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These decadent chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.

Warm, soft, spicy and simple, it may be one of the best pumpkin desserts you'll ever eat.

Chef Dean Fearing and pastry chef Jill Bates collaborated on this spiced pumpkin pudding covered with meringue swirls. “It’s what all Southerners love about their pies, whether they’re coconut, chocolate or banana—the meringue,” Fearing says.

These creamy pumpkin bread puddings are baked in pie dishes so they’re like a hybrid dessert; the lattice top is actually made of strips of butternut squash.

Instead of butternut squash, this fluffy mousse could just as easily be made with fresh or canned pumpkin. Serve the leftover candied squash as a topping for vanilla ice cream.

Bakers make traditional diplomat pudding with soaked ladyfingers or cake baked with fruit and custard. In this take, Frédéric Morin created this simple recipe for using up leftover croissants.

In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It’s delicious served cold or at room temperature.

These spice cakes look like tiny pumpkins when they’re covered with orange glaze and topped with a piece of dark licorice, twisted to look like a stem.

To create a crisp crust on the bottom, Grace Parisi partially bakes the pie shell before adding the filling. If the edge starts to darken too much, cover it with a pie shield or strips of foil.

Pumpkin pie meets tiramisù, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syrup. In the freezer, the flavors and textures meld to form a deliciously creamy dessert.

Pastry chef Katherine Beto has three rules for making the perfect cheesecake: Start with all of the ingredients at room temperature, scrape down the bowl to avoid lumps, and don’t overbeat the batter.

These soft, lightly spiced cake-like cookies are studded with minced candied ginger and topped with a buttery sugar glaze.

The pie recipe here has a super-simple crust made with store-bought gingersnaps and ground walnuts, a silky pumpkin filling and a cranberry compote topping with more crunchy walnuts.

Pastry chef Jane Tseng collaborated with Nate Appleman to create dishes like this awesome dessert. She uses the tangy, pungent, soft-ripened Italian cheese Robiolina and house-made gingersnaps; the version here calls for cream cheese and boxed cookies.

The pumpkin pie filling is terrific smothered in the buttery, nutty praline topping.

Inspired by the best qualities of holiday fruitcakes, these tender, scone-like cookies get a boozy kick from the brandy in the glaze. To make them more kid-friendly, you can use milk instead.


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