21 Easy Fall Appetizers You’ll Love

ByViolet ParkerEditorial Policy

If you’re hosting an autumn themed party for a crowd, planning a Thanksgiving feast, or just feel like making a family meal a little more special this season, you’re in the right place! I’ve put together this collection of 21 of the very best fall appetizers that you’ll love. 

Showcasing all the flavors and beautiful fresh produce of the season, including apples, pumpkin, and butternut squash, and including everything from creamy dips to serve with crackers or veggie sticks, to loaded crostini and tartlets, they’re the perfect choice if you’re looking for fall themed finger foods or a starter for a fall dinner. 

1. Baked Brie with Cranberries and Pecans

baked brie with cranberries and pecans

This Baked Brie with Cranberries and Pecans is a creamy, melty cheese appetizer topped with sweet cranberries and crunchy pecans. It’s perfect for a cozy fall evening.

Serves: 6

Ingredients:

  • 1 wheel of Brie cheese
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons honey
  • Fresh rosemary for garnish

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Place the Brie wheel on a baking sheet lined with parchment paper.
  3. Sprinkle dried cranberries and chopped pecans over the Brie.
  4. Drizzle with honey.
  5. Bake for 10-15 minutes, until the Brie is soft and melty.
  6. Garnish with fresh rosemary and serve with crackers or sliced baguette.

2. Stuffed Mushrooms with Sausage and Cheese

stuffed mushrooms with sausage and cheese

These Stuffed Mushrooms with Sausage and Cheese are hearty and savory, filled with a flavorful mixture of sausage, cream cheese, and herbs. They’re an irresistible appetizer for any fall gathering, and they’re easy to scale up for a crowd or a party.

Serves: 6

Ingredients:

  • 20 large mushrooms, stems removed
  • 1/2 lb Italian sausage, crumbled and cooked
  • 4 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine cooked sausage, cream cheese, Parmesan cheese, breadcrumbs, garlic, salt, and pepper.
  3. Stuff each mushroom cap with the sausage mixture.
  4. Place stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the tops are golden brown.
  5. Garnish with fresh parsley and serve warm.

3. Maple Glazed Bacon Wrapped Brussels Sprouts

maple glazed bacon wrapped brussels sprouts

These Maple Glazed Bacon Wrapped Brussels Sprouts are a sweet and savory appetizer that combines crispy bacon with tender Brussels sprouts. The maple glaze adds a delightful touch of sweetness.

Serves: 6

Ingredients:

  • 12 Brussels sprouts, trimmed
  • 6 slices bacon, halved
  • 1/4 cup maple syrup
  • Toothpicks

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wrap each Brussels sprout with half a slice of bacon and secure with a toothpick.
  3. Place the wrapped Brussels sprouts on a baking sheet.
  4. Brush with maple syrup.
  5. Bake for 25-30 minutes, until the bacon is crispy and the Brussels sprouts are tender.
  6. Serve warm.

4. Fall Pumpkin Hummus

fall pumpkin hummus

This Pumpkin Hummus is a creamy and flavorful dip that combines the earthy taste of pumpkin with classic hummus ingredients. It’s perfect for serving with pita chips or fresh veggies.

Serves: 6

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup pumpkin puree
  • 1/4 cup tahini
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Paprika and olive oil for garnish

Instructions:

  1. In a food processor, combine chickpeas, pumpkin puree, tahini, garlic, olive oil, lemon juice, cumin, salt, and pepper.
  2. Blend until smooth and creamy.
  3. Transfer to a serving bowl and garnish with paprika and a drizzle of olive oil.
  4. Serve with pita chips or fresh veggies.

5. Butternut Squash and Sage Crostini

butternut squash and sage crostini

These Butternut Squash and Sage Crostini are a delicious and elegant fall appetizer featuring roasted butternut squash and fresh sage on crispy baguette slices.

Serves: 6

Ingredients:

  • 1 small butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 baguette, sliced into 1/2-inch rounds
  • 1/4 cup ricotta cheese
  • Fresh sage leaves for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
  3. Toast the baguette slices in the oven for 5-7 minutes, until golden.
  4. Spread a thin layer of ricotta cheese on each baguette slice.
  5. Top with roasted butternut squash and a fresh sage leaf.
  6. Serve warm.

