"I used to be such a fan of the Starbucks pumpkin cream cold brew until I realized that I can actually make it really easily and a lot cheaper at home! Made with pumpkin spice and pumpkin puree, this cold coffee drink takes me just a few minutes to make and has all those fall vibes.

There’s something about fall that makes me crave pumpkin coffee drinks – hot and cold ones. My version of the pumpkin cream cold brew doesn’t just have pumpkin spice flavor but real pumpkin puree which gives it that orange color and more of a pumpkin flavor."

two glasses of iced pumpkin cream cold brew on counter

Your fall coffee order, but better. This DIY pumpkin cream cold brew nails the creamy cold foam and pumpkin-spice flavor—no coffee run required.

 Homemade Pumpkin Cream Cold Brew 

"This Homemade Pumpkin Spice Latte is a copycat of the Starbucks with pumpkin puree, pumpkin spice, coffee and milk."

two mugs of homemade pumpkin spice lattes

Skip the coffee shop line—this homemade pumpkin spice latte is creamy, cozy, and packed with real pumpkin flavor. A simple Starbucks copycat recipe you can make in minutes.

Homemade Pumpkin Spice Latte

A nod to a classic pumpkin pie, with a twist! This pumpkin ganache caramel pumpkin pie is a sure stunner for your Thanksgiving table this year. *This recipe comes directly from 

Milk Bar Pumpkin Pie 

This vegetarian lasagna is made with homemade pumpkin puree, baby spinach, plenty of cheese, and sage leaves fried in butter. Like most lasagnas, this recipe doesn’t come together immediately, but the required steps are easy, and it’s the perfect rustic comfort dish to make in the fall. First I roast a small sugar pumpkin, then add it to a Vitamix along with ricotta, mire poix, and seasonings. Then blend using the “custom blend” setting to create the perfect saucey consistency. 

 Don’t stress if you don’t have exactly 2 ½ cups of pumpkin. As long as you’re not more than a ½ a cup off it won’t make too much of a difference. You can also use butternut squash, just make sure it’s the same weight. I use vegetable broth to keep it vegetarian, but you can easily swap out with chicken or beef broth. (Combining bouillon with water will also work.) Make this 2 days ahead and store it in the refrigerator until ready to bake. Alternatively, store it in the freezer until ready to bake, up to 2 months (just double check your baking dish is freezer friendly).

Pumpkin Lasagna with Fried Sage

, a column by Food Editor Emily Ziemski where those small-but-mighty additions that instantly upgrade whatever’s on the table—ingredients, sauces, toppings—are the star of the show. Today, pumpkin pie with a Polish... twist.

 When I was younger, my palate for sweets was indiscriminate and vast. I would eat raw cookie dough, a spoonful of honey, a handful of chocolate chips—anything to get that quick sugar fix. Though I still love a good sweet treat, a random pantry grab doesn’t quite do it for me anymore. With that in mind, let’s talk about babka, my platonic ideal of viennoiserie—baked goods made with active yeast, and enriched with things like milk and eggs. With a nudge from our Senior Food Stylist, Anna Billingskog (“What if we made a babka… but different?”), the pumpkin-tahini mix was born, complete with classic pumpkin pie spices. (If it ain’t broke, right?) Throw in some chocolate chips as a nod to the classic quick bread loaf pairing of pumpkin bread, plus sesame seeds to enhance the tahini encased inside, and you’ve got my new favorite holiday treat, no desperate Band-Aid-solution trip to the pantry needed. The tahini mellows any cloying sweetness that could consider breaking through, plus its nutty elements give the bread a pie crust vibe, making it 

, the line everyone seems to be toeing these days. The bread is fluffy enough to serve as a morning snack with your coffee, and rich enough to be a centerpiece on the dessert table.

