26 Easy and Delicious Fall Camping Recipes to Try

There’s something magical about camping in the fall—the crisp air, the colorful foliage, and the warmth of a fire crackling against the cool night.

But let’s be honest: half the joy of camping comes from the food you make along the way.

Fall offers the perfect opportunity to bring seasonal ingredients like pumpkin, apples, squash, and hearty spices into your campsite kitchen.

That’s where these 26 fall camping recipes come in.

From cozy breakfasts to hearty dinners and indulgent desserts, this collection covers it all. Whether you’re cooking in a cast iron skillet, roasting in foil packets, or simmering a pot over glowing embers, these recipes bring comfort and flavor to your outdoor adventures.

Get ready for dishes like pumpkin chili, spiced apple crisp, maple-glazed sweet potatoes, and even pumpkin spice hot chocolate.

Each recipe captures the essence of fall while keeping camping simple, rustic, and delicious.

26 Easy and Delicious Fall Camping Recipes to Try

Camping in the fall isn’t just about escaping into nature—it’s about embracing the season with flavors that warm you from the inside out.

With these 26 fall camping recipes, you’ll have everything you need to fuel your hikes, cozy up by the fire, and savor the best of autumn outdoors.

So pack your cast iron skillet, grab some fresh apples and pumpkins, and head out to the woods.

These recipes will make your fall camping trips as flavorful as they are memorable.

Campfire Pumpkin Chili

There’s no better way to warm up on a crisp fall evening than with a steaming pot of pumpkin chili simmering over the campfire.

This hearty recipe brings together the earthiness of pumpkin, the smokiness of fire-roasted tomatoes, and the spice of chili peppers.

It’s comforting, filling, and a seasonal twist on a camping classic.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 pound ground beef or turkey (optional for meat lovers)
• 1 red bell pepper, diced
• 2 cans fire-roasted tomatoes (14 oz each)
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pumpkin puree (15 oz)
• 2 cups vegetable or chicken broth
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, green onions, or cornbread on the side

Instructions

1. Heat a large cast iron pot over the campfire or camp stove. Add olive oil and let it warm.
2. Sauté onions and garlic until soft and fragrant, about 3–4 minutes.
3. If using meat, add it to the pot and cook until browned, breaking it apart with a wooden spoon.
4. Stir in bell pepper, tomatoes, beans, pumpkin puree, and broth. Mix thoroughly.
5. Add chili powder, paprika, cumin, salt, and pepper. Stir well to combine.
6. Cover the pot partially and let the chili simmer for 30–40 minutes, stirring occasionally. The smoky campfire heat will deepen the flavor.
7. Taste and adjust seasonings before serving.

This campfire pumpkin chili is perfect for fall camping trips, offering comfort and warmth after a long day of hiking.

It’s rich, filling, and full of autumn flavors that pair beautifully with the cool air of the season.

Maple-Glazed Campfire Sweet Potatoes

Sweet potatoes and fall go hand in hand, and roasting them over an open fire brings out their natural sweetness.

This recipe takes it a step further with a sticky maple glaze and a touch of cinnamon.

Wrapped in foil, they cook perfectly in the embers, making this a simple yet indulgent camping side dish.

Ingredients

• 4 medium sweet potatoes, scrubbed clean
• 3 tablespoons butter
• 3 tablespoons pure maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Pinch of salt
• Aluminum foil for wrapping

Instructions

1. Start by poking holes in the sweet potatoes with a fork.
2. Tear off sheets of aluminum foil and place one sweet potato on each.
3. In a small bowl, mix melted butter, maple syrup, cinnamon, nutmeg, and a pinch of salt.
4. Brush or drizzle the glaze over each sweet potato. Wrap tightly in foil.
5. Place the foil-wrapped sweet potatoes directly into hot campfire embers. Cook for about 40–50 minutes, turning occasionally for even cooking.
6. Carefully remove from the fire using tongs and let cool slightly before unwrapping.
7. Slice open and drizzle with extra maple syrup if desired.

