24 Delicious Fall Outdoor Recipes You’ll Love

As the leaves change color and the air turns crisp, fall becomes the perfect season to spend time outdoors.

Whether you’re gathered around a campfire, cooking on a backyard grill, or setting up a rustic picnic, food has a way of making these moments even more memorable.

Autumn ingredients like squash, apples, pumpkin, and spices shine when prepared over open flames or in cast iron cookware.

From savory stews to sweet desserts, outdoor cooking in fall is all about warmth, comfort, and a little bit of smoky magic.

That’s why I’ve rounded up 24 fall outdoor recipes that capture the spirit of the season.

You’ll find hearty mains like campfire beef stew and cedar-planked salmon, cozy sides like smoky roasted vegetables, and seasonal treats like baked apples and s’mores dip.

Each dish is designed to bring flavor and comfort to your outdoor gatherings, whether you’re camping in the woods or enjoying a chilly evening in your backyard.

So grab your cast iron skillet, pack a few foil packets, and let’s dive into the delicious world of fall cooking under open skies.

24 Delicious Fall Outdoor Recipes You’ll Love

Cooking outdoors in the fall is more than just a way to eat—it’s an experience that combines fresh air, seasonal flavors, and the warmth of a fire.

These 24 recipes bring together the best of autumn’s harvest with the joy of outdoor living, proving that great food can turn any chilly evening into a celebration.

Whether you’re roasting squash by the fire, simmering chili in a Dutch oven, or indulging in sweet apple desserts, each dish carries the essence of the season.

So next time you head outside this autumn, bring along one of these recipes.

They’ll keep you warm, satisfied, and surrounded by the cozy flavors of fall.

Campfire Roasted Butternut Squash with Maple Glaze

Fall evenings outdoors pair beautifully with the comforting sweetness of roasted butternut squash.

This recipe transforms a humble squash into a smoky, caramelized dish enhanced with maple syrup, cinnamon, and a touch of butter.

Ideal for camping trips, backyard fire pits, or any crisp evening spent outside.

Ingredients:

• 1 medium butternut squash
• 2 tablespoons unsalted butter
• 2 tablespoons pure maple syrup
• 1 teaspoon ground cinnamon
• ½ teaspoon smoked paprika (optional, for a smoky depth)
• Pinch of sea salt
• Aluminum foil for wrapping

Instructions:

1. Start by preparing your campfire or outdoor grill until you have glowing embers or steady medium heat.
2. Peel the butternut squash with a sharp knife, then cut it in half lengthwise. Scoop out the seeds and slice the squash into thick half-moons or cubes.
3. Tear off a large sheet of aluminum foil and layer the squash pieces on top. Add the butter in small pats across the squash, drizzle with maple syrup, sprinkle with cinnamon, smoked paprika, and a pinch of salt.
4. Fold the foil into a secure packet, sealing all edges tightly to prevent any juices from leaking out.
5. Place the packet directly onto the hot embers or grill grates. Roast for 25–35 minutes, turning once, until the squash is tender and caramelized at the edges.
6. Carefully remove the foil packet from the fire, open slowly to release the steam, and serve hot.

This rustic campfire squash is sweet, smoky, and soul-warming—the perfect side dish or vegetarian main course for chilly evenings under the autumn sky.

Pair it with grilled meats, or enjoy it straight from the foil with a spoon.

Autumn Apple and Sage Skillet Pork Chops

There’s no better way to embrace fall outdoors than with a hearty skillet meal cooked over an open flame.

These pork chops are seared to perfection in a cast iron pan, then finished with tart apples, fresh sage, and a splash of cider for a fragrant, golden dish.

