Pumpkin Spice Latte & Pancakes

*If you missed the last blog post, go back and read that one first so that you will be prepared for the following recipes!


Now it's time for some pumpkin yummy goodness! In the last blog, we roasted pumpkin seeds and made pumpkin puree. Now it's time to use the puree in our following dishes. You can snack on your roasted seeds while making these delicious too! Let's start with a homemade Pumpkin Spice Latte to drink while creating pumpkin awesomeness. 



Pumpkin Spice Latte: 

You'll need to get out your pumpkin puree. If you decide to freeze it, get it out to defrost. 

Step 1: Make Your Basic Spice Blend: 

  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves 
  • Then depending on your taste palate, you could add: nutmeg, allspice, cayenne, or a pinch of black pepper
  • Mix your spices and place them in a jar.

I like to make a large batch of this blend to use in all my Fall & Winter baking! I tripled the recipe above and stored it in a sweet little vintage ball jar.  

Gather the following:

  • 2 tablespoons of pumpkin puree
  • 2 tablespoons of brown sugar or use some local honey
  • 2 cups of milk, but you can also use almond milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspooon of Spice Blend
  • Hot or Cold Coffe

 Step 2: Take a small saucepot and warm up the puree, sugar, milk, vanilla, and spice, mixing them. 

Step 3:  Now, add coffee to your mixture—simple, quick, and no coffee shop lines. You can use ice coffee too! I have a small ninja mixer that is perfect for a cold cup of coffee. 


Homemade Pumpkin Pancakes: 

My kids LOVE homemade pancakes, so pumpkin pancakes just make sense! 


The following recipe makes approximately 4 servings, double for 8 servings. 

You will need to gather the following:

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 teaspoon salt

1 3/4 cups milk

1 cup pumpkin puree from the previous blog

1 large egg

2 tablespoons vegetable oil


Step 1: Mix all your dry ingredients: flour, brown sugar, baking powder, baking soda, spice blend, & salt.

Step 2: Mix all your wet ingredients: Milk, pumpkin puree, egg, and veggie oil. 

Step 3: Slowly add the flour mixture into the pumpkin mixture until blended; try not over mix the batter.

Step 4: Lightly brush a hot skillet or griddle with melted butter. My kiddos like large pancakes, so I usually just use a ladle to pour out my batter. But, if you want a smaller pancake, use a 1/4 cup. Once it's a bit brown around the edges and solid in the middle, they are ready.  


Add some local honey, whip cream, or even some fruit preserves, and enjoy! 


We will continue our pumpkin culinary adventure in the next blog, so have your pumpkin puree ready!