All I can say about this pumpkin cream cheese poke cake is wow. It’s so tasty, creamy, and just everything perfect about fall cakes. I absolutely love it.

As you guys know, I am a die hard pumpkin spice recipes kind of gal! Which makes this recipe even more perfect!

The best part about this pumpkin cheesecake poke cake recipe, though is that it’s actually REALLY easy to make. You can have it ready and in the oven in a few minutes. Then take a break and get yourself a little more fall decor put up…then come back and put the poke on your cake. LOL!

 

Pumpkin Cheesecake Poke Cake Recipe

What You Need to Make Pumpkin Poke Cake

• 1 15.25 oz box Spice cake mix
• 1 cup pumpkin puree, 15 oz can (not pumpkin pie filling)
• 1 cup water
• 3 large eggs
• 1/2 cup canola oil
• 1/2 cup plus 1/4 cup caramel sauce
• 1 package cream cheese, softened at room temp 
• 2 tablespoons whole milk
• 1 cup powdered sugar
• 1 (8oz) container of Cool Whip, off brand is totally fine 
• Optional: 1 teaspoon vanilla extract added to the cream cheese filling; 2 tablespoons sour cream or sweetened condensed milk added to the cake mix; 1/3 cup chocolate chips dropped on top

No graham cracker crumbs necessary for a graham cracker crust on this recipe, but if you want to make a more traditional pumpkin cheesecake (as opposed to a pumpkin cake recipe with a cheesecake layer), then you can break out your graham cracker crushing skillz.

How to Make Pumpkin Cake

Preheat your oven to 350 degrees and lightly coat a baking dish with cooking spray. You can use a bundt cake pan, if desired.

With your stand mixer, combine the cake mix, pumpkin, water, eggs, and oil.

Place the batter in the baking dish and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool on the counter for 10 minutes.

Using a wooden spoon or chopstick (or anything like that), poke holes about 1/2 of the depth of the cake.

Warm 1/2 cup caramel sauce in the microwave for 20-30 seconds.

Evenly pour the warmed caramel sauce over the top of the cake, making sure the caramel fills the holes.

Leave the cake to cool to cool completely to room temperature.

Using a hand mixer in a medium bowl, whisk or cream together the cream cheese, powdered sugar, and milk until smooth and creamy.

Fold in the whipped topping.

Spread this cream cheese frosting evenly over the top of the cake, making sure to gently press the cream cheese frosting into the holes in the top of the cake.

Drizzle the remaining caramel sauce over the top of the cake in diagonal lines.

With a toothpick, drag lines through the caramel sauce to create a zig zag look.

Enjoy!

Oh, and if you’re here for all the pumpkin spice, check out this amazing magical layered pumpkin cake. It’s so good, you’ll be ready for more while the last slice is just crumbs on your plate.

Can Pumpkin Cheesecake Be Frozen?

Yes! Just place it in an air-tight container and pop it in the freezer. It will keep indefinitely then. When you’re ready to have a bite, just set the pumpkin poke cake on the counter for 2-3 hours and get ready to slice!

How Long Will Pumpkin Cheesecake Cake Last?

Without freezing, this pumpkin cheesecake will last for about a week in the refrigerator. Don’t leave it out on the counter, though, because the cheesecake layer is pretty susceptible to being mushy and almost “melting” into the cake layer if you leave it out.

What is a Poke Cake?

It is a cake that has holes poked in the top after being baked. Usually you use the end of a wooden spoon to make the holes. Then a sweet liquid is poured over the cake and seeps into the holes. Sometimes the liquid is Jello or pudding and a syrupy concoction. 

Pumpkin Caramel Cream Cheese Poke Cake

Yield: 24

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 30 minutes

Total Time: 1 hour 20 minutes

All I can say about this pumpkin caramel cream cheese poke cake is wow. It's so tasty, creamy, and just everything perfect about fall cakes. I absolutely love it.

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Ingredients

• 1 15.25 oz box Spice cake mix
• 1 C pumpkin puree, 15 oz can
• 1 C water
• 3 large eggs
• 1/2 C canola oil
• 1/2 C plus 1/4 C caramel sauce
• 1 package cream cheese, softened
• 2 TBSP whole milk
• 1 C powdered sugar
• 1 - 8oz container of cool whip

Instructions

1. Preheat your oven to 350 degrees and lightly coat a baking dish with cooking spray.
2. With your stand mixer, combine the cake mix, pumpkin, water, eggs, and oil.
3. Place the batter in the baking dish and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
4. Allow the cake to cool on the counter for 10 minutes.
5. Using a wooden spoon or chopstick (or anything like that), poke holes about 1/2 of the depth of the cake.
6. Warm 1/2 cup caramel sauce in the microwave for 20-30 seconds.
7. Evenly pour the warmed caramel sauce over the top of the cake, making sure the caramel gets in the holes.
8. Leave the cake to cool to room temperature.
9. Using a hand mixer, cream together the cream cheese, powdered sugar, and milk until smooth and creamy.
10. Fold in the whipped topping.
11. Spread this cream cheese frosting evenly over the top of the cake, making sure to gently press the cream cheese frosting into the holes in the top of the cake.
12. Drizzle the remaining caramel sauce over the top of the cake in diagonal lines.
13. With a toothpick, drag lines through the caramel sauce to create a zig zag look.
14. Enjoy!

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 197 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 27mg Sodium: 176mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 2g

There’s nothing more fall than a big batch of Pumpkin Snickerdoodle Cookie recipe. So tasty and all the house smells…ah-mazing.

