Every fall, the pumpkin wave hits hard. It’s in our lattes, our quick breads, our dog treats, and approximately half the products at Trader Joe’s. You can resist for a bit, but eventually, you’ll give in. And when you do, I’d argue there’s no better vehicle for pumpkin than a tall stack of fluffy pancakes.

The trouble is, pumpkin doesn’t naturally make good pancakes. It’s dense and moist, two things that sound lovely until you realize they work directly against the tender, airy texture that defines a great pancake. Many pumpkin pancake recipes end up tasting like spiced mush cakes—heavy, undercooked, and more about the idea of fall than the pleasure of eating breakfast. So my challenge when developing this recipe was incorporating that warm, fall flavor without losing the signature lift of a good, fluffy pancake.

How to Amplify Pumpkin Flavor in Pancakes (Without Sacrificing Texture)

This recipe starts with the same bones as my easy, fluffy pancakes—a dependable base built for height, tenderness, and that classic diner-style bounce. From there, the challenge was figuring out how to weave in real, robust pumpkin flavor without weighing everything down.

I started with canned pumpkin purée for ease, accessibility, and practicality. No one wants to be carving open a squash before they’ve had coffee just to get breakfast on the table. It’s also worth noting that most “pumpkin” purée is actually made from a variety of butternut squash, which is sweeter than most pumpkin varieties—a fact that works in our favor here. That natural sweetness and silkier texture give the pancakes great flavor and a softer crumb.

Because pumpkin purée is high in water, dumping it straight into a batter can weigh the pancakes down.To counter that, I simmered the purée on the stovetop first with sugar, a touch of salt, and classic fall spices—cinnamon and nutmeg—until it thickened, darkened slightly, and turned glossy. This short cooking step intensifies the pumpkin flavor while cooking off excess moisture, leaving a concentrated base that blends beautifully into the batter.

I also reduced the milk slightly compared to my traditional pancake recipe, since the pumpkin purée brings its own liquid to the mix. The result is a batter that’s rich and aromatic but still structured enough to rise tall on the griddle.

The Basic Rules of the Fluffy Pancake Playbook

From there, I followed the same principles that make my fluffy pancakes so reliable—principles that form the foundation of any good short stack, pumpkin or otherwise. Even though this batter has extra heft from the pumpkin purée, it still behaves best when you treat it gently.

Let the batter rest before cooking. Ten to 15 minutes might not sound like much, but it makes a world of difference in the batter’s texture, which then makes a huge difference in the quality and loft of the pancakes. The flour has time to hydrate fully, the baking powder begins its first lift, and the thick pumpkin mixture loosens just enough for easier scooping. You’ll know it’s ready when the batter looks slightly puffed and spoonable rather than runny. That short pause is the difference between dense, flat cakes and pancakes that rise tall and stay soft.

Cook three at a time for better control. Overcrowding the skillet when making pancakes is one of those small mistakes that can have a dire outcome. Too many pancakes can lower the pan’s temperature and make it harder to flip cleanly. Three 4-inch wide pancakes nestled into a 12-inch skillet give you just enough breathing room for even heat and easy maneuvering to fit the spatula under each one. 

Keep the temperature at a steady medium-low. Pumpkin’s natural sugars brown faster than plain batter, so lower heat ensures golden tops and fully cooked centers instead of scorched outsides with raw middles.

Adding the Pecans and Finishing Touches

I love the crunch and toasty flavor of chopped pecans sprinkled over each pancake just before the flip. Mixing them into the batter sends them sinking to the bottom, but adding them to the raw tops keeps the distribution even. Of course, if you’re nut-averse, you can skip them—the pancakes will still be delicious.

Once you get into the rhythm—scoop, sprinkle with pecans, flip, repeat—the result is pancakes that are plush and golden, with edges just crisp enough to contrast the soft interior. From there, you’re only a pat of butter and a pour of maple syrup away from fall breakfast perfection. These pancakes are everything we wish all pumpkin-spice things could be—simple, cozy, and genuinely worth making, no novelty packaging required.

Cook Mode
(Keep screen awake)

• 2 cups all-purpose flour (9 ounces; 255 g)

• 3 1/2 teaspoons baking powder

• 1 (15 ounces; 425 g) can unsweetened pumpkin purée

• 1/4 cup sugar (1.75 ounces; 50 g)

• 1 teaspoon ground cinnamon

• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

• 1/4 teaspoon ground nutmeg

• 1/4 cup (60 ml) neutral oil such as vegetable or canola oil, or melted butter, plus extra for greasing the skillet

• 3/4 cup (180 ml) whole milk, room temperature

• 1/4 teaspoon vanilla extract, optional

• 2 large eggs, room temperature

• 1/2 cup pecans, toasted and finely chopped

1. In a large bowl, whisk flour, and baking powder together until combined; set aside.

2. In a medium saucepan, combine pumpkin purée, sugar, cinnamon, salt, and nutmeg, and cook over medium heat, stirring constantly, until thickened and glossy and reduced to about 1 cup, 6 to 8 minutes. Remove pot from heat; whisk in oil, milk, and vanilla until combined. Let mixture cool for 5 minutes. Whisk in eggs until well combined and mixture is homogeneous.