Ingredients:

• 4 bone-in pork chops, about 1 inch thick
• 2 large firm apples (such as Honeycrisp or Granny Smith), sliced
• 1 medium onion, thinly sliced
• 3 tablespoons olive oil or rendered bacon fat
• ½ cup apple cider
• 6–8 fresh sage leaves
• Salt and freshly ground black pepper
• Cast iron skillet

Instructions:

1. Build your outdoor fire or preheat your charcoal grill until medium-hot. Place the cast iron skillet directly on the grate to preheat.
2. Pat the pork chops dry and season generously with salt and pepper.
3. Add olive oil (or bacon fat for extra flavor) to the skillet and swirl to coat. Place the pork chops into the hot skillet, searing for 3–4 minutes on each side until golden brown.
4. Remove the chops temporarily and add onions to the skillet, cooking until they soften and turn golden, about 5 minutes.
5. Add apple slices and fresh sage, stirring gently until the apples just begin to caramelize.
6. Pour in apple cider, scraping the bottom of the pan to deglaze. Return the pork chops, nestling them among the apples and onions.
7. Cover loosely with foil and let everything simmer for 8–10 minutes, until the pork chops are cooked through (internal temperature of 145°F).
8. Remove from heat and let rest briefly before serving.

Juicy pork chops paired with apples and sage bring out the essence of fall in a single skillet.

This dish fills the air with irresistible aromas, making it a cozy and satisfying centerpiece for any outdoor autumn gathering.

Fireside Pumpkin Chili with Smoky Beans

Nothing says fall like a steaming bowl of chili cooked outdoors.

This version uses pumpkin puree for a creamy texture and subtle sweetness, balanced by hearty beans, fire-roasted tomatoes, and warming spices. Perfect for campfire cooking, this chili is both nourishing and deeply comforting.

Ingredients:

• 1 pound ground beef or turkey (or vegetarian substitute)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups pumpkin puree (fresh roasted or canned)
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken or vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped scallions

Instructions:

1. Heat your cast iron Dutch oven or heavy pot over the campfire. Add olive oil and sauté the onions until translucent.
2. Add the garlic and cook briefly, just until fragrant. Stir in the ground meat and cook until browned. If vegetarian, simply skip this step and continue with the beans.
3. Stir in the pumpkin puree, fire-roasted tomatoes, and beans. Mix well to combine.
4. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir and let the spices bloom in the mixture for about 2 minutes.
5. Pour in the broth and stir to loosen everything from the bottom of the pot.
6. Bring to a gentle boil, then reduce heat and let the chili simmer uncovered for 30–40 minutes, stirring occasionally.
7. Taste and adjust seasoning before serving. Ladle into bowls and top with cheese, sour cream, or scallions if desired.

This fireside pumpkin chili is hearty, flavorful, and tailor-made for crisp evenings outdoors.

Its smoky undertones and rich pumpkin base make it a wholesome dish that warms both body and spirit after a day of autumn adventures.

Harvest Campfire Cornbread in a Skillet

Cornbread is a fall staple, and nothing beats the taste of a golden, slightly smoky cornbread baked over an open flame.

This rustic version gets a hint of sweetness from honey and pairs wonderfully with chili, roasted meats, or eaten warm with butter.

Cooking it in a cast iron skillet gives it a crisp crust and fluffy interior.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons honey (plus more for drizzling)
• 1 cup buttermilk (or milk with a squeeze of lemon juice)
• 1 large egg
• 4 tablespoons melted butter (plus extra for greasing skillet)

Instructions:

1. Place a cast iron skillet on the campfire grate to preheat while you prepare the batter. Grease lightly with butter.
2. In a large bowl, mix together cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together honey, buttermilk, egg, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Carefully pour the batter into the hot skillet, smoothing the top with a spoon.
6. Cover loosely with foil or a Dutch oven lid and let bake over steady coals for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from heat, let cool slightly, and drizzle with extra honey before slicing.

Skillet cornbread is a rustic comfort that feels like fall in every bite.

Its smoky crust and tender center make it a perfect fireside treat, especially when paired with chili or stew.

Smoky Cedar-Planked Salmon with Autumn Herbs

Cooking salmon over a cedar plank on a campfire or grill infuses it with a woodsy, smoky flavor that’s perfect for crisp autumn evenings.

