🍂 Pumpkin Spice and Everything Nice

Why We’re Obsessed with Pumpkin Spice

You know, in this day and age it feels like everyone has some kind of dietary restriction — and it’s hard to find things that are actually healthy but still taste good.

My sister-in-law brought this pumpkin-spice loaf to Thanksgiving, and it was such a cozy hit. That one recipe pretty much kicked off a full-blown pumpkin-spice obsession around here — cookies, chia pudding, the works.

These are three easy, wholesome, fall-feeling recipes that make your kitchen smell like heaven — minus the guilt.

Pumpkin Chocolate Chip Oat Cookies

Chewy, warmly spiced, and sweetened with maple syrup — these are fall in cookie form.
Perfect for school snacks, afternoon coffee, or, let’s be honest, breakfast.

Ingredients:

1 cup rolled oats (blended into flour or use oat flour)
¾ cup almond flour (or sub with whole wheat flour for nut-free)
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
(optional) pinch of cloves or allspice for warmth
½ cup pumpkin purée
¼ cup maple syrup (or honey)
2 tbsp coconut oil, melted (or butter)
1 tsp vanilla extract
⅓ cup dark chocolate chips (or more if you like!)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk together all dry ingredients in one bowl.
3. In another, whisk pumpkin purée, maple syrup, melted coconut oil, and vanilla.
4. Add dry to wet and stir until a dough forms. Fold in chocolate chips.
5. Scoop about 2 tbsp dough per cookie, flatten slightly.
6. Bake 10–12 minutes, until edges are golden and centers set.
7. Cool 5 minutes on pan, then transfer to a rack.

Tips

• For extra chewiness, add 1 tbsp nut butter.
• For crunch, toss in chopped pecans or walnuts.
• Store at room temp 2–3 days or refrigerate up to a week.

Pumpkin Spice Oat Loaf

Soft, lightly sweet, and filled with cozy spices — this loaf works as breakfast and dessert.

Ingredients:

1 cup rolled oats (blended into flour or use oat flour)
¾ cup almond flour (or sub with whole wheat flour for nut-free)
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
(optional) pinch of cloves or allspice for warmth
½ cup pumpkin purée
¼ cup maple syrup (or honey)
2 tbsp coconut oil, melted (or butter)
1 tsp vanilla extract
⅓ cup dark chocolate chips (or more if you like!)

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment.
2. In one bowl, whisk together the dry ingredients.
3. In another, whisk the wet ingredients.
4. Pour the wet into the dry, stir until just combined, then fold in the chocolate chips.
5. Spread the batter into the pan.

Bake for 40–45 minutes, until a toothpick comes out clean.
Cool completely before slicing.

Pumpkin Chia Pudding (No Pumpkin Pie Spice Needed)

Creamy, naturally sweet, and full of fall flavour — perfect for breakfast or dessert.

Ingredients:

• 1 cup milk of choice (almond, oat, coconut, or regular milk)
• ½ cup pumpkin purée
• 2 tbsp maple syrup (or honey)
• ¼ tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp ground ginger
• Small pinch of cloves (optional)
• ¼ cup chia seeds
• Pinch of salt

Instructions:

1. In a bowl or mason jar, whisk together milk, pumpkin purée, and maple syrup.
2. Add spices and salt, adjust to taste.
3. Whisk in chia seeds.
4. Let set for at least 2 hours (or overnight), stirring once after 15 minutes.
5. Serve chilled with toppings like whipped cream, crushed pecans, or chocolate chips.

Tip: Blend it before chilling for a smooth mousse-like texture!

Wrap-Up

Whether you’re baking, meal-prepping, or just leaning into the fall vibe — these pumpkin-spice recipes hit that sweet spot between comfort and health.