Cozy Season Calls For Pumpkin Spice Recipes

Cozy Season Calls For Pumpkin Spice Recipes

Ahhh, autumn. Falling leaves, red and yellow tones, cool, crisp air and pumpkin spice.

Without warming spices like cinnamon, nutmeg and cloves, a naked latte this time of year is a little sad. And that’s because no flavour captures the essence of autumn more than pumpkin spice

It’s no wonder Pumpkin Spice Lattes are a crowd favourite way to warm up during a chilly fall hike or a trip to the pumpkin patch. But the flavor is destined for much more than just hot and cold lattes… 

In this article, we’ll share 5 of our favourite pumpkin spice recipes to get you in the autumn spirit. 

Hot Pumpkin Spice Latte made with our Guatemala Santa Clara Medium Roast
Flavour Profile: Chocolate, Caramel, Sweet

Hot Pumpkin Spice Latte

No pumpkin spice recipe list is complete without the Pumpkin Spice Latte.


  • 2 cups milk (dairy or non-dairy)
  • 2 tablespoons pumpkin puree
  • 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 medium roast hot coffee
  • Whipped cream, for serving


  • Add milk, pumpkin puree and sugar to a saucepan over medium heat. 
  • Heat until hot, but do not boil. 
  • Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and coffee.
  • Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.

Iced Pumpkin Spice Latte made with our Organic Espresso Blend
Flavour Profile: Caramel, Toasty, Sweet

Iced Pumpkin Spice Latte

For when you’re craving something cold… Perfect for at home, by the fire.


  • 2 shots of espresso (or 1/2 cup strongly-brewed coffee)
  • 1 cup milk (any kind)
  • 1 tablespoon pumpkin purée
  • 2 teaspoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • pinch of fine sea salt
  • ice
  • optional: whipped cream (or coconut whipped cream)


  • Combine all ingredients except ice in a blender and pulse until bubbly and frothy.
  • Give the latte a taste and add extra sweetener, if desired.
  • Serve. Serve immediately over a glass of ice, topped with whipped cream and an extra sprinkle of pumpkin pie spice if you’d like.

Pumpkin Spice Coffee Crumb Cake

Moist, flavourful, with the most delightful brown sugar cinnamon crumble. Don't forget to serve with a hot cup of coffee!


Crumb Topping:

  • 1/2 cup (63g) all-purpose flour (spoon & leveled)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 cup (4 Tablespoons or 60g) unsalted butter, cold

Pumpkin Coffee Cake:

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground ginger*
  • 1 cup (230g) pumpkin puree
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
  • 1/4 cup (82g) pure maple syrup
  • 1/4 cup (60ml) milk*

Vanilla Icing:

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
  • 1/4 teaspoon pure vanilla extract


  • Preheat the oven to 350°F (177°C). 
  • Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray. Set aside.
  • Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
  • Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Avoid over-mixing the batter. Batter will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
  • Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes or until the toothpick comes out clean.
  • Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake. (We like serving this warm.)
  • Cover leftover cake tightly and store at room temperature or in the refrigerator for up to 3 days.

Pumpkin Spice Latte Baked Oatmeal made with Sumatra Mandheling
Flavour Profile: Chocolate, Nutty, Rich

Pumpkin Spice Latte Baked Oatmeal

A delicious meal prep idea for tasty, fall themed breakfasts. It's gluten free, dairy free, it has coffee, and it's naturally sweetened! 


  • 2 egg
  • ⅔ cup 160g pumpkin puree, not pumpkin pie filling
  • ¾ cup unsweetened almond milk
  • ½ cup coffee or pumpkin cold brew
  • ¼ cup pure maple syrup
  • 1 ½ tsp vanilla extract
  • 2 ¼ cups (225g) old fashioned rolled oats
  • 1 tbsp pumpkin spice, OR 1.5 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg
  • 1 tsp baking powder
  • ½ tsp salt
  • Optional: ½ cup chocolate chips and/or chopped pecans


  • Preheat your oven to 375°F and lightly grease a 9-inch square dish with cooking or avocado oil spray.
  • In a large bowl, combine the egg, pumpkin puree, almond milk, coffee, maple syrup, and vanilla extract. Whisk together to fully combine.
  • In another bowl, mix the rolled oats, pumpkin spice, baking powder, and salt.
  • Pour the dry ingredients into the wet ingredients and hand fold in the chocolate chips or pecans.
  • Pour into the greased baking dish and sprinkle some extra chocolate chips and pecans on top.
  • Bake for 30 – 40 minutes, until the top is golden and the center is done.
  • Enjoy warm with maple syrup, honey, or on its own!

Pumpkin Spice Latte Donuts

These delicious pumpkin spice donuts with a coffee glaze are the perfect surprise to bring to a fall potluck. 



  • 2 1/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/3 cup firmly-packed light brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 can (15 ounces) pumpkin puree
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil


  • 1/4 cup milk, divided
  • 1 teaspoon instant coffee
  • 1/2 teaspoon Imitation Clear Vanilla Extract, 8 oz
  • 1-1/2 cups confectioners’ sugar, divided


  • Preheat the oven to 375°F. Spray the Donut Pan with vegetable pan spray.
  • In a large bowl, combine the dry ingredients; flour, baking powder, granulated and brown sugars, pumpkin pie spice and salt.
  • In a medium bowl, whisk together pumpkin, eggs, vegetable oil and milk. Add pumpkin mixture to flour mixture; beat until just combined. Fill each cup in doughnut pan until it’s approximately 2/3 full.
  • Bake the doughnuts for 10-14 minutes or until the tops of the donuts spring back when touched. Let them cool in the pan for 4-5 minutes before removing.
  • For the coffee glaze, in a small bowl, stir together 1 tablespoon of milk and instant coffee until the coffee is dissolved. Whisk 1/2 cup confectioners’ sugar until it’s smooth.
  • In a medium bowl, whisk together the remaining 3 tablespoons of milk, vanilla and 1 cup of confectioners’ sugar.
  • Dip tops of donuts in vanilla glaze. Immediately drizzle with coffee glaze. Remember these donuts are best served fresh.

Your turn to get creative!

We hope this blog inspires you to make your own pumpkin spice treats.

Which one do you want to try first?

Let us know in the comments.