Infused with rosemary, thyme, and lemon, this dish brings freshness while celebrating the rustic essence of outdoor cooking.

Ingredients:

• 1 large salmon fillet (about 1 ½ pounds)
• 1 lemon, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and freshly cracked black pepper
• 1 untreated cedar plank (soaked in water for at least 1 hour)

Instructions:

1. Prepare your fire or grill for medium heat. Place the soaked cedar plank over the flames for 2–3 minutes until it begins to lightly smoke.
2. Pat salmon dry and brush with olive oil. Rub garlic, rosemary, thyme, salt, and pepper evenly over the fillet.
3. Arrange lemon slices across the top of the salmon.
4. Place the salmon skin-side down on the heated cedar plank. Position the plank over indirect heat, cover loosely, and cook for 20–25 minutes until the salmon flakes easily with a fork.
5. Remove from the fire and let rest for 5 minutes before serving.

The cedar plank gives the salmon a deep smokiness, while fresh herbs and lemon brighten every bite.

This dish captures the essence of outdoor autumn cooking—simple, flavorful, and deeply satisfying.

Campfire Baked Apples with Cinnamon Oat Filling

A classic fall dessert, baked apples are simple to prepare yet rich in comforting flavor.

Hollowed-out apples are stuffed with a sweet oat filling, wrapped in foil, and roasted in the embers until soft and fragrant.

It’s like eating apple pie without the crust—perfect for enjoying around a fire.

Ingredients:

• 4 firm apples (such as Honeycrisp, Braeburn, or Jonagold)
• ½ cup rolled oats
• ¼ cup brown sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ cup chopped nuts (optional: walnuts, pecans)
• Aluminum foil

Instructions:

1. Build a medium campfire and allow the embers to develop.
2. Core the apples, scooping out the centers but leaving the bottoms intact to hold the filling.
3. In a small bowl, combine oats, brown sugar, butter, cinnamon, nutmeg, and nuts. Mix until crumbly.
4. Stuff each apple with the oat mixture.
5. Wrap each apple individually in foil, sealing tightly.
6. Place the foil-wrapped apples directly into the hot embers and roast for 15–20 minutes, or until the apples are tender.
7. Carefully unwrap (watch for steam) and serve warm—perhaps with a dollop of whipped cream or vanilla ice cream.

Baked apples bring together all the flavors of autumn—sweet fruit, warm spices, and smoky undertones from the fire.

They’re a simple, nostalgic dessert that captures the magic of fall evenings outdoors.

Grilled Harvest Vegetable Medley with Garlic Herb Butter

Fall is harvest season, and there’s no better way to celebrate than by grilling a mix of freshly picked vegetables over an open fire.

This recipe highlights the natural sweetness of autumn produce like carrots, Brussels sprouts, and sweet potatoes, finished with a rich garlic herb butter that melts into every bite.

Ingredients:

• 2 medium carrots, sliced into thick sticks
• 1 medium sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, cut into chunks
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 4 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• Aluminum foil or grill basket

Instructions:

1. Preheat your fire or grill until you have glowing embers and steady heat.
2. Toss the carrots, sweet potato, Brussels sprouts, and bell pepper with olive oil, salt, and pepper.
3. Wrap the vegetables in foil packets or place them in a grill basket. Roast over the fire for 20–25 minutes, shaking or turning halfway through.
4. While vegetables cook, melt butter in a small pan (or heatproof cup set near the fire). Stir in garlic, parsley, and thyme, cooking just until fragrant.
5. Once vegetables are tender and slightly charred, drizzle with garlic herb butter before serving.

This colorful medley is smoky, buttery, and bursting with the earthy sweetness of fall produce.

It makes a hearty side dish for any outdoor meal and pairs perfectly with grilled meats or fish.

Cast Iron Sausage, Potato, and Kale Hash

This hearty hash is the perfect outdoor meal for a chilly fall morning or evening.

