Sesame Salmon Noodle Bowls With Ponzu:

Sesame Salmon Noodle Bowls With Ponzu

Silky salmon, chewy noodles, crisp vegetables: These cold noodle bowls are refreshing and satisfying, and don’t require much effort. Inspired by zaru soba and udon — cold noodles served with dipping sauce — this recipe uses supermarket stars to deliver flavor fast. Coating the salmon with toasted sesame oil and seeds accentuates the fish’s richness, while ponzu, a sauce of citrus juices, soy sauce and dashi, brightens straight from the bottle. If you like, add a kick with wasabi, grated ginger, shichimi togarashi, yuzu kosho or thinly sliced serrano pepper.

• Salt

• 4 (6- to 8-ounce) skinless or skin-on salmon fillets

• 2 teaspoons toasted sesame oil

• 2 tablespoons toasted sesame seeds (any color)

• 10 to 12 ounces dried udon or soba

• Any combination of salad greens and sliced cucumbers, radishes, snap peas, and scallions, for serving

• ½ cup ponzu

Bring a large pot of salted water to a boil. Heat the oven to 350 degrees. On a parchment-lined sheet pan, rub the salmon all over with salt and sesame oil. Arrange skin side down, if there is skin, then press sesame seeds into the top and sides of the fish. Bake until the salmon is cooked through and flakes easily, 14 to 17 minutes.

Meanwhile, cook the noodles according to package instructions. Drain, rinse with cold water until cool to the touch, then shake dry.

Divide the noodles, vegetables and salmon among 4 bowls. Drizzle with the ponzu.

Magnolia Bakery’s Banana Pudding

Magnolia Bakery’s Banana Pudding

famous @magnoliabakery Banana Pudding:

To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer. —Priya Krishna

• 1 (14-ounce) can sweetened condensed milk

• 1½ cups ice-cold water

• 1 (3.4-ounce) package instant vanilla pudding mix

• 3 cups cold heavy cream

• 1 (11-ounce) box vanilla wafer cookies (such as Nilla)

• 4 to 5 ripe bananas, sliced

In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.

Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.

With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.

To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.

Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.

TIP:  add a layer of salted caramel to mine, it’s next level! 

Soy-Glazed Mushroom Rice Bowl:

Soy-Glazed Mushroom Rice Bowl:

Laced with a simple mixture of soy sauce and chile-garlic sauce, this mushroom and cabbage rice bowl comes together quickly, with minimal effort and time. While cremini mushrooms are the easy choice for this rice bowl, shiitakes or other mushrooms work just as well. The silky, soy-flavored mushrooms pair well with the caramelized cabbage. Spoon steaming white rice into a bowl and add piles of this flavorful mushroom and cabbage mixture. Top with meaty, salty sardines in rich olive oil, if you’d like, and serve with additional chile-garlic sauce for extra heat, or opt out of the sardines entirely and keep it vegan. 

• 5 teaspoons olive oil, divided

• ½ pound cremini mushrooms, sliced

• 1 medium (1½-pound) Napa or green cabbage, cored and chopped

• 3 large garlic cloves, smashed

• 3 tablespoons soy sauce

• 1½ teaspoons chile-garlic sauce (preferably Huy Fong), plus more for serving if desired

• 1 teaspoon toasted sesame oil

• Cooked white rice, for serving

• 3 (4-ounce) cans boneless sardines in oil (skin-on or skinless), optional

• Thinly sliced scallions, for serving

In a large cast-iron skillet over medium-high heat, warm up 3 teaspoons of olive oil. Once oil is loose and shimmering, about 1 minute, add the mushrooms and stir sparingly, leaving the mushrooms largely undisturbed. Cook until the mushrooms have softened and reduced down slightly in size, about 5 minutes.

Stir in the chopped cabbage and the remaining 2 teaspoons of olive oil, cover and cook, stirring occasionally. After 2 to 3 minutes, lower the heat to medium and stir in the garlic, soy sauce, chile-garlic sauce and sesame oil. Cover and cook for another 15 minutes, stirring as needed, until the cabbage is almost caramelized.

