22 Delicious Fall Potluck Appetizer Recipes to Try This Season

Fall is the perfect season to gather with friends and family, share warm drinks, and indulge in hearty, seasonal flavors.

One of the best ways to celebrate autumn at a potluck is with appetizers that showcase the season’s bounty.

From roasted vegetables to sweet-and-savory bites, fall appetizers can be comforting, festive, and visually appealing.

In this article, we’ve curated 22 fall potluck appetizer recipes that are sure to impress your guests and keep them coming back for more.

Whether you’re hosting a casual get-together or a more elegant gathering, these appetizers bring the essence of fall to your table.

22 Delicious Fall Potluck Appetizer Recipes to Try This Season

With these 22 fall potluck appetizer recipes, your next autumn gathering will be a hit.

From sweet, tangy, savory, and spiced flavors to colorful presentations, these appetizers celebrate the best of fall ingredients.

They’re easy to prepare, fun to serve, and guaranteed to impress your guests.

Whether you’re hosting a casual weekend get-together or a festive holiday gathering, these appetizers will make your potluck table the star of the season.

Roasted Butternut Squash and Sage Crostini

These crostini are a perfect fall appetizer, combining the natural sweetness of roasted butternut squash with the earthy aroma of fresh sage.

Crispy toasted bread topped with creamy ricotta and a drizzle of honey makes every bite irresistible. Ideal for sharing at a fall potluck.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp fresh sage, chopped (or ½ tsp dried sage)
• 1 baguette, sliced into ½-inch rounds
• 1 cup ricotta cheese
• 2 tbsp honey
• Optional: crushed walnuts for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss butternut squash cubes with olive oil, salt, pepper, and chopped sage. Spread them evenly on a baking sheet.
3. Roast for 25-30 minutes, turning once halfway, until squash is tender and lightly caramelized.
4. While the squash is roasting, arrange baguette slices on another baking sheet. Toast in the oven for 5-7 minutes until golden and crisp.
5. Spread a generous layer of ricotta cheese on each toasted baguette slice.
6. Top with a few roasted squash cubes and drizzle lightly with honey.
7. Garnish with crushed walnuts if desired. Serve warm or at room temperature.

This appetizer is a beautiful balance of creamy, sweet, and savory flavors.

Its vibrant colors and fall-inspired ingredients make it a standout dish at any potluck.

Apple and Brie Puff Pastry Bites

Sweet, juicy apples meet creamy brie cheese in flaky puff pastry for a bite-sized autumn delight.

These easy-to-make appetizers are perfect for impressing guests while capturing the flavors of fall.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 apple (Honeycrisp or Granny Smith), peeled and finely chopped
• 1 tbsp brown sugar
• 1 tsp cinnamon
• 4 oz brie cheese, cut into small cubes
• 1 egg, beaten (for egg wash)
• Optional: fresh thyme leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine chopped apple, brown sugar, and cinnamon.
3. Roll out puff pastry and cut into 2-inch squares. Place a small cube of brie in the center of each square.
4. Top the brie with a spoonful of the apple mixture. Fold the pastry corners over to enclose the filling, pinching edges gently.
5. Brush the tops with beaten egg for a golden finish.
6. Bake for 15-18 minutes, or until puff pastry is golden brown and puffed.
7. Garnish with fresh thyme leaves if desired. Serve warm.

These apple and brie bites are a perfect combination of sweet and savory, with a flaky texture that makes them irresistible.

They disappear fast at any fall gathering!

Spiced Pumpkin Hummus with Pita Chips

A creamy and flavorful pumpkin hummus seasoned with warm fall spices is both comforting and festive.

Served with homemade pita chips, it’s an easy, crowd-pleasing appetizer for any potluck.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup canned pumpkin puree
• 3 tbsp tahini
• 2 tbsp olive oil, plus more for drizzling
• 1 garlic clove
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• Juice of 1 lemon
• Optional: paprika for garnish
• 4 pita breads, cut into triangles for chips

Instructions:

1. Preheat oven to 375°F (190°C) for the pita chips.
2. For the hummus, combine chickpeas, pumpkin puree, tahini, olive oil, garlic, cumin, cinnamon, nutmeg, lemon juice, salt, and pepper in a food processor. Blend until smooth and creamy. Adjust seasoning to taste.
3. Arrange pita triangles on a baking sheet and drizzle with olive oil. Bake for 10-12 minutes, flipping halfway, until crisp and golden.
4. Transfer hummus to a serving bowl and drizzle with olive oil and sprinkle with paprika if desired.
5. Serve hummus alongside warm pita chips.

