Posted on by Creative Co-Op

Pumpkin Pie Spice Seasoning Blend

Our F+F Pumpkin Pie Spice Seasoning Blend is full of warm autumnal flavors. Packed like allspice, ginger, vanilla and cinnamon. This is the ideal spice to add to any seasonal dish, or a simple beverage for a sweet treat.

  • Use in a seasonal latte!
  • Pumpkin bars or cookies
  • Quick yogurt dip

Recipes:

Pumpkin Pie Spiced Loaf Bread INGREDIENTS: 1 Tbsp F+F Pumpkin Pie Spice Seasoning Blend 1 c Whole Wheat Flour 1 c Cake Flour ½ tsp Salt 2 tsp Baking Powder ½ tsp Baking Soda 1 tsp Salt 1 ½ c Butter 1 ½ c White Sugar ½ c Dark Brown Sugar 2 Eggs 15 oz Puréed Pumpkin INSTRUCTIONS: 1. Preheat the oven to 375°F & grease an 8x4 inch loaf pan. Line with parchment paper & set aside. 2. Using a large mixing bowl, whisk together all dry ingredients. 3. With an electric mixer, beat the butter & sugars together until light and fluffy. 4. Add the eggs, one at a time, combing fully. 5. Next add one half of the dry ingredients mixture. Fully combine, scraping edges of bowl with a spatula. 6. Add in the canned pumpkin & then the rest of the dry ingredients. 7. Bake for 20 minutes at 375°F & then turn down to 325°F & bake for another 30-40 minutes. 8. Let cool for 40 minutes before serving. Enjoy!

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Pumpkin Cheesecake with Pumpkin Honey Butter CRUST INGREDIENTS: About 20 Graham Crackers ¼ c Light Brown Sugar ½ tsp Salt 1 tsp F+F Pumpkin Pie Spice Seasoning Blend ¾ c Butter, melted CHEESECAKE INGREDIENTS: 16 oz Cream Cheese, softened ½ c Sour Cream 1 c Granulated Sugar 1 tsp Vanilla Extract ½ tsp Salt 4 Eggs plus 1 Yolk ¼ c All Purpose Flour TOPPING INGREDIENTS: ½ c F+F Pumpkin Honey Butter DIRECTIONS: 1. To make the crust, combine graham crackers, light brown sugar, salt & F+F Pumpkin Pie Spice Seasoning Blend in a food processor. 2. Once combined, transfer to a bowl & add melted butter. Mix until it begins to hold clumps when pushed together. 3. Preheat the oven to 325°F. Press crust evenly onto the bottom of a pie pan or pan of choice. 4. Bake the crust at 325°F for 20-25 minutes. Remove from oven to cool slightly on a wire rack. Reduce oven temperature to 300°F. 5. To make the cheesecake, combine the softened cream cheese, sour cream, sugar, vanilla, salt & eggs with a mixer on low speed until well combined. Then, add the flour & mix until no lumps remain. 6. Pour cheesecake filling into baked pie crust. 7. Bake at 300°F for 60-70 minutes, or until edges of cheesecake are completely set. The middle will still be jiggly. 8. Turn the oven off & let the cheesecake sit in the oven for another 10 minutes. Remove from oven. 9. Next, warm ½ cup of F+F Pumpkin Honey Butter & layer on top of cheesecake. Allow the cheesecake to cool uncovered at room temperature for 1-2 hours before covering and transferring to the fridge. 10. Chill the covered cheesecake in the fridge for at least 6 hours before serving.

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Pumpkin Pie Party Mix YIELDS: Approx. 6-8 cups INGREDIENTS: ¼ c Brown Sugar 2 Tbsp F+F Pumpkin Pie Spice Seasoning Blend ¼ c Butter 2 tsp Vanilla 2 c Cinnamon Chex® cereal 2 c Wheat Chex® cereal 2 c Honey Nut Chex® cereal 8 oz. Pecans INSTRUCTIONS: 1. In small bowl, mix brown sugar and F+F Pumpkin Pie Spice Seasoning Blend. Set aside. 2. In small microwave-safe dish, microwave butter on high for about 30 seconds, or until melted. Stir in vanilla. 3. In large microwaveable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture, and stir until coated. 4. Microwave uncovered on high 5 minutes, or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in an airtight container. Enjoy!

