Pumpkin spice has zero pumpkin in it. The classic blend is mostly cinnamon, ginger, nutmeg, cloves, and sometimes allspice, and I still find that a little funny.
McCormick started selling a ready-made pumpkin pie spice back in 1934. That means the jar in your cabinet has a longer history than the famous coffee drink, which Starbucks launched in 2003.
I love that a spice blend built for one pie has turned into a whole season. Yet most of us shake it into a mug and stop there.
That feels like owning a sports car and only driving it to the mailbox.
The good news is that these spices play well with sweet foods, savory dinners, snacks, and even a few things outside the kitchen. So what happens when you let that little jar off its coffee leash?
1. Pumpkin Spice Oatmeal
Plain oatmeal is the beige sweater of breakfast. It does the job, but nobody writes poems about it.
A half teaspoon of pumpkin spice changes that fast. Stir it into the pot while the oats cook, and the whole kitchen starts to smell like a bakery.
The trick is adding the spice early. Heat helps the cinnamon, ginger, and nutmeg release their flavor into the oats instead of sitting on top like dust.
For extra richness, cook your oats in milk instead of water. You can use dairy milk, oat milk, or almond milk, depending on what you like.
Toppings are where you get to have fun. Try sliced apples, chopped pecans, raisins, or a spoonful of peanut butter.
A small drizzle of maple syrup or brown sugar pairs nicely with the spices. Go easy at first, because the blend already tastes a little sweet on its own.
Want a bigger pumpkin flavor? Stir in two or three spoonfuls of canned pumpkin puree near the end of cooking.
Just make sure the can says pure pumpkin and not pumpkin pie filling. The filling already contains sugar and spices, so it can throw off your bowl.
Busy mornings call for overnight oats. Mix rolled oats, milk, pumpkin spice, and a little sweetener in a jar, then let it chill in the fridge.
By morning, you have breakfast ready to grab. You can eat it cold or heat it in the microwave for a minute.
This is also a smart way to use up the last bit of pumpkin puree from another recipe. Leftover puree keeps in the fridge for a few days in a covered container.
Once you try it, plain oatmeal may start looking a little lonely. That beige sweater just got a seasonal upgrade.
2. Pancakes and Waffles
Saturday breakfast deserves a little drama. Pumpkin spice pancakes bring it without much extra work.
Start with your favorite pancake mix or homemade batter. Add about one teaspoon of pumpkin spice for every cup of flour, and whisk it in with the dry ingredients.
Mixing the spice into the flour first matters more than you might expect. It spreads the flavor evenly, so you don’t bite into a surprise clump of cloves.
For pancakes that taste like pie, swap some of the liquid for canned pumpkin puree. About half a cup per batch is a good starting point.
The batter will get thicker, so don’t panic. Just add a splash more milk until it pours slowly from your spoon.
Pumpkin batter can brown faster than plain batter. Cook on medium-low heat and give each pancake a little extra patience before flipping.
Waffles love this blend too. The crispy edges and deep pockets hold butter and syrup, and the spices smell amazing as the iron does its thing.
Here’s a fun trick for toppings. Mix a pinch of pumpkin spice into maple syrup and heat it for a few seconds in the microwave.
You can also sprinkle the blend into softened butter. A little pat melting over a hot stack looks fancy and takes less than a minute to make.
Leftovers freeze surprisingly well. Lay cooled pancakes or waffles on a tray, freeze them, then store them in a bag.
On a rushed school morning, pop one in the toaster. You get a homemade breakfast faster than the drive-thru line moves.
Honestly, it might ruin regular pancakes for you. That’s a risk worth taking.
3. Roasted Sweet Potatoes
Sweet potatoes and pumpkin spice are basically old friends. They just needed someone to introduce them properly.
Peel and cube two medium sweet potatoes, or leave the skin on if you like extra texture. Toss the pieces with a spoonful of olive oil.
Next, sprinkle on about one teaspoon of pumpkin spice and a good pinch of salt. The salt is important because it keeps the dish from tasting like dessert.
Spread the cubes out on a baking sheet in one layer. Crowded potatoes steam instead of roast, and you’ll miss out on those crispy brown edges.