Crispy potatoes, smoky sausage, and earthy kale come together in a sizzling cast iron skillet, creating a one-pan dish that’s nourishing and full of flavor.

Ingredients:

• 4 medium potatoes, diced
• 1 pound smoked sausage or kielbasa, sliced into coins
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chopped kale, ribs removed
• 3 tablespoons olive oil
• Salt and pepper to taste
• Optional: fried eggs for topping

Instructions:

1. Place a cast iron skillet directly over campfire coals or on a grill grate. Heat olive oil until shimmering.
2. Add potatoes in a single layer and cook, stirring occasionally, until they begin to brown and crisp (10–12 minutes).
3. Add sausage slices and cook until browned and slightly crisp at the edges.
4. Stir in onion and garlic, sautéing until fragrant and softened.
5. Add chopped kale and cook just until wilted, about 2–3 minutes.
6. Season with salt and pepper to taste.
7. Serve as is, or top with fried eggs for a complete campfire breakfast or hearty dinner.

This rustic hash is filling, smoky, and incredibly satisfying.

It’s versatile enough for breakfast, lunch, or dinner and tastes even better eaten beside a crackling fire.

Mulled Cider with Orange and Cloves

Few drinks are more comforting on a crisp fall evening than a steaming mug of mulled cider.

Infused with cinnamon, cloves, star anise, and citrus, this warm beverage is easy to prepare in a pot over the fire and fills the air with a festive autumn aroma.

Ingredients:

• 1 gallon apple cider (fresh, unfiltered if possible)
• 1 orange, sliced into rounds
• 1 lemon, sliced into rounds
• 4 cinnamon sticks
• 6 whole cloves
• 3 star anise pods
• ¼ cup brown sugar or honey (optional, depending on cider sweetness)
• Optional: splash of bourbon or dark rum for adult version

Instructions:

1. Pour apple cider into a large pot or Dutch oven and place over the campfire, away from direct flames.
2. Add orange and lemon slices, cinnamon sticks, cloves, and star anise.
3. Stir in brown sugar or honey if you prefer a sweeter cider.
4. Simmer gently for 20–30 minutes, allowing the spices to infuse. Avoid boiling.
5. Ladle into mugs and, if desired, add a splash of bourbon or rum before serving.

Mulled cider is more than a drink—it’s a warm hug in a cup.

Its spiced aroma fills the campsite and invites everyone to gather close, making it the perfect way to end an autumn evening outdoors.

Campfire Beef Stew with Root Vegetables

When the air turns crisp, nothing is as comforting as a rich, slow-simmered stew cooked outdoors.

This hearty dish brings together tender chunks of beef, earthy root vegetables, and a savory broth infused with herbs.

Made in a Dutch oven over the fire, it’s the kind of meal that warms you from the inside out.

Ingredients:

• 2 pounds beef chuck, cut into bite-sized cubes
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 large carrots, cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 medium potatoes, cubed
• 2 cups beef broth
• 1 cup red wine (or extra broth)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat a Dutch oven over campfire coals. Add olive oil, then brown beef cubes in batches until golden on all sides. Remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant. Stir in tomato paste and cook briefly.
3. Return beef to the pot and add carrots, parsnips, and potatoes.
4. Pour in broth and red wine, then add bay leaves, thyme, salt, and pepper. Stir well.
5. Cover and let simmer over low coals for 1 ½ to 2 hours, stirring occasionally, until beef is tender and vegetables are soft.
6. Remove bay leaves, garnish with parsley, and serve hot with crusty bread.

This rustic stew is a campfire classic, brimming with deep flavors and hearty textures.

It’s the perfect centerpiece for an outdoor autumn evening, feeding both body and spirit.

Fire-Grilled Pears with Honey and Goat Cheese

Autumn pears take on a luxurious flavor when grilled over a fire.

Their natural sweetness deepens as they caramelize, pairing beautifully with tangy goat cheese, a drizzle of honey, and a sprinkle of toasted nuts.

This dish makes a simple yet elegant outdoor appetizer or dessert.

