The pumpkin spice phenomenon has branched out beyond the typical “Pumpkin Spice Latte” into seemingly every food available. Here’s reporter Sofia’s ranking of pumpkin spice flavored food and Cameron’s two favorite pumpkin recipies.
With the pumpkin spice hype, you might think it is overrated, however, #PSL lives up to the expectations. The flavors mix well, the whipped cream and the sprinkle of cinnamon brings you into the taste of the season. While #PSL is a great drink, it can feel rather “heavy.” As someone who drinks coffee every day, I would consider it more of a treat. Pro tip: A peppermint mocha mixed with one pump of pumpkin spice syrup is a great alternative to the regular pumpkin spice latte.
Rating:
Pumpkin spice flavored filling, sandwiched between two vanilla oreo cookies. With these seasonal Oreos, the crème is more sugar than spice, leading to an overwhelming amount of sugar after eating too many. The overall rating for pumpkin spice Oreos is unsatisfying.
Rating:
I tried pumpkin chai tea from David’s Tea. While this is technically not pumpkin spice, it is pumpkin flavored and amazing. The loose-leaf tea includes black tea and caramel, making it both sweet and rich. The tea tastes like a fresh pumpkin pie. Add some milk and this tea could be confused for significantly less sweet PSL. This was by far the most natural of all the pumpkin spice flavors I tasted and is a great daily alternative for someone who wants the PSL to last all season long.
Rating:
Not feeling a ton of ingredients? My mom introduced me to an extremely easy pumpkin spice cake recipe |
|
|---|---|
Ingredients
|
After getting these two ingredients, bake the spice cake and substitute the eggs and oil for canned pumpkin. If you’re feeling something a little sweeter, add a cream cheese frosting to compliment the spicy flavors. |
My favorite fall snack that also includes carving a pumpkin. |
|
|---|---|
Ingredients
|
First carve out a pumpkin to get the seeds. Clean as much of the pumpkin goo off of the seeds as possible with a strainer and water and let the seeds sit on a baking sheet overnight. This is important so the seeds dry out. If the seeds do not dry out, they will not bake correctly. The next day, toss the seeds in olive oil and salt and any other spices (I like to add a little cajun to it). Then roast them in the oven at 350 degrees fahrenheit until they’re golden brown. Enjoy! |