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Pumpkin Spice & Everything Nice (Part 2)

Written by: Meraleigh Queener

Wednesday, August 18, 2021

Falling For Fall:

It's that time of year already! Who doesn't want to curl up in a blanket with a warm chai latte, a pumpkin spice latte, or an apple cider? The holidays are the perfect time to wind down and to slow down. It's time to treat yourself to something kind and sweet as we inch closer to the end of the year. Nothing warms your soul more than a latte and pumpkin pie. I think we're 'falling' for fall. How about you? Cozy up with us and enjoy more of our favorite fall drinks and desserts!

Salted Caramel Mocha

"Make and enjoy this Salted Caramel Mocha from the comfort of your own home. This recipe is so easy to make with ingredients you already have in your pantry."


  • 1/2 teaspoon turbinado sugar

  • 1/2 teaspoon sea salt + a pinch

  • 1 cup fat-free milk (I personally prefer almond milk which naturally enhances the chocolate and caramel flavors)

  • 2 tablespoons of caramel ice cream topping + 1 teaspoon

  • 2 Tablespoons of Monin Dark Mocha Sauce

  • 1/2 cup of strongly brewed Hanna Bee Signature Roast (below)


  1. Mix together the turbinado sugar and 1/2 teaspoon sea salt. Set aside.

  2. Heat the milk, 2 tablespoons caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until hot. Do not let the steamed milk come to a boil.

  3. Pour into a blender or use an Aerolatte to froth the milk.

  4. Pour coffee into a mug and top with the frothed milk.

  5. Top with whipped cream and drizzle with extra caramel topping. Sprinkle with the sugar/sea salt mixture.

  6. ENJOY!

Pumpkin Cake

Easy Pumpkin Cake Recipe

This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Cost to Make: $9-$11

Calories: 391

Servings: 12 slices of cake


2 cups all-purpose flour *see note on measuring

1 1/2 cups granulated sugar

1 tsp baking soda sifted to get rid of lumps

2 tsp baking powder

2 tsp cinnamon

3 large eggs room temp

1 cup oil extra light olive oil, vegetable or corn oil will work

15 oz pumpkin puree can

Ingredients for Frosting:

8 oz cream cheese room temp, cut into quarters

8 Tbsp unsalted butter room temp

1 cup powdered sugar

2 tsp vanilla extract

Pecans to decorate (optional)

US Customary - Metric

Instructions: How to Make Pumpkin Cake:

  1. Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a glass pyrex dish.**

  2. In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.

  3. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.

  4. Add wet ingredients to dry ingredients and whisk until smooth.

  5. Transfer to a prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean.

  6. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans.

How to Make Whipped Cream Cheese Frosting:

  1. Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.

Recipe Notes:

To measure flour, spoon it into a measuring cup and scrape off the top.

If you're serving it out of a metal pan, line it with parchment paper so you don't scratch up your pan.

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