Serve the cabbage-mushroom mixture over rice. Top with sardines, if you like, and scallions. Serve with additional chile-garlic sauce. Enjoy immediately or store in the fridge in an airtight container for 2 to 3 days.

One-Pan Chicken With Golden Potatoes

One-Pan Chicken With Golden Potatoes

In this pantry-friendly, mostly hands-off recipe, chicken is marinated in spiced yogurt and then roasted in a covered skillet with potatoes, onions and broth until the chicken releases its flavor into the pan and the vegetables soften. Toward the end of cooking, the pan is uncovered so that the chicken skin turns crisp and golden. This one-pan meal needs nothing more than a side salad or some lightly steamed greens to eat alongside. Feel free to swap out the oregano for dried thyme or increase the cumin if you like, but be sure to keep the turmeric for that nice golden color. Serve with extra yogurt alongside, if you like. 

Yield: 4 servings

⅓ cup plain yogurt, plus more for serving if desired

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon ground cinnamon

½ teaspoon ground turmeric

5 garlic cloves, finely grated

3 tablespoons olive oil, divided

Fine sea salt and black pepper

1 lemon, halved

2 to 2½ pounds bone-in, skin-on chicken thighs (about 6 thighs)

1½ pounds red potatoes (about 3 medium), peeled and cut into ¾-inch-thick slices, or another waxy variety

2 large yellow onions, cut crosswise into 1-inch-thick rounds

1 cup chicken broth

Marinate the chicken: In a large bowl, combine the yogurt with all the spices, garlic, 1 tablespoon oil, 1 teaspoon salt and a generous grind of pepper. Squeeze in the juice of half a lemon (you’ll use the other half after the chicken’s roasted) and mix until well combined. Add the chicken pieces and mix until nicely coated. Set aside to marinate at room temperature for at least 45 minutes (or refrigerate up to overnight if getting ahead).

Heat the oven to 425 degrees. If the chicken is in the fridge, move it to the counter while the oven is heating up.

Place the potatoes, onions and remaining 2 tablespoons of oil into a large cast-iron skillet, along with ¾ teaspoon salt and a good grind of pepper. Use your hands to mix everything together, keeping the onion rounds intact if possible, then spread in a single layer. Top evenly with the chicken thighs, skin side up, reserving the bowl of marinade. Pour the stock into the bowl, using a spatula to scrape at any remaining marinade, then pour this mixture into the skillet, avoiding pouring on top of the chicken skin. 

Cover the surface with a piece of parchment paper, then tightly cover the skillet with a piece of foil. Transfer to the oven and bake for 1 hour, then carefully remove the foil and parchment paper and use a spoon to baste the chicken skin. Return to the oven for 25 minutes more, cooking until chicken is nicely browned on top and the potatoes are tender. Let settle for 5 to 10 minutes, then squeeze over the remaining half lemon.

To serve, arrange the chicken, potatoes and onions onto a large serving platter, pouring the juices from the pan on top. Serve warm.

Pumpkin Marble Loaf

Pumpkin Marble Loaf 

One batter yields two distinct flavors in this autumnal twist on the marble cake. A combination of  butter and sour cream in the base pumpkin batter results in a soft, plush crumb that stays moist for days. So as not to overwhelm the cinnamon-laced pumpkin cake, just a third of the batter is used for the chocolate cake. Flavored with Dutch-process cocoa bloomed in warm water, the chocolate is rich and undeniable, yet smooth and earthy, complementing the sweetness of the pumpkin. Baking intensifies the visual contrast between the chocolate and pumpkin swirls in the loaf, while its flavors meld into a subtly sweet, warmly spiced cake. 