These maple-glazed campfire sweet potatoes capture the essence of fall with every bite.

They’re caramelized, soft, and comforting—making them a perfect camping treat to enjoy by the fire under the stars.

Spiced Apple Campfire Skillet Crisp

Nothing says fall like apples, and when paired with a crackling fire, they transform into a rustic dessert that feels both simple and luxurious.

This campfire apple crisp is spiced with cinnamon and cloves, topped with a crunchy oat layer, and cooked in a cast iron skillet until bubbling and golden.

Ingredients

• 5–6 apples (Granny Smith or Honeycrisp work best), peeled and sliced
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• Juice of ½ lemon
• 1 cup rolled oats
• ½ cup flour
• ½ cup brown sugar
• ½ cup butter (cold, cubed)
• Pinch of salt

Instructions

1. Place a cast iron skillet over medium campfire heat. Melt butter, then add sliced apples.
2. Stir in brown sugar, cinnamon, cloves, nutmeg, and lemon juice. Cook until apples are slightly softened, about 8–10 minutes.
3. In a separate bowl, combine oats, flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Sprinkle the oat topping evenly over the apples in the skillet.
5. Cover the skillet loosely with foil and let it cook over the fire for 20–25 minutes, until the topping is golden and crisp and the apples are bubbling.
6. Serve warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream if you have a cooler handy.

This spiced apple campfire skillet crisp is a cozy dessert that makes your campsite smell like a bakery.

It’s sweet, warm, and comforting—the perfect way to end a chilly fall evening outdoors.

Campfire Butternut Squash Soup

Butternut squash soup is the ultimate fall comfort food, and it translates beautifully to campfire cooking.

The natural sweetness of the squash blends with savory herbs, garlic, and smoky fire-roasted flavor.

It’s creamy, warming, and exactly what you want in your mug on a chilly autumn evening at camp.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• ½ teaspoon cinnamon
• Salt and pepper to taste
• Optional: a splash of cream or coconut milk for added richness

Instructions

1. Place a large cast iron pot over the fire or camp stove. Heat olive oil, then sauté onion, garlic, and carrots until softened.
2. Add cubed butternut squash and stir to coat with the oil and aromatics.
3. Pour in vegetable broth and add thyme, rosemary, cinnamon, salt, and pepper. Stir well.
4. Cover and simmer for 25–30 minutes until the squash and carrots are tender.
5. Use an immersion blender (or carefully mash with a fork or potato masher) until smooth.
6. Stir in cream or coconut milk if desired, then serve hot in mugs or bowls.

This campfire butternut squash soup is silky, hearty, and full of autumn flavor.

It’s an easy dish to share around the fire, filling both stomachs and spirits with seasonal warmth.

Harvest Campfire Foil Packets

Fall is harvest season, and this foil packet recipe captures the bounty of autumn vegetables cooked over the fire.

Each packet is filled with seasonal produce, sausage, and herbs, creating a smoky, savory, and colorful dinner with almost no cleanup.

Ingredients

• 2 medium potatoes, diced
• 2 carrots, sliced
• 1 small zucchini, sliced
• 1 red onion, cut into wedges
• 1 ear corn, kernels cut off
• 2 smoked sausages or bratwursts, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Aluminum foil

Instructions

1. Lay out large sheets of foil and spray lightly with cooking spray or brush with oil.
2. In a large bowl, toss potatoes, carrots, zucchini, onion, corn, and sausage with olive oil and seasonings.
3. Divide the mixture evenly among the foil sheets and fold into tightly sealed packets.
4. Place packets directly on campfire coals or on a grill grate over the fire. Cook for 25–30 minutes, flipping once.
5. Carefully open (watch out for steam!) and serve straight from the foil or on plates.

Harvest campfire foil packets are an easy, no-fuss way to enjoy a hearty autumn meal outdoors.

Each bite is packed with smoky vegetables and savory sausage—perfect after a long day of hiking.

