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  • Slow Cooker Loaded Baked Potato Soup

    Slow Cooker Loaded Baked Potato Soup

    Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!

    Fall is THE time for soup!! The crisp air just calls for me to make it at least once a week. This means I need a lot of recipes on hand! If you love soup, you have to try this Minestrone Soup, this delicious Tomato Basil Soup, and this family favorite, Award Winning Cheeseburger Soup!

    Loaded baked potato soup in a white bowl with a spoon garnished with chopped bacon, cheese and onions.

    Slow Cooker Loaded Baked Potato Soup Recipe

    Loaded baked potato soup recipe is one of my very favorites! Slow cooker soups are just what is needed to stay warm inside when it is cold outside. It is my favorite all-time soup that is so simple to make, and the slow cooker does all the work. Soup is one of my favorite go-to recipes in the winter, and this loaded baked potato soup recipe is at the top of that list. Soup is comfort in a bowl!

    The recipe really is a home run. It’s simple and easy AND loaded with tender, diced potatoes in a creamy soup broth with so much flavor from the bacon and onions. This soup is perfect for dipping, which is why you need some dinner rolls or french bread to go with it. If you like a really smooth texture, then you can also just blend this up in your food processor! It comes out so delicious and creamy.

    Baked Potato Soup Ingredients

    Loaded baked potato soup is perfect for adding on all of the toppings. Pile it on with cheese, bacon, and green onions, and you are good to go! Best. Soup. Ever. Check out the recipe card at the bottom of the post for exact measurements.

    • Potatoes: You can use russet potatoes, yellow golden or red potatoes for this soup. They hold together and don’t become mushy in the slow cooker.
    • Onion: Chopped up to your preference. I like them smaller so then I can have a little bit of that flavor in every bite!
    • Chicken Broth: Add in for a smooth, flavorful broth. You can also use vegetable broth or beef broth if that’s what you have on hand.
    • Butter: I used unsalted butter in this recipe.
    • Flour: All-purpose flour works the best for this soup. It is used to help thicken up the base of the soup.
    • Sour Cream: This adds a delightful flavoring that creates a rich and creamy broth.
    • Heavy Cream: If you would like a lighter soup, try half and half instead. You can make it from home using this simple recipe!
    • Salt and Pepper: Add these in to your liking to enhance all of the flavors in the soup!
    • Optional Toppings: Bacon, cheddar cheese, and green onions are really what take this from regular potato soup to baked potato soup!

    How to Make Baked Potato Soup

    This loaded baked potato soup recipe is perfect for an easy dinner meal. Once it’s done cooking, then you can add in the best part… The toppings! Your family will love how they can make it their own.

    1. Combine and Cook:  Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.
    2. Make the Roux: Melt the butter in a medium saucepan about 30 minutes before it is done. Whisk in flour and cook until bubbly. Slowly add heavy cream and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the crockpot for 20-30 more minutes.
    3. Serve warm: Add on some toppings, serve and enjoy!
    Russet potatoes wit onion, scissors nad a knife.

    Additional Toppings

    It is fun to add toppings to make soup just the perfect combination. Mix and match your favorite toppings to make the best and ultimate slow cooker loaded potato soup recipe.

    • Bacon bits: If you prefer to buy the bacon bits instead of cooking your bacon beforehand, you can! It’s a great way to simplify the recipe.
    • Shredded cheese: Instead of cheddar, you could try Colby Jack, American or even mozzarella!
    • Sour cream: Add an additional drop of sour cream to the top of your soup. It’s delicious!
    • Diced avocado: This is perfect for adding that extra texture and flavor.
    • Cooked Corn Kernels: Such a fun way of adding a southern twist to the soup.
    • Croutons: These add in a delicious crunchy texture. You can even make them at home with this recipe!
    • Chives: Green chives never looked so good on this creamy baked potato soup.

    Slow cooker loaded baked potato soup in a slow cooker garnished with chopped bacon, cheese and onions.

    Tips for Loaded Baked Potato Soup

    Check out a few ways that you can make substitutions in this soup to make it work better for you and your family.

    • For a creamy potato soup: Cook the potatoes ahead of time until they are tender. Once they are tender, blend or mash the potatoes until smooth and creamy. Add to the slow cooker.
    • Mashing potatoes: Use a fork, blender or a potato masher to blend potatoes together.
    • Gluten Free: This loaded baked potato soup can be made gluten-free by substituting the flour mixture with cornstarch to thicken the soup.
    • Less salt: Substitute low-sodium chicken broth and bacon as a topping to help control the amount of salt in the soup.
    • Low Fat: Instead of using heavy cream you can substitute half and half for a low-fat option.
    • How to thicken soup: Using flour and butter to make a roux helps thicken the potato soup at the end of its cooking time. Simply add the roux to the ending of the soup and let cook for another 20 to 30 minutes to thicken.

    Two bowls full of loaded baked potato with a spoon garnished with chopped bacon, cheese and green onions.

    Storing Leftovers

    This loaded baked potato soup makes fantastic leftovers! You can even double the batch and freeze some for a later day!

    • In the Refrigerator: Once your soup has cooled, then you can store it in an airtight container and put it in the fridge. It will last about 3-4 days.
    • In the Freezer: You can make this soup ahead of time and freeze it for later! Once it has cooled, then you can place it in a ziplock bag and lay it flat. It will last for about 3 months!
    • To Reheat: If you are reheating from frozen, then take your soup out the night before and let it thaw in the fridge overnight. Then, you can either reheat it on your stove or in your slow cooker until it is warmed through

    More Delicious Slow Cooker Soup Recipes

    Cooking soup in a slow cooker is the way to go! They are so great to bring to any gatherings or parties because they are easy to transport, stay warm and feed a lot of people! Here are some more favorites that I love!

    Print

    Slow Cooker Loaded Baked Potato Soup

    Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!
    Course Dinner, Main Course
    Cuisine American
    Keyword Baked Potato Soup, Loaded Baked Potato Soup, slow cooker baked potato soup
    Prep Time 20 minutes
    Cook Time 6 hours
    Total Time 6 hours 20 minutes
    Servings 8 People
    Calories 323kcal
    Author Alyssa Rivers

    Equipment

    • Alyssa Also Recommends:
    • Want to make this even easier? Here are a few products that I LOVE:
    • Utopia Kitchen Cooking Knives
    • Calphalon Cookware Set

    Ingredients

    • 4 cups potatoes about 3-4 large russet potatoes peeled and diced
    • 1 small onion chopped
    • 3 cups chicken broth
    • 4 tablespoons butter
    • 1/4 cup flour
    • 1/4 cup sour cream
    • 1 1/2 cup heavy cream half and half will also work
    • salt and pepper to taste

    Optional toppings:

    • bacon cooked and crumbled
    • 1 1/2 cups cheddar cheese
    • green onions

    Instructions

    • Add potatoes, diced onions, and chicken broth to your slow cooker. Cook on low for 4-6 hours or high for 3-4 until potatoes are tender.
    • About 30 minutes before it is done, In a medium saucepan, melt the butter. Whisk in flour and cook until bubbly. Slowly add heavy cream, and sour cream. The mixture should be thick. Add this to the soup and stir. Continue to cook in the slow cooker for 20-30 minutes.
    • Serve with toppings, or you can also stir them all into the soup. Enjoy!

    Notes

    Updated on September 29, 2022

    Original Post on January 22, 2015

    Nutrition

    Calories: 323kcal | Carbohydrates: 6g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 525mg | Potassium: 91mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1090IU | Vitamin C: 0.4mg | Calcium: 193mg | Iron: 0.3mg
  • Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream

    Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream

    These moist and tender pumpkin pie cupcakes are all of the things you love about pumpkin pie, just bite-sized! Topped with amazing cream cheese whipping cream, these will be the BEST cupcakes you’ll ever eat!!

    Pumpkin and cream cheese were just made to go together. For more of this match made in heaven, try these pumpkin cheesecake snickerdoodles, pumpkin cream cheese thumbprint cookies, or these to-die-for pumpkin cream cheese truffles!

    6 frosted pumpkin pie cupcakes on a cooling rack.

    Pumpkin Pie Cupcakes With Whipped Cream Cheese Frosting

    These super simple pumpkin pie cupcakes taste just like a pie with their amazing custard-like texture. You won’t believe it’s cake! Once they’re topped with the light and airy cream cheese whipped topping they become absolutely irresistible. As you start to plan for your Thanksgiving dessert lineup… I would definitely recommend giving these tasty cupcakes a chance! You won’t regret it!

    When you want the perfect fall dessert but don’t want it too heavy, this is the recipe for you. These pumpkin pie cupcakes are the ideal size for an individual serving that will taste and feel indulgent without overdoing it. It’s a flawless combination of sweetness and spice, sure to satisfy everyone! If you need more tasty pumpkin dessert recipes in your life, you can find my full list here!

    A Reader’s Review

    So delicious! Everyone loved how tasty the pumpkin cupcakes were. I loved how moist and so closely it tasted like pie. They were heavy too! Lol. My new favorite!!!

    Dianna Ramirez

    Pumpkin Pie Cupcake Ingredients

    These pumpkin pie cupcakes look like they take a ton of ingredients but you’ll have most of them in your pantry all ready to go! This makes them super easy to throw together. Check out the recipe card at the end of the post for exact measurements.

    • Pumpkin Puree: You can use canned puree or make your own! (See below) Be sure to use pure pumpkin puree and not pumpkin pie filling.
    • Sugar: White sugar works great here.
    • Eggs: Use large or even extra large eggs for the best height in your cupcakes.
    • Vanilla: Imitation is ok here, the real deal is always the best, but it can be pricey.
    • Evaporated Milk: Adds moisture and sweetness to the cake.
    • Flour: All-purpose flour or unbleached flour are both fine.
    • Salt: Enhances the overall flavor of your cupcake batch!
    • Baking Powder and Baking Soda: These are leavening agents necessary to help the cupcakes rise.
    • Spices: I used ground cinnamon, ginger, and cloves for that perfect warmth and fall spice. You can also use pumpkin pie spice!

    Whipped Cream Cheese Frosting

    This frosting is like the crown sitting on royalty. Creamy and silky smooth, it’s the perfect topping to the perfect cupcake.

