The air outside is brisk, the leaves are changing colors and carved pumpkins can be seen lining the porches of houses around East Lansing.

Fall is in the air and there is no better way to celebrate than by enjoying a variety of pumpkin- and apple- flavored treats with friends and family.

Here are a few recipes for fall-flavored treats and instructions on how to mix an apple cider margarita to get in the spirit of the season.

PUMPKIN CHEESECAKE TRUFFLES

3 tablespoons powdered sugar

3 ounces softened cream cheese

1 1/2 cups gingersnap cookie crumbs

1 teaspoon ground cinnamon

1/2 cup white chocolate chips

1/3 cup graham cracker crumbs

1/4 cup canned pumpkin puree

1/8 teaspoon salt

In a large mixing bowl, combine the gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt and cream cheese. Mix until it is smooth.

Melt 1/2 cup of white chocolate chips and add into mixture.

Chill the dough until it is solid enough to roll into truffle balls (about 30 minutes in the freezer)

When cold enough, roll into 12-14 balls and place a toothpick in the center of each ball

Melt the remaining white chocolate chips in a small bowl and use the toothpicks attached to the truffles to dip them in the white chocolate. Be sure to coat all sides and let the excess drip off before placing on a cookie sheet lined with wax paper or foil.

Chill the balls in freezer for up to 5 more minutes until white chocolate hardens.

Drizzle more white chocolate over the balls if desired. Store in a cool place.

Makes 12-14 truffles.

CHAI TEA COOKIES

1 cup all-purpose flour

1 tablespoon chai tea mix

1/2 teaspoon vanilla

1/2 cup unsalted butter

1/2 teaspoon ground cinnamon

1/4 cup sugar

1/4 cup powdered sugar

1/4 teaspoon salt

PREP: Line a cookie sheet with wax paper to prevent cookies from sticking to the sheet.

Mix the flour, sugar, cinnamon, powdered sugar, tea mix and salt together in a small bowl until the tea is evenly distributed throughout the dry ingredients.

Add in the vanilla and butter.

Mix together just until the dough is formed.

Scoop the dough out by tablespoons on a cookie sheet and bake at 375 degrees for 10 to 12 minutes, until the edges of the cookies are beginning to brown.

Makes approximately two dozen cookies.

PUMPKIN CHOCOLATE CHIP COOKIES

3 cups all-purpose flour

2 teaspoons baking soda

2 large eggs

2 cups (12-ounce bag) milk chocolate chips, not semisweet

1 cup (2 sticks) unsalted butter

1 cup white sugar

1 cup light brown sugar

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

PREP: Line a cookie sheet with wax paper to prevent cookies from sticking to the sheet.

In a mixing bowl, stir the the butter until smooth.

Add in the white and brown sugars until the mixture is light and fluffy.

Mix in the eggs one at a time, then add in the vanilla and pumpkin puree.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Slowly mix the flour mixture into the batter in thirds and stir in the chocolate chips.

Scoop the cookie dough by tablespoons on the cookie sheets and bake at 375 degrees for 15 to 20 minutes, or until the cookies are browned around the edges.

Makes approximately two dozen cookies.

APPLE CIDER MARGARITAS

6 ounces apple cider

4 ounces silver tequila

2 ounces triple sec

1 lime

pinch of brown sugar

optional: 2 apple slices for garnish or cinnamon sticks

In a cocktail shaker, mix the apple cider, tequila, triple sec and squeezed lime juice.

Add in the pinch of brown sugar and shake the contents up.

Pour over glasses filled with ice and garnish with apple slices or cinnamon sticks.