15 Pumpkin Pie Spice Recipes You Need NOW

Welcome to your ultimate guide to everything cozy, warm, and wonderfully spiced! If you thought pumpkin pie spice was just for, well, pumpkin pie, you are in for a delicious surprise. We’re diving deep into the world of this amazing spice blend with 15 pumpkin pie spice recipes that will transform your kitchen into the best-smelling spot in the neighborhood. Get ready to sprinkle, mix, and bake your way to autumn bliss with these easy and fun ideas.

A Spice for All Seasons

The magic of pumpkin pie spice lies in its blend of warm, aromatic spices. According to food historians at Penn State University, “The combination of cinnamon, nutmeg, ginger, and cloves creates a complex flavor profile that is both comforting and invigorating, triggering sensory memories associated with holidays and family gatherings.” This powerful blend does more than just flavor food; it creates an experience.

Spice Component	Flavor Profile	Primary Compound
Cinnamon	Sweet & Woody	Cinnamaldehyde
Nutmeg	Warm & Nutty	Myristicin
Ginger	Pungent & Spicy	Gingerol
Cloves	Sweet & Pungent	Eugenol
Allspice	Complex & Peppery	Eugenol

The Ultimate Collection of Pumpkin Pie Spice Recipes

Ready to get cooking? Here are 15 incredible ways to use pumpkin pie spice that go way beyond the pie crust.

1. Homemade Pumpkin Pie Spice Blend

Why buy it when you can make it? Creating your own blend allows you to control the flavor. Want it extra spicy? Add more ginger! Love the warmth of cloves? Go for it! This is the foundation for all the recipes to follow.

Making your own spice blend is incredibly simple and much more cost-effective than buying pre-made jars from the store. Plus, the aroma that fills your kitchen as you mix these spices is absolutely heavenly. It’s the first step to becoming a true pumpkin spice connoisseur.

Ingredients:

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 ½ teaspoons ground allspice
• 1 ½ teaspoons ground cloves

Instructions:

1. Grab a small bowl.
2. Measure and dump all the ground spices into the bowl.
3. Whisk them together until the color is uniform and all the spices are thoroughly mixed. There should be no light or dark patches.
4. Pour the mixture into a small, airtight jar or spice container. A small funnel can be a huge help here to avoid a spicy mess.
5. Store it in a cool, dark place, like your pantry or a cupboard, for up to 6 months.

Pro-Tip: Make a double or triple batch of this blend. It makes a wonderful, thoughtful gift for friends and family during the fall and holiday season! Just put it in a cute jar with a ribbon and a handwritten tag.

2. The Perfect Pumpkin Spice Latte (PSL)

Skip the coffee shop line and the high prices. This homemade Pumpkin Spice Latte is creamy, perfectly spiced, and ready in minutes. It’s the iconic fall drink for a reason, and making it at home means you can customize the sweetness and strength to your exact liking.

This recipe uses real pumpkin puree, which gives it an authentic flavor and a wonderfully rich texture that you just can’t get from syrups alone. It’s the perfect way to start a chilly morning or as a cozy afternoon treat.

Ingredients:

• 1 cup whole milk (or oat/almond milk for a dairy-free version)
• 2 tablespoons pumpkin puree
• 1 tablespoon sugar (or maple syrup)
• 1 teaspoon pumpkin pie spice, plus extra for garnish
• 1 teaspoon vanilla extract
• ¼ cup hot, strongly brewed espresso or strong coffee

Instructions:

1. In a small saucepan over medium heat, combine the milk, pumpkin puree, and sugar.
2. Heat the mixture, whisking constantly, until it’s warm. Don’t let it boil! You just want it hot enough to dissolve the sugar and get everything happy together.
3. Remove the saucepan from the heat. Whisk in the pumpkin pie spice and vanilla extract.
4. Carefully pour the mixture into a blender and blend for about 15-20 seconds until it’s frothy and smooth. You can also use an immersion blender right in the saucepan.
5. Pour the brewed espresso or coffee into your favorite mug.
6. Top it off with the frothy pumpkin spice milk.
7. Garnish with a sprinkle of extra pumpkin pie spice.

