Pumpkin Spice Bundt Cake with Maple Cinnamon Glaze

Recipe by Independent Choice

Recipe by Independent Choice



  • 2⁄3 c. all-purpose flour
  • 2 tsp. Simply Organic pumpkin spice
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1⁄8 tsp. salt
  • 4 eggs
  • 2 c. cane sugar
  • ½ c. Dr. Bronner’s virgin coconut oil, melted
  • ½ c. unsweetened applesauce
  • 1 15 oz. can pumpkin puree (not pie filling)


  • 1 c. powdered sugar
  • 2 Tbsp. Organic Valley whole milk
  • 1 Tbsp. pure maple syrup
  • ½ tsp. Simply Organic 
  • ground cinnamon

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    Preparation Instructions

    1. Line a cookie sheet with parchment paper.
    2. In a double boiler, melt white chocolate.
    3. In a separate bowl, crush crackers. Add spices and salt, and mix well. Mix in butter.
    4. Fold melted white chocolate into cracker mixture until everything is coated.
    5. Working quickly, while mixture is still warm, spoon into a 2 ½ inch ring mold and press to flatten. Repeat with remaining crumb mixture. Place in refrigerator to set.
    6. While cookies are setting, blend cream cheese and 4 Tbsp.s sugar until smooth.
    7. In separate bowl, whip heavy cream and powdered sugar until soft peaks form. Fold whipped cream into cream cheese until just incorporated.
    8. Top each chilled cookie with roughly a Tbsp. of cream cheese mixture, using all the filling, and place back in refrigerator to set.
    9. In double boiler, melt together drizzle ingredients.
    10. Drizzle chocolate mixture over cream cheese on each cookie. Refrigerate again and allow chocolate to set. Keep cool until ready to enjoy.
    Dan Nehring