Homemade Pumpkin Spice Blend Recipe (For Drinks & Baking)

This homemade pumpkin spice blend is the easiest way to capture the flavor of fall in your kitchen. Made with a simple blend of spices—cinnamon, nutmeg, cardamom, ginger, and allspice—it’s fresher than anything you’ll find at the grocery store and a great way to stock your pantry for the season. Stir it into coffee for a quick pumpkin spice latte, sprinkle it into overnight oats, or use it anywhere a pumpkin pie spice recipe is called for. It’s a staple for fall baking and a good use of spices you probably already have on hand.

I first began mixing my own spice mix because the grocery store didn’t always have pumpkin pie spice in stock. Growing up off-grid, I learned that most blends can be recreated at home with just a small bowl and a few pantry basics. Over time, making my own homemade pumpkin spice became second nature— whether you’re stirring it into coffee or baking up a batch of my Pumpkin Cheesecake Muffins (Tim Hortons Copycat) Plus, it’s a great way to make sure you always have what you need during busy pumpkin spice season.

Why You’ll Love This Seasonal Spice Blend

Always available: No more scrambling when the store is out—you’ll always have your own homemade pumpkin spice blend ready.

Customizable: Make a small batch for the week or a large jar to last the whole pumpkin spice season.

Depth of flavor: Cardamom isn’t always included in store-bought blends, but it adds a unique richness to this blend of spices.

Pumpkin Spice History in Canada

Pumpkin pie and its familiar spice blend have been a staple in Canadian kitchens for generations. Long before jars of “pumpkin pie spice” lined the shelves at the grocery store, home bakers measured out their own mix of cinnamon, nutmeg, ginger, and allspice. That scratch method is precisely what this recipe relies on, because most of us already have these spices stocked in our cupboards.

The significant shift occurred when pumpkin spice became a seasonal product line, heavily influenced by products from south of the border. McCormick introduced its pumpkin pie spice blend in the U.S. back in the 1930s, and Canadians eventually saw the same idea catch on here. By the 2010s, chains like Starbucks, Tim Hortons, and Robin’s Donuts were rolling out pumpkin spice lattes, muffins, and Timbits every fall. Canadians, like we often do, picked up on the trend and folded it into our own seasonal routines.

Now, pumpkin spice has become a little ritual of its own in Canada—showing up in everything from lattes to overnight oats and almost any kind of fall baking. And while the store-bought version is handy, I always come back to making my own homemade pumpkin spice blend. It’s fresher, more flavorful, and, honestly, a great way to capture the taste of pumpkin spice season without relying on whatever’s on the shelves.

Let’s Make the Blend

Measure your cinnamon, nutmeg, cardamom, ginger, and allspice into a small bowl.

Stir the spices until thoroughly combined and the mixture is uniform in color.

Transfer to a jar or airtight container and store in a cool, dry place.

That’s it—you’ve got a fresh pumpkin spice blend ready for all your favorite recipes.

Ingredients:

Cinnamon – warm and sweet, the backbone of any pumpkin spice blend

Nutmeg – earthy and aromatic, great for fall baking

Cardamom – optional but adds floral depth

Ginger – spicy balance that makes a pumpkin spice latte shine

Allspice – clove-like flavor that rounds out the spice mix

If you don’t have measuring spoons handy, don’t worry—regular dinnerware works just fine. A large spoon (tablespoon size) is approximately equivalent to 1 tablespoon, while a smaller spoon (teaspoon size) equals 1 teaspoon. For halves, picture the bowl of the spoon divided into two. It’s a simple kitchen hack that makes mixing up your homemade pumpkin spice blend quick and easy.

Substitutions and Add-Ins For The Spice Blend

Cinnamon – Ceylon cinnamon offers a lighter flavor, making it a good option for experimentation.

Nutmeg – freshly grated nutmeg makes this spice mix especially fragrant

Cardamom – leave it out if you don’t have it, though it gives a good use of depth

Ginger-A pinch of mace can also provide a warm edge if ginger isn’t available.

Allspice- use equal parts ground cloves and ground cinnamon (or cloves + nutmeg) as a stand-in. The flavor won’t be exact, but it gives a similar warm depth.

Expert Tips, Serving and Storing Suggestions For The Pumpkin Spice

Tip #1: Make small batches. This homemade pumpkin spice keeps best when fresh. Mix only what you’ll use in a month or two.

Tip #2: Use an airtight container. Store in a sealed jar in a cool, dry place, away from light, to maintain its fragrance.

Tip #3: Think beyond pie. This isn’t just for pumpkin pie—it’s a great way to flavor lattes, cookies, smoothies, and even overnight oats.

Think beyond pie. This isn’t just for pumpkin pie—it’s a great way to flavor lattes, cookies, smoothies, overnight oats, or even add to my Pumpkin Spice Scones with Spiced Icing Drizzle for an extra punch of warmth.

Keep your homemade pumpkin pie spice in a spice jar or an airtight container at room temperature. When stored properly in a dry place, the spice mix remains fresh for approximately 6 months. But, it’s most fragrant when used within 3 months.

I’d love to hear how you’re using this pumpkin spice blend! Leave a comment and rating below—whether it’s for a cozy pumpkin spice latte, a classic Thanksgiving pie, or as a quick sprinkle over overnight oats, your ideas help others discover new ways to make the most of this simple blend of spices.