Cinnamon is one of those spices that instantly makes a kitchen smell like comfort. From apple pie to curries, its sweet warmth shows up in both sweet and savory dishes. But what happens when you’re about to bake cookies or simmer mulled cider and realize your cinnamon jar is empty? I’ve had that “uh-oh” moment, and the good news is—there are plenty of cinnamon substitutes that can step in and keep your recipe just as cozy.
Why Look for a Cinnamon Substitute?
Cinnamon has a unique balance of sweetness and spice that works across cuisines. It’s used in desserts, drinks, spice blends, and savory dishes like Moroccan tagines or Indian curries. If you don’t have it, the trick is to find another spice (or a blend) that brings warmth, sweetness, or a hint of spice to fill the gap.
1. Nutmeg
Nutmeg is one of the best substitutes for cinnamon in baking. It’s sweet, nutty, and slightly woody, making it perfect for pies, cakes, and cookies. Use half the amount of nutmeg as you would cinnamon since it has a stronger flavor. I’ve swapped nutmeg into banana bread before, and nobody missed the cinnamon.
2. Allspice
Allspice tastes like a blend of cinnamon, nutmeg, and cloves all rolled into one. It’s warm and peppery, making it ideal for spice cakes, puddings, and even savory stews. Use half the amount of allspice to avoid overpowering your dish.
3. Cloves
Cloves are bold, sweet, and a little peppery. They’re stronger than cinnamon, so a little goes a long way. Use one-quarter of the amount of cloves in place of cinnamon. They work especially well in mulled drinks, gingerbread, or marinades.
4. Cardamom
Cardamom has a citrusy, spicy flavor that can brighten both desserts and savory dishes. It’s especially good in breads, cookies, and curries. Use about half the amount of cardamom as you would cinnamon. If you’re making chai or rice pudding, cardamom is a fantastic alternative.
5. Ginger
Ginger is spicier and more pungent than cinnamon, but it adds warmth and zest. It’s best in cookies, spice blends, and savory dishes like stir-fries. Use it in equal amounts if you like a kick, or slightly less if you want it subtle.
6. Pumpkin Pie Spice
If you have pumpkin pie spice on hand, you’re already covered. It’s a blend of cinnamon, nutmeg, ginger, and cloves—basically cinnamon’s family reunion. Replace cinnamon with equal amounts of pumpkin pie spice in desserts, drinks, or pancakes.
7. Apple Pie Spice
Like pumpkin pie spice, apple pie spice usually contains cinnamon, nutmeg, and allspice. It’s a ready-made backup for baked goods, oatmeal, or spiced drinks. Swap it in using equal amounts, and your dish will still have that familiar cozy flavor.
8. Mace
Mace, the lacy covering of nutmeg, has a warm, slightly peppery flavor that’s close to cinnamon. It’s gentler than nutmeg but still adds depth. Use it in equal amounts as cinnamon in cakes, pies, and puddings.
Tips for Using Cinnamon Substitutes
- Start small: Many substitutes are stronger than cinnamon. Begin with less and adjust.
- Match the dish: Nutmeg and cardamom shine in baking, cloves and ginger work better in savory dishes or drinks.
- Blends are handy: Pumpkin pie spice and apple pie spice cover all the bases if you have them.
Final Thoughts
Cinnamon might be the star of the spice rack, but your recipe doesn’t have to fall apart without it. Nutmeg and allspice are the closest matches, cloves and cardamom bring boldness, and spice blends like pumpkin pie spice make life easier. Personally, I lean on nutmeg when I bake and cardamom for chai—it keeps everything flavorful without missing cinnamon at all. Next time your cinnamon jar is empty, reach for one of these eight substitutes and keep your dish deliciously warm.
