Kelsey Perez
Fall cooking doesn’t have to be complicated. Sometimes the best recipes are the ones that come together with just a few ingredients and fill your house with those cozy, warm aromas we all crave when the leaves start changing colors.
Whether you’re looking for something to throw in the slow cooker on a busy weeknight or want to impress friends at a weekend gathering, these recipes have you covered. They’re comfort food at its finest—hearty, flavorful, and surprisingly simple to make.
Soups & Stews
1. Butternut Squash Soup with Sage
This is fall in a bowl, honestly. The secret? Roasting the squash first to develop that sweet, caramelized flavor.
What you’ll need: 3 pounds butternut squash (peeled and cubed), 1 large yellow onion (chopped), 3 garlic cloves (minced), 2 tablespoons olive oil, 1 tablespoon fresh sage (chopped), 1/2 tablespoon fresh rosemary (minced), 1 teaspoon grated fresh ginger, 3-4 cups vegetable broth, salt and pepper to taste.
How to make it: Sauté the onion until translucent, then add the squash and cook until it starts to soften. Stir in the herbs, garlic, and ginger—your kitchen will smell incredible at this point. Pour in the broth and simmer for about 20 minutes until the squash is fork-tender. Blend until smooth and creamy. Serve with crusty bread and maybe some toasted pepitas on top.
Why it works: The combination of sage and rosemary gives this soup a sophisticated flavor that’s still totally approachable. Plus, it makes enough for leftovers throughout the week.
2. Creamy Wild Rice Soup
Don’t let the word “creamy” fool you—there’s no heavy cream in this recipe. The richness comes from blended white beans and cashews, making it lighter but still incredibly satisfying.
What you’ll need: 6 cups vegetable stock, 1 cup uncooked wild rice, 8 ounces sliced mushrooms, 4 minced garlic cloves, 2 diced carrots, 2 diced celery ribs, 1 large diced sweet potato, 1 diced onion, 1 bay leaf, 1½ tablespoons Old Bay seasoning, 1 can coconut milk, 2 handfuls of chopped kale.
How to make it: This is basically a dump-and-go recipe. Combine everything except the kale and coconut milk in a large pot. Simmer until the wild rice is tender and the vegetables are cooked through. Stir in the coconut milk and kale during the last few minutes of cooking.
Why it works: Wild rice has this nutty, earthy flavor that screams autumn. The sweet potato adds natural sweetness while the mushrooms bring that umami depth.
3. Chicken Chili Soup
Sometimes you want chili, sometimes you want soup. This recipe gives you both in one bowl, and it’s been a family favorite for decades.
What you’ll need: 1 pound ground chicken, 1 can diced tomatoes, 2 cans kidney beans (drained), 1 packet chili seasoning, 4 cups chicken broth, 1 diced onion, 2 minced garlic cloves, 1 diced bell pepper, corn kernels (optional).
How to make it: Brown the chicken in a large pot, then add the vegetables and cook until softened. Add the remaining ingredients and let it simmer for at least 30 minutes. The longer it cooks, the better it gets.
Why it works: It’s lighter than traditional beef chili but still has all those warm, comforting spices. Plus, it freezes beautifully for busy weeknights.
Main Dishes
4. Creamy Pumpkin Pasta
Think of this as vodka sauce’s fall cousin—rich, creamy, and with just the right amount of spice. It’s become my go-to when I want something decadent but don’t want to spend hours in the kitchen.
What you’ll need: 1 pound pasta (penne or rigatoni work great), 1 cup pumpkin puree, 1/2 cup heavy cream, 1/4 cup white wine, 2 minced garlic cloves, 1/4 teaspoon red pepper flakes, 1/2 cup grated Parmesan, 2 tablespoons butter, fresh sage leaves, salt and pepper.
