Learn how to make a homemade pumpkin pie spice blend. It’s quick and easy, and can be used in so many recipes—not just pumpkin pie! Plus, download and print free labels for your jars. This is wonderful for gifting and can be used year-round for your favorite baked goods.
I love it most in pumpkin cookies, pumpkin snickerdoodles, & pumpkin cake!
One reader, Sandy, commented: “I hate using store bought pumpkin spice because I find it very bland in flavor. This was what I felt pumpkin spice should be. I made it yesterday and threw out my store bought. Thank you for the recipe. ★★★★★“
Ah, pumpkin spice season. Pumpkin spice has gone from an occasional ingredient used primarily in Thanksgiving pumpkin pies to becoming the unofficial flavor of autumn. August rolls around and the grocery store shelves are suddenly lined with pumpkin spice-flavored everything. Whether or not you’re into pumpkin spice-flavored cereal or hummus, pumpkin pie spice is a great ingredient to have in your kitchen for fall baking.
Make Your Own Pumpkin Pie Spice
While you can buy the pre-made stuff from the grocery store, it’s super easy—and more cost-effective—to whisk up a batch of pumpkin pie spice at home. And stored in a little jar topped with one of these cute labels, this spice blend makes a great gift!
Everyone has loved it in my popular brown butter pumpkin oatmeal cookies.
Ingredients You Need for Pumpkin Pie Spice
Pumpkin pie spice is a blend that’s usually made up of 4–5 different ground spices. Another thing to love about making your own blend: you’re in control of the mixture, so if you really like a certain spice, you can add more, or if you don’t like one, you can use less or even leave it out.
Unlike many other homemade and store-bought versions, I also add a pinch of my secret ingredient, the same one I use in my pumpkin pie. Each of these spices adds a warming flavor to foods, and mixed together in the right proportions, they’re as cozy as your favorite fuzzy slippers.
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Allspice
- The secret ingredient: Black pepper
This sounds weird, but I always add a touch of freshly ground black pepper to my pumpkin pie filling. I got this tip from the genius kitchen crew over at King Arthur Baking and I am forever grateful. No one will even know it’s there except for you! And they will all be wondering what makes your pumpkin-spiced treats so much better than any they’ve tried before.
Just a little pinch:
The directions are very straightforward: simply measure and whisk together all the different spices, and store in an airtight container. I can hardly call this a recipe!
My Top Success Tip
Or should I call it my top PSA (pumpkin spice announcement)?
Before you start, make sure to check the freshness of your ground spices. Check the expiration dates, and give them all a good sniff—spices lose their potency over time and if they’re not adding flavor to your food, then you’re basically just adding dust to it!
How Long Can I Store Pumpkin Pie Spice?
This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices’ expiration dates, which is typically 1–2 years. Buy them all at once to ensure equal freshness and store in a dry place at room temperature, like in a cupboard, pantry, or drawer.
Free Printable Labels
Because everyone enjoys a fun accessory, team member Trina designed some labels. They match our vanilla extract and vanilla sugar labels! So excited to share these with you.
**Click this link for the PDF: Sally’s Baking Recipes Pumpkin Pie Spice Labels
Directions: Print out the labels on sticker adhesive paper, then cut out the circles. Peel off the labels and stick on your jars. The labels are obviously optional, but they’re a nice addition if you plan to gift the pumpkin spice to others. (Note that you’ll have a crease in the round sticker if the side of your jar isn’t perfectly flat. Looks great on the flat lid, though.)
Spice Jar Options
The labels will fit on all of these jars (affiliate links):
- The pictured 3 ounce jars with swing tops are no longer available, but here is a similar set. It conveniently includes a funnel and labels, too!
- And here is a set that doesn’t have colors.
- The jar with the wooden lid that you see in my photos is no longer available, but here is basically the same spice jar set. I love them. It’s really easy to fit a teaspoon in there!
- Optional: a small funnel is helpful for pouring the spice mix into the jars.
Uses for Your Pumpkin Pie Spice
This spice blend is wonderful on anything you might typically top with cinnamon, like your coffee or oatmeal. Stir a pinch into yogurt or mix with a bit of sugar and turn basic cinnamon toast into something a little more fall-flavorful!
I love adding 1 and 1/2 teaspoons to my sugar cookies dough (in the step when you add the baking powder) and 1/2 teaspoon to cream cheese frosting. It’s also fantastic with homemade honey butter to enjoy atop all your favorite fall treats.
And you can use today’s homemade blend as a 1:1 substitution in any recipe that calls for pumpkin pie spice. If a recipe calls for ground cinnamon AND some or all of the other spices used in this mixture, you can total the amount and use this pumpkin pie spice instead. For example, my pumpkin bread uses 2 and 3/4 teaspoons total of spices, so you can use 2 and 3/4 teaspoons of today’s spice.
