Fall has a way of pulling people indoors and onto the couch, and the right spread of party food makes that gathering feel like an event. This list rounds up cozy, crowd-pleasing fall finger food built for game nights, Friendsgiving or any casual hangout with friends.
A few recipes bake up in one pan, while others come together on the stovetop with a little more hands-on time. From bubbly baked dishes to sticky, saucy finger food, this lineup covers every craving for the season ahead.
15. Apple Butter Baked Brie Puff Pastry Twists
Puff pastry twists around gooey brie and sweet apple butter for an easy party finger food. Rosemary sugar sprinkled on top adds an earthy, slightly crunchy finish. No utensils are needed here, so guests can grab one straight off the tray. Leftovers do not keep well, so it helps to bake just enough for the night.
Apple Butter Baked Brie Puff Pastry Twists (Easy Fall Appetizer)
Ingredients
Method
- Thaw puff pastry according to package directions. Preheat oven to 400 degrees.
- Roll out the first puff pastry sheet into a larger rectangle. Spread half of the apple butter onto the surface.
- Cut the brie into small cubes. Arrange half of the brie on top of the apple butter.
- Fold the puff pastry sheet from short end to short end. Slice 1" strips from long end to long end. Starting in the middle of a pastry strip, twist the dough out to the ends. Place twists on parchment lined baking sheet. Repeat with the second sheet of puff pastry.
- Whisk the egg with 1 Tbsp. of water. Brush the twists with egg wash.
- Combine the rosemary and sugar in a small bowl. Sprinkle the twists generously with rosemary sugar.
- Bake 20 minutes. Cool to room temperature before serving.
14. Baked Brie with Fig Jam
Fig jam, pecans and honey dress up a warm wheel of brie. The sweetness of the jam plays beautifully against a woodsy hit of fresh rosemary. The whole thing bakes up soft and melty in under 25 minutes, making it one of the easiest appetizers to pull off for a crowd. Serve it warm with crackers and sliced baguette for dipping.
Baked Brie with Fig Jam
Ingredients
Method
- Preheat oven to 375 degrees.
- Line a small baking sheet with aluminum foil or parchment paper. Trim the rind off the top of the cheese wheel. A little rind left behind is okay.
- Spread fig jam over the cheese, followed by the pecans. Bake 15-18 minutes.
- Remove from oven and transfer to a serving plate. Arrange sliced breads and fruits around the cheese.
- Garnish with a drizzle of honey and a sprinkle of fresh rosemary.
13. Pumpkin Spice Butter Board
Pumpkin butter gives a classic butter board a cozy fall spin. Toasted pecans, pomegranate seeds and warm cinnamon toast surround the spiced butter for color and crunch. The whole board comes together in just a few minutes, with no cooking involved beyond toasting the bread. Apple slices and toast points make the best dippers for scooping up every bit.
Pumpkin Spice Butter Board
Ingredients
Method
- In a mixing bowl, combine the butter and pumpkin butter.
- Spread butter mixture onto a cutting or serving board.
- Toast the pecans for 2-3 minutes, until aromatic. Arrange over the butter mixture.
- Arrange the pumpkin seeds and pomegranate arils over the butter mixture.
- Toast the bread. Slice into triangles. Arrange around the butter mixture.
- Slice the apple and arrange around the butter mixture. Garnish with fresh sage leaves.
12. Mac and Cheese Bites
Mac and cheese bakes into a crispy, bite-sized party finger food right in a muffin tin. A layer of breadcrumbs at the bottom helps each bite hold its shape and release cleanly from the pan. Leftover mac and cheese works just as well here as a freshly made batch. They freeze well too, so extras can be saved for another game day.
Mac and Cheese Bites
Ingredients
Equipment
Method
- Boil and drain the macaroni according to package instructions for al dente.
- Preheat oven to 400F degrees. Coat a mini muffin pan with nonstick cooking spray.
- In a medium saucepan, melt the butter over medium-low heat. Stir in the flour, salt, pepper and dry mustard. Whisk until the mixture begins to bubble, 1-2 minutes.
- Pour in the milk. Bring to a boil over high heat, whisking.
- Reduce the heat to low and stir in the cream cheese, 2 3/4 cups cheddar cheese and beaten egg.
- Remove from heat. Stir in the cooked pasta.
- Sprinkle 1/2 of the breadcrumbs into the bottom of the muffin pan, just so each muffin cup is coated in the crumbs. Fill each muffin cup with 1 heaping Tbsp. of the macaroni mixture. Top with remaining breadcrumbs. Sprinkle with the reserved 1/4 cup of cheese.
- Bake for 20 minutes. Cool for another 20-30 minutes to let the mac and cheese bites set. Run a knife around the edges and carefully remove the bites from the muffin pan.
11. Mushroom Gruyere Toasts
Mushrooms sauteed in sherry pile onto crusty sourdough toast. A layer of cream cheese and gruyere melts underneath, while the mushrooms cook down with shallots and thyme until deeply savory. Plain button mushrooms work just fine here, though a wild mushroom mix adds extra depth. Serve these toasts alongside a simple green salad or on their own as a starter.
Mushroom Gruyere Toasts
Ingredients
Method
- Saute butter, mushrooms, shallots and thyme in a skillet over medium heat until browned. Add flour and tomato paste. Cook for 1 minute.
- Pour in the sherry and simmer until evaporated. Slowly add the chicken broth and simmer until thickened, about 5 minutes. Finish with vinegar. Season liberally with salt and pepper.
- Heat oven to broil. Place bread slices on an ungreased baking sheet. Broil 1-2 minutes, until bread is toasted. Remove from oven.
- Mix cream cheese and gruyere together in a bowl. Spread onto bread slices. Broil for another 1-2 minutes until cheese is bubbly. Top with warm mushroom mixture and additional thyme sprigs.
10. Pizza Muffins
Crescent dough forms sturdