24 Delicious Fall Outdoor Cooking Recipes You’ll Love

As the crisp air rolls in and the leaves turn golden, there’s no better time to take your meals outside and cook over an open flame.

Fall offers a bounty of flavors—from sweet pumpkins and apples to hearty root vegetables and savory meats—that pair perfectly with the rustic charm of outdoor cooking.

Whether you’re planning a backyard bonfire, a cozy camping trip, or simply want to savor the season in your own outdoor space, having a collection of hearty and flavorful recipes at your fingertips makes all the difference.

This roundup of 24 fall outdoor cooking recipes is designed to help you celebrate the season with dishes that are smoky, spiced, and comforting.

From campfire soups and foil-packet meals to grilled autumn veggies and fire-baked desserts, these recipes capture the essence of fall and make outdoor dining an unforgettable experience.

24 Delicious Fall Outdoor Cooking Recipes You’ll Love

Cooking outdoors in the fall is more than just preparing food—it’s about creating memories around the fire, embracing the chill in the air, and enjoying the rich flavors of the season.

With these 24 fall outdoor cooking recipes, you’ll have everything you need to craft meals that are hearty, flavorful, and perfectly in tune with autumn’s bounty.

Whether you’re craving a smoky stew, a sweet baked apple, or a simple grilled flatbread, there’s something here to make your outdoor gatherings truly special.

So grab your cast iron skillet, build a fire, and let the magic of fall cooking begin.

Campfire Maple-Glazed Chicken Skewers

These maple-glazed chicken skewers are perfect for a crisp fall evening by the fire.

The sweet maple syrup blends beautifully with smoky paprika and garlic, creating a flavorful caramelized coating as the skewers roast over the campfire.

Easy to prepare and fun to cook outdoors, they make a hearty and crowd-pleasing dish for your fall adventures.

Ingredients

• 2 lbs boneless, skinless chicken breast, cut into 1 ½-inch cubes
• ½ cup pure maple syrup
• 3 tbsp soy sauce
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 3 cloves garlic, minced
• 1 tsp Dijon mustard
• Salt and black pepper to taste
• Fresh thyme sprigs for garnish
• Wooden or metal skewers

Instructions

1. In a medium bowl, whisk together the maple syrup, soy sauce, olive oil, smoked paprika, minced garlic, Dijon mustard, salt, and pepper.
2. Add the chicken cubes to the marinade, cover, and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
3. If using wooden skewers, soak them in water for 30 minutes before threading.
4. Thread the marinated chicken pieces onto skewers, leaving a little space between each cube for even cooking.
5. Heat a campfire grill grate or outdoor grill over medium-high heat.
6. Place skewers on the grate and cook for 10–12 minutes, turning occasionally, until the chicken is fully cooked and nicely charred.
7. Brush with extra maple glaze during the final few minutes for a sticky, caramelized finish.
8. Garnish with fresh thyme and serve hot.

These maple-glazed chicken skewers bring smoky-sweet flavors that feel just right for fall.

Whether you’re at a campsite or simply in your backyard, this recipe captures the cozy essence of outdoor cooking.

Cast Iron Apple Cider Pork Chops

Nothing says fall like apples and cider, and this outdoor recipe combines both in a rustic, satisfying dish.

Pork chops are seared in a cast iron skillet over an open flame, then simmered in a spiced apple cider reduction with onions and rosemary.

This hearty meal is perfect for outdoor gatherings when the leaves begin to fall.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 1 cup fresh apple cider
• 2 medium apples, cored and sliced into wedges
• 2 tbsp brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 sprigs fresh rosemary
• Salt and black pepper to taste

Instructions

1. Heat a cast iron skillet directly over your campfire or outdoor grill until hot.
2. Drizzle olive oil into the skillet and sear the pork chops for 3–4 minutes per side until golden brown. Remove and set aside.
3. Add the sliced onions to the skillet and sauté until softened and caramelized, about 6–7 minutes.
4. Stir in apple cider, brown sugar, cinnamon, nutmeg, and rosemary sprigs. Let the liquid reduce slightly.
5. Add apple wedges to the skillet and cook for 3–4 minutes until just tender.
6. Return pork chops to the skillet, nestling them into the apple-onion mixture. Cover loosely with foil and let cook for 10 minutes, until the pork is fully cooked and infused with cider flavors.
7. Remove from heat and allow to rest for 5 minutes before serving.

