It’s time for pumpkin spice everything. Literally everything! You can’t do autumn without pumpkins. One of my favorite fall treats is Pumpkin Spice Pancakes. This time I decided to spruce them up with chocolate chips and so much more. Not only is this fall breakfast sweet treat a great dish for breakfast, but you can even have it as a dessert because it’s that decadent and sweet!
🥞 Vegan Pumpkin Spice Chocolate Chip Caramel Pecan Pancakes 🍂
Fluffy pumpkin spice pancakes made with almond butter and chocolate chips, drizzled with a homemade caramel sauce and topped with whipped cream, chopped pecans, and pumpkin spice. The perfect cozy fall breakfast!
Servings: 2–3 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: ~30 minutes
Ingredients
- 1½ cups flour (all-purpose or whole wheat)
- 1 tablespoon baking powder or soda
- 1 tablespoon pumpkin spice (or a mix of cinnamon and nutmeg)
- Pinch of salt
- 1 cup plant-based milk (or pumpkin spice flavored milk)
- ½ cup pumpkin purée
- 3 tablespoons almond butter
- 3 tablespoons applesauce or vegan yogurt (egg replacer)
- 3 tablespoons agave or maple syrup
- 2 teaspoon vanilla extract
- 1 cup vegan chocolate chips
- Toppings: chopped pecans, vegan whipped cream, extra pumpkin spice
Caramel Sauce
- ¼ cup agave or coconut sugar
- 2 tablespoons vegan butter or coconut oil
- Pinch of salt
- ¼ cup plant milk
Instructions
- In a large bowl, whisk together the flour, baking powder, pumpkin spice, and salt.
- In another bowl, mix the pumpkin purée, almond butter, applesauce (or yogurt), plant milk, and vanilla extract until smooth.
- Combine wet and dry ingredients until just mixed. Fold in the chocolate chips. If the batter feels too thick, add a splash more milk.
- Heat a lightly oiled skillet or griddle over medium heat. Pour about ¼ cup of batter per pancake. Cook 2–3 minutes per side, flipping when bubbles appear and the edges begin to set. I like mine darkened.
- For the caramel sauce: In a small pot, heat agave (or coconut sugar) over medium heat until melted and bubbling. Then add in butter (or coconut oil). Stir in plant milk and cook 4–6 minutes until smooth and slightly thickened. Remove from heat and let it cool — it will thicken as it sits.
- Stack the pancakes, drizzle with caramel sauce, add chopped pecans, top with whipped cream, and finish with a sprinkle of pumpkin spice.
- Serve warm and enjoy your cozy, sweet fall treat!
And there you have it, folks. A super sweet treat festive for all things fall.
Apple season is here for autumn. No matter what kind of apple is your pick, you absolutely must create some kind of treat. Vegan Apple Crumble has entered the chat. This remix of apple pie is for those of us who aren’t good with dough but still want to enjoy the warmth of America’s favorite dessert. The top layer of the apple mix will be oats instead of dough but it’s just as enjoyable as the classic.
This dessert is perfect for fall from Thanksgiving dinner to weekend after dinner delights. Let’s get it baking below:
🍎 Vegan Apple Crumble Pie 🥧
Warm, spiced apples baked in a flaky crust with a golden oat crumble topping. Sweetened with maple syrup and agave for a cozy, homemade fall dessert.
Prep Time: 15 minutes | Cook Time: 40–45 minutes | Total Time: ~1 hour
Ingredients
- Vegan pie crust (9-inch)
- Apples
- Agave syrup
- Maple syrup
- Vanilla extract
- Rolled oats
- Plant-based milk
- Cinnamon
- Nutmeg
- Optional: chopped pecans or walnuts
- Vegan ice cream or whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- Peel, core, and slice about 4–5 medium apples.
- In a medium pot over medium heat, add the sliced apples with about 1 cup of maple syrup, 1 cup of agave, 3 tablespoons of vanilla extract, 1 tablespoon of cinnamon, and 1 tablespoon of nutmeg. Stir and cook for 8–10 minutes until the apples soften and the mixture becomes fragrant and slightly syrupy.
- In a bowl, mix about 2 cups of rolled oats with 1/2 cup of maple syrup, 1/2 of agave, a splash of plant-based milk, and 1 tablespoon of cinnamon. Stir until the oats are well-coated and slightly sticky. Add a handful of chopped pecans or walnuts if desired.
- Spread the cooked apple mixture evenly inside the 9-inch pie crust.