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Pumpkin Pie Coffee Cake CAKE INGREDIENTS: 3 c Flour 1 c Granulated Sugar 1 tsp Baking Powder ½ tsp Salt 1 tsp Cinnamon 1 c Buttermilk or Milk 2 Eggs 1 c Greek Yogurt or Sour Cream 2 tsp Vanilla Extract CINNAMON CRUMBLE INGREDIENTS: 1 ¼ cup Brown Sugar 4 Tbsp F+F Pumpkin Pie Spice Seasoning Blend 4 Tbsp Butter, melted ¼ c F+F Pumpkin Honey Butter DIRECTIONS: Combine flour, sugar, baking powder, salt & cinnamon in a large mixing bowl, whisking together so everything is evenly incorporated. In a separate bowl, whisk together the milk & eggs. Add the Greek yogurt & vanilla, & whisk until well combined. Preheat the oven to 350°F. Slowly combine the wet ingredients with the dry, mixing until all flour is just incorporated. Layer half of the batter into a baking dish, lightly greased or lined with parchment paper. For the cinnamon crumble, mix together the brown sugar and F+F Pumpkin Pie Spice Seasoning Blend. Spread half of the brown sugar & spice mixture on top of the batter in the pan. Pour the remaining batter on top of the sugar & spice mix, evenly spreading it as much as possible. Use an offset spatula, if needed, to spread the batter. Sprinkle remaining sugar & spice mix on top. Next, melt 4 Tbsp butter in a sauté pan. Once fully melted, add F+F Pumpkin Honey Butter & whisk together until emulsified. Pour this on top of the batter & sugar/spice mix. Place in the oven to bake at 350°F for 40-45 minutes. It should still jiggle a little bit in the middle. Remove from the oven & let it cool at room temperature for at least 45 minutes prior to cutting.

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Chocolate Chip Pumpkin Cake Cookies PREP TIME: 15 minutes COOK TIME: 15 minutes YIELDS: 8 cookies INGREDIENTS: ½ c Unsalted Butter ½ c Granulated Sugar 1 tsp Vanilla Extract ¼ c F+F Pumpkin Honey Butter 1 Tbsp Fresh Ginger, grated 1 Large Egg, lightly beaten 1 ¼ c All-Purpose Flour 2 Tbsp F+F Pumpkin Pie Spice Seasoning Blend 1 ½ tsp Baking Powder 1 tsp grated F+F Whole Nutmeg Spice 2 tsp Salt 1 ½ c Pumpkin, canned 1 c Chocolate Chunks, chopped – 60% cocoa suggested but milk chocolate is OK DIRECTIONS: 1. In a stand mixer, cream the butter & sugar together on medium speed until it is fluffy & pale white. Mix in the vanilla. 2. Add in the F+F Pumpkin Honey Butter, ginger & egg, scraping bowl in-between & after if needed. 3. In a separate bowl, mix all dry ingredients together (flour, F+F Pumpkin Pie Spice Seasoning Blend, baking powder, nutmeg and salt), whisking together so everything is evenly distributed. 4. Slowly add the dry ingredients into the bowl containing the butter & sugar mixture, mixing well. 5. Add in the canned pumpkin & mix until incorporated. Scrape down the sides to make sure everything is incorporated. 6. Fold in the chopped chocolate until combined. 7. Allow the dough to rest in fridge for an hour or overnight for tighter formed cookies. The dough will be wet & will spread a bit, if not chilled before using.   8. Preheat the oven to 350°F. Scoop the cooled dough into 2-Tbsp-sized balls & place on a lined sheet tray. Bake at 350°F for 12-15 minutes. They should puff up a bit but will not brown much. 9. Let rest for 5 minutes before serving.

