27 Easy Fall Picnic Recipes for Any Occasion

Autumn is the perfect season for enjoying meals outdoors. Crisp air, colorful leaves, and cozy flavors make fall picnics a delightful way to gather with friends and family.

From sweet treats to savory bites, these 27 fall picnic recipes capture the essence of the season, offering dishes that are portable, flavorful, and easy to share.

Whether you’re packing sandwiches, wraps, roasted vegetables, or pumpkin-infused desserts, these recipes will help you create a memorable autumn picnic spread that everyone will love.

27 Easy Fall Picnic Recipes for Any Occasion

Fall picnics are all about savoring seasonal flavors in the great outdoors, and these 27 fall picnic recipes make it easy to do just that.

With a mix of sweet, savory, and snackable dishes, you can create a picnic spread that’s visually appealing, flavorful, and satisfying.

From hearty sandwiches to spiced desserts, each recipe embraces the essence of autumn, ensuring your picnic is both delicious and memorable.

Pack your favorite blanket, grab a basket, and enjoy the crisp fall air with these delightful recipes!

Harvest Apple Chicken Salad Sandwiches

These Harvest Apple Chicken Salad Sandwiches are the perfect fall picnic treat.

Sweet, crisp apples mingle with tender chicken, crunchy celery, and a touch of toasted pecans, all bound together in a lightly spiced, creamy dressing.

Wrapped in whole-grain bread or tucked into flaky croissants, they’re both comforting and refreshing.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 medium apple, diced (preferably Honeycrisp or Fuji)
• 1/2 cup celery, finely chopped
• 1/4 cup toasted pecans, chopped
• 1/4 cup dried cranberries
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• Salt and freshly ground black pepper, to taste
• 4–6 slices whole-grain bread or croissants
• Lettuce leaves for garnish

Instructions:

1. In a large mixing bowl, combine shredded chicken, diced apple, celery, pecans, and dried cranberries.
2. In a small bowl, whisk together mayonnaise, Dijon mustard, cinnamon, salt, and pepper.
3. Pour the dressing over the chicken mixture and toss gently until everything is evenly coated.
4. Taste and adjust seasoning if needed.
5. Spread the chicken salad on bread slices or croissants. Top with a crisp lettuce leaf for added freshness.
6. Assemble sandwiches, wrap tightly in parchment paper, and store in a cooler until ready to enjoy.

These sandwiches balance sweet and savory perfectly, making them an elegant yet simple addition to any fall picnic.

The crunch of pecans and apples adds texture, while the cinnamon-infused dressing gives a subtle seasonal touch.

Roasted Butternut Squash and Quinoa Salad

This Roasted Butternut Squash and Quinoa Salad is hearty, colorful, and full of fall flavor.

Roasted squash and sweet red bell peppers pair beautifully with protein-rich quinoa, dried cranberries, and pumpkin seeds, all tossed in a maple-balsamic dressing.

Perfect for a picnic, it can be enjoyed cold or at room temperature.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 red bell pepper, diced
• 1 cup cooked quinoa
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and red bell pepper with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, and thyme.
3. In a large mixing bowl, combine cooked quinoa, roasted vegetables, pumpkin seeds, and dried cranberries.
4. Pour dressing over the salad and toss gently to combine.
5. Chill for at least 30 minutes or serve at room temperature.

This vibrant salad is a feast for the eyes and the palate.

Its combination of nutty quinoa, sweet roasted squash, and tangy dressing makes it a satisfying and portable dish for any outdoor fall gathering.

Spiced Pumpkin Muffins with Walnut Streusel

These Spiced Pumpkin Muffins with Walnut Streusel are fall picnic essentials.

Moist, tender pumpkin muffins are infused with warming spices and topped with a crunchy walnut streusel, offering a sweet, autumnal treat that pairs perfectly with a cup of cider or coffee.

Ingredients:
Muffins:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Walnut Streusel:

• 1/2 cup chopped walnuts
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, softened

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
4. Gradually add dry ingredients to the wet mixture, folding gently until just combined.
5. For the streusel, mix walnuts, brown sugar, flour, cinnamon, and butter until crumbly.
6. Divide batter evenly among muffin cups and sprinkle generously with walnut streusel.
7. Bake 20–25 minutes, until a toothpick inserted in the center comes out clean. Cool before serving.

These pumpkin muffins are a warm and comforting addition to a fall picnic.

