From pan de muerto to monster cannolis, here’s where to find the season’s best sweets.
This Halloween, skip the tricks and go straight for the treats. Local favorites like Common Bond, Popfancy and URBE are conjuring up everything from festive cakes and cookies to pan de muerto and candy-inspired desserts. Here’s where to find Houston’s sweetest (and spookiest) indulgences this season.
Scoop up limited-time Halloween treats and cozy new soft serve flavors, including the Graveyard Delight and Monster Mash Dasher, plus a Pumpkin Spice Frappe through November 30.
Celebrate Halloween with Common Bond’s limited-time Spooky Candy Bar Cake, a layered vanilla and chocolate cake filled with rich chocolate candy bar filling and finished with silky vanilla buttercream. Available for preorder October 1–27 or in-store from October 1–31 while supplies last. Perfect for parties, gatherings, or a festive family treat.
Available for preorder through November 2, El Bolillo’s Pan de Muerto makes a festive centerpiece for Día de los Muertos altars and family tables. Other seasonal favorites include pumpkin cream cheese conchas and Champurrado for 12, a rich, chocolatey treat and made with toasted corn flour, piloncillo, cinnamon and anise.
Pizaro’s is getting spooky with Halloween treats like the Triple Treat Monster Cannolis ($8) – along with the savory Nightmare on Gray Street white pizza ($24 medium/$34 large – through October 31.
The dessert bar has transformed its Fan Cafe into an immersive “Demon Seoul Café,” a K-pop-themed pop-up experience running now through early November. Admission is free, with reservations encouraged, especially on weekends.
Texas’ favorite cookie delivery service has Halloween packages with colorful cookies and add-ons including spooky bite-size treats from Baked by Melissa.
On Wednesday, October 29, the Katy location invites guests to a hands-on cupcake decorating class hosted by Cakes by Meagan. Guests will enjoy chef’s lite bites and two glasses of red, white or sangria while creating ghoulishly tasty cupcakes. Tickets are $60 per person for a half-dozen cupcakes, with the option to upgrade to a full dozen for $20 more (plus tax and gratuity).
In celebration of Día de los Muertos, URBE is offering handmade pan de muerto through Sunday, November 2, available at the restaurant on Saturdays or in large to-go orders (placed via URBE’s catering page with two days’ notice).
The Waffle Bus transformed its Heights location into a Halloween wonderland complete with over-the-top decorations and a family-friendly vibe. Stop by for festive treats like the Pumpkin Pie Shake.
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Sweet, gooey pumpkin marshmallow popcorn is the ultimate fall snack! Easy to make with pumpkin-flavored marshmallows, it’s perfect for movie night, parties, or Halloween.
Grayson saw fun marshmallows and asked if we could make something for snack Friday and knowing it was a mere bag of popcorn, butter and brown sugar I was all in! The kids and their friends polished off the entire bowl in about 5 minutes which proves— this is a recipe worth keeping!
Why You’ll Love This Recipe
This recipe is a fun way to use pumpkin marshmallows and enjoy those tasty seasonal flavors.
It is so easy to make that I let my 9 year old make it for the family. It is such a great recipe to get the kids in the kitchen.
This is an easy Halloween treat that is simple to scale up for bigger crowds.
Pumpkin spice popcorn is kid friendly and disappears right before your eyes.
Ingredients for Pumpkin Marshmallow Popcorn
Microwave Popcorn: Provides the crunchy, salty base that balances the sweetness and carries all the gooey coating.
Pumpkin Marshmallows: Melt into the sticky, sweet binder that holds the popcorn together while adding pumpkin flavor.
Brown Sugar: Deepens the sweetness, adds a hint of molasses flavor, and helps create a caramel-like richness in the coating.
Butter: Adds richness and flavor while keeping the marshmallow mixture smooth, gooey, and easy to coat the popcorn.
How to Make Pumpkin Spice Marshmallow Popcorn
Make the Popcorn: Pop the popcorn according to the package instructions. Pour the popcorn into a large bowl.
Melt the Marshmallows: Add the marshmallows, brown sugar and butter to a microwave-safe bowl and melt the marshmallows in 30 second intervals until melted and smooth.
Combine: Pour the melted marshmallow mixture over the popcorn and stir together to combine.
Variations and Add-Ins
If you can’t find pumpkin marshmallows, use regular marshmallows and add 1/2 teaspoon of pumpkin pie spice.
Looking to jazz this pumpkin popcorn recipe up even more? Stir in candy corns, cinnamon chips or crushed graham cracker pieces! A white chocolate drizzle would also be a tasty addition!
Do I Have to Use Microwave Popcorn?
In one bag of microwave popcorn, there are about 5 tablespoons of popcorn kernels which makes 10 – 11 cups of popped popcorn. You can pop your own popcorn using 5 tablespoons of kernels or buy pre-popped popcorn and use 10 – 11 cups for this recipe.
Storage Tips
Store leftover marshmallow popcorn balls in an airtight container at room temperature, it will keep for 2-3 days. The popcorn will definitely lose its crunch the longer it sits.
Pumpkin Marshmallow Popcorn is the kind of recipe that makes fall feel extra special. It’s simple, fun, and totally irresistible—whether you’re bagging it up for neighbors, serving it at a Halloween party, or enjoying it with your family snuggled up on the couch. However you share it, this gooey popcorn with marshmallows is sure to become a new seasonal favorite.
More of our Favorite Pumpkin Treats:
Watch How This Fall Popcorn Recipe is Made…
Prevent your screen from going dark
Pop popcorn per package instructions and place in a bowl.
1 Bag Low Fat Microwave Popcorn
Combine the other ingredients and melt in the microwave. Make sure to stir every 20-30 seconds so everything melts and combines smoothly.
2 ½ Cups Mini Marshmallows, ½ Cup Brown Sugar, ¼ Cup Butter
It is the taste of autumn….but maybe it can be even better with cannabis?