Cinnamon Pecan Campfire Bannock Bread

Bannock bread is a classic camping staple, but this fall-inspired version adds cinnamon, brown sugar, and pecans for a seasonal twist.

Cooked in a skillet or wrapped around a stick, it’s slightly sweet, nutty, and pairs perfectly with morning coffee or evening tea by the fire.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ cup chopped pecans
• 2 tablespoons butter, melted
• ¾ cup water (or enough to form a soft dough)
• Optional: drizzle of honey or maple syrup for serving

Instructions

1. In a large bowl, mix flour, brown sugar, baking powder, salt, cinnamon, and pecans.
2. Stir in melted butter, then gradually add water until a soft dough forms.
3. For skillet method: Heat a greased cast iron skillet over the fire, press dough into the pan, and cook for 8–10 minutes per side until golden brown.
4. For stick method: Roll pieces of dough into ropes and wrap around a clean stick. Hold over the fire and rotate until cooked through and golden.
5. Serve warm with a drizzle of honey or maple syrup.

Cinnamon pecan bannock bread brings the warmth of fall spices into a campfire tradition.

It’s simple, rustic, and absolutely delicious—perfect for breakfast or dessert while camping in the crisp autumn air.

Campfire Acorn Squash with Cranberry Stuffing

Acorn squash is a fall favorite, and when roasted in the embers of a campfire, it becomes tender, sweet, and smoky.

This version is stuffed with a hearty mixture of cranberries, apples, and walnuts, creating a dish that’s both savory and sweet.

It’s a festive meal that feels like a little taste of Thanksgiving in the woods.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil
• 1 apple, diced
• ½ cup dried cranberries
• ½ cup walnuts, chopped
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Salt and pepper to taste
• Aluminum foil

Instructions

1. Rub the inside of each acorn squash half with olive oil and a pinch of salt and pepper.
2. In a bowl, combine apple, cranberries, walnuts, maple syrup, cinnamon, and nutmeg. Stir until well coated.
3. Spoon the mixture into the hollow of each squash half.
4. Wrap each half tightly in foil.
5. Place the foil-wrapped squash in hot campfire embers and cook for 40–50 minutes, or until fork-tender.
6. Carefully unwrap and serve hot, straight from the foil or on plates.

This campfire acorn squash with cranberry stuffing is a comforting and wholesome autumn dish.

The combination of roasted squash, sweet fruit, and crunchy nuts makes it a festive way to enjoy fall flavors while camping.

Caramelized Pear & Walnut Campfire Oatmeal

Oatmeal is a reliable camping breakfast, but this fall version takes it up a notch with caramelized pears, toasted walnuts, and a drizzle of honey.

It’s warm, filling, and perfectly spiced to set the tone for a crisp autumn morning in the outdoors.

Ingredients

• 1 cup rolled oats
• 2 cups water or milk
• 2 ripe pears, sliced
• 2 tablespoons butter
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup walnuts, chopped
• Honey or maple syrup for drizzling

Instructions

1. In a camp pot, bring water or milk to a boil. Stir in oats and cook until soft and creamy, about 5 minutes.
2. In a skillet, melt butter over the fire. Add pear slices, brown sugar, cinnamon, and nutmeg. Cook until pears are caramelized and golden.
3. Toast walnuts in the same skillet for a few minutes until fragrant.
4. Spoon oatmeal into bowls and top with caramelized pears, walnuts, and a drizzle of honey or syrup.

Caramelized pear & walnut campfire oatmeal is a hearty breakfast that captures the sweetness of autumn fruit.

It’s simple, nourishing, and the perfect way to start a day of adventure.

Campfire Mulled Cider

Nothing warms you from the inside out quite like a mug of mulled cider on a crisp fall night.

Made over the fire with apples, oranges, and warming spices, this drink fills the campsite with the comforting aroma of autumn.

It’s a non-alcoholic crowd-pleaser that can be enjoyed by everyone around the fire.

