That time of the year is here, it’s that fall season we’ve all been waiting for. During this time, the leaves start to turn orange, the air turns crisp, we start to rewatch Gilmore Girls, and coffee shops release their holiday menus and pumpkin spice drinks. But why buy pumpkin spice treats and lattes when you can make them at home? Here are some must-try pumpkin spice recipes to elevate your autumn eats.

1. A Classic Pumpkin Spice Latte

In a saucepan whisk 1 cup of milk, 2 tbsp of pumpkin purée, 1 tbsp of maple syrup, ½ tbsp of pumpkin pie spice, and 1 tbsp of vanilla extract over medium heat. Whisk consistently until the mixture is warm and blend it in a blender until frothy. Next, pour ¼ cup of espresso into a mug and add in the pumpkin-spice foamed milk. Lastly, you can top it off with whipped cream and cinnamon, or you can add ice to make it cold.

2. Pumpkin Pancakes 

In a large bowl, whisk 1 1/2 cups of all-purpose flour, 6 tbsp of brown sugar, 1 1/2 tsp of baking powder, 1/2 tsp of baking soda, 1 tsp of ground cinnamon, 1/2 tsp of nutmeg, and 1/2 tsp of ground cloves. In a different bowl, add 2/3 cup of pumpkin purée, 1 1/2 cups buttermilk, 2 eggs, 3 tbsp of vegetable oil, and 1/2 tsp of vanilla extract. Whisk the mixture together until it is all incorporated. Add the wet ingredients and dry ingredients together and fold them together with a rubber spatula (stop folding when there are no streaks of flour to avoid overmixing). Grease a frying pan with cooking spray and preheat the pan over medium heat. After the oil has heated for a few seconds, turn the heat to medium-low and ladle approximately 1/3 cup of batter into the pan for each pancake. Once the edges begin to brown and a few bubbles break the surface of the batter, flip the pancakes, and repeat until all the batter is used. Serve with a dollop of whipped cream and a drizzle of caramel sauce to elevate the taste!

3. Pumpkin Sticky Buns

Start by greasing a medium bowl with cooking spray, and in a small bowl sprinkle 2 1/4 tsp of packaged active dry yeast over 1/2 c of whole milk. Let this sit until it is frothy (about 10 minutes). Next, in a large bowl, mix 4 3/4 c of all-purpose flour, 1/2 c packed light brown sugar, 2 tsp kosher salt, and 1 tsp pumpkin pie spice. Then, add 1 large egg, 1 c of pumpkin puree, and the yeast mixture. Beat on medium speed until a dough forms and only a few dry streaks are left. Increase the speed to medium-high and add 4 tbsp of unsalted, softened butter, 1 tbsp at a time, until it leaves a smooth dough (approximately 5 mins). The dough should be somewhat sticky and should slap the sides of the bowl, but not stick. Transfer the dough to the prepared bowl, cover it, and let it rise until it doubles in size (about 1 to 1 and a half hours). Following this, refrigerate the dough before letting it rest, bring it to room temp, and let it double before the next step. Combine 3/4 c of light brown sugar, 1/2 c of finely chopped pecans, 2 tsp of pumpkin pie spice, and 1/2 tsp of kosher salt in a medium bowl. Next, put the dough onto a floured surface and dust it with more flour. Roll it into an 18” by 14” rectangle, brush with 3 tbsp of melted, unsalted butter, and sprinkle and press the brown sugar mixture. Beginning on the long end, tightly roll the dough into a log formation and cut it into 12 pieces (1 ½” wide). In a medium saucepan cook 3/4 c or 1 1/2 sticks of unsalted butter, 1/2 c of light brown sugar, 1/4 c of honey, and 1 tsp of pure vanilla extract occasionally stirring over medium heat until smooth and butter is melted (approximately 3 mins). Pour into a 13” by 9” pan and top with pecans (optional). Then, arrange rolls in the pan, cover, and let rise until doubled in size (about 30 mins), while preheating the oven to 400 degrees. Bake buns until golden brown (20-25 mins), and let cool for 20 mins before serving.

4. Pumpkin Pie French Toast

In a large to medium bowl, whisk together 4 eggs, ½ cup milk (whole or 2%), ½ cup of pumpkin puree, 2 tbsp of sugar, 1 tsp of vanilla extract, 1 tsp of cinnamon, 2 tsp of pumpkin pie spice, and ⅛ tsp of kosher salt. Preheat the pan over medium heat and melt 1 tbsp butter. Soak both sides of the bread in the liquid mixture and place the bread on the pan to cook for 2-3 minutes per side (until golden brown). Repeat with remaining butter and bread, and serve with maple syrup and powdered sugar. (Courtesy of Acouplecooks)

Happy fall, Sailors, I hope these delicious pumpkin spice treats and drinks satisfy your taste buds and bring autumn into your kitchens!

                                                         Works Cited

Chrissie. “Pumpkin Spice Pancakes.” The Busy Baker, 30 Nov. 2021,

       thebusybaker.ca/pumpkin-spice-pancakes/#wprm- recipe- container-3428. 

Gore, Makinze. “Best Pumpkin Sticky Buns Recipe – How to Make Pumpkin Sticky Buns – Delish.” Delish,   

       www.delish.com/cooking/recipe-ideas/a44289169/pumpkin-sticky-buns-recipe/. 

Overhiser, Sonja. “Pumpkin French Toast.” A Couple Cooks, 27 Nov. 2022, www.acouplecooks.com/pumpkin-french

       toast/. 

Slagle, Ali. “Best Pumpkin Spice Latte Recipe – How to Make Pumpkin Spice Latte – Delish.” Delish,

       www.delish.com/cooking/recipe-ideas/a21972026/pumpkin-spice-latte-recipe/.