Ingredients:

• 4 ripe but firm pears, halved and cored
• 2 tablespoons olive oil
• 4 ounces goat cheese (soft and spreadable)
• 3 tablespoons honey
• ¼ cup toasted walnuts or pecans
• Fresh thyme leaves (optional)

Instructions:

1. Brush pear halves lightly with olive oil.
2. Place pears cut-side down on a campfire grill grate and cook for 5–7 minutes, until grill marks appear and pears soften slightly.
3. Flip pears and grill another 3–5 minutes.
4. Remove from heat, place on a serving plate, and dollop each half with goat cheese.
5. Drizzle generously with honey and sprinkle with toasted nuts and thyme, if using.

This dish is sweet, savory, and smoky all at once—a true celebration of fall’s harvest.

Grilled pears with goat cheese are as perfect for sharing around a campfire as they are for an outdoor dinner gathering.

Maple Glazed Campfire Chicken with Rosemary

Chicken cooked outdoors takes on a beautiful smoky character, and when paired with maple syrup and rosemary, it transforms into a savory-sweet autumn delight.

The glaze caramelizes over the fire, creating golden, flavorful chicken perfect for sharing.

Ingredients:

• 4 bone-in chicken thighs or drumsticks
• 2 tablespoons olive oil
• ¼ cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped
• Salt and black pepper to taste

Instructions:

1. Mix maple syrup, Dijon mustard, soy sauce, garlic, rosemary, salt, and pepper in a small bowl to create the glaze.
2. Pat chicken dry and rub lightly with olive oil.
3. Place chicken pieces on a campfire grill grate or in a cast iron skillet. Cook slowly over medium heat, turning often.
4. During the last 10 minutes of cooking, brush chicken generously with the maple glaze. Continue turning and basting until caramelized and fully cooked (internal temp 165°F).
5. Remove from heat, let rest a few minutes, and serve hot.

This maple-glazed chicken captures the essence of fall—sweet, smoky, and herbaceous.

It’s a rustic yet elegant dish, ideal for outdoor gatherings where food tastes best under open skies.

Pumpkin Spice Campfire Pancakes

Nothing makes a crisp fall morning better than warm pancakes sizzling on a cast iron griddle over the fire.

Infused with pumpkin purée and autumn spices, these pancakes are fluffy, fragrant, and perfect for stacking high with butter and maple syrup.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ½ teaspoon salt
• 1 cup milk (or buttermilk)
• ¾ cup pumpkin purée
• 1 large egg
• 2 tablespoons melted butter (plus extra for the pan)
• Maple syrup, for serving

Instructions:

1. Heat a cast iron skillet or griddle over your campfire until hot. Lightly grease with butter.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
3. In another bowl, whisk milk, pumpkin purée, egg, and melted butter until smooth.
4. Pour the wet mixture into the dry mixture and stir gently until combined. Do not overmix.
5. Ladle batter onto the hot skillet, cooking 2–3 minutes until bubbles form. Flip and cook another 2 minutes until golden.
6. Stack pancakes on a plate and serve with butter and maple syrup.

These pumpkin pancakes are soft, spiced, and downright cozy.

They capture the flavor of fall mornings outdoors and are sure to become a campsite favorite.

Charred Autumn Corn with Chili-Lime Butter

Freshly harvested corn on the cob takes on a smoky sweetness when grilled directly over campfire flames.

Slathered with chili-lime butter, this dish is vibrant, spicy, and refreshing—perfect as a snack or side for fall cookouts.

Ingredients:

• 4 ears of fresh corn, husks removed
• 4 tablespoons unsalted butter, softened
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Zest and juice of 1 lime
• Salt to taste
• Chopped cilantro (optional, for garnish)

Instructions:

1. In a small bowl, mix butter with chili powder, smoked paprika, lime zest, lime juice, and salt until creamy.
2. Grill corn directly over campfire flames or hot coals, turning occasionally, until kernels are charred and tender (8–10 minutes).
3. Remove from heat and brush generously with chili-lime butter.
4. Garnish with cilantro if desired and serve immediately.

