350° for 45 minutes

A warming blend of DIY pumpkin spice ups the coziness factor in these soft and simple pumpkin cookies from recipe developer Farideh Sadeghin. Featured in “ Pumpkin Spice Is Here to Stay—Let's Embrace It.”

We've found that rolling these cookies into bigger portions, then refrigerating them for at least 2 hours before slightly under-baking them at 350°, results in incredibly gooey, soft chocolate chip cookies. Test kitchen director Farideh Sadeghin developed this recipe based off the famous cookies at Levain Bakery in New York City.

Savory Thanksgiving Turnovers

Tips And Notes On Making The Perfect Sausage Breakfast Casserole Want to make this ahead of time? Simply go through steps 2 to 4 and store them separately in an airtight container in your fridge. When ready to make, just combine them and bake. It might take a few extra minutes as your mixture will be cold but it’s entirely possible to prep this the night before to make mornings a breeze. Shred your own cheese! I know it can be a little bit of extra work but store-bought shredded cheese comes coated with a powder to prevent them from clumping, this can make the cheese grainy when melted. So shredding your own cheese gives you a smoother finish. Make sure your oven is pre-heated before you put your casserole in for the best results. I did not grease my baking dish but if you are worried that your casserole will stick to your dish, spray it with some cooking spray first. If you want to save time, you can try using frozen diced hash browns in place of dicing and cooking your own potat

The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.

AUTHOR NOTES I've been making this recipe since high school, when my friend introduced me to these gooey cheese balls with cavernous interiors and a crunchy skin. I love using sharp cheddar cheese but you can also use Parmesan, Asiago, mild cheddar, Swiss, or whatever hard cheese you are loving right now. These are also amazing with a sprinkle of blue cheese added to the tops right before baking. —Hannah Petertil