Ingredients

• 1 gallon apple cider
• 1 orange, sliced
• 1 apple, sliced
• 4 cinnamon sticks
• 6 whole cloves
• 3 star anise
• 1-inch piece of fresh ginger, sliced
• Optional: splash of bourbon or rum for adults

Instructions

1. In a large campfire-safe pot, pour in the apple cider.
2. Add orange and apple slices, cinnamon sticks, cloves, star anise, and ginger.
3. Place the pot over low heat on the campfire or camp stove. Simmer gently for 30–40 minutes (do not boil).
4. Stir occasionally and taste to adjust spice levels.
5. Ladle into mugs and serve hot. Adults can add a splash of bourbon or rum if desired.

Campfire mulled cider is the essence of fall in a mug.

Its fragrant spices and sweet apple flavor create a cozy drink that pairs perfectly with storytelling and laughter under the stars.

Pumpkin Pie Campfire Parfaits

For those who crave pumpkin pie but don’t want the hassle of baking at camp, this parfait delivers all the flavor in a no-bake, camp-friendly dessert.

Layers of spiced pumpkin filling, crumbled graham crackers, and whipped cream create a treat that feels festive and indulgent, yet easy to assemble outdoors.

Ingredients

• 1 can pumpkin puree (15 oz)
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ teaspoon cloves
• 1 teaspoon vanilla extract
• 1 cup whipped cream (store-bought or homemade)
• 1 cup graham cracker crumbs
• Optional: chopped pecans or chocolate shavings for topping

Instructions

1. In a mixing bowl, stir together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla. Mix until smooth and well-blended.
2. In clear cups or jars, layer graham cracker crumbs at the bottom.
3. Add a layer of the pumpkin mixture, then a dollop of whipped cream.
4. Repeat until the cups are full, ending with whipped cream on top.
5. Sprinkle with pecans or chocolate shavings before serving.

Pumpkin pie campfire parfaits bring the nostalgic flavor of pumpkin pie into a fun, portable dessert.

No oven is required—just a spoon and an appetite for fall sweetness.

Campfire Apple Cider Donut Holes

Apple cider donuts are a quintessential fall treat, and this campfire-friendly version turns them into easy-to-make donut holes.

Rolled in cinnamon sugar and cooked in a cast iron skillet, these bite-sized treats are warm, spiced, and perfect for sharing.

Ingredients

• 1 cup apple cider
• 2 cups pancake mix (just-add-water type works best)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 tablespoon sugar
• Oil for frying (enough to coat the skillet)
• ½ cup sugar + 1 tablespoon cinnamon for coating

Instructions

1. In a small pot, simmer apple cider until reduced by half to concentrate flavor. Let cool.
2. In a bowl, mix pancake mix, cooled apple cider reduction, cinnamon, nutmeg, and sugar until a dough forms.
3. Heat oil in a cast iron skillet over the campfire.
4. Roll dough into small balls and fry in batches until golden brown on all sides.
5. Remove from skillet and immediately roll in cinnamon sugar mixture.
6. Serve warm, straight from the skillet or on skewers for easy sharing.

Campfire apple cider donut holes are a fun, seasonal snack that captures the cozy flavor of fall fairs and orchards.

They’re crispy on the outside, fluffy inside, and absolutely irresistible around the fire.

S’mores with a Fall Twist (Pumpkin & Spiced Chocolate)

S’mores are a camping classic, but this fall-inspired version upgrades the traditional chocolate and marshmallow combo with spiced chocolate and pumpkin butter.

The result is a gooey, fragrant dessert that feels both familiar and new.

Ingredients

• Graham crackers
• Marshmallows
• Pumpkin butter (store-bought or homemade)
• Spiced chocolate bars (or regular chocolate sprinkled with cinnamon and nutmeg)

Instructions

1. Roast marshmallows over the campfire until golden and gooey.
2. Spread pumpkin butter on one side of a graham cracker.
3. Place a square of spiced chocolate on top of the pumpkin butter.
4. Sandwich the roasted marshmallow between two graham crackers.
5. Press gently until everything melts together.

