Fall is here and we all know what that means. The PSL (or Pumpkin Spice Latte) has returned for another glorious run through the pockets of coffee-lovers everywhere. Why stop there? EVERYTHING should be pumpkin spice. Everything. Let’s get started:

Pumpkin Soup
Ingredients:
15 oz. canned pumpkin (not pie filling)
2 C. chicken broth
½ C. cream
½ t. pumpkin pie spice
Instructions:
Add all ingredients to the pot and whisk continuously until boiling. Reduce heat to low and simmer 5 minutes, stirring constantly. Remove from heat and enjoy for lunch every day of fall!
To make apple-bacon soup: add 2 T. maple syrup and top with one cubed apple
cooked in butter until soft and crumbled bacon

Pumpkin Spice Cookies
Ingredients:
Cookies:
1 C. butter
1 C. white sugar
2 eggs
1 T. vanilla
3 ½ C. flour
2 t. baking powder
½ t. pumpkin pie spice
½ t. salt
Frosting:
8 oz. cream cheese
½ cup butter (1 stick)
1 T. pumpkin pie spice
3 C. powdered sugar

Instructions:
Cookies:
In a large bowl, beat butter and sugar together until creamy. Add eggs and vanilla and mix until combined. In a separate bowl, combine flour, baking powder, salt, and pumpkin pie spice. Gradually add flour mixture into sugar mixture until thoroughly combined. Chill dough for at least one hour. Preheat oven to 350 degrees. Sprinkle flour counter on counter and roll dough into ¼” thickness. Use Halloween cookie cutters to cut out shapes. Put cookies on ungreased cookie sheets and bake about 8-10 minutes or until cookies are lightly browned. Cool completely on wire racks before frosting.
Frosting:
Beat cream cheese, butter, and pumpkin pie spice in a bowl using an electric mixer. Gradually add the powdered sugar until completely incorporated. Frost the cooled cookies and enjoy!

Pumpkin Cream Cheese
Ingredients:
8 oz. cream cheese
1/3 C. canned pumpkin (not pie filling)
1 T. maple syrup
1/3 t. pumpkin pie spice
Instructions:
Add all ingredients to large bowl and blend together with mixer. Spread on bagels or stuff in French toast for a delicious and easy fall breakfast!

Pumpkin Butter
Ingredients:
29 oz. canned pumpkin (not pie filling)
¾ C. apple juice
1 ½ C. white sugar
4 t. pumpkin pie spice
Instructions:
Add all ingredients to saucepan and stir. Bring mixture to a boil then reduce heat to low and simmer for 30 minutes or until thickened, stirring frequently. Transfer butter into containers and chill until cool before using. Keep refrigerated. Pumpkin butter can be spread on literally anything and that is why it is the perfect recipe for those wanting to truly commit to PSL season. Happy spreading!