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Ginger, cinnamon and allspice give this pumpkin pancake recipe just a hint of sweetness, making it the perfect fall breakfast.
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This family recipe for a quick bread with cranberries and walnuts is easy to follow and helps you deliver a Christmas classic.
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If you can't decide between pumpkin bread and zucchini bread, make this recipe and have both at the same time. Recipe yields 2 pans.
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Orange zest and cinnamon enliven this dense yet eggless carrot cake that swaps refined sugar for honey and butter for thick, creamy yogurt.
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Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin.
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If you're a fan of the pumpkin bread at Starbucks®, this copycat recipe yields a moist, flavorful loaf that mimics the real thing.
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These cookies travel and freeze well.
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Here's a flavorful zucchini bread with a pumpkin-like taste because the zucchini are pureed in a blender.
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Succulent raisins and chewy walnuts enhance this cinnamon-scented zucchini bread.
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Pastel de Elote is a delicious, moist Mexican cake from Jalisco made with fresh fresh sweet corn kernels and sweetened with condensed milk.
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These rich and buttery cookies are studded with vanilla chips, macadamia nuts, and dried cranberries. They can be baked right away as drop cookies, or refrigerated or frozen in logs for slice-and-bake cookies.
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These cookies are easy to make and one of my favorites.