Pumpkin Pie Babka

I first fell in love with pumpkin bread when my second grade teacher asked us to each bring in one can of pumpkin purée and one empty coffee can. We transformed these into delectable sweet bread that she baked in the coffee cans themselves, which we later decorated to look like turkeys. Since then, I’ve made some version of this recipe every fall. I start by greasing my loaf pans with Chosen Foods 100% Pure Avocado Oil Spray, which is naturally non-stick and doesn't contain propellants. The pumpkin bread is incredibly moist thanks to the pumpkin purée and Chosen Foods 100% Pure Avocado Oil, which is perfect for baking because it contains good fats and has a neutral taste. Plus, each loaf is chock-full of chocolate chips. Have a slice in the morning for breakfast and another in the evening for dessert.

Pumpkin Bread With Chocolate Chips

When I first met my boyfriend, he told me that his favorite cake was angel food cake. Internally, I scoffed—this was a cake I associated with fat-free diets of the nineties, not something that would be your favorite. Despite that, the deeper I fell for him, the more I wanted to feed him, make him something he loved. And angel food cake seemed to be that thing. So much so that on one of our early dates, he suggested that we make a pumpkin angel food cake together. While we never ended up making the cake during that date, I did learn how to make angel food cake. Seeing—and tasting—the meringue-based cake through my boyfriend’s lens became for me what it is when made best: light, fluffy, slightly tangy, and perfectly paired with whipped creams and glazes, nothing diet about it. Since we never finished our recipe together, I developed this pumpkin angel food cake with salted maple glaze in his honor. 

When I’m learning something new, I turn to pastry chef and author of Dessert Person, Claire Saffitz, and angel food cake was no exception. Making her classic version is how I first made the cake and this recipe owes a debt to her. Instead of lemon juice and vanilla, this cake includes warm spices and pumpkin purée. I like a mixture of nutmeg, cloves, and cinnamon, but feel free to create your own mix of warm spices—ground ginger, allspice or pumpkin pie spice would all work nicely here. The one thing not to skip is the flaky sea salt on top. For a cake that’s quite sweet, thanks to its maple glaze, a bit of salt adds a necessary and delicious balance. Thanks to the pumpkin that’s folded into the batter, you can expect a final product that’s slightly moister and a tiny bit denser than a plain angel food cake. It does best when eaten on the day it's made; overnight the maple glaze soaks in and makes the cake even moister. 

Before you get started, you’ll need to invest in a tube pan, there’s simply no way around it. It’s a metal pan with a hollow tube in the center and short “feet” around the top edge of the pan that help it to cool upside down, which keeps the cake from deflating after its bake. 


Pumpkin Angel Food Cake With Salted Maple Glaze 

Clara hasn't had much in the way of sweets yet. Yes, I put 

, but until a few weeks ago, she hadn't tasted cake or a cookie or anything you might call "dessert." That is, until her well-meaning 3-year-old cousin offered her a piece of his chocolate chip cookie–which she inhaled, smearing bittersweet chocolate all over her face in the process. And what better time to inaugurate her into the world of sweets than during December? Trying to come up with some seasonal treats that wouldn't send her into a sugar-induced tailspin, I thought about the soft, domed pumpkin chocolate chip cookies that are a mainstay at pick-your-own apple farms in the Northeast, along with warm apple cider doughnuts and hot cider. I've never actually made the cookies myself but have always wanted to, and I thought Clara would probably like the soft, cakey texture and the earthy flavor of pumpkin, gently spiced. I knew at least she'd like the chocolate chips. After consulting lots of different recipes (apparently, everyone else has made these and written about them already), I came up with my own version. Hope you like them!

Soft Pumpkin Chocolate Chip Cookies

My first experience with coffee cake was a slice of Wolferman’s Bakery cinnamon sour cream version—I, an elementary school-aged child, was hesitant to consume a baked good made with coffee, as this pre-dated my now-caffeine-fueled morning routine and years as a college barista. But my parents insisted I’d try it and perhaps, even like it. So they cut me a skeptical sliver and I dug in.

