23 Delicious Fall Harvest Party Recipes to Try Today

Fall is the perfect season for gathering with friends and family.

The crisp air, vibrant foliage, and comforting flavors make it ideal for hosting a harvest party.

From sweet treats to savory appetizers and hearty mains, fall ingredients like pumpkin, apples, squash, and root vegetables bring warmth and richness to your menu.

Planning a fall harvest party can be overwhelming, but having a curated list of recipes makes it easier.

Whether you want finger foods, elegant appetizers, or indulgent desserts, these 23 fall harvest party recipes cover everything you need to create a memorable gathering.

Each recipe highlights seasonal ingredients and classic autumn flavors, ensuring your party table is both festive and delicious.

23 Delicious Fall Harvest Party Recipes to Try Today

Hosting a fall harvest party is all about celebrating seasonal flavors and sharing delicious food with loved ones.

These 23 recipes offer a variety of dishes, from appetizers and sides to desserts, that are perfect for any autumn gathering.

Incorporating fresh, seasonal ingredients like pumpkin, apples, and root vegetables ensures every bite is full of fall flavor

Harvest Apple Brie Crostini

These elegant yet simple crostini feature warm, melty Brie paired with roasted apples and a drizzle of honey, perfect for a fall harvest party appetizer.

The combination of sweet, savory, and nutty flavors will impress your guests and complement any autumn gathering.

Ingredients:

• 1 baguette, sliced into 1/2-inch rounds
• 8 oz Brie cheese, sliced
• 2 medium apples (Honeycrisp or Fuji), thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons honey
• 1/4 cup chopped pecans (optional)
• Fresh thyme leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and lightly toast for 5–7 minutes until golden.
3. In a skillet, melt butter over medium heat. Add apple slices, brown sugar, and cinnamon. Sauté for 5–7 minutes until apples are tender and caramelized.
4. Place a slice of Brie on each toasted baguette round.
5. Top each slice with the warm, sautéed apples.
6. Drizzle honey over the crostini and sprinkle with chopped pecans if using.
7. Garnish with fresh thyme leaves and serve immediately.

These Harvest Apple Brie Crostini are a delightful combination of seasonal flavors.

Sweet apples, creamy Brie, and crunchy pecans make them a perfect finger food for any fall party.

They’re easy to prepare, visually appealing, and sure to be a crowd-pleaser.

Roasted Butternut Squash and Sage Dip

This creamy roasted butternut squash dip is infused with aromatic sage, garlic, and a touch of nutmeg, perfect for a harvest-themed party.

Serve it with crackers, pita chips, or fresh vegetables for a cozy fall appetizer.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• 1/4 cup fresh sage leaves, chopped
• 1/2 cup Greek yogurt or sour cream
• 1/4 cup grated Parmesan cheese
• Crackers, pita chips, or sliced veggies for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender and lightly caramelized.
3. In a small skillet, sauté garlic and chopped sage in a teaspoon of olive oil for 1–2 minutes until fragrant.
4. In a food processor, blend roasted squash, sautéed garlic and sage, Greek yogurt, Parmesan, and nutmeg until smooth and creamy. Adjust seasoning to taste.
5. Transfer the dip to a serving bowl and garnish with additional sage or a drizzle of olive oil.
6. Serve warm or at room temperature with crackers or fresh vegetables.

This Roasted Butternut Squash and Sage Dip embodies the flavors of fall in every bite. Its creamy texture and savory-sweet profile make it an ideal appetizer for harvest parties.

Guests will love dipping into this comforting and festive treat.

Autumn Harvest Harvest Salad Cups

These individual salad cups feature a mix of roasted root vegetables, dried cranberries, nuts, and leafy greens tossed in a light maple vinaigrette.

Perfect for fall gatherings, they’re portable, colorful, and packed with seasonal flavor.

Ingredients:

• 2 cups baby kale or mixed greens
• 1 cup roasted carrots, cubed
• 1 cup roasted sweet potatoes, cubed
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts or pecans
• 1/4 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Mini mason jars or small cups for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cubed carrots and sweet potatoes with a drizzle of olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper to make the dressing.
3. In each mini jar or cup, layer baby kale or greens, roasted vegetables, dried cranberries, nuts, and feta cheese.
4. Drizzle with the maple vinaigrette just before serving.
5. Optional: add a few fresh apple slices on top for extra crunch and color.