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Pumpkin Spice Pancakes INGREDIENTS: 3 Tbsp Butter 2 Eggs 1 Tbsp F+F Small Batch Vermont Maple Syrup 2 c Buttermilk or Milk 1 Tbsp Vanilla Extract 2 c All Purpose Flour 2 Tbsp of F+F Pumpkin Pie Spice Seasoning Blend 1 tsp Salt 1 Tbsp Baking Powder Pats of butter for serving, if desired Additional F+F Small Batch Vermont Maple Syrup for serving INSTRUCTIONS: 1. Melt 3 tablespoons of butter and set aside to cool. 2. Whisk together eggs, F+F Small Batch Vermont Maple Syrup, milk & vanilla, in a bowl. 3. Separately, combine flour, F+F Pumpkin Pie Spice Seasoning Blend, salt & baking powder, in a large bowl. 4. Slowly add the wet ingredients to the dry & stir until just combined. 6. Fold the cooled melted butter into the batter. 7. Scoop about ¼ cup batter onto a warm sauté pan on medium-low, for each pancake. Flip each pancake when soft bubbles form on the edges. Remove each pancake from the pan once lightly browned on each side. 8. Top a stack of pancakes with a pat of butter, if desired, drizzle with F+F Small Batch Vermont Maple Syrup & serve. Enjoy!

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Pumpkin Spice Sweet Potato Bake INGREDIENTS: 5 Sweet Potatoes 4 Tbsp Unsalted Butter ¼ F+F Small Batch Vermont Maple 3 Tbsp Milk 1 Egg 2 tsp F+F Pumpkin Pie Spice Seasoning Blend 2 tsp Salt 3 Tbsp Pecans, chopped Additional F+F Small Batch Vermont Maple Syrup, for serving INSTRUCTIONS: 1. Poke the sweet potatoes with a fork on all sides & microwave for about 10 minutes, flipping halfway through. The sweet potatoes should be a little softer, but still pretty hard, at this point. 2. Double wrap each sweet potato in foil & place on a lined baking sheet to roast in the oven at 425°F for about 45 minutes, or until soft. Remove from oven & set aside to cool. Reduce oven temp to 350°F. 3. Melt butter over the stove & add F+F Small Batch Vermont Maple Syrup, milk & egg, whisking well. Mix in F+F Pumpkin Pie Spice Seasoning Blend & salt. 4. Once cooled, scoop out sweet potatoes from the skin, adding to the maple syrup & egg mixture. Mix well & then transfer to a lightly greased baking dish. 5. Bake at 350°F for about 5-10 minutes, until warm. Top with chopped pecans & more F+F Small Batch Vermont Maple Syrup. Enjoy!

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Pumpkin Honey Cheesecake INGREDIENTS: 30 Gingersnap Cookies ½ tsp Ginger, ground ¼ c Light Brown Sugar ¾ c Butter, melted 8 oz Cream Cheese, softened 1 c Granulated Sugar 1 Tbsp F+F Pumpkin Pie Spice Seasoning Blend ¼ c Flour 1 tsp Vanilla 1 c Pumpkin Purée, canned 5 Eggs, room temp ½ c Sour Cream ½ c F+F Pumpkin Honey Butter DIRECTIONS: 1. Preheat the oven to 350°F. 2. To begin the crust, place the ginger snap cookies in a food processor with ginger & brown sugar. Combine until it looks like sand or flour. 3. Transfer the cookie crust mixture into a bowl & slowly add the melted butter, mixing until clumped. 4. Grease a pie pan or a springform pan with butter. 5. Press the crust mixture into the greased pan & bake for 10 minutes at 350°F. Remove from oven to cool. 6. To make the cheesecake filling, cream together softened cream cheese & sugar, with a stand or hand mixer, until fluffy & fully combined. 7. Mix in F+F Pumpkin Pie Spice Seasoning Blend, flour, vanilla, and pumpkin purée. 8. Slowly add in one egg at a time. Mix well, making sure to scrape the entire bowl. 9. Fold in the sour cream. 10. Pour the cheesecake filling the into the cookie crust. 11. Bake at 350°F for 10 minutes, then reduce the oven temp to 300°F. Bake until the middle two inches is still slightly jiggly, about 45 minutes. 12. Let the cheesecake rest uncovered, at room temperature, for 1 ½ hours; then top with warm F+F Pumpkin Honey Butter, before covering and transferring to the fridge. 13. Chill the covered cheesecake in the fridge for at least 6 hours before serving.

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