Pumpkin Spice Bundt With Maple Glaze

With a glaze infused with bourbon, this cake is about to become your new fall favorite.

Beautiful and boozy, this pumpkin spice bundt cake will be the perfect centerpiece for your fall table.

That crispness you sense in the air means it’s time to start thinking about your fall baking plans. If you’ve got a beautiful bundt pan you’ve been itching to use, pull it down from the top shelf and get to making this amazing crowd-pleasing cake.

Pumpkin Cinnamon Swirl Bundt Cake with Bourbon Maple Glaze

Recipe by Jonathan Melendez

Makes 8 to 12 servings

For the filling:
3/4 cup light brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
4 tablespoons (1/2 stick) unsalted butter, softened

For the cake:
3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup pumpkin purée
1 cup sour cream, room temperature

For the glaze:
1 1/2 cups powdered sugar
1 tablespoon pure maple syrup
1 tablespoon bourbon (optional)
1 tablespoon milk
chopped pecans, for topping


1. Preheat oven to 350°F. Grease and flour a 12-cup bundt pan. Set aside.

2. To make the filling, in a small bowl, combine all of the ingredients and mix with your hands until the butter is brown down into coarse crumbs the size of peas. Set aside.

3. In a large bowl, combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. In the bowl of an electric mixer, cream together the butter and sugar on high until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Add the pumpkin purée and mix until evenly incorporated. Add the dry ingredients in three batches, alternating between the sour cream and dry ingredients.

4. Pour half of the batter into the prepared bundt pan. Top with the filling and then add the remaining batter, making sure to spread it out evenly. Bake for about 1 hour or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool for about 30 minutes in the pan. Run a knife along the edges and middle and then carefully invert onto a cake plate or stand. Allow to cool down completely.

5. To make glaze, whisk all of the ingredients together in a large bowl. If too thin, add a bit more powdered sugar, or if too thick, add a splash more milk. Pour the glaze over the cake and sprinkle with chopped pecans. Cut and serve.

Salted Caramel Pumpkin Toffee Cheesecake

It's all of your favorite flavors rolled into one incredibly decadent statement dessert.

Even if you aren’t the biggest cheesecake fan, trust us—this one is irresistible.

Thick, velvety and rich, this king of all pumpkin cheesecakes sits atop a royal crust made of irresistible chocolate cookie. Top it all off with a salted caramel sauce and you’ve got a decadent experience for even the most discerning pumpkin aficionado.

Salted Caramel Pumpkin Toffee Cheesecake

Recipe by Jonathan Melendez

Prep: 10 minutes
Bake: 70 minutes
Cool: 30 minutes
Chill: 1–2 hours

Serves 8–12

For the crust:
25–30 chocolate wafers
6 tablespoons (¾ stick) unsalted butter, melted
2 tablespoons sugar

For the cheesecake:
4 (8-ounce) packages cream cheese, softened
1 ½ cups granulated sugar
1 (15-ounce) can pumpkin purée
1 tablespoon pumpkin pie spice
4 large eggs, room temperature
2 tablespoons whole milk

For the salted caramel:
1 cup granulated sugar
2 tablespoons water
4 tablespoons (½ stick) unsalted butter, softened
½ cup heavy cream
1 teaspoon coarse salt
1 teaspoon vanilla extract
1 cup toffee pieces

1. Preheat the oven to 350°F. Cover the outside of a 10-inch spring-form pan with aluminum foil. Place in the freezer until ready to use.

2. For the crust: In the bowl of a food processor, combine the wafers and sugar. Pulse until finely chopped. Add the butter, and then pulse once more to combine. The resulting mixture should be wet. Pour it into the prepared pan, and press down to form an even crust, just barely coming up the sides of the pan. Place the pan back in the freezer.

3. For the cheesecake: In the bowl of a stand mixer, cream together the cream cheese and granulated sugar until light and fluffy, about 5 minutes. Add the pumpkin purée and pumpkin pie spice, and stir until evenly combined. Add the eggs, one at a time, mixing well after each addition. Stir in the milk.

4. For the salted caramel: In a large saucepan, mix the sugar and water until combined, and then bring to a boil over medium-high heat. Cook, untouched, for about 3 minutes, or until deep amber in color. Stir in the heavy cream (it will splatter a bit) and continue to whisk until fully combined. Stir in the butter, vanilla and salt. Remove from the heat and allow to cool slightly.

5. Remove the crust from the freezer and pour in half of the caramel on the bottom. Sprinkle with half of the toffee pieces and then pour in the cheesecake batter. Bake for about 70 minutes, or until the edges are golden brown and the center is somewhat firm. (It should still jiggle a bit.) Remove from the oven and allow to cool completely. Chill before serving.

6. To serve, pour the remaining salted caramel on top and sprinkle with the remaining toffee pieces. Cut and serve with whipped cream.