7 Tasty Pumpkin Spice Recipes for Fall Camping and Tailgating

When the leaves start to turn and the temperatures drop, it’s officially pumpkin spice season. Whether you’re planning a fall camping trip, tailgating weekend, or backyard bonfire, here are 7 pumpkin spice recipes to make and share with your crew.

 

Baked Pumpkin Spice Donuts

baked pumpkin spice doughnuts recipe

Not all donuts have to be deep-fried. Make these tasty donuts using an oven and a donut pan!

Ingredients:

For the donuts:

  • ½ cup olive oil
  • 3 large eggs
  • 1½ cups granulated sugar
  • 1½ cups canned pumpkin puree
  • 1½ teaspoons pumpkin pie spice
  • 1½ teaspoons salt
  • 1½ teaspoons baking powder
  • 1¾ cups all-purpose flour

For the topping:

  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter, melted

Directions:

  1. Preheat the oven to 350 degrees F. Grease two standard donut pans. (Each pan should yield 6 donuts. You can find these pans at specialty baking stores or online. If you don’t have a donut pan, this recipe can also be made as muffins.)
  2. In a large mixing bowl, stir together the oil, eggs, granulated sugar, and pumpkin puree.
  3. In a separate bowl, combine the pumpkin pie spice, salt, baking powder, and flour.
  4. Add the dry ingredients to the wet ingredients and mix thoroughly.
  5. Fill each mold in the donut pans so it’s about ¾-full. Bake the donuts for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the donuts cool in the pans for 5 minutes, then remove and let cool slightly on cooling racks.
  7. For the topping: Stir together the granulated sugar and cinnamon in a shallow bowl. One at a time, brush each donut with the melted butter, then dip it in the cinnamon-sugar mixture to coat. Set the donuts on the cooling racks to finish cooling.

Pumpkin Spice Fudge

Pumpkin Pie Spice Fudge Recipe

This ultra-sweet dessert combines pumpkin spice with white chocolate.

Ingredients:

  • 4 cups white chocolate chips
  • ½ cup sweetened condensed milk
  • ⅓ cup canned pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract

Directions:

  1. Line an 8×8-inch pan with parchment paper.
  2. In a microwave-safe bowl, stir together the white chocolate chips and sweetened condensed milk. Microwave on high for 30 seconds, then stir. Keep heating and stirring in 30-second increments until the mixture is completely melted and smooth.
  3. Add the pumpkin puree, pumpkin pie spice, and vanilla and stir until smooth.
  4. Pour the fudge mixture into the prepared 8×8-inch pan and smooth with a spatula. Refrigerate for 3 hours or until fudge is set.

Pumpkin Spice Snack Mix

Take this sweet and salty snack mix for your next fall camping trip or hike!

Ingredients:

  • 2 cups Rice Chex cereal
  • 2 cups Honey Nut Chex cereal
  • 2 cups mini twist pretzels
  • ¼ cup melted butter
  • 2 teaspoons vanilla extract
  • ¼ cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • ½ cup mini candy corn pumpkins
  • ½ cup white chocolate chips

Directions:

  1. Preheat the oven to 275 degrees F. Line a large baking sheet with parchment paper.
  2. Pour the Rice Chex, Honey Nut Chex, and pretzels into a large bowl. Set aside.
  3. In a small bowl, stir together the melted butter, vanilla, brown sugar, and pumpkin pie spice.
  4. Pour the butter mixture over the cereal mixture and stir until completely coated.
  5. Spread the mixture in a single layer on the parchment-covered baking sheet. Bake for 45 minutes, stirring every 15 minutes.
  6. Let the cereal mixture cool completely. Once cool, place the cereal mixture in a bowl and stir in the mini candy corn pumpkins and white chocolate chips. Store in a sealed container.

Pumpkin Spice Chocolate Chip Cookies

pumpkin pie spice chocolate chip cookies cooling

These easy fall-flavored cookies use just three ingredients!

Ingredients:

  • 1 (15.25-oz.) package spice cake mix
  • 1 (15-oz.) can pumpkin puree
  • 1 (12-oz.) bag semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. Sift the spice cake mix into a large mixing bowl. Then add the pumpkin puree. Stir together until smooth.
  3. Fold in the chocolate chips.
  4. Scoop the dough onto the baking sheets (about 1-2 tablespoons per cookie). Bake for about 15 minutes or until the cookie surface just begins to crack. Cool on a wire rack.

Pumpkin Spice Granola with Chocolate Chips

Start your morning with pumpkin spice granola or take it on the trail for a sweet snack.

Ingredients:

  • 3½ cups old-fashioned oats
  • ½ cup chopped almonds
  • 1 cup unsweetened coconut flakes
  • ½ cup pepitas
  • ½ cup flax seeds
  • ½ cup pure maple syrup
  • ½ cup canned pumpkin puree
  • ¼ cup butter
  • 3 tablespoons brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ¾ cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, stir together the oats, almonds, coconut, pepitas, and flax seeds.
  3. In a medium saucepan, combine the maple syrup, pumpkin, butter, brown sugar, pumpkin pie spice, vanilla, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves.
  4. Pour the sugar mixture over the oats, and stir until the oat mixture is fully coated.
  5. Spread the granola mixture in a single layer on the parchment-lined baking sheet. Bake for about 30 minutes or until the granola is starting to brown, stirring every 10 minutes.
  6. Let the granola cool completely. Then break into clumps and stir in the chocolate chips. Store in a sealed container.

pumpkin spice recipes for autumn

Pumpkin Spice Caramel Popcorn

Pumpkin Pie Spice Caramel Popcorn Recipe

Try a fall twist on classic caramel corn.

Ingredients:

  • 10 cups plain popped popcorn
  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup light corn syrup
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking soda

Directions:

  1. Preheat the oven to 250 degrees F. Place the popcorn in a large mixing bowl.
  2. In a medium saucepan over low heat, melt the butter. Then stir in the brown sugar, corn syrup, cinnamon, nutmeg, ginger, cloves, and salt. Bring to a boil and continue boiling for 4 minutes without stirring.
  3. Remove the mixture from the heat and stir in the vanilla and baking soda until the mixture thickens.
  4. Pour half of the caramel mixture over the popcorn and stir several times. Then add the rest of the caramel mixture and stir again until all the popcorn is coated.
  5. Spread the popcorn in a single layer on a rimmed baking sheet. Bake for 1 hour, stirring every 15 minutes.
  6. Allow to cool completely. Then break into pieces and store in a sealed container.

Pumpkin Spice Blondies

These chewy bars look similar to brownies but are full of pumpkin flavor.

Ingredients:

  • 2¾ cups brown sugar
  • ¾ cup butter
  • ½ cup canned pumpkin puree
  • 3⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1½ teaspoon pumpkin pie spice
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F. Line a 13×9-inch pan with parchment paper.
  2. In a medium saucepan, stir together the brown sugar, butter, and pumpkin puree. Cook over medium heat, stirring occasionally, until the butter is melted and sugar is dissolved. Remove from heat and allow to cool.
  3. In a mixing bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice.
  4. Once the pumpkin mixture is cool, stir in the beaten eggs and vanilla.
  5. Add the liquid ingredients to the dry ingredients and stir until just combined.
  6. Spread the batter in the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove them from the oven and allow to cool.