3. Pour pumpkin mixture into flour mixture and stir gently until just combined (batter should remain lumpy with a few streaks of flour). Let batter sit for 10 to 15 minutes before cooking.

4. In a 12-inch nonstick skillet or a well-seasoned cast iron or carbon steel skillet, heat 1 teaspoon oil over medium-low heat until shimmering, 5 minutes. Using paper towels, carefully wipe out excess oil, leaving thin film on bottom and sides of skillet.

   To Test Temperature of Skillet: Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.

5. Using 1/4-cup dry measuring cup or ice cream scoop, evenly space 3 portions batter in skillet. Use the back of a measuring cup or a spoon to gently spread each portion of batter into a 4-inch round. Sprinkle each pancake evenly with about 1 tablespoon pecans. Cook until bubbles on surface are just beginning to break, edges are set, and bottom sides are golden brown, 2 to 4 minutes.

6. Using a thin, wide spatula, flip pancakes and continue to cook until the second sides are golden brown, 1 to 3 minutes longer. Transfer to a plate and serve. (Alternatively transfer cooked pancakes to a wire rack set in a rimmed baking sheet, and hold warm in a 200℉; 93℃ oven until ready to serve.) Repeat with remaining batter and pecans, using additional oil as needed.

Special Equipment

Medium saucepan; 12-inch nonstick skillet or a well-seasoned cast iron or carbon steel skillet; 1/4-cup dry measuring cup or ice cream scoop; thin, wide spatula

Make-Ahead and Storage

To store leftover pancakes, separate them with paper or foil between each pancake before wrapping tightly in plastic wrap or storing in a zipper-lock freezer bag; freeze up to 3 weeks.

Pumpkin spice lattes may get a bad rap for being “basic,” but the combination of punchy espresso, rich cream, earthy pumpkin, and warm spices creates the perfect culmination of cozy fall flavors. Here the PSL gets the tiramisu treatment, reimagining each of the flavors as a layer of the beloved dessert. Lady fingers get a quick dip in a boozy espresso solution while canned pumpkin lends the mascarpone whip a subtle orange hue and signature autumnal flavor. And to finish it all off: a dusting of cinnamon with just a touch of cocoa powder. The resulting dessert is everything good about tiramisu with the warming notes of a pumpkin spice latte. You can make the dessert several days in advance, gently cover it in plastic wrap, and stash it in the fridge until you’re ready to enjoy it. (Just hold off on dusting the top until right before you serve it.)

A truly great pumpkin pie recipe has to nail three things: a silky, well-spiced filling, a crust that’s flaky yet tender, and the kind of irresistible appeal that earns its place on an already crowded Thanksgiving dessert table. This one delivers on all fronts. As one reader put it, “I don’t think there are enough words in the English vocabulary to describe just how wonderful this homemade pumpkin pie is.”

Here are the key takeaways: 1.) Sweetened condensed milk gives the custard a rich, velvety texture. 2.) Using individual spices—cinnamon, ginger, nutmeg, and cloves—as opposed to a pre-made mix lets you fine-tune the flavor to your liking. 3.) Canned pumpkin purée (it’s Libby’s for us) delivers consistent texture and pure pumpkin flavor; we wouldn’t be caught at Thanksgiving without a couple of cans. 4.) A jiggle is your sign of success. The filling bakes gently in a flaky blind-baked crust until just set and ever-so-slightly wobbly in the center—it’ll firm up as the pie cools, yielding a creamy, custardy slice that needs nothing more than a dollop of freshly whipped cream.

Tips for the best pumpkin pie

• Start with a cold crust. Chill your rolled and shaped pie shell before blind-baking to help maintain those defined crimps and maximize the flaky layers.
• Use canned pumpkin, not pie filling. Unsweetened pumpkin purée gives you control over sweetness and spice.
• Customize your spice blend. Prefer more ginger or a touch less nutmeg? Adjust to taste—that’s the advantage of skipping store-bought pumpkin spice mix.
• Mind the bake. Pull the pie from the oven when the center still jiggles slightly—overbaking can lead to a stiff, dry filling and unsightly cracks.
• Attack the crack. If your pie does develop fissures as it cools, don’t worry. Just pile whipped cream all over the top and remember: You always intended to serve it that way.
• Make ahead. Pumpkin pie tastes even better the next day. Bake, cool completely, then wrap and chill up to 24 hours before serving.

Pumpkin Spice Mini Cake with Maple Browned Butter Frosting – perfectly sweet, extra pumpkiny cake with pumpkin pie spice and a touch more cinnamon. This simple one-bowl cake is made with spiced pumpkin butter for the richest fall flavor. Once baked and cooled, it’s frosted with whipped maple brown butter cream cheese frosting and salted caramel brulée. Sweet, spiced, and full of pumpkin flavor. This is the fall cake you need to make this season.

