Used in 44 recipes at an average of 2.382%.
These soft cookies have been a favorite of mine during the winter months. I used these delicious deli cookies from the local Starbucks for development reference. Ok firstly, This has been a tedious profile to tackle. As we probably all know pumpkin is evasive, and often, it's downright deplorable. Going through a gauntlet of pumpkin flavorings I finally landed on a combination of FLV Pumpkin Spice + TPA Pumpkin. Hangsen's Pumpkin Pie proved to be insanely weak during testing, not to mention a bit cloying after a steep when I attempted to push the flavor ceiling. I don't get why it's being recommended by so many. Maybe I'm just not handling it right. 🤷♂️
■ CAP Sugar Cookie + FLV Cookie Dough: The deli cookie style I referenced was a pumpkin glazed sugar cookie so it only made sense to use CAP Sugar Cookie. The inclusion of FLV Cookie Dough helps soften the crispness since I wanted a fluffier texture.
■ FLV Pumpkin Spice: This contributes more spice than anything. The pumpkin note is a bit light in the background.
■ TPA Pumpkin: This is the meat of the profile. (Pun intended) TPA Pumpkin lives up to it's name. It's straight pumpkin. When used in lower ratios it provides an authentic meaty canned pumpkin without sweetener. SFT with this concentrate was not enjoyable. However, when it's mixed with just the right level of spices and components it tag teams surprisingly well. I got this concentrate in specifically for this recipe task. While not incredibly versatile, After trial testing I can certainly recommend it for recipes you may be striving for of this nature.
■ CAP Butter Cream: Cookies need butter right? Beyond that it helps impart further fluff and a waxy texture comparable to cookies.
■ FA Vanilla Classic: Comparative to the darker vanilla extract we've come to know in northern america as the "bakery vanilla". This simply helps to attribute to the overall bakery experience while adding some contrast to the meaty pumpkin.
■ FA Meringue: Another mouthfeel component, but also serves to further "moisten" the cookie.
■ CAP Super Sweet: While not wanting to go overboard, I felt the profile needed a sweetness boost being that this is a dessert recipe.
Inspired by ID10-T's Pumpkindoodle Cookie
All relevant flavor notes can be found here: https://www.reddit.com/r/DIY_eJuice/comments/7cjfjh/pumpkin_spice_eggnog_cookie/
Holiday Spice can be taken down to .25% and Rich Cinnamon can be bumped to .2% while maintaining their respective positions in the recipe.
Pumpkin Cider: A Collaborative Recipe
Formulated by mlNikon and CheebaSteeba
Fall is a time for all things pumpkin; This is our take on a pumpkin cider -- a less common but oh-so-delicious pumpkin pairing.
Apple and pumpkin play surprisingly well off of each other, and the spices from both the pumpkin spice and cider work together. Pumpkin cider can be taken a few different directions such as light and refreshing, dark and spicy, bubbly, or sweet and creamy. We went more towards the dark and spicy + a bit of sweet and creamy end of the cider spectrum. This profile also pairs well with alcohol, if so inclined feel free to add 0.5%-1% FA Jamaican rum or another spicy and warm alcohol note.
* FW Pumpkin Spice -- This is a nice, well rounded group of spices. TFA was too harsh and capella's version, although way better, wasn't quite as soft, if you will, as Fw's offering. With Fw you get that blend if nutmeg, cinnamon, and allspice without one off flavor jumping out at you.
* TFA Pumpkin -- As pleasant as Fw pumpkin spice is, it doesn't have much if any actual pumpkin flavor . We didn't just want to leave that taste if pumpkin up to power of persuasion so this was a must. TFA pumpkin by itself is a little raw tasting so we enlisted the help of liquid amber to give the pumpkin a more cooked taste
* TFA Yam -- This flavor does wonders for the overall pumpkin taste. It is just the sweet starchy flavor that this mix needed. It makes the recipe more mellow and thickens it out.
* TFA Apple -- This is the main apple flavor we went with as it provides a more "red" type apple flavor and is on the darker side and not overwhelmingly apple.
* FA Fuji -- Fuji is used here as an accent to reinforce the "apple" aspect of the profile, as well as providing a touch of brightness that the mix needs.
* FA Liquid Amber -- This ingredient works well here to provide a sort of cider base with its "cooked fruit" aspect and dark, somewhat spiced, tones, allowing you to take it a number of directions
* CAP Vanilla Whipped Cream -- This flavor kind of brings the "whipped cream melted in to the cider" effect and really helps to tame the spice a bit as well as adding a vanilla nuance and sweetness to help round out the spices. We decided on the CAP Vanilla Whipped Cream over the TFA Whipped Cream since the CAP's vanilla aspect played so well off of the different spices that were present in the mix.
* TFA Toasted Marshmallow -- Works well to tone down some of the spice, give the recipe some velvety body to hold on to, and lend a touch of sweetness.
It was really fun to work collaboratively on a recipe and I think led to some discoveries that we may not have otherwise made. I feel like the entire process was really a team effort, from deciding on a profile to work on, down to fine tuning the %s; I will say though that the idea of adding the TFA Yam to accent the pumpkin was entirely mlNikon's idea, and I think is a real hidden gem as far as working with pumpkins go. I think it is important and really played to our benefit having a mixing partner that has a similar palate and mixing style to yours, as we could really rely on each other to mix up specific batches and provide good feedback that we could build off of, effectively doubling (or maybe even more) our productivity in developing the recipe.
Mixed at 75VG/25P
The problem with retail pumpkin pie eliquids I experience is that they are either too spicy or have some weird 'rubber tire' back note. I feel this pie is just so balanced with these particular flavors. It tastes like a home cooked pumpkin pie
CAP Pumpkin Pie:
Used at 1% due to its potent spices. Anything higher and I'm gagging. Nice tasting crust, allspice and creaminess
Used at 2% because it's a thicker 'pumpkin' with spices....but the spices are not too powerful that they take over the recipe. I used both brands because they both offer something different which is needed for this recipe.
Why the low percentage on this? And why its inclusion? All I wanted from this is the nutmeg note. This flavor is pretty potent, so to balance it with the other flavors, only 0.3% was required
TFA Vanilla Swirl & Strawberry Ripe:
Both of these flavors tone down the strong allspice a smidgen and add creaminess and depth to the filling. Without them you get a spice pie with a little pumpkin.
Even though there are spices going on with the above ingredients, the one ingredient lacking is of course, cinnamon. We only need a little here. And at 1%, CDS not only helps flavor the pie filling...it also gives a "baked" crust flavor to the Graham cracker.
LA Cream Cheese Icing/CAP NY Cheesecake:
Both of these flavors pair so well and really make the pumpkins take on a pumpkin 'pie filling' taste.
FW Graham Cracker
Perfect graham cracker crust
Round it out with sweetener and you've got your very own Punkin Chunkin Cheesecake Pie!!
I vaped this fresh, but with steeping(3-7 days), the pie filling becomes more like a pumpkin filling and less spicy.
Do not take it upon yourself to copy and publish this recipe over to ELR. THIS ACTION IS STRICTLY FORBIDDEN.
Respect mixers, they are not your ticket to success...They are your friends.