People say that when you win the lottery, your life changes in the blink of an eye (or more specifically, the exchange of a $2 bill for the golden ticket handed over by a bodega cashier). The same can be said for me and Wolferman’s cinnamon–sour cream coffee cake. I had never tasted anything so moist, so buttery, and so artificially delicious as this mail-order baked good. Ever since the aughts, I’ve morphed into a devoted coffee cake consumer. Whenever I have it, I cut myself a wedge, not a slice, and then another.

To celebrate the changing of the leaves, I developed an autumnal version of that Wolferman’s wonder: It features pumpkin purée, a bevy of warm ground spices, an oat-based streusel, and a subtle maple-infused glaze. I’m quick to scoff at a dry baked good (Wolferman’s would never be dry), so I made sure that this one was plenty moist—pure pumpkin purée, plus sour cream, eggs, canola oil, and milk make that happen. Best of all, there are no surprises here. With the exception of oat flour, you should have everything on hand already, meaning that you can make the coffee cake in far less time than it would take for one from Wolferman’s to arrive (though I might order one anyway).

Pumpkin Coffee Cake With Maple Glaze

A pumpkin snickerdoodle is a cookie that makes a whole lot of sense, if you ask me. I mean snickerdoodles are all about cinnamon and cinnamon says fall— but you know what else says fall? Pumpkin. Thus adding pumpkin puréee and spices to a snickerdoodle recipe is just about the smartest way to get fall (aka pumpkin) into a cookie, as I can imagine. And if we can’t eat the season in cookie form, then what can we do? Now, full disclosure: I am new to the world of snickerdoodles. I did not grow up with snickerdoodles, nor has anyone ever made me a snickerdoodle. However, I decided to include a recipe for them in my latest cookbook, 

, as snickerdoodles happen to be my dear friend’s favorite cookie. And you know, I think I might have been onto something, as my “Epic Snickerdoodles for Stephanie” have been labeled “genius.” As such, I have borrowed some of the tricks and techniques from my genius version and applied them to this scrumptious pumpkin one. First, my pumpkin snickerdoodles are easy-peasy to make (like the originals)—all you need is a bowl, a whisk, and a flexible spatula. They also do not require several hours of chilling in order to achieve their deliciously chewy texture and to avoid the dreaded spread, despite the fact they call for melted butter. This dough only needs to be chilled in the fridge for 30 minutes (The pumpkin purée makes scooping the dough a little challenging). Once chilled, they hold their shape so well that I recommend pressing down on the dough balls and flattening them slightly pre-bake (I am very much against a puffy, domed cookie, snickerdoodle or not). Now, I know shortening is a controversial ingredient, so if you would rather substitute additional butter for the shortening, you do you. Just know that you will likely have to chill your dough for longer than 30 minutes, and likely bake for longer, too. Moreover, I have included a little nutmeg and ginger in the cookie, to pop that pumpkin flavor just a tad, but you can play with the spices—both the variety and amount— as you see fit. Finally, a snickerdoodle word to the wise: I find that the longer I bake the cookies, the puffier and cakier they become. Six minutes might seem crazy fast, but it really is golden when it comes to chewy snickerdoodle baking. And I like to bake only one sheet at a time for even baking; if that reads fussy to you, you can absolutely bake both sheets at the same time. Whether you are a snickerdoodle lover from way back or are new to their world, I am pretty sure these pumpkin ones are going to make it into your cookie-making rotation kind of a lot this fall.

Pumpkin Snickerdoodles

Pumpkin Tiramisu is the creamy, elegant, no-bake, holiday-spiced dessert that you didn’t even know you were missing. And in this instance, it is also one of the easiest. Moreover, pumpkin tiramisu is even better than traditional, an unpopular opinion for sure, but one that just needs to be voiced (sorry, haters). A can of pumpkin purée, plus some warm and toasty spices, is all it takes to carry this already fabulously simple and delicious treat straight over the top, in all the best ways. 

