Step away from the Starbucks – this iced pumpkin spiced latte brings all the fall vibes in the most frugal way.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Pumpkin Spiced Latte
• Ingredients
• How to Make This Iced Pumpkin Spice Latte
• Tips for Success
• More Pumpkin Coffee Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a pumpkin coffee fiend. There’s just something about that first cozy, fragrant sip of pumpkin spice coffee that just brings me firmly into autumn mode.

I especially love iced pumpkin spice coffee drinks for when the September days are warm, but fall is in the air. I’ve created recipes for a dairy-free pumpkin cream cold brew coffee, pumpkin spice iced coffee, and a dairy-free pumpkin spice creamer, along with a more general pumpkin spice syrup that turns any cup of coffee into a sip of fall.

For this pumpkin coffee drink, I wanted to create a super simple and easy pumpkin iced latte recipe. No brewing up a separate syrup, no blenders … just an easy iced pumpkin spiced latte that goes from idea to sipping in just a few minutes.

I took the idea that I also use in my Iced Matcha Latte recipe – a mason jar, a lid, and some shaking – and developed an iced pumpkin spice latte that, in my opinion, nails it!

Why You’ll Love This Iced Pumpkin Spiced Latte

• One dish – No need to dirty a blender or a pan. Instead, this iced pumpkin spice latte is made right in a mason jar! Then just plop in a straw and you’re ready to drink.
• Just a few minutes to make – For me, the thing that takes the longest is brewing the espresso in my little stovetop espresso maker. From there it’s just a matter of chilling the coffee and mixing everything together.

Ingredients

• Espresso – You’ll want a couple of shots of your favorite espresso. If you don’t have espresso beans or a brewer on hand, you can use strong coffee instead.
• Ice
• Milk – I’m partial to oat milk in my iced pumpkin spice latte. It’s super rich and creamy! But you can use whichever milk you prefer, from dairy milk to almond, soy, oat, or hemp.
• Pumpkin puree – We don’t go crazy with the pumpkin here; instead, just a tablespoon is all that’s needed to add some color and flavor. Plus, we’ve gotta have real pumpkin in our pumpkin spice iced latte!
• Pure maple syrup – I really like using maple syrup because I don’t have to worry about little grains of sugar needing to dissolve (like with granulated sugar). That said, you can totally use plain sugar instead. Just keep in mind it’ll need a bit of time to dissolve.
• Vanilla – A touch of pure vanilla extract adds a mellow sweetness. If you prefer a product without alcohol, you can use vanilla beans, powder, or a paste.
• Pumpkin pie spice – I’ve found that in this iced pumpkin spice latte recipe, a little pumpkin spice goes a long way. If you don’t have pumpkin pie spice on hand, you can make pumpkin pie spice at home, or use a large pinch of ground cinnamon along with smaller pinches of ginger, nutmeg, and cloves.
• Salt – Just a pinch of fine sea salt helps to highlight and round out the sweetness. Trust me!

How to Make This Iced Pumpkin Spice Latte

1. Brew your espresso and let it cool for a few minutes, until no longer steaming.
2. Pour the espresso into a mason jar. Add some of the ice, screw on the top, and shake vigorously (but carefully!) until the outside of the jar is cold and the coffee has cooled down.
3. Add the milk, pumpkin, maple syrup, vanilla, spices, and the pinch of salt.
4. Screw the lid back on and shake, shake, shake until everything is homogenous and the mixture has gotten somewhat foamy.
5. Add the rest of the ice – more or less as desired.
6. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg. Add a straw and drink in the fall goodness!

Tips for Success

• For a less watered-down pumpkin spiced iced latte, make some coffee ice cubes in advance, then thank me later!
• If you don’t have a mason jar, you can use a cocktail shaker to get the latte nice and cold. If you don’t have either, just stir it really, really well. The idea is to get it nice and cold and to get the spices and pumpkin blended in super well so your pumpkin spice iced latte is super creamy and delicious.

