26 Easy and Flavorful Fall Outdoor Picnic Recipes To Try

Autumn is the perfect season for gathering outdoors, enjoying crisp air, colorful foliage, and hearty seasonal food.

Whether you’re planning a family outing, a romantic picnic, or a fun day with friends, fall picnics are all about comfort, warmth, and seasonal flavors.

From savory mains and fresh salads to sweet treats and drinks, having a diverse picnic menu can make your autumn outing truly memorable.

In this guide, we’ve curated 26 fall outdoor picnic recipes that are easy to pack, delicious, and packed with autumnal flavors.

These recipes feature seasonal ingredients like pumpkin, apple, sweet potato, cranberries, and warm spices, offering a perfect blend of hearty meals and light bites suitable for any picnic setup.

26 Easy and Flavorful Fall Outdoor Picnic Recipes To Try

With these 26 fall outdoor picnic recipes, you can curate the ultimate picnic spread that celebrates the flavors of autumn.

From hearty main dishes and refreshing salads to indulgent treats and seasonal drinks, these recipes are designed for portability, ease, and maximum fall flavor.

So pack your blanket, grab a basket, and enjoy the crisp fall air with delicious seasonal food that everyone will love.

Autumn Harvest Quinoa Salad

This colorful Autumn Harvest Quinoa Salad is a nutrient-packed, make-ahead picnic favorite.

It combines nutty quinoa with roasted sweet potatoes, crisp apples, tart cranberries, and crunchy pecans, all tossed in a tangy maple Dijon dressing.

Perfect for a cool fall day, it’s filling yet light, and keeps beautifully in a picnic basket.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup diced crisp apple (Honeycrisp or Gala)
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans, toasted
• 2 green onions, sliced thin
• 1/4 cup fresh parsley, chopped

For the Maple Dijon Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes in 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast 20–25 minutes, turning halfway, until golden and tender.
2. While the sweet potatoes roast, cook quinoa: Combine quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool slightly.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
4. In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, diced apple, cranberries, toasted pecans, green onions, and parsley. Drizzle dressing over the salad and toss gently to coat.
5. Chill for at least 30 minutes to allow flavors to meld before packing for your picnic.

This salad is a visual delight and a flavorful bite of fall in every forkful.

It’s sturdy enough for outdoor dining yet light enough to complement sandwiches or soups.

Spiced Pumpkin Hummus Wraps

Bring the flavors of fall to your picnic with Spiced Pumpkin Hummus Wraps.

Creamy pumpkin hummus, crisp greens, roasted red peppers, and a sprinkle of pumpkin seeds are rolled into whole wheat tortillas, offering a portable, plant-based lunch that celebrates the season.

Ingredients:

• 1 cup canned pumpkin puree (unsweetened)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 4 whole wheat tortillas
• 1 cup baby spinach
• 1/2 cup roasted red peppers, sliced
• 2 tbsp pumpkin seeds, toasted

Instructions:

1. In a food processor, combine pumpkin puree, chickpeas, tahini, olive oil, garlic, cumin, cinnamon, nutmeg, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
2. Lay a tortilla flat and spread 1/4 of the pumpkin hummus evenly across it.
3. Layer baby spinach and roasted red peppers on top of the hummus, then sprinkle with toasted pumpkin seeds.
4. Roll the tortilla tightly, tucking in edges as you go. Slice in half on a diagonal.
5. Wrap each half in parchment paper or foil for an easy picnic pack.

These wraps offer a cozy autumn twist on traditional hummus wraps.

They’re colorful, satisfying, and ideal for eating on a blanket under crisp fall skies.

Warm Apple Cider Chicken Skewers

Warm Apple Cider Chicken Skewers are perfect for fall picnics where you want something savory and slightly sweet.

Marinated in apple cider, honey, and fall spices, the chicken is tender and juicy, with a caramelized glaze that pairs beautifully with seasonal fruits on the side.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1/2 cup apple cider
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 1 apple, cut into chunks
• 1 small red onion, cut into chunks
• Wooden skewers, soaked in water 30 minutes

Instructions:

1. In a bowl, whisk together apple cider, honey, olive oil, cinnamon, ginger, nutmeg, salt, and pepper. Add chicken cubes, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).
2. Preheat grill or grill pan to medium-high heat.
3. Thread marinated chicken, apple chunks, and onion chunks alternately onto skewers.
4. Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly caramelized.
5. Let skewers cool slightly before packing in a picnic container.