This spiced pumpkin hummus is a flavorful and healthy fall appetizer that is both comforting and visually appealing.

Its festive spices make it perfect for a seasonal potluck spread.

Caramelized Onion and Goat Cheese Tartlets

Sweet, slow-cooked caramelized onions paired with tangy goat cheese make these bite-sized tartlets an elegant yet comforting fall appetizer.

Perfect for entertaining and sharing at potlucks.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 4 oz goat cheese, crumbled
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat butter and olive oil in a skillet over medium heat. Add onions and cook slowly for 20-25 minutes, stirring occasionally, until caramelized. Season with salt, pepper, and thyme.
2. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
3. Roll out puff pastry and cut into 2-inch squares. Place a small spoonful of caramelized onions in the center of each square. Top with a small amount of goat cheese.
4. Fold corners slightly toward the center, leaving some cheese exposed. Brush pastry edges with beaten egg.
5. Bake for 15-18 minutes, until pastry is golden and puffed. Serve warm.

These tartlets offer a rich, savory-sweet flavor combination that’s irresistible at fall gatherings.

The gooey goat cheese and caramelized onions make them an instant hit.

Cranberry Brie Bites

These festive cranberry brie bites combine the creaminess of brie, the tartness of cranberries, and the buttery crunch of phyllo cups.

They’re perfect for holiday and fall potlucks alike.

Ingredients:

• 1 package mini phyllo shells
• 4 oz brie cheese, cut into small cubes
• ½ cup cranberry sauce (homemade or store-bought)
• 2 tbsp chopped pecans (optional)
• Fresh rosemary for garnish

Instructions:

1. Preheat oven to 350°F (175°C).
2. Place a cube of brie into each mini phyllo shell. Top with a teaspoon of cranberry sauce. Sprinkle chopped pecans on top if desired.
3. Bake for 8-10 minutes, until brie is melted and bubbly.
4. Garnish with a small sprig of fresh rosemary. Serve immediately.

These cranberry brie bites are a perfect bite-sized appetizer for fall, balancing sweet, tart, and creamy flavors in a fun, portable presentation.

Sweet Potato and Bacon Skewers

These skewers feature roasted sweet potatoes wrapped in crispy bacon, creating a smoky-sweet fall appetizer that’s both simple and satisfying. Perfect for sharing at a potluck table.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 8 slices of bacon, cut in half
• 2 tbsp maple syrup
• Salt and black pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wrap each sweet potato cube with a half slice of bacon and secure with a skewer.
3. Arrange skewers on the baking sheet. Brush lightly with maple syrup and season with salt and pepper.
4. Roast for 20-25 minutes, turning halfway, until bacon is crispy and sweet potatoes are tender.
5. Serve warm on a platter for easy sharing.

These sweet potato and bacon skewers are a smoky, sweet, and savory crowd-pleaser.

The combination of flavors perfectly captures the essence of fall in every bite.

Sage and Walnut Stuffed Mushrooms

Earthy mushrooms stuffed with a savory mixture of walnuts, breadcrumbs, and fresh sage make for an elegant and flavorful appetizer.

Perfectly bite-sized, they’re a great addition to any fall potluck.

Ingredients:

• 20 large button mushrooms, stems removed
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup walnuts, finely chopped
• ½ cup breadcrumbs
• 2 tbsp fresh sage, chopped
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft, about 5 minutes. Remove from heat.
3. In a bowl, combine sautéed onions and garlic, walnuts, breadcrumbs, sage, Parmesan, salt, and pepper.
4. Fill each mushroom cap with the mixture and place on a baking sheet.
5. Bake for 15-20 minutes, until mushrooms are tender and the topping is golden. Serve warm.

These stuffed mushrooms are earthy, nutty, and packed with fall flavors.

They’re an elegant yet simple appetizer that disappears quickly at any potluck.

Roasted Beet and Goat Cheese Salad Cups

Roasted beets paired with creamy goat cheese and a hint of balsamic glaze make these individual salad cups a colorful and festive fall appetizer.

