How To Get The Most Out Of Pumpkin Season - From Food, To Drinks, DIY Decor, And More

Key Takeaways

Enjoy this pumpkin season with a yummy pumpkin coffee treat, a few pumpkin crafts and DIY projects, followed by a couple delicious pumpkin themed dinner ideas. 

• Hot pumpkin maple coffee recipe
  
• Iced pumpkin pie coffee makes ahead recipe to enjoy throughout the week
  
• Earthy colors are trending for pumpkin decor - rust, olive green, charcoal, and plum
  
• DIY terra cotta and textured painted pumpkins
  
• DIY wooden paper-covered pumpkins
  
• Pumpkin soup, pumpkin bread, and/or pumpkin lasagna for dinner 

Why do people love the fall season so much? 

Could it be the cool temperatures? 

Perhaps the vibrantly colored landscape, fiery oranges, golden yellows, and burgundy reds dotting most every horizon? 

Or, maybe it’s the cozy atmosphere, from familiar fragrant kitchens and soft, warm blankets to fireside chats, crockpots simmering, and folks gathering around dinner tables to simply enjoy being together with those we love? 

No matter the reason, many love this time of year and the opportunities it effortlessly brings, so today we’d like to see if we can pack a little bit of each of these autumn loves into one place…

That’s why we’re focusing on a fall favorite - pumpkins - planning an entire day filled with pumpkin painting, decor trends, a yummy pumpkin coffee recipe you can make to sip while you craft/decorate, and a delicious pumpkin-themed dinner to savor after a relaxing day. 

(Of course, if you’d like to spread out these ideas and activities over the course of a few days or weekends throughout the fall season, that’s fine too.)

So then, let’s explore a few pumpkin trends, from decor to drinks, crafts, cozy dinners, and more…

A Pumpkin Brew Or Two For You

Before we take a look at a few trending pumpkin-themed crafts and decor, let’s make a tasty brew to enjoy while we work. 

Sipping on a decadent pumpkin coffee always seems to put me in a cozy mood, and no matter which brew you choose (we’ll list a hot and iced option), you’re sure to feel like you’ve just put on your favorite fall sweater/hoodie, ready to enjoy a slow, intentional day, soaking in all the autumn vibes.

Hot - Spiced Pumpkin Maple Latte

Ingredients

• 4 ounces freshly brewed Lifeboost Pumpkin Spice Coffee or Lifeboost Vermont Maple Creme Coffee
  
• 6 ounces full fat milk (whole milk or coconut milk both work well here)
  
• ½ teaspoon pure vanilla extract
  
• ⅛ cup pumpkin butter 
  
• ¼ cup heavy whipping cream
  
• 1 tablespoon real maple syrup
  
• Cinnamon, for garnish

Instructions

• Combine milk, pumpkin butter, and vanilla in a medium saucepan. Heat over medium heat until simmering. Stir or whisk continuously to avoid scorching. You’ll just be heating this until the mixture gets warm and steamy. Once steaming, remove from heat. 
  
• Add heavy cream and maple syrup to a chilled bowl, then beat with a hand mixer until soft peaks form. Set aside. 
  
• Add freshly brewed coffee to a large mug, stir in warm milk/pumpkin butter mixture, then add a few generous dollops of maple cream. 
  
• Top with a dusting of cinnamon and enjoy!

Iced - Pumpkin Pie Cold Brew

*This one makes enough for a crowd…or enough for you to enjoy several cups throughout the week. 

Ingredients

• 48 ounces cold brewed Lifeboost Pumpkin Spice Coffee or Lifeboost Medium Roast Coffee
  
• 1 cup real maple syrup
  
• ½ cup molasses
  
• 1 can (roughly 15 ounces) organic pumpkin puree
  
• 1 tablespoon pumpkin spice
  
• 1 teaspoon cinnamon, plus extra for topping 
  
• Milk or heavy cream and ice (personally preferred amounts to use when assembling drink) 

Instructions

• Add maple syrup, molasses, pumpkin puree, pumpkin spice, and cinnamon to a medium saucepan and heat until well combined. 
  
• Heat mixture until boiling, then reduce heat and simmer for 10 minutes. Continue stirring while simmering. 
  
• Remove from heat and allow the mixture to cool. 
  
• Add cooled pumpkin syrup mixture to cold brew. (You’ll want to use a carafe or container that will hold at least 48 ounces of cold brew and the pumpkin pie syrup. Essentially, here you’re creating a pumpkin pie coffee base that you’ll be able to use over the next few days whenever you’d like.)
  
