23 Irresistible Fall Campfire Recipes to Try This Season

Fall is the perfect season for gathering around a crackling campfire.

The crisp air, golden leaves, and smoky scents create a cozy backdrop for outdoor cooking.

Whether you’re camping in the woods, enjoying a backyard fire pit, or glamping with friends, fall flavors shine when cooked over an open flame.

From savory foil-packed dinners and hearty stews to sweet desserts like caramel apples and pumpkin treats, these 23 fall campfire recipes will bring warmth, comfort, and a touch of autumn magic to your next adventure.

Each recipe is simple, flavorful, and perfectly suited for the great outdoors.

23 Irresistible Fall Campfire Recipes to Try This Season

Fall campfire cooking is more than just preparing meals—it’s about creating memories.

These 23 recipes combine the comfort of seasonal flavors with the rustic charm of outdoor cooking.

From warming soups and hearty mains to sweet, gooey desserts, there’s a recipe here for every craving.

Pack your foil, prep your ingredients, and let these fall-inspired campfire dishes make your next camping trip cozy, delicious, and unforgettable.

Autumn Harvest Chili

This warm, hearty chili is packed with fall vegetables, smoky spices, and tender beans.

Perfect for a cozy night by the campfire, it brings comforting flavors of the season with minimal prep and maximum satisfaction.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium carrots, diced
• 1 cup butternut squash, cubed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, chopped green onions, sour cream

Instructions:

1. Heat the olive oil in a cast-iron Dutch oven over the campfire. Add the onion and garlic, sautéing until fragrant and translucent.
2. Stir in the bell pepper, carrots, and butternut squash. Cook for about 5 minutes, allowing the vegetables to soften slightly.
3. Add the kidney beans, black beans, diced tomatoes, and vegetable broth. Mix well to combine.
4. Season with chili powder, smoked paprika, cumin, salt, and pepper. Stir thoroughly.
5. Cover the pot and simmer over the campfire for 25–30 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
6. Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

This autumn harvest chili is a one-pot wonder that perfectly captures the cozy, smoky essence of fall.

It’s hearty enough to satisfy hungry campers while staying simple enough to make outdoors.

Campfire Apple Crisp

A sweet, comforting dessert that’s simple to prepare over a campfire.

Tart apples, warm spices, and a crunchy oat topping make this treat a perfect way to end a fall camping meal.

Ingredients:

• 4 medium apples, peeled, cored, and sliced
• 2 tbsp brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tbsp lemon juice
• ½ cup rolled oats
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• 3 tbsp butter, cut into small pieces
• Optional: pinch of salt, whipped cream, or vanilla ice cream

Instructions:

1. Toss the apple slices with brown sugar, cinnamon, nutmeg, and lemon juice. Place in a cast-iron skillet.
2. In a separate bowl, combine oats, flour, brown sugar, and a pinch of salt. Cut in the butter until the mixture resembles coarse crumbs.
3. Sprinkle the oat mixture evenly over the apples.
4. Cover the skillet with foil and place it near the coals of the campfire, not directly in flames, for about 20–25 minutes.
5. Carefully remove the foil and cook for an additional 5–10 minutes until the topping is golden brown and crisp.
6. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

This campfire apple crisp delivers classic fall flavors with minimal cleanup.

It’s a sweet, aromatic treat that makes camping feel cozy and indulgent.

Maple-Glazed Sweet Potato Foil Packs

Tender, caramelized sweet potatoes infused with maple syrup and warm spices, cooked in foil packs over the campfire.

These packs make an easy side dish or snack that embodies fall flavors perfectly.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• Optional: chopped pecans, dried cranberries

Instructions:

1. In a mixing bowl, toss the diced sweet potatoes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
2. Tear off four large pieces of aluminum foil and divide the sweet potatoes evenly among them.
3. Fold the foil over the sweet potatoes to create sealed packets.
4. Place the packets on the hot campfire coals or on a grill grate over the fire. Cook for 25–30 minutes, turning occasionally, until the sweet potatoes are tender and caramelized.
5. Carefully open the packets, sprinkle with pecans or dried cranberries if desired, and serve warm.

