23 Easy and Delicious Fall Buffet Recipes for Any Occasion

As the crisp air of autumn rolls in, so does the season of gatherings, cozy celebrations, and festive meals.

Fall is the perfect time to host a buffet—where friends and family can gather around a table filled with comforting, flavorful dishes inspired by the harvest season.

From savory mains and hearty sides to seasonal breads and irresistible desserts, a buffet offers variety, abundance, and a chance to showcase the best flavors of autumn.

In this collection of 23 fall buffet recipes, you’ll find everything you need to create a memorable spread.

Think roasted root vegetables caramelized to perfection, creamy pumpkin soups, maple-kissed cornbread muffins, and spiced desserts that capture the essence of the season.

Whether you’re planning a casual potluck, a festive dinner party, or a holiday gathering, these recipes are designed to please crowds and celebrate the beauty of fall cooking.

23 Easy and Delicious Fall Buffet Recipes for Any Occasion

Buffet-style entertaining in the fall is about more than just food—it’s about creating warmth, abundance, and connection.

These 23 fall buffet recipes bring together the season’s most beloved flavors in dishes that are both crowd-pleasing and easy to prepare ahead.

From hearty mains to sweet endings, you can mix and match these recipes to suit any occasion.

So light a few candles, set out your favorite serving dishes, and get ready to impress your guests with a buffet that celebrates autumn in every bite.

Roasted Butternut Squash and Sage Pasta Bake

This creamy, cheesy pasta bake is a fall buffet favorite that combines roasted butternut squash, fresh sage, and a velvety béchamel sauce.

Perfect for serving a crowd, it’s a warm, comforting dish that can be made ahead of time and reheated just before guests arrive.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 lb rigatoni or penne pasta
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups whole milk, warmed
• 1 tsp nutmeg
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 6–8 fresh sage leaves, chopped
• ½ cup panko breadcrumbs

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes until golden and tender.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a saucepan, melt butter, whisk in flour, and cook for 2 minutes. Slowly add warmed milk while whisking until a smooth béchamel sauce forms. Season with nutmeg, salt, and pepper.
4. Stir in roasted squash, mozzarella, parmesan, and sage. Add pasta and mix well.
5. Transfer to a greased baking dish. Sprinkle with panko breadcrumbs and a little more parmesan.
6. Bake at 375°F (190°C) for 25 minutes until golden and bubbling.

This hearty pasta bake combines the sweetness of squash, the earthiness of sage, and the comfort of cheese for the ultimate fall buffet centerpiece.

Maple-Glazed Turkey Meatballs

A bite-sized, crowd-friendly dish, these turkey meatballs are glazed with a maple-Dijon sauce that captures the essence of fall flavors.

They can be kept warm in a slow cooker, making them perfect for buffet-style serving.

Ingredients:

• 2 lbs ground turkey
• 1 cup breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil (for searing)

For the glaze:

• ½ cup pure maple syrup
• ¼ cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce

Instructions:

1. In a large bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, thyme, sage, salt, and pepper. Mix until just combined.
2. Shape mixture into small bite-sized meatballs.
3. Heat olive oil in a skillet and sear meatballs until browned on all sides. Transfer to a baking sheet.
4. Bake at 375°F (190°C) for 15 minutes until cooked through.
5. In a saucepan, whisk together maple syrup, Dijon mustard, apple cider vinegar, and soy sauce. Simmer for 5 minutes until thickened.
6. Toss meatballs in glaze until fully coated. Keep warm in a slow cooker for buffet serving.

Sweet, tangy, and savory, these maple-glazed turkey meatballs are guaranteed to disappear quickly from the buffet table.

Harvest Apple Cider Punch

No fall buffet is complete without a festive drink.

This apple cider punch blends spiced cider, fresh fruits, and a touch of sparkling ginger ale for a refreshing, seasonal beverage that can be served with or without alcohol.