    • Cream Cheese: Full fat or ⅓ less fat cream cheese can both be used with success.
    • Sugar: Helps to mellow the tanginess of the cream cheese and make it sweet.
    • Whipping Cream: Heavy whipping cream will give you nice, rich topping. Don’t buy Cool Whip-type topping.

    How to Make Pumpkin Pie Cupcakes

    These pumpkin pie cupcakes come together so easily! With the best fall flavor, you’re going to want them on repeat all season!

    1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees F and line a 12 muffin tin with liners.
    2. Mix Batter: In a medium-sized bowl whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk. In another bowl sift together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Add the dry ingredients to the wet ingredients and stir until incorporated.
    3. Bake: Fill each muffin cup with ⅓ cup of the pumpkin batter. Bake for 20 minutes.
    4. Chill: Let cool and refrigerate for at least 30 minutes.
    5. Cream Cheese Frosting: Beat the cream cheese and sugar together until smooth and creamy. Add the heavy whipping cream and continue to beat until stiff peaks form.
    Collage of cupcake batter being mixed together and added to a muffin tin. Whipped cream cheese frosting ingredients are mixed together in a glass bowl.

    Tips and Tricks

    Here are a few extra ways to get these irresistible pumpkin pie cupcakes tasting as delicious as possible! They’re so moist and flavorful, you may even like them more than traditional pumpkin pie!

    • Make Your Own Pumpkin Puree: Using fresh pumpkin puree will take the flavor of your cupcakes to the next level! You can find my full recipe here. Not only is it super easy to make homemade pumpkin puree, but it comes in handy for so many different fall recipes! Pumpkin pudding cake and these mini pumpkin pies are just a couple of my favorites to use it in.
    • Don’t Overmix Your Batter: Only mix your batter together until smooth. If you overmix it, gluten may develop and cause your cupcakes to be hard, dense, and rubbery.
    • Use Room Temperature Wet Ingredients: If you want cupcake batter that’s smooth and free of lumps, make sure your eggs, dairy, and pumpkin puree are at room temperature before you use them! Note: the only thing you’ll want to keep chilled is your heavy cream. The cool temperatures help it whip up nicely.

    Closeup shot of a pumpkin pie cupcake on a wire cooling rack.

    Storing Leftovers

    These pumpkin pie cupcakes are so good, we never have leftovers at my house. If by some chance you do, (lucky!) here’s how to keep them tasting fresh and delicious!

    • Fridge: Store in an airtight container in the fridge for up to a week. (Although I doubt they’ll last that long!)
    • Freeze: Don’t frost the cupcakes if you plan on freezing them. They’ll last up to 3 months in an airtight container or freezer bag. Thaw on your counter 3-4 hours before frosting and serving.

    Front view of a frosted cupcake cut in half.

    More Delicious Cupcake Recipes

    There’s nothing better than homemade cupcakes! Their flavor is irresistible and they’re perfect for feeding large crowds. I’ve gathered a few more of my favorite cupcake recipes for you to try out at your next fall party!

    Print

    Pumpkin Pie Cupcakes

    These moist and tender pumpkin pie cupcakes are all of the things you love about pumpkin pie, just bite-sized! Topped with amazing cream cheese whipping cream, these will be the BEST cupcakes you'll ever eat!!
    Course Dessert
    Cuisine American
    Keyword pumpkin pie cupcake recipe, pumpkin pie cupcakes, whipped cream cheese frosting
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 12
    Calories 319kcal
    Author Alyssa Rivers

    Ingredients

    • 15 oz can pumpkin puree
    • 3/4 cup sugar
    • 2 eggs
    • 1 tsp vanilla
    • 3/4 cup evaporated milk
    • 2/3 cup flour
    • 1/4 tsp salt
    • 1/4 tsp baking powder
    • 1/4 tsp baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves

    Cream Cheese Whipping Cream:

    • 8 ounce cream cheese
    • 1/2 cup sugar
    • 1 1/2 cups whipping cream

    Instructions

    • Preheat oven to 350 degrees and line a 12 muffin tin with liners.
    • In a medium sized bowl whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk. In another bowl sift together flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until incorporated.
    • Fill each muffin tin with ⅓ cup of the pumpkin batter. Bake for 20 minutes.
    • Let cool and refrigerate for at least 30 minutes.
    • TO make the cream cheese whipping cream beat the cream cheese and sugar together until smooth and creamy. Add the heavy whipping cream and continue to beat until stiff peaks form.

    Nutrition

    Calories: 319kcal | Carbohydrates: 33g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 176mg | Potassium: 198mg | Fiber: 1g | Sugar: 24g | Vitamin A: 6284IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg
  • Lasagna Soup

    Lasagna Soup

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    All of the goodness of lasagna is packed into this hearty and delicious soup!  Filled with noodles, ground beef, marinara and cheese, this is a soup that your family will love!

    Fall is my favorite time of year because it can only mean one thing… Soup season! This lasagna soup pairs perfectly with a nice fresh salad and either this Homemade Easy Cheesy Garlic Bread or this delicious Focaccia for the perfect homecooked meal.

    Lasagna soup is savory meat, tender noodles and rich broth in a bowl.

    Lasagna Soup

    Lasagna is always a huge hit at my house! So when I made the soup version of it, my kids went crazy! This soup is packed with all of the goodness of lasagna. Tender noodles, savory meat, flavor-packed broth, and gooey cheese. It is divine!  Both soup and lasagna are classic comfort foods, and I’ve combined them into the ultimate mega comfort dish, lasagna soup!

    Lasagna soup has a delightful creamines to it in addition to that classic lasagna flavor. Your family will love this twist on the classic, plus it’s super simple and easy to make. And… one of the best parts about Italian food, in general, is it tastes even better the second day after all the flavors meld together. It’s a perfect homemade meal.

    Soup Ingredients

    Lasagna is classic homey comfort food that everyone loves. Putting it in soup form is absolutely irresistible!

    • Lasagna Noodles: This keeps this dish classic! Break up the noodles into bite-sized pieces so that you can have some n every bite!
    • Oil: Olive Oil is a classic in Italian cooking.
    • Onion: Chop the onion up into small pieces so that the flavor gets distributed throughout the dish.
    • Ground Beef: You can also use ground turkey or ground sausage, depending on what you prefer.
    • Garlic: I like to use fresh, but garlic from a jar will also work in a pinch. ½ a teaspoon of minced garlic equals about one clove of garlic.
    • Oregano: This is the must-have spice in lasagna!
    • Tomato Paste: The tomato paste adds richness and depth to the tomato flavor.
    • Chicken Broth: You can also use beef or vegetable broth in lasagna soup!
    • Crushed Tomatoes: If you want bigger pieces, you can use diced tomatoes, but my kids like them small.
    • Chopped Fresh Basil: Fresh basil add such a nice bright flavor.
    • Grated Parmesan: Parmesan adds a delicious flavor and texture.
    • Heavy Cream: You can also use half and half. check out my half and half recipe so that you don’t have to run to the store!

    Putting Lasagna Soup Together

    1. Boil: Cook the lasagna noodles according to the directions and drain, drizzle with a bit of olive oil to prevent sticking.
    2. Sauté: n a large pot add 1 Tablespoon of oil and suge the onion till softens.
    3. Cook: Add the ground meat, garlic, oregano and cook till meat is brown and cooked through. Add the tomato paste and stir for 2 min.
    4. Simmer: Pour in the chicken broth, tomatoes, and a cup of water, cover and bring to simmer. Uncover and cook, till slightly reduced about 10 min. Stir in the noodles, basil, parmesan, and heavy cream, and heat for about 2 min.
    5. Garnish: Top with more fresh basil, ricotta, and parmesan if desired.
    Sauteing onion, ground meat, and making flavored broth for Lasagna Soup.

    Cooking Tips and Tricks

    I want you to enjoy this lasagna soup every time that you cook it! Here are some tips and trick for it to turn out perfectly.

    • Noodles: I cook the noodles separately to keep them from getting overly cooked and mushy. Add the noodles to the soup right before serving. The soup can sit on the stove for a while simmering, but don’t add the noodles till right at the end.
    • Cook in the Soup: You can cook the noodles in the soup. Add them once you bring the broth to a simmer. Add one extra cup of water to compensate for what the noodles absorb.
    • Meat: Use your favorite type of meat here. Italian sausage, spicy sausage or ground pork, turkey, chicken, and beef all will work in this recipe.
    • Cheese:  Feel free to add different cheeses to garnish. Romano, asiago, or mozzarella are all favorites.
    • Mix up the Pasta: Don’t have lasagna noodles? Don’t fret. You can use any type of pasta to make this soup. Use whatever you have on hand.

    Lasagna soup is savory meat, tender noodles and rich broth in a pot.

    Storing Lasagna Soup

    As I said, Italian food stores amazingly and almost taste better the next day! Here is how you can enjoy your lasagna soup for lunch or dinner the next day!

    • In the Refrigerator: If you know you’re going to have leftovers keep your noodles separate from the rest of the soup so that the noodles don’t soak up extra broth and become super soft and mushy. Store the soup and pasta in separate airtight containers in the fridge for up to 3-4 days.
    • In Freezer: Lasagna soup also freezes well. Again store the soup and noodles separately in freezer-safe containers for up to 3 months. Thaw in the fridge overnight
    • To Reheat: Warm up the soup in a saucepan on the stove over medium heat. Once heated through you can stir in the noodles and heat thoroughly, about 5-10 minutes.

    More Delicious Lasagna Recipes

    Lasagna in any form is delicious… even chocolate lasagna! Yes, you read that right! I have you covered from vegetarian lasagna to classic lasagna to dessert lasagna! You must try them all!!

    • Cook the pasta according to the package directions. Drain and drizzle with a little bit of olive oil.

    • Add 1 Tablespoon olive oil in a large pot and heat over medium-high heat. Add the onion to cook until it starts to soften. Add the ground beef, garlic, and oregano and continue to cook until the meat is brown and cooked throughout. Add the tomato noodles, continue stirring, and cook for about 2 minutes.

    • Add the chicken broth, tomatoes, and 1 cup of water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan, and heavy cream. Simmer for two more minutes.