How to make it: Cook the pasta according to package directions. Meanwhile, sauté the garlic in butter until fragrant, then add the pumpkin puree and wine. Let it simmer and reduce slightly, then stir in the cream and Parmesan. Toss with the cooked pasta and crispy sage leaves.
Why it works: The pumpkin adds this subtle sweetness and gorgeous orange color, while the sage gives it that essential fall flavor. It looks fancy but comes together in about 20 minutes.
5. Apple Cider Chicken Skillet
This is one of those meals that makes your house smell amazing and only uses one pan. The apples get all caramelized and sweet while the chicken stays juicy and flavorful.
What you’ll need: 4 chicken breasts, 2 Honeycrisp apples (sliced), 1 cup apple cider, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 2 tablespoons butter, fresh thyme, salt and pepper.
How to make it: Season and sear the chicken until golden, then remove from the pan. Add the apples and cook until lightly caramelized. Pour in the cider, vinegar, and brown sugar, then nestle the chicken back in. Cover and cook until the chicken is done and the sauce has reduced.
Why it works: The apple cider reduces down into this glossy, flavorful sauce that’s both sweet and tangy. It’s elegant enough for company but easy enough for a Tuesday night.
6. Stuffed Acorn Squash
When you need something that looks impressive but isn’t actually difficult, this is your answer. Each person gets their own little squash bowl filled with savory goodness.
What you’ll need: 2 acorn squash (halved and seeded), 1 pound Italian sausage, 1 diced onion, 2 minced garlic cloves, 1 cup cooked rice, 1/2 cup dried cranberries, 1/2 cup chopped walnuts, 1 cup shredded cheese, fresh herbs.
How to make it: Roast the squash halves cut-side down until tender. Meanwhile, cook the sausage and vegetables, then mix with rice, cranberries, and nuts. Fill the squash with the mixture, top with cheese, and bake until everything’s heated through and the cheese is melted.
Why it works: It’s basically a complete meal in an edible bowl. The sweetness of the squash balances perfectly with the savory filling.
7. Butternut Squash Mac and Cheese
Regular mac and cheese is great, but this version has more depth and a gorgeous golden color. Plus, you’re sneaking in some vegetables, which always feels like a win.
What you’ll need: 1 pound pasta, 2 cups roasted butternut squash puree, 2 cups sharp cheddar (shredded), 1 cup milk, 3 tablespoons butter, 3 tablespoons flour, 1/4 teaspoon nutmeg, breadcrumbs for topping.
How to make it: Make a roux with the butter and flour, then slowly whisk in the milk until smooth. Add the squash puree and cheese, stirring until melted. Toss with cooked pasta, top with breadcrumbs, and bake until bubbly.
Why it works: The butternut squash adds natural sweetness and makes the sauce incredibly creamy without being too heavy. Kids love it too, even though it’s secretly healthy.
Appetizers & Small Plates
8. Roasted Pumpkin Nachos
These aren’t your typical game day nachos, but they’re just as addictive. The roasted pumpkin gets slightly caramelized and pairs surprisingly well with all the traditional nacho toppings.
What you’ll need: 2 cups cubed pumpkin, tortilla chips, black beans, corn, shredded cheese, jalapeños, sour cream, avocado, lime.
How to make it: Roast the pumpkin until tender and slightly caramelized. Layer chips with beans, corn, and pumpkin, then top with cheese and bake until melted. Finish with fresh toppings.
Why it works: The pumpkin adds a sweet element that balances the spicy jalapeños perfectly. It’s a great way to use up leftover roasted pumpkin.
9. Apple Cheddar Bundles
These little puff pastry packages are like fall wrapped up in a golden, flaky bow. They’re perfect for parties because they look fancy but are actually super simple.
What you’ll need: 1 sheet puff pastry, 2 Granny Smith apples (diced), 1 cup sharp cheddar (shredded), 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1 egg for wash.
How to make it: Mix the apples, cheese, sugar, and cinnamon. Cut pastry into squares, fill with the mixture, and fold into bundles. Brush with egg wash and bake until golden.