• Add ice to a tall glass, then top with a desired amount of prepared pumpkin pie cold brew.
  Stir in a desired amount of milk or heavy cream, top with a dusting of cinnamon if desired, and enjoy!
  

Perfect Pumpkin Decor Trends And DIYs

Now that we’ve got a carefully crafted, yummy pumpkin coffee treats in hand, let’s explore some crafts and decor ideas that are taking the world by storm this fall season. 

What’s Trending - Earthy Colors

Before we share a few crafts and DIY pumpkin decor options for you to try, let’s briefly chat about trending colors…

Each year folks come up with a few more crafty cuties to create or items to DIY.

And, these offerings provide a few fun ways to update decor, do a little something fun with the fam, or just allow you to channel your inner-artist while making your home cozy and inviting for the season. 

This year, earthy tones are making a comeback, evident in painted pumpkin themes, wooden projects, and more. 

So, if you’d like to update your in-house autumn hues, look for calm, soothing, earthy tones this year such as deep rust colors coupled with olive greens, deep grey charcoal, and rich plum. 

Yep, I can see it - and that’s what I call cozy! 

Now for a few how-to’s for you to potentially use some of these warm, rich, and beautiful shades…

Terra Cotta Pumpkins, Textured Pumpkins

This year, carving is out and crafting is in!

We’ll list two options here - terra cotta pumpkins and a simpler craft with some textured paint. 

Terra Cotta Pumpkins

• Plastic (carved or plain) pumpkin
  
• Sandpaper
  
• Spackle
  
• Spackle knife
  
• Spray paint
  
• Craft paint 
  
• Sponge brushes
  
• Paintbrush

1- First, you’re going to want to “rough up” the surface of your pumpkin with a sanding block or piece of sandpaper. If the plastic is shiny, you’ll want to remove all of the shine. This step allows the spackle and paint to adhere to the pumpkin. 

2- Once sanded, use a spackle knife (the kind that goes on pink or purple and dried white works really well) to scoop spackle onto the pumpkin. Using your hands or the spackle knife, smear the spackle evenly over the pumpkin. It doesn’t have to be perfectly even as the goal is to create a look that mimics true terra cotta. Let the spackle dry completely overnight. 

3- Using a sanding block with very fine grit (220 is best), gently sand the dried spackle. The surface should be smooth to the touch and the eye, with some variation in dimension. Brush all spackle dust from the surface, then spray paint the entire pumpkin with an almond or ivory-colored flat spray paint. This seals the spackle and acts as a primer. 

4- Using a mixture of terra cotta colored, ivory, and white craft paint, mix colors together as you paint your pumpkin. First apply with a brush, then blend thoroughly by dabbing with a sponge brush. Continue brushing and blending until you no longer see individual colors but variations in shades instead. Paint the stem in the same way, this time with mostly a brown color paint. 

5- Allow the paint to dry completely. 

6- Lastly, you’ll apply a spackle wash to your pumpkin. To do so, in a cup mix a small amount of water and spackle at a 1:1 ratio. Paint the mixture lightly onto your pumpkin. Allow it to fully dry and your pumpkin will have a light, matte haze. (If you find that you’ve applied too heavily, you can sand this away after it dries.)

Texture Painted Pumpkins

• Acrylic paint
  
• Baking soda
  
• Faux pumpkins
  
• Paintbrushes
  
• Stir sticks
  
• Mixing cups
  
• Dowel rods
  
• Foam block
  

1- If you’re looking to paint, rather than carve, your pumpkins this season, try giving your gourds a textured look by adding roughly one tablespoon of acrylic paint to a mixing cup. Then add 2 teaspoons of baking soda to the paint, one teaspoon at a time, and mix/stir well. If adding one teaspoon gives you the look you want, you can omit the second one. 

2- Remove the stem (with most faux pumpkins you can simply pull out the stem and save to insert after painting), and insert a dowel rod where the stem was. This will allow you to hold onto something as you paint. 

3- Give your pumpkin a thorough coat of paint over the entire surface, then stick the dowel rod into a foam block to allow your pumpkin to dry without touching a surface. You’ll need several coats of paint, and this allows the pumpkin to dry in between coats. 

4- Once dry, add a second coat, then repeat the drying and painting process until a desired color is reached. 

5- Once you’ve achieved your desired color, remove the dowel rod and re-attach the original stem. 

**You can do this with real pumpkins as well; it’s just a tad more difficult due to the multiple coats needed and the fact that the paint can often stick to surfaces while drying.

