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Make Your Own Pumpkin Spice Favorites

Updated on September 4, 2017
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Rachel Wesley is an American author and online freelance writer. She writes for several online businesses and has published two books.

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!

Now you want to start making all of your own spicy favorites just in time for fall. Well, first you have to know how to make the most important ingredient:

_______________Pumpkin Spice_______________

  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 tablespoons cinnamon

Mix all ingredients together with and store in a clean jar with a lid.

Makes: about 3 1/2 tablespoons

For fun and ease of access, grab a shaker, like a salt or pepper shaker, and put your spice in there. It will be easier to sprinkle in and keep you from using too much too quickly.

Pumpkin Spice Cake

The pumpkin spice cake is a great conversation starter, and it can be decorated perfectly with fall colors or for Halloween.

Here are your ingredients:

Pumpkin Spice Cake:

  • 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 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 really 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
  • 1/2 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 little 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 a bit 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 little bit of a twist to an already great thing. Here we are going to be mixing 4 of those 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 cake and set aside

In large bowl mix pudding, milk and spice until thick

In a glass container layer 1/4 cake crumbs, half pumpkin mix, 1/4 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!


  • 1/4 cup canned pumpkin puree
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/2 cup butter
  • 2 3/4 cups self-rising flour
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt


In mixer combine sugar, butter, molasses and pumpkin puree.

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 back for 7 minutes.

Use your choice of icing, but I suggest the cream cheese icing explained 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.

Pumpkin Spice Doughnuts:

2 Eggs
2 Cups Self-rising flour
1/4 cup milk
1/2 cup packed brown sugar
1/4 cup softened butter
1 1/2 tsp pumpkin spice
1 cup pumpkin puree
1/2 tsp salt


Pre-heat oven to 325

Place parchment paper on baking sheet

Stir together flour, pumpkin spice, salt, brown sugar

Mix in eggs, puree, softened butter, and milk

Beat with hand mixer until battered

Bake in oven 8-10 minutes or until doughnuts are springy

For the Glaze:

1/4 cups melted butter
1 1/2 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.

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 would prefer using All-purpose, baking soda, and baking powder, simply add in the flour in place of the self-rising and add 1/4 tsp baking soda and 1/4 tsp baking powder to each recipe.

EIther way work, it just depends on what works best for you. For me, it's the self-rising, but I understand the use of the all-purpose as well. Cook it and enjoy it your way, after-all, these are for you!

Have Your Say

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© 2017 Rachel Wesley

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