Maple-glazed sweet potato foil packs are an effortless, flavorful way to enjoy a fall-inspired dish while camping.

They’re sweet, spiced, and perfect for sharing around the fire.

Pumpkin Spice Campfire Latte

Warm up on a crisp fall evening with this creamy pumpkin spice latte made over the campfire.

The cozy blend of pumpkin, spices, and coffee brings the perfect touch of autumn to your outdoor adventure.

Ingredients:

• 2 cups milk (dairy or plant-based)
• ½ cup strong brewed coffee
• 3 tbsp pumpkin puree
• 1–2 tbsp maple syrup or honey
• ½ tsp pumpkin pie spice
• ¼ tsp vanilla extract
• Whipped cream (optional)

Instructions:

1. In a small pot or cast-iron mug, combine the milk, pumpkin puree, maple syrup, and pumpkin pie spice. Heat gently over the campfire, whisking frequently until warm and frothy.
2. Pour the brewed coffee into a large mug.
3. Slowly add the warm pumpkin milk mixture to the coffee and stir to combine.
4. Add vanilla extract and top with whipped cream and a sprinkle of pumpkin pie spice if desired.
5. Serve immediately and enjoy the comforting fall flavors by the fire.

This pumpkin spice campfire latte is a perfect beverage to cozy up with.

It captures the essence of fall in every warm, aromatic sip.

Campfire Harvest Veggie Skewers

Colorful fall vegetables roasted over the campfire on skewers, lightly seasoned and drizzled with a maple-balsamic glaze.

These skewers are healthy, easy to prepare, and packed with autumn flavor.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 1 zucchini, sliced into thick rounds
• 1 cup mushrooms
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
2. Thread the vegetables onto skewers, alternating colors and types.
3. In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, thyme, salt, and pepper. Brush the mixture over the skewered vegetables.
4. Place the skewers on a grill grate over the campfire or hold them over the coals using a long-handled tool. Cook for 10–15 minutes, turning occasionally, until vegetables are tender and lightly charred.
5. Serve immediately as a side dish or light meal.

These harvest veggie skewers are a vibrant, flavorful way to enjoy seasonal produce outdoors.

They’re simple, healthy, and full of autumn charm.

Campfire Caramel Apple Sandwiches

A sweet, gooey treat that combines sliced apples, caramel, and cinnamon between toasted bread slices, cooked over the campfire.

These sandwiches are a nostalgic and indulgent fall dessert.

Ingredients:

• 2 apples, thinly sliced
• 4 slices of bread (preferably whole wheat or brioche)
• 4 tbsp caramel sauce
• ½ tsp cinnamon
• 2 tbsp butter
• Optional: chopped nuts or chocolate chips

Instructions:

1. Spread caramel sauce over one side of each slice of bread. Sprinkle with cinnamon.
2. Layer apple slices on two of the bread slices. Add nuts or chocolate chips if desired. Top with the remaining bread slices, caramel side down.
3. Butter the outside of each sandwich.
4. Wrap the sandwiches in foil and place near the campfire coals for 5–7 minutes per side, or until the bread is golden and the caramel is melty.
5. Carefully remove from the foil, slice in half, and serve warm.

Campfire caramel apple sandwiches are the ultimate cozy fall treat.

Sweet, cinnamon-spiced, and perfectly melty, they’re sure to delight kids and adults alike around the fire.

Campfire Butternut Squash Soup

A creamy, velvety butternut squash soup infused with warm fall spices and cooked right over the campfire.

This soup is comforting, aromatic, and perfect for chilly autumn evenings outdoors.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups butternut squash, peeled and cubed
• 3 cups vegetable broth
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Salt and pepper to taste
• Optional: a splash of coconut milk or cream for richness

Instructions:

1. Heat olive oil in a cast-iron pot over the campfire. Add onion and garlic, sautéing until soft and fragrant.
2. Add the cubed butternut squash and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and season with cinnamon, nutmeg, salt, and pepper. Bring to a gentle boil over the fire.
4. Cover and simmer for 20–25 minutes, until the squash is tender.
5. Carefully blend the soup using an immersion blender or transfer in batches to a blender until smooth. Stir in coconut milk or cream if desired.
6. Serve hot with a sprinkle of cinnamon or toasted pumpkin seeds on top.