I hope this Iced Pumpkin Spice Latte brings you so much fall joy! I just love the coziness that fall brings, and coffee is already inherently cozy, so iced pumpkin spiced latte = off the charts autumn perfection! 🎃

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Iced Pumpkin Spice Latte

A big creamy icy coffee drink full of pumpkin spice flavors? Yes please! This Iced Pumpkin Spice Latte is especially easy to make so you can get to sipping ASAP.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass

Calories 200kcal

Author Kare

Ingredients

• 2 shots espresso or 1/3 cup strong coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1 tablespoon pumpkin puree
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice
• pinch fine sea salt

Topping

• whipped cream
• dash ground cinnamon or pumpkin pie spice

Instructions

• Brew espresso (or coffee) and let it cool for 5-10 minutes, until no longer steaming.
• Pour espresso into a 24- or 32-ounce mason jar. Add 1/2 cup of the ice cubes. Screw on the lid and shake until the espresso has cooled down.
• Add the milk, pumpkin, pure maple syrup, vanilla, pumpkin pie spice, and pinch of salt.
• Screw on the lid and shake well, until all ingredients are mixed together and the mixture has gotten a bit foamy.
• Add the remaining ice. Top with whipped cream and a dash of pumpkin pie spice or ground cinnamon. Plop in a straw and enjoy!

Nutrition

Serving: 1glass | Calories: 200kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 137mg | Potassium: 269mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2828IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 2mg

More Pumpkin Coffee Recipes

• Slow Cooker Pumpkin Gingerbread Latte
• Pumpkin Cream Cold Brew
• Pumpkin Spice Iced Coffee
• Pumpkin Spice Coffee Syrup

Pumpkin obsessed? Check out the pumpkin recipes on my other blog, Good Gourds!

The post Iced Pumpkin Spice Latte Recipe appeared first on Kitchen Treaty.

Squares of hearty baked oatmeal with vitamin-A-rich pumpkin, lightly spiced, and dotted with melty chocolate chips. I’d say this Pumpkin Chocolate Chip Baked Oatmeal is pretty much the perfect autumn (or Halloween!) breakfast.

I haven’t been sharing a lot of pumpkin or squash related recipes here since I launched Kitchen Treaty’s new sister site a few months ago. It’s all going over there! The blog is called Good Gourds, and it’s all about summer squash, winter squash, and pumpkin. My goal is to make it a resource for all of the myriad varieties of squash and pumpkins out there – and recipes for all of them. Head that way if you’re looking for more pumpkin and other winter squash goodness!

But for this baked oatmeal recipe, I thought I’d bring it back to Kitchen Treaty because pumpkin deserves to make an appearance everywhere, darnit!

Pumpkin Chocolate Chip Baked Oatmeal Ingredients

So what’s in this easy, hearty breakfast? We’ve got:

• Pumpkin – naturally! Take it easy on yourself with canned or make yourself some homemade puree. Either works!
• Milk – you can go dairy or dairy-free for this one – I recommend whole milk or oat milk.
• Pure maple syrup – for a touch of decadent sweetness
• Eggs – adds protein; helps keep your baked oatmeal together; quintessential breakfast necessity
• Vanilla – yum
• Rolled oats – Quick-cooking oats or the more thick old-fashioned rolled oats both work
• Pumpkin pie spice – necessary! Use store-bought or make your own.
• Salt – needed for balancing out all that sweetness and highlighting flavors
• Chocolate chips – pumpkin’s best friend!

To make it, you first mix all of the wet ingredients together, then add the dry. All in one big bowl – so easy. Then dump it into a baking pan and bake. It’s literally so fast to make – I love whipping up a quick batch of baked oatmeal on Sundays to warm up for busy weekday morning breakfasts.

I hope you love this pumpkin baked oatmeal recipe as much as we do! Happy fall!

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Pumpkin Chocolate Chip Baked Oatmeal

Pumpkin goodness with a chocolatey flair … this baked oatmeal recipe is just what your autumn mornings need.

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 193kcal

Author Kare

Ingredients

• 2 cups pumpkin puree 1 [15-ounce] can or homemade
• 1 1/2 cups milk whole milk and full-fat oat milk both work well
• 1/2 cup pure maple syrup
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups rolled oats Quick-cooking or old-fashioned both work fine
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup mini chocolate chips divided [1/4 cup for the oatmeal and a couple of tablespoons for the top]

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 9-inch baking dish (I use cooking spray). You can also line it with parchment paper.
• In a large mixing bowl, add the pumpkin, milk, maple syrup, eggs, and vanilla. Whisk together until well-combined.
• Add the oats, pumpkin pie spice, salt. Mix well. Stir in 1/4 cup of the chocolate chips.
• Pour the mixture into the baking pan. Top with remaining chocolate chips.
• Bake until the top of the oatmeal is just set, about 40 minutes. Serve warm or cool then refrigerate and reheat individual squares in the oven or microwave.

