FREE SHIPPING on orders over $75!

 
Back to Blog

10/10/2018

4 Fun Pumpkin Spice Recipes

Why not add a little spice to your life - pumpkin spice that is! From lattes to cookies, to cereals, bagels and even dog treats, it seems as if everyone is crazy about the pumpkin spice trend. Here are 4 fun and different snacks you can make to satisfy all your pumpkin spice cravings!

1. Pumpkin Spice Puppy Chow

 

Ingredients:

  • 13.5 oz box (about 7-8 cups) Cinnamon Chex cereal, or Rice Chex
  • 12 ounces orange candy melts or pure white chocolate
  • 3 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1 cup confectioners' sugar
  • 1-2 cups mallowcreme pumpkins

 

Directions:

  1. Pour the cereal into a large bowl. Set aside.
  2. In 20 second increments, melt the candy melts or white chocolate in a medium microwave-safe bowl. Stir after each increment until melted and completely smooth. Stir in 2 teaspoons of cinnamon, the nutmeg, cloves, and allspice until combined. 
  3. Pour mixture over cereal and toss gently to coat each square.  Be gentle, the squares break easily.
  4. Pour the confectioners' sugar and 1 teaspoon of cinnamon into a large zipped-top bag. Add the coated cereal and shake until each piece is coated.
  5. Pour back into a large bowl and discard excess confectioners' sugar.
  6. Toss in the mallowcreme pumpkins.

(Recipe via Sally's Baking Addiction)

 

2. Pumpkin Spice Caramel Corn

 

Ingredients:

  • ½ cup unpopped popcorn kernels (about 16 cups popped corn)
  • 1 cup salted butter
  • 1 cup light brown sugar
  • 1/3 cup light corn syrup
  • 2 tsp kosher or sea salt, divided
  • 2 teaspoons vanilla
  • 3 teaspoons pumpkin pie spice

 

Directions:

  1. Preheat oven to 300°
  2. Line a large baking sheet with parchment paper or a silicone mat and set this aside.
  3. Pop popcorn kernels using air popper into a large bowl.
  4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp 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.v

(Recipe via Cookies & Cups)

 

3. Pumpkin Spice Cake Pops

 

Ingredients:

  • 1 box Pumpkin Spice Cake Mix & ingredients to make
  • 1 container cream cheese frosting
  • 1 bag Wilton Pumpkin Spice Candy Melts
  • 1 bag Wilton Light Cocoa Candy Melt
  • Wilton Lollipop Sticks
  • Wilton cellophane treat bags
  • Crisco solid shortening
  • 2 cookie sheets
  • Parchment paper
  • A container for melting and dipping the cake pops
  • Cake Pop stand or foam block covered with aluminum

 

Directions:

  1. Bake a cake following the directions on the box.
  2. Once the cake is cool run a sharp knife through it to cut it into sections. Dump the entire cake in a very large bowl.
  3. Use a spatula, fork, wooden spoon or even your hands to crumble the cake completely. You want fine crumbs with no lumps.
  4. Once the cake has been reduced to crumbs add about 2 heaping tablespoons of frosting to the bowl. Mix the frosting in well. Add another tablespoon of frosting to the bowl and mix it in. Repeat until all of the cake crumbs are moistened with frosting.
  5. As you form the cake balls place them on the cookie sheet in a single layer.
  6. When you have filled the cookie sheet with cake pop balls place the tray into the freezer until the cake balls have firmed up, about 15 minutes.
  7. After the cake pop balls are in the freezer for about 10 minutes begin melting the candy melts in a small cup that is narrow and tall.
  • Fill the cup or container with half the bag of candy melts.
  • Add 1 tablespoon of Crisco to the cup.
  • Place the cup in a microwave and heat for 20 seconds.
  • Take a peek to see if they candy melts have started to melt and stir them.
  • Return to the microwave and heat for 15 seconds and stir.
  • Return to the microwave and heat for 10 seconds.
  • By now the candy melts should be almost completely melted.
  • Stir the candy melts. If they are extremely thick add about 1/4 teaspoon of crisco and heat another 10 seconds. Stir and check for lumps. You may see tiny lumps of either unmelted candy melts or the Crisco you just added.
  • Continue heating the candy melts at about 5 seconds until they are completely melted and no lumps remain.
  1. Gently pick up a cake pop ball in your left hand. With your right hand pick up a lollipop stick. Dip the tip of the lollipop stick into the melted candy coating about 1/2 inch.
  2. Insert the stick to the center of the cake pop.
  3. Dip it into the melted candy melts to just below the stick, rotate to cover all sides with the melted candy coating.
  4. Place the cake pop down on the cookie sheet, cake ball down.

