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
- Preheat oven to 300°.
- Line a large baking sheet with parchment paper and set this aside.
- Pop popcorn kernels using air popper (if available) into a large bowl.
- 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.
- Remove from the heat and stir in the vanilla and pumpkin pie spice.
- Pour the caramel mixture over the popcorn and stir to coat evenly.
- 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.
- Allow the popcorn to cool on a parchment lined counter.
Crock Pot Pumpkin Spice White Hot Chocolate
- ½ cup International Delight Pumpkin Pie Spice Creamer
- 3 cups whole milk
- 1½ cups white chocolate chips
- Whipped cream and cinnamon for garnish (optional)
- 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.
- Add International Delight Pumpkin Pie Spice Creamer and allow to heat through.
- Serve with whipped cream and a sprinkle of cinnamon.
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
- Preheat and grease waffle iron according to directions.
- In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, pumpkin puree, egg yolks and milk together until smooth.
- Add the pumpkin pie spice and vanilla extract and stir.
- In a separate bowl mix the flour, baking powder and salt.
- Stir the flour mixture into the pumpkin mixture just until combined and no dry patches are visible in the batter.
- Beat the egg whites until they are white and fluffy with soft peaks.
- Gently fold the egg whites into the batter.
- Stir in ½ cup of the toasted pecans.
- Scoop about ½ – ¾ cup of the batter into the iron and cook according to desired doneness and darkness.
- Top with butter, syrup and remaining toasted pecans.
-The Event Group