This cider-braised pork chop dish brings together savory and sweet, making it an ideal centerpiece for a fall outdoor meal.

The apples and spices complement the rich pork, creating a warming, seasonal favorite.

Pumpkin Chili in a Dutch Oven

A hearty bowl of chili is a fall tradition, and this pumpkin-infused version adds a unique twist.

Cooked in a Dutch oven over glowing campfire coals, the chili combines ground beef, beans, tomatoes, and pumpkin puree for a rich, earthy flavor with a touch of sweetness.

It’s the ultimate comfort food for chilly outdoor evenings.

Ingredients

• 1 ½ lbs ground beef or ground turkey
• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 2 cans (14 oz each) diced tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 cups beef or chicken broth
• 3 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Sour cream, shredded cheese, and chopped green onions for garnish

Instructions

1. Place your Dutch oven directly over the campfire or on a sturdy grill grate. Heat olive oil and sauté onion, bell pepper, and garlic until softened.
2. Add ground beef (or turkey) and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
3. Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 1 minute to toast the spices.
4. Add pumpkin puree, diced tomatoes, beans, and broth. Stir until well combined.
5. Cover the Dutch oven and allow the chili to simmer for 45–60 minutes over low campfire heat, stirring occasionally. Add more broth if needed for desired consistency.
6. Remove from the heat and let rest for 10 minutes before serving.
7. Serve in bowls with sour cream, shredded cheese, and chopped green onions on top.

This pumpkin chili is both nourishing and flavorful, making it the perfect companion for a cool fall evening spent outdoors.

It’s rustic, hearty, and guaranteed to keep everyone gathered around the fire warm and satisfied.

Grilled Harvest Vegetable Medley with Herb Butter

This vibrant medley of fall vegetables is grilled over an open flame and finished with a homemade herb butter.

Smoky char marks bring out the natural sweetness of the vegetables, while the butter infused with rosemary, thyme, and garlic adds richness.

Perfect as a side dish or a vegetarian centerpiece for any outdoor fall gathering.

Ingredients

• 2 cups butternut squash, cubed
• 2 medium sweet potatoes, sliced into thick rounds
• 2 large carrots, peeled and cut into sticks
• 1 red onion, quartered
• 2 zucchini, sliced lengthwise
• 2 tbsp olive oil
• Salt and pepper to taste
• For the herb butter:
  • ½ cup unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • Zest of 1 lemon

Instructions

1. Preheat your outdoor grill or campfire grate to medium-high heat.
2. Toss all vegetables with olive oil, salt, and pepper. Arrange them in a grill basket or directly on the grate.
3. Grill vegetables for 12–15 minutes, turning occasionally, until tender with a slight char.
4. While vegetables cook, mix softened butter with garlic, rosemary, thyme, and lemon zest. Stir until well blended.
5. Remove vegetables from the grill and immediately toss with dollops of herb butter, allowing it to melt and coat them.
6. Serve warm, garnished with extra herbs if desired.

This harvest vegetable medley is the essence of fall cooking outdoors.

Smoky, buttery, and colorful, it adds warmth and flavor to any fall feast.

Smoky Applewood Grilled Salmon with Cider Glaze

This recipe combines the richness of salmon with the deep, smoky notes of applewood chips and the sweetness of a cider glaze.

The result is a moist, flavorful fish dish that celebrates fall’s seasonal bounty while delivering a delicious outdoor dining experience.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 cup apple cider
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• Applewood chips (for smoking, soaked in water for 30 minutes)

Instructions

1. Prepare your grill for indirect cooking, placing soaked applewood chips over the hot coals or in a smoker box.
2. Pat salmon fillets dry and rub with olive oil, salt, and pepper.
3. In a small saucepan over the campfire or grill, combine apple cider, honey, Dijon mustard, garlic, and ginger. Simmer until the glaze reduces by half and thickens slightly.
4. Place salmon fillets skin-side down on the cooler side of the grill. Cover and let cook for 15–20 minutes, allowing the smoke to infuse the fish.
5. During the last 5 minutes, brush salmon generously with the cider glaze.
6. Remove from grill and drizzle with extra glaze before serving.

This smoky, cider-glazed salmon brings a restaurant-quality dish to your outdoor fall cooking.

