With Labor Day officially behind us, it’s time to shed those flip-flops and short shorts for lace-up boots and scarves. Fall is a favorite for many—a precursor to the holiday season. What better what way to celebrate cooler temperatures and than with a batch of warm homemade cookies?

Here are 10 cookie recipes that will take you right into autumn.

Butter Pecan Cookies

From pie to pralines, pecans are a staple ingredient in a variety of tasty desserts. This delicious Butter Pecan Cookie Recipe from MarthaStewart.com is perfect for autumn. The website calls these, “Delicate buttery cookies, which get their crunchy texture from toasted pecans and sugar coating.” They practically melt in your mouth. Best of all, they’ll take you under an hour to bake.

Here’s what you’ll need:

• 3/4 cup pecans
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup sugar, plus more for coating
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup all-purpose flour

Start by preheating your oven to 350 degrees. On a baking sheet, toast pecans for about six minutes, or until they become fragrant. Cream your butter, sugar vanilla, salt and flour with an electric mixer. Then, fold in your pecans.

Once you have your dough, separate into 12 pieces, shaping each one into a ball. After you roll in your sugar, please each ball on a baking sheet (about 3 inches apart) and gently flatten with the bottom of a glass. Finally, sprinkle on some more sugar and bake in the oven about 15 minutes, or until golden brown. Let cool and enjoy!

Old-Fashioned Soft Pumpkin Cookies

Nothing says autumn quite like pumpkin. The warm, sweet smell is reminiscent of Thanksgiving dinner, sweaters and falling leaves. So, what better to put your family in the spirit of the season than by trying this Old-Fashioned Soft Pumpkin Cookie Recipe from VeryBestBaking.com.

Start with the following ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• Glaze (recipe follows)

In a medium bowl, mix flour, baking soda, cinnamon and salt. Cream your white sugar and butter in a separate bowl. Beat in pumpkin, egg and vanilla to butter mixture. Gradually beat flour mixture into your butter mixture. Once your dough is ready, drop rounded tablespoons of it onto a greased baking sheet. Bake for 15-18 minutes in a 350-degree oven.

For the glaze, combine two cups of sifted powdered sugar with three tablespoons of milk, 1 tablespoons melted butter and a tablespoon of vanilla extra. Mix until smooth.

Spicy Ginger Shortbreads

Shortbreads are a classic holiday cookie. If you’re looking something with a bit of a twist, we’re sure you’ll love this Spicy Ginger Shortbreads Recipe from BettyCrocker.com. According to website, “The additions of five-spice powder, lemon peel and chewy ginger turned a simple shortbread into a wonderful holiday tradition.”

Here’s what you’ll need:

• 3/4 cup butter, softened
• 1/4 cup granulated sugar
• 1 teaspoon grated lemon peel
• 1 egg yolk
• 1 1/4 cups all-purpose flour
• 1 teaspoon five-spice powder
• 1/4 cup finely chopped crystallized ginger
• 1/4 cup finely chopped pecans
• 1 tablespoon all-purpose flour

Start by beating butter, granulated sugar, lemon peel and egg yolk in a large bowl. Stir in 1 1/4 cups of flour and the five-spice powder until dough is formed. Stir in ginger and pecans. From here, place dough on a smooth surface and sprinkle with one tablespoon of flour. Divide dough into two 6-inch logs, wrap in plastic wrap and refrigerate for one hour.

Once the dough is cold and firm, cut into slices and place onto a greased baking sheet. Bake for 8-10 minutes (or until golden) in a 350-degree oven. Once ready, remove from oven and let cool completely. For the glaze, the recipe instructions say, “In small microwavable bowl, microwave baking chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Stir in powdered sugar and water. Add additional water, if needed, to achieve glaze consistency. Drizzle glaze over cookies. Let stand until set.”

Chewy Apple Oatmeal Cookies

Fall is also known as apple picking season, because of the variety of fresh, juicy apples growing in apple orchards across the country. Celebrate this distinct flavor of autumn with this Chewy Apple Oatmeal Cookie Recipe from TasteofHome.com.

Here’s what you’ll need to get started:

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups old-fashioned oats
• 1/2 cup chopped dried apples

Start by creaming your butter and sugar in a large bowl until you get a mixture that’s light and fluffy. Beat in eggs and vanilla. Then combine flour, cinnamon, baking soda and salt; gradually add to your butter mixture. Stir in oats and apples.