Notes

Can be made without the chocolate chips too! Plain pumpkin is terrific with a simple dollop of whipped cream. 

Nutrition

Serving: 1square | Calories: 193kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 164mg | Potassium: 312mg | Fiber: 4g | Sugar: 15g | Vitamin A: 8593IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg

The post Pumpkin Chocolate Chip Baked Oatmeal appeared first on Kitchen Treaty.

Well, look no further. Curried Pumpkin Hummus has it all. Flavor, heartiness, flavor, color, and flavor. Okay, fine. Especially flavor. 

I adore this pumpkin hummus recipe. It’s not too pumpkiny tasting – I didn’t want it to be, because a savory dip that tastes of pumpkin didn’t sound terribly appealing to me. But it’s not a wimpy amount either. It’s Goldilocks-y. Just right. 

And then we have curry powder. I love how it adds so much kicky flavor to this hummus, plus helps with that vibrant hue. 

This curried pumpkin hummus is good with most any traditional dipper you throw at it – pita chips, tortilla chips, veggies … 

Oh, and if you want to have fun with it, you can totally smooth it on a plate the shape of a pumpkin and add a celery “stem.” 

(I hope your celery is prettier than mine, but you get the idea). 

You can even surround your pumpkin with blue-corn tortilla chips for the full-on Halloween effect, if you like. 

That’s kinda fun, right?

Or, just add to a bowl and eat with a spoon.

Not really.

Okay, maybe a little.

More Hummus Recipes

• Simple & Easy Classic Hummus
• Big-Batch Make-Ahead & Freeze Hummus
• Loaded Roasted Red Pepper Hummus
• Jalapeno Black-Eyed Pea Hummus
• Green Hummus
• Olive Hummus
• Roasted Beet Hummus
• Sunbutter Hummus

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Curried Pumpkin Hummus

Harvest hummus to the fall potluck rescue! This easy app is perfect to bring along to parties, or just keep a batch in the fridge to enjoy for yourself.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Kare

Ingredients

• 1 15-ounce can chickpeas, drained (but reserve the liquid!)
• 1/3 cup pumpkin puree
• 1/3 cup tahini
• 1/4 cup freshly squeezed lime juice
• 2 medium cloves garlic peeled
• 1 to 3 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon pure maple syrup
• 1/2 teaspoon kosher salt + more to taste

Optional garnishes/toppings:

• Pumpkin seeds
• Cilantro
• Parsley
• Olive oil
• A celery stick for a pumpkin stem if you like!

Instructions

• Add chickpeas, pumpkin, tahini, lime juice, garlic, 1 teaspoon curry powder, cumin, pure maple syrup, and 1/2 teaspoon kosher salt to the pitcher of a high-speed blender. Puree, adding reserved chickpea liquid a couple of tablespoons at a time until the hummus is still thick but flowing smoothly. Taste and add additional curry powder and salt if desired. Continue to puree until very smooth, about 2 more minutes. Smooth into a bowl or onto a plate and garnish as desired.
• Keeps covered in the refrigerator for 3-4 days.

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You know what’s really cool about this? Pumpkin Cream Cold Brew is totally my idea. You’re welcome, Starbucks. I mean, I called it Pumpkin Spice Iced Coffee back in 2015, but you know. Details.

Okay, okay. So this recipe is a little (or a lot) different than that was, but I mean, it’s true. Cold brew coffee + a pumpkin spice situation = really, really made for each other.

(Hot, too. I mean, some may consider pumpkin and coffee basic, but I’ll just be over here shruggin’, PSLin’, and smilin’.)

So here we are, my fifth pumpkin coffee situation, Vegan Pumpkin Cream Cold Brew. And it’s a really excellent situation, if I do say so myself.

Read on for the pumpkilicious scoop. (Sorry, that word doesn’t really work at all, does it?)

Oh wait. Before you read on, if you’re all, “This is great, but what about a dairy version?” Well, Fox & Briar has you covered right here. She posted her glorious homemade version on Instagram and I got excited and then sad because dairy. But that’s what inspired me to come up with this Vegan Pumpkin Spice Cold Brew. So if you want something closer to the dairy-full original found at Starbucks, click on through. Meghan has you covered.

But if you’re into the dairy-free situation? Read on!