Wooden Paper-Covered Pumpkins

If you’re not into paint or plastic/foam pumpkins, you can always add to your fall decor with a beautiful wooden pumpkin, covered in paper. 

Wooden Paper-Covered Pumpkins

• Scrapbook paper
  
• Mod podge
  
• Glue brush
  
• Flat wooden pumpkin
  
• Paper scissors
  
• Twine
  
• Pencil

1- With a pencil, trace the outline of your flat, wooden pumpkin onto scrapbook paper. (Lay the pumpkin front-side down on scrapbook paper that is right-side down so you’re drawing on the back of the paper.) 

2- Cut the shape out. You’ll want to cut just inside the line or your paper will be too large for the pumpkin. 

3- Apply a thin layer of glue to both the backside of the paper and the front of the wooden pumpkin. 

4- Run the paper down on the pumpkin, from the center to the edge to remove air bubbles. 

5- Apply a thin layer of glue to the front side of the paper, then allow it to dry. 

6- Tie a piece of twine around the stem for a finishing touch.

It’s Dinner Time…

Whether you’ve made a day of this, now ready for a slow, warm pumpkin-themed dinner, or you’re simply looking for some pumpkin-themed dinner ideas to wow party guests any time throughout this season, we’ve got you covered! 

Below you’ll find a recipe for creamy, decadent pumpkin soup, complete with a side of subtly sweet (and incredibly cute) pumpkin bread. 

And, if that’s not exactly what you had in mind, check out the pumpkin lover’s lasagna recipe included as well.

Creamy Pumpkin Soup

Ingredients

• 1 tablespoon olive oil
  
• 2 cups chopped yellow onion 
  
• 10 whole black peppercorns
  
• 4 cloves garlic, minced
  
• 1 teaspoon fresh thyme, chopped
  
• 3 cups pumpkin puree
  
• 4 cups chicken stock
  
• 3 tablespoons real maple syrup, optional
  
• ¾ teaspoon kosher salt
  
• ¼ teaspoon ground nutmeg, optional
  
• ¼ teaspoon cinnamon, optional  
  
• ½ cup heavy cream
  
• 2 tablespoons fresh parsley, chopped

Instructions

• Heat olive oil in a large pot over medium-high heat until warm, then add onion and cook, stirring occasionally, until brown and softened. 
  
• Once onions are softened, add peppercorns, garlic, and thyme. Cook for roughly 2 minutes, until fragrant. 
  
• Stir in pumpkin puree, and cook until the puree darkens a few shades (roughly 5 minutes). 
  
• Stir in chicken stock, maple syrup, salt, nutmeg, and cinnamon. Bring to a simmer over medium-low heat, uncovered, stirring occasionally until slightly reduced (roughly 30 minutes). 
  
• Transfer soup to a blender, in small batches if necessary, and blend until smooth (you may need to remove the middle piece on the lid of your blender due to the steam/heat of your soup). 
  
• Return blended soup to the saucepan and stir in heavy cream. 
  
• Cook over medium heat until warmed through (about 4-5 minutes). 
  
• Ladle soup into bowls and garnish with fresh parsley. Enjoy!
  

Pumpkin Bread

Ingredients

• ¼ cup whole milk, warmed to 110 degrees Fahrenheit
  
• 4 ½ teaspoons active dry yeast
  
• ¾ cup pumpkin puree
  
• ¼ cup packed light brown sugar
  
• 2 large eggs
  
• 1 tablespoon coconut oil, plus more for greasing bowl
  
• 3 cups all-purpose flour, plus extra for dusting
  
• 1 teaspoon cinnamon
  
• 1 teaspoon salt
  
• 1 cinnamon stick
  
• Kitchen twine

Instructions 

• Pour warmed milk into a large bowl, sprinkle yeast on top of the milk, and let set for about 5 minutes, allowing the yeast to activate and foam. 
  
• Whisk in pumpkin puree, brown sugar, 1 egg, and oil until smooth. 
  
• Whisk together flour, cinnamon, and salt in a separate bowl, then add to the pumpkin mixture, stirring until a shaggy ball forms. 
  
• Lightly dust a work surface with flour, then turn out the dough onto the surface and knead until smooth and elastic (about 10 minutes). 
  
• Transfer kneaded dough to a large, greased bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size. (roughly 1 hour or a little more)
  
• Line a rimmed baking sheet with parchment paper. Punch down the dough, then re-roll it into a smooth ball about 6 inches wide. 
  
