18 Delicious Pumpkin Spice Recipes for Fall

Now that the leaves are turning and there’s a crispness in the air, it’s time to embrace all things pumpkin spice! Whether you’re a die-hard fan or just pumpkin spice-curious, our roundup of 18 delicious recipes will inspire you to whip up everything from cozy breakfasts to decadent desserts. Get ready to fall in love with fall flavors—let’s dive into these must-try creations!

Pumpkin Spice Latte

Pumpkin Spice Latte? More like your new fall obsession. Whip this up in minutes and thank us later.

Ingredients

• 2 cups of milk (any kind, but oat milk slays here)
• 2 shots of espresso or ½ cup of strong brewed coffee
• 2 tbsp pumpkin puree (not pie filling)
• 1 tbsp sugar (brown sugar for extra cozy vibes)
• A splash of vanilla extract
• A couple of shakes of pumpkin pie spice
• Whipped cream (because why not?)

Instructions

1. Heat the milk in a saucepan over medium heat until it’s steaming but not boiling, about 3-4 minutes. Tip: Keep an eye on it to prevent a milk volcano.
2. Whisk in the pumpkin puree, sugar, vanilla extract, and pumpkin pie spice until smooth. Tip: No lumps allowed—get that arm workout in.
3. Pour the espresso or coffee into your favorite mug, then slowly add the spiced milk mixture. Tip: Pour from a height for a barista-worthy swirl.
4. Top with whipped cream and a sprinkle of pumpkin pie spice for that Instagram-ready finish.

Silky, spiced, and seriously addictive. Serve it with a cinnamon stick stirrer for extra autumn points.

Pumpkin Spice Pancakes

Unleash your autumn mornings with these fluffy, spice-kissed pancakes that’ll have your kitchen smelling like a PSL in no time.

Ingredients

• 1 cup of all-purpose flour
• 2 tbsp of sugar
• 1 tbsp of pumpkin pie spice
• 1 tsp of baking powder
• A pinch of salt
• 1 cup of milk
• A splash of vanilla extract
• 1/2 cup of pumpkin puree
• 1 egg
• 2 tbsp of melted butter

Instructions

1. Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt in a large bowl.
2. In another bowl, mix milk, vanilla, pumpkin puree, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ones. Stir until just combined—lumps are okay!
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on top, about 2-3 minutes.
6. Flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven.

Delight in pancakes that are irresistibly soft with a hint of spice. Top with a dollop of whipped cream and a drizzle of maple syrup for that extra cozy vibe.

Pumpkin Spice Muffins

Every fall needs these Pumpkin Spice Muffins—moist, fluffy, and packed with warmth. Whip them up in 30 minutes flat for that instant cozy vibe.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar (because sweet is the mood)
• 1 tbsp of pumpkin pie spice (for that kick)
• 1 tsp of baking soda (to puff them up)
• A pinch of salt (balance is key)
• 1 cup of pumpkin puree (the star)
• 2 eggs (bind it all together)
• A splash of vanilla extract (for depth)
• 1/2 cup of melted butter (richness overload)
• A couple of tbsp of milk (to loosen the batter)

Instructions

1. Preheat your oven to 350°F—no guessing, just set it.
2. Grab a bowl, mix flour, sugar, pumpkin pie spice, baking soda, and salt. Whisk it like you mean it.
3. In another bowl, beat the pumpkin puree, eggs, vanilla, and melted butter until smooth. Pro tip: room temp eggs mix better.
4. Pour the wet into the dry ingredients. Add milk. Fold gently—overmixing is the enemy of fluffiness.
5. Line a muffin tin with papers or grease it. Fill each cup 3/4 full. They’ll rise, promise.
6. Bake for 20-25 minutes. A toothpick should come out clean—no gooey batter.
7. Let them cool for 5 minutes in the tin, then transfer to a rack. Patience, they’re hot.

Fresh out the oven, these muffins are tender with a spicy-sweet aroma. Crumble one over yogurt or dunk in coffee for peak autumn mornings.

