Baking

Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats.

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger.

This dough is too delicate to weave into a true lattice without breaking. Instead, arrange the strips in a crosshatch pattern, crossing over in a few places (it will look just as pretty).

Precooking the squash seasons and softens it, but don’t let it get dry or brown. The moisture it retains ensures it will be tender after baking and helps keep the caramel saucy.

If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.

This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.

This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.

A swirl of cinnamon-spiced pear compote runs through these protein-rich pancakes.

This not-too-sweet quick bread is like your favorite piece of toast in cake form.

Figs soak up a Marsala wine caramel sauce as this tarte Tatin–inspired dessert bakes in the oven.

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

This elegant little fall galette is studded with whiskey-soaked cranberries.

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.