3. Fluffy Pumpkin Spice Pancakes

Upgrade your weekend breakfast with these incredibly fluffy and flavorful pancakes. They are packed with pumpkin goodness and the perfect amount of spice to wake up your taste buds. They smell amazing while they cook and taste even better.

Serve them with a pat of butter and a generous drizzle of warm maple syrup. They are a guaranteed hit with both kids and adults and a fantastic way to celebrate a lazy Saturday or Sunday morning.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons melted unsalted butter

Instructions:

1. In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In a separate medium bowl, whisk together the wet ingredients: milk, pumpkin puree, egg, and melted butter. Make sure the egg is well beaten and everything is combined.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps—over-mixing will make your pancakes tough.
4. Heat a lightly oiled griddle or frying pan over medium-high heat.
5. Pour or scoop the batter onto the griddle, using about ¼ cup for each pancake.
6. Cook for about 2-3 minutes per side, or until bubbles appear on the surface and the edges are golden brown. Flip carefully and cook the other side.
7. Serve immediately with your favorite toppings.

Pro-Tip: For an extra crunch and flavor, add a handful of chopped pecans or walnuts to the batter before cooking.

4. Chewy Pumpkin Spice Cookies

These cookies are the definition of fall. They are soft, chewy, and loaded with the warm flavors of pumpkin spice. They have a wonderful cake-like texture that makes them irresistibly good.

They are perfect for packing in lunchboxes, serving at a party, or just enjoying with a glass of cold milk. The recipe is straightforward, and the results are consistently delicious.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set it aside.
3. In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not over-mix.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
7. Bake for 15-18 minutes, or until the edges are firm and lightly browned.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

5. Creamy Pumpkin Spice Dip

Looking for the perfect party appetizer for fall? This creamy, dreamy pumpkin spice dip is it. It’s sweet, spiced, and incredibly easy to whip up. It tastes like a lighter, fluffier version of pumpkin pie filling.

Serve it with apple slices, graham crackers, ginger snaps, or vanilla wafers for dipping. It’s always a crowd-pleaser and disappears fast!

Ingredients:

• 1 (8-ounce) package cream cheese, softened to room temperature
• 1 cup pumpkin puree
• ½ cup powdered sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions:

1. Make sure your cream cheese is truly softened. This is the key to a smooth, lump-free dip.
2. In a medium bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
3. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract to the bowl.
4. Beat everything together on medium speed until it’s fully combined, smooth, and has a light, fluffy texture.
5. Scrape down the sides of the bowl to make sure everything is incorporated.
6. Transfer the dip to a serving bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Serve chilled with your favorite dippers.

Pro-Tip: For a fancier presentation, serve the dip inside a hollowed-out small pumpkin or a festive bowl.

6. Crunchy Pumpkin Spice Granola

Start your day with a bowl of this crunchy, homemade granola. It’s packed with oats, nuts, and seeds, all coated in a delicious pumpkin spice glaze. It’s so much better than store-bought versions, which can be loaded with sugar.

This granola is perfect with milk, sprinkled over yogurt, or just eaten by the handful as a healthy snack. It fills your home with an incredible aroma as it bakes.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 cup chopped pecans or almonds
• ½ cup raw pumpkin seeds (pepitas)
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• ½ cup pure maple syrup
• ¼ cup melted coconut oil
• ¼ cup pumpkin puree
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the oats, chopped nuts, pumpkin seeds, pumpkin pie spice, and salt. Mix them well.
3. In a separate small bowl, whisk together the maple syrup, melted coconut oil, pumpkin puree, and vanilla extract until smooth.
4. Pour the wet mixture over the dry oat mixture. Stir until all the oats and nuts are evenly coated.
5. Spread the granola in a single, even layer on the prepared baking sheet.
6. Bake for 40-45 minutes, stirring every 15 minutes to ensure it bakes evenly and doesn’t burn.
7. The granola is done when it’s dry and lightly golden. It will get crunchier as it cools.
8. Let it cool completely on the baking sheet before breaking it into clusters. Store in an airtight container for up to 2 weeks.