Pumpkin Spice Bread

Get ready to fall in love with this cozy, spice-packed Pumpkin Spice Bread that’s perfect for your morning coffee or a sweet afternoon pick-me-up.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• A splash of vanilla extract
• A couple of tbsp water (if needed)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, brown sugar, and granulated sugar until smooth.
3. Tip: Make sure all your ingredients are at room temperature to avoid a lumpy batter.
4. Sift in the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger into the wet ingredients. Stir until just combined.
5. Tip: Overmixing can lead to a dense loaf, so fold gently until you no longer see streaks of flour.
6. If the batter seems too thick, add a splash of water to loosen it up.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Cover the loaf with foil halfway through baking if the top is browning too quickly.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Absolutely divine when warm, this bread boasts a moist crumb and a rich, spicy aroma. Slather with cream cheese or enjoy as is for a treat that screams autumn.

Pumpkin Spice Cookies

Alright, let’s dive into these Pumpkin Spice Cookies—**fall vibes in every bite** and so easy, you’ll wanna bake ’em year-round.

Ingredients

• 1 cup of pumpkin puree (the real deal, not pie filling)
• A couple of cups of all-purpose flour
• A splash of vanilla extract
• 1 tsp of pumpkin spice (because, obviously)
• 1/2 cup of softened butter (unsalted, please)
• 3/4 cup of brown sugar (for that deep, caramel-y sweetness)
• 1 large egg (room temp is your friend here)
• A pinch of salt (to balance the sweet)
• 1 tsp baking soda (for the perfect rise)

Instructions

1. **Preheat** your oven to 350°F—no guessing, just set it and forget it.
2. In a big bowl, **cream together** the butter and brown sugar until it’s fluffy and light. Tip: Scrape the bowl sides to keep everything even.
3. **Crack in** the egg and **splash** the vanilla, mixing until just combined. Overmixing? Not today.
4. **Fold in** the pumpkin puree gently—this keeps the cookies moist without being dense.
5. In another bowl, **whisk together** flour, pumpkin spice, baking soda, and salt. Tip: Sifting avoids lumps, but ain’t nobody got time? Whisk works.
6. **Combine** wet and dry ingredients, mixing until no flour streaks remain. Tip: A spatula is your bestie here for a tender cookie.
7. **Drop** tablespoon-sized dough onto a baking sheet, spacing them about 2 inches apart—they’ll spread!
8. **Bake** for 10-12 minutes until edges are just golden. They’ll look soft but firm up as they cool.

Get ready for cookies that are **soft in the middle, slightly crisp on the edges**, with all the cozy spice. Serve ’em warm with a cold glass of milk or crumble over vanilla ice cream for next-level dessert vibes.

Pumpkin Spice Cake

Get ready to fall in love with this Pumpkin Spice Cake—moist, flavorful, and packed with all the cozy vibes. Perfect for your next gathering or a solo treat moment.

Ingredients

• 2 cups of all-purpose flour
• 1 1/2 cups of granulated sugar
• 1 cup of pumpkin puree
• 1/2 cup of vegetable oil
• 3 large eggs
• 1 tsp of vanilla extract
• 1 tbsp of pumpkin pie spice
• 1 tsp of baking soda
• 1/2 tsp of salt
• A splash of milk
• A couple of tbsp of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, and salt.
3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, adding a splash of milk to loosen the batter if needed.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Dust with powdered sugar before serving for a sweet finish.

Delightfully moist with a perfect spice kick, this cake is a dream with a dollop of whipped cream or a drizzle of caramel. Serve it warm for that extra cozy factor.

Pumpkin Spice Cheesecake

Make your fall dessert dreams come true with this Pumpkin Spice Cheesecake. It’s creamy, spiced, and everything nice—perfect for those cozy sweater weather cravings.