These Autumn Harvest Salad Cups are a fresh and vibrant addition to any fall party.

They’re easy to serve, visually appealing, and full of seasonal flavors and textures that celebrate the harvest.

Guests will enjoy both their taste and portability.

Maple Pecan Stuffed Mini Pumpkins

These adorable mini pumpkins are hollowed and stuffed with a sweet and nutty filling of oats, maple syrup, and toasted pecans.

They make a stunning centerpiece for a fall harvest party while serving as a delicious individual dessert.

Ingredients:

• 4 small sugar pumpkins (2–3 inches in diameter)
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup chopped pecans
• 2 tablespoons unsalted butter, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Whipped cream or vanilla yogurt for serving (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the mini pumpkins and scoop out seeds and strings.
3. In a bowl, mix oats, brown sugar, pecans, melted butter, maple syrup, cinnamon, and salt until well combined.
4. Stuff each pumpkin with the oat-pecan mixture.
5. Place the stuffed pumpkins on a baking sheet and bake for 25–30 minutes until the pumpkins are tender but still hold their shape.
6. Serve warm, optionally with a dollop of whipped cream or vanilla yogurt.

Maple Pecan Stuffed Mini Pumpkins are as festive as they are tasty.

They combine the warmth of fall spices with sweet maple notes, creating a dessert that’s perfect for harvest celebrations.

Guests will be charmed by both their flavor and presentation.

Harvest Chicken and Apple Skewers

These savory-sweet skewers pair tender chicken with crisp apple slices and roasted vegetables, all brushed with a maple mustard glaze.

They are easy to serve and perfect for fall outdoor or indoor gatherings.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 large apple, cut into wedges
• 1 red bell pepper, cut into chunks
• 1 small red onion, cut into chunks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 teaspoon apple cider vinegar
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat the oven to 400°F (200°C) or prepare a grill for medium heat.
2. Thread chicken, apple wedges, bell pepper, and onion onto the skewers, alternating pieces.
3. Brush with olive oil and season with salt and pepper.
4. In a small bowl, whisk together Dijon mustard, maple syrup, and apple cider vinegar to make the glaze.
5. Roast or grill the skewers for 15–20 minutes, turning halfway through, until chicken is cooked through and vegetables are tender.
6. Brush with additional glaze before serving.

Harvest Chicken and Apple Skewers bring a perfect balance of savory and sweet to your party table.

They’re easy to handle as finger food and highlight seasonal flavors, making them an ideal fall harvest treat.

Spiced Pumpkin Cheesecake Bites

These mini cheesecake bites combine creamy pumpkin filling with a gingersnap crust, perfectly spiced for fall.

They’re easy to serve, indulgent, and make a show-stopping dessert for any harvest party.

Ingredients:

• 1 1/2 cups gingersnap cookie crumbs
• 3 tablespoons unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 large egg

Instructions:

1. Preheat oven to 325°F (160°C) and line a mini muffin tin with paper liners.
2. Mix gingersnap crumbs and melted butter, then press about 1 teaspoon into the bottom of each muffin cup to form a crust.
3. In a mixing bowl, beat cream cheese until smooth. Add pumpkin puree, sugars, cinnamon, nutmeg, and vanilla extract, mixing until well combined.
4. Beat in the egg until fully incorporated.
5. Spoon the pumpkin mixture over the gingersnap crusts in each cup, filling nearly to the top.
6. Bake for 18–20 minutes until set but slightly jiggly in the center. Cool, then refrigerate for at least 1 hour before serving.

Spiced Pumpkin Cheesecake Bites are a delightful fall dessert.

With their creamy pumpkin filling and gingersnap base, they’re perfectly portioned and packed with seasonal flavors that will leave guests asking for seconds.

Autumn Harvest Veggie Tart

This colorful tart features a buttery puff pastry crust loaded with roasted seasonal vegetables, goat cheese, and fresh herbs.