The spiced batter combined with the crunchy walnut topping makes them irresistibly cozy, perfect for enjoying while wrapped in a blanket under crisp autumn skies.

Caramelized Onion and Goat Cheese Tartlets

These Caramelized Onion and Goat Cheese Tartlets are a savory fall picnic delight.

Sweet, slowly caramelized onions combined with tangy goat cheese create a rich, flavorful filling in a crisp, buttery puff pastry shell.

Perfect for handheld enjoyment, they bring elegance to any outdoor gathering.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 4 ounces goat cheese, crumbled
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-low heat. Add sliced onions, thyme, salt, and pepper. Cook slowly, stirring occasionally, until onions are deep golden and caramelized, about 25–30 minutes. Let cool slightly.
3. Roll out puff pastry and cut into 8 squares. Place on a parchment-lined baking sheet.
4. Divide caramelized onions evenly among the pastry squares and sprinkle with crumbled goat cheese. Brush edges of pastry with beaten egg.
5. Bake for 15–20 minutes until pastry is puffed and golden brown. Cool slightly before serving.

These tartlets are a beautiful balance of sweet onions and creamy cheese, ideal for a sophisticated yet easy-to-transport fall picnic appetizer.

Autumn Harvest Pasta Salad

This Autumn Harvest Pasta Salad is colorful, hearty, and full of seasonal flavors.

Roasted vegetables, penne pasta, and a tangy maple Dijon dressing create a dish that’s both comforting and refreshing, perfect for enjoying at a fall picnic.

Ingredients:

• 8 ounces penne pasta
• 1 small butternut squash, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds, toasted
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash, red bell pepper, and zucchini with olive oil, salt, and pepper. Roast 20–25 minutes until tender. Let cool.
2. Cook penne pasta according to package instructions. Drain and rinse with cold water.
3. In a small bowl, whisk together 2 tablespoons olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
4. In a large bowl, combine pasta, roasted vegetables, dried cranberries, and pumpkin seeds. Toss with dressing until well coated. Chill before serving.

This pasta salad is both hearty and refreshing, capturing the best flavors of autumn.

Its mix of textures and sweet-savory notes makes it an ideal picnic dish.

Maple Pecan Energy Bars

These Maple Pecan Energy Bars are the ultimate grab-and-go snack for a fall picnic.

Chewy, nutty, and lightly sweetened with pure maple syrup, they provide energy and flavor, perfect for a hike or a leisurely afternoon outdoors.

Ingredients:

• 2 cups rolled oats
• 1 cup pecans, chopped
• 1/2 cup almond butter
• 1/3 cup maple syrup
• 1/4 cup unsweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine oats, pecans, coconut, cinnamon, and salt.
3. In a small saucepan over low heat, warm almond butter and maple syrup until smooth. Stir in vanilla extract.
4. Pour the almond butter mixture over dry ingredients and mix until fully combined. Press the mixture firmly into the prepared pan.
5. Bake for 20–25 minutes until golden brown. Let cool completely, then cut into bars.

These energy bars are chewy, nutty, and naturally sweet, making them a nutritious and satisfying addition to any fall picnic.

They’re easy to pack, store, and share.

Sage and Butternut Squash Hand Pies

These Sage and Butternut Squash Hand Pies are a cozy, portable fall picnic treat.

Roasted butternut squash is seasoned with fresh sage and a touch of nutmeg, then wrapped in a flaky pastry, making each bite a perfect combination of sweet and savory.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups butternut squash, peeled and diced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon fresh sage, chopped
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and onion with olive oil, sage, nutmeg, salt, and pepper. Roast 20–25 minutes until tender. Let cool slightly.
2. Roll out puff pastry and cut into 6–8 squares.
3. Spoon the roasted squash mixture onto one half of each square, leaving a border around the edges. Fold pastry over and seal edges with a fork.
4. Brush the tops with beaten egg.
5. Bake for 20–25 minutes until golden and puffed. Cool slightly before packing for your picnic.

These hand pies are easy to transport and full of warm, earthy fall flavors, making them a standout savory option for a picnic.

Autumn Harvest Veggie Wraps

These Autumn Harvest Veggie Wraps are fresh, colorful, and packed with fall flavors.

Roasted root vegetables, crisp greens, and a creamy maple tahini dressing make these wraps both satisfying and portable for any picnic.