Ingredients

• 2 cups of graham cracker crumbs (because, duh, it’s cheesecake)
• A stick of butter, melted (for that crumbly goodness)
• 3 blocks of cream cheese, softened (go full-fat for the win)
• A cup of sugar (sweetness is key)
• A can of pumpkin puree (not pie filling, folks)
• A couple of eggs (to bind it all together)
• A splash of vanilla extract (for that aromatic vibe)
• A teaspoon of pumpkin spice (or more, we don’t judge)
• A pinch of salt (to balance the sweet)

Instructions

1. Preheat your oven to 325°F—no rushing this beauty.
2. Mix graham cracker crumbs with melted butter until it feels like wet sand. Press into a 9-inch springform pan like you mean it.
3. Beat cream cheese and sugar until smooth—no lumps allowed. Tip: Scrape the bowl often for even mixing.
4. Add pumpkin puree, eggs, vanilla, pumpkin spice, and salt. Mix until just combined—overmixing is the enemy of fluff.
5. Pour filling over crust. Smooth the top with a spatula for that Instagram-worthy finish.
6. Bake for 55 minutes. The center should jiggle slightly—it sets as it cools. Tip: Run a knife around the edge to prevent cracks.
7. Turn off the oven, crack the door, and let it chill inside for an hour. This slow cool avoids sudden temperature shocks.
8. Refrigerate for at least 4 hours, but overnight is chef’s kiss. Tip: Cover with foil to keep fridge smells out.

Bite into this cheesecake and get hit with the perfect blend of creamy and spiced. Serve with a dollop of whipped cream or a drizzle of caramel for extra decadence.

Pumpkin Spice Smoothie

Overslept and need a quick fall fix? This Pumpkin Spice Smoothie is your creamy, dreamy escape—no coffee shop line required.

Ingredients

• 1 cup of canned pumpkin puree (not pie filling)
• 1 frozen banana, sliced (trust us, it’s creamier this way)
• A splash of almond milk (about 1/2 cup, but eyeball it)
• A couple of ice cubes (for that frosty vibe)
• 1 tbsp of maple syrup (or honey, if you’re feeling wild)
• 1/2 tsp of pumpkin pie spice (because more is more)
• A pinch of salt (to make all the flavors pop)

Instructions

1. Grab your blender—no need to pre-wash if it’s already clean. (Tip: A high-speed blender works best for that silky texture.)
2. Toss in the pumpkin puree, frozen banana slices, almond milk, ice cubes, maple syrup, pumpkin pie spice, and that pinch of salt.
3. Blend on high for 45 seconds, or until everything’s smoother than your morning playlist. (Tip: If it’s too thick, add a splash more almond milk.)
4. Pour into your favorite glass immediately. (Tip: For an extra cozy touch, sprinkle a little extra pumpkin pie spice on top.)

Delightfully creamy with just the right amount of spice, this smoothie tastes like autumn in a glass. Serve it with a cinnamon stick stirrer for that extra Instagram-worthy moment.

Pumpkin Spice Oatmeal

Blend your morning routine with this cozy Pumpkin Spice Oatmeal—quick, creamy, and packed with fall vibes.

Ingredients

• 1 cup old-fashioned oats
• 2 cups water (or a mix of water and milk for extra creaminess)
• A splash of vanilla extract
• A couple of tablespoons of pumpkin puree
• 1 teaspoon pumpkin pie spice
• A drizzle of maple syrup
• A pinch of salt
• A handful of pecans, chopped (for crunch)

Instructions

1. Grab a medium saucepan and toss in the oats, water (or water-milk mix), and a pinch of salt. Heat over medium until it starts to bubble—about 3 minutes.
2. Stir in the pumpkin puree and pumpkin pie spice. Keep the heat medium-low and let it simmer for 5 minutes, stirring occasionally to avoid sticking.
3. Tip: If it gets too thick, add a splash more water or milk to loosen it up.
4. Remove from heat and mix in the vanilla extract and maple syrup. Taste and add more syrup if you like it sweeter.
5. Tip: Let it sit for a minute off the heat; it’ll thicken up perfectly.
6. Serve hot, topped with chopped pecans for that irresistible crunch.
7. Tip: For an extra indulgent twist, add a dollop of whipped cream on top.

Rich, creamy, and just the right amount of spice, this oatmeal is like a hug in a bowl. Try it with a sprinkle of cinnamon on top or a side of crispy bacon for a sweet-savory kick.