And while I do love a good chocolate chip cookie, having a soft and chewy pumpkin-flavored cookie is a real fall treat. This pumpkin cookie is seriously one of the best pumpkin recipes I’ve ever made. Just imagine it with a little cream cheese frosting. Now I’m ready to make another batch. Oooh…

If you love pumpkin spice recipes as much as I do, you’ve come to the right place!! 

Pumpkin Snickerdoodle Cookies Recipe

Ingredients You Need To Make Pumpkin Snickerdoodle Cookies

• 3 1/4 cups all-purpose flour
• 3 1/2 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup unsalted butter at room temp
• 1 large egg
• 1 cup canned pumpkin puree
• 1 1/2 tsp vanilla extract
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon

How to Make Pumpkin Snickerdoodle Cookies

Whisk together the flour, cornstarch, baking soda, pumpkin pie spice, baking powder, cream of tartar, salt, and cinnamon in a large bowl.

In a medium bowl, cream together the butter, sugar and brown sugar.

Add the egg, pumpkin puree and vanilla extract and mix until combined.

Add the dry ingredients to the wet in 1/3 increments, mixing until combined.

Scrape down sides of bowl and combine.

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Cover bowl with plastic wrap and place in the refrigerator to chill for a minimum of 1 hour.

Preheat your oven to 350 degrees and line a baking sheet in parchment paper.

Whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon in a small bowl. Set aside.

Scoop chilled dough into balls with a small ice cream scoop or cookie scoop and roll into a neat ball. Chilling the dough is really important. It helps to solidify the fats for a better baked cookie. The longer the cookie stays solid the less it will spread out on the pan when baking. Now you know why sometimes your cookies might look different when you bake them. 

Roll each ball to evenly coat them in cinnamon sugar mixture.

Place the coated cookie balls on the parchment paper lined baking sheet, spaced about 2 inches apart. I love using parchment paper– makes cleanup so easy and it really does a great job of keeping the cookies from sticking. 

Place in the oven and bake for 12 – 14 minutes.

Allow to cool on wire racks.

Enjoy!

How Long do Pumpkin Snickerdoodle Cookies Last?

These cookies should last 5-10 days on the counter. If you wanted to put them in the refrigerator, they could last for up to 25 days. But, why bother? They’re so good, you’re going to want to eat them all RIGHT AWAY.

Can You Double this Pumpkin Cookie Recipe?

Absolutely! There’s nothing you can’t double, really. This makes a particularly good recipe for a large party or crowd because cookies are already in a “single serving” and don’t have to be cut. But, if you do choose to double the recipe, just be careful when you’re baking the cookies. If you decide to bake more than one pan of cookies at a time, they can bake unevenly. So, just be aware of that and turn the pans midway through baking.

Simple enough.

How to Make a Cream Cheese Frosting for Cookies?

This is just something I thought about while I was typing, but to make a yummy cream cheese frosting for these snicker doodle cookies, you could cream together 4 tablespoons cream cheese, 1/2 cup powdered sugar and 1 tablespoon of milk.

That will be so divine!

What Does a Snickerdoodle Cookie Taste Like

Snickerdoodle cookies always have a cinnamon sugar taste to them. They are also known for being a soft cookie. So these, are pumpkin with cinnamon flavor and break easily. They are perfect for fall and a great spin on the traditional cookie. 

How are Snickerdoodle Cookies Different Than Sugar Cookies

Snickerdoodles use cream of tartar and are rolled in cinnamon sugar before baking them. That is the biggest difference in these cookies and traditional sugar cookies. 

Fall Dessert Recipes

If you love this recipe and want the printable version of it, grab our 30 Sweet Treats and Desserts for Fall. It comes with thirty recipes total, that can all be downloaded instantly. Apple, pumpkin and more! 

 

Pumpkin Snickerdoodle Cookies

Yield: 18

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 1 hour 10 minutes

Total Time: 1 hour 40 minutes

There's nothing more fall than a big batch of Pumpkin Snickerdoodle Cookies. So tasty and all the house smells...ah-mazing.

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Ingredients

• 3 1/4 cups all-purpose flour
• 3 1/2 tsp cornstarch
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup unsalted butter , room temp
• 1 large egg
• 1 cup canned pumpkin puree
• 1 1/2 tsp vanilla extract
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon

Instructions

1. Whisk together the flour, cornstarch, baking soda, pumpkin pie spice, baking powder, cream of tartar, salt, and cinnamon in a large bowl.
2. Using your stand mixer, cream together the butter, sugar and brown sugar.
3. Add the egg, pumpkin puree and vanilla extract and mix until combined.
4. Add the dry ingredients to the wet in 1/3 increments, mixing until combined.
5. Scrape down sides of bowl and combine.
6. Cover bowl with plastic wrap and place in the refrigerator to chill for a minimum of 1 hour.
7. Preheat your oven to 350 degrees and line a baking sheet in parchment paper.
8. Whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon in a small bowl. Set aside.
9. Scoop chilled dough into balls with a small ice cream scoop or cookie scoop and roll into a neat ball.
10. Roll each ball to evenly coat them in cinnamon sugar mixture.
11. Place the coated cookie balls on the parchment paper lined baking sheet, spaced about 2inches apart.
12. Place in the oven and bake for 12 - 14 minutes.
13. Allow to cool.
14. Enjoy!

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 269 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 37mg Sodium: 157mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 3g

Perfect for an easy lunch or fall dinner, this instant Pot Chicken Stew is so hearty and delicious, I can hardly stand it.

When I needed a hearty stew this Instant Pot Chicken Stew recipe was just the most perfect twist on my favorite traditional soup. Hit the spot and took care of my fall soup craving!

As a large busy family Instant Pot recipes are something that I find very practical and time saving.  There are so many great ideas there, it’s insane. 