Pumpkin spice season is here — that cinnamon-swirled, nutmeg-scented stretch of the year when every café, candle, and cookie seems dipped in orange nostalgia. From Starbucks to the grocery aisle, it is everyone. But while the once-beloved latte may have lost some of its original sparkle, a new ingredient is giving the fall favorite a modern refresh. Here is how marijuana can make a special pumpkin spice.
As cannabis legalization continues to expand, creative home mixologists and craft brands are adding THC- or CBD-infused oils into their autumn drinks and desserts, giving pumpkin spice a calming, mood-boosting makeover. For millennials, who grew up with both Starbucks and social change, it’s the perfect marriage of comfort and consciousness — a familiar flavor with a fresh, functional edge.
When pumpkin spice first appeared in the early 2000s, it was a cozy novelty that symbolized sweater weather and self-care. Two decades later, the craze has cooled. Over-saturation — from pumpkin-flavored dog treats to room sprays — has dulled the magic. According to recent consumer surveys, younger buyers say pumpkin spice feels “overdone,” while nearly half of Gen Z and millennials prefer “new flavor experiences” inspired by wellness and botanicals.
Enter cannabis. With its herbal notes, stress-reducing benefits, and growing mainstream acceptance, marijuana oil offers a sophisticated upgrade to the tired latte routine. Brands like Kiva, CANN, and Good Day Farm are experimenting with infused fall chocolates, gummies, and seasonal beverages promising calm rather than caffeine jitters.
Want to give your cup a little lift? Try this simple cannabis twist on the classic PSL.
Ingredients
1 cup oat or almond milk
2 tbsp pumpkin purée
1 tbsp maple syrup or brown sugar
¼ tsp each of cinnamon, nutmeg, and clove
1 shot espresso (or strong coffee)
1–2 drops of cannabis oil (start small and adjust for tolerance)
Create
Heat the milk, pumpkin, and spices in a saucepan over medium heat until warm
Stir in espresso and sweetener
Remove from heat and whisk in cannabis oil
Pour into a mug, top with frothed milk or whipped cream, and sprinkle a little cinnamon
The result? A soothing, aromatic drink that captures the cozy essence of fall — with a mellow, modern buzz. Forget the sugar rush and seasonal hype: this year, let your pumpkin spice chill you out instead of just waking you up.
SAULT STE. MARIE — School is back in session and temperatures are getting cooler in Sault Ste. Marie.
Soon, leaves will be changing color and apple cider and pumpkin spice will be on display at grocery stores. With the fall season comes many popular activities for Sault residents to look forward to.
Here’s what we’re most excited for this fall:
The 2025 Soo Film Festival is happening Sept. 10-14 in Sault Ste. Marie.
Soo Film Festival
The annual Soo Film Festival begins Wednesday, Sept. 10 with a full slate of new local and regional films. The first two days of films will be screened at the Bayliss Public Library for free. From Friday, Sept. 12 through Sunday, Sept. 14, movies will be shown at the historic Sault Theatre and tickets will be required.
The annual festival includes narrative features, documentaries, shorts, animated films and music videos.
Bird’s Eye Outfitters will host the Oktoberfest & Beer Olympics on Saturday, Sept. 13, 2025.
Oktoberfest
Local gastropub Bird’s Eye Outfitters is bringing back their popular Oktoberfest for 2025.
Starting at 5 p.m. on Saturday, Sept. 13 at Bird’s Eye, 107 E. Portage Ave., the Oktoberfest & Beer Olympics will feature games, beer, food and more fun activities.
Participants can take part in a Stein Hoisting Contest alongside other friendly competitions. Costumes are encouraged!
The Famous Soo Locks Boat Tours are offering a chance to see the fall colors along the St. Marys River up close and personal.
On Saturdays during the fall season, starting Sept. 13, the business is offering a unique two-hour trip. The tour will go through the Soo Locks, past waterfront landmarks and observe the setting sun.
People view the Lower Falls at Tahquamenon Falls State Park.
Tahquamenon Falls
There are fewer places in the Eastern Upper Peninsula better to admire the changing fall colors than at Tahquamenon Falls State Park.
Located a short drive from Sault Ste. Marie near Paradise, the park includes one of the largest waterfalls east of the Mississippi River. It encompasses nearly 50,000 acres and stretches 13-plus miles, with the Upper and Lower falls providing breathtaking scenic views.
The park is open year-round to visitors for hiking and camping. The Tahquamenon Falls State Park Harvest Festival is set for Sept. 27 and will include hayrides, pumpkin decorating, archery and more.
Several local farms will be offering pumpkin picking, corn mazes, hayrides and other famously fun fall activities this year.
Corn mazes and pumpkin patches
Several local farms will be offering pumpkin picking, corn mazes, hayrides and other famously fun fall activities.
For example, Davis Farms, located at 1858 Brevort Lake Road in Moran, and Ditmyer’s Red Barn Farm, located at 2664 W. 5 Mile Road in Sault Ste. Marie, are among the local businesses that typically host fall activities for families.
Don’t forget to check out your local farmers markets for fresh seasonal produce!
In certain parts of the country, August temperatures taper off drastically. Chilly nights and a cool breeze bring excitement for the pumpkin patches and warm flannel shirts ahead…
National chains and local coffee hangouts are switching the summer sweet treats for the more cozy flavors we associate with the fall season. But we are still a few days away from Starbucks rolling out the OG pumpkin spice latte as part of its fall menu.
“Best of all, very low precipitation chances are expected next week,” read a message from the National Weather Service office in Nashville. “Making it a great time to let your AC recover and open the windows for a bit while you enjoy your first taste of pumpkin spice for the year.”
Here’s when you should bundle up and grab the latest fall treats.
When does the Starbucks pumpkin spice latte come out?
PSL lovers don’t fret, you don’t have to wait for the first day of fall to get your hands on one. Starbucks’ fall menu launches on Aug. 26.
Not in the PSL lifestyle? The worldwide coffee chain has a couple of other fall treats that you may enjoy. Including:
Pecan Crunch Oatmilk Latte
When is the first day of fall?
The first day of fall is Sept. 22, at 1:19 p.m. CT/ 2:19 p.m. ET, also known as the autumnal equinox.
