Pumpkin Spice, Pumpkin Spice, So Nice I Had To Type It Twice!

The leaves are changing, the days are growing shorter, and Pumpkin Spice the signature fragrance of the upcoming holiday season, is in the air. It’s October, and wherever I go, I can always catch the faint aroma of our beloved fall staple. If you’re anything like me, then you already know, there’s no such thing as too much Pumpkin! Which leads me to this oh so orange post. I feel inspired to showcase all the wonderfully delicious ways we can incorporate Pumpkin Spice into easy everyday recipes. “Oh my sweet pumpkin! How do I love thee? Let me count the ways.”–Nik 😉

Pumpkin Spice Martini

Eggnog Martini


  • 1/2 oz Stoli Vanilla
  • 1 oz Pumpkin Spice Liqueur (ex. Hiram Walker)
  • 1/2 oz Kahlua
  • 1/2 oz Half and Half
  • 1/4 tsp Pumpkin Pie Spice
  • Cinnamon
  • Brown Sugar


Combine cinnamon and sugar, then spoon onto a small saucer. (Purchase affordable rimming dish here) Moisten rim of martini glasses with Pumpkin Spice Liqueur. You may also use maple syrup or honey. Turn glass upside down and simply dip into mixture. Add the remaining ingredients in a chilled shaker filled with ice. Shake and strain into martini glasses. Garnish with a dash of nutmeg. Cheers!

Pumpkin Spice Latte

pumpkin spice latte.jpg


  • 2 cups Milk
  • 2 tbsp. Pumpkin Puree
  • 2 tbsp. Sugar
  • 1/2 tsp. Pumpkin Pie Spice (and a little more for sprinkling later)
  •  2 tbsp. Pure Vanilla Extract
  • 1/2 cup Espresso or Strong Brewed Coffee
  • Whipped Cream


In a small saucepan, pour in milk, pumpkin puree & sugar. Cook and stir over medium heat until mixture begins to steam. Remove saucepan from heat and stir in vanilla extract and pumpkin pie spice. Transfer to blender, cover and blend until mixture becomes foamy (about 15-20 seconds). Pour into two mugs and then add in espresso. Top with whipped cream and sprinkle a bit of pumpkin spice on top. Yummy!

Pumpkin Spice Pancakes

Pumpkin pancakes on white plate with butter and honey


  • 1 1/4 Cups All-Purpose Flour
  • 2 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 tsp Pure Vanilla Extract
  • 1 cup Whole or 2% milk
  • 6 tbsp Canned Pumpkin Puree
  • 2 tbsp Melted Butter
  • 1 Egg


Whisk flour, sugar, baking powder, spices & salt into a large bowl. In a separate bowl, whisk together the milk, vanilla extract, pumpkin, melted butter & egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat. Pour in 1/4 cup of batter for each pancake. (Pancake batter dispenser available here) Cook pancake about 3 minutes per side. Serve with butter and syrup. Makes about 6 pancakes.





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