Ingredients:

• 1 small sweet potato, peeled and diced
• 1 carrot, peeled and sliced thin
• 1/2 red bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 large whole-wheat tortillas
• 2 cups baby spinach
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup hummus

Maple Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice
• 1–2 tablespoons water, to thin

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato, carrot, and bell pepper with olive oil, salt, and pepper. Roast 20 minutes until tender.
2. Whisk together tahini, maple syrup, lemon juice, and water to make a smooth dressing.
3. Spread hummus on each tortilla, then layer with roasted vegetables, spinach, pumpkin seeds, and a drizzle of maple tahini dressing.
4. Roll up tightly, cut in half, and wrap in parchment for easy transport.

These wraps are colorful, flavorful, and easy to eat on the go.

The combination of roasted vegetables and nutty tahini dressing captures the essence of fall in every bite.

Cranberry-Orange Scones

These Cranberry-Orange Scones are sweet, tart, and buttery—a perfect addition to a fall picnic spread.

Fresh cranberries and orange zest add bright flavors, while a light glaze adds a touch of sweetness.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup cold unsalted butter, cut into cubes
• 2/3 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1 cup fresh cranberries

Glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons orange juice

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
3. In a small bowl, whisk together cream, egg, vanilla, and orange zest. Add to dry ingredients and stir until just combined. Fold in cranberries.
4. Pat dough into a 1-inch thick circle and cut into 8 wedges. Place on baking sheet.
5. Bake for 18–20 minutes until golden. Cool slightly.
6. Whisk powdered sugar with orange juice to make glaze and drizzle over warm scones.

These scones are tender, fruity, and lightly spiced—perfect for a sweet finish to your fall picnic.

Their bright flavors and portable size make them ideal for sharing outdoors.

Roasted Pear and Prosciutto Crostini

These Roasted Pear and Prosciutto Crostini are elegant, easy-to-eat bites perfect for a fall picnic.

Sweet roasted pears, salty prosciutto, and creamy goat cheese atop toasted baguette slices create a harmonious blend of flavors and textures.

Ingredients:

• 1 baguette, sliced into 1/2-inch rounds
• 2 ripe pears, thinly sliced
• 4 ounces goat cheese, softened
• 4 slices prosciutto, torn into smaller pieces
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Honey, for drizzling
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, thyme, salt, and pepper. Roast 12–15 minutes until tender.
2. Arrange baguette slices on a baking sheet and toast in the oven for 5–7 minutes until lightly golden.
3. Spread a thin layer of goat cheese on each crostini. Top with roasted pear slices and pieces of prosciutto.
4. Drizzle lightly with honey before serving.

These crostini are both visually appealing and full of fall flavors. Sweet, savory, and creamy, they’re ideal for sharing on a crisp autumn day.

Autumn Harvest Chicken Wraps

These Autumn Harvest Chicken Wraps are hearty, flavorful, and portable.

Roasted chicken, crisp apples, leafy greens, and a creamy maple-mustard dressing make these wraps a filling and refreshing option for a fall picnic.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 apple, thinly sliced
• 1/2 cup shredded carrots
• 2 cups mixed greens
• 4 large whole-wheat tortillas
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. In a small bowl, mix mayonnaise, Dijon mustard, and maple syrup. Season with salt and pepper.
2. Spread a thin layer of the dressing on each tortilla.
3. Divide chicken, apple slices, shredded carrots, and mixed greens evenly among the tortillas.
4. Roll tightly, wrap in parchment, and slice in half for easy picnic serving.

These wraps combine sweet and savory flavors with a satisfying crunch. They’re easy to make ahead, pack, and enjoy outdoors.

Spiced Pumpkin Cheesecake Bites

These Spiced Pumpkin Cheesecake Bites are rich, creamy, and perfectly portable for a fall picnic.

With a ginger snap crust, spiced pumpkin cheesecake filling, and a dollop of whipped cream, they’re an autumn dessert you can enjoy in a single bite.

Ingredients:
Crust:

• 1 1/2 cups ginger snap cookies, crushed
• 1/4 cup unsalted butter, melted

Filling:

• 8 ounces cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 large egg

Topping:

• Whipped cream (optional)

Instructions:

1. Preheat oven to 325°F (165°C) and line a mini muffin tin with paper liners.
2. Mix crushed ginger snaps with melted butter and press into the bottom of each liner.
3. In a bowl, beat cream cheese, pumpkin puree, sugar, pumpkin pie spice, vanilla, and egg until smooth.
4. Spoon filling over the crusts, filling each cup nearly to the top.
5. Bake 18–20 minutes until centers are set. Let cool completely, then refrigerate for at least 1 hour.
6. Top with a small dollop of whipped cream before serving.

