18 Delicious Pumpkin Spice Recipes You’ll Love

Is there anything more quintessentially fall than the warm, cozy aroma of pumpkin spice? Whether you’re a die-hard PSL fan or just craving a taste of autumn, we’ve rounded up 18 irresistible pumpkin spice recipes—from quick breakfasts to decadent desserts—that’ll have you savoring the season. Get ready to spice up your kitchen with these must-try treats!

Pumpkin Spice Latte Cupcakes

These cupcakes blend the cozy flavors of pumpkin spice and espresso into a tender, spiced treat—topped with a silky latte frosting for the ultimate fall indulgence.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ¾ cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup strong brewed coffee, cooled
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tbsp instant espresso powder

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt in a bowl.
3. In another bowl, beat pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ⅓ cup oil, eggs, and 1 tsp vanilla until smooth. Alternately fold in the dry ingredients and ½ cup coffee until just combined.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 8 oz cream cheese and ¼ cup butter until fluffy. Gradually add 2 cups powdered sugar and 1 tbsp espresso powder until smooth. Pipe onto cooled cupcakes.

The espresso frosting melts into the spiced cupcake like a creamy latte, making every bite taste like your favorite coffeehouse treat—but better.

Tip: For extra flair, dust the tops with a pinch of cinnamon or cocoa powder!

Pumpkin Spice Pancakes with Maple Syrup

Fluffy, warmly spiced pancakes that taste like autumn in every bite—perfect for lazy weekend mornings.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup milk (whole or 2%)
• 1/2 cup canned pumpkin puree
• 1 large egg
• 2 tbsp melted butter (plus extra for cooking)
• 1 tsp vanilla extract
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 2 tbsp brown sugar, 2 tsp baking powder, 1 1/2 tsp pumpkin pie spice, and 1/2 tsp salt.
2. In another bowl, mix 1 cup milk, 1/2 cup pumpkin puree, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
4. Heat a nonstick skillet or griddle over medium-low heat. Melt a pat of butter, then pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook another 1–2 minutes until golden.
5. Serve warm with a generous drizzle of maple syrup.

The pumpkin keeps these pancakes extra tender, while the spices add a cozy depth—no syrup needed, but we won’t stop you!

Tip: For crisp edges, press down lightly with the spatula after flipping.

Pumpkin Spice Cheesecake Bars

These creamy, spiced bars combine the best of pumpkin pie and cheesecake in one irresistible bite—perfect for your next potluck or cozy night in.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup canned pumpkin puree
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the pan’s bottom. Bake for 8 minutes, then cool slightly.
3. Beat cream cheese until smooth. Add 3/4 cup pumpkin puree, 1/2 cup brown sugar, 2 eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, and a pinch of salt. Mix until creamy.
4. Pour filling over the crust. Bake for 30–35 minutes until edges are set but the center jiggles slightly. Cool completely, then chill for 4 hours before slicing.

The warm spices and velvety pumpkin layer make these bars taste like autumn in every bite—without the fuss of a full cheesecake!

Tip: For clean cuts, wipe your knife between slices and dip it in hot water first.

Pumpkin Spice Bread with Walnuts

This warmly spiced pumpkin bread is studded with crunchy walnuts and has the perfect moist crumb—ideal for cozy mornings with coffee or as an afternoon treat.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ⅓ cup water
• ¾ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
3. In another bowl, beat 1 ½ cups sugar, ½ cup vegetable oil, and 2 eggs until smooth. Mix in 1 cup pumpkin puree and ⅓ cup water.
4. Gradually fold dry ingredients into the wet mixture until just combined. Stir in ¾ cup walnuts.
5. Pour batter into the prepared pan. Bake for 60–65 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The blend of cinnamon, nutmeg, and cloves gives this loaf a deep, aromatic warmth, while the walnuts add a satisfying crunch to every bite.

Tip: For extra richness, swap half the oil with melted butter—just be sure to cool it slightly before mixing.

