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13 Genius Pumpkin Spice Recipes To Make This Autumn
Craving that perfect, cozy autumn flavor but finding yourself a little tired of the same old pumpkin pie? You’re not alone. The moment the first leaf turns golden, a universal desire for pumpkin spice kicks in, filling our kitchens with the warm, comforting scent of cinnamon, nutmeg, and ginger. It’s the official fragrance of fall, a flavor that promises cozy sweaters, crisp air, and happy gatherings.
But let’s be honest, there’s a whole world of delicious possibilities beyond the classic pie. You might be wondering how to take that beloved spice blend and weave it into new and exciting meals, drinks, and treats. You want to capture the essence of the season in fresh ways, surprising your family and friends (and yourself!) with dishes that are both comforting and creative. You’re searching for inspiration that goes beyond the dessert table and infuses every part of your autumn with that signature flavor.
The quintessential flavor of autumn, pumpkin spice, is a versatile blend of cinnamon, nutmeg, ginger, allspice, and cloves. It shines in everything from lattes and cookies to savory chili and pasta, offering a warm and cozy taste perfect for fall cooking and baking. This curated list of 13 genius recipes, updated for 2025, is your ticket to making this the most delicious autumn yet, with ideas for every meal of the day.
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13 Genius Pumpkin Spice Recipes To Make This Autumn
From sweet treats that melt in your mouth to comforting main courses and iconic beverages, this list has something for every craving. We’ve gathered a variety of the best pumpkin spice recipes, including tried-and-true classics and innovative new twists, all tested and approved for the home kitchen. Each recipe comes with clear, easy-to-follow instructions and pro-tips to guarantee delicious success, whether you’re a seasoned baker or just starting your culinary journey.
1. Master the Flavor: Homemade Pumpkin Pie Spice
Pin this simple recipe to have perfect pumpkin spice all season long!
Making your own pumpkin pie spice blend is incredibly easy and ensures the freshest, most vibrant flavor for all your autumn creations.
Ingredients:
* 3 tbsp ground cinnamon
* 2 tsp ground ginger
* 2 tsp ground nutmeg
* 1 ½ tsp ground allspice
* 1 ½ tsp ground cloves
Instructions:
1. In a small bowl, combine all the ground spices.
2. Whisk thoroughly until the mixture is uniform in color and texture. For the finest blend, consider using a small electric spice grinder to ensure all components are perfectly integrated.
3. Transfer the spice mix to a small, airtight container. A set of matching glass spice jars with labels is perfect for keeping your pantry organized.
4. Store in a cool, dark place for up to 6 months.
Pro-Tip: For the most potent flavor, start with whole spices (cinnamon sticks, whole cloves, etc.) and grind them yourself just before mixing. The aroma is unbeatable!
2. The Iconic Cafe Favorite: Pumpkin Spice Latte (PSL)
Save this Starbucks copycat recipe to your ‘Cozy Drinks’ board!
You can easily make a coffee shop-quality Pumpkin Spice Latte at home, giving you full control over the sweetness and ingredients.
Ingredients:
* 1 cup milk of choice
* 2 tbsp pumpkin puree
* 1 to 3 tbsp sugar or maple syrup, to taste
* 1/2 tsp pumpkin pie spice, plus more for sprinkling
* 1/2 tsp vanilla extract
* 1/4 cup hot, strong-brewed coffee or espresso
* Whipped cream, for topping
Instructions:
1. In a small saucepan over medium heat, whisk together the milk, pumpkin puree, and sugar. Heat until hot, but do not boil.
2. Remove from heat and stir in the pumpkin pie spice and vanilla.
3. For a frothy latte, use a handheld milk frother to whip the mixture until it becomes foamy. This simple tool is the key to that cafe texture.
4. Pour the strong coffee or espresso into a large mug.
5. Pour the frothed pumpkin milk mixture over the coffee.
6. Top with whipped cream and a final sprinkle of pumpkin pie spice.
Lesson Learned: Don’t skip the frothing step! It makes a huge difference in the texture and truly elevates the drink from pumpkin coffee to a real latte.
Pin this cookie recipe for your next fall baking day!
