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
- Pumpkin Pie in a Jar
- Homemade Pumpkin Roll
- Pumpkin Scones (seen in video below)
- Brown Butter Pumpkin Oatmeal Cookies & Pumpkin Oatmeal Cream Pies
- Pumpkin Crumb Cake Muffins & Pumpkin Crumb Cake Cookies
- Pumpkin Cupcakes & Pumpkin Cake
- Pumpkin Pie Smoothie
- 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.
Reader Comments and Reviews
I haven’t tried any of your recipes, as yet, only now found you, but am interested in the pumpkin puree recipes, will buy new spices and want to use them for this Fall’s recipes.
I was worried about the cloves, but it really makes it, thanks so much!
Hi Sally and crew. I just wanted to tell you I am making this pumpkin spice to gift to my friends and family in Oct. so they have plenty of time to use it for holiday baking. I’ve got an assembly line going here…..After reading some comments I decided to sift all ingredients into the bowl I am making it in. This way there is no problem with ginger or any other lumps. Then I will transfer to my little spice jars. I am attaching two of your pumpkin recipes with each jar!! What a cute gift idea, thank you Sally!!!
Such a sweet idea, Sue! We hope it’s a big hit with your friends and family!
I love to make my own spice blends, so thank you for this one. I have a recipe for “Quartre Epices”,
a blend for applesauce that has black pepper in it. I can’t seem to find it right now, but when I do I will send it to you.
You have just provided me with a fabulous gift idea for the Ladies-of-the-Family Christmas Stockings!!! I will include some of your wonderful recipes in which to use your Homemade Pumpkin Pie Spice and am ordering lovely spice jars this week.
I know the gift will be a hit as we are all admire Sally’s creative and delicious baking hints and directions! Thank you, Sally and Team!!!
Can’t wait to make my own pumpkin pie spices! I have all the ingredients in my pantry. I just needed to tell you that I enjoy cooking so many of your recipes! Thank you so much. Next time I promise I’ll send you a photo.
Wow, what a great combination of spices! Will. Definitely give it a go.
Love this! Perfect PPS! Would love if you did this with Apple Pie Spice, too!
Hi Jen, what a great idea! Thank you for suggesting it.
Hi! I love this spice mix! A tip I found really enhances the flavor- try toasting the spices just before using. A minute in a dry pan over medium heat (keep stirring and DON’T LEAVE IT-IT WILL BURN!) and it makes all the difference.
The black pepper adds just a hint of heat. My pumpkin pies were phenomenal with this spice blend!
The black pepper adds just a hint of heat. My pumpkin pies were phenomenal with this spice blend!
I must have done something wrong as the ginger was very strong, so I added more of the other spices. Will see tomorrow morning how it is with my porridge.
I have made this recipe so many times I almost have it memorized. We add walnuts instead of chocolate chips. I like to use self rising flour instead of all purpose because I find I get a fluffier loaf. Today I added cheesecake flavored chips to a loaf and it was really good. I am so glad I found this recipe.
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.
This spice is perfect! I used it for other Sally’s pumpkin recipes but also other things I’ve made on my own. Highly recommend!
I noticed that this recipe has allspice but your pumpkin pie recipe does not. Should I add it? If so, how much? Thanks!
Allspice adds a lovely additional spice flavor and you can certainly add a pinch or so to the pumpkin pie recipe for added flavor!
I always just used your suggestion for whipping up your own pumpkin pie spice from individual spices (from your pumpkin muffins recipe) and in that recipe it’s equal amounts of all the spices. I’ve been doing it that way….
I just now saw this recipe and see that it’s supposed to be different amounts.
I don’t understand why it would be different?
Hi Jamie, this is an excellent all-purpose mix that replicates the store-bought pumpkin pie spice. However, each individual pumpkin recipe may benefit from other amounts of the individual spices. You can’t go wrong using equal amounts (in a small quantity such as 1/4 teaspoon each with a little extra cinnamon), or using this ratio of spices. If you like one spice over the other, use a little more.
Which Cinnamon? Cassia (Cinnamomum aromaticum) or true Ceylon Cinnamon (Cinnamomum verum)? Cassia (fake cinnamon) contains a hefty amount of cumarine and can be dangerous to consume.
My question is the amount of cinnamon as true Ceylon cinnamon (contains little coumarin, but is more expensive) is much milder in taste.
The EU’s regulations on a common type of cinnamon called cassia limit how much bakers can use: 50 milligrams per kilogram of dough, if it’s a traditional or seasonal pastry, or 15 milligrams per kilogram if it’s just a regular old everyday pastry. The concern is that cassia contains high levels of coumarin, a natural substance that can cause liver damage, if you eat too much.
