I have to admit to being a card-carrying member of the Anti Pumpkin Spice Anything Club. That said, these little delights are figgin’ AWESOME! They’re like you were minding your own business at the local coffee shop drinking your pumpkin spiced latte with an extra shot and some dude trips and his cheesecake lands in your drink…. you’re annoyed until you take a spoonful.
You’re welcome. 🙂
- 1 box (18.25 ounces) spice cake mix - I used Duncan Hines
- ½ cup boiling water
- 2 heaping teaspoons instant espresso
- 1 can (15 ounces) pumpkin - not pie filling
- 2 large eggs
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup sugar
- 1 teaspoon real vanilla extract
- ¼ teaspoon pumpkin pie spice (optional)
- ½ cup chopped pecans or walnuts
- 9- x 13-inch aluminum baking pan
- Cooking spray
- Heat and stabilize grill for indirect grilling with medium heat. Stabilize temperature between 325°F and 350°F degrees. Lightly coat baking pan with cooking spray; set aside.
- Stir instant espresso into boiling water until dissolved. Set aside to cool to room temperature. Stir together cake mix, pumpkin, ¼ cup of the cooled espresso, and 1 egg. Spread mixture into prepared baking pan; set aside.
- Use an electric mixer to beat together softened cream cheese, sugar, and vanilla until fluffy. Add egg and cooled espresso, beat until smooth. Spread cream cheese mixture over cake batter. Run a table knife through the mixture to create a swirl effect. Sprinkle pie spice and nuts over cream cheese topping.
- Place pan away from the heat, close the grill cover and bake with indirect heat for 20 minutes. Rotate baking pan from to back minutes and tent the pan (don't seal) with aluminum foil to slow the browning. Close the grill and continue baking for 15 to 20 minutes, or until cake starts to pull away from the sides and a tester comes away clean.
- Remove from oven and let cool completely before cutting into bars.
Cheers and Happy Grilling!