How to Make Vegan Pumpkin Cream Cold Brew

Gather your ingredients. We’re looking at a super-easy combo that can be 100% store-bought if you’d rather (and personally, I’d often rather). We’ve got the cold brew itself – go for homemade if you like, or find one of the fine premade versions at your local grocery store.

And then the pumpkin cream ingredients: a can of lite coconut milk, pumpkin puree, pure maple syrup, pumpkin spice mix, vanilla extract, and a pinch of salt. The salt is not pictured. My apologies, salt.

Give that a whirr in your blender. Then strain just to get any bigger pumpkin or spice bits out of the situation.

And you have your pumpkin cream.

Glorious, glorious pumpkin cream.

Okay, so here’s where you have to be patient. If you want that awesome cream-floating-on-top layered situation, you’re going to need to chill your pumpkin cream. I know, it seems like a particular form of cruelty, but it’s worth the wait. Promise. (But if you don’t want to wait, that’s okay too. Your pumpkin cream will just sink into and incorporate with the coffee faster. Mix it up [or not], sip away, and chill the rest for next time. Who knows, you might prefer it all mixed in anyway. I won’t judge!)

Right, so you have your chilled pumpkin cream and your cold brew. Fill your cup about 3/4 full with ice, and then about 2/3 full of cold brew coffee. Then spoon your pumpkin cream over the top and sprinkle with a bit of pumpkin spice if you like.

Okay, so I will say this pumpkin cream ISN’T a “cold foam” sort of situation like Starbucks makes. Their cold foam has some magic going on that makes it extra bubbly and floaty. But I find this version made with coconut milk CAN be made to float and it tastes JUST like a coconut milk version from Starbucks. (Note that I did try frothing it and it didn’t make a lick of difference, so don’t waste your time!)

So there you have it: Homemade Pumpkin Cream Cold Brew, vegan style. No need to drive to Starbucks, shell out cash, and beg for substitutions. Stay home, get caffeinated, get cozy, stay happy.

Hello fall.

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Vegan Pumpkin Cream Cold Brew Coffee

Fall served up cold. A chilled coconut-milk-based pumpkin cream tops icy cold brew for the perfect bridge between summer and fall. Give yourself lead time with this one: The cream floats best when it’s refrigerated first.

Total Time 2 hours hours 5 minutes minutes

Author Kare

Ingredients

For the vegan pumpkin cream:

• 1 14-ounce can lite coconut milk (I prefer Thai Kitchen brand for this one)
• 3 tablespoons pumpkin puree
• 3 tablespoons pure maple syrup
• 1 teaspoon pumpkin pie spice here’s an easy recipe for making your own
• 1 teaspoon pure vanilla extract
• Pinch sea salt

For one glass of Vegan Pumpkin Cream Cold Brew:

• Cold brew coffee store-bought or homemade
• Ice
• Pumpkin cream
• Pinch pumpkin spice mix for garnish
•  

Instructions

• Fill your glass 3/4 of the way full of ice.
• Pour coffee in about 2/3 full.
• Give your pumpkin cream a good shake (it may have separated a bit while chilling). Spoon pumpkin cream over the top until glass is filled.
• Sprinkle a bit of pumpkin spice mix over the top and serve.

The post Vegan Pumpkin Cream Cold Brew appeared first on Kitchen Treaty.

With bubbly, hearty vegetarian pumpkin chili topped with a golden lid of buttery pumpkin cornbread, we’re talking double the pumpkin goodness!

Some recipes are really, really stubborn. As in, it takes a lot (a looooottttt) of attempts to get it just right.

This pumpkin chili cornbread bake definitely dug its heels in. First, the cornbread wouldn’t cook all the way through. So I halved the cornbread portion of the recipe, while also working on perfecting the pumpkin chili part – but then the cornbread didn’t have much taste after being halved. Why? I don’t know! It was the same exact recipe!

So then I tested cornbread recipes until I got the flavor, moist-factor, and, you know, got it to actually bake through.

It might take me awhile to look back at this recipe without seeing an entire October dedicated to developing the recipe, instead of recalling its Halloween-perfect, totally-awesome-for-fall vibe.

I mean really, stubbornness isn’t a terrible thing. I can be stubborn. My guy’s stubborn. Our kid … yeah. Stubbornness leads to tenacity and drive, right? I mean, I’m not sure I’ve ever heard of a tenacious casserole though.

At least not until now.

The truth is, I really love this Pumpkin Chili Cornbread Bake. I set out to create a one-dish dinner of pumpkin chili with the must-have cornbread situation baked right on top. And as long as I was going to pumpkin town, I thought, why not make it pumpkin cornbread?