These skewers capture the essence of fall in a handheld dish.

The sweetness of the apples complements the spiced chicken perfectly, making them a picnic showstopper.

Harvest Grain & Roasted Veggie Salad

This hearty Harvest Grain & Roasted Veggie Salad is a satisfying picnic dish that celebrates autumn’s bounty.

Featuring farro, roasted Brussels sprouts, butternut squash, and pomegranate seeds, it’s tossed with a warm mustard vinaigrette for a sweet-and-savory bite perfect for crisp fall days.

Ingredients:

• 1 cup farro
• 2 1/2 cups vegetable broth
• 2 cups diced butternut squash
• 2 cups halved Brussels sprouts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup pomegranate seeds
• 1/4 cup toasted sunflower seeds
• 2 tbsp chopped fresh parsley

For the Warm Mustard Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast 20–25 minutes until tender and caramelized.
2. Cook farro in vegetable broth according to package instructions, about 20–25 minutes, then drain and let cool slightly.
3. In a small saucepan, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper over low heat until warmed.
4. In a large bowl, combine cooked farro, roasted vegetables, pomegranate seeds, sunflower seeds, and parsley. Drizzle with warm vinaigrette and toss gently.
5. Chill or serve at room temperature for your picnic.

This grain salad is flavorful, filling, and sturdy for outdoor dining.

It’s a picnic-friendly dish that feels seasonal and gourmet.

Cranberry Turkey Sliders

Cranberry Turkey Sliders bring classic Thanksgiving flavors to a portable picnic meal.

Juicy roasted turkey, tangy cranberry sauce, and creamy brie cheese are sandwiched in soft slider buns, perfect for bite-sized fall indulgence outdoors.

Ingredients:

• 12 small slider buns
• 1 cup cooked turkey, shredded
• 1/2 cup cranberry sauce (homemade or store-bought)
• 4 oz brie cheese, sliced
• 1/4 cup baby arugula
• 2 tbsp butter, melted
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Place slider buns on a baking sheet. Brush tops with melted butter and sprinkle thyme. Bake 5–7 minutes until lightly toasted.
2. Spread cranberry sauce on the bottom half of each bun.
3. Layer shredded turkey, a slice of brie, and a few arugula leaves on top.
4. Cover with the top half of the bun.
5. Wrap individually or place in a container for an easy picnic pack.

These sliders are a handheld fall feast.

The cranberry and brie make them festive and rich, while the turkey keeps them hearty and satisfying for outdoor enjoyment.

Pumpkin Spice Energy Bites

Pumpkin Spice Energy Bites are a sweet, protein-packed snack perfect for fall picnics.

Rolled in oats, pumpkin puree, and warm spices, these no-bake bites are portable, mess-free, and satisfyingly chewy with a hint of sweetness.

Ingredients:

• 1 cup rolled oats
• 1/2 cup canned pumpkin puree
• 1/4 cup almond butter
• 1/4 cup honey or maple syrup
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 cup mini chocolate chips or dried cranberries

Instructions:

1. In a mixing bowl, combine oats, pumpkin puree, almond butter, honey, pumpkin pie spice, and vanilla. Stir until a thick dough forms.
2. Fold in mini chocolate chips or cranberries.
3. Scoop out small portions and roll into 1-inch balls.
4. Place on a parchment-lined tray and chill for at least 1 hour to firm up.
5. Store in an airtight container for your picnic.
6. These energy bites are a perfect sweet snack with a cozy fall twist.
7. They’re easy to transport, non-messy, and keep well in a picnic basket.

Roasted Autumn Veggie & Hummus Pita Pockets

These Roasted Autumn Veggie & Hummus Pita Pockets are a vibrant, vegetarian picnic option.

Roasted seasonal vegetables—like carrots, zucchini, and bell peppers—paired with creamy hummus, make a satisfying and portable fall meal.