This smoky-spicy corn balances sweetness with heat, making it an irresistible outdoor side.

It’s messy, fun, and bursting with autumn flavor—ideal for gatherings around the fire.

Campfire Hot Chocolate with Toasted Marshmallows

Rich, velvety hot chocolate is a cold-weather staple, and it’s even better when made over a fire.

This recipe combines real melted chocolate with warm milk for a decadent drink, topped with toasted marshmallows for extra campfire flair.

Ingredients:

• 4 cups whole milk
• ½ cup heavy cream
• 6 ounces dark chocolate, chopped
• 2 tablespoons cocoa powder
• 2 tablespoons sugar (or to taste)
• 1 teaspoon vanilla extract
• Pinch of cinnamon
• Marshmallows for topping

Instructions:

1. In a fire-safe pot, heat milk and cream gently over the campfire until steaming (do not boil).
2. Whisk in chocolate, cocoa powder, sugar, vanilla, and cinnamon until smooth and melted.
3. Pour into mugs and top with marshmallows.
4. Toast extra marshmallows on sticks over the fire and place them on top for a smoky-sweet garnish.

This luxurious hot chocolate is both a drink and a dessert, warming cold hands while lifting spirits.

The toasted marshmallows give it a nostalgic campfire twist, making it a fall evening essential.

Campfire Sweet Potato and Black Bean Tacos

Tacos aren’t just for summer—they’re perfect for crisp fall nights too.

This vegetarian-friendly version brings together smoky roasted sweet potatoes, hearty black beans, and a touch of spice, all wrapped in warm tortillas and finished with fresh toppings. They’re easy to assemble outdoors and bursting with autumn flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon cumin
• Salt and black pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small flour or corn tortillas
• Toppings: avocado slices, chopped cilantro, lime wedges, shredded cheese, sour cream

Instructions:

1. Toss sweet potato cubes with olive oil, smoked paprika, chili powder, cumin, salt, and pepper.
2. Wrap in a foil packet and place directly over hot campfire coals. Roast for 20–25 minutes, shaking once, until tender and caramelized.
3. Warm tortillas over the grill grate or directly on a flat skillet for a few seconds each side.
4. Fill tortillas with sweet potatoes and black beans, then top with avocado, cilantro, cheese, and sour cream.
5. Squeeze fresh lime over the top before serving.

These tacos are smoky, filling, and vibrant, perfect for outdoor gatherings.

They’re hearty enough for meat-lovers yet light enough to enjoy around a roaring fire without feeling too heavy.

Autumn Harvest Campfire Risotto

Creamy risotto might not seem like campfire food, but with a Dutch oven and some patience, it transforms into a luxurious outdoor meal.

This fall version uses earthy mushrooms, pumpkin purée, and Parmesan for a dish that’s both rustic and refined.

Ingredients:

• 1 ½ cups arborio rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup chopped mushrooms (cremini or wild mushrooms)
• ½ cup pumpkin purée
• ½ cup white wine (optional, can substitute broth)
• 4 cups warm chicken or vegetable broth
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh sage or thyme leaves for garnish

Instructions:

1. Heat olive oil in a Dutch oven over campfire coals. Sauté onion and garlic until translucent.
2. Stir in mushrooms and cook until softened and lightly browned.
3. Add rice, stirring until grains are coated and slightly toasted.
4. Deglaze with white wine (if using), stirring until absorbed.
5. Begin adding warm broth, one ladle at a time, stirring often and allowing each addition to absorb before adding more.
6. After about 20 minutes, stir in pumpkin purée. Continue cooking until rice is creamy and tender.
7. Finish with butter, Parmesan, salt, and pepper. Garnish with fresh sage or thyme.

This creamy risotto carries the warmth of pumpkin and mushrooms in every bite.

It’s a cozy, comforting campfire meal that feels special, yet simple enough to cook under the stars.