    • Serve in bowls and garnish with chopped basil, ricotta cheese, and parmesan if desired.

    Updated on September 28, 2022
    Originally Posted on February 16, 2015

    Serves: 6

    Calories452kcal (23%)Carbohydrates39g (13%)Protein25g (50%)Fat22g (34%)Saturated Fat8g (40%)Cholesterol62mg (21%)Sodium323mg (13%)Potassium737mg (21%)Fiber3g (12%)Sugar6g (7%)Vitamin A418IU (8%)Vitamin C10mg (12%)Calcium141mg (14%)Iron4mg (22%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Soup

    Cuisine Italian American

    Keyword lasagna soup, Soup, soup recipe

     

  • Pumpkin Cinnamon Rolls

    Pumpkin Cinnamon Rolls

    Pumpkin cinnamon rolls are filled with a delicious brown sugar filling and smothered in homemade cream cheese frosting. Soft, fluffy and so perfect for fall!

    As soon as the weather cools down, I know it’s time to break out all of my favorite pumpkin dessert recipes. If you’re as big of a fan of pumpkin as I am, you’re going to LOVE this pumpkin pudding cake, these pumpkin snickerdoodles, or these insanely good pumpkin cheesecake brownies!

    Closeup of a pumpkin cinnamon roll served on a white plate.

    Ooey Gooey Pumpkin Cinnamon Rolls

    Nothing screams fall more than a cozy pumpkin treat. With these amazing pumpkin cinnamon rolls, you get double the pumpkin in every bite! Pumpkin puree is added straight to the cinnamon roll dough along with classic fall spices. (This one’s for you, pumpkin spice lovers!) Along with the irresistible brown sugar filling, this is one fall dessert you won’t want to miss! It’s just too good.

    From fall potlucks to an on-the-go breakfast, these pumpkin cinnamon rolls are the perfect anytime treat! With how soft, fluffy, and melt-in-your-mouth delicious they are, you may just want to eat the whole pan. (Guilty!) They’re a great companion to chilly nights. Having them fresh out of the oven with the homemade cream cheese glaze on top is an experience you won’t forget! My family is obsessed with these and I know yours will be too. One bite and you’ll want to make them all year long.

    Ingredients You’ll Need

    Don’t be fooled by the length of this ingredient list; the majority are pantry staples! I love this pumpkin cinnamon roll recipe because it uses so many standard baking ingredients. This makes it perfect for whipping up last minute! This recipe is also great for using up leftover pumpkin puree. I have more than I know what to do with this time of year! Note: all measurements can be found in the recipe card below.

    Pumpkin Cinnamon Roll Dough

    • Whole Milk: Helps the dough mix together smoothly. The high fat content in whole milk also helps the cinnamon rolls themselves turn out moist and tender!
    • Unsalted Butter: Adds rich flavor and moisture.
    • Large Egg: Binds all of the ingredients together! I recommend using eggs at room temperature so they mix together in the dough smoothly.
    • Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling. You can use canned puree or make it from scratch for the best flavor! Find my full recipe here.
    • Brown Sugar: I love using brown sugar for fall desserts because it has more of a smoky sweetness that pairs perfectly with warm spices!
    • Instant Yeast: Makes your cinnamon rolls rise perfectly!
    • Salt: Just a pinch will enhance the overall flavor of your batch.
    • Spices: I used a blend of ground cinnamon, nutmeg, ginger, and cloves here. You can also use pumpkin pie spice!
    • Flour: All-purpose works great here! It has a low protein content which makes the structure of the cinnamon rolls light and fluffy.

    Brown Sugar Filling

    • Salted Butter: Makes the filling rich and creamy! I like using salted butter for the filling to make it more flavorful.
    • Sugar: I used a mix of brown and granulated sugar for a more complex sweetness.
    • Ground Cinnamon: Is there anything better than the brown sugar cinnamon combo? Cinnamon adds a little bit of warm spice to the filling for fall flavor you’ll LOVE!

    Cream Cheese Frosting

    • Cream Cheese: Make sure this is softened so that your frosting mixes together smoothly.
    • Whole Milk: Adjusts the consistency of the frosting.
    • Vanilla: Adds a pop of extra flavor! I recommend using pure vanilla extract if you have it!
    • Powdered Sugar: Gives your cream cheese frosting tasty sweetness and a smooth texture.
    4-photo collage of dough ingredients being mixed together.

    How to Make the Best Pumpkin Cinnamon Rolls

    These delicious pumpkin cinnamon rolls take less than 30 minutes to prepare! Keep in mind, though, they do take some time to rise completely, so be sure to reserve a couple hours out of your day. Trust me, it’s so worth it! These will be some of the best fall treats you have!

    To Make the Dough:

    1. Mix Wet Ingredients and Spices: Add the warm milk (105°-110°F), egg, pumpkin, sugar, yeast, salt, spices, and 1 cup of flour to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Scrape down the paddle and switch to the dough hook.
    2. Add Remaining Flour and Knead: With the mixer running on low, add the remaining flour ½ cup at a time until the dough begins to pull away from the sides. It will be slightly sticky, but not so much as it sticks to your fingers and leaves dough behind. Knead on low for 2-3 minutes until it all comes together in a smooth, very soft dough.
    3. Proof: Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled, about 1.5-2 hours.

    To Make the Filling and Frosting:

    1. Prepare Filling and Pan: While the dough rises, prepare the filling by combining the softened butter with both sugars and cinnamon together in a small bowl. Prepare a 9×13 pan by spraying with pan spray and setting aside.
    2. Layer: Once the dough has finished rising, turn it out onto a lightly greased surface. Gently roll into a 16×12-inch rectangle. Spread the cinnamon sugar butter across the dough, leaving about a ½-inch border along the top and bottom of the dough.
    3. Roll and Slice: Roll the long side of the dough up into a tight roll and place with the seam side down. Slice into 12 even rolls. Place rolls in the prepared baking pan and cover with plastic wrap.
    4. Let Rise: Let your pumpkin cinnamon rolls rise in a warm place for 1 hour, or until doubled in size. When the rolls are nearly doubled in size, preheat the oven to 350°.
    5. Bake: Once the rolls are done rising, remove the plastic wrap and bake for 23-25 minutes, until they are a light golden-brown color.
    6. Top With Frosting: Prepare the frosting by combining the cream cheese, milk, vanilla, and powdered sugar until smooth. Spread over the warm rolls. These rolls are best served warm.

    A Reader’s Review

    “I just made these and they taste AMAZING! My house also smells wonderful as an added bonus.”

    Nicole

    Pumpkin cinnamon roll dough being rolled and cut into slices.

    Tips for Making Successful Cinnamon Rolls

    Here are a few extra tips to make your pumpkin cinnamon rolls taste as delicious as possible! They’re super simple but will take your batch to the next level.

    • Use Warm Milk: You want to make sure you’re using warm milk to keep your yeast active. (This is the key to light, fluffy rolls!) Use a thermometer to check the temperature! 105°-110° Fahrenheit is a good range.
    • Measure Your Flour: This may seem like a simple step, but it’s important that you measure out your flour so your cinnamon rolls have the right structure. If you add too much flour, they’ll turn out hard and dry. If you add too little, they’ll be soggy and doughy.
    • Use Dental Floss: If you want to make clean slices without squishing your dough, use unflavored dental floss! Wrap it around your rolled dough and pull tight to create a clean cut.
    • Use Room Temperature Wet Ingredients: If you want your dough, filling, and frosting to mix together smoothly, make sure that any wet ingredients you use are at room temperature first!

    Top-down view of an entire pan of pumpkin cinnamon rolls.

    Storing Leftovers

    Be sure to keep any leftover pumpkin cinnamon rolls that you have! They make the best fall breakfast or brunch! Here’s how to keep them tasting fresh and delicious.

    • At Room Temperature: Store in an airtight container for 2-3 days.
    • In the Refrigerator: Leftover pumpkin cinnamon rolls will last in the fridge for up to 5 days covered in plastic wrap or stored in an airtight container.
    • In the Freezer: Your cinnamon rolls can be stored in a freezer bag for up to 3 months. Thaw them overnight in the fridge before reheating.
    • Reheating: Pop your pumpkin cinnamon rolls in the oven for 10 minutes (or until warmed through) at 350 degrees F.

    A cinnamon roll being taken out of a white pan with a metal spatula.

    More Pumpkin Desserts

    For all of my fellow pumpkin-obsessed readers, here are some of my favorite recipes that you’ve got to try out! Each of these recipes are so different but filled with all of the pumpkin flavor and warm fall spices that you love! For more fall dessert inspo, find my full list of pumpkin recipes here!

    Print

    Pumpkin Cinnamon Rolls

    Pumpkin cinnamon rolls are filled with a delicious brown sugar filling and smothered in homemade cream cheese frosting. Soft, fluffy and so perfect for fall!
    Course Breakfast, Dessert, Snack
    Cuisine American
    Keyword pumpkin cinnamon roll recipe
    Prep Time 25 minutes
    Cook Time 25 minutes
    Rise Time 2 hours
    Total Time 2 hours 50 minutes
    Servings 12 Cinnamon Rolls
    Calories 450kcal
    Author Alyssa Rivers

    Ingredients

    Dough

    • ¾ cup warm whole milk
    • 6 tablespoons unsalted butter melted
    • 1 large egg room temperature
    • 2/3 cup pumpkin puree
    • 1/4 cup brown sugar
    • 1 tablespoon instant yeast
    • 1 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground ginger
    • 1/8 tsp ground cloves
    • 3 ½ – 4 1/2 cups all-purpose flour

    Filling

    • 6 tablespoons salted butter
    • 1/2 cup brown sugar
    • 1/4 cup granulated sugar
    • 2 teaspoons ground cinnamon

    Frosting

    • 3 ounces cream cheese softened
    • 2 tablespoons whole milk
    • 1 tsp vanilla
    • 1 1/2 cup powdered sugar

    Instructions

    • Add the warm milk (105°-110°F), egg, pumpkin, sugar, yeast, salt, spices and 1 cup of flour to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Scrape down the paddle and switch to the dough hook.
    • With the mixer running on low, add the remaining flour ½ cup at a time until the dough begins to pull away from the sides. It will be slightly sticky, but not so much as it sticks to your fingers and leaves dough behind. Knead on low for 2-3 minutes until it all comes together in a smooth, very soft dough.
    • Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled, about 1.5-2 hours.
    • While the dough rises, prepare the filling by combining the softened butter with both sugars and cinnamon together in a small bowl. Prepare a 9×13 pan by spraying with pan spray and setting aside.
    • Once the dough has finished rising, turn it out onto a lightly greased surface. Gently roll into a 16×12-inch rectangle. Spread the cinnamon sugar butter across the dough, leaving about a ½-inch border along the top and bottom of the dough.
    • Roll the long side of the dough up into a tight roll and place with the seam side down. Slice into 12 even rolls. Place rolls in the prepared baking pan and cover with plastic wrap.
    • Let rise in a warm place for 1 hour, or until doubled in size. When the rolls are nearly doubled in size, preheat the oven to 350°.
    • Once the rolls are done rising, remove the plastic wrap and bake for 23-25 minutes, until they are a light golden-brown color.
    • Prepare the frosting by combining the cream cheese, milk, vanilla, and powdered sugar until smooth. Spread over the warm rolls. These rolls are best served warm.

