27 Flavorful and Delicious Fall Cookout Recipes You’ll Love

Fall is one of the most magical seasons to gather outdoors.

The crisp air, colorful leaves, and cozy vibes create the perfect backdrop for a cookout that feels both festive and comforting.

While summer grilling is all about light flavors and fresh produce, fall cookouts embrace deeper, heartier ingredients—think smoky meats, roasted root vegetables, caramel apples, and pumpkin-spiced everything.

Whether you’re planning a family bonfire, a backyard football party, or just an intimate evening with friends, fall cookouts bring warmth to chilly evenings and turn seasonal flavors into unforgettable meals.

That’s why we’ve put together a collection of 27 fall cookout recipes that combine smoky grilling techniques with autumn’s best ingredients.

From maple-Dijon chicken thighs and pumpkin polenta cakes to caramel apple foil packets and cranberry-glazed pork ribs, you’ll find the perfect dish to elevate your seasonal gatherings.

Each recipe is designed to be flavorful, approachable, and packed with that fall harvest flair.

Get ready to fire up the grill, grab a cozy sweater, and discover how these recipes will transform your cookouts into memorable autumn feasts.

27 Flavorful and Delicious Fall Cookout Recipes You’ll Love

Cookouts aren’t just for summer—they’re a year-round way to celebrate food, family, and the seasons.

With these 27 fall cookout recipes, you can enjoy smoky ribs, pumpkin-inspired sides, hearty grilled vegetables, and sweet desserts that highlight the best of autumn flavors.

The combination of the grill’s char and fall’s natural richness creates a culinary experience that’s both comforting and exciting.

So the next time you’re planning a fall gathering, skip the ordinary and embrace the season with cookout recipes that are as cozy as a warm blanket and as festive as a pumpkin patch.

Your guests will love the balance of smoky, sweet, and savory, and you’ll create memories that last well beyond the season.

Apple Cider Marinated Grilled Pork Chops

These juicy pork chops are marinated in a flavorful apple cider brine infused with garlic, fresh thyme, and warm fall spices.

Grilled to perfection, they pair beautifully with roasted vegetables or a crisp autumn salad, making them an excellent centerpiece for a cozy fall cookout.

Ingredients:

• 4 bone-in pork chops, about 1-inch thick
• 2 cups apple cider
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste

Instructions:

1. In a large mixing bowl, whisk together apple cider, apple cider vinegar, olive oil, garlic, Dijon mustard, brown sugar, thyme, cinnamon, nutmeg, salt, and pepper until well combined.
2. Place the pork chops in a resealable plastic bag or shallow dish, then pour the marinade over them. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3. Preheat your grill to medium-high heat. Remove pork chops from the marinade and let any excess drip off. Discard the marinade.
4. Grill the pork chops for 4–5 minutes per side, or until they reach an internal temperature of 145°F. For added smoky flavor, you can toss a handful of applewood chips on the grill.
5. Remove pork chops from the grill, cover loosely with foil, and let rest for 5 minutes before serving.

These apple cider marinated pork chops are juicy, tender, and bursting with autumn flavors.

Perfect for a chilly evening cookout, they highlight the best of fall produce while offering a warm, comforting dish everyone will love.

Maple Glazed Grilled Sweet Potatoes

Sweet potatoes take on a smoky-sweet flavor when grilled and brushed with a rich maple glaze.

With hints of cinnamon and cayenne pepper, these are an irresistible side dish for your fall cookout that pairs well with meats, salads, or even enjoyed on their own.

Ingredients:

• 3 large sweet potatoes, peeled and sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 tablespoon unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon sea salt
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat grill to medium heat. Lightly oil the grates to prevent sticking.
2. In a large bowl, toss the sweet potato rounds with olive oil and sprinkle with sea salt.
3. Place the sweet potatoes directly on the grill and cook for about 4–5 minutes per side, until tender and slightly charred.
4. While the potatoes cook, prepare the glaze by whisking together maple syrup, melted butter, cinnamon, and cayenne pepper in a small bowl.
5. Brush the glaze over the sweet potatoes during the last minute of grilling on each side, allowing it to caramelize slightly.
6. Transfer to a serving platter and garnish with fresh parsley before serving.

