If you’ve spent any time in a grocery store lately, you know that nothing says fall like pumpkin spice everything. From lattes to cereal and breads and spreads, there’s no end to the ways you can indulge your pumpkin spice cravings this time of year.
That’s why we’re excited to feature a new fall scent in the store: the Trapp Fireside Pumpkin candle. With intense notes of smoky New England pumpkin and spicy, glowing embers, this candle is just begging for a chilly day spent curled under a cable-knit blanket with a good book in hand.
In addition to home scents, edible pumpkin spice treats are always a crowd favorite this time of year. Some of our favorite pumpkin spice treats include homemade pumpkin bread, pumpkin pie, roasted pumpkin seeds and even a pumpkin spice latte that will rival the $5 drink from your favorite coffee shop.
This pumpkin bread from Epicurious smells just as good as it tastes, and it’s almost too easy to throw together. If you live with a few ravenous pumpkin bread fans, it’s easy to double or triple this recipe and keep a few loaves in the freezer to eat all season long. Reheat slices in the microwave and top with a generous pat of butter for a sinfully rich Saturday morning breakfast.
There are stacks of recipes for pumpkin pie out there, but this one is a tried-and-true favorite from the folks over at The Kitchn. It takes a bit more work than your typical back-of-the-can recipe, but it’s oh so worth it. The best part? This recipe uses a pre-baked pie crust! Believe it or not, you can find some pretty delicious pre-made pie crusts out there, especially at higher-end grocery stores.
Roasted Pumpkin Seeds
There are about a hundred different ways to prepare roasted pumpkin seeds, but we like this basic guide from the Food Network:
Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick. Spread the seeds in a single layer on an oiled baking sheet and roast for 30 minutes to dry them out.
Toss the seeds with olive oil, salt and your choice of spices. Return to the oven and bake until crisp and golden, about 20 more minutes.
DIY Pumpkin Spice Latte
Not that we don’t love a fancy latte from a café from time to time, but this homemade version made with real pumpkin tastes even better and is easier on the wallet. With rich espresso, rich whipped cream and no weird chemical aftertaste, you may never go back to that other PSL. Plus, you’ll earn the satisfaction of having made it yourself. Doesn’t that sound sweet?
Happy fall, y’all!