It’s an elegant centerpiece for a fall harvest party, both visually stunning and packed with flavor.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 small red bell pepper, sliced
• 1/2 red onion, thinly sliced
• 4 oz goat cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll puff pastry onto a parchment-lined baking sheet. Score a 1-inch border around the edges and prick the center with a fork.
3. Drizzle olive oil over the sliced vegetables and season with salt and pepper.
4. Spread goat cheese evenly inside the border of the puff pastry. Arrange vegetables in a decorative pattern on top.
5. Sprinkle with thyme leaves and bake for 25–30 minutes until pastry is golden and vegetables are tender.
6. Cool slightly before slicing and serving.

Autumn Harvest Veggie Tart is a sophisticated yet simple way to showcase fall produce.

Guests will love its crisp pastry, creamy cheese, and colorful roasted vegetables.

Cranberry Pecan Brie Bites

These bite-sized puff pastry appetizers combine gooey Brie, tart cranberries, and crunchy pecans.

They’re a sweet-savory treat perfect for entertaining during fall gatherings.

Ingredients:

• 1 sheet puff pastry, thawed
• 4 oz Brie, cut into small cubes
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1 tablespoon honey
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut puff pastry into 12 small squares.
3. Place a cube of Brie in the center of each square. Top with a few cranberries and chopped pecans.
4. Fold pastry corners over the filling and brush with egg wash.
5. Bake for 12–15 minutes until golden and puffed.
6. Drizzle with honey before serving.

Cranberry Pecan Brie Bites are elegant and irresistible.

The combination of sweet, nutty, and creamy flavors makes them perfect for fall harvest parties.

Roasted Root Vegetable Medley

A medley of roasted carrots, parsnips, sweet potatoes, and beets tossed with olive oil, herbs, and a touch of maple syrup.

This dish is a colorful and hearty side for any autumn meal.

Ingredients:

• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 small sweet potato, cubed
• 1 small beet, cubed
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss all vegetables with olive oil, maple syrup, thyme, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 25–30 minutes, turning halfway, until tender and caramelized.
5. Serve warm as a side dish.

Roasted Root Vegetable Medley is simple, healthy, and full of fall flavors.

Its natural sweetness and colorful presentation make it perfect for harvest celebrations.

Apple Cider Glazed Meatballs

Savory meatballs coated in a sweet and tangy apple cider glaze.

These bite-sized treats are ideal for mingling and snacking during a fall harvest party.

Ingredients:

• 1 lb ground beef or turkey
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup apple cider
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix meat, breadcrumbs, milk, Parmesan, egg, salt, and pepper. Form into 1-inch meatballs and place on a baking sheet.
3. Bake for 15–20 minutes until cooked through.
4. In a saucepan, combine apple cider, maple syrup, and Dijon mustard. Simmer until slightly thickened.
5. Toss baked meatballs in the glaze and serve warm.

Apple Cider Glazed Meatballs are a perfect combination of sweet and savory.

They’re easy to serve as finger food and bring festive autumn flavors to any party.

Pumpkin Sage Risotto Cups

Creamy pumpkin risotto flavored with fresh sage, portioned into individual cups for easy serving.

A comforting, elegant dish ideal for a fall harvest gathering.

Ingredients:

• 1 cup Arborio rice
• 3 cups vegetable broth, warm
• 1 cup pumpkin puree
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons Parmesan cheese, grated
• 1 teaspoon fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. In a large skillet, melt butter and sauté onion until translucent.
2. Add Arborio rice and cook for 1–2 minutes until lightly toasted.
3. Gradually add warm broth, 1/2 cup at a time, stirring until liquid is absorbed before adding more.
4. Stir in pumpkin puree, sage, Parmesan, salt, and pepper once rice is creamy and tender.
5. Spoon into small serving cups and garnish with additional sage.

Pumpkin Sage Risotto Cups are rich, creamy, and full of autumn flavor.

Their individual portions make them perfect for parties, offering a cozy and sophisticated taste of fall.

Pear and Walnut Crostini

Crispy crostini topped with creamy ricotta, caramelized pears, and toasted walnuts.

A sweet and nutty appetizer that celebrates the flavors of the fall harvest.