These maple glazed grilled sweet potatoes are smoky, sweet, and just a touch spicy, making them a seasonal side dish that adds warmth and depth to any fall cookout spread.

Pumpkin Spice Grilled Chicken Skewers

These unique skewers combine tender chicken pieces marinated in a pumpkin spice-inspired blend of pumpkin purée, garlic, honey, and herbs.

The result is a savory-sweet, perfectly charred dish that will be the talk of your autumn gathering.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup pumpkin purée
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon pumpkin pie spice (cinnamon, nutmeg, ginger, allspice)
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a large bowl, whisk together pumpkin purée, olive oil, honey, soy sauce, garlic, pumpkin pie spice, smoked paprika, salt, and pepper until smooth.
2. Add the chicken cubes to the marinade, toss to coat, and cover. Refrigerate for at least 2 hours or up to 8 hours for best results.
3. Preheat grill to medium-high heat. Thread the marinated chicken onto the soaked skewers.
4. Grill the skewers for 3–4 minutes per side, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
5. Remove from grill and let rest for 2 minutes before serving hot.

Pumpkin spice grilled chicken skewers put a seasonal twist on a cookout favorite.

Bursting with fall-inspired flavor and perfectly charred edges, these skewers are a festive and delicious addition to your outdoor autumn gatherings.

Grilled Butternut Squash with Sage Butter

Butternut squash takes on a smoky depth when grilled, and when finished with a drizzle of sage-infused butter, it becomes a comforting and aromatic side dish perfect for fall cookouts.

The char enhances the natural sweetness of the squash, while the sage adds an earthy, savory balance.

Ingredients:

• 1 large butternut squash, peeled, seeded, and sliced into 1/2-inch thick wedges
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter
• 6 fresh sage leaves
• 1 tablespoon honey (optional, for added sweetness)

Instructions:

1. Preheat grill to medium heat and lightly oil the grates.
2. Brush butternut squash slices with olive oil, then sprinkle with salt and pepper.
3. Place squash wedges directly on the grill and cook for 4–5 minutes per side until tender and lightly charred.
4. Meanwhile, in a small saucepan, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and fragrant. Remove from heat.
5. Drizzle the warm sage butter over the grilled squash and, if desired, add a light drizzle of honey for extra sweetness.
6. Serve hot as a side dish alongside grilled meats or other fall vegetables.

This grilled butternut squash with sage butter is a rich, seasonal side that perfectly complements autumn cookout flavors, offering a balance of sweet, smoky, and savory in every bite.

Cider-Braised Bratwursts on the Grill

Bratwursts are a fall cookout staple, and simmering them in apple cider before grilling infuses them with a sweet, tangy flavor.

Once charred over an open flame, they become juicy, smoky, and perfect for tucking into toasted buns with fall-inspired toppings.

Ingredients:

• 6 bratwurst sausages
• 3 cups apple cider
• 1 onion, thinly sliced
• 2 garlic cloves, smashed
• 1 tablespoon whole grain mustard
• 1 tablespoon butter
• 6 brat buns, toasted
• Optional toppings: sauerkraut, caramelized onions, Dijon mustard, or apple slaw

Instructions:

1. In a large skillet or Dutch oven, combine bratwursts, apple cider, onion slices, garlic, mustard, and butter. Bring to a gentle simmer over medium heat.
2. Cover and simmer the bratwursts for about 15 minutes, until they’re plump and infused with cider flavor.
3. Preheat grill to medium-high heat. Remove bratwursts from the cider bath and place directly on the grill.
4. Grill for 3–4 minutes per side until nicely browned and slightly charred.
5. Serve in toasted buns with your favorite toppings, like sauerkraut, caramelized onions, or even a crisp apple slaw.

These cider-braised bratwursts bring together smoky, savory, and subtly sweet flavors, making them a hearty and satisfying highlight of any fall cookout menu.