Here, to avoid making a sabayon, a spiced pumpkin mascarpone whipped cream is layered with ladyfingers, providing the dessert with all the traditional tiramisu feels, but without the extra (timely) stovetop cooking step (I am a step avoider from way back, as is evidenced here). Room temperature mascarpone cheese is whisked together with heavy cream, pumpkin purée, and spices and in just a couple of minutes, a fluffy orange-hued cream is ready for prime time. Crunchy ladyfingers (I’m partial to Savoiardi) are then briefly dunked in a bourbon coffee mixture and snugly placed in the bottom of a baking dish. I like to use boiling water and a generous helping of espresso powder to make the coffee for the extra strong flavor it imparts (and because I’m not the “I have a cup of hot coffee hanging out on my kitchen counter and want to incorporate it into my baking” kind of person). Although traditional tiramisu calls for marsala wine, I like bourbon here. But you do you—even if “doing you” calls for leaving out the booze altogether (no judgment). just add a little extra boiling water or coffee to ensure you have enough liquid for soaking.

The soaked fingers are then topped with half the cream; followed by more fingers and cream. To finish the dessert, I sift a thick and luxurious coating of Dutch process cocoa powder over the final layer of cream, just as I would when assembling a traditional tiramisu. Not only is the contrast of the dark brown cocoa with the orange cream exquisitely beautiful to behold (hyperbolic but true), but pumpkin and chocolate are a match made in flavor heaven and 100 percent contribute to the next-level status of this treat. I like Dutch process for this application, due to its deep brown color. It goes without saying, however, that if chocolate and pumpkin are not your jam, by all means sift some cinnamon over the top, rather than the cocoa powder. But no matter what you choose to sift, pumpkin tiramisu deserves one of the coveted spots at your holiday dessert table—and your friends and family will thank you for including it. 


Pumpkin Tiramisu

Pumpkin bread pudding is just the tastiest, holiday-friendly, breakfast, dessert, snack—you name it—with which to celebrate the cooler temps. Bread pudding and I go way back, as once I discovered it is essentially baked french toast under another, slightly sexier, name, I was sold. And interestingly enough 

 bread pudding and I also go way back, as one hundred years ago I developed some recipes for a cookbook, and one of them just happened to be the aforementioned flavored pudding. My first foray into pumpkin bread pudding involved baking up a loaf of pumpkin chocolate chunk bread and using that as the base for the pudding; and although delicious, this time I wanted to prepare something a little less labor-intensive. Here, a store-bought loaf of rich, buttery brioche or eggy challah is cubed and tossed with a rich custard of eggs and cream. If your bread is stale, that can maximize its ability to absorb the custard and also hold its shape, but I have used fresh bread with no problems. For the custard, I like a mixture of eggs and yolks, as that is what I used when developing my recipe for the aforementioned cookbook—why mess with a good thing? The addition of the pumpkin in the custard is not only wonderfully flavorful, but also adds a moist texture to the finished pudding. The chocolate, which can be semisweet or bittersweet, is chopped. Usually I call for chips when writing recipes, or their ease of use (no added chopping step and finding them in the grocery store is a no-brainer) but the different-sized pieces and shards of chopped chocolate is so spectacular dispersed when amongst the spiced, pumpkin soaked bread, that I highly recommend using bar chocolate here. If you have one, I just love baking this up in an oval-shaped baking dish, but square also works. A sprinkling of cinnamon sugar pre-bake is nice for a little sparkle and crunch, but is optional. However, the drizzle of heavy cream or scoop of (melty) vanilla ice cream when served is not. If you’ve been making pumpkin chocolate bread pudding for as long as I have, it goes without saying that #wykyk (aka when you know, you know).

