Creamy vanilla cheesecake is poured over a simple graham cracker crust and then topped with a creamy layer of pumpkin Cheesecake Pumpkin Pie.

As much as this dessert looks fancy, this is a very simple pie recipe that results in an unforgettable finish for any meal.

Cheesecake Pumpkin Pie

Pumpkin is fair game for me year around. My family LOVES pumpkin. We eat Pumpkin Pie Oatmeal all year long, and yes, I do mean in the spring and summer too.

Pumpkin Oatmeal is one of my youngest son’s favorite breakfasts, so pretty much any time I open a can of pumpkin, he’s likely to ask if there will be any pumpkin leftover to make oatmeal.

I’ve made a double layer pumpkin pie each Thanksgiving for years. That pie is frequently requested and it is always a hit. However, this recipe just knocked that pie off the table.

This recipe takes two of life’s best things, cheesecake and pumpkin pie, and combines them to create a pumpkin lover’s dessert experience that’s unlike any I’ve had before.

I’ve always loved pumpkin-flavored cheesecake too and realized recently there was a way to enjoy pumpkin cheesecake I’d never thought of before: simple vanilla cheesecake layered with spiced pumpkin pie filling all baked in a delicious crust.

One of my favorite things about cheesecake is the graham cracker crust. Making your own graham cracker crust for a cheesecake or pie is so much easier than many people think and the taste is phenomenal.

All it takes to make a homemade graham cracker crust is a good amount of crushed graham cracker crumbs mixed with melted butter and light brown sugar then pressed into a pie plate and baked.

The sweet buttery crust is the perfect vehicle for the layers of rich pumpkin pie filling and creamy cheesecake layer.

Pumpkin Cheesecake Pie

I can’t believe I never tried layering pumpkin pie and cheesecake filling before. Cream cheese and pumpkin are a terrific match! The two textures and flavors complement each other so well.

The cream cheese layer is nothing more than cream cheese, sugar, eggs, and vanilla all mixed together in sweet perfection. As a bonus, this cream cheese base is a fantastic starting point for any cheesecake variations you want to try. You could even

Chocolate Chip Blondies with the texture of a brownie and loaded with chocolate chips and pecans have become a favorite treat.

Chocolate Chip Blondies

These bars are my immediate thought when I haven’t planned dessert in advance or when we have unexpected company. The brownie-like bite with a soft chewy center and crispy browned edges are always a crowd-pleaser.

Brownies get their flavor from cocoa powder and chocolate. Their close cousin the blondie gets its flavor from brown sugar and vanilla. Brown sugar and butter are a rich backdrop to the chocolate chips and pecans.

I often find myself making blondies when I need a quick treat to take to an event or a snack when the kids have friends over. The easy batter mixes quickly and baking them in one pan instead of sheet after sheet of cookies is so handy.

Using this as your base recipe you can create all sorts of versions from what you have on hand. Dried fruit, butterscotch chips, peanut butter chips, other nuts, and coconut. The possibilities are endless.

I’ve been making this recipe for years now and we all love it. When I started adapting it for gluten-free flours, I played with a few different options. You could also use a store-bought gluten-free blend in a 1:1 scenario.

The combination of brown rice flour, tapioca starch, and potato starch works extremely well in this recipe. This is my favorite version and I’ve made these at least six times now. I made a triple batch for a recent trip and they were a huge hit.

Check out all of the Gluten Free Dessert Recipes on this website!

Chocolate Chip Blondie Recipe

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Pumpkin bread filled with melting chocolate chips and bursting with autumn spices – is there anything more quintessentially fall than the smell of pumpkin spices drifting through the house?

I tasted pumpkin bread for the first time about 20 years ago, when one of my students shared her mom’s pumpkin muffins with me. The recipe below includes both traditional and gluten-free variations.

Pumpkin Chocolate Chip Muffins

I have no idea how I survived up until then without this awesomeness in our life, because pumpkin muffins have been a year-round (yes, pumpkin haters – year-round) favorite in our home ever since.

These muffins are moist, sweet, and packed with real pumpkin flavor. A spoonful of pumpkin pie spice (homemade or store-bought) brings out the classic fall flavors.

And while I’m a bit of a purist about some recipes, I have to admit that pumpkin muffins with chocolate chips added into the mix are truly irresistible.

The aroma of warm cinnamon, ginger, cloves, and nutmeg wafting through the house as the muffins bake is one of the best parts of this recipe. Aside from eating the muffins, of course!