Campfire Grilled Apple Crisp Packets

A fall cookout isn’t complete without dessert, and these grilled apple crisp foil packets are a warm, gooey, and crunchy treat.

Made with fresh apples, cinnamon, oats, and brown sugar, they’re easy to prepare and cook perfectly over a campfire or grill.

Ingredients:

• 4 medium apples, peeled, cored, and sliced
• 3 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 1/4 cup cold butter, cubed
• 1/4 teaspoon salt
• Vanilla ice cream or whipped cream (for serving)

Instructions:

1. Preheat grill to medium heat. Tear off four large pieces of heavy-duty aluminum foil.
2. In a bowl, toss apple slices with brown sugar, cinnamon, and nutmeg. Divide evenly among the foil sheets.
3. In another bowl, combine oats, flour, salt, and butter cubes. Use your fingers or a pastry cutter to work the butter into the mixture until crumbly.
4. Sprinkle the oat topping evenly over the apples in each foil packet. Fold the foil tightly to seal.
5. Place packets on the grill and cook for 15–20 minutes, flipping once halfway through, until apples are tender and topping is golden.
6. Carefully open packets and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Grilled apple crisp packets are a fun, mess-free dessert for fall cookouts.

They bring together the classic flavors of apple pie with the smoky essence of the grill, making them the perfect sweet ending to an outdoor meal.

Smoked Pumpkin and Cheddar Quesadillas

These smoky pumpkin and cheddar quesadillas bring a fall twist to a cookout favorite.

Pumpkin purée blends with melty cheddar cheese, caramelized onions, and a touch of chipotle for a sweet, savory, and slightly spicy treat.

Grilled to crisp perfection, they make a delicious appetizer or light main dish.

Ingredients:

• 1 cup pumpkin purée
• 1 cup sharp cheddar cheese, shredded
• 1 small onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon chipotle chili powder (or smoked paprika for milder flavor)
• Salt and black pepper, to taste
• 4 large flour tortillas
• 2 tablespoons butter, melted
• Optional garnish: sour cream, salsa, or guacamole

Instructions:

1. In a skillet over medium heat, add olive oil and sliced onions. Cook for 10–12 minutes until soft and caramelized, then set aside.
2. In a bowl, combine pumpkin purée, cheddar cheese, chipotle chili powder, salt, and pepper. Stir until smooth.
3. Preheat grill to medium heat. Brush one side of each tortilla with melted butter.
4. Spread pumpkin mixture over half of each tortilla, top with caramelized onions, and fold over.
5. Grill quesadillas for 3–4 minutes per side, pressing lightly with a spatula, until golden brown and cheese is melted.
6. Slice into wedges and serve with sour cream, salsa, or guacamole.

These smoked pumpkin and cheddar quesadillas are a warm, gooey, and flavorful snack that showcase fall flavors in a fun, cookout-friendly way.

Grilled Brussels Sprouts with Balsamic Glaze

Brussels sprouts become smoky, caramelized, and irresistible when grilled.

Drizzled with a tangy balsamic reduction, they’re the perfect fall side dish that’s both healthy and bursting with flavor.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons honey or maple syrup

Instructions:

1. Preheat grill to medium heat and thread Brussels sprouts onto skewers (or place in a grill basket).
2. In a bowl, toss Brussels sprouts with olive oil, salt, and pepper.
3. Grill for 10–12 minutes, turning occasionally, until charred and tender.
4. Meanwhile, in a small saucepan, simmer balsamic vinegar and honey (or maple syrup) over medium-low heat until thickened into a glaze, about 8 minutes.
5. Drizzle the balsamic glaze over the grilled Brussels sprouts before serving.

Grilled Brussels sprouts with balsamic glaze are smoky, tangy, and slightly sweet—a perfect addition to any fall cookout spread.

Maple Bourbon Glazed Grilled Salmon

This salmon recipe highlights the rich flavors of fall with a glaze made from maple syrup, bourbon, Dijon mustard, and garlic.

