7 Delicious Holiday Desserts To Enjoy With The Best Pumpkin Spice Coffee You'll Ever Drink!

Pumpkin Spice is the flavor of the fall season. And, why wouldn’t it be? 


What’s not to love about freshly ground cinnamon, fragrant nutmeg and cloves, warm, creamy, naturally sweet, cooked pumpkin...and coffee! 


Perfectly roasted, bold, single origin, shade grown, superior quality coffee, swirling amidst warm pumpkin and fresh spices, it’s heaven in a mug! 


And, what’s better than a hot (or cold brewed) mug of pumpkin spice coffee? A mug of pumpkin spiced coffee perfectly paired with a delicious dessert, that’s what! 


Here we’ve compiled some desserts that highlight those pumpkin spice flavors and some desserts that compliment them to give you a variety of options to choose from and enjoy with a full mug of the best pumpkin spice coffee!

So, pour yourself a cup of coffee while you peruse the options here, and enjoy!


Note: Be sure to look for tips to switch up a few ingredients here and there to make each recipe healthier, or opt to bake the treat as-is.

Pumpkin Spice is the flavor of the fall season. And, why wouldn’t it be? 


What’s not to love about freshly ground cinnamon, fragrant nutmeg and cloves, warm, creamy, naturally sweet, cooked pumpkin...and coffee! 


Perfectly roasted, bold, single origin, shade grown, superior quality coffee, swirling amidst warm pumpkin and fresh spices, it’s heaven in a mug! 


And, what’s better than a hot (or cold brewed) mug of pumpkin spice coffee? A mug of pumpkin spiced coffee perfectly paired with a delicious dessert, that’s what! 


Here we’ve compiled some desserts that highlight those pumpkin spice flavors and some desserts that compliment them to give you a variety of options to choose from and enjoy with a full mug of the best pumpkin spice coffee!

Grandma’s Pumpkin Bread

Ingredients

1 cup oil

2 cups sugar

3 eggs

2 cups flour 

1 teaspoon baking soda 

½ teaspoon salt

¾ teaspoon baking powder

2 teaspoons cinnamon 

1 cup chopped pecans

2 teaspoons pure vanilla extract 

2 cups pure pumpkin (puree)

Instructions

Preheat the oven to 350 degrees fahrenheit.

Grease and flour two loaf pans. 

Beat eggs well, then add oil, sugar, flour, salt, baking soda, baking powder, cinnamon, and pecans. 

Beat mixture until combined. 

Add pumpkin and vanilla, mix thoroughly. 

Divide batter between the two loaf pans and bake for 50-55 minutes or until a knife inserted into the center of the bread comes out clean. 

Cool for 5-10 minutes, then flip loaves upside down onto a wire cooling rack to remove from the pans. Turn pumpkin bread back over to finish cooling on the wire rack.

For your health:

If you would like to make a healthier version of this recipe, consider substituting the following ingredients:


Use coconut oil instead of oils like vegetable or canola. 

You can use coconut sugar in place of regular granulated white sugar, but in this recipe, to ensure the best flavor, I would recommend going with an organic cane sugar.

Use almond or coconut flour instead of all-purpose flour.

The BEST Pumpkin Cake

Ingredients


For the cake:

  • 1 ⅔ cup sugar

  • 15 oz can pure pumpkin (puree)

  • 1 cup oil

  • 3 eggs

  • 2 cups flour

  • 2 teaspoons baking powder 

  • 1 teaspoon salt

  • 2 teaspoons cinnamon

  • 1 teaspoon baking soda


For the icing:

  • 2 teaspoons pure vanilla extract

  • 1 ¾ cups powdered sugar

  • 1 stick unsalted butter, softened

  • 8 oz cream cheese, softened

  • Chopped pecans for topping

Instructions

For the cake:

  • Preheat the oven to 350 degrees fahrenheit. 

  • Combine sugar, pumpkin, and oil. Cream together adding each of the 3 eggs, one at a time. 

  • Add dry ingredients to the mixture and beat/mix until completely combined. 

  • Pour into a greased 9x13 baking pan and bake for 30 minutes or until a knife inserted into the middle of the cake comes out clean. 

  • Allow the cake to cool completely before icing. 


For the icing:

  • Combine vanilla, powdered sugar, butter, and cream cheese. Beat until combined and fluffy. 

  • Spread icing onto cake, then top with chopped pecans, if desired. 

For your health:

 If you would like to make a healthier version of this recipe, consider substituting the following ingredients. 


  • Substitute organic cane sugar for white granulated sugar.
  • Use olive or coconut oil in place of vegetable or canola oil.
  • Substitute almond or coconut flour for all-purpose flour.
  • Use organic grass fed butter. 
  • A healthier alternative to cream cheese is Neufchatel cheese (you can find this near regular cream cheese in the grocery store). 
  • And, check out the recipe below for a healthy (paleo friendly) alternative to regular powdered sugar.