Yield: One (9-inch) loaf

½ cup/112 grams unsalted butter, melted, plus more for greasing the pan

1 cup/218 grams granulated sugar

1 ¼ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt (such as Diamond Crystal)

¾ cup/188 grams canned pumpkin purée 

⅔ cup/162 grams sour cream

1 large egg

2 ½ teaspoons pure vanilla extract

1 ¾ cups/228 grams all-purpose flour

3 tablespoons Dutch-process cocoa powder

3 tablespoons warm water 

¾ teaspoon ground cinnamon

Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with some melted butter and line with parchment paper, leaving an overhang on the longer sides to create a sling. Lightly butter the parchment paper. 

In a large bowl, whisk together the granulated sugar, baking powder, baking soda and salt. Add the pumpkin purée, sour cream, egg and vanilla and whisk until combined. Add the melted butter and whisk until smooth.

Using a flexible spatula, mix in the flour until just combined and no dry bits remain. 

In a separate medium bowl, whisk together Dutch-process cocoa powder and the warm water until the cocoa has dissolved. Add 1¼ cups/330 grams of the batter to the cocoa mixture and whisk until just combined. 

To the large bowl with the remaining pumpkin batter, add the cinnamon and mix until just incorporated. 

Use 2 spoons to drop alternating scoops of batter into the prepared loaf pan. Drag a skewer, toothpick or thin chopstick through the batters to swirl, taking care to not swirl too much so the batters stay distinct. 

Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. 

Cool the cake in its pan set over a wire rack. When ready to serve, lift the cake by the overhanging parchment paper and transfer to a serving platter or cutting board. The cooled loaf can be stored tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. 

Tip: To give the chocolate flavor an extra boost, add ¼ teaspoon espresso powder to the cocoa and warm water mixture before stirring in the batter.

Wow!! Just made this and I feel like I may need to pick up smoking again…very good!!! I cut the sugar to 3/4 C and subbed Greek yogurt for the sour cream. PERFECTION

No-Knead Bread

No-Knead Bread

Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3⅓ cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version. —Mark Bittman

Yield: One 1½-pound loaf

3⅓ cups/430 grams all-purpose or bread flour, plus more for dusting

Generous ¼ teaspoon/1 gram instant yeast

2 teaspoons/8 grams kosher salt

Cornmeal or wheat bran, as needed

In a large bowl combine flour, yeast and salt. Add 1½ cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

TIP: Where you use towels to hold the dough, I use parchment paper...then I grab the paper, lower it into the 450 degree pot put on the lid, and bake it. No sticking. No burning.

Chicken and Red Lentil Soup With Lemony Yogurt

Chicken and Red Lentil Soup With Lemony Yogurt 

If you’re feeling a bit worn down, one bowl of this hearty lentil soup will bring you back to life — or at least fool you into thinking so. The broth is simply (and deeply) flavored with charred onions and six garlic cloves, plus a generous pinch of turmeric that stains the soup gold. As they cook down, the lentils melt into the broth, making it thick and rich. A healthy dose of black pepper brings gentle heat to clear your head, and the final sprinkle of fresh dill and parsley adds a bright, herbal finish. This soup is soothing and satisfying on its own, but feel free to add a few extras: hearty greens like kale or spinach to wilt, a soft-boiled egg, or even chile oil for some heat. 

Yield: 4 servings  

3 tablespoons extra-virgin olive oil 

2 large onions, thinly sliced 

6 garlic cloves, thinly sliced 

1 pound boneless, skinless chicken thighs 

1½ cups red lentils, rinsed 

1 teaspoon ground turmeric 

Salt and freshly ground black pepper 

1 cup finely chopped mix of parsley, dill and mint 

1 cup plain full-fat regular or Greek yogurt 

2 tablespoons fresh lemon juice (from 1 large lemon)

Heat oil in a large pot over medium-high. Add the onions and cook, stirring often, until deeply charred around the edges and tender, 10 to 12 minutes. Add the garlic and cook, stirring often, until softened, 2 to 3 minutes.

Add the chicken, lentils and turmeric, and season generously with salt and lots of pepper. Toss everything a few times so that the turmeric can coat the other ingredients.

