In Recipe by admin



Cooking spray
2 c. all-purpose flour
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. (1 stick) butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
4 large eggs
1 (15-oz.) can pumpkin puree
2 tbsp. Fireball whiskey


12 oz. cream cheese, softened
1 1/2 c. powdered sugar
3 3/4 c. cold heavy cream
1/4 c. Fireball whiskey
1/4 tsp. ground cinnamon
Pinch cayenne (optional)
Pinch kosher salt
Caramel, for drizzling
Fireball nips, for serving


  1. Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray.
  2. In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda.
  3. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add pumpkin puree and Fireball and beat until incorporated.
  6. Add dry ingredients and mix until just combined.
  7. Pour batter into prepared baking pan and smooth top.
  8. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
  9. Meanwhile, make whipped cream frosting: In a large mixing bowl using a hand mixer, beat cream cheese and sugar until light and fluffy.Add in cream, Fireball, cinnamon, cayenne if using, and salt and beat until medium-stiff peaks form.
  10. When cake is cool, cut into 1″ cubes.
  11. Place 3 pieces of cake in the bottom of each serving glass, top with a dollop of Fireball whipped cream, and drizzle with caramel.
  • Repeat layering until glasses are full.
  • Serve with a Fireball nip overturned in every serving.