12 Yummy Treats That are Pumpkin Spice, and Everything Nice

Hello, Autumn! Here is a list compiled of 12 yummy recipes that are pumpkin spice, and everything nice!


Fun Pumpkin Fact: 90% of the pumpkin is made up of water.


1.) Turkey & Pumpkin Seed Chili

(Recipe from Silvanakitchen.com)



(Servings 4)

  • 2 tablespoons pumpkin seed oil or olive oil
  • 2 cloves garlic finely chopped
  • 1 small yellow onion chopped
  • 2 red or yellow bell peppers chopped
  • 1 pound ground turkey or chicken
  •  tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon salt
  • One 15-ounce can diced tomatoes with their juice
  • 1 cup low-sodium chicken broth or water
  • 1/3 cup pumpkin seeds
  • 2 tablespoons flaxseed meal
  • One 15-ounce can black beans rinsed and drained


  1. In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium-high and stir in the chicken, breaking it up with a wooden spoon. Cook until the chicken is cooked through, about 4 minutes.
  2. Add the chili powder, cumin, oregano, cocoa powder and salt; stir to coat. Add the tomatoes and their juices, chicken broth, pumpkin seeds and flaxseed meal and bring to a boil. Reduce the heat to low and simmer, covered, until slightly reduced, about 15 minutes. Stir in the beans and cook, uncovered, until the chili thickens slightly, about 10 minutes.

2.) Pumpkin Spice Vinaigrette

(Recipe from tablespoon.com)



1/4 cup canned pumpkin puree

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar

2 tablespoons water (or more, depending on consistency preference)

2 teaspoons honey

1 tablespoon fresh tarragon, chopped

1 clove garlic, finely minced SAVE $

1/4 teaspoon cinnamon, ground

1/8 teaspoon ginger, ground

1/8 teaspoon nutmeg, ground

1/2 teaspoon salt

1/4 teaspoon black pepper, freshly ground


1.) Combine all ingredients in a bowl or bottle and whisk or shake until emulsified. Keep refrigerated until ready to use.

3.) Pumpkin Spice Pie Wontons

(Recipe from tablespoon.com)




1/3 cup plus 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
2 tablespoons light brown sugar
1 teaspoon pumpkin pie spice
2 tablespoons Neufchatel cream cheese, room temperature
20 wonton wrappers
Egg wash (1 beaten egg + 1 tablespoon water)
vegetable oil, for frying
Powdered sugar, for dusting

Maple Dip:

1/2 cup powdered sugar
1/4 cup Neufchatel cream cheese, room temperature
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon


1.) In a small bowl, whisk together pumpkin, brown sugar, pumpkin pie spice and cream cheese until well combined.
2.)  Lay wonton wrappers on a clean surface. Brush egg wash along edges of each wrapper and place 1 teaspoon filling in the center. Fold up each wrapper into a triangle shape and pinch edges well to seal.
3.)  In a large, deep saucepan over medium heat, bring about 1 1/2 inches oil to 320°F (use a deep-fry or candy thermometer to measure temperature). Drop 3-4 wontons at a time into oil and cook 2-3 minutes each side until golden brown.
4.) Remove wontons with slotted spoon and place on a paper towel-lined plate to drain and cool slightly. Repeat with remaining wontons. Dust wontons with powdered sugar.
5.) In a small bowl, whisk together powdered sugar, cream cheese, maple syrup and ground cinnamon. Serve dip alongside warm wontons.

