Autumn on My Mind-Fall Food Must


We have a few more episodes of Autumn on My Mind! We hope that you enjoy!

Today is about the yummies in the tummies!

“A Fall Food Must”

  • We love fall foods! Let’s expand our recipe books by sharing go to foods that we have at fall get-togethers or tailgates!

Rules of the Link-up:

1. Do one entry or all! It’s up to you!

2. Add your entry’s link below, and be sure to put the button in your post!

3. If you do link up, check out a couple fellow bloggers to see something new.

4. Your hosts (Elizabeth and Stephanie) would love a following on Bloglovin, but it is not required! We are just glad you stopped by for “Autumn on My Mind!”

So here we go.

I think most people associate pies with fall.

I am going to let you in on a little secret. I am not a big fan of pie. Actually, I am not a fan at all. The texture of pie crusts is just icky to me, and I just can’t get over it enough to eat it. I know most of you are probably shaking your head.


I do love pie filling.

So whether it is pie or cheesecake, I usually scrape all the guts out and leave the crust.

I was in search of finding a recipe that I could make a “pie” without the gross crust part.

Enter “apple pie sugar cookie cake.” Or what I am calling Everything It’s Not cake.

I saw something similar to this on Pinterest and made some adjustments to make it my own recipe.

Everything It Is Not Cake


4 packages of pre-made sugar cookies

2 cans of apple pie filling

4 tsp of cinnamon

1/4 cup of sugar


a whole lot of sugar

You will mix the Cinnamon and sugar together to “dust” the layers you are about to make.


you may not use all of this

I couldn’t find my cake pan, so I used a bundt cake pan. I think my rectangle pan may have disappeared in the move…

The cookies in my package looked like this but you can use the ones that come in rolls too.


I may have eaten a few of these raw…

You will take approximately one package of cookies and knead it into one layer on the bottom of the pan.


Smooshed cookies

Then you take the cinnamon/sugar mix and sprinkle it over the dough.

Take one can of apple pie filling and layer it on top.

Then dust another layer of cin/sugar mix on top of the apples.


pie filling

Then you put another layer off the sugar cookie dough on top of this. You will have to flatten out the dough and lightly smoosh or just lay it on top. It doesn’t need to be perfectly covered.


second dough layer

Then you repeat with the “dusting” and apple pie filling.

Once you have two layers of the dough and apples, then you put on your remaining layer of sugar cookies.

On this one, I just sort of flattened the cookies. This made for a thicker layer of sugar cookie. Then you add a final layer of the cinnamon/sugar mix.


ready for the oven.

You will keep this in the oven for about 45 minutes at 350 degrees. Your oven may vary so check it at 35 minutes.

The top layer will harden faster than the rest of the layers. I also don’t recommend using the bundt pan if you have a regular pan.


This is definitely not a healthy recipe, but it will satisfy any sweet tooth.

The middle layers will be gooey so just be aware of that. I like it because there are a variety of textures, and not one that resembles pie crust.


This is a treat that would be great with ice cream.

This is a  yummy recipe and super easy to do. You can only do one layer if you want, which will change the consistency of the middle layers. You would just need to cut the recipe in half.

As I said, you shouldn’t do this is a bundt pan. The filling will seep through. Just so you know our fire alarm does work in our house. Whoops.

Do you have a go to fall recipe or something you were itching to try? Link it up here!

We hope to see you return on Sunday for your Autumn Activities! You can see the full schedule for our Autumn link up here.

Check out my lovely partner!


