(WGHP) — Fall officially arrives this weekend, but don't wait for a sweet taste of the season. On this Recipe Wednesday, Shannon Smith takes us to To Your Health Bakery in Winston-Salem for some favorite flavors of the season. Healthy Pumpkin No-Bake Bites 1/2 c pumpkin purée1/3 c coconut oil1/3 c coconut sugar2 tbsp almond butter (or nut butter of choice)2 cups rolled oats1/4 tsp salt1/2 tsp pumpkin pie spice1/2 c cranberries1/4 tsp vanilla In a small saucepan, stir the pumpkin purée, coconut oil, coconut, sugar, and almond butter over medium heat until well combined. Remove from the heat and allow to cool. Fold in your rolled oats, salt, pumpkin pie spice, cranberries and vanilla. Scoop onto a parchment-lined tray and refrigerate for 15 minutes. Enjoy! Pumpkin Spice Cookies 1/2 cup butter softened1 cup sugar2 eggs1 cup pumpkin puree2 cups flour4 tsp baking powder1 tsp salt2.5 tsp cinnamon1/2 tsp nutmeg1/4 tsp ginger Frosting 4 oz cream cheese1/4 cup softened butter1/2 tsp cinnamon1.5 tsp vanilla2 cups powdered sugar Pumpkin Chai Latte 1/2 c chai tea concentrate1 tbsp maple syrup2 tbsp pumpkin purée1/8 tsp pumpkin pie spice1/8 tsp vanillaMilk of choice steamed Milk the tea, maple syrup, pumpkin purée, spices, and vanilla. Top with steamed milk, mix and enjoy! Pumpkin Crème Brûlée 3 eggs1/2 c sugar1 c pumpkin purée1/4 tsp pumpkin pie spice1 3/4 c heavy cream Whisk the eggs and sugar together until well combined. Add in the pumpkin purée and spices. Heat the heavy cream until simmering, stirring to keep it from scorching. Temper your egg mixture by slowly pouring small amounts of cream and whisking vigorously until it’s all incorporated. Fill 4 ramekins and bake in a boiling water bath for 35-40 minutes at 300 degrees. The centers should be barely wiggly when removed from the pan. Allow to cool thoroughly and refrigerate for at least a few hours. Caramelize the tops right before serving. Apple Bars Apple Filling 10 apples1/2 c sugar (or less if desired)2 tbsp cinnamon1 tbsp lemon juice1.5 c water Crumble 3.75 c flour2 1/4 c brown sugar4.5 c rolled oats4 sticks butter Cube your apples and combine in a pot with the sugar, cinnamon, lemon juice, and water. Cook over medium high heat, stirring frequently until the apples are soft but not mushy and the mixture is bubbling. Prepare your crumble by mixing your oats, brown sugar, and flour together. Cube your butter and work it into the flour until your crumb mixture comes together and there is no sandy texture left. Grease a 9x13 baking dish and pat down half of your crumble into the bottom. Top with the apple filling and sprinkle the remaining crumble on top. Bake at 425 for 10-15 minutes until the crumble is golden brown and the filling is bubbling around the edges. Allow to fully cook before cutting and serving. Enjoy!