Ingredients:

• 1 gallon fresh apple cider
• 2 cups orange juice
• 1 cup cranberry juice
• 2 cinnamon sticks
• 4 whole cloves
• 1 apple, thinly sliced
• 1 orange, thinly sliced
• 1 cup fresh cranberries
• 1 liter ginger ale (chilled)
• Optional: 1 cup bourbon or spiced rum (for adult version)

Instructions:

1. In a large pot, combine apple cider, orange juice, cranberry juice, cinnamon sticks, and cloves. Simmer for 20 minutes over low heat.
2. Remove spices and let the mixture cool.
3. Transfer to a punch bowl or beverage dispenser. Add apple slices, orange slices, and cranberries.
4. Just before serving, pour in ginger ale and optional bourbon or rum. Stir gently.
5. Serve chilled over ice with fruit garnish.

This apple cider punch is a bright, spiced, and refreshing beverage that complements every dish on a fall buffet table, offering both a family-friendly and adult-friendly option.

Caramelized Onion and Gruyère Tart

A buttery puff pastry base topped with caramelized onions and creamy Gruyère cheese makes this tart an elegant yet simple addition to a fall buffet.

It’s cut into squares for easy serving, offering guests a savory bite full of warmth and flavor.

Ingredients:

• 2 sheets puff pastry, thawed
• 3 large onions, thinly sliced
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• ½ tsp salt
• ½ tsp black pepper
• 1 ½ cups shredded Gruyère cheese
• 1 egg (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry sheets on a floured surface and place on parchment-lined baking trays.
2. Heat olive oil and butter in a skillet. Add onions, salt, pepper, and thyme. Cook on low heat for 30 minutes, stirring occasionally, until onions are deeply caramelized.
3. Spread caramelized onions evenly over puff pastry, leaving a small border around the edges.
4. Sprinkle Gruyère cheese on top. Brush pastry edges with beaten egg.
5. Bake for 20–25 minutes until golden and crisp.
6. Cool slightly, then cut into squares for serving.

Flaky, cheesy, and richly flavored, this tart is a versatile buffet dish that pairs beautifully with soups, salads, or roasted meats.

Pumpkin and Sage Arancini

These golden risotto balls are flavored with pumpkin, parmesan, and sage, then fried until crispy.

They make an irresistible finger food for fall buffets and can be served with marinara or aioli for dipping.

Ingredients:

• 2 cups arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin puree
• ½ cup grated parmesan cheese
• 1 tbsp butter
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp chopped fresh sage
• 2 eggs, beaten
• 1 ½ cups breadcrumbs
• Vegetable oil (for frying)

Instructions:

1. Bring broth to a simmer in a saucepan. In another pan, cook arborio rice with butter, gradually adding broth until rice is creamy and cooked.
2. Stir in pumpkin puree, parmesan, sage, salt, and pepper. Cool completely.
3. Scoop small portions of risotto and shape into balls.
4. Dip each ball into beaten egg, then roll in breadcrumbs to coat.
5. Heat oil in a deep skillet and fry arancini in batches until golden brown.
6. Drain on paper towels and serve warm with marinara or garlic aioli.

Crispy on the outside, creamy on the inside, these pumpkin arancini are a festive and crowd-pleasing addition to any fall buffet.

Spiced Pear and Pecan Salad

Light, fresh, and seasonal, this salad balances out heavier buffet dishes.

Crisp pears, candied pecans, and mixed greens are tossed in a maple-balsamic vinaigrette, creating a refreshing yet autumnal side dish.

Ingredients:

• 6 cups mixed greens (arugula, spinach, or spring mix)
• 2 ripe pears, thinly sliced
• ½ cup candied pecans
• ½ cup crumbled goat cheese or blue cheese
• ¼ cup dried cranberries

For the dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Arrange mixed greens in a large salad bowl or platter.
2. Top with sliced pears, candied pecans, goat cheese, and dried cranberries.
3. Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Drizzle dressing over salad just before serving. Toss lightly to combine.

This elegant pear and pecan salad provides a crisp, sweet, and tangy note to balance savory buffet items, making it an essential seasonal side.

Autumn Harvest Stuffed Mushrooms

These bite-sized stuffed mushrooms are filled with a savory mixture of sausage, breadcrumbs, apples, and herbs.