These cheesecake bites are creamy, spiced, and perfectly portioned for a picnic.

They capture all the flavors of fall in a fun, handheld dessert.

Sweet Potato and Black Bean Quesadillas

These Sweet Potato and Black Bean Quesadillas are a hearty, flavorful option for a fall picnic.

Roasted sweet potatoes, black beans, and melty cheese are folded into tortillas for a satisfying handheld meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar or Mexican blend cheese
• 4 large flour tortillas
• Sour cream or salsa for dipping (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, pepper, and smoked paprika. Roast 20–25 minutes until tender.
2. In a large bowl, combine roasted sweet potatoes, black beans, and shredded cheese.
3. Heat a skillet over medium heat. Place one tortilla in the skillet, spread a portion of the filling evenly, and top with another tortilla. Cook 2–3 minutes per side until golden and cheese melts.
4. Repeat with remaining tortillas. Slice into wedges and serve with sour cream or salsa.

These quesadillas are easy to make, portable, and packed with fall flavors. They’re perfect for an outdoor lunch or picnic snack.

Apple-Cranberry Hand Pies

These Apple-Cranberry Hand Pies are a sweet, portable treat.

Tart cranberries and tender, spiced apples are encased in flaky pastry, making them ideal for sharing at a fall picnic.

Ingredients:

• 2 sheets puff pastry, thawed
• 2 cups apples, peeled and diced
• 1/2 cup fresh or frozen cranberries
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Toss apples and cranberries with brown sugar, cinnamon, nutmeg, and lemon juice.
2. Roll out puff pastry and cut into 8 rectangles.
3. Spoon filling onto one half of each rectangle. Fold over and seal edges with a fork. Brush tops with beaten egg.
4. Bake 20–25 minutes until golden brown. Cool slightly before packing.

These hand pies are the perfect combination of sweet, tart, and flaky.

They’re easy to carry and enjoy outdoors, making them a fall picnic favorite.

Roasted Veggie and Hummus Pinwheels

These Roasted Veggie and Hummus Pinwheels are colorful, tasty, and easy to eat.

Roasted seasonal vegetables, creamy hummus, and soft tortillas roll up into a portable, bite-sized snack for fall picnics.

Ingredients:

• 1 small zucchini, sliced thin
• 1 red bell pepper, sliced thin
• 1 small carrot, julienned
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 large flour tortillas
• 1/2 cup hummus (any flavor)
• 1/4 cup fresh spinach leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and carrot with olive oil, salt, and pepper. Roast 15–20 minutes until tender. Cool slightly.
2. Spread hummus evenly over each tortilla. Layer with roasted vegetables and spinach leaves.
3. Roll up tightly and slice into 1-inch pinwheels. Secure with toothpicks if needed.

These pinwheels are fresh, flavorful, and perfectly bite-sized for a picnic.

They combine creamy hummus with the natural sweetness of roasted vegetables for a balanced, portable snack.

Pumpkin and Sage Savory Muffins

These Pumpkin and Sage Savory Muffins are moist, flavorful, and perfect for a fall picnic.

Earthy sage and pumpkin puree come together in a tender muffin that’s slightly cheesy and completely portable.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon chopped fresh sage (or 1/2 teaspoon dried)
• 1 cup pumpkin puree
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and sage.
3. In a separate bowl, combine pumpkin puree, milk, oil, and egg until smooth.
4. Fold wet ingredients into dry until just combined. Stir in shredded cheese.
5. Divide batter among muffin cups and bake 20–25 minutes until a toothpick comes out clean. Cool before packing.

These savory muffins are tender, flavorful, and easy to transport.

They’re ideal as a side or snack for a crisp autumn picnic.

Cranberry Walnut Chicken Salad Wraps

These Cranberry Walnut Chicken Salad Wraps are sweet, savory, and satisfying.

Tender chicken, dried cranberries, and crunchy walnuts are combined in a creamy dressing and wrapped in whole wheat tortillas, perfect for a fall picnic.

Ingredients:

• 2 cups cooked chicken, shredded
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• 4 whole wheat tortillas
• 1 cup mixed greens

Instructions:

1. In a bowl, combine chicken, mayonnaise, Dijon mustard, salt, pepper, cranberries, and walnuts. Mix until well combined.
2. Spread the chicken salad evenly over tortillas, top with mixed greens.
3. Roll tortillas tightly, slice in half, and wrap in parchment paper for easy transport.

