It’s Pumpkin Spice Season!
It’s October worldwide, and I have a treat for you! Pun intended. In the United States, it isn’t only Halloween season. It’s also pumpkin spice season. And though I am not a huge pumpkin spice fan, I enjoy the occasional pumpkin spice liqueur and a slice of pumpkin pie. It’s funny that this phenomenon is specific to the United States. My Italian tutor in Italy is completely shocked at our bizarre obsession with pumpkin spice. And she is not wrong. In these parts, the list is long!
We have Starbucks pumpkin spice cold brew concentrate, pumpkin spice Cheerios, pumpkin spice graham crackers, pumpkin spice rolls, pumpkin spice cream cheese, pumpkin spice mochi, pumpkin spice caramels, pumpkin spice chocolate milk, pumpkin spice marshmallows, pumpkin spice cookie mix, pumpkin spice Oreos, pumpkin spice spam, pumpkin spice creamer, pumpkin spice dog shampoo, pumpkin spice toilet paper, pumpkin spice deodorant, pumpkin spice kale chips, pumpkin spice margaritas, pumpkin spice flavored beef jerky, pumpkin spice latte flavored beef jerky, and LaCroix pumpkin spice sparkling water. And I am not making up any of this. That’s how much pumpkin spice we have. Even at home goods, we have pumpkin spice-scented pumpkin pillows. It’s ludicrous.
Before I get into the chemistry and math of pumpkin spice, I will start with the history of pumpkin spice. Because it may seem like a modern invention, but the roots of this flavor go back centuries.
Pumpkins are native to North America. Long before the colonists arrived, the Indigenous people of our region were using pumpkins in their cooking. They roasted, baked, and made soups, stews, bread, and desserts. The tradition of roasting the seeds was also common. Our Indigenous tribes leave nothing to waste. Each of the tribes has their own way of cooking pumpkin-based meals. The northeastern Iroquois tribe cultivates pumpkins and combines them with corn and beans in a trio known as the “Three Sisters.” The Algonquin tribe roast their pumpkins over an open fire or bake them in clay pits. The Great Plains Sioux tribe roast or steam their pumpkins. They made a dish called “pumpkin mush,” where the pumpkin is boiled and mashed, sometimes sweetened with wild honey, or mixed with other grains. The Great Plains Cheyenne tribe makes pumpkin stew and incorporates meat, such as buffalo or deer, creating a filling and protein-rich dish. The southwestern tribe, the Hopi, prepared their pumpkins by steaming them in underground ovens called “uhi.” They combine their pumpkins and ceremonial dishes with other crops like cornmeal to make sweet breads or cakes. The California tribes, including Pomo, incorporate their pumpkin dishes with local crops like berries and honey to sweeten their bread and cakes.
But it wasn’t until European settlers arrived that pumpkins started to take on the flavor profile that we know today, thanks to one key element: the spice trade. Spices like cinnamon, nutmeg, and cloves started arriving from Asia. Cinnamon and nutmeg traveled across the Silk Road from places like Sri Lanka and Indonesia. These spices were so valuable that they were considered luxury goods and were sometimes used as currency.
So, pumpkin spice is a fusion of flavors and ideas from various parts of the world—spices from the East and pumpkins from North America. Fast forward to the colonial era, and suddenly, you’ve got pumpkins meeting these spices in American kitchens. By the nineteenth century, pumpkin pie spiced with cinnamon and cloves became a Thanksgiving staple. And from there, it was only a matter of time before someone thought, ‘Why not add it to coffee?
So, what makes pumpkin spice so irresistible? Well, it’s not just about taste. It’s also about chemistry.
Each of the spices in a pumpkin spice blend—cinnamon, nutmeg, cloves, and ginger—contains volatile organic compounds or VOCs. When you heat or grind spices, these molecules evaporate into the air, giving them their strong aroma. Let’s break it down:
- Cinnamon contains cinnamaldehyde, the compound responsible for its warm, sweet flavor.
- Nutmeg has a chemical called myristicin, which adds a slightly nutty, earthy taste.
- Cloves are packed with eugenol, which gives them that spicy, almost medicinal bite.
- Ginger has gingerol, which gives it both spiciness and a bit of sweetness.