Instant Pot Chicken Stew Recipe

What You Need To Make Instant Pot Chicken Stew

• 2 tbsp olive oil
• ½ a small onion, chopped
• 1 pound boneless chicken thighs, cut into bite sized pieces (although if you want to make whole chicken stew in the Instant Pot, keep reading for some tips)
• ½ cup water
• ¾ cup vegetable broth (or chicken broth, either will work, although the chicken broth will have a little more saturated fat)
• 3-4 medium sized yellow potatoes
• 2 cups baby carrots
• Salt and pepper to taste
• Optional: bay leaves or 1 tsp lemon juice
• Optional: top it with parsley or even cilantro (huge fan here!) 

 

How to Make Gluten-free Instant Pot Chicken Stew

Place olive oil into your inner pot and set your Instant Pot to sauté. 

Add the onion to olive oil and cook until it sweats. Stir it a few times to make sure it doesn’t stick to the bottom of the pot too much.

Add chicken and brown each side, about 4 minutes. Remember: if you want to do a whole chicken, check out the tips below, because this is where it deviates.

Take the chicken out of the inner pot and set aside.

Add water and broth to inner pot and deglaze the bottom of the pot with a wooden spoon.

Place chicken back into the inner pot, then cut potatoes into small bites.

Place potato pieces and baby carrots into the pot on top of the chicken.

Close and lock lid, then cook on high pressure for 20 minutes.

Quick release.

Add salt and pepper, as desired.

Serve and enjoy!

My husband is a huge rice fan, so he likes to serve this with rice. Personally, I prefer it the way it is, maybe some crackers or bread on the side. 

How to Make Whole Chicken Stew in the Instant Pot Recipe

If you want to make chicken stew with a whole chicken in the Instant Pot, it’s really very simple. Rather than just working with cut-up chicken thighs, simply clean your chicken and prepare the onions, as described in the recipe, then deglaze the inner pot.

Then add your chicken and 1/2 cup of water to the inner pot and cook on high pressure for 24 minutes (or 6 minutes per pound, if you have an unusually small or large chicken). Do a natural release for 15 minutes, then manual release the rest of the pressure.

When the chicken is cool enough to handle, shred the chicken and remove the bones, then return it back to the pot. Add the carrots, vegetable broth, potatoes and all of the other ingredients to the Instant Pot and cook on high pressure for 10 minutes. 

Quick release and serve!

Cooking Chicken Breasts in the Instant Pot 

Chicken breasts are something that I keep on hand. I buy them in bulk at Sams and always have some frozen in the freezer. 

Breasts are a great dinner idea for your electric pressure cooker. Here are list of some of my favorite Instant Pot chicken breast recipes. Perfect for busy families who need to get dinner done fast! 

Instant Pot Recipes 

Here are a few other great ways to cook dinner in your IP: 

Hawaiian Chicken

Chicken Fajitas 

Instant Pot Chili Recipes  

What To Serve Chicken Stew With

You could make a fantastic loaf of bread or just serve this chicken stew with crackers. Or, if you were wanting something more dessert-ish to go with it, you should check out my Instant Pot dessert recipes. Yes! you can make dessert in your pressure cooker!

That said, this chicken soup is really a great meal in and of itself. You don’t have to make anything to go with it, if you don’t want. You can even make some egg noodles to drop into the stew and make this a great recipe for chicken noodle soup!

How Do You Thicken Chicken Stew?

If you want more soup in your chicken stew, you can add more vegetable broth after it’s cooked. To thicken your chicken stew, add 1 tablespoon of broth to 3-4 tablespoons of corn starch and stir them together to make a smooth paste. Pour that in your chicken stew and stir. 

Allow that to sit for 5-10 minutes while you set the table and your soup part of the chicken stew should be fairly thick!

Can Chicken Stew Be Frozen?

Absolutely! Just put your chicken stew in an airtight container and pop it in the freezer. You can just defrost it either in the Instant Pot, microwave or over the stove. I’ve even saved some of this chicken stew in little individual freezer-safe individual-serving bowls to take for lunch!

Can I Make Chicken Stew without an Instant Pot?

Yes! While pressure cooking is my favorite (right now), you can make chicken stew in the slow cooker or in a large pot on the stove. Just bring to a boil and cook until the potatoes and carrots are soft. Depending on the level of heat, your cook times may vary, but it shouldn’t take any longer than about 30 minutes on the stove, assuming the chicken is cooked and all you need to cook is the potatoes and carrots, as recommended in the recipe.

Instant Pot Chicken Stew

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Perfect for an easy lunch or fall dinner, this instant Pot Chicken Stew is so hearty and delicious, I can hardly stand it.

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Ingredients

• 2 tbsp olive oil
• ½ a small onion, chopped
• 1 pound boneless chicken thighs, cut into bite sized pieces
• ½ cup water
• ¾ cup vegetable broth
• 3-4 medium sized yellow potatoes
• 2 cups baby carrots
• Salt and pepper to taste
• Parsley for garnishing

Instructions

1. Place olive oil into your inner pot and set your Instant Pot to sauté.
2. Add onion to olive oil and cook until it sweats.
3. Add chicken and brown each side, about 4 minutes.
4. Take the chicken out of the inner pot and set aside.
5. Add water and broth to inner pot and deglaze the bottom of the pot with a wooden spoon.
6. Place chicken back into the inner pot, then cut potatoes into small bites.
7. Place potato pieces and baby carrots into the pot on top of the chicken.
8. Close and lock lid, then cook on high pressure for 20 minutes.
9. Quick release.
10. Add salt and pepper, as desired.
11. Serve and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 432 Total Fat: 16g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 138mg Sodium: 462mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 6g Sugar: 5g Sugar Alcohols: 0g Protein: 32g

If you’re looking for a mouthwatering main dish, you can’t go wrong with this Instant Pot Pulled Pork. It’s moist, tender, and so very flavorful. I need to cook it again this week.

