Okay, so you ordered all of this limited edition Plenny Shake Pumpkin Spice. Now what?


Since we love to change things up and have fun with our products, we invited vegan visual artist and food stylist Ken Hoffman to show us how to get more out of our Plenny Shake Pumpkin Spice. And because we’re all about keeping it fun and simple, these recipes are super duper easy. Even our dog could make them. If we had a dog.


Check out these three vegan recipes from Ken. Which one are you going to try first?



Fluffy Pumpkin Spice Chocolate Cookies


1/2 cup flour

1/2 cup Plenny Shake Pumpkin Spice

3/4 cup of plant-based milk (soy, rice, almond)

1/2 cup of chocolate pieces

2 tbsp dried coconut flakes

2 tbsp nut butter or margarine

1,5 tbsp cacao powder

1,5 tbsp agave syrup

1 tsp baking powder

1 tsp vanilla sugar

A pinch of salt



  1. Preheat the oven to 180 degrees Celsius.
  2. Combine all the dry ingredients together in a bowl and mix them.
  3. Add the nut butter and plant-based milk and mix to make a dough.
  4. Put one tablespoon full of dough onto a baking tray lined with baking paper. Flatten the drop of dough a bit and repeat until the tray is filled.
  5. Bake for 15 minutes. Store them in an airtight container to keep them fluffy!



Carrot Pumpkin Spice Smoothie


2 bananas

2 big tbsp Plenny Shake Pumpkin Spice

1 big carrot

Half an apple

A piece of ginger

1 tsp cinnamon

1 glass of water


  1. Cut up all the fruits and combine them in your blender.
  2. Add water.
  3. Add the Plenny Shake Pumpkin Spice and cinnamon.
  4. Blend all the ingredients together. Add a splash of maple syrup if you prefer yours a bit sweeter.



Pumpkin Spice Pancakes


1/2 cup spelt flour

1/2 cup Plenny Shake Pumpkin Spice

1 tsp baking powder

1 tsp vanilla sugar

1 tsp cinnamon

1 cup plant-based milk (soy, rice, almond)

2 tbsp agave syrup


  1. Combine flour, Plenny Shake Pumpkin Spice, vanilla sugar and cinnamon in a bowl.
  2. Now add the cup of plant-based milk and agave syrup. Mix all the ingredients together to make a pancake batter.
  3. Put a nonstick pan on low heat. Take one tbsp of dough and drop it in the middle of the pan. Add another tbsp full right in the middle of the pancake.
  4. Fry the pancake until the batter rises and you have a nice crisp edge.
  5. Optional: top it off with grated pumpkin, soy yogurt, berries, or whatever you desire.



Thank you Ken for these recipes and pictures! If you liked these #JimmyJoyHacks, follow Ken’s Instagram page for more great vegan recipes and delicious food styling.


If you’ve made something with your Plenny Shake Pumpkin Spice, we’d love to know. Contact us here (link to contact page), or via Facebook, Instagram, or Twitter.


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