Camping Kitchen

12 Delicious Recipes for Fall Camping

From pumpkin spice pancakes to caramel apple pie, we've got a list of suggestions for your fall camping menu.

Fall not only brings flashes of changing leaves and cooler temperatures, it also signals a change in menu. Pumpkin spice shows up everywhere of course—from coffee creamers to Cheerios—but other familiar seasonal flavors make their appearances too. (For instance, summer standards like grilled food and pasta salads give way to hearty comfort food.) Why not give your camping menu a seasonal update too? If you’re planning a fall camping trip, here are some delicious fall camping recipes to add to your meal plan.

Breakfast

Pumpkin Spice Pancakes

Try a fall twist on a classic camp breakfast.

Ingredients:

  • 1 cup milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 1/4 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt

Directions:

  1. In a large mixing bowl, stir together the milk, canned pumpkin, melted butter, and egg.
  2. In a separate bowl, combine the flour, sugar, baking powder, spices, and salt.
  3. Add the dry ingredients to the wet ingredients and stir until just combined. (Be careful not to overmix.)
  4. Heat a frying pan or skillet over medium heat. For each pancake, pour about 1/4 cup pancake batter on the skillet. Cook for about three minutes per side or until the pancakes are golden brown.

Apple Cinnamon Oatmeal

This easy oatmeal recipe can be made on a camp stove or even a fire.

Ingredients:

  • 1/2 tablespoon butter
  • 1 1/2 cups diced apple (about 1 medium apple)
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups water
  • 1 cup old-fashioned oats
  • 1/2 cup milk

Directions:

  1. Place the butter in a medium-sized saucepan and melt over low heat. Add the apples, brown sugar, and spices and cook for a few minutes. (The apples should soften.)
  2. Add the water and turn heat to high. Once the water comes to a low boil, add the oats and reduce heat to medium-high. Cook for 3-5 minutes or until most of the liquid is absorbed, stirring occasionally.
  3. Pour into bowls and top with a splash or two of milk.

Sweet Potato Scramble

Sage and sweet potatoes turn ordinary scrambled eggs into a fall feast.

Ingredients:

  • 1 tablespoon butter
  • 1 small sweet potato, diced
  • 2 precooked chicken sausage links, sliced
  • 1 teaspoon dried sage
  • salt and pepper (to taste)
  • 5 eggs, beaten

Directions:

  1. Heat a skillet for 2-3 minutes on medium heat. Add the butter and let it melt.
  2. Add the diced sweet potatoes to the skillet and cover with a lid. Cook for about 10 minutes (stirring occasionally) until the potatoes are crispy on the outside and soft on the inside.
  3. Add sausage slices, sage, salt, and pepper to the potatoes and stir together. Cook 1-2 minutes until sausages are hot.
  4. Push the potatoes and sausages to the side of the skillet. Pour the beaten eggs into the skillet. Cook for 3-4 minutes, stirring occasionally with a spatula.
  5. Once the eggs are cooked, stir together the eggs, potatoes, and sausages. Serve hot.

Lunch & Dinner

Classic Chili

This hearty meal is easy to make in a camp kitchen or on the fire.

Ingredients:

  • 1 1/2 pounds ground beef
  • 1 (1 oz.) package chili seasoning
  • 2 (15 oz.) cans kidney beans (rinsed and drained)
  • 2 (16 oz.) jars chunky salsa
  • 1 1/2 cups low-sodium beef broth
  • 1/4 cup chopped cilantro
  • Optional toppings: shredded cheese, sour cream, tortilla chips

Directions:

  1. On a camp stove or over a campfire, cook the ground beef in a Dutch oven until no longer pink. (Make sure to break up the beef with a spoon as it cooks.)
  2. Add chili seasoning and stir until the ground beef is completely coated.
  3. Stir in the beans, salsa, and beef broth. Reduce heat to low (if using a camp stove) and simmer the chili for 20 minutes. Stir in the cilantro. Then serve with toppings.