4.) Pumpkin Spice Pork Tacos with Chipotle Slaw

(Recipe from climbinggriermountain.com)



for the tacos:
1 1/2 pounds pork cubes (typically the tenderloin)
4 tablespoons olive oil
1 1/2 teaspoon pumpkin pie spice
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chipotle powder
1 teaspoon paprika
small flour tortillas
salt and pepper to taste
cilantro, garnish

for the chipotle slaw:
1 cup Mayonnaise
1/4 cup fresh Lime juice
2 tablespoons Honey
1 teaspoon ground Cumin
1 teaspoon Chipotle Powder
1 package coleslaw
salt and pepper to taste


for the tacos: In a large bowl, combine the 1 tablespoon of olive oil, pork cubes, pumpkin pie spice, cumin, garlic powder, chipotle powder, paprika, salt and pepper. Preheat a skillet to medium-high heat and add the remaining olive oil. Place the pork cubes in the skillet and arrange so they are in an even layer. Cook for about four minutes on the first side, flip, and continue to cook for additional three minutes. Remove from heat and set aside. To serve, place a few pork cubes on a tortilla, top with chipotle slaw and garnish with cilantro.

for the chipotle slaw: In a large bowl, combine all ingredients. Place chipotle slaw in the fridge to set for at least 30 minutes before serving to help the flavors combine.

5.) Pumpkin Pie Spice Waffles

(Recipe from oliviascusine.com )



  • 1/4 cup light brown sugar
  • 3 Tbsp corn starch
  • 1 1/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 large eggs (yolks and whites separated)
  • 1 cup whole milk
  • 1 cup pumpkin puree
  • 4 Tbsp unsalted butter, melted


  1. Preheat your waffle iron and coat it with non-stick cooking spray.
  2. In a large bowl, combine the brown sugar with the corn starch.
  3. Add the flour, the baking powder, the pumpkin pie spice, the cinnamon and the salt and mix until everything is combined.
  4. In a separate bowl, combine the pumpkin puree with the egg yolks and the milk, whisking everything together.
  5. Keep whisking while slowly adding the melted butter. Make sure the butter is still warm.
  6. In a separate bowl, beat the egg whites with a hand mixer (on high) until stiff peaks forms. Reserve.
  7. Add the pumpkin mixture to the dry ingredients and mix gently only until combined.
  8. Fold the egg whites in until you can’t see them anymore and you have a smooth batter.
  9. Once your waffle iron is ready, pour the batter and cook the waffles. (In my waffle iron it takes 2 to 3 minutes on medium heat!)

Serve it with maple syrup and butter or fresh fruits, chopped pecans, ice cream, whipped cream, honey…Pretty much anything goes with those amazing waffles!   


6.) Pumpkin Spice Latte

(Recipe from Delish.com)



1 c. whole milk
2 tbsp. pumpkin purée
1 tbsp. maple syrup
1/2 tsp. pumpkin pie spice, plus more for garnish
1 tsp. pure vanilla extract
1/4 c. hot espresso or coffeeW
hipped cream, for garnish



1.) In a saucepan over medium heat, whisk together milk, pumpkin, maple syrup, spice, and vanilla extract. Cook, whisking constantly, until mixture is warmed, then blend mixture with an immersion blender until frothy. 

2.)Pour hot espresso into a mug, then top with pumpkin-spice foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

7.) Pumpkin Spice Cheesecake

(Recipe from Delish.com)



3/4 c. graham crackers, crushed
3/4 c. gingersnaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar

kosher salt

(8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish

Warm caramel, for garnish

whipped cream, for garnish

Chopped, toasted pecans, for garnish


  1. Reheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
  2. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
  3. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust.
  4. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
  5. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
  6. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

8.) Pumpkin Spice Granola

(Recipe from Gimmesomeoven.com)



  • 2 cups old-fashioned oats (use certified gluten-free oats if making this GF)
  • 1 cup raw pecan halves
  • 1 cup raw pepitas (pumpkin seeds)
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice, store-bought or homemade
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • (optional) 1/2 cup shredded or shaved coconut
  • (optional) 1/2 cup white or semisweet chocolate chips



1.) Heat oven to 350°F.  Spray a large baking sheet with cooking spray, or line it with parchment paper.  Set aside.

2.) Combine the oats, pepitas and pecans in a large mixing bowl.  In a separate bowl, whisk together the maple syrup, melted coconut oil, pumpkin puree, pumpkin pie spice, vanilla extract, and salt together until smooth.  Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly mixed.