The salmon grills beautifully, with caramelized edges and a moist, flaky interior.

Ingredients:

• 4 salmon fillets, skin-on
• 1/4 cup pure maple syrup
• 2 tablespoons bourbon
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a bowl, whisk together maple syrup, bourbon, Dijon mustard, garlic, soy sauce, olive oil, salt, and pepper.
2. Place salmon fillets in a shallow dish and pour half the glaze over them. Cover and refrigerate for at least 30 minutes.
3. Preheat grill to medium-high heat. Oil the grates to prevent sticking.
4. Grill salmon skin-side down for 4–5 minutes. Flip carefully and brush with remaining glaze. Cook another 3–4 minutes until salmon is cooked through and caramelized.
5. Serve hot with lemon wedges.

Maple bourbon glazed grilled salmon is rich, flavorful, and perfectly suited for a fall cookout, offering a balance of smoky, sweet, and savory notes.

Grilled Acorn Squash Rings with Cinnamon Butter

Acorn squash is naturally sweet and nutty, and when cut into rings and grilled, it develops a smoky caramelization that pairs beautifully with a spiced cinnamon butter.

This dish makes for a visually striking and flavorful side at a fall cookout.

Ingredients:

• 2 medium acorn squash, seeded and sliced into 1-inch thick rings
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter, softened
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat grill to medium heat. Brush acorn squash rings with olive oil and season with salt and pepper.
2. Grill squash rings for 5–6 minutes per side until tender and lightly charred.
3. Meanwhile, mix butter, brown sugar, cinnamon, and nutmeg in a small bowl until well combined.
4. Once the squash comes off the grill, spread a small amount of cinnamon butter over each ring while still warm.
5. Serve immediately as a sweet-and-savory side dish.

Grilled acorn squash rings with cinnamon butter are a seasonal showstopper, combining autumn warmth with smoky grill flavor in each bite

Spiced Apple and Sausage Skewers

These skewers combine juicy sausage slices, crisp apples, and chunks of onion, all brushed with a maple-spice glaze.

They’re savory, sweet, and perfectly balanced for an autumn cookout, bringing together fall’s favorite flavors on a stick.

Ingredients:

• 1 pound smoked sausage, cut into 1-inch slices
• 2 firm apples (like Honeycrisp or Granny Smith), cut into chunks
• 1 large red onion, cut into chunks
• 2 tablespoons olive oil
• 3 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Wooden skewers, soaked in water

Instructions:

1. Preheat grill to medium-high heat.
2. Alternate sausage, apple chunks, and onion on skewers. Brush lightly with olive oil.
3. In a small bowl, whisk together maple syrup, Dijon mustard, smoked paprika, and cinnamon to create a glaze.
4. Place skewers on the grill and cook for 3–4 minutes per side, basting with glaze, until sausage is browned and apples are slightly caramelized.
5. Serve hot, directly from the skewers.

Spiced apple and sausage skewers are a hearty, flavorful dish that combines smoky meat with the crisp sweetness of fall apples, perfect for cookout finger food.

Grilled Corn with Pumpkin Spice Butter

Corn on the cob gets a seasonal twist with a pumpkin spice butter that melts into the kernels as they char on the grill.

Sweet, smoky, and warmly spiced, this unique recipe makes an unforgettable fall cookout side dish.

Ingredients:

• 6 ears fresh corn, husked
• 2 tablespoons olive oil
• 1/2 cup unsalted butter, softened
• 2 tablespoons pumpkin purée
• 1 teaspoon pumpkin pie spice
• 1 tablespoon brown sugar
• Salt, to taste

Instructions:

1. Preheat grill to medium-high heat. Brush corn lightly with olive oil.
2. Grill corn for 10–12 minutes, turning occasionally, until kernels are tender and slightly charred.
3. Meanwhile, mix softened butter, pumpkin purée, pumpkin pie spice, brown sugar, and salt in a small bowl until smooth.
4. Brush the hot grilled corn generously with pumpkin spice butter before serving.
5. Sprinkle with a pinch of extra salt or cinnamon if desired.