They’re hearty enough to be satisfying yet light enough to serve as a finger food at a fall buffet.

Ingredients:

• 24 large cremini or button mushrooms, stems removed
• 2 tbsp olive oil
• ½ lb Italian sausage, casings removed
• 1 small apple, finely diced
• ½ cup breadcrumbs
• ½ cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Clean mushrooms and set caps aside. Chop stems finely.
2. In a skillet, heat olive oil. Add sausage and cook until browned. Stir in garlic, mushroom stems, and apple. Cook for 5 minutes.
3. Mix in breadcrumbs, parmesan, thyme, salt, and pepper. Remove from heat and stir in parsley.
4. Fill each mushroom cap with the stuffing mixture and place on a baking sheet.
5. Bake for 20 minutes until mushrooms are tender and tops are golden.

These savory stuffed mushrooms bring together earthy, sweet, and herby notes, making them a delicious and elegant finger food for fall buffets.

Sweet Potato and Cranberry Gratin

This colorful gratin layers thinly sliced sweet potatoes with cranberries and a creamy sauce, then bakes to golden perfection.

It’s a unique and festive twist on classic fall sides, offering both sweetness and tanginess.

Ingredients:

• 3 large sweet potatoes, peeled and thinly sliced
• 1 cup fresh cranberries
• 1 cup heavy cream
• ½ cup milk
• 2 cloves garlic, minced
• ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded Gruyère or cheddar cheese
• ½ cup breadcrumbs

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. Arrange half the sweet potato slices in the dish, overlapping slightly. Sprinkle with cranberries.
3. In a saucepan, heat cream, milk, garlic, cinnamon, nutmeg, salt, and pepper until warmed through.
4. Pour half the cream mixture over the first sweet potato layer. Add half the cheese.
5. Repeat with remaining sweet potatoes, cranberries, cream mixture, and cheese.
6. Sprinkle breadcrumbs on top and bake for 40–45 minutes until golden and bubbling.

With its creamy texture, sweet-tart cranberries, and rich cheesy topping, this gratin is a standout buffet dish that feels both comforting and festive.

Spiced Pumpkin Cheesecake Bars

Perfect for dessert tables, these pumpkin cheesecake bars offer all the flavors of a classic pumpkin pie with the creaminess of cheesecake.

Cut into squares, they’re easy to serve at a buffet and always a crowd-pleaser.

Ingredients:
For the crust:

• 2 cups graham cracker crumbs
• ½ cup melted butter
• ¼ cup sugar

For the filling:

• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• ¾ cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
2. Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan to form crust.
3. In a bowl, beat cream cheese until smooth. Add pumpkin, brown sugar, eggs, vanilla, and spices. Mix until creamy.
4. Pour filling over crust and smooth the top.
5. Bake for 35–40 minutes until set in the center. Cool completely, then refrigerate for at least 2 hours.
6. Cut into bars before serving.

Creamy, spiced, and perfectly portioned, these cheesecake bars make a sweet finale for a fall buffet spread.

Roast Beef and Horseradish Sliders

Mini sandwiches are always a hit on buffet tables, and these sliders combine tender slices of roast beef with a creamy horseradish sauce.

Served on soft rolls, they’re hearty, easy to grab, and bring a touch of elegance to a fall spread.

Ingredients:

• 24 slider buns or dinner rolls
• 2 lbs thinly sliced roast beef (deli or homemade)
• 8 slices provolone cheese, halved
• ½ cup mayonnaise
• 2 tbsp prepared horseradish
• 1 tsp Dijon mustard
• ½ tsp black pepper
• 4 tbsp butter, melted
• 1 tsp dried thyme

Instructions:

1. Preheat oven to 350°F (175°C). Slice slider buns in half horizontally and place bottoms on a baking sheet.
2. Layer roast beef evenly across the buns. Top with provolone cheese.
3. Mix mayonnaise, horseradish, Dijon mustard, and pepper. Spread sauce on bun tops.
4. Place tops of buns over sliders. Brush with melted butter and sprinkle with thyme.
5. Cover loosely with foil and bake for 15 minutes until cheese melts.
6. Slice and serve warm.

