Pumpkin Spice Home Recipe Guide

Ingredients: 

For the streusel:

• 1/2 cup light brown sugar 
• 1/4 cup all-purpose flour 
• 1/2 cup finely chopped pecans 
• 1 teaspoon ground cinnamon 
• 3 tablespoons unsalted butter, melted 

For the cake:

• 2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon fine salt 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground ginger 
• 1/4 teaspoon ground nutmeg 
• 1/2 cup light brown sugar 
• 1/2 cup granulated sugar 
• 1 cup pumpkin puree 
• 1/2 cup vegetable oil 
• 4 ounces sour cream, at room temperature 
• 2 large eggs, beaten 

For the glaze:

• 1/2 cup powdered sugar, sifted 
• 2 tablespoons maple syrup 

Instructions: 

1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray. 

Make the streusel: 

1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly. 

Make the cake: 

1. In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, brown sugar, and granulated sugar. In a small bowl, stir together the pumpkin puree, oil, sour cream, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined. 
2. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel. 
3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Glass and ceramic pans will take longer to bake than metal. Cool for 15 minutes. 

Make the topping: 

1. In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days. 

Recipe from: Handle the Heat

Ingredients: 

For pumpkin cookies:

• 3 cups all-purpose flour 
• 1 teaspoon salt 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• 2 ½ Tablespoons Pumpkin Pie Spice 
• 1 cup granulated sugar 
• 1 cup dark brown sugar, firmly packed 
• 1 cup vegetable oil 
• 3 cups chilled pumpkin puree 
• 2 large eggs 
• 1 teaspoon vanilla extract 

For maple cream cheese frosting:

• 3 cups powdered sugar 
• ½ cup unsalted butter, at room temperature 
• 8 ounces cream cheese, at room temperature 
• 3 Tablespoons maple syrup 
• 1 teaspoon vanilla extract 
• Sprinkles or jimmies for garnish, optional 

Instructions: 

1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray. 

Make pumpkin cookies: 

1. Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats. 
2. In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices; set aside. 
3. In a separate large bowl, whisk sugars and oil together. Add pumpkin puree and whisk to combine thoroughly. Whisk in eggs and vanilla until combined. 
4. Sprinkle flour mixture over pumpkin mixture and whisk until completely combined and no flour streaks remain. 
5. Use a cookie scoop with a 1.5-2 tablespoons capacity to drop dough onto prepared baking sheets, about 1 inch apart. 
6. Baking 1 cookie sheet at a time, bake 10-12 minutes, or until a toothpick inserted into the center of a cookie comes out clean. 
7. Remove from the oven and cool on pan for about 10 minutes. Transfer to wire racks to cool completely. Repeat with remaining dough. 

Make frosting: 

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth with no visible lumps. 
2. Add cream cheese and beat until combined. Add powdered sugar, maple syrup, and vanilla and beat until smooth. Be careful not to overbeat filling or it will thin out. If you think the filling is too loose, put it in the fridge for about 30 minutes to firm up. 

Assemble: 

1. Turn half of the cooled cookies upside down. Pipe filling onto the flat side of overturned cookies. 
2. Place another cookie, flat side down, on top of filling. Press down slightly so that filling spreads to cookie edges. 
3. Repeat until all cookies are used. If you’re using sprinkles to garnish, hold each whoopie pie in your hand and sprinkle the garnish in the crack of the whoopie pie and turn until all exposed frosting is covered. 
4. Refrigerate at least 1 hour before serving. 

Recipe from: Food Folks and Fun

Ingredients: 

• 1 1/4 cups all purpose flour
• 2 Tbs sugar
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• pinch ground cloves
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup canned pumpkin not the pie filling
• 2 Tbs butter melted
• 1 egg lightly beaten

Instructions: 

1. Whisk dry ingredients in a bowl. 
2. In a separate bowl whisk together wet ingredients 
3. Fold wet into dry ingredients until just combined, don’t overmix. 
4. Grease and heat a skillet over medium heat. 
5. Pour 1/4 cup batter for each pancake. 
6. Cook pancakes about 3 minutes per side. 
7. Devour. 

Recipe from: Kylee Cooks

Ingredients: 

• 1 cup rolled oats 
• 1 cup almond milk plain, unsweetened 
• 1 cup Greek yogurt vanilla or plain 
• 2 tbsp peanut butter 
• 1 ½ tsp ground cinnamon 
• ½ tsp ground ginger 
• ¼ tsp allspice 
• ¼ tsp ground cloves 
• ⅛ tsp ground nutmeg 
• 4 tbsp pumpkin puree 
• 4 tbsp chia seeds 
• 2 teaspoon honey or maple syrup 
• 2 tbsp MCT powder 
• 2 tsp Instant Coffee 

Instructions: 

1. Oats, Greek yogurt, milk, and spices to a large bowl. If you’re going to add coffee or MCT powder, add that in now too. 
2. Stir to combine the ingredients with a spoon. 
3. Alternatively, you can add all ingredients into the large bowl, stir them, then divide the contents of the bowl among two mason jars. 