Paleo powdered sugar

  • 1 cup coconut sugar
  • 2 teaspoons tapioca flour


Add both ingredients to a blender. Blend on low to start and gradually increase to high speed. Blend for 30-60 seconds or until mixture is a fluffy, powdery consistency (like powdered sugar) and is light brown in color. Let mixture settle in the blender for roughly 30 seconds before removing the top. Store in an airtight container at room temperature. 

Better Than Your Momma’s Spice Cake

Ingredients

  • 2 ½ cups all purpose flour
  • ¼ cup cornstarch 
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 cup milk
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, softened
  • 2 cups dark brown sugar


  

Instructions

  • Preheat the oven to 350 degrees fahrenheit.
  • Grease and lightly flour a 13x9 baking pan. 
  • Whisk dry ingredients into a large bowl, then set aside. 
  • Cream butter and sugar, then add eggs one at a time, mixing between each egg addition. 
  • Mix in vanilla, then begin adding the dry mixture a little at a time. Alternate adding a bit of the dry mixture, then a little of the milk, mixing each time until all of the milk and dry mixture has been added and thoroughly mixed. 
  • Pour into the prepared baking pan and bake for approximately 40 minutes or until a knife inserted into the center of the cake comes out clean. 
  • Best served with a dollop of chilled whipped cream.

For your health:

If you would like to make a healthier version of this recipe, consider substituting the following ingredients. 


  • Use coconut or almond flour in place of all purpose flour.
  • Use arrowroot flour for a healthier (and gluten free) alternative to cornstarch.
  • Use almond milk for a dairy free alternative to regular dairy milk.
  • Be sure to use organic grass fed unsalted butter.
  • To make your own healthier alternative to dark brown sugar to substitute in this recipe, simply take 2 cups of organic cane sugar and mix the sugar with 4 tablespoons of molasses.  
  • You can make your own whipped cream for topping by simply whisking heavy cream until it forms stiff peaks.

Double Pumpkin Spiced Scones

Ingredients


For the scones:

  • ½ cup canned pumpkin puree
  • 1 egg
  • 3 tablespoons heavy cream
  • 1 tablespoon molasses 
  • 2 teaspoons pure vanilla extract
  • 2 cups all purpose flour
  • ¼ cup plus 2 tablespoons dark brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon 
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ cup cold unsalted butter


For the glaze:

  • 1 ½ cups confectioner’s sugar, plus a bit more for dusting
  • 3 tablespoons canned pumpkin puree
  • ¼ teaspoon each: ground cinnamon, ginger, cloves, and nutmeg


Instructions

For the scones

  • Preheat the oven to 400 degrees fahrenheit, then line a baking sheet with parchment paper. 
  • In a medium sized bowl, whisk together pumpkin, egg, heavy cream, molasses, and vanilla, then set aside.
  • Add flour, dark brown sugar, baking powder, baking soda, salt, and spices to a food processor. Process for approximately 20 seconds to combine. 
  • Add cold butter, cut into ½ inch chunks, to the food processor and pulse until the mixture resembles coarse meal. 
  • Add pumpkin mixture and pulse just until the mixture “comes together.” (The dough will be sticky and you will still see pea-sized chunks of butter within the dough.)
  • Lightly flour your countertop or working surface. Dump dough onto the floured surface and sprinkle dough with a small amount of flour. 
  • Using your hands, gently knead the dough until it forms a smooth ball. 
  • Divide the dough in half. Dust your work surface with flour again and form each half of the dough into a 5 inch circle roughly ¾ of an inch thick. 
  • Using a sharp knife, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds). If the dough starts to stick to the knife, dust the knife with flour.
  • Place the wedgees on the prepared baking sheet, and bake for 12-15 minutes. Check the bottom of the scones for doneness. (should be slightly brown when done)
  • Allow scones to cool on a wire rack completely before glazing. 


For the glaze:

  • Whisk all glaze ingredients (listed above) in a small bowl until well combined with no lumps of sugar remaining. 
  • Spread glaze evenly over completely cooled scones. Once glaze is set (must be set or sugar will melt into glaze), you can dust with confectioner’s sugar if desired.

For your health:

If you would like to make a healthier version of this recipe, consider substituting the following ingredients. 


  • Use almond or coconut flour in place of all purpose flour.
  • To make your own healthier alternative to dark brown sugar to substitute in this recipe, simply take 2 cups of organic cane sugar and mix the sugar with 4 tablespoons of molasses. 
  • Use organic grass fed butter in place of regular butter.

Perfect Pumpkin Coffee Cake

Ingredients

  • 1 cup oil

  • 2 eggs, beaten

  • 1 teaspoon pure vanilla extract

  • ¾ cup canned pumpkin puree

  • 1 cup milk

  • 1 cup sugar

  • 3 cups flour

  • 3 teaspoons baking powder

  • ½ teaspoon salt

  • 1 ½ cups brown sugar

  • 2 teaspoons cinnamon

  • ½ cup unsalted butter, melted

Instructions

  • Preheat the oven to 350 degrees fahrenheit.