    Nutrition

    Calories: 450kcal | Carbohydrates: 80g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 163mg | Potassium: 187mg | Fiber: 3g | Sugar: 23g | Vitamin A: 2919IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 4mg
  • Impossible Pie

    Impossible Pie

    Don’t be fooled by the name, this impossible pie is one of the easiest pies you’ll ever make! Called “impossible” because it magically forms its own crust, you can have this pie ready for the oven in just 7 minutes. This pie is a classic for a reason- the creamy custard filling and crunchy topping are irresistible!

    With the holidays coming up, pie recipes are definitely on my mind. We try to make at least one new pie flavor every year, and I think this impossible pie has made the menu! If you are looking for inspiration for this season’s pies, you’ve got to try my unique Caramel Apple Slab Pie or my famous classic Pumpkin Pie recipe. If you want to bring something a bit different to the table this fall season, be different with my Cherry Pie Bars– you won’t regret it!

    Top-down view of an entire impossible pie, garnished with shredded coconut.

    Why is it Called Impossible Pie?

    The Impossible Pie has been around for a long time! It is believed to be a very old Amish recipe, and may have been given the name “impossible” because it magically makes its own crust. The filling is a coconut custard (similar to a coconut cream pie) and as it bakes the coconut forms a lovely crunchy topping. After making this pie, I can see why it is a classic!

    I love this recipe because it comes together in minutes, and is easy to bake. I think it’s also called “impossible” because it’s impossibly easy! You really just blend all of the ingredients in a blender, pour the batter in a pan (no, you don’t need a pie crust!) and bake! I like a topping on my coconut cream pie, so I also quickly whipped up some whipped cream. I never thought I could enjoy a coconut dessert more than my favorite Coconut Cream Cake, but this pie may have it beat!

    Ingredients in Impossible Pie

    My favorite thing about this recipe is this list of ingredients! It is so simple, and you probably already have these supplies in your fridge and pantry. I love how the simple desserts always end up becoming my favorites! See the recipe card below for exact measurements.

    • Eggs: I always use large grade A eggs.
    • Butter: I used unsalted in this recipe, and I would recommend you do too.
    • Flour: All-purpose works the best in this recipe.
    • Milk: Milk is necessary in this recipe because it gives it that creamy texture you need in a custard and helps the pie set up nicely.
    • Granulated Sugar: I just used my pantry white granulated sugar for this recipe.
    • Shredded Coconut: I used the sweetened kind because I love the flavor!
    • Vanilla: Vanilla extract boosts the flavor of the milk and coconut, and really brings this pie to life!
    • Nutmeg: Ground nutmeg is optional. I really like it in this pie because it gives it a warm holiday flavor, but you could easily leave it out.
    2-photo collage of batter ingredients being blended.

    How to Make Impossible Pie

    These directions really couldn’t get any easier! It took me just 7 minutes to get this batter ready for the oven. I loved cutting into it and seeing the layers that separate while baking.

    1. Preheat: Preheat the oven to 350℉ and grease a 9-10” pie dish.
    2. Blend: Blend all the ingredients in the blender for 15 seconds, until well combined.
    3. Bake: Pour the blended ingredients into the prepared pie pan and bake for 50-55 minutes, until the center of the pie is almost completely set and browned.
    4. Cool: Allow the pie to cool to room temperature before chilling in the fridge for at least 2 hours before serving.
    A slice of impossible pie topped with whipped cream on a stoneware plate.

    Variations

    This pie is so simple, it can be made with just milk, egg, sugar, and flour. If you want to keep it that simple you can, or I’ve rounded up some other versions to enjoy!

    • Leave out the Coconut: I know there are many people who don’t like the taste or texture of coconut. No need to worry, this pie is just as good without it! Just leave out the coconut and you have a delicious custard pie.
    • Lemon Impossible Pie: Add the juice of ½ lemon to turn this pie into a bright summer pie! I really enjoy lemon and coconut together. Because this pie is best served cold, it makes the perfect summer treat!
    • Orange Impossible Pie: I think orange and nutmeg were made for each other. Add zest from ½ orange and a splash of orange juice, and you have a pie perfect for the holidays. Like magic!

    A slice of impossible pie being picked up with a metal cake spatula.

    How to Store Leftovers

    This pie is best served cold, and makes wonderful leftovers! I love satisfying my sweet tooth with homemade pie, and this pie is impossibly easy (see what I did there?) because you don’t have to reheat it! Follow these tips to enjoy leftovers for up to 5 days.

    • In the Refrigerator: Stored leftover cooled Impossible Pie in an airtight container or loosely covered with plastic wrap in the refrigerator for up to 5 days. This pie is best served cold, so you can enjoy it straight out of the fridge!

    Closeup of a slice of pie. There is a small bite taken out of it with a gold metal fork.

    Other Quick and Easy Desserts

    Homemade desserts are ALWAYS better than store bought, but sometimes you still need something quick and easy. I’ve rounded up some of my favorite desserts that are ready in minutes and pack tons of flavor. You’ll want to save these for the next time you need a fast and easy treat!

    Print

    Impossible Pie

    Don't be fooled by the name, this impossible pie is one of the easiest pies you'll ever make! Called "impossible" because it magically forms its own crust, you can have this pie ready for the oven in just 7 minutes. This pie is a classic for a reason- the creamy custard filling and crunchy topping are irresistible!
    Course Dessert
    Cuisine American
    Keyword impossible pie, impossible pie recipe
    Prep Time 7 minutes
    Cook Time 50 minutes
    Total Time 57 minutes
    Servings 8 People
    Calories 321kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large eggs
    • ½ cup unsalted butter
    • ½ cup all purpose flour
    • 2 cups milk
    • ⅔ cup granulated sugar
    • 1 cup sweetened shredded coconut
    • 1 ½ teaspoon vanilla
    • ¼ teaspoon nutmeg optional

    Instructions

    • Preheat the oven to 350℉ and grease a 9-10” pie dish.
    • Blend all the ingredients in the blender for 15 seconds, until well combined.
    • Pour the blended ingredients into the prepared pie dish and bake for 50-55 minutes, until the center of the pie is almost completely set and browned.
    • Allow the pie to cool to room temperature before chilling in the fridge for at least 2 hours before serving.

    Nutrition

    Calories: 321kcal | Carbohydrates: 31g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 86mg | Potassium: 173mg | Fiber: 1g | Sugar: 25g | Vitamin A: 572IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 1mg
  • Wonton Soup

    Wonton Soup

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    This homemade wonton soup is better than Chinese takeout and so easy to make! Enjoy the comforting flavors of tender wontons, vegetables, and warm broth seasoned with classic Chinese flavors of ginger, soy sauce, sesame oil, and garlic.

    We always order wonton soup when we go to a Chinese restaurant, and I just can’t get enough of it! I also make sure to order our favorite appetizers too! I love that I can make our favorites at home when we have a craving for them. My favorites are wontons, egg rolls, and fresh spring rolls.

    Top view of wonton soup in a tan bowl with a white spoon lifting up a wonton dumpling. A tan towel and bowl of green onions are next to the bowl.

    What Is Wonton Soup?

    Wonton soup is a seasoned broth-based soup filled with boiled wontons and veggies. Soft wonton dumplings stuffed with ground pork and spices add so much flavor and depth to this delicious Chinese soup. My recipe is filled with lots of fresh mushrooms and bok choy. Bok choy is a Chinese cabbage that adds the best texture!

    Similar to tortellini or ravioli, wontons are bursting with goodness on the inside. I love a good pasta, or in this case egg noodle, that is stuffed with a delicious cheese or meat mixture. Pierogi, a traditional Polish dumpling, is another great recipe to try!

    Wonton Soup Ingredients

    The ingredients for this wonton soup are simple and fresh and so delicious. This soup is so versatile, and I love switching up the vegetables. All of the authentic Chinese flavors in this soup go perfectly together and you’re going to LOVE it!

    • Sesame Oil: Sesame oil is a must when flavoring Chinese cuisine!
    • Garlic: The added flavor of garlic is always delicious.
    • Shiitake Mushrooms: I love the texture of mushrooms in this soup, but you can leave them out.
    • Ginger: Fresh ginger is always BEST!
    • Chicken Broth: Chicken broth is my favorite in this soup, but feel free to use beef or vegetable broth if you prefer.
    • Baby Bok Choy: Cute little baby bok choy is both beautiful and delicious in this soup. Bok choy is a Chinese cabbage full of great nutrients.
    • Frozen Wontons: Pre-made wontons are what make this soup so easy to put together. It’s so easy to pull from the freezer when you’re ready to make this soup!
    • Soy Sauce: Soy sauce adds delicious flavor and a little salty flavor. It tastes great in this recipe, and you can add more if you’d like.
    • Green Onions: Green onions are a great garnish for Chinese dishes, and the color is so pretty for garnishing.

    Classic Chinese Soup Recipe

    Making wonton soup at home is extremely easy with just a few simple steps. It comes together in 15 minutes! You will love how fast you can have dinner ready for your family! Just follow the recipe card at the end of this post for exact measurements and instructions.