Pumpkin Chocolate Bread Pudding

This ultra seasonal Pumpkin Bundt Cake is what I imagine a 

 marathon tastes like—and it pairs perfectly with any episode, any time of the day or night. It is guaranteed to satisfy your sweet tooth as a post-dinner treat, but don’t be surprised if it manages to sneak its way into your morning coffee or afternoon tea routines. If you close your eyes, you’ll swear it’s just a pumpkin muffin! Wink wink… The real selling point of this bundt cake is how easily it comes together. That’s the great thing about a bundt cake—it looks like you worked hard in the kitchen all day to create an elegant dessert, but in reality, it is deceivingly simple (far easier than a tiered or frosted cake). You can keep the stand mixer in the cabinet, because all you need to whip up this batter is a whisk and a few bowls. Just mix together your wet and dry ingredients separately, then fold them together and pour the batter into a greased bundt pan. You’ll spend more time letting the butter and cream cheese for the glaze come to room temperature than you will actually mixing the cake batter. Speaking of the glaze—the cake gets an instant upgrade from a quick homemade icing that is drizzled all over the top. If you want to simplify the glaze even more, you can skip the cream cheese and butter and simply whisk milk, orange juice, or water into confectioners’ sugar until it is thin enough to spoon over the cake. This recipe uses a neutral oil as the fat, as opposed to butter. Butter, even when baked into cakes, cookies, or muffins, solidifies in the refrigerator—oil does not! So while this cake is great to serve to a large group of friends or family, it can also be stored in the refrigerator for a few days and served over time for smaller groups. Oil-based cakes will remain moist for longer than butter-based cakes. If you do want to use butter in a recipe, use ratio of 3:4 oil to melted butter. For this recipe, that means you would use 1⅓ cups butter (about 2 sticks + 5 tablespoons) in place of the vegetable oil. It is a lot of butter, but it makes a lot of cake! Flavor-wise, half a cup of sour cream mixed into the cake batter adds a little bit of tang in addition to adding moisture. If you don’t have any sour cream on hand, substitute it with plain yogurt or milk (even plant-based milk works here!) The other flavor big hitters are freshly grated orange zest and a spoonful of pumpkin pie spice. Orange zest brightens up the entire cake, leaving behind subtle floral notes. Pumpkin pie spice brings the warmth that we all expect from pumpkin cake. If you like, make things even more interesting by stirring in things like chocolate chips, dried cherries, walnuts, pecans, or more pepitas (in addition to the ones sprinkled on top).

Pumpkin Bundt Cake

If you’re fond of banana bread, and also have some affection for its pumpkin brethren, have I got a treat for you. Pumpkin banana bread is the loaf cake you did not know you were missing. It brings so much to the table, and yet is as understated as they come. This loaf-cake hybrid has all the cozy banana flavor, coupled with an incredibly soft, moist crumb, that you’ve come to expect from a loaf of classic banana bread, but with some subtle, can’t-quite-put-your-finger-on-it autumnal vibes in the background. That’s the pumpkin, of course, plus a little cinnamon and ginger in the mix as well. And did I mention that it’s studded throughout with deeply toasted pecans? It is and you’re welcome.

I like brown sugar in this bread, as its signature caramel/molasses flavor is just perfect with both bananas and pumpkin. The oil keeps the bread moist for days and is the easiest fat to grab when baking a cake, but you can substitute melted butter, if you’d prefer. The spices help the pumpkin really sing, but leave them out or amp them up, if you so desire. Same goes for the pecans: I think they’re genius here, due to their flavor and texture, but if you are not pro-nut, or would prefer a different one (walnuts perhaps?), go for it. Interestingly enough, mashed bananas and pumpkin weigh the same and behave very similarly when baked, so feel free to add more of one or the other; just be sure not to change the total amount you use (1½ cups/340 grams per loaf).

Finally, in order to streamline the assembly of the recipe, add your leavening, salt, and spices to the wet ingredients and the flour, on its own, as the last step. This allows you to avoid dirtying an extra bowl and helps ensure the flour doesn’t get overworked, which could otherwise result in a tough cake. Bottom line loaf cake lovers, this bread is the best of so many worlds (be they banana, pumpkin, spiced, or nutty) and if any of those worlds light you and your taste buds up, there’s a very good chance it is soon to become your everything. 