Ingredients:

• 1 baguette, sliced
• 1 cup ricotta cheese
• 2 ripe pears, thinly sliced
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1/4 cup chopped walnuts, toasted
• Honey for drizzling

Instructions:

1. Preheat oven to 375°F (190°C). Toast baguette slices for 5–7 minutes until golden.
2. In a skillet, melt butter and sauté pear slices with brown sugar until caramelized, about 5 minutes.
3. Spread ricotta on each toasted baguette slice. Top with caramelized pears and toasted walnuts.
4. Drizzle with honey before serving.

Pear and Walnut Crostini combine creamy, sweet, and crunchy textures in each bite.

They’re a sophisticated and crowd-pleasing appetizer for any fall harvest celebration

Sweet Potato and Bacon Bites

These bite-sized appetizers combine roasted sweet potatoes with crispy bacon and a touch of maple glaze.

They are perfect for finger food at a fall harvest party.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 6 slices bacon, cooked and crumbled
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
3. Drizzle roasted sweet potatoes with maple syrup and sprinkle with crumbled bacon.
4. Garnish with fresh parsley and serve warm.

Sweet Potato and Bacon Bites are a perfect balance of savory, sweet, and smoky flavors.

They’re easy to serve and sure to be a hit at any harvest gathering.

Autumn Harvest Flatbread

A rustic flatbread topped with roasted butternut squash, caramelized onions, arugula, and a drizzle of balsamic glaze.

Ideal for sharing at a fall party.

Ingredients:

• 1 store-bought flatbread or pizza dough
• 1 cup roasted butternut squash cubes
• 1/2 red onion, thinly sliced and caramelized
• 1 cup fresh arugula
• 2 tablespoons olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions:

1. Preheat oven to 400°F (200°C).
2. Spread olive oil over flatbread and season with salt and pepper.
3. Top with roasted butternut squash and caramelized onions.
4. Bake for 10–12 minutes until flatbread is golden and crispy.
5. Remove from oven, top with fresh arugula, and drizzle with balsamic glaze.

Autumn Harvest Flatbread is colorful, flavorful, and perfect for sharing.

Its combination of roasted vegetables, greens, and balsamic glaze makes it a fall-inspired crowd favorite.

Roasted Pear and Blue Cheese Salad

A refreshing salad of roasted pears, mixed greens, candied pecans, and crumbled blue cheese.

Tossed in a light vinaigrette, it’s ideal for harvest parties.

Ingredients:

• 4 cups mixed greens
• 2 ripe pears, sliced and roasted
• 1/4 cup candied pecans
• 1/4 cup crumbled blue cheese
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Roast pear slices for 10 minutes until tender.
2. In a small bowl, whisk olive oil, vinegar, honey, salt, and pepper to make vinaigrette.
3. Toss mixed greens with vinaigrette. Top with roasted pears, candied pecans, and blue cheese.
4. Serve immediately.

Roasted Pear and Blue Cheese Salad combines sweet, savory, and tangy flavors, perfect for a festive fall gathering.

Its elegant presentation makes it a standout on any party table.

Harvest Stuffed Mushrooms

These bite-sized mushrooms are filled with a savory mixture of breadcrumbs, herbs, and Parmesan cheese.

A simple yet elegant appetizer for fall celebrations.

Ingredients:

• 20 large button mushrooms, stems removed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté garlic and mushroom stems until soft.
3. Mix sautéed stems with breadcrumbs, Parmesan, thyme, salt, and pepper.
4. Stuff mushroom caps with the mixture and place on a baking sheet.
5. Bake for 15–20 minutes until golden.

Harvest Stuffed Mushrooms are flavorful, easy to make, and perfect for any fall party.

Their savory filling and bite-sized format make them a guest favorite.

Caramel Apple Dip

A creamy caramel apple dip with cream cheese and brown sugar, served with crisp apple slices.

Sweet, smooth, and perfect for a fall party snack.

Ingredients:

• 8 oz cream cheese, softened
• 1/4 cup brown sugar
• 1/4 cup caramel sauce
• 1 teaspoon vanilla extract
• 4 apples, sliced for dipping

Instructions:

1. In a bowl, beat cream cheese with brown sugar and vanilla until smooth.
2. Fold in caramel sauce until fully combined.
3. Transfer to a serving bowl and serve with apple slices.