Grilled corn with pumpkin spice butter is a fun seasonal twist on a classic cookout favorite, bringing cozy fall flavors to the grill in a way that’s both surprising and delicious.

Maple Glazed Grilled Carrots

Carrots are one of fall’s most versatile vegetables, and when grilled, their natural sweetness intensifies.

Brushed with a maple glaze and lightly charred, these carrots make for a colorful and nutritious addition to any fall cookout spread.

Ingredients:

• 2 pounds whole carrots, peeled and trimmed
• 2 tablespoons olive oil
• 1/4 cup pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and black pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, maple syrup, Dijon mustard, vinegar, thyme, salt, and pepper.
3. Toss carrots in the glaze, reserving a small portion for finishing.
4. Place carrots directly on the grill or in a grill basket. Cook 6–8 minutes per side until tender and caramelized.
5. Brush with reserved glaze before serving.

These maple glazed grilled carrots are smoky, sweet, and herbaceous, making them a simple yet impressive fall cookout side dish.

Grilled Apple Cider Chicken Drumsticks

Juicy chicken drumsticks marinated in apple cider, garlic, and warm spices create a crowd-pleasing fall cookout favorite.

The cider not only tenderizes the chicken but also imparts a subtle sweetness that pairs beautifully with smoky char from the grill.

Ingredients:

• 3 pounds chicken drumsticks
• 2 cups apple cider
• 1/4 cup apple cider vinegar
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, whisk together apple cider, cider vinegar, olive oil, garlic, mustard, paprika, cinnamon, salt, and pepper.
2. Add chicken drumsticks to the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat grill to medium heat. Remove drumsticks from marinade and pat dry.
4. Grill for 25–30 minutes, turning every 5 minutes, until skin is crispy and internal temperature reaches 165°F.
5. Let rest for a few minutes before serving.

Apple cider chicken drumsticks are juicy, flavorful, and perfectly suited for an autumn evening cookout, filling the air with seasonal aromas.

Grilled Pear and Blue Cheese Flatbread

This flatbread combines the smoky char of grilled dough with sweet grilled pears, tangy blue cheese, and a drizzle of honey.

It’s a sophisticated yet simple recipe that works beautifully as an appetizer or light entrée at a fall cookout.

Ingredients:

• 2 flatbreads or pizza dough rounds
• 2 ripe pears, cored and sliced
• 1 tablespoon olive oil
• 1/2 cup crumbled blue cheese
• 1/4 cup walnuts, toasted
• 2 tablespoons honey
• 1/4 cup fresh arugula

Instructions:

1. Preheat grill to medium-high heat. Brush pears lightly with olive oil. Grill for 2–3 minutes per side until softened and lightly charred. Remove and set aside.
2. Brush flatbreads with olive oil and place on grill for 2–3 minutes until grill marks appear. Flip and grill another 2 minutes.
3. Top flatbreads with grilled pears, crumbled blue cheese, and toasted walnuts. Close grill lid for 2 minutes to warm toppings.
4. Remove from grill, drizzle with honey, and sprinkle with fresh arugula.
5. Slice and serve warm.

Grilled pear and blue cheese flatbread is a gourmet-style fall recipe that balances sweet, smoky, and savory flavors, making it an elegant addition to a cookout menu.

Grilled Pumpkin and Sage Turkey Burgers

These turkey burgers are infused with pumpkin purée, fresh sage, and warm spices for a fall-inspired twist on the classic cookout staple.

Moist, flavorful, and perfectly charred, they’re served on toasted buns with a dollop of cranberry mayo for the ultimate autumn bite.

Ingredients:

• 1 1/2 pounds ground turkey
• 1/2 cup pumpkin purée
• 2 tablespoons fresh sage, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 1 tablespoon olive oil (for brushing)
• 6 burger buns, toasted
• Optional toppings: cranberry mayo, arugula, sharp cheddar cheese

Instructions:

1. In a large bowl, mix together ground turkey, pumpkin purée, sage, garlic, paprika, nutmeg, salt, and pepper until just combined. Do not overmix.
2. Form mixture into 6 patties. Refrigerate for 20 minutes to firm up.
3. Preheat grill to medium-high heat. Brush patties lightly with olive oil.
4. Grill burgers 5–6 minutes per side, until internal temperature reaches 165°F.
5. Serve on toasted buns with cranberry mayo, arugula, and cheese if desired.

