It’s almost fall, y’all: Get started with these delicious pumpkin spice treats you can make at home 🍂🍂

Houston – Pumpkin spice season has arrived and we have some irresistible treats for you that are perfect for parties, gift-giving or to savor by yourself while curled up on your couch with a cozy blanket.

Cookbook author Florence Jackson is known for curating simple recipes with her self-care approach. If you missed her “Houston Life” debut, click here to learn about her heartful baking style.

Today on the show, Jackson shares her fall-inspired baked goods that will fill your kitchen with a delightful pumpkin aroma: Pumpkin spice latte brownie and pumpkin loaf.

Watch the video above as she creatively mixes a pumpkin spice concoction you can use in your coffee or baked goods.

For more recipes, connect with Jackson at tasting-thyme.com or follow her on Instagram.

🍂 Pumpkin spice blend

• 2 tbsp (2 tbsp) Ground Cinnamon
• 2 tsp (2 tsp) Ground Ginger
• 2 tsp (2 tsp) Nutmeg
• 1 tsp (1 tsp) Ground Cloves

🍂 Pumpkin spice latte brownies

• 100 g (½ cups) Dark Chocolate Melted
• 170 g (¾ cups) Unsalted Butter Melted
• 100 g (½ cups) Light Brown Soft Sugar
• 100 g (½ cups) Granulated Sugar
• 2 (2) Medium Free Range Eggs
• 2 tsp (2 tsp) Instant Coffee
• 2 tsp (2 tsp) Vanilla Extract
• 85 g (⅔ cups) All Purpose Flour
• 30 g (6 tbsp) Cocoa Powder

Brownie Filling

• 200 g (¾ cups) Pumpkin Puree (Not Pumpkin Pie Filling)
• 225 g (1 cup) Full Fat Cream Cheese
• 50 g (¼ cups) Granulated Sugar
• 2 tsp (2 tsp) Ground Cinnamon (or Pumpkin Spice blend if you have it)

Directions

1. Pre-heat your oven to 370℉/§70℃. Line an 8″ square pan with greaseproof paper.
2. In a small bowl, break up the dark chocolate and melt it in the microwave in 20-second intervals with the coffee, stirring in between to make sure it doesn’t burn
3. Alternatively, use a double boiler: Get a small pot of simmering water going, add the chocolate and coffee to a heatproof bowl that’s large enough to sit on top of the pot. Keep stirring on low heat until melted.
4. In a large bowl or the bowl of a stand mixer, combine the melted butter with both the brown and granulated sugars on a medium speed until totally combined.
5. Add the eggs and mix again. Then check that the dark chocolate has cooled before adding it and combining. Add flour and cocoa powder, and fold together. Pour batter into the lined pan.

For the pumpkin filling layer

1. Combine all the ingredients in a bowl and mix.
   1. See notes if you’re using the block cream cheese. It might need an electric mixer to break it down, forming an orange pourable mixture.
2. Pour this over the brownie batter in the tin.
3. Swirl it together just a little. Use a knife, spatula or spoon.
4. Bake 35 minutes, until no longer wobbly (it may need up to 40 minutes).
5. Let cool before slicing and serving.

🍂 Pumpkin Loaf

• 120 ml (½ cups) Vegetable or Canola Oil
• 150 g (¾ cups) Granulated Sugar
• 50 g (¼ cups) Light Brown Soft Sugar
• 2 (2) Large Free Range Eggs
• 155 g (1 ¼ cups) All Purpose Flour
• 2 tsp (2 tsp) Baking Powder
• 200 g (1 cup) Pumpkin Puree 
• 3 tsp (1 tsp) Pumpkin Spice Blend
• 100 g (½ cups) Semi-Sweet Chocolate Chips

For the Frosting

• 200 g (1 cup) Full Fat Cream Cheese
• 300 g (2 ½ cups) Powdered Sugar (Icing Sugar)
• 2 tbsp (2 tbsp) Granulated Sugar
• 2 tsp (2 tsp) Ground Cinnamon

Directions

1. Preheat the oven to 390°F/180°C Fan/Gas 6. Line a 2lb loaf tin. 
2. In a large bowl, combine the oil, both sugars and eggs.
3. Whisk with an electric mixer until combined.
4. Fold in the flour, baking powder, cinnamon and ginger.
5. Gently fold in the pumpkin puree and chocolate chips.
6. Pour into the lined tin.
7. Bake 45 - 50 minutes, until a skewer inserted comes out clean (although likely with some melted chocolate).
8. When the cake is cool, make the frosting!
9. Beat the cream cheese and powdered sugar until fluffy.
10. Spread frosting over the cake.
11. In a small bowl, combine the cinnamon and sugar.
12. Sprinkle this over the cake and serve!