Pumpkin Banana Bread With Toasty Pecans

Looking for a fun and delicious twist on pumpkin pie that’s no harder than the recipe on the back of the can of pumpkin? Me too, always, given how much my husband and two kids love this Thanksgiving classic. This pumpkin-mascarpone rendition checks all of the boxes for me: It’s easy to make (thanks to a simple press-in chocolate wafer crust and a foolproof filling), solves my biggest gripe with pumpkin pie (fillings that are dense, heavy, and one-note in flavor), and it gets my whole family’s seal of approval. 

Mascarpone, like the one from BelGioioso, is a soft, silky, slightly sweet cow’s milk cheese that’s a traditional ingredient in tiramisu. Not only does it make the pumpkin filling lighter and creamier, it also helps to prevent those pesky cracks and fissures from forming in the filling. To gild the lily, I like to crown the pie with whipped mascarpone and shaved chocolate. Because the mascarpone stabilizes the whipped cream, it can be prepared hours in advance and is even good the next day. I may not share my family’s zeal for pumpkin pie, but even I can’t resist a big slice (or two!) of this tangy, creamy pie every time I make it.

Pumpkin-Mascarpone Pie With Chocolatey Cookie Crust 

. After all, there are more important jobs to attend to that morning, like opening presents. So at our house, we always have this pumpkin bread to nosh on. I’ve adapted this recipe from one I received from my friend Heather. The original made 3 loaves. I adjusted the quantities and spices to suit my taste and one loaf pan. Fair warning, the bread is highly addictive. It’s perfect spread with softened butter, or some fig jam, or softened cream cheese, or just plain nekkid.

Pumpkin Christmas Bread

Reprinted with permission from 'Miss Maggie’s Kitchen: Relaxed French Entertaining' (Flammarion, 2020). Photo by Christophe Roué from Miss Maggie’s Kitchen (Flammarion, 2020)

Pumpkin Soup With Porcini Crostini

These flaky biscuits are a must at the Thanksgiving table. They’re also terrific for day-after turkey sandwiches. For best results: Test the freshness of your baking powder by mixing a small spoonful with ¼ cup of hot water. The baking powder should bubble vigorously upon contact. If it doesn't, you're best off getting a new can. Be sure to freeze your butter before cutting it in. Don’t overmix the dough. And instead of a biscuit cutter, use a sharp chef’s knife. The only scraps here are from the border, which makes a fine snack as you prep the rest of the holiday meal. Bake in a cast-iron skillet for a crispy crust and soft, fluffy center. Now about that compound butter: I love gochujang for its kick and funk, but you can also use harissa—the concentrated kind, not saucy—or another favorite chile paste. Pumpkin purée imparts a mellow sweetness and, once the butter is mixed up, you’ll no doubt dream up all the other ways to use it. And if you’re wondering what to do with that leftover canned pumpkin, 

Buttermilk Biscuits With Pumpkin Chile Butter

 in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child’s addition of molasses, extra spices, and especially bourbon breathes new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper." —Julia Moskin

Fluffy Pumpkin Pie From Julia Child’s Aunt Helen, Via Julia Moskin

Chocolate peanut butter cups, stand back. There’s another bite-size treat in town, perfect for fall: chocolate pumpkin butter cups. To make things easy, the recipe starts with a whole can of puréed pumpkin. Sweeten it with brown sugar and spice it up with a few ingredients you probably already have in your kitchen, like vanilla extract and ground cinnamon. If you don’t have (or don’t want to use) canned pumpkin, no worries—homemade pumpkin purée couldn’t be easier to make: Just roast pumpkin cubes in the oven at 425°F until soft and browned, then purée in a blender or blend by hand using a potato masher. You won’t use all of the pumpkin butter for these chocolate cups, but this is a good thing: In an airtight container, it’ll last in your fridge for up to 2 weeks. Add a dollop to warm oatmeal, spread it on pancakes, swirl it into brownies, mix into ice cream...the options are endless. 