Why it works: The combination of sweet apples and sharp cheddar is classic for a reason. The puff pastry makes everything feel special.
10. Cranberry Cream Cheese Spread
This is one of those appetizers that disappears as soon as you put it out. The tartness of the cranberries balances the richness of the cream cheese perfectly.
What you’ll need: 8 oz cream cheese (softened), 1/4 cup powdered sugar, zest of 1 lemon, 1 cup fresh cranberries, 1/4 cup sugar, 2 tablespoons water, chopped pistachios.
How to make it: Whip the cream cheese with powdered sugar and lemon zest. Cook cranberries with sugar and water until they burst and thicken. Layer the cream cheese mixture with the cranberry sauce and top with pistachios.
Why it works: It looks gorgeous with all those jewel-toned cranberries, and the flavors are perfectly balanced between sweet and tart.
Casseroles & Bakes
11. Green Bean Casserole (Elevated Version)
This isn’t your grandmother’s green bean casserole—though she’d probably approve of the upgrade. Fresh ingredients make all the difference here.
What you’ll need: 2 pounds fresh green beans, 1 pound mushrooms (sliced), 1 onion (sliced thin), 1 cup heavy cream, 1/2 cup chicken broth, 2 tablespoons flour, 2 tablespoons butter, French fried onions.
How to make it: Blanch the green beans until crisp-tender. Make a mushroom sauce by sautéing mushrooms and onions, then adding flour, cream, and broth. Combine with green beans, top with fried onions, and bake.
Why it works: Using fresh green beans instead of canned makes this taste like a completely different dish. The homemade mushroom sauce is rich and flavorful.
12. Sweet Potato Casserole with Pecan Topping
Forget the marshmallows—this version is sweet enough without being cloying. The pecan topping adds the perfect crunch.
What you’ll need: 3 pounds sweet potatoes, 1/4 cup butter, 2 eggs, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg. For topping: 1 cup chopped pecans, 1/2 cup flour, 1/2 cup brown sugar, 4 tablespoons cold butter.
How to make it: Roast and mash the sweet potatoes, then mix with butter, eggs, and spices. For the topping, combine pecans, flour, and brown sugar, then cut in cold butter. Top the sweet potatoes and bake until golden.
Why it works: The pecan topping is like a streusel that adds texture and nutty flavor without being overly sweet.
13. Chicken and Rice Casserole
This is comfort food at its finest—creamy, hearty, and made with ingredients you probably already have. Plus, it’s a complete meal in one dish.
What you’ll need: 2 cups cooked chicken (shredded), 1 cup long-grain rice, 2 cups chicken broth, 1 can cream of mushroom soup, 1 packet onion soup mix, 1 cup frozen mixed vegetables, 1 cup shredded cheese.
How to make it: Mix everything except the cheese in a casserole dish. Cover and bake until the rice is tender and has absorbed the liquid. Top with cheese and bake uncovered until melted.
Why it works: It’s basically a one-pot meal that bakes itself. The onion soup mix adds tons of flavor without any extra work.
Side Dishes
14. Maple Roasted Brussels Sprouts
Even Brussels sprouts haters will love these. The maple syrup caramelizes and makes them taste almost like candy.
What you’ll need: 2 pounds Brussels sprouts (halved), 3 tablespoons olive oil, 2 tablespoons maple syrup, 1/2 cup dried cranberries, 1/2 cup chopped walnuts, salt and pepper.
How to make it: Toss Brussels sprouts with oil, salt, and pepper. Roast until crispy and caramelized. Drizzle with maple syrup, then add cranberries and walnuts for the last few minutes of cooking.
Why it works: High heat is key here—it creates those crispy, caramelized edges that make Brussels sprouts irresistible.
15. Honey Roasted Sweet Potatoes
These are like nature’s candy. The honey caramelizes and creates this gorgeous glaze that makes the sweet potatoes taste even more intensely sweet.