Pumpkin Spice Granola

Fall in love with this Pumpkin Spice Granola—crunchy, cozy, and packed with all the autumnal vibes. Perfect for sprinkling over yogurt or devouring by the handful.

Ingredients

• 3 cups old-fashioned oats
• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 tsp pumpkin pie spice
• A pinch of salt
• 1/2 cup chopped pecans
• A handful of dried cranberries

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the oats, pumpkin puree, maple syrup, melted coconut oil, pumpkin pie spice, and salt until everything’s well coated.
3. Spread the mixture evenly on the prepared baking sheet. Tip: Use the back of a spoon to press it down slightly for chunkier granola clusters.
4. Bake for 20 minutes, then stir in the chopped pecans. Tip: Stirring halfway ensures even baking without burning.
5. Bake for another 10-15 minutes until golden and crisp. Keep an eye on it—granola can go from perfect to burnt in a flash.
6. Remove from the oven and let it cool completely on the baking sheet. Tip: It’ll crisp up as it cools, so resist the urge to snack immediately.
7. Once cool, mix in the dried cranberries.

Unbelievably crunchy with a sweet-spicy kick, this granola’s a game-changer. Try it layered in a parfait with vanilla yogurt and a drizzle of honey for next-level breakfast vibes.

Pumpkin Spice Donuts

Viral on every feed this season, these Pumpkin Spice Donuts are your ticket to autumn bliss. **Bake** them, **dust** them, **devour** them—repeat.

Ingredients

• 1 cup of pumpkin puree (the real deal, not pie filling)
• A couple of cups of all-purpose flour
• A splash of vanilla extract
• 1/2 cup of brown sugar (for that deep, caramel vibe)
• 2 tsp of pumpkin spice (because more is more)
• 1/2 cup of milk (any kind you vibe with)
• 2 eggs (room temp, please)
• 1/4 cup of melted butter (salted for extra oomph)
• 1 tbsp of baking powder (for the fluff)
• A pinch of salt (to balance the sweet)

Instructions

1. **Preheat** your oven to 350°F—no cheating, wait for the beep.
2. **Whisk** together pumpkin puree, eggs, milk, vanilla, and melted butter in a big bowl until it’s smoother than your morning latte.
3. In another bowl, **mix** flour, brown sugar, baking powder, pumpkin spice, and salt like you’re tossing confetti.
4. **Combine** wet and dry ingredients with a spatula—fold gently to keep the fluff.
5. **Pipe** or spoon the batter into a greased donut pan, filling each ring just 3/4 full to avoid overflow.
6. **Bake** for 12-15 minutes until they spring back at your touch—no jiggle means they’re done.
7. **Cool** on a rack for 5 minutes before flipping—patience prevents donut disasters.
8. **Dust** with powdered sugar or dunk in a glaze while still warm for maximum stickiness.

Expect a **moist crumb** with a **spicy kick**, perfect with a cold brew or as a sneaky breakfast. **Stack** them high for Instagram or keep them all to yourself—no judgment.

Pumpkin Spice Waffles

Unleash the cozy vibes with these Pumpkin Spice Waffles—your fall mornings just got a major upgrade. Crispy edges, fluffy insides, and all the warm spices you crave.

Ingredients

• 1 1/2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 2 teaspoons of pumpkin pie spice
• 1/4 cup of brown sugar
• 1 cup of pumpkin puree
• 2 large eggs
• 1 1/2 cups of milk
• 1/4 cup of melted butter
• A splash of vanilla extract

Instructions

1. Preheat your waffle iron to 375°F—this ensures those golden, crispy edges.
2. In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and brown sugar. Tip: Sift the flour for extra fluffiness.
3. In another bowl, mix the pumpkin puree, eggs, milk, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix—a few lumps are okay.
5. Lightly grease the waffle iron with butter or non-stick spray.
6. Pour 1/2 cup of batter onto the iron and cook for 4-5 minutes, or until steam stops escaping. Tip: Resist the urge to peek too soon—it helps with the crispiness.
7. Repeat with the remaining batter.