It pleases me to no end that this recipe uses exactly one standard-size can of pumpkin puree – one cup of it goes into the chili, the rest goes into the cornbread. Yes!

The chili is a quick stovetop version, borrowing its flavor profile from this pumpkin red lentil chili. We’ve got chili spices but we’ve also got some cinnamon and cocoa powder (trust me), plus, of course, lots of pureed pumpkin which adds a nice sweet note, nutrients galore, and a wonderful thick texture.

And then the cornbread! Moist thanks to pumpkin, a bit sweet due to the brown sugar, a bit of cinnamon and a hint of cloves just to make sure it stays firmly in fall town. But then we have jalapeños. Because they’re cute and a bit of heat is always nice.

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Pumpkin Chili Cornbread Bake

Fall’s favorite dinner, pumpkin chili, cooked up casserole style with a layer of glorious pumpkin cornbread baked right over the top. The perfect cornbread-to-chili ratio, right here!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Author Kare

Ingredients

Pumpkin chili:

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 14-ounce can fire-roasted petite diced tomatoes
• 1 14-ounce can cooked black beans, drained and rinsed
• 1 14-ounce can cooked kidney beans, drained and rinsed
• 1 cup pumpkin puree not pumpkin pie filling (here’s how to make your own)
• 1 jalapeno pepper seeded and diced small
• 1 tablespoon cocoa powder
• 1 teaspoon kosher salt

Pumpkin cornbread:

• 1/2 cup pumpkin puree there should be just enough left in the can from the chili
• 1/2 cup unsweetened almond milk or cow’s milk
• 3 tablespoons canola oil
• 3 tablespoons dark brown sugar
• 1 egg
• 3/4 cup stone-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 jalapeno pepper sliced into coins (optional)

Assorted optional toppings:

• More fresh jalapeno peppers
• Sour cream or vegan sour cream
• Fresh cilantro

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Make the pumpkin chili. To a medium pot over medium-low heat, add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent. Add the chili powder, cumin, cinnamon, and cloves and cook, stirring constantly, for another minute. Add the tomatoes, beans, pumpkin, jalapeno, cocoa powder, and salt. Stir to combine. Bring to a simmer, stirring occasionally, then remove from heat.
• Prepare the pumpkin cornbread. In a medium bowl, whisk together the pumpkin, milk, oil, brown sugar, and egg. Place a sifter over the wet ingredients and add the cornmeal, flour, cinnamon, cloves, baking powder, baking soda, and salt. Sift together over the wet ingredients (if there are any larger particles of cornmeal remaining, just pour it in.)
• Use a wire whisk to combine the ingredients, switching to a wooden spoon or spatula/scraper if needed and mixing just until incorporated and no more.
• Pour the chili into a 2.5- to 3- quart baking dish (I use a 13″x9″ dish). Pour the cornbread over the top, carefully spreading to the edges. Arrange jalapeno slices on top if desired.
• Bake 35-40 minutes, until cornbread is cooked through – check by inserting a toothpick into the cornbread and if it comes out clean, you’re good.
• Scoop out individual servings and pass assorted toppings around the table if desired.

Notes

Vegan option:

The chili is already vegan. For the cornbread portion, use almond milk and omit the egg. Voila! Vegan!

The post Pumpkin Chili Cornbread Bake appeared first on Kitchen Treaty.

These Fluffy Vegan Pumpkin Pancakes are happening again tomorrow, and probably Sunday too. I think I actually like them better than their inspiration recipe, a fluffy pumpkin pancake recipe that contains eggs and is delicious in and of itself – but, of course, not vegan. And sometimes we don’t have eggs and sometimes I have readers that don’t eat eggs and thus I have created a vegan riff on fluffy pumpkin pancakes and by the way I LOVE THESE THINGS. The end. Okay, not really. I’m too rambly to be done quite yet.

The key here is 1) Baking powder and baking soda along with 2) Buttermilk (well, a vegan substitute for buttermilk, almond milk + vinegar). The reaction creates a nice bubbly batter that cooks up nice and tall and fluffy.

Pumpkin and pumpkin spices – cinnamon, nutmeg, ginger, and cloves – lend loads of flavor to these tall, fluffy, and tender vegan pumpkin pancakes. Truthfully, you can’t tell the difference between these and plain ol’ dairy-and-egg-filled pumpkin pancakes. My carnivorous husband is all about these pancakes, vegan or not. He just loves them. Me too.