3.) Spread the granola mixture out evenly on a greased or parchment-lined baking sheet and bake for 15 minutes.  Remove from the oven and add in the coconut (if using) and give everything a good stir.  Return the granola to the oven and cook for an additional 10-15 minutes, or until the mixture is golden.  Remove and let the granola cool until it reaches room temperature.  Stir in the chocolate chips (if using).

Serve immediately, or store in a sealed container for up to 2 weeks.

9.) Pumpkin Spice Pecan Fudge

(Recipe from reneeskitchenadventures.com)



  • 18 oz. (almost two bags) of NESTLE® TOLL HOUSE® Pumpkin Spice morsels
  • 1 – 14 oz. can sweetened condensed milk
  • pinch of salt
  • 1 tsp. pure vanilla extract
  • 1 cup coarsely chopped roasted and salted pecans, divided


  1. Line an 8″ x 8″ pan with foil and spray with cooking spray.     
  2. In a medium sized saucepan, add the Pumpkin Spice morsels, sweetened condensed milk, and pinch of salt. On medium heat, melt the morsels with the milk and salt stirring occasionally. When completely melted, remove from heat and add vanilla and all but 3 TBSP of the chopped pecans.
  3. Pour mixture into prepared pan. Sprinkle with remaining chopped pecans and refrigerate for 2 hours, or until firm.
  4. When firm, remove fudge with foil and peel foil from bottom of fudge. Cut into pieces and enjoy!

10.) Pumpkin Cream Cheese Swirl Muffins

(Recipe from Thenovicechefblog.com )




  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

cream cheese swirl:

  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract


  1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  3. In large bowl, whisk together pumpkin, sugar and brown sugar.
  4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

11.) Pumpkin Spice Cookies

(Recipe from Justsotasty.com)



  • 2 and 1/2 cups all-purpose flour , spooned and leveled
  • 2 teaspoons cornstarch
  • 1/2 teaspoon cream of tartar
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoons ground cloves
  • 3/4 cup unsalted butter , softened to room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1/2 cup canned pumpkin (not pumpkin pie filling)

For the Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 1 and 1/2 teaspoons cinnamon

  1. Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
  2. In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin.
  3. Slowly add in the flour mixture. The dough will be very sticky.
  4. Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
  5. When ready to bake, take the dough out of the fridge.
  6. Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
  7. In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating.
  8. Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
  9. Place the cookies on the cookie sheets about 2 inches apart.
  10. Bake for about 8-10 minutes until the tops look just set.

12.) Pumpkin Spice Pretzel Bites

(Recipe from Delish.com)



  • can refrigerated biscuit dough
  • 2 tbsp. baking soda
  • 1 1/2 c. warm water
  • 1/2 c. melted butter, divided
  • 1 c. granulated sugar
  • 2 tsp. pumpkin spice  


  1. Preheat oven to 400° and line a large baking sheet with parchment paper. Cut each biscuit into sixths and roll into balls. Place on baking sheet.
  2. Add baking soda to a shallow bowl filled with warm water. Whisk until the baking soda is dissolved. Brush baking soda solution onto each piece of dough. Let set until the dough has dried slightly, about 2 minutes, then brush with about 2 tablespoons melted butter.
  3. Bake until golden, 10 to 12 minutes. Let cool slightly.
  4. Whisk together sugar and pumpkin spice in a medium shallow bowl. When the pretzels are cool enough to handle, toss in the remaining melted butter then toss in pumpkin spice mixture. Serve warm or at room temperature.


  • Don’t ever miss a new blog on oprahzipbradford.com! Be sure to follow the website to have every blog sent to your inbox!
  • Also, my latest poetry book, I Have a poem… is the perfect weekend read!! Check it out here.
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Until next time, 


2 Comments Add yours

  1. Some great ideas. I think the pumpkin seed chili sounds interesting.


  2. Geri Lawhon says:

    Love all these pumpkin recipes, especially the pumpkin cream cheese swirl muffins. Thanks for posting these.


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