This recipe creates reliably soft, cake-like, and flavorful pumpkin chocolate chip cookies, perfect for any autumn occasion.
Ingredients:
* 1 cup canned pumpkin puree
* 1 cup white sugar
* 1/2 cup vegetable oil
* 1 large egg
* 2 cups all-purpose flour
* 2 tsp baking powder
* 2 tsp ground cinnamon (or 1 tsp cinnamon + 1 tsp pumpkin pie spice)
* 1/2 tsp salt
* 1 tsp baking soda
* 1 tsp milk
* 1 tbsp vanilla extract
* 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine pumpkin puree, sugar, vegetable oil, and egg. Beat until creamy.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
4. Dissolve the baking soda with the milk and add it to the wet ingredients. Stir in the vanilla.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
6. Drop by rounded tablespoon onto ungreased cookie sheets. For perfect, evenly baked cookies and easy cleanup, I highly recommend using a set of nonstick baking sheets lined with a silicone baking mat.
7. Bake for approximately 10-12 minutes, or until the edges are lightly browned.
Pro-Tip: These cookies are naturally soft and cake-like due to the pumpkin. If you prefer a denser cookie, you can blot the pumpkin puree between paper towels to remove some excess moisture before adding it to the batter.
4. The Grab-and-Go Breakfast: Pumpkin Cream Cheese Muffins
Save this muffin recipe for an easy fall breakfast!
This recipe produces moist pumpkin muffins with a delightful cream cheese filling, making them the perfect grab-and-go breakfast for a crisp fall morning.
Ingredients:
* For the filling: 8 oz cream cheese (softened), 1/4 cup sugar, 1 egg yolk.
* For the muffins: 1 3/4 cups all-purpose flour, 1 tsp baking soda, 2 tsp pumpkin pie spice, 1/2 tsp salt, 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 2 large eggs, 1/2 cup vegetable oil.
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. A quality nonstick muffin pan is essential for even baking.
2. Make the filling: In a small bowl, beat the softened cream cheese, sugar, and egg yolk until smooth. Set aside.
3. Make the muffin batter: In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
4. In a large bowl, whisk together pumpkin puree, both sugars, eggs, and oil until well combined.
5. Add the dry ingredients to the wet ingredients and stir until just moist. Do not overmix.
6. Fill each muffin cup about halfway with batter. Add a tablespoon of the cream cheese filling in the center. Top with the remaining batter, filling the cups about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the cake part comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
Pro-Tip: To get that perfect swirl on top, reserve a small amount of the cream cheese filling and dollop it on top of the batter before baking. Use a toothpick to gently swirl it into the muffin top.
5. The Effortless Dessert: No-Bake Pumpkin Cheesecake
Need an easy holiday dessert? Pin this no-bake recipe!
For an impressive dessert that requires no oven time, this no-bake pumpkin cheesecake is creamy, decadent, and incredibly simple to prepare.
Ingredients:
* For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 6 tbsp melted butter.
* For the filling: 16 oz cream cheese (softened), 1 cup pumpkin puree, 3/4 cup powdered sugar, 1/2 cup brown sugar, 1 1/2 tsp pumpkin pie spice, 1 1/2 cups cold heavy whipping cream.
Instructions:
1. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. A nonstick springform pan is crucial for easy removal. Chill in the refrigerator while you make the filling.
2. Make the filling: In a large bowl, use an electric hand mixer to beat the softened cream cheese until completely smooth.
3. Beat in the pumpkin puree, powdered sugar, brown sugar, and pumpkin pie spice until well combined and smooth.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
5. Spread the filling evenly over the chilled crust.
6. Refrigerate for at least 6 hours, or preferably overnight, until firm.
Lesson Learned: Ensure your cream cheese is truly at room temperature. If it’s too cold, your filling will be lumpy, and no amount of beating will fix it.
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6. The Savory Surprise: Creamy Pumpkin Pasta with Sausage
Pin this recipe for a cozy weeknight dinner this fall!
This creamy pumpkin pasta with sausage is a unique and comforting savory main course that perfectly captures the flavors of fall.
