Debra Freeman isn’t a big pie person. But if she had to pick between sweet potato and pumpkin — the two autumnal pies that have come to define the Thanksgiving season — the choice is a ...

Growing up, we didn’t eat pumpkin pie—we ate pumpkin chiffon. As a kid, I remember thinking that this pie must be fancy. Ooh la la: chiffon. It’s French, at least phonetically, but that’s ...

Especially Melissa Clark’s brandied pumpkin pie, a New York Times Cooking classic with five stars and over 2,000 reviews. By Mia Leimkuhler Melissa Clark’s brandied pumpkin pie.Credit ...

Nothing says Thanksgiving like pumpkin pie — but what if you also added cheesecake and a gingersnap cookie crust to the mix? Ask the chefs at King Arthur Baking Co. behind this feast-worthy ...

Starting Monday, November 4, fans can savor the limited-time Pumpkin Pie Cookie. This freshly baked treat blends warm, spiced notes with the richness of a classic autumn dessert, serving as the ...

The snickerdoodle pumpkin ... Cool pie for at least one hour on rack, then transfer to the refrigerator and cool one hour more. 2. In a large bowl, mix snickerdoodle cookie mix and cinnamon ...

Whether you use pumpkins to make jack-o-lanterns or a freshly baked pumpkin pie, you may wonder if the autumnal gourd is a fruit or a vegetable. It’s usually lumped into the vegetable category ...

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice ... Refrigerate cookie dough for 10 minutes. 5. While the dough is resting, place the ...