As the leaves turn and the air gets a bit crisper, it’s time to embrace the flavors of fall with delicious picnic recipes that highlight the seasonal charm. “Pumpkin Spice & Everything Nice” features 12 tasty dishes that are perfect for outdoor gatherings, cozying up with friends, or simply enjoying the beauty of autumn. Dive in and discover how to bring a festive twist to your picnic basket!
Spiced Apple Cider Sangria
Spiced Apple Cider Sangria brings together the comforting flavors of fall in a delightful drink that’s easy to make and perfect for sharing. This refreshing twist on the classic sangria incorporates sweet apple cider, crisp apples, and warming spices like cinnamon and star anise, offering a taste that’s both cozy and vibrant.
Not only is it simple to whip up, but it also looks stunning in a pitcher, making it a great choice for your fall picnics. Just let the ingredients mingle for a bit, and you’ll have a crowd-pleaser that’s sure to get everyone in the autumn spirit!
Ingredients
- 4 cups apple cider
- 1 cup white wine (like Pinot Grigio)
- 1/2 cup brandy
- 2 apples, thinly sliced
- 1 orange, thinly sliced
- 2-3 cinnamon sticks
- 2-3 star anise pods
- Club soda, to top
Instructions
- In a large pitcher, combine the apple cider, white wine, and brandy.
- Add the sliced apples, orange, cinnamon sticks, and star anise.
- Stir gently to mix all the ingredients and let it chill in the refrigerator for at least 2 hours (or longer for a more intense flavor).
- When ready to serve, pour into glasses filled with ice and top with a splash of club soda for a little fizz.
- Garnish with additional fruit slices or a cinnamon stick if desired.
Pumpkin Spice Energy Bites
Looking for a delightful treat that captures the essence of fall? These Pumpkin Spice Energy Bites are just what you need! They feature warm pumpkin flavors combined with the comforting spices of cinnamon and nutmeg, making them a perfect snack for those crisp autumn days. Not only are they tasty, but they’re also incredibly easy to whip up, perfect for busy schedules.
These bites make a great on-the-go energy boost or a sweet addition to your fall picnic. Packed with nutritious ingredients like oats and nut butter, they offer a satisfying chew and a hint of sweetness that will leave you craving more. Enjoy these little spheres of joy whenever you need a quick pick-me-up!
Ingredients
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1/4 cup nut butter (like almond or peanut)
- 1/4 cup honey or maple syrup
- 1 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped nuts or seeds (optional)
- 1/4 cup chocolate chips (optional)
Instructions
- Mix Ingredients: In a large bowl, combine the rolled oats, pumpkin puree, nut butter, honey (or maple syrup), pumpkin spice, and vanilla extract. Mix until well combined.
- Add Extras: If using, fold in the chopped nuts or seeds and chocolate chips for added texture and flavor.
- Form Bites: Use your hands to roll the mixture into small balls, about 1 inch in diameter.
- Chill: Place the energy bites on a baking sheet and refrigerate for at least 30 minutes to firm up.
- Serve: Enjoy these bites chilled or at room temperature, and store any leftovers in an airtight container in the fridge for up to a week.
Roasted Pumpkin and Quinoa Salad
This roasted pumpkin and quinoa salad is a delightful blend of flavors and textures that perfectly captures the essence of fall. The sweetness of the roasted pumpkin complements the nutty quinoa, while the addition of fresh greens and herbs brings a burst of freshness to every bite.
Simple to prepare, this dish is ideal for picnics or gatherings. It’s not only filling but also packed with nutrients, making it a wholesome choice for your autumn meals.
Ingredients
- 1 small pumpkin, diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh spinach or mixed greens
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, cinnamon, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender.
- While the pumpkin is roasting, cook the quinoa. In a saucepan, bring the vegetable broth to a boil, then add the rinsed quinoa. Reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed.
- In a large bowl, combine the cooked quinoa, roasted pumpkin, black beans, and red bell pepper. Toss gently to mix.
- Serve the salad over a bed of fresh greens, garnishing with mint leaves. Enjoy your autumn feast!