These fall twist s’mores bring seasonal flavors into a timeless camping dessert.

The pumpkin butter adds richness, while the spiced chocolate gives warmth—making every bite taste like autumn by the fire.

Campfire Maple Pecan Granola

Granola is a camping essential, and making it fresh over the fire brings out its nutty, toasty flavor.

This autumn version is sweetened with maple syrup, loaded with pecans, and spiced with cinnamon.

It’s perfect for breakfast with yogurt, a crunchy snack on the trail, or even sprinkled over a warm dessert.

Ingredients

• 3 cups rolled oats
• 1 cup pecans, roughly chopped
• ½ cup pumpkin seeds
• ½ cup dried cranberries
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup pure maple syrup
• ¼ cup coconut oil or butter, melted

Instructions

1. In a large bowl, mix oats, pecans, pumpkin seeds, cinnamon, nutmeg, and salt.
2. Stir in maple syrup and melted coconut oil until everything is coated.
3. Heat a cast iron skillet over the fire and pour in the mixture.
4. Toast for 10–15 minutes, stirring often, until golden brown and fragrant.
5. Remove from heat and stir in dried cranberries while still warm.
6. Let cool before storing in an airtight container or enjoying immediately.

This campfire maple pecan granola is crunchy, lightly sweet, and full of fall flavors.

It’s versatile, easy to make, and a great make-ahead option for camping trips.

Autumn Campfire Stew with Root Vegetables

A hearty stew is the perfect way to end a cool fall day outdoors.

This campfire stew is filled with root vegetables, herbs, and tender chunks of beef (or kept vegetarian if you prefer).

Slowly simmered over the fire, it becomes rich, smoky, and deeply satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 pound stew beef (optional—substitute mushrooms for vegetarian)
• 2 carrots, chopped
• 2 potatoes, cubed
• 1 parsnip, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 4 cups beef or vegetable broth
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large Dutch oven or cast iron pot over the campfire.
2. Brown the beef cubes (or mushrooms) until seared on all sides. Remove and set aside.
3. Sauté onion and garlic until fragrant. Add carrots, potatoes, and parsnips.
4. Stir in diced tomatoes, broth, bay leaf, thyme, rosemary, salt, and pepper.
5. Return the beef (if using) to the pot. Cover and simmer for 45–60 minutes, stirring occasionally.
6. Remove bay leaf and serve hot with crusty bread or bannock.

This autumn campfire stew is rustic, nourishing, and packed with seasonal vegetables.

It’s exactly the kind of meal that brings comfort after a day of crisp fall air and outdoor adventure.

Spiced Pumpkin Campfire Pancakes

Pancakes are a camping breakfast staple, and with the addition of pumpkin puree and fall spices, they become an autumn morning highlight.

Soft, fluffy, and fragrant, these pancakes cook beautifully on a griddle over the fire and pair perfectly with maple syrup.

Ingredients

• 2 cups pancake mix (just-add-water type)
• 1 cup water (or as directed on mix)
• ½ cup pumpkin puree
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• Butter or oil for greasing
• Maple syrup for serving

Instructions

1. In a mixing bowl, prepare pancake mix according to package directions. Stir in pumpkin puree, cinnamon, nutmeg, and ginger. Mix until smooth.
2. Heat a greased griddle or skillet over the fire.
3. Pour batter onto the hot surface in ¼-cup portions.
4. Cook until bubbles form on the surface, then flip and cook until golden brown.
5. Serve warm with butter and maple syrup.

Spiced pumpkin campfire pancakes are fluffy, flavorful, and filled with fall warmth.

They make mornings at camp cozy and delicious, giving you energy for the day ahead.

Campfire Roasted Brussels Sprouts with Bacon

Brussels sprouts become caramelized and smoky when cooked over a campfire, and adding bacon takes them to the next level.

