The time for fall baking is now, and we couldn't be happier to whip up these incredible pies, cakes, and more autumn treats
Thomas J. Story
Concentrated cider flavors these doughnuts inside and out. Cakey yet crisp, they are a divine fall treat.
Recipe: Glazed Cider Doughnuts
Watch out, carrot cake. An intriguing mix of spices, plus coconut sugar for subtle sweetness, put this butternut squash cake over the top. (And did we mention the bourbon?)
Recipe: Butternut Squash Spice Cake
Making this crowd-pleaser couldn’t be easier—just stir together seasoned pumpkin pie filling and ice cream and spoon into a gingersnap crumb crust.
Recipe: Pumpkin Ice Cream Gingersnap Pie
Poach pears in a syrup made with white wine, vanilla bean, and cinnamon; then serve them with dollops of creamy mascarpone cheese and a sprinkle of crunchy pumpkin seeds.
A cream torte is like a cross between a cake, a custard, and a dutch baby. The tender-sweet varieties of apples used here soften more readily than some when baked, making them a better match for the delicate cake.
Recipe: Apple Cream Torte
We adapted this recipe from Devil’s Teeth Baking Company to create a border that shows off the bright filling. To completely cover the pie, just double the topping.
Recipe: Sweet-Potato Pecan Pie
Let Fuyu persimmons (the flat-bottom variety) ripen until they’re deep orange and sweet, then set them off simply in a buttery crust with a big dollop of rich mascarpone cheese.
Photo by Annabelle Breakey; written by Amy Machnak
Basically an open-face pie, this is a great dessert for pie-phobes to make because the crust is so easy to handle.
Recipe: Apple Pumpkin Galette
Inspired by French financiers, these small cakes are dense with the warm flavors of almond, orange zest, and butter. The grapes become a little jammy after baking, which complements the cakes’ richness.
Recipe: Mini Almond and Grape Cakes
For depth of flavor, Portland pastry chef Kir Jensen roasts the pecans and hazelnuts before adding them to the filling. She likes to roll her cornmeal pastry extra thick, so it’s more substantial.
Recipe: Hazelnut, Pecan, and Bourbon Pie
Cardamom and candied ginger add an intriguing flavor twist to this pie recipe courtesy of reader Elaine E. Johnson.
Recipe: Three-Spice Apple Pie
Feel free to swap in other squash in pastry chef Michelle McKenzie’s recipe: Sugar Pie comes out sweeter, and canned pumpkin is mellow-tasting, if less distinctive. Shauna Sever, an 18 Reasons instructor, suggested the spicy gingersnap layer. You’ll need a 9-in. deep-dish pie pan.
Recipe: Kabocha Squash Crème Fraîche Pie
Somewhere between a custard and a pancake, you’ll find clafoutis. This version of the classic French dessert, made with slightly floral Comice pears, is best when the stem end of the pears yields slightly to the touch, signaling that the fruit is flavorful but neither hard nor squishy.
Recipe: Comice Pear Clafoutis
Photo by Yunhee Kim; written by Stephanie Spencer
These addictive cookies—made with a buttery base and a caramelized topping—will carry you through the holiday season, from sweets for Thanksgiving dinner to an easy gift to whip up in December.
Recipe: Hazelnut Shortbread Bars
Portland pasty chef Michelle Vernier cooks the fruit ahead so the pie won’t collapse in the oven.
Recipe: Lattice-Top Apple Quince Pie
Thomas J. Story
You’ll need a nonstick 10-in. tart pan; or butter a regular pan and dust with gluten-free baking mix like Cup4Cup (or flour).
Recipe: Apple, Fig, and Honey Tart
Photo by Annabelle Breakey
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.
Recipe: Chocolate Pumpkin Cupcakes
Tangy goat cheese in the frosting and a hint of cocoa and pepper in the cake add a depth and sophistication to this carrot cake.