Grilled pumpkin and sage turkey burgers are moist, flavorful, and festive—making them a creative and hearty choice for a fall cookout.

Grilled Sweet Potato and Black Bean Salad

This hearty fall salad combines smoky grilled sweet potatoes with black beans, corn, and a cumin-lime dressing.

It’s vibrant, filling, and perfect as either a side dish or a vegetarian main at your autumn gathering.

Ingredients:

• 2 large sweet potatoes, peeled and cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup grilled corn kernels (from 2 cobs)
• 1/4 cup red onion, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes

Instructions:

1. Preheat grill to medium-high heat. Toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper.
2. Place sweet potatoes in a grill basket and cook 12–15 minutes, shaking occasionally, until tender and lightly charred.
3. In a large bowl, combine grilled sweet potatoes, black beans, corn, onion, and cilantro.
4. Squeeze lime juice over the salad and toss to combine. Adjust seasoning as needed.
5. Serve warm or at room temperature.

Grilled sweet potato and black bean salad is a nutrient-packed, colorful dish that fits beautifully into any fall cookout menu.

Spiced Cider Glazed Pork Tenderloin

Pork tenderloin gets a seasonal upgrade with a spiced cider glaze that balances sweet, tangy, and savory flavors.

Juicy on the inside and caramelized on the outside, this dish makes an elegant centerpiece for any autumn cookout.

Ingredients:

• 2 pork tenderloins (about 1 pound each)
• 2 cups apple cider
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste

Instructions:

1. In a saucepan, combine cider, vinegar, brown sugar, Dijon, garlic, cinnamon, paprika, cayenne, salt, and pepper. Simmer over medium heat until reduced by half and thickened, about 15 minutes. Reserve half the glaze for serving.
2. Preheat grill to medium-high heat. Season pork tenderloins with salt and pepper.
3. Grill pork, turning every few minutes, brushing with glaze as it cooks. Grill for about 20–25 minutes, until internal temperature reaches 145°F.
4. Remove from grill, rest for 5 minutes, then slice into medallions. Drizzle with reserved glaze.

Spiced cider glazed pork tenderloin is smoky, tender, and bursting with fall flavors—an impressive main dish that elevates your cookout menu.

Grilled Stuffed Acorn Squash Boats

These acorn squash halves are grilled until tender and then filled with a hearty mixture of quinoa, cranberries, pecans, and herbs.

They’re smoky, sweet, and savory, making them a festive vegetarian centerpiece for a fall cookout.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 2 tablespoons olive oil
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon maple syrup
• Salt and black pepper, to taste

Instructions:

1. Preheat grill to medium heat. Brush cut sides of squash with olive oil and season with salt and pepper.
2. Place squash cut side down on grill. Cook for 20–25 minutes until tender and slightly charred.
3. Meanwhile, combine quinoa, cranberries, pecans, parsley, maple syrup, salt, and pepper in a bowl.
4. Flip squash halves, then fill each with the quinoa mixture. Cover grill for another 5 minutes to warm through.
5. Serve hot as a hearty vegetarian entrée or side.

Grilled stuffed acorn squash boats are as beautiful as they are delicious—perfect for a seasonal cookout with vibrant autumn colors and flavors.

Harvest Veggie Grilled Pizza

This rustic pizza features a smoky grilled crust topped with roasted fall vegetables, creamy ricotta, and a drizzle of balsamic reduction.

It’s an easy yet gourmet dish that lets you showcase the best of autumn produce at your cookout.

