Our Top 5 Favorite Pumpkin Spice Recipes

There's a certain smell that means fall has officially arrived at the coop and this year, it's the same one filling your kitchen. We built our newest Coop Recuperate Pumpkin Spice scent around a warm, homemade pumpkin spice blend, and once we had it perfected, we couldn't stop using it in all our favorite recipes. So we're sharing it with you, along with five of our favorite pumpkin spice recipes to make while your coop gets its own cozy fall refresh.

Whether you're prepping your flock for cooler weather or just craving something spiced and seasonal, grab your mug or mixing bowl and let's do it.

Source: Dessert New Dinner Later

Our Homemade Pumpkin Spice Blend

This is the same blend that inspired the scent behind Coop Recuperate Pumpkin Spice. It is simple, warm and made from spices you probably already have in your pantry.

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/8 teaspoon ground cloves

Just mix together and store in a small airtight container. The recipe above makes about 1 tablespoon of our signature blend which is just enough to swap in for store-bought pumpkin pie spice in any recipe below or double, triple, or quadruple it for a bigger batch to keep on hand all season.

Anywhere one of these recipes calls for pumpkin pie spice, feel free to reach for your own homemade batch instead. It’s the same cozy flavor, made your way.

Homemade Pumpkin Spice Latte

Skip the coffee shop line and make this one at home.

Source: Recipe and Photo from Ambitious Kitchen

Ingredients

• 2 shots espresso (or substitute 1/2 cup hot brewed coffee)

• 1 cup milk of choice, preferably one that froths well

• 1–2 tablespoons pumpkin puree

• 1–2 tablespoons maple syrup, to sweeten

• 1 teaspoon pumpkin pie spice (or our homemade blend!)

• 1 teaspoon vanilla extract

• Whipped cream for topping (optional but recommended)

Instructions

1. Warm the milk in a small pot over medium-low heat until hot and just starting to simmer, don't let it boil.

2. Pour your espresso into a large mug or glass jar. Stir in the pumpkin puree, maple syrup, pumpkin spice blend, and vanilla until well combined.

3. Froth the milk for about 30 seconds until foamy, then pour it over the pumpkin-espresso mixture. Spoon any reserved foam on top.

4. Top with whipped cream and a sprinkle of extra pumpkin spice or cinnamon, if desired.

   
   

Pumpkin Pie Parfaits

These are the kind of make-ahead dessert that looks far fancier than the effort it takes and if you have never made Chantilly Cream, now is your chance.

Source: Recipe and Photo from Cozy Apron

Pumpkin Parfait Layer

• 8 ounces mascarpone cheese, room temperature

• 1 cup pumpkin pie filling (not pumpkin puree)

• 2 tablespoons plus 1 teaspoon sugar

• 1 tablespoon brown sugar

• 1 teaspoon dark rum (optional)

• 1/4 teaspoon pumpkin pie spice (or our homemade blend!)

Graham Cracker Crumble

• 20 whole graham crackers, finely processed (about 2 1/2 cups crumbs)

• 3 tablespoons honey

• 2 tablespoons apple sauce

• 1/4 teaspoon cinnamon, plus more for sprinkling

• Pinch of salt

Chantilly Cream

• 16 fluid ounces heavy whipping cream, cold

• 2 1/2 tablespoons powdered sugar

• 2 teaspoons pure vanilla extract

Instructions

1. Whip the cold cream on medium-high speed until it begins to thicken, then add the powdered sugar and vanilla and whip to stiff peaks. Reserve about 1 heaping cup in the fridge; spoon the rest into a piping bag (or a ziplock bag with the corner snipped) and chill.

2. For the pumpkin filling, stir the mascarpone cheese smooth, then fold in the pumpkin pie filling. Blend in the sugar, brown sugar, rum, and pumpkin spice. Gently fold in the reserved cup of Chantilly cream, then spoon into a piping bag and chill.

3. For the crumble, combine the processed graham crackers with the honey, apple sauce, cinnamon, and salt until moist and crumbly. Cover until ready to assemble.

4. To assemble, layer about 4 tablespoons of crumble in the bottom of each of four 8-ounce glasses, then pipe in about 4 tablespoons of pumpkin filling, followed by 3–4 tablespoons of Chantilly cream. Repeat the layers once more, finishing with a generous dollop of Chantilly cream on top.

