Pumpkin Spice is Everything Nice: Our Favorite Pumpkin Spice Recipes

pumpkin spice latte
by: Welk Resorts | October 5, 2017

Nothing invokes the taste of fall quite like pumpkin spice. From latte to muffins, pumpkin spice is the official flavor of cool mornings, crisp breezes, and colorfully changing leaves.

If you’re ready to indulge in a few autumn favorites, here are our favorite pumpkin spice recipes to keep you warm and festive this year:

Homemade Pumpkin Pie Spice

Pumpkin spice is a blend of spices commonly used to make pumpkin pie, and it can be easily mixed at home. A homemade spice blend will be fresher than anything you’ll find pre-packaged at the store, and with so many tasty pumpkin spice recipes to try, you’ll want a large quantity to work with.

To make your own pumpkin spice mix, you’ll want to combine:

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground allspice
  • 2 teaspoons ground cloves

For the freshest flavor, consider grinding your own spices fresh. A small grater or rasp will work well for the cinnamon, ginger and nutmeg; allspice and cloves can be ground in a coffee grinder.

Once you’ve mixed up the spices, store them in an airtight jar or spice container in a cool, dry place. You can then add homemade pumpkin spice to any baked good you like!

Pumpkin Spice French Toast

November 28th is French Toast Day, and what’s a better way to celebrate than with pumpkin spice French toast packed with fall flavor? This recipe combines the comforting flavor of pumpkin pie with the satisfying texture of perfectly fried French toast. Eat it with your favorite maple syrup or a simple dusting of powdered sugar!

In a bowl, combine:

  • 3 eggs
  • 3/4 cup of milk
  • 1/2 cup of pumpkin puree
  • 1/2 teaspoon of vanilla extract
  • 3 tablespoons sugar
  • 3 teaspoons of pumpkin spice mix

Whisk these ingredients together until thoroughly combined. Next, dip slices of bread into the egg mixture until thoroughly soaked. Fry in a pan over medium heat, using melted butter or bacon grease. Cook until crisp and golden on each side.

Pumpkin Spice Latte

The pumpkin spice latte is, for many people, the quintessential fall drink. You don’t have to break the bank with daily coffee shop trips, though; instead, mix yourself one at home.

Unlike the common coffee-shop version, this latte uses pumpkin spice syrup made with real pumpkin. The result is a creamy, smooth flavor that tastes just like Thanksgiving in a cup.

Begin by making the syrup. In a saucepan over low heat, combine:

  • One 15-ounce can of pumpkin puree
  • 1/2 cup of brown sugar
  • 2 tablespoons of granulated sugar
  • 1 tablespoon of pumpkin spice mix
  • 1 cup of water

Simmer these ingredients together for 20 minutes, stirring until fully incorporated. Then strain the mixture into a bottle that you can store in the fridge.

To make the latte, brew a pot of your favorite strong coffee. Next, pour 2/3 of a cup of milk into a jar with a lid, and heat in the microwave for 30 seconds. Remove from heat and shake the jar vigorously, or use a milk frother if you have one. The milk foam should rise to the top.

Pour a cup of coffee, leaving room for foam. Add a drizzle of flavor syrup and stir; then spoon milk foam over the top.

Pumpkin Spice Popcorn

This is the perfect snack for curling up on the couch with a movie or a good book. It comes together quickly, and the flavor makes it a crowd pleaser.

To make this simple snack, combine one teaspoon of pumpkin pie spice with two tablespoons of sugar. Dust this mixture liberally over your favorite popcorn and shake or gently stir to combine.

You can make this with fresh air-popped popcorn or simply sprinkle the sugar mixture into a bag of microwave popcorn for a super fast easy autumn treat.

Pumpkin Donuts

Donuts are an indulgent sweet treat, and this baked recipe skips many of of the more tedious steps of donut-making without skimping on flavor. These are a nice cake-style donut that will be sure to be a hit with the office.

In a medium mixing bowl, combine:

  • 2 cups of flour
  • 1/2 cup of brown sugar, packed
  • 1 1/2 teaspoons of baking powder
  • 1 1/2 teaspoons of pumpkin pie spice
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 1/2 cup canned pumpkin puree
  • 2 eggs
  • 1/4 cup of milk
  • 1/4 cup of softened butter

Mix dry ingredients, then fold in wet ingredients and beat with an electric mixer until thoroughly combined.

Using a pastry bag fitted with a half-inch tip, pipe out the batter into donut shapes onto a greased baking sheet. Each circle should be about three inches wide.

Bake these for ten minutes, or until golden brown, in an oven heated to 370 degrees Fahrenheit.

Ice them with a simple glaze of one cup of powdered sugar and three to four teaspoons of milk, or as much as you need for a smooth consistency. Spread this glaze over the top of your freshly baked donuts and allow it to set before eating.

Pumpkin Spice Blondies

While blondies can be a favorite treat all year long, pumpkin spice adds a fun, seasonal twist on this classic dessert. It’s easy to whip up these goodie as a perfect snack to share with friends and family.

To make your own pumpkin spice blondies, you’ll need:

  • 2 1/2 cups flour
  • 3 teaspoons pumpkin pie spice
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 cup white sugar
  • 3/4 cup dark brown sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 (15 ounce) can pure pumpkin puree
  • 2 cups chocolate chips
  • 1 cup pecans 

Preheat oven to 350 degrees. Prepare a 9-by-13-inch baking pan by lining bottom and sides with parchment and greasing with a nonstick cooking spray.

Sift flour into a medium bowl and then whisk in pumpkin pie spice, cinnamon, baking soda, and salt.

In a separate bowl, cream butter and sugars until smooth; beat in egg and vanilla until combined, then beat in pumpkin puree.

Mix dry ingredients into wet mixture until just combined. Fold in chocolate chips and pecans.

Spread batter in prepared pan. Bake approximately 35 to 40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted into the middle comes out clean. Allow the blondies to cool completely in pan.

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