We can’t get enough pumpkin-based recipes during these last few months of the year. If you like these pumpkin muffins then you’ll love our Pumpkin Spice Waffles too.

Another easy hearty breakfast all of my kids love is Pumpkin Spiced Baked Oatmeal. It’s one of our favorite ways to eat oatmeal; and that’s saying something because we eat a lot of oatmeal around here.

And of course, no autumn lover’s season is complete without a few afternoons sipping homemade Pumpkin Spice Lattes with a friend.

(Our homemade version is just as good as anything from a coffee shop but with real pumpkin instead of syrup!)

Gluten Free Pumpkin Bread

I’ve played with the recipe countless times adding all kinds of ingredients. If that’s your style, have at it. This recipe includes both traditional and gluten-free variations as well instructions for baking a loaf of pumpkin bread or a tray of pumpkin muffins.

Add in handfuls of chocolate or nuts, whatever makes you grin. Chocolate chips and walnuts are a delicious combination. Cranberries, raisins, and other kinds of dried fruit are also tasty.

For me, it’s all about the basic pumpkin bread with a handful of chocolate chips thrown in. Whether I’m eating this for breakfast or sneaking a muffin as an afternoon snack, the simple combination of pumpkin and spice all baked into a portable baked treat, just can’t be beat.

Hot Buttered Rum Cookies are the happy result of what can I do with the extra buttered rum batter I don’t want to freeze?

Butter and brown sugar are the base of pretty much all of my favorite cookies. So with some leftover buttered rum batter hiding in my refrigerator I couldn’t let it go to waste.

Mixing in some egg, a little flour, and baking soda I had a rich delicious, soft, gingersnap-like cookie on my hands that disappeared almost before they could cool on the pan.

Hot Buttered Rum Cookies

The cinnamon, nutmeg, clove, and cardamom are such a fragrant and flavorful combination combined with butter and brown sugar. These cookies tasted so much like my favorite holiday drink that I would have sworn there was rum in them. But not a drop was used.

After the first batch, I thought maybe I had a happy accident on my hands. It happens. So I mixed up another batch of Hot Buttered Rum batter and made the cookies again.

It was not an accident. Delicious rich, toffee, and spice flavors in a crispy yet chewy cookie. This time I snapped some photos before they disappeared.

One of my favorite things about this recipe is you can make a small batch quick and easily. You are pulling warm tasty cookies out of your oven in no time at all.

If you prefer a Gluten-Free cookie I did test that for you and simply substituted the all-purpose flour for a combination of brown rice and almond flour. It works great.

Hot Buttered Rum Cookie Ingredients

• hot buttered rum mix
• egg yolk
• vanilla or rum extract
• all-purpose flour
• baking soda
• kosher salt

Sweet fresh peaches are baked between layers of brown sugar and oats to form a chewy sweet crust for these Peach Oatmeal Bars.

Anytime I bake peaches into something it reminds me of my favorite peach breakfast. Peaches and cinnamon pair perfectly for your next family breakfast.

Peach Oatmeal Bars

Fresh, sweet and so juicy peaches are the most amazing treat when they’re perfectly ripe. A ripe peach will have a sweet peachy smell to it and the skins will slide right off when you peel them.

What I absolutely love about these oatmeal peach bars is that they do use fresh peaches. My preference when baking is to use real fruit as much as possible.

Most peach bar recipes use a preserve or jam for the filling. That is fine but it gives the bars more of a dessert-like sometimes too sweet quality in my opinion. Real fruit-filled bars I can justify enjoying for breakfast.

Peach bars travel easily to my kids’ activities and events. Bonus, they always get rave reviews when we share them.

I love how nicely they freeze as well. I highly recommend keeping some on hand for those last-minute, “hey mom I need. . . ” requests.

Peach Bars

Sweet and cinnamony peach bars are so easy to make. It only takes a few minutes to stir the crust together and press half of it into the pan.

Toss the peaches in sugar and spices and layer them over the crust. Sprinkle the remaining buttery crumbles over the peaches and pop it in the oven.

Peach Breakfast Bars

When baking with peaches I have noticed a difference in white peach and yellow peaches. I noticed that white peaches were not baking up the same as yellow peaches. They were losing their shape and really cooking down in the dish.

After some research, I learned that white peaches actually have a high sugar content, which explains why we l