Here are just some of my recipes that use it:
- Pumpkin Cookies & Pumpkin Muffins (both pictured above)
- Mini Pumpkin Pies
- Pumpkin Bars
- Homemade Pumpkin Roll
- Pumpkin Scones (seen in video below)
- Brown Butter Pumpkin Oatmeal Cookies & Pumpkin Oatmeal Cream Pies
- Pumpkin Crumb Cake Muffins
- Pumpkin Cupcakes & Pumpkin Cake
- Mini Cinnamon Sugar Pumpkin Muffins
- Pumpkin Granola
- Pumpkin Waffles or Pumpkin Pancakes
- Pumpkin Cheesecake Pie
- Pumpkin Coffee Creamer
Homemade Pumpkin Pie Spice Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: about 5 Tablespoons
- Category: Spice
- Method: Mixing
- Cuisine: American
Description
Ingredients
- 3 Tablespoons (21g) ground cinnamon
- 2 teaspoons (5g) ground ginger
- 1 and 1/2 teaspoons (4g) ground nutmeg
- 1 teaspoon (3g) ground cloves
- 1 teaspoon (2g) ground allspice
- pinch ground black pepper (small pinch, less than 1/8 teaspoon)
Instructions
- Whisk all of the ingredients together in a small bowl. The ground ginger can clump, so whisk it very well to rid any clumps.
- Pour spice mixture into your desired jar that seals well. A small funnel makes this step a little easier.
- This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices’ expiration dates, which is typically 1–2 years. Buy them all at once to ensure equal freshness and store at room temperature in a dry place, like a cupboard, drawer, or pantry.
Notes
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | 3-ounce Swing Top Glass Jars or 6-ounce Glass Jars | Small Funnel | Measuring Spoons
- You can use this homemade pumpkin pie spice as a 1:1 substitution in any recipe that calls for store-bought pumpkin pie spice. If a recipe calls for ground cinnamon AND some or all of the other spices used in this blend, you can total the amount and use this pumpkin pie spice instead. For example, my pumpkin bread uses 2 and 3/4 teaspoons total of spices, so you can use 2 and 3/4 teaspoons of this pumpkin pie spice.
- The weight measurements listed are approximate, as spices weigh so little that a digital kitchen scale may not even register them. For best results, use a set of measuring spoons to measure the spices.
Hi, what can I used if I don’t have allspice? I’m in Holland
Hi Tk! You can leave the allspice out of this spice blend if you don’t have any.
This is a great spice mix recipe. I use it a lot! I really like it in my favorite Pumpkin Spice muffins.
Simple and straightforward.
I have made your pumpkin pie spice a few times and the flavor is perfect. My question is, sometimes when I use it in a dessert (particularly pumpkin pie or mousse), there is something crunchy in an occasional bite. I’ve tried sifting before adding and never see anything that would cause this. We just can’t figure it out! Any thoughts or suggestions? Thanks!
Hi KG, perhaps it is one of the other ingredients in the dessert? If you’re sifting the spice before adding, it seems like it might be a different ingredient causing the clumping!
I recommend trying allspice instead of black pepper. In the Nordic countries, we’re not into pumpkin spice that much, but we use a similar spice blend for gingerbread. That blend always includes allspice. It’s a bit less spicy and more aromatic and warm than black pepper.
I dont have any all spice what could be used to substitute?
Please disregard my last post – I was thinking I was giving a “headline.” I did grind all spices fresh in my blade spice/coffee grinder. Weighed out double portions by grams of each ingredient except for the ginger. I add a dash of this to my DIY coffee pods during this season.
If using freshly ground nutmeg would you use less or keep it the same amount stated in the recipe?
Hi Chelsea, freshly ground nutmeg generally tastes stronger than pre-ground, so you could decrease the amount if you want to make sure the blend isn’t dominated by nutmeg flavor.
I don’t have any cloves, is that okay without out or do I need it? Thank you!
Hi Natalie, it adds wonderful flavor and we don’t recommend skipping it, but in a pinch you could add more of another one of the spices.
This recipe was a hit! The only thing I changed was I made more crumble and added it to the middle of the muffins and on top and I also browned the butter before adding it the crumble mix. Yum, yum, yum!!
I have a question about using a Nordic Ware Pumpkin Loaf Pan.The one with the pretty pumpkins on top that bake right into the cake.I would like to use your DELICIOUS Harvest Cake loaf recipe or some of your other loaf recipes and bake in the Nordic Ware Pumpkin Loaf Pan which is larger than a regular 9×5 loaf pan.How much more of the batter would I need? 1&1/2 times more? And how much more baking time? Please help me.
Thank You.
