pumpkin cakes with candied bacon bits Recipe

Pumpkin Mini Cakes with Cream Cheese Glaze and Candied Bacon Bits


Prep Time

Total Time

Gluten Free


10 min

60 min


These tiny cakes will steal the show on any brunch or dessert menu. Packed with classic fall flavors, they're topped with a cream cheese glaze and candied bacon bits. 

Naturally Hickory Smoked Dry Aged Bacon Slices

This recipe is made with

Dry Aged Hickory Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Fully Cooked Bacon Toppings


1 cup all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg 
1/4 teaspoon cloves 
Pinch of ginger 
Pinch of cardamom, optional 
1 large egg 
1/3 cup vegetable oil 
2/3 cup pumpkin puree 
1/4 cup water 
1 cup sugar 
4 ounces cream cheese, room temperature
3/4 cup powdered sugar 
Pinch of salt 
1 teaspoon of lemon juice, optional 
1-4 tablespoons milk 
6 strips Jones Dairy Farm Dry Aged Bacon 
1/4 cup brown sugar 


Step 1
Preheat oven to 350˚F. Grease mini loaf tin or muffin tin and set aside. 

Step 2

In medium bowl, whisk together flour, baking soda, salt and spices. In large bowl, whisk together remaining ingredients. Whisk dry ingredients into wet ingredients. Distribute into loaf or muffin tins and bake until toothpick inserted into center comes out clean. Begin checking for doneness at 18 minutes. Transfer to cooling rack. 

Step 3

With electric mixer, beat together cream cheese, powdered sugar, salt, lemon juice and 1 tablespoon of milk. Taste and add more sugar, if desired. Gradually beat in more milk until the glaze reaches desired consistency. 

Step 4

Preheat oven to 400˚F. Line baking sheet with foil and arrange bacon on it. Sprinkle brown sugar on top of bacon and bake for 20 minutes, until sugar is caramelized and bacon is crisp. 

Step 5

Transfer to cooling rack and let cool. Chop into small pieces. 

Step 6

Let cakes cool. Top each with spoonful of glaze and sprinkling of candied bacon. 

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