What you’ll need: 3 pounds sweet potatoes (cubed), 1/4 cup honey, 3 tablespoons olive oil, 1 teaspoon cinnamon, 1/2 teaspoon salt, fresh thyme.
How to make it: Toss sweet potatoes with oil, honey, cinnamon, and salt. Roast at high heat, stirring occasionally, until caramelized and tender. Sprinkle with fresh thyme before serving.
Why it works: The natural sugars in the sweet potatoes caramelize with the honey, creating these amazing crispy edges.
16. Cinnamon Roasted Butternut Squash
This might be the easiest side dish ever, but it tastes like you spent hours on it. The cinnamon adds warmth without being overpowering.
What you’ll need: 1 large butternut squash (cubed), 2 tablespoons olive oil, 2 tablespoons maple syrup, 1 teaspoon cinnamon, salt, pepper, fresh rosemary.
How to make it: Toss squash with oil, maple syrup, cinnamon, salt, and pepper. Roast until tender and caramelized, about 30-35 minutes. Sprinkle with fresh rosemary.
Why it works: The maple syrup and cinnamon bring out the natural sweetness of the squash while the rosemary adds an herbal note.
Desserts
17. Easy Apple Crumble
This is the kind of dessert that makes your house smell like fall. The topping gets all crispy and golden while the apples underneath become tender and syrupy.
What you’ll need: 6 Granny Smith apples (sliced), 1 cup flour, 1 cup brown sugar, 1/2 cup cold butter (cubed), 1/2 cup oats, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg.
How to make it: Arrange sliced apples in a baking dish and sprinkle with a little sugar and cinnamon. Mix flour, brown sugar, and spices, then cut in cold butter until mixture resembles coarse crumbs. Add oats and sprinkle over apples. Bake until golden and bubbly.
Why it works: Using cold butter is crucial—it creates those buttery pockets that make the topping so good. Serve it warm with vanilla ice cream.
18. Pumpkin Spice Cupcakes
These are like fall in cupcake form. The cream cheese frosting balances the warm spices perfectly, and they’re easier than making a whole cake.
What you’ll need: 1 3/4 cups flour, 1 cup pumpkin puree, 1/2 cup oil, 2 eggs, 1 1/2 cups sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves. For frosting: cream cheese, butter, powdered sugar, vanilla.
How to make it: Mix dry ingredients in one bowl, wet ingredients in another. Combine and divide among cupcake liners. Bake until a toothpick comes out clean. Top with cream cheese frosting.
Why it works: The pumpkin keeps them moist while the spices give that perfect fall flavor. They’re also great for parties because everyone gets their own individual portion.
19. Caramel Apple Bars
These have all the flavors of caramel apples but in a much easier-to-eat form. The shortbread crust holds everything together perfectly.
What you’ll need: 2 cups flour, 1/2 cup brown sugar, 1/2 cup cold butter, 4 Granny Smith apples (sliced), 1/2 cup caramel sauce, 1/2 cup flour, 1/2 cup oats, 1/4 cup brown sugar, 3 tablespoons butter.
How to make it: Make a shortbread crust with flour, brown sugar, and butter. Top with sliced apples and caramel sauce, then sprinkle with a crumb topping. Bake until golden.
Why it works: The combination of textures—crispy crust, tender apples, crunchy topping—makes every bite interesting.
Drinks & Beverages
20. Spiced Apple Cider
This is what autumn tastes like. The spices infuse the cider with warm, cozy flavors that’ll make you want to curl up by a fireplace.
What you’ll need: 6 cups apple cider, 2 cinnamon sticks, 6 whole cloves, 6 allspice berries, orange peel strips, lemon peel strips, 1/4 cup maple syrup.
How to make it: Bundle the spices in cheesecloth. Combine cider and maple syrup in a pot, add the spice bundle, and heat gently for 10 minutes. Don’t let it boil—you want a gentle simmer to extract the flavors.