Pumpkin Spice Oatmeal Cookies

These soft, chewy cookies pack all the cozy flavors of pumpkin spice into every bite—perfect with a mug of coffee or packed into lunchboxes.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups old-fashioned oats
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar until fluffy. Mix in 1/2 cup pumpkin puree, 1 egg, and 1 tsp vanilla extract.
3. In another bowl, whisk 1 1/2 cups flour, 1 1/2 cups oats, 1 tsp baking soda, 1/2 tsp salt, and 2 tsp pumpkin pie spice. Gradually stir into the wet ingredients. Fold in 1/2 cup pecans if using.
4. Drop 1-tbsp scoops of dough onto sheets, spacing 2″ apart. Bake for 12–14 minutes until edges are set but centers are still soft.
5. Cool on sheets for 5 minutes, then transfer to a rack.

The secret to their irresistible texture? Pumpkin keeps them moist for days, while oats add just the right chew.

Tip: For extra spice warmth, roll dough balls in cinnamon sugar before baking!

Pumpkin Spice French Toast Casserole

This cozy bake turns classic French toast into a pumpkin-spiced dream—perfect for lazy weekend brunches where you want maximum flavor with minimal effort.

Ingredients:

• 1 loaf (16 oz) brioche or challah bread, cut into 1-inch cubes
• 6 large eggs
• 1 1/2 cups whole milk
• 1/2 cup canned pumpkin puree
• 1/4 cup packed brown sugar
• 2 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• Maple syrup and powdered sugar, for serving

Instructions:

1. Grease a 9×13-inch baking dish and arrange the bread cubes evenly in the dish.
2. In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth. Pour evenly over the bread, pressing down gently to soak every cube.
3. Cover and refrigerate for at least 1 hour (or overnight) to let the bread absorb the custard.
4. Preheat the oven to 350°F. Drizzle the melted butter over the casserole, then bake for 40–45 minutes until puffed and golden, with a crisp top but a custardy center.
5. Let cool for 5 minutes, then dust with powdered sugar and serve warm with maple syrup.

The magic here? The custard bakes into a silky, spiced pumpkin filling while the top stays irresistibly crisp—like French toast and bread pudding had a fall-flavored love child.

Tip: For extra decadence, sprinkle chopped pecans over the casserole before baking for a crunchy contrast.

Pumpkin Spice Smoothie Bowl

This creamy, spiced smoothie bowl tastes like autumn in a bowl—perfect for a cozy morning or an energizing snack.

Ingredients:

• 1 cup canned pumpkin puree (not pie filling)
• 1 frozen banana, sliced
• 1/2 cup unsweetened almond milk
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon
• Pinch of salt
• Toppings: granola, chia seeds, and pepitas (optional)

Instructions:

1. In a blender, combine pumpkin puree, frozen banana, almond milk, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Blend on high until completely smooth, about 1 minute.
2. Pour into a bowl and top with granola, chia seeds, and pepitas for crunch.

The secret here? Frozen banana keeps it thick enough to eat with a spoon—no ice needed!

Tip: For extra creaminess, swap almond milk with coconut milk.

Pumpkin Spice Granola

This cozy granola packs all the warm, spiced flavors of fall into a crunchy, snackable treat—perfect for sprinkling over yogurt or eating by the handful.

Ingredients:

• 3 cups old-fashioned rolled oats
• 1/2 cup pumpkin puree
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped pecans
• 1/4 cup pepitas (pumpkin seeds)

Instructions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together pumpkin puree, maple syrup, coconut oil, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
3. Add oats, pecans, and pepitas to the bowl. Stir until evenly coated.
4. Spread mixture onto the prepared baking sheet in an even layer. Bake for 30 minutes, stirring halfway, until golden and crisp.
5. Let cool completely (it’ll crisp up further as it sits). Break into clusters and store in an airtight container.

The pumpkin puree keeps this granola subtly chewy in the center while the edges turn satisfyingly crunchy—a texture dream!