I’ve worked so hard on this cake for you all. Days of baking and frosting, carefully rationing my mini pumpkin sprinkles, and tweaking every detail until it was just right. Finally – it’s ready to share!

The funny thing is, I actually wanted to make this cake last year. I’ve had the idea for a cozy little pumpkin spice mini cake in my head for ages. And truly, it was worth every bit of extra effort. This cake is so, so good. It’s not your typical fluffy cake. It’s more pumpkin-forward, moist, and rich, with the best fall flavor in every bite.

And that maple brown butter cream cheese frosting? It’s dangerously delicious. The kind of frosting that makes you immediately reach for another slice. This one’s even a hit with my littlest brother, Oslo. It’s festive and fun for Halloween, and just right for Thanksgiving too!

Tomorrow is Oslo’s birthday, so this cozy little cake is pulling double duty as this year’s “website cake”. My mom’s baking him his favorite tomorrow, a classic vanilla cake with chocolate frosting. But I think we grown-ups should all celebrate with pumpkin cake. It’s festive, it’s fall, and honestly…exactly what this season calls for!

Here are the details

Ingredients

For The Cake

• pumpkin butter
• canned pumpkin
• brown sugar
• salted butter
• eggs
• vanilla extract
• flour
• pumpkin pie spice
• cinnamon
• baking powder
• baking soda
• hot espresso or hot water

For The Frosting

• salted butter
• cream cheese
• maple syrup
• powdered sugar
• vanilla extract
• granulated sugar – for the caramel brulée

The Tools 

Just a mixing bowl, a saucepan, and a square cake pan. You can use a stand mixer or an electric hand mixer. I use a hand mixer most often.

Steps

Step 1: Brown (or Melt) the Butter

First things first, brown the butter. You can just melt it, but I love the deeper, toasty flavor that browning adds. Add the butter to a skillet and melt it over medium heat. Let it bubble and foam, then cook until it turns a light golden brown and smells nutty, about 3–4 minutes.

Step 2: Make the Batter

In a large mixing bowl, beat together the browned butter, pumpkin butter, pumpkin puree, brown sugar, eggs, and vanilla until smooth and glossy. Add the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and a pinch of sea salt. Mix just until combined — don’t overmix.

Then beat in the hot espresso (or water). I highly recommend the espresso — it gives the cake a subtle depth and turns it into the coziest pumpkin spice latte cake!

Step 3: Bake the Cake

Pour the batter into your prepared pan and bake for about 30 minutes, until the center is just set. The cake should come out a deep orange color and make your kitchen smell like everyone’s favorite fall candle, Pumpkin Smash, of course!

This cake is incredibly moist and perfectly sweetened. The secret is truly in the pumpkin butter, it gives the best flavor and texture.

Step 4: Make the Frosting

Brown more butter, then pour it into a heatproof bowl and let it cool to room temperature. Once cooled, add the cream cheese and beat together until light and creamy.

Beat in the powdered sugar, maple syrup, and vanilla until the frosting is fluffy and whipped. I like to add a pinch of sea salt here too — it really brings out the flavors. The maple and browned butter make this frosting rich and flavorful, while the cream cheese keeps it light and perfectly balanced. And trust me, slathering on a little more frosting than you think you’ll need is the right move.

Step 5: the caramel brulée

This last step is optional but so good, the caramel brulée candy. It’s very easy to make and requires only two ingredients: sugar and flaky sea salt. Melt the granulated sugar on the stove until it turns deep caramel in color, then spread the caramel out over a piece of parchment paper. Sprinkle the caramel with sea salt and let sit for a few minutes. In almost no time at all, the caramel wil have hardened. It can then be easily smashed into small shards for sprinkling over your pumpkin cake. Again, be sure you’re being careful when handling this!

Frost the cake and then sprinkle with the caramel brulée candy.

For Halloween fun, I love using the cute pumpkin sprinkles and a dusting of edible gold for a little sparkle. Decorate however you like and make it festive.

The cake is adorable, smells incredible while baking, and tastes even better. It’s the ultimate cozy fall bake!

Looking for other pumpkin recipes? Here are a few ideas: 

6 Ingredient Spiced Pumpkin Butter

Spiced Pumpkin Maple Latte

Cream Cheese Swirled Brown Sugar Pumpkin Coffee Cake

Chai Pumpkin Cake with Maple Browned Butter Frosting

Pumpkin Butter Chocolate Chip Cookies

Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread

Pumpkin Coffee Cake Muffins

Lastly, if you make this Pumpkin Spice Mini Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cue all the fall vibes! This tasty pumpkin chia pudding is protein-packed, oh so cozy, and full of yummy pumpkin spice flavor. I love to whip up a big batch of this chia pudding as a make-ahead breakfast or snack to fuel my busy days!