Chicken and Wild Rice Soup

To cut down on prep time, use canned or packaged chicken in this tasty soup.

Ingredients:

  • 1 (6 oz.) package chicken & wild rice mix (such as Uncle Ben’s)
  • 5 cups water
  • 1 medium carrot (shredded or diced)
  • 2 teaspoons dried minced onion
  • 1 cup shredded chicken (cooked)
  • 1 can condensed cream of chicken soup
  • 1 (8 oz.) package cream cheese (cubed)

Directions:

  1. In a large saucepan or Dutch oven, combine wild rice mix and water. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 10 minutes, stirring a couple times.
  2. Stir in shredded or diced carrot, dried onion, and shredded chicken. Cover and cook for an additional 5 minutes.
  3. Add cream of chicken soup and cream cheese. Stir until completely combined and the cream cheese is melted. Serve warm.

Alfredo Macaroni and Cheese

Mac & cheese might not be a seasonal recipe but it’s the perfect comfort food for a crisp fall day.

Ingredients:

  • 12 oz. dried pasta (macaroni or shells)
  • 1 (15 oz.) jar alfredo sauce
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 3 tablespoons grated parmesan cheese

Directions:

  1. Cook pasta in a large saucepan according to package directions.
  2. While the pasta is cooking, prepare the sauce. In a small saucepan, combine alfredo sauce, cheddar cheese, and garlic powder. Cook over medium heat until cheese melts.
  3. Once the pasta is finished cooking, drain it and return it to the large saucepan. Pour the sauce over the pasta and stir until the noodles are coated. (If the sauce is too thick, add a little water or milk.) Topped with parmesan cheese.

Desserts

Pumpkin Pudgie Pies

Cook mini pumpkin pies over a campfire!

Ingredients:

  • Butter
  • 1 refrigerated pie crust
  • 4 tablespoons cream cheese
  • 6 tablespoons pumpkin butter

Directions:

  1. Open a pie iron and grease the inside with butter. Roll out the pie crust and cut two squares of dough that are slightly larger than the pie iron. Press one square of dough into each side of the pie iron. (The leftover dough will be used for a second pie.)
  2. Spread about two tablespoons cream cheese on one side of the pie crust. Then top with about three tablespoons pumpkin butter.
  3. Close the pie iron, sandwiching the two sides of the pie crust together and latch it. Place the pie iron in hot coals and cook for a few minutes per side. Be sure to occasionally check the pie to make sure it doesn’t burn. Repeat steps 1-3 using the remaining ingredients to make a second pie.

Fire-Baked Apples

Everything tastes better roasted, especially these cinnamon-sugar apples.

Ingredients:

  • 2 apples, cored
  • 1 teaspoon butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Directions:

  1. Fill each apple with half of the butter, brown sugar, and cinnamon.
  2. Wrap the apples in heavy-duty aluminum foil, making sure to twist the extra into a large “stem” on top for a handle.
  3. Place the apples in hot coals for 5-10 minutes or until soft. Let cool slightly before eating. (The melted sugar will be very hot.)

Caramel Apple Pudgy Pies

For added crunch, add pecans or walnuts to this classic pie filling.

Ingredients:

  • Butter
  • 1 refrigerated pie crust
  • 1 can apple pie filling
  • Caramel sauce

Directions:

  1. Open a pie iron and grease the inside with butter. Roll out the pie crust and cut two squares of dough that are slightly larger than the pie iron. Press one square of dough into each side of the pie iron. (The leftover dough will be used for a second pie.)
  2. Spread about 1/4 cup of pie filling on one side of the pie crust. Drizzle a couple teaspoons of caramel sauce on top of the filling.
  3. Close the pie iron, sandwiching the two sides of the pie crust together and latch it. Place the pie iron in hot coals and cook for a few minutes per side. Be sure to occasionally check the pie to make sure it doesn’t burn. Repeat steps 1-3 using the remaining ingredients to make a second pie.
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