These wraps balance creamy, sweet, and crunchy flavors. They’re portable, refreshing, and a perfect handheld option for a fall picnic.

Maple Pecan Popcorn

Maple Pecan Popcorn is a sweet and crunchy snack that captures the essence of fall.

Lightly coated with maple syrup and tossed with toasted pecans, it’s a perfect picnic-friendly treat for all ages.

Ingredients:

• 8 cups popped popcorn
• 1/2 cup pecans, chopped
• 1/4 cup unsalted butter
• 1/3 cup pure maple syrup
• 1/4 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a small saucepan, melt butter with maple syrup, cinnamon, and a pinch of salt over low heat.
3. Pour the syrup mixture over popcorn and pecans, tossing gently to coat.
4. Spread coated popcorn on the prepared baking sheet and bake 15 minutes, stirring halfway through. Cool completely before packing.

This popcorn is sweet, nutty, and perfectly crunchy, making it a simple and satisfying fall snack for any picnic.

Caramel Apple Skewers

These Caramel Apple Skewers are a fun and portable dessert for a fall picnic.

Crisp apple chunks are dipped in rich caramel and optionally sprinkled with chopped nuts or cinnamon sugar, creating a sweet treat that’s easy to enjoy outdoors.

Ingredients:

• 2 medium apples, cored and cut into bite-sized chunks
• 1/2 cup caramel sauce (store-bought or homemade)
• 1/4 cup chopped pecans or walnuts (optional)
• Wooden skewers

Instructions:

1. Thread apple chunks onto wooden skewers, leaving a little space between pieces.
2. Warm caramel sauce slightly to make it pourable. Dip or drizzle the caramel over the apple chunks.
3. If desired, sprinkle with chopped nuts or cinnamon sugar.
4. Allow caramel to set for a few minutes before serving.

These skewers are fun, mess-free, and full of classic fall flavors.

They’re perfect for a picnic dessert that’s both portable and visually appealing.

Autumn Harvest Cheese and Fruit Platter

This Autumn Harvest Cheese and Fruit Platter is perfect for a fall picnic.

Seasonal fruits like figs, grapes, and sliced apples pair beautifully with a selection of cheeses, nuts, and honey for a snack that’s both elegant and easy to share.

Ingredients:

• 4 ounces brie cheese
• 4 ounces cheddar cheese, sliced
• 1/2 cup grapes
• 1/2 cup apple slices
• 1/4 cup dried figs, halved
• 1/4 cup walnuts or pecans
• Honey, for drizzling
• Crackers or sliced baguette

Instructions:

1. Arrange cheeses on a platter.
2. Surround with grapes, apple slices, dried figs, and nuts.
3. Drizzle lightly with honey and add crackers or baguette slices on the side.
4. Cover and transport in a picnic-friendly container.

This platter combines sweet, savory, and crunchy elements, making it a versatile and shareable picnic centerpiece that celebrates fall flavors.

Roasted Pumpkin Hummus with Veggie Sticks

This Roasted Pumpkin Hummus is creamy, flavorful, and perfect for dipping.

Paired with crisp veggie sticks, it’s a healthy, seasonal snack that’s easy to pack for a fall picnic.

Ingredients:

• 1 cup pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 garlic clove
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Assorted veggie sticks (carrots, celery, bell peppers, cucumber)

Instructions:

1. In a food processor, blend pumpkin, chickpeas, tahini, olive oil, garlic, cumin, lemon juice, salt, and pepper until smooth.
2. Taste and adjust seasoning as needed.
3. Serve with assorted veggie sticks for dipping. Pack in airtight containers for a picnic.

This pumpkin hummus is creamy, spiced, and packed with autumn flavor.

It’s a healthy, portable option that pairs perfectly with fresh vegetables for a satisfying picnic snack.

Roasted Autumn Veggie Flatbreads

These Roasted Autumn Veggie Flatbreads are a flavorful, portable savory option for a fall picnic.

Roasted seasonal vegetables like butternut squash, red onions, and bell peppers are layered over a crispy flatbread with a touch of herbed goat cheese for a perfect handheld meal.

