Make Your Own Pumpkin Spice Favorites
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Your Very Own Pumpkin Spice
If you hopped on the pumpkin spice express a few years ago and now you can't get enough of it, fear not because here you will learn how to make your own.
The heart and soul of all the pumpkin spice recipes is the spice itself. It has been used to make nearly everything imaginable: Lattes, Pie, Cake, Doughnuts, Milk, even Gum!
You want to surprise and be the envy of all your spice-loving friends and family? Try out these recipes for yourself and start making all of your own spicy favorites just in time for fall, or year-round.
First, you have to know how to make the most important ingredient:
Makes: About 3½ tablespoons.
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- 2 tablespoons cinnamon
Mix all ingredients together with a whisk and store in a clean, dry jar with a lid.
If you prefer, grab a spice shaker to store your pumpkin spice in. You can sprinkle it in or over with ease.
Pumpkin Spice Cake:
The pumpkin spice cake is a great conversation starter, and it can be decorated perfectly with fall colors or for Halloween.
- 3 cups self-rising flour
- 1½ cup buttermilk
- 15 oz. 100% canned pure pumpkin
- 1 tablespoon pumpkin spice
- ¼ teaspoon salt
- 1⅓ cups white sugar
- 1 cup packed light brown sugar
- 3 Eggs
- ¾ cup softened butter
- 2 teaspoons vanilla extract
In a large bowl mix together sugars and butter.
In a large bowl mix together flour and salt.
Fold in vanilla and pumpkin spice.
Beat in each egg one at a time.
Add dry ingredients.
Stir in Buttermilk
Fold in pure pumpkin.
Bake for 30-35 minutes
Cream Cheese Cinnamon Frosting:
This delicious frosting can be used on nearly any other recipe you could want. It fits perfectly with the spice cake and can even coat the doughnuts and/or gingerbread cookies mentioned later on if you like.
- 4 cups powdered sugar
- 2 (8 oz) packs softened cream cheese
- 1 teaspoon heavy cream
- ½ cup butter
- 1 teaspoon vanilla extract
- 3 tsp Cinnamon or pumpkin spice
Mix together cream cheese, butter, and heavy cream.
Stir in powdered sugar mixture until creamy.
Fold in cinnamon and vanilla
Pumpkin Spice Latte:
Nothing says fall quite like the pumpkin spice latte. It was one of the first uses of the spicy flavor that held on. People now wait all year just for it to come back around, so they can have another taste. Here is how you can make your own and have it whenever you want.
Makes: 2 cups worth.
- 1 tablespoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 2 tablespoons canned pumpkin purée
- 2 shots espresso or 1 cup freshly brewed coffee
- 1 tablespoon maple syrup
- 2 cups milk
In small saucepan, mix purée, milk, vanilla, spice, and syrup. Stir until steaming.
Pour mixture into a blender until frothy.
Make coffee or espresso, combine with blended mixture and top with a shake of pumpkin spice.
A Little Extra Foam:
Sometimes, what we really want is some extra foam on top of our latte. It differs for each person, some like just a bit, often just enough to see, while others like to have so much they have a mustache when they are done with their first drink.
Whatever level is preferred, there is always a way to make more.
If you would like to add more foam to your latte, simply pour a small amount of milk into a jar and shake it for 60 seconds. Place it in the microwave for 30 seconds and pour over latte when ready.
Pumpkin-Butterscotch Gingerbread Trifle:
Sometimes it's nice to add a bit of a twist to an already great thing. Here, we are going to be mixing four of those loved things together to make one cohesive, delicious food.
- 1 carton (12 ounces) whipped cream
- 1 Package Gingerbread Cake mix
- 4 Packages Instant Butterscotch Pudding mix
- 4 Cups milk
- 1 can of pumpkin
- 1 teaspoon Pumpkin Spice or as desired for taste
Bake gingerbread according to box - let cool.
Crumble up cake and set aside.
In large bowl, mix pudding, milk, and spice until thick.