5. Sprinkle with a little extra cinnamon and chill for at least an hour before serving.

Cozy Pumpkin Soup

A savory way to enjoy the season.

Source: Recipe and photo from Two Peas & Their Pod

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 1 apple, peeled, seeded, and chopped

• 4 garlic cloves, minced

• 1 bay leaf

• 29 ounces pure pumpkin purée

• 1 teaspoon grated fresh ginger

• 1 teaspoon kosher salt

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon paprika

• 1/8 teaspoon ground cloves

• Freshly ground black pepper, to taste

• 4 cups vegetable broth

• 2 tablespoons pure maple syrup

• 1/2 cup coconut milk (can use heavy cream)

• Garnish: a drizzle of coconut milk or heavy cream and toasted pepitas

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and apple and cook until soft, about 5 minutes. Stir in the garlic and bay leaf and cook one more minute.

2. Add the pumpkin, ginger, salt, cinnamon, nutmeg, paprika, cloves, pepper, and broth. Stir to combine and simmer on low for 10 minutes. Remove the bay leaf.

3. Blend the soup with an immersion blender until smooth. Stir in the coconut milk (or cream) and maple syrup. Taste and adjust salt and pepper as needed.

4. Ladle into bowls and top with a splash of coconut milk or cream and toasted pepitas. Serve warm.

Pumpkin Spice Chocolate Chip Cookies

Soft, spiced, and studded with chocolate chips, these are a fall favorite for a reason.

Source: Recipe and photo from Cooking Classy

Ingredients

• 2 cups all-purpose flour

• 2 tsp baking powder

• 3/4 tsp baking soda

• 1 1/2 tsp ground cinnamon (the original recipe notes you can swap all four spices below for 2 1/2 tsp pumpkin pie spice — or our homemade blend!)

• 1/2 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/8 tsp ground cloves

• 1/2 tsp salt

• 1/2 cup granulated sugar

• 1/2 cup packed light-brown sugar

• 1/2 cup vegetable oil

• 1 large egg

• 1 tsp vanilla extract

• 1 cup canned pumpkin puree

• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F. Line baking sheets with silicone mats or parchment paper.

2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt; set aside.

3. In a stand mixer with the paddle attachment, blend the granulated sugar, brown sugar, and vegetable oil until combined.

4. Mix in the egg and vanilla, then blend in the pumpkin puree.

5. With the mixer on low, slowly add the flour mixture and mix just until nearly combined (the batter will be fairly wet).

6. Fold in the chocolate chips

7. Drop 2-tablespoon portions of dough onto the lined baking sheets, spacing cookies 2 inches apart.

8. Bake 11–13 minutes, until nearly set. Cool a few minutes on the sheet before transferring to a wire rack.

9. Enjoy

Pumpkin Spice Pancakes

A weekend breakfast that tastes like fall.

Source: Recipe and photo from Kylee Cooks

Dry Ingredients

• 1 1/4 cups all-purpose flour

• 2 tablespoons white sugar

• 2 teaspoons baking powder

• 1/2 teaspoon cinnamon (or swap in our homemade blend for the cinnamon, ginger, nutmeg, and cloves!)

• 1/2 teaspoon ginger

• 1/2 teaspoon nutmeg

• Pinch ground cloves

• 1/2 teaspoon salt

Wet Ingredients

• 1 cup milk

• 1/2 cup canned pumpkin (not pie filling)

• 2 tablespoons butter, melted

• 1 egg, lightly beaten

Instructions

1. Whisk together the dry ingredients in a bowl.

2. In a separate bowl, whisk together the milk, canned pumpkin, melted butter, and egg.

3. Fold the wet ingredients into the dry just until combined — don't overmix.

4. Melt a little butter in a skillet over medium heat. Pour 1/4 cup of batter per pancake and cook about 3 minutes per side.

5. Serve warm with maple syrup.

Bring the Cozy Home and to the Coop

Once your kitchen smells like pumpkin spice, don't stop there. Coop Recuperate Pumpkin Spice brings that same warm, seasonal comfort to your coop.