7. Moist Pumpkin Spice Bread

This is a classic for a reason. A loaf of moist, tender pumpkin spice bread is the ultimate comfort food. This recipe creates a perfectly spiced, dense, and delicious bread that’s great for breakfast, a snack, or dessert.

A slice of this bread, slightly warmed with a smear of butter, is pure heaven. It also makes your house smell incredible while it’s baking.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• ¾ teaspoon salt
• 2 large eggs
• 1 ½ cups granulated sugar
• 1 cup pumpkin puree
• ½ cup vegetable oil

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, whisk the eggs and sugar together until well combined.
4. Stir in the pumpkin puree and vegetable oil until everything is smooth.
5. Add the dry ingredients to the wet ingredients and stir until just moistened. Be careful not to over-mix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

8. Spiced Pumpkin Butter

Pumpkin butter is a rich, smooth, and intensely flavored spread that’s perfect for fall. It’s like the essence of pumpkin pie in a jar. It’s wonderful on toast, scones, muffins, or even swirled into oatmeal or yogurt.

This recipe is made on the stovetop and is surprisingly easy. It just takes a little patience as it simmers and thickens into a glorious, spreadable treat.

Ingredients:

• 1 (29-ounce) can pumpkin puree
• ¾ cup packed brown sugar
• ½ cup apple cider
• 2 teaspoons pumpkin pie spice
• A pinch of salt

Instructions:

1. Combine all the ingredients—pumpkin puree, brown sugar, apple cider, pumpkin pie spice, and salt—in a medium saucepan or Dutch oven.
2. Stir everything together until well combined.
3. Bring the mixture to a simmer over medium heat, stirring occasionally.
4. Once it’s simmering, reduce the heat to low. Let it cook, uncovered, for about 25-30 minutes.
5. Stir it frequently to prevent it from sticking to the bottom of the pan and burning.
6. The pumpkin butter is ready when it has thickened and darkened in color. It should be thick enough to mound on a spoon.
7. Let it cool completely, then transfer it to jars or an airtight container. Store it in the refrigerator for up to 3 weeks.

Pro-Tip: Be careful while it’s simmering! The thick mixture can bubble and splatter. Using a splatter screen can help keep your stovetop clean.

9. Pumpkin Spice Roasted Chickpeas

Need a healthy, crunchy, and satisfying snack? These roasted chickpeas are the answer. They are tossed in pumpkin pie spice for a sweet and savory flavor combination that is totally addictive.

They are a great alternative to chips or nuts when you’re craving something crunchy. They are also packed with protein and fiber, making them a snack you can feel good about.

Ingredients:

• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 1 tablespoon maple syrup (optional, for a sweeter version)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. The key to crispy chickpeas is making sure they are completely dry. After rinsing and draining, spread them on a clean kitchen towel or paper towels and pat them dry. You can even let them air dry for a bit.
3. In a medium bowl, toss the dry chickpeas with the olive oil, pumpkin pie spice, and salt until they are evenly coated. If using maple syrup, add it here as well.
4. Spread the chickpeas in a single layer on a baking sheet.
5. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy.
6. Let them cool slightly before eating. They are crunchiest when fresh from the oven but will stay good in an airtight container for a few days.

10. Easy Pumpkin Spice Muffins

These muffins are a fall staple. They are quick to make, incredibly moist, and have the perfect crumb. They are a great grab-and-go breakfast or a lovely afternoon snack with a cup of tea or coffee.

This recipe is a one-bowl wonder, which means less cleanup for you. You can have a batch of warm, fragrant muffins ready in about 30 minutes.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup pumpkin puree
• ½ cup vegetable oil

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together all the dry ingredients: flour, sugars, pumpkin pie spice, baking soda, and salt.
3. In the same bowl, add the wet ingredients: eggs, pumpkin puree, and oil.
4. Stir everything together with a wooden spoon or spatula until just combined. Don’t overmix! A few lumps are perfectly fine.
5. Divide the batter evenly among the 12 muffin cups. They will be quite full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.