It’s elegant yet rustic, making it a perfect centerpiece for crisp evenings under the stars.

Campfire Baked Apples with Cinnamon Oat Filling

A cozy dessert for fall, these campfire-baked apples are stuffed with a cinnamon oat filling and cooked right in the embers.

The apples soften and caramelize while the filling turns warm and crunchy.

A scoop of vanilla ice cream on top makes them absolutely irresistible.

Ingredients

• 4 large firm apples (such as Honeycrisp or Granny Smith)
• ½ cup rolled oats
• ¼ cup brown sugar
• 2 tbsp butter, softened
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup chopped pecans or walnuts (optional)
• Aluminum foil for wrapping

Instructions

1. Cut the tops off the apples and carefully scoop out the cores, leaving the bottoms intact.
2. In a small bowl, mix oats, brown sugar, butter, cinnamon, nutmeg, and nuts until crumbly.
3. Stuff the mixture into the hollowed apples.
4. Wrap each apple tightly in aluminum foil.
5. Place wrapped apples in the campfire embers or on a grill over medium heat for 20–25 minutes, turning occasionally.
6. Carefully unwrap and serve warm. Optional: top with vanilla ice cream or whipped cream.

These campfire-baked apples are the ultimate fall dessert—warm, spiced, and comforting.

They’re simple to prepare and bring the sweet taste of autumn right to your outdoor table.

Campfire Butternut Squash and Sage Soup

This creamy butternut squash soup is simmered outdoors in a Dutch oven, bringing out the earthy sweetness of fall squash with a touch of fresh sage.

It’s smooth, warming, and ideal for chilly autumn nights by the fire.

The smoke from the campfire adds an extra rustic depth that makes this recipe unforgettable.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• ½ cup heavy cream (or coconut milk for dairy-free)
• 1 tsp fresh sage, chopped
• ½ tsp nutmeg
• Salt and pepper to taste
• Pumpkin seeds and fresh sage leaves for garnish

Instructions

1. Heat olive oil in a Dutch oven over the campfire. Add onion and garlic, cooking until soft and fragrant.
2. Add cubed butternut squash, broth, sage, nutmeg, salt, and pepper. Stir to combine.
3. Cover the Dutch oven and simmer for 25–30 minutes, until squash is tender.
4. Remove from heat and use an immersion blender (or carefully transfer to a regular blender) to puree until smooth.
5. Stir in cream and return the pot to the fire for 5 minutes to warm through.
6. Serve hot, garnished with roasted pumpkin seeds and fresh sage.

This butternut squash soup is cozy, velvety, and packed with seasonal flavors.

It’s a must-have for fall outdoor meals, offering warmth in every spoonful.

Campfire Turkey and Cranberry Sandwiches

These hearty sandwiches are a fall favorite, bringing together roasted turkey, cranberry sauce, and melty cheese pressed between slices of rustic bread.

Cooked in a cast iron skillet over the fire, they crisp up beautifully and deliver all the flavors of Thanksgiving in handheld form.

Ingredients

• 8 slices rustic bread
• 4 tbsp butter, softened
• 8 oz roasted turkey slices
• 4 slices sharp white cheddar or provolone cheese
• ½ cup cranberry sauce
• Handful of baby spinach leaves

Instructions

1. Butter one side of each slice of bread.
2. Place a slice of bread butter-side down in a cast iron skillet over the fire.
3. Layer turkey slices, cheese, cranberry sauce, and spinach on top.
4. Place another slice of bread (butter-side up) on top to form a sandwich.
5. Cook over medium campfire heat, pressing down slightly, until bread is golden and cheese is melted (about 3–4 minutes per side).
6. Slice and serve warm.

These turkey-cranberry sandwiches are quick, flavorful, and perfect for outdoor gatherings.

They bring holiday cheer to any fall camping trip or backyard fire pit meal.

Outdoor Pumpkin Spice Hot Chocolate

Warm drinks are essential for fall evenings outdoors, and this pumpkin spice hot chocolate is a cozy classic.

Rich cocoa is blended with pumpkin puree, cinnamon, and nutmeg, then topped with whipped cream and a sprinkle of spice.

It’s like sipping autumn in a mug by the campfire.

