Homemade Pumpkin Spice Recipe
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This homemade pumpkin spice recipe takes just five minutes to make, and adds a hint of autumn to everything from pumpkin pies and cookies to dips, caramels, and simmer pots. Stir homemade pumpkin spice into a cup of coffee, add it to oatmeal or yogurt, blend it into smoothies, or bake it into muffins for an instant hit of fall flavor.
Why Did I Create This Homemade Pumpkin Spice Recipe?
After many years of bouncing between life in the UK and life in the US, I’m now the proud owner of a solid arsenal of recipes and workarounds for ingredients which aren’t readily available on both sides of the pond. For example, when I’m in the US I make my own mixed spice blend for baking British classics like bara brith, mince pies, and Christmas puddings. And when I’m in the UK, I mix up my own everything bagel seasoning, and this homemade pumpkin spice.
While “pumpkin spice season” has slowly crept into UK culture in recent years, this seasonal spice isn’t nearly as ubiquitous as it is in America. (You’ll find the occasional pumpkin spice latte in a coffee shop, but it hasn’t invaded everything from cat litter to mac and cheese!) And because it’s less common in British culture, you also won’t find find pumpkin spice blends for sale in the supermarket, presenting a challenge for American expats, as well as British bakers trying their hand at seasonal American recipes. So instead of purchasing pricy imported pumpkin spice, I developed this recipe so I can make my own pumpkin spice blend at home.
Key Ingredients
- Ground Cinnamon – Because I often use cinnamon in large quantities, I prefer to buy bulk ground cinnamon from Amazon. You can also find large bags in the international aisle at most supermarkets.
- Ground Ginger – Slightly more mellow than its fresh and candied counterparts, ground ginger represents a key component in pumpkin spice, as well as in seasonal baking recipes like my ginger snaps and ginger chai cookies.
- Ground Nutmeg – Ground nutmeg is a warm, slightly nutty spice made from the dried seed of the nutmeg tree. While you can purchase whole nutmeg, it’s easier to make this spice blend with pre-ground nutmeg.
- Ground Cloves – I always keep both whole and ground cloves in my kitchen cabinet. The whole spice works best for simmer pots and Indian recipes, but I turn to ground cloves for baking and homemade spice blends.
- Ground Allspice – Allspice features a warm, complex flavor reminiscent of cinnamon, cloves, and nutmeg. You’ll find allspice in both sweet and savory dishes. I haven’t tested this pumpkin spice recipe with freshly ground allspice, so opt for store bought ground allspice and save the whole berries for mulled wine instead.
- Ground Cardamom – While not a standard ingredient in pumpkin spice blends, I love the warm, spicy notes ground cardamom adds to the mix. Save the rest to make cardamom buns, cardamom blondies, or a batch of my brown sugar palmiers with cardamom and orange!
Tips and Tricks
- Adjust the proportions. You can tweak the spice quantities as desired to suit your personal taste preferences.
- Make a big batch. This pumpkin spice recipe can easily be doubled, tripled, or even quadrupled.
- Give it away. Homemade pumpkin spice mix makes a lovely gift for baking enthusiasts! I suggest packaging it in pretty glass jars, decorated with your own personalized labels or homemade stickers.
- Keep it fresh. To keep your homemade spice blend fresh for up to six months (or longer!), invest in lidded glass spice jars or airtight storage containers.
- Use good spices. Ground spices lose their potency over time, so while those ancient jars at the back of the cabinet may still be safe to use, they won’t add the same depth and complexity to your baking. For best results, purchase fresh, good-quality ground spices to make this homemade pumpkin spice recipe.
Homemade Pumpkin Spice Recipe
- Total Time5 minutes
- Yield40 grams (about 6 tablespoons) 1x
This homemade pumpkin spice recipe takes 5 minutes to make, and adds a hint of autumn to everything from pumpkin pie and cookies to dips, caramels, and simmer pots.
Ingredients
3 tablespoons ground cinnamon
1 tablespoon ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1/8 teaspoon ground cardamom
Instructions
Whisk all ingredients together in a small bowl.
Store in an airtight container at room temperature for up to 6 months. Use as desired.
- Prep Time: 5 minutes
- Category: Miscellaneous
How to Use Homemade Pumpkin Spice
Use homemade pumpkin spice in baking recipes, like pumpkin pie, of course, but also pumpkin hand pies, chocolate chip pumpkin muffins, pumpkin whoopie pies, or pumpkin cream cheese cookies. (You can even try it in pumpkin Rice Krispie treats!) Add pumpkin spice to pumpkin butter or pumpkin dip. At breakfast, enjoy it in pumpkin spice smoothies , overnight oats, oatmeal balls, porridge, pancakes, or yogurt.
You can also enjoy the warm autumn notes of pumpkin spice by adding it to simmer pots, like my pumpkin spice simmer pot or this star anise and orange simmer pot. Turn it into pumpkin spice caramels, brittles, and toffees. Add it to homemade granola and spiced mixed nuts, or use as a popcorn seasoning. Or, stir homemade pumpkin spice into a mug of hot chocolate or coffee (I like to add a pinch to my coffee grounds before brewing) or use it in hot buttered brandy in lieu of individual spices.
Make-Ahead and Storage Suggestions
Store homemade pumpkin spice in an airtight container at room temperature (a cool, dark place works best) for up to six months, and possibly even longer! This spice blend won’t spoil, but it will lose its potency over time.
Other Pumpkin Spice Recipes You Might Enjoy
Pumpkin Hand Pies
Spiced Pumpkin Butter
Pumpkin Spice Overnight Oats
Pumpkin Oatmeal Balls
Pumpkin Spice Caramels
Pumpkin Spice Simmer Pot
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