11. Pumpkin Spice Overnight Oats

Make your mornings easier with this delicious and healthy breakfast. Pumpkin spice overnight oats are prepared the night before, so all you have to do in the morning is grab a spoon and enjoy.

It’s a creamy, filling, and flavorful way to start your day. The combination of oats, pumpkin, and spices is both nutritious and incredibly satisfying.

Ingredients:

• ½ cup old-fashioned rolled oats
• ½ cup milk (any kind works)
• ¼ cup pumpkin puree
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup
• ½ teaspoon pumpkin pie spice
• A pinch of salt

Instructions:

1. Find a jar or a container with a lid.
2. Add all the ingredients to the jar: oats, milk, pumpkin puree, chia seeds, maple syrup, pumpkin pie spice, and salt.
3. Stir everything together very well until all the ingredients are combined. Make sure to scrape the bottom of the jar to get any dry spots.
4. Put the lid on the jar and place it in the refrigerator overnight, or for at least 4 hours.
5. In the morning, give it another stir. If it’s too thick, you can add a splash more milk.
6. Enjoy it cold, straight from the jar.

Pro-Tip: Top your overnight oats with chopped pecans, a dollop of yogurt, or a sprinkle of granola for extra texture and flavor in the morning.

12. Roasted Pumpkin Spice Sweet Potatoes

Take your side dish game to the next level with these roasted sweet potatoes. The natural sweetness of the potatoes pairs perfectly with the warm, aromatic pumpkin pie spice.

This is an incredibly simple recipe that delivers big on flavor. It’s a healthy and delicious side for almost any meal, especially during the fall and winter months.

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, place the cubed sweet potatoes.
3. Drizzle them with the olive oil and sprinkle with the pumpkin pie spice, salt, and pepper.
4. Toss everything together until the sweet potato cubes are evenly coated with oil and spices.
5. Spread the sweet potatoes in a single layer on a large baking sheet. Don’t overcrowd the pan, as this will cause them to steam instead of roast. Use two pans if needed.
6. Roast for 25-30 minutes, flipping them halfway through, until they are tender and caramelized on the edges.
7. Serve hot.

13. Pumpkin Spice Energy Bites

These no-bake energy bites are the perfect healthy snack to have on hand for a quick boost of energy. They are packed with wholesome ingredients like oats, dates, and nuts, and flavored with delicious pumpkin pie spice.

They take only a few minutes to make in a food processor and are perfect for pre-workout fuel, an afternoon pick-me-up, or a healthy dessert.

Ingredients:

• 1 cup old-fashioned rolled oats
• ½ cup pitted dates, soaked in warm water for 10 minutes if they are dry
• ½ cup pumpkin puree
• ¼ cup chopped pecans or walnuts
• 2 tablespoons maple syrup
• 1 tablespoon ground flaxseed
• 1 teaspoon pumpkin pie spice

Instructions:

1. If your dates are dry, soak them in warm water for about 10 minutes, then drain them well. This will help them blend easily.
2. Place all the ingredients into the bowl of a food processor.
3. Pulse the mixture until it’s well combined and starts to stick together. You may need to scrape down the sides of the bowl a few times.
4. The mixture should be sticky enough to hold its shape when you press it between your fingers.
5. Roll the mixture into small, 1-inch balls.
6. Place the energy bites on a plate or baking sheet lined with parchment paper.
7. Refrigerate for at least 30 minutes to let them firm up.
8. Store them in an airtight container in the refrigerator for up to a week.

14. Creamy Pumpkin Spice Smoothie

This smoothie tastes like a healthy pumpkin milkshake. It’s thick, creamy, and has all the fall flavors you love. It’s a great way to get in a serving of vegetables for breakfast or as a post-workout recovery drink.

Using a frozen banana is the key to getting that thick, creamy, ice-cream-like texture without adding any actual ice cream.