This side dish is earthy, salty, and just the right amount of crispy—perfect for autumn evenings when you want something both rustic and flavorful.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Aluminum foil

Instructions

1. In a bowl, toss Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper.
2. Add chopped bacon and mix until well coated.
3. Place mixture in a large piece of foil and fold into a tightly sealed packet.
4. Cook over campfire coals for 20–25 minutes, shaking or flipping occasionally.
5. Open carefully and serve hot.

Campfire roasted Brussels sprouts with bacon bring smoky-sweet flavors to your plate and make a hearty fall side dish that’s easy to prepare with minimal cleanup.

Caramel Apple Campfire Quesadillas

Caramel apples are a fall favorite, but at camp, they can be tricky to make.

These quesadillas capture the same flavor in an easy, gooey form.

Apples, caramel sauce, and cinnamon are layered inside tortillas, then crisped over the fire for a sweet treat.

Ingredients

• 2 apples, thinly sliced
• 4 flour tortillas
• ¼ cup caramel sauce
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup shredded cheddar or mozzarella (optional, for a sweet-savory twist)
• Butter for greasing

Instructions

1. Spread a thin layer of caramel sauce over two tortillas.
2. Arrange apple slices on top, sprinkle with cinnamon and nutmeg, and add cheese if using.
3. Top with the remaining tortillas to form quesadillas.
4. Heat a greased skillet over the campfire and cook each quesadilla until golden brown and crisp, about 3–4 minutes per side.
5. Slice into wedges and serve warm.

Caramel apple campfire quesadillas are fun, handheld desserts that deliver all the cozy flavors of fall fairs and orchards—without the sticky mess of candy apples.

Campfire Mushroom & Sage Risotto

Risotto might seem like a fancy dish, but with a campfire and some patience, it becomes a luxurious outdoor meal.

Mushrooms, sage, and a splash of white wine (optional) infuse the rice with deep autumn flavors, making this dish both comforting and elegant under the stars.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• ½ cup white wine (optional, replace with broth if preferred)
• 4 cups vegetable or chicken broth, warmed
• 1 cup mushrooms, sliced
• 1 tablespoon fresh sage, chopped
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat olive oil in a Dutch oven or cast iron pot over the campfire.
2. Sauté onion and garlic until soft. Add mushrooms and cook until golden.
3. Stir in arborio rice and cook for 1–2 minutes to toast lightly.
4. Pour in wine (or broth) and stir until absorbed.
5. Add warm broth one cup at a time, stirring frequently and letting each addition absorb before adding more.
6. Continue until rice is creamy and tender, about 25–30 minutes.
7. Stir in sage, Parmesan, salt, and pepper before serving.

This campfire mushroom & sage risotto is creamy, earthy, and deeply satisfying.

It proves that gourmet flavors can be achieved even while camping in the crisp autumn air.

Campfire Turkey & Cranberry Stuffed Pitas

This recipe feels like Thanksgiving in the woods.

Warm pita bread stuffed with smoky turkey slices, cranberry sauce, and melted cheese makes a hearty and portable fall camping meal.

It’s simple to prepare yet festive enough to make your campsite dinner feel special.

Ingredients

• 4 pita breads
• 1 cup cooked turkey slices (store-bought or pre-cooked at home)
• ½ cup cranberry sauce
• 1 cup shredded mozzarella or provolone cheese
• 2 tablespoons butter
• Aluminum foil

Instructions

1. Slice pita bread open to create a pocket.
2. Fill each with turkey slices, a spoonful of cranberry sauce, and cheese.
3. Lightly butter the outside of each pita and wrap in foil.
4. Place on a campfire grate or in hot embers and cook for 8–10 minutes, flipping once, until cheese is melted and pita is warm.
5. Carefully unwrap and serve hot.

Campfire turkey & cranberry stuffed pitas are easy, comforting, and full of festive fall flavor.

They’re a portable way to enjoy a holiday-inspired meal while camping.

Roasted Pumpkin & Sage Campfire Mac and Cheese

Mac and cheese is already a cozy comfort food, but this version with pumpkin puree and sage transforms it into a fall-inspired classic.

