¼ cup brewed coffee that has been chilled ¼ cup milk (I use Silk Unsweetened Almond Milk) 2 Tablespoons plain Greek yogurt ¼ cup pumpkin puree (not pumpkin pie filling) 1 teaspoon pumpkin pie spice ½ teaspoon vanilla 2-3 teaspoons or equivalent of sugar, honey, stevia, or sweetener of choice 1 Tablespoon chia seeds
1 3/4 cups gluten-free oat flour (can sub for rolled oats, oat bran or quick oats) 1/4 cup coconut flour (can sub for almond or extra oat flour) 2 T granulated sweetener of choice (I used coconut palm sugar) 1/2 cup pumpkin puree 1 tsp vanilla extract 1/4 cup cashew butter (can sub for any nut butter) 1 T + dairy free milk of choice
2 ounces (55g) full-fat cream cheese, softened to room temperature 2 Tablespoons (15g) confectioners' sugar 1/3 cup (72g) pumpkin puree 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers) 4 ounces (113g) white chocolate, coarsely chopped and melted
1 (15 ounce) can pumpkin puree ½ cup maple syrup 1 tablespoon vanilla extract 2 teaspoons ground cinnamon, plus additional for garnish 1 teaspoon ground nutmeg, plus additional for garnish 1 cup vegan granola (gluten-free, if desired)
1 cup real pumpkin puree 1 cup light brown sugar 1 tablespoon vanilla extract ½ teaspoon pumpkin spice (more if you love spice) 2-3 tablespoons Pumpkin Spice Base
Unsah Malik joined team ELLE as the Social Media Manager after working on the social media teams at E! Entertainment UK and The Guardian. She loves traveling, reality TV (#SorryNotSorry), and to edit pictures a pretty shade of pink before uploading them to her Instagram feed.