Savory, cheesy, and a little zesty, these sliders are a buffet favorite that guests can enjoy without utensils.

Roasted Root Vegetable Medley

This colorful dish features carrots, parsnips, beets, and sweet potatoes roasted with olive oil, maple syrup, and herbs.

It’s a vibrant, healthy side dish that brightens up a buffet table and celebrates fall’s harvest.

Ingredients:

• 2 carrots, peeled and cubed
• 2 parsnips, peeled and cubed
• 2 sweet potatoes, peeled and cubed
• 2 beets, peeled and cubed
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss all vegetables with olive oil, maple syrup, salt, pepper, rosemary, and thyme.
3. Spread evenly on the baking sheet.
4. Roast for 35–40 minutes, stirring halfway, until caramelized and tender.
5. Transfer to a serving platter and garnish with fresh herbs.

This roasted vegetable medley adds color, texture, and earthy-sweet flavors, making it a wholesome and visually appealing buffet dish.

Apple Crisp with Oatmeal Topping

A warm, comforting dessert, apple crisp features spiced apples baked beneath a golden oatmeal topping.

It’s easy to prepare in a large pan and portion into small servings for a buffet.

Ingredients:
For the filling:

• 6 apples, peeled and sliced
• ½ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tbsp lemon juice

For the topping:

• 1 cup rolled oats
• ½ cup flour
• ½ cup brown sugar
• ½ cup cold butter, cubed
• ½ tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Toss apples with brown sugar, cinnamon, nutmeg, and lemon juice. Spread evenly in the dish.
3. In a bowl, combine oats, flour, sugar, and salt. Cut in butter with a fork until crumbly.
4. Sprinkle topping evenly over apples.
5. Bake for 40–45 minutes until apples are tender and topping is golden brown.
6. Serve warm, optionally with vanilla ice cream.

Sweet, spiced, and crunchy, apple crisp is a fall buffet dessert that feels like a hug in every bite.

Creamy Pumpkin Soup with Toasted Pepitas

This smooth, velvety soup captures the essence of fall with pumpkin, warm spices, and a touch of cream.

Served in small cups or bowls, it makes a comforting starter for a buffet table and pairs wonderfully with breads and salads.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for dairy-free)
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp smoked paprika
• Salt and pepper to taste
• ¼ cup toasted pepitas (pumpkin seeds) for garnish

Instructions:

1. Heat olive oil in a large pot. Add onion and garlic, cooking until softened.
2. Stir in pumpkin puree, vegetable broth, cinnamon, nutmeg, paprika, salt, and pepper. Simmer for 20 minutes.
3. Use an immersion blender (or transfer to a blender) to puree until smooth.
4. Stir in cream and simmer another 5 minutes. Adjust seasoning.
5. Serve warm, topped with toasted pepitas.

Rich, creamy, and fragrant, this pumpkin soup adds a cozy, elegant touch to any fall buffet.

Autumn Chicken and Wild Rice Stew

This hearty stew combines tender chicken, wild rice, and fall vegetables in a savory broth.

It’s filling yet wholesome, making it ideal for large gatherings where guests want something warm and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into chunks
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup wild rice blend
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper to taste
• 1 cup heavy cream (optional, for richness)
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot. Add chicken pieces and cook until lightly browned. Remove and set aside.
2. In the same pot, sauté onion, carrots, celery, and garlic until softened.
3. Stir in wild rice, broth, thyme, sage, salt, and pepper. Bring to a boil, then reduce to a simmer.
4. Return chicken to the pot and cook for 40–45 minutes until rice is tender.
5. Stir in cream if desired and adjust seasoning. Garnish with fresh parsley before serving.

This stew is hearty, aromatic, and deeply comforting—perfect for a buffet spread where you want a warm, crowd-pleasing dish.

Butternut Squash and Apple Chowder

A sweet-savory chowder that blends roasted butternut squash with apples, onions, and a creamy base.

It’s a vibrant, golden dish that highlights fall flavors and offers a slightly lighter option than traditional chowders.