The equinox is known as the astronomical start of the season, but there is another method used to measure the change in seasons.
The meteorological start to fall is based on the annual temperature cycle and the 12-month calendar. With this definition, each season begins on the first of a particular month and lasts for three months. This means summer will end on Aug. 31 and fall will start on Sept. 1, according to The Old Farmer’s Almanac.
Cold front brings fall temperatures early to the Volunteer State
The official first day of fall is still almost a month away, but you might have to break out a light sweater, especially in the evening, as a cold front moves across the state starting Aug. 25.
Nashville and surrounding areas are set to experience below average temperatures Aug. 26-30.
Temperatures across the state are expected to dip, according to the weather service. With many areas seeing weather 10-20 degrees below normal.
People in Middle Tennessee see an average temperature of 80°F during August, which means the cold front could take temperatures into the high 70s and low 80s, according to the weather service.
In East Tennessee, forecasts call for highs in the 70s and lows well into the 50s as the cold front moves in.
Those in West Tennessee will get a break from the 90-degree days as temperatures cool off into the upper 70s and lower 80s with lows in the upper 50s to middle 60s each day.
When is the last day of summer?
Tennesseans can keep summer vibes going until Sept. 21.
Jordan Green and Diana Leyva contributed to this story.
It’s the most loved/hated time of the year when pumpkin spice seemingly takes over North America even when some of us are still sweltering and praying for a cold front. It’s everywhere and not just at Starbuck’s. We saw our first glimpses in late August: shelves or orange-colored, pumpkin-spiced everything lining our grocer’s shelves.
Need spiced dish detergent? No problem. Have a hankering for pumpkin hummus? Easy. You love bagels, but how will you survive without autumn harvest cream cheese? They got you.
This is as fascinating as it is pretty annoying. Do we really need everything in our pantry and home in general to smell like someone is cooking a pie every day, all day? Probably not. Yes, so many are obsessed. HBO’s This Week Tonight pokes fun at this obsession almost ever year. But we are here to tell you that this is NOT all bad. So much of this is leading to “eating season” when we devour food as if we were going to be dead by January. From Halloween candy to Thanksgiving turkey to god forsaken candy canes at Christmas. Definitely the wrong time to start a diet, but a great time to get in on the great foods that are typically reserved for this time of year.
And, yes, pumpkin spice can be among those delicacies including this offering from H-E-B: Creamy Creations Pumpkin Pie Ice Cream.
We will fully admit that we obsess over pumpkin pie each fall, often making a second pie that we hide from guests solely for ourselves. So, it’s no shock we would be all over this dessert, especially since the first time we ever had anything like this, it was at Galveston’s famous La King’s (it was crazy good).
In fact, when purchasing the H-E-B version, we were nervous simply because our experience with pumpkin pie frozen desserts had been so previously positive. Well, be not afraid, ghouls and boys. It’s not quite La King’s (what is?), but it is damn close.
It’s orange — of course it is — and loaded with those warm cinnamon, clove and ginger spices we love (and sometimes love to hate). Personally, we feel like the Creamy Creations 1905 Vanilla is the best store-bought vanilla ice cream around, so adding a bunch of pie spices to that? Yes, please.
But, perhaps the best part are the bits of pie crust mixed in. This was one of the highlights of that La King’s version we had years ago and we didn’t imagine H-E-B would follow suit, but they did. So, every bite or two, you get some bits of the flaky crust, the thing that some people claim is better than the filling (they are wrong, but still).
It’s not actual pumpkin pie, but it really does satisfy that craving a few weeks before the day of the year that made that pie famous. We have only had one half gallon in the house so far because we fear for our waist lines this far ahead of Thanksgiving, but it will make its return to our freezer soon enough because it’s that damn good.
The change of seasons has started – so why not add some autumn cocktails?
The leaves are changing, the air is bit more brisk and sweaters and jackets are being pulled out of the closet. Summer is over and autumn is here, and with it is a desire for full, refreshing drinks that have a richer, deeper flavor. You will for for these autumn cocktails which will help brighten the evenings.
Canadians and Americans spend over half a billion dollars on pumpkin spice products annually, and Starbucks alone sells than 20 million Pumpkin Spice Lattes each year. So why not up the game and make it into a cocktail?
Ingredients
3/4 tsp pumpkin pie spice
Lemon wedge
4 oz vodka
3 Tbsp half and half
3 Tbsp pumpkin puree
2 Tbsp maple syrup
Whipped topping, for garnish
Cinnamon sticks, for garnish
Create
Combine sugar and pumpkin pie spice in a shallow dish
Using a lemon wedge, wet rim of martini glasses, then dip glasses in pumpkin spice sugar to coat rim
Fill cocktail shaker with ice and add vodka, half and half, pumpkin puree, and maple syrup
Shake vigorously until well chilled
Strain into glasses
Top with whipped cream and a sprinkle of the remaining pumpkin spice sugar
Black Russian Cocktails
The Black Russian cocktail was invented in 1949 by Belgian bartender Gustave Tops at the Hotel Metropole in Brussels. He created the drink to honor Perle Mesta, the United States Ambassador to Luxembourg at the time. Mesta was a socialite known for her lavish parties and was a regular at the hotel bar. It the perfect starter drink or late night cocktail.
Ice
2 oz vodka
1 oz Kahlúa or coffee liqueur
Orange slice or Maraschino cherry for garnish
Create
Fill a large measuring glass with ice
Add vodka and Kahlúa and stir with a bar spoon or another long-handled spoon until mixture is chilled, about 30 seconds
Strain into an ice-filled rocks glass
Garnish with an orange slice or cherry
Autumn Old Fashioned
The Old Fashioned is an OG drink since it was first created in the 1800s. First known as the Whiskey Cocktail, it followed the basic formula for cocktails which included a spirit, sugar, water and bitters. As it was quick and simple to make with just some standard readily-available ingredients, it was originally enjoyed first thing in the morning as a hangover cure. Over the years, bartenders have tweaked the drink again and again….so why not add an autumn twist to yours?
