Dessert

Silky filling, flaky crust, a whisper of spice: This is pumpkin pie done right.

Cut into little squares for an appetizer, or serve wedges for a vegetarian main or standout side.

Like a fine cappuccino, but make it pie. The big bonus here is the buttery oatmeal cookie crust—which requires zero pie weights during prebake.

Nothing beats a classic apple pie—well, maybe a bourbon caramel apple pie.

A tangy exclamation point to the holiday meal.

This rice pudding features a brûléed top and a scoop of mango sorbet for brightness and as a nod to the classic sticky rice flavor.

Like streusel-topped cakes, caramel-apple cookies, and one dessert made with Cheez-Its.

It’s time to make your best pie yet.

Think cream-cheese-stuffed muffins, cookies studded with chocolate and pecans, and spice-laden pies.

Our eight go-to varieties, plus how to pick an apple for baking in the first place.

Crisp, rippled edges, chewy centers, and puddles of melted chocolate.

This isn’t competing with a brownie. It’s in a class of its own.

Fall dreams are made of this. Who are we to disagree?

A few clever changes take classic Rice Krispies Treats to soaring new heights.

A plush fall bake loaded with fruit and topped with cinnamon streusel.

It’s just better than homemade pumpkin purée.

This sunny loaf has a citrusy tang and crunchy burst from poppy seeds.

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Apple pie in doughnut hole form? We’re in love.

Just as great with coffee for breakfast as it is with amaro for dessert.

Claire Saffitz’s cardamom-and-cider-spiked apple pie will rival any bakery version.

Soft in the center, crisp at the edges, and coated in cinnamon sugar—everything a classic snickerdoodle should be.

Sweet, aromatic, and bubblegum pink, this playful cocktail is the utter definition of fun.

These playful cookies are reminiscent of St. Louis butter cake, with specks of crunchy rice brittle throughout.