    1. Cook Garlic, Mushrooms, and Ginger: In a large pot over medium-high heat add the sesame oil, garlic, mushrooms, and ginger. Saute for about 2-3 minutes or until tender.
    2. Boil Broth, Bok Choy, and Wontons: Add in the chicken broth then bring to a boil. Reduce heat and add in the bok choy and let simmer for about 5 minutes. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.
    3. Add Soy Sauce and Green Onions: Add soy sauce and green onions and serve in bowls.
    First photo is the chopped mushrooms cooking in the pot. The second photo is the broth and bok choy added to the pot. Third photo is the wonton dumplings being added to the soup. The fourth photo is soy sauce being poured into the soup.

    Variations and Add-In Ideas

    The ideas are endless when making this easy wonton soup. You can even switch up the broth flavors and guests can choose which flavor of broth to add their wonton dumplings and vegetables to! Here are some extra ingredient suggestions for this savory wonton soup.

    • Vegetable Ideas: Shredded carrots, broccoli florets, and bell peppers are just a few ideas of veggies you can add in. The options are endless, and I love switching up the vegetables to experiment with different flavors.
    • Try Adding Protein: Fresh shrimp, cooked chicken, or tofu would be incredible in this soup.
    • Change Up the Greens: Instead of baby bok choy, try using fresh spinach, cabbage, or kale. You can’t go wrong with the added nutrition and texture of greens.
    • Make it Spicy: If you love spicy like me, add a little heat with white pepper, red chili flakes, or a drizzle of sriracha sauce.

    Large white pot full of wonton soup. A large silver serving spoon is lifting the soup out of the pot.

    Storing Leftover Wonton Soup

    Make a big batch of this delicious soup and save it to eat throughout the week. It warms up perfectly and the flavors are still better than ever! Follow my instructions below for storing and reheating this incredible soup.

    • In the Refrigerator: Store any leftover wontons and soup airtight in the fridge for up to 4 days. Wontons that are left in the broth may soften a little, but they are still delicious when they are reheated. You can store and seal them separately in their own container to prevent them from softening in the broth.
    • To Reheat: Reheat the soup in the microwave or on the stovetop for a few minutes until warmed through. I like to add a new batch of frozen wonton noodles to the pot when reheating the soup over the stove.

    Close up photo of wonton soup in a tan bowl with a white spoon lifting up a wonton dumpling. A tan towel and bowl of green onions are next to the bowl.

    Recipes to Serve Your Wonton Soup With

    Whenever I make wonton soup, I love serving it alongside another delicious dish. You are going to love these Chinese inspired recipes to go with your wonton soup. Give them a try! You can also find my full list of recipes inspired by Chinese cuisine here.

    • In a large pot over medium high heat add the sesame oil, garlic, mushrooms and ginger. Saute for about 2-3 minutes or until tender.

    • Add in the chicken broth and bring to a boil. Reduce heat and add in the bok choy and let simmer for about 5 minutes. Add in the wontons. Continue to simmer for another 3-4 minutes and wontons are heated throughout.

    • Add in soy sauce and green onions and serve.

    Serves: 8

    Serving1cupCalories192kcal (10%)Carbohydrates29g (10%)Protein7g (14%)Fat6g (9%)Saturated Fat1g (5%)Polyunsaturated Fat0.4gMonounsaturated Fat0.4gCholesterol7mg (2%)Sodium1309mg (55%)Potassium149mg (4%)Fiber3g (12%)Sugar5g (6%)Vitamin A1296IU (26%)Vitamin C20mg (24%)Calcium68mg (7%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Appetizer, Dinner, Soup

    Cuisine Chinese

    Keyword 15 minute, 15 minute wonton soup recipe, quick and easy wonton soup recipe, wonton soup recipe

  • Top Quick and Easy Skillet Meals

    Top Quick and Easy Skillet Meals

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Skillet meals are quick, easy, and delicious! Most of these recipes can be thrown together in 30 minutes or less, making them perfect for those on-the-go nights!

    With so much variety, I know you will find a skillet meal you and your family will go crazy over! A few that you should try first are this amazing Skillet Lasagna, Mexican Shrimp Skillet, and this Unstuffed Pepper Skillet. These meals are all easy and amazing!

    A collage of 6 skillet meals with the text "30 quick and easy skillet recipes" on top of the pictures.

    The BEST Skillet Meals

    I absolutely love a good meal that I can cook in under 30 minutes. A skillet meal is an awesome way to do that because it all cooks in one pan! That makes it not only easy to cook but easy to clean up as well! It’s a win-win. These meals are so amazing and delicious. Filled with so many different bold flavors, there are so many options! You can try them all and have a new meal every night if you wanted!

    I have rounded up my very favorite recipes to be cooked with a skillet. And, if you want to cook the entire meal this way, try out some skillet desserts! This Chocolate Chip Skillet Cookie or this Simple Skillet S’mores Cookie is SOO good. They are absolutely delicious, and you MUST try them! Go ahead and take a look at all of these skillet meals in this post and pick a few of your favorites. There are so many that I’m sure that you will find at least one or two that you absolutely love!

    Skillet Tips

    Skillet meals are a great way to get so much flavor because all of the ingredients are cooked together in a pan! Here are a few tips that are good to know, especially if you haven’t cooked a lot in a skillet before! Good luck and enjoy!

    • How to clean a skillet: You never want to put your skillet pan in the dishwasher! This will eat away at the coating. You can use mild soap and hand wash it.
    • Preheat your pan: When you are cooking with a skillet, you want to take the time to heat it up on the stove before adding ingredients. This will help so that your food doesn’t stick to it. start it out on low heat and then gradually move it up to medium and then high. Heat it up for about 5 minutes before you want to use it for cooking your skillet meals!
    • Dry your pan: Skillets can rust very easily (which is bad!) so make sure that after you cook with it or clean it, you dry it off all the way!

    Skillet Honey Lime Chicken

    Delicious spiced rubbed chicken cooked to tender and juicy perfection. It gets glazed with the most amazing honey lime sauce and is sure to be a huge hit!

    Ingredients: boneless skinless chicken thighs, olive oil, ground cumin, chili powder, salt, pepper, honey, Juice of one lime, zest of one lime, soy sauce, garlic clove

    The BEST Skillet Lasagna

    Skillet lasagna is the absolute best comfort food! It is so full of flavor that creates that authentic Italian taste. It is quick and easy and a family favorite that you MUST try!

    Ingredients: lean ground beef, ground sausage, onion, garlic, Italian seasoning, salt, pepper, lasagna noodles*, homemade marinara sauce, ricotta cheese, parmesan, mozzarella cheese, fresh chopped basil for garnish

    Mexican Shrimp Skillet

    Mexican Shrimp Skillet is full of thick, plump shrimp with black beans, golden yellow corn, ripe cherry tomatoes, chopped bell peppers, black olives mixed together in my famous taco seasoning all in sautéd in one pan. All under 20 minutes!

    Ingredients: olive oil, red bell pepper, green bell pepper, large shrimp, recipe for Taco Seasoning, corn, black beans, cherry tomatoes, chopped olives, cilantro

    Tuscan Garlic Skillet Chicken

    A quick, easy and impressive 30 minute meal that is packed with delicious flavor! Tender and juicy chicken, sun dried tomatoes, mushrooms, fire roasted tomatoes, onions, and garlic come together to being you a meal that is sure to wow the family!

    Ingredients: Olive Oil, thinly sliced chicken breasts, salt and pepper, chopped onion, garlic cloves minced, sliced mushrooms, sun dried tomatoes, 15 ounce fire roasted tomatoes, grated parmesan cheese, salt, pepper, oregano, thyme, fresh chopped basil for garnish

    Thai Peanut Skillet Chicken

    A 30 minute one skillet meal that is full of amazing flavor and veggies! The Thai peanut sauce glazes the chicken perfectly and this will be a hit for dinner!

    Ingredients: chicken, Oil, Large Carrot, Red Bell Pepper, Orange Bell Pepper, soy sauce, water, peanut butter, white vinegar, brown sugar, garlic cloves, Juice of one lime, steamed snow peas, Red pepper flakes, green onions

    Skillet French Onion Chicken

    Skillet French Onion Chicken is a tender and creamy chicken dinner recipe that is easy to make at home, and is better than you anything you can find at a restaurant.  Your family will be so impressed with this incredibly delicious meal, and it will become a favorite right away!

    Ingredients: Oil, large onions, chicken breasts, salt and pepper, butter, flour, beef broth, dried oregano, dried thyme, swiss, provolone cheese

    Asian Pan Seared Salmon Salad with Honey Sesame Dressing

    Asian Pan Seared Salmon Salad is bright and vibrant and complete with an amazing honey sesame dressing that takes this salad to a whole new level of delicious!

    Ingredients: 4 ounce salmon fillets (I used sock eye salmon), olive oil, salt and pepper, fresh romaine, red cabbage, shredded carrots, mandarine oranges, edamame, sliced almonds, Tablespoons[url:1]Pearl River Bridge Light Soy Sauce[/url], Gold Plum Chinkiang Vinegar, honey, garlic, fresh ginger, olive oil, Sesame oil, sesame seeds

    20 Minute Skillet Blackened Shrimp Fajitas

    Ingredients: large shrimp, Chili Powder, paprika, onion powder, cumin, garlic powder, salt, pepper, olive oil, red bell pepper, green bell pepper, yellow bell pepper, medium sized onion, optional toppings: avocado

    Creamy Sausage Tortellini Skillet

    This sausage tortellini skillet is perfect for a creamy and savory dinner that is simple and tastes amazing with all the flavors blended together. It is a family favorite! 

    Ingredients: ground sausage, heavy cream, Italian Seasoning, garlic powder, salt, pepper, grated parmesan cheese, chicken broth, cornstarch, cheese tortellini, spinach

    Skillet Pork Chops with Maple Dijon Vegetables

    Skillet Pork Chops with Maple Dijon Vegetables is marinated Smithfield Steakhouse Mushroom Flavored Pork cut into pieces and sautéed with tender vegetables covered with a golden maple glaze. All under 30 minutes!