• Cut three 24-inch pieces of kitchen twine and lay them on a clean work surface. Place the ball of dough in the center, then tie the ends of the twine up over the dough and secure in a knot, leaving about an inch of space between the dough and the knot so it has room to proof and expand. (Do not tie too tightly.) 
  
• Transfer tied dough to the prepared (parchment lined) baking sheet and insert the cinnamon stick in the center of the dough for the “stem.” Cover loosely with plastic wrap and let rise until the kitchen twine has tightened and the dough is starting to take the shape of a pumpkin (depending on the temperature of your kitchen, this may only take about 15-30 minutes). 
  
• While the dough is rising, preheat your oven to 350 degrees Fahrenheit. 
  
• Whisk the remaining egg with one teaspoon of water in a small bowl, then brush over the exterior of the bread with a pastry brush. 
  
• Bake until brown and an inserted thermometer reads 190 degrees at the center. (approximately 30 minutes)
  
• Cool completely on a wire rack and carefully remove twine prior to serving. Enjoy!
  

Pumpkin Lover’s Lasagna

Ingredients

• Salt, to taste
  
• Freshly ground pepper, to taste
  
• 1 head escarole, coarsely chopped
  
• 1 head garlic, cloves separated but not peeled
  
• 6 tablespoons butter
  
• 10-12 fresh sage leaves, torn
  
• 1 pound butternut squash, peeled and cut into bite-size pieces
  
• 1 ½ cups chicken stock
  
• 3 tablespoons all-purpose flour
  
• 3 cups milk
  
• Freshly grated nutmeg
  
• 2 cans pumpkin puree (15 ounces each) 
  
• 3 eggs
  
• 2 cups ricotta cheese
  
• 2 cups grated Parmigiano-Reggiano cheese
  
• 1 box no-boil flat lasagna
  
• 12 ounces Italian fontina or gouda cheese, shredded

Instructions

• Preheat the oven to 375 degrees Fahrenheit. 
  
• Bring a few inches of water to boil in a large pot. 
  
• Add salt and escarole, cook for 5 minutes, then drain. 
  
• Cover garlic cloves with water in a separate saucepan, simmer for 20 minutes, drain and let cool. Squeeze garlic pulp from “jackets” and mash with a fork. 
  
• Melt 3 tablespoons of butter in another medium saucepan over medium heat. Add sage and stir, then add squash, stir and season with salt and pepper. Add chicken stock and cook for 15 minutes, stirring occasionally. All stock should be absorbed and squash browned and tender, then remove from heat. 
  
• Melt remaining 3 tablespoons of butter in another saucepan over medium heat. Add flour and whisk for one minute. Whisk in milk and mashed garlic, season with salt, pepper, and nutmeg to taste. 
  
• Cook until slightly thickened. 
  
• Whisk together pumpkin puree, 2 eggs, salt, and pepper in a small bowl. 
  
• In a separate bowl, whisk together ricotta and half of the Parmigiano-Reggiano (or gouda). 
  Soak lasagna sheets in water for 5 minutes. 
  
• To assemble lasagna: pour half of the garlic sauce into a 9x13 baking dish. Add a layer of lasagna sheets, then half of the pumpkin mixture. Add another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and escarole. Top with half the fontina (or gouda), another layer of lasagna sheets, the remaining pumpkin, and another layer of lasagna sheets. Finish with remaining garlic sauce, sprinkle with remaining parmigiano and fontina (or gouda). 
  
• Bake covered for 45 minutes. Raise baking temperature to 400 degrees and continue to bake, uncovered, for 15 minutes. 
  
• Remove from the oven, let rest for 15 minutes, then cut and serve.
  

Check out Lifeboost Coffee Pumpkin Spice.

https://www.halfbakedharvest.com/spiced-pumpkin-maple-latte/

https://fittyfoodlicious.com/recipes/pumpkin-pie-cold-brew/

https://www.mycreativedays.com/fall-decor-trends-for-2025-cozy-creative-budget-friendly-ideas/

https://www.hgtv.com/lifestyle/holidays/how-to-make-a-diy-terra-cotta-pumpkin-jack-o-lantern

https://www.thecountrychiccottage.net/how-to-paint-pumpkins/

https://www.sanddollarlane.com/easy-wooden-pumpkin-craft/

https://www.allrecipes.com/recipe/9191/pumpkin-soup/

https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-shaped-pumpkin-bread-8849742

https://www.foodnetwork.com/recipes/rachael-ray/pumpkin-lovers-lasagna-recipe-2201073

References for the article to confirm data and information.