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 1 butternut squash, peeled and cubed
• 2 apples, peeled and diced
• 2 carrots, chopped
• 4 cups vegetable broth
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup heavy cream or half-and-half
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt butter. Add onion, carrots, squash, and apples. Sauté for 10 minutes until softened.
2. Pour in broth, cinnamon, nutmeg, salt, and pepper. Simmer for 25 minutes until vegetables are tender.
3. Use an immersion blender to puree until smooth and creamy.
4. Stir in cream and adjust seasoning.
5. Ladle into small cups and garnish with chives.

Sweet from apples and earthy from squash, this chowder is a delightful fall soup that adds both color and warmth to buffet tables.

Maple Cornbread Muffins

A sweet twist on a classic, these maple cornbread muffins are tender, slightly sweet, and perfect for a fall buffet.

Their individual size makes them easy for guests to grab, and they pair beautifully with soups, stews, or chili.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, melted
• ½ cup maple syrup
• 2 eggs
• 1 cup buttermilk

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
2. In a large bowl, mix cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk melted butter, maple syrup, eggs, and buttermilk.
4. Combine wet and dry ingredients until just mixed. Do not over-stir.
5. Spoon batter into muffin cups, filling ¾ full.
6. Bake for 18–20 minutes until golden and a toothpick comes out clean.

Moist, slightly sweet, and golden brown, these maple cornbread muffins are a cozy, buffet-friendly bread that guests will love alongside hearty fall dishes.

Cheddar and Chive Biscuits

Flaky, cheesy, and fragrant with fresh chives, these biscuits are a savory favorite at buffet tables.

Their golden crust and soft interior make them irresistible, especially when served warm with butter.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives
• ¾ cup buttermilk

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Stir in cheddar and chives. Add buttermilk and mix until dough comes together.
5. Turn dough onto a floured surface, pat to 1-inch thickness, and cut into rounds.
6. Place biscuits on baking sheet and bake for 12–15 minutes until golden.

These savory biscuits bring comfort and flavor to any fall buffet, offering a cheesy, buttery side that pairs with soups, meats, and salads.

Pumpkin Dinner Rolls

Soft, fluffy, and slightly sweet, pumpkin dinner rolls are a seasonal bread that enhances any autumn spread.

Their golden-orange hue looks festive on the table, and they’re delicious served with honey butter.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup warm milk
• ½ cup pumpkin puree
• ¼ cup brown sugar
• ¼ cup unsalted butter, melted
• 1 egg
• 1 tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg

Instructions:

1. In a bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit 5 minutes until foamy.
2. Stir in pumpkin puree, brown sugar, butter, egg, salt, cinnamon, and nutmeg. Mix well.
3. Gradually add flour until a soft dough forms. Knead for 8–10 minutes until smooth.
4. Place in a greased bowl, cover, and let rise 1 hour until doubled.
5. Punch down dough, shape into rolls, and place on a baking sheet. Cover and let rise 30 minutes.
6. Bake at 375°F (190°C) for 15–18 minutes until golden.

Fluffy, fragrant, and festive, pumpkin dinner rolls bring a seasonal flair to buffets and pair beautifully with savory and sweet dishes alike.

Cranberry Pecan Pie Bars

These bars combine the gooey richness of pecan pie with a tart cranberry twist.

Easy to cut into squares and serve, they’re a festive, buffet-friendly dessert that balances sweet, nutty, and tangy flavors.

Ingredients:
For the crust:

• 2 cups all-purpose flour
• ½ cup powdered sugar
• 1 cup cold unsalted butter, cubed

For the filling:

• 3 eggs
• 1 cup light corn syrup
• 1 cup brown sugar
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1 cup fresh or dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. For the crust, mix flour and sugar, then cut in butter until crumbly. Press into the pan and bake 15 minutes.
3. Whisk eggs, corn syrup, brown sugar, butter, and vanilla. Stir in pecans and cranberries.
4. Pour filling over crust and bake for 30–35 minutes until set.
5. Cool completely, then cut into bars.

These cranberry pecan pie bars are sweet, nutty, and tangy—perfect for adding a seasonal touch to a fall dessert buffet.

