Pumpkin Spice is a warming, sweet spice blend with an iconic, beloved flavor that conjures up fall and winter. We mix cinnamon, nutmeg, ginger and allspice to create a seasoning powder to add to your favorite pumpkin dishes.

Storage & handling

Store in a dry, cool place.

Ingredients

Spices.

Recipe:

Pumpkin Pie Milkshake

Ingredients

Makes 2 servings

• 2 Cups Vanilla Ice Cream, softened
• ¼ Cup Pureed Pumpkin
• 1/3 Cup Milk
• 1 Tablespoon Honey
• 1 Teaspoon 1890 Pumpkin Spice
• 1/4 Teaspoon 1890 Bourbon Madagascar Vanilla
• Sweetened Whipped Cream, for topping
• Crushed Graham Crackers, for topping

DIRECTIONS

1. Place all ingredients in blender, and blend until smooth.
2. Pour into glass, and top with whipped cream and light dusting of crushed graham crackers. Serve immediately.

Pumpkin Spice Snickerdoodles

Ingredients

¾ cup unsalted butter

¾ cup granulated sugar

1 large egg

1 teaspoon 1890 Vanilla Paste

½ teaspoon baking soda

½ teaspoon cream of tartar

1 teaspoon 1890 Pumpkin Pie Spice

½ teaspoon salt

2 cups all purpose flour

Directions:

Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.

Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, pumpkin spice and salt. Slowly mix in flour until the mixture is just combined.

Place the remaining 1/3 cup sugar and pumpkin spice in a small bowl and stir.

Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2” apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.

Store in an airtight container for up to 3 days or freeze for up to 1 month.