salt

Instructions:

1. Line baking sheet with parchment paper. Insert sticks into apples and set aside.
2. In saucepan over medium heat, combine sugar, butter, cream and salt.
3. Bring to a boil, then reduce heat and simmer 5 minutes, until thickened.
4. Dip and turn apples in caramel to completely coat.
5. Place on prepared baking sheet. Let caramel harden before serving.

Eggplant Casserole

Ingredients:

• 1 large eggplant, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tins diced tomatoes
• 60g tomato paste
• 1 teaspoon oregano
• 120g breadcrumbs
• 120g shredded mozzarella
• 2 tablespoons parsley

Instructions:

1. Preheat oven to 190°C.
2. In oil, cook eggplant, onion and garlic until softened.
3. Add tomatoes, tomato paste and oregano. Simmer 10 mins.
4. Transfer eggplant mixture to baking dish. Top with breadcrumbs and mozzarella.
5. Bake 30 minutes until hot and bubbly.
6. Garnish with parsley before serving.

Pumpkin Pie

Ingredients:

• 1 refrigerated pie crust
• 15 oz pumpkin puree
• 14 oz can sweetened condensed milk
• 2 eggs
• 1 tsp pumpkin pie spice
• 1⁄4 tsp salt
• Whipped cream for topping

Instructions:

1. Press pie crust into pie plate. Preheat oven to 220°C.
2. Whisk together pumpkin, condensed milk, eggs, spice and salt.
3. Pour into prepared pie crust.
4. Bake 15 minutes, reduce heat to 175°C and bake 40 more minutes.
5. Allow to cool completely before topping with whipped cream.

Apple Crisp

 Ingredients:

•  6 apples, cored, peeled and sliced
• 1 tablespoon lemon juice
• 240g quick oats
• 240g brown sugar
• 120g flour
• 120g butter, softened
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 190°C. Toss apples with lemon juice.
2. In separate bowl, combine oats, brown sugar, flour, butter and cinnamon.
3. Place apples in baking dish. Top evenly with oat mixture.
4. Bake 40-45 minutes until topping is crispy.
5. Serve warm with ice cream or whipped cream.

Hot Toddy

Ingredients:

• 2 oz Bourbon
• 1 tablespoon honey
• 4 oz boiling water
• 1 lemon wedge
• 1 cinnamon stick
• Lemon slice for garnish

Instructions:

1. Combine bourbon, honey, and hot water in a mug.
2. Squeeze lemon wedge into drink and drop it in.
3. Add cinnamon stick and stir.
4. Allow to steep 5 minutes to infuse flavors.
5. Garnish with lemon slice before drinking.

Chickpea Noodle Soup

Ingredients:

• 1 onion, diced
• 3 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 stalk celery, chopped
• 1 tablespoon olive oil
• 240g sliced mushrooms
• 1 15oz tin chickpeas, drained and rinsed
• 1.5lt vegetable broth
• 3 oz rice noodles
• Lemon juice
• Salt and pepper to taste

Instructions:

1. In a pan over medium heat, sauté onion, garlic, carrot and celery in oil 5 minutes.
2. Add mushrooms and chickpeas and cook 3 more minutes.
3. Pour in vegetable broth and bring to a boil.
4. Stir in rice noodles and simmer until tender, about 5 minutes.
5. Remove from heat and add lemon juice. Season with salt and pepper.

Pumpkin Bread

Ingredients:

• 1 15oz tin pumpkin puree (if you struggle to find this on the shelf, Amazon sell it)
• 240g brown sugar
• 80g vegetable oil
• 2 eggs
• 300g flour
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1⁄2 teaspoon salt

Instructions:

1. Preheat oven to 175°C. Grease a loaf pan.
2. Mix together pumpkin, sugar, oil, and eggs.
3. In a separate bowl, whisk together dry ingredients.
4. Gently fold dry ingredients into wet until just combined.
5. Pour into prepared pan. Bake 55-60 minutes until toothpick comes out clean.
6. Cool at least 10 minutes before slicing.