6. Caramelized Onion and Apple Tartlets

caramelized onion and apple tartlets

These Caramelized Onion and Apple Tartlets are a sweet and savory autumn appetizer that combines caramelized onions and apples in a buttery pastry shell.

Serves: 6

Ingredients:

  • 1 sheet puff pastry, thawed
  • 2 large onions, thinly sliced
  • 2 apples, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste
  • Fresh thyme for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet, heat butter and olive oil over medium heat. Add onions and cook until caramelized, about 20-25 minutes.
  3. Add apple slices and cook for another 5-7 minutes, until softened.
  4. Stir in honey, salt, and pepper.
  5. Roll out the puff pastry and cut into small circles. Place each circle in a muffin tin.
  6. Fill each pastry shell with the caramelized onion and apple mixture.
  7. Bake for 15-20 minutes, until the pastry is golden and crispy.
  8. Garnish with fresh thyme and serve warm.

7. Sweet Potato and Goat Cheese Bites

sweet potato and goat cheese bites

These Sweet Potato and Goat Cheese Bites are a delicious combination of roasted sweet potatoes and creamy goat cheese, topped with a hint of honey.

Serves: 6

Ingredients:

  • 2 large sweet potatoes, peeled and sliced into rounds
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 oz goat cheese, crumbled
  • 2 tablespoons honey
  • Fresh thyme for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the sweet potato rounds with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
  3. Top each sweet potato round with a small amount of goat cheese.
  4. Drizzle with honey and garnish with fresh thyme.
  5. Serve warm.

8. Cranberry and Brie Phyllo Cups

cranberry and brie phyllo cups

These Cranberry and Brie Phyllo Cups are a delightful bite-sized appetizer that combines creamy Brie cheese with tart cranberry sauce in a crispy phyllo cup.

Serves: 6

Ingredients:

  • 1 package phyllo cups (12 count)
  • 1 wheel Brie cheese, cut into small cubes
  • 1/2 cup cranberry sauce
  • Fresh rosemary for garnish

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Place a cube of Brie cheese in each phyllo cup.
  3. Top with a teaspoon of cranberry sauce.
  4. Bake for 10-12 minutes, until the cheese is melted and bubbly.
  5. Garnish with fresh rosemary and serve warm.

9. Pumpkin Deviled Eggs

pumpkin devilled eggs

These Pumpkin Deviled Eggs are a fun and festive twist on the classic deviled eggs, featuring a pumpkin puree filling with a hint of spice.

Serves: 6

Ingredients:

  • 6 hard-boiled eggs, peeled and halved
  • 2 tablespoons pumpkin puree
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Paprika and chives for garnish

Instructions:

  1. Carefully remove the yolks from the hard-boiled eggs and place in a bowl.
  2. Add pumpkin puree, mayonnaise, Dijon mustard, cumin, salt, and pepper. Mash until smooth and well combined.
  3. Spoon the filling back into the egg whites.
  4. Garnish with paprika and chives.
  5. Serve chilled.

10. Apple and Cheddar Crostini

apple and cheddar crostini

These Apple and Cheddar Crostini are a sweet and savory appetizer featuring crisp apple slices, sharp cheddar cheese, and a drizzle of honey on toasted baguette slices.

Serves: 6

Ingredients:

  • 1 baguette, sliced into 1/2-inch rounds
  • 1 apple, thinly sliced
  • 4 oz sharp cheddar cheese, sliced
  • 2 tablespoons honey
  • Fresh thyme for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Toast the baguette slices in the oven for 5-7 minutes, until golden.
  3. Top each slice with a piece of cheddar cheese and apple slices.
  4. Drizzle with honey and garnish with fresh thyme.
  5. Serve immediately.

11. Roasted Butternut Squash Soup Shooters

butternut squash soup shooters

These Roasted Butternut Squash Soup Shooters are a warm and comforting appetizer, perfect for fall gatherings. The smooth and creamy soup is served in small shooter glasses for a fun presentation.