Dig into waffles that are crispy outside, tender inside, and packed with pumpkin spice goodness. Drizzle with maple syrup or top with whipped cream and a sprinkle of cinnamon for extra flair.

Pumpkin Spice French Toast

Now, let’s dive into making Pumpkin Spice French Toast that’ll have your fall mornings sorted. It’s cozy, it’s flavorful, and yes, it’s as Instagram-worthy as it gets.

Ingredients

• 4 thick slices of brioche bread (stale works best!)
• 3 large eggs
• A splash of whole milk (about 1/2 cup)
• A couple of tablespoons of pumpkin puree (not pie filling!)
• A generous sprinkle of pumpkin spice (about 1 tbsp)
• A dash of vanilla extract (1 tsp)
• A pinch of salt
• A knob of butter for frying
• Maple syrup and powdered sugar for serving

Instructions

1. In a wide bowl, whisk together the eggs, milk, pumpkin puree, pumpkin spice, vanilla extract, and salt until smooth.
2. Heat a large non-stick skillet over medium heat and melt a knob of butter, swirling to coat the pan.
3. Dip each slice of brioche into the egg mixture, letting it soak for about 10 seconds per side for maximum flavor.
4. Transfer the soaked bread to the skillet. Cook for 2-3 minutes per side until golden brown and slightly crispy.
5. Repeat with the remaining slices, adding more butter to the pan as needed to prevent sticking.
6. Serve hot with a drizzle of maple syrup and a dusting of powdered sugar.

Just imagine the crispy edges giving way to a soft, spiced center—pure bliss. Try topping with whipped cream and a sprinkle of cinnamon for extra decadence.

Pumpkin Spice Ice Cream

Fall in love with this creamy, dreamy Pumpkin Spice Ice Cream that’s about to become your autumn obsession. No churn, no fuss—just pure, spiced bliss.

Ingredients

• 2 cups of heavy cream, cold
• 1 can (14 oz) of sweetened condensed milk
• 1/2 cup of pumpkin puree
• 2 tsp of pumpkin pie spice
• 1 tsp of vanilla extract
• A pinch of salt

Instructions

1. Grab a large bowl and whip the heavy cream until stiff peaks form. Tip: Chill your bowl and beaters for 10 minutes beforehand for the fluffiest results.
2. In another bowl, mix the sweetened condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until smooth.
3. Gently fold the whipped cream into the pumpkin mixture until fully combined. Tip: Use a spatula and fold in a figure-eight motion to keep the mix light.
4. Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
5. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or overnight. Tip: For the creamiest texture, let it sit at room temperature for 5 minutes before scooping.

This ice cream is luxuriously smooth with a warm spice kick that’s not too sweet. Try serving it sandwiched between two ginger snaps for an epic ice cream sandwich moment.

Pumpkin Spice Pudding

Now, let’s dive into this creamy, dreamy Pumpkin Spice Pudding that’s about to become your fall obsession. It’s like a hug in a bowl, spiced to perfection and ready in no time.

Ingredients

• 1 can (15 oz) of pumpkin puree – not pie filling, just pure pumpkin
• 2 cups of whole milk – for that ultra-creamy texture
• 1/2 cup of granulated sugar – sweet but not too sweet
• 3 tbsp of cornstarch – our thickening hero
• 1 tsp of vanilla extract – a splash for flavor
• 1 1/2 tsp of pumpkin pie spice – because it’s all about that spice
• A pinch of salt – to balance the sweetness

Instructions

1. Grab a medium saucepan and whisk together the pumpkin puree, milk, sugar, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth.
2. Turn the heat to medium and cook the mixture, stirring constantly, for about 10 minutes or until it thickens to a pudding consistency. Tip: Keep the heat steady to avoid scorching.
3. Once thickened, remove from heat and let it cool for 5 minutes. Tip: Give it a taste here – adjust spices if you’re feeling adventurous.
4. Pour the pudding into serving bowls or glasses. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours. Tip: Overnight chilling makes it even better.

Expect a silky, spiced pudding that’s rich but not heavy. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for that extra flair.

