A cool fall morning calls for something warm from the griddle. These pumpkin buttermilk pancakes bring together pumpkin, a little brown sugar, and just enough spice to make breakfast feel especially inviting. Serve them with butter and warm maple syrup, or add a spoonful of sautéed apples and a scattering of toasted pecans for a...Read More

There’s something especially inviting about a pumpkin dessert as the days grow cooler, and this cheesecake from celebrated pastry chef David Lebovitz is a lovely reason to gather around the table. A buttery graham cracker crust holds a creamy pumpkin filling scented with cinnamon, ginger, nutmeg, and cloves, with a little lemon zest to brighten...Read More

A pot of pumpkin butter simmering on the stove is one of fall’s simple pleasures. Fragrant with warm spices, apple cider, and vanilla, this smooth, rich spread brings a little pumpkin-pie comfort to everyday breakfasts. Spread it on a warm biscuit, spoon it over oatmeal, or tuck a jar into the refrigerator to brighten a...Read More

Which kind of pumpkin is best for baking? Smaller is better – large field pumpkins, which are specially bred for Halloween jack-o-lanterns, are generally too tough and stringy for baking. Choose “pie” or "sugar" pumpkins or other flavorful varieties, such as Sugar Baby. Small and sweet, with dark orange-colored flesh, they're perfect for pies, muffins,...Read More

A beautiful pumpkin pie begins long before the cinnamon comes out of the cupboard. It starts with choosing the right pumpkin—and that isn’t usually the big orange one the children have picked for carving. Those Halloween pumpkins have an important job, but making a rich, silky pie filling generally isn’t their specialty. For baking, you...Read More