Why it works: The citrus peels add brightness while the whole spices create layers of flavor. Strain out the spices before serving, or leave them in for a rustic presentation.
21. Pumpkin Spice Latte (Homemade)
Why pay coffee shop prices when you can make this at home? Plus, you can control the sweetness and spice levels to your liking.
What you’ll need: 2 cups strong coffee, 1/2 cup milk, 2 tablespoons pumpkin puree, 2 tablespoons maple syrup, 1/2 teaspoon pumpkin pie spice, whipped cream.
How to make it: Heat milk with pumpkin puree, maple syrup, and spice until steamy. Froth if you have a frother, or whisk vigorously. Pour over coffee and top with whipped cream.
Why it works: Using real pumpkin puree gives it more flavor than just the spices alone. The maple syrup adds sweetness without being artificial.
More Hearty Mains
22. Slow Cooker Pot Roast
Set it and forget it—this pot roast practically cooks itself. Come home to the most amazing smells and dinner that’s ready to serve.
What you’ll need: 3-4 pound chuck roast, 1 packet onion soup mix, 1 can cream of mushroom soup, 1 cup beef broth, 4 carrots (chunked), 4 potatoes (chunked), 1 onion (sliced).
How to make it: Place roast in slow cooker, surround with vegetables. Mix soup mix, mushroom soup, and broth, then pour over everything. Cook on low for 8 hours.
Why it works: The long, slow cooking breaks down the tough fibers in the chuck roast, making it fall-apart tender.
23. Turkey Chili
Lighter than beef chili but just as satisfying. The sweet potatoes add natural sweetness and make it extra hearty.
What you’ll need: 1 pound ground turkey, 1 large sweet potato (diced), 1 can diced tomatoes, 2 cans beans, 1 onion, 2 garlic cloves, chili powder, cumin, smoked paprika, chicken broth.
How to make it: Brown the turkey, then add vegetables and spices. Pour in tomatoes and broth, simmer until sweet potatoes are tender. Add beans and cook until heated through.
Why it works: The sweet potato breaks down slightly as it cooks, thickening the chili naturally.
24. Chicken and Dumplings
This is pure comfort food. The dumplings steam right on top of the chicken and vegetables, making it a complete one-pot meal.
What you’ll need: 1 whole chicken (cut up), 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 3/4 cup milk, 2 tablespoons butter, carrots, celery, onion.
How to make it: Simmer chicken with vegetables until tender. Mix dumpling ingredients and drop spoonfuls into the simmering broth. Cover and cook until dumplings are fluffy.
Why it works: The key is not lifting the lid while the dumplings cook—they need that steam to get fluffy.
Additional Soups
25. French Onion Soup
This classic is surprisingly easy to make at home. The key is caramelizing the onions until they’re deep golden brown—it takes time, but it’s worth it.
What you’ll need: 6 large onions (sliced), 4 tablespoons butter, 6 cups beef broth, 1/2 cup dry white wine, bay leaves, thyme, Gruyère cheese, French bread.
How to make it: Cook onions in butter very slowly until deeply caramelized—this takes about 45 minutes. Add wine and broth, simmer. Serve topped with bread and cheese, then broil until bubbly.
Why it works: The long, slow caramelization of the onions creates incredible depth of flavor. Don’t rush this step.
26. Loaded Baked Potato Soup
All the flavors of a loaded baked potato in soup form. It’s rich, creamy, and topped with all your favorite potato toppings.
What you’ll need: 4 large baked potatoes, 4 cups chicken broth, 1 cup heavy cream, 1/2 cup sour cream, 1 cup shredded cheddar, 6 strips bacon (cooked and crumbled), green onions.
How to make it: Scoop out baked potato flesh and mash with some broth. Add remaining broth and cream, simmer until thickened. Stir in sour cream and cheese. Top with bacon and green onions.
