Pumpkin Pie Spice: American History

By Liam Foster · October 15, 2026

What's Actually in Pumpkin Pie Spice

The classic blend contains ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. These are the same spices used in colonial-era baking, when spice merchants sold them individually.

Colonial Roots

Early American cooks used these spices in pumpkin pies as early as the 1600s. The first known American cookbook, Amelia Simmons' 'American Cookery' (1796), included a pumpkin pie recipe with molasses, allspice, and ginger.

The McCormick Innovation

In the 1930s, McCormick & Company began selling 'pumpkin pie spice' as a pre-mixed blend. This convenience product made the flavor accessible to home cooks who didn't want to buy five separate spices.

The Pumpkin Spice Latte Effect

Starbucks introduced the Pumpkin Spice Latte in 2003. It has since sold over 600 million cups and spawned an entire category of pumpkin spice products — from candles to dog treats.

Modern Uses Beyond Pie

Creative cooks use pumpkin pie spice in oatmeal, smoothies, roasted sweet potatoes, pancake batter, and even savory dishes like roasted butternut squash soup. The warm, sweet profile works in surprisingly many contexts.