- Top with the oat mixture, spreading it evenly to form a thick crumble layer.
- Bake for 40–45 minutes, or until the topping is golden brown and crisp.
- Let the pie cool for at least 1 hour before slicing. Serve warm with vegan whipped cream or a scoop of plant-based vanilla ice cream.
It’s pumpkin spice season, but have you ever got into sweet potato spice? Last autumn, I came across a recipe to make Sweet Potato Spiced Latte and I’ve been sold ever since! I’m a much bigger fan of sweet potatoes over pumpkins, so this hit every spot!
Let’s get into the recipe:
☕ Sweet Potato Spiced Latte 🍠
Ingredients
- 1 small sweet potato, peeled and boiled
- 1 cup brewed coffee or espresso
- 1 cup plant-based milk (almond, oat, etc.)
- 1–2 tbsp sweetener of choice (maple syrup, agave, or date sugar)
- 1 tsp vanilla extract
- 1 tsp pumpkin spice blend or 1/2 tsp cinnamon + 1/4 tsp nutmeg
- (Optional) Vegan whipped cream + extra spice for topping
- (Optional) Ice cubes for serving cold
Instructions
- Peel, cut, and boil the sweet potato until fork-tender, then drain.
- In a blender, combine:
- Boiled sweet potato
- 1 cup brewed coffee
- 1 cup plant-based milk
- 1–2 tbsp sweetener
- 1 tsp vanilla extract
- 1 tsp pumpkin spice blend or cinnamon + nutmeg
- Blend until smooth and creamy.
- Serve hot, or pour over ice for an iced latte.
- Top with vegan whipped cream and a sprinkle of spice if desired.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 10 minutes (boiling sweet potato)
- Total Time: ~15 minutes
It’s the harvest season and what’s better than a scrumptious, old fashioned sweet potato pie, but it vegan? Sweet potatoes of all kinds are all the rage for in season autumn produce and it’s one of my favorite vegetables. I turned a fall staple dessert into a delicious plant based dish ready and perfect for everything from Thanksgiving to cozy evenings with the family. Here’s how it all goes down:
🥧 Vegan Sweet Potato Pie
⏱️ Time
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes (filling) + 45–60 minutes (roasting sweet potatoes)
- Cooling/Chilling Time: 4 hours
- Total Time: ~6 hours (includes chilling) | ~1.5–2 hours active
🧾 Ingredients
- 1 pound (about 2 medium) sweet potatoes
- ¾ cup plant milk
- 1 cup agave or sweetner of choice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoons arrowroot powder or cornstarch
- 1 vegan pie crust (store-bought or homemade)
👩🏽🍳 Instructions
- Prepare the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, roast 45–60 min until tender. Cool slightly, then peel and mash. It's best to place them in a blender for a smoother consistency.
- Make the Filling: In a large bowl, combine mashed sweet potatoes, plant milk, sweetner, vanilla, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
- Thicken the Mixture: Dissolve cornstarch in 1 tbsp water. Stir into sweet potato mixture until fully incorporated.
- Assemble the Pie: Pour filling into prepared pie crust, smooth top.
- Bake: Bake 45–50 minutes until filling is set and a knife inserted in the center comes out clean.
- Cool and Serve: Cool to room temperature, then refrigerate at least 4 hours to fully set. Serve chilled or at room temp.
🍽️ Tips & Variations
- Gluten-free crust works well.
- Add 1 tbsp maple syrup or 1 tsp ground cloves for extra flavor.
- Top with vegan whipped cream or a sprinkle of cinnamon when serving.
It’s that time of year again. For all things pumpkin spice, apple cider scented, cinnamon topped, and harvest full! It’s fall, y’all! Let’s dig into what Whole Foods has to offer, but in vegan.
Produce
Fall squashes, pumpkins, and of course apples are plentiful. Oranges have also made their way into the fall must haves category.
Beverages
Pumpkin spice lattes are always the main event every fall and Whole Foods has more than enough to go around along with creamers and much more.
Sweets
Is it really fall if you’re not munching on something sweet? It’s that season for all of the rich and decadent treats.
Canned Goods
Plenty more to go around, but here are some that really stood out to me as fall perfect for the pantry.
Snacks
Even the chips are in the mood for fall.
Baking
Last but not least, some fun pumpkin inspired baking mixes.
Keep in mind different locations will have different items, there are even new items that get brought into stores so I’ll try to update the list the best that I can. Happy shopping and happy autumn harvest.
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