Why it works: Starting with actually baked potatoes gives much better flavor than just boiling them.
27. Pumpkin Soup
Smooth, velvety, and full of fall flavor. This soup showcases the pumpkin without overwhelming it with too many other flavors.
What you’ll need: 2 pounds pumpkin (roasted), 1 onion, 2 garlic cloves, 4 cups vegetable broth, 1/2 cup coconut milk, 1 teaspoon ginger, nutmeg, salt, pepper.
How to make it: Roast pumpkin until tender. Sauté onion and garlic, add roasted pumpkin and broth. Simmer, then blend until smooth. Stir in coconut milk and seasonings.
Why it works: Roasting the pumpkin first concentrates the flavor and adds a subtle smokiness.
More Sides & Salads
28. Harvest Salad with Apple Cider Vinaigrette
This salad captures all the best fall flavors in one bowl. The dried cranberries and pecans add texture while the apple cider vinaigrette ties everything together.
What you’ll need: Mixed greens, sliced apples, dried cranberries, toasted pecans, goat cheese. For dressing: apple cider vinegar, olive oil, Dijon mustard, honey, shallot.
How to make it: Whisk together dressing ingredients. Toss greens with dressing, then top with apples, cranberries, pecans, and crumbled goat cheese.
Why it works: The combination of sweet and tart flavors with different textures makes this salad interesting and satisfying.
29. Roasted Root Vegetables
This is fall on a plate. The high heat caramelizes the vegetables and brings out their natural sweetness.
What you’ll need: Carrots, parsnips, sweet potatoes, red onion, Brussels sprouts, olive oil, fresh rosemary, thyme, salt, pepper.
How to make it: Cut all vegetables into similar-sized pieces. Toss with oil and seasonings, spread on baking sheets. Roast at high heat until caramelized and tender.
Why it works: Cutting everything the same size ensures even cooking. Don’t overcrowd the pan or the vegetables will steam instead of roast.
30. Cornbread Stuffing
This Southern-style stuffing is a nice change from the usual bread version. The cornbread adds sweetness and a different texture.
What you’ll need: 6 cups crumbled cornbread, 1 pound breakfast sausage, 1 onion, 2 celery stalks, 2 eggs, 2-3 cups chicken broth, sage, poultry seasoning.
How to make it: Cook sausage and vegetables. Mix with cornbread, eggs, and seasonings. Add enough broth to moisten. Bake until golden on top.
Additional Appetizers
31. Stuffed Mushrooms
These little bites are always a hit at parties. The filling is rich and flavorful, and they look elegant on a platter.
What you’ll need: Large mushroom caps, Italian sausage, cream cheese, Parmesan, breadcrumbs, garlic, herbs.
How to make it: Remove mushroom stems and chop them. Cook sausage with chopped stems and garlic. Mix with cream cheese and Parmesan, stuff into caps, top with breadcrumbs. Bake until golden.
Why it works: Using the chopped mushroom stems in the filling intensifies the mushroom flavor.
32. Sweet Potato Tartlets
These are like mini sweet potato pies in phyllo shells. They’re the perfect size for parties and pack all the flavors of fall into one bite.
What you’ll need: Mini phyllo shells, mashed sweet potatoes, mini marshmallows, brown sugar, cinnamon, butter, egg.
How to make it: Mix sweet potatoes with seasonings and egg. Fill phyllo shells, top with mini marshmallows. Bake until marshmallows are golden.
Why it works: The phyllo shells make them feel fancy, but they’re actually super easy to put together.
33. Buffalo Cauliflower Wings
For when you want game day food but with a fall twist. These are crispy, spicy, and way healthier than regular wings.
What you’ll need: 1 head cauliflower, flour, water, garlic powder, buffalo sauce, butter.
How to make it: Cut cauliflower into florets. Make a batter with flour, water, and seasonings. Coat cauliflower, bake until crispy, then toss with buffalo sauce.