Ingredients:

• 1 cup milk (dairy or non-dairy)
• ½ cup pumpkin puree
• ½ frozen banana, chopped
• 1 tablespoon almond butter or cashew butter
• 1 tablespoon maple syrup (optional)
• 1 teaspoon pumpkin pie spice
• A handful of ice cubes

Instructions:

1. Combine all the ingredients in a high-speed blender: milk, pumpkin puree, frozen banana, almond butter, maple syrup (if using), and pumpkin pie spice.
2. Blend on high until the mixture is completely smooth and creamy.
3. If you want it thicker, add a few more ice cubes and blend again. If it’s too thick, add a splash more milk.
4. Pour into a glass and enjoy immediately.
5. For a little extra flair, you can garnish it with a sprinkle of pumpkin pie spice or some crushed nuts.

15. Pumpkin Spice Candied Nuts

Warning: these are highly addictive. A batch of these sweet, crunchy, and spicy candied nuts will disappear in no time. They are perfect for holiday parties, gift-giving, or just for snacking.

The simple egg white coating creates a light, crispy shell on the nuts that is absolutely irresistible.

Ingredients:

• 1 large egg white
• 1 tablespoon water
• 1 teaspoon vanilla extract
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 4 cups raw, unsalted nuts (pecans, almonds, and walnuts work well)

Instructions:

1. Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk the egg white, water, and vanilla extract together until it’s frothy and foamy.
3. In a separate small bowl, mix together the granulated sugar, brown sugar, pumpkin pie spice, and salt.
4. Add the nuts to the egg white mixture and stir until they are all evenly coated.
5. Sprinkle the sugar and spice mixture over the nuts. Stir again until the nuts are completely covered in the sweet and spicy coating.
6. Spread the nuts in a single layer on the prepared baking sheet.
7. Bake for 1 hour, stirring every 15 minutes. This low and slow baking method is key to getting them perfectly candied and crunchy without burning.
8. Let the nuts cool completely on the baking sheet. They will crisp up as they cool. Break apart any large clusters.
9. Store in an airtight container at room temperature.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you absolutely can! To make your own puree, cut a small pie pumpkin in half, scoop out the seeds, and roast it at 375°F (190°C) until it’s tender. Once it’s cool, scoop the flesh out and blend it until smooth. Note that homemade puree can have a higher water content, so you may need to drain it on paper towels to get a consistency similar to canned pumpkin.

2. How long does homemade pumpkin pie spice last? When stored in a sealed, airtight container in a cool, dark place, your homemade spice blend will stay fresh and potent for about 6 months. While it’s still safe to use after that, the spices will gradually lose their flavor and aroma.

3. What can I substitute for pumpkin pie spice if I run out? If you’re in a pinch, you can make a quick substitute. For every 1 teaspoon of pumpkin pie spice called for, use ¾ teaspoon of cinnamon plus ¼ teaspoon of a mix of nutmeg, ginger, and cloves. The flavor won’t be as complex, but it will work.

4. Are all these recipes vegetarian? Yes! All 15 recipes listed here are completely vegetarian. Many can also be easily made vegan by substituting dairy milk with plant-based milk (like oat, almond, or soy milk) and using oil or vegan butter instead of dairy butter.

5. Can I freeze pumpkin spice bread or muffins? Definitely! Both pumpkin spice bread and muffins freeze beautifully. Allow them to cool completely, then wrap them tightly in plastic wrap, followed by a layer of aluminum foil, or place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, just leave them on the counter for a few hours.

Conclusion: Beyond the Basics

Embracing pumpkin pie spice in your kitchen opens up a world of culinary creativity that goes far beyond a single holiday dessert. As we’ve seen, this versatile blend can elevate everything from your morning coffee and pancakes to savory side dishes and healthy snacks. The key is to think of it not just as “pumpkin” spice, but as a “warming” spice blend that can add depth and comfort to a huge variety of dishes.

One extra tip not covered above is to try using pumpkin pie spice in savory applications. A small dash in a beef stew, a chili, or a curry can add an unexpected layer of warmth and complexity that will have people asking for your secret ingredient. You can also mix it with salt and pepper to create a fantastic rub for roasted chicken or turkey. Don’t be afraid to experiment—the cozy, delicious possibilities are truly endless.