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Pumpkin Spice Recipes

'Tis the season for all things pumpkin spice. We've gathered tasty pumpkin spice recipes that are sure to please.

*Recipes may contain sugar and high caloric ingredients, please check your dietary restrictions before making or consuming and be sure to use mindful ingredient substitutions.


1 c. whole milk
2 tbsp. pumpkin purée
1 tbsp. maple syrup
1/2 tsp. pumpkin pie spice, plus more for garnish
1 tsp. pure vanilla extract
1/4 c. hot espresso or coffee
Whipped cream, for garnish

  • In a saucepan over medium heat, whisk together milk, pumpkin, maple syrup, spice, and vanilla extract. Cook, whisking constantly, until mixture is warmed, then blend mixture with an immersion blender until frothy. 
  • Pour hot espresso into a mug, then top with pumpkin-spice foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.


Chilled coffee
Milk (dairy or non-dairy, such as almond milk or oat milk)
Pumpkin puree
Plain Greek yogurt
Pumpkin pie spice
Vanilla extract
Sugar, honey, Stevia, or another sweetener
Chia seeds
Old fashioned oats

  • In a bowl or mason jar, stir together all of the ingredients except the oats.
  • Stir in the oats.
  • Cover and store in the refrigerator overnight. You can keep them in the fridge for several days if you like.
  • Stir before serving, adding additional milk, if needed.


1 (3.4-oz.) package instant vanilla pudding
1 tsp. pumpkin spice
1/2 tsp. cinnamon, plus more for garnish
1/2 tsp. kosher salt
1 (15-oz.) can pumpkin purée
2 tbsp. maple syrup
1/2 tsp. pure vanilla extract
1 c. whole milk
1 1/2 c. heavy cream
  • In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
  • In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.


2 cups old-fashioned oats (use certified gluten-free oats if making this GF)
1 cup raw pecan halves
1 cup raw pepitas (pumpkin seeds)
1/4 cup maple syrup
1/4 cup melted coconut oil
1/4 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice, store-bought or homemade
1/4 teaspoon vanilla extract
1/2 teaspoon salt
(optional) 1/2 cup shredded or shaved coconut
(optional) 1/2 cup white or semisweet chocolate chips

  • Heat oven to 350°F.  Spray a large baking sheet with cooking spray, or line it with parchment paper.  Set aside.
  • Combine the oats, pepitas and pecans in a large mixing bowl.  In a separate bowl, whisk together the maple syrup, melted coconut oil, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together until smooth.  Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly mixed.
  • Spread the granola mixture out evenly on a greased or parchment-lined baking sheet and bake for 15 minutes.  Remove from the oven and add in the coconut (if using) and give everything a good stir.  Return the granola to the oven and cook for an additional 10-15 minutes, or until the mixture is golden.  Remove and let the granola cool until it reaches room temperature.  Stir in the chocolate chips (if using).
  • Serve immediately, or store in a sealed container for up to 2 weeks.


2 c. all-purpose flour
2 tsp. pumpkin pie spice
1 tsp. kosher salt 
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. (1 stick) butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
4 large eggs
1 tsp. pure vanilla extract
1 (15-oz.) can pumpkin puree

1 (8-oz.) block cream cheese, softened
4 tbsp. butter, softened
3 c. powdered sugar
1/2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
Pinch kosher salt
  • Preheat oven to 350° and line two muffin tins with liners. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, and baking soda.
  • In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined. 
  • Fill cupcake liners ¾ full and bake until a toothpick inserted in middle of a cupcake comes out clean, 23 minutes. Let cool completely. 
  • Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and pumpkin pie spice and beat until no lumps remain, then add vanilla and a pinch of salt. 
  • Transfer to a piping bag fitted with a large round tip and swirl frosting onto cooled cupcakes.  


Butter, for pan
1 c. sugar
1 1/2 tsp. pumpkin pie spice, divided
1 (16-oz.) can refrigerated biscuits, halved lengthwise
1 c. pumpkin puree
1/2 tsp. pure vanilla extract

1/4 (8-oz.) block cream cheese, softened
1/2 c. powdered sugar
1/2 tsp. pure vanilla extract
1/4 tsp. pumpkin pie spice
1/4 c. milk
  • Preheat oven to 350° and butter a 9x5-inch loaf pan. Pour sugar and 1 teaspoon of pumpkin pie spice into a large resealable plastic bag and shake to combine. Add biscuit pieces to bag 2 or 3 at a time, seal, and shake until coated. Set coated biscuit pieces aside on a plate and repeat with remaining pieces. 
  • In a medium bowl, combine pumpkin puree, vanilla, and remaining teaspoon pumpkin pie spice. Slather pumpkin filling on a biscuit, then top with another biscuit and slather with more filling. Repeat until you’ve created a stack of biscuits (or two stacks of biscuits). 
  • Place biscuit stack on its side in prepared pan, so you see layers of pumpkin filling. 
  • Bake until biscuits are golden and puffed, 38 to 40 minutes. Let cool slightly, then turn out onto a plate. 
  • In a large bowl using a hand mixer on low speed, beat cream cheese until light and fluffy. Add powdered sugar, vanilla, and pumpkin pie spice and mix until combined, then gradually add milk and beat until it’s a pourable consistency. 
  • Drizzle glaze over pull-apart bread before serving. 


1 1/2 c. all-purpose flour
3 tsp. baking powder
2 tbsp. packed light brown sugar
1 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 c. milk
1 c. pumpkin puree
2 large eggs
1 tsp. pure vanilla extract
Butter, for cooking
  • In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger. 
  • In a separate bowl, whisk together milk and pumpkin puree, then add eggs and stir in vanilla. 
  • Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.   
  • Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes then flip and cook the other side until golden, another 3 minutes. 
  • Repeat with remaining batter.

All recipes and photos are from Click here for more pumpkin spice recipes.