Roast them at around 425 degrees Fahrenheit for 25 to 30 minutes. Flip them halfway through so both sides get some color.
Craving something sweeter? Drizzle a little maple syrup or honey over the potatoes during the last five minutes.
Watch them closely after adding syrup, because sugar burns quickly. A few dark spots are tasty, but blackened bits are not.
Now, about the savory side. A tiny pinch of cayenne or smoked paprika plays surprisingly well with the cinnamon and ginger.
That mix of sweet, salty, and slightly spicy makes the dish great next to roast chicken or pork. It also works on a holiday table without anyone guessing it took so little effort.
Leftovers are useful too. Toss them into a salad with greens and pecans, or tuck them into a breakfast burrito with eggs.
You can even mash the roasted cubes with a little butter. The spices are already built in, so there’s no extra seasoning needed.
Sweet potatoes do a lot of the work here. Pumpkin spice just makes sure everyone notices.
4. Spiced Popcorn
Movie night just called, and it wants a seasonal snack. Pumpkin spice popcorn answers that call in about five minutes.
Start with plain popcorn, whether you pop kernels on the stove or use a plain microwave bag. Skip the extra butter flavored kind, since it can clash with the spices.
Melt two or three tablespoons of butter in a small bowl. Stir in one teaspoon of pumpkin spice and one or two tablespoons of sugar.
Pour the mixture over the popcorn slowly while tossing. A big bowl helps a lot, because you need room to move those kernels around.
Another option is to put the popcorn in a large paper bag. Add the butter mixture, fold the top, and shake like you mean it.
Prefer a lighter snack? Use a quick spray of cooking oil instead of butter, then sprinkle on a mix of spice and powdered sugar.
Powdered sugar sticks better than regular sugar because the grains are so fine. It clings to the popcorn instead of falling to the bottom.
For a salty and sweet version, add a pinch of salt to the spice mix. That little bit of salt makes the cinnamon taste even brighter.
Want to get fancy for a party? Toss in some mini pretzels, candy corn, or roasted pumpkin seeds.
You could also drizzle melted white chocolate over the top and let it set. Break it into clusters once it hardens.
Store leftovers in an airtight container so they stay crunchy. Soggy popcorn is a sad thing to find the next day.
Fair warning: this bowl tends to vanish before the opening credits finish. Make a double batch.
5. Homemade Granola
Store-bought granola can cost a surprising amount for a bag of toasted oats. Making your own is easier than you think, and pumpkin spice makes it smell incredible.
The base is simple. Grab about three cups of rolled oats and one cup of chopped nuts, like pecans, walnuts, or almonds.
In a separate bowl, mix a third of a cup of maple syrup or honey with a quarter cup of melted coconut oil or butter. Stir in two teaspoons of pumpkin spice and a pinch of salt.
Pour the wet mix over the oats and stir until they look shiny. Every oat does not need to be soaked, but most should have a light coating.
Spread the granola on a lined baking sheet and press it down firmly. Pressing helps it form those big crunchy clusters people fight over.
Bake at about 325 degrees Fahrenheit for 20 to 25 minutes. Rotate the pan halfway through so the edges don’t brown too fast.
The hardest part comes next. Let it cool completely before you touch it, because granola crisps up as it cools.
Once it’s cool, break it into chunks. Now is the time to add dried cranberries, raisins, or chopped dates, since fruit can burn in the oven.
Pumpkin seeds, also called pepitas, are a fun bonus. They match the theme and add a nice crunch.
Spoon your granola over yogurt, pour milk on it like cereal, or eat it by the handful. It also makes a thoughtful homemade gift in a mason jar with a ribbon.
Stored in an airtight container, it stays crunchy for about two weeks. That’s assuming it lasts that long.
6. Roasted Nuts
Those candied nuts at fall festivals smell like heaven from three booths away. You can make that same magic at home with one baking sheet.
Pecans, almonds, walnuts, and cashews all work here. Use one kind or mix a few together for variety.
The secret ingredient is egg white. Whisk one egg white with a teaspoon of water until it gets foamy, then toss in about three cups of nuts.
