Fall Camping Recipes That’ll Make You Forget S’mores

Fall camping trips become absolutely magical when the right recipes are on hand. There is nothing quite like the smell of pumpkin spice wafting from a Dutch oven while surrounded by golden leaves.

The combination of crisp autumn air and hearty comfort food creates a unique experience. It is especially enjoyable when sharing stories around the campfire with favorite people.

In this post I am sharing some of my fave fall camping recipes that everyone always asks for.

Fall Campfire Recipes Essential Tools

Creating delicious fall campfire recipes requires the right gear to handle everything from roasting marshmallows to cooking hearty meals over an open flame.

These essential tools will help you make the most of your autumn camping adventures and ensure your food turns out perfectly every time.

• Cast Iron Campfire Grill Grate
  

  Perfect for grilling vegetables, meats and even making grilled sandwiches directly over the fire.

• Long-Handle Campfire Cooking Utensils
  

  Keep your hands safely away from the heat while flipping, stirring and serving your fall favorites.

• Campfire Tripod Cooking Stand
  

  Hang pots and kettles at the perfect height over the fire for even cooking and easy access.

• Heavy-Duty Aluminum Foil
  

  Essential for wrapping vegetables, making foil packet meals and protecting food from burning.

• Extendable Roasting Sticks
  

  Make perfect s’mores and roast hot dogs while staying a safe distance from the flames.

• Fire-Resistant Camping Gloves
  

  Protect your hands when moving hot grates, adjusting logs or handling cookware around the fire.

Autumn Camping Meal Ideas

Now that you’ve got your campfire toolkit ready, let’s talk about the meals that bring ion those instant fall vibes.

I’m absolutely thrilled to share some of my favorite autumn camping recipes that celebrate all those cozy fall flavors we crave, from a show-stopping Pumpkin Spice Dutch Oven creation to warming Butternut Squash Campfire Soup that tastes like a hug in a bowl.

These dishes are just food and great fior a crowd, I am sure it will make your fall camping experience even better! Let’s check it out:

Pumpkin Spice Dutch Oven Bread

Wake up your campsite with the irresistible aroma of pumpkin and spice baking in a Dutch oven. This rustic loaf rises beautifully over campfire coals and turns chilly mornings into cozy moments with every warm, golden slice.

Ingredients:

• 3 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 packet active dry yeast
• 3/4 cup warm water
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 tablespoon honey
• Butter for greasing

Instructions:

1. Mix the warm water, honey and yeast in a small bowl, then let it sit for about 5 minutes until it gets all foamy and bubbly.
2. In a large mixing bowl, combine the pumpkin puree, brown sugar, oil and eggs until everything’s well blended.
3. Add the yeast mixture to the pumpkin mixture and stir it all together.
4. Gradually mix in the flour, pumpkin pie spice and salt until you’ve got a soft dough that’s not too sticky.
5. Knead the dough on a floured surface for about 8 minutes until it’s smooth and elastic.
6. Grease your Dutch oven with butter and place the dough inside, covering it with the lid.
7. Let it rise for about an hour until it doubles in size… this is the perfect time to get your campfire going!
8. Prepare your coals by getting them nice and hot, then place about 8 coals under the Dutch oven and 16 on top of the lid.
9. Bake for 30-35 minutes, rotating the pot and lid every 10 minutes to ensure even cooking.
10. Check for doneness by tapping the top… it should sound hollow when it’s ready!

Apple Cider Braised Chicken

This campfire chicken dinner captures everything good about fall in one pot. Apple cider infuses the meat and veggies with a subtle sweetness while the fire works its magic on the flavors.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 cups apple cider
• 2 apples, sliced thick
• 1 large onion, sliced
• 3 carrots, chopped into chunks
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and black pepper to taste
• 2 bay leaves

Instructions:

1. Season the chicken thighs generously with salt and pepper on both sides, then let them sit while you prep the other ingredients.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the chicken thighs skin-side down first, about 5-6 minutes per side until golden. Remove and set aside.
3. Add butter to the same pot and toss in the sliced onions. Cook for about 3 minutes until they start getting soft and fragrant.
4. Add the garlic, thyme and sage, stirring for about 30 seconds until you can smell all those amazing herbs.
5. Pour in the apple cider and scrape up any browned bits from the bottom of the pot. Add the bay leaves and bring everything to a simmer.
6. Nestle the chicken thighs back into the pot skin-side up, then add the carrots and apple slices around them.
7. Cover and let it simmer gently for about 35-40 minutes until the chicken is cooked through and the vegetables are tender.
8. Remove the bay leaves before serving and spoon that delicious cider sauce over everything!

