Add Spice to Warm Up Fall Days

October brings out the cozy in all of us. It’s when the light shifts just enough to make evenings feel softer. We dig out hoodies from the bottom drawer, put soup back into rotation and let cinnamon sneak into everything from coffee to muffins.

At our house, fall doesn’t arrive all at once—it slips in slowly, through the little things.

We don’t have grand autumn traditions. But we do have little rituals that show up like clockwork this time of year: making popcorn balls, carving pumpkins at my aunt’s house with our cousins, watching “It’s the Great Pumpkin, Charlie Brown” in our pajamas.

These are the rhythms my kids remember—not the big moments, but the repeated ones. And the beauty is, those small traditions are usually the easiest one to create.

Some of our favorite traditions come from the kitchen. Making chili on the first cool night of the year. Baking an apple pie on a free weekend afternoon. These sensory experiences can become your family’s comforts—the reliable glue that bonds you and helps you appreciate the season.

One of our favorite fall rituals is making (or just eating) pumpkin pancakes. They’re fragrant and just sweet enough. These freeze well, so you may want to make a double batch.

Pumpkin Pancakes

• 1 cup all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• ¼ teaspoon salt
• ¾ cup buttermilk
• ½ cup pumpkin puree
• 1 egg
• 2 tablespoons butter, melted
• ½ teaspoon vanilla extract
• Toppings: warm maple syrup, chopped pecans, whipped cream, cinnamon-sugar

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
2. In a separate bowl, whisk together buttermilk, pumpkin puree, egg, melted butter and vanilla. Pour the wet ingredients into the dry and stir gently just until combined.
3. Heat a buttered skillet or griddle over medium heat. Pour batter (about ¼ cup at a time) onto the skillet for each pancake. Cook until bubbles appear on the surface and edges look set, about 2 minutes. Flip and cook another 1-2 minutes until golden and cooked through.
4. Serve warm with your favorite fall toppings.

Here’s another favorite pumpkin recipe. These muffins are perfect for breakfast—or how about with tea for a teddy bear picnic or tea party.

Butterscotch Pumpkin Muffins

• 1 ¾ cups flour
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 2 eggs
• 1 cup pumpkin
• 1 stick butter, melted
• ¾ to 1 cup butterscotch chips

1. In a large bowl, mix the flour, brown sugar, granulated sugar, baking soda, cinnamon, baking powder, salt, ginger, nutmeg and cloves.
2. In a medium bowl, whisk the eggs with the pumpkin and butter. Add to the dry mixture, mixing just until combined. Fold in the butterscotch chips.
3. Spoon batter evenly into 18 regular-size muffin cups. Bake at 350 degrees for 20 to 25 minutes or until the muffins are done.

We’re not making these for nutrition. These popcorn balls are a purely fun food.

Candy Corn Popcorn Balls

• 50 large marshmallows
• 1/3 cup butter
• 20 cups popcorn
• 2 ½ cups candy corn
• 20 wooden craft sticks

1. Combine marshmallows and butter in a large Dutch oven. Cook over medium-low heat until marshmallows melt, stirring occasionally. Remove mixture from heat.
2. Pour popcorn into a very large bowl. Pour marshmallow mixture over popcorn, tossing to coat. Add candy corn; stir well.
3. Coat hands with cooking spray or butter. Shape popcorn into 3-inch balls. Insert a wooden craft stick into each popcorn ball. Let cool on wax paper.

Start a tradition: Make a big batch of apple cider to keep warm on the stove Halloween night. It’s perfect for when friends and neighbors stop by.

Spiced Apple Cider

• ½ gallon apple cider
• 1 cup sugar
• 2 teaspoons whole cloves
• 1 whole nutmeg
• 2 cups orange juice
• Cinnamon sticks

1. Combine the apple cider and sugar in a Dutch oven. Tie the cloves and nutmeg in a cheesecloth bag and add to the cider mixture. Bring to a boil. Reduce the heat and simmer for 15 minutes. Discard the spice bag.
2. Stir in the orange juice. Cook just until heated through. Serve in mugs with cinnamon sticks.

Natalie Mikles is a mom of three – 12-year-old twin girls and an 11-year-old boy. She writes about food, sharing recipes for busy families and picky eaters. Natalie Mikles has been recognized for her food columns as well as features on families and issues affecting local children. She loves pizza and movie nights with her family.