Shall I just get to the recipe already?

Happy weekend, Pumpkin!

(more…)

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I know, I know. There are so many “best ever” and “better than” claims out there. I’ve been an offender at other times too, though whenever I name a recipe in such a way, I tend to offer it up with a full arsenal of disclaimers. Which is kind of typically me. Disclaimer girl.

But here’s the deal with these Better-Than-Starbucks Pumpkin Scones.

Obviously I didn’t conduct a nationwide taste test, but I did conduct a family-wide taste test, and the results were unanimous: This recipe, while inspired by Starbucks pumpkin scones, resulted in a pumpkin scone that actually was preferred over Starbucks.

Like, I literally brought home a Starbucks pumpkin scone and sat it next to this homemade pumpkin scone recipe and we tasted both and the homemade version won hands down.

Now, I will say that I only set out to make a duplicate of Starbuck’s most popular scone because it’s fall and hello pumpkin. I also wanted it to be a dairy-free pumpkin scone recipe because I’m a dairy avoider these days. Do the coconut oil and coconut milk make these better than Starbucks, at least according to my family? I don’t know, I really don’t.

I just know these scones are the bomb. Dot com. Or something like that.

Tender, pumpkiny, indulgent – pumpkin spice and everything nice. And perfect with a cuppa first thing in the morning. (Cuppa = coffee, in case that was too obtuse. Or too obnoxious. Either way, I apologize).

So here’s the key when you make scones: DO NOT OVERWORK THE DOUGH! Seriously, to keep your scones super duper tender, you practically mix the dough together on your countertop or whatever surface you’re shaping and cutting it on.

Here’s what I do.

I mix the dry ingredients together, then cut the coconut oil in. I use a pastry blender, but you can use knives or your fingers.

Then I add the wet ingredients and work it together – just a little bit! In the bowl.

My process shots aren’t the prettiest, are they? Stay with me.

THEN I dump it on the (clean and slightly floured) countertop.

And then I work it together – only as much as I need to! And shape it. In this case, into a square. And then I cut into six rectangles.

What shape are Starbucks pumpkin scones where you are? Here, they’re rectangular. So I made these copycats rectangular. But you can easily pat your dough into a round shape and cut your pumpkin scones into wedges. Totally fine! Whatever floats your scone! Or something like that.

After they come out of the oven, I let them cool. And then it’s about the glaze.

The double glaze situation is also a direct copy of what Starbucks does. For my pumpkin scone recipe, I brush with vanilla glaze then I doctor up what’s left with cinnamon and turmeric. Yep, turmeric. That’s how we get a bit of fall-ish color without having to resort to food coloring. Don’t worry, you can’t taste it.

These are great to make ahead and freeze. Just refrain from adding the glaze until they’re thawed and ready to serve. I’m thinking Thanksgiving morning breakfast, are you? Okay, okay, fine. Let’s get through Halloween first.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Better-Than-Starbucks Pumpkin Scones Recipe

Ahhh … autumn in a pastry, right here. Tender, tasty, and these scones just happen to be dairy-free too!

Course Breakfast

Cuisine American

Keyword scones

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 scones

Calories 467kcal

Author Kare

Ingredients

Pumpkin scones:

• 2 cups all-purpose flour + a little more for shaping/cutting
• 1/2 cup granulated sugar
• 1/2 teaspoon fine-grain sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/3 cup solid coconut oil*
• 1/2 cup canned pumpkin puree
• 1/4 cup full-fat coconut milk see note**
• 1 large egg

Vanilla icing:

• 1 cup powdered confectioners sugar
• 2 tablespoons water
• 1/2 teaspoon vanilla extract vanilla bean paste, or vanilla bean powder

Cinnamon icing:

• 3 tablespoons of the vanilla icing
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric

