Pumpkin Spice Latte

I love lattes.  Love, love, love them!  Okay I guess you get the picture.  My favorite flavoring is peppermint or mint depending on what the coffee-house has on stock.  During the fall, I love pumpkin spice lattes though.

Last week, I taught for a half of a school day, attended a funeral and then luncheon, walked over to the boys’ school to pick them up in extreme humidity, and then spent time with family.  After all that, I needed a nap which I took.  Once I woke up, I picked up the boys to go visit with my mom and her friend.  I was still dragging so I went to Starbucks and discovered they had pumpkin spice lattes a few days earlier than normal.  I was so excited!!!

For the past few years, I’ve been attempting to recreate the latte at home but was unsuccessful.  If you don’t succeed, keep trying.  This year I was finally successful.  Yeah!

I hope you enjoy these as much as I do.

Pumpkin Spice Latte

Once a Month Mom

Stars of the recipe:

  • 3 Tbsp. pumpkin puree
  • 1/2 Tbsp. vanilla creamer
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/2 Tbsp. brown sugar
  • 3 oz. milk
  • 6 oz. strong coffee

Steps:

  1. Blend all the ingredients except for the coffee.  (Blend until smooth.)
  2. Microwave the blended ingredients for 1 minute.
  3. Add the hot coffee.
  4. Top with extra ground cinnamon or whipped cream (optional).
  5. Enjoy!

 

Printable Recipe

2 Ingredient Pumpkin Cookies

I’m about simplicity especially when it comes to baking or recipes.  So when I saw this recipe in my inbox, I knew I needed to make these cookies.  Fortunately I had both ingredients at my house.

These cookies did not disappoint me.  They were delicious, moist, and easy to prepare.

2 Ingredient Pumpkin Cookies
via cookiesandcups

Stars of the recipe:

  • 1 box of spice cake mix
  • 1 – 15 oz. can of pumpkin  puree (make sure it’s not pumpkin pie mix

Steps:

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or spray it with nonstick cooking spray.
  3. Dump the cake mix in a bowl.
  4. Dump the pumpkin on top of the cake mix.
  5. Mix them together until blended.  (Might want to use a hand mixer for this step.)
  6. Drop by heaping tablespoons about 2 inches apart on prepared cookie sheet.
  7. Bake at 350 for 13 to 15 minutes.
    The dough does not freeze well.

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