Ingredients:

• 2 medium beets, roasted, peeled, and diced
• 4 oz goat cheese, crumbled
• 1 tsp fresh thyme leaves
• 1 tsp balsamic glaze
• Mini phyllo cups or endive leaves for serving
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 35-40 minutes, until tender. Let cool, peel, and dice.
2. In a bowl, mix diced beets with salt, pepper, and thyme.
3. Spoon the beet mixture into mini phyllo cups or endive leaves. Top with crumbled goat cheese.
4. Drizzle lightly with balsamic glaze before serving.

These roasted beet salad cups are visually stunning and perfectly balanced in flavor, offering sweet, tangy, and creamy elements in each bite.

Pumpkin Spice Deviled Eggs

Classic deviled eggs get a seasonal twist with pumpkin puree and warm spices.

These colorful eggs are a fun, festive appetizer for fall gatherings.

Ingredients:

• 6 large eggs
• 2 tbsp mayonnaise
• 2 tbsp canned pumpkin puree
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• Paprika for garnish

Instructions:

1. Hard boil eggs by placing them in a pot of water, bringing to a boil, then simmering for 10 minutes. Cool and peel.
2. Slice eggs in half lengthwise and remove yolks.
3. In a bowl, mash yolks with mayonnaise, pumpkin puree, cinnamon, nutmeg, salt, and pepper until smooth.
4. Spoon or pipe mixture back into egg whites.
5. Sprinkle with paprika for garnish. Serve chilled.

These pumpkin spice deviled eggs are a playful and flavorful take on a classic appetizer.

They add a pop of color and seasonal flair to any fall potluck table.

Roasted Pear and Blue Cheese Flatbread

Sweet roasted pears and tangy blue cheese atop a crisp flatbread make this appetizer a sophisticated fall option.

A drizzle of honey brings everything together beautifully.

Ingredients:

• 1 prepared flatbread or pizza crust
• 2 pears, thinly sliced
• 3 oz blue cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp honey
• Optional: fresh arugula for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss pear slices lightly with olive oil. Arrange on flatbread along with crumbled blue cheese.
3. Bake for 12-15 minutes, until flatbread is crispy and cheese is melted.
4. Drizzle with honey and garnish with arugula if desired. Serve warm.

This roasted pear and blue cheese flatbread is a sweet-savory appetizer that feels upscale yet is easy to prepare.

Perfect for impressing at a fall potluck.

Maple Glazed Mini Meatballs

These bite-sized meatballs glazed with a sweet and savory maple sauce are easy to make and perfect for serving at fall gatherings.

Ingredients:

• 1 lb ground beef or turkey
• ¼ cup breadcrumbs
• 1 egg
• 1 tsp garlic powder
• Salt and pepper to taste
• ¼ cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ground meat, breadcrumbs, egg, garlic powder, salt, and pepper. Form into 1-inch meatballs and place on a lined baking sheet.
3. Bake for 15-18 minutes, until cooked through.
4. In a small saucepan, combine maple syrup, Dijon mustard, and soy sauce. Heat gently until combined.
5. Toss meatballs in maple glaze before serving.

These maple-glazed meatballs are sweet, savory, and perfectly portable. They’re sure to be a crowd-pleaser at any fall potluck.

Sweet Potato Croquettes with Cranberry Aioli

Golden, crispy sweet potato croquettes served with a tangy cranberry aioli are a festive and flavorful fall appetizer.

Ingredients:

• 2 cups mashed sweet potatoes
• ½ cup breadcrumbs, plus extra for coating
• 1 egg, beaten
• ¼ tsp nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil for frying
• ¼ cup mayonnaise
• 2 tbsp cranberry sauce

Instructions:

1. In a bowl, mix mashed sweet potatoes, breadcrumbs, egg, nutmeg, salt, and pepper. Form into small oval croquettes.
2. Roll croquettes in additional breadcrumbs for a crispy coating.
3. Heat olive oil in a skillet over medium heat and fry croquettes until golden brown on all sides. Drain on paper towels.
4. For cranberry aioli, mix mayonnaise and cranberry sauce until smooth. Serve croquettes with aioli for dipping.

These sweet potato croquettes are crispy on the outside, creamy on the inside, and perfectly complemented by the tangy cranberry aioli—a seasonal appetizer that’s both comforting and festive.

