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‘Tis the season for all things pumpkin! From flavored coffees to pastries to dinner entrées, pumpkin reigns supreme this season. Check out our favorite recipes to try at home when you’re getting that hankering for the winter squash that is pumpkin.

  • Pumpkin Spice Latte

    Kicking off the list is none other than the coveted PSL (Pumpkin Spice Latte) that we all know and love. And if you hadn’t had some yet, you are in for a treat! Notes of cinnamon, nutmeg and ginger make this at home coffee treat oh so warming and decadent.

    Full list of ingredients below:
    2 cups milk (dairy or non-dairy)
    2 tablespoons pumpkin puree, or more to taste, see our homemade pumpkin puree recipe
    1 to 3 tablespoons sugar, depending on how sweet you like it
    1 tablespoon vanilla extract
    1/2 teaspoon pumpkin pie spice, plus more for serving
    1/2 cup strong hot coffee
    Whipped cream, for serving

  • Pumpkin Spice Cocktail

    To make the perfect boozy pumpkin drink, How to Drink on YouTube shows us how to elevate the coveted PSL into a cocktail while providing hilarious, witty commentary.

    Full list of ingredients below:
    Pumpkin Spice Cocktail:
    2 oz. -or- 60 ml. Mr Black Coffee Liquor
    2 oz. -or- 60 ml. Pumpkin Spice Syrup
    Add ice to shaker and shake
    Strain into glass
    Top with whipped cream
    Sprinkle with Pumpkin Spice Sugar (recipe below)

    Pumpkin Spice Syrup:
    Full can of Pumpkin Puree
    29 oz. -or- 860 ml. Water
    29 oz. -or- 860 ml. Demerara Sugar
    4 tsp. Dried Ginger Root
    2 tsp. Ground Cinnamon
    2 tsp. Vanilla Extract
    7 (or 8) Cloves
    Bring to a boil
    Let cool and strain through nut bag or cheese cloth

    Pumpkin Spice Sugar:
    Dried Ginger
    Cinnamon
    Nutmeg
    Sugar

  • Pumpkin Juice from Harry Potter

    Learn to make Pumpkin Juice from the Harry Potter books, either virgin or with booze by, once again, How to Drink on YouTube.

    Full list of ingredients below:
    Cinnamon Syrup
    1 part Water
    2 parts Sugar
    2 whole cinnamon sticks per cup of water (I used four)
    boil till clear, let cool, and bottle.
    Throw additional cinnamon sticks in the bottle with the syrup, it’ll continue to flavor.

    Pumpkin Juice:
    1 can Puréed Pumpkin
    1 Can of water
    Combine in saucepan, heat to a boil and immediately let cool.
    Strain through cheesecloth and bottle.

    Pumpkin Juice Clone:
    4 oz. -or- 120 ml. Juiced Pumpkin
    1.5 oz. -or- 45 ml. Apricot Juice
    Two Dashes of Vanilla Extract
    1.5 oz. -or- 45 ml. Cinnamon Syrup
    .25 tsp -or- .65 g Ground Cinnamon
    .25 tsp -or- .65 grams of Ground Allspice
    1.5 TBS -or- 200 g Citric Acid
    Shake & Pour

    Adult Pumpkin Juice Cocktail:
    1 oz. -or- 30 ml. Juiced Pumpkin
    1 oz. -or- 30 ml. Cinnamon Syrup
    .25 oz. -or- 8 ml. Allspice Dram
    2 oz. -or- 60 ml. Applejack
    Shake & Strain
    Garnish with Fresh Nutmeg & Cinnamon Stick

  • Roasted Pumpkin Soup

    Learn how to make a savory and healthy pumpkin soup to warm you through the fall and winter months. Roasted pumpkin gives the soup more flavor than if you were to simply boil the squash.

    Full list of ingredients below:
    2lb Pumpkin
    2 Tablespoon Oil
    Salt & Pepper
    1 Onion
    3 Cloves Garlic
    1 Tablespoon Ground Coriander Seeds
    3 Cups Vegetable Stock

  • Pumpkin Roll

    Tangy, cream cheese filling and a fluffy pumpkin cake make this the most mouth-watering pumpkin treat of all time.

    Full list of ingredients below:
    Cake:
    ¼ cup powdered sugar
    3/4 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    ¼ teaspoon ground ginger
    ¼ tsp nutmeg
    1/4 teaspoon salt
    3 large eggs
    1 cup granulated sugar
    2/3 cup pumpkin puree
    2 tsp vanilla extract

    Filling:
    1 package 8 ounces cream cheese, at room temperature
    1 cup powdered sugar sifted
    6 tablespoons butter room temperature
    1 teaspoon vanilla extract

  • Pumpkin Pie Bites

    Pumpkin Pie, but make it little! Check out this delicious recipe by Tasty that makes 12 servings.

    INGREDIENTS
    1 15-ounce (425 grams) can pumpkin puree
    1 12-ounce (354 ml) can evaporated milk
    ¾ cup sugar
    1 teaspoon cinnamon
    ¼ teaspoon ground cloves
    ½ teaspoon ground ginger
    ½ teaspoon salt
    2 eggs
    2 refrigerated pie crusts

  • Pumpkin Pie Milkshake

    Pumpkin on ice, made by using your leftover pumpkin pie!

    Ingredients:
    1/2 cup heavy cream
    1 tablespoon powdered sugar
    1/2 teaspoon pumpkin pie spice
    1 teaspoon maple syrup
    1 pumpkin pie slice
    1 tablespoon maple syrup
    1 1/2 cups vanilla ice cream

  • Pumpkin Muffins

    Learn how to make these tender muffins that are sure to have people begging you for the recipe!

    What you’ll need:
    1 1/2 cups all-purpose flour 180g
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1 ½ teaspoons cinnamon
    ½ teaspoon allspice
    1/4 teaspoon ground ginger
    1/4 teaspoon nutmeg
    2 large eggs
    ½ cup brown sugar 100g
    1/2 cup white sugar 100g
    1/4 cup whole milk 60mL
    1 1/4 cup pumpkin puree 280g
    1/2 cup vegetable oil 120mL
    1 teaspoon vanilla extract

  • Pumpkin Pudding

    Learn how to make a unique dessert, all while a cute dog accompanies our chef!

    Ingredients: (Serves 6)
    Pumpkin (7.1 oz) – net weight
    200ml Milk (6.8 fl oz)
    50ml Whipping Cream with 36% fat (1.7 fl oz)
    40g Sugar (1.4 oz)
    2 Eggs
    ½ tbsp Rum
    ½~1 tsp Vanilla Extract
    Maple Syrup
    130ml Custard Cups (4.4 fl oz)

  • Pumpkin Chocolate Chip Cookies

    Make soft and chewy pumpkin chocolate chip cookies without any eggs!

    Ingredients needed:
    2 cups all-purpose flour 240g
    1/4 tsp baking soda
    1/2 tsp baking powder Dark
    2 tsp ground cinnamon
    1/4 tsp ground ginger
    1/2 tsp allspice
    1/4 tsp cardamom
    1/2 tsp salt
    3/4 cup butter 170g, melted
    2/3 cup light brown sugar 100g, Packed
    1/2 cup granulated sugar 100g
    1/3 cup pumpkin puree strained to get excess liquid out
    1 tsp vanilla extract 5mL
    1 cup semisweet chocolate chips