Creamy, smoky, and slightly sweet, it’s a one-pot dish that satisfies both kids and adults on a chilly camping evening.

Ingredients

• 8 oz elbow macaroni (pre-cooked or boil at camp)
• 1 cup pumpkin puree
• 1½ cups shredded cheddar cheese
• ½ cup milk or evaporated milk
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon fresh sage, chopped
• Salt and pepper to taste

Instructions

1. Cook macaroni in a camp pot if not already prepared. Drain and set aside.
2. In a cast iron skillet, melt butter over the fire. Stir in pumpkin puree, milk, garlic powder, sage, salt, and pepper.
3. Add cheese and stir until smooth and creamy.
4. Stir in the macaroni and cook for 5 minutes, letting it absorb the smoky campfire flavor.
5. Serve hot with extra cheese or a sprinkle of breadcrumbs if available.

Roasted pumpkin & sage campfire mac and cheese is creamy, comforting, and bursting with autumn flavor.

It’s an ideal dish for feeding a hungry camping crew.

Campfire Baked Apples with Cinnamon Oat Filling

Baked apples are a classic fall treat, and they’re even more magical when cooked in campfire coals.

Stuffed with oats, brown sugar, and cinnamon, these apples become tender, caramelized, and irresistible.

They’re simple to make yet feel like a gourmet dessert in the woods.

Ingredients

• 4 large apples (Honeycrisp, Fuji, or Granny Smith work best)
• ½ cup rolled oats
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons butter
• Aluminum foil

Instructions

1. Core the apples, leaving the bottom intact to form a “cup.”
2. In a bowl, mix oats, brown sugar, cinnamon, nutmeg, and butter.
3. Stuff each apple with the oat mixture.
4. Wrap each apple tightly in foil and place in hot campfire embers.
5. Cook for 20–25 minutes, until apples are soft and filling is bubbling.
6. Carefully unwrap and enjoy warm—optionally with a scoop of ice cream if you’ve packed a cooler.

Campfire baked apples with cinnamon oat filling are sweet, spiced, and perfect for crisp fall nights.

They bring together the coziness of apple pie with the simplicity of campfire cooking.

Campfire Buttery Herb Cornbread Skillet

Cornbread is a staple of fall comfort food, and when baked in a cast iron skillet over a campfire, it develops a smoky, crisp crust while staying fluffy inside.

Infused with butter and fresh herbs, it’s a warm, savory side dish that pairs beautifully with chili, stew, or roasted vegetables.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk (or powdered milk reconstituted with water)
• 2 eggs (or egg powder equivalent for camping)
• 4 tablespoons butter, melted
• 2 tablespoons fresh herbs (rosemary, thyme, or sage), chopped

Instructions

1. Preheat a cast iron skillet by placing it on campfire coals or grate.
2. In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
3. Stir in milk, eggs, melted butter, and herbs until just combined. Do not overmix.
4. Grease the hot skillet, then pour in the batter.
5. Cover loosely with foil and cook for 20–25 minutes, checking occasionally until golden and a toothpick inserted comes out clean.
6. Slice into wedges and serve warm.

Campfire buttery herb cornbread skillet is rustic, hearty, and perfect for soaking up soups and stews.

It’s a versatile side dish that makes any autumn camping meal more satisfying.

Smoky Campfire Acorn Coffee (Caffeine-Free Fall Drink)

Before coffee was widely available, pioneers roasted acorns to make a warm, nutty beverage.

This caffeine-free “coffee” is ideal for camping, especially in the fall when acorns are plentiful.

Its earthy, smoky flavor pairs beautifully with sweet breakfast treats.

