10 Healthy Pumpkin Spice Recipes (for When You Finally Get Tired of Drinking Lattes)

Pumpkin spice latte season marks the start of the annual “everything is pumpkin” movement. Oreos, pancakes, even M&Ms take on a cinnamon-and-clove taste. If you love pumpkin spice (and/or pumpkin pie), this is probably your favorite time of year. But you don’t have to stick to the usual spiced coffee drink. There’s a pumpkin spice recipe for most of your favorite breakfasts and desserts. And yes — you can even create your own pumpkin spice latte, with a lot less sugar than the more traditional beverage. Here are a few recipes we have a feeling you’re going to fall in love with.

Interested in making your own pumpkin spice? It only takes five minutes! You will find that bonus recipe at the end of this article.


1. Pumpkin spice oatmeal

If you’re a frequent overnight oats kind of person, good news! You can add a hint of pumpkin spice to your go-to breakfast meal.

Slow Cooked Pumpkin Spice Steel Cut Oatmeal (makes 8 bowls)

Prep time: 5 hours

  • 2 cups steel cut oats (raw)
  • One 15-ounce can pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup brown sugar
  • 6 cups water
  • 2 cups reduced fat milk
  • 1 tablespoon vanilla extract
  • Berries and pecan toppings (optional)

Add steel cut oats, canned pumpkin, pumpkin pie spice, and brown sugar to slow cooker. Stir in water, milk, and vanilla extract.

Put the lid on your slow cooker and set to cook on low for 5 hours.

Once cooked, remove lid and let sit an additional 15 to 20 minutes.

Portion 1/2 serving of oatmeal into a bowl and add toppings of your choice. You can store the remaining oatmeal in the refrigerator and reheat on the stove or in the microwave later.

2. Pumpkin spice waffles

Do you like waffles? Sprinkle a little pumpkin spice into your batter to make your breakfast even better.

Pumpkin Spice Waffles (makes 5 waffles)

Prep time: 20 minutes

  • 2 /12 cups all-purpose flour
  • 1/3 brown sugar, packed
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 1 cup full-fat milk and 1 cup buttermilk
  • 1 cup canned pumpkin
  • 6 tablespoons butter, melted
  • Maple syrup and chopped pecans (optional)

In one large bowl, sift together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and cloves.

In a second large bowl, whisk together eggs, full-fat milk, buttermilk, pumpkin, and melted butter. Fold dry ingredients from the first bowl into the second bowl and stir slightly (the batter will have lumps).

Preheat waffle iron and grease with cooking spray. Add a portion of batter to the iron, close the lid, and remove once fully baked. Remove first waffle, placing onto a serving plate, and repeat with what remains of the batter.

Serve immediately with your toppings of choice.

3. Pumpkin spice granola

Most packaged granola mixes aren’t healthy. They’re full of dried, sugary fruits, large quantities of nuts, and even more added sugar. Homemade granola offers the perfect opportunity to [pumpkin] spice up your favorite add-in or snack.

Homemade Pumpkin Spice Granola (makes 8 servings)

Prep time: 35 minutes

  • 2 cups whole grain oats
  • Raw pecans, halved
  • 1 cup pumpkin seeds (raw)
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • Pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 1/2 cup shredded coconut topping

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, combine whole grain oats, pecans, and pumpkin seeds. In a separate bowl, whisk together maple syrup, olive oil, pumpkin puree, pumpkin pie spice, and vanilla extract. Whisk until smooth.

Pour the maple syrup mixture over the oat mixture. Toss until evenly combined.

Spread the granola mixture evenly over parchment paper-lined baking sheet. Bake 15 minutes. Remove from oven, sprinkle on shredded coconut, and shake to combine. Return to oven 15 additional minutes, until golden brown.

Remove from oven and let cool to room temperature before serving. Store in an air-tight container at room temperature for up to 2 weeks.

4. Pumpkin spice nut bread

This pumpkin bread sort of feels like dessert for breakfast, but we’ll let that slide.