Why it works: The key is getting the cauliflower really crispy before adding the sauce—otherwise it gets soggy.
More Desserts
34. Pumpkin Bars with Cream Cheese Frosting
These are like pumpkin pie in bar form. The cream cheese frosting is tangy and balances the warm spices perfectly.
What you’ll need: 1 cup pumpkin puree, 4 eggs, 1 cup oil, 2 cups sugar, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves.
How to make it: Mix wet ingredients, then add dry ingredients. Spread in a greased pan and bake. Top with cream cheese frosting once cooled.
Why it works: They’re easier than pie but have all the same flavors. Plus, they’re perfect for bringing to potlucks.
35. Apple Cake
This cake is loaded with chunks of fresh apples and has the most amazing texture. It’s not too sweet, which makes it perfect for breakfast or dessert.
What you’ll need: 3 cups diced apples, 2 cups flour, 2 cups sugar, 1/2 cup oil, 2 eggs, 2 teaspoons cinnamon, 1 teaspoon baking soda, 1 teaspoon vanilla.
How to make it: Mix dry ingredients, then add wet ingredients and apples. The batter will be thick. Bake in a greased pan until a toothpick comes out clean.
Why it works: The apples release moisture as they bake, keeping the cake incredibly moist.
36. Maple Pecan Cookies
These cookies taste like fall in cookie form. The maple flavor is subtle but definitely there, and the pecans add the perfect crunch.
What you’ll need: 2 cups flour, 1/2 cup butter, 1/2 cup maple syrup, 1 egg, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1 cup chopped pecans.
How to make it: Cream butter, add maple syrup and egg. Mix in dry ingredients and pecans. Drop spoonfuls on baking sheets and bake until lightly golden.
Why it works: Real maple syrup makes all the difference here—don’t substitute the artificial stuff.
More Mains
37. Pork Tenderloin with Apples
This dish is elegant enough for company but easy enough for a weeknight. The apples get caramelized and create a natural sauce.
What you’ll need: 2 pork tenderloins, 4 apples (sliced), 1 onion (sliced), 1/2 cup apple cider, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, thyme.
How to make it: Sear the pork until golden, then remove. Cook apples and onions until caramelized. Add cider, brown sugar, and mustard. Return pork to pan and finish in the oven.
Why it works: The sweet and savory combination is classic with pork, and everything cooks in one pan.
38. Beef and Pumpkin Stew
This isn’t your typical beef stew. The pumpkin breaks down slightly as it cooks, thickening the stew naturally and adding sweetness.
What you’ll need: 2 pounds beef stew meat, 2 cups cubed pumpkin, 1 onion, 3 carrots, 2 celery stalks, 4 cups beef broth, 1 can diced tomatoes, herbs.
How to make it: Brown the beef, then add vegetables and liquids. Simmer for 2-3 hours until beef is tender and pumpkin has partially broken down.
Why it works: The pumpkin adds natural sweetness that balances the savory beef flavors.
39. Vegetarian Shepherd’s Pie
This meat-free version is just as satisfying as the original. Lentils and mushrooms create a hearty base that’s full of umami flavor.
What you’ll need: 2 cups cooked lentils, 1 pound mushrooms (diced), 1 onion, 2 carrots, 2 celery stalks, 4 cups mashed potatoes, vegetable broth, tomato paste, herbs.
How to make it: Sauté vegetables until softened, add lentils, broth, and tomato paste. Simmer until thickened. Top with mashed potatoes and bake until golden.
Why it works: The combination of lentils and mushrooms creates a meaty texture that’s really satisfying.
Final Favorites
40. Cinnamon Roll Apple Crisp
What you’ll need: 6 sliced apples, 1 tube refrigerated cinnamon rolls, 1/4 cup butter, 1/4 cup brown sugar, cinnamon.
How to make it: Arrange apples in a baking dish. Cut cinnamon rolls into pieces and scatter over apples. Dot with butter and sprinkle with brown sugar. Bake until golden.