In the US, “cinnamon” is always Cassia unless otherwise specified. There are no rules here about how much can be used in food, and US government organizations have concluded that just eating regular food is not enough to cause issues with coumarin toxicity, you would basically have to take a cinnamon supplement pill in order to consume dangerous amounts of coumarin.
Hi Sally….I have made this & love it….I use it in cream…ice cream….cupcakes…icings…cookies….Ty so very much for sharing….I think I maybe addicted & am loving your recipes….kind regards Jill…
I love this recipe. I am having a fall wedding shower and I’m giving these out as take home presents!
Hi Sally, can you substitute your pumpkin pie spice in your Great Pumpkin pie recipe and if so, what would the measurement e?
Hi Janelle! Instead of ground ginger, nutmeg, cloves, and pepper, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.
Fantastic! Thanks so much!
How many 3 oz jars does one batch make?
Hi Ayla, One recipe makes about 5 Tablespoons of pumpkin pie spice, which will fit nicely into one of the 3oz jars.
Hi, Sally, I made fifteen 1.5 oz. jars (Amazon) and gave them to my family with your “The Best Pumpkin Bars I’ve Ever Had” recipe.
Your bars recipe calls for 2 tsp pumpkin pie spice PLUS 1 1/2 tsp cinnamon.
Do we add both if I’m using this recipe that already includes cinnamon?
I noticed in the bars recipe you can click on a recipe for Pumpkin Pie Spice but that recipe doesn’t include cinnamon.
Thank you for clearing this up got me.
Hi Debi, for the pumpkin pie bars, you will do the 1.5 tsp of cinnamon AND the 2 tsp of pumpkin pie spice. Hope you and your family enjoy your pumpkin pie spice!
I live overseas and ‘all spice’ is not a thing here. What can I substitute this with?
Hi Liz, you can just leave it out. The best substitute for ground allspice is usually a blend of most of these spices. Maybe add another little pinch of cinnamon, cloves, and nutmeg.
Hi, I‘ve just come across this lovely website and saw your question. If overseas means Germany, Allspice is called Piment here, and you can buy it in any supermarket.
Allspice is also called Jamaican pepper. It is a plant species that produces a berry that has a combination of tastes that is similar to cinnamon, nutmeg, and cloves—thus the name Allspice. The species is Pimenta dioica, and the berry has many common names.
Used it in the pumpkin scones and pumpkin bars and gave some as a gift to a friend!
My daughter has a cinnamon allergy – is there another spice I could sub in to replace the cinnamon, or maybe just use the mix without it? I know it’s a major component, but with all the fall baking about to begin, I’d love to have a similar spice mix I could have as a go-to!
Hi Christine, you could increase the other spices to make up for the cinnamon, or simply omit. You could also add a teaspoon of cardamom if you’d like. Hope you enjoy it in all your fall baking!
I can’t wait to try this! Thank you for sharing!
SBA recipes are instant upgrades from all else. i understand if all the specific ingredients (cloves, ginger, etc.) are listed on a recipe to total them, cinnamon included, for replacement. what about when a recipe calls for pumpkin pie spice and cinnamon? do i still want to total them or would i add the additional cinnamon in that situation?
PS my kids have me make your pumpkin pie and pumpkin chocolate chip cookies year round, no matter the season!
Thank you, Janel! You can really do it either way. I personally love extra flavor from cinnamon, so if a particular recipe calls for both cinnamon AND pumpkin pie spice, I’ll just use this homemade blend for the pumpkin pie spice and leave the added cinnamon in. But, again, you can do it either way. Depends how much SPICE flavor you want vs. plain cinnamon. You can’t go wrong!
when baking pies do i put them on the middle rack or the bottom rack
Five stars, not 4.
I make this every year. I add a little cardamom… Might be inauthentic, but I love cardamom as an autumn spice.
*****the star rating feature on this page is only allowing a 4 out of 5. It won’t accept my 5 star rating
It came through as 5! Thanks Joelle, I will have to try adding a bit of cardamom to my next mix. I love it with all these flavors!
For use in coffee- do you just sprinkle a little in already brewed coffee? Or could you mix it with your grounds (like a Keurig pod) and then brew? Or am I overthinking this???
Hi Lonnie, if you enjoy cinnamon on your brewed coffee, you could sprinkle this on top/stir it in instead. I also have this pumpkin coffee creamer you could try too!
I put Moroccan spice (or pumpkin spice) for coffee over my coffee grounds then pour boiling water over. This way it’s all incorporated. I found that sprinkling it over and into the cup of coffee doesn’t work well.