Pumpkin Spice Almond Bread (makes 12 servings)

Prep time: 75 minutes

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice and 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • One 15-ounce can pumpkin puree
  • 1/2 cup granulated (white) sugar
  • 1/2 cup brown sugar, packed
  • Fat-free evaporated milk
  • Large egg
  • Large egg white
  • 1 tablespoon olive oil
  • 1/4 cup chopped almonds

Preheat oven to 350 degrees F. Grease 9 x 5-inch loaf pan with cooking spray.

In a mixing bowl, combine flour, pumpkin pie spice, baking powder, and baking soda. In another mixing bowl, blend pumpkin puree, granulated sugar, brown sugar, 1/2 cup evaporated milk, egg, egg white, and oil.

Add flour mixture to second bowl and mix until just moist. Pour dough into greased baking pan and sprinkle in chopped almonds.

Bake 60 minutes, or until toothpick inserted into the bread’s middle comes out clean. Cool pan on wire rack for 10 minutes before removing bread from pan and letting that cool on the rack completely.

5. Pumpkin spice scones

Another breakfast favorite gets a pumpkin spice twist. You can even add spiced glaze to your scones to double the flavor (yum!)

Healthy Pumpkin Spice Scones (makes 6 scones)

Prep time: 25 minutes


  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons butter (cold)
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg

Pumpkin spice glaze (optional)

  • 1 cup and 3 tablespoons powdered sugar (separated)
  • 2 tablespoons full-fat milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine flour, sugar, baking powder, and spices (cinnamon, nutmeg, cloves, and ginger). Fold butter into dry ingredients using a fork or food processor until butter is well-combined (the mixture is free of butter chunks). Set butter and spice mixture aside.

In a separate bowl, whisk together pumpkin, half-and-half, and large egg. Fold wet ingredients into dry ingredients and form resulting dough into a ball.

On a lightly floured surface, spread out dough into a 1-inch thick rectangle (about 9 inches by 3 inches).

Use a pizza cutter to slice the rectangle twice through its width, creating 3 equal squares. Cut each square diagonally to create 6 dough triangles.

Place triangles on parchment paper-lined baking sheet. Bake 14 to 16 minutes, until scones begin to turn lightly brown. Remove from oven and place on rack to cool.

As the scones bake, mix together pumpkin spice glaze ingredients (powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves). Mix together powdered sugar and milk first, then add the spices.

Once the scones cool, drizzle pumpkin spice glaze over each scone and allow to dry before serving.

6. Pumpkin spice french toast

What’s better than french toast? French toast that tastes like autumn.

Pumpkin Spice French Toast (makes 4 pieces of french toast)

Prep time: 35 minutes

  • 3 large eggs
  • 1/2 cup half-and-half
  • 1/4 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 cup freshly chopped walnuts (optional)
  • 8 slices whole grain bread

Lightly oil a skillet and set on medium heat.

In a bowl, whisk eggs, half-and-half, pumpkin puree, cinnamon, vanilla extract, pumpkin pie spice, and walnuts (if desired).

Soak one bread slice at a time in pumpkin mix. Place soaked slice on prepared skillet and cook 3 minutes on each side, or until golden brown. Repeat with remaining slices, stirring the pumpkin mix between each slice. Serve hot. Consider serving with pumpkin spice butter (see below).

7. Pumpkin spice butter

Looking for something delicious to add to your french toast, waffles, or scones? This pumpkin spice butter is much easier to make than you might think.

Pumpkin Spice Spread (makes 1 cup)

Prep time: 25 minutes (plus overnight chilling)

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg, allspice, and clove
  • 1/8 teaspoon ground white pepper
  • 2 cups heavy cream
  • 3 tablespoons confectioner’s sugar
  • 1/2 teaspoon kosher salt

In a saucepan over medium heat, toast cinnamon, ginger, nutmeg, allspice, clove, and white pepper. 1 to 2 minutes. Stir in heavy cream, bring to a simmer, and remove from heat. Let cool completely.

Store in an air-tight container and refrigerate overnight.

The next morning, place the spiced cream in a food processor with confectioner’s sugar and kosher salt. Process until the fat transforms into butter. Once the liquid separates from the butter, transfer butter to a large cheesecloth and wring out excess liquid.