Ingredients:

• 1 pound pizza dough, store-bought or homemade
• 1 small butternut squash, peeled and cubed
• 1 red onion, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 2 tablespoons balsamic glaze
• Fresh basil, for garnish

Instructions:

1. Preheat grill to medium-high. Toss squash, onion, zucchini, and bell pepper with olive oil, salt, and pepper. Grill vegetables until tender and lightly charred.
2. Roll out pizza dough into a thin round. Place directly on grill for 2–3 minutes until grill marks form. Flip and grill another 1–2 minutes.
3. Spread ricotta cheese over crust, then top with grilled vegetables and mozzarella. Close lid for 3 minutes until cheese melts.
4. Remove from grill, drizzle with balsamic glaze, and garnish with basil. Slice and serve hot.

Harvest veggie grilled pizza is smoky, colorful, and loaded with fall flavors, making it a creative centerpiece for an outdoor autumn meal.

Grilled Pumpkin Spice Donuts

Yes, you can grill donuts! These pumpkin spice cake donuts are lightly toasted on the grill and brushed with a buttery cinnamon-sugar glaze.

Warm, sweet, and smoky, they’re an irresistible fall dessert for any cookout.

Ingredients:

• 6 pumpkin spice cake donuts (store-bought or homemade)
• 3 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat grill to medium-low heat. In a small bowl, mix sugar, cinnamon, and nutmeg.
2. Brush donuts with melted butter and place on the grill.
3. Toast 1–2 minutes per side until warmed through and lightly caramelized.
4. Immediately dip or sprinkle donuts with cinnamon-sugar mixture.
5. Serve warm with coffee or apple cider.

Grilled pumpkin spice donuts are a quick and fun fall dessert that take a classic treat to the next level with smoky grill flavor.

Maple Dijon Grilled Chicken Thighs

Juicy chicken thighs are marinated in a sweet and tangy maple Dijon mixture, then grilled until crispy and caramelized.

The glaze gives a perfect balance of smoky, savory, and sweet flavors—ideal for a hearty fall cookout main dish.

Ingredients:

• 3 pounds bone-in, skin-on chicken thighs
• 1/4 cup pure maple syrup
• 3 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions:

1. In a bowl, whisk together maple syrup, Dijon mustard, vinegar, garlic, olive oil, paprika, salt, and pepper.
2. Add chicken thighs to the marinade, coat well, cover, and refrigerate for at least 2 hours.
3. Preheat grill to medium-high heat. Remove chicken from marinade and pat dry.
4. Grill thighs skin-side down for 6–7 minutes, then flip and cook another 6–8 minutes, basting occasionally with leftover marinade.
5. Cook until chicken reaches 165°F internally. Let rest 5 minutes before serving.

Maple Dijon grilled chicken thighs are tender, flavorful, and perfect for chilly evenings when fall flavors meet the smoky charm of outdoor cooking.

Grilled Pumpkin Polenta Cakes

Creamy polenta infused with pumpkin and Parmesan is chilled, sliced, and grilled until golden and crispy.

These savory cakes are versatile enough to serve as a side, appetizer, or base for grilled vegetables at your fall cookout.

Ingredients:

• 1 cup polenta (coarse cornmeal)
• 3 cups chicken or vegetable broth
• 1/2 cup pumpkin purée
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and black pepper, to taste
• Olive oil, for brushing

Instructions:

1. In a saucepan, bring broth to a boil. Whisk in polenta slowly, reducing heat to low. Stir until thick, about 10 minutes.
2. Stir in pumpkin purée, Parmesan, butter, salt, and pepper. Spread mixture into a greased baking dish, smoothing into a 1-inch layer. Chill for at least 2 hours until firm.
3. Cut polenta into squares or rounds. Brush lightly with olive oil.
4. Grill polenta cakes for 3–4 minutes per side until golden and crisp.
5. Serve plain or topped with grilled vegetables or a dollop of herbed sour cream.

Grilled pumpkin polenta cakes are crispy on the outside, creamy inside, and infused with autumn flavor—an elegant yet rustic cookout dish.