Ingredients:

• 2 small flatbreads or naan
• 1 cup butternut squash, diced
• 1/2 red onion, thinly sliced
• 1/2 red bell pepper, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 ounces goat cheese, crumbled
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash, red onion, and bell pepper with olive oil, salt, and pepper. Roast 20 minutes until tender.
2. Place flatbreads on a baking sheet, top with roasted vegetables, goat cheese, and thyme.
3. Bake 8–10 minutes until flatbread is crisp and cheese begins to melt.
4. Slice into portions for easy serving.

These flatbreads are colorful, flavorful, and easy to transport.

They combine sweet roasted vegetables with creamy goat cheese for a satisfying fall picnic dish

Sweet Potato and Kale Mini Frittatas

These Sweet Potato and Kale Mini Frittatas are protein-packed, flavorful, and portable.

Tender sweet potato cubes and sautéed kale are combined with eggs and cheese in mini muffin tins, perfect for handheld picnic bites.

Ingredients:

• 1 small sweet potato, peeled and diced
• 1 cup chopped kale
• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C) and grease a mini muffin tin.
2. Heat olive oil in a skillet, sauté sweet potato until tender. Add kale and cook until wilted.
3. In a bowl, whisk together eggs, milk, cheese, salt, and pepper. Stir in sweet potato and kale mixture.
4. Pour egg mixture into muffin cups, filling about 3/4 full. Bake 18–20 minutes until set.
5. Let cool slightly before removing from tin.

These mini frittatas are portable, nutritious, and bursting with fall flavors. They’re perfect for a protein-packed picnic snack or brunch item.

Apple and Brie Puff Pastry Bites

These Apple and Brie Puff Pastry Bites are a sweet-and-savory fall picnic treat.

Crisp apple slices and creamy brie are baked inside flaky puff pastry, making a portable appetizer or snack that’s both elegant and delicious.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 apple, thinly sliced
• 4 ounces brie cheese, sliced
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut puff pastry into 12 squares. Place a slice of brie and 1–2 apple slices on each square. Drizzle with honey and sprinkle with cinnamon.
3. Fold corners of pastry toward center and lightly press to seal.
4. Bake 15–18 minutes until golden brown. Cool slightly before serving.

These bite-sized pastries are a perfect combination of sweet and savory.

Flaky, melty, and aromatic, they’re an ideal addition to a fall picnic spread.

Pumpkin, Spinach, and Feta Hand Pies

These Pumpkin, Spinach, and Feta Hand Pies are a savory, portable fall picnic option.

Roasted pumpkin, sautéed spinach, and creamy feta are wrapped in flaky pastry for a handheld delight.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup pumpkin, roasted and diced
• 1 cup fresh spinach, sautéed and chopped
• 1/2 cup feta cheese, crumbled
• 1 egg, beaten (for egg wash)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine roasted pumpkin, sautéed spinach, feta, salt, and pepper.
3. Roll out puff pastry and cut into 6 squares. Spoon filling onto one half of each square. Fold pastry over and seal edges with a fork.
4. Brush tops with beaten egg and bake 20–25 minutes until golden brown.
5. Let cool slightly before packing for a picnic.

These hand pies are savory, flaky, and perfect for fall.

They’re portable and flavorful, making them ideal for a picnic spread.

Harvest Chicken Salad Croissant Sandwiches

These Harvest Chicken Salad Croissant Sandwiches combine tender chicken, crisp apples, and walnuts in a creamy dressing, all tucked into buttery croissants.

They’re a sweet-and-savory picnic favorite.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 apple, diced
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 4 croissants

Instructions:

1. In a bowl, mix chicken, apple, walnuts, cranberries, mayonnaise, Dijon mustard, salt, and pepper until well combined.
2. Slice croissants in half and fill with the chicken salad mixture.
3. Wrap sandwiches in parchment paper for transport.

These croissant sandwiches are flavorful, crunchy, and creamy—a perfect combination for a fall picnic lunch.

Cinnamon Sugar Roasted Nuts

Cinnamon Sugar Roasted Nuts are a sweet and crunchy fall snack.

Almonds, pecans, and walnuts are coated with cinnamon, sugar, and a touch of salt, perfect for snacking on the go.

Ingredients:

• 1 cup almonds
• 1 cup pecans
• 1/2 cup walnuts
• 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix nuts with melted butter, brown sugar, cinnamon, and salt until coated.
3. Spread nuts in a single layer on the baking sheet and roast 12–15 minutes, stirring halfway through.
4. Let cool completely before packing.

These roasted nuts are sweet, spiced, and crunchy—a perfect handheld snack for a fall picnic.