15 Easy Fall Hors d’Oeuvres Recipes Try This Season

When the air turns crisp and leaves begin to crunch underfoot, it’s time to welcome the warmth and flavors of fall into your kitchen.

One of the best ways to celebrate the season is with appetizers that highlight autumn’s bounty. Hors d’oeuvres set the tone for any gathering, and in fall, they’re especially inviting.

From caramelized onions and earthy squash to tart cranberries and creamy cheeses, these little bites capture the heart of autumn.

Whether you’re hosting a Thanksgiving feast, a casual harvest party, or simply enjoying cozy evenings with friends, these 15 fall hors d’oeuvres recipes will bring richness, color, and seasonal flair to your table.

15 Easy Fall Hors d’Oeuvres Recipes Try This Season

Fall gatherings are all about comfort, warmth, and flavor—and nothing brings those qualities to life better than the right appetizers.

These 15 fall hors d’oeuvres recipes offer everything from elegant bites to rustic nibbles, each one celebrating the season’s finest ingredients.

With apples, pumpkins, squash, and cranberries woven into creative dishes, your guests will be delighted from the very first bite.

Try a few favorites, mix and match, and you’ll have a spread that perfectly reflects the beauty of autumn entertaining.

Caramelized Onion and Gruyère Tartlets

Golden puff pastry cups filled with silky caramelized onions and nutty Gruyère cheese bring the warmth of fall straight to your table.

The onions are cooked slowly until deeply golden and sweet, then baked into flaky pastry shells with rich cheese.

These bite-sized tarts strike the perfect balance of savory and sweet, making them irresistible autumn appetizers.

Ingredients:

• 2 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon balsamic vinegar
• Salt and freshly cracked black pepper, to taste
• 1 sheet frozen puff pastry, thawed
• 1 cup Gruyère cheese, shredded
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat butter and olive oil in a skillet over medium-low heat. Add the onions and cook slowly, stirring often, until deeply caramelized, about 30–35 minutes. Stir in thyme, balsamic vinegar, and season with salt and pepper. Allow to cool slightly.
2. Preheat oven to 400°F (200°C). Roll out puff pastry and cut into small squares or circles using a cookie cutter. Place on a parchment-lined baking sheet.
3. Spoon a teaspoon of caramelized onion mixture onto each pastry piece. Top with shredded Gruyère cheese. Brush the edges lightly with beaten egg.
4. Bake for 15–18 minutes until golden brown and puffed. Serve warm.

These tartlets are a bite of cozy autumn comfort, combining buttery pastry with the lush sweetness of caramelized onions.

The Gruyère melts into a silky, nutty layer, making them elegant enough for gatherings yet rustic enough for a casual fall evening.

Their aroma alone will have guests flocking to the table.

Butternut Squash Crostini with Sage Ricotta

This autumn-inspired crostini layers sweet roasted butternut squash over crisp baguette slices topped with sage-infused ricotta.

The squash is tossed with olive oil, salt, and maple syrup before roasting to caramelized perfection.

Creamy ricotta whipped with fresh sage creates a fragrant and earthy base.

Together, these flavors embody the essence of fall in each crisp and creamy bite.

Ingredients:

• 1 medium butternut squash, peeled and diced into cubes
• 3 tablespoons olive oil, divided
• 1 tablespoon pure maple syrup
• Salt and pepper, to taste
• 1 baguette, sliced into ½-inch rounds
• 1 cup ricotta cheese
• 1 teaspoon finely chopped fresh sage
• ¼ teaspoon nutmeg
• 2 tablespoons toasted pumpkin seeds
• Honey, for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. Meanwhile, brush baguette slices with remaining olive oil and toast on a baking sheet for 8–10 minutes until golden and crisp.
3. In a bowl, whisk ricotta with sage, nutmeg, salt, and pepper until smooth and creamy. Spread ricotta mixture onto toasted baguette slices.
4. Top each crostini with a few pieces of roasted butternut squash. Sprinkle with toasted pumpkin seeds and finish with a drizzle of honey before serving.