Pour in 8 cups water, turn the heat to high and bring to a boil. Then, adjust heat to medium-low and cook, stirring occasionally, until the lentils have split and collapsed into the broth in a golden mush and the chicken is cooked through, 20 to 25 minutes.

Using tongs, remove the chicken thighs, let them cool slightly, then shred and return to the pot. Sprinkle in the herbs, taste and season with salt and pepper as necessary.

In a small bowl, combine the yogurt and lemon juice and season with salt. (If using Greek yogurt, thin with water until it reaches a runny consistency.)

Ladle the soup into bowls, then spoon the lemony yogurt over before serving.

TIP: This dish is very similar to a typical daal. Overall the broth was a little bland, so I chose to spice it up with some cumin, coriander, cinnamon, and red pepper flakes. It was a hearty soup perfect for a cold night. This was really great- the herbs really brighten things up, and the lemony yogurt is a lovely addition.

My only suggestion would be to let those chicken thighs simmer for closer to 45 minutes before shredding. They will shred after 25 minutes, but you’ll have to work at it a bit and the meat will be tougher. In contrast, after 45 minutes, they will be barely able to hold together, making the shredding a trivial affair, and therefore not costing you so much additional time in the end.

Quick Turkey Chili

Quick Turkey Chili

Can this be considered chili if it’s ready in half an hour? For a completely fresh take, yes — yes, it can. Right when it’s done, the kale, cilantro and peppers remain green as grass with a bright bite. The turkey is still tender and juicy, the tomatoes tangy and the spices tingly. Those distinct lanes of flavor merge if you keep the pot over low heat for an hour or more, or if you pack up leftovers and reheat them throughout the week. Thickened with lentils and a whole pound of kale, this chili is hearty with protein and fiber, making it as satisfying as it is satiating.

Yield: 6 to 8 servings

Grapeseed or canola oil

1 large yellow onion, diced

3 Hatch or Cubanelle peppers, seeded and diced

3 garlic cloves, finely chopped

1 serrano or jalapeño chile, seeded for mild if desired, finely chopped

Salt and black pepper

1 pound ground turkey, preferably dark meat

3 tablespoons chili powder

1 tablespoon ground coriander

2 teaspoons ground cumin

1 pound frozen kale, thawed

2 (14.5-ounce) cans diced tomatoes with green chiles

2 cups chicken broth, plus more if needed

1 (15-ounce) can lentils, drained and rinsed

1 bunch cilantro, finely chopped (including stems)

Lime wedges, sour cream or yogurt, cheese and rice (optional), for serving

Heat a large Dutch oven or other heavy pot over high until hot. Add a very thin sheen of oil and swirl to coat. Add the onion and spread in a single layer. Cook, without stirring, until the bottoms are deeply charred, 2 to 3 minutes.

Drizzle more oil into the pan. Add the peppers, garlic and serrano. Season lightly with salt and pepper, and cook, stirring often, until the onion is translucent, 1 to 2 minutes. Push the vegetables to one side of the pot.

Coat the empty side of the pot with oil, and then add the turkey and spread it over that half of the pan. Sprinkle the turkey and vegetables with the chili powder, coriander and cumin. Cook, smashing the spices and aromatics into the meat and breaking the meat into tiny pieces, 2 to 3 minutes. The spices should smell toasted.

Add the kale and cook, stirring, until any liquid has evaporated, 1 to 2 minutes. Add the tomatoes and chicken broth and bring to a boil. For a thicker chili, smash the lentils a bit. Stir in the lentils and return to a boil. Turn the heat down to maintain a simmer and stir in half of the cilantro. At this point, the chili is ready and will taste light and fresh with crisp green vegetables. You also can keep simmering it for hours over the lowest heat setting for a softer, stewier chili. If the mixture dries out, add more broth or water.

Serve the chili with the lime wedges, sour cream, cheese and remaining cilantro, over rice if you’d like.