Instructions

• Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Set aside.
• To a large mixing bowl, add the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
• Plop in the coconut oil and, using a pastry blender (or two butter knives or your hands), work the coconut oil into the flour until the mixture resembles coarse crumbs.
• To a medium bowl, add the pumpkin puree, coconut milk, and egg. Whisk together.
• Pour the wet ingredients over the dry and, with a wooden spoon or spatula, mix JUST until it starts to come together. Turn the mixture out onto a clean surface prepped with a sprinkle of flour to help prevent sticking. Finish mixing and shape the dough into an approximately 1-inch thick, 7-inch by 7-inch square. It should be a bit wet but not overly sticky – add a bit more flour if it is.
• Cut the square in half and then each half into three rectangles.
• Transfer the rectangles to your baking sheet.
• Bake about 15 minutes, until puffed, lightly browned on top, and – I feel silly describing this – but how I really know is when they look a bit dry when you peer into the little cracks.
• Remove from oven and transfer to a wire rack. Let cool completely.
• Now glaze! In a small bowl, mix together the powdered sugar, water, and vanilla. Just keep stirring, just keep stirring, until the icing is a spreadable consistency. If it’s too thick, add a few more drops of water. If it’s too thin, add more powdered sugar. Transfer three tablespoons of the icing to a small bowl and set aside – this will be used for the cinnamon icing.
• Use a pastry brush to liberally spread the icing over the scones. If it seems a bit messy/thick at first, don’t worry – it’ll smooth on out and look divine momentarily.
• Now make the cinnamon icing. Add cinnamon and turmeric to the three tablespoons of reserved icing and mix well. Transfer to a plastic baggie and squeeze the icing to one corner. Snip off a tiny bit of the corner and squeeze the glaze over the top of the scones.
• Enjoy now or let sit for a bit longer to let the glaze harden.
• Scones keep well at room temperature for 3-4 days, though they definitely don’t last that long around here.

Notes

* If your coconut oil is not in solid form, place it in the refrigerator for a bit to help it solidify.

** If the content of your can of coconut milk are separated, be sure to stir it all together and THEN measure it out.

Adapted from Shugary Sweets (who adapted from The Shoebox Kitchen who adapted from Sweet Peas Kitchen who adapted from Brown-Eyed Baker who adapted from We [Heart] Food and I think it ends there. Whew!)

Nutrition

Serving: 1scone | Calories: 467kcal | Carbohydrates: 60g | Protein: 11g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 48mg | Sodium: 520mg | Potassium: 401mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3416IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 3mg

The post Better-Than-Starbucks Pumpkin Scones Recipe appeared first on Kitchen Treaty.

I have to admit that pie, in general, is not my forte. It’s a crust thing. I love to eat it, but as far as making it goes, I have never mastered that supremely tender flaky crust situation. And the fact that I have to eat dairy-free just throws another monkey wrench into the whole deal.

That’s why the concept of impossible pumpkin pie intrigued me. The idea is that you don’t have to make a crust; it magically makes its own crust right in the pan while it bakes! Say what now? I’m in!

Well, the truth is, impossible pumpkin pie comes across more like a crustless pumpkin pie than one with a crust. But it’s still a bit magic. It slices and comes out of the pie pan just like a pie with crust, in perfect pie wedges.

Plus, it’s just about the tastiest pumpkin pie around.

My fascination with the idea of impossible pumpkin pie joined up with my desire to create a dairy-free pumpkin pie with coconut milk. And so I started with this recipe, which apparently hails from a 1980’s LA Times cookbook. I experimented a lot (a LOT) with this one, ultimately replacing the milk and butter with a can of coconut milk; replacing the Bisquick with flour and baking powder; and adding some vanilla.

You literally throw it all in the blender, mix it all up, then pour it into your pie pan and bake. That’s it.

Seriously, the easiest pumpkin pie you might ever make.

I also experimented with a gluten-free flour blend instead of the all-purpose flour, and it turned out great! Ultimately the result may depend on the blend you use (I’d steer clear of bean-based blends, personally). More about the brand I used in the recipe.

I’m actually really proud of this pie recipe. While I have yet to master crust, I’ve at least mastered a dairy-free pumpkin pie without crust. So that’s something!

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Dairy-Free Impossible Pumpkin Pie

This crustless pumpkin pie might just be the easiest you’ll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!

Course Dessert

Cuisine American

Keyword pie

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 231kcal

Author Kare

Ingredients

• 1 (15-ounce) can coconut milk I recommend full-fat for a richer pie, but lite also works
• 1 cup pumpkin puree canned or homemade
• 4 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/2 cup all-purpose flour or your favorite cup-for-cup gluten-free flour blend*
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon fine-grain sea salt or table salt
• Coconut whipped cream for serving**

Instructions

• Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
• Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
• Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
• Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it’s no longer liquid, I’ll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean – no runny pie filling – it’s done!
• Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
• If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
• Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.