This butternut squash soup is a cozy, flavorful way to enjoy the essence of fall while camping.

Its creamy texture and warm spices make it a perfect campfire comfort food.

Maple Bacon Campfire Brussels Sprouts

Crispy, caramelized Brussels sprouts with smoky bacon and a touch of maple syrup, roasted over the campfire.

This savory-sweet dish makes an irresistible side for any fall outdoor meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 2 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. In a large cast-iron skillet, cook the chopped bacon over the campfire until crispy. Remove some of the excess grease if desired.
2. Add the halved Brussels sprouts and drizzle with olive oil. Toss to coat.
3. Cook over medium heat, stirring occasionally, until the sprouts begin to caramelize, about 15–20 minutes.
4. Drizzle with maple syrup, stir, and cook for another 5 minutes until golden and tender.
5. Season with salt and pepper, then serve immediately.

Maple bacon Brussels sprouts are a delightful mix of smoky, sweet, and savory flavors.

They’re an easy and elegant fall side dish to make over the campfire.

Campfire Cinnamon Sugar Bananas

Sweet bananas roasted in foil with cinnamon and sugar, creating a warm, gooey dessert that’s perfect for a fall evening outdoors. Serve alone or with a scoop of ice cream for extra indulgence.

Ingredients:

• 2 bananas, peeled and halved lengthwise
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1 tsp butter, cut into small pieces
• Optional: chocolate chips, mini marshmallows, or nuts

Instructions:

1. Place each banana half on a piece of aluminum foil. Sprinkle with brown sugar and cinnamon, and dot with small pieces of butter.
2. Add chocolate chips, marshmallows, or nuts if desired.
3. Wrap the bananas in foil packets and place on hot campfire coals or a grill grate over the fire.
4. Cook for 10–12 minutes, carefully turning once halfway, until the bananas are soft and caramelized.
5. Open the foil carefully and serve warm, either on their own or over ice cream.

Campfire cinnamon sugar bananas are a simple, sweet, and indulgent fall dessert.

They’re quick to make and bring that perfect warm, cozy feeling to any campsite.

Campfire Sweet Potato and Black Bean Tacos

These tacos are a hearty, flavorful fall meal perfect for camping.

Roasted sweet potatoes, smoky spices, and black beans come together in a soft tortilla for a filling and cozy outdoor dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, diced
• 1 cup corn kernels
• 8 small flour or corn tortillas
• Optional toppings: avocado slices, salsa, shredded cheese, fresh cilantro

Instructions:

1. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
2. Wrap the sweet potatoes in a foil packet and place over the campfire coals for 20–25 minutes, until tender.
3. While the sweet potatoes cook, sauté red onion and corn in a skillet over the fire until slightly softened.
4. Add black beans and cook for another 5 minutes, stirring to combine.
5. Warm the tortillas over the fire or on a skillet. Fill each tortilla with roasted sweet potatoes and the black bean mixture. Add toppings as desired.

These campfire sweet potato and black bean tacos are a colorful, filling, and healthy fall meal.

They’re easy to prepare outdoors and full of cozy autumn flavors.

Fall Campfire Stuffed Bell Peppers

Bell peppers stuffed with a savory mixture of quinoa, roasted vegetables, and warm fall spices.

Cooked in foil over the campfire, this dish is both hearty and visually appealing.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 cup butternut squash, diced
• 1 small onion, diced
• 1 tsp smoked paprika
• ½ tsp cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional: shredded cheese or chopped parsley for garnish

Instructions:

1. In a bowl, combine cooked quinoa, zucchini, butternut squash, onion, olive oil, smoked paprika, cinnamon, salt, and pepper. Mix thoroughly.
2. Stuff each bell pepper with the quinoa mixture.
3. Wrap each stuffed pepper in foil and place over campfire coals or on a grill grate. Cook for 25–30 minutes, until the peppers are tender.
4. Carefully unwrap and serve hot. Top with shredded cheese or parsley if desired.

