Hello Fall! And hellllllooooooooo PSL! Right? Guys, here you go. This is it. Next level PSL madness. Pumpkin Spice Latte Roast Pumpkin Seeds. Yeah dude. Sunglasses emoji. Shelled pumpkin seeds – pepitas to be exact – tossed in a glorious mixture of spices, sugar, and espresso powder. Yeah dude. How many times can I say “yeah dude”? So many. The recipe is way down there at the end of this post, but first take a scroll through this week’s Fall-biased Friday Frenzy! Yeah dude.
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Hey Everybody! Chef Sarah Elizabeth here bringing you this week’s Friday Frenzy. It’s FALL! I love fall and everything it brings. Pumpkins, warm tones, cool weather, sweaters, cozy evenings with fires and blankets. I live in Southern California so I don’t get to experience actual fall. We are having some slightly cooler weather in the mornings lately, but by 3:00pm it is already back up to 80F. We’re going apple picking this weekend, I’ve already decorated our house for Halloween, and we sit in the air conditioned coffee shop when we want to enjoy the hot fall beverages (PSL anyone?!) Okay Okay, enough with my love of fall. Here are my completely fall biased picks for this week’s Friday Frenzy.
Pumpkin Spice Caramel Corn from Savory Moments. Caramel Corn is already so fallish in my book, so adding pumpkin spice just ups it to next level fall. This will make a great snack for our 1.5 hour drive to apple picking!
Boo-terscotch M&M Cookies from Kelly Lynn’s Sweets and Treats. First of all, how cute is that name?! Secondly, gimme a whole batch of these please!
Pumpkin Chocolate Whoopie Cookies from Faith Hope Love and Luck Survive Despite a Whiskered Accomplice. I love how these photos are styled with a skeleton! The recipe certainly sounds delicious, too.
- 1 1/2 cups pepitas
- 1 teaspoon neutral oil (sunflower, safflower, etc)
- 1/2 teaspoon sea salt
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1. Preheat the oven to 350 degrees F.
- 2. Place all the ingredients in a mixing bowl and toss to combine well. Spread the coated pepitas in an even layer on a baking sheet.
- 3. Roast for 15 minutes, stir, and roast an additional 5 minutes.