Pumpkin Pie Spice

12 Servings
Prep Time 5 minutes
Total Time 5 minutes

Pumpkin Pie Spice is a delicious dessert spice blend made from ground cinnamon, nutmeg, ginger, and ground allspice that can be used in baking or mixed with sugar as a topping.

What does fall taste like to you? If your first thoughts were of pumpkin spice lattes, Pumpkin Pie, Chocolate Chip Pumpkin Cream Cheese Muffins, or Pumpkin Cheesecake, then you’ve got autumn on the brain.

Pumpkin Pie Spice unmixedPUMPKIN PIE SPICE

Pumpkin Pie Spice is delicious in and on everything from muffins to chocolate chip pumpkin bread and will be one of your favorite recipes since it’s incredibly easy to make. Since pretty much every fall baking recipe calls for Pumpkin Pie Spice, you can make this savory blend of spices in bulk and store it until you need it.

You should definitely start making Pumpkin Pie Spice now to get ready for all the fall baking you’re going to do. It’s easier to make than you think and DIY spice mix is easy to store for later use.

One of the advantages of making your own Pumpkin Pie Spice blend is that you can adjust the amounts of each ingredient to suit your tastes. You can also adjust them to make the spice blend into a topping instead of an ingredient for the pies or muffins you’re planning to make.

If you’re ready to cuddle up with a thick blanket and a slice of pumpkin bread to enjoy to cool, crisp weather, you’ll be happy that you made a ton of Pumpkin Pie Spice to last you until winter.


  • Combine cinnamon, nutmeg, ginger, and allspice together in a small bowl.
  • Store in an air-tight container.


Pumpkin pie slice



  • Ground cloves: Ground cloves have a very distinct taste that you’ve probably had in everything from pies to baked ham, and a little bit goes a long way. Add just a dash to give your Pumpkin Pie Spice even more of a smoky, autumn taste.
  • Brown sugar: Brown sugar is amazing on top of pies, and if you add it right after your baked goods are pulled out of the oven and are still warm, the sugar will caramelize slightly. If you add brown sugar to the Pumpkin Pie Spice mixture you’ll have a ready to use, absolutely delicious topping for pies, cakes, bread or muffins.


You can thank Starbucks for the pumpkin spice latte. Back in 2003, they started trying to create more seasonal drinks since they’d had a lot of success with their winter themed drinks the year before. They had a bunch of people test out a series of new drinks and immediately realized pumpkin spice was the absolute favorite. The first year they sold it, Starbucks had trouble keeping it in stock. This actually also happened to be the year I worked at Starbucks.

I enjoyed quite a few pumpkin spice lattes at work. We also added the flavoring to mochas, caramel macchiatos and frappacinos just for fun among coworkers (we never sold these drinks…but I will tell you they were AMAZING).

Since about 2015 Starbucks has used a different recipe for their lattes that includes actual pumpkin puree instead of artificial flavors. They also tracked how many pumpkin spice lattes they sold between 2003 and 2015 and estimated that the number was somewhere around 200 million in the U.S.


Store: Keep your Pumpkin Pie Spice in an airtight container in a cool, dry place. You don’t need to refrigerate them, as keeping it in the fridge can actually make soggy over time and doesn’t do a whole lot to extend the shelf life.

Pumpkin Pie Spice

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Pumpkin Pie Spice

Pumpkin Pie Spice is a delicious dessert spice blend made from ground cinnamon, nutmeg, ginger and ground allspice.
Yield 12 Servings
Prep Time 5 minutes
Total Time 5 minutes
Course Spice
Cuisine American
Author Sabrina Snyder


  • 1/4 cup ground cinnamon
  • 4 teaspoons  ground nutmeg
  • 4 teaspoons  ground ginger
  • 1 tablespoon ground allspice


  • Combine cinnamon, nutmeg, ginger, and allspice together in a small bowl.
  • Store in an air-tight container.


Calories: 16kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Pumpkin Pie Spice


About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. This will come in so handy for all my favorite desserts! Plus then I know exactly what’s going in my desserts – no preservatives!

  2. I never remember to buy pumpkin pie spice, but I usually have all the ingredients on hand. So easy to stir up your own. THanks!