Each crostini offers a medley of textures, from the crunch of toasted bread to the velvety ricotta.

The squash brings a natural sweetness, while the sage adds herbal depth.

Honey ties everything together with a golden autumn touch.

They make a colorful and festive centerpiece for any fall gathering.

Cranberry Brie Phyllo Cups

These delicate phyllo cups hold a decadent combination of creamy Brie cheese, tart cranberry sauce, and crunchy pecans.

The warm, melty Brie pairs beautifully with the sweet-tart burst of cranberry, evoking the flavors of the season.

The phyllo shells bake into crisp golden cups, creating an elegant yet easy appetizer that shines on a fall entertaining table.

Ingredients:

• 1 package frozen mini phyllo shells (about 15)
• 6 ounces Brie cheese, rind removed and cut into cubes
• ½ cup cranberry sauce (homemade or store-bought)
• 2 tablespoons chopped pecans
• 1 teaspoon fresh rosemary, finely chopped
• Honey, for drizzling

Instructions:

1. Preheat oven to 350°F (175°C). Place phyllo shells on a baking sheet. Add one cube of Brie cheese to each shell.
2. Spoon a small dollop of cranberry sauce over the Brie. Sprinkle with chopped pecans and a hint of fresh rosemary.
3. Bake for 10–12 minutes, until Brie is melted and phyllo shells are crisp.
4. Remove from oven and drizzle lightly with honey before serving warm.

These cranberry Brie cups capture everything festive about fall, combining crisp, creamy, sweet, and savory in each bite.

The rosemary adds a fragrant note that enhances the holiday spirit.

They’re quick to prepare, yet their elegance makes them feel like a centerpiece-worthy hors d’oeuvre for autumn gatherings.

Maple Glazed Bacon-Wrapped Dates

Sweet Medjool dates filled with creamy goat cheese are wrapped in smoky bacon and brushed with a maple glaze.

The bacon crisps beautifully in the oven while the cheese melts into the tender date.

Each bite is a rich contrast of salty, sweet, creamy, and smoky flavors that capture the essence of fall indulgence.

Ingredients:

• 18 Medjool dates, pitted
• 6 ounces goat cheese, softened
• 9 slices thin-cut bacon, halved
• 2 tablespoons pure maple syrup
• ½ teaspoon smoked paprika
• Freshly ground black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Stuff each date with about 1 teaspoon of goat cheese. Wrap each stuffed date with half a slice of bacon and secure with a toothpick.
3. In a small bowl, whisk together maple syrup, smoked paprika, and black pepper. Brush each bacon-wrapped date lightly with glaze.
4. Arrange on baking sheet and bake for 18–22 minutes, turning once, until bacon is crisp and caramelized. Serve warm.

These maple-glazed bacon-wrapped dates are the ultimate crowd-pleasers, offering a luxurious mix of textures and flavors.

The maple adds autumn warmth, while the goat cheese gives tang and creaminess.

They disappear quickly at gatherings, making them a must-have hors d’oeuvre for fall entertaining.

Roasted Pumpkin Hummus with Pita Chips

This seasonal twist on a classic dip combines roasted pumpkin with chickpeas, tahini, and warm spices.

The pumpkin adds earthy sweetness and creaminess, while cumin and smoked paprika bring depth.

Served with crispy homemade pita chips, this hummus is both comforting and refreshing, making it ideal for cozy autumn evenings.

Ingredients:

• 1 cup roasted pumpkin puree (fresh or canned)
• 1 can chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil, plus more for drizzling
• 2 tablespoons lemon juice
• 1 garlic clove, roasted or minced
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 3 pita breads, cut into triangles

Instructions:

1. Preheat oven to 375°F (190°C). Place pita triangles on a baking sheet, brush lightly with olive oil, and sprinkle with salt. Bake for 10 minutes until golden and crisp.
2. In a food processor, combine pumpkin puree, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and pepper. Blend until smooth and creamy.
3. Transfer hummus to a bowl, drizzle with extra olive oil, and dust with smoked paprika. Serve with warm pita chips.

