YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Beware: these pumpkin bars are so devilishly delicious, they might just haunt your dreams! With a wickedly moist, pumpkin-spiced cake baked on a smoky pellet grill and chocolate chips in every bite, these bars are a true fall temptation. Topped with a rich, ghostly swirl of whiskey-kissed frosting, they’re ready to cast a spell on anyone brave enough to take a bite… if you dare!
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 (15 oz) can pumpkin
- 1 cup mini chocolate chips
- 6 tbsp butter, room temperature
- 8 oz cream cheese, room temperature
- 7 cups powdered sugar
- 1 tsp rye whiskey
- 1/4 cup whole milk
INSTRUCTIONS
- Preheat your Yoder Smokers YS640 Pellet Grill to 375ºF, set up for indirect grilling.
- Combine the sugar and vegetable oil in the bowl of a stand mixer. Using the paddle attachment, mix on medium until well combined. Add the eggs one at a time with the mixer running.
- Combine the flour, pumpkin pie spice, baking soda and powder and salt in a separate bowl. Using the paddle attachment, beat to mix well. With the mixer running on low, add half of the dry ingredients. When the dries have been mixed in, add half of the pumpkin puree. When the pumpkin is incorporated, repeat the process, working the other half of the dry ingredients, then the remaining pumpkin.
- Bake the cake on the second shelf of the grill until a toothpick inserted into the center of the cake comes out clean, about 45 minutes, spinning the pan halfway through the cook. Remove from the grill. Cool to room temperature.
- To make the frosting, combine the butter and cream cheese in the bowl of the stand mixer. With the whisk attachment, mix to combine. Slowly add the powdered sugar, a splash of rye whisky and then the milk until you reach your desired consistency.
- Spread the frosting over the cooled cake, then top with mini chocolate chips.
Beware: these pumpkin bars are so devilishly delicious, they might just haunt your dreams! With a wickedly moist, pumpkin-spiced cake baked on a smoky pellet grill and chocolate chips in every bite, these bars are a true fall temptation. Topped with a rich, ghostly swirl of whiskey-kissed frosting, they’re ready to cast a spell on anyone brave enough to take a bite… if you dare!
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 (15 oz) can pumpkin
- 1 cup mini chocolate chips
- 6 tbsp butter, room temperature
- 8 oz cream cheese, room temperature
- 7 cups powdered sugar
- 1 tsp rye whiskey
- 1/4 cup whole milk
INSTRUCTIONS
- Preheat your Yoder Smokers YS640 Pellet Grill to 375ºF, set up for indirect grilling.
- Combine the sugar and vegetable oil in the bowl of a stand mixer. Using the paddle attachment, mix on medium until well combined. Add the eggs one at a time with the mixer running.
- Combine the flour, pumpkin pie spice, baking soda and powder and salt in a separate bowl. Using the paddle attachment, beat to mix well. With the mixer running on low, add half of the dry ingredients. When the dries have been mixed in, add half of the pumpkin puree. When the pumpkin is incorporated, repeat the process, working the other half of the dry ingredients, then the remaining pumpkin.
- Bake the cake on the second shelf of the grill until a toothpick inserted into the center of the cake comes out clean, about 45 minutes, spinning the pan halfway through the cook. Remove from the grill. Cool to room temperature.
- To make the frosting, combine the butter and cream cheese in the bowl of the stand mixer. With the whisk attachment, mix to combine. Slowly add the powdered sugar, a splash of rye whisky and then the milk until you reach your desired consistency.
- Spread the frosting over the cooled cake, then top with mini chocolate chips.