Why it works: Using refrigerated cinnamon rolls makes this super easy, and the result is pure indulgence.
41. Pumpkin French Toast Casserole
Make this the night before and just pop it in the oven in the morning. It’s perfect for weekend brunches or holiday mornings.
What you’ll need: 8 cups cubed bread, 8 eggs, 2 cups milk, 1 cup pumpkin puree, 1/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, vanilla.
How to make it: Arrange bread in a greased baking dish. Whisk together remaining ingredients and pour over bread. Cover and refrigerate overnight. Bake in the morning until puffed and golden.
Why it works: The overnight soaking ensures every piece of bread is perfectly custard-like.
42. Maple Glazed Salmon
This might not seem like a typical fall dish, but the maple glaze makes it perfect for the season. It’s healthy, flavorful, and cooks quickly.
What you’ll need: 4 salmon fillets, 1/4 cup maple syrup, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard, 1 minced garlic clove, sesame seeds.
How to make it: Mix maple syrup, soy sauce, mustard, and garlic. Brush over salmon and bake until fish flakes easily. Sprinkle with sesame seeds.
Why it works: The maple glaze caramelizes slightly as it cooks, creating a beautiful golden color and sweet flavor.
43. Cranberry-Orange Muffins
These are perfect for fall mornings with coffee. The cranberries add tartness while the orange zest brightens everything up.
What you’ll need: 2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/3 cup melted butter, 1 egg, 3/4 cup milk, 1 cup fresh cranberries, orange zest.
How to make it: Mix dry ingredients in one bowl, wet ingredients in another. Combine gently, fold in cranberries and orange zest. Bake in muffin tins until golden.
Why it works: Fresh cranberries burst as they bake, creating pockets of tart flavor throughout the muffins.
44. Honey Wheat Dinner Rolls
Nothing beats homemade bread, and these rolls are surprisingly easy. The honey adds just a touch of sweetness that makes them perfect for fall meals.
What you’ll need: 3 cups bread flour, 1 cup whole wheat flour, 1 packet yeast, 1 cup warm water, 1/4 cup honey, 2 tablespoons olive oil, 1 teaspoon salt.
How to make it: Dissolve yeast in warm water with a pinch of sugar. Mix flours and salt, then add yeast mixture, honey, and oil. Knead until smooth, let rise, shape into rolls, rise again, then bake.
Why it works: The combination of bread and whole wheat flour gives these rolls great flavor and texture.
45. Caramel Apple Bread Pudding
This is comfort food at its finest. Day-old bread gets transformed into something absolutely decadent with apples and caramel.
What you’ll need: 8 cups cubed day-old bread, 4 cups milk, 4 eggs, 1/2 cup sugar, 2 diced apples, 1/2 cup caramel sauce, vanilla, cinnamon.
How to make it: Arrange bread and apples in a baking dish. Whisk together milk, eggs, sugar, and spices, then pour over bread. Drizzle with caramel and bake until set.
Why it works: The bread absorbs all the custard mixture while the apples become tender and sweet. Serve it warm with vanilla ice cream.
46. Spiced Hot Chocolate
When the weather gets chilly, this is what you want to be sipping. The spices make it feel special and warming.
What you’ll need: 4 cups milk, 1/2 cup chocolate chips, 2 tablespoons cocoa powder, 2 tablespoons sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, pinch of cayenne, whipped cream.
How to make it: Heat milk with spices until steamy. Whisk in chocolate chips, cocoa, and sugar until smooth. Serve topped with whipped cream and a sprinkle of cinnamon.
Why it works: The pinch of cayenne adds warmth without being spicy, and the combination of spices makes it taste like fall in a mug.
There you have it—45+ recipes that’ll get you through the entire fall season without ever getting bored. From quick weeknight dinners to show-stopping desserts, these recipes prove that comfort food doesn’t have to be complicated.