And if you’re ready for some solid fall meals, check out this Instant Pot Pulled Pork–it’s one of those fun Instant Pot recipes that is seriously tasty. You can make pulled pork sandwiches or put this on a salad. It’s so good, I can’t believe I didn’t think of it before.

I mean, I’ve made other amazing pork recipes in the pressure cooker like these Instant Pot Smothered Pork Chops, but this pulled pork really takes the cake.

It’s one of the easiest pulled pork recipes. Just a bit of pork shoulder or pork butt or pork loin (any one will work), a few minutes in the pressure cooker, then I’m in business!

Let me walk you through what it takes to make this easy Instant Pot main dish.

Instant Pot Pulled Pork

Ingredients Needed to Make Instant Pot Pulled Pork

• ¼ cup brown sugar, packed and divided
• 2 tsp sweet paprika
• 1 tbsp garlic powder
• Salt and pepper to taste
• 2 pounds boneless pork
• 2-3 tbsp olive oil
• 2 ¾ cups water, divided
• 1/2 cups apple cider vinegar
• 3 tbsp tomato paste
• 1 cup barbecue sauce

How to Make Homemade Pulled Pork in the Instant Pot

Make a rub for the pork by combining 2 tbsp brown sugar, paprika, garlic powder, salt and pepper in a bowl, then rubbing this mixture on your pork.

Set your Instant Pot to sauté and add olive oil to the inner pot.

Add pork and brown on each side, about 2-3 minutes.

Turn off the sauté setting and remove pork. Set aside.

Pour half of your water into the inner pot and deglaze.

Place pork back into the Instant Pot.

Mix together remaining water, brown sugar, apple cider vinegar and tomato paste in a small bowl.

Pour this vinegar mixture over the pork evenly. You want a little on everything so it all gets that yummy juice pushed into every bite of pork.

Close and lock the lid then set to high pressure for 40 minutes.

Quick release. You CAN natural release, but this may take a while…like 15 minutes or more.

Remove pork from Instant Pot to a glass bowl.

Using two forks, shred the pork, then add barbecue sauce. I’ve used a hand mixer to shred chicken before, but I’ve never tried it on pork. You may or may not be able to just use the mixer to shred it, I honestly don’t know, but, if you don’t like the idea of using forks, you could try this method out.

Enjoy!

If you wanted to skip the pressure cooking, you can make homemade pulled pork in the crock pot by setting it to slow cook on high heat for 8 hours. 

Would you rather you can use this pulled pork as taco filling, salad topper or serve it over nachos! It really is a very versatile dinner option if you don’t want to make it as a sandwich! 

How Long Will Pulled Pork Keep in the Refrigerator?

You can trust that pulled pork kept in the refrigerator will last for 3-4 days. I would recommend putting it in a zipper bag or other airtight container so that the meat doesn’t dry out. If a bit of it does get a little dry, you can add a little more BBQ sauce to make it moist again.

Will Pulled Pork Freeze Well?

Absolutely. Just put it in an airtight container and pop it in the freezer. To defrost it, just pull your Instant Pot pork out and put it on the counter for 2 hours or in the refrigerator for 6. 

How Do You Reheat Pulled Pork?

The best way to reheat pulled pork is to pop it in the microwave for 1 minute, then stir. If it’s not warm enough at that point, keep heating it in 30-second bursts, stirring between. This will keep the meat from drying out. But if it gets a little dry, you can add some additional BBQ sauce to make it moist again.

I also recommend covering your homemade pulled pork with a damp paper towel or cloth, to keep it from splattering and getting the inside of your microwave all sorts of messy.

Best Pork Recipes:

My husband is a huge fan of pork so I try to have it on the menu on a regular basis in some form or another. 

This is the best Hawaiian pork tenderloin you will ever feast your eyes on! 

This apple pork sausage casserole is a crowd pleaser for kids! 

This pressure cooker pork loin roast is one of the first Instant Pot recipes I ever made. The potatoes and carrots made it the perfect comfort food for Fall! 

Love Cooking in Your Instant Pot? 

We have an instant download with twenty two Whole30 Instant Pot dinner recipes your family will love! I use my 8 quart pressure cooker and double many of these recipes! 

And if you love cooking in your pressure cooker but feel a little intimidated, here is a collection of some of the best Instant Pot Recipes for beginners. 

Instant Pot Pulled Pork

Yield: 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour

If you're looking for a mouthwatering main dish, you can't go wrong with this Instant Pot Pulled Pork. It's moist, tender, and so very flavorful. I need to cook it again this week.

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Ingredients

• ¼ cup brown sugar, packed and divided
• 2 tsp sweet paprika
• 1 tbsp garlic powder
• Salt and pepper to taste
• 2 pounds boneless pork
• 2-3 tbsp olive oil
• 2 ¾ cups water, divided
• ½ cup apple cider vinegar
• 3 tbsp tomato paste
• 1 cup barbeque sauce

Instructions

1. Make a rub for the pork by combining 2 tbsp brown sugar, paprika, garlic powder, salt and pepper in a bowl, then rubbing this mixture on your pork.
2. Set your Instant Pot to sauté and add olive oil to the inner pot.
3. Add pork and brown on each side, about 2-3 minutes.
4. Turn off the sauté setting and remove pork. Set aside.
5. Pour half of your water into the inner pot and deglaze.
6. Place pork back into the Instant Pot.
7. Mix together remaining water, brown sugar, apple cider vinegar and tomato paste in a small bowl.
8. Pour this vinegar mixture over the pork evenly.
9. Close and lock the lid then set to high pressure for 40 minutes.
10. Quick release.
11. Remove pork from Instant Pot to a glass bowl.
12. Using two forks, shred the pork, then add barbeque sauce.
13. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 911 Total Fat: 52g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 34g Cholesterol: 200mg Sodium: 949mg Carbohydrates: 45g Net Carbohydrates: 0g Fiber: 2g Sugar: 36g Sugar Alcohols: 0g Protein: 61g

I absolutely adore how fast this yummy Crock Pot applesauce came together. It’s seriously the easiest of all the slow cooker applesauce recipe I’ve ever tried. We have a lot of kids and go through a lot of applesauce! 