Pumpkin Spice Fudge

Alright, let’s dive into this fall favorite that’s about to blow your mind. Pumpkin Spice Fudge is the creamy, dreamy treat you didn’t know you needed—until now.

Ingredients

• 3 cups of white chocolate chips
• A 14-ounce can of sweetened condensed milk
• A couple of tablespoons of pumpkin puree
• A splash of vanilla extract
• A teaspoon of pumpkin pie spice
• A pinch of salt

Instructions

1. Grab an 8×8 inch baking dish and line it with parchment paper, leaving some overhang for easy removal later.
2. In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until the chocolate is fully melted and the mixture is smooth—no lumps allowed!
3. Remove the saucepan from the heat and quickly stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and that pinch of salt. Mix until everything is well combined and oh-so-aromatic.
4. Pour the fudge mixture into your prepared baking dish, using a spatula to spread it evenly. Pro tip: Give the dish a few gentle taps on the counter to eliminate any air bubbles.
5. Pop the dish into the fridge and let it chill for at least 2 hours, or until the fudge is firm to the touch. Patience is key here!
6. Once set, use the parchment paper overhang to lift the fudge out of the dish. Slice it into squares with a sharp knife—dipping the knife in hot water between cuts gives you cleaner edges.

Get ready for a fudge that’s irresistibly creamy with just the right amount of pumpkin spice kick. Serve it on a platter at your next gathering, or keep it all to yourself—we won’t judge.

Pumpkin Spice Popcorn

Make your snack time unforgettable with this Pumpkin Spice Popcorn—perfect for those cozy nights in or as a sweet treat at your next gathering.

Ingredients

• A couple of cups of popped popcorn
• A splash of melted butter
• A sprinkle of pumpkin pie spice
• A dash of salt
• A drizzle of honey

Instructions

1. Preheat your oven to 300°F to get it ready for toasting the popcorn.
2. Spread the popped popcorn evenly on a baking sheet lined with parchment paper for easy cleanup.
3. Drizzle the melted butter over the popcorn, using a spoon to toss and coat every piece evenly.
4. Sprinkle the pumpkin pie spice and salt over the popcorn, tossing again to ensure the spices are distributed.
5. Bake in the preheated oven for 10 minutes, stirring halfway through to prevent burning and toasting evenly.
6. Remove from the oven and immediately drizzle with honey, tossing quickly to coat before the honey hardens.
7. Let cool for 5 minutes before serving to allow the flavors to meld together.

Zesty and sweet, this Pumpkin Spice Popcorn has a perfect crunch with a warm, spicy kick. Serve it in a big bowl for sharing or pack it into individual bags for a sweet on-the-go snack.

Pumpkin Spice Syrup

Fall in love with this homemade Pumpkin Spice Syrup—your coffee’s new best friend. Whip it up in minutes and drizzle it on everything from lattes to pancakes.

Ingredients

• 1 cup of granulated sugar
• 1 cup of water
• 2 tablespoons of pumpkin puree
• 1 teaspoon of vanilla extract
• A couple of cinnamon sticks
• A pinch of ground cloves
• A dash of ground nutmeg
• A splash of ground ginger

Instructions

1. Grab a small saucepan and combine the sugar and water over medium heat. Stir until the sugar dissolves completely.
2. Add the pumpkin puree, cinnamon sticks, cloves, nutmeg, and ginger to the saucepan. Whisk to blend all the spices in smoothly.
3. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes, stirring occasionally to prevent sticking.
4. Remove the saucepan from the heat and stir in the vanilla extract. Let the syrup cool for 5 minutes.
5. Strain the syrup through a fine-mesh sieve into a clean jar or bottle to remove the cinnamon sticks and any spice bits.

This syrup is thick, fragrant, and packed with cozy flavors. Try swirling it into your morning oatmeal or mixing it into a batch of autumnal cocktails for an instant upgrade.

Conclusion

Fall is the perfect time to cozy up with these 18 delicious pumpkin spice recipes that promise to warm your heart and home. From sweet treats to savory dishes, there’s something for every taste. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest. Happy cooking!