In a glass container, layer ¼ cake crumbs, half pumpkin mix, ¼ crumbs, half whipped cream.
Continue until satisfied.
Pumpkin Spiced Gingerbread Cookies:
Gingerbread cookies are loved the world over and are versatile enough to be used in many ways. Here, we are going to use our pumpkin spice and make them something extra, fall-like, special!
- ¼ cup canned pumpkin purée
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- ½ cup butter
- 2 3⁄4 cups self-rising flour
- 1 tsp. vanilla extract
- ½ tsp. salt
In mixer, combine sugar, butter, molasses, and pumpkin purée.
Mix until blended.
Add vanilla and egg.
In a separate bowl, combine flour, salt, and pumpkin spice.
Mix until well blended.
Wrap in wax paper and place in the refrigerator for at 3 to 4 hours until firm.
Preheat oven to 375 degrees.
Cut cookies as desired and bake for 7 minutes.
Use your choice of icing. I suggest the cream cheese frosting above.
Pumpkin Spice Doughnuts:
Need a companion for that latte or breakfast coffee? Look no further than here, because this is all you will need.
2 Cups Self-rising flour
¼ cup milk
½ cup packed brown sugar
¼ cup softened butter
1 ½ tsp pumpkin spice
1 cup pumpkin purée
½ tsp salt
Preheat oven to 325.
Place parchment paper on baking sheet.
Stir together flour, pumpkin spice, salt, and brown sugar.
Mix in eggs, purée, softened butter, and milk.
Beat with hand mixer until battered.
Bake in oven 8-10 minutes or until doughnuts are springy.
For the Glaze:
Optional glaze for your delicious doughnuts.
¼ cups melted butter
1 ½ cups powdered sugar
1 tsp vanilla extract
2 tbsp water
With hand mixer, beat melted butter, powdered sugar, vanilla, and water together until smooth.
Dip doughnuts into glaze, flipping once for full coverage and allow to cool on baking sheet.
Pumpkin Spice Pie:
Pumpkin Pie is a fall tradition and a staple on most tables. Making your own is not a difficult task, making your own with pumpkin spice; a breeze.
1 ¼ cups self-rising flour
½ cup cold butter, cut into cubes
1 teaspoon pumpkin spice
½ teaspoon salt
½ teaspoon sugar
5 tablespoons cold water
Preheat oven to 425.
In a food processor, add flour, salt, pumpkin spice, and sugar.
Pulse until well blended.
Add butter to mixture and pulse until clumpy.
Pour water in and pulse again for 30 seconds.
Roll dough into a 12-inch circle.
Transfer to 9-inch pie pan and knead evenly, going up the sides of the pan.
3⁄4 cup sugar
12 oz. evaporated milk
15 oz. canned pumpkin
½ teaspoon salt
1 ½ teaspoons pumpkin spice
2 large eggs
In a small-sized bowl, whisk together pumpkin spice, sugar, and salt, set aside.
In a large bowl, whisk the canned pumpkin and eggs until blended.
Stir in the mixture from the small bowl, slowly pouring in evaporated milk until all is well-blended.
Pour filling into crust and bake for 15 minutes.
Lower oven temperature to 375 and bake for another 45 minutes.
Set aside and allow pie to cool for 2 hours, top, and serve.
Side Note About Flour:
I, personally, use self-rising flour in my recipes instead of all-purpose flour, baking soda, and baking powder because I do not like the taste they leave in the food. Many people, however, still prefer to cook using them.
If you prefer using all-purpose flour, baking soda, and baking powder, simply add in the all-purpose flour in place of the self-rising flour, and add ¼ tsp baking soda, and ¼ tsp baking powder to each recipe.
Either way work, it depends on what works best for you. For me, it's the self-rising flour, but I understand the use of the all-purpose flour as well. Cook it and enjoy it your way, after-all, these are for you!
Have Your Say
What is Your Favorite Pumpkin Spice Treat?
© 2017 Rachel Wesley