Serves: 6

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh chives for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
  3. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
  4. Add the roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt and pepper.
  6. Serve the soup in small shooter glasses, garnished with fresh chives.

12. Caramelized Pear and Gorgonzola Flatbread

caramelized pear and gorgonzola flatbread

This Caramelized Pear and Gorgonzola Flatbread is a delightful combination of sweet pears, tangy Gorgonzola cheese, and caramelized onions on a crispy flatbread crust.

Serves: 6

Ingredients:

  • 1 flatbread crust
  • 2 pears, thinly sliced
  • 1 onion, thinly sliced
  • 2 tablespoons olive oil
  • 4 oz Gorgonzola cheese, crumbled
  • 2 tablespoons honey
  • Fresh arugula for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, heat olive oil over medium heat. Add onion and cook until caramelized, about 15-20 minutes.
  3. Spread the caramelized onions over the flatbread crust.
  4. Arrange pear slices on top and sprinkle with Gorgonzola cheese.
  5. Drizzle with honey.
  6. Bake for 10-12 minutes, until the flatbread is crispy and the cheese is melted.
  7. Garnish with fresh arugula and serve warm.

13. Mushroom and Goat Cheese Tartlets

mushroom and goat cheese tartlets

These Mushroom and Goat Cheese Tartlets are a rich and flavorful appetizer, featuring sautéed mushrooms and creamy goat cheese in a flaky pastry shell.

Serves: 6

Ingredients:

  • 1 sheet puff pastry, thawed
  • 2 cups sliced mushrooms
  • 2 tablespoons olive oil
  • 4 oz goat cheese, crumbled
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a skillet, heat olive oil over medium heat. Add mushrooms and cook until browned and tender, about 5-7 minutes. Season with salt and pepper.
  3. Roll out the puff pastry and cut into small squares. Place each square in a muffin tin.
  4. Fill each pastry shell with the mushroom mixture and top with crumbled goat cheese.
  5. Bake for 15-20 minutes, until the pastry is golden and crispy.
  6. Garnish with fresh thyme leaves and serve warm.

14. Cranberry Pecan Goat Cheese Bites

cranberry pecan goat cheese bites

These Cranberry Pecan Goat Cheese Bites are a sweet and tangy appetizer, featuring creamy goat cheese rolled in cranberries and pecans.

Serves: 6

Ingredients:

  • 8 oz goat cheese
  • 1/2 cup dried cranberries, finely chopped
  • 1/2 cup pecans, finely chopped
  • Honey for drizzling
  • Crackers for serving

Instructions:

  1. In a bowl, mix together chopped cranberries and pecans.
  2. Form the goat cheese into small balls.
  3. Roll each goat cheese ball in the cranberry-pecan mixture to coat.
  4. Arrange on a serving plate and drizzle with honey.
  5. Serve with crackers.

15. Sweet Potato and Black Bean Quesadillas

sweet potato and black bean quesadilla

These Sweet Potato and Black Bean Quesadillas are a hearty and flavorful appetizer, filled with sweet potatoes, black beans, and melted cheese.

Serves: 6

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups shredded cheddar cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 6 large flour tortillas
  • Olive oil for cooking

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
  3. In a large bowl, combine roasted sweet potatoes, black beans, and shredded cheese.
  4. Heat a large skillet over medium heat and lightly grease with olive oil.
  5. Place a tortilla in the skillet and spoon some of the sweet potato mixture onto one half. Fold the tortilla over to enclose the filling.
  6. Cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted.
  7. Cut into wedges and serve warm.

16. Roasted Garlic and Herb Whipped Feta

roasted garlic and herb whipped feta

This Roasted Garlic and Herb Whipped Feta is a creamy and flavorful dip, perfect for serving with pita chips or fresh vegetables.

Serves: 6

Ingredients:

  • 1 cup crumbled feta cheese
  • 1/2 cup Greek yogurt
  • 1 head garlic
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh herbs (parsley, dill, oregano)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes, until soft.
  3. Squeeze the roasted garlic cloves into a food processor.
  4. Add feta cheese, Greek yogurt, olive oil, lemon juice, herbs, salt, and pepper. Blend until smooth and creamy.
  5. Transfer to a serving bowl and serve with pita chips or fresh vegetables.

