Molly Baz and other cookbook authors around the country share four new autumnal desserts that aren’t your classic pumpkin pie.
“More Is More: Get Loose in the Kitchen” by Molly Baz contains flavor-forward recipes like this one for a Pumpkin-Cannoli Cheesecake Cake, made with whole-milk ricotta, pumpkin puree, ginger, orange and pistachios.
“My pumpkin cake doubles down on ginger — there’s both freshly grated ginger in the batter and crystallized ginger in the cheesecake filling — because why settle for just one expression of fall’s quintessential ingredient when you can have two?!” Baz writes. The recipe for these pumpkin chocolate chip cookies can be found in the pages of “Kneaders Bakery & Café: A Celebration of Our Best Recipes and Memories” by Colleen Worthington . in the oven. This recipe comes from Colleen Worthington, cofounder of Kneaders Bakery and Cafe, which has locations across Western states from Nevada to Colorado.
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