Tip: For extra indulgence, toss in 1/4 cup of dark chocolate chips after baking.

Pumpkin Spice Muffins with Cream Cheese Frosting

These moist, warmly spiced muffins are topped with a tangy cream cheese frosting—perfect for cozy mornings or afternoon treats.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• ¼ cup milk
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• ¾ cup powdered sugar
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 ½ tsp pumpkin pie spice in a bowl.
3. In another bowl, mix pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ⅓ cup oil, eggs, and ¼ cup milk until smooth. Fold dry ingredients into wet until just combined.
4. Divide batter evenly among muffin cups. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. Beat 4 oz cream cheese, 2 tbsp butter, ¾ cup powdered sugar, and ½ tsp vanilla until fluffy. Frost cooled muffins.

The cream cheese frosting adds a cool contrast to the warmly spiced crumb—making these muffins feel like a handheld slice of pumpkin pie!

Tip: For extra flavor, sprinkle frosted muffins with a pinch of cinnamon or chopped pecans.

Pumpkin Spice Donuts with Cinnamon Glaze

These Pumpkin Spice Donuts with Cinnamon Glaze are like a hug in pastry form—warmly spiced, tender, and topped with a sweet, crackly glaze.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup granulated sugar
• ½ cup canned pumpkin puree
• ¼ cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp milk (for glaze)
• ½ tsp ground cinnamon (for glaze)

1. Preheat oven to 350°F. Lightly grease a donut pan.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground cloves.
3. In another bowl, mix ½ cup granulated sugar, ½ cup pumpkin puree, ¼ cup milk, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
4. Gently fold wet ingredients into dry ingredients until just combined (don’t overmix).
5. Pipe or spoon batter into the donut pan, filling each cavity ¾ full. Bake for 10–12 minutes until springy to the touch.
6. Cool in pan for 5 minutes, then transfer to a rack.
7. Whisk together 1 cup powdered sugar, 2 tbsp milk, and ½ tsp ground cinnamon until smooth. Dip warm donuts into glaze, letting excess drip off.

The glaze sets into a delicate, spiced shell that contrasts perfectly with the fluffy pumpkin interior—no frosting required!

Tip: For extra texture, sprinkle chopped pecans over the glaze before it sets.

Pumpkin Spice Rice Pudding

This creamy, spiced twist on classic rice pudding is like a hug in a bowl—comforting, fragrant, and just sweet enough to feel like dessert (or breakfast, no judgment here).

Ingredients

• 1 cup Arborio or short-grain white rice
• 4 cups whole milk
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup heavy cream (optional, for serving)

Instructions

1. In a medium saucepan, combine rice, milk, pumpkin puree, and sugar. Bring to a gentle boil over medium heat, stirring frequently.
2. Reduce heat to low and simmer for 25–30 minutes, stirring often, until rice is tender and mixture thickens to a porridge-like consistency.
3. Stir in vanilla extract, pumpkin pie spice, cinnamon, and salt. Cook for 1 more minute to blend flavors.
4. Remove from heat and let sit for 5 minutes to thicken further. Serve warm, drizzled with heavy cream if desired.

The magic here? Arborio rice gives the pudding an extra-lush texture, while pumpkin pie spice melds seamlessly with the caramelized milk for a cozy, not-too-sweet finish.

Tip: For a richer pudding, swap 1 cup of milk for coconut milk—it adds a subtle tropical note that plays beautifully with the spices.

Pumpkin Spice Ice Cream

This creamy, spiced ice cream tastes like autumn in a bowl—no churn required, just a whisk and a little patience.

Ingredients:

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup pumpkin puree (not pie filling)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt

Instructions:

1. In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form, about 3–4 minutes.
2. In another bowl, whisk together the sweetened condensed milk, pumpkin puree, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, and pinch of salt until smooth.
3. Gently fold the pumpkin mixture into the whipped cream until fully combined (no streaks!).
4. Pour into a loaf pan, smooth the top, and freeze for at least 6 hours or overnight.

