8 Pumpkin Spice Recipes Full of Cozy Fall Flavors

When you're heading into the coziest season of the year, you also want cozy flavors. And our pumpkin spice recipes highlight the coziest of all autumn flavors. So if you're a pumpkin spice fan (who are we kidding — of course you are!), we have all the recipes you could need for a comfy and tasty fall season. 

In this case, the spice in pumpkin spice is the warm Chinese 5-spice, but you can substitute an equal amount of pumpkin spice seasoning if you prefer something a little more classic. This, by the way, is my hubby's absolute favorite dessert. His birthday is in November, and this is what he wants every year.

Ingredients

For the crust:

• ½ stick (¼ cup) unsalted butter
• ¾ cup graham cracker crumbs 
• ½ cup pecans (1¾ ounces),  finely chopped
• ¼ cup packed light brown sugar
• ¼ cup granulated sugar
• ¼ teaspoon Chinese 5-spice

For the filling:

• 1½ cups canned solid-pack pumpkin
• 3 large eggs
• ½ cup packed light brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 1 tablespoon caramel whiskey 
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon Chinese 5-spice
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 3 (8 oz) packages cream cheese, at room temperature

For the topping:

• 2 cups sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon caramel whiskey

For the pecans:

• 1 tablespoon unsalted butter
• 1 cup pecan halves
• 1 teaspoon cinnamon
• 1 teaspoon Chinese 5-spice
• ½ cup sugar

Instructions

1. Preheat oven to 350°F. Butter a 9″ spring form pan.
2. Melt ¼ cup butter in a skillet pan over medium heat, swirling the pan occasionally. When the butter begins to brown and smells slightly toasty, remove it from the heat and cool slightly.
3. Combine remaining crust ingredients in a food processor, pulsing for 10 one-second pulses until fine crumbs form.
4. Add the browned butter to the crust and pulse for five one-second pulses.
5. Press the crust into the bottom of the prepared pan and refrigerate while you make the filling.
6. Combine all filling ingredients in a large food processor. Process until well combined and smooth, scraping sides down occasionally.
7. Pour the filling over the crust. Tap the pan lightly against the counter to remove any air pockets.
8. Place the springform pan on a rimmed baking sheet to catch any leaks. Bake in the preheated oven for 20 to 30 minutes, until the sides are set but the middle still slightly jiggles.
9. Cool the cheesecake on a wire rack for five minutes. Leave your oven turned on.
10. Meanwhile, combine the topping ingredients, whisking to mix well.
11. Spread them over the cheesecake and return it to the oven. Bake for an additional five minutes.
12. Cool for two hours on a wire rack and then refrigerate for three hours before unmolding. Top with spiced pecans (below).
13. For pecans, melt butter over medium heat in a skillet.
14. Add the pecans and cook, stirring, until they smell toasty, about five minutes.
15. In a small bowl, combine the sugar, cinnamon, and 5-spice powder.
16. Toss the hot pecans in the sugar mixture.
17. Garnish the top of the cheesecake with the pecans after they have cooled.

Sure, you could charge up your morning with the same old PSL (pumpkin spice latte), but what we're proposing is a whole tasty pumpkin spice breakfast. And it's so fast and easy to make that, of course, you're absolutely going to want to start your day with it, and then maybe stop for your daily PSL afterwards.

Ingredients

• ¼ cup solid-pack pumpkin purée (not pumpkin pie filling)
• 2 tablespoons pure maple syrup
• 1½ cups milk (can use non-dairy milk — I'm totally into cashew milk right now)
• ½ cup plain Greek yogurt (or non-dairy plain yogurt)
• ½ teaspoon pumpkin pie spice
• ½ cup crushed ice

Instructions

1. In a blender, combine all the ingredients.
2. Blend until smooth.

Make your entire morning a pumpkin spice adventure with your PSS, PSL, and now PSOO. The great thing about overnight oats is that, as the name implies, you can make them the night before and grab your breakfast out of the fridge without having to lift a finger in the morning. 

We love Ambitious Kitchen's pumpkin spice overnight oats recipe, and we bet you will, too. 

Is there anything cozier than a cookie? We think these soft cookies are super special, and we bet they'll become a family fave. This makes about 30 cookies.

A healthy pumpkin spice snack? Count us in! We think these energy balls are the perfect way to make every day a pumpkin spice day.

Ingredients

• 1 cup rolled oats (old-fashioned oats)
• 10 large Medjool dates, pitted
• ¼ cup pumpkin purée (not pumpkin pie filling)
• 1 tablespoon pure maple syrup
• 1 tablespoon chia seeds
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• 1 cup coconut flakes

Instructions

1. In a blender or food processor, combine all ingredients except the coconut flakes.
2. Process in one-second pulses until smooth.
3. Roll into one-inch balls.
4. Roll in the coconut flakes.
5. Store in the fridge for up to five days or the freezer for up to six months.

Pumpkin spice cake, cream cheese frosting, and a yummy exterior? Yep, this has all the makings of the perfect fall treat. Gimme Delicious has a recipe with all these amazing ingredients. It's the perfect fun pumpkin spice baking project for the whole family. 

Here's what we really LOVE about this recipe: it is an anytime kind of recipe. Breakfast? Sure! Lunch? Yep. Dessert? Mmhmm. Snack? You bet. 

Ingredients

Looking for something you don't have to share with the kids? We get it. More for you! So this hot buttered rum is the epitome of cozy (imagine sipping it by the fire with some pumpkin cookies to nibble on). So this batter makes a BIG batch, enough to sip on all winter. Keep it in the freezer for whenever you get a craving.

Ingredient

• 1 (15-ounce) can pumpkin purée
• 1 quart vanilla ice cream, softened
• 2 sticks unsalted butter, melted
• 2 cups brown sugar
• 2 cups white sugar
• 1 teaspoon vanilla
• 2 tablespoons pumpkin pie spice

Instructions

1.  In a large bowl, combine all ingredients, mixing well.
2. Store in the freezer for up to six months.

Ingredients for the Hot Buttered Rum

• 2-3 tablespoons pumpkin spice hot buttered rum batter
• 1 ounce dark rum
• Hot water

Instructions

1. Warm a mug by filling it with hot water until it's warm to the touch.
2. Dump out the water. 
3. In the mug, add the batter and rum. Fill to the top with hot water and stir. 

We are going to pause a moment to allow you to appreciate the sheer genius of this idea — combining two of fall's most enduring flavors into one tasty treat. You're welcome. And it's not hard to make.

Ingredients

• 6 sweet-tart apples, peeled, cored, and chopped (we like a combo of Braeburn and Granny Smith)
• ¾ cups water
• ½ cup brown sugar or pure maple syrup
• 2 teaspoons pumpkin pie spice
• 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

Instructions

1. Put the apples and water in a large pot with the brown sugar or maple syrup and pumpkin spice.
2. Bring to a boil. Reduce the heat to simmer, cover, and cook until the apples are soft, about 15 minutes.
3. Cool. Transfer to a blender or food processor. Add the pumpkin and blend until smooth. 
4. Store in the fridge for up to five days.

If you simply can't get enough of pumpkin spice, we totally get it. Which is why we have these yummy pumpkin spice recipes to see you through the fall season. From breakfast through dessert, we have everything you need to cover your pumpkin spice cravings.