Spinach Fried Rice

Spinach Fried Rice

Ingredients:

For the rice:

1 1/2 cups (312 grams) short- or medium-grain white rice 

2 cups water 

2 tablespoons (20 to 28 grams) salted butter, cut into 3 pieces, divided

We used 20 grams of butter tonight

1 teaspoon sugar

1/4 teaspoon salt 

5 tablespoons Kikkoman Hon Tsuyu soup and sauce base 

For the eggs:

1 teaspoon neutral cooking oil

3 large eggs

¼ teaspoon sugar (optional)

¼ teaspoon salt (optional)

For the spinach:

1 pound (454 grams) flat-leaf spinach, chopped fine 

For the beef:

8 ounces (227 grams) thinly sliced beef brisket, pat-dried, cut into rough 2‑inch pieces

(hot pot shabu beef rolls work well too)

1 1/2 teaspoons sugar 

1 1/2 teaspoons soy sauce 

Sesame oil

Instructions (summarized):

1. Cook rice as normal in rice cooker or over the stove. Cool down and refrigerate for at least a day.

2. Season and beat eggs. Scramble eggs in pan and set aside. 

3. Cook and dry out the rice: Melt 1/3 of the butter in the pan, add rice, and break up clumps. Add in remaining butter on top and mix to coat. Season with sugar and salt, and cook until excess moisture is removed. Set aside.

4. Cook and dry the spinach: Cook spinach on high heat until wilted. Blot away all liquid with paper towels until completely dry.

5. Combine rice, spinach, and eggs: Return rice to the pan, mix with spinach, then add tsuyu and toss until evenly coated. Add scrambled eggs and cook until the rice starts to crisp.

6. Cook the beef: In another pan, cook the beef quickly until mostly browned but still slightly pink. Blot excess liquid, then add sugar and soy sauce to coat. Cut into small pieces.

7. Assemble and serve: Spoon the spinach fried rice into bowls, top with beef, drizzle with sesame oil, and serve hot.

Pumpkin Spice Latte Cake With Coffee Frosting

Pumpkin Spice Latte Cake With Coffee Frosting

Tieghan Gerard, who runs the wildly popular Half Baked Harvest blog, posts a new recipe nearly every day, all year round, but her favorite season is (of course) fall, when she brings out the pumpkin-shaped pots, pumpkin-scented candles and toasted pumpkin seeds. Even if you don’t identify with the P.S.L. set, separating the pumpkin spice (cake) from the latte (frosting) makes this a delicious snack cake. Pumpkin purée makes it very moist, so test to be sure the batter is baked all the way through. —Julia Moskin

Yield: 1 (8-inch) cake

For the Cake

½ cup/120 milliliters coconut oil, melted, plus more for greasing

1 (15-ounce) can pumpkin purée

⅔ cup/146 grams packed light or dark brown sugar

2 large eggs, at room temperature

1 tablespoon vanilla extract

1½ cups/192 grams all-purpose flour

1¼ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

¾ teaspoon fine pink Himalayan salt or fine sea salt

For the Frosting

½ cup/1 stick salted butter, at room temperature

2 ounces cream cheese, at room temperature

1½ cups/185 grams confectioners’ sugar

1 tablespoon instant espresso powder

1 tablespoon vanilla extract

Heat the oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two opposite sides. Grease the parchment with coconut oil.

Make the cake: In a stand mixer, beat together the pumpkin, brown sugar, melted coconut oil, eggs and vanilla on low until combined, about 1 minute. Add the flour, baking powder, baking soda, cinnamon, ginger, cardamom, nutmeg and salt. Mix on low speed until completely smooth, 1 to 2 minutes, scraping down the side of the bowl as needed. Scrape the batter into the prepared pan.

Bake until the center is just set, 25 to 30 minutes. Carefully use the parchment paper overhang to remove the cake from the pan and place it on a cooling rack. Let cool for about 30 minutes.

