All of your choices sound lovely!
Sorta kinda holiday baking…last night we threw a party for my moms bday…because her dads bday was the day before hers, her uncle’s bday the day after hers, and always at Thanksgiving, she’d never had a birthday party just for her!
My sister did a bangup job decorating the Publix cake (delicious cakes but they wouldn’t put our preferred decorations on it) but the star of the evening was my offspring, who spent the entire afternoon baking cookies and making beignets for the party. Everyone raved about them and asked if I’d made them… kinda proud to give him 100% of the credit.
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following in Mom’s kitchen baking footateps!
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Ooh! I love a good honey cake. The crumb looks perfect.
Pecan Tassies. I baked a double batch (4 dozen) intended just for us as Thanksgiving Day dessert and treats through Christmas. Most are now frozen and will be put on our home cookie tray a few at a time. I’ll bake many more in the coming weeks to mail to family and gift to friends.
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Ha! I just came here to post my pecan goodies, and here you are with the real thing! Made these yesterday–sadly they are crustless, and everybody knows the cream cheese crusts of tassies is a reason to live.
However,
these are tasty, and cheatingly quick to put together if you have no cream cheese handy.
I don’t make these unless I use parchment paper liners. These little cakes are very sticky, but you can see how cleanly they come out of the parchment. The recipe is from All Recipes Pecan Pie Cupcakes Recipe.
One of the commenters says she cut down considerably on sugar, I’d try that because they are probably too sweet for many people. You can also cram more pecans into them if you like.
edited to add – the recipe says it makes 9 – I got 12 easily, using recipe as is.
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Presidents Choice used to make a good one but looks like they stopped a few years ago
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Made 4 mini loaves of pumpkin cranberry bread to bring to my sister’s SIL’s house tomorrow as a thank you for inviting me for dinner. Can’t remember where I got the recipe, but I’ve been making it for a long time.
And I just realized that I left the extra 1/4 cup of flour out of the batter (my brain said 2 cups, not 2-1/4 cups), but it seemed to work out. The cake tester came out clean after 45 minutes. Guess I’ll find out tomorrow if anyone cuts into one. 
I’ll apologize in advance. 
Pumpkin-Cranberry Bread
2-1/4 cups all-purpose flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs
2 cups granulated sugar
1/2 cup vegetable oil
1 cup canned solid-pack pumpkin
1 cup cranberries – chopped
In large bowl, combine flour, pumpkin pie spice, baking soda and salt.
In small mixer bowl, beat eggs. Beat in sugar, oil, and pumpkin.
Pour pumpkin mixture into dry ingredients; stir with wooden spoon just until moistened. Stir in cranberries.
Spoon batter into 2 greased and floured 8x4-inch loaf pans (or 4 mini-loaf pans).
Bake in preheated 350°F oven for 60 minutes (or 45 minutes for smaller loaves), or until a wooden toothpick comes out clean.
Cool for 5 to 10 minutes; remove from pan and cool completely.
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Perfect for the season!
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Those look wonderful, and may be the ideal way for me to use up the extra tassie filling – my single recipe of filling is too little for a double batch of dough and a double batch of filling leaves me with extra. It evens out around 3 batches of filling for 8 batches of dough – shipping/gifting quantities!
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Pumpkin pots de crème from Leite’s Culinaria. I was a hair short on a puree of Cinderella pumpkin, and made up the final 15 grams with pureed Illinois crookneck squash. I can’t wait to dig in to these tomorrow. A brandied whipped cream would be awesome here, but instead I chose to serve them with glazed chocolate brownie cookies.
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I was just oogling that recipe!
Why not both?? Mwhaaaha. 
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Indeed!
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I made the pots de creme last year - really good stuff. So this year, I made double (bigger ramekins).
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OH, hah, maybe that’s what I was remembering!
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LFG!!!
Making half a batch of an old Epicurious ginger spice cookie recipe; these are for use with my pumpkin mousse (Thanksgiving dessert.)
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Vanilla Bean Sablés from Baking for the Holidays by Sarah Kiefer. You cant be shy with butter here. Rich buttery slice and bake cookie which has been rolled in coarse sugar. Recipe is from Baking for the Holidays by Sarah Kieffer.
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I love sablés anyway. Maybe Ill give these a shot
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