Caramelized Pear and Prosciutto Skewers

Sweet, tender pears paired with salty prosciutto create an easy yet elegant appetizer.

These skewers are a simple, bite-sized way to impress guests at a fall gathering.

Ingredients:

• 2 ripe pears, cut into bite-sized cubes
• 6 slices prosciutto, cut in half
• 1 tbsp honey
• Fresh thyme leaves for garnish
• Wooden skewers (soaked in water for 20 minutes)

Instructions:

1. Heat a skillet over medium heat and drizzle honey. Add pear cubes and cook for 2-3 minutes until slightly caramelized. Remove from heat.
2. Wrap each pear cube with a half slice of prosciutto.
3. Thread wrapped pears onto skewers, 2-3 per skewer.
4. Garnish with fresh thyme leaves and serve warm or at room temperature.

These caramelized pear and prosciutto skewers balance sweet and salty flavors perfectly, making them a sophisticated and simple fall appetizer.

Pumpkin and Spinach Dip

A creamy, flavorful dip made with pumpkin puree, spinach, and warm spices.

It’s perfect for scooping with crackers or toasted baguette slices at a fall potluck.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup fresh spinach, chopped
• ½ cup sour cream
• ½ cup cream cheese, softened
• ½ tsp garlic powder
• ¼ tsp nutmeg
• Salt and pepper to taste
• Crackers or toasted baguette slices for serving

Instructions:

1. In a skillet over medium heat, sauté spinach until wilted. Remove from heat.
2. In a bowl, mix pumpkin puree, sour cream, cream cheese, garlic powder, nutmeg, salt, and pepper until smooth.
3. Stir in cooked spinach.
4. Transfer to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve with crackers or baguette slices.

This pumpkin and spinach dip is creamy, lightly spiced, and festive. It’s a comforting appetizer that brings fall flavors to any potluck table.

Apple and Cheddar Stuffed Phyllo Cups

Sweet apples, sharp cheddar cheese, and a hint of cinnamon make these bite-sized phyllo cups irresistible.

They’re easy to serve and perfect for fall gatherings.

Ingredients:

• 1 package mini phyllo cups
• 1 apple, peeled and diced
• ¼ cup sharp cheddar cheese, shredded
• 1 tsp brown sugar
• ¼ tsp cinnamon
• Optional: chopped pecans for garnish

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix diced apple with brown sugar and cinnamon.
3. Place a teaspoon of apple mixture into each phyllo cup, then sprinkle with shredded cheddar.
4. Bake for 10-12 minutes, until cheese is melted and bubbly.
5. Garnish with chopped pecans if desired. Serve warm.

These apple and cheddar phyllo cups combine sweet, savory, and crisp textures, making them a crowd-pleasing fall appetizer.

Roasted Cauliflower Bites with Tahini Sauce

Roasted cauliflower florets tossed in warm spices and served with a creamy tahini dipping sauce.

These bites are flavorful, healthy, and perfect for fall gatherings.

Ingredients:

• 1 head cauliflower, cut into small florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp water (adjust for consistency)
• 1 clove garlic, minced

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Roast for 20-25 minutes, turning halfway, until golden and tender.
3. For tahini sauce, mix tahini, lemon juice, water, and minced garlic until smooth. Adjust consistency as needed.
4. Serve roasted cauliflower with tahini sauce for dipping.

These roasted cauliflower bites are smoky, flavorful, and wholesome.

They’re a standout appetizer for those seeking a healthy and delicious fall option.

Cranberry and Brie Crostini

A festive appetizer combining creamy brie, tart cranberry sauce, and crunchy toasted baguette slices.

It’s perfect for holiday and fall potlucks.

Ingredients:

• 1 baguette, sliced and toasted
• 4 oz brie cheese, sliced
• ½ cup cranberry sauce
• 1 tsp fresh rosemary, chopped (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Place brie slices on toasted baguette rounds. Top with a small spoonful of cranberry sauce.
3. Bake for 5-7 minutes, until brie begins to melt.
4. Garnish with fresh rosemary if desired and serve warm.

These cranberry and brie crostini are colorful, creamy, and flavorful. They’re simple to make yet feel indulgent, perfect for fall entertaining.

Butternut Squash and Sage Arancini

Golden, crispy risotto balls filled with roasted butternut squash and a hint of sage.

These bite-sized treats are a comforting and elegant fall appetizer.