Ingredients Needed

• Cottage cheese: Blended cottage cheese is the GOAT. It’s super creamy, protein-packed and is an amazing base for the chia seeds to absorb. Greek yogurt will work as a substitution as well.
• Pumpkin puree and pumpkin pie spice: Cue all the pumpkin flavor! By using both pumpkin puree and pumpkin spice, I’m covering all the pumpkin flavor bases .
• Almond milk: I prefer unsweetened plain almond milk for this chia pudding, but technically any milk will work.
• Almond butter: Another source of protein! Almond butter adds amazing nutty flavor, and an added boost of protein, too. Any nut butter, or even sun butter, will work, but please know it will alter the flavor slightly.
• Maple syrup: My go-to natural sweetener! It adds rich, fall flavor and just the perfect amount of sweetness. Honey will also work.
• Chia seeds: Can’t forget these! Make sure your chia seeds are fresh — if they are old or stale, they won’t absorb the liquid as well. If this is the first time you’ve made chia pudding, it’s important to know that the longer you let them absorb the liquid in the fridge, the more creamy and fluffy the texture will become. Aim to let this recipe set for at least 3 hours, but I like to make a batch the night before so they can set overnight, and are ready to serve in the morning.

How to Make Pumpkin Chia Pudding

1. Time to blend: Add the cottage cheese, pumpkin puree, almond butter, almond milk, maple syrup, pumpkin pie spice, vanilla extract, and salt to your blender, and blend until smooth. 
2. Whisk in the chia seeds: Pour the mixture into a large bowl, and add the chia seeds.
3. Let it set: Cover and refrigerate. The longer the chia seeds sit, the thicker the pudding may become.
4. Serve and enjoy: Top with yogurt, whipped cream or my personal favorite, crushed graham crackers.

Storing Tips

Store this pumpkin chia seed pudding in an airtight container (like a mason jar or meal-prep container) in the refrigerator for up to 5 days.

Chia seed pudding is a great breakfast or snack to double or triple because it lasts for so long in the fridge!

Nutritional Benefits

Chia seed pudding is an amazing source of protein, fiber and omega 3s, which makes it a great breakfast or snack choice. Adding in blended cottage cheese and almond butter amps up the protein even more . Per 2 tablespoons, chia seeds pack:

• 11g fiber
• 139 calories
• 4g protein
• 9g total fat
• 12g carbs

Other Chia Pudding Flavors to Try

• Protein Lemon Cream Chia Seed Pudding: This recipe is so refreshing and protein-packed! And to take things up a notch, it’s layered with my incredible honey lemon curd.
• Blended Peanut Butter Chocolate Chia Seed Pudding: For this recipe, the chia seeds are mixed in a delicious blend of cocoa powder, maple syrup, oat milk, and peanut butter and blended into a creamy pudding.
• Banana Cream Pie Chia Seed Pudding: This recipe is creamy, sweet, and packed with yummy banana flavor! Fresh bananas, caramelized in a delicious honey butter sauce and layered with silky chia seeds, does it get any better?!
• Chocolate Chia Seed Pudding: This recipe tastes like decadent chocolate pudding, but is actually made with maple syrup, unsweetened cocoa powder, and chia seeds!

More Pumpkin Recipes You’ll Love

How can I make my own pumpkin pie spice?

You can use my homemade pumpkin pie spice recipe! Thousands of you have made this recipe, and love keeping a jar of it in your spice cupboard for all the fall cooking and baking.

Absolutely! I love making a big batch of chia seed pudding ahead of a busy week for my family, and storing them in individual servings in airtight containers that can easily be taken on the go. My kids love having these as a sweet treat in their lunches, too!

Bake these Pumpkin Protein Donuts with homemade sugar-free cream cheese frosting! A healthy, high-protein fall dessert that’s gluten-free, low sugar, and packed with cozy pumpkin spice flavor.

If you’re craving something festive, cozy, and guilt-free, these Pumpkin Protein Donuts are about to become your new favorite fall treat. Soft, moist, and perfectly spiced, these donuts pack in protein, fiber, and all the warm autumn flavors!

Made with real pumpkin puree, protein powder, and wholesome flours like coconut, oat, or almond, they’re an easy, healthier alternative to traditional donuts. Plus, I’ve included a quick sugar-free cream cheese frosting recipe that takes these donuts from delicious to irresistible.

Whether you enjoy them for breakfast, post-workout fuel, or a seasonal dessert, these pumpkin donuts are the perfect blend of cozy and nourishing.

Why You’ll Love These Pumpkin Protein Donuts

• Packed with protein to keep you satisfied
• Gluten-free and easily customizable with your favorite flour
• Naturally sweetened with sugar-free brown sugar
• Easy to make in just 30 minutes
• Perfect for fall gatherings, Halloween parties, or a cozy night in

Pumpkin Protein Donut Recipe

Ingredients:

• 1 Large Whole Egg
• 3 Large Egg Whites
• ¼ Cup Pumpkin Puree
• 3 Teaspoons Sugar-Free Brown Sugar
• 1 Scoop PEScience Pumpkin Pie Whey Protein (code HEALTHYHELPER saves $$!)
• 6 Tablespoons Coconut Flour (or Oat/Almond Flour)
• ½ Teaspoon Ground Cinnamon
• 1 Teaspoon Pumpkin Pie Spice
• ½ Tablespoon Coconut Oil, melted
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Baking Powder

Instructions:

1. Preheat oven to 350°F/176°C.
2. Melt coconut oil and add to a mixing bowl with all ingredients (except Greek yogurt and toppings).
3. Mix until smooth and well-combined.
4. Coat a donut pan with non-stick spray, then pour batter evenly into molds, making sure not to cover the donut hole.
5. Bake for 10-15 minutes, until a toothpick comes out clean.
6. Let donuts cool slightly, then top with Greek yogurt, sprinkles, or homemade frosting (see below!).