Savory Pumpkin Soup in Mini Bowls
Nothing says fall quite like a warm bowl of pumpkin soup. This savory delight is smooth, creamy, and packed with the rich flavors of autumn. With hints of garlic and fresh herbs, it’s both comforting and satisfying, making it the perfect addition to any picnic spread.
What’s great about this recipe is its simplicity. You can whip it up in no time and serve it in adorable mini bowls, making it not only tasty but also visually appealing. It’s a cozy dish that everyone will love!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 4 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley or cilantro)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, and nutmeg, cooking for another minute until fragrant.
- Add the pumpkin puree and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes.
- Stir in the coconut milk, then season with salt and pepper to taste. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Serve the soup in mini bowls, garnished with fresh herbs. Enjoy it warm for a delightful fall experience!
Cheesy Pumpkin and Spinach Dip
This cheesy pumpkin and spinach dip is a delightful blend of flavors that perfectly captures the essence of fall. Creamy, savory, and slightly sweet, it’s an exciting twist on traditional dips that’s sure to please everyone at your picnic.
Easy to prepare, this dip combines the warmth of pumpkin with the richness of cheese and the freshness of spinach, making it a comforting choice for those crisp autumn days. Pair it with your favorite chips or veggies, and you’ve got a crowd-pleaser that’s as simple as it is delicious.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup fresh spinach, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chips or crackers for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, cream cheese, sour cream, and shredded cheese until smooth.
- Add chopped spinach, garlic powder, onion powder, salt, and pepper. Mix well.
- Transfer the mixture into a baking dish and drizzle olive oil on top.
- Bake for 25-30 minutes, or until the dip is hot and bubbly.
- Serve warm with chips or crackers and enjoy the cozy flavors of fall!
Maple Pumpkin Spice Muffins
When fall rolls around, there’s nothing quite like the cozy flavors of pumpkin spice. These Maple Pumpkin Spice Muffins are soft, tender, and packed with that delightful mix of warm spices. With a hint of maple syrup, every bite feels like a warm hug on a chilly day. Plus, they’re super easy to whip up, making them a perfect treat for a picnic or a cozy brunch.
These muffins are not only delicious but also filled with the seasonal spirit. The blend of pumpkin, cinnamon, and maple creates a comforting flavor that tastes like autumn. Whether enjoyed fresh out of the oven or packed for a picnic, they are sure to be a hit!
Ingredients
- 1 cup canned pumpkin
- 1/2 cup maple syrup
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together the pumpkin, maple syrup, vegetable oil, and eggs until smooth.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chopped walnuts.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack to cool completely.
Pumpkin Spice Scones with Clotted Cream
Enjoy a delightful treat with these pumpkin spice scones, perfect for your fall picnic. They blend warm spices and pumpkin puree, creating a cozy taste that embodies the essence of autumn. These scones are tender, flaky, and have just the right amount of sweetness, making them a wonderful addition to your picnic basket.
Plus, they’re easy to whip up! With just a few simple ingredients, you can have a batch of freshly baked scones ready to serve. Pair them with clotted cream for an extra touch of richness that elevates your picnic experience.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Clotted cream for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
- In a separate bowl, mix together the pumpkin puree, heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and pat it into a circle about 1-inch thick. Cut into wedges and transfer them to the prepared baking sheet.
- Bake for 15-20 minutes or until the scones are golden brown. Let cool slightly before serving with clotted cream.
Cinnamon Sugar Pumpkin Popcorn
Cinnamon Sugar Pumpkin Popcorn is the perfect snack for fall picnics. This delightful treat combines the cozy flavors of cinnamon and pumpkin spice, making it a tasty addition to any outdoor gathering. It’s simple to whip up, and the sweet crunch is sure to satisfy your cravings.
With its warm, comforting flavors and a light, crispy texture, this popcorn offers a fun twist on traditional snacks. Whether you’re sharing it with friends or enjoying it solo, it’s a treat that brings a taste of autumn to every bite.
Ingredients
- 8 cups popped popcorn
- 1/2 cup sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter, melted
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the melted butter, pumpkin puree, vanilla extract, and salt, mixing well.
- Add the popped popcorn to the bowl and gently toss until all the popcorn is coated with the pumpkin mixture.
- In a separate bowl, mix the sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the coated popcorn, tossing to combine.