Maple Glazed Acorn Squash

Earthy, sweet and beautifully caramelized, this glazed squash is an easy side dish that delivers big fall flavor. It roasts to tender perfection right in the fire, no oven required.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1/4 cup pure maple syrup
• 3 tablespoons butter, melted
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped pecans (optional)

Instructions:

1. Cut the acorn squash in half lengthwise and scoop out all the seeds and stringy bits with a spoon. Score the flesh in a crosshatch pattern about 1/2 inch deep.
2. Mix together the maple syrup, melted butter, brown sugar, cinnamon, nutmeg, salt and pepper in a small bowl until it’s all combined and smells amazing.
3. Brush or spoon the maple mixture generously into each squash half, making sure it gets into those little cuts you made.
4. Wrap each squash half tightly in heavy-duty aluminum foil, creating little packets that won’t leak.
5. Place the foil packets on a grate over your campfire coals or on your camp stove, cooking for about 30-40 minutes until the squash is tender when you poke it with a fork.
6. Carefully unwrap the packets (they’ll be super hot and steamy), sprinkle with chopped pecans if you brought them, and serve while it’s still warm and gooey.

Cinnamon Skillet Sweet Potatoes

Transform humble sweet potatoes into something special with warm spices and a sizzling skillet. This no-fuss side pairs beautifully with just about anything you’re cooking at camp.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 3 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons maple syrup
• 1/4 cup chopped pecans (optional)

Instructions:

1. Heat your cast iron skillet over medium heat at your campfire or camp stove, then add the butter and let it melt completely.
2. Toss in the cubed sweet potatoes and cook them for about 8-10 minutes, stirring occasionally so they don’t stick to the bottom.
3. Sprinkle the brown sugar, cinnamon, salt, pepper and nutmeg over the sweet potatoes, then stir everything together until the potatoes are well coated.
4. Continue cooking for another 10-12 minutes, stirring every few minutes until the sweet potatoes are tender and starting to caramelize around the edges.
5. Drizzle the maple syrup over everything and add the pecans if you’re using them, then cook for 2-3 more minutes until everything is golden and smells incredible.
6. Remove from heat and let it cool for a minute before serving… trust me, that sugar gets hot!

Butternut Squash Campfire Soup

Hearty, creamy and naturally sweet, this one-pot soup is a soul-warming way to end a cool evening outdoors. Butternut squash makes it both satisfying and simple to prepare at your campsite.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable or chicken broth
• 1 large onion, diced
• 2 carrots, chopped
• 2 cloves garlic, minced
• 1 apple, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and black pepper to taste
• 1/2 cup heavy cream or coconut milk
• Pumpkin seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large camping pot or Dutch oven over medium campfire heat. Add the diced onion and cook for about 5 minutes until it starts getting soft and translucent.
2. Toss in the minced garlic and cook for another minute… your campsite is gonna smell amazing right about now!
3. Add the cubed butternut squash, chopped carrots and diced apple to the pot. Stir everything together and let it cook for about 8-10 minutes.
4. Pour in the broth and add your spices: ginger, cinnamon, nutmeg, salt and pepper. Bring the whole mixture to a boil, then reduce heat and let it simmer for 20-25 minutes until the squash is fork-tender.
5. Here’s where it gets fun… carefully use an immersion blender to puree the soup right in the pot, or transfer batches to a regular blender if that’s what you brought. Blend until smooth and creamy.
6. Stir in the heavy cream or coconut milk and let it heat through for a few more minutes. Taste and adjust seasoning as needed.
7. Ladle into bowls and sprinkle with pumpkin seeds if you want that extra fall crunch. Serve hot while everyone gathers around the fire!

