Making your own pumpkin pie spice is ridiculously easy with just five simple pantry spices. And while you’ll absolutely want to use this in your favorite pumpkin pie recipe, don’t stop there! Stir it into your morning coffee, sprinkle it over yogurt or oatmeal, or whisk it into your favorite baked goods for an instant taste of fall.
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The Spice Blend I Use All Fall Long
I don’t know who decided that pumpkin pie spice season starts in September, but in my kitchen, it’s year-round. Once you mix your own blend, you’ll see why. It’s fresher, bolder, and makes every pumpkin recipe (and plenty of non-pumpkin ones!) taste like a cozy fall day.
And here’s the best part: it takes less than five minutes and only five spices you probably already have in your pantry. I’ve tested dozens of ratios over the years, and this is the one I come back to every time.
I love it most in pumpkin cream cheese muffins, pumpkin cheesecake dip, and my latest favorite, healthy pumpkin muffins. So grab your whisk and let’s make the easiest (and most essential) fall spice blend ever.
The beauty of making your own pumpkin spice blend is that you get to be in control. Want more cinnamon? Go for it. Love a little extra ginger heat? Add a dash more. Every baker has their perfect ratio, and this one’s mine, tested through many, many pumpkin pies and loaves of pumpkin banana bread (IYKYK!).
- Cinnamon: The foundation of every pumpkin spice blend. It’s sweet, warm and instantly makes your kitchen smell like fall.
- Ginger: Adds a subtle kick that balances the sweetness and makes flavors pop.
- Nutmeg: Rich and nutty. I love using freshly grated nutmeg if I have it on hand.
- Cloves: Deep and spicy with a hint of sweetness. Use sparingly, or they’ll take over the whole show.
- Allspice: Brings everything together with a smooth, peppery warmth. Fun fact for my fellow culinary nerds: despite its name, allspice isn’t a mixture of spices but a single ingredient—a dried, unripe berry from the Pimenta dioica tree.
Sometimes I’ll even sneak in a pinch of black pepper (yep, really!) for extra depth. It’s barely noticeable but makes your pumpkin desserts taste just a little more complex. It’s actually the secret ingredient in my Pumpkin Chocolate Chip Snack Cake from The Secret Ingredient Cookbook.
I whisk the spices together in a small bowl, then use a funnel (or a piece of folded parchment paper works, too) to transfer the mix to a spice jar. I stick on a blank brown paper label and handwrite the name. It’s a small thing, but seeing those neatly labeled jars lined up in my spice drawer never fails to make me happy.
If you want to recreate the setup from my photos, I’ve linked all my favorites below:
- Spice jars: These are my go-to glass jars for homemade blends because they’re inexpensive and seal tightly.
- Brown kraft paper labels
- Small funnel
- Glass bowl set: You’ve seen these in nearly every recipe post. They’re my forever prep bowls—durable, stackable and perfect for everything.
My #1 Tip
Your pumpkin pie spice is only as flavorful as the ingredients you start with. Check the expiration dates on your ground spices and give them a good ol’ sniff test. The aroma should be warm and strong. If you have to really lean in to smell it, it’s probably past its prime. Spices don’t exactly “go bad,” but they do lose their punch over time.
Storage
Store your homemade pumpkin pie spice blend in an airtight container in a cool, dry place away from sunlight and moisture (think pantry, not countertop). It’ll stay fresh for up to 1 year, or until the earliest expiration date of your individual spices.
This recipe makes about 2 ¾ tablespoons, a smaller batch than most homemade or store-bought versions. I kept it that way so you won’t end up with more than you’ll actually use. But if you go through pumpkin spice faster than you can say “sweater weather,” go ahead and double or triple the batch. It keeps beautifully and makes an easy homemade gift.
Uses for Your Pumpkin Spice
This spice blend is perfect for all your fall baking recipes. I also love it sprinkled over oatmeal or yogurt, or stirred into overnight oats. I’ve even been known to swap it in for cinnamon in a few of my apple recipes (looking at you, apple pear crisp!).
Best of all, you can use it as a 1:1 substitution in any recipe that calls for pumpkin pie spice. Or, if a recipe lists several of the spices used here (like cinnamon, nutmeg, ginger, cloves, or allspice), just total that amount and use this blend instead. For example, my pumpkin bars call for 2 teaspoons of cinnamon, ½ teaspoon of ginger, and ¼ teaspoon of cloves, so you can simply use 2¾ teaspoons of this pumpkin spice mixture for the same cozy flavor with half the measuring.
Here are a few of my favorite recipes where I use this blend:
- Pumpkin Cream Cheese Muffins
- Pumpkin Pie Dip
- Healthy Pumpkin Muffins
- No-Bake Pumpkin Cheesecake
- Pumpkin Pie Rice Krispies Treats
- Pumpkin Cheesecake Brownies
- Pumpkin Spice Pretzel Bites
- Pumpkin Pie Biscotti
- Pumpkin Cheesecake Cookies
- Pumpkin Cheesecake Pops
- Easy Pumpkin Dinner Rolls
- Pumpkin French Toast Casserole
- Mini Pumpkin Cream Cheese Bread
It’s also the perfect replacement for the spices in these fall favorites:
Now that you’ve got plenty of inspiration, it’s time to mix up your own batch! Grab your spices, whisk them together and get ready to make your kitchen smell like fall.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 2 Tablespoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Instructions
- Whisk together all spices in a small bowl. Use immediately or store in an air-tight container.
Kelly’s Notes
- Nutmeg can be grated fresh or bought already ground; either works.
- Use a funnel or a piece of parchment to easily transfer into a glass spice jar.
- Use this blend anywhere you’d reach for pumpkin pie spice. Just swap it 1:1, or total up the listed spices (like cinnamon, nutmeg, and ginger) and use the same amount of this mix. For example, my pumpkin bars call for 2 teaspoons of cinnamon, ½ teaspoon of ginger, and ¼ teaspoon of cloves, so you can simply use 2¾ teaspoons of this pumpkin spice mixture for the same cozy flavor with half the measuring.
- To store: Store in an airtight container in a cool, dry place for up to 1 year, or until the earliest expiration date of your spices.
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