The foam acts like glue. It helps the sugar and spice stick to the nuts instead of sliding off onto the pan.
In another bowl, combine half a cup of sugar, two teaspoons of pumpkin spice, and half a teaspoon of salt. Pour it over the coated nuts and stir well.
Spread everything on a lined baking sheet. Bake at around 300 degrees Fahrenheit for about 40 to 45 minutes.
Stir them every 15 minutes or so. That keeps them from sticking together in one giant nut brick.
Low heat is the key here. It dries out the coating slowly, giving you a crisp shell instead of burnt sugar.
If you’d rather skip the sugar, try a savory version. Toss nuts with olive oil, salt, a little pumpkin spice, and a pinch of chili powder.
That savory batch is great on a snack board with cheese and crackers. It also makes salads feel fancy with almost no effort.
Candied nuts make great gifts too. Pack them in small jars or cellophane bags for teachers, neighbors, or friends.
Just be careful about allergies when sharing with groups. Labeling the bag is a kind move.
Your house will smell amazing while they bake. Neighbors may start finding excuses to stop by.
7. Whipped Cream
Canned whipped cream is fine, but homemade whipped cream feels like a tiny luxury. Add pumpkin spice, and it turns into the topping that steals the show.
You only need three ingredients. Grab one cup of cold heavy whipping cream, two tablespoons of powdered sugar, and half a teaspoon of pumpkin spice.
Cold matters a lot. Chill your bowl and whisk in the freezer for about ten minutes before starting.
Pour the cream into the cold bowl and start beating with a hand mixer. After a minute, add the sugar and spice.
Keep beating until soft peaks form. That means when you lift the beaters, the cream makes little peaks that gently flop over.
Stop there for a soft, fluffy topping. Beat too long, and you’ll accidentally start making butter.
A splash of vanilla extract adds a nice touch. Maple syrup works too, if you want a deeper flavor.
So where does it go? Spoon it onto pie, of course, but don’t stop there.
Plop some on hot chocolate, waffles, or a bowl of fresh berries. It’s also fantastic on top of brownies or a simple slice of pound cake.
Try using it as a fruit dip with apple slices. Kids especially love dunking things.
Homemade whipped cream keeps in the fridge for about a day. If it deflates a bit, whisk it for a few seconds to fluff it back up.
Want a fun twist? Freeze small spoonfuls on a lined tray, then drop one into a mug of cocoa later.
Five minutes of work makes a dessert look like it came from a café. Nobody needs to know how easy it was.
8. Smoothies
Smoothies usually mean berries and bananas. Pumpkin spice gives your blender a change of scenery that tastes like pie in a glass.
Start with one frozen banana. It makes the smoothie thick and creamy, almost like a milkshake.
Add half a cup of canned pumpkin puree and about one cup of milk. Any milk works, from regular dairy to soy or almond.
Toss in half a teaspoon of pumpkin spice and a drizzle of honey or maple syrup. Blend until smooth and taste it before pouring.
Too thick? Add a little more milk and blend again.
Too thin? A handful of ice or a few spoonfuls of frozen yogurt will fix it right up.
Greek yogurt is a smart addition if you want more protein. It also gives the smoothie a slightly tangy flavor that balances the sweetness.
A spoonful of peanut butter or almond butter makes it more filling. That’s handy if this is your breakfast before a long morning.
Rolled oats can go in too. Two tablespoons add fiber and make the drink more like a meal.
Here’s a pro tip for busy people. Freeze leftover pumpkin puree in ice cube trays, then pop a few cubes into the blender.
Those frozen cubes do double duty. They add pumpkin flavor and chill the drink at the same time.
Pour your smoothie into a tall glass and sprinkle a little extra spice on top. It looks great and smells even better.
For a treat, top it with whipped cream and crushed graham crackers. Suddenly it tastes like dessert, but you made it with fruit and veggies.
Breakfast doesn’t always need a spoon. Sometimes it needs a straw.
9. Butternut Squash Soup
Squash and pumpkin are cousins in the gourd family. So it makes sense that pumpkin spice feels right at home in butternut squash soup.
