Photo: The Pioneer Woman

Happy fall, y’all!  It’s time to bring those essential fall ingredients to the front of your pantry -cinnamon, pumpkin, maple, butterscotch and the queen of them all: Pumpkin Spice!  It may be early September, but Starbucks is already whipping up PSL’s (pumpkin spice lattes, of course), and so we want to share a few recipes that feature that most-desired fall flavor of pumpkin, spice and everything delicious!

Pumpkin Spice Caramel Corn


Recipe from Cookies & Cups


  • ½ cup unpopped popcorn kernels
  • 1 cup salted butter
  • 1 cup light brown sugar
  • ⅓ cup light corn syrup
  • 2 teaspoons kosher or sea salt, divided
  • 2 teaspoons vanilla
  • 3 teaspoons pumpkin pie spice


  1. Preheat oven to 300°.
  2. Line a large baking sheet with parchment paper and set this aside.
  3. Pop popcorn kernels using air popper (if available) into a large bowl.
  4. In a small saucepan, melt butter, brown sugar, corn syrup and 1 teaspoon salt together over medium heat.  Bring to boil.  Boil for 4 minutes without stirring.
  5. Remove from the heat and stir in the vanilla and pumpkin pie spice.
  6. Pour the caramel mixture over the popcorn and stir to coat evenly.
  7. Pour the popcorn into the lined pan, sprinkle remaining 1 teaspoon salt on top and place in oven.  Bake for 30 minutes, stirring every 10 minutes.
  8. Allow the popcorn to cool on a parchment lined counter.

Crock Pot Pumpkin Spice White Hot Chocolate 

Recipe from A NIght Owl, Kimberly Sneed


  • ½ cup International Delight Pumpkin Pie Spice Creamer
  • 3 cups whole milk
  • 1½ cups white chocolate chips
  • Whipped cream and cinnamon for garnish (optional)


  1. Heat whole milk and white chocolate chips in crock pot on low for 2-3 hours until chocolate is fully melted and combined with milk.
  2. Add International Delight Pumpkin Pie Spice Creamer and allow to heat through.
  3. Serve with whipped cream and a sprinkle of cinnamon.

Pumpkin Spice Pecan Waffles


Recipe from A Happy Food Dance, Jessica


  • ¾ cup pecans, toasted and roughly chopped, divided
  • ½ coconut oil
  • ¼ cup granulated sugar
  • ½ cup brown sugar, packed
  • 15 ounces pure pumpkin puree
  • 2 eggs, separated
  • ½ cup whole milk
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons pure vanilla extract
  • 1½ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • Syrup and butter, for serving


  1. Preheat and grease waffle iron according to directions.
  2. In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, pumpkin puree, egg yolks and milk together until smooth.
  3. Add the pumpkin pie spice and vanilla extract and stir.
  4. In a separate bowl mix the flour, baking powder and salt.
  5. Stir the flour mixture into the pumpkin mixture just until combined and no dry patches are visible in the batter.
  6. Beat the egg whites until they are white and fluffy with soft peaks.
  7. Gently fold the egg whites into the batter.
  8. Stir in ½ cup of the toasted pecans.
  9. Scoop about ½ – ¾ cup of the batter into the iron and cook according to desired doneness and darkness.
  10. Top with butter, syrup and remaining toasted pecans.
Enjoy the pumpkin spice back in your life!

-The Event Group