When we talk about baking in November, thoughts typically jump straight to Thanksgiving. Which rolls will you make? What about the pies? But November is an entire month, not just a single holiday. As the days grow darker and the weather colder, it’s time to think about bringing warmth and flavor intoallour days. With that in mind, here are 16 fantastic recipes that will help you enjoy this season’s classic ingredients and spices all month long —no matter the occasion.
1) Cherry, Almond, and Pear Pie
If you’ve ever taken a bite of apple pie and wished for something more exciting, consider baking this triple threat of a pie. Packed with juicy pears and tart dried cherries, this pie offers variety in every bite. A touch of almond extract in the filling complements the chopped almonds in the streusel topping.
Get the recipe:Cherry, Almond, and Pear Pie
Shop the recipe:Pure Almond Extract
2) Savory Greens and Cheese Tart (Torta Rustica)
Just because Italians tend to eat this savory tart around Easter doesn’t mean you have to wait to try it. This satisfying vegetarian dish is an ideal choice to bring to a fall potluck or Friendsgiving dinner — the flaky pastry encases a hearty filling of spinach, potatoes, Parmesan, and creamy ricotta.
Get the recipe: Savory Greens and Cheese Tart (Torta Rustica)
Shop the recipe:9" Pie Pan andNutmeg
3) Faux-Laminated Maple Brioche Buns
These buttery, maple-scented buns will make your kitchen smell like a pancake house. They’re reminiscent of layered croissants but simpler to make, thanks to Erin Jeanne McDowell’s faux-lamination process, which involves folding the dough after applying melted butter. If you’re looking to make an impressive pastry without the precision required for traditional laminated dough, this is the shortcut recipe you need.
Get the recipe: Faux-Laminated Maple Brioche Buns
Shop the recipe:Pure Maple Sugar andNatural Maple Flavor
4) Cacio e Pepe Clover Rolls
Salty, nutty pecorino Romano and fresh cracked pepper are meant to be together — both in pasta dishes and these adorable pull-apart rolls. Buttery knobs of dough are tossed in a mixture of cheese and pepper and then tucked together in a muffin pan to bake. Serve them alongside any savory meal or use them to make sandwiches with leftovers the next day.
Get the recipe:Cacio e Pepe Clover Rolls(orGluten-Free Cacio e Pepe Clover Rolls)
Shop the recipe:Standard Muffin Pan andKing Arthur Unbleached Bread Flour
5) Semolina Pudding (Sooji Ka Halwa)
Whether you’re celebrating Diwali this month or just looking for a warm, cozy dish to curl up with, consider making this quick Indian semolina pudding (aka seero or sooji ka halwa). It can be topped with your favorite blend of toasted nuts and a sprinkle of dried fruit for additional sweetness, or try garnishing with an extra dash of cardamom.
Get the recipe:Semolina Pudding (Sooji Ka Halwa)
Shop the recipe:King Arthur Semolina Flour andCloud Forest Ground Cardamom
6) Apple Pie Bars
Calling all crust-lovers! We’ve found your ultimate apple pie recipe, which isn’t really a pie at all: It’s Apple Pie Bars. Imagine all the things you love about apple pie — the spiced filling; the perfectly tender apples; and of course, the flaky, buttery crust — but transformed into something more akin to a giant Pop-Tart. It’s like your favorite pie but with twice the amount of crust.
Get the recipe:Apple Pie Bars
Shop the recipe:Vermont Boiled Cider
7) Apple and Sausage Stuffing
This flavorful stuffing is full of fragrant herbs, spicy black pepper, and salty sausage, with additional pockets of sweetness from chopped apples and dried fruit. Start with a loaf of homemade Fruited Sourdough Bread or, if you’re short on time, use a loaf from your local bakery.
Get the recipe:Apple and Sausage Stuffing
Shop the recipe:9" x 13" Panand Lid Set
8) Chocolate Pecan Pie
If you love the ooey-gooey consistency of pecan pie but often find it too cloyingly sweet, try this Chocolate Pecan Pie. With a touch of espresso powder and bittersweet chocolate chips, the pie has a more balanced flavor that highlights the nuttiness of the pecans.