Ingredients:

• 4 whole wheat pita pockets
• 1 cup carrots, sliced thin
• 1 cup zucchini, sliced thin
• 1 cup red bell pepper, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 1 cup hummus (store-bought or homemade)
• 1/4 cup fresh arugula

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, zucchini, and bell peppers with olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast 20 minutes until tender and slightly caramelized.
2. Slice each pita in half to form pockets.
3. Spread 2–3 tbsp of hummus inside each pita pocket.
4. Fill with roasted vegetables and a handful of arugula.
5. Wrap individually for easy transport to your picnic.

These pita pockets are easy to hold and packed with fall flavors.

The roasted veggies bring sweetness and depth, while the hummus keeps it creamy and satisfying.

Sweet Potato & Black Bean Picnic Bowls

Sweet Potato & Black Bean Picnic Bowls are hearty, nutritious, and portable.

Roasted sweet potatoes, black beans, quinoa, and autumn spices make a colorful, protein-rich picnic dish perfect for cool fall afternoons.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

For the Dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. Cook quinoa in 2 cups water according to package instructions, then let cool slightly.
3. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
4. In picnic containers, layer quinoa, roasted sweet potatoes, black beans, corn, and cilantro. Drizzle with dressing just before serving.
5. Pack with lime wedges for an extra zesty kick.

These bowls are colorful, filling, and resilient for outdoor dining.

They combine warm roasted flavors with fresh elements, perfect for a fall picnic spread.

Caramel Apple Yogurt Parfaits

Caramel Apple Yogurt Parfaits are a sweet, portable fall dessert that’s easy to assemble for a picnic.

Layers of spiced apples, creamy yogurt, granola, and a drizzle of caramel make a satisfying treat without being overly heavy.

Ingredients:

• 2 medium apples, peeled, cored, and diced
• 1 tsp cinnamon
• 2 tbsp brown sugar
• 2 cups vanilla Greek yogurt
• 1 cup granola
• 1/4 cup caramel sauce

Instructions:

1. In a small skillet over medium heat, sauté diced apples with cinnamon and brown sugar for 5–7 minutes until tender and caramelized. Let cool.
2. In mason jars or portable containers, layer 2–3 tbsp of yogurt, followed by a layer of caramelized apples, then a sprinkle of granola. Repeat until jar is full.
3. Drizzle with caramel sauce on top.
4. Cover and chill until ready to pack for your picnic.

These parfaits bring all the flavors of a cozy fall dessert in a portable, picnic-friendly format.

They’re sweet, creamy, and crunchy—perfect for a crisp autumn day outdoors.

Maple Roasted Butternut Squash & Goat Cheese Crostini

These Maple Roasted Butternut Squash & Goat Cheese Crostini are elegant, bite-sized appetizers for a fall picnic.

Sweet roasted squash, tangy goat cheese, and a drizzle of maple syrup on toasted baguette slices make a delicious, portable treat.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp ground cinnamon
• 1 baguette, sliced into 1/2-inch rounds
• 4 oz goat cheese, softened
• 2 tbsp pure maple syrup
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, and cinnamon. Roast for 20–25 minutes until tender and caramelized.
2. Toast baguette slices until golden.
3. Spread goat cheese on each slice, top with roasted squash, and drizzle with maple syrup.
4. Garnish with fresh thyme leaves. Pack in a container for your picnic.

These crostini are a perfect mix of sweet, savory, and creamy—an easy finger food that elevates your fall picnic menu.

Autumn Harvest Pasta Salad

This Autumn Harvest Pasta Salad combines seasonal flavors in a colorful, make-ahead dish.

Roasted vegetables, farfalle pasta, feta cheese, and a maple balsamic vinaigrette make it a hearty, flavorful picnic option.

Ingredients:

• 8 oz farfalle pasta
• 1 cup diced butternut squash
• 1 cup halved cherry tomatoes
• 1/2 cup diced red bell pepper
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

For the Maple Balsamic Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, tomatoes, and bell pepper with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook pasta according to package directions, drain, and let cool.
3. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper.
4. In a large bowl, combine pasta, roasted vegetables, feta, and parsley. Toss with vinaigrette.
5. Chill or pack at room temperature for your picnic.

This pasta salad is hearty yet fresh, combining roasted fall flavors with the tangy bite of feta—perfect for an outdoor meal

Cinnamon Pear Muffins

Cinnamon Pear Muffins are moist, spiced, and portable, making them ideal for a fall picnic dessert.