Ingredients

• 4 cups whole milk (or almond milk for dairy-free)
• ¼ cup unsweetened cocoa powder
• ¼ cup sugar
• ¼ cup pumpkin puree
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp vanilla extract
• Whipped cream and extra cinnamon for topping

Instructions

1. Heat milk in a saucepan or small Dutch oven over the campfire until warm, not boiling.
2. Whisk in cocoa powder, sugar, pumpkin puree, cinnamon, nutmeg, and vanilla until smooth.
3. Continue whisking until the mixture is hot and slightly thickened.
4. Pour into mugs and top with whipped cream and a sprinkle of cinnamon.

This pumpkin spice hot chocolate is creamy, aromatic, and the perfect campfire drink.

It turns an outdoor evening into a cozy fall memory, especially when paired with baked apples or roasted marshmallows.

Campfire Rosemary Garlic Flatbread

Flatbread cooked over a fire is simple, rustic, and incredibly delicious.

This recipe infuses the dough with fresh rosemary and garlic, giving it a fragrant flavor that pairs beautifully with soups, stews, or as a standalone snack.

Cooked in a cast iron skillet, it develops a smoky char that makes outdoor dining feel special.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup warm water
• 2 tbsp olive oil
• 2 cloves garlic, finely minced
• 1 tsp fresh rosemary, chopped
• Extra olive oil for brushing

Instructions

1. In a mixing bowl, combine flour, baking powder, and salt. Stir in water and olive oil until a soft dough forms.
2. Knead lightly on a floured surface for 3–4 minutes until smooth. Let rest for 10 minutes.
3. Divide the dough into 6 equal portions and roll into flat discs.
4. Mix garlic and rosemary into a small bowl of olive oil. Brush each flatbread lightly with this mixture.
5. Heat a cast iron skillet over the campfire and cook each flatbread for 2–3 minutes per side until golden brown and slightly charred.
6. Serve warm, brushed with extra herb oil if desired.

This rosemary garlic flatbread is fragrant, chewy, and rustic—perfect for dipping, snacking, or pairing with hearty fall dishes by the fire.

Foil Packet Autumn Sausage and Veggies

Foil packet meals are a camping favorite, and this version celebrates fall with smoked sausage, Brussels sprouts, sweet potatoes, and apples.

Cooking in foil over the fire locks in flavor while making cleanup effortless.

It’s a wholesome and hearty dish that’s as fun to make as it is to eat.

Ingredients

• 1 lb smoked sausage, sliced into rounds
• 2 cups Brussels sprouts, halved
• 2 medium sweet potatoes, cubed
• 2 apples, sliced into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and black pepper to taste
• Aluminum foil sheets

Instructions

1. In a large bowl, toss sausage, Brussels sprouts, sweet potatoes, and apples with olive oil, paprika, thyme, salt, and pepper.
2. Divide mixture evenly among 4 foil sheets. Fold and seal tightly into packets.
3. Place packets over campfire coals or on a grill for 25–30 minutes, flipping halfway through.
4. Carefully open packets and serve hot.

These foil packet sausage and veggie meals bring together sweet, smoky, and savory fall flavors in one easy outdoor dish.

They’re hearty, fun to cook, and cleanup is a breeze.

Campfire Cinnamon Swirl Bannock Bread

Bannock is a simple rustic bread that cooks beautifully over a campfire.

This version swirls in cinnamon and brown sugar, turning it into a sweet treat perfect for breakfast or dessert.

Cooked in a cast iron skillet, it’s soft on the inside with a golden, slightly crispy crust.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup water
• 2 tbsp butter, melted
• 2 tbsp brown sugar
• 1 tsp cinnamon
• Extra butter for greasing

Instructions

1. In a mixing bowl, combine flour, baking powder, and salt. Add water gradually until a soft dough forms.
2. Roll out dough into a rectangle on a floured surface. Brush with melted butter.
3. Sprinkle brown sugar and cinnamon evenly over the dough, then roll it up like a log.
4. Coil the log into a spiral and place in a greased cast iron skillet.
5. Cover with foil and cook over the campfire for 20–25 minutes, flipping the skillet occasionally for even baking.
6. Slice and serve warm, with extra butter or a drizzle of honey if desired.

This cinnamon swirl bannock bread is sweet, rustic, and absolutely perfect for enjoying with coffee or hot chocolate by the fire.

It’s a delightful fall treat that feels both cozy and adventurous.