Ingredients:
* 1 lb pasta (like penne or rigatoni)
* 1 lb ground Italian sausage
* 1 tbsp olive oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 cup pumpkin puree
* 1/2 cup heavy cream
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1 tsp pumpkin pie spice or a pinch of nutmeg
* Salt and pepper to taste
* Fresh sage leaves, for garnish
Instructions:
1. Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove sausage and set aside.
3. In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the pumpkin puree, heavy cream, Parmesan cheese, and pumpkin pie spice. Season with salt and pepper. Bring to a simmer. A good quality stainless steel skillet will ensure even heating for your sauce.
5. Return the cooked sausage to the skillet. Add the drained pasta and toss to coat everything in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
6. Serve immediately, garnished with fresh sage and extra Parmesan cheese.
Pro-Tip: For an extra layer of flavor, fry the fresh sage leaves in a little butter for about 30 seconds until crispy before using them as a garnish. It adds a wonderful texture and aroma.
7. The Hearty One-Pot Meal: Spicy Pumpkin Chili
Pin this hearty chili recipe for a perfect game day meal!
This spicy pumpkin chili is a flavorful and hearty one-pot meal, with the unique addition of pumpkin for extra creaminess and a subtle sweetness.
Ingredients:
* 1 lb ground beef or turkey
* 1 large onion, chopped
* 1 bell pepper, chopped
* 3 cloves garlic, minced
* 1 (15 oz) can pumpkin puree
* 1 (28 oz) can diced tomatoes, undrained
* 1 (15 oz) can kidney beans, rinsed and drained
* 1 (15 oz) can black beans, rinsed and drained
* 2-3 tbsp chili powder
* 2 tsp cumin
* 1 tsp smoked paprika
* Salt and pepper to taste
* Toppings: Sour cream, shredded cheese, cilantro, jalapeños
Instructions:
1. In a large pot or Dutch oven, cook the ground meat over medium-high heat until browned. Drain off any excess fat. An enameled cast iron Dutch oven is perfect for this, as it holds heat evenly for simmering.
2. Add the chopped onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
3. Stir in the pumpkin puree, diced tomatoes, kidney beans, black beans, chili powder, cumin, and smoked paprika. Season with salt and pepper.
4. Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld. For best results, simmer for an hour.
5. Serve hot with your favorite toppings.
Pro-Tip: The pumpkin adds a subtle sweetness and incredible creaminess, but it doesn’t scream “pumpkin.” It’s a secret ingredient that will have everyone asking for the recipe. The chili is even better the next day!
8. The Legendary Quick Bread: Downeast Maine Pumpkin Bread
Pin this famous pumpkin bread recipe to try this weekend!
This classic recipe is a foolproof method for creating an incredibly moist, flavorful, and tender pumpkin bread that everyone will love.
Ingredients:
* 1 (15 ounce) can pumpkin puree
* 4 large eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 tsp baking soda
* 1 1/2 tsp salt
* 1 tsp ground cinnamon
* 1 tsp ground nutmeg
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans. Using heavy-duty nonstick loaf pans will give you a perfect crust and easy release every time.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
4. Stir the dry ingredients into the pumpkin mixture until just combined.
5. Divide the batter evenly between the prepared pans.
6. Bake for approximately 50 to 60 minutes. The loaves are done when a toothpick inserted into the center comes out clean.
7. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Lesson Learned: This recipe makes two loaves for a reason: it’s perfect for sharing! One for you, and one for a neighbor or friend. It also freezes beautifully.
9. The Ultimate Autumn Breakfast: Fluffy Pumpkin Pancakes
Save this recipe for a perfect weekend breakfast!
You can create light, fluffy, and flavorful pumpkin pancakes that are the perfect special breakfast for a lazy fall weekend.
Ingredients:
* 1 1/2 cups all-purpose flour
* 2 tbsp brown sugar
* 2 tsp baking powder
* 1 tsp pumpkin pie spice
* 1/2 tsp salt
* 1 1/4 cups milk or buttermilk
* 1/2 cup pumpkin puree
* 1 large egg
* 2 tbsp melted butter
Instructions:
1. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In a separate medium bowl, whisk together the milk, pumpkin puree, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay—do not overmix!