Fall campfire stuffed bell peppers are a wholesome, hearty, and flavorful dish that celebrates seasonal produce.

They’re perfect for a satisfying campfire dinner.

Campfire Roasted Pears with Cinnamon and Honey

Juicy pears roasted over the campfire with honey and cinnamon, creating a simple, fragrant, and naturally sweet dessert.

Perfect for a light end-of-day treat.

Ingredients:

• 4 ripe pears, halved and cored
• 2 tbsp honey
• 1 tsp cinnamon
• 1 tsp butter, cut into small pieces
• Optional: chopped walnuts or a dollop of yogurt

Instructions:

1. Place pear halves on a piece of aluminum foil. Drizzle with honey, sprinkle with cinnamon, and top with small butter pieces.
2. Wrap the pears in foil packets and place them near campfire coals or on a grill grate over the fire.
3. Roast for 10–15 minutes until tender and caramelized.
4. Carefully remove the pears from the foil and serve warm, topped with walnuts or yogurt if desired.

Campfire roasted pears are a naturally sweet, aromatic fall dessert.

They’re easy to make and bring a touch of elegance and warmth to your outdoor meals.

Campfire Loaded Potato Packs

Tender, smoky potatoes wrapped in foil and loaded with autumn-inspired toppings make a hearty and customizable fall campfire meal.

Perfect for warming up on a chilly evening outdoors.

Ingredients:

• 4 medium russet potatoes, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 slices bacon, cooked and crumbled
• ½ cup shredded cheddar cheese
• 2 green onions, chopped
• 2 tbsp sour cream
• Optional: smoked paprika or chili flakes for extra flavor

Instructions:

1. Toss diced potatoes with olive oil, salt, and pepper.
2. Divide the potatoes among four large pieces of aluminum foil and wrap into sealed packets.
3. Place the packets on hot campfire coals or a grill grate and cook for 25–30 minutes, turning occasionally, until tender.
4. Carefully open the packets and top each with crumbled bacon, shredded cheese, green onions, and a dollop of sour cream.
5. Serve hot and enjoy the hearty flavors.

Loaded potato packs are a satisfying and comforting fall meal.

Easy to cook over a campfire, they’re perfect for feeding hungry campers with minimal cleanup.

Campfire Autumn Veggie Stew

A rich, flavorful stew filled with fall vegetables and aromatic herbs.

Simmered slowly over the campfire, it’s a cozy and nourishing dish ideal for chilly autumn nights.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 2 cups butternut squash, cubed
• 1 can (15 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions:

1. Heat olive oil in a large cast-iron pot over the campfire. Add onion and garlic, sautéing until fragrant.
2. Add carrots, parsnips, and butternut squash, cooking for 5–7 minutes.
3. Stir in diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and pepper.
4. Cover and simmer over the campfire for 30–35 minutes until the vegetables are tender and flavors meld.
5. Serve hot, garnished with parsley if desired.

This autumn veggie stew is a hearty, comforting dish perfect for fall camping.

Its rich flavors and warming spices make it an ideal one-pot meal.

Campfire Apple Cinnamon Pancakes

Fluffy pancakes infused with grated apple and warm cinnamon, cooked on a skillet over the campfire.

A sweet and cozy breakfast to start a crisp fall morning outdoors.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• 1 cup milk
• 1 egg
• 1 tbsp melted butter
• 1 apple, peeled and grated
• Optional: maple syrup or powdered sugar for serving

Instructions:

1. In a bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, whisk together milk, egg, and melted butter. Add to the dry ingredients and stir until just combined. Fold in grated apple.
3. Heat a skillet over the campfire and lightly grease with butter or oil.
4. Pour batter onto the skillet in small rounds and cook for 2–3 minutes per side until golden brown.
5. Serve warm with maple syrup or a sprinkle of powdered sugar.