1/2 oz apple cider
1 tsp dark brown sugar
2 dashes Angostura bitters
1 1/2 oz Bourbon
1 thin apple slice for garnish
1 cinnamon stick for garnish
Create
In a mixing glass, combine the cider, brown sugar, and bitters
Stir until sugar has dissolved
Fill the mixing glass with ice and add the bourbon.
Shrubs are the hot new things a great option. These mocktails have all the flavor without the alcohol. They are an old way of preserving fruit in vinegar that has found new life in the cocktail world. The result is a sweet-tart syrup that can be added to cocktails, or served on its own with a splash of club soda or seltzer.
Ingredients
2pounds ripe pears (about 4 medium)
1 1/2 cups (300g) sugar
1-inch piecefresh ginger with skin, grated
1 1/2cupsapple cider vinegar, raw or pasteurized
3 to 4ouncesclub soda, chilled, to serve
Create
Chop pears, with skin, into 1/2-inch dice
Combine pears with the sugar in a nonreactive container (glass or plastic), tossing the pears to evenly coat them, and lightly crushing them.
Add the ginger and cover the pear and ginger mixture with a tea towel
Let it sit in a cool, dark place for 48 hours, stirring the mixture twice during this period
After the resting period, strain through a fine strainer into a jar or bottle that can accommodate an additional 1 1/2 cups of liquid
Pour in the apple cider vinegar and stir to combine
Seal the jar and refrigerate for 10 days, after which it is ready to use (The shrub will keep for up to 6 months refrigerated)
Combine 1 ounce of the Pear-Ginger Shrub with 3-4 ounces of chilled club soda. Stir gently to combine.
Satisfy your fall cravings with these delicious frosted pumpkin chocolate chip cookies with luscious cream cheese frosting. Made with pumpkin puree and warm spices, these cookies are the perfect treat for the season.
There is nothing I love more than fall colors, feelings and food. There’s something that truly starts to stir inside of me as the leaves begin to fall. My sister once told me that she loves fall but doesn’t love the famous flavors of fall, so I set off to find something that she would love.
A friend many years ago delivered these frosted pumpkin cookies to our house and I’m pretty sure that the soft and chocolatey cookies with that dreamy, creamy frosting that your teeth completely sink into will sell her forever!
If you love our classic pumpkin chocolate chip cookies, then you will love this recipe with an added layer of creamy rich flavor in the cream cheese frosting! Pumpkin desserts and cream cheese frosting are a match made in heaven!
Ingredients for Pumpkin Chocolate Chips Cookies
If you have a can of pumpkin puree, then chances are you have the rest of the ingredients in your pantry for these pumpkin spice cookies! Here is everything you will need:
Wet Ingredients: Vegetable Oil, Granulated Sugar, Light Brown Sugar, Egg, Pumpkin Puree and Vanilla Extract
Dry Ingredients: All-Purpose Flour, Baking Powder, Baking Soda, Salt and Pumpkin Pie Spice, see note
Mini Chocolate Chips: I like to use the mini chocolate chips so that they stay evenly distributed in the cookie dough, but you can use full size chocolate chips too.
Ingredients for Cream Cheese Frosting
Butter: unsalted and softened to room temperature
Cream Cheese: full fat and softened to room temperature
Vanilla Extract: adds flavor
Powdered Sugar: the base of the frosting and all the sweetness
Salt: enhances all the flavors
Keep scrolling to the end of the post for all the measurements and information you need.
How to Make Frosted Pumpkin Chocolate Chip Cookies
These cookies are thick and pillowy, dotted with chocolate chips, and everything you want in a fall cookie. If you’re looking for a more chewy cookies, try our chewy pumpkin cookies, because this recipe is more of a cakey cookie. Here are the steps for making them:
Prep: Preheat oven to 350 degrees F and line a couple of baking sheets with parchment paper or silpats.
Beat: Add the oil and sugar to a stand mixer fitted with the paddle attachment and beat on high speed for 2 minutes.
Mix: Add the egg and beat to combine. Decrease the mixer speed to low and then add the pumpkin and vanilla and mix to combine. Increase the speed gradually until smooth.
Whisk: In a separate large bowl, add all the dry ingredients and whisk to combine.
Stir: Add the chocolate chips and stir with a wooden spoon until they are evenly mixed in.
PRO TIP: Coating the chocolate chips in the flour mixture will help them stay suspended in the cookie dough better.
Combine: Add the dry ingredients with chocolate chips to the wet ingredients and mix until just combined being careful to not overmix.
Scoop: Use a cookie scoop to form the dough into even cookie dough balls and place them on the prepared cookie sheets.
Bake: Bake for 10-12 minutes. While the cookies are baking, make the cream cheese frosting.
Cream: Add all the ingredients for the frosting to a medium bowl and beat together with a hand mixer until smooth and creamy.
Cool: Remove the cookies from the oven and allow them to cool completely.
Frost: Generously apply frosting to each cookie and sprinkle with some more mini chocolate chips or chopped walnuts or pecans.
To save or print the recipe, scroll down to the recipe card where you will find all the ingredients, measurements and complete instructions.
What is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?
This is an important question because pumpkin puree and pumpkin pie filling are quite different and they should not be substituted for one another. Pumpkin puree is just what it sounds like…pureed pumpkin with nothing else added. Pumpkin pie filling has sugar and spices added to it, so it would change all the measurements for this recipe. Use pumpkin puree!
Can You Freeze Pumpkin Puree?
You can freeze pumpkin puree in freezer containers or in heavy duty freezer bags.
Pumpkin puree will keep for several months in the freezer.
Can You Freeze Cream Cheese Frosting?
Cream cheese frosting freezes very well. Store the frosting in an airtight container or even in a freezer bag. It will keep for up to 3 months.
What is Pumpkin Pie Spice?
Pumpkin pie spice is a blend of spices typically found in pumpkin baked goods. It is a combination of cinnamon, nutmeg, ginger and cloves.