Grilled Acorn Squash with Brown Sugar Glaze

Acorn squash is a fall staple, and grilling it over a fire adds a subtle smokiness that enhances its natural sweetness.

A simple brown sugar glaze caramelizes beautifully, turning this rustic vegetable into a side dish that tastes like autumn on a plate.

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 3 tbsp olive oil
• 3 tbsp brown sugar
• 2 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste

Instructions

1. Preheat your grill or campfire grate to medium heat.
2. Brush acorn squash halves with olive oil and season with salt and pepper.
3. In a small bowl, mix brown sugar, maple syrup, cinnamon, and nutmeg.
4. Place squash halves cut-side down on the grill for 8–10 minutes.
5. Flip over, brush generously with the glaze, and grill for another 10–12 minutes until tender and caramelized.
6. Serve warm, drizzled with any extra glaze.

This smoky, sweet, and spiced acorn squash makes the perfect outdoor side dish for a crisp fall evening by the fire.

Cast Iron Campfire Beef Stew

Beef stew is the ultimate comfort food, and cooking it outdoors in a cast iron Dutch oven takes it to another level.

Slow-simmered with root vegetables, herbs, and a splash of red wine, this stew is hearty, flavorful, and perfect for feeding a hungry group after a day outdoors.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 3 potatoes, cubed
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. Heat olive oil in a Dutch oven over the campfire. Brown the beef cubes in batches and set aside.
2. Add onion, garlic, carrots, potatoes, and celery to the pot. Cook until softened.
3. Stir in tomato paste, then deglaze with red wine (if using). Scrape the bottom of the pot to release browned bits.
4. Return beef to the pot, add broth, thyme, bay leaves, salt, and pepper.
5. Cover and simmer over low campfire heat for 1 ½ to 2 hours, stirring occasionally, until beef is tender and flavors are rich.
6. Remove thyme sprigs and bay leaves before serving.

This rustic beef stew is soul-warming and satisfying, making it a must-have for outdoor cooking in the fall.

Each spoonful is packed with smoky, savory flavor.

Fire-Roasted Corn with Chili-Lime Butter

Fire-roasted corn is a campfire classic, and this version gets a zesty upgrade with chili-lime butter.

The corn develops a smoky char as it roasts in its husk, while the spiced butter adds brightness and heat for a bold, flavorful side dish.

Ingredients

• 6 ears of corn, husks on
• 4 tbsp butter, softened
• 1 tsp chili powder
• ½ tsp smoked paprika
• Zest and juice of 1 lime
• 1 tbsp fresh cilantro, chopped
• Salt to taste

Instructions

1. Soak corn (with husks) in water for 20 minutes to prevent burning.
2. Place corn directly on hot campfire coals or a grill grate. Roast for 20–25 minutes, turning occasionally, until husks are charred and kernels are tender.
3. In a small bowl, mix butter with chili powder, paprika, lime zest, lime juice, cilantro, and salt.
4. Peel back husks, remove silk, and brush hot corn generously with chili-lime butter.
5. Serve with extra lime wedges on the side.

This smoky, tangy, and slightly spicy corn is a vibrant outdoor dish that brings fresh energy to fall meals by the fire.

Campfire Maple Bacon Brussels Sprouts

Brussels sprouts roasted over a campfire take on a smoky depth, and when tossed with crispy bacon and a drizzle of maple syrup, they transform into a sweet-and-savory side dish that’s irresistible.

It’s a fantastic way to enjoy seasonal produce outdoors with minimal effort.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• Salt and black pepper to taste
• Cast iron skillet

Instructions

1. Place a cast iron skillet over the campfire and cook chopped bacon until crispy. Remove bacon and set aside, leaving the rendered fat in the skillet.
2. Add olive oil and Brussels sprouts to the skillet, cut side down. Cook for 6–8 minutes until caramelized.
3. Stir and continue cooking until tender, about 5 more minutes.
4. Return bacon to the skillet and drizzle everything with maple syrup. Toss to coat evenly.
5. Season with salt and pepper, then serve hot.

This dish is smoky, salty, and sweet with a comforting autumn flavor—perfect for cozy campfire nights.

Outdoor Apple Cider Glazed Chicken Drumsticks

Chicken drumsticks are a fall favorite for grilling, and this recipe adds a seasonal twist with a tangy-sweet apple cider glaze.