Meanwhile, make the frosting: In a stand mixer, beat together the butter and cream cheese until combined, 2 minutes. Add the confectioners’ sugar, espresso powder and vanilla; beat until the frosting is fluffy, 2 to 4 minutes more.

Spread the frosting over the cooled cake. Slice, snack and enjoy! Store in an airtight container at room temperature for up to 2 days.

TIP: The recipe makes way too much frosting. You could cut in half. And double the coffee. I used instant decaf. But the cake itself is so moist and wonderful, you could drop the frosting all together!

As some suggested, I added an egg. I also subbed 1/2 the coconut oil for buttermilk and my cake is not dense. Also halved the icing and used fresh brewed espresso so tweaked the frosting to accommodate the extra liquid.

I cooked the recipe exactly, other than slightly extending the cooking time. Cake is great IMO - actually the texture I expected and wanted, not too dense but not light and cakey, either. Exactly the right amount of frosting, also, and no need for extra liquid at all.

I made 12 cupcakes and with the leftover batter, I covered the bottom of a pie plate. No frosting. It's really good - reminiscent of ginger bread. My variations: 1/4 olive oil plus 1/4 room temperature butter instead of coconut oil, 1 cup of AP flour plus 1/2 cup of ground hazelnuts for the flour, 1/2 t of kosher salt instead of Himalayan pink salt.

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

Pumpkin purée and pumpkin spice make these chewy, cake-like cookies the ultimate cozy fall treat. The cookies are great on their own, but a cap of pumpkin spice frosting makes them even better. In keeping with the autumnal theme, the frosting includes a little bit of pumpkin purée, which imparts a creamy orange hue and well balanced flavor. If you don’t keep a pumpkin spice blend on hand, cinnamon is a great substitute.

Yield: About 30 cookies

For the Cookies

½ cup/113 grams unsalted butter, softened

¾ cup/150 grams light brown sugar

¼ cup/50 grams granulated sugar

½ cup/115 grams pumpkin purée

2 teaspoons pumpkin spice

2 teaspoons vanilla extract

1 teaspoon kosher salt (such as Diamond Crystal)

1½ cups/135 grams old-fashioned rolled oats

1 cup/128 grams all-purpose flour

½ teaspoon baking soda

For the Frosting (optional)

½ cup/113 grams unsalted butter, softened

1 cup/120 grams powdered sugar

1 tablespoon pumpkin purée

1 teaspoon pumpkin spice

1 teaspoon vanilla extract

Pinch salt

Heat oven to 350 degrees and line two large rimmed baking sheets with parchment paper. Place your racks in the top and bottom third of the oven.

Prepare the cookies: Using a large bowl and electric mixer, cream the butter, brown sugar and granulated sugar until light and fluffy, 5 minutes. Mix in the pumpkin purée, pumpkin spice, vanilla and salt until well combined.

Add the oats, flour and baking soda and mix on low speed until moistened, then switch to a flexible spatula to mix just until combined.

Scoop the dough in heaping tablespoons onto the prepared baking sheets, leaving about 2 inches between scoops. Use damp fingers to gently press and slightly flatten each portion; they will not spread much.

Bake 14 to 16 minutes or until the cookies are matte and slightly golden on the edges, rotating the pans from front to back and switching racks halfway through. Cool completely on the baking sheets.

While the cookies cool, prepare the frosting (if using): In a medium bowl, combine the butter, powdered sugar, pumpkin purée, pumpkin spice, vanilla and salt. Mix on low with an electric mixer until the sugar is moistened, then adjust speed to medium-high and mix until light and fluffy, scraping the bowl as necessary, about 3 minutes.

Spread about 2 teaspoons of frosting onto each cooled cookie. Store frosted cookies in an airtight container, layering with parchment or wax paper, and keep in the fridge or at room temperature.

TIP: Make your own Pumpkin Spice Blend:

3 Tbsp. ground cinnamon

2 tsp. ground ginger

2 tsp. nutmeg

1 1/2 tsp. ground allspice

1 1/2 tsp. ground cloves

Store the extras in a jar for next time.