Transfer pumpkin spice butter to a small bowl. You can use it immediately or store it in your refrigerator for later.

8. Pumpkin spice crescent rolls

Any kind of bread is better with pumpkin spice.

Pumpkin Spice Crescent Rolls (makes 8 crescent rolls)

Prep time: 30 minutes

Crescent rolls

  • Tube of 8 crescent rolls
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/8 cup brown sugar, packed
  • 1/8 cup white sugar
  • 1 pinch pumpkin pie spice

Pumpkin spice glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon water

Preheat oven to 375 degrees F. Lightly grease a baking pan.

Unroll crescent rolls and separate into 8 pieces.

In a bowl, mix together pumpkin puree, cinnamon brown sugar, and white sugar.

Put 1 tablespoon of pumpkin mixture in the middle of each crescent roll triangle. Keeping the filling inside, roll up each crescent roll. Pinch the ends to form a crescent shape.

Place crescent rolls on greased baking sheet and sprinkle pumpkin pie spice on top. Bake 10 to 13 minutes, until tops of the rolls are golden brown.

While rolls are baking, mix together powdered sugar and water until they form a slightly runny glaze.

Once you remove the crescent rolls from the oven, spoon glaze onto each and let dry before serving.

9. Pumpkin spice baked apples

Healthy dessert just got a major (and delicious) upgrade.

Baked Pumpkin Spice Apples (makes 7 servings)

Prep time: 25 minutes

  • 7 apples, cored and squared
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 4 teaspoons pumpkin pie spice
  • 1/2 cup water

Chop apples into small squares and place in a large saucepan. Add 1/4 cup of water to the apples.

Cover apples with vanilla extract, cinnamon, and pumpkin spice. Stir to coat.

With the lid on the pan, let apples steam 10 minutes, stirring occasionally. Stir when apples are tender and have begun to break down. Leave the lid off and let extra juices cook off.

Add another layer of pumpkin spice, mix, and remove from heat. Serve with whipped cream or vanilla ice cream, if desired.

You can also cook with dates to sweeten the apples, if desired.

10. Homemade pumpkin spice latte

Maybe you really do love a good pumpkin spice latte every now and then. Unfortunately, so many of these coffee shop-branded lattes are loaded with way more sugar than a typical person needs in a single drink. A homemade pumpkin spice latte isn’t just cheaper than what you can get at Starbucks — it’s healthier, and more fun to make, too.

Pumpkin Spice Latte (makes 2 lattes)

Prep time: 10 minutes

  • 2 cups full-fat milk
  • 2 tablespoons pumpkin puree
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice (plus an extra pinch for serving)
  • 1/2 cup strong coffee (hot)
  • Whipped cream (optional)

In a saucepan over medium heat, add milk, pumpkin puree, and sugar. Heat until hot without boiling.

Remove saucepan from heat. Whisk in vanilla extract, pumpkin pie spice, and coffee.

Divide mixture between 2 cups or mugs. OPTIONAL: Top with whipped cream and pinch of additional pumpkin pie spice.

BONUS: Pumpkin spice recipe (homemade)

This homemade pumpkin pie spice only takes five minutes to prepare. It also includes only five ingredients — most of which you probably already have in your spice cabinet!

Homemade Pumpkin Pie Spice (makes 1/2 cup of spice)

Prep time: 5 minutes

  • 1/4 cup ground cinnamon
  • 2 tablespoons ground ginger
  • 4 teaspoons ground nutmeg
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cloves

In a small bowl, whisk together all ingredients until well combined.

Store pumpkin pie spice in an airtight container for up to a year.

There’s really no such thing as too much pumpkin spice. Without all the added syrups and other sugars that come with most lattes, Frappuccinos, and iced coffees, pumpkin spice is nothing more than a collection of harmless spices mixed together to form something truly magical. You have the freedom to add it to whichever recipe you please.

It’s a great alternative to most sweeteners, since it’s a seasoning and not a type of sugar. What do you think? Which recipe comes to mind that you think needs a pumpkin spice-style twist?

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