Print

Easy Sugar-Free Cream Cheese Frosting

This frosting is creamy, tangy, and the perfect finishing touch for your protein donuts, without the added sugar.

Ingredients:

Instructions:

1. Beat softened cream cheese with sweetener until smooth.
2. Mix in vanilla extract and add almond milk a little at a time until you reach your desired frosting consistency.
3. Spread or pipe onto cooled donuts and enjoy!

Print

Tips for the Best Pumpkin Protein Donuts

• Use pumpkin spice protein powder for max fall flavor.
• If you don’t have a donut pan, you can make these in a muffin tin.
• Store leftovers in the fridge for up to 5 days, or freeze for up to a month.

Fall Donut Perfection!

These Pumpkin Protein Donuts with Sugar-Free Cream Cheese Frosting are proof that healthy treats can still feel fun and seasonal! With the perfect balance of sweet, spiced, and satisfying, they’ll quickly become a fall staple in your kitchen.

 

 

 

 

DISCOUNTS ON MY FAVORITE HEALTH PRODUCTS!

 

Stay connected:

Instagram: HealthyHelper

Snack Instagram: SnackLikeaChamp

Facebook: Healthy Helper

Twitter: @Healthy_Helper

Pinterest: Healthy_Helper

TikTok: SnackLikeAChamp

Shop with me on Amazon. Favorite products, fun finds, and more! 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Make this protein-packed pumpkin spice puppy chow! A fun, seasonal twist on a classic treat that’s easy to make, family-friendly, and full of fall flavor.
Ya’ll loved my OG protein puppy chow so much, the gals and I set out to create a pumpkin version — and omg it is so dang good and a perfect start to Fall.

Ingredients Needed

Pumpkin pie spice: Any pumpkin pie spice will do, but here’s my opportunity to plug my homemade pumpkin pie spice. I keep a jar on hand in my spice cupboard!

Pumpkin puree: This is crucial to the pumpkin flavor of this puppy chow! I tested this recipe with ONLY pumpkin pie spice instead of pumpkin pie spice and pumpkin puree, and it definitely wasn’t pumpkin-forward enough in the flavor department.

Peanut butter:

Chocolate chips and butterscotch chips:

Protein powder: My go-to protein powder is Garden of Life Vanilla, but you can also use collagen protein (I’ve tested this, and it works great!). Swap the protein powder for collagen powder 1:1. My favorite collagen is Vital Proteins Vanilla or Unsweetened.

Fun Halloween toppings: You can choose your own adventure here, but I like using Halloween m&ms or Reese’s Pieces or even candy corn to make things extra festive!

How to Make Pumpkin Spice Protein Puppy Chow

A Protein-Packed Feel-Good Treat

Not only is this a delicious treat that feels indulgent, but it’s also full of protein. I’m talking about 14g of protein per serving, which is such a massive improvement in the protein department from traditional puppy chow or muddy buddies recipes . Plus, my kids gobble it up every time I make it, so that’s obviously a big win, too!

After the Chex are coated in protein powder, allow the chocolate to coating to harden. Store the puppy chow in an airtight container in a cool place out of direct sunlight for up to 5-7 days

More Pumpkin Treats to Try

FAQs

Is it called Muddy Buddies or puppy chow?

Should I use regular M&Ms or Reese’s Pieces M&Ms?

Can I make this ahead for a party?

It is so fall here in the mountains. I just got back from New York, where it was sunny and 82 degrees when I left, to chilly mountain temps, snow-capped peaks, and four straight days of rain and darkness. My mom and I joked that it felt like late November back in Cleveland.

I can’t say I hated it — it was cozy and immediately put me in full fall mode — but it made photography and video nearly impossible. Making the most of it seemed like the best approach. I ended up spending a few days catching up on a long list of admin work instead. I tried cooking one day and…well, it didn’t go so well.

Thankfully, the sun is back now, and the trees are glowing with deep shades of orange and yellow. Soon the leaves will fall and winter will set in — early for most places, but totally normal up here. We embrace it! My mom is already eager to start Christmas music (and movies). I can’t say I’m not excited too.

How about you? Did you enjoy the first week of autumn? Has anyone cracked open a can of pumpkin yet? Shockingly, I’m still baking with apples, but pumpkin is definitely happening this week.

