Nothing says fall quite like a hot cup of sweet pumpkin spice coffee. If you’re like me, one of my favorite things I look forward to in fall, is anything pumpkin spice flavored. Don’t limit yourself to just drinks though, as there are a variety of treats that involve pumpkin spice, ranging from cheesecakes to cookies that will satisfy your sweet tooth. If you’re looking for a new recipe to add to your cookbook, I’ve added a few ideas you can try whipping up in the kitchen this fall! Happy pumpkin spice season!
Iced Pumpkin Spice Latte
I had to start out with a classic! Yes, I know it’s very basic but, we’re here for it. It’s also super
delicious and easy to make at home! You only need a few ingredients and once you have a sip of
it, you’ll want to make it every day! Here are the ingredients:
• Espresso (or strong coffee)
• Pumpkin puree (not pumpkin pie filling)
• Maple syrup
• Milk of any type
• Pumpkin pie spice blend
Start off by making a double shot of espresso, you decide if you want to make your own espresso or get your favorite k cup to make it easier! Froth 1⁄4 cup whole milk with 1⁄4 teaspoon pumpkin spices by shaking it in a covered jar or whisking until extra creamy and frothy. Next, stir the
espresso with 1 tablespoon each pumpkin puree and maple syrup. Lastly, add the milk and serve with ice and enjoy this yummy treat!
Start your morning off right with these delicious pumpkin pancakes! Pair it with maple bacon and the PSL above and you will have yourself the perfect fall breakfast. Seasoned with a big dose of pumpkin spices and drizzled with maple syrup, each bite is perfectly sweet and spiced
and will be a fan favorite this fall. The ingredients:
• All-purpose flour
• Brown sugar
• Baking powder
• Cinnamon and pumpkin pie spice
• Pumpkin puree
• Neutral oil like grapeseed or organic vegetable or canola oil
Use a large griddle: non-stick is best. Medium low heat is ideal when making these thicker than usual pancakes, play around with the heat until you find the perfect temperature since every stove top is different. Keep cooking until it’s cooked through, adjusting the heat as necessary so
it doesn’t brown too fast on the outside before it’s cooked on the inside.
Pumpkin Chocolate Chip Cookies
If you’re a fan of chocolate chip cookies, then you’ll love this recipe with a nice pumpkin flavor added to it. This is fun and simple to make and will leave you drooling for more. The cake like texture and gooiness of the chocolate chips makes these the perfect seasonal dessert! What you’ll
• 2 sticks unsalted butter, room temperature
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons light corn syrup
• 2 teaspoons vanilla extract
• 1 egg
• 1 cup canned pure pumpkin
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 cup mini chocolate chips
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
• With a mixer, cream together butter, brown sugar, and granulated sugar for 3 minutes, scraping down the sides of the bowl as needed. Add corn syrup and beat for an additional minute. Add vanilla and egg and beat on medium-high for 2 minutes. Add pumpkin and
beat until well incorporated, about 2 minutes.
• In a separate bowl, stir together flour, salt, baking powder, baking soda, and cinnamon. Add the wet ingredients and mix on low until dough forms, about 1 minute. Fold in chocolate chips. Cover dough in plastic wrap and refrigerate for 1 hour.
• Scoop out 2 tablespoon portions of dough and roll into balls before placing 2 inches apart on prepared baking sheets.
• Bake until edges have slightly browned, and the tops begin taking on color, 18 to 20 minutes.
Last, but certainly not least, is this delicious pumpkin cheesecake that is a must have year-round during the fall. The filling is creamy, crunchy from the graham cracker crust, and has a subtle yet delicious pumpkin spice seasoning to it. For this one, make sure you plan ahead, as it requires at least two hours to chill before it can be served!
• 2 cups graham cracker crumbs (from 14 graham crackers)
• 2 tablespoons granulated sugar
• 1⁄2 cup (1 stick) unsalted butter, melted
• 1 .25-ounce envelope unflavored gelatin
• 1 8-ounce bar cream cheese, at room temperature
• 1 15-ounce can pumpkin puree
• 1 cup sour cream
• 3⁄4 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• Make the crust: Heat oven to 400° F. In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan.
Bake until set, 8 to 10 minutes. Let cool.
• Make the filling: Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
• Beat the cream cheese until smooth with electric mixer. Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla. Mix in the gelatin mixture until incorporated.
• Chill: Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.
About the Author:
Riva has been a PCS Mentor with Milhousing Network for over a year now ! She has been a military spouse for the last 4 years, and a stay-at-home mom to an energetic 3 year old. Her husband is active duty in the Navy and they have enjoyed the places the Navy has taken them. Their family currently live in Virginia Beach and loves it so much!