The magic here? The condensed milk keeps it scoopably soft straight from the freezer—no icy crunch, just velvety spice.

Tip: For extra texture, sprinkle crushed gingersnaps on top before serving.

Pumpkin Spice Chai Tea

This cozy blend of chai and pumpkin spice tastes like a hug in a mug—perfect for slow mornings or chilly evenings.

Ingredients:

• 2 cups water
• 2 black tea bags (or 2 tsp loose-leaf black tea)
• 1 cup whole milk (or dairy-free alternative)
• 2 tbsp pumpkin puree
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• Pinch of black pepper (trust us!)

Instructions:

1. In a small saucepan, bring 2 cups water to a boil. Remove from heat, add black tea bags, and steep for 5 minutes. Discard tea bags.
2. Return the pot to medium heat. Whisk in pumpkin puree, honey, vanilla extract, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves, and black pepper until smooth.
3. Pour in milk and heat until steaming (about 3–4 minutes), stirring often—don’t let it boil.
4. Strain through a fine-mesh sieve into mugs (optional, for extra smoothness) and dust with extra cinnamon.

The black pepper adds a subtle warmth that makes the pumpkin and spices pop—it’s the secret weapon you didn’t know you needed!

Tip: For a frothy finish, blend the strained tea for 10 seconds with a handheld frother.

Pumpkin Spice Waffles with Whipped Cream

Fluffy, warmly spiced waffles with a cloud of whipped cream—these taste like fall mornings in every bite.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp brown sugar
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 1 1/3 cups milk
• 3/4 cup pumpkin puree
• 2 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat waffle iron to medium-high. Whisk together flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl.
2. In another bowl, whisk milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth. Pour wet ingredients into dry ingredients, stirring just until combined (small lumps are okay).
3. Lightly grease waffle iron with butter or nonstick spray. Pour 1/2 cup batter per waffle, cooking for 4–5 minutes until crisp and golden. Repeat with remaining batter.
4. While waffles cook, beat heavy cream and powdered sugar with a mixer until soft peaks form, about 2 minutes.
5. Serve waffles warm with a dollop of whipped cream and an extra dusting of cinnamon if desired.

The pumpkin keeps these waffles extra tender, while the whipped cream melts just enough to feel indulgent without overpowering the spices.

Tip: For crispier waffles, let them rest on a wire rack (not a plate) so steam doesn’t make them soggy.

Pumpkin Spice Popcorn Treats

These cozy, crunchy bites are like autumn in snack form—sweet, spiced, and impossible to resist.

Ingredients:

• 8 cups popped popcorn (plain or lightly salted)
• 1/2 cup pumpkin puree
• 1/3 cup pure maple syrup
• 2 tbsp coconut oil (or unsalted butter), melted
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp fine sea salt
• 1/4 cup white chocolate chips (optional, for drizzling)

Instructions:

1. Prep: Preheat oven to 300°F and line a baking sheet with parchment paper. Spread popcorn evenly on the sheet.
2. Mix: In a bowl, whisk together 1/2 cup pumpkin puree, 1/3 cup maple syrup, 2 tbsp melted coconut oil, 1 tsp vanilla, 1 1/2 tsp pumpkin pie spice, and 1/4 tsp salt until smooth.
3. Coat: Drizzle the pumpkin mixture over the popcorn, then gently toss with a spatula until evenly coated.
4. Bake: Bake for 20 minutes, stirring halfway, until the popcorn is lightly crisp and fragrant.
5. Finish: Let cool completely. If using, melt 1/4 cup white chocolate chips and drizzle over the top before serving.

The magic here? The pumpkin puree adds just enough chewiness without making the popcorn soggy—perfect for munching by the handful.

Tip: For extra crunch, swap half the popcorn with roasted pepitas (pumpkin seeds).

