Posted on by Creative Co-Op

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

Recipes:

Pumpkin Pie Coffee Cake Ingredients: 3 cups flour 1 cup white sugar 1 cup Greek Yogurt or sour cream 1 cup Buttermilk or milk 2 Eggs 1 TBL Baking powder 2 TS vanilla extract ½ TS Salt 1 TS cinnamon Cinnamon Crumble Ingredients: 1 ¼ cup brown sugar 4 TBL of melted Butter 4 TBL F+F Pumpkin Pie Spice Blend ¼ cup F+F Pumpkin Honey Butter Directions: 1. Combine all dry ingredients in a large mixing bowl, whisking everything is incorporated. 2. Whisk together milk and eggs; 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 F+F Pumpkin Pie Spice Blend. 6. Melt 4 TBL of butter in a sauté pan on the stove. Once fully melted, add in the F+F Pumpkin Honey Butter and whisk until emulsified. 7. Spread half of the brown sugar and F+F Pumpkin Pie Spice Blend mix on top of the batter in the pan. 8. Pour 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. Sprinkle remaining brown sugar and spice mixture on top. Pour the honey butter mixture on top. 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. Enjoy!
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Chocolate Chip Pumpkin Cake Cookies Prep Time: 15 minutes Cook Time: 15 minutes Servings: 8 cookies Ingredients: 1 ½ cup of canned pumpkin ¼ cup Pumpkin honey butter 1 large egg ½ cup unsalted butter 1 ¼ cup all-purpose flour 2 TBL pumpkin spice seasoning 1 TS Nutmeg 1 TBL Fresh ginger 2 TS salt 1 ½ TSP baking powder 1 cup of chopped chocolate chunks – 60% cocoa suggested but milk chocolate is OK Directions: 1. In a stand mixer, cream the butter and sugar together on medium speed with vanilla until it is fluffy and pale white. 2. Add in the honey butter and whip in the egg. Scraping bowl in-between and after if needed. 3. Mix all dry ingredients together (flour, pumpkin spice seasoning, baking powder, nutmeg and salt), whisking together so everything is evenly distributed. 4. Slowly add in the dry ingredients into the mixing bowl containing the butter and sugar mixture. 5. Add in the canned pumpkin and mix until incorporated. Scrape down the sides to make sure everything is incorporated. 6. Add in the chopped chocolate just until combined. 7. 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. 8. Scoop the dough into 2 TBL size balls and place onto a lined sheet tray and bake at 350 degrees for 12-15 minutes, they should puff up a bit but will not brown much. 9. Let rest for 5 minutes. Enjoy@
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Pumpkin Spice Pancakes Ingredients: 2 TBLS of Pumpkin pie spice 2 cups flour 2 large eggs 1 TBL maple syrup 2 cups buttermilk or milk 1 TBL vanilla extract 1 TS salt 1 TBL baking powder 3 TBL of melted butter (and more for frying on stovetop) Directions: 1. Combine together eggs, maple syrup, milk and vanilla together. 2. Combine flour, pumpkin pie spice, salt and baking powder together. Slowly pour in the wet ingredients and whisk together just until combined. 3. Melt the butter and let it cool for 1 minute. Once cool to touch, fold into the dough. 4. Scoop ¼ cup size pancake onto a sauté pan on medium low and flip pancakes when soft bubbles form on the edges. 5. Drizzle with maple syrup and enjoy! Enjoy!
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Pumpkin Spice Sweet Potato Bake Ingredients: 5 sweet potatoes 4 TBL of unsalted butter 2 TS of salt ¼ of maple syrup 3 TBL of milk 1 egg 2 TS of pumpkin pie spice 3 TBL of chopped pecans Directions: 1. Poke the sweet potato with a fork on all sides and microwave all sweet potatoes for about 10 minutes. Flipping the potato halfway through. The sweet potatoes should be a little than before still pretty 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 in the 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. Top with chopped pecans and more maple syrup. Enjoy!
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