Some of you probably recognized this before I did, but I’m coming to terms with the fact that I may actually have a pumpkin problem. I know. I talk about Pumpkin Spice like it’s going out of style. But that’s only because the words, “Available Only for a Limited Time” scare me to death. That’s why I felt the need to visit almost every Starbucks in town trying to find the weak-link employee who would sell me a bottle of the Pumpkin Spice syrup, only to come home empty-handed. But, I’m no quitter.

So I mulled it over as I made up a batch of the Pumpkin Spice French Toast I told you about and it was then that it hit me.

What if I used the Pumpkin Spice Glaze as a syrup for my coffee? A cup of coffee, just the right amount of cream, some glaze to sweeten to taste, and maybe even a little whipped cream and cinnamon on top, and I may just be set until Peppermint Season.

In case you missed it, here’s the glaze recipe again:

2 cups powdered sugar

4 Tbsp milk

3 Tbsp pumpkin puree

1 tsp pumpkin pie spice

Mix together sugar and milk until smooth, then mix in pumpkin and spice. Keep refrigerated until ready to use.

Sound good to you, too? We may need to start a support group. I’ll bring the Pumpkin Muffins.