By Elizabeth Dubos
1. Pumpkin Spice Latte Coffee Cake
Prep Time: 10 Minutes, Cook Time: 60 minutes
Ingredients:
3 cups all-purpose flour
2 cups brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ginger
1 teaspoon salt
1 cup pumpkin pie puree
1 cup whole milk
3/4 cup brewed espresso
1 teaspoon baking soda
1 teaspoon baking powder
Instructions:
- Preheat oven to 350º. Line a 9 x 9 in baking pan with parchment paper and lightly butter the top
- In large bowl combine flour, brown sugar, granulated sugar, vegetable oil, salt, cinnamon, nutmeg, and ginger
- Set aside 2 cups of this mixture
- In a separate large bowl combine milk, pumpkin puree, brewed espresso, eggs, baking soda, and baking powder.
- Combine both mixtures using an electric mixer to ensure it’s well-combined
- Place mixture into prepared pan and put remaining cinnamon mixture on top
- Bake for 55 – 60 minutes
2. Pumpkin Spice Milkshake
Prep Time: 2 Minutes, Cook Time: 3 minutes
Ingredients:
3 cups vanilla bean ice cream
1 cup whole milk
1 cup pumpkin pie puree
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 cup ice
Instructions:
- Place all the ingredients into a blender to combine until smooth.
- Optional: Top each milkshake with whipped cream and cinnamon
3. Pumpkin Spice Latte Cookies
Prep Time: 5 Minutes, Cook Time: 15 minutes
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/4 cup brown sugar
1 cup pumpkin pie puree
2 cups all-purpose flour
1/2 cup baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ginger
2 large eggs
Instructions:
- Preheat oven to 350º. Line two cookie baking sheets with parchment paper and lightly butter the top (so cookies will not stick)
- In a large bowl use an electric mixer to combine brown sugar, granulated sugar, and butter
- Add eggs one at a time. Then add pumpkin puree
- In a separate medium bowl combine baking powder, flour, salt, cinnamon, nutmeg, and ginger
- Combine both mixtures until smooth
- Using an ice cream scooper place cookie dough on baking sheets and cook for 12 – 15 minutes
- Optional: After the cookies are done cooking and allowed to cool, sprinkle cinnamon and powdered sugar on top
4. Pumpkin Spice Latte Mousse
Ingredients:
1 can (14 oz) pumpkin pie puree
1 tablespoon instant espresso
2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ginger
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup heavy cream
Instructions:
- In a large bowl combine pumpkin puree, instant espresso, sugar, and vanilla extract until well-combined
- Add heavy cream and set the electric mixer to high, so the mixture becomes smooth and thick
- Cover with a refrigerator-safe container and chill for two hours
- Optional: Serve with vanilla bean ice cream or whipped cream
Edited by London Koffler