Pumpkin Pie Spice Blend

Our Pumpkin Pie Spice 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.

Easy Uses:

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


Pumpkin Pie Coffee Cake

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 9 x 12 pan


Coffee Cake:
  • 3 cups flour
  • 1 cup white sugar
  • 1 cup Greek yogurt or sour cream
  • 1 cup buttermilk or milk
  • 2 eggs
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
Cinnamon Crumble:
  • 1-1/4 cup brown sugar
  • 4 tablespoons melted butter
  • 4 tablespoons F+F Pumpkin Pie Spice Blend
  • 1/4 cup F+F Pumpkin Honey Butter


  1. Combine all dry ingredients together in a large mixing bowl. Whisk together so everything is easily incorporated.
  2. Combine the milk and eggs and whisk. Add in the Greek yogurt and vanilla, and whisk together until evenly combined.
  3. Slowly combine the wet with the dry, mixing until all flour is just incorporated.
  4. Layer half of the batter into your parchment paper lined pan.
  5. In a separate bowl, mix together the brown sugar and the F+F Pumpkin Pie Spice Blend.
  6. Melt 4 tablespoons of butter in a sauté pan on the stove. Once fully melted, add in the F+F Pumpkin Honey Butter, and whisk together so it’s emulsified.
  7. Spread half of the brown sugar and pumpkin spice mix on top of the batter in the pan.
  8. Place the remaining batter on top of the sugar mix, evenly spreading it as much as possible to fully cover the sugar mix. Use an offset spatula, if needed, to spread the batter.
  9. Place remaining brown sugar and spice mixture on top. Pour over the butter and F+F Pumpkin Honey Butter afterwards.
  10. Place in oven to bake at 350°F for 40–45 minutes. It should jiggle a little bit in the middle, still. Let it sit for at least 45 minutes prior to cutting.

Chocolate Chip Pumpkin Cake Cookies

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8 cookies


  • 1-1/2 cup of canned pumpkin
  • 1/4 cup F+F Pumpkin Honey Butter
  • 1 large egg
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1-1/4 cup all-purpose flour
  • 2 tablespoons F+F Pumpkin Pie Spice Blend seasoning
  • 1 teaspoon grated F+F Whole Nutmeg Spice
  • 1 tablespoon fresh ginger
  • 2 teaspoons salt
  • 1 cup of chopped chocolate chunks – 60% cocoa suggested but milk chocolate OK


  1. The dough will be wet and will spread a bit if not chilled before using. Allow the dough to rest in fridge for an hour or overnight for tighter formed cookies.
  2. In a stand mixer, cream the butter and sugar together on medium speed with vanilla until it is fluffy and pale white.
  3. Add in the Pumpkin Honey Butter and whip in the egg. Scraping bowl in-between and after if needed.
  4. Mix all dry ingredients together (flour, Pumpkin Pie Spice Blend, baking powder, nutmeg and salt), whisking together so everything is evenly distributed.
  5. Slowly add in the dry ingredients into the mixing bowl containing the butter and sugar mixture.
  6. Add in the canned pumpkin and mix until incorporated. Scrape down the sides to make sure everything is incorporated.
  7. Add in the chopped chocolate just until combined.
  8. The dough will be wet and will spread a bit if not chilled before using. Allow the dough to rest in fridge for an hour or overnight for tighter formed cookies.
  9. Scoop the dough into 2-tablespoon-size balls and place onto a lined sheet tray. Bake at 350°F for 12–15 minutes. They should puff up a bit, but will not brown much.
  10. Let rest for 5 minutes and enjoy!

Pumpkin Spice Pancakes

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 12 pancakes


  • 2 tablespoons F+F Pumpkin Pie Spice Blend
  • 2 cups flour
  • 2 large eggs
  • 1 tablespoon F+F Vermont Maple Syrup
  • 2 cups buttermilk or milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 3 tablespoons melted butter (and more for frying on stovetop)


  1. Combine together eggs, F+F Vermont Maple Syrup, milk, and vanilla.
  2. Combine flour, F+F Pumpkin Pie Spice Blend, salt, and baking powder. Slowly pour in the wet ingredients, and whisk until just combined.
  3. Melt the butter, and let it cool for 1 minute. Once cool to touch, fold into the dough.
  4. Scoop 1/4 cup size pancake onto a sauté pan on medium low, and flip pancakes when soft bubbles form on the edges.
  5. Drizzle with F+F Vermont Maple Syrup, and enjoy!

Pumpkin Spice Sweet Potato Bake

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4 servings


  • 5 sweet potatoes
  • 4 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1/4 cup F+F Vermont Maple Syrup
  • 3 tablespoons milk
  • 1 egg
  • 2 teaspoons F+F Pumpkin Pie Spice Blend
  • 3 tablespoons chopped pecans


  1. Poke the sweet potatos with a fork, and microwave all sweet potatoes for 10 minutes, flipping sides of potato halfway through. The sweet potatoes should be a little softer but not still mostly hard at this point.
  2. Double wrap sweet potatoes in foil, and place in oven to roast for about 45 minutes, or until soft. (Place on sheet tray, as there may be some drippings.)
  3. Melt butter, and add F+F Vermont Maple Syrup, milk and egg. Add in spices and salt.
  4. Once cooled, scoop out sweet potatoes into maple syrup and egg mixture. Mix together, and then add mixture to a baking dish.
  5. Bake for about 5–10 minutes at 350°F. Top with chopped pecans and more F+F Vermont Maple Syrup.

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