Caramel Apple Foil Packets on the Grill

A cookout-friendly twist on the classic caramel apple, these foil packets combine sliced apples, caramel candies, cinnamon, and oats, grilled until gooey and irresistible.

They’re the perfect sweet ending to a fall outdoor meal.

Ingredients:

• 4 large apples, sliced
• 1/2 cup old-fashioned oats
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 12 soft caramel candies, unwrapped
• 2 tablespoons butter, cut into small cubes
• Vanilla ice cream, for serving

Instructions:

1. Preheat grill to medium heat. Lay out 4 large pieces of heavy-duty foil.
2. Divide apple slices evenly among foil sheets. Sprinkle with oats, brown sugar, and cinnamon. Add 3 caramel candies and a few butter cubes to each packet.
3. Seal packets tightly and place on the grill. Cook 15–20 minutes, flipping once, until apples are soft and caramels melted.
4. Carefully open packets and serve warm with a scoop of vanilla ice cream.

Caramel apple foil packets bring all the nostalgia of fall fairs to your backyard cookout, delivering a gooey, comforting dessert with no mess.

Grilled Cranberry-Glazed Pork Ribs

These ribs bring the spirit of fall to the grill with a sticky cranberry glaze.

The tart cranberries balance the smoky richness of the pork, while hints of maple and rosemary add warmth and depth, making them a seasonal showstopper.

Ingredients:

• 2 racks baby back pork ribs
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 1 cup cranberry sauce (homemade or canned)
• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon fresh rosemary, finely chopped

Instructions:

1. Preheat grill to medium-low heat.
2. Remove membrane from ribs and rub them with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
3. Wrap ribs in foil and grill over indirect heat for 2–2.5 hours until tender.
4. Meanwhile, combine cranberry sauce, maple syrup, vinegar, and rosemary in a saucepan. Simmer until slightly thickened.
5. Unwrap ribs, brush generously with cranberry glaze, and grill uncovered for 10–15 minutes until caramelized.
6. Slice and serve with extra glaze on the side.

Grilled cranberry-glazed pork ribs are smoky, tangy, and festive—perfect for impressing guests at a cool-weather cookout.

Grilled Pumpkin Mac and Cheese Skillet

This creamy mac and cheese is enriched with pumpkin purée, giving it a velvety texture and subtle sweetness.

Cooking it in a cast-iron skillet on the grill infuses smoky undertones, turning a comfort food classic into a fall cookout favorite.

Ingredients:

• 1 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk
• 1 cup pumpkin purée
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1/2 teaspoon nutmeg
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions:

1. Cook macaroni according to package directions. Drain and set aside.
2. In a cast-iron skillet, melt butter over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk until smooth and thickened.
3. Stir in pumpkin purée, cheddar, Gruyère, nutmeg, paprika, salt, and pepper. Mix until cheese is melted and sauce is smooth.
4. Add macaroni to the skillet and stir to coat. Sprinkle with breadcrumbs if desired.
5. Place skillet on the grill, cover, and cook for 15–20 minutes until bubbling and slightly smoky.

Grilled pumpkin mac and cheese skillet combines comfort food with seasonal flavor, making it an indulgent and crowd-pleasing cookout dish.

Grilled Apple Cider Glazed Shrimp Skewers

These shrimp skewers are marinated in an apple cider, garlic, and honey mixture, then grilled until caramelized and juicy.

They’re light, flavorful, and bring a hint of autumn sweetness to a classic seafood favorite.

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 cup apple cider
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• Wooden skewers, soaked in water

Instructions:

1. In a bowl, whisk together apple cider, honey, soy sauce, garlic, paprika, and chili flakes.
2. Add shrimp and marinate for 30 minutes in the refrigerator.
3. Preheat grill to medium-high heat. Thread shrimp onto skewers.
4. Grill for 2–3 minutes per side, brushing with reserved marinade, until pink and slightly charred.
5. Serve immediately with lemon wedges or over grilled vegetables.

Grilled apple cider glazed shrimp skewers are smoky, sweet, and succulent, bringing a fresh and seasonal seafood option to your fall cookout menu.