And yes…spooky season! I mentioned this last week, but I shot something very fun in New York that I get to share with you soon — it’s Halloween-focused and I think you’ll love it. This week I also started planning Thanksgiving (I have to think about the holidays early so I can get you everything you need in time!). I’m so excited about what we’re brewing up this fall — it’s all so fun, and you don’t have long to wait.

Speaking of holidays, I’m curious — what do you love most about Halloween? Are you dressing up this year? And for Thanksgiving, what kind of menu are you dreaming of? I always mix old favorites with new recipes, but I’d love to know how I can help you have the best holiday yet, whether you’re hosting or just bringing a dish.

That’s it for my weekly update! Lots of fun things below — including the last bits of New York photos, with a few from our Halloween shoot too.

Have a wonderful Sunday, and welcome to cozy season!

P.S. In case you missed it, check out my roundup of The Most Popular Fall Recipes of 2025 — so many cozy, delicious autumn recipes!

1. Things I’m Loving.

home tour of the week…a renovated Log Cabin Was Full of Design Crimes – Now It’s All About The Rustic-Luxe Details. This home is so pretty! I love every detail. Did you see that bathroom? That’s my dream. And I love the kitchen too!

everything in my cart (low)…love this Brooklyn Blazer that I found on Revolve. It’s so pretty. Also, I’ve been living in this Hawley Half-Zip Sweatshirt from Varley.

And this week from Zara, this Extra-Fine Knit Top is going to be the perfect layering piece this fall/winter. And I’m so into this cute ZW Collection Minimal Wool Bomber Jacket. So easy to throw on and head out the door. It matches/works with every outfit. Plus, it’s timeless. You could easily layer this cozy Argyle Off-the-Shoulder Knit Sweater underneath. Love the off-the-shoulder cut.

Another great coat from Zara, the 100% Leather Short Jacket + this Split Leather Bowling Bag.

And this Ruched Midi Dress is the “little brown dress” of the season.

listening to…Martha Stewart Is Forever Young. Martha is on Vogue! I love learning from her, and this is a cute interview. Her new skincare line, Elm Biosciences, is also really great. I attended the launch in New York. Have both products and can attest to how lovely they are. They’re sold both as a set or separately. The  A3O Elemental Serum and Inner Dose Daily Skin Supplement set is currently on sale. The A3O Elemental Serum is my personal favorite (also on sale).

plus…Martha Stewart Unfiltered: Ageless Beauty, Confidence, and the Myth Behind the Mogul. I just found this podcast and am excited to listen to it tonight.

and if you are more of a reader…Martha Stewart on Skin-Care, Protein, Trad Wives, and What’s in Her Pocketbook.

dreaming of going to…Adare Manor in Ireland. Emily, who books all of our best trips, sent this hotel and it looks so charming!

order…the Aritzia Cozy Sweatfleece Mega Raglan Hoodie and Boyfriend Wide Sweatpant in vintage black. My good friend has these and sent them to me! Planning to wear these as a travel set. Honestly, I’m excited!

testing…the Neuro Magnesi-Om from Moon Juice. The formula is designed to enhance instant focus and support long-term brain health, as well as improve short-term memory, cognitive speed, alertness, and cognitive ability during aging. I’m not a fan of matcha, but I do have trouble focusing. I tend to jump from task to task, so I’m curious to test this out!

into…Bed Nooks. My cozy obsession this fall. Such cute ideas!

everything in my cart (beauty)…I’ve mentioned the Violette_FR Sheer Matte Lipstick to you before. I take it with me everywhere I go. I love their rich fall shades. So pretty and easy to use.

I want the Dior Bois Talisman Eau de Parfum. The description makes it sound like the perfect warm fall scent with vanilla notes.

gifting…The Summer Friday’s The Lip Butter Balm Minis Limited Edition. Their holiday minis just launched, and I am fully obsessed with them. I’m ordering a bunch to bring with me to upcoming holiday parties. I’ll also be stuffing them into both Asher’s and my mom’s stockings this Christmas too. So cute and super pretty colors! Summer Fridays always launches the cutest holiday sets that make really wonderful gifts.

something to do…18 Fall Weekend Ideas That Are (Almost) Completely Free. I want to throw a dinner party, go apple picking, watch Halloween movies, have a chili cook-off (yumm), carve pumpkins, find all the pretty leaves, and do a good amount of fall baking. What’s on your list?

styling…with Ralph Lauren’s AI Stylist. Okay, this is so cool! AI is becoming huge in so many areas. It’s exciting!

everything in my cart (high)… love this Prada Leather midi-skirt. And I still love these Exposed Seam Kitten Heel Pumps too!

Even more Prada, this cute Bonded nappa leather jacket + Nappa leather mini skirt.

following…Hendricks Churchill Architecture. For interior inspiration.

reading…Guided: The Secret Path to an Illuminated Life. Pre-order!

shopping…NikeSKIMS. I’m so into this new Nike collab. SKIMS is always doing it right. I ordered the Slim Flared Leggings in NSKM Dark Sepia.