Campfire S’mores Dip with Autumn Twist

S’mores are a campfire tradition, but this dip puts a fall-inspired spin on the classic.

Instead of building individual s’mores, everything comes together in a skillet—gooey chocolate, toasted marshmallows, and an extra touch of cinnamon and caramel for autumn flair.

Ingredients:

• 2 cups semi-sweet chocolate chips
• 1 cup mini marshmallows (plus extra for topping)
• 2 tablespoons caramel sauce
• ½ teaspoon cinnamon
• Graham crackers, apple slices, or pretzels for dipping

Instructions:

1. Place a cast iron skillet on the campfire grate. Spread chocolate chips evenly across the bottom.
2. Drizzle caramel sauce over the chocolate, then sprinkle with cinnamon.
3. Top with marshmallows, spreading evenly to cover the chocolate.
4. Heat over the fire until chocolate melts and marshmallows are golden and gooey, about 5–7 minutes.
5. Remove from heat and serve immediately with graham crackers, apple slices, or pretzels for dipping.

This skillet dip takes the nostalgia of s’mores and makes it easier—and even more indulgent.

The caramel and cinnamon give it a distinctly autumn twist, making it the ultimate fireside dessert.

Campfire Acorn Squash with Brown Sugar Butter

Acorn squash is one of autumn’s most versatile vegetables, and when roasted over a campfire, it becomes tender, sweet, and slightly smoky.

A simple filling of brown sugar and butter caramelizes inside the squash, creating a dessert-like side dish that pairs beautifully with almost any fall meal.

Ingredients:

• 2 acorn squash, halved and seeded
• 4 tablespoons unsalted butter
• 4 tablespoons brown sugar
• 1 teaspoon cinnamon
• Pinch of nutmeg
• Pinch of salt
• Foil for wrapping

Instructions:

1. Cut squash in half and scoop out seeds.
2. Place each half cut-side up and fill the center with 1 tablespoon butter, 1 tablespoon brown sugar, a sprinkle of cinnamon, nutmeg, and a pinch of salt.
3. Wrap each half tightly in foil.
4. Place foil packets directly into campfire embers and cook for 30–40 minutes, until the squash is fork-tender.
5. Carefully unwrap and serve hot, scooping the buttery filling into the soft squash flesh.

Sweet, spiced, and smoky, this acorn squash is a true taste of fall outdoors.

It works as both a side dish and a light dessert, warming you with every spoonful.

Smoky Campfire Lentil Soup

This nourishing soup is packed with protein-rich lentils, autumn vegetables, and smoky spices.

It’s an ideal dish to simmer in a Dutch oven over a fire, providing comfort and warmth on chilly evenings after a long day outdoors.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 ½ cups dried lentils (green or brown), rinsed
• 1 can (14 oz) fire-roasted diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a Dutch oven over campfire coals. Sauté onion, carrots, and celery until softened.
2. Add garlic and cook briefly until fragrant.
3. Stir in lentils, tomatoes, broth, smoked paprika, cumin, bay leaves, salt, and pepper.
4. Bring to a boil, then reduce to a simmer. Cover and cook for 35–45 minutes, until lentils are tender.
5. Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.

This lentil soup is hearty yet wholesome, with smoky depth from the fire and spices.

It’s the perfect bowl to cradle in your hands while sitting by the flames on a crisp autumn evening.

Caramel Apple Campfire Nachos

Sweet nachos? Yes, and they’re perfect for fall!

This playful campfire dessert layers crispy cinnamon chips, sliced apples, caramel, and chocolate for a gooey, shareable treat.

Think of it as apple pie meets s’mores, designed for outdoor gatherings.

Ingredients:

• 1 bag cinnamon-sugar tortilla chips (or make your own with tortillas, cinnamon, and sugar)
• 2 apples, thinly sliced
• ½ cup caramel sauce
• ½ cup mini chocolate chips
• ½ cup mini marshmallows
• Whipped cream for topping

Instructions:

1. Line a cast iron skillet or Dutch oven lid with parchment paper or foil.
2. Spread half the chips across the bottom. Layer with apple slices, caramel drizzle, chocolate chips, and marshmallows.
3. Add another layer of chips and repeat toppings.
4. Cover with foil and place over campfire coals for 5–7 minutes, until marshmallows and chocolate melt.
5. Remove from heat and top with whipped cream before serving.

