12 of Our Coziest Bakes for Fall

Using buttermilk in your biscuits helps the dough rise and creates taller, fluffier biscuits. The subtle tang from the buttermilk pairs beautifully with the browned butter, sage, and sweet potato for a harmony of flavors perfect for fall. Find more cozy fall bakes in our September/October 2024 issue.    Makes 15 biscuits

Buttery-rich brioche bread meets pillowy doughnuts and cracked-top crème brûlée in this one decadent treat. Golden-hued pure maple syrup adds caramel sweetness to the slightly tangy cream filling that is revealed after biting into the satisfyingly crunchy candied sugar glaze. Find more cozy fall bakes in our September/October 2024 issue.  Makes 12 buns   Makes about […]

Inspired by popular fall festival fare, this recipe takes all the flavors of a fried apple fritter and turns them into a moist and fluffy cake. Find more cozy fall bakes in our September/October 2024 issue.  Makes 1 (8-inch) cake

It’s widely accepted that gooey butter cake was created by accident in the 1930s or 1940s in St. Louis, Missouri, by a baker who mistakenly added too much butter to a German-style yeasted coffee cake batter, resulting in a deliciously rich and gooey texture. Our modern version, which utilizes baking powder for lift rather than […]

The slightly nutty, toffee-like flavors of browned butter shine through in this elegantly simple Bundt. The caramel aroma of the cake is complemented by the rich flavors of the glaze. Find more cozy fall bakes in our September/October 2024 issue.  Makes 1 (10-cup) Bundt cake   Makes about ¾ cup

As essential to fall as the changing leaves, these Spiced Apple Cider Doughnuts are a warm, lightly crisp treat that captures the essence of the orchard in every bite. Reduced apple cider and apple butter are paired with cinnamon and apple pie spice to create a sweetly spiced dough that fries into delightfully tender, craggy-topped […]

This isn’t your grandma’s pumpkin pie. A buttery crumb crust made of speculaas cookies and roasted pistachios and a fluffy yet wonderfully rich pumpkin chiffon filling elevate the original, but it’s the Chinese Five-Spice Mix that really sets this Speculaas-Pumpkin Chiffon Pie apart. Sweet and warm thanks to star anise and cinnamon, the blend also packs […]

We’re taking poached pears to a whole new level with these Champagne-Poached Pear Muffins. Studded with Bosc and Anjou pears, these tender muffins feature the luxurious pairing of crisp Champagne and rich vanilla. Vanilla beans heighten the Champagne-based poaching liquid with their complex notes, and the muffin batter itself is infused with vanilla bean paste […]

Applesauce keeps the thick, fudgy base of these bars moist and chewy, and a generous amount of butter rounds out the tartness of the Granny Smith Applesauce. On top, crispy old-fashioned oats and slivered almonds deliver a satisfying crunch.     Apple Butter Bars   Makes 9 servings Ingredients 1⁄2 cup (63 grams) all-purpose flour […]

Roasted beets deliver subtle, earthy tones that complement the sweet pears and nutty crumb topping in this Blushing Pear Pie. For a closer look at how to master your piecrust, see our Perfect Piecrust Crash Course. For five more pie recipes and our complete guide to fall pie, get our September/October issue! Blushing Pear Pie   […]

Our Sweet Potato Cinnamon Buns boast an orange-gold swirl thanks to pureed sweet potato. Made epically tangy by a dose of buttermilk in the dough and in the glaze, this is the kind of baked good worth waking up for. Sweet Potato Cinnamon Buns   Makes 10 buns Ingredients 3 to 3⅓ cups (375 to […]

In this velvety two-tone marvel, creamy cheesecake gets swirled with sweet and spicy pumpkin batter to create a gorgeous, fall flavored Marbled Pumpkin Spice Cheesecake. Our gingersnap crust rounds out this recipe with extra crunch and caramelized notes. Marbled Pumpkin Spice Cheesecake   Makes 1 (9-inch) cake Ingredients 30 gingersnap cookies* (210 grams) 1¾ cups (350 […]