2. Our Favorite Chili Recipes.

Easy Chipotle Cheddar Beef Chili

Creamy White Chicken Chili

Crockpot Buffalo Chicken Chili

Slow cooker Chipotle Queso Chicken Chili

Crockpot Spicy Queso Beef Chili

Healthy Slow Cooker Chipotle Bean Chili

3. Early Holiday Shopping – it’s here!

4. Pumpkin Smash – PUMPKIN is back!

You all…it’s finally time! Pumpkin Smash, our original and most loved Snif candle is back and fully restocked. In the past 3 years since the candle launched, it’s sold out every single season. The love for this candle is strong, there are so many pumpkin loyalists out there. Everyone agrees, this is the best pumpkin candle.

And it’s so special to me. It was the very first candle of my collaboration with Snif, and it’s still my top favorite of them all!

So, of course, I’m excited to share that our Snif team has officially brought the OG Pumpkin Smash candle back for another season.

It’s fully restocked and ready for you all to burn! And it now comes in three new sizes. The 2-wick is my personal favorite.

Also, the PUMPKIN SMASH scent is now in a body butter. It’s creamy, sweet, and leaves the skin baby soft. Everyone is LOVING this body butter. It’s my favorite, and my mom’s too. We’ve been secretly lathering it on all summer. It’s so good!

Lastly, just out, a new Pumpkin Smash laundry detergent. It’s launched and ready for shipping!

You can shop here! All products are now live.

And don’t forget Apple Cider Smash! It’s sweet and everyone’s top pick when it comes to an apple candle. I know I said Pumpkin Smash is my favorite, and it is, but honestly, Apple Cider Smash is too. It’s really nice to switch them up!

The real secret? Burn them both together (we have a bundle).

Autumn magic.

5. New York – what I didn’t share.

6. Inspiring Me.

7. Favorite Links.

Inside Bobby Flay’s Stylish NYC Home

The Best Places to Visit in Scotland

The Best Airbnbs for a Coastal Cruise Around Big Sur

New American Voices 2025

Starbucks Heard Us: Apple Crisp Is Coming Back This Fall

No, Your Appliances Don’t Have to Be Ugly: the Best Options on Amazon

15 Fall Appetizers to Make for All Your Gatherings This Season

200+ Conversation Starters to Carry You Through Any Occasion

15 Airbnbs With Indoor Pools to Retreat to All Year-Round

8. Fall Sales.

Abercrombie 

9. This Week’s Dinners + Weekend Eats.

Monday: Marry Me Chicken Gnocchi Soup

Tuesday: Beef Enchilada Casserole

Wednesday: Harvest Brie and Cheddar Apple Kale Salad

Thursday: Butternut Squash Pasta Carbonara with Rosemary Bacon

Friday: Chipotle Beef Sweet Potato Skins

Saturday: The Half Blood Prince Cocktail

Sunday: Easy Apple Cider Honey Muffins

And don’t miss: The Most Popular Fall Recipes of 2025

Pumpkin pie lovers, you have to try these white chocolate pumpkin candies this fall. They’re delicious and make a great hostess gift for fall parties / Thanksgiving.

Pumpkin pie is honestly one of my favorite fall desserts. My grandma used to make it every year and it was one of those things that I just always looked forward to. And when I got older, I would occasionally make pumpkin pie on my own. But now that I have a family of my own, I never make it because (sadly) I’m the only one in my fam who actually likes pumpkin pie.

That’s how these yummy pumpkin candies came about. Way easier to make than a whole pie, but with the same vibe in a bitesize treat. Similar to these chocolate marshmallow cups, which I also love this time of year. Click through for the fall recipe.

White Chocolate Pumpkin Candy Cups 

Ingredients

• 1 cup graham crackers (about 6 crackers) finely grounded
• 1/3 cup of pumpkin puree
• 2 oz softened cream cheese
• 1/4 cup powdered sugar
• 1/4 tsp pumpkin spice
• 22 oz white chocolate chips

How to Make White Chocolate Pumpkin Candies

1. Prepare muffin tin.

Place mini candy cup paper liners in a 24 count mini-muffin tin.

2. Mix (almost) everything and chill.

Mix together softened cream cheese, powdered sugar, pumpkin puree, pumpkin spice and ground up graham crackers. Place mixture in fridge for 30 minutes to chill.

3. Roll into balls.

Once mixture is chilled and set, roll 1 teaspoon of the mixture into balls (there should be 24) and place on parchment paper.

If you find the mixture to be too sticky, you can add more grounded graham crackers.

4. Melt the chocolate and add to muffin tin.

Melt the white chocolate (using a double broiler or microwave, stirring along the way). Spread 1 teaspoon into the bottom of each lined muffin cup.

Tap the pan gently on the surface so that it is evenly spread. Place in freezer for a few minutes to allow chocolate to harden.

5. Add pumpkin mixture and more chocolate.

Once bottoms are set, place on pumpkin cream cheese ball into each cup and flattened with your fingers.

Cover pumpkin balls with melted chocolate until you have a smooth and even top. Again, tap the pan gently on the surface so that it is evenly spread over the pumpkin.

