There is a moment every fall when you open a jar of pumpkin spices and the whole kitchen changes. Warm cinnamon, ginger and nutmeg, with just enough clove to make it taste unmistakably like pumpkin pie rather than generic baking spices. We use two kinds of cinnamon in our pumpkin blend: Saigon for boldness and Indonesian for a rounder sweetness underneath, plus real mace that most blends quietly leave out. It is exactly what you want in a pumpkin pie, loaf of pumpkin bread, or batch of fall cookies. It's also how you make a pumpkin spice latte at home instead of sitting in the drive-through line. Whisk it into your coffee grounds before brewing, or into steamed milk, and you are most of the way there. Because there is no sugar in it and no pumpkin either, the same jar works stirred into a pot of chili or tossed with roasted squash. And chili is not even the strangest thing we do with it. Here are 20+ pumpkin spice recipes to prove it.