17. Pear and Blue Cheese Crostini

pear and blue cheese crostini

These Pear and Blue Cheese Crostini are a sophisticated appetizer, featuring ripe pears, tangy blue cheese, and a drizzle of honey on toasted baguette slices.

Serves: 6

Ingredients:

  • 1 baguette, sliced into 1/2-inch rounds
  • 2 pears, thinly sliced
  • 4 oz blue cheese, crumbled
  • 2 tablespoons honey
  • Fresh arugula for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Toast the baguette slices in the oven for 5-7 minutes, until golden.
  3. Top each slice with a piece of blue cheese and a pear slice.
  4. Drizzle with honey and garnish with fresh arugula.
  5. Serve immediately.

18. Spinach and Artichoke Stuffed Mini Peppers

spinach and artichoke stuffed mini peppers

These Spinach and Artichoke Stuffed Mini Peppers are a delightful appetizer, filled with a creamy mixture of spinach, artichokes, and cheese.

Serves: 6

Ingredients:

  • 12 mini bell peppers, halved and seeded
  • 1 cup chopped spinach
  • 1/2 cup chopped artichoke hearts
  • 4 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine spinach, artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, garlic, salt, and pepper.
  3. Fill each mini pepper half with the spinach and artichoke mixture.
  4. Place the stuffed peppers on a baking sheet and bake for 15-20 minutes, until the peppers are tender and the filling is bubbly.
  5. Serve warm.

19. Pumpkin and Feta Stuffed Mushrooms

pumpkin and feta stuffed mushrooms

These Pumpkin and Feta Stuffed Mushrooms are a unique and flavorful appetizer, featuring a filling of creamy pumpkin and tangy feta cheese.

Serves: 6

Ingredients:

  • 20 large mushrooms, stems removed
  • 1 cup pumpkin puree
  • 1/2 cup crumbled feta cheese
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine pumpkin puree, feta cheese, breadcrumbs, garlic, salt, and pepper.
  3. Stuff each mushroom cap with the pumpkin mixture.
  4. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden brown.
  5. Garnish with fresh parsley and serve warm.

20. Apple and Brie Puff Pastry Bites

apple and brie puff pastry bites

These Apple and Brie Puff Pastry Bites are a delicious combination of sweet apples and creamy Brie cheese in a flaky puff pastry shell.

Serves: 6

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1 apple, thinly sliced
  • 4 oz Brie cheese, cut into small pieces
  • 2 tablespoons honey
  • Fresh thyme for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Roll out the puff pastry and cut into small squares. Place each square in a muffin tin.
  3. Fill each pastry shell with a piece of Brie cheese and an apple slice.
  4. Drizzle with honey and garnish with fresh thyme.
  5. Bake for 15-20 minutes, until the pastry is golden and crispy.
  6. Serve warm.

21. Pumpkin and Sausage Stuffed Mini Pumpkins

stuffed mini pumpkins

These Pumpkin and Sausage Stuffed Mini Pumpkins are a festive and hearty appetizer, featuring a filling of sausage, pumpkin, and spices in a mini pumpkin shell.

Serves: 6

Ingredients:

  • 6 mini pumpkins, tops cut off and seeds removed
  • 1/2 lb Italian sausage, crumbled and cooked
  • 1 cup pumpkin puree
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon ground sage
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine cooked sausage, pumpkin puree, breadcrumbs, Parmesan cheese, olive oil, sage, salt, and pepper.
  3. Fill each mini pumpkin with the sausage mixture.
  4. Place the stuffed pumpkins on a baking sheet and bake for 20-25 minutes, until the pumpkins are tender and the filling is golden brown.
  5. Serve warm.

These 21 fall appetizers are perfect for adding a touch of seasonal flavor to your gatherings. Whether you’re hosting a holiday party or enjoying a quiet evening at home, these delicious and unique recipes are sure to delight your guests. Enjoy!