Storing Frosted Pumpkin Chocolate Chip Cookies
These cookies are a little tricky to store after they have been frosted so if you are expecting you’ll have leftovers, I would only frost the cookies you plan to eat. Once they are frosted, they should be stored in a single layer in an airtight container. Store them in the fridge since they have cream cheese frosting. They will keep for up to a week in the refrigerator.
They also freeze really well. Place them in a single layer on a cookie sheet and stick them in the freezer for a couple of hours until frozen solid. Then you can stack them with parchment or wax paper in between layers in an airtight container. They will keep for up to 3 months.
Indulge in the warm and comforting flavors of fall with these delicious frosted pumpkin chocolate chip cookies, perfect for any autumn gathering or cozy night in.
More Pumpkin Dessert Recipes
Servings: 36
Prep Time: 15 minutesmins
Cook Time: 20 minutesmins
Total Time: 35 minutesmins
Description
Satisfy your fall cravings with these delicious frosted pumpkin chocolate chip cookies with luscious cream cheese frosting. Made with pumpkin puree and warm spices, these cookies are the perfect treat for the season.
For the Cream Cheese Frosting
Preheat oven to 350 degrees F. Grease cookie sheets or line them with parchment paper or silpats.
Add the oil and sugars to a stand mixer with the paddle attachment and beat for 2 minutes.
1/2 Cup Vegetable Oil, 1/2 Cup Granulated Sugar, 2/3 Cup Light Brown Sugar
Add the egg and beat for 30 seconds. Add the pumpkin and vanilla and mix on low, gradually increasing the speed until smooth.
1 Egg, 1 Cup Pumpkin Puree, 3/4 teaspoon Vanilla Extract
In a separate bowl, flour, baking powder, baking soda, salt, and pumpkin pie spice and whisk to combine.
It is pumpkin spice season – why not add a little something extra to make it more fun?
Their arrival announces autumn and people flock to welcome an old friend’s return! Over 30 million pumpkin spice latte’s are sold in the US and Canada every fall/holiday season. Starbucks concocted the beverage and spawned a whole industry including candles, cereal, soap, scents, food, and more. It is seen as a treat, but what if you make it even more special? Here is how to add a little marijuana to your pumpkin spice.
American and Canadians spend rover $500 million on pumpkin spice products each year. The average Starbucks pumpkin spice drink costs 15.9% more than a non-pumpkin drink, so need/desire is more important than cost. With a majority of customers having access to legal cannabis, why not have a little extra in the coffee to either chill, relax, treat some pain or just have fun. It is not complicated and it can add a whole new dimension to the fall favorite.
Photo by Toa Heftiba via Unsplash
The most easy way is to stop in by a local dispensary and buy some cannabis oil. The flavor isn’t as strong as that of vegetable oil, but you will taste some plant matter. Ask for a couple of extra pumps of flavoring for the coffee and you should be all set.
A popular brainhack is adding a dose of either butter in your morning cup. You can double the effect by adding a small dollop of canna butter instead. It will give a richer flavor and you can still savor the pumpkin flavor. Making canna butter is easy and you can use it on toast and other foods.
Adding a cannabis tincture (oil) to creamer will enhance the flavor and be safe on the fridge shelf for the duration. Oils can be purchased at your local dispensary and a little can go a long way.
Cinnamon, ginger, nutmeg, cloves, allspice, all the spices in pumpkin spice, are native to Southeast Asian islands. This spice was discovered on a few island groups as well as ancient pottery shards in Indonesia and brought back to Europe by the Dutch East India Company.
Starbucks wanted to create a new fall drink after tasting pumpkin pie and espresso. The team experimented with different pumpkin to spice ratios, but ultimately decided on a recipe without pumpkin. After consumer complaints the drink didn’t contain any pumpkin, Starbucks added a small amount of pumpkin puree to the syrup in 2015. And had it has been a popular drink ever sense.
Shorter, chilly days…the work load is increasing and the race to get things done before the holiday season. Looking for a little brightness, here are some marijuana strains to pick you up
Fall is back to school, back to work, and back to a short days and cold nights. Goodby sunny, fun filled summer and winter eve. While everyone seems to be embracing the pumpkin spice latte, sometimes you need a little bit more to perk you up. Microsoding has become a thing as a way to relief anxiety and depression, small doses can help make a dark day a bit brighter.
While the changing leaves and Halloween are fun, the lack of sunlight can cause a problem. The decrease in sunlight may disrupt a body’s internal clock and lead to feelings of depression. Season affective disorder (SAD) can have an impact, but for some, they just occasionally need a little pick me up to refocus on life. About 5% of adults in the US and experience SAD and it typically lasts about 40% of the year. Here are the best marijuana strains for the start of fall weather.
Pumpkin Spice Gummies
While not necessary their own strain, these hemp gummies are uplifting and energizing. And perfect for macrodosing. Talk to your bud tender, but you can start at 5 mg and see if this doesn’t make even the the first few days of rain a bit better. And sense they are hemp, they are legal in most states!
Lamb’s Bread
This Jamaican strain will bring out all the positive vibes with its delicious smell and the calm cerebral buzz you’ll feel.
Golden Ticket
Like Willy Wonka, you will feel you have won a special prize and have a happy smile on your face. This 50/50 balanced hybrid marijuana strain gives access to euphoria’s top floor.
Blue Dream
This strain balances full body relaxation with an active mind and is among the most popular ones on the US. Perfect for running errands on a wet, autumn day.
This type of marijuana has a delicious and woody aroma that’s perfect for battling pain, insomnia and all types of stress. Think a relaxing walk in the forest with leaves changes and your mind unwinding.
With subtle and rich smells, this strain will leave you with a feeling of deep calm that’s perfect for relieving stress, anxiety and leaving you in that perfect state of mind for spirituality.
Granddaddy Purple
This strain will leave your body in a perfect state of serenity and your brain open to all types of experiences. This type of marijuana will also work perfectly for active and still forms of meditation.
Skywalker Alien
Fall is the perfect time to curl up and watch movies. This type of marijuana will focus on your brain and will leave you feeling upbeat, relaxed and stress free.
