I’m a wee bit behind on finishing up my recipes for this season. The last few months have been really busy with life pulling my attention away from this fun workspace. So better late than never, here are two recipes inspired by this gorgeous jack-o-lantern mug from Whitney’s Ceramics. Pumpkin Spice Latte season in in full swing so of course I had to fill this festive mug with one and pair it with an equally festive jack-o-lantern bonbons. I made these with a vanilla maple filling but the possibilities are endless on what flavoring you can add. Try making them with peppermint, cinnamon spice, orange, lemon etc. and color them in classic candy corn colors if you prefer. I wanted these little nuggets to look a little rustic so I dusted them with black cocoa powder but you don’t have to do that. Have fun with it and then afterward find a cozy spot with a good book and sip your PSL and have your bonbons too. Enjoy!
Check out all of Whitney’s amazing creations on her website and make sure to follow her on her socials. 
Pumpkin Bonbons and Spiced Lattes
Equipment
- silicone pumpkin mold (Stir from Joann's Fabrics)
- 3/4-inch round cookie cutter
Ingredients
Pumpkin Bonbons
- 2 cups powdered sugar (plus more as needed)
- 6 tbsp. sweetened condensed milk
- 1 tsp. clear vanilla extract (or substitute with another flavoring)
- 1 tsp. maple extract (for brown layer only)
- 2 drops orange gel food coloring
- orange melting chocolate
- milk chocolate melting wafers
Pumpkin Spiced Latte (Makes 2)
- 2 cups milk
- 3 tbsp. pumpkin puree
- 1 tsp. pumpkin pie spice
- ⅓ cup maple syrup
- 1 tsp. vanilla extract
- 1 cup strong coffee
- whipped cream
- cinnamon, nutmeg, or pie spice (garnish)
Instructions
Maple Vanilla Bonbons
- Mix sugar, condensed milk and vanilla extract in a bowl until it just comes together. Pour out on to powdered sugar coated parchment paper and knead until a smooth dough forms. Add more powdered sugar as needed if the dough is too sticky or add a teaspoon of condensed milk if too dry. The dough should hold its shape and not spread out when the right consistency is reached. It'll be almost on the dry side.
- Weigh and divide into 3 equal portions. Set aside one dough and leave it for the white layer. Add maple extract to another portioned dough to make the brown layer. You will need to add more powdered sugar after the extract is incorporated to reduce the stickiness caused from the added liquid. Add orange food coloring to the remaining portion of dough and add more sugar as needed until the color is incorporated.
- Roll out dough and cut out twelve 1-inch circles with a cookie cutter. Repeat with each layer. Stack layers in candy corn color order. Use the same cookie cutter to cut through stacked layers to level and clean up the sides. Stick a toothpick into each to get ready for dipping.Two ways to coat: 1. Melt milk chocolate and dip each candy filling in chocolate to coat and place on parchment paper to harden, remove toothpicks. Then melt the orange chocolate and fill up mold ⅓ to ½ full and then press the hardened chocolate coated candy filling into the orange chocolate. Allow to harden and remove from mold. Or you can coat them this way...2. Melt the orange melting chocolate and pour into pumpkin molds, painting sides of mold and allow excess to drip out and let the orange chocolate harden. Then dip the candy filling in milk chocolate and immediately place into the prepared pumpkin molds. Allow to harden, remove toothpicks, and remove from molds.
- Optional: Use the melting chocolate to fill in the jack-o-lantern details, but if you're like me and suck at detail work with melting chocolate, I dusted them with black cocoa powder and painted the faces with it too for a rustic aged effect.
Pumpkin Spice Latte
- Add milk, pumpkin puree, pumpkin pie spice and maple syrup in a medium saucepan and heat over medium heat until hot. Stir frequently. Remove from heat and add vanilla extract and hot coffee. Stir and serve with whipped cream and garnish.
