Autumn is in full swing, and for many people, that means savoring everyone's favorite seasonal flavor, pumpkin spice. While it's common to get your fix in the form of a latte with pumpkin spice syrup from your preferred coffee bar barista, you can easily recreate this popular flavor profile in other foods. Here's two recipes you can try at home.
Pumpkin Spice Pancakes
These fluffy pancakes use real pumpkin and are perfect for a simple Sunday brunch. Makes six pancakes.
- 1 cup all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon ground cinnamon, extra for garnish
- ¼ cup dark brown sugar
- ¾ cup milk
- 1 egg
- ½ cup pumpkin puree
- 2 tablespoons melted butter
In a medium bowl, mix the flour, baking soda, baking powder, salt, nutmeg, ginger, cloves, and cinnamon together. In another bowl, combine the brown sugar, milk, egg, pumpkin puree, and butter together. Pour the pumpkin mixture into the dry ingredients and stir until thoroughly mixed. Allow batter to rest for 10 minutes.
In the meantime, heat an electric griddle to 325 F degrees. Lightly coat with vegetable oil. Stir the batter one more time, and use a one-third measuring cup to scoop the batter onto the griddle. Flip the pancakes with a spatula when bubbles form on the top of the batter, and cook for 2–3 minutes more. Serve with butter, real maple syrup, and whipped cream topped with a sprinkle of extra cinnamon. You can find pumpkin spice syrup at places like Monin.
Pumpkin Spice Cookies With Cream Cheese Frosting
These soft cookies have an almost cake-like texture. Add ½ cup chopped walnuts for added texture if desired.
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 sticks unsalted butter, softened
- ½ cup white sugar
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 15-ounce can pumpkin puree
- 1 egg
- ½ cup cream cheese or half of an 8-ounce package, softened
- ½ stick unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Preheat your oven to 375 F degrees and lightly grease a cookie sheet with butter.
Combine the flour, baking powder, baking soda, and spices in a bowl. In another bowl, beat together with a mixer the butter, sugars, vanilla extract, pumpkin puree, and egg until well blended. Gradually add the dry ingredients.
Use a tablespoon to spoon the batter on to the prepared cookie sheet and bake for 10 minutes or until lightly browned.
While the cookies are baking, use a mixer to combine all of the frosting ingredients. When the cookies are cool, frost each cookie. Store cookies in the refrigerator.