Where I live, autumn inevitably brings cooler temperatures, fuzzy sweaters, an abundance of root vegetables and a frenzy for pumpkin-spiced everything – especially the pumpkin spice latte.
Pumpkin spice, if you make it at home with actual spices, is an incredible mix of nutrient-dense aromatics like cinnamon, ginger, cloves, and nutmeg. Problem is, many of us aren’t actually using real spices for our pumpkin spice lattes, pumpkin pies or pumpkin baked goodies – or real pumpkin, either. Instead, we’re grabbing pumpkin-flavoured processed foods and cruising by coffee shops to grab a $7 pumpkin spice latte. (I also just learned the horrifying fact that pumpkin spice hair colouring is a thing. Make it stop!)
Let’s take a look at a couple of coffee shop pumpkin spice latte menu items and see what we find.
Exhibit A:
Milk, Pumpkin Spice Sauce (Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% or Less of Fruit and Vegetable Juice for Color, Natural Flavors, Annatto, Salt, Potassium Sorbate), Brewed Espresso, Whipped Cream (Cream {Cream, Milk, Mono and Diglycerides, Carrageenan}, Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid), Pumpkin Spice Topping (Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents).
With the first example, at least there was some pumpkin puree and spices in the topping. Here, there isn’t any pumpkin puree or pumpkin spice at all – just a pumpkin-flavoured syrup loaded with fructose, artificial flavours and colours, and artificial sweeteners that are way, way worse for us than white sugar (you can read this post about artificial sweeteners for more info).
We can definitely do better.
Ultimate Pumpkin Spice Latte: The Spices
Spices are an important part of any dairy-free pumpkin spice latte. I like to buy my spices in small amounts to ensure freshness, and purchase them whole and grind them myself wherever I can. Even though spices are dried, they will still contain volatile, potent compounds that can dissipate with age (or if you aren’t buying decent spices, they won’t be there in the first place).
Another thing to watch out for in your spices is irradiation. Food irradiation is a growing problem as it damages the nutrients found in our foods, destroys helpful bacteria, and hasn’t been proven safe for human consumption. Ask your local grocer or health food store for non-irradiated spices, or purchase them online.
If you love adding pumpkin spice to everything you make from October through December, try making your own batch of pumpkin spice mix and use it throughout the fall.
DIY your own pumpkin-spiced creations with this simple spice mix
2 Tbsp ground cinnamon
1 Tbsp ground ginger
1 tsp allspice
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground anise
1 tsp turmeric (super optional and not traditional but I love it!)
Measure out all ingredients.
Add to a small mason jar and shake shake shake.
Prep Time:5 mins
Category:Condiment
Ultimate Pumpkin Spice Latte: The Pumpkin
A good pumpkin spice latte has to include actual pumpkin! So many pumpkin recipes call for pumpkin puree and most of us hop over to the store and buy a can of pumpkin. But pumpkin doesn’t grow in cans. It grows from the ground and grows a-plenty locally. You’ll be surprised how easy it is to make your own pumpkin puree from scratch.
Fresh pumpkin has an abundance of outstanding nutritional benefits. Pumpkin is:
Abundant in beta-carotene, an antioxidant that helps maintain our skin and vision and prevents oxidative damage.
Rich in carotenoids that help regulate blood sugar.
Rich in dietary fibre to keep us pooping regularly.
High in lutein and zeaxanthin. These funny-sounding guys are potent antioxidants that prevent free radical damage in the lenses of our eyes.
Rich in Vitamin C, which keeps our skin, hair, and nails glowing throughout the winter.
High in potassium – this is helpful for those concerned about blood pressure.
You can even eat the flowers. If you grow your own pumpkin, make squash blossoms!
Try roasting or cooking your own pumpkin – it doesn’t need to be a gigantic one, you can find smaller versions – and then save the puree in the fridge or freezer to use in pumpkin spice lattes, smoothies, soups, and even chili or hummus. One can of pumpkin is equivalent to about 2 cups of fresh pumpkin puree if you’re using a recipe that calls for the canned version.
Here is one of my favourite dairy-free pumpkin spice latte recipes. With fresh pumpkin and spices, Dandy blend (a herbal coffee alternative), and natural sweeteners, this is a wonderful elixir that will fuel your day, rather than detract from your health.
You won’t miss cow’s milk at all when you dollop your elixirs with this dairy-free coconut whipped cream.
Coconut Cream (this is the thick solidified top layer from a chilled can of full-fat coconut milk).
2 tsp honey or maple syrup
1 tsp vanilla extract
Chill your can of coconut milk for about 8 hours in the fridge, and then remove the thick cream from the top and place in a large mixing bowl.
Add your sweetener and vanilla extract.
Use an electric hand mixer or some serious muscle and a whisk until soft peaks start to form. If it’s too thick, you can add back some of the remaining liquid from your coconut tin, 1 Tbsp at a time.
And, if you’re looking for more pumpkin inspiration:
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Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!
I saw a cookie floating around on Instagram that everyone was obsessed with all about pumpkin pie. You use a filling similar in flavor to classic pumpkin pie, but it’s really nothing like a pumpkin pie. After tackling the key lime pie cookie I couldn’t get it out of my head that the best idea ever for those who hate making pie and want something more kid friendly on Thanksgiving was to make a pie cookie. These are to die for!!
Of course that darn Crumbl beat me to it, so now you can make that yummy pumpkin pie Crumbl cookie at home! And to me, our is better….shhhhhh! 🤐
Ingredients and Materials Needed
For this cookie pie recipe, there are two main components and then a couple of optional components. We will start with the cookie base, then while it chills, we will make a pumpkin pie filling. You have the option of rolling the cookie dough in pie crust crumbles (which I HIGHLY recommend) and topping it with whipped cream just like you would a slice of pumpkin pie. It all combines for the perfect pumpkin dessert bite! Here is what you will need:
Cookie Base
Butter: Use unsalted butter and you want it softened but not warm
Brown Sugar: Adds sweetness and richness of flavor
White Sugar: Adds sweetness
Egg: Gives the cookie base structure
Vanilla: Adds flavor
Flour: Just regular all-purpose flour is all you need
Cornstarch: Adds chewiness and tenderness to the cookie
Baking Powder: Adds rise, fluffiness to the cookie base
Baking Soda: Works with the baking powder to leaven the cookie base
Salt: Enhances all the other flavors
Cinnamon Sugar: Adds flavor to the crumbled pie crust
Pie Crust: Rolling the cookie dough in pie crust crumbles gives the cookies that craveable flaky, buttery flavor and texture.
