There’s something nice about Pumpkin Spice when the air is crisp and the leaves are changing colors. Whether it’s a dessert or a coffee, I always find myself searching for the best Pumpkin Spice Recipes For Fall. In this blog post I’m sharing my favorite Pumpkin Spice Recipes that will make your home feel cozy and smell amazing, as the weather gets cooler and the days get shorter.
Pumpkin Spice Pull-Apart Bread via Delish
INGREDIENTS
FOR THE PULL-APART BREAD
- 1 tube Pillsbury Grands Biscuits
- 1 c. sugar
- 1 1/2 tsp. pumpkin pie spice, divided
- 1 c. pumpkin purée
- 1/2 tsp. pure vanilla extract
FOR THE FROSTING
- 2 oz. cream cheese, softened
- 1/2 c. powdered sugar
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. pumpkin pie spice
- 1/4 c. milk
DIRECTIONS
- Preheat oven to 350°. Grease the bottom and sides of a loaf pan.
- Make the pull-apart bread: Cut biscuits in half, like you’re making a biscuit sandwich (or pulling apart those flaky layers while it’s still dough).
- Pour sugar and 1 teaspoon pumpkin pie spice into a gallon-sized plastic bag, shaking to combine. Drop the biscuit slices into the bag 2 to 3 at a time, sealing and shaking it to coat the biscuits, until all are covered. Set biscuits aside.
- In a medium-sized mixing bowl, combine pumpkin purée, remaining 1/2 teaspoon pumpkin pie spice, and vanilla. Use a butter knife to slather one biscuit with the mixture, then top with another biscuit. Cover the top of that biscuit with the pumpkin mixture, and repeat the process until you’ve created a towering stack of the biscuits, almost like a massive sandwich or layer cake. (This may be easiest to break into two stacks of biscuits—otherwise they might topple.)
- Place the biscuit stack in the loaf pan on its side so you see the layers of pumpkin filling. (It should look like Oreos when you pull them out of the package.) Bake in the oven until the biscuits have puffed up and turned lightly golden on top, 38 to 40 minutes.
- Make the cream cheese frosting: Use an electric mixer to beat the cream cheese until light and fluffy. Add powdered sugar, vanilla, and pumpkin pie spice, mixing on low until combined. Gradually add milk, mixing until it’s a pourable consistency. Pour on top of warm pull-apart bread and serve.
Pumpkin Spice Oatmeal Energy Balls via The Healthy Maven
INGREDIENTS
- 2 cups rolled oats (gluten-free if necessary)
- 2 tablespoon chia seeds
- 1/4 cup pumpkin puree
- 1 1/2 tsp pumpkin spice (I used my DIY version)
- 1/4 cup brown rice syrup
- pinch of sea salt
INSTRUCTIONS
- Combine all ingredients in a large bowl until they come together in a sticky ball.
- Wet hands under water and then roll dough into 16 balls.
- Place in freezer for 15 minutes before storing in refrigerator for up to 1 week.
INGREDIENTS
DIRECTIONS
- Drop a spoonful of the cookie batter onto a cookie sheet.
- Make the icing: Beat cream cheese, butter and vanilla in a mixer until blended.
Pumpkin Spice Blondies with Cream Cheese Icing via Delish
INGREDIENTS
CREAM CHEESE TOPPING:
- 8 oz. cream cheese
- 1 c. sour cream, at room temperature
- 2 tbsp. all-purpose flour
- 2 tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
FOR THE PUMPKIN SPICE BLONDIES
- 1 c. (2 sticks) unsalted butter, melted, plus more for the pan
- 2 1/2 c. all-purpose flour, spooned and leveled
- 2 tsp. pumpkin spice
- 1 tsp. kosher salt
- 1 1/2 c. packed light brown sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 15-oz. can unsweetened pumpkin purée
DIRECTIONS
- Make the Cream Cheese Topping: Microwave the cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring until smooth but not hot. Whisk in the sour cream, flour, sugar, vanilla, and salt until smooth. Set aside while you make the blondies.
- Make the Blondie Base: Preheat oven to 350º. Butter a 9″-x-13″ pan and line with parchment, leaving a 2″ overhang.
- In a small bowl, whisk flour, pumpkin spice, and salt until well combined.
- In a separate large bowl, whisk together butter and brown sugar until smooth, then whisk in egg and vanilla. Scrape the sides and bottom of the bowl with a rubber spatula. Whisk in pumpkin purée and scrape the sides down again, then whisk in the flour mixture until no streaks remain.
- Reserving about 1/2 cup of the blondie batter, spread batter evenly in the prepared pan. Spread the cream cheese topping over the blondie batter, leaving a 1/2″ border. Dollop reserved blondie batter on top, then use a chopstick, butter knife, or toothpick to swirl the blondie batter and cream cheese layers together. Be careful not to overmix—the idea is to get pretty swirls of the two without combining them too much.
- Bake the blondies until a toothpick inserted in the center comes out with just a few crumbs, 45 to 50 minutes. Let cool completely in the pan, then cut into bars and serve.
INGREDIENTS:
Cake
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree (use the remainder in these recipes)
- 1/2 cup canola or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
Frosting
- 6 ounces cream cheese, softened (lite okay)
- 1/4 cup (half of 1 stick) unsalted butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt, or to taste
DIRECTIONS:
- Cake – Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.
- Frosting – To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer). Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife (If you have a small amount leftover, it will keep airtight in the fridge for at least 2 weeks). Slice and serve. Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing cream cheese frosting at room temp, but if you’re not store in the fridge noting cake will be more prone to drying out in the fridge.
If you end up making any of these Pumpkin Spice Recipes for Fall, let me know in the comments section below! ALSO, I created a board on Pinterest that’s ENTIRELY dedicated to Fall. Follow my Fall Board/my page on Pinterest.
OMG yummmm! Might have to make some cookies soon. Thanks!
I would probably make cookies everyday if I could LOL
Brb gotta go wipe my mouth because I am DROOLING over these recipes!! Can’t wait to try them out as soon as it starts to get a little chillier down here. I love your blog, too – seems like we have a lot in common!
XO, Kaiti
Seriously. So good! & thank you so much Kaiti x
Pumpkin spice everything!! I’m so excited for fall!
Right?! I can’t wait!
I love pumpkin flavored foods and beverages. I am so glad that they are coming back.
I’m SO excited! Definitely one of my favorite things about Fall!
Same! I seriously love pumpkin spice season!