September 11, 2017

Pumpkin Spice Latte Season is in full swing. Baristas across the country are ready and armed with the fall favorite flavored by pumpkin, cinnamon, cloves, and nutmeg.

During the fall, pumpkin spice is everywhere from desserts to snacks. Pumpkin pie spice is easily found in the spice section, but just in case you can’t get your hands on some, you can make your own. For one teaspoon of pumpkin pie spice, you will need: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.


Harvest Pumpkin Bars

For me pumpkin bars scream “Fall is here!” Traditional pumpkin bars are topped with cream cheese frosting, but these bars are so moist they only need a sprinkling of powdered sugar.

2 cups all-purpose flour

1 2/3 cups sugar

3/4 cup butter, softened

1/3 cup milk

2 large eggs

1 (15 oz) can pumpkin

1 1/4 teaspoons baking powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cloves

 powdered sugar

Preheat oven to 350 degrees.

Combine all ingredients except powdered sugar in a large bowl. Use an electric mixer to beat at medium speed, scraping bowl often, until well mixed.

Pour batter into greased 15x10x1-inch baking pan. Bake 25-35 minutes or until baked bars spring back when touched lightly in center. Cool completely.

Sprinkle lightly with powdered sugar. Cut and serve.


Pumpkin Spice Whip Dip

For your next office party or game day tailgate whip up a bowl of pumpkin spice dip to please the pumpkin spice latte lovers in your life.

1 (15 oz) can 100% pure pumpkin

2 (3.4 oz) boxes vanilla instant pudding mix

8 oz Cool Whip

1 teaspoon pumpkin pie pice


Thaw Cool Whip in refrigerator for 4 hours.

Once Cool Whip has thawed, mix together pumpkin, pumpkin pie spice, Cool Whip, and 2 boxes of dry vanilla pudding mix in a large bowl. Cover and chill in the refrigerator for at least 2 hours.

Serve with Graham Cracker Sticks, Scooby Snacks or Vanilla Wafers.