This roasted pumpkin hummus is smooth, vibrant, and packed with fall flavors.

It offers a healthy, colorful option among heavier seasonal bites, balancing richness with light freshness.

Its golden hue and autumn spices make it as beautiful on the table as it is delicious to eat.

Apple and Cheddar Puff Pastry Bites

Flaky puff pastry squares are topped with sharp white cheddar cheese and thinly sliced apples.

As they bake, the cheese bubbles and melts while the apples soften into a sweet and tangy topping.

Finished with a drizzle of honey and a sprinkle of thyme, these bites are a perfect mix of sweet and savory fall flavors.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 large crisp apple (such as Honeycrisp), thinly sliced
• 1 cup sharp white cheddar cheese, shredded
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry and cut into 2-inch squares. Place on a parchment-lined baking sheet.
2. Sprinkle each square with shredded cheddar cheese and top with 1–2 thin apple slices. Brush edges lightly with beaten egg.
3. Bake for 15 minutes until pastry is puffed and golden brown. Remove from oven and drizzle lightly with honey. Sprinkle with fresh thyme before serving warm.

These apple and cheddar puff pastry bites capture the rustic charm of autumn in one bite.

The apples bring brightness, the cheddar provides sharp richness, and the honey ties everything together with warmth.

They are simple to make yet elegant enough for any fall occasion.

Pear, Blue Cheese, and Walnut Crostini

Crisp baguette slices topped with creamy blue cheese, ripe pear, and toasted walnuts create an elegant and flavorful hors d’oeuvre.

The pears bring juicy sweetness that balances the tangy bite of blue cheese.

A drizzle of honey ties it all together, creating a luxurious fall appetizer that feels both rustic and refined.

Ingredients:

• 1 baguette, sliced into ½-inch rounds
• 2 tablespoons olive oil
• 4 ounces blue cheese, softened
• 2 ripe pears, thinly sliced
• ½ cup walnuts, toasted and roughly chopped
• 2 tablespoons honey
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8–10 minutes until golden.
2. Spread each toast with a thin layer of blue cheese. Top with a slice of pear and a sprinkle of walnuts.
3. Drizzle lightly with honey and garnish with fresh thyme before serving.

These crostini bring together the flavors of sweet, savory, and nutty in one perfect bite.

They are visually beautiful, wonderfully textured, and embody the warmth of fall gatherings.

Guests will love the balance of richness and freshness on these small toasts.

Sweet Potato Rounds with Cranberry Chutney

Roasted sweet potato slices serve as a wholesome base for tangy cranberry chutney and creamy whipped goat cheese.

The earthy sweetness of the potato pairs wonderfully with the bright and tart cranberry topping.

Finished with a sprinkle of pecans, these bites are colorful, nutritious, and packed with autumn spirit.

Ingredients:

• 2 large sweet potatoes, cut into ½-inch thick rounds
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 6 ounces goat cheese, softened
• ½ cup cranberry chutney (store-bought or homemade)
• 2 tablespoons chopped pecans
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, and pepper. Arrange on a baking sheet. Roast for 20–25 minutes, flipping halfway, until tender and lightly browned.
2. In a small bowl, whip goat cheese until smooth and creamy. Spread a dollop onto each sweet potato round.
3. Top with a spoonful of cranberry chutney, sprinkle with pecans, and garnish with parsley. Serve warm or at room temperature.

These sweet potato rounds are a wholesome alternative to bread-based hors d’oeuvres.

They highlight seasonal produce while offering vibrant flavors in every bite.

Guests will appreciate the balance of sweet, tangy, and savory notes.

Mini Pumpkin Sage Arancini

Golden fried risotto balls infused with pumpkin puree and fresh sage are the ultimate fall comfort food.

