My Homemade Pumpkin Pie Spice Recipe captures all the warmth and nostalgia of the classic spice blend with a few unique yet optional upgrades including vanilla bean powder, my favorite! Make a big batch for gifting or just a couple teaspoons for your Thanksgiving pie. I'll give you both options below. But this versatile blend isn't just for pumpkin pie - use it in all of your cozy-season baking or on top of your seasonal lattes.
Pumpkin pie spice, or pumpkin spice, is the quintessential taste of fall and the whole holiday season if you ask me. It is packed with all of the warm, fragrant spices I associate with Thanksgiving and Christmas and I always make a big batch when the temperatures start to drop. One whiff instantly transports me to my grandma's kitchen and memories of her beloved Winter Gingersnaps (btw, I used her exact recipe to make my Gingerbread Caramel Thumbprint Cookies - such a fun holiday cookie!). I often swap out the individual spices in that recipe for this homemade pumpkin pie spice.
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Ingredients Explained
I'll list the spices here and the optional upgrades and explain why I love them. I can't stress this enough: feel free to make this your own! If you don't like a certain spice, simply leave it out. There are so many spices, and so much flavor in this blend, I promise nobody will notice if you omit one (except maybe the cinnamon - I don't think you could make this without it!)
The full list of ingredients and amounts are listed in the recipe card at the bottom of this post.
Traditional Spices:
- Ground Cinnamon: the most common ground cinnamon is Cassia Cinnamon (sometimes labeled Saigon) and it is a flavor everyone knows. It is bold, spicy, and warm. It is the main ingredient in this blend so choose a good, fresh one, not one that's been sitting in a cupboard for 5 years.
- Ground Ginger: important in this blend - I love the little bit of heat it provides.
- Ground Nutmeg: fragrant and sweet - you can also use ground mace, which is the outer covering of the nutmeg, for a very old-fashioned twist.
- Ground Cloves: very potent and very traditional. A little goes a long way.
- Ground Allspice: not as potent as cloves, and not always included in all pumpkin pie spice recipes, but I really love the extra layer of flavor and warmth it provides.
My Signature Touches:
These are both optional of course, but they have become part of my signature blend and now I can never go back.
- Ground Vanilla Bean Powder: This is my signature addition and I've never seen anyone else add it to their pumpkin pie spice blend. It is so fun and really elevates the flavors. If you know me, you know I try to sneak vanilla bean into anything and everything I possibly can, so this one should come as no surprise!
- Ground Ceylon Cinnamon: I love using two types of cinnamon in this blend for a really well-rounded, unique flavor. Ceylon has a more delicate, citrusy flavor than Cassia cinnamon.
Optional add-ons:
A cup of Spiced Chai or Masala Chai is my afternoon addiction and I've been enjoying a cup or two a day for as long as I can remember. I suppose that addiction inspired these two optional additions as they are both traditional masala chai ingredients and they work incredibly well in pumpkin pie spice. A little dab'll do ya for both.
- Ground Cardamom: Cardamom has a very pungent, citrusy, slightly eucalyptus flavor profile, and it is not for everyone. I suggest making a small amount first to make sure you like it before committing to a big batch.
- Ground Black Pepper: This one might surprise you but it is really good. Be sure to use a very freshly, finely ground black pepper so it blends in subtly. You don't want big flecks of black pepper.
See recipe card for quantities.
Step-by-Step Instructions with Photos
It doesn't get much easier than making a spice blend. I like to mix it all in a bowl before transferring to make sure it is really well blended. If you wanted to just add it all to a jar and give it a good shake that would probably work as well.
Measure out all spices into a small bowl.
Stir well and break up any clumps (I'm looking at you, ginger.)
Create label if desired (allow marker plenty of time to dry before touching - I learned this the hard way)
Scoop spice blend into jar.
Affix label.
Use in all of your favorite fall recipes!
Instructions for only a few teaspoons of pumpkin pie spice are in the recipe card at the bottom of the post.
Jars for Storing or Gifting
I found these little spice jars (affiliate link) on Amazon and they come with labels, a white marker, and that cute little spoon you see in the photos. These would be so cute in a food gift basket for the holidays or to snuggle into a holiday cookie box.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please feel free to check out my full disclosure policy.
Use Your Pumpkin Pie Spice in These Recipes
I have so many pumpkin recipes but I'll list a few of my favorites that this spice blend works so well in. The first one that comes to mind is my Pumpkin Swirl Cheesecake Bars - they are everyone's favorite and I have to bring them to any get-togethers during the cold months. And of course my Sourdough Discard Pumpkin Cinnamon Rolls are an obvious and delicious choice. But think outside the pumpkin recipes - this blend would be a great addition to my Apple Butter Snack Cake and would also be a fun upgrade to my Sourdough Discard Snickerdoodles or Chewy Sourdough Discard Ginger Molasses Cookies.
Anywhere a recipe calls for cinnamon, you can use this blend for a more complex flavor.
Homemade Pumpkin Pie Spice Recipe
My Homemade Pumpkin Pie Spice Recipe captures all the warmth and nostalgia of this classic spice blend with a few unique yet optional upgrades including vanilla bean powder, my favorite! Make a big batch for gifting or just a couple teaspoons for your Thanksgiving pie. I'll give you both options below. But this versatile blend isn't just for pumpkin pie - use it in all of your cozy-season baking or on top of your seasonal lattes.
- Total Time: 5 minutes
- Yield: 5-6 tablespoons
Ingredients
For one small jar (about 5-6 tablespoons)
3 teaspoons ground cinnamon (cassia or Saigon)
2 teaspoons ground Ceylon cinnamon*
2 teaspoons ground ginger
1 ½ teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1-2 teaspoons ground vanilla bean powder*
OPTIONAL
¼-½ teaspoon ground cardamom*
⅛ teaspoon finely ground black pepper*
For a Small Batch (about 1 tablespoon or 3 teaspoons)
1 teaspoon ground cinnamon
½ teaspoon ceylon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
¼ teaspoon ground vanilla bean powder
If you want to add the optional cardamom and black pepper to this small batch add a tiny pinch of each. 1/16th of a teaspoon should be fine.
Instructions
- Before you begin I want to tell you: Feel free to mix and match the spices, double-up on your favorites and omit any you do not love, and make this your signature blend.
- Combine all spices in a small bowl and mix well, breaking up any clumps.
- Transfer to a small jar with a label if desired.
- Use in all of your favorite fall and winter baking recipes.
- Store in a cool, dry place for up to one year.
Notes
Stars denote optional ingredients.
- Prep Time: 5 minutes
- Cook Time: n/a
- Category: fall baking, Thanksgiving, Christmas
- Method: Ingredient Preparation
- Cuisine: American
More Fall Recipes
Find all of my cozy fall recipes here:
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