    Ingredients: package Smithfield Steakhouse Mushroom Flavored Pork, olive oil, Salt and pepper, Brussels sprouts, sweet potatoes, baby red potatoes, dijon mustard, maple syrup, apple cider vinegar

    Skillet Potatoes with Peppers

    Amazing skillet potatoes sauteed with peppers and onions then steamed until tender. Serve up easy flavorful spuds every time.

    Ingredients: baby yukon gold potatoes, olive oil, kosher salt, garlic powder, onion powder, black pepper, diced red onion, diced bell pepper, garlic cloves, chopped serrano pepper

    Skillet Pork Cacciatore

    Skillet Pork Cacciatore is made with tender, slow roaster pork, mixed with garden vegetables and mushrooms, Italian herbs all simmered together for an easy 30 minute meal that will be loved at the dinner table.  An Italian favorite made with simple ingredients! 

    Ingredients: package Smithfield Slow Roasted Rotisserie Flavored Pork, olive oil, garlic cloves, mushrooms, carrots, red bell pepper, chicken broth, can diced tomatoes, tomato paste, Italian seasoning, fresh chopped basil for garnish

    California Avocado Skillet Chicken

    California Avocado Skillet Chicken is marinated in honey balsamic and cooked in the skillet to tender and juicy perfection. Topped with ooey gooey cheese, tomato and avocado this will become a family favorite!

    Ingredients: balsamic vinegar, honey, garlic, Italian seasoning, salt, pepper, boneless skinless chicken breasts, mozzarella cheese, avocados, Roma tomatoes, fresh chopped basil, salt and pepper, balsamic vinegar for drizzling

    Skillet Pizza

    This Skillet Pizza is made supreme style, topped with a colorful mix of pepperoni, bell peppers, onions, mushrooms, and olives.

    Ingredients: olive oil, fresh pizza dough, pizza sauce, shredded mozzarella cheese, small pepperoni slices, thinly sliced bell pepper, thinly sliced red onions, sliced white mushrooms, sliced olives, Italian seasonings, Black pepper

    Skillet Salisbury Steak

    Skillet Salisbury Steak is a classic meal with a mouthwatering tender beef patty drowning in a rich homemade brown gravy. Serve it over some mashed potatoes and peas and you have yourself a winner!

    Ingredients: ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, egg, salt and pepper, butter, olive oil, mushrooms, large onion sliced, beef broth, ketchup, Worcestershire sauce, cornstarch, water

    Egg Roll Noodle Skillet with Ground Pork

    Egg Roll Noodle Skillet with Ground Pork is filled with tender bites of ground pork, soft cabbage, crunchy carrots and celery mixed together with ramen noodles to make this meal light and filling! The vegetables and noodles are coated with a sweet and spicy sauce that is full of flavor. This is all blended together in one simple skillet meal!

    Ingredients: sesame oil, Ground Pork, garlic, small head cabbage, shredded carrots, stalks celery, mushrooms, ramen noodles or rice noodles, hoisen sauce, soy sauce, rice wine vinegar, red chili paste, chopped green onions for garnish

    Cheesy Fiesta Chicken and Rice Skillet

    Cheesy Fiesta Chicken and Rice Skillet is made in just one skillet and perfect for busy nights! The rice has wonderful flavor and is filled with black beans, corn, and fire roasted tomatoes. Topped with taco seasoned chicken and smothered in melted cheese this meal will be loved by the entire family!

    Ingredients: olive oil, chicken thighs, McCormick® Organics Taco Seasoning Mix, long grain rice, chicken broth, black beans, diced tomatoes with juice (I used fire roasted), corn, shredded cheddar cheese, fresh cilantro, sliced olives, avocado

    Garlic Chicken and Broccoli Cashew Stir Fry

    Garlic Chicken and Broccoli Cashew Stir Fry is the easiest meal to make and only requires one skillet! This meal is packed with amazing flavor and crunchy cashews and will become an instant favorite!

    Ingredients: soy sauce, garlic cloves, brown sugar, sesame oil, chicken, chicken broth, cornstarch, fresh broccoli florets, cashews, sliced green onions for garnish

    Skillet Monterey Chicken

    Skillet Monterey Chicken is a 30 minute meal that the entire family will fall in love with! Smothered in BBQ sauce, monterey jack cheese and bacon this meal is full of flavor!

    Ingredients: chicken breasts, Olive oil, Salt Pepper, Honey, Soy Sauce, Worchestershire Sauce, minced garlic, salt, barbecue sauce, shredded monterey Jack Cheese, apple-smoked bacon, green onions, roma tomato

    Shrimp and Asparagus Skillet

    Shrimp and Asparagus Skillet is a quick and healthy one pan meal loaded with fresh citrus flavors.

    Ingredients: shrimp peeled and deveined, kosher salt, black pepper, extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped shallots, asparagus spears, baby tomatoes, Lemon wedges

    Queso Chicken Skillet

    Ingredients: Olive Oil, Chicken Broth, Yellow Rice, Boneless, Skinless, Chicken Breast, Diced Tomatoes, Diced Green Chilis, Queso Fresco, Fresh Cilantro, White American Cheese, Heavy Cream

    One Skillet Chicken Pot Pie

    One Skillet Chicken Pot Pie

    One Skillet Chicken Pot Pie is a comforting family favorite classic made easy by using only one skillet and topping with a delicious flaky puff pastry.

    Ingredients: butter, onion, stalk celery, carrots, garlic, salt, flour, dried thyme, poultry seasoning, black pepper, chicken broth, milk, cooked chicken or turkey, frozen peas, sheet frozen puff pastry dough, egg + 1 tablespoon water

    Easy Greek Lemon Chicken

    Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.

    Ingredients: chicken thighs, olive oil, garlic cloves, Kosher salt, black pepper, dried oregano, crushed red pepper, dried thyme, lemons

    Skillet Sesame Chicken & Broccoli

    Ingredients: medium boneless skinless chicken breasts, corn starch, broccoli florets, honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, garlic powder, cold water + 2 tablespoons corn starch, sesame seeds

    New York Steak

    Skillet seared New York Steak is one of the best steaks you’ll ever have!  It’s tender, juicy and full of flavor!

    Ingredients: New York Steak Strips, Salt and Pepper, olive oil, butter, garlic cloves, Fresh rosemary and thyme sprigs

    Skillet Sweet Potato Shepherds Pie

    Skillet Sweet Potato Shepherds Pie is such a classic comfort food that is perfect for busy nights. This hearty meal is easy to make and will please the entire family!

    Ingredients: sweet potatoes, Butter, Salt and Pepper, ground beef, small onion, frozen mixed vegetables, 12 ounce McCormick Simply Better Beef Gravy, Worcestershire sauce, Fresh chopped parsley for garnish

    Cheesy Fiesta Chicken and Rice Skillet

    Cheesy Fiesta Chicken and Rice Skillet is made in just one skillet and perfect for busy nights! The rice has wonderful flavor and is filled with black beans, corn, and fire roasted tomatoes. Topped with taco seasoned chicken and smothered in melted cheese this meal will be loved by the entire family!

    Ingredients: olive oil, chicken thighs, McCormick® Organics Taco Seasoning Mix, long grain rice, chicken broth, black beans, diced tomatoes with juice (I used fire roasted), corn, shredded cheddar cheese, fresh cilantro, sliced olives, avocado

    Italian Sausage and Vegetable Orzo Skillet

    Italian Sausage and Vegetable Orzo Skillet is an easy to make dinner filled with sausage, peppers, spinach, and orzo all in a rich tomato sauce. Made in one skillet with Italian spices, this will become a family favorite!

    Ingredients: olive oil, pork or chicken sausage, red bell pepper, yellow bell pepper, Italian Seasoning, (24 ounce) jar Riserva Classico Roasted Garlic Sauce, cooked orzo, spinach, freshly grated parmesan for topping

    Thai Basil Beef

    Thai basil beef is simple and delicious! It’s made with a homemade Thai sauce that has a bold and brilliant flavor and can be thrown together in less than 30 minutes. It is SOO GOOD!

    Ingredients: vegetable oil, shallots, garlic, fresh ginger, red bell pepper, lean ground beef, brown sugar, fish sauce, low sodium soy sauce, oyster sauce, Asian garlic chili paste, low sodium beef broth, water, cornstarch, basil leaves*, Cooked Jasmine rice

    Chicken Madeira

    Juicy chicken is covered in creamy Madeira sauce, melty cheese, mushrooms, and asparagus in this easy skillet recipe! Chicken Madeira brings all of those delicious Cheesecake Factory flavors right to your kitchen!

    Ingredients: asparagus, chicken breast, Italian seasoning, salt and pepper, olive oil, small onion, Mushrooms, garlic, flour, Madeira wine, beef broth, mozzarella cheese

    Originally Posted on June 1, 2016

    Updated on September 26, 2022

  • Sweet Potato Bread

    Sweet Potato Bread

    This sweet potato bread is perfect for sweater weather with its warming spices and delicious soft texture. It’s similar to pumpkin bread and no mixer is required, making this bread quick, easy, and super satisfying!

    Is there really anything better than homemade bread? The smell of your home when you pop a loaf in the oven is unforgettable, and this pumpkin bread is no exception! If you are in the mood for more tasty breads, you should try this warm and delicious Cinnamon Bread, this unique and flavorful Apple Bread. You can’t go wrong with this simple yet classic Amish Friendship Bread!

    Front view of a loaf of sweet potato bread. A slice is cut out of it.

    Sweet Potato Bread

    Warm, fresh, home-cooked bread is hard to beat. You can taste the love and effort that went into it, and that’s why I love this quick and easy sweet potato bread recipe! You don’t have to be good at making bread to have this bread turn out perfectly, and this is great way to use your leftover sweet potatoes.

    This is a quick bread (sometimes called a sweet bread), not a yeast bread. It is very similar to pumpkin bread but the flavor of the sweet potatoes is milder and less assertive than pumpkin. So if you are itching for some fall flavors, but don’t want to wear pumpkin flavor out on your family already, this recipe is the perfect compromise!

    Sweet Potato Bread Ingredients

    This recipe uses ingredients you likely already have in your pantry. That’s why this recipe is so great for leftover sweet potatoes! You don’t have to go out of your way to create a fun new sweet potato treat.