Each bite has a crispy outer shell that gives way to creamy, cheesy rice within.

Served with a side of warm marinara sauce, these arancini are hearty, festive, and irresistibly satisfying.

Ingredients:

• 2 cups cooked arborio rice (cooled)
• ½ cup pumpkin puree
• ½ cup grated Parmesan cheese
• 1 egg, beaten
• 2 tablespoons fresh sage, finely chopped
• 1 cup Italian breadcrumbs
• ½ cup flour
• 2 eggs, beaten (for coating)
• Oil, for frying
• Marinara sauce, for dipping

Instructions:

1. In a large bowl, combine arborio rice, pumpkin puree, Parmesan, 1 beaten egg, and chopped sage. Mix until well incorporated.
2. Roll mixture into small balls. Dredge each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.
3. Heat oil in a deep skillet to 350°F (175°C). Fry arancini in batches for 3–4 minutes until golden and crisp. Drain on paper towels.
4. Serve warm with marinara sauce for dipping.

These mini pumpkin sage arancini are crispy on the outside and luxuriously creamy on the inside.

The pumpkin adds a subtle sweetness, while the sage enhances their earthy depth.

They are hearty enough for cooler evenings yet elegant enough for entertaining.

Fig and Prosciutto Bites with Balsamic Glaze

Fresh figs paired with salty prosciutto and creamy mascarpone create an hors d’oeuvre that feels elegant yet approachable.

The sweet figs and tangy balsamic glaze balance the richness of the mascarpone and the savory bite of prosciutto.

These little bites are both sophisticated and seasonally perfect for fall gatherings.

Ingredients:

• 8 fresh figs, halved
• 4 ounces mascarpone cheese
• 8 thin slices prosciutto, halved lengthwise
• 2 tablespoons balsamic glaze
• Fresh rosemary, for garnish

Instructions:

1. Spread a small dollop of mascarpone cheese onto each fig half.
2. Wrap a strip of prosciutto around each fig and secure with a toothpick if needed.
3. Drizzle lightly with balsamic glaze and garnish with rosemary sprigs before serving.

These fig and prosciutto bites are the ultimate balance of sweet and savory.

The creamy mascarpone tempers the saltiness of prosciutto, while balsamic adds a sophisticated tang.

They make a stylish addition to any fall appetizer spread.

Mini Caramelized Apple and Brie Puffs

Delicate puff pastry squares are filled with melty Brie cheese and topped with caramelized apples.

As they bake, the pastry puffs into golden layers, while the Brie and apple mixture turns gooey and luscious.

They are an irresistible combination of sweet fruit and creamy cheese wrapped in buttery pastry.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 large apple, peeled and diced
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 6 ounces Brie cheese, cubed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). In a skillet, melt butter and sauté diced apple with brown sugar until caramelized and soft.
2. Roll out puff pastry and cut into 2-inch squares. Place a cube of Brie and a spoonful of caramelized apple in the center of each square.
3. Fold pastry corners inward slightly, brush edges with egg wash, and arrange on a baking sheet.
4. Bake for 15–18 minutes until puffed and golden. Serve warm.

These mini puffs deliver autumn in every bite, with their blend of sweet, creamy, and buttery flavors.

The caramelized apples complement Brie beautifully, creating a rich yet approachable hors d’oeuvre.

They’re easy to prepare but impressive enough for holiday entertaining.

Spiced Pumpkin Deviled Eggs

A seasonal twist on a classic appetizer, these deviled eggs are blended with creamy pumpkin puree and warm spices.

The filling is smooth and vibrant, with a subtle sweetness that enhances the savory egg yolk base.

