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6 of Our Favorite Pumpkin Spice CBD Recipes for the Season

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Cold weather means pumpkin spice drinks, snacks and desserts take over the culinary world but who wants to pay those inflated restaurant and coffee shop prices? We’re excited to share some of our favorite pumpkin spice recipes that you can make at home and share with family and friends. 

Pumpkin pie CBD is a popular flavored CBD oil and especially fun to experiment with during the holiday season. When you add pumpkin spice CBD Oil to a recipe, you create a unique, more natural dish or drink.

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    Spiced Pumpkin Warm-up

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    Let’s start with the basics! This hot, soothing drink will take the edge off any cold morning or late night. Adding a dash of sweet CBD oil can take it over the top!

    • 2 cups half-and-half cream
    • 3 tablespoons sugar
    • 2 tablespoons canned pumpkin
    • 1 teaspoon pumpkin pie spice
    • 1/4 teaspoon vanilla extract
    • Whipped cream and additional pumpkin pie spice

    In a small saucepan, combine cream, sugar, pumpkin and pie spice. Cook and stir over medium heat until blended and heated through. Remove from heat; stir in vanilla. Top servings with whipped cream and additional pie spice.

    Spiced Pumpkin Coffee Shakes

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    We love how simple this recipe is! When you’re craving pumpkin and ice cream, you can whip this up in the kitchen in no time. Remember that adding CBD oil drops helps personalize it to your needs. 

    • 2 cups whole milk
    • 1/2 cup canned pumpkin
    • 2 tablespoons sugar
    • 1 teaspoon pumpkin pie spice
    • 1 cup strong brewed coffee
    • 3 teaspoons vanilla extract
    • 4 cups vanilla ice cream
    • 1 cup crushed ice
    • Sweetened whipped cream and additional pumpkin pie spice

    In a small saucepan, heat milk, pumpkin, sugar and pie spice until bubbles form around sides of pan and sugar is dissolved. Transfer to a bowl; stir in coffee and vanilla. Refrigerate, covered, several hours or overnight.

    Place milk mixture, ice cream and ice in a blender; cover and process until blended. Serve immediately with whipped cream; sprinkle with additional pie spice.

    Cranberry-Pumpkin Spice Cake

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    This airy cake is perfect with a cup of coffee in the morning, as a snack or the perfect light dessert. Buy edible CBD oil for sale online to help infuse it with that something extra.

    • 1 large egg
    • 1 large egg white
    • 1/2 cup canned pumpkin
    • 2 tablespoons butter, melted
    • 1 tablespoon canola oil
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 3/4 cup packed brown sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/3 cup dried cranberries
    • 1/4 cup chopped walnuts
    • 2 teaspoons grated orange zest
    • 1 teaspoon confectioners' sugar

    Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray.

    In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan.

    Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.

    Pumpkin Pie Cupcakes with Whipped Cream

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    A great pumpkin spice CBD oil snack or dessert is the perfect baking project. These delicious cupcakes are great for sharing with others or just making a batch for yourself. 

      • 1 sheet refrigerated pie crust
      • 1 can (15 ounces) solid-pack pumpkin
      • 4 large eggs, room temperature
      • 1/2 cup canola oil
      • 1/2 cup water
      • 2 teaspoons vanilla extract
      • 3 cups all-purpose flour
      • 2 cups sugar
      • 1 tablespoon cornstarch
      • 2 teaspoons baking powder
      • 1 teaspoon baking soda
      • 1 teaspoon pumpkin pie spice
      • 1/2 teaspoon salt
  • WHIPPED CREAM:
    • 2 cups heavy whipping cream
    • 1/2 cup confectioners' sugar
    • Ground cinnamon

    Preheat oven to 350°. Line 24 muffin cups with foil liners.

    On a work surface, unroll crust. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, rerolling scraps as necessary. Press one crust circle into each liner. Bake until lightly browned, 10-12 minutes. Cool on wire racks.

    In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture. Pour 1/4 cup batter into each prepared cup.

    Bake until a toothpick inserted in the center comes out clean, 20-25 minutes, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.

    For whipped cream, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. To serve, dollop over cupcakes; sprinkle with cinnamon.

    Pumpkin Pie Spiced-Granola

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    This simple recipe has so many uses! It can be part of a candy CBD recipe, an ice cream topper or thrown into a trail mix. Add a keto CBD oil or kush CBD oil to personalize it to your dietary preference.

    • 4 cups old-fashioned oats
    • 1 cup raw pumpkin seeds or pepitas
    • 1 cup canned pumpkin
    • 1/2 cup packed brown sugar
    • 1/4 cup honey
    • 1/4 cup canola oil
    • 2 tablespoons water
    • 2 teaspoons ground cinnamon
    • 3/4 teaspoon salt
    • 3/4 teaspoon ground ginger
    • 3/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves

    Preheat oven to 325°. In a large bowl, combine oats and pumpkin seeds. In a small saucepan, whisk remaining ingredients; bring to a boil. Remove from heat. Pour over oat mixture; toss to coat.

    Spread evenly into 2 greased 15x10x1-in. baking pans. Bake 40-50 minutes or until golden brown, stirring every 10 minutes. Cool completely on wire racks. Store in an airtight container.

    Cranberry-Pumpkin Praline Pie

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    This phenomenal pie will satisfy anyone’s craving for a taste of fall decadence. You can add flavored cbd oil drops or unflavored CBD oil for a nice boost from a natural ingredient.

    • 12 ounces cream cheese, softened
    • 1/3 cup sugar
    • 1 large egg
    • 1-1/2 teaspoons grated orange zest
    • Pastry for single-crust pie (9 inches)
    PUMPKIN LAYER:
    • 1 can (15 ounces) solid-pack pumpkin
    • 3/4 cup sugar
    • 2 teaspoons pumpkin pie spice
    • 3 large eggs
    • 3/4 cup half-and-half cream
    CRANBERRY TOPPING:
    • 3/4 cup dried cranberries
    • 3/4 cup chopped pecans
    • 1/4 cup packed brown sugar
    • 1-1/2 teaspoons grated orange zest
    • Whipped cream and ground nutmeg, optional

    In small bowl, combine cream cheese and sugar; beat on medium speed until smooth. Beat in egg and orange zest. Refrigerate, covered, 30 minutes.

    Meanwhile, preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine pumpkin, sugar and pumpkin pie spice. Add eggs and cream; mix well.

    Spread cream cheese mixture into pastry. Pour pumpkin mixture over cream cheese layer. Bake 25 minutes.

    In a small bowl, combine cranberries, pecans, brown sugar and orange zest. Sprinkle over pumpkin. Cover edges with foil to prevent over-browning. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack.

    Refrigerate for at least 2 hours. If desired, serve with whipped cream and nutmeg. Refrigerate leftovers.


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