I love pumpkin spice season. Even if it might be “basic,” food and coffee just tastes a little bit more special with pumpkin pie seasoning and some pumpkin puree.
Despite my love of pumpkin spice, my one rule is that nothing pumpkin-spice-flavored should be consumed before November. This rule may seem controversial, given that the Starbucks release date for the infamous Pumpkin Spice Latte was Aug. 25 this year. But if you really think about it, this release date makes no sense. In fact, it’s a corruption of what pumpkin spice is all about: turning your jack-o-lanterns into food and getting you excited for Thanksgiving pie. Waiting a few extra months to enjoy pumpkin spice at its prime time is a rewarding decision, and I am here to congratulate you for making it to the official PSL season. So, please enjoy these three soothing autumnal pumpkin spice recipes for stressful November times.
Pumpkin Spice Pancakes
Yields: 10 pancakes
Reva Singh / The Daily Princetonian
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin spice mixture
- ½ cup pumpkin puree
- 1 cup milk of your choice (I used oat!)
- 2 tablespoons of melted butter
- 1 large egg
- ¼ teaspoon salt
- syrup for serving, pecans for serving (optional)
Preparation
- Whisk together flour, baking powder, pumpkin spice mixture, and salt. Set aside.
- In a separate bowl, mix pumpkin, milk, butter, egg, and sugar together.
- Combine the bowls and whisk together, trying to get out any major lumps. Set aside for 15 minutes.
- Heat up a skillet or griddle over medium heat, and grease it with cooking spray or butter.
- Add batter ¼ of a cup at a time, flipping when bubbles start forming at the top, and then cooking for 2 more minutes, or until golden brown.
Pumpkin Spice Oatmeal
Yields: 2 servings
Reva Singh / The Daily Princetonian
Ingredients
- ½ cup oatmeal
- 1 cup water
- ½ teaspoon pumpkin pie spice
- 1 tablespoon pumpkin puree
- 1 teaspoon brown sugar or honey
- pears (optional)
- pecans (optional)
Preparation
- Combine water, oatmeal, pumpkin, and spice mixture in a bowl.
- Microwave on high for 2 minutes.
- Top with sugar, pears, and pecans.
Pumpkin Spice Cinnamon Rolls
Yields: 9 servings
Reva Singh / The Daily Princetonian
Ingredients
- 1 can Pillsbury crescent rolls
- ½ cup pumpkin puree
- ⅓ cup brown sugar
- 1 tablespoon cinnamon
- ½ tablespoon pumpkin pie spice
- pinch of salt
Optional Icing:
- ½ cup cream cheese
- ¼ cup powdered sugar
- 1 tablespoon milk of choice (I used oat!)
- sprinkle of pumpkin pie spice
Preparation
- Preheat the oven to 350 degrees.
- Roll out the crescent rolls on a lightly floured surface. In a separate bowl, combine the pumpkin, sugar, cinnamon, pumpkin pie spice, and salt.
- Spread the pumpkin mixture evenly across the dough. Roll the dough into a tube shape, and then slice into ½-inch cylinders.
- Place in a greased 8x8 pan and bake for 12–15 minutes or until golden brown.
- For the icing, mix cream cheese, sugar, milk, and spice mixture. Add to the rolls once they’ve cooled, after about five minutes or so.
These recipes mean a lot to me — not only because they are delicious, but also because they represent the introduction of pumpkin into places where pumpkin probably should not belong. Pumpkin spice season is a magical time of year (a time that should be limited to November, please!) and we, as a society, need to enjoy it to its fullest potential. So do yourself a favor and go purchase some pumpkin puree. Add it to everything you eat. You’ve earned it.
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