Homemade pumpkin pie spice is where it’s at.

Homemade Pumpkin Spice

Making your own blend not only gives  you the opportunity to use spices that you may not use often but it will save you money!

If you like fall like I like fall then you know this is the time grocery stores start socking up with extra baking supplies. I always get a little giddy when I walk into our local store and see they added an extra shelve for extra baking necessities. Fall is the official kickoff to baking season and I won’t lie and say that I don’t feel the excitement of it all.

Homemade Pumpkin Spice

Making homemade pumpkin pie spice is ridiculously easy. I see no reason why anyone would buy the prepared kind when you can make it yourself in seconds. You can play with spices, like adding a smidgen of clove or maybe cardamom or cayenne for a little back-of-your-throat-kick. The sky is the limit and here is a good base to go from.

Start by measuring in two tablespoons of cinnamon, two teaspoons nutmeg and ginger and 1-1/2 teaspoon of all spice. Feel free to add any of the mentioned additional spices that I mentioned (clove, cardamom or cayenne).

Homemade Pumpkin Spice

Stir or whisk, breaking up any clumps…

Homemade Pumpkin Spice

That’s it.

Store the spice in a small container with a tight-fitting lid and mark “homemade pumpkin spice” in a cool dry place.

Recipes That Use Homemade Pumpkin Spice:

Homemade Pumpkin Spice is delicious dusting over whipped cream on your mug of hot cocoa. Or in Pumpkin Pie , muffins or these Whole Wheat Pumpkin Salted Pumpkin Spice Knots. What are your favorite recipes to use homemade pumpkin spice in? Let me know!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Homemade Pumpkin Spice
Yield: about 1/4 cup

Homemade Pumpkin Spice

Skip the store-bought and easily make your own Homemade Pumpkin Spice?

Prep Time 5 minutes
Total Time 5 minutes


  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoon allspice


Add spices to a jar or container with a tight-fitting lid. Stir to break up any clumps. Store in a dry, dark spot for a few months.

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