Apple cinnamon pancakes are a comforting and delicious way to enjoy a fall breakfast by the campfire.

They’re sweet, spiced, and perfectly suited for crisp autumn mornings.

Campfire Pumpkin Spice S’mores

A cozy twist on the classic s’more, featuring pumpkin spice-flavored marshmallows, chocolate, and graham crackers.

This dessert is perfect for fall evenings around the fire.

Ingredients:

• 8 graham cracker squares
• 4 slices of chocolate (milk or dark)
• 4 large marshmallows
• ½ tsp pumpkin pie spice
• Optional: a drizzle of caramel sauce

Instructions:

1. Roast the marshmallows over the campfire until golden and gooey.
2. While roasting, sprinkle pumpkin pie spice over the marshmallows for a warm fall flavor.
3. Place a slice of chocolate on a graham cracker square, then add the roasted marshmallow on top.
4. Top with another graham cracker and press gently to form a sandwich.
5. Drizzle with caramel sauce if desired and enjoy immediately.

Pumpkin spice s’mores bring a festive autumn twist to a classic campfire treat.

Sweet, gooey, and spiced, they are perfect for sharing with friends and family.

Campfire Caramel Apple Nachos

Thinly sliced apples drizzled with caramel and sprinkled with nuts, chocolate, and cinnamon make a simple, delicious, and shareable fall dessert for camping.

Ingredients:

• 2 large apples, thinly sliced
• ¼ cup caramel sauce
• 2 tbsp chopped walnuts or pecans
• 2 tbsp mini chocolate chips
• ½ tsp cinnamon
• Optional: a dollop of whipped cream

Instructions:

1. Arrange the apple slices on a large plate or tray.
2. Drizzle caramel sauce over the apples.
3. Sprinkle chopped nuts, chocolate chips, and cinnamon evenly on top.
4. Serve immediately, adding whipped cream if desired.

Caramel apple nachos are a quick, crowd-pleasing fall dessert.

They’re sweet, crunchy, and perfect for enjoying outdoors by the fire.

Campfire Chocolate Pumpkin Foil Packs

A decadent, melty dessert that combines pumpkin, chocolate, and warm spices. Cooked in foil over the campfire, it’s a gooey treat perfect for fall nights.

Ingredients:

• ½ cup pumpkin puree
• 2 tbsp brown sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp chocolate chips
• 1 tsp butter
• 2 pieces of aluminum foil

Instructions:

1. Mix pumpkin puree, brown sugar, cinnamon, and nutmeg in a small bowl.
2. Place the mixture in the center of a foil sheet. Sprinkle chocolate chips on top and dot with butter.
3. Fold the foil into a sealed packet.
4. Place the packet on hot campfire coals or a grill grate and cook for 10–12 minutes until heated through and chocolate is melted.
5. Carefully open the packet and serve warm.

Chocolate pumpkin foil packs are rich, comforting, and indulgent.

They combine classic fall flavors in a simple, gooey campfire dessert that’s hard to resist.

Campfire Autumn Chicken Foil Packs

Tender chicken breast with fall vegetables, herbs, and a touch of maple syrup, all cooked in foil over the campfire.

This is a flavorful, easy, and mess-free fall dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup butternut squash, diced
• 1 small apple, diced
• ½ red onion, diced
• 1 tbsp olive oil
• 1 tbsp maple syrup
• ½ tsp thyme
• Salt and pepper to taste
• 2 pieces of aluminum foil

Instructions:

1. Preheat the campfire coals to medium heat.
2. In a bowl, toss butternut squash, apple, and red onion with olive oil, maple syrup, thyme, salt, and pepper.
3. Place a chicken breast on each foil sheet and top with half the vegetable mixture.
4. Fold the foil into sealed packets.
5. Place the packets on campfire coals or a grill grate and cook for 25–30 minutes, until chicken is cooked through and vegetables are tender.
6. Carefully open the packets and serve hot.