Pumpkin Spice Energy Bites

These no-bake bites pack all the cozy flavors of pumpkin pie into a portable snack—perfect for busy mornings or afternoon pick-me-ups.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1/2 cup creamy almond butter
• 1/3 cup pure pumpkin purée
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp fine sea salt
• 2 tbsp mini chocolate chips (optional)

Instructions:

1. In a large bowl, mix rolled oats, almond butter, pumpkin purée, and maple syrup until fully combined.
2. Stir in 1 tsp vanilla extract, 1 1/2 tsp pumpkin pie spice, and 1/4 tsp salt. Fold in chocolate chips if using.
3. Chill the mixture for 30 minutes in the fridge to firm up (this makes rolling easier).
4. Scoop 1-tbsp portions and roll into balls. Place on a parchment-lined tray.
5. Refrigerate for 1 hour to set. Store in an airtight container for up to 1 week.

The secret here? Chilling the mix twice ensures the perfect chewy-but-neat texture—no crumbling!

Tip: For extra crunch, roll finished bites in crushed pecans or coconut flakes.

Pumpkin Spice Cinnamon Rolls

These soft, gooey cinnamon rolls get a cozy upgrade with pumpkin puree and warm spices—perfect for lazy weekend mornings.

Ingredients

• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 1/2 cup whole milk, warmed to 110°F
• 1/2 cup pumpkin puree
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1/2 cup packed brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 4 tbsp softened butter (for filling)
• 1 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

Instructions

1. In a bowl, whisk 2 1/2 cups flour, granulated sugar, yeast, and salt. Add warmed milk, pumpkin puree, egg, and melted butter. Mix until a shaggy dough forms.
2. Knead in remaining 1 cup flour for 5 minutes until smooth. Cover and let rise in a warm spot for 1 hour or until doubled.
3. Roll dough into a 12×16-inch rectangle. Spread softened butter evenly over the surface, then sprinkle with brown sugar, cinnamon, and pumpkin pie spice.
4. Tightly roll into a log, slice into 12 pieces, and arrange in a greased 9×13-inch pan. Cover and let rise 30 minutes.
5. Bake at 375°F for 20–25 minutes until golden. Whisk powdered sugar and milk for glaze; drizzle over warm rolls.

The pumpkin keeps these rolls extra tender, while the spiced filling caramelizes into pockets of cinnamon-sugar goodness.

Tip: For extra pumpkin flavor, add a teaspoon of vanilla to the glaze.

Pumpkin Spice Hot Chocolate

This creamy, spiced hot chocolate is like a hug in a mug—perfect for cozying up on chilly evenings.

Ingredients:

• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup pumpkin puree
• 2 tbsp unsweetened cocoa powder
• 2 tbsp granulated sugar
• 1 tsp pumpkin pie spice
• 1/4 tsp vanilla extract
• Pinch of salt
• Whipped cream and cinnamon (for serving)

Instructions:

1. In a small saucepan over medium heat, whisk together milk, heavy cream, pumpkin puree, cocoa powder, sugar, pumpkin pie spice, and salt until smooth.
2. Heat for 5–7 minutes, stirring frequently, until steaming but not boiling (tiny bubbles should form at the edges).
3. Remove from heat and stir in vanilla extract.
4. Pour into mugs and top with whipped cream and a dusting of cinnamon.

The pumpkin puree adds a velvety richness, while the cocoa and spice balance each other beautifully—no artificial flavors needed!

Tip: For an extra-decadent twist, swap the sugar for maple syrup and add a drizzle over the whipped cream.

Conclusion

With 18 irresistible pumpkin spice recipes, there’s something here for every cozy craving! Whether you’re baking, sipping, or savoring, these dishes bring autumn’s warmth to your kitchen. Try a few, then let us know which ones you loved—we’d adore hearing your favorites! Don’t forget to share this roundup on Pinterest so fellow pumpkin spice fans can enjoy it too. Happy cooking!