Spiced Pear Foil Packets

These sweet pear packets are low effort, high reward. Wrapped in foil and gently roasted in campfire coals, they deliver cozy spice flavor in every juicy bite with almost no cleanup.

Ingredients:

• 4 large pears, cored and sliced
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 3 tablespoons butter, cut into small pieces
• 2 tablespoons maple syrup
• 1/4 cup chopped walnuts (optional)
• Heavy-duty aluminum foil

Instructions:

1. Cut four large squares of heavy-duty aluminum foil, making sure they’re big enough to wrap around your pear portions.
2. Divide the sliced pears evenly among the foil squares, placing them in the center of each piece.
3. In a small bowl, mix together the brown sugar, cinnamon, nutmeg and ginger until well combined.
4. Sprinkle the spice mixture over each portion of pears, then drizzle with maple syrup.
5. Dot each packet with butter pieces and sprinkle with chopped walnuts if you’re using them.
6. Fold the foil over the pears and crimp the edges tightly to create sealed packets that won’t leak.
7. Place the packets on hot coals or a grill grate over your campfire and cook for 15-20 minutes until the pears are tender.
8. Carefully remove from heat using tongs and let cool for a few minutes before opening… trust me, that steam is hot!

Cranberry Walnut Campfire Bread

This rustic campfire bread comes studded with tart cranberries and crunchy walnuts for the ultimate seasonal twist. It’s the perfect companion to stews, soups or morning coffee in the woods.

Ingredients:

• 3 cups all-purpose flour
• 1 packet active dry yeast
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup warm water
• 2 tablespoons olive oil
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 teaspoon cinnamon
• Butter for greasing

Instructions:

1. Mix the warm water, sugar and yeast in a large bowl, then let it sit for about 5 minutes until it gets all foamy and bubbly.
2. Add the flour, salt, olive oil and cinnamon to the yeast mixture, stirring until a rough dough forms.
3. Knead the dough on a floured surface for about 8 minutes until it becomes smooth and elastic… don’t worry if your arms get tired, that’s just the bread getting better!
4. Work the cranberries and walnuts into the dough, kneading gently until their evenly distributed.
5. Place the dough in a greased Dutch oven and cover with the lid, letting it rise near the campfire for about 45 minutes until it doubles in size.
6. Build up your campfire coals and place about 8-10 coals underneath the Dutch oven and 16-18 coals on top of the lid.
7. Bake for 25-30 minutes, rotating the pot and lid every 10 minutes to ensure even cooking.
8. Check for doneness by tapping the top… it should sound hollow when it’s ready to come out.

Smoky Chili Mac Skillet

Nothing says fall like a hot skillet full of smoky, cheesy chili mac. It’s bold, satisfying and comes together in one pan, making it a camping favorite when the temperatures drop.

Ingredients:

• 1 pound ground beef or turkey
• 1 box elbow macaroni (about 16 oz)
• 1 can diced tomatoes (14.5 oz)
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 2 cups beef or vegetable broth
• 1 cup shredded cheddar cheese
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat olive oil in a large cast iron skillet over medium heat. Add the diced onion and cook until it gets soft and translucent, about 5 minutes.
2. Toss in the minced garlic and cook for another minute until it smells amazing.
3. Add the ground meat and break it up with your spoon, cooking until it’s nicely browned all over.
4. Sprinkle in the smoked paprika, cumin and chili powder, stirring everything together so the meat gets coated with all those delicious spices.
5. Pour in the diced tomatoes, both cans of beans and the broth. Give it a good stir and bring the whole thing to a boil.
6. Add the uncooked macaroni right into the skillet and stir it in. Reduce heat to medium-low, cover and let it simmer for about 12-15 minutes until the pasta is tender.
7. Remove from heat and sprinkle the cheese all over the top. Let it sit for a few minutes so the cheese melts into gooey perfection.
8. Season with salt and pepper to taste, then garnish with chopped green onions before serving straight from the skillet.