Hi Reva, we haven’t tested any of our recipes in that specific pan, but this cake pan sizes and conversions guide should help. You can always 1.5 the recipe and then use any potential leftover batter for a few muffins on the side. We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness.
Just wanted to thank you! Your recipes are ACCURATE as well as tasty! I really appreciate you and all your hard work to help make this a “sweeter” world! ❤️
Thank you very much for taking the time to comment. So kind of you! I appreciate it.
I don’t ever leave reviews, but after making these delicious muffins yesterday, I had to return to say that these are the best muffins I’ve ever tasted. So moist, so delicious, and the crumble topping is perfect. Thank you for this wonderful recipe that instantly goes in my tried-and-true compilation of recipes.
I love this recipe. I used it when I realized I was out of pumpkin pie spice to make Mini Cinnamon Sugar Pumpkin Muffins. It was fast and worked great! Thank you Sally for another amazing recipe!
Hi Sally! I haven’t baked in many years. But you’ve inspired me to start again. All of my spices are decades old and in metal containers. (Yes, scary old) Would you please recommend your preferred spice brand? I know that spice quality is so important. Thanks so much.
Hi Robin, we’re so glad you’ve been inspired to start baking again! Our team uses a variety of spice brands, but McCormick brand has been a consistent favorite over the years (not sponsored, just fans!). We’d love to know what recipes you decide to try first!
Thanks for the all spice recipe. The punch of pepper surprised me
I love this recipe!! If I wanted to make a huge batch, what is the recipe for that? I’m thinking like maybe enough for 100 people
Hi Hunter, we’re so glad you love this recipe. As written, this recipe makes 5 Tablespoons. If you’d like to make more, multiply each ingredient evenly.
I love all your recipes. You are always my first choice when looking for a recipe
Turned out beautifully but it’s super sweet. I used coconut cream instead of milk and cream so the flavour was amazing
I loved this recipe so much!
Thank you for giving the amounts in grams. It makes it so easy to double or triple the recipe for gift giving~ The fragrance is heavenly!
I make a triple batch of this recipe EXACTLY as is each year or so before the holidays. TODAY however, I had just finished making the Sally’s Pumpkin Spice Creamer and used up the last bit and it’s just early December! It’s so special (love that secret ingredient) I may make some for gifts this holiday season! THANKS Sally!
Yes, I do love this recipe! I used it in my vanilla protein morning shake with a some canned pumpkin. It added a very nice smooth flavor. Love bringing in fall weather with this morning treat! Will definitely use it in baking recipes!
Yes, I do love this recipe! I used it in my vanilla protein morning shake with a some canned pumpkin. It added a very nice smooth flavor. Love bringing in fall weather with this morning treat! Will definitely use it in baking recipes!
This was great. Next year I’ll make two batches bc we used it all way before Thanksgiving!
The suggestion for making your own pumpkin pie mix is much better than the store-bought spice mix. I made this recipe twice. The first time by making the suggested mix, second time from store bought. I wish I hadn’t wasted my money.
Happy Autumn, Sally &
Everyone !
Thank you for this recipe !
I wanted to highly recommend that I’f you corral all your spices + herb jars in 1 basket and store them it the “freezer” they stay super fresh longer !
The basket doesn’t take up that much space and you save on not having to replace expired ingredients as frequently.
Kindest regards all
around,
~ Nell
I just found your site and this recipe. I whisked all of the ingredients together and the smell is heavenly! Using it in my pumpkin spice muffins this morning and I can hardly wait to taste them. I better get back to making them! Thank you so much for this recipe!
I have all the spices and would like to know how much of each spice to use per batch.
Hi Pink, see gray recipe card for complete list of ingredients (including amounts) and directions. Enjoy!
McCormick has a peppercorn medley in one of those little grinder jars. It’s got Sichuan red pepper corns in it. The tiniest bit adds a warmth that really lingers. It’s very sweater weather. Use this spice mix in Sally’s Pumpkin Bundt Cake with Maple Glaze, brace a couple cups of hot coffee and it’s cuddle time.
I love the addition of black pepper in it. I put black pepper on a lot of my savory foods. I also enjoy the flavor of cardamom. But I don’t know how much to add.
Hi Sheryl, you can certainly add some cardamom if you wish–anywhere from a 1/2 teaspoon to 1 teaspoon should be great.
Absolutely delicious. I swapped out the all purpose flour with gluten free 1 to 1 mix from Bob’s Red Mill and they were definitely softer and more cakey. They needed about 20 minutes instead of 15 and are a great texture. The brown butter really takes them to the next level.
If I wanted to add mace to this spice mix what measurement would you suggest?
Hi Shawnee, it really depends on how much you’d like the mace flavor to shine through. We’d start with a small amount, then adjust for future batches.