I never run out of apple ideas, since they’re one of my favorite fruits. Honestly, there are so many different recipes using apples, you’ll find of lot of ideas that you can love. But this homemade applesauce is one of the best easy recipes for this fun southern side dish you can slow cook while you work!

Let me show you just how easy it is to make this. 

Crock Pot Applesauce

Is Applesauce Good for You?

It is! Because it has a lot of pectin in it, it is great for digestion. Have you ever hear of the BRAT diet? Often times when kids get a stomach bug and they are slowing able to hold down food bananas, rice, applesauce are great foods to start with that are not hard on the tummy. 

Can Applesauce Be Frozen?

Yes! If you are worried your applesauce will go bad before your family can eat it, store it in a freezer safe container for up to 2-3 months. 

Defrost it on the counter and then refrigerate. 

Can Applesauce Replace Eggs in a Recipe

Yes! You can use 1.4 of a cup of applesauce for 1 egg. It’s a great substitution. It is best that you use non-flavored applesauce. 

Substitute Applesauce for Oil 

You can. When using applesauce as a substitute for oil, you want to do equal parts. So, if your recipe called for 1 cup of vegetable oil, for example, you can instead use 1 cup of applesauce. Imagine the pancakes, muffins, cakes and more that you can make using this homemade applesauce! 

Can Applesauce Replace Butter

It can! If you are baking and the recipe calls for butter and you do not have any, you can use applesauce instead. Again, like the oil, it will be equal parts. If the recipe calls for 1 cup of butter, you can instead use 1 cup of applesauce. One thing to keep in mind is going this route will cause the final baking result to be more dense than using the butter. 

Does Applesauce Go Bad?

Just like anything you purchase, you want to ensure store bough applesauce is used by the date on the container. 

That said, if you make the applesauce homemade, following this recipe, as long as it is stored in the fridge in an airtight container it will be good for 1-2 weeks. If you won’t use it fast enough you can totally freeze it! 

How Do You Store Homemade Applesauce?

You can either store it in jars or an airtight food safe container. 

Love to bake in the Fall? Here are 30 of our favorite desserts for this time of year. This is an instant download which means you can start making the recipes immediately! 

 

Slow Cooker Apple Sauce Recipe

Yield: 12

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

I absolutely adore how fast this yummy crockpot apple sauce came together. It's seriously the easiest of all the slow cooker apple sauce recipes I've ever tried.

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Ingredients

• 8 medium apples (a combination of Gala and Jazz)
• 1 lemon peel
• 1 tsp fresh lemon juice
• 1 -3 inch cinnamon stick
• 5 teaspoons light brown sugar (unpacked)

Instructions

1. Peel and core your apples how you normally would.
2. Slice the apples thinly--the more thin the better, if you like a thin apple sauce. For a more chunky apple sauce, leave the slices thick.
3. With a vegetable peeler, zest about 1/4 teaspoon of your lemon peel.
4. Juice the lemon, microwaving it, if you need to, to get more juice.
5. Lightly spray the inside of your crock pot with cooking oil.
6. Pile all of the apple slices into your slow cooker.
7. Add the cinnamon stick, the lemon peel, fresh lemon juice, and brown sugar on top of the apples.
8. Mix the ingredients by stirring a bit.
9. Turn the slow cooker on low and set a timer for 6 hours.
10. Stir at least once every hour.
11. Remove the cinnamon stick.
12. For a more chunky apple sauce, place your mixture into a bowl and gently mash a little with a potato masher or spoon back to the desired consistency. For a less-chunky apple sauce, place in a blender or use an immersion blender to make the apple sauce smooth.
13. Cool completely before placing in the refrigerator in an air-tight container.

Notes

You'll also need:

• Vegetable peeler
• Blender
• Cooking Spray
• Spoon
• Potato Masher (optional

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 70 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 3g Sugar: 14g Sugar Alcohols: 0g Protein: 0g

When I decided to make a fun fall treat, the first thing that popped in my head was swirled Pumpkin Cheesecake Recipe. Definitely everything yummy about fall in a cheesecake. So good.

And pumpkin spice recipes are my favorite this time of year! 

I don’t know if I’ve ever shared this, but I love a good creamy cheesecake. And there are so many fabulous cheesecake recipes that I never get tired of trying them out. 

And I’m so glad that I tried out making this easy cheesecake recipe for fall. It’s so fun and really a pretty simple baked good. I used to always think that making cheesecakes was hard, you know, with the water bath and everything.

But it turns out that using cream cheese, leaving out the sour cream and just relying on the oven, well, I can make an easy cheesecake in almost no time!

How to Make Swirled Pumpkin Cheesecake Recipe

Ingredients:

Pecan Crust (You can use a graham cracker crust, but why?!)

