If you like fall baking, you'll love having this homemade pumpkin pie spice in your kitchen. It adds cozy autumn flavor to muffins, pies, and more!
It’s pumpkin spice season! Though I’ll never be the kind of person who runs out to get a pumpkin spice latte on the first day of fall, I do enjoy a thick slice of pumpkin bread or a puffy pumpkin muffin at this time of year. When I make these cozy fall treats, I always use homemade pumpkin pie spice instead of buying a spice mix in a jar. Why?
Well, just like when I make my own Everything Bagel Seasoning, I can control the ratios of each component. I like my homemade pumpkin pie spice to be heavy on the cinnamon and ginger, with just a little kick from allspice and cloves. The makeup of store bought pumpkin spice blends varies, so I like that when I make my own, I know how much of each spice I’m using.
I love the balance of autumn spices in the pumpkin pie spice recipe below, but if you prefer more of one spice or less of another, feel free to play with it! Adjust the proportions to create a homemade pumpkin spice blend you love. Then, have fun adding it to baked goods, hot drinks, and more all season long.
Homemade Pumpkin Pie Spice Recipe Ingredients
This recipe is quick and easy to make! It only calls for 5 basic spices:
- Cinnamon – My favorite warming spice! It makes up half of this spice blend.
- Ground ginger – I love its fiery flavor with the cinnamon and other fall spices.
- Ground nutmeg – One of my go-to spices for fall baking. It’s pungent, so I just use a small amount. I don’t want it to overpower the cinnamon and ginger!
- Allspice and cloves – Like nutmeg, these guys are assertive, so you only need a little of each to add depth to your spice mix.
Find the complete recipe with measurements below.
Combine the cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl, and whisk to combine. That’s it! Store the spice blend in a lidded container or jar at room temperature. Like other spices, it will keep for up to a year, but it will lose its potency with time. Luckily, the quantity isn’t crazy here – about 1/4 cup – so you won’t have any trouble finishing it up in one season!
How to Use Pumpkin Spice
If you like fall baking, you’ll love having this homemade pumpkin pie spice in your kitchen. Instead of measuring out 2-4 different spices each time you make cookies, pancakes, muffins, or bread, you can just add this pumpkin spice! I call for it specifically in my Pumpkin Muffins and Pumpkin Bars, but it would also be a great replacement for the spices in these recipes:
- Pumpkin Bread
- Best Pumpkin Pie
- Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Waffles
- Fluffy Pumpkin Pancakes
- Vegan Pumpkin French Toast
- Creamy Butternut Squash Pudding
Use this pumpkin spice as a 1:1 replacement for whatever spices are in the recipe you’re making. For example, if a recipe calls for 2 teaspoons cinnamon and 1/2 teaspoon nutmeg, you should substitute 2 1/2 teaspoons pumpkin pie spice.
Tired of pumpkin? No problem! I also love to use this cozy spice blend to season the apples in my Apple Crisp and to make Homemade Granola. It’s a great way to jazz up oatmeal or overnight oats for breakfast, too!
More Favorite Fall Treats
If you love this easy recipe, try one of these cozy fall treats next:
- Homemade Cinnamon Rolls
- Apple Crumble Pie
- Cinnamon Apple Crumble
- Perfect Oatmeal Cookies
- Cinnamon Coffee Smoothie
- Apple Oatmeal Cookies
For even more favorite fall recipes and dinner ideas, check out this post!
Pumpkin Pie Spice
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- In a small bowl, combine the cinnamon, ginger, nutmeg, cloves, and allspice.
- Use in Pumpkin Muffins, Pumpkin Pie, or any of the suggestions listed in the blog post above.
Can I use this in coffee?
I love your cookbooks, your recipes, the story you tell of each dish, your blog, all of it! I went through intensive rehabilitation this year after having a stroke during surgery to remove a tumor; and through your cookbooks, I re-learned how to cook, rediscovered my love of baking, put my garden to good use, and fell in love with how my body felt eating plant-forward meals. My only request is I want another cookbook from you! 🙂
awww, you’re so sweet! I’m so so happy to hear that you’ve been loving the recipes so much!