Ingredients

• 1 cup acorns, shelled and leached (boiled repeatedly in water to remove bitterness)
• 1 teaspoon cinnamon (optional)
• 1 teaspoon cocoa powder (optional for richer flavor)
• Honey or maple syrup to taste
• Hot water

Instructions

1. Roast leached acorns in a skillet over the fire until dark brown and fragrant.
2. Grind roasted acorns into a coarse powder.
3. In a pot, simmer ground acorns in 2 cups hot water for 10 minutes.
4. Strain into mugs and stir in cinnamon, cocoa, or sweetener if desired.

Smoky campfire acorn coffee is a unique, historic, and cozy drink for autumn camping.

It offers the ritual of coffee with an earthy fall twist, perfect for sipping on a chilly morning.

Campfire Maple Glazed Pork Chops with Apples

Nothing says fall like pork paired with apples and maple syrup.

Cooked in a skillet over campfire flames, these pork chops develop a caramelized crust, while apples and maple form a sticky-sweet glaze.

It’s an easy one-pan meal that feels gourmet outdoors.

Ingredients

• 4 pork chops (bone-in or boneless)
• 2 tablespoons olive oil
• 2 apples, sliced
• 2 tablespoons butter
• 3 tablespoons maple syrup
• 1 teaspoon mustard (optional, for tanginess)
• ½ teaspoon cinnamon
• Salt and pepper to taste

Instructions

1. Heat olive oil in a cast iron skillet over the fire. Season pork chops with salt and pepper.
2. Sear chops for 3–4 minutes per side until golden brown. Remove and set aside.
3. Add butter and apple slices to the skillet. Cook until apples soften and caramelize.
4. Stir in maple syrup, mustard, and cinnamon. Simmer until thickened into a glaze.
5. Return pork chops to the skillet, spooning glaze over the top. Cook for 5 more minutes until fully cooked.
6. Serve hot, topped with apples and glaze.

Campfire maple glazed pork chops with apples are savory, sweet, and richly autumnal.

It’s a satisfying dinner that makes the most of seasonal flavors while keeping camp cooking simple

Campfire Sweet Potato & Black Bean Tacos

Tacos might not be the first food that comes to mind for camping, but they’re quick, customizable, and easy to make over a fire.

This fall version features roasted sweet potatoes and smoky black beans, topped with tangy lime crema.

They’re colorful, nourishing, and perfect for a crisp autumn evening outdoors.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper to taste
• 6 small tortillas
• Optional toppings: shredded cheese, cilantro, avocado, lime wedges, or sour cream

Instructions

1. Toss cubed sweet potatoes with olive oil, chili powder, paprika, cumin, salt, and pepper.
2. Spread on a foil packet and roast in campfire coals for 25–30 minutes, until soft and slightly caramelized.
3. Warm tortillas over the campfire grate or in a skillet.
4. Heat black beans in a small pan until warmed through.
5. Assemble tacos with roasted sweet potatoes, black beans, and your choice of toppings.

Campfire sweet potato & black bean tacos are hearty, flavorful, and plant-based, making them a great choice for fall campers seeking a healthy yet satisfying dinner.

Campfire Pumpkin Spice Hot Chocolate

Hot chocolate is a camping classic, but this pumpkin spice version takes it to another level of autumn coziness.

Rich, creamy cocoa is blended with pumpkin puree and warm spices, creating a drink that feels like a dessert in a mug.

Perfect for sipping while bundled in a blanket by the fire.

Ingredients

• 4 cups milk (dairy or non-dairy)
• ½ cup pumpkin puree
• ¼ cup cocoa powder
• ¼ cup sugar (or to taste)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 teaspoon vanilla extract
• Whipped cream or marshmallows for topping

Instructions

1. In a camp pot, whisk together milk, pumpkin puree, cocoa powder, sugar, cinnamon, nutmeg, and ginger.
2. Place over low campfire heat and stir until hot and smooth (do not boil).
3. Remove from heat and stir in vanilla extract.
4. Pour into mugs and top with whipped cream or toasted marshmallows.

Campfire pumpkin spice hot chocolate is a decadent fall drink that combines the best of cocoa and pumpkin pie.

It’s sweet, spiced, and ideal for winding down a cool camping night.