• 1 Cup Flour
• 1 Stick of Butter (softened)
• 1/2 Cup Chopped Pecans

Cheesecake Layers:

• 2 Bricks of Cream Cheese
• 1 Cup Granulated Sugar
• 2 Medium Eggs
• 4 Teaspoons Vanilla Extract

Pumpkin Layer:

• 1 Packages of Cream Cheese
• 1/2 Cup Granulated Sugar
• 1 Medium Egg
• 1/2 Cup Canned Pumpkin Puree (not pumpkin pie filling, just pumpkin)
• 2 Teaspoons Pumpkin Pie Spice (or Pumpkin Spices you would use for a pumpkin pie)
• Optional: Brown sugar and graham cracker crumbs for a crumble on top, but I didn’t do that this time when I made this pumpkin swirl cheesecake.

Directions for Making This Pumpkin Dessert:

First, go ahead and preheat your oven at 350 degrees and line your baking dish with parchment paper. I used a “9×13” pan.

Grind your pecans again, making sure they’re small, small bits.

Combine the ground pecans, flour and butter in a medium bowl until it’s all the same level of moistness.

Press this mixture down into the bottom of your parchment-paper lined pan. Pack it tightly as this is the crust and you want it dense.

Place the crust in the oven and bake for 15 minutes, then remove it from the oven to completely.

At this point, you need to reduce the oven temperature to 300 degrees.

In a large bowl, combine cream cheese, sugar, and vanilla and mix on low until it’s smooth and creamy.

Drop in both eggs while continuing to beat the mixture on low speed. Get the eggs mixed in all the way, making sure the mixture is very smooth and fluffy before turning off the mixer.

Split this bowl of cheesecake batter into three bowls.

With one third of the cheesecake batter, pour it into the pan over the crust and spread it out evenly after the crust is completely cooled.

With the second bowl of cheesecake batter, add your canned pumpkin and pumpkin pie spice, beating that in until it’s smooth.

Add this layer on top of the cheesecake layer already in the pan and spread it out semi-evenly.

With the third bowl of cheesecake batter, drizzle it over the pumpkin layer randomly, creating a rough swirl. To further swirl the cheesecake, you can use a butterknife to give it swirls by sticking the point into the cheesecake and moving it around in a swirly fashion. But, if you choose to do this, be very careful not to touch the crust because you’ll tear it up.

Place the swirled pumpkin cheesecake into the oven and bake at 300 degrees for 35-40 minutes, or until set, meaning the center doesn’t jiggle when you wiggle it. If it still jiggles, cook in 10 minute increments until it sets.

Remove the pumpkin swirl cheesecake from oven and allow it to cool completely for 1 hour to room temperature.

After the cheesecake has cooled for an hour, place it in the refrigerator for a minimum of 3 hours before cutting your cheesecake into bars.

Serve with a dollop of whipped cream and a crumble of brown sugar and graham cracker crumbs for any fall dessert or for Thanksgiving dinner!

Want a recipe for making pumpkin cheesecake bars with a topping? Try our Pumpkin Cheesecake Streusel Bars. 

Fall Dessert Recipes 

Love recipes like this? Here are 30 more fall desserts that your family will love. This is an instant download cookbook. Start making them right away! 

Swirled Pumpkin Cheesecake Recipe

Yield: 24

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 10 minutes

Total Time: 1 hour

When I decided to make a fun fall treat, the first thing that popped in my head was swirled Pumpkin Cheesecake Recipe. Definitely everything yummy about fall in a cheesecake. So good.

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Ingredients

Pecan Crust - You can use a graham cracker crust, but why?!

• 1 Cup Flour
• 1 Stick of Butter (softened)
• 1/2 Cup Chopped Pecans

Cheesecake Layers

• 2 Bricks of Cream Cheese
• 1 Cup Granulated Sugar
• 2 Medium Eggs
• 4 Teaspoons Vanilla Extract

Pumpkin Layer

• 1 Packages of Cream Cheese
• 1/2 Cup Granulated Sugar
• 1 Medium Egg
• 1/2 Cup Canned Pumpkin Puree (not pumpkin pie filling, just pumpkin)
• 2 Teaspoons Pumpkin Pie Spice (or Pumpkin Spices you would use for a pumpkin pie)
• Optional: Brown sugar and graham cracker crumbs for a crumble on top, but I didn't do that this time when I made this pumpkin swirl cheesecake.

Instructions

1. Preheat your oven at 350 degrees and line your baking dish with parchment paper.
2. Grind your pecans again, making sure they're small, small bits.
3. Combine the ground pecans, flour and butter in a medium bowl until it's all the same level of moistness.
4. Press this mixture down into the bottom of your parchment-paper lined pan. Pack it tightly as this is the crust and you want it dense.
5. Place the crust in the oven and bake for 15 minutes, then remove it from the oven to completely.
6. At this point, you need to reduce the oven temperature to 300 degrees.
7. In a large bowl, combine cream cheese, sugar, and vanilla and mix on low until it's smooth and creamy.
8. Drop in both eggs while continuing to beat the mixture on low speed. Get the eggs mixed in all the way, making sure the mixture is very smooth and fluffy before turning off the mixer.
9. Split this bowl of cheesecake batter into three bowls.
10. With one third of the cheesecake batter, pour it into the pan over the crust and spread it out evenly after the crust is completely cooled.
11. With the second bowl of cheesecake batter, add your canned pumpkin and pumpkin pie spice, beating that in until it's smooth.
12. Add this layer on top of the cheesecake layer already in the pan and spread it out semi-evenly.
13. With the third bowl of cheesecake batter, drizzle it over the pumpkin layer randomly, creating a rough swirl. To further swirl the cheesecake, you can use a butterknife to give it swirls by sticking the point into the cheesecake and moving it around in a swirly fashion. But, if you choose to do this, be very careful not to touch the crust because you'll tear it up.
14. Place the swirled pumpkin cheesecake into the oven and bake at 300 degrees for 35-40 minutes, or until set, meaning the center doesn't jiggle when you wiggle it. If it still jiggles, cook in 10 minute increments until it sets.
15. Remove the pumpkin swirl cheesecake from oven and allow it to cool for 1 hour to room temperature.
16. After the cheesecake has cooled for an hour, place it in the refrigerator for a minimum of 3 hours before cutting your cheesecake into bars.
17. Serve with a dollop of whipped cream and a crumble of brown sugar and graham cracker crumbs for any fall dessert or for Thanksgiving dinner!