  • Prepare streusel by combining brown sugar and cinnamon, then set aside. Optional (but delicious): you can add 1 cup of chopped pecans to the streusel mixture for added flavor. 

  • In a large mixing bowl, combine oil, eggs, vanilla, pumpkin, and milk. Mix until well combined. 

  • Slowly add sugar, flour, baking powder, and salt. Mix until combined. 

  • Pour half of the batter into a greased 13x9 baking pan. Sprinkle with half of the streusel mixture. Pour the rest of the batter on top, then sprinkle the remaining streusel on top of batter. 

  • Drizzle with melted butter.

  • Bake, covered with foil, at 350 for 25-30 minutes. Remove foil, then bake uncovered for an additional 10 minutes. Cake is done with a knife inserted into the center comes out clean.

For your health:

If you would like to make a healthier version of this recipe, consider substituting the following ingredients. 


  • Use olive or coconut oil in place of vegetable or canola oil.
  • Use almond milk in place of regular dairy milk.
  • Use organic cane sugar in place of regular granulated white sugar.
  • Use almond or coconut flour in place of all purpose flour.
  • Since the streusel won’t affect the moisture content of the cake, you can use coconut sugar in place of brown sugar.
  • Use organic grass fed butter for a healthier butter alternative.

Everything Nice Muffins

Ingredients


For muffins:

  • 1 ¾ cup all purpose flour 
  • 1 ½ teaspoons baking powder 
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ⅓ cup oil
  • ¾ cup sugar
  • 1 egg
  • ¾ cup milk


For cinnamon sugar topping: 

  • ¾ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ cup melted butter

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Lightly grease a muffin tin (12 muffins). 
  • In a large bowl beat together oil, sugar, egg, and milk. Add in dry ingredients and mix just until combined. 
  • Pour batter into prepared muffin tin (prepared cups), and bake at 350 for 20-25 minutes or until muffins are done. 
  • While muffins are baking, melt butter. Mix cinnamon and sugar together in a separate bowl. 
  • When muffins are done, while still hot, dip muffin tops into melted butter, then cinnamon sugar mixture.

For your health: 

If you would like to make a healthier version of this recipe, consider substituting the following ingredients. 


  • Substitute almond or coconut flour for the all purpose flour.
  • Use olive or coconut oil instead of vegetable or canola oil.
  • Use organic cane sugar instead of regular white granulated sugar. 
  • Opt for almond milk instead of traditional dairy milk.
  • Use organic grass fed butter.

Spicy Doodle Cookies

Ingredients


For the cookies: 

  • 3/4 cup almond flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1 tbsp. pure maple syrup
  • 2 tbsp. smooth cashew nut butter
  • 2 tbsp. almond milk
  • 1 tsp. pure vanilla extract


For the topping:

  • 1/2 tbsp. coconut sugar
  • 1/4 tsp. ground cinnamon


Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
  • Place the topping ingredients into a bowl and set aside.
  • Add almond flour, baking soda and cinnamon into a mixing bowl and stir to combine.
  • Add the maple syrup, cashew nut butter, almond milk and vanilla and mix until thoroughly combined. (The dough will seem wet and sticky.)
  • Take out 1 tablespoon of the mixture, roll the dough into a ball (by hand), and place onto the parchment paper. 
  • Repeat this process until you have used up all of the mixture. It should make around 10 cookies.
  • Once you have the cookie balls ready, gently press each one down into a 'cookie' shape.
  • Gently stir the topping ingredients together and sprinkle it over the top of the cookies, gently rubbing it with your fingers to make it stick.
  • Carefully shake off any excess topping mixture from the pan and then place the cookie sheet into the oven for 10-15 minutes.
  • Once golden brown, remove from the oven and place onto a wire rack to cool prior to serving.

For your health: 

Nothing to change here...healthy as-is!! Enjoy!

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References:


https://joyfoodsunshine.com/paleo-powdered-sugar/#wprm-recipe-container-8927


https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html 


https://www.livewellbakeoften.com/pumpkin-cake-with-cream-cheese-frosting/ 


https://www.allrecipes.com/recipe/76964/moist-tender-spice-cake/#


https://www.chattygourmet.com/archives/spice-cake-with-whipped-cream/ 


https://www.healthline.com/nutrition/brown-sugar-substitutes#TOC_TITLE_HDR_2


https://lilluna.com/recipe-tip-deal-and-video-of-the-week-quick-coffee-cake/#wprm-recipe-container-98987


https://www.onceuponachef.com/recipes/pumpkin-scones-spiced-pumpkin-glaze.html#tabbox


https://www.allrecipes.com/recipe/21687/sugar-and-spice-muffins/


https://www.thegraciouspantry.com/clean-eating-snickerdoodles/

MEDICAL DISCLAIMER
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Charles Livingston nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.