Pumpkin Pie Filling
Pumpkin Puree: Make sure you have pumpkin puree and not pumpkin pie filling
Maple Syrup: Adds natural sweetness and flavor
Sugar: Adds more sweetness
Cornstarch: Helps the filling thicken as it bakes
Vanilla Extract: Adds flavor
Unsalted Butter: Adds flavor and richness
Pumpkin Pie Spice: Adds that signature pumpkin pie warmth and flavor
Whipped Cream: It’s not pumpkin pie without whipped cream, right?! I love piping a little on top for how pretty it is and extra creaminess and flavor it adds.
The measurements and details for each ingredient can be found in the recipe card at the end of the post so keep scrolling for everything you need to know!
How to Make Pumpkin Pie Cookies
We will start this cookie recipe off by making the cookie base, or pumpkin “pie crust” if you will, and then we let it chill. Then we make the pumpkin pie filling, combine the two and bake. You can scroll down to the recipe card for the complete recipe, but here is an overview of the steps:
For the Cookie Base
Cream: Add the butter to the bowl of a stand mixer and cream it using the paddle attachment until smooth. Then add the sugars and beat until it is fluffy. Scrap down the sides and add the vanilla and eggs and mix until combined.
Whisk: Add all the dry ingredients to a large bowl and whisk everything together.
Combine: Pour the dry ingredients into the wet ingredients and mix until it is about half way combined. Remove the bowl from the stand mixer and finish mixing by hand with a wooden spoon.
Scoop: Use a large cookie scoop to scoop out several large cookies and roll them in a ball. Roll them in pie crust crumbles and cinnamon sugar.
Chill: Cover the cookie dough balls and place them in the fridge to chill for at least 30 minutes.
Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
Form: Pull the cookies out of the fridge and place 4-6 balls (depending on size) on a baking sheet. Gently press each dough ball down and use your fingers to great a shallow well in the center of each cookie.
Fill: Spoon some of the pumpkin pie filling into the center of each cooking and spread around to fill the indentation you made.
NOTE: Be careful to not cover the cookie edges. You want it to look like the cookie has a little pie crust around the edge.
Bake: Bake the cookies for 12-14 minutes or until the filling starts to set.
Cool: Allow the cookies to cool completely and top with whipped cream if desired.
For the Pumpkin Filling
Whisk: Add all the ingredients for the filling and whisk everything together to combine.
What is the Difference Between Pumpkin Pie Filling and Pumpkin Puree?
Although they look similar and both come in cans, they are not the same thing. Pumpkin puree is exactly what is sounds like…pure pumpkin that has been pureed. Pumpkin pie filling has had sugar and pumpkin spices added to it already. You want pumpkin puree for this recipe.
Using Extra Pie Crust
Sometimes when I make a single crust pie like our classic pumpkin pie or our Southern pecan pie, I’ll use the other half of the pie crust to make some fancy pie crust leaves and bake the rest topped with cinnamon and sugar for the kids to eat or to crumble up as a topping for these pumpkin pie cookies. There’s always something delicious to do with pie crust!
Why You’ll Love This Recipe
I don’t know where to begin with all the reasons why you will love this recipe. Let’s start first with the fact that you’ll get all the textures and flavors of a pumpkin pie without all the work of a pie.
Second, cookies are a lot more kid-friendly than pie making this recipe great for all ages.
Third, you can make delicious Crumbl copycat cookies in the comfort of your own kitchen.
Lastly, the pumpkin spice flavors you crave when fall rolls around are bursting out of these pie cookies!
Expert Tips
Be sure to chill the dough before baking it. This will keep the dough thick and chewy.
Don’t make the wells in the cookie base too thin. You just need a small indentation to fill the pumpkin pie filling.
Use parchment paper or silpats to keep the cookies from sticking to the pan.
Give the cookies plenty of space to bake. If the cookies are too close, they will run together. You aren’t making dozens of cookies so you can afford to space them out over a couple of cookie sheets.
Storage Tips
Baked cookies can be stored in airtight container in the fridge for 1 day. Cookies will get soggy if stored in the fridge any longer than a day due to the filling. Store between sheets of parchment paper.
They can also be frozen in the freezer for up to 1 month. Place them in an freezer safe container with pieces of parchment paper between each layer.
To defrost frozen cookies, allow them sit at room temperature for about an hour before eating or enjoy frozen which is actually so good. OR throw them into milkshakes! Yowza!
I’ve been on a kick lately of making pie and fruit crisp inspired cookies and they are so fun! If you haven’t tried our key lime pie cookies or peach crisp cookies, do that immediately! And stay tuned for our banana cream pie cookies and apple crisp cookies coming soon!
Learn how to make these delicious soft and chewy pumpkin pie cookies. Perfect for fall gatherings and holiday parties, these cookies will be a hit with your friends and family!
More Pumpkin Dessert Recipes:
Servings: 9-12 cookies
Prep Time: 35 minutesmins
Cook Time: 35 minutesmins
Chilling Time: 30 minutesmins
Total Time: 1 hourhr10 minutesmins
Description
Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!
Prevent your screen from going dark
For the Cookie Base
Cream the butter until smooth then add the sugars and beat until fluffy and smooth, about 1 minute.
1/2 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/3 Cup White Sugar
Scrape the sides of the bowl down and mix in the vanilla and egg.
1 Large Egg, 1 teaspoon Vanilla
In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold together.
Using a large cookie scoop, scoop out 9-12 large cookies then roll into a ball. Then roll them in crumbled pie crust mixed with cinnamon sugar.
