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.

Easy Uses:

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


Pumpkin Pie Spiced Loaf Bread

1 cups of whole wheat flour 
1 cup cake flour 
½ TSP salt 
2 TSP baking powder
½ TSP baking powder 
1 TSP salt 
1 TBSP F+F Pumpkin Pie Spice Seasoning Blend
1½ cup butter 
1½ cups white sugar
½ cup dark brown sugar
2 large eggs
1 15-oz can pureed pumpkin 

1. 	Preheat the oven to 375°F and grease an 8x4 inch loaf pan. Line with parchment paper and set aside.
2. 	Using a large mixing bowl, combine all the dry ingredients and whisk together.
3. 	In a second bowl, beat the butter and sugars together with an electric mixer until light and fluffy. 
4. 	Add the eggs one at a time, combining each egg fully.
5. 	Next, add half of the dry ingredients; fully combine and scrape with a spatula. 
6. 	Mix in the canned pumpkin; then add the rest of the dry ingredients, mixing well. 
7. 	Pour mixture into loaf pan, and bake for 20 minutes at 375°F. Then, reduce oven temp to 325°F,	and bake for another 30-40 minutes. 
8.	 Let cool for 40 minutes before serving. 


Pumpkin Cheesecake with Pumpkin Honey Butter 

About 20 graham crackers 
¼ cup light brown sugar
½ TSP salt
1 TSP F+F Pumpkin Pie Spice Seasoning Blend
¾ cup melted butter 

2 8-oz. blocks of softened cream cheese
½ cup sour cream 
1 cup granulated sugar 
1 TSP vanilla 
½ TSP salt 
4 large eggs plus one yolk
¼ cup all-purpose flour 

½ cup F+F Pumpkin Honey Butter
1.	In a food processor, combine graham crackers, brown sugar, salt, and F+F Pumpkin Pie Spice	Seasoning Blend.
2.	Transfer to a bowl and mix in the melted butter until it begins to hold clumps when pushed together.
3.	Press mixture evenly into a pie pan or pan of choice.
4.	Bake crust at 325°F for 20-25 minutes.
5.	Combine cream cheese, sour cream, sugar, vanilla, salt and eggs with the mixer, on low, until combined, then add the flour and mix until no lumps remain. 
6.	Pour filling into a baking pan. 
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 and let the cheesecake sit in the oven for another 10 minutes. 
9.	Let the cheesecake sit for at least 6 hours at room temperature, after being removed from the oven. 
10.	While the cheesecake is cooling, warm ½ cup F+F Pumpkin Honey Butter and lather on top of 	cheesecake.  You may add the honey butter to set before the cheesecake is fully cooled. 


Pumpkin Pie Party Mix

YIELDS: Approx. 6-8 cups 

¼ cup brown sugar
2 TBSP F+F Pumpkin Pie Spice Seasoning Blend
¼ cup butter
2 TSP vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz. pecans

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.


Pumpkin Pie Coffee Cake

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

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. 


Chocolate Chip Pumpkin Cake Cookies

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

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

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.


Pumpkin Spice Pancakes

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) 

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!


Pumpkin Spice Sweet Potato Bake

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

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.


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