5 Favorite Pumpkin Spice Recipes


5 Favorite Pumpkin Spice Recipes

It is that time of year, when everything is pumpkin spice, otherwise known as fall. The pumpkin spice is unavoidable, I am sure it is in our office as I type this. There are so many great pumpkin spice recipes to try out for fall. We here at InkHead have narrowed it down to our 5 favorite pumpkin spice recipes.

Pumpkin Spice Doughnuts

Pumpkin Spice Doughnuts

Pumpkin Spice Doughnuts

Pumpkin spice doughnuts are at the top of our list. It’s so easy to whip up a fresh batch of doughnuts with most ingredients that you already have on hand.

Ingredients for Doughnuts:

• 2 tsp. baking powder

• 1 tsp. salt

• 3 ½ cups flour, divided into 1 cup and 2 ½ cup portions

• 1 cup sugar

• 2 tsp. pumpkin pie spice

• 2 eggs, 1 egg yolk

• 4 Tbsp. unsalted butter, melted

• ½ cup apple cider

• 6 cups vegetable oil for frying

Ingredients for Doughnut Powder:

• 1 cup sugar

• 1 Tbsp. pumpkin pie spice


1. Prepare the items that you will be using. Line a baking sheet with wax or parchment paper. Ready two large plates, one with paper towels and the other without. In a clean paper lunch bag, mix doughnut powder ingredients and set aside.

2. In a large bowl, add the dry ingredients; 1 cup flour, 1 cup sugar, 2 tsp pumpkin pie spice, baking powder and salt. Mix well. In a small bowl, mix the wet ingredients; eggs, egg yolk, apple cider and butter. Mix well.

3. Pour wet mixture into the large bowl containing the dry ingredients and whisk till all lumps are removed. Slowly stir in remaining 2 ½ cups flour till fully combined. Chill dough in refrigerator for ten minutes.

4. Heat vegetable oil on medium-high in a fryer or large pot till it is 375°– use a candy thermometer to safely test temperature. While oil is heating, prepare counter space with a coat of flour. Wash and flour doughnut cutter, or one small and one large, round cookie cutter.

5. Remove dough from the refrigerator and pat out onto floured surface. When dough it ½” thickness cut out as many doughnuts with cutters as possible. Gather up dough remnants, ball up and pat out again until all the dough is used up. Transfer doughnuts and holes to lined baking sheet. Should end up with 12 doughnuts and 12 doughnut holes.

6. Drop one to two doughnuts into the frying oil at a time. After one minute dough should rise to the surface. Let dough fry for one more minute, then flip and fry for a minute and a half. Scoop doughnut out and transfer to paper lined plate.

7. When doughnut has cooled enough to handle, drop it into the paper bag filled with powder and shake. Don’t wait too long or sugar will not coat the doughnut entirely. Remove doughnut from paper bag and place on clean plate. Repeat until all the doughnuts are fried and powdered. Enjoy!


Pumpkin Spice Latte

Pumpkin Spice Latte

Pumpkin Spice Latte

The tried and true Starbucks copy cate recipe.


• ½ cup milk

• 1 Tbsp. pumpkin puree

• 1 tsp. light brown sugar, packed

• ¼ tsp. pumpkin-pie spice

• 2 tsp. pure vanilla extract

• 1 to 2 shots of espresso or 1 cup of hot brewed strong coffee


• Sugar, to taste

• whipped cream

• Nutmeg, to garnish


  1. In a saucepan whisk together milk, pumpkin puree, and light brown sugar.
  2. Cook over medium heat, stirring frequently, until hot and steamy.
  3. Remove from heat, whisk in the pumpkin-pie spice and the vanilla.

4. Continue to whisk until frothy.

  1. Pour into 2 coffee mugs about half way up, then add in the espresso or coffee.
  2. At this point you can add some granulated sugar, to taste.
  3. Garnish with whipped cream and a sprinkle of nutmeg.


Easy Pumpkin Bread

Easy Pumpkin Spice Bread

Easy Pumpkin Spice Bread

Pure baking genius. You don’t even have to tell anyone how easy it was to make.


• 3 ½ cups all-purpose flour

• 2 tsp. baking soda

• 1 ½ tsp. salt

• 1 tsp. nutmeg

• 1 tsp. cinnamon

• ¼ tsp. ground cloves

• 2/3 cup water

• 1 cup oil

• 4 eggs

• 3 cups sugar

• 2 cups canned pumpkin

• nuts (optional)


  1. Mix all ingredients together.
  2. Pour batter into greased loaf pans about half way full.
  3. Bake at 350 for an hour.
  4. Let bread cool then remove from loaf pans for serving or wrapping.
  5. Makes 4-5 small loaves.


Pumpkin Spice Cupcakes

Pumpkin Cupcakes

Pumpkin Cupcakes

Pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.


• 2 ¼ cups all-purpose flour

• 1 tsp. ground cinnamon

• ½ tsp. ground nutmeg

• ½ tsp. ground ginger

• ½ tsp. ground cloves

• ½ tsp. ground allspice

• ½ tsp. salt

• 1 Tbsp. baking powder

• ½ tsp. baking soda

• ½ cup butter, softened

• 1 cup white sugar

• 1/3 cup brown sugar

• 2 eggs, room temperature

• ¾ cup milk

• 1 cup pumpkin puree

Cinnamon Cream Cheese Frosting Ingredients:

• 1 (8 ounce) package cream cheese, softened

• ¼ cup butter, softened

• 1 tsp. vanilla extract

• 1 tsp. ground cinnamon


  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.


Spiced Pumpkin Fudge

Pumpkin Spice Fudge

Pumpkin Spice Fudge

This classic holiday Spiced Pumpkin Fudge recipe delivers on the taste of the season — a wonderful gift for your family and friends.


• 2 cups granulated sugar

• 1 cup packed light brown sugar

• ¾ cup (1 ½ sticks) butter or margarine

• 2/3 cup (5 fl. Oz. can) Nestle Carnation Evaporated Milk

• ½ cup Libby’s Pure Pumpkin

• 2 tsp. pumpkin pie spice

• 2 cups (12 oz. pkg.) Nestle Toll House White Morsels

• 1 jar (7oz.) marshmallow crème

• 1 cup chopped pecans

• 1 ½ tsp. vanilla extract


  1. LINE 13 x 9-inch baking pan with foil.
  2. COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
  3. QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.


Related Categories



We value your opinion. Let us know how we can improve our site and help us build a better
Subscribe to our newsletter and receive 10% off your next order.    
InkHead Promotional Products
We make quality custom promotional products designed by you.
138 Park Ave STE 300
Winder, GA 30680 United States
P: (800) 554-0127 | F: (800) 734-2179
©2003-2014 InkHead, Inc. All Rights Reserved
Merchant Logos BBB Reliability Report for InkHead, Inc.