{Recipes} 6 Pumpkin Spice Flavored Treats

Fall is my favorite season for many reasons…the cool weather, the gorgeous autumn colors, the excitement of the upcoming holiday season, and of course pumpkin spice lattes! Even though the weather hasn’t really broken yet here in sunny Tennessee, the arrival of pumpkin spice lattes at Starbucks definitely marks the unofficial start to the season.

That’s why I scoured the internet for some delicious pumpkin spice recipes to complement my favorite frothy drink — including cupcakes, cookies, scones, spread, muffins and pancakes.

1. Pumpkin Spice Latte Cupcakes

Head over to Annie’s Eats for the full recipe for these delicious little treats!

2. Pumpkin Spice Cookies

{Recipe & photo via AllRecipes.com}

Yield: 2 dozen cookies


  • 1 (18.25 ounce) package spice cake mix
  • 1 (15 ounce) can solid pack pumpkin


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

3. Pumpkin Spice Scones

{Recipe & photo via Noshings}

Yield: 8 scones


For scones:

  • 2 c. flour
  • 1/3 c. brown sugar, packed tightly
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger powder
  • 1/2 tsp. nutmeg
  • 1 tsp. orange zest
  • 1/2 c. unsalted butter (frozen)
  • 1/2 c. pumpkin puree
  • 1/2 c. heavy cream

For icing:

  • 1 c. powdered sugar
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ginger powder
  • 2 tsp. corn syrup
  • 1 tsp. vanilla
  • tiny pinch of salt
  • enough heavy cream, adding small amounts at a time and stirring often, to let icing reach the consistency of honey
  • 1/2 c. toasted, chopped walnuts


  1. Mix flour, brown sugar, baking powder, salt, cinnamon, ginger powder, nutmeg and orange zest with a fork.
  2. Add unsalted butter (frozen and grated with a cheese grater) into flour mixture.
  3. Mix the pumpkin and cream together and pour into flour/butter mixture. Stir to moisten then dump out onto lightly floured board and knead gently a couple times.
  4. Pat into a circle about one inch thick.
  5. Divide into 8 sections like pie wedges and place them onto a baking sheet.
  6. Put the pan of scones in the freezer for 30 minutes to make sure the butter is cold and the gluten is relaxed.
  7. Bake at 400 degrees for about 25 minutes until scones are just firm and golden around the edges.
  8. Let cool to room temperature.
  9. With a large soup spoon, spoon the icing over the cooled scones and sprinkle nuts over the top.
  10. Let the icing set a bit before putting away under some plastic wrap.

4. Pumpkin Spice Spread

{Recipe & photo via The Neuff}

  • 1 Pkg Cream Cheese
  • ½ C Canned Pumpkin
  • ½ C Sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tsp maple flavoring
  • ½ tsp Pumpkin pie spice
  • ½ tsp ground nutmeg
  • 1 carton frozen whipped topping – thawed


  1. Whip the cream cheese, pumpkin and sugar in a large bowl.
  2. Beat in cinnamon, vanilla, maple flavoring, pumpkin pie spice and nutmeg.
  3. Fold in whipped topping and refrigerate until serving.

5. Pumpkin Spice Muffins with Cream Cheese Filling

{Recipe & photo via The Pioneer Woman}

Yield: 12 muffins



  • 1 cup All-purpose Flour
  • 1/2 cup Sugar
  • 2 teaspoons Baking Powder
  • 1-1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • 1/2 cup Evaporated Milk
  • 1 whole Egg
  • 1-1/2 teaspoon Vanilla
  • 1/2 cup Golden Raisins (optional!)


  • 2 Tablespoons Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg


  • 1/4 cup Softened Butter
  • 4 ounces, weight Cream Cheese
  • 1/2 pound Powdered Sugar
  • 1/2 teaspoon Vanilla


  1. Preheat oven to 400 degrees. Generously grease 12 muffin tins.
  2. Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
  3. Cut in butter with two knives or a pastry blender until it is fully incorporated.
  4. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.
  5. Pour pumpkin mixture into the flour mixture.
  6. Add raisins. Fold gently until mixture is just combined.
  7. Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full.
  8. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
  9. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
  10. To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

6. Pumpkin Spice Pancakes

Another delicious one from the amazing Annie’s Eats (click over for the recipe)!

About Nicole Denton

With a love of planning just about anything — from her own wedding, to bridal and baby showers, to dinner parties, and more – Nicole is the Plunge Project’s founder and former editor-in-chief. A New Jersey native, Nicole has called Chandler, Arizona home since 2013, where she currently lives with her husband Michael; two pit bulls, Shelby and Link; and cat, Kity Perry. A University of Tennessee graduate, Nicole has a bachelors in communications and a career at a rapidly-growing digital marketing firm.

1 Comment on {Recipes} 6 Pumpkin Spice Flavored Treats

  1. same slush machine
    September 19, 2014 at 10:05 pm (11 months ago)

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