These compounds don’t just create flavor—they interact with our brain’s olfactory system, triggering emotional responses. The olfactory system consists of specialized sensory cells located in the olfactory epithelium in the nasal cavity. These receptors are sensitive to specific chemical compounds. So, when these VOCs enter the nasal cavity, they bind to these olfactory receptors, activating them. Once activated, the olfactory receptors send signals through the olfactory bulb, which processes the information and relays it to other brain regions. The signals travel to areas of the brain involved in emotion and memory, such as the amygdala and hippocampus. That’s why the smell of pumpkin spice often reminds people of cozy fall memories or holiday baking.
And here’s where chemistry really comes into play. These compounds are all synergistic, meaning that when they’re combined, they enhance each other’s effects. That’s why pumpkin spice doesn’t just taste like cinnamon or nutmeg. It’s the blend that creates the signature flavor.
But here’s the cool thing: these spices bring valuable nutrition to our diet and well-being. For example, cinnamon contains several other aromatic compounds, including eugenol, coumarin, and various essential oils, which also contribute to its scent. The scent of cinnamon can lead to feelings of warmth, comfort, and nostalgia, which can enhance mood and reduce stress. Also, some studies suggest that the aroma of cinnamon may improve cognitive function and memory. This could be due to its stimulating effects on the brain, potentially improving focus and concentration. Cinnamon has antioxidant properties, which can support overall brain health. Antioxidants help protect brain cells from oxidative stress, which is linked to neurodegenerative diseases.
Nutmeg is an interesting beast. Excessive amounts of it can lead to adverse effects due to its psychoactive properties. So, you don’t need much of it. Nutmeg contains several volatile compounds, with myristicin being the most notable. Other compounds include eugenol and safrole, which contribute to nutmeg’s distinct aroma. It’s like cinnamon, and it can enhance your mood and reduce anxiety. Nutmeg has some great nutritional value. It has vitamin B6, essential for our metabolism and brain health. It also has vitamin C, which supports our immune system and skin health. It has manganese, which is valuable for bone formation and metabolism. It has copper, which is essential for iron absorption and red blood cell formation. It also has magnesium, which provides over 300 biochemical reactions in the body, including muscle and nerve function. Nutmeg has plenty of antioxidant and anti-inflammatory properties.
Cloves provide vitamins, minerals, antioxidants, and anti-inflammatory properties, which are great for people who struggle with arthritis. Cloves have vitamin C, antioxidants, and vitamin K, which are vital for blood clotting and bone health. Like nutmeg, it holds manganese, calcium, and magnesium minerals. As I noted before, they are rich in eugenol, which combats oxidative stress and might reduce the risk of chronic diseases. The cool thing about cloves is that they have been shown to possess antimicrobial properties, which can potentially aid in oral health and fight bacteria in the mouth. And, like any other spice, it’s important to consume cloves in moderation. Too much of this spice can lead to gastrointestinal issues, liver damage, increased bleeding risk, allergic reactions, hormonal imbalances, neurological effects, and oral irritation. Good times.
Finally, ginger has vitamin B6 and vitamin C. B6 is suitable for your metabolism and brain health, and vitamin C, as Linus Pauling showed us, is an antioxidant that supports our immune system. Ginger also has potassium, which is excellent for heart health, muscle function, and maintaining proper fluid balance. And it also has magnesium. What I like about ginger is its anti-inflammatory effects, which are great for people who struggle with arthritis. I discovered this next tip decades ago while on a trip to Hawaii with my husband, who got seasick while we were on a boat to go snorkeling. They gave him a bag of ginger to munch on. Ginger is the perfect go-to for motion sickness, like traveling long distances on a boat, bus, or car.
Now, I’m going to get into the nerd behind the perfect pumpkin spice latte. Unbelievably, there is more math and science in your pumpkin spice latte than you might think. Today’s baristas are our modern-day chemists. They use precise measurements and tools—thermometers, scales, angles, analysis, and knowledge that many of us are unaware of!
If there’s one thing that is essential to a good pumpkin spice latte, it is the perfect espresso. I prefer two espresso shots in my pumpkin spice latte because I like to taste the coffee. So, though it is subjective, the goal is to get a coffee bean that provides a level of richness and flavor for your latte. The lighter roasted coffee beans don’t taste as good as an espresso. They are sour-tasting and acidic. But some people like light-roasted espresso.
As an Italian girl in spirit, I do love my Italian coffee. And from my experience, their Italian espressos come from either a medium dark roast or a dark roast. Some medium-roast coffee beans can provide caramel or chocolate flavors. The medium dark roast gives it a rich, complete, and dense taste.