Notes

You'll also need a 9x13-inch pan and parchment paper.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 175 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 39mg Sodium: 86mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 15g Sugar Alcohols: 0g Protein: 2g

I love this amazingly easy apple butter pie recipe. It’s comes together so fast, but it’s like a slice of fall! I can’t wait to make this again for Thanksgiving and even for Christmas. It’ll be a new family tradition, to have your regular pecan pie and pumpkin pie, but then this awesome apple butter pie alongside.

So fun. And you know a pie is good when you’re already planning on baking another one while this one is still crumbs on your plate! Maybe it would be better if I just pretended this first pie was never here to begin with, and I can make another easy apple butter pie tomorrow. Think anyone would notice?

Oh, I even have the best apple butter recipe you can make super fast in the Instant Pot! 

 

If you’re ready to make this old fashioned apple butter pie, let’s get started.

How to Make Apple Butter Pie

Ingredients

• 1/2 cup of apple butter (the star of this show)
• 2 large eggs
• 2 cups of whole milk (not evaporated milk, but regular wet milk)
• 1/2 cup of sugar
• 1 teaspoons of ground cinnamon
• 2 tablespoons of cornstarch
• 1 9-inch pie shell in a pie plate, un-baked, and deep-dish if you can find one (you can make your own, but I used store bought)

Directions

Pull your ingredients together. I like to get them all on the counter so I’m not searching for random things while I’m in the middle of cooking (although that happens anyway… hello busy mom of many boys!).

Go ahead and preheat your oven to 350 degrees and put your pie crust on a baking sheet.

With a large bowl and your electric hand mixer, beat your eggs until they get nice and frothy.

Once the eggs are all light and frothed, mix in the sugar, cornstarch, cinnamon and apple butter.

Your mixture (batter?) should look like this when you’re done:

Add in the milk and mix it up once more until the mixture is pretty consistent.

Pour your mixture (batter? this is kind of confusing–pie filling? that’s it) into the pie crust, but be really careful not to spill it over the sides. And keep the baking sheet under it so that if you do spill the pie filling out of the crust when you’re putting it in the oven, it doesn’t get your oven dirty.

Oh, and to that end, it’s time to put the pie into the oven.

Let it bake for about an hour and 15 minutes or until the center is set–meaning it’s not jiggly in the middle when you wiggle it. If it’s jiggly, put it back in the oven for 10 minute intervals until you reach that non-jiggly state.

Remove your pie from the oven and put it on a wire rack. You need to let it cool completely before you slide it into the refrigerator. 

I like to serve my old fashioned apple butter pie chilled with a dollop of yummy whipped cream and maybe a little cinnamon (or a slice of apple–because why not?!).

Sweet Treats for Fall 

Is Fall your favorite dessert season? Check out our 30 Sweet Treats for Fall. They are all mouth watering crowd pleasers! 

You can download them here. 

Does This Pie Need to Be Refrigerated

I would refrigerate it so it will keep longer. Obviously, everything is cooked and the sugars are a preservative, but it will keep longer if you store it in the fridge. 

I love this pie container that is fridge, freezer and dishwasher safe. 

 

Is Apple Butter a Jam

Jams are thick and sweet but not as firm as jellies are. 

Fruit butters are dense but different from jams and jellies but all of them are good for so many different things. 

Butters, jams and jellies are all spreadable. 

Apple butter is a very concentrated form of apple sauce that is very thick and has slow cooked. 

 

Can I Freeze Apple Butter Pie

You can! For up to 4-5 months. 

I would cover it well in clear plastic wrap and then store it in an air tight container in the freezer like this one. 

More Dessert Recipes:

• 15 of the Best Pumpkin Dessert Recipes
• 12 Simple Spanish Dessert Recipes
• 30+ Dessert Recipes

Easy Apple Butter Pie Recipe

Yield: 1

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes

I love this amazingly easy apple butter pie recipe. It's comes together so fast, but it's like a slice of fall!

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Ingredients

• 1/2 C Apple Butter
• 2 large eggs
• 1/2 C sugar
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 2 C whole milk
• 1 9inch deep pie crust, not baked

Instructions

1. Preheat oven to 350 degrees and place the unbaked pie crust onto a cookie sheet
2. Using a large mixing bowl, beat the eggs until frothy
3. Beat in the sugar, cornstarch, cinnamon and apple butter until combined
4. Whisk in the milk until combined
5. Carefully pour the mixture into the pie crust
6. Place into the oven and bake for 1 hour and 15 minutes or until the center is set
7. Allow the pie to cool completely on the counter before putting it in the fridge overnight
8. Top with whipped cream and dashes of cinnamon
9. Cut into slices and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 273 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 53mg Sodium: 146mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 5g

During the week, my Crockpot is my saving grace. It’s a kitchen appliance I encourage all mama’s to use. 

Here is a collection of some slow cooker school night dinner ideas that I know will become family favorite at your house. 

I have been a mama for eighteen years and I am here to tell you slow cooker recipes bring so much peace of mind to my home. It’s how I get dinner on the table and remove the stress that cooking can sometimes bring. 