Once you’ve worked your ingredients into a dough, drop rounded spoonfuls onto ungreased baking sheets, about 2 inch apart. Bake in a 350-degree oven for about 12 minutes. This recipe makes about four dozen cookies.

Maple Leaf Cream Wafers

Full of warmth and comfort, maple is a perfect fall flavor. These Maple Leaf Cream Wafers from BettyCrocker.com pay tribute to the season with their yummy filling and rich cookie exterior.

Start with:

• 1 cup butter, softened
• 1/3 cup whipping cream
• 1/2 teaspoon maple extract
• 2 cups all-purpose flour
• 2 tablespoons sugar

In a large bowl, combine your wet ingredients, blending them well. Stir in flour. Then divide dough in two parts, flattening each half. Refrigerate one hour for easier handling. Once your dough is ready, cut cookies with a maple leaf-shaped cookie cutter and place on baking sheet. Sprinkle with sugar and bake 7-10 minutes.

For the filling, you’ll need:

• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon maple extract
• 3 to 4 teaspoons milk

Blend all filling ingredients in a small bowl until smooth. Spread between two cookies, and enjoy!

Cinnamon Cookies

Love cinnamon? Take a little taste of the holidays to your next gathering with these tasty Cinnamon Cookies from Food.com.

Start with:

• 1 cup sugar
• 1/2 cup butter
• 1 large egg
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• cinnamon sugar

The rest is super easy. Simply cream together butter and sugar in one bowl and combine flour, cinnamon, baking powder and salt in another bowl. Add your dry ingredients to your butter mixture and blend well. After refrigerating your dough for about two hours, separate it into small balls and roll them in cinnamon sugar. Bake at 350 degrees for about 10 minutes, let cool and enjoy!

Hazelnut Cookies

We love hazelnuts. We also love simple recipes that taste like you spent an entire day slaving away in the kitchen. That’s why we chose to share this Hazelnut Cookie Recipe from Epicurious.com. It has the warm flavors of fall that are sure to be a hit at your next dinner party.

Start with:

• 1/2 cup hazelnuts (2 oz)
• 1/4 cup plus 3 tablespoons sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 stick (1/2 cup) cold unsalted butter, cut into small pieces

Then follow these directions, according to the website:

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.

Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.

Once your dough is prepared, cut cookie slices and place them on a baking sheet, and place in a 350-degree oven for about 12-15 minutes. Cool cookies, then dip the tops in sugar before serving.

Eggnog Cookies

Don’t want to wait until Christmas morning to get your eggnog fix this year? We may have a solution. Try these Eggnog Cookies featured on TheGirlWhoAteEverything.com.

Ingredients

• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 1/4 cups sugar
• 3/4 cup salted butter, room temp
• 1/2 cup eggnog
• Eggnog Icing:
• 3 cups powdered sugar
• 1/4 cup softened butter
• 1/2 cup eggnog (might need more or less)
• 1 teaspoon vanilla
• 2 egg yolks
• 1 tablespoon nutmeg for sprinkling (optional)

Then, follow these instructions:

1. Preheat oven to 300 degrees.
2. In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside.
3. In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined.
4. Drop by rounded teaspoons onto parchment lined baking sheets, 1-inch apart. Bake for 21-24 minutes or until bottoms turn light brown.
5. Transfer to cool, flat surface immediately with spatula. Makes about 36 cookies.
6. For the Eggnog Frosting: In small mixer bowl, beat the powdered sugar and butter until well blended. Gradually beat in eggnog until icing is smooth and the desired consistency. You may need less or more depending on the consistency you like. Sprinkle lightly with nutmeg after you ice the cookies. I used a sifter/strainer to gently sprinkle nutmeg on top. A little goes a long way when it comes to nutmeg. Makes about 1 1/2 cups.

Chocolate Chip Cookie

What cookie list would be complete without mentioning the classic chocolate chip cookie? We couldn’t resist and we’re sure you won’t be able to either after trying these Soft and Chewy Chocolate Chip Cookies from MarthaStewart.com.

Start with:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

In a small bowl, whisk together the flour and baking soda; set aside. In a separate bowl o, combine the butter with both sugars and mix with an electric mixer–beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Next, drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake in a 350-degree oven for 8-10 minutes or until cookies are golden around the edges. Let cool. This recipe makes about three dozen cookies.

Crazy For Cookies

From pumpkin and apple, to cinnamon and maple, fall offers delicious flavors that are the perfect addition to any cookie. So grab a glass of milk and let us know, what’s your go-to cookie of the season?