Pumpkin Pie Spice Chips

November 7, 2012 | 1 Comment

Pumpkin Pie Spice Chips

When I was younger I loved Cinnamon Pop Tarts, and let me be clear, I would probably still love them if I ever ate them, but I do not. There is a reason I do not eat Pop Tarts, and other yummy, delicious, scrumptious processed foods.  I do not have the gene that allows me to eat just one Pop Tart, or one potato chip, or one M&M. I will eat the whole box, or bag in one sitting and then look down curiously, and wonder where my snack went.

Pumpkin Pie Spice Chips

I also have strong memories from my twenties of  scones and muffins studded with melty chunks of cinnamon. I never thought that much about how they were made, or what they were made with, because I did not cook back then. I made these pumpkin pie spice chips the other day and wanted to share the recipe with you. these are not traditional hard chips like you would find at a store. Instead, these are more of a soft chunky chip that melt a bit into any baked good you use them in. Since these pumpkin pie spice chips are soft, I keep them in the freezer until I am ready to bake with them. I have big plans for these little nuggets. So far, I have added them to my pumpkin pie spice chip bread. This recipe is adapted from Confessions of a bright-eyed baker’s Cinnamon Chips recipe.

Pumpkin Pie Spice Chips
Recipe type: Dessert
Author: Jillian
  • 2 Tbsp unsalted butter
  • 2/3 cup cane sugar
  • 2 Tbsp light corn syrup
  • 3 Tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  1. Melt butter in small bowl
  2. Add other ingredients and mix well until combined
  3. Scoop mixture onto a parchment or Silpat lined sheet tray, and spread out til about 1/4 inch thick
  4. Bake at 200 degrees F. for about 20-25 minutes or until mixture is melted together
  5. Take sheet tray out of oven and let cool completely
  6. Cut into perfect sized chips for your needs
  7. Chips are soft, so you will want to store them in a sealed container in your freezer, when you are not using them
  8. When you are ready to use them, take them out of the freezer and let thaw a bit and chop them up

One Response so far.

  1. elizabeth says:

    It is in the oven now.

Leave a comment

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:

Sign up for Food Filled Life

Delivered by FeedBurner


Baking Powder Biscuits

Baking Powder Biscuits

Quinoa Stuffed Butternut Squash

Herbed Quinoa Stuffed Butternut Squash

Sauteed Beans with Garlic and Roasted Hazelnuts

Sautéed Beans with Garlic and Hazelnuts

Sticky Coconut Rice with Mango

Suman at Manga (Sticky Rice with Mango)

food filled life, food blog, recipes

my description goes here