Ingredients:

• 2 cups cooked risotto
• 1 cup roasted butternut squash, mashed
• ½ cup grated Parmesan cheese
• 1 egg
• ½ cup breadcrumbs
• 2 tbsp fresh sage, chopped
• Olive oil for frying

Instructions:

1. Mix cooked risotto, mashed butternut squash, Parmesan, egg, and chopped sage until well combined.
2. Form mixture into 1-inch balls and roll in breadcrumbs.
3. Heat olive oil in a skillet over medium heat and fry arancini until golden brown on all sides. Drain on paper towels.
4. Serve warm as a bite-sized appetizer.

These butternut squash and sage arancini are crispy, creamy, and packed with fall flavors.

They make an impressive yet comforting addition to any potluck table.

Caramelized Onion and Pear Flatbread

Sweet caramelized onions and juicy pears atop a crispy flatbread make a sophisticated, fall-inspired appetizer.

A touch of blue cheese adds depth and tang.

Ingredients:

• 1 pre-made flatbread
• 1 large onion, thinly sliced
• 1 tbsp butter
• 1 pear, thinly sliced
• 2 oz blue cheese, crumbled
• 1 tsp fresh thyme leaves
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Melt butter in a skillet and cook onions over low heat for 15-20 minutes until caramelized. Season with salt and pepper.
3. Place flatbread on a baking sheet and brush lightly with olive oil.
4. Top flatbread with caramelized onions, pear slices, and crumbled blue cheese. Sprinkle with thyme.
5. Bake for 10-12 minutes until flatbread is crisp and cheese is slightly melted. Serve warm.

This flatbread is sweet, savory, and perfectly balanced. It’s a beautiful and flavorful appetizer that’s easy to share at any fall gathering.

Roasted Pumpkin Hummus Cups

Mini roasted pumpkin hummus cups are creamy, spiced, and perfect for a fall-themed appetizer.

Served in individual portions, they’re visually appealing and easy to serve.

Ingredients:

• 1 cup canned pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 tbsp olive oil
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Salt and pepper to taste
• Mini phyllo cups or endive leaves for serving

Instructions:

1. In a food processor, blend pumpkin puree, chickpeas, tahini, olive oil, cinnamon, nutmeg, salt, and pepper until smooth.
2. Spoon hummus into mini phyllo cups or endive leaves.
3. Optional: drizzle with olive oil or sprinkle with paprika. Serve chilled or at room temperature.

These roasted pumpkin hummus cups are creamy, subtly spiced, and festive.

They’re perfect for a fall potluck, offering both flavor and individual servings.

Maple Pecan Cheese Balls

Creamy cheese balls coated in toasted pecans and drizzled with maple syrup are sweet, savory, and easy to share at a fall gathering.

Ingredients:

• 8 oz cream cheese, softened
• ½ cup shredded sharp cheddar cheese
• 1 tsp garlic powder
• ½ cup chopped pecans, toasted
• 2 tbsp maple syrup
• Crackers for serving

Instructions:

1. In a bowl, mix cream cheese, cheddar, and garlic powder until smooth.
2. Form mixture into small balls. Roll each ball in toasted chopped pecans to coat evenly.
3. Drizzle lightly with maple syrup.
4. Serve with crackers on a platter.

These maple pecan cheese balls are a perfect balance of sweet and savory. They’re simple to make and guaranteed to disappear quickly at a potluck.

Roasted Carrot and Hummus Pinwheels

Tender roasted carrots, creamy hummus, and spinach rolled in a tortilla create colorful, bite-sized pinwheels.

A fresh and healthy appetizer for fall gatherings.

Ingredients:

• 4 large carrots, peeled and roasted until tender
• 4 large tortillas
• ½ cup hummus
• 1 cup fresh spinach leaves
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast carrots with a little olive oil, salt, and pepper for 20-25 minutes until tender. Let cool.
2. Spread a thin layer of hummus over each tortilla. Layer spinach leaves evenly on top.
3. Slice roasted carrots into thin strips and place evenly along the tortillas.
4. Roll tortillas tightly and slice into 1-inch pinwheels. Serve immediately or refrigerate until ready to serve.

These roasted carrot and hummus pinwheels are colorful, healthy, and flavorful.

They’re easy to eat, visually appealing, and a great addition to any fall potluck spread.