    • Brown Sugar: Brown sugar has molasses in it, which gives this bread a deep rich flavor.
    • Vegetable Oil: You could use any oil you prefer, like avocado or canola, but I used vegetable oil here.
    • Eggs: I always use large grade A eggs.
    • All-Purpose flour: All-purpose flour will be the easiest to work with and make your bread come out nice and fluffy.
    • Baking Soda: Baking soda is a leavening agent and will help your bread rise.
    • Baking Powder: Baking powder is another leavening agent that will give your bread a light and fluffy texture.
    • Salt: Salt enhances all of the warm flavors in this bread. It also balances the sweetness from the sugar and sweet potatoes.
    • Milk: I like to use milk in my bread because the fat keeps this bread moist and soft. You could use a milk alternative like almond milk or soy milk to make this bread dairy free.
    • Sweet Potatoes: Make sure to cook and mash your sweet potatoes before making this bread. If you are making your sweet potatoes right now, scroll down to find my tips for adding more flavor to your sweet potato.

    Spices

    I love to use warm fall spices in my sweet breads. You could easily use a spice blend like a pumpkin pie spice, or use stick to what is listed below.

    • Ground Cinnamon: Cinnamon goes perfectly with the sweet potatoes (ever had a cinnamon and marshmallow sweet potato casserole?!).
    • Ground Nutmeg: Nutmeg adds a nutty and earthy flavor to your bread. It brings out the natural earthy flavors of the sweet potato.
    • Ground Cloves: I absolutely love the flavor of clove in this bread! If cloves aren’t for you, or you don’t have them on hand, you can use allspice or cardamom instead.
    6-photo collage of bread dough ingredients being mixed together and then added to a pan, ready to bake.

    Making Sweet Potato Bread

    This bread is so simple to make! You will be surprised by how quickly it comes together, and how delicious it tastes. It is also a great way to cross-utilize leftover sweet potatoes and give them a new life in a delicious way!

    1. Spray: Preheat the oven to 350℉ and spray a 9×5 bread pan with pan spray. Set aside.
    2. Cook Sweet Potatoes: If your sweet potatoes are not already cooked, boil a medium pot of water and add peeled and chopped sweet potatoes. Next, boil for 12 minutes until fork tender. Then drain and let cool before mashing or running through a potato ricer.
    3. Mix: In a large bowl combine the brown sugar and oil. Then add the eggs and mix until just combined.
    4. Whisk: In a medium bowl add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk to combine.
    5. Stir in Dry Ingredients: Add the dry ingredients to the sugar mixture alternating with the milk, starting and ending with the flour. Gently stir in the mashed sweet potatoes.
    6. Bake: Add the batter to the prepared bread pan and bake for 50-60 minutes, until a toothpick comes out clean from the center. Let cool completely before slicing.

    Roast the Sweet Potatoes for Extra Flavor!

    Want to add depth of flavor to this sweet bread? Here is a quick and easy tip that will elevate this recipe- instead of boiling the sweet potatoes, roast them! Then follow the bread recipe as written.

    • In the Oven: Prepare your sweet potatoes by peeling and slicing them into one-inch squares, and place on a pan with plenty of your oil of choice. Then cook them in the oven at 425 degrees until fork tender. If this is your first time roasting sweet potatoes, follow my Roasted Honey Cinnamon Butter Sweet Potatoes recipe for the best sweet potatoes you’ve ever had!

    Top-down view of sweet potato bread, cut into thick slices.

    How to Store this Sweet Potato Bread

    Keep this bread moist and soft for up to 4 days by following these storage tips.

    • On the Counter: Once the bread is completely cooled to room temperature, place it on a plate with plastic wrap and leave it on the counter for up to 4 days.
    • In the Freezer: You can store this bread for up to 3 months in the freezer in an airtight plastic bag. Gently warm at room temperature before consuming.

    3 slices of bread stacked on top of each other.

    Other Sweet Potato Recipes to Try

    If you need ideas for how to cook your sweet potatoes for this recipe, for the holidays, or just because you’re tired of boiling them, I have the perfect recipes for you! I’ve tried to include many cooking methods for whatever you have available.

    Print

    Sweet Potato Bread

    This sweet potato bread is perfect for sweater weather with its warming spices and delicious soft texture. It's similar to pumpkin bread and no mixer is required, making this bread quick, easy, and super satisfying!
    Course Bread, Breakfast, Dessert
    Cuisine American
    Keyword sweet potato bread recipe, sweet potato quick bread recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 8 Slices
    Calories 242kcal
    Author Alyssa Rivers

    Ingredients

    • 1 Cup Brown Sugar packed
    • ½ Cup Vegetable Oil
    • 2 Eggs
    • 1 ¾ Cup All-purpose flour
    • 1 Teaspoon Baking Soda
    • ¼ teaspoon Baking Powder
    • ¼ Teaspoon Salt
    • ¾ Teaspoon Ground Cinnamon
    • ½ Teaspoon Ground Nutmeg
    • ¼ Teaspoon Ground Cloves
    • 1/3 Cup Milk
    • 1 Cup cooked and mashed sweet potatoes cooled

    Instructions

    • Preheat the oven to 350℉ and spray a 9×5 bread pan with pan spray. Set aside.
    • If your sweet potatoes are not already cooked, boil a medium pot of water and add peeled and chopped sweet potatoes. Boil for 12 minutes until fork tender. Drain and let cool before mashing or running through a potato ricer.
    • In a large bowl combine the brown sugar and oil. Add the eggs and mix until just combined.
    • In a medium bowl add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk to combine.
    • Add the dry ingredients to the sugar mixture alternating with the milk, starting and ending with the flour. Gently stir in the mashed sweet potatoes.
    • Add the batter to the prepared bread pan and bake for 50-60 minutes, until a toothpick comes out clean from the center. Let cool completely before slicing.

    Nutrition

    Calories: 242kcal | Carbohydrates: 52g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 247mg | Potassium: 167mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2435IU | Vitamin C: 0.4mg | Calcium: 59mg | Iron: 2mg
  • Baked Pears

    Baked Pears

    Topped with oats, brown sugar, and cinnamon, these baked pears make the perfect low-calorie cobbler-like treat! Serve them with a side of ice cream for a delicious dessert, or eat them in the morning with some yogurt for a perfectly sweet start to your day.

    Fall is one of my favorite seasons for baking! The house has finally cooled off enough to enjoy turning on the oven, and there are so many fresh fruits that taste even better baked. This baked pear dessert is similar to a cobbler, which just happens to be one of my fall favorites! If you want a really great fall cobbler recipe, try this Old Fashioned Apple Cobbler, or these delicious Mini Peach Cobblers. I can’t forget a new favorite of mine, this Strawberry Cobbler!

    Top-down view of 6 baked pears in a metal baking dish.

    Baked Pears Recipe

    I’ve had so many baked apples in my lifetime, I can’t believe it took me until now to try a baked pear. If you are a fan of simple and quick fruity desserts, this is the recipe for you! This baked pear packs all the flavors of a cobbler with half the work. I love how easy these were to whip up and how they absolutely blew away my guests. This recipe calls for 3 pears, which will make enough for 6 servings, but you can easily double this recipe to feed a crowd!

    One of my favorite ways to enjoy ripe fruit in the fall is to bake them! Baking pears brings out all of their natural sweetness and goes so well with fall spices, like this Homemade Pumpkin Pie Spice. These pears are great warm or cold, so they make an amazing holiday breakfast snack. I love how versatile the ingredients are, and had a wonderful time serving these to my guests. I will definitely be making them again soon!

    Baked Pear Ingredients

    This recipe has 6 simple ingredients, but they really are all you need to create a wonderful fall dessert! Switch up the ingredients to create all kinds of wonderful flavor profiles that your family will love.

    • Pears: I used D’Anjou pears for this recipe, but your favorite pear will work great! Just make sure they aren’t overripe, or they will get mushy when you bake them.
    • Brown Sugar: This adds that perfect sweetness to the crumble on top, you don’t want to skip this ingredient!
    • Flour: I used all-purpose for this recipe. It helps to keep the topping together after it’s baked.
    • Rolled Oats: You can use old-fashioned or instant since they will soften in the oven either way.
    • Cinnamon: This adds the perfect warm fall flavor to the dish!
    • Salt: Just a little salt brings out the flavors in all of the ingredients!
    • Butter: Because you are already adding salt, use unsalted butter. If you only have salted butter on hand, cut back on the salt in this recipe.
    4-photo collage of pears being cut in half and cored and brown sugar cinnamon topping being prepared.

    Baked Pear Instructions

    These baked pears take about 10 minutes to prep and are so beautiful when baked, you’ll come back to this recipe time and time again! I personally loved having one for breakfast the next day.

    1. Prep: Preheat the oven to 375° Fahrenheit, and spray a 13×9 baking dish with non-stick cooking spray.
    2. Slice: Wash and dry the pears, then slice vertically down the center of each pear.
    3. Hollow: Use a melon baller or a spoon to spoon out the seeds and create a small section to fill with the topping. I also like to cut off a small section in the back of each pear to help them lay flat in the baking dish.
    4. Set in Dish: Place the pears in the prepared baking dish.
    5. Whisk: In a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt.
    6. Cut Butter: Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly.
    7. Top Pears: Sprinkle the topping evenly over the pears in the prepared baking dish.
    8. Bake: Bake in preheated oven for 35-40 minutes until pears are fork tender.
    9. Serve: Serve with ice cream on top and/or a drizzle of honey for extra sweetness!

    Other Topping Ideas

    The best thing about this recipe is it is so easy to switch it up and make it your own! Here are a few ideas of other yummy toppings you could use to take this baked pear to the next level.

    • Nuts: Walnuts, pecans, or slivered almonds add extra flavor and nutrients!
    • Honey: Instead of brown sugar, use honey! This natural sugar is sweet, and you can use less of it to get the same great flavor.
    • Vanilla Frozen Yogurt: If you are looking to keep this recipe lower calorie but don’t want to miss out on a creamy side, vanilla frozen yogurt is the perfect pair (see what I did there?).
    • Maple Syrup: Another substitution for brown sugar, maple syrup goes perfectly with the flavor of the pear and cinnamon!
    • Apple Pie Spice: If you keep this spice blend on hand as I do, use it! The cinnamon, nutmeg, cardamom and ginger take this baked pear recipe to the next level!