Recipe from: My Crazy Good Life

Ingredients: 

• ½ cup pumpkin puree aka canned pure pumpkin 
• 4 large eggs whisked 
• ⅔ cup milk 
• 1 teaspoon vanilla extract 
• 2 tablespoons sugar 
• 1 teaspoon ground cinnamon 
• ¼ teaspoon nutmeg 
• 12 slices thick-cut white bread such as challah or Brioche 
• oil or cooking spray for greasing the pan 

Instructions: 

1. Add all the ingredients (except the bread) to a medium-sized bowl or shallow dish.  
2. Whisk until smooth. 
3. Heat a frying pan to low-medium heat, or a griddle to 350F. 
4. Lightly grease with oil or cooking spray. 
5. Dunk a piece of bread in the French toast mixture, covering each side. Gently wipe/shake off any excess batter. 
6. Grill for 2-4 minutes on one side until golden, then flip and continue frying on the second side until both sides are golden and the bread begins to puff. 
7. Repeat with the rest of the toast, adjusting the burner/griddle temperature as necessary.  
8. Serve immediately with syrup and whipped cream. 

Recipe from: Just So Tasty

Ingredients: 

• 15 oz pumpkin puree (canned) 
• 3.4 oz instant vanilla pudding 
• 4 oz whipped cream cheese (optional) 
• A pinch of pumpkin spice cinnamon, nutmeg, ginger and allspice 
• 8 oz cool whip 
• Serve with: vanilla wafers, sliced apples or graham crackers. 

Instructions: 

1. Mix together pumpkin, vanilla pudding mix (just the powder), whipped cream cheese (optional) and pumpkin spice. 
2. Fold in Cool Whip and serve with your choice of cookie and/or apples to dip. 

Recipe from: Mighty Mrs.

Ingredients: 

• 1 box (15 – 18 ounces) spice cake mix 
• 1 can (15 ounces) canned pumpkin puree 

Instructions: 

1. Position an oven rack in the center of the oven. 
2. For mini muffins, preheat the oven to 400F degrees and line 24 mini muffin cups with paper liners or coat them with non-stick spray. (You can also use regular muffin tins for smallish regular muffins.) 
3. Make the batter in a large bowl by mixing just the two ingredients together, ignoring the instructions on the cake mix. This will take some effort and the mixture will be very very thick! 
4. Divide the batter evenly among the mini muffin cup tins. 
5. Bake at 400F degrees until a toothpick inserted in the center comes out clean, 10- 12 minutes for the mini-muffins. 
6. Remove and place on wire racks to cool. 

Recipe from: Simple Nourished Living

Ingredients: 

Pumpkin Pie Twists:

• 1 box (15 – 18 ounces) spice cake mix 
• 1 can (15 ounces) canned pumpkin puree 

Cream Cheese Icing:

• 1/4 cup unsalted butter, softened 
•  1/4 cup cream cheese, softened 
•  1 cup powdered sugar 
•  1/2 teaspoon vanilla extract 

Instructions: 

Pumpkin Pie Twists:

1. Preheat oven to 375F degrees. Line baking sheet with parchment paper or silicon baking mat. Set aside. 
2. Unroll crescent dough and lay down as 4 rectangles on prepared baking sheet. 
3. Spread pumpkin onto 2 of the rectangles. 
4. Place the other 2 rectangles on top of the pumpkin. Press edges together. 
5. Brush melted butter on top of rectangles. Sprinkle with pumpkin pie spice. 
6. Using a pizza cutter, cut both rectangles into 6 strips. 
7. Twist each strip a few times and sprinkle with remaining pumpkin pie spice. Bake for 8-10 minutes. 

Cream Cheese Icing:

1. In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar until smooth and creamy. Beat in the vanilla extract. 
2. Fill a zip-lock bag with cream cheese icing, lock it shut and snip off a corner of the bag. Ice tops of each pumpkin pie twist and enjoy. Simply throw the bag away when finished. 

Recipe from: Deliciously Sprinkled

Ingredients: 

• 1 ½ cups heavy whipping cream, divided 
• ¼ teaspoon ground cinnamon 
• ¼ teaspoon allspice 
• ¼ cup pure pumpkin puree 
• 1 can (14 ounce) sweetened condensed milk 

Instructions: 

1. In a medium saucepan, whisk together ½ cup heavy cream, cinnamon, allspice and pumpkin puree. Simmer over low for about 15-20 minutes. Remove from heat and cool completely. 
2. Once cooled, whisk in the remaining heavy cream and sweetened condensed milk. Pour into mason jars. Keep for up to one week in the refrigerator. 
3. **SHAKE WELL before using 

Recipe from: Shugary Sweets

Ingredients: 

• 7 cups hot brewed coffee measure it after it is brewed, don’t trust the measurements on the carafe
• 1 cup canned 100% pumpkin puree (labeled 100% pumpkin puree not pumpkin pie mix) 
• 1 1/2 cups heavy cream or half and half 
• 1/2 tsp. ground nutmeg 
• 1/4 tsp. ground cinnamon 
• 1 tsp. vanilla extract 
• 1/2 cup white sugar 
• aerosol whipped cream 
• nutmeg for garnish 

Instructions: 

1. To your slow cooker, add the coffee, pumpkin, heavy cream, nutmeg, cinnamon, vanilla and sugar. Stir. 
2. Cover and cook on HIGH for 45min- 1 hour, or until hot. 
3. Stir, and serve topped with whipped cream and nutmeg. 

Recipe from: The Magical Slow Cooker