Must-Try Pumpkin Spice Recipes

Must-Try Pumpkin Spice Recipes

by | Sep 28, 2020

We’re ready for October! Are you? It’s time to get your seasonal food on with these fun pumpkin spice recipes! From snacks, to meals, to drinks, we’ve got you covered for every occasion with our hand-picked favorite recipes!

1. Pumpkin Spice Muffins

Pumpkin Spice Muffins horizontal
Pumpkin Spice Muffins

You know what makes a great fall breakfast, besides pumpkin bread? Pumpkin muffins! These pumpkin muffins make for a a perfect morning meal, and can even be taken to-go as a snack!



  • 1/2 c. all-purpose flour
  • 1/4 c. granulated sugar
  • 1/4 c. dark brown sugar
  • 1 tsp. pumpkin pie spice
  • Pinch kosher salt
  • 4 tbsp. butter, melted


  • 1 1/2 c. all-purpose flour
  • 3/4 c. granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 tsp. cinnamon
  • 2 tsp. pumpkin pie spice
  • 1 c. canned pumpkin
  • 2 large eggs
  • 6 tbsp. butter, melted and cooled
  • 1/4 sour cream
  • 1 tbsp. pure vanilla extract


YIELDS: 15 PREP TIME: 5 min TOTAL TIME: 30 min

Preheat oven to 350° and line muffin tin with liners. Make crumb topping: In a medium bowl, combine flour, sugars, pumpkin pie spice, and salt. Stir in melted butter until crumbs form.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Add pumpkin, eggs, butter, sour cream, and vanilla, and mix until combined.

Divide batter into muffin liners. Top each with crumb topping.

Bake until muffins are golden brown and a toothpick comes out clean, about 25 minutes. Let muffins cool in pan, then serve.

Find the recipe here!

2. Pumpkin Spice Latte

Pumpkin Spice Latte

We all fell hard for the Pumpkin Spice Latte from Starbucks, we won’t deny it and you probably did too. The pumpkin spice craze takes over between August and November at Starbucks and now everyone is trying tot recreate the magic. This is our favorite Pumpkin Spice Latte that you can recreate every day to save you the trip to Starbucks.


  • 1 c. whole milk
  • 2 tbsp. pumpkin purée
  • 1 tbsp. maple syrup
  • 1/2 tsp. pumpkin pie spice, plus more for garnish
  • 1 tsp. pure vanilla extract
  • 1/4 c. hot espresso or coffee
  • Whipped cream, for garnish


YIELDS: 1 serving TOTAL TIME: 5 min

In a saucepan over medium heat, whisk together milk, pumpkin, maple syrup, spice, and vanilla extract. Cook, whisking constantly, until mixture is warmed, then blend mixture with an immersion blender until frothy.

Pour hot espresso into a mug, then top with pumpkin-spice foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

Find the recipe here!

3. Pumpkin Spice Blondie Bars

Pumpkin Spice Blondies -
Pumpkin Spice Blondie Bars

Ever want a pumpkin brownie bar? Here is our own spin on this rich dessert: a Pumpkin Spice Blondie! As you may know, Blondie bars substitute brownies’ chocolate ingredients with vanilla. This makes for a powerful combination with pumpkin. Add chocolate chips to get all the flavors!


  • Cooking spray
  • 1/2 c. pumpkin purée
  • 3/4 c. (1 1/2 sticks) melted butter
  • 3/4 c. packed brown sugar
  • 3/4 c. granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. pure vanilla extract
  • 2 1/4 c. all-purpose flour
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. kosher salt
  • 2 c. chocolate chips, divided


YIELDS: 20 servings PREP TIME: 10 min TOTAL TIME: 40 min

Preheat oven to 350°. Grease a 9”-x-13” baking pan with cooking spray and line with parchment paper. In a large bowl, whisk together pumpkin puree, butter, and sugars, then beat in egg, egg yolk, and vanilla.