Autumn chicken foil packs are a hearty, sweet-savory fall meal.

They’re easy to prepare outdoors and packed with seasonal flavors.

Campfire Pumpkin Chili

A rich and spicy pumpkin-infused chili perfect for chilly fall nights.

Made with beans, vegetables, and warm spices, it’s a hearty one-pot meal for camping.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp cinnamon
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions

Instructions:

1. Heat olive oil in a Dutch oven over the campfire. Sauté onion and garlic until fragrant.
2. Add red bell pepper and cook for 5 minutes.
3. Stir in pumpkin puree, black beans, kidney beans, diced tomatoes, and vegetable broth.
4. Season with chili powder, cumin, cinnamon, salt, and pepper.
5. Cover and simmer for 25–30 minutes, stirring occasionally.
6. Serve hot with optional toppings.

Pumpkin chili is a cozy, hearty fall dish that brings warmth and comfort to any camping trip.

Its combination of beans, vegetables, and spices makes it satisfying and flavorful.

Campfire Autumn Veggie Quesadillas

Crispy quesadillas filled with roasted fall vegetables, cheese, and warm spices.

Cooked on a skillet over the campfire, they’re a simple yet satisfying meal.

Ingredients:

• 4 large flour tortillas
• 1 cup butternut squash, roasted and diced
• ½ cup sautéed mushrooms
• ½ cup shredded cheddar or Monterey Jack cheese
• 1 tsp olive oil
• ½ tsp smoked paprika
• Salt and pepper to taste
• Optional: salsa or sour cream for serving

Instructions:

1. Toss roasted squash and mushrooms with olive oil, smoked paprika, salt, and pepper.
2. Place a tortilla on a skillet over the campfire and sprinkle half the cheese evenly.
3. Add the vegetable mixture on top of the cheese, then sprinkle the remaining cheese over the veggies.
4. Top with the second tortilla and cook for 2–3 minutes per side until golden brown and crispy, pressing gently with a spatula.
5. Slice into wedges and serve with salsa or sour cream.

Autumn veggie quesadillas are a quick, flavorful, and portable fall meal.

They’re perfect for a warm, satisfying dinner around the campfire.

Campfire Maple Pecan Sweet Potatoes

Tender sweet potatoes roasted over the campfire with maple syrup and toasted pecans.

This simple yet flavorful side dish is perfect for fall camping meals.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 2 tbsp maple syrup
• ½ tsp cinnamon
• ¼ cup chopped pecans
• Salt and pepper to taste

Instructions:

1. Toss the diced sweet potatoes with olive oil, maple syrup, cinnamon, salt, and pepper.
2. Place the sweet potatoes in a foil packet and seal tightly.
3. Place the packet on hot campfire coals or a grill grate and cook for 25–30 minutes, turning occasionally, until tender and caramelized.
4. Carefully open the foil and sprinkle with chopped pecans before serving.

Maple pecan sweet potatoes are a warm, naturally sweet fall side dish.

They’re easy to cook over a campfire and bring a cozy, autumn flavor to any meal.

Campfire Spiced Apple Oatmeal

A warm, hearty oatmeal infused with fall spices, apples, and a touch of maple syrup.

Perfect for a cozy fall breakfast around the campfire.

Ingredients:

• 1 cup old-fashioned oats
• 2 cups water or milk
• 1 apple, peeled and diced
• 1 tbsp brown sugar or maple syrup
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• Optional toppings: chopped nuts, raisins, or a drizzle of honey

Instructions:

1. In a cast-iron pot over the campfire, bring water or milk to a boil.
2. Add oats, diced apple, brown sugar, cinnamon, nutmeg, and a pinch of salt.
3. Reduce heat and simmer, stirring occasionally, for 10–12 minutes until the oats are tender and the mixture is creamy.
4. Serve hot, topped with nuts, raisins, or honey if desired.

Campfire spiced apple oatmeal is a nourishing and comforting breakfast.

Its warm spices and tender apples make it a perfect start to a crisp fall camping day.