Recipe Book

Pumpkin Spice Three Ways

October 5, 2017

Warning: it’s about to get real basic.

Because today I’m bringing you not one, not two but THREE quick and easy recipes using, yup you guessed it, pumpkin spice! I’m currently smiling from ear to ear as I’m writing this.

Guys, I am a sucker for fall and there’s simply no denying it any longer… IT’S IN THE AIR!

Seriously though, what’s not to love? Vibrant leaves, crisp air, apple picking, and cozy turtlenecks with the perfect pair of knee-high boots – I could go on and on. Oh, and don’t even get me started on those PSL’s…

Even if you’re someone who lives for Summer nights or might actually look forward to Winter’s first snowfall (I’m not here to judge) I think it’s fair to assume that deep down everyone has a soft spot for all things related to Fall.

Could that mutual soft spot be… Pumpkin Spice? I think yes. It’s everywhere! I even heard on the radio the other morning that some restaurants are now serving pumpkin spice pizza. I mean, I think that’s a stretch (excuse me while I gag) but hey, I applaud the creativity.

Anyways, here are 3 of my favorite ways that I’ve been getting that dose of pumpkin spice this season, with a creative, healthy and delicious twist. Spoiler alert: none of them are pizza.

Roasted Pumpkin-Spiced Chickpeas

Yup, I went there. Despite my initial beliefs, chickpeas and pumpkin spice make the perfect pair. They’re crispy, crunchy, with a hint of sweetness and have quickly become my new favorite snack!

5 from 2 votes

Roasted Pumpkin Spice Chickpeas

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 can garbanzo beans (aka chickpeas) drained, rinsed
  • 1 tsp coconut oil melted
  • 1 tbsp maple syrup or more to taste
  • 1-1.5 tsp pumpkin spice


  1. Preheat the oven to 375F and line a baking sheet with parchment paper or a silicone baking mat. Set aside. 

  2. Empty the can of chickpeas in a strainer and rinse well with water to remove excess juices and starch. 

  3. Transfer the chickpeas to the prepared baking sheet and use a paper towel or dishcloth to pat dry. Set aside for a few minutes until all of the moisture is absorbed. The drier they are, the more crispy they will be. 

  4. In a medium-size bowl, combine coconut oil, maple syrup and spices and mix well. 

  5. Once combined, coat your chickpeas with the mixture. Shake the tray a few times to make sure they are evenly coated and sprinkle with a pinch of sea salt. 

  6. Place the tray in the oven and bake for approx. 30 minutes, or until they are crispy. Use a spoon to stir them every 10-15 minutes to make sure they don't burn. 

  7. Let them cool, and enjoy! 

Oh-So-Cozy Bowl of Pumpkin Oats

This bowl of oats is like a giant hug on those cool, crisp fall mornings. I have combined all of the best flavors to make this recipe perfectly fall-infused (I warned you, my obsession is next level). Pumpkin, spices, walnuts, a fresh apple from the orchard with a dollop of maple syrup for extra love –  It doesn’t get much cozier than this!

5 from 2 votes

Oh-So-Cozy Bowl of Pumpkin Oats

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 1 Cup unsweetened almond milk I use califia farms
  • 1/2 Cup gluten-free rolled-oats I use bob's red mill
  • 1/4 Cup organic pumpkin puree
  • 1/2 tsp pumpkin spice
  • 1/2-1 tbsp maple syrup

Optional Toppings

  • 1 apple
  • 1 Handful walnuts, chopped


  1. In a small pot, slowly bring almond milk to a boil. Make sure to keep a close eye on it to prevent the milk from burning.

  2. Once the milk has boiled, add the oats and reduce to a medium-low heat. Cover the pot with a lid and let sit for 5-10 minutes or until the oats have absorbed most of the milk.

  3. Add the pumpkin puree, pumpkin spice, and maple syrup. Stir until well combined.

  4. Transfer the cooked pumpkin oats into serving bowls and garnish with apple slices, chopped walnuts, or toppings of your choice!

Recipe Notes

Not a fan of pumpkin? Feel free to omit the puree and enjoy the oats using only the pumpkin spice!

Budget-Friendly Pumpkin Spice Latte

Did you really think I’d make a fall-themed post without including a homemade pumpkin spice latte? Ofcourse not! I personally believe it’s a must around this time of year, and this spin-off is perfect because it’s much healthier and budget-friendly.

5 from 2 votes

Budget-Friendly Pumpkin Spice Latte 

Prep Time 5 minutes


  • 1 cup hot brewed coffee
  • 1 cup unsweetened almond milk
  • 2 tbsp organic pumpkin puree
  • 1/2 tsp pumpkin spice
  • 1 tbsp maple syrup


  1. Place all of the ingredients in a high-speed blender and blend until creamy

  2. Transfer the latte into your favourite fall mug and enjoy!  

Recipe Notes

If you're feeling extra fancy, I highly suggest adding some homemade coconut whipped cream on top 😉  

There you have it, 3 quick and easy pumpkin spice recipes that I hope you enjoy this Fall season!


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  • Lauren Bensadoun October 6, 2017 at 12:28 pm

    These are the prettiest pictures I have ever seen

    • Cayley Humphreys October 6, 2017 at 2:22 pm

      Means the world! Thank you, Laur. Xoxo

  • Janeva Corry October 6, 2017 at 1:23 pm

    Thanks for the post Cayl! Pumpkin spice ingredients have been added to the grocery list❤

    • Cayley Humphreys October 6, 2017 at 2:22 pm

      Yay! Can’t wait to see what you make J! Xoxo