4. Heat a lightly oiled griddle or frying pan over medium-high heat. A large electric griddle is perfect for making a big batch at once.
5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
6. Cook until bubbles appear on the surface and the edges are dry, about 2-3 minutes. Flip and cook until browned on the other side.
7. Serve immediately with butter and warm maple syrup.
Pro-Tip: For the fluffiest pancakes, let the batter rest for 5-10 minutes after mixing. This allows the gluten to relax and the baking powder to start working, resulting in a more tender pancake.
10. The 5-Minute Party Starter: Pumpkin Fluff Dip
Pin this super easy dip for your next fall gathering!
This pumpkin fluff dip is an extremely easy, fast, and crowd-pleasing appetizer that comes together in just five minutes with only four ingredients.
Ingredients:
* 1 (15 oz) can pumpkin puree
* 1 (5 oz) box instant vanilla pudding mix
* 1 (8 oz) container frozen whipped topping, thawed
* 1 tsp pumpkin pie spice
* For serving: Graham crackers, apple slices, vanilla wafers, gingersnaps
Instructions:
1. In a large bowl, combine the pumpkin puree, dry pudding mix, and pumpkin pie spice.
2. Using a hand mixer or a stand mixer with the whisk attachment, beat the mixture until it is well combined and smooth. A powerful stand mixer makes this effortless.
3. Gently fold in the thawed whipped topping until no streaks remain.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Serve with your favorite dippers.
Lesson Learned: Make sure you buy instant pudding mix, not the cook-and-serve kind! The instant mix is what gives the dip its structure without any cooking.
11. The Zero-Waste Snack: Crunchy Roasted Pumpkin Seeds
Don’t throw those seeds away! Pin this snack recipe for later.
This is the best way to clean, season, and roast pumpkin seeds for a crunchy, savory, and healthy zero-waste snack after carving pumpkins.
Materials Needed:
* 2 cups raw pumpkin seeds, rinsed and dried thoroughly
* 2 tbsp melted butter or olive oil
* 1 tsp salt
* 1/2 tsp garlic salt
* 1 tsp Worcestershire sauce
Step-by-Step Directions:
1. Preheat oven to 300°F (150°C).
2. The most important step is to make sure your seeds are completely dry after rinsing. Pat them dry with paper towels and let them air-dry for at least an hour if possible.
3. In a medium bowl, toss the dry pumpkin seeds with the melted butter, salt, garlic salt, and Worcestershire sauce until evenly coated.
4. Spread the seeds in a single layer on a large, rimmed baking sheet. This type of pan is essential to prevent spills and ensure even roasting.
5. Bake for 40-45 minutes, stirring every 10-15 minutes, until the seeds are golden brown and crunchy.
6. Let them cool completely on the baking sheet before enjoying. They will get crunchier as they cool.
Pro-Tip: Boiling the rinsed seeds in salted water for 10 minutes before drying and roasting them helps make them extra crispy and seasons them from the inside out.
12. The Healthy Appetizer: Autumn Harvest Pumpkin Hummus
Pin this healthy and delicious fall appetizer idea!
This pumpkin hummus is a healthy, unique, and savory appetizer or snack that puts a festive autumn twist on a classic dip.
Ingredients:
* 1 (15 oz) can chickpeas, rinsed and drained
* 1 cup pumpkin puree
* 1/4 cup tahini
* 1/4 cup lemon juice
* 1-2 cloves garlic, minced
* 2 tbsp olive oil, plus more for serving
* 1/2 tsp ground cumin
* 1/2 tsp smoked paprika, plus more for garnish
* Salt to taste
* 2-3 tbsp water, as needed
Instructions:
1. In the bowl of a food processor, combine the chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, cumin, paprika, and salt.
2. A high-powered food processor is key to achieving an ultra-smooth and creamy hummus. Process until the mixture is completely smooth.
3. If the hummus is too thick, add water, one tablespoon at a time, with the processor running, until it reaches your desired consistency.