Start by cooking a chopped onion in a little butter or olive oil. Let it soften for about five minutes until it smells sweet.
Add one peeled and cubed butternut squash, along with a chopped carrot or apple if you like. Stir in about half a teaspoon of pumpkin spice.
Toasting the spice for a minute with the vegetables wakes up its flavor. Then pour in about four cups of broth.
Simmer everything until the squash is soft enough to smash with a spoon. That usually takes 20 to 25 minutes.
Now it’s time to blend. An immersion blender makes this easy, since you can blend right in the pot.
Using a regular blender? Let the soup cool a bit and work in small batches, because hot soup can push the lid off.
Taste and adjust with salt and pepper. The salt keeps the soup savory, so the spices taste like a cozy hint instead of dessert.
A splash of cream or coconut milk at the end makes it extra silky. You can skip it, and the soup will still be smooth.
Toppings add personality. Try toasted pumpkin seeds, a swirl of sour cream, or crispy bacon bits.
Serve it with grilled cheese for a classic dinner. Dunking is allowed and encouraged.
This soup freezes very well, so make a big pot. Future you will be thrilled on a busy night.
Fancy restaurants serve versions of this every fall. Yours costs less and comes with sweatpants.
10. Chili
Cinnamon in chili might sound strange at first. Cincinnati chili, famous in Ohio, has used warm spices like cinnamon for about a century.
So adding a little pumpkin spice to your chili isn’t as wild as it seems. The trick is using just enough to add depth, not enough to make it taste like cookies.
Start with your usual chili recipe. Brown ground beef or turkey with onions and garlic in a big pot.
Add beans, diced tomatoes, chili powder, and cumin like normal. Then stir in about half a teaspoon of pumpkin spice.
Half a teaspoon is enough for a standard pot. You can always add more later, but you can’t take it out.
For a true fall version, stir in a cup of canned pumpkin puree. It makes the chili thicker and adds a mild sweetness that balances the heat.
Black beans and kidney beans both work great with pumpkin. Some people even add cubed sweet potatoes for more color.
Let it simmer for at least 30 minutes. The longer it bubbles, the more the flavors come together.
Chili always tastes better the next day. The spices have time to mingle overnight in the fridge.
Toppings make it fun. Set out cheese, sour cream, green onions, avocado, and crushed tortilla chips.
A slow cooker makes this even easier. Brown the meat, toss everything in, and let it cook for six to eight hours on low.
This is a great recipe for game days or chilly evenings. It feeds a crowd without much stress.
Your guests might not guess the secret ingredient. Let them wonder for a while.
11. Yogurt Parfaits
Parfaits look like something from a fancy hotel brunch. In reality, they take about three minutes and a glass.
Plain yogurt is the best place to start. Vanilla yogurt works too, but plain lets you control the sweetness.
Stir a quarter teaspoon of pumpkin spice into one cup of yogurt. Add a little honey or maple syrup until it tastes right to you.
Want it to taste like pumpkin pie filling? Mix in two spoonfuls of canned pumpkin puree.
The yogurt will turn a pretty light orange color. It looks fun in a clear glass, which is half the joy of a parfait.
Now build your layers. Start with yogurt, then add granola, then fruit, and repeat until the glass is full.
Apples and pears pair especially well with these spices. Bananas and pomegranate seeds are tasty choices too.
Crushed graham crackers or gingersnap cookies make an excellent layer. They taste a lot like pie crust when mixed with the spiced yogurt.
For extra crunch, sprinkle chopped pecans or toasted pumpkin seeds on top. A tiny drizzle of honey finishes it off nicely.
Making these ahead? Keep the granola separate until you’re ready to eat.
Granola gets soft if it sits in yogurt overnight. Pack it in a small bag and add it right before eating.
Mason jars make parfaits easy to take to school or work. Screw on the lid and toss it in your lunch bag with an ice pack.
These also make a fun breakfast bar for sleepovers. Set out bowls of toppings and let guests build their own.
Breakfast that looks like dessert? Nobody’s complaining.
