Fall Cabin Recipes: Pumpkin Spice & Everything Nice

Pumpkin spice lattes are almost synonymous with fall now, but pumpkin spice goes well beyond the favorite hot drink. When the leaves start changing, the weather gets cooler, and apples are the star of the show, pumpkin spice is infused in almost everything – from muffins, donuts, and cookies to pretzels, cereal, and fudge. When you’re not exploring downtown Gatlinburg or Pigeon Forge, try whipping this favorite flavor into some made-in-the-cabin recipes!

Pumpkin Spice Muffins | delish.com | 15 muffins | 30 minutes total

This quick and easy recipe is the perfect start to your day in the Smokies.


1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 teaspoon pumpkin pie spice
Pinch kosher salt
4 tablespoons butter, melted

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
2 teaspoon pumpkin pie spice
1 cup canned pumpkin
2 large eggs
6 tablespoons butter, melted and cooled
1/4 sour cream
1 tablespoon pure vanilla extract

Preheat oven to 350° and line muffin tin with liners.
Make crumb topping: In a medium bowl, combine flour, sugars, pumpkin pie spice, and salt. Stir in melted butter until crumbs form.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Add pumpkin, eggs, butter, sour cream, and vanilla, and mix until combined.
Divide batter into muffin liners. Top each with crumb topping.

Bake until muffins are golden brown and a toothpick comes out clean, about 25 minutes. Let muffins cool in pan, then serve.

Pumpkin Spice Pretzel Bites | delish.com | 48 pretzel bites | 30 minutes total time

Need a quick snack for your in-cabin movie theater or while you play in your rec room? Here’s your fix.

1 can refrigerated biscuit dough
2 tablespoon baking soda
1 1/2 cups warm water
1/2 cup melted butter, divided
1 cup granulated sugar
2 teaspoons pumpkin spice

Preheat oven to 400° and line a large baking sheet with parchment paper. Cut each biscuit into sixths and roll into balls. Place on baking sheet.

Add baking soda to a shallow bowl filled with warm water. Whisk until the baking soda is dissolved. Brush baking soda solution onto each piece of dough. Let set until the dough has dried slightly, about 2 minutes, then brush with about 2 tablespoons melted butter.
Bake until golden, 10 to 12 minutes. Let cool slightly.

Whisk together sugar and pumpkin spice in a medium shallow bowl. When the pretzels are cool enough to handle, toss in the remaining melted butter then toss in pumpkin spice mixture. Serve warm or at room temperature.

Pumpkin Fudge | delish.com | 12 servings | 3 hours, 10 minutes total

If you’re ever walked the streets of downtown Gatlinburg, you know that fudge is a MUST when you come to the Smoky Mountains. This sweet, seasonal, and creamy option is great for whipping up in the cabin.

3 1/2 cups white chocolate chips
1/2 oz (14 oz) can sweetened condensed milk
1/3 cup pumpkin purée
1 teaspoon pumpkin spice, plus more for dusting (optional)
1/2 teaspoon pure vanilla extract
Pinch kosher salt

Line an 8”-x-8” pan with parchment paper and grease with nonstick cooking spray. In a large microwave safe bowl, combine white chocolate and sweetened condensed milk. Microwave on medium power for 1-minute intervals, stirring after each minute, until smooth.

Fold in pumpkin purée, pumpkin spice, vanilla, and salt until smooth. Pour into prepared baking pan and place in refrigerator for 3 hours, or until fudge is set. Sprinkle with more pumpkin spice if using, cut into squares, and serve.

Pumpkin Mousse | delish.com | 4 servings | 20 minutes total time

Before climbing into the soothing hot tub, treat ‘yo self to this decadent dessert to end the night.

1 (3.4-oz.) package instant vanilla pudding
1 teaspoon pumpkin spice
1/2 teaspoon cinnamon, plus more for garnish
1/2 teaspoon kosher salt
1 (15-oz.) can pumpkin purée
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
1 cup whole milk
1 1/2 cups heavy cream

In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.

In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving dishes and top with remaining whipped cream. Garnish with a sprinkle of cinnamon and serve.

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