Notes

* I have tested this pie recipe with only one gluten-free flour blend, and it turned out great! I used Pamela’s Gluten-Free Artisan Flour Blend.

** To make coconut whipped cream, refrigerate 1-2 cans of full-fat coconut milk. Skim the coconut cream off the top and place in a bowl. Whip with a hand mixer until the consistency of whipped cream. Add a bit of powdered sugar or pure maple syrup to sweeten, to taste, and/or a bit of vanilla extract if desired.

Freezer Friendly

To freeze, let cool completely then wrap well in plastic wrap and transfer to freezer. To thaw, transfer to refrigerator 24-48 hours before serving or let sit at room temperature for 2-3 hours.

Adapted from LA Times via Cookistry.

Nutrition

Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 239mg | Potassium: 224mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4885IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg

The post Dairy-Free Impossible Pumpkin Pie appeared first on Kitchen Treaty.

So for this pumpkin creamer recipe, I skipped the background pumpkin and, instead, I will use words.

As in: This cashew coffee creamer has pumpkin and spices in it, my friends, and it is glorious.

Have you tried cashew coffee creamer yet? It is my favorite homemade coffee creamer – so easy to make, so rich and creamy and subtly sweet and just perfect in a big dark cuppa joe.

This version takes your cashews and adds real pumpkin puree, pumpkin spices, some pure maple syrup and a generous pinch of salt (trust me).

Whip ’em up and you have the most glorious, creamy, incredible vegan pumpkin spice coffee creamer known to man. Or pumpkin-spice-loving woman, for that matter.

Probably my favorite thing about this creamer, other than the extreme fall thing going on here, is that when you pour it into your coffee, you get this incredible creamy foamy thing happening. Almost like a latte but without the work! I love to sprinkle it with a bit more pumpkin pie spice then sip away. Gah, I really love mornings these days.

I’m impatient, so I like to quick-soak my cashews. No need to wait overnight; just pour boiling water over the cashews and let them soak for 20-30 minutes. Voila, your cashews are soaked!

Then, just throw your soaked cashews into the blender along with the pumpkin, spices, pure maple syrup, and a bit of salt. The salt really heightens the flavor – don’t skip it! Then just puree until smooth and creamy.

I usually use the creamer as-is, but it can have a bit of sediment from the pumpkin and spices. It doesn’t bother me, but if you prefer a super-smooth creamer, just strain it through a nut milk bag (I like this one these days, and it’s great to have on hand for homemade almond milk too). The flavors are still excellent, and your creamer is extra super smooth. Done and done.

More Recipes with Cashew Cream Goodness

• Rich & Creamy Cashew Creamer
• Dairy-Free Eggnog
• Dairy-Free Alfredo Sauce Recipe (5-minute pasta sauce!)
• Vegan Avocado Crema
• Cashew Sour Cream

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Dairy-Free Pumpkin Spice Coffee Creamer

Rich and creamy vegan non-dairy pumpkin spice coffee creamer! It’s so simple – just cashews, pumpkin, spices, maple syrup, and water. Cozy up!

Total Time 40 minutes minutes

Author Kare

Ingredients

• 1 cup raw cashews
• 1 1/2 cups water
• 2-4 tablespoons pure maple syrup
• 2 tablespoons pumpkin puree
• 1 tablespoon pumpkin pie spice**
• 1/8 teaspoon fine-grain sea salt

Instructions

• Place cashews in a bowl. Cover with water and let soak overnight. Alternately, use the quick-soak method by boiling the water first. Soaking time will be reduced to 20-30 minutes.
• Strain and rinse cashews. Discard soaking water. Add soaked cashews to the pitcher of a blender (preferably high-speed like Vitamix). Add 1 1/2 cups water, 2 tablespoons maple syrup, pumpkin puree, pumpkin pie spice mix, and salt. Puree until completely smooth, about 1 minute on high.
• Taste and add more pure maple syrup if desired. I don’t like super sweet coffee creamer, and I find that about 3 tablespoons total is my sweet spot. No pun intended.
• The following step is completely optional, but if you’d like an extra smooth creamer, you can strain it through a nut milk bag or a fine-mesh sieve lined with cheesecloth (the nut milk bag is much easier). But I usually skip this step.
• Use the creamer right away, or pour it into an airtight container and refrigerate until ready to use. I stir about 2-3 tablespoons into each cup of coffee. Keeps for about 5 days. It may separate a bit in the fridge; simply give it a shake before using.

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