12. Hot Chocolate
Coffee gets all the pumpkin spice attention. Meanwhile, hot chocolate sits in the corner, waiting for its turn.
Good news: chocolate and these spices are a fantastic match. Cinnamon and nutmeg bring out the deep, rich side of cocoa.
For one mug, heat a cup of milk in a small pot over medium heat. Whisk in two tablespoons of cocoa powder and one or two tablespoons of sugar.
Add a quarter teaspoon of pumpkin spice and a tiny pinch of salt. Keep whisking until it’s steamy and smooth.
Don’t let it boil. Boiling milk can scorch on the bottom and leave a burnt taste.
Already have a packet of cocoa mix? Just stir a pinch of pumpkin spice into the powder before adding hot milk.
Want it extra rich? Melt a handful of chocolate chips into the milk instead of using cocoa powder.
White hot chocolate is another fun option. White chocolate and pumpkin spice taste a lot like a creamy pumpkin dessert.
Toppings are where this drink shines. Pile on marshmallows, whipped cream, or a sprinkle of crushed cookies.
A cinnamon stick makes a great stirrer. It looks fancy and adds a bit more flavor as it sits.
Hosting friends? Make a big batch in a slow cooker and set out a toppings bar.
You can also make a homemade cocoa mix as a gift. Combine cocoa, sugar, powdered milk, and pumpkin spice in a jar with instructions on the tag.
This is perfect for kids who don’t drink coffee. Now they get their own seasonal sip.
Hot chocolate finally gets its moment. It’s been patient long enough.
13. Banana Bread
Those spotty brown bananas on your counter aren’t trash. They’re banana bread waiting to happen.
Banana bread already pairs nicely with cinnamon. Pumpkin spice simply takes that idea and adds ginger, nutmeg, and cloves to the party.
Use your favorite banana bread recipe. Most call for about three ripe bananas, flour, sugar, eggs, butter, and baking soda.
Add one and a half teaspoons of pumpkin spice to the dry ingredients. If your recipe already has cinnamon, you can swap it out for the blend.
The riper your bananas, the better. Dark, freckled bananas are sweeter and mash more easily.
Mash them with a fork until mostly smooth. A few small lumps are fine and give the bread nice little pockets of banana.
Be careful not to overmix the batter. Stir just until you don’t see dry flour anymore.
Overmixing makes quick breads tough and dense. A few gentle folds with a spatula is all you need.
Fun add-ins can make it your own. Try chocolate chips, chopped walnuts, or a swirl of cream cheese.
Sprinkle a little cinnamon sugar on top before baking. It forms a crunchy crust that people will pick off and eat first.
Bake until a toothpick poked in the center comes out clean. Most loaves take about an hour.
Let it cool before slicing, even though the smell will test your willpower. Hot quick bread can crumble apart.
Banana bread freezes beautifully. Wrap individual slices and grab one whenever you need a snack.
Those sad bananas just became the hero of the kitchen. Talk about a comeback story.
14. French Toast
French toast is basically a clever way to turn stale bread into a celebration. Adding pumpkin spice makes the party even better.
For about four slices, whisk together two eggs and half a cup of milk. Add one teaspoon of pumpkin spice, a splash of vanilla, and a spoonful of sugar.
Whisk until the eggs are completely mixed in. Streaks of egg white can cook into odd little patches on your toast.
Thick bread works best. Brioche, challah, or Texas toast soak up the custard without falling apart.
Day-old bread is actually better than fresh. Slightly dry bread absorbs more liquid and holds its shape.
Dip each slice for a few seconds per side. You want it soaked but not dripping wet.
Cook the slices in a buttered pan over medium heat. Give each side about two to three minutes, until golden brown.
Keep cooked slices in a low oven while you finish the rest. That way, everyone eats at the same time.
For extra pumpkin flavor, whisk a quarter cup of pumpkin puree into the egg mixture. The toast gets a soft orange color and a richer taste.
Toppings can make it feel special. Try maple syrup, powdered sugar, sliced bananas, or that pumpkin spice whipped cream from earlier.
Hosting a brunch? Try a French toast bake instead.