School Night Dinners in the Crock Pot 

1. Slow Cooker Rotisserie Chicken is a great way to have cooked chicken on hand. You could even make a couple, shred them and freeze the chicken. Sometimes I will have two slow cookers going with whole fryers for this purpose. 

2. This Crockpot Pizza recipe is PERFECT for a school night. Yes, you read that right! Pizza + school night = KIDS LOVE IT! 

3. Chunky Slow Cooker Beef Chili Hash
Here is an insanely easy comfort food recipe made with big chunks of beef and slow cooked with potato chunks.

4. Crock Pot Chicken Enchilada Tacos

Chicken Enchiladas are normally a lot of work but make this easy crockpot recipe and serve them in a taco and you have a new favorite!

5. Crock Pot Creamy Chicken Stew

This thick and creamy broth simmers slowly with red potatoes and your favorite vegetables.

6. Apple Butter Pork Chops in the Slow Cooker is so delicious and we serve it over rice! Add a green side and dinner is done! 

7. One Pot Tomato Spinach Tortellini with Sausage

Here is a delicious and savory cheesy tortellini pasta meal with a simple cream sauce using tomatoes, spinach, and sausage!

8. Crockpot Candy Chicken… tell me one child who does not love candy? Seriously, it is a delicious meal and goes perfectly with rice and a veggie. 

 

9. Slow Cooker Lentil Sweet Potato Chili

Try this easy, delicious, and nutritious hearty vegan comfort meal for the best way to warm up on a cold day.

10. Healthy Honey Garlic Slow Cooker Chicken
Here is a quick and easy kid-friendly dinner is so quick to throw together with only a few ingredients.

11. Crockpot Honey Mustard Pork Chops  what an amazingly simple and low-effort dinner that the whole family will love. These would pair perfectly with green beans. 

12. Italian Crockpot Chicken is a favorite recipe at our house. It is beyond simple to make. Serve it with a side salad and noodles and dinner is done. 

13. Slow Cooker Chicken Sloppy Joes
This low-maintenance family-friendly dinner of slow cooker chicken sloppy joes uses canned sauce or a combo of ketchup and barbecue sauce.

14. 
Slow Cooker Chicken and Gravy

You can throw this together using chicken breast with gravy, water, cream of chicken soup and black pepper that turns out so juicy and tender. 

15. Slow Cooker Pesto Mozzarella Chicken
This dish of slow cooked chicken uses pesto, lemon and butter. Cooked pasta is added and then topped with cheese.

16. Slow Cooker Chicken and Noodles– I have been making this for years. It is a delicious comfort meal. 

17. Crock Pot Tuna Casserole

Try this classic American dish in the warm summer months. It has all the classic elements: peas, pimentos cream of celery soup and egg noodles.

18. Busy Mom’s Slow Cooker Chicken Noodle Soup {Gluten-free}

This warm, comforting soup is easy to prepare on a busy weeknight dinner!

19. Slow Cooker Chili Mac
Dump the ingredients for this dish into the crockpot in the morning and find a hearty nutritious meal at the end of the day!

20. Crock Pot Creamy Chicken Breasts
So simple to make, these creamy chicken breasts don’t take as long to cook as some other slow cooker recipes.

21. Slow Cooker Chinese Take Out Beef and Broccoli
 This dish is super easy on your wallet and there is absolutely zero prep work. Just toss it all in and you are good to go.

22. Did you know you can do taco casseroles in the slow cooker? You can do enchilada casseroles too! This Crockpot Chicken and Corn Enchilada Casserole is so good! 

23. Easy Crockpot Chicken and Wild Rice

Here’s a protein-packed dump and go slow cooker casserole that’s made with lentils, wild rice and quinoa.

24. Allspice, Orange and Lemon Crockpot Chicken Thighs

These chicken thighs make an easy weeknight dinner using zesty orange and lemon sauce, with fragrant thyme and citrus slices.

25. Easy Crock-Pot BBQ Ribs
If you don’t own a smoker or it’s cold outside you can cook the ribs in as little as 4 hours using the high setting on your crock-pot. Serve with mashed cauliflower “potatoes” with roasted garlic.

26. Pineapple Chicken is always a crowd pleaser at my house. My boys love it served over rice with steamed veggies on the side. 

27. Chicken Pot Pie Lasagna Soup Recipe
This is an easy one-pot soup recipe your entire family will love! It’s the perfect mix of garbanzo beans, pasta and chicken.

28. 
Slow Cooker Chicken and Gravy

This recipes uses tender chicken breasts in a cream gravy that is delicious with mashed potatoes and bread.

Is It Hard for You to Get Dinner Made Each Night? 

If you struggle with feeding your family every night I encourage you to join our Facebook group Get Dinner on the Table. All week long we share how we make dinner happen, we show live cooking videos and show how to assemble freezer meals. As a mama to many it is my mission to help any struggling mother who needs help making dinner happen seamlessly. 

Crockpot Dinner Recipes 

Also, some of my favorite slow cooker recipes can be downloaded and cooked in your kitchen every night. Just print (I like to have it spiral bound) and keep it in your kitchen and get dinner done! 

Want Whole30 recipes that are slow cooker friendly? We have a download for that too! 

The Best Slow Cooker 

I have multiple slow cookers, but my favorite is my 6 quart programable Crockpot. It moved to warm automatically after it finishes cooking. Now, dinner is ready when we are ready! No stress and no overcooking! 

I also have a 7 quart that is manual, not programable. I have a couple of square casserole style slow cookers and a large slow cooker roaster. Yes, there are times I have more than one slow cooker going, especially during family gatherings and holidays! 

New to Slow Cooking?

Here is everything you need to know about cooking dinner on the slow cooker.