Caramel Apple Dip is a crowd-pleasing fall treat.

Its creamy texture and sweet flavor make it a perfect complement to crisp apples at any harvest gathering.

Pumpkin Spice Mini Muffins

These fluffy mini muffins are infused with pumpkin puree and warm fall spices.

Bite-sized and perfect for serving at parties or brunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. In another bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla.
4. Combine wet and dry ingredients until just mixed.
5. Fill mini muffin cups 2/3 full and bake for 12–15 minutes until a toothpick comes out clean.
6. Cool before serving.

Pumpkin Spice Mini Muffins are soft, flavorful, and perfectly spiced for fall.

Their small size makes them ideal for parties, and they pair wonderfully with coffee or tea.

Cranberry Apple Salsa

A bright and tangy salsa combining fresh cranberries, apples, and a touch of honey.

Perfect for serving with tortilla chips or as a topping for roasted meats at a fall harvest party.

Ingredients:

• 1 cup fresh cranberries
• 1 apple, peeled and finely diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a medium saucepan, combine cranberries, apple, honey, and lime juice.
2. Cook over medium heat, stirring occasionally, for 8–10 minutes until cranberries pop and apples soften.
3. Remove from heat and stir in red onion, salt, and pepper.
4. Allow to cool slightly before serving with chips or as a condiment.

Cranberry Apple Salsa is vibrant and refreshing, offering the perfect balance of sweet and tart flavors.

It adds a festive touch to any fall harvest party spread.

Butternut Squash and Sage Soup

A creamy, comforting soup made with roasted butternut squash, fresh sage, and a hint of nutmeg.

Ideal for warming up guests at a fall harvest gathering.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Optional: drizzle of cream for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic until soft.
3. Add roasted squash, vegetable broth, sage, and nutmeg. Simmer for 10 minutes.
4. Use an immersion blender to puree until smooth. Adjust seasoning.
5. Serve warm with a drizzle of cream if desired.

Butternut Squash and Sage Soup is rich, velvety, and perfectly spiced.

Its warm, comforting flavors make it an essential dish for any fall harvest party.

Harvest Quinoa Salad

A colorful and nutritious salad with quinoa, roasted vegetables, dried cranberries, and pumpkin seeds.

A perfect side dish for a fall harvest menu.

Ingredients:

• 1 cup quinoa, cooked according to package instructions
• 1 cup roasted carrots and sweet potatoes
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, roasted vegetables, cranberries, and pumpkin seeds.
2. Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper for the dressing.
3. Pour dressing over salad and toss to coat evenly.
4. Serve chilled or at room temperature.

Harvest Quinoa Salad is light, flavorful, and full of autumn colors.

Its mix of textures and seasonal ingredients makes it a standout dish for any fall gathering.

Pumpkin Spice Latte Cupcakes

These moist cupcakes are flavored with pumpkin puree and warm spices, topped with a creamy coffee-infused frosting.

A fall-inspired dessert everyone will love.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 cup brewed coffee

Frosting:

• 4 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 teaspoon brewed coffee

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Mix flour, baking powder, baking soda, salt, and spices.
3. In another bowl, beat butter and sugar until fluffy. Add eggs, pumpkin, vanilla, and brewed coffee.
4. Gradually combine wet and dry ingredients. Fill muffin cups 2/3 full.
5. Bake for 18–22 minutes until a toothpick comes out clean. Cool completely.
6. Beat frosting ingredients until smooth and pipe onto cooled cupcakes.

Pumpkin Spice Latte Cupcakes bring the beloved flavors of fall into a sweet treat.

Their moist texture and spiced coffee frosting make them perfect for any harvest celebration.

Maple Roasted Brussels Sprouts

Crispy roasted Brussels sprouts glazed with maple syrup and lightly seasoned with salt and pepper. A simple, tasty side dish for a fall party.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast for 20–25 minutes, stirring halfway, until tender and caramelized.
4. Drizzle with maple syrup and toss gently before serving.

Maple Roasted Brussels Sprouts are sweet, savory, and perfectly caramelized.

They make a simple yet flavorful addition to any fall harvest menu.