Sweet pears, warm cinnamon, and a tender crumb make every bite a cozy autumn treat.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup peeled and diced pear

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix melted butter, brown sugar, eggs, vanilla, and milk.
4. Fold wet ingredients into dry ingredients until just combined. Gently fold in diced pears.
5. Divide batter evenly among muffin cups. Bake 20–25 minutes, until a toothpick inserted in the center comes out clean.
6. Cool completely before packing for your picnic.

These muffins are tender, fragrant, and portable—a sweet, comforting treat that embodies the flavors of fall for your outdoor meal.

Maple Roasted Brussels Sprouts & Bacon Bites

These Maple Roasted Brussels Sprouts & Bacon Bites are sweet, savory, and crispy—a perfect finger food for a fall picnic.

The maple glaze balances the earthy sprouts and smoky bacon, making them a crowd-pleasing snack.

Ingredients:

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

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
2. Sprinkle chopped bacon over the sprouts and drizzle with maple syrup.
3. Roast for 20–25 minutes, stirring halfway, until sprouts are caramelized and bacon is crispy.
4. Let cool slightly before packing into a picnic container.

These bites are sweet, smoky, and satisfying—perfect for nibbling while enjoying the crisp fall outdoors.

Autumn Pear & Walnut Salad in Mason Jars

Autumn Pear & Walnut Salad in Mason Jars is a portable, layered salad that’s perfect for picnics.

Crisp pears, crunchy walnuts, mixed greens, and a maple vinaigrette combine for a fresh, seasonal dish.

Ingredients:

• 2 cups mixed salad greens
• 1 medium pear, thinly sliced
• 1/4 cup toasted walnuts
• 1/4 cup crumbled blue cheese or feta
• 1/4 cup dried cranberries

For the Maple Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper to make the dressing.
2. Layer ingredients in mason jars: start with dressing on the bottom, then walnuts, pears, cranberries, cheese, and greens on top.
3. Seal jars and transport upright to prevent sogginess. Shake gently before serving.

This salad is colorful, crunchy, and fresh, offering a perfectly balanced bite of fall flavors in a convenient, picnic-friendly format.

Pumpkin Spice Trail Mix

Pumpkin Spice Trail Mix is a sweet and crunchy snack perfect for fall picnics.

Combining pumpkin seeds, dried cranberries, nuts, and a hint of pumpkin spice, it’s an energizing treat that’s easy to pack and share.

Ingredients:

• 1 cup roasted almonds
• 1 cup roasted cashews
• 1/2 cup pumpkin seeds
• 1/2 cup dried cranberries
• 1/4 cup dark chocolate chips
• 1 tsp pumpkin pie spice
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C). In a bowl, toss almonds, cashews, and pumpkin seeds with pumpkin pie spice and maple syrup.
2. Spread nuts and seeds on a baking sheet and roast for 8–10 minutes, stirring once, until fragrant. Let cool.
3. Mix roasted nuts and seeds with dried cranberries and chocolate chips. Store in an airtight container for your picnic.

This trail mix is crunchy, sweet, and spiced just right, making it an ideal snack to munch on while enjoying fall scenery.

Spiced Apple Cider Sangria (Non-Alcoholic)

This Spiced Apple Cider Sangria is a refreshing, fall-inspired drink perfect for outdoor picnics.

Crisp apple cider, fresh fruit, and a hint of cinnamon make a festive, family-friendly beverage.

Ingredients:

• 4 cups apple cider
• 1 cup sparkling water
• 1 apple, thinly sliced
• 1 pear, thinly sliced
• 1 orange, thinly sliced
• 2 cinnamon sticks
• Optional: 1/2 cup pomegranate seeds

Instructions:

1. In a large pitcher, combine apple cider, sliced fruits, and cinnamon sticks.
2. Refrigerate for at least 1 hour to allow flavors to infuse.
3. Just before serving, stir in sparkling water for a fizzy finish.
4. Pour into portable cups or bottles for your picnic.

This sangria is crisp, lightly spiced, and perfectly seasonal—a refreshing companion to any fall picnic spread.

Cheddar Apple Savory Scones

Cheddar Apple Savory Scones are tender, cheesy, and lightly sweet, making them a delicious handheld addition to a fall picnic.

