8 Pumpkin Spice Recipes Full of Cozy Fall Flavors

When you're heading into the coziest season of the year, you also want cozy flavors. And our pumpkin spice recipes highlight the coziest of all autumn flavors. So if you're a pumpkin spice fan (who are we kidding — of course you are!), we have all the recipes you could need for a comfy and tasty fall season. 

Ingredients

For the crust:

• ½ stick (¼ cup) unsalted butter
• ¾ cup graham cracker crumbs 
• ½ cup pecans (1¾ ounces),  finely chopped
• ¼ cup packed light brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon Chinese 5-spice

For the filling:

• 1½ cups canned solid-pack pumpkin
• 3 large eggs
• ½ cup packed light brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 1 tablespoon caramel whiskey 
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon Chinese 5-spice
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 3 (8 oz) packages cream cheese, at room temperature

For the topping:

• 2 cups sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon caramel whiskey

For the pecans:

• 1 tablespoon unsalted butter
• 1 cup pecan halves
• 1 teaspoon cinnamon
• 1 teaspoon Chinese 5-spice
• ½ cup sugar

Instructions

1. Preheat oven to 350°F. Butter a 9″ spring form pan.
2. Melt ¼ cup butter in a skillet pan over medium heat, swirling the pan occasionally. When the butter begins to brown and smells slightly toasty, remove it from the heat and cool slightly.
3. Combine remaining crust ingredients in a food processor, pulsing for 10 one-second pulses until fine crumbs form.
4. Add the browned butter to the crust and pulse for five one-second pulses.
5. Press the crust into the bottom of the prepared pan and refrigerate while you make the filling.
6. Combine all filling ingredients in a large food processor. Process until well combined and smooth, scraping sides down occasionally.
7. Pour the filling over the crust. Tap the pan lightly against the counter to remove any air pockets.
8. Place the springform pan on a rimmed baking sheet to catch any leaks. Bake in the preheated oven for 20 to 30 minutes, until the sides are set but the middle still slightly jiggles.
9. Cool the cheesecake on a wire rack for five minutes. Leave your oven turned on.
10. Meanwhile, combine the topping ingredients, whisking to mix well.
11. Spread them over the cheesecake and return it to the oven. Bake for an additional five minutes.
12. Cool for two hours on a wire rack and then refrigerate for three hours before unmolding. Top with spiced pecans (below).
13. For pecans, melt butter over medium heat in a skillet.
14. Add the pecans and cook, stirring, until they smell toasty, about five minutes.
15. In a small bowl, combine the sugar, cinnamon, and 5-spice powder.
16. Toss the hot pecans in the sugar mixture.
17. Garnish the top of the cheesecake with the pecans after they have cooled.

Ingredients

• ¼ cup solid-pack pumpkin purée (not pumpkin pie filling)
• 2 tablespoons pure maple syrup
• 1½ cups milk (can use non-dairy milk — I'm totally into cashew milk right now)
• ½ cup plain Greek yogurt (or non-dairy plain yogurt)
• ½ teaspoon pumpkin pie spice
• ½ cup crushed ice

Instructions

1. In a blender, combine all the ingredients.
2. Blend until smooth.

Ingredients

For the cookies:

• 2½ cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 2 teaspoons of pumpkin pie spice
• ½ teaspoon of salt
• 1½ cups of white granulated sugar
• 1 egg
• 1 can of pumpkin purée
• ½ cup of softened butter
• 1 teaspoon of vanilla extract

For the frosting:

• 2½ cups of powdered sugar
• ½ cup of plain cream cheese
• ½ cup of softened butter
• 1 teaspoon of vanilla extract
• 1 teaspoon of pumpkin pie spice

Directions

1. Preheat your oven to 350°F. Line a baking sheet with parchment.
2. Mix flour, baking soda, baking powder, 2 teaspoons of pumpkin spice, and salt. Set aside.
3. In a separate bowl, cream together the sugar and ½ cup of butter. Add egg, vanilla, and pumpkin, and mix well.
4. Add the dry ingredients to the pumpkin mixture and combine.
5. Place 1-tablespoon-sized cookie dough balls on the cookie sheet and flatten the cookies with a fork.
6. Bake for about 13 minutes or until cookie edges turn golden brown.
7. Make the frosting while the cookies cool.
8. Prepare frosting by creaming ½ cup of softened butter with cream cheese.
9. Mix in the powdered sugar with an electric mixer until the frosting is creamy; add vanilla and continue mixing until combined.
10. Using a spatula, frost cooked cookies with cream cheese frosting.
11. Sprinkle the remaining pumpkin spice on top of the frosting.

Related: 6 Things to Do With Pumpkin Guts Instead of Tossing Them

Ingredients

• 1 cup rolled oats (old-fashioned oats)
• 10 large Medjool dates, pitted
• ¼ cup pumpkin purée (not pumpkin pie filling)
• 1 tablespoon pure maple syrup
• 1 tablespoon chia seeds
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• 1 cup coconut flakes

Instructions

1. In a blender or food processor, combine all ingredients except the coconut flakes.
2. Process in one-second pulses until smooth.
3. Roll into one-inch balls.
4. Roll in the coconut flakes.
5. Store in the fridge for up to five days or the freezer for up to six months.

Ingredients

• 1 cup of canned pumpkin purée
• 1 cup of plain nonfat Greek yogurt
• 1 cup of granola of your choice (pecan or almond works well)
• 2 teaspoons of agave nectar
• ½ teaspoon of ground cinnamon
• ½ teaspoon of ground nutmeg
• ½ teaspoon of ground ginger
• Whipped cream (optional)
• Pumpkin pie spice for garnish

Directions

1. Mix pumpkin, spices, and agave nectar in a bowl.
2. Scoop ¼ cup of pumpkin mixture into a glass, followed by ¼ cup of yogurt.
3. Add ½ cup of granola.
4. Create another layer using ¼ cup of pumpkin and ¼ cup of yogurt.
5. Top with optional whipped cream.
6. Repeat the process with another glass and serve chilled.
7. Sprinkle pumpkin pie spice on top of each for garnish just before serving.

Ingredient

• 1 (15-ounce) can pumpkin purée
• 1 quart vanilla ice cream, softened
• 2 sticks unsalted butter, melted
• 2 cups brown sugar
• 2 cups white sugar
• 1 teaspoon vanilla
• 2 tablespoons pumpkin pie spice

Instructions

1.  In a large bowl, combine all ingredients, mixing well.
2. Store in the freezer for up to six months.

Ingredients for the Hot Buttered Rum

• 2-3 tablespoons pumpkin spice hot buttered rum batter
• 1 ounce dark rum
• Hot water

Instructions

1. Warm a mug by filling it with hot water until it's warm to the touch.
2. Dump out the water. 
3. In the mug, add the batter and rum. Fill to the top with hot water and stir. 

Ingredients

• 6 sweet-tart apples, peeled, cored, and chopped (we like a combo of Braeburn and Granny Smith)
• ¾ cups water
• ½ cup brown sugar or pure maple syrup
• 2 teaspoons pumpkin pie spice
• 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

Instructions

1. Put the apples and water in a large pot with the brown sugar or maple syrup and pumpkin spice.
2. Bring to a boil. Reduce the heat to simmer, cover, and cook until the apples are soft, about 15 minutes.
3. Cool. Transfer to a blender or food processor. Add the pumpkin and blend until smooth. 
4. Store in the fridge for up to five days.