I remember when the pumpkin spice latte showed up on the scene — I figured it would fade. Limited-time energy, in and out, like the McRib — or the Shamrock Shake. But in 2004 it stuck, and the flavors stuck with us for 20+ years. Every year the switch flips and fall arrives. I mix a homemade pumpkin spice blend and use it on real food, not just a PSL.
It lives next to the jars that earn their keep in my spice drawer — if you’re new here, meet The Spices That Rule My Kitchen.
Why this homemade pumpkin spice blend works
Store blends are fine—I’m not here to shame shortcuts. But when you make something from scratch, it hits different—even if part of it is only perception. As a kid, my own PB&J always tasted better than a traded one—because it was mine. That feeling lives in this jar.
Cinnamon for comfort. Ginger for lift. Nutmeg for roundness. Allspice and clove for depth. Black pepper for backbone. Cardamom like a cashmere glove—fits just right. A pinch of salt so every note speaks up. I refuse to skip pepper, cardamom, or salt—they make the chord taste great.
My Not-Pumpkin Spice
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2 Tbsp ground cinnamon
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2 tsp ground ginger
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1½ tsp ground nutmeg
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1 tsp ground allspice
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¾ tsp ground clove
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¾ tsp freshly ground black pepper
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½ tsp ground cardamom, optional
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A small pinch of fine salt
Stir until even. Keep it airtight and cool. If you’re grinding your own, toast whole spices until fragrant, then grind. When you cook with the blend, bloom it in fat for 30–60 seconds—wake it up before it goes to work.
Brewed coffee, the clean way
Drip or pour-over—add a small pinch to the grounds before you brew, about ⅛–¼ tsp per mug.
French press—stir the same pinch into the grounds, bloom with hot water, then brew.
Cold brew—tuck 1 tsp of the blend in a tea sachet with the grounds; lift the sachet before you strain.
Don’t stir dry spice into a finished cup—it floats and turns gritty. If you want sweet, use the syrup below after you brew.
Where it shines (dinner first)
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Roasted squash • Sweet potato wedges • Carrots and parsnips
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Brussels sprouts with a touch of honey at the end • Cauliflower steaks
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Beets with orange zest • Apples or pears in a quick skillet dessert
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Chicken thighs • Pork chops or tenderloin • Oats, chia, yogurt bowls
I reach for it most on chicken and pork—it loves a hot pan, the oven, the grill. Long braises mute the spice notes, so if you’re simmering soup or going low and slow, add most of the blend near the end so the top notes stay alive.
PSL-style spiced syrup — easy, no strain
Makes ~¾ cup. Fridge keeps 2 weeks.
½ cup sugar • ½ cup water • 1 tsp homemade pumpkin spice blend • tiny pinch of salt • 1 tsp vanilla
Simmer sugar and water 2 minutes. Off heat, whisk in the spice blend and salt. Let the syrup cool until warm—not hot. Stir in vanilla. Bottle and chill.
If the spices settle at the bottom, that’s flavor not failure. Shake before each use.
To use: add 1–2 Tbsp to coffee, finish with warm milk. PSL at home—without locking the blend into a sugary lane.
I thought the pumpkin spice latte would fade—it didn’t.
That’s fine. I’ll keep a jar of this homemade pumpkin spice blend on the counter and season my way into fall.
If you want a PSL, the world has you covered—if you want dinner to taste like fall without shouting, start here and pass the spoon. You’ll thank me later.