Paprika and toasted pepitas add both crunch and color, making them a festive choice for autumn gatherings.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tablespoons pumpkin puree
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• Salt and pepper, to taste
• 2 tablespoons toasted pepitas (pumpkin seeds)
• Smoked paprika, for garnish

Instructions:

1. Slice eggs in half lengthwise and scoop yolks into a bowl. Mash yolks with pumpkin puree, mayonnaise, mustard, cinnamon, nutmeg, salt, and pepper until smooth.
2. Pipe or spoon filling back into egg whites. Sprinkle with smoked paprika and top with toasted pepitas.
3. Chill until ready to serve.

These pumpkin deviled eggs offer a unique and playful nod to the season.

The creamy pumpkin filling adds warmth and depth, while pepitas give crunch and a festive finish.

They bring a creative autumn twist to a beloved appetizer classic.

Roasted Beet and Goat Cheese Canapés

Earthy roasted beets paired with tangy goat cheese create a vibrant hors d’oeuvre that’s as stunning as it is delicious.

The natural sweetness of beets balances beautifully with the creamy, slightly sharp cheese.

Finished on crisp crackers or crostini with fresh dill, they are colorful and elegant additions to any fall spread.

Ingredients:

• 2 medium beets, roasted and peeled
• 4 ounces goat cheese, softened
• 1 tablespoon honey
• 1 teaspoon lemon zest
• Crackers or toasted baguette slices
• Fresh dill, for garnish

Instructions:

1. Dice roasted beets into small cubes. In a bowl, mix goat cheese with honey and lemon zest until creamy.
2. Spread goat cheese mixture onto crackers or crostini. Top with diced beets and garnish with fresh dill.

These beet and goat cheese canapés are both sophisticated and approachable.

They offer striking color, creamy texture, and balanced flavors that perfectly reflect the season.

Guests will find them as beautiful to look at as they are satisfying to taste.

Acorn Squash and Sage Tartlets

Mini tart shells filled with roasted acorn squash purée and fresh sage deliver cozy fall flavors in every bite.

The squash is naturally sweet and creamy, enhanced by earthy herbs and a hint of nutmeg.

Baked until golden, these tartlets are warm, fragrant, and irresistibly autumnal.

Ingredients:

• 1 small acorn squash, roasted and puréed
• 1 tablespoon olive oil
• 1 teaspoon fresh sage, chopped
• ¼ teaspoon nutmeg
• Salt and pepper, to taste
• 1 package mini tart shells (store-bought or homemade)
• 2 tablespoons grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F (190°C). In a bowl, combine roasted acorn squash purée with olive oil, sage, nutmeg, salt, and pepper.
2. Spoon mixture into mini tart shells and sprinkle lightly with Parmesan.
3. Bake for 12–15 minutes until warmed through and golden. Serve warm.

These tartlets capture the essence of fall with their creamy squash base and fragrant herbs.

The Parmesan adds a savory touch that balances the sweetness.

They’re small, elegant bites that make a perfect seasonal hors d’oeuvre.

Caramelized Pear and Gorgonzola Endive Cups

Crisp endive leaves filled with caramelized pears and creamy Gorgonzola make for a light yet flavorful hors d’oeuvre.

The bitter crunch of endive contrasts beautifully with the sweet pears and sharp cheese.

Walnuts add texture and honey finishes the dish with autumn warmth.

Ingredients:

• 2 pears, peeled and diced
• 1 tablespoon butter
• 1 tablespoon brown sugar
• ½ cup Gorgonzola cheese, crumbled
• ½ cup walnuts, toasted and chopped
• 1 head Belgian endive, leaves separated
• 2 tablespoons honey, for drizzling

Instructions:

1. In a skillet, melt butter and sauté pears with brown sugar until golden and caramelized. Remove from heat.
2. Place endive leaves on a platter. Fill each with a spoonful of caramelized pears and a sprinkle of Gorgonzola.
3. Top with walnuts and drizzle with honey before serving.

These endive cups are elegant and refreshing, offering a lighter counterpoint to richer fall bites.

The balance of crisp, creamy, sweet, and savory makes them unforgettable.

They shine on an hors d’oeuvres table and bring sophistication to seasonal entertaining.