It’s the perfect time of year for pumpkins and maple, for bourbon and spice. As the weather grows colder, Chef Kyle loves to start baking. These bars are so ridiculously good, they’ll disappear as soon as you cut them.

Pumpkin Cinnamon Maple Bourbon Bars

1 large cake pan – 16-24 bars


For the Pumpkin Base You’ll Need

  • Whole eggs – 4 each
  • Egg yolks – 1 each
  • Brown sugar – ½ cup
  • White sugar - 1 cup
  • Flour – 2 - 2 ¼ cups
  • Pumpkin puree, canned – 16 oz
  • Canola oil – 1 cup
  • Maple syrup – 1 teasp.
  • Baking soda – 1 teasp.
  • Baking powder – 2 teasp.
  • Salt – 1 teasp.
  • Cinnamon, ground – 2 teasp.
  • Nutmeg, ground – 1 tiny pinch
  • Clove, ground – 1 tiny pinch
  • Allspice, ground – 1 tiny pinch
  • Vanilla extract – ½ teasp.

For the Maple Cream Cheese Frosting You’ll Need

  • Butter, softened – 1 cup
  • Cream cheese, softened – 8 oz
  • Vanilla extract – 1-2 teasp.
  • Powdered sugar – 2-3 cups – sifted
  • Real maple syrup – ½ - 1 Tbsp.
  • Optional – add 1 teasp. - 1 Tbsp. of Bourbon

Garnish Options

  • Candied pecans – 1-2 cups
  • Maple syrup – drizzle
  • Powdered sugar – dusting

Method of Preparation

  1. Pre-heat oven to 350 degrees.
  2. In a large mixing bowl, add eggs, sugar, oil, and pumpkin and mix with whisk or electric mixer until fluffy & airy.
  3. Sift the flour, cinnamon, salt, baking soda, and baking powder in a separate bowl.
  4. Stir flour mixture into pumpkin mixture until combined.
  5. Spread the cake batter evenly into a pan, ungreased.
  6. Bake for 20-35 minutes in the preheated oven.
  7. While cake is baking, make frosting by whipping the butter and cream cheese together with an electric mixer. You want to cream them together.
  8. Stir in maple syrup, vanilla, & powdered sugar. Mix until smooth.
  9. Once cake is done, remove cake from oven and allow to cool completely before frosting.
  10. Once cake is cool, start frosting the cake.
  11. Cover and put in to refrigerator for 1-2 hours or overnight until frosting has completely set up and become firm.
  12. Cut into bars.
  13. Garnish.

Chef Notes

  • To make gluten free, substitute a gluten free flour mix that is measured for cup to cup equal substitutions.
  • If wet batter is too wet, add a tiny amount of flour.
  • Optional to add 1 Tbsp. of bourbon to the frosting while mixing for an added depth of flavor. May omit bourbon if desired.


From the kitchen of Chef Kyle Williams. Bon appetite!