i'm by no means an expert on this, but i've spent the last little bit of time reading up on pumpkin spice from a molecule standpoint. the basic makeup of pumpkin spice is: cinnamon, nutmeg, allspice, cloves, ginger, and perhaps burnt maple/buttery stuff/vanillin.

what i found really interesting was that while "natural" pumpkin spice may contain 300+ flavor molecules, our brain is really good about "filling in the blanks" when presented with just 5-10% of those molecules. so you get only 5-10% of the flavors in "natural" pumpkin spice, but your brain interpolates the rest of them and says "hey! pumpkin pie!"

so, going through TFA's spec sheets and searching CAS numbers i'm gonna take a stab at making a pumpkin spice flavor. here are some notes:

• Gingerbread -- Cinnamon, Vanillin, Terpenes (nutmeg), Eugenol (clove/allspice) + Coconut/Nut/Macadamia notes, Maltol, A+AP (Yup, no ginger molecules)

• Chai Tea (might make a good base, several sources say if one attempts pumpkin spice using dry herbs it is more akin to chai than actual pumpkin spice) -- Ethyl Vanillin/Vanillin, Terpenes, Eugenol + trace/minor floral notes, citrus notes, eucalyptus notes, fruit notes

• Pumpkin Spice - Cinnamon, Eugenol + EM, Acetoin, Coconut/Cream notes. (Will probably skip this)

• RY4 Double (not for base notes, but accents) -- EM, Cyclotene (maple), Vanillin (that's all that's in RY4D btw)

• Lemon -- Terpenes

• Cinnamon -- Tons of cinnamon, trace notes of eugenol, citrus, and terpenes.

• Cinnamon Red Hot -- Cinnamon, trace fruit and eugenol

• Clove - EUGENOL + PG

TFA does not appear to carry any flavors with ginger molecules: Zingerone, Zingiberene, Gingerol, or Shogaol. Will look into NF Ginger + others.

I'm very interested to see what a mix of Chai Tea + Gingerbread + RY4 + Lemon yields. Putting in orders now for these and a few other flavors.

edit:

I've also compiled some ratio notes from cooking recipes:

Cinnamon|Ginger|Nutmeg|Cloves|Allspice :---|---:|---:|---:|---: 4|2|1|0|1 8|2|2|1|0 12|4|4|1|0 18|4|4|3|3

http://www.ift.org/Knowledge-Center/Learn-About-Food-Science/Food-Facts/Pumpkin-Spice-101.aspx

It seems as though, if you successfully made a pumpkin spice latte recipe you should sell it because according to that article which another user led to me by mentioning that they don't use pumpkin flavor in pumpkin spice, it contains ~300 flavor molecules. Keep in mind each flavor is not one flavor molecule but a mixture of many. It could end up being impossible to recreate pumpkin spice simply using the mixes of flavor molecules at our disposal from the various vendors since it could be a combination only possible with a perfect ratio of the pure molecules which are mostly unknown to us.

Or you could just say fuck it and ask the staff at your local coffee shop to fill your girlfriend's vape up with pumpkin spice syrup and add nicotine to that shit.

Finish it off by making a scene in the coffee shop about how she expects too much of you, wanting you to accomplish the work of many flavor scientists collaborating in a laboratory setting on your own in your house.

Drop the pumpkin to 5%, add 1% hazelnut and let it steep for 2 weeks. Also drop the holiday spice, and replace it with cinnamon danish.

This is a tough one, and frankly, /u/billgarmsarmy did a lot of the work I'd have done for you, so thank that man profusely -- that DeeperDIY info is super-useful! Personally, I'd go with CAP Pumpkin Pie (Spice) or TFA Gingerbread as the lead note in my pumpkin spice latte. As others have said, there's really no pumpkin flavors in pumpkin spice, but my all means leave it in there. NF Ginger really would be a smart buy, and I've heard good things about INW Spicy Biscuit too (a gingerbread type cookie flavor).

To complement & enhance the Pumpkin flavor directly:

• Nature's Flavors offers an organic, alcohol-based Pumpkin Pie flavoring extract](http://www.naturesflavors.com/organic-pumpkin-pie-flavor-extract-without-diacetyl/p60405/).

• LA offers a Pumpkin & a Butternut (or similar name? it's the only squash flavor I know of) flavor that might help.

• TFA Yam (Sweet Potato tastes much like Pumpkin)

• FA Maple Syrup/Butterscotch/Molasses (maple/butterscotch notes will help enhance the pumpkin).

• Silver Cloud Estates (sold on Amazon) flavorings makes a highly-regarded Pumpkin Pie flavor.

If I think of any others, I'll let you know -- maybe TFA Taro, but that's a long shot, I think.

A touch of rum flavor might help accent the pumpkin.

There was a thread last fall that was talking about there being absolutely no pumpkin in Starbucks' Pumpkin Latte. Wish I could remember who it was. :(

On my phone and on the go but I'll quickly suggest Capella's Pumpkin Pie over TFA pumpkin. I like it much better

I'm not sure if you know this, but Capella makes a pumpkin spice that you may want to experiment with

No one wanna mention nude nicotine's pumpkin velvet? 0.5% and lowering the pumpkin to 5-7% will do you some wonders.

I don't even like pumpkin spice at all but I definitely learned alot on this thread.