Whether there's a crisp chill in the air or warm weather is still lingering, fall never fails to bring pumpkin spice to mind.
The season's most anticipated flavor boasts countless fans, and it's no longer limited to just coffee or pie. In fact, a sprinkle of pumpkin spice makes almost any sweet or savory treat downright irresistible. But you don't have to take our word for it. Check out these easy pumpkin spice recipes that the whole family will love.
Pumpkin Pancakes with Pumpkin Maple Syrup
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Pancake Ingredients:
2 cups all-purpose flour
2 tbsp. brown sugar
1 tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1 3/4 cup milk
1/2 cup pumpkin puree
1 large egg
2 tbsp. vegetable oil
Pumpkin Maple Syrup Ingredients:
1 cup maple syrup
1 1/4 cups pumpkin puree
1/4 tsp. ground cinnamon
Directions:
For the pancakes, combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. In a smaller bowl, combine milk, pumpkin, egg and vegetable oil. Add wet mixture to dry mixture and stir gently to combine. Heat a griddle or skillet over medium heat with a drizzle of vegetable oil. Pour 1/4 cup batter onto hot griddle for each pancake, and cook until bubbles form and begin to burst at edges. Turn, and cook for an addition 1 to 2 minutes until both sides are browned.
For the pumpkin maple syrup, heat the maple syrup, pumpkin puree and cinnamon in a small saucepan until warm. Serve drizzled over warm pancakes.
Pumpkin Spice Almond Butter Dip
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Ingredients:
1 15-oz. can chickpeas
1 cup pumpkin puree
1/4 cup almond butter
2 tbsp. olive oil
3 tbsp. honey
1 tsp. vanilla extract
1 1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. ground ginger
Directions:
Rinse and drain chickpeas. Combine all ingredients in a food processor and process until smooth. Serve with fruit, veggies and pita chips for dipping.
Spiced Baked Apple
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Ingredients:
1 apple
1 tbsp. honey
1/2 tsp. pumpkin pie spice
1 tbsp. dried cranberries
1 tbsp. chopped walnuts
Directions:
Preheat oven to 350 degrees. Core the apple and place it in a small baking dish. Fill the hollowed core with the cranberries and pour honey over top. Sprinkle with the pumpkin pie spice and bake for 20 minutes or until soft. Cool and sprinkle with walnuts before serving.
Pumpkin Ice Cream
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Ingredients:
2 cups milk
2 cups cream
1/2 cup nonfat milk powder
1 1/8 cup sugar
1/2 tsp. gelatin powder
1/4 tsp. salt
1 15-oz. can pumpkin puree
1 tsp. vanilla
1/8 tsp. cinnamon
Pinch of nutmeg
Crushed graham crackers, to taste
Directions:
Heat milk and cream in a small saucepan until steaming; remove from heat. Mix milk powder, sugar, gelatin and salt in a large bowl. Pour hot cream mixture over gelatin mixture and stir until all dry ingredients have dissolved. Mix in the pumpkin, vanilla, cinnamon and nutmeg. Chill mixture completely, then freeze in ice cream maker using manufacturer's instructions. Top with crushed graham crackers before serving.
Pumpkin Spice French Toast
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Ingredients:
14 slices whole wheat sandwich bread
3 eggs
1/2 cup milk
3/4 cup canned pumpkin
1 tsp. pumpkin pie spice
Directions:
In a medium bowl, whisk together eggs, milk, pumpkin and pumpkin pie spice until smooth. Heat a griddle or skillet over medium heat with a drizzle of vegetable oil. Dip each slice of bread into the egg mixture and cook until golden brown on both sides. Serve with maple syrup or powdered sugar.
Pumpkin Spice Granola
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Ingredients:
2 cups old-fashioned oats
1 cup raw pecan halves
1 cup raw pumpkin seeds
1/4 cup maple syrup
1/4 cup melted coconut oil
1/4 cup pumpkin puree
1 1/2 tsp. pumpkin pie spice
1/4 tsp. vanilla extract
1/2 tsp. salt
Directions:
Preheat oven to 350 degrees, and line a baking sheet with nonstick foil or parchment paper. Combine oats, pecans and pumpkin seeds in a large mixing bowl. In another bowl, whisk together maple syrup, melted coconut oil, pumpkin puree, pumpkin pie spice, vanilla extract and salt. Pour the wet mixture over the oat mixture and toss until evenly coated. Spread the granola evenly on the lined baking sheet and bake for 15 minutes. Cool to room temperature and store for up to two weeks in a sealed container.
Pumpkin Pie Bites
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Ingredients:
1 1/2 cup pumpkin puree
2 ripe bananas
1 egg
1/4 cup honey
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. sea salt
Directions:
Preheat oven to 350 degrees. In a large bowl, combine all ingredients and stir until smooth. Spoon the mixture into small muffin cups and bake for 25 to 30 minutes. Top each bite with whipped cream, chopped nuts or powdered sugar, if desired.
Pumpkin Spice Roasted Nuts
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Ingredients:
3 cups raw whole nuts
1/4 cup water
3/4 cup brown sugar
1/4 cup sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground all spice
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
Directions:
In a large saucepan over low heat, combine all ingredients except nuts. Stir until sugar and spices have dissolved completely. Add nuts and toss to coat. Stir constantly for 5 to 7 minutes or until mixture is dry. Remove from heat, spread onto a sheet of parchment paper and cool completely.
Pumpkin Spice Popcorn
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Ingredients:
1 9-oz. bag microwave popcorn
2 tbsp. sugar
1 tsp. pumpkin pie spice
Directions:
Mix sugar and pumpkin pie spice in a small bowl. Prepare popcorn according to package directions. Sprinkle pumpkin spice mixture over hot popcorn, and shake or stir for even distribution.
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