(Recipe via Flour on my Face)

 

4. Pumpkin Spice Macaroons

 

Ingredients:

  • 4 ounces (115g) almond flour or blanched almonds
  • 8 ounces (230g) powdered sugar
  • 1 tablespoon pumpkin pie spice
  • 5 ounces egg whites (144g), temperature and age not important!
  • 2½ ounce (72g) sugar
  • 1 tsp vanilla extract
  • ½ tsp (2g) kosher salt
  • Pumpkin Buttercream:
  • ¼ cup butter
  • 3 tablespoons pumpkin puree
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • Pinch of salt
  • 3 cups powdered sugar
  • 1 tbsp whipping cream

 

Directions:

  1. Preheat the oven to 300° and have ready a large (18”) pastry bag, fitted with a plain tip, along with two sheet pans lined with parchment paper or a silpat.
  2. Sift together almond flour, powdered sugar and pumpkin pie spice in a medium bowl and set aside. If a significant portion won’t go through your sifter (more than 2 tablespoons) you’ll need to grind them up until they do.
  3. *If you are using whole almonds, process the almonds and powdered sugar for about a minute in the bowl of a food processor. Take out the mixture and sift it, reserving whatever bits don’t pass through the sieve. Add these bits back to the food processor and run the machine for another minute. Sift again. You should have about 2 Tbsp of slightly chunkier almond bits, but just add those into the dry mix. Then sift in pumpkin pie spice.
  4. In the bowl of a stand mixer, combine the egg whites, sugar and salt and turn the mixer to medium (4 on a Kitchen Aid). Whip for 3 minutes. They will not seem especially foamy at that point. Increase the speed to medium-high (7 on a Kitchen Aid) and whip another 3 minutes, then crank the speed to 8 for go another 3 minutes.
  5. Turn the mixer off and add in vanilla extract and whip for a final minute on the highest speed. At the end of this minute, you should have a very stiff, dry meringue. When you remove the whisk attachment, there will be a big clump of meringue in the center, just knock the whisk against the bowl to free it. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so.
  6. Now dump in the dry ingredients all at once and fold them in with a rubber spatula. Use both a folding motion (to incorporate the dry ingredients) and a rubbing/smearing motion, to deflate the meringue against the side of the bowl. This should take about 30-45 turns/folds and should be lava like in texture – this enough to mound up on itself, but fluid enough to melt back down.
  7. Transfer about half the batter to a piping bag. Pipe the batter into circles on the baking sheet. Keep in mind batter will continue to spread just a bit. Refill the piping bag after piping out half of macarons.
  8. After piping your macarons, take hold of the sheet pan and hit it hard against your counter three times, rotating 90 degrees after each tap.
  9. Bake for 18 minutes, or until you can cleanly peel the parchment paper away from a macaron. Let cool on the pans before peeling the macarons from the parchment.

To Make Pumpkin Buttercream:

  1. In a standing mixer fitted with the paddle, beat the butter and pumpkin at medium-high speed until smooth, about 20 seconds. Beat in extract, pumpkin pie spice and salt until well combined about 15 seconds.
  2. Add powdered sugar; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and add heavy cream. Beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high until light and fluffy, about 4 minutes, scraping down bowl once or twice.
  3. Match up macarons in pairs based on size and shape. Fill a pastry bag fitted with the buttercream and pipe a quarter sized mound of buttercream into half of the shells, then sandwich them with the other half.

(Recipe via The Marvelous Misadventures of a Foodie)

TOP