    Closeup of a baked pear topped with oats, cinnamon, and brown sugar.

    What Kinds Of Pears To Use:

    Feel free to use any type of pear for this recipe, your favorite pear is the best pear! I LOVE to use D’Anjou pears, but any pear works great. I always use Asian pears around the holidays when I want to impress my guests with a fancier presentation. It helps for the pears to be ripe but still slightly firm. If the pears are over-ripe they will get too soft when you bake them. If the pears are under-ripe they will take longer to bake, so be sure to adjust the time according to the ripeness of your pears.

    2 baked pear halves served in a white bowl with a scoop of ice cream.

    How to Store your Leftovers

    These baked pears make perfect leftovers because they can be enjoyed warm or cold!

    • In the Fridge: Store in an airtight container for 3-5 days in the fridge, but I doubt they will last that long before being eaten!
    • To Reheat: These are easily reheated in the microwave or in the oven, and taste just as good! They can also be eaten cold with yogurt for a nice breakfast.

    Other Fall Desserts to Try

    If you love fall desserts, you’ve got to try some of my other favorites! I love warm fall spices and sharing desserts with family members and friends. Any one of these desserts are perfect for gatherings and are always a hit!

    Print

    Baked Pears

    Topped with oats, brown sugar, and cinnamon, these baked pears make the perfect low-calorie cobbler-like treat! Serve them with a side of ice cream for a delicious dessert, or eat them in the morning with some yogurt for a perfectly sweet start to your day.
    Course Dessert
    Cuisine American
    Keyword baked pear recipe, baked pears recipe, easy
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 6
    Calories 186kcal
    Author Alyssa Rivers

    Ingredients

    • 3 pears
    • 1/4 cup brown sugar
    • 1/4 cup flour
    • 1/4 cup rolled oats
    • 1 teaspoon cinnamon
    • dash salt
    • 1/4 cup butter, cut into pieces

    Instructions

    • Preheat the oven to 375° Fahrenheit, and spray a 13×9 baking dish with non-stick cooking spray.
    • Wash and dry the pears, then slice vertically down the center of each pear.
    • Use a melon baller or a spoon to spoon out the seeds and create a small section to fill with the topping. I also like to cut off a small section in the back of each pear to help them lay flat in the baking dish.
    • Place the pears in the prepared baking dish.
    • In a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt.
    • Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly.
    • Sprinkle the topping evenly over the pears in the prepared baking dish.
    • Bake in preheated oven for 35-40 minutes until pears are fork tender.
    • Serve with ice cream on top and/or a drizzle of honey for extra sweetness!

    Nutrition

    Calories: 186kcal | Carbohydrates: 29g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 137mg | Fiber: 3g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg
  • Pumpkin Pudding Cake

    Pumpkin Pudding Cake

    This pumpkin pudding cake is warm, gooey dessert perfection! It’s a great finish to any fall or Thanksgiving dinner topped with a scoop of ice cream!

    Nothing hits the spot quite like a fall dessert! I can’t get enough of the pumpkin, apple, and warm, delicious spices! A few more recipes you’ve got to try this season (or year-round because they’re so good!) are these pumpkin cheesecake snickerdoodles, Dutch caramel apple pie bars, or these insanely delicious pecan pie bars! I know you’ll love them all as much as I do.

    Top-down view of pumpkin pudding cake served in a white bowl with 2 scoops of vanilla ice cream on top.

    Irresistible Pumpkin Pudding Cake Recipe

    This pumpkin pudding cake might just be the only fall dessert you’ll ever need. Pudding cakes are some of my all-time favorite desserts. (This lemon pudding cake is a must-try as well!) They’re so gooey and warm, and the way that ice cream gets all melty when you serve it up? It’s hard to beat. I’ll be honest, though, the spiced pumpkin flavor in this particular recipe makes it absolutely to die for. There’s rich pumpkin, warm spice, vanilla, and smoky brown sugar in each bite. It’s my new favorite!

    There are so many fall desserts out there, but this one is guaranteed to get you ooos and aahhs at the Thanksgiving table. It’s the perfect mix of pumpkin cake and hot caramel sauce. It takes just minutes to throw together and bakes completely in one pan – which means less work, less mess, and you still reap all the benefits! (Plus, you don’t have to tell anyone how easy it actually was to make.) Now, if you’re ready to make a dessert that tastes like a warm hug.. let’s get started!

    Ingredients You’ll Need

    As long as you’ve got pumpkin puree on hand, chances are you have everything else needed to make this amazing fall dessert! Be prepared to keep this pumpkin pudding cake on repeat- it’s heaven in a pan! If you’re looking for measurements, they can all be found below in the recipe card.

    • Flour: All-purpose or whole wheat flour both work great!
    • Brown Sugar: Gives your cake a deep, smoky sweetness!
    • Baking Powder: Helps your pumpkin pudding cake stay light and fluffy.
    • Spices: I used a mix of cinnamon, nutmeg, and cloves for that essential fall flavor. You can also use pumpkin pie spice!
    • Salt: Just a pinch will enhance the entire flavor of your cake.
    • Pumpkin Puree: Be sure you’re using pure pumpkin puree and not pie filling! If you want the freshest flavor possible, make your pumpkin puree from scratch!
    • Milk: I recommend using whole milk here; the high fat content will make your pudding cake perfectly soft and tender.
    • Oil: Use your favorite cooking oil! This will make your cake nice and moist.
    • Vanilla Extract: Vanilla adds a boost of sweet, deep flavor. Use pure vanilla extract if you can, it makes such a difference in the overall flavor of your baked goods!
    • Cornstarch: When combined with brown sugar, this creates a tasty streusel to add on top of your cake.
    • Hot Water: Used to make the tasty caramel sauce.
    • Butter: Adds a tasty rich flavor and moisture to your cake!

    How to Make Pumpkin Pudding Cake

    Once you have all of your ingredients ready, it’s time to turn them into the ooey gooey fall treat of your dreams! It’s so easy, you’re going to be as obsessed with this recipe as I am.

    1. Prep Pan, Preheat Oven: First, preheat your oven to 350 degrees F. Lightly grease a 9″ pie plate or baking dish and set aside.
    2. Mix Dry Ingredients: In a large bowl, stir together the flour, ¾ cup brown sugar, baking powder, cinnamon, salt, nutmeg, and cloves with a spoon.
    3. Add Wet Ingredients: Add in pumpkin, milk, oil, and vanilla and stir until a thick batter forms. Spread evenly into the prepared pie plate.
    4. Prepare Streusel Topping: In a small bowl, stir together 1 cup of brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
    5. Butter Mixture: Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
    6. Bake: Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
    7. Serve or Store: Leftovers can be stored in the refrigerator and reheat perfectly!
    4-photo collage of the cake batter being prepared.

    Extra Tips and Tricks

    Here are a few tips and serving suggestions to make your pumpkin pudding cake taste out of this world! Your family won’t be able to get enough of this delicious fall treat.

    • Serve À La Mode: My favorite way to enjoy this delicious cake is with a scoop of ice cream on top! If you serve your pudding cake fresh out of the oven, the ice cream just melts into it perfectly and it’s SOO good! I am a stickler for having the best vanilla ice cream to serve with my pudding cakes and other hot desserts, but I can just imagine how awesome a butter pecan or caramel ice cream would be smothered on top of it. It’s a flavor match made in heaven!
    • Use Foil: I bake all of my pudding cakes in a 9″ pie plate, but if you’re using a shallow pie plate or it’s not quite 9″, you’ll want to place a large piece of foil underneath your pan to catch any drips. Cleaning the oven is not high on my list of fun things to do! (And I’m sure it’s not on yours either!)
    • Tasty Mix-Ins: Feel free to add in nuts (chopped pecans, maybe?), dried fruit, butterscotch chips, or chocolate chips to change things up. It won’t change the recipe at all if you decide to add your own twist! Just stir into the batter or sprinkle on with the sugar streusel mixture before baking.

    Top-down view of pumpkin pudding cake in a white serving dish. A scoop is taken out of it.

    How Long Does Pumpkin Pudding Cake Last?

    You’ll want to store any leftover cake in the fridge to keep it tasting moist and delicious!

    • In the Refrigerator: Store leftover pumpkin pudding cake in an airtight container or covered with plastic wrap. It will stay good for 3-4 days.
    • Reheating: You can reheat your pudding cake in the oven at 350 degrees F for about 10 minutes! You can also pop a scoop of cake in the microwave for 30-second intervals or until warm.

    Top-down view of pumpkin pudding cake topped with caramel sauce.

    More Delicious Pumpkin Recipes

    Whether you’ve got extra pumpkin puree on hand or you’re just a pumpkin lover like me, here are a few more recipes to satisfy your sweet tooth! They’re all super easy to make and are full of so much crave-worthy fall flavor! With Thanksgiving just around the corner, they’re some delicious contenders for your dinner table! Find more tasty pumpkin recipes here.

    Print

    Pumpkin Pudding Cake

    This pumpkin pudding cake is warm, gooey dessert perfection! It's a great finish to any fall or Thanksgiving dinner topped with a scoop of ice cream!
    Course Dessert, Snack
    Cuisine American
    Keyword fall dessert recipe, pudding cake recipe, pumpkin cake recipe, pumpkin pudding cake reicpe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 6 Servings
    Calories 298kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/2 cups flour whole wheat or all purpose
    • 3/4 cup + 1 cup brown sugar lightly packed, divided
    • 2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • pinch of nutmeg
    • pinch of cloves
    • 3/4 cup pure pumpkin puree not pie filling!
    • 1/3 cup milk
    • 1 tablespoon oil
    • 1 teaspoon vanilla extract
    • 2 teaspoons corn starch
    • 1 1/4 cup hot or boiling water
    • 2 tablespoons butter

    Instructions

    • Preheat oven to 350 degrees Fahrenheit and lightly grease a 9" pie plate or baking dish and set aside.
    • In a large bowl, stir together the flour, ¾ cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
    • Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread evenly into prepared pie plate.
    • In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
    • Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
    • Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
    • Leftovers can be stored in the refrigerator and reheat perfectly!

    Nutrition

    Calories: 298kcal | Carbohydrates: 56g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 147mg | Potassium: 286mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4905IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg