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 into all our 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. 

A slice of cherry, almond, and pear pie on a plate next to a cup of coffee. Photography and food styling by Liz Neily
This festive pie has a unique filling of pears and dried cherries, plus it's topped with a crunchy almond streusel topping. 

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

Savory Greens and Cheese Tart (Torta Rustica) Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
Top this savory pie with an intricate lattice pattern or a simple double crust.

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 and Nutmeg

Faux-Laminated Maple Brioche Buns Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
These brioche buns contain layers of butter and maple sugar without being overly sweet. Serve them with a cup of coffee or alongside a harvest feast.

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 and Natural Maple Flavor

Cacio e Pepe Clover Rolls Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
Buttery and cheesy with a hit of black pepper, these cloverleaf-style rolls are ideal for dipping into soup or stew, but they're also a satisfying snack all on their own.

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 (or Gluten-Free Cacio e Pepe Clover Rolls)

Shop the recipe: Standard Muffin Pan and King Arthur Unbleached Bread Flour

Semolina Pudding (Sooji Ka Halwa) Photography by Rick Holbrook; food styling by Kaitlin Wayne
Creamy and warmly spiced, this from-scratch pudding is an ideal cold-weather dish.

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 and Cloud Forest Ground Cardamom 

Apple Pie Bars Photography and food styling by Liz Neily
These Apple Pie Bars have a double dose of flaky crust, as well as the apple pie filling you know and love.

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  

Apple and Sausage Stuffing Photography and food styling by Liz Neily
This stuffing dish can easily become vegetarian-friendly by using plant-based sausage, if desired.

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" Pan and Lid Set

Chocolate Pecan Pie Photography and food styling by Liz Neily
Golden brown and slightly puffed, this pecan pie filling is not the tooth-achingly sweet version you might have had in the past.

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: Guittard Bittersweet Chocolate Chips and Espresso Powder 

Parker House Rolls Photography and food styling by Tieghan Gerard
The super buttery rolls look like miniature pillows with their fluffy crumb and inviting texture.

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 

Cheese and Mint Ka’ak (Middle Eastern Bagels) Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
A handful of torn or chopped mint in the filling adds welcome freshness to these warm bagel sandwiches.

10) Cheese and Mint Ka'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 Mint Ka’ak (Middle Eastern Bagels)

Shop the recipe: Baker’s Special Dry Milk

Fried Apple Pies Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
While this recipe is called "Fried Apple Pies," there's an option to bake them too, if that's more your style.

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 Spice and Instant ClearJel 

Delicata Squash Galette with Cheese and Herbs Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
This savory tart has a tangy, goat cheese filling that's a perfect complement to the slightly sweet, roasted squash.

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 

Cranberry Chocolate Chess Pie Photography and food styling by Liz Neily
Tart cranberries and rich chocolate belong together in a buttery pie shell.

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 

Pecan-Crusted Sweet Potato Pound Cake Photography by Rick Holbrook; Food Styling by Kaitlin Wayne
If you love the corner edges of cakes and brownies, where things get slightly caramelized and crispy, you'll love this cake. Each slice is like a giant corner piece.

14) Pecan-Crusted Sweet 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 and Tube Pan 

Modern Masa Cherokee Bean Bread Photography by Rick Holbrook; food styling by Liz Neily
These dumplings pair well with a bowl of pumpkin soup — that way, you can celebrate all three sisters in a single meal. 

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

Steamed Carrot Bun being filled Photograph by Rick Holbrook, styling by Kaitlin Wayne
These buns have a gorgeous golden hue while also being deeply flavorful, thanks to the ginger custard.

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 Kat Mayerovitch.

Want to see a quintessential November bake demonstrated, step-by-step, by superstar baker Claire Saffitz? See how she makes her favorite apple pie.  

Cover photo (Pecan-Crusted Sweet Potato Pound Cake) by Rick Holbrook; food styling by Kaitlin Wayne. 

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Pecan-Crusted Sweet Potato Pound Cake
Pecan-Crusted Sweet Potato Pound Cake
4.6 out of 5 stars 7 Reviews
3 hrs
one 10” tube cake or one 8” square cake
Filed Under: Recipes
Kye Ameden
The Author

About Kye Ameden

Kye Ameden grew up in Fairlee, Vermont and has always loved food, farms, and family. She spent her teenage years working by her chef/uncle’s side in an industrial kitchen, cracking hundreds of eggs, slicing cheesecakes into 13 perfect slices, and developing her passion for precision and baking.&nbsp...
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