Tear bread into cubes, pour the spiced custard over them in a baking dish, and refrigerate overnight. Bake it in the morning, and breakfast is ready with almost no stove time.
Leftovers reheat nicely in a toaster. They get crispy again on the outside.
Stale bread never had it so good.
15. Spiced Butter
A plain dinner roll is nice. A dinner roll with spiced honey butter is a whole event.
Compound butter sounds fancy, but it’s just butter mixed with other flavors. It takes about five minutes.
Let one stick of butter sit out until it’s soft. You should be able to press a finger into it easily.
Mix in two tablespoons of honey or maple syrup and half a teaspoon of pumpkin spice. A pinch of salt helps if you’re using unsalted butter.
Stir with a fork or beat it with a mixer for a fluffy texture. Taste and add more spice or honey if you like.
Now decide how to store it. You can scoop it into a small dish or roll it into a log using plastic wrap.
A log is handy because you can slice off rounds as needed. It also looks pretty on a holiday table.
Where should you use it? Dinner rolls and cornbread are the obvious first choices.
It’s also amazing on toast, bagels, and English muffins. Spread it on pancakes or waffles too.
Try melting it over roasted carrots or squash. The butter adds sweetness and spice in one easy step.
Corn on the cob might surprise you. The sweet corn pairs nicely with the honey and spice.
This butter keeps in the fridge for about two weeks. You can also freeze it for a couple of months.
It makes a thoughtful gift for a host. Pack it in a small jar with a loaf of bread.
Your toast is about to feel very spoiled.
16. Roasted Carrots
Carrots are often the vegetable kids push around their plates. Roast them with pumpkin spice, and they might disappear first.
Carrots have natural sugar. Roasting brings it out and makes them taste sweet and caramelized.
Peel about a pound of carrots and cut them into sticks or coins. Try to keep the pieces about the same size so they cook evenly.
Toss them with olive oil or melted butter. Sprinkle on half a teaspoon of pumpkin spice and a good pinch of salt.
A spoonful of honey or maple syrup adds a light glaze. It helps the edges turn golden and sticky.
Spread the carrots out on a baking sheet. Give them room so they roast instead of steam.
Roast at 400 degrees Fahrenheit for about 25 minutes. Stir once halfway through.
The carrots are done when they’re tender and browned around the edges. Poke one with a fork to check.
Fresh herbs finish them off nicely. Chopped parsley or thyme adds a pop of green and a fresh taste.
Rainbow carrots make this dish especially pretty. Purple, yellow, and orange carrots all taste similar, but they look stunning together.
For a savory twist, skip the honey and add garlic. The spices still shine, but the dish feels more like dinner than dessert.
These carrots go well with roasted chicken, pork, or a holiday turkey. They also work as a healthy snack straight off the pan.
Leftovers can be blended into soup or chopped into a grain bowl. Nothing fancy needed.
Picky eaters may ask for seconds. Try not to look too smug.
17. Baked Apples
Apple pie takes time, patience, and pastry skills. Baked apples give you that same flavor with almost none of the fuss.
Pick firm apples that hold their shape. Honeycrisp, Gala, Braeburn, and Granny Smith are all good choices.
Use a small knife or melon baller to scoop out the core. Leave the bottom intact so the filling stays inside.
For the filling, mix rolled oats, brown sugar, chopped nuts, and a little melted butter. Add about a teaspoon of pumpkin spice for four apples.
Pack the mixture into each apple. Don’t worry if some spills over the top, because it gets crispy and delicious.
Place the apples in a baking dish. Pour a little water or apple juice into the bottom of the dish.
That liquid keeps the apples from sticking and drying out. It also turns into a light syrup as they bake.
Bake at 350 degrees Fahrenheit for about 30 to 40 minutes. The apples are ready when a knife slides in easily.
Serve them with vanilla ice cream or a dollop of yogurt. Spoon some of that pan syrup over the top too.
Short on time? Try apple chips instead.
Slice apples very thin and sprinkle with pumpkin spice. Bake at a low temperature, around 200 degrees, for about two hours, flipping once.
The slices dry out and turn crunchy. They make a great lunchbox snack.