Caramel apple nachos are fun, messy, and delicious—everything a campfire dessert should be.

They’re quick to prepare, easy to share, and guaranteed to make autumn nights even sweeter.

Campfire Stuffed Bell Peppers with Autumn Grains

Stuffed peppers are a hearty and colorful campfire classic.

This fall version is filled with nutty quinoa, roasted vegetables, and a touch of cheese, making it both wholesome and satisfying.

Cooked in foil packets, they steam and roast at the same time, locking in flavor and smokiness.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa (or rice, farro, or barley)
• 1 small zucchini, diced
• 1 small carrot, diced
• 1 small onion, diced
• 1 cup canned diced tomatoes, drained
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• ½ cup shredded mozzarella or cheddar cheese
• Olive oil, salt, and pepper

Instructions:

1. In a bowl, combine quinoa, zucchini, carrot, onion, tomatoes, oregano, smoked paprika, olive oil, salt, and pepper.
2. Stuff peppers with the mixture, filling almost to the top. Sprinkle with cheese.
3. Wrap each pepper in foil and seal tightly.
4. Place packets in hot campfire embers or on a grill grate for 25–30 minutes, until peppers are tender and cheese is melted.
5. Carefully unwrap and serve hot.

These stuffed peppers are colorful, nourishing, and full of smoky depth.

They make a balanced campfire meal that’s easy to prepare yet feels festive for a fall evening outdoors.

Rustic Campfire Apple Crisp

Apple crisp is a fall dessert favorite, and it’s surprisingly easy to make over a fire.

Tart apples soften into a tender filling while a buttery oat topping crisps up to golden perfection.

Served warm straight from the skillet, it’s pure autumn comfort.

Ingredients:

• 5–6 firm apples, peeled and sliced
• 2 tablespoons lemon juice
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup rolled oats
• ½ cup flour
• ½ cup butter, cut into cubes
• ½ cup chopped nuts (optional)

Instructions:

1. In a cast iron skillet, toss apples with lemon juice, half the brown sugar, cinnamon, and nutmeg.
2. In a bowl, mix oats, flour, remaining sugar, butter, and nuts with your hands until crumbly.
3. Sprinkle topping evenly over apples.
4. Cover skillet with foil and place over campfire coals (not direct flames) for 25–30 minutes, until apples are tender and topping is golden.
5. Serve warm, ideally with a scoop of vanilla ice cream if you’ve brought a cooler.

This apple crisp brings the taste of homemade pie to the outdoors.

It’s rustic, fragrant, and irresistibly cozy—a dessert made for sharing around a fire.

Campfire Harvest Chili Dogs

Classic campfire hot dogs get a fall-inspired upgrade in this recipe.

Instead of plain toppings, these are loaded with smoky pumpkin chili, shredded cheese, and a drizzle of sour cream, turning a casual snack into a hearty seasonal meal.

Ingredients:

• 6 hot dog sausages
• 6 buns
• 2 cups leftover pumpkin chili (or your favorite chili)
• ½ cup shredded cheddar cheese
• Sour cream for topping
• Chopped scallions or cilantro for garnish

Instructions:

1. Roast hot dog sausages over the campfire on skewers or cook them in a skillet until browned.
2. Toast buns briefly over the fire until lightly crisp.
3. Warm chili in a small pot over the fire.
4. Place sausages in buns and spoon chili generously over the top.
5. Sprinkle with cheese and drizzle with sour cream. Garnish with scallions or cilantro.

These chili dogs are smoky, cheesy, and bursting with fall flavors.

They’re a fun way to elevate a campfire classic into a filling meal that satisfies everyone around the flames.