4. Taste and adjust seasonings if necessary.
5. Transfer the hummus to a serving bowl. Use the back of a spoon to create a swirl on top.
6. Drizzle with a little more olive oil and garnish with a sprinkle of paprika and some toasted pumpkin seeds.
Lesson Learned: For the absolute creamiest hummus, take the extra 10 minutes to peel the skins off the chickpeas before processing them. It sounds tedious, but it makes a world of difference in the final texture.
13. The Decadent Indulgence: Pumpkin Spice Salted Caramel Hot Chocolate
Save this liquid heaven recipe for a chilly fall night!
This ultra-decadent and comforting hot chocolate recipe is the ultimate special treat for a cozy evening.
Ingredients:
* 2 cups milk
* 2 tbsp pumpkin puree
* 2 tbsp unsweetened cocoa powder
* 1/4 cup semi-sweet chocolate chips
* 1 tbsp sugar (or to taste)
* 1/2 tsp pumpkin pie spice
* 1/4 tsp vanilla extract
* For topping: Whipped cream, salted caramel sauce, sea salt flakes
Instructions:
1. In a small saucepan over medium heat, whisk together the milk, pumpkin puree, cocoa powder, and sugar.
2. Heat, whisking constantly, until the mixture is hot and well combined. Do not let it boil. Using a small silicone whisk in a nonstick saucepan prevents scorching.
3. Add the chocolate chips and continue to whisk until they are completely melted and the hot chocolate is smooth.
4. Remove from heat and stir in the pumpkin pie spice and vanilla extract.
5. Pour into a large mug.
6. Top generously with whipped cream, a heavy drizzle of a quality gourmet salted caramel sauce, and a tiny pinch of flaky sea salt.
Pro-Tip: Using both cocoa powder and real chocolate chips creates a much richer, more complex chocolate flavor than using cocoa powder alone. Don’t skip the chocolate chips!
Key Takeaways: Your Quick Guide to Pumpkin Spice Recipes
- Go Beyond Pie: Pumpkin spice is incredibly versatile. Don’t be afraid to try it in savory dishes like pasta, chili, and hummus for a unique autumnal twist.
- Master the Base: Making your own homemade pumpkin pie spice is easy and allows you to control the flavor. A batch made at the start of the season will last you for months.
- Puree vs. Pie Filling: Always double-check your recipe! Most call for 100% pure pumpkin puree, not the pre-sweetened and spiced pumpkin pie filling.
- Texture is Key: For the best results in baked goods, consider blotting excess moisture from your pumpkin puree. For creamy drinks and soups, embrace the moisture!
- Elevate with Toppings: Simple garnishes like fresh sage on pasta, toasted seeds on hummus, or a drizzle of caramel on a latte can turn a simple recipe into a showstopper.
People Also Ask About Pumpkin Spice Recipes
What is pumpkin spice seasoning made of?
Pumpkin spice seasoning is a warm and aromatic blend of ground spices. The classic recipe doesn’t actually contain any pumpkin. It’s traditionally made from ground cinnamon, nutmeg, ginger, allspice, and cloves. Cinnamon typically makes up the largest portion of the blend, providing the foundational warm flavor.
What mixes well with pumpkin spice?
Pumpkin spice pairs beautifully with a wide range of flavors. For sweet dishes, it complements chocolate, caramel, maple, cream cheese, apples, and nuts like pecans and walnuts. In savory cooking, it works well with sausage, bacon, sage, thyme, hearty beans, and root vegetables, adding a subtle warmth and depth.
Is pumpkin spice good for the stomach?
Some ingredients in pumpkin spice can be beneficial for digestion. Ginger, a key component, is a well-known natural digestive aid that can help soothe nausea and indigestion. Cinnamon also has properties that can support digestive health. However, the overall health benefit depends on the recipe it’s used in.
Final Thoughts
The fall season is the perfect excuse to get creative in the kitchen, and there’s no better flavor to experiment with than the comforting, versatile taste of pumpkin spice. From your morning coffee to your evening dessert, there are endless ways to incorporate this beloved blend into your meals. We hope this list has inspired you to step outside your comfort zone and try a savory recipe or a decadent new drink.
Which one of these pumpkin spice recipes are you most excited to try first? Let me know in the comments below
Last update on 2025-10-02 at 03:40 / Affiliate links / Images from Amazon Product Advertising API