As the drumsticks roast over the fire, the glaze caramelizes beautifully, making the chicken juicy and packed with flavor.

Ingredients

• 8 chicken drumsticks
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 cup apple cider
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp fresh thyme leaves

Instructions

1. Season chicken drumsticks with olive oil, salt, and pepper.
2. Grill drumsticks over medium campfire heat for 20–25 minutes, turning occasionally.
3. Meanwhile, combine apple cider, honey, Dijon mustard, garlic, and thyme in a small saucepan. Simmer over the fire until reduced to a sticky glaze.
4. Brush glaze onto drumsticks during the last 5–7 minutes of cooking.
5. Remove from grill, drizzle with extra glaze, and serve.

These cider-glazed drumsticks are smoky, sticky, and delicious—capturing the true essence of fall in every bite.

Fire-Baked Sweet Potato Boats with Marshmallows

Sweet potatoes wrapped in foil and baked in campfire coals come out tender and caramelized.

Topped with melted marshmallows and a sprinkle of cinnamon, they become a dessert-like side dish that feels indulgent yet wholesome.

Ingredients

• 4 medium sweet potatoes
• 2 tbsp butter
• ½ cup mini marshmallows
• 2 tbsp brown sugar
• 1 tsp cinnamon
• Aluminum foil

Instructions

1. Wash sweet potatoes and prick them a few times with a fork. Wrap each one tightly in aluminum foil.
2. Place directly in hot campfire coals and cook for 40–50 minutes, turning occasionally, until tender.
3. Carefully unwrap, slice open, and fluff the insides with a fork. Add butter and brown sugar.
4. Sprinkle with cinnamon and top with mini marshmallows. Return to the campfire (still in foil) for 3–5 minutes until marshmallows are melted and gooey.
5. Serve warm with spoons.

These fire-baked sweet potato boats are a cozy, nostalgic treat that combines savory, sweet, and smoky flavors—perfect for a fall night outdoors.

Campfire Stuffed Bell Peppers with Quinoa and Veggies

Stuffed peppers are a classic comfort dish, and they’re surprisingly easy to cook outdoors.

These bell peppers are filled with quinoa, beans, corn, and fall spices, then roasted over the fire until tender and smoky.

They make a hearty, wholesome vegetarian option for any outdoor feast.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 1 tsp chili powder
• ½ tsp cumin
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Aluminum foil for wrapping

Instructions

1. In a skillet over the campfire, sauté onion in olive oil until softened. Stir in quinoa, beans, corn, chili powder, cumin, salt, and pepper. Remove from heat.
2. Stuff each bell pepper with the quinoa mixture, pressing lightly. Top with shredded cheese.
3. Wrap each pepper loosely in foil and place directly in hot campfire coals or on a grill grate.
4. Cook for 25–30 minutes, until peppers are tender and cheese is melted.
5. Serve hot with a sprinkle of fresh cilantro if desired.

These stuffed bell peppers are filling, smoky, and full of flavor—an excellent way to enjoy a nourishing meal outdoors in the fall.

Cast Iron Campfire Apple Crisp

Apple crisp is a quintessential fall dessert, and it’s even more delightful when cooked in a cast iron skillet over a campfire.

Tender apples are spiced with cinnamon and nutmeg, then topped with a buttery oat crumble that turns golden and crunchy in the fire’s heat.

Ingredients

• 5 medium apples, peeled, cored, and sliced
• 2 tbsp lemon juice
• ½ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup rolled oats
• ½ cup flour
• ½ cup butter, cold and cubed
• ¼ cup chopped pecans (optional)

Instructions

1. In a large bowl, toss apple slices with lemon juice, brown sugar, cinnamon, and nutmeg. Pour into a greased cast iron skillet.
2. In another bowl, combine oats, flour, and cold butter. Use your fingers to work into a crumbly mixture. Stir in pecans if using.
3. Spread crumble mixture evenly over apples.
4. Cover skillet with foil and place over campfire coals for 30–35 minutes, until apples are soft and topping is golden brown.
5. Serve warm with a scoop of vanilla ice cream if desired.

This rustic apple crisp is sweet, spiced, and comforting—making it the perfect fall dessert to share around a campfire.

Grilled Pumpkin and Sage Sausage Kebabs

These savory kebabs combine chunks of pumpkin, smoky sausage, and sage for a truly autumn-inspired dish.