The combination of sharp cheddar and crisp apple is a perfect autumn flavor pairing.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup cold butter, cubed
• 1 cup sharp cheddar cheese, shredded
• 1 medium apple, peeled and diced
• 1/2 cup milk
• 1 large egg

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
3. Stir in cheddar and diced apple.
4. In a separate bowl, whisk milk and egg, then add to dry ingredients. Mix until a soft dough forms.
5. Pat dough into a circle about 1-inch thick and cut into 8 wedges. Place on baking sheet.
6. Bake 18–20 minutes until golden brown. Cool slightly before packing for your picnic.

These scones are savory, sweet, and perfectly portable—a comforting and flavorful bite for fall picnics.

Caramelized Fig & Walnut Pinwheels

Caramelized Fig & Walnut Pinwheels are sweet, nutty, and elegant pastries perfect for fall picnics.

Soft puff pastry, fig jam, and toasted walnuts create a treat that’s easy to pack and share.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup fig jam
• 1/4 cup chopped toasted walnuts
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface. Spread fig jam evenly over the pastry. Sprinkle chopped walnuts on top.
3. Roll pastry tightly into a log. Slice into 1/2-inch pinwheels and place on baking sheet.
4. Brush each pinwheel with beaten egg. Bake 15–20 minutes until golden brown. Cool completely before packing.

These pinwheels are sweet, nutty, and perfectly portable—an indulgent dessert to complete your fall picnic spread.

Roasted Beet & Goat Cheese Wraps

These Roasted Beet & Goat Cheese Wraps are a vibrant, flavorful, and portable vegetarian option for fall picnics.

Earthy roasted beets pair beautifully with creamy goat cheese and fresh greens in a soft tortilla wrap.

Ingredients:

• 2 medium beets, peeled and diced
• 2 tsp olive oil
• Salt and pepper, to taste
• 4 large whole wheat tortillas
• 4 oz goat cheese, softened
• 1 cup baby spinach
• 1/4 cup chopped walnuts, toasted
• 2 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and pepper. Roast 25–30 minutes until tender. Let cool.
2. Spread 1 oz of goat cheese on each tortilla.
3. Layer roasted beets, spinach, and toasted walnuts. Drizzle lightly with balsamic glaze.
4. Roll tightly, slice in half, and wrap in parchment for picnic transport.

These wraps are colorful, hearty, and perfectly portable, combining creamy, earthy, and slightly sweet flavors for a satisfying fall picnic bite.

Butternut Squash & Sage Mini Frittatas

These Butternut Squash & Sage Mini Frittatas are protein-packed, bite-sized, and perfect for picnics. Roasted squash, fresh sage, and a touch of cheese make these mini frittatas flavorful and easy to transport.

Ingredients:

• 1 cup diced butternut squash
• 1 tsp olive oil
• Salt and pepper, to taste
• 6 large eggs
• 1/4 cup milk
• 1/4 cup shredded Gruyère or cheddar cheese
• 1 tbsp chopped fresh sage

Instructions:

1. Preheat oven to 375°F (190°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
2. Whisk together eggs, milk, cheese, and sage. Stir in roasted squash.
3. Pour mixture into a greased muffin tin, filling each cup about 3/4 full.
4. Bake 18–20 minutes until set and lightly golden. Cool before removing from tin.
5. Pack in a container for a portable picnic snack.

These mini frittatas are savory, fluffy, and perfect for warm or room-temperature outdoor dining, making them a versatile fall picnic option.

Spiced Pumpkin Latte Cooler

This Spiced Pumpkin Latte Cooler is a refreshing, fall-inspired drink for outdoor picnics.

Pumpkin puree, warm spices, and milk create a lightly sweet, creamy beverage—perfect for enjoying the crisp fall air.

Ingredients:

• 2 cups milk (or dairy-free alternative)
• 1/2 cup pumpkin puree
• 2 tbsp maple syrup
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• Ice cubes

Instructions:

1. In a small saucepan over medium heat, whisk together milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla. Heat until warm but not boiling.
2. Allow mixture to cool slightly, then refrigerate until chilled.
3. Serve over ice in portable bottles or cups. Shake gently before drinking.

