The Washington Post

Pumpkin Spice Mix

Pumpkin Spice Mix 12.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Oct 12, 2021

Homemade pumpkin spice (or pumpkin pie spice) is just the thing to make your baked goods shine. We've started with a fairly traditional cinnamon-led base that allows for you to choose between nutmeg or mace (a milder, sweeter spice made from the webbing around nutmeg) and allspice or cloves, depending on your taste. Then for an optional twist, you can add either ground cardamom or dried orange peel. Feel free to adjust the entire formula to suit your needs.

In addition to using this in recipes that call for pumpkin pie spice, you can use it in any recipe that calls for a blend of similar warming spices. Just add up the volume of all the spices called for in the recipe and use that amount of the pumpkin spice instead.

Storage Notes: The spice blend can be stored in an airtight container at room temperature, preferably in a dark pantry, for up to 6 months.

Where to Buy: Dried orange peel (not candied), such as McCormick, is available at some grocery stores. You also can find it through such online retailers as Penzeys and Kalustyan's. Look for the granulated peel, not strips.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes about 1/4 cup

Ingredients
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons freshly grated/ground nutmeg or mace
  • 1 1/2 teaspoons ground allspice or ground cloves
  • 1 teaspoon ground cardamom or 1 teaspoon granulated dried orange peel (optional; see headnote)

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Directions

Combine the cinnamon, ginger, nutmeg or mace, allspice or cloves and, if using, cardamom or orange peel in a small bowl. Stir until thoroughly incorporated and transfer to a jar or other airtight container.


Recipe Source

From Voraciously staff writer Becky Krystal, based on recipes in The Post archives and Cook's Country.

Tested by Becky Krystal.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per teaspoon: 3


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 1g 0%

Dietary Fiber: 1g 4%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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