Spice blends are all over the aisle at the grocery store to save us time. But, did you know you can make your own? This Pumpkin Pie Spice Mix is a cozy blend of all the classic fall spices. I love, love, love using it in baked goods and sweet treats!

It feels like the old TV public service announcement, but this time it’s for the cooks. “Do you know what’s in your spice mix?” When you make it yourself, you can. And, bonus, when you make it yourself, you can make it exactly how you want it to be!

This recipe for pumpkin pie spice mix captures the warmth of the classic spices in a balance that I adore. The first thing I made with it was this layered pumpkin coffee cake. Just swap a tablespoon for the spices in the pumpkin filling.

Pumpkin Pie Spice Mix

I like to sneak in just a pinch of cardamom to my spice mix. I first fell in love with cardamom when my sister showed me how she adds it to her daily coffee. It has become a treat that I treasure.

I will warn you that once you learn how to make this at home, there’s no going back. You’ll feel the achievement any time you put the finished label on a jar. And, then it’s yours to play with year-round. Just opening the jar reminds me of pumpkin pies and warm apple crisps.

Ingredients and Substitutions

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This chocolate pumpkin bread is unbelievably moist and fudgy with real pumpkin, rich cocoa and melty chocolate chips, then covered in a silky chocolate ganache. It’s part pumpkin bread, part chocolate cake, and absolutely a dessert.

I had wondered about making a chocolate pumpkin bread for years, but I was always worried the cocoa powder would make it dry. So I finally started testing recipes last spring, and you guys, this is one of the best chocolate loaf recipes I’ve ever had.

The pumpkin is the secret. It adds so much moisture that you get a tender, almost brownie-like loaf without losing that classic pumpkin bread texture. And then we add chocolate chips AND pour ganache over the top because apparently we don’t know when to stop. 😂

Ingredients For Cho

With just a hint of honey to sweeten the deal, this Honey Mustard Dressing is the perfect balance. Mustard hasn’t always been my favorite, but I’ve been pouring this on just about everything from chicken nuggets, salads, and even used it to dip roasted vegetables!

My friends, I’ve made a LOT of salad dressings over the years, but honey mustard is special (I liked the combination so much I even made a honey Dijon vinaigrette). It really does nail the balance between the sweet honey and bold mustard. If you’ve found it too sweet or spicy before, give this a try. And, since I’m making recommendations, you’re going to want to put it on this crunchy spinach salad too. It’s quite literally the salad I made to go with this dressing.

Honey Mustard Dressing

Around my house, we are unapologetically enthusiastic when it comes to homemade dips, dressings, and sauces. I put my love of whisks to work, and my boys are happy to give me their feedback.

Sometimes, that feedback is expressed with words. Others, it’s simply the speed at which they devour it (or sometimes the speed at which they don’t. Not every recipe can be a winner!). I first shared this dressing in 2012, and I’m thrilled to finally be re-shooting the photos and sharing it again with you.

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Every fall I find myself coming back to these brown butter pumpkin chocolate chip cookies and wondering why I ever bake anything else. Thick, chewy, loaded with real pumpkin and rich chocolate, and built on a base of nutty brown butter, these are everything a fall cookie should be and nothing like the cakey pumpkin cookies you may have had before.

The secret to getting pumpkin cookies chewy instead of cakey? Brown the butter and blot as much moisture as possible from the pumpkin puree. It takes a few extra paper towels, but it’s what gives you those thick, bakery-style cookies with chewy centers and golden edges.

👉 NOTE: If you ARE looking for classic cakey pumpkin chocolate chip cookies, we have the BEST recipe for those!

Ingredients You’ll Need

A few simple ingredients and two important techniques are what make these pumpkin cookies so chewy. Here’s what you’ll need:

• Unsalted Butter: Browned until golden and nutty, it gives the cookies their rich, toasted flavor.
• Pumpkin Puree: Blotting away the excess moisture gives you pumpkin flavor without a cakey cookie.
• Light Brown Sugar: Adds molasses flavor, moisture and chewiness.
• Sugar: Helps create those lightly crisp, golden edges.
• Egg Yolks: Using yolks without the whites keeps the cookies rich and chewy instead of fluffy.
• Vanilla Extract: Rounds out the pumpkin, spices and brown butter.
• All-Purpose Flour: Provides structure for a thick, substantial cookie.
• Pumpkin Spice + Cinnamon: Gives the cookies plenty of warm fall spice.
• Baking Soda: Helps the cookies spread and brown without becoming puffy.
• Fine Sea Salt: Balances the sweetness and brings out the brown butter and chocolate.
• Chocolate: Use chopped

General Conference weekend is good for the soul…and apparently REALLY good for the belly too.

Around here, General Conference and good food just belong together. And is it even conference morning without cinnamon rolls?!

From big breakfasts and between-session snacks to easy dinners and desserts, here are our favorite General Conference food ideas for the whole weekend.

What Is General Conference?

General Conference is a worldwide gathering of The Church of Jesus Christ of Latter-day Saints held twice a year. Church leaders share messages centered on Jesus Christ and His gospel, and for our family, it’s also become a weekend full of family traditions and really good food!

All the Cinnamon Rolls

Is it even General Conference morning without cinnamon rolls?! These cinnamon rolls, sweet rolls and pull apart breads are made for slow conference mornings with the whole family.