- Spread the popcorn in a single layer on the prepared baking sheet and bake for about 30 minutes, stirring every 10 minutes to ensure even coating.
- Remove from the oven and allow it to cool before serving. Enjoy your delicious Cinnamon Sugar Pumpkin Popcorn!
Maple Glazed Brussels Sprouts with Pumpkin Seeds
Maple glazed Brussels sprouts with pumpkin seeds are a delightful blend of flavors and textures that scream fall. The natural sweetness of the maple syrup enhances the savory notes of the Brussels sprouts, while the crunchy pumpkin seeds add a satisfying bite. This dish is not only easy to prepare but also makes a great side for any picnic or gathering.
With just a few ingredients, you can whip up this tasty recipe in no time. Simply roast the Brussels sprouts until they’re tender and caramelized, then drizzle with maple syrup and toss in some pumpkin seeds for added crunch. It’s a simple yet delicious way to enjoy seasonal produce!
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 cup pure maple syrup
- Salt and pepper, to taste
- 1/2 cup pumpkin seeds
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until golden and tender.
- Remove from the oven and drizzle the maple syrup over the Brussels sprouts, tossing to combine.
- Sprinkle the pumpkin seeds on top and return to the oven for an additional 5 minutes.
- Serve warm and enjoy your fall-inspired dish!
Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are a delightful blend of fall flavors and sweet indulgence. With the warm spices of pumpkin pie mixed into a soft, chewy cookie, they offer a comforting taste that brings back cozy autumn memories. Adding chocolate chips creates a playful balance, making each bite rich and satisfying.
This recipe is simple enough for bakers of all levels, allowing you to whip up a batch in no time. Whether you’re preparing for a picnic or just want a sweet treat at home, these cookies are sure to please everyone.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the pumpkin puree, egg, and vanilla until well blended.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Spiced Pear and Pumpkin Tart
This spiced pear and pumpkin tart is a delightful blend of fall flavors that will brighten up any picnic spread. The creamy pumpkin filling is perfectly complemented by the sweet, tender slices of pear, creating a delicious balance that is both comforting and refreshing.
Not only is this tart simple to prepare, but it also looks stunning, making it a great centerpiece for your fall gatherings. With its warm spices and inviting aroma, it captures the essence of autumn in every bite.
Ingredients
- 1 pre-made tart shell
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 ripe pears, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Place the tart shell in a tart pan and set aside.
- In a mixing bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the pumpkin mixture into the prepared tart shell.
- In another bowl, toss the pear slices with lemon juice and arrange them on top of the pumpkin filling.
- Sprinkle the granulated sugar over the pears for a touch of sweetness and to help them caramelize.
- Bake for about 40-45 minutes, or until the filling is set and the edges are lightly browned. Cool slightly before slicing and serving.
Fall Harvest Veggie Wraps
These Fall Harvest Veggie Wraps are a delightful blend of fresh vegetables and vibrant flavors, making them a tasty addition to your picnic spread. Packed with colorful produce, they offer a crunchy texture and a burst of freshness in every bite.
Simple to prepare, these wraps are versatile and can be customized to your taste with your favorite vegetables and spreads. They’re perfect for enjoying on a crisp autumn day, whether you’re at a picnic or just looking for a quick snack.
Ingredients
- 4 large whole wheat tortillas
- 1 cup hummus or your favorite spread
- 1 cup mixed bell peppers, sliced
- 1 cup cucumber, julienned
- 1 cup shredded carrots
- 1 cup cherry tomatoes, halved
- 1 cup leafy greens (spinach or lettuce)
- 1/2 cup red onion, thinly sliced
- Salt and pepper to taste
Instructions
- Prepare the Tortillas: Lay out each tortilla on a clean surface and spread a generous layer of hummus or your preferred spread.
- Add the Vegetables: Layer the sliced bell peppers, cucumber, shredded carrots, cherry tomatoes, leafy greens, and red onion on top of the spread.
- Season: Sprinkle salt and pepper over the vegetables for added flavor.
- Roll Them Up: Carefully roll each tortilla tightly, starting from one end and tucking in the sides as you go.
- Slice and Serve: Cut the wraps in half or into bite-sized pieces. Serve with extra hummus or your choice of dipping sauce.
