36 Trader Joe’s Fall Items We Can’t *Wait* to Try, from Honeycrisp Apple Granola to Salted Maple Ice Cream

A cozy combination of rolled oats, dried Honeycrisp apples, honey, molasses and a flurry of fall spices, this granola would taste divine on yogurt, atop ice cream, in milk or straight out of the bag. Honeycrisp apples are known for their super crunchy texture and sweet flavor.

Because a measly wheat allergy should never stand between you and pasta. This tender ravioli is stuffed with pumpkin purée, kabocha squash and three cheeses (ricotta! Parm! mozz!). A touch of honey, brown sugar and warming spices drive the seasonal flavor home.

In case you need one more reason to extend s’mores season past Labor Day, these mallows are a great excuse. With a sweet, caramel-like aroma and a pillowy soft texture, you’ll be shocked they’re vegan and gluten-free.

You can never have too many ready-to-bake goodies in your fridge. These crumbly-yet-tender scones, dappled with crystallized ginger, will add a dose of fall magic to any brunch spread. Sour cream in the dough offers moisture and tang alike to every bite.

English butter fudge, meet maple syrup. The confection is cooked in a traditional copper pan, then cooled for two days before being cut and packaged. The results? Rich, decadent, melt-in-your-mouth deliciousness.

These are well worth leaving your warm bed for in the morning. Crafted by a Danish bakery, the buns are filled with cinnamon-apple compote and topped with streusel-like crumble. Munch on them straight from the box, dip them in cider or toast them until the filling is warm.

Crowned with breadcrumbs, pepitas and chives and loaded with rosemary, pepper and ginger, this nutty dish is sure to impress. The real magic lies in the velvety, smoky butternut béchamel, made from puréed carrot, butter and provola cheese (aka provolone’s unaged cousin).

Assembling an epic fall charcuterie board? This mix of dried cranberries, pumpkin seeds, maple-rosemary almonds and pecans dusted with red and black peppers will be a welcome addition. Pair the snack with buttery, sharp or herbaceous cheeses.

ICYMI, it isn’t officially fall until you scarf down one of these beauties. Made by a family-owned bakery in Western Massachusetts, the doughnuts are supremely fluffy and slightly tangy, thanks to containing real apple cider. Bring on the cinnamon sugar, please.

Chicken noodle who? If we’re sick (or perfectly healthy) this fall, we’ll be leaning on this savory-sweet delight instead. A generous dose of tahini gives each spoonful a pleasant nuttiness that pairs beautifully with the creamy pumpkin base.

Sweet dreams are made of this. Think mezzi rigatoni pasta (which is equipped with thick ridges to expertly hold sauce) doused in three-cheese béchamel, infused with butternut squash purée, nutmeg and sage. Best of all, it doesn’t require any prep—simply heat and eat.

It’s never too cold out for ice cream, autumn chill be damned. Thick, creamy and balanced, this pint is made with authentic maple syrup and a hefty amount of sea salt, so it’ll pair gorgeously with apple pie, maple-pecan granola and just about any brown butter dessert.

The Indian-inspired pastries are stuffed with spiced pumpkin filling and paneer cheese. Thanks to their size, you can totally swap ’em in for canned biscuits or dinner rolls or serve them as a crowd-pleasing appetizer with a side of hot pepper jelly.

You’ve perfected making pumpkin spice lattes at home, but using this maple-kissed oat drink instead of regular milk will definitely take it up a notch. Alternatively, you can use it in place of dairy in a milkshake with that Salted Maple Ice Cream we mentioned earlier. Just sayin’…

You’re one microwave minute away from autumn bliss. The tiny cakes are gooey with pumpkin, dates and brown sugar, but the sticky toffee sauce on top really gilds the lily. Serve it with a scoop of vanilla ice cream (but you already knew that).

This sweet-tart bev is a seasonal staple for a reason. (Seriously: TJ’s has been selling orchards worth of the stuff for more than 20 years.) The apple base is spiced just right with cinnamon, allspice and cloves.

Ready a tall glass of milk, friend. These vanilla cookie sandwiches filled with pumpkin crème were a major labor of love for the TJ’s team. In fact, they tested 17 different versions before nailing the perfect batch.

Red sauce is classic…but boring after the millionth time. This twist is richer, creamier and sweeter than the usual, thanks to pumpkin, butternut squash and carrots in the mix. With a touch of rosemary and sage, it’s pure fall heaven.

For the uninitiated, spatchcocking calls for removing the backbone from a bird to butterfly it. This makes it easy to split and flatten, which speeds the cooking process and better crisps the skin. This take is seasoned with a maple-Dijon marinade, vinegar powder and rosemary extract.

Looking for something elegant to serve with coffee or hot cocoa? Look no further than these pumpkin spice batons. The rolled wafers are full to the brim with pumpkin-flavored cream that’s impeccably seasoned with pumpkin pie spices.

On the other hand, you could dunk them in this chai sipper instead, if you’re more of a tea person. The concentrate is steeped with allspice, black pepper, cardamom, clove, cinnamon and ginger in small batches for consistently complex, bold flavor.

Breakfast for dinner may be more popular, but we’re *big* fans of breakfast for dessert. The box contains everything you’ll need to prepare tender, indulgent blondies, complete with dollops of gooey cinnamon roll filling and powdered sugar icing; you’ll just need to add eggs, butter and water.

This brown rice-oat cereal is made with real cane sugar, brown sugar and pumpkin, so fall fans may have a hard time not demolishing the whole box in one sitting. Serve them in a bowl with milk or toss them with pepitas, white chocolate chips, cinnamon-coated nuts and more for homemade trail mix.

Crunchy, crumbly and adorned with white yogurt and orange pumpkin icing and sprinkles, these shortbreads are as cute as they are delicious. Dunk them in tea, crumble them on ice cream or nosh on them straight from the box.

Speaking of tea, this caffeine-free blend will conjure memories of leaf peeping, apple picking and bonfires of your past. Its flavor is apple-forward with a sweet-and-spicy finish, courtesy of cinnamon and ginger.