This easy pumpkin spice mix brings together the perfect blend of cinnamon, ginger, nutmeg, and cloves. Make your own homemade pumpkin spice mix in minutes for baking or coffee.
I used to make this pumpkin spice mix every year when the weather started to cool down, but now it’s become a staple.
Rhonda adds it to her coffee, and I use it in everything from muffins to pancakes (and of course, pumpkin pie). It’s quick to put together and tastes fresher than anything you’ll find in a jar.
Once you’ve made your own, you’ll understand why a homemade pumpkin spice mix is worth keeping in your pantry all season.
What you need to make our pumpkin spice mix
All spices listed are ground.
- cinnamon – the main flavor; use fresh for the best aroma
- ginger – adds warmth and a slight kick
- nutmeg – for a sweet and nutty flavor
- cloves – a little goes a long way
Why don’t we put allspice in our pumpkin pie spice mix?
We get asked this often enough, so we thought we would address it here. Allspice tastes too similar to the other ingredients; therefore, we don’t think it adds to the flavor. We found it best without the allspice.
Pumpkin spice vs pumpkin pie spice
The truth is that pumpkin spice and pumpkin pie spice are essentially the same blend of warm, aromatic spices: cinnamon, ginger, nutmeg, and cloves.
The only difference is in the name. “Pumpkin spice” is a catch-all term for using the mix in drinks, desserts, and other recipes, while “pumpkin pie spice” traditionally refers to the same blend used in pumpkin pie.
Tips for making our spice mix
- Adjust the ratios to match your taste. If you prefer a milder blend, reduce the amount of cloves. For a stronger flavor in pumpkin pie or lattes, add a touch more cinnamon.
- Store your pumpkin spice mix in an airtight container away from sunlight to keep it fresh for several months.
- Label the jar so you can use it in other recipes without confusion, especially if you’ve made our mild chili powder, as you wouldn’t want to mix up the two.
Serving suggestions
This spice blend isn’t just for pies, although it’s great in them. We sometimes add it to other desserts, like my sister’s gluten-free carob chip cookies or her pumpkin pie cake. We have even been known to stir a pinch into whipped cream for topping desserts, or mix it with a bit of sugar to dust over roasted nuts or popcorn.
For breakfast, it mixes in nicely with pancake batter, oatmeal, or coffee (Rhonda’s favorite).
At meal time, we sprinkle it on our pumpkin cubes, either before or after cooking, use it in our pumpkin soup in place of other spices, or sprinkle it on butternut squash. It also adds a touch of warmth to roasted carrots, pumpkin mash, or sweet potato mash
Our pumpkin spice recipe
Pumpkin spice mix
A warm, aromatic blend of cinnamon, ginger, nutmeg, allspice, and cloves, this pumpkin spice mix adds cozy flavor to coffee, baked goods, and fall desserts.
Ingredients
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
Instructions
- Put all the spices in a small covered jar. Shake the jar to mix.
Notes
Some recipes call for allspice, but I don't use it because it tastes similar to a combination of several other spices used.
Nutrition Information:
Yield: 22 Serving Size: ½ teaspoonAmount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 0mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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