This cherry pie recipe is sweet, tart and bursting with juicy cherries, all tucked inside our flaky, buttery homemade pie crust. Made with fresh or frozen cherries and a hint of almond and lemon, it gives you that classic homemade cherry pie flavor any time of year—no canned pie filling needed.

I’ve said it before, but I am a pie girl through and through. Give me a slice of pie over almost any other dessert (except strawberry shortcake…my true love!). That flaky golden crust, juicy fruit filling and contrast between buttery, crisp pastry and gooey cherries? Dream. Come. True.

And while cherry pie may seem like a summer dessert, frozen cherries make this one perfect for Thanksgiving and Christmas too. You can even make the whole pie ahead of time and freeze it, which is exactly the kind of dessert I want when every inch of my kitchen is already spoken for.

Ingredients You’ll Need

You only need a handful of ingredients for homemade cherry pie. Here’s what really matters:

• Pie Crust: Our all-butter pie crust makes enough for the bottom and beautiful lattice top.
• Cherries: Tart cherries are our first choice, but sweet cherries work too. Fresh or frozen can both be used.
• Sugar: Sweetens the cherries. You may want to adjust it slightly depending on how tart your fruit is.
• Lemon: A little acidity brightens the filling and balances the sugar.
• Almond Extract: Just a sma

This chocolate pumpkin bread is unbelievably moist and fudgy with real pumpkin, rich cocoa and melty chocolate chips, then covered in a silky chocolate ganache. It’s part pumpkin bread, part chocolate cake, and absolutely a dessert.

I had wondered about making a chocolate pumpkin bread for years, but I was always worried the cocoa powder would make it dry. So I finally started testing recipes last spring, and you guys, this is one of the best chocolate loaf recipes I’ve ever had.

The pumpkin is the secret. It adds so much moisture that you get a tender, almost brownie-like loaf without losing that classic pumpkin bread texture. And then we add chocolate chips AND pour ganache over the top because apparently we don’t know when to stop. 😂

Ingredients For Cho

You’ll never want to make apple pie again after you try these apple pie bars! Tender cinnamon apples are layered over a buttery shortbread crust and topped with chunks of cinnamon-spiced crumble.

You get everything you love about homemade apple pie without rolling out a single pie crust. Thank you, Ina Garten, for our new favorite fall dessert!

And yes, absolutely drizzle them with caramel sauce. You know how we feel about apples and caramel around here!

Ina Garten’s original apple pie bars include walnuts in the topping, but you know what? We actually prefer them without! We left the nuts out so it’s all about that buttery cinnamon crumble and tender apple filling. If you’re a walnut lover, though, you can absolutely add them back in.

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Every fall I find myself coming back to these brown butter pumpkin chocolate chip cookies and wondering why I ever bake anything else. Thick, chewy, loaded with real pumpkin and rich chocolate, and built on a base of nutty brown butter, these are everything a fall cookie should be and nothing like the cakey pumpkin cookies you may have had before.

The secret to getting pumpkin cookies chewy instead of cakey? Brown the butter and blot as much moisture as possible from the pumpkin puree. It takes a few extra paper towels, but it’s what gives you those thick, bakery-style cookies with chewy centers and golden edges.

👉 NOTE: If you ARE looking for classic cakey pumpkin chocolate chip cookies, we have the BEST recipe for those!

Ingredients You’ll Need

A few simple ingredients and two important techniques are what make these pumpkin cookies so chewy. Here’s what you’ll need:

• Unsalted Butter: Browned until golden and nutty, it gives the cookies their rich, toasted flavor.
• Pumpkin Puree: Blotting away the excess moisture gives you pumpkin flavor without a cakey cookie.
• Light Brown Sugar: Adds molasses flavor, moisture and chewiness.
• Sugar: Helps create those lightly crisp, golden edges.
• Egg Yolks: Using yolks without the whites keeps the cookies rich and chewy instead of fluffy.
• Vanilla Extract: Rounds out the pumpkin, spices and brown butter.
• All-Purpose Flour: Provides structure for a thick, substantial cookie.
• Pumpkin Spice + Cinnamon: Gives the cookies plenty of warm fall spice.
• Baking Soda: Helps the cookies spread and brown without becoming puffy.
• Fine Sea Salt: Balances the sweetness and brings out the brown butter and chocolate.
• Chocolate: Use chopped

These chewy pumpkin cookies have crisp edges, soft chewy centers and plenty of warm pumpkin spice flavor, all thanks to browned butter, an egg yolk and a few simple tricks for controlling pumpkin’s extra moisture. They give you that classic chewy cookie texture without the fluffy, cakey pumpkin cookie problem.

It took me SIX YEARS of testing to get these right! Pumpkin adds so much moisture to cookie dough that batch after batch came out too puffy, too flat or basically like little pumpkin cakes. But a few simple tricks finally changed everything, and we’re walking through every one of them—including exactly what your dough should look like in the NEW VIDEO TUTORIAL below.

Ingredients You’ll Need

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