There’s something inviting about wrapping your hands around a warm mug of spiced coffee on a cool fall morning. Inspired by the familiar Starbucks seasonal favorite, this homemade pumpkin spice latte combines real pumpkin, vanilla, and fragrant spices with espresso and warm milk. A spoonful of sweetened condensed milk adds a creamy richness reminiscent of...Read More

Somewhere between French toast and bread pudding, this pumpkin breakfast bake is a lovely reason to linger at the table on a cool fall morning. Pieces of challah or brioche soak up a lightly spiced pumpkin custard, while a buttery pecan streusel adds crunch to the golden top. Assemble it the night before, then bake...Read More

Pumpkin brings a little sweetness and plenty of substance to these savory enchiladas, filled with black beans, sautéed onion, and warm spices. Roasting the pumpkin first gives it tender centers and caramelized edges that hold their own against the smoky red enchilada sauce. Tucked into corn tortillas and baked beneath a bubbling layer of cheese,...Read More

Roasting brings out pumpkin’s sweetness and gives it golden edges that make this risotto especially inviting. Some of the tender pumpkin is mashed into the rice for color and body; the rest is folded in near the end. Fresh sage, butter, and Parmesan round out a savory dish that needs little more than a crisp...Read More

Pumpkin deserves a place at the supper table, too. Here, its gentle sweetness balances garlic, fresh sage, and salty Parmesan in a creamy sauce that clings to every curl of pasta. With a green salad alongside, it makes a comforting fall dinner that comes together while the pasta cooks—a lovely use for homemade pumpkin purée,...Read More

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