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.



The Best Pumpkin Pie Topping

Top things off with the classic fall dessert: pumpkin pie.

Pumpkin pie with bourbon caramel topping and gold dragées.
Want to skip the bourbon and go for a classic caramel flavor? Swap it out with 1 teaspoon of vanilla extract.

It’s pumpkin season! As you savor your pumpkin spice latte and make your pumpkin soup, don’t forget to top things off with the quintessential fall dessert: pumpkin pie. We could have kept it unadorned for a classic look, but instead, we opted for decadence with bourbon caramel topping. Even better? You’ve got options! This sauce is only one of four recipes for elevating a store-bought pie with home-made flavor!

Roasted pepitas give this decadent pie a rustic look and a hint of salty flavor
Roasted peptitas are an excellent alternative to gold dragées. Choose these for a hint of salt with your caramel and a more rustic look to the pie.

Pumpkin Pie with Bourbon Caramel Topping

What You’ll Need:

  • ½ cup packed brown sugar
  • 2 tablespoons (¼ stick) unsalted butter, cut into ½-inch pieces
  • ¼–½ teaspoon Kosher salt (depending on salt preference)
  • 1 cup heavy cream
  • ¼ cup bourbon (optional)
  • Pumpkin pie, homemade or store bought
  • Gold dragées, for decoration or roasted pepitas
Rich flavors call for thin slices.

What You’ll Do:

  1. In a large saucepan over medium, heat the sugar, butter and salt until the butter melts and the sugar darkens around the edges, 3–4 minutes.
  2. Whisking constantly, slowly stream in the cream until well combined (some sugar will seize at first). Let the mixture simmer until it begins to thicken, about 10 minutes.
  3. Whisk in the bourbon and simmer until the mixture is just below the soft-ball stage (200–225°F) on a candy thermometer, another 10 minutes. Remove the mixture from the heat and let it rest for 1 minute before pouring it on top of the pie, tilting to spread the caramel to the crust.
  4. Let the caramel set for 5 minutes; then sprinkle on gold dragées or pepitas. Let pie chill for 1 hour before serving.


The Best Pumpkin Soup Recipe to Celebrate Fall

Friends, it's pumpkin time again.

Pumpkin season is officially here once more, so ring in the fall with a delicious, savory soup. This flavorful pumpkin soup recipe will warm up your soul and even match your classic Transferware!

 

Pumpkin Soup with Molasses and Feta

Savory, creamy and full of flavor, this tasty pumpkin soup gets a dash of sweetness from a drizzle of molasses and a salty punch from crumbled feta.

Prep: 10 minutes
Cook: 30-35 minutes

Serves 6

What you’ll need:

1½ tablespoons butter
1 cup chopped onions
½ cup chopped carrots
½ cup chopped celery
2 teaspoons chopped fresh sage
4 cups ½-inch cubes peeled and seeded pumpkin (or substitute 3 cups pumpkin purée)
1½ teaspoons sea salt
1 clove garlic, minced
5-6 cups chicken broth
Blackstrap molasses, to serve
Sage sprigs, to serve
Feta cheese, crumbled, to serve

What you’ll do:

  1. In a large pot over medium-high heat, melt the butter. Add onions, carrots, celery and sage and sauté until soft, about 10 minutes.
  2. Add pumpkin cubes and sea salt and sauté until pumpkin is softened and onions are golden, about 6 minutes. (If using pumpkin purée, just add the sea salt at this stage.)
  3. Add the garlic and cook for 1 minute. Add 5 cups of chicken broth and bring to a boil. (Add in purée, if using.)
  4. Reduce heat, cover and simmer until the pumpkin very soft, about 25 minutes. (For purée, cook for only 15 minutes.) Let cool slightly.
  5. Using an immersion blender or working in batches with a standard blender, purée the soup until mostly smooth texture. If consistency is too thick, add in another cup of chicken broth. Season soup with salt and pepper.
  6. To serve, ladle out soup into bowls. Using a spoon, drizzle or swirl some molasses on top of the soup. Finish with a sprig of fresh sage and a sprinkling of feta cheese.