Pumpkin Butter Cups 

This recipe was originally intended to be a quicker, easier version of pumpkin pie (and it is!)—but it also delightfully breaks a lot of other pie baking rules I usually depend on. Unlike pie, which pretty much always benefits from cooling before slicing, this “cobbler” is pretty amazing served warm from the oven—and is still delicious once it’s cooled, too. Because the pie crust is on the top rather than the bottom, there’s no fear of soggy bottoms, and no need to par-bake. But some things never change: You’ll likely want yours topped with a hefty dollop of whipped cream.

Pumpkin Pie Cobbler

It’s pumpkin pie, just not the one you’d expect. This cream pie-ified rendition features a gingery graham cracker crust, pumpkin pastry cream, and a sour cream–spiked whipped cream. A few ways to make this in advance: Prepare the pastry cream up to three days in advance; just cover with plastic, refrigerate, and whisk well to smooth out before filling the crust. Make the crust, fill with pastry cream, and keep in the fridge for up to one day. Morning-of, top with the whipped cream. 

Pumpkin Cream Pie

As I wake up to the first day of fall, there it is, lingering in the dark corner of my bedroom, the faint smell of 

. Just like a magic switch, the first raindrops of the fall have washed away all the things summery. Instead of ice coffee and tea, we will be sipping pumpkin spice latte and pumpkin spice tea. The Flower Power IPA—so yesterday—instead, the Pumpkin Spice Ale is our beer of the moment. Goodbye lime pie, hello pumpkin pie. And as for the soup...wait, it doesn't seem that there's anything like pumpkin spice soup. At least according to Google. And Google is to be trusted. Just in case, I double-check other food sites...nada! There's spicy pumpkin soup, and spiced pumpkin soup, and pumpkin soup with spices, but believe it or not, despite all things pumpkin spice around us, mankind has yet to come up with pumpkin spice soup. And so here it is, my small contribution to the mankind...

Pumpkin Spice Soup

 dog owner. You know, the one whose furry friend has an outfit for every holiday, who totes her pup around in her purse à la 

 The good news is, I’m still not that kind of dog mom. I do, however, now make homemade sourdough dog treats. As anyone who has a sourdough starter at home will tell you, the supply of discard from regular feedings is endless, as is the guilt that comes with tossing it. The good news is, this stuff is both edible (it’s just fermented flour and water, after all!) and delicious. I’ve stirred it into brownies, my morning pancakes, and banana bread for a tangy upgrade. But it wasn’t until browsing the pet store for 

 bag of treats that I thought to share the discard-bounty with my dog. Now, I know what you’re thinking: “There’s no way I’m going to make dog treats from scratch. I barely have time to feed myself!” But hear me out. These snacks have a short ingredient list (in fact, you probably have everything you need in the kitchen right now), they prevent food waste, and the recipe makes a ton. Leave some of the treats out for now (stored in an airtight container at room temperature for up to 5 days) and pack away the rest in the freezer for months, thawing as needed. These treats may not taste all that great to us humans (though you can certainly eat them if you want!), but my pup gives them two paws up. This dough comes together quickly in a stand mixer; while it’s too stiff to be made with a handheld electric mixer, everything can be done by hand. Use a whisk for steps 1 and 2, switching to a wooden spoon or a clean hand and a little elbow grease to incorporate the flour in step 4. Note: While all of the ingredients are considered safe for dogs—I checked with my vet to confirm—monitor your pet for any food sensitivities. Though salted or sweetened peanut butter should be okay if that’s all you have, they're simply not ingredients that dogs need in their diet (and peanut butters containing xylitol, a sweetener used in some nut butters, should be avoided), so it's best to use a natural, unseasoned brand. These are treats, and they should not be used as a meal replacement.

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