Autumn On My Mind-Fall Food Must


“A Fall Food Must”

  • Do you have a favorite food that you associate with fall? This is the time to highlight those yummy fall goodies!
Rules of the Link-up:
1. Do one entry or all! It’s up to you!
2. Add your entry’s link below, and be sure to put the button in your post!
3. If you do link up, check out a couple fellow bloggers to see something new.
4. Your hosts (Elizabeth and Stephanie) would love a following on Bloglovin, but it is not required! We are just glad you stopped by for “Autumn on My Mind!”
We had a rough day yesterday. Years of training in housing came in handy when our washer decided to flood our upstairs while we were out. Luckily we came back when we did, for we only had a slight bubble in the downstairs ceiling, and nothing of great value was damaged. Come to find out the hose had slipped out of the machine…whoops.
Anywho, this mess along with the non-stop talk about grinding up deer meat and hunting season (we went bow shopping and shooting yesterday), I was glad to do some fall baking this morning.
I love baking. For me, it is a stress relief. I have not done much here, because I don’t really have anyone to give it to as I did back in Iowa. You see, I like baking it, but I can’t eat all of it fast enough. And I hate wasting food.
I figured, if Tom and I couldn’t polish this off, he could take it into work for those ever hungry Army men.
And who doesn’t associate fall with pumpkins? The pumpkin lattes, pumpkin seeds, and pumpkin pie.
I decided to brush up on my baking by putting a twist on the traditional pumpkin pie.
So enter cinnamon cheesecake with pumpkin pie frosting!
I got this recipe from here.
I did adapt it a little bit. I don’t believe in “bathing” my baked goods….
I also didn’t make individual cups or the crust. I just bought a pre-made pie crust and made one full pie.


Pumpkin Pie “Frosting”:

  • 1 (15 ounce) can pumpkin puree
  • 3/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 tsp. pumpkin pie spice
  • 2 eggs
  • 1/2 cup evaporated milk
  • 1/2 cup heavy cream


  • 2 bars of cream cheese (8 oz each), room temperature
  • 1/2 cup plus 2 Tbsp. granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup heavy cream
  • 1/2 Tbsp. pure vanilla extract
  • 1 Tbsp. ground cinnamon

Did you know that they made pumpkin pie spice? We sure didn’t. You can find it in the spice isle. They also make apple pie spice!

Baking and Making Part

To Make Pumpkin Pie Frosting:

Do this first since the cooling time will overlap the cheesecake prep time.

Preheat oven to 425 degrees. In a mixing bowl, whisk together all ingredients until well blended. This will be very soupy, so don’t freak out. It will thicken up. Pour into a greased 9-inch pie pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the pie comes out clean. Remove and let cool, then refrigerate.

To Make Cinnamon Cheesecakes:

Preheat oven to 325 degrees F.

In the bowl of your stand mixer fitted with a paddle attachment, combine the cream cheese and sugar, then mix on medium-speed until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and cinnamon, and mix until smooth. Do not overmix. Pour batter into each crust-prepared baking cup until 3/4 full.

Then place the cheesecake pan in the oven, and bake for about 25 minutes, or until the edges appear to be set and the center still has a slight jiggle to it. Turn off the oven and open the oven door slightly for 5 minutes. Then remove the pan and place on a cooling rack until completely cooled.

2013-09-15 09.41.14

The pumpkin pie frosting is on the left and the cheesecake on the right. They can both stand alone, but definitely make each other better together.

When ready to “frost” the cheesecakes, remove the pumpkin pie and spoon the filling into a piping bag. We don’t have a piping bag so we just used a ziplock bag. Use as you would regular frosting.

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Tom’s much better at frosting then I am so I had him do that part. We did end up just smoothing it out though because the color and the way it laid out it looked like something that came out of the dogs’ butts. I assure you, it is delicious despite the looks. The look of baking, I have not yet perfected…

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And there you have it! This is super delicious. We just might eat it all…Tom is obsessed with it.

This dessert screams fall, and it may make an appearance again this season!

Thanks to Gimme Some Oven for the recipe!

Now it’s time for you to share your fall recipe!

Link up below by clicking the little smiley face dude! The link will stay open until October sometime.

Be sure to come back on Thursday for the next Link Up! The theme is “An Autumn Creation.” You can see the full schedule here.

Check out my partner!