Spiced Carrot Cake Squares with Cream Cheese Frosting

Moist and warmly spiced, carrot cake squares are a timeless fall dessert.

With cream cheese frosting and a sprinkle of cinnamon, they’re cut into buffet-friendly squares for easy serving.

Ingredients:
For the cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ tsp salt
• 1 cup vegetable oil
• 1 cup brown sugar
• ½ cup granulated sugar
• 4 eggs
• 2 cups grated carrots
• ½ cup crushed pineapple (drained)
• ½ cup chopped walnuts

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. In a bowl, whisk flour, baking soda, baking powder, spices, and salt.
3. In another bowl, whisk oil, sugars, and eggs. Stir in carrots, pineapple, and walnuts.
4. Combine wet and dry mixtures and pour into the pan. Bake 35–40 minutes until a toothpick comes out clean. Cool completely.
5. Beat cream cheese, butter, sugar, and vanilla until smooth. Spread over cooled cake.
6. Cut into squares for serving.

Richly spiced and topped with tangy frosting, these carrot cake squares bring nostalgic comfort to a fall buffet table.

Apple Cider Donut Holes

A fun, bite-sized dessert, these baked donut holes are flavored with apple cider and coated in cinnamon sugar.

They’re perfect for guests to grab from a buffet table and enjoy with cider or coffee.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• 1 egg
• ½ cup brown sugar
• ¼ cup vegetable oil
• ½ cup reduced apple cider (boil down 1 cup to ½ cup)
• ¼ cup milk
• 1 tsp vanilla extract

For coating:

• ½ cup granulated sugar
• 1 tsp cinnamon
• 4 tbsp melted butter

Instructions:

1. Preheat oven to 350°F (175°C). Grease a mini muffin tin.
2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk egg, sugar, oil, cider, milk, and vanilla.
4. Mix wet and dry ingredients until just combined. Spoon into mini muffin cups.
5. Bake for 10–12 minutes until golden.
6. Dip warm donut holes in melted butter, then roll in cinnamon sugar.

Soft, spiced, and sweet, these apple cider donut holes capture fall in every bite and are perfect for a grab-and-go buffet treat.

Harvest Quinoa Salad with Roasted Vegetables

This colorful, nutrient-packed salad is perfect for balancing rich buffet dishes.

With roasted fall vegetables, fluffy quinoa, and a tangy maple vinaigrette, it offers freshness and a hearty texture that guests will appreciate.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 sweet potato, cubed
• 1 zucchini, cubed
• 1 red bell pepper, diced
• 1 red onion, sliced
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ cup dried cranberries
• ½ cup crumbled feta cheese
• ¼ cup toasted pumpkin seeds

For the dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook quinoa in vegetable broth according to package directions. Fluff with a fork and let cool.
2. Toss sweet potato, zucchini, bell pepper, and onion with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20–25 minutes until tender.
3. In a large bowl, combine quinoa, roasted vegetables, cranberries, feta, and pumpkin seeds.
4. Whisk dressing ingredients together and pour over salad. Toss to coat.
5. Serve slightly warm or at room temperature.

Nutritious, colorful, and full of flavor, this quinoa salad is a refreshing and satisfying fall buffet dish.

Spiced Pear Bread Pudding

Warm and comforting, this bread pudding transforms day-old bread into a luscious fall dessert.

With ripe pears, cinnamon, nutmeg, and a custard base, it’s a cozy treat that can be portioned easily for a buffet table.

Ingredients:

• 6 cups cubed day-old bread (brioche or challah works well)
• 3 ripe pears, peeled and diced
• 3 eggs
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread bread cubes and pears evenly in the dish.
3. In a bowl, whisk eggs, milk, cream, sugar, vanilla, and spices. Pour over bread mixture.
4. Press bread down lightly to absorb custard. Let sit for 10 minutes.
5. Drizzle melted butter on top and bake for 40–45 minutes until golden and set.
6. Serve warm, optionally with caramel sauce or whipped cream.

Moist, fragrant, and full of fall flavors, this pear bread pudding is a rustic yet elegant dessert that completes a buffet spread