October often means a plethora of pumpkin spice…EVERYTHING! From pumpkin spice lattes, to pumpkin spice cereals, bagels, and everything in between. Instead of going out and going to multiple stores for all your pumpkin spice favorites, we have put together a list of make at home pumpkin spice items that will save you time, and money!
Pumpkin spice latte:
INSTRUCTIONS
Heat the pumpkin and spices. Place the pumpkin, pumpkin pie spice, and a generous helping of black pepper in a small saucepan over medium heat and cook, stirring constantly, until it’s hot and smells cooked, about 2 minutes.
Stir in the sugar. Add the sugar and stir until the mixture looks like a bubbly, thick syrup.
Warm the milk. Whisk in the milk and vanilla and warm gently, stirring often and watching carefully to make sure it doesn’t boil over.
Blend the milk. Carefully process the mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
Mix the drinks. Make the espresso or coffee and divide between 2 mugs. Add the frothed milk and pumpkin mixture. Top with the whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
In a medium bowl, mix confectioner’s sugar, unsalted butter (melted and cooled), maple syrup, water and vanilla extract until combined.
Hold the donut upside down and dip the top into the glaze, let it drip off the excess, and place on cooling racks to set.
Sugary Pumpkin Spice Coating
In a small-medium mixing bowl, mix sugar and pumpkin spice mix until combined. Melt butter in the microwave at 20 second intervals until melted. Using a pastry brush, brush cooled donuts with butter and toss in the sugar – pumpkin spice mixture until coated.
In a large crock pot, combine all of the ingredients EXCEPT the Everclear. Set your crockpot on high. Let the mixture simmer for 4 hours. Make sure you stir the ingredients often. Turn off the crockpot. Let it cool completely about 2 hours. Add your syrup and everclear to cooled mixture. Wash and dry your mason jars including the lid. Line a funnel with several layers of cheese cloth. Ladle moonshine through the funnel into clean mason jars. Only fill 3/4 of the way full. The funnel will filter out any remaining pumpkin bits. Place lids on jars and allow to sit in refrigerator for 1 month before enjoying.
In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping.
Divide the cream cheese mixture evenly between the tortillas.
Roll each tortilla up and put on serving plates.
In a small bowl, combine the butter, sugar and cinnamon.
Brush the mixture over the over the rolled tortillas. Top with caramel sauce.
Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick spray.
In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour batter into the prepared pan.
In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined.
Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 40-50 minutes or until center is set.
Allow the cake to almost completely cool before cutting. If you cut before it cools, the cake will be very soft and won’t cut cleanly.
Store in an airtight container in the refrigerator.
Melt white chocolate chips in a pot over the stove.
Add in cookie butter and pumpkin pie spice. Stir until completely melted and combined. Make sure not to let it over heat! Burnt chocolate is no fun friends!
Remove from heat and fold in cinnamon Chex until all Chex are coated.
Pour mixture into gallon size bag and add powdered sugar. Shake to coat. If you prefer more powdered sugar, feel free to add up to 2 1/2 cups. I just like mine with less
If you have any fun fall or Halloween sprinkles or candies add those as well!
Pour puppy chow into super cute fall dish and enjoy! And by enjoy, I mean eat it all on Friday night while cooking dinner with friends
Instructions Preheat oven to 350 degrees Fahrenheit and line muffin tins with baking cups.
In a large bowl, whisk together flour, espresso powder, baking soda, baking powder, and pumpkin pie spice. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together pumpkin puree, sugar, dark brown sugar, and oil.
Beat in the eggs, one at a time, mixing well after each addition.
With the mixer on low, gently add in the dry ingredients in two additions. Mix until just incorporated.
Evenly divide the batter amongst the baking cups, filling them about 2/3 of the way full.
Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
While the cupcakes are still warm, with a pastry brush, brush the tops of the cupcakes with coffee. Allow the first coat to soak in before repeating with the 2nd and 3rd coat. Let cool completely on a wire cooling rack.
In the meantime while the cupcakes are cooling, make the topping.
In the bowl of a stand mixer fitted with the whisk attachment, gently whip the cream, starting at a low speed and gradually increasing. Slowly pour in the confectioners sugar then increase the speed of the mixer to medium high and beat until stiff peaks form.
Put the whipped cream mixture in a pastry bag fitted with your favorite decorative tip. Pipe the whipped cream on top of the cooled cupcakes then drizzle with caramel sauce.
Store in an airtight container in the fridge for up to 3 days.
For the dough: In a large saucepan, combine the whole milk, vegetable oil, and granulated sugar. Heat until hot but not boiling, between 105 – 115 degrees, then remove the pan from the stove. Sprinkle the yeast over the surface of the liquid and allow to sit until foamy, about 5 minutes. Stir in the pumpkin puree until combined.
In a large bowl, combine 4 cups of flour with the cinnamon, nutmeg, and ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the remaining 1 cup of flour, baking soda, baking powder and salt until totally combined.
Make the rolls: Preheat the oven to 350 degrees. Grease two, 9-inch round baking dishes or pie pans.
Turn out dough onto a well floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with additional flour until it’s easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 12 inches by 24 inches.
For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle this all over the buttered surface of the dough. Sprinkle with the chopped pecans.
Starting at the top, use a “typewriter” motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.
Slice 1 1/2 -inch thick slices and place them in the greased pans (8 rolls in each pan). Cover with plastic wrap and allow them to rise for 30 minutes. Bake for 25 minutes or until nice and golden brown on top and around the edges.
For the frosting: While the rolls are baking, making the frosting by combining the cream cheese, powdered sugar and milk in the bowl of an electric mixer. Beat smooth until fluffy. Add the butter, salt and maple extract, if using, and beat until combined.
Ice rolls the second they come out of the oven. Sprinkle chopped pecans over the frosting, then allow them to sit for 15 minutes before serving. Delicious!
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.
Combine 1 cup extra fine granulated sugar with 2 tbsp. of pumpkin pie spice, mix well. Set aside.
Heat 2 tbsp. of butter in a large frying pan.
Add the Naan Dippers® and toss them in the melted butter.
Sprinkle with pumpkin spice sugar and toss until they are coated on both sides.
Serve warm with cream cheese frosting dip
For the cream cheese dip:
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
In a large bowl, combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin puree, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist but slightly lumpy.
Pour a scant 1/2 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.