Then, there is the dark roast coffee bean. The flavors are smokier, with a hint of burnt flavor. If it tastes too burnt, then it’s probably Starbucks. Sorry, Starbucks lovers. I’m not a huge fan. But if you do like a dark roasted blend, use a French press. Those make the best espressos. If you haven’t noticed, I love coffee and know much about it.
Now, on to the pumpkin spice latte! Let’s talk ratios. The perfect balance of cinnamon, nutmeg, cloves, and ginger is key to a great latte. Too much cinnamon is overpowering, but too little loses that cozy warmth. It’s all about finding the right proportions, like in algebra, where balancing equations is essential. In fact, some baristas use a ratio of four parts cinnamon, two parts nutmeg, one part cloves, and one part ginger to achieve that iconic pumpkin spice taste.
For the pumpkin taste, you can either make your own pumpkin puree or buy it in a can. I personally like my pumpkin spice latte with pumpkin puree because it gives it that rich, smooth, pumpkin‑y flavor. Some people like liquidy pumpkin spice latte, but I like mine with a thicker texture. So, you can reduce the pumpkin puree by simply putting it in a saucepan on medium to low heat and stirring it until it’s thicker. It’s all about personal preference. If you’re in a rush, pumpkin syrup works too! Or even pumpkin butter. I’ve never had a pumpkin spice latte with pumpkin butter, but if you have, please reach out to me on the socials or leave a comment on my blog at mathsciencehistory.com, and let me know how it tastes!
Now, when you steam milk for a latte, you’re doing more than just making it hot. You’re changing its structure at the molecular level. Milk contains proteins that trap air when you steam it, forming foam. The heat also breaks down lactose, the sugar in milk, into simpler sugars, which makes the milk taste sweeter.
Making the foam involves understanding the distance of the steam wand to the surface of the milk. When you hold the pitcher spout closer to the surface, it allows for more air to be incorporated, which results in a frothier foam. But as the milk begins to heat and the foam develops, moving the spout deeper into the milk can make a creamier, denser texture. This allows the milk to heat without adding too much air.
And there truly is some geometry that goes into making the perfect pumpkin spice latte. Let’s talk about the angle of the pitcher. Tilting the pitcher at a specific angle helps create a whirlpool effect on the milk. This motion helps to incorporate air into the milk, which is essential for creating microfoam. The optimal angle of the tilt is between thirty and forty-five degrees. This is effective for incorporating air while heating the milk. The angle can be adjusted based on the desired texture of the foam; a steeper angle can create denser foam, while a shallower angle might produce lighter foam.
Pressure, speed, and control of the pouring technique can influence the foam’s consistency. Pouring too quickly can lead to large bubbles. In contrast, a slower, controlled pour helps create a velvety microfoam that blends well with the espresso. Using steady pressure when steaming or pouring helps maintain control over the flow, contributing to the overall texture of the latte.
Finally, the temperature of the milk is crucial. The temperature also affects the foam. If it’s too hot, the proteins break down too much, and the foam collapses. If it’s too cold, you don’t get enough foam. Milk should be steamed to a temperature of around 150–155°F (65–68°C) for optimal texture and sweetness without scalding.
Also, your choice (if you have a choice) of cups can affect your pumpkin spice latte. The shape of the cup and the way the foam spreads depend on geometric principles of surface area and symmetry. But the latte art! That’s my favorite! Those intricate leaf or heart shapes are perfect examples of symmetry, another important concept in math. In fact, creating those designs requires an understanding of fluid dynamics and symmetry to ensure the milk and espresso blend beautifully.
So, I hope that this enlightened you about the science behind the perfect pumpkin spice latte. But as a side note, it’s important to remember that some pumpkin spice ingredients are toxic to your pets. Nutmeg poisoning can include hallucinations, increased heart rate, vomiting, or even seizures in your pets. Cinnamon can potentially lower their blood sugar levels, and cloves can lead to liver damage and gastrointestinal irritation.
Also, consider that pumpkin spice-scented items, like candles and pillows, can pose risks to your pets. Especially if they have essential oils. Like scented candles. Many of those candles have synthetic fragrances, dyes, and other chemicals that can harm your pets if ingested or inhaled. Also, burning candles produces smoke, which can upset a pet’s respiratory system. And I don’t know about you, but the last thing I want to do is lay my head on a scented pillow and get it all over my face and hair.
So, there you have it, the math and science behind the perfect pumpkin spice latte!