Grilled over open flames, the pumpkin softens and caramelizes while the sausage becomes juicy and flavorful.

It’s a fun, handheld meal that celebrates fall flavors outdoors.

Ingredients

• 1 small pumpkin, peeled and cut into 1-inch cubes
• 1 lb smoked sausage, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• Wooden or metal skewers

Instructions

1. If using wooden skewers, soak them in water for 30 minutes.
2. In a bowl, toss pumpkin cubes with olive oil, sage, paprika, salt, and pepper.
3. Thread pumpkin and sausage alternately onto skewers.
4. Grill over medium campfire heat for 12–15 minutes, turning occasionally, until pumpkin is tender and slightly charred.
5. Serve hot, garnished with extra sage.

These kebabs are smoky, hearty, and bursting with seasonal flavors.

They’re an easy and festive addition to any outdoor fall meal.

Fire-Roasted Pumpkin Soup with Smoked Paprika

This smoky pumpkin soup takes full advantage of fall’s signature ingredient.

Roasting pumpkin chunks over an open fire deepens their sweetness, while smoked paprika adds a warm, earthy note.

Cooked in a Dutch oven and finished with cream, it’s a rustic and comforting dish for chilly evenings outdoors.

Ingredients

• 1 small pumpkin, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ cup heavy cream (or coconut milk)
• Salt and pepper to taste
• Crusty bread for serving

Instructions

1. Toss pumpkin cubes with olive oil, salt, and pepper. Roast them on a grill grate over the campfire for 10–12 minutes until caramelized.
2. Heat a Dutch oven over the fire and sauté onion and garlic until fragrant.
3. Add roasted pumpkin, broth, smoked paprika, and cumin. Simmer for 20 minutes.
4. Puree the soup with an immersion blender until smooth. Stir in cream and adjust seasoning.
5. Serve hot with crusty bread.

This fire-roasted pumpkin soup is smoky, creamy, and deeply satisfying—the perfect fall comfort food to enjoy around the fire.

Campfire Baked Acorn Squash with Cranberry Pecan Stuffing

Acorn squash halves filled with a cranberry-pecan stuffing make a festive, seasonal dish that feels like a taste of Thanksgiving in the woods.

Wrapped in foil and baked in the coals, the squash becomes tender while the filling turns sweet, nutty, and aromatic.

Ingredients

• 2 acorn squash, halved and seeds removed
• ½ cup dried cranberries
• ½ cup pecans, chopped
• 2 tbsp brown sugar
• 2 tbsp butter, melted
• 1 tsp cinnamon
• ½ tsp nutmeg
• Pinch of salt
• Aluminum foil

Instructions

1. Mix cranberries, pecans, brown sugar, butter, cinnamon, nutmeg, and salt in a small bowl.
2. Fill the acorn squash halves with the stuffing mixture.
3. Wrap each squash half tightly in foil.
4. Place in hot campfire coals and bake for 35–40 minutes, until squash is fork-tender.
5. Carefully unwrap and serve hot.

This cranberry-pecan stuffed squash is a sweet and savory fall dish that feels festive and indulgent, yet simple enough for outdoor cooking.

Fire-Grilled Apple and Cheddar Quesadillas

This unexpected twist on quesadillas combines sharp cheddar cheese with tart apples for a perfect balance of flavors.

Grilled over the fire, the tortillas crisp up beautifully while the cheese melts into gooey perfection. It’s a quick and satisfying fall snack or light meal.

Ingredients

• 4 large flour tortillas
• 2 cups sharp cheddar cheese, shredded
• 2 apples, thinly sliced (Honeycrisp or Granny Smith work best)
• 1 tbsp butter, softened
• 1 tsp cinnamon sugar (optional, for sprinkling)

Instructions

1. Spread butter on one side of each tortilla.
2. Place tortillas butter-side down in a cast iron skillet or directly on a campfire griddle.
3. Add shredded cheddar and apple slices on one half of each tortilla. Fold over.
4. Cook for 2–3 minutes per side, until golden and cheese is melted.
5. Optional: sprinkle with a touch of cinnamon sugar before serving.

These fire-grilled apple and cheddar quesadillas are sweet, savory, and melty—perfect for a quick outdoor meal that feels both fun and seasonal.