This pumpkin latte cooler is lightly sweet, creamy, and perfectly spiced—a refreshing seasonal drink for a crisp autumn picnic.

Sweet Potato & Apple Hand Pies

These Sweet Potato & Apple Hand Pies are portable, flaky, and full of autumn flavor.

Sweet potatoes and apples spiced with cinnamon and nutmeg make a cozy, handheld dessert for your fall picnic.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup cooked sweet potato, mashed
• 1 apple, peeled and diced
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine mashed sweet potato, diced apple, brown sugar, cinnamon, and nutmeg.
3. Roll puff pastry sheet and cut into 4–6 rectangles. Place a spoonful of filling on each rectangle. Fold over and seal edges with a fork.
4. Brush tops with beaten egg. Bake 20–25 minutes until golden brown. Cool slightly before packing.

These hand pies are sweet, spiced, and perfectly portable—a warm, comforting treat for any fall picnic.

Roasted Pumpkin & Chickpea Flatbreads

Roasted Pumpkin & Chickpea Flatbreads are hearty, flavorful, and easy to share.

Roasted pumpkin, spiced chickpeas, and a drizzle of tahini create a savory, autumn-inspired dish perfect for outdoor dining.

Ingredients:

• 2 small flatbreads or naan
• 1 cup diced pumpkin
• 1/2 cup canned chickpeas, drained
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• Fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin and chickpeas with olive oil, smoked paprika, salt, and pepper. Roast for 20 minutes until tender.
2. Warm flatbreads slightly in the oven.
3. Spread tahini over each flatbread. Top with roasted pumpkin and chickpeas. Sprinkle with fresh parsley.
4. Slice into manageable pieces for easy picnic serving.

These flatbreads are savory, satisfying, and packed with fall flavors—a perfect main or side for your outdoor picnic spread.

Caramel Pecan Rice Krispie Treats

Caramel Pecan Rice Krispie Treats are crunchy, sweet, and infused with autumn flavors.

A portable, no-bake dessert perfect for picnic baskets, with the richness of caramel and the crunch of toasted pecans.

Ingredients:

• 6 cups Rice Krispies cereal
• 3 tbsp unsalted butter
• 10 oz marshmallows
• 1/2 tsp cinnamon
• 1/2 cup toasted pecans, chopped
• 2 tbsp caramel sauce

Instructions:

1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted and smooth. Stir in cinnamon.
2. Remove from heat and fold in Rice Krispies and chopped pecans.
3. Press mixture into a greased 9×13-inch pan. Drizzle caramel sauce over the top and let set for 30 minutes.
4. Cut into squares for easy picnic packing.

These treats are sweet, crunchy, and full of fall flavor—a simple, portable dessert to complete your ultimate fall picnic menu.

Cranberry Orange Muffins

Cranberry Orange Muffins are light, tangy, and perfectly sweet—a portable breakfast or snack for a crisp fall picnic.

Fresh cranberries and orange zest add a bright autumn flavor.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp orange zest
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup fresh or frozen cranberries

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, salt, and orange zest.
3. In another bowl, mix milk, oil, and egg. Add wet ingredients to dry ingredients and stir until just combined. Fold in cranberries.
4. Divide batter among muffin cups and bake 20–25 minutes until a toothpick comes out clean. Cool before packing.

These muffins are moist, flavorful, and tangy—a bright, handheld treat perfect for outdoor picnics in the fall.

Autumn Veggie & Hummus Pinwheels

These Autumn Veggie & Hummus Pinwheels are colorful, portable, and packed with seasonal flavors.

Roasted fall vegetables, hummus, and spinach rolled in tortillas make them an easy picnic finger food.

Ingredients:

• 4 large whole wheat tortillas
• 1 cup roasted vegetables (zucchini, bell peppers, carrots)
• 1/2 cup hummus
• 1 cup baby spinach leaves
• Salt and pepper, to taste

Instructions:

1. Spread 2 tbsp hummus evenly on each tortilla.
2. Layer roasted vegetables and spinach leaves on top. Season lightly with salt and pepper.
3. Roll tortillas tightly and slice into 1–2 inch pinwheels.
4. Pack in airtight containers for easy picnic transport.

These pinwheels are colorful, fresh, and easy to eat by hand—a perfect savory snack for a fall picnic.