In a separate medium bowl, whisk together flour, pumpkin spice, and salt. Add dry ingredients to wet ingredients and stir until just combined, then fold in 1 ½ cup chocolate chips.

Spread dough in prepared pan, then sprinkle with ½ cup remaining chocolate chips. Bake until topping looks set and edges are lightly golden, 26 to 28 minutes.

Cool completely before slicing into bars.

Find the recipe here!

4. Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Pumpkin pancakes are easily our most frequented breakfast in the fall and winter. These are so tall and fluffy with all of the fall spices we love. We love adding in extra mix-ins to our pancakes. Our favorite for these pumpkin pancakes are dark chocolate chips, but we even think blueberries are great in them too!


  • 1 1/2 c. all-purpose flour
  • 3 tsp. baking powder
  • 2 tbsp. packed light brown sugar
  • 1 tsp. kosher salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1 c. milk
  • 1 c. pumpkin puree
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • Butter, for cooking


YIELDS: 8 servings PREP TIME: 5 min TOTAL TIME: 15 min

In a large bowl, whisk together flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger.

In a separate bowl, whisk together milk and pumpkin puree, then add eggs and stir in vanilla.

Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined.  

Melt butter in a large nonstick skillet over medium heat. When butter is foamy, reduce heat to medium-low and ladle pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes then flip and cook the other side until golden, another 3 minutes.

Find the recipe here!

5. Pumpkin Spice Cinnamon Pull-Apart Bread

Dish, Food, Cuisine, Sweet Rolls, Ingredient, Dessert, Baked goods, Staple food, Produce, American food,
Pumpkin Spice Cinnamon Pull-Apart Bread

Are you looking to really go the extra mile with pumpkin spiced treats? Look no further than the Pumpkin Cinnamon Pull-Apart Bread! This melt in your mouth creation will have you obsessing over the recipe for days.


  • 2 tbsp. butter, melted
  • 1/2 c. pumpkin purée
  • 1/4 c. brown sugar
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. kosher salt
  • 1 large egg, beaten
  • 3 1/4 c. all-purpose flour, plus more as needed
  • 1 (1 1/4-oz.) packet Fleischmann’s RapidRise Yeast
  • 1/2 c. milk, very warm (120-130°, microwaved for about 40 seconds)
  • Cooking spray
  • 1/2 (1 stick) butter, softened
  • 4 tsp. pumpkin pie spice
  • 1 1/2 c. brown sugar
  • 1 1/2 c. powdered sugar
  • 3 tbsp. milk


YIELDS: 12 servings PREP TIME: 25 min TOTAL TIME: 2 hr

  1. In a large bowl, whisk together melted butter, pumpkin puree, brown sugar, pumpkin pie spice, and salt until smooth. Add egg, flour, and Fleischmann’s RapidRise yeast. Stir with a wooden spoon, add warm milk, and keep stirring until dough begins to become cohesive.
  2. Transfer dough to a lightly floured work surface and knead, adding a little more flour if dough feels sticky, until smooth and elastic, about 5 minutes. Cover with a clean dish towel and let rest 10 minutes.
  3. Making filling: In a small bowl, mix together 4 tablespoons butter, pumpkin pie spice, and brown sugar until a paste forms. Line two 9”-x-5” loaf pans with parchment and grease with cooking spray.
  4. Roll out rested dough into a large, 1/4-inch-thick rectangle, about 18 inches by 12 inches. Spread brown sugar mixture all over dough in an even layer. Cut dough lengthwise into 8 strips, then stack the strips on top of each other in two stacks of 4. Cut stacked strips into 6 rectangles each and place cut side up into prepared pans. Cover again with dish towel and let rise until doubled in size, 1 hour.
  5. Once dough is doubled in size, preheat oven to 350°. Bake until puffy and golden, 30 minutes. Let cool at least 15 minutes on a wire rack, then remove from pans and transfer to serving platter.
  6. Make glaze: In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle glaze over loaf and serve warm.

Find the recipe here!


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