The reliably inventive recipes coming out of Kim Boyce’s kitchen this season include shortbread tarts with frangipane, grapes and Italian prune plums, ginger-oat-pear and pumpkin muffins. But her keenest treat may be her pumpkin puffs in which roasted sweet potatoes are caramelized until they have the consistency of pumpkin pie filling, which is in turn wrapped inside a flaky croissant dough. Keep your eyes open, too, for finely decorated holiday cookies.

After years of laying the sweet and savory groundwork via numerous farmers markets, John and Gabrielle Esbeck’s brick-and-mortar crêperie has quickly made its mark on this city’s dining scene, thanks in large part to a menu that offers seasonal ingredients picked up from their farmers market friends and neighbors. Be on the lookout this season for crêpes decorated with chestnut cream and bittersweet ganache, as well as one crêpe starring organic Kiyokawa Family Orchard pears poached in red wine, with supporting help from homemade sea salted caramel.

Laura Farina made her name with French macarons, but she's branched out into homier morning pastries at her brand-new bakery and cafe on Hawthorne. But even if you're stopping in for one of her cheddar-chive biscuits, we dare you to resist picking up a few macarons to go. And this season she adds a trifecta of holiday flavors to the lineup: gingerbread, candy cane, and cranberry apple. And she has a Mexican Hot Chocolate Cupcake arriving in the pastry case soon.

North Light pastry chef Julianne Richardson knows what grows in Oregon and when — she’s an alum of the now-shuttered Wildwood, after all. And she knows autumn and winter in the Beaver State means apples and cranberries. To celebrate, she dreamed up a quince and apple crostata for November. But now that December has arrived the crostata has made way for a Cranberry Almond Frangipane Tart with Candied Cranberries and Prosecco Sabayon.

If you didn't get your fill of Thanksgiving pie, Pacific Pie Co. is always there for you with its Apple Sour Cream Streusel Pie and boozy Chocolate Bourbon Hazlenut. But for fall and winter they break out special flavors like Sweet Potato Pecan, Holiday Spiked Apple and Chocolate Peppermint Cream.

You can’t round-up a list of dessert spots without paying proper respect to Papa Haydn, the first and possibly last name when it comes to Stumptown sweets. The crack pastry kitchen, which has been spinning out sugary treats for 30-plus years, has plans in place this fall and winter to offer all sorts of desserts with holiday leitmotifs, like chocolate truffle cakes, English toffee cheesecakes, cranberry walnut tarts and pumpkin-flavored maple and mascarpone tortes.

Petunia's pulls out all the stops around the holidays, creating a vegan and gluten-free lineup that includes Peppermint Hot Cocoa Babycakes topped with toasted marshmallows, Eggnog Cheesecake with a gingersnap crust, Pumpkin Maple Spice Cake slathered in maple butercream and topped with candied ginger, and Oreo-like Chocolate Mint Sandwich Cookies with a peppermint buttercream filling. You can even indulge your craving for nostalgia with old-fashioned holiday sugar cookies.

Did you know that the cupcaking pioneers behind Portland’s first cupcake shop are now baking pies? You do now. And they’re rolling them out just in time for the November-December holiday season, with an emphasis on using ingredients from Oregon’s autumn harvest. Expect becrusted 9-inch classics like pumpkin and chocolate pecan, as well as ginger-pear and double-crusted apple pies. Even better, those same 9-inchers come in 4-inch hand pie sizes, too, for all you on-the-goers in need of sugar now. newest seasonal flavor, our delicious chocolate cake topped with #peppermint buttercream and #candycane pieces!

Pair yourself a hot toddy with pretty much any Gretchen Glatte-authored sweet treat this rainy season. That includes her wintertime tarts (test drive the version made with Swiss chard, hazelnuts and currants), as well as her cakes (flavored in German chocolate and pumpkin spice, to name but two). But her bread and butter, so to speak, is her incomparable butter-crust pies, translated to her from her from her grandma Ruth through her mother. And they come in all the fall flavors: pumpkin, apple, sweet potato, bourbon pecan, malted chocolate pecan, apple blackberry and a jim-dandy made with cranberries, pears and orange.

Pastry chef Nancye Benson has left the cozy confines of The Woodsman Tavern to strike out on her own again, with a brand-new cafe and market that's like a deluxe version of her beloved MoxieRX cart. Her dessert list changes frequently, but these days keep a lookout for Meyer Lemon Pistachio Parfait, Vanilla Bean Panna Cotta with Rosey Cranberries, and Brown Butter Almond Cake with Crème Fraîche and Sour Orange Caramel.