Set in the freezer for 5-10 minutes to harden the chocolate. 

Recipe Emma Spear
Photography Brittni Mehlhoff

What other flavors do you think would be good for these candy cups? They’re so easy to make, I plan to make more. So, I’d love your suggestions.

Bake up these Pumpkin Spice Latte Protein Bars, high-protein, gluten-free, and full of cozy fall flavor. Made with pumpkin, almond flour, coffee, and protein powder, they’re perfect for a healthy snack or breakfast on the go.

Pumpkin spice latte season, but make it bakeable. If you love the cozy flavors of your favorite fall drink but want a healthier, protein-packed way to enjoy them, these Pumpkin Spice Latte Protein Bars are your new go-to snack.

Soft, chewy, and lightly spiced, they’ve got everything you love about a pumpkin spice latte, pumpkin, warm spices, and a hint of coffee, baked into a high-protein bar you can enjoy any time of day. They’re perfect as a quick breakfast, post-workout fuel, or an afternoon treat.

Why You’ll Love These Pumpkin Spice Latte Protein Bars

• Protein-packed – boosted with Nuzest Vegan Protein Powder (code HEALTHYHELPER saves $$)
• Naturally gluten-free – made with almond flour
• Cozy fall flavor – pumpkin puree + pumpkin spice + coffee = PSL magic
• Simple ingredients – everything you need is probably already in your pantry
• Meal prep friendly – bake once, snack all week

Print

Tips & Variations

• Want extra coffee flavor? Add a second tablespoon of instant coffee.
• Love crunch? Sprinkle chopped walnuts or pumpkin seeds on top before baking.
• Prefer sweeter bars? Go heavier on the Pumpkin Spice Stevia Syrup.

The Bottom Line

Skip the drive-thru and make your own pumpkin spice latte snack bars at home. They’ve got the cozy flavors of fall, the protein you need to stay fueled, and just enough coffee kick to keep you going.

Trust me, once you bake a batch, you’ll want to keep them stocked in your fridge all season long.

 

 

 

 

DISCOUNTS ON MY FAVORITE HEALTH PRODUCTS!

 

Stay connected:

Instagram: HealthyHelper

Snack Instagram: SnackLikeaChamp

Facebook: Healthy Helper

Twitter: @Healthy_Helper

Pinterest: Healthy_Helper

TikTok: SnackLikeAChamp

Shop with me on Amazon. Favorite products, fun finds, and more! 

35 responses to “Pumpkin Spice Latte Protein Bars [vegan + gluten-free]”

1. I have to admit that I’m a bit crazy in love with the cold brisk fall days, but I have really loved summer this year more than previous years! Also, I think one of the best ways to transition into fall is to use all those yummy fall veggies and fruits God has so awesomely created in His good pleasure and bake them/cook them into yummy goodies like this.

   
   

2. What a great idea for a healthy pumpkin treat!

   
   

3. I am a hard core summer lover, i do love everything pumpkin though. If I could just get all the pumkin goods and benefits but keep the summer weather, guess I should move somewhere warm year around. Anyway these look super good.

   
   

4. oh yum! This is on my to-cook list for sure!

   
   

5. SERIOUSLY NEED ON THAT PUMPKIN SPICE NuNaturals!!

   
   

6. […] this week we celebrated the DRINK of the season. Today, we’re keeping on with that theme and celebrating the FOOD of the season. […]

7. these loook soooooo delicious !

   
   

8. Definitely yes to pumpkin and these treats!! I’ve never had a pumpkin spice latte in my life and I am currently on the hunt for one that is not from Starbucks also – have to break the rules! Absolutely loving the look of these, especially how simple they are to put together. Thanks for sharing!!

   Maria

   
   

9. I’m ready for fall! Thanks for sharing at the What’s for Dinner link up!

   
   

10. These sound perfect for breakfast in the fall! Thanks for linking up with Merry Monday this week – I’ll be featuring your bars at our upcoming party!

    
    

11. Thanks for sharing at the What’s for Dinner link up!

    
    

12. […] Pumpkin Spice Latte Protein Bars from Healthy Helper […]

13. Your Pumpkin Spice Latte Protein Bars are just amazing! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

    
    

14. […] Pumpkin Spice Latte Protein Bars […]

15. […] lately. This weekend I am going apple picking with my best friend, I’ve been doing TONS of fall baking, and I am even considering buying some pumpkin decor to put around my apartment (maaaaaaaybe.) Who […]

16. […] Pumpkin Spice Latte Protein Bars | Healthy Helper (count as a yellow treat swap) […]

17. I’ve never tried making protein bars before, but I’m sure my boys would love this. Thanks for sharing your recipe on Merry Monday. Pinned.

    
    

18. 
    

19. Yas, yas, yas, yassss. Everything about this screams “MAKE ME NOW” so I am. Like tomorrow ( I just baked a cookie pie so I don’t think my oven would be too happy lol) This recipe looks great so excited to give it a try!

    
    

20. […] 2. Pumpkin Spice Latte Protein Bars […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.