A poke cake is almost exactly what it sounds like. You take a sheet cake, poke it all over with holes, and then fill it up with syrup or pudding to give it a delicious gooey texture and a great burst of flavor. It’s commonly made with fruit syrups or jello, but to make things a little more fall festive this recipe has a pumpkin twist to it.

If you love the seasonal flavor of pumpkin spice, then you will go whoopie over these pies!

Just in time for fall, this pumpkin cheesecake tart has a gingersnap crust that gives it just a little bit of a kick. Make the day before a big dinner or get-together and it’s sure to be a hit!

Our version of the classic pumpkin pie is baked in a 10" round, 2" deep tart pan with a removable base giving the presentation some delicious personality.

Seem's like everything has pumpkin spice flavor right now. I even saw a fast-food hamburger! Here's how you can make the syrup at home.

These seasonal favorites are perfect with a cup of apple cider!

So, I have a confession to make. I am a late-night baker. Yep, I get a craving for something...