Both options make your kitchen smell like an orchard bakery. That alone might be worth turning on the oven.
Pie can wait for the holidays. Baked apples are ready tonight.
18. Rice Pudding
Rice pudding might remind you of your grandparents’ kitchen. It’s an old-fashioned dessert that deserves a comeback.
The basic idea is simple. Cook rice slowly in milk and sugar until it turns thick and creamy.
Start with half a cup of short or medium grain rice. These types release more starch, which makes the pudding extra creamy.
Add the rice to a pot with about three cups of milk and a quarter cup of sugar. Bring it to a gentle simmer.
Stir often and keep the heat low. Milk can stick to the bottom of the pot and scorch if you walk away too long.
After about 25 to 30 minutes, the rice should be tender. The mixture will look thick but still a little loose.
Now stir in one teaspoon of pumpkin spice and a splash of vanilla. Adding the spice near the end keeps its flavor bright.
For a pumpkin pie twist, mix in half a cup of pumpkin puree. It turns the pudding a sunny orange.
The pudding will thicken as it cools. If it gets too thick, stir in a little more milk.
Leftover rice works too. Got some cooked rice from last night’s dinner?
Simmer it with milk, sugar, and spices for a quicker version.
You can eat it hot, at room temperature, or chilled. Each way feels a little different.
Top it with raisins, chopped dates, or toasted nuts. A dollop of whipped cream makes it feel extra special.
Old-school desserts have staying power for a reason. This one just got a seasonal makeover.
19. Pork Chop Rub
Pork and apples are a classic pair. Pumpkin spice fits right into that friendship.
Spice rubs are just dry seasonings you press onto meat before cooking. They form a tasty crust as the meat sears.
For a simple rub, mix one tablespoon of brown sugar with one teaspoon of pumpkin spice. Add one teaspoon of salt, half a teaspoon of garlic powder, and some black pepper.
Smoked paprika is a great addition. It adds a savory, slightly smoky note that keeps the rub from tasting too sweet.
Pat your pork chops dry with paper towels first. Dry meat browns better and holds the rub more evenly.
Press the mixture onto both sides of the chops. Let them sit for 15 minutes while your pan heats up.
Cook them in a hot skillet with a little oil. Thick chops usually need about four to five minutes per side.
The brown sugar can darken quickly, so keep the heat at medium-high, not maximum. A little char is good, but too much tastes bitter.
Use a meat thermometer to check doneness. The USDA recommends cooking pork chops to 145 degrees Fahrenheit, followed by a three-minute rest.
That rest time matters. It lets the juices settle so the meat stays tender.
Serve the chops with sautéed apples or applesauce. The fruit makes the spices taste even better.
This rub works on pork tenderloin and chicken thighs too. Try it on salmon for something different.
Store extra rub in a small jar. It keeps for months in a cool, dry cabinet.
Dinner just got a seasonal twist that tastes like you tried really hard.
20. Cream Cheese Spread
Bagel shops often sell flavored cream cheese at a premium. You can whip up your own pumpkin spice version in about three minutes.
Start with one block of softened cream cheese. Let it sit on the counter for about 30 minutes so it mixes easily.
Add a quarter cup of canned pumpkin puree, two tablespoons of powdered sugar, and one teaspoon of pumpkin spice. A splash of vanilla is a nice bonus.
Beat everything together with a hand mixer until smooth and fluffy. You can also use a sturdy spoon if you don’t mind a little arm workout.
Taste it and adjust. Add more sugar for a dessert spread or less for a breakfast one.
Spread it on toasted bagels for an easy breakfast. Cinnamon raisin bagels are an especially good match.
It also makes a fantastic dip. Serve it with apple slices, graham crackers, gingersnaps, or pretzels.
Hosting a party? Put it in a bowl in the center of a snack board.
Guests can dip whatever they like. Kids and grown-ups both tend to hover around the bowl.
You can use it as a frosting too. Spread it on muffins, spice cake, or carrot cake.
For a thicker frosting, add more powdered sugar. Keep going until it holds its shape.
Store the spread in a covered container in the fridge. It stays fresh for about a week.