Pie Crust, 1/4 Cup Cinnamon Sugar
Place the cookie dough balls into the refrigerator for 30 minutes.
While the dough chills, make the pumpkin pie filling. See section below.
Pull the cookie dough balls out of the fridge and place 4-6 balls on a baking sheet lined with parchment paper.
Preheat oven to 350 degrees F.
Slightly press each dough ball down, using your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger.
Spoon about 1 ½ Tablespoons of the pumpkin pie filling into the center of each cookie making sure that it does not cover the cookie edges.
Bake the cookies for 12-14 minutes, or until the pumpkin pie filling starts to set. Set aside to cool and pipe whipped cream on.
Whipped Cream
For the Pumpkin Filling
Add all the ingredients together in a medium bowl and whisk to combine.
2/3 Cup Pumpkin Puree, 1/4 Cup Maple Syrup, 1/4 Cup Sugar, 2 teaspoons Cornstarch, 1 teaspoon Vanilla Extract, 2 Tablespoons Unsalted Butter, 1/2 teaspoon Pumpkin Pie Spice
A marketing expert from the University of Maryland tells WTOP that the reason people are so into pumpkin spice isn’t accidental — it’s all psychological.
There’s two types of people in your neighborhood coffee shop right now: Those who can’t get enough of pumpkin spice lattes and those who want to hurl every pumpkin to the moon. That moneymaking “flavor of the week” has turned into months, and it seems to come around sooner and sooner every year.
And none of it is an accident — it’s all psychological.
Part of it is the pumpkin itself. It’s a fruit you associate with autumn and Halloween, and it’s often mixed with other spices, such as nutmeg and cloves, to provide a bit of warmth to your palette. But the other part is the fact that you know the pumpkin flavors aren’t going to last forever. Your brain tells you that you need to get it now, before it’s too late.
“Your brain is saying ‘there’s only this window of time where I can take advantage of this wonderful beverage when I swing by Starbucks,’ and so it’s now become part of our routine,” said Hank Boyd, a clinical professor of marketing at the University of Maryland.
It’s the same reason your coffee shop will move from pumpkin to peppermint flavors sometime in November.
“It’s almost like a Pavlovian response,” Boyd added.
Of course, your FOMO for pumpkin is also a reason why pumpkin spice season might be starting sooner than you thought — too soon for some people, in fact.
“In theory, they say ‘we’ve got to keep the exclusivity, but how far can we push the envelope?’” Boyd said. So while it might start in late August, “at some point, they’ve got to say ‘enough is enough, we can’t go any further and we’ve got to keep this window.’ If you offered it all year, it loses its whole appeal. It’s not special anymore.”
“Scarcity is something that drives us,” he added. “’If I don’t act now, I’m going to lose and wait a whole other year,’ you will definitely come in and you’ll see the numbers spike.”
“From a business standpoint, you’re saying, ‘How far can we extend that window to where it still has that scarcity effect happening and folks are once again having all those great associations with that time of year for that particular product?’” Boyd said.
“We’re accustomed to getting things whenever we want them. The time where there’s a certain product, there’s a certain service out there that’s kind of rare, the fact that I have to wait for it makes it even more desirable,” Boyd said. “That’s what’s kind of cool. So from a marketing standpoint, we won’t give up playing that card.”
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Welp. It’s that time of year again. The first week of August where everyone starts obsessing over all things Fall, Halloween, and pumpkin spice for absolutely no reason.
Pumpkin beer will start hitting the shelves even though it’s 90 degrees outside. Spirit Halloween stores are already open because I definitely need to buy a costume that won’t fit me by the end of October.
So we thought it was necessary to collect some of the best premature Autumn memes the internet has to offer.
Mariah Carey is in the air, every store is filled with things you need/want for the holidays and Black Friday ads pop up right after you mention something. Yes, it is the holiday season. Researchers believe there is proof that we are, in fact, happier around the holidays because we can get joyful just by looking at pictures depicting holiday themes. In an experiment, Denmark researcher Brad Haddock showed two groups of people — those who celebrate Christmas and those who don’t — images of holiday themes as they underwent a brain scan. The front of the brain lit up for those who celebrated Christmas as the holiday images flashed before their eyes, showing that there is a “holiday spirit network” in the brain. Kind of like our own international Hallmark channel With all this joy going on, Starbucks plays Scrooge again.
Eggnog is the most popular drink at Christmas, leading pumpkin spice, hot buttered rum and anything with peppermint. Yet Starbucks stripped their stores of the offer in 2021. The company who makes a living on coffee and sugary coffee drinks snatched a bit of joy from consumers during the holiday season. Customers were devastated, leaving no joy in Whoville.
The seasonal latte, which contained espresso, steamed eggnog, and ground nutmeg, pretty much tasted like Christmas in coffee cup. The brainchild of Dave Olsen of Seattle espresso bar Il Giornale, which later merged with Starbucks, debuted in 1986 (via Starbucks) and has been a fan favorite ever since. You could even just get eggnog – chilled or steamed. Now they are pushing drinks like Caramel Brulée (is it even a part of the season?), iced Gingerbread Oatmilk Chai or even Iced Sugar Cookie Almondmilk Latte. These do not even touch the popularity of egg nog.
Gen Z’s interest in the nostalgic aesthetic makes them a fan of eggnog along with Gen X and Boomers, which leaves the Starbuck’s decision baffling. Visiting several stores, the staff seems exasperated and annoyed at the question if they have it. As if it is an often asked request.
While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval” British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices.
It was thought that the use of “luxury” ingredients such as cream and alcohol would invite prosperity into the household for the coming year. In most households today, a cup of eggnog ushers in the good cheer of the holiday more so than any belief in impending wealth.
Starbucks recent announcement of their bringing back “fan favorites” provides all the joy of underwear and math workbooks as gifts under the tree. We hope their heart will grow 3X and bring back the yummy goodness.
![Soft and Chewy Pumpkin Pie Cookies [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/pumpking-pie-cookies-recipe-8.jpg)