Get the recipe:Chocolate Pecan Pie
Shop the recipe: GuittardBittersweet Chocolate ChipsandEspresso Powder
Photography and food styling by Tieghan Gerard
9) Parker House Rolls
These iconic rolls are known for their signature folded shape and ultra-buttery texture. Peel open the golden brown top to reveal the plush, tender crumb beneath. And if you want to make them even more rich and decadent, slather the baked rolls with more salted butter for good measure.
Get the recipe:Parker House Rolls
Shop the recipe:Potato Flour
10) Cheese and MintKa'ak (Middle Eastern Bagels)
These Middle Eastern flatbreads from Yotam Ottolenghi and Noor Murad have the crispy, chewy, nutty qualities of the very best seed-encrusted bagels. Plus, they can be stuffed with a flavorful filling of Halloumi and cream cheese and then griddled for an over-the-top sandwich experience.
Get the recipe:Cheese and MintKa’ak (Middle Eastern Bagels)
Shop the recipe:Baker’s Special Dry Milk
11) Fried Apple Pies
There’s something special about having your very own pie to enjoy all to yourself — and there’s something even more exciting about a fried personal pie. Buttery, flaky pie dough encases a generously spiced apple filling, then those little pie pockets are deep-fried until golden brown. (Trust us, they’re worth the frying fuss!) Toss them in cinnamon sugar for a coating reminiscent of cinnamon-sugar doughnuts or leave them naked and serve as they are.
Get the recipe:Fried Apple Pies
Shop the recipe:Apple Pie Spiceand Instant ClearJel
12) Delicata Squash Galette with Cheese and Herbs
Delicata squash is the star of this savory tart, and for good reason: It has all the flavor of nutty, sweet butternut squash but it doesn’t have to be peeled or cooked forever to become tender. The pastry dough is made with sour cream for a little extra richness and tang, which is complemented by the goat cheese and za’atar-spiked filling. Carefully shingling the slices of delicata squash makes an impressive presentation, especially when garnished with vibrant parsley before serving.
Get the recipe:Delicata Squash Galette with Cheese and Herbs
Shop the recipe:Za’atar
13) Cranberry Chocolate Chess Pie
Leftover cranberries? Make this chess pie! The rich chocolate filling has a bit of yellow cornmeal for texture and crunch, while the fresh cranberries add pops of tartness as well as vibrant ruby color. After you try it once, you’ll find yourself intentionally buying an extra bag of cranberries with this pie in mind.
Get the recipe:Cranberry Chocolate Chess Pie
Shop the recipe:Belcolade Bittersweet Chocolate Wafers
14) Pecan-CrustedSweet Potato Pound Cake
This delightfully dense, tight-crumbed pound cake is spiced with cinnamon and nutmeg and features a nutty, toasty maple and pecan crust on the outside. If you’re not a fan of pie, this sweet potato cake just may be the perfect Thanksgiving dessert.
Get the recipe:Pecan-Crusted Sweet Potato Pound Cake
Shop the recipe:Vermont Maple Syrup andTube Pan
15) Modern Masa Bean Bread
This contemporary take on a Cherokee recipe called tuya asuyi gadu goes well alongside a warm soup or stew to create a filling meal on a cold day. Organic masa harina and beans make a mild-flavored dumpling that’s wrapped in a corn husk and boiled. It’s a wonderful dish for recognizing Native American Heritage Month, or even just as a way to work through some of the dried beans in your cabinet.
Get the recipe: Modern Masa Bean Bread
Shop the recipe: Organic Masa Harina
16) Steamed Carrot Buns with Fresh Ginger Custard
Of course, this month isn't only about pumpkin: These luminous steamed buns are colored with carrot juice and filled with creamy fresh ginger custard. The recipe comes to us from Frankie Gaw, who also taught us all about how to dye doughs — naturally.
Get the recipe: Steamed Carrot Buns with Fresh Ginger Custard
Shop the recipe: Mini Diced Ginger
Additional contributions from KatMayerovitch.
Want to see a quintessential November bakedemonstrated, step-by-step, by superstar baker ClaireSaffitz? Seehow she makes her favorite apple pie.
Cover photo (Pecan-Crusted Sweet Potato Pound Cake) by Rick Holbrook; food styling by Kaitlin Wayne.