Let it sit out for a few minutes before using. Cold cream cheese tears soft bread.
Plain cream cheese is fine. This one makes you look forward to breakfast.
21. Stovetop Simmer Pot
Some of the best uses for pumpkin spice don’t involve eating at all. A simmer pot fills your home with fall scents for just a few cents.
The idea is wonderfully simple. Fill a small pot with water, add spices and fruit, and let it gently simmer on the stove.
Start with about three cups of water. Add a teaspoon of pumpkin spice or a mix of whole cinnamon sticks and cloves.
Toss in slices of orange, apple peels, or a few cranberries. Fruit scraps from cooking work great, so nothing goes to waste.
Bring the pot to a boil, then turn it down to the lowest setting. Let it steam gently.
Check the water level every 30 minutes or so. Add more water when it gets low, since a dry pot can scorch.
Never leave a simmer pot on the stove when you leave home or go to sleep. Safety first, always.
A slow cooker is another option. Set it on low with the lid off, and it can run for hours with less attention.
Whole spices last longer than ground ones in a simmer pot. You can reuse the mixture for a day or two if you keep it in the fridge.
This is perfect before guests come over. Your house will smell like you’ve been baking all day.
It also makes a fun gift. Pack dried orange slices, cinnamon sticks, and cloves in a jar with simple instructions.
Candles are nice, but this smells more natural. Your nose will thank you.
22. Homemade Spice Blend
Ran out of pumpkin spice in the middle of a recipe? No need to run to the store.
You probably already have the ingredients in your cabinet. Pumpkin spice is just a blend of common baking spices.
A popular homemade version uses three tablespoons of ground cinnamon. Add two teaspoons of ground ginger and two teaspoons of ground nutmeg.
Finish with one and a half teaspoons of allspice and one and a half teaspoons of ground cloves. Stir it all together in a small bowl.
Cinnamon is the star, so it gets the biggest amount. Cloves are very strong, so a little goes a long way.
Making your own lets you adjust the flavor. Love ginger?
Add a bit more for extra zing.
Some people add a pinch of black pepper or cardamom. Those extras give the blend a fun twist.
Pour your mix into a small glass jar with a tight lid. Label it so you don’t confuse it with plain cinnamon later.
Store it in a cool, dark cabinet away from the stove. Heat and light make spices lose their flavor faster.
Ground spices taste best within several months. If your blend smells weak, it’s time for a new batch.
Freshly grated nutmeg makes a big difference. A small grater and whole nutmeg seeds give you a stronger, brighter flavor.
Homemade blends also make sweet gifts. Tie a ribbon around a little jar and add a recipe card.
Now you’re not just using pumpkin spice. You’re the one making it.
23. Chocolate Chip Cookies
Chocolate chip cookies are already close to perfect. A teaspoon of pumpkin spice somehow makes them even better.
Use your favorite chocolate chip cookie recipe. Add about one teaspoon of pumpkin spice to the flour and stir it in.
That’s honestly the whole trick. The spices blend into the dough and give it a toasty, fall flavor.
Brown butter takes these cookies to another level. Melt your butter in a pan and cook it until it smells nutty and turns golden brown.
Let the browned butter cool a bit before mixing. Hot butter can melt the sugar and make cookies spread too much.
Semisweet chips are the classic choice. White chocolate chips or butterscotch chips also taste great with the spices.
Chilling the dough helps a lot. Even 30 minutes in the fridge gives you thicker, chewier cookies.
Want soft pumpkin cookies instead? Add half a cup of pumpkin puree and use a little less butter.
Pumpkin cookies come out cakey and pillowy. They’re different from classic cookies, but just as delicious.
Sprinkle a few flakes of sea salt on top right after baking. The salt makes the chocolate and spices really pop.
Freeze extra dough balls on a tray. Store them in a bag and bake a few whenever cravings strike.
Frozen dough goes straight into the oven. Just add a minute or two to the baking time.
Fresh cookies and a cold glass of milk make a perfect after-school treat. They also disappear quickly at bake sales.
So the jar has gone from latte sidekick to cookie superstar. Not bad for a pie spice with no pumpkin in it.
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