Caramel Apple Foil Packets

Think of these as campfire cobbler’s easier cousin. Apples, caramel and spices steam together in foil for a gooey dessert you can enjoy right by the fire.

Ingredients:

• 4 large apples, cored and sliced
• 1/2 cup brown sugar
• 1/4 cup butter, cut into small pieces
• 1/4 cup caramel sauce
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup chopped pecans or walnuts (optional)
• Vanilla ice cream for serving (if you can keep it cold)
• Heavy-duty aluminum foil

Instructions:

1. Cut four large pieces of heavy-duty foil, about 12 inches each, and lay them out flat on your prep surface.
2. Divide the sliced apples evenly between the four pieces of foil, placing them in the center of each sheet.
3. Sprinkle each portion with brown sugar, cinnamon and nutmeg, making sure all the apple slices get some love.
4. Dot each packet with pieces of butter and drizzle about a tablespoon of caramel sauce over each serving.
5. Add chopped nuts if you’re using them because they add such a nice crunch to all that gooey sweetness.
6. Fold the foil over the apples and seal the edges tightly by crimping them together, creating individual packets that won’t leak.
7. Place the packets on hot coals or a grill grate over medium heat for about 15-20 minutes, flipping once halfway through.
8. Carefully open one packet to check if the apples are tender, then remove from heat and let cool for a few minutes before serving.
9. Serve with vanilla ice cream if you’ve got it, or just eat them straight from the foil while they’re still warm and amazing.

Pumpkin Pancakes Cast Iron

These golden pancakes are packed with pumpkin flavor and cook up beautifully in a hot skillet over the fire. They’ll become your go-to breakfast for crisp fall mornings in the wild.

Ingredients:

• 1½ cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• ½ teaspoon salt
• 1 cup milk
• ¾ cup pumpkin puree
• 2 large eggs
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• Butter or oil for greasing the pan

Instructions:

1. Heat your cast iron skillet over medium heat on the camp stove or over coals that aren’t too hot.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt.
3. In another bowl, combine the milk, pumpkin puree, eggs, melted butter and vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined… don’t worry if it’s a little lumpy, that’s what makes them fluffy!
5. Add a bit of butter to your hot cast iron skillet and let it melt and coat the bottom.
6. Pour about ¼ cup of batter per pancake into the skillet, cooking 2-3 pancakes at a time depending on your skillet size.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully and cook another 2 minutes until golden brown.
8. Keep finished pancakes warm by wrapping them in foil near the fire while you cook the rest of the batch.

Harvest Vegetable Cast Iron

Celebrate the best of fall produce with this vibrant veggie medley. Roasted in cast iron right over the fire, it’s the perfect mix of comfort, color and nutrition for any outdoor meal.

Ingredients:

• 2 medium sweet potatoes, cubed
• 1 large butternut squash, peeled and cubed
• 1 red onion, sliced thick
• 2 bell peppers, chopped
• 8 oz Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds

Instructions:

1. Get your campfire going and let it burn down to nice hot coals, then place your cast iron skillet over the heat to warm up.
2. While the skillet heats up, toss all your chopped vegetables with olive oil, thyme, paprika, garlic powder, salt and pepper in a large bowl until everything’s nicely coated.
3. Add the vegetable mixture to your hot skillet and spread everything out in a single layer as much as possible.
4. Cook for about 15-20 minutes, stirring every 5 minutes or so to prevent burning and ensure even cooking.
5. The vegetables are done when the sweet potatoes are fork-tender and everything has those beautiful caramelized edges.
6. Remove from heat and sprinkle the dried cranberries and pumpkin seeds over the top for that perfect fall finishing touch.
7. Let it cool for just a few minutes before serving straight from the skillet because that cast iron stays hot forever!

Delicious Fall Camping Recipes

I’m totally convinced you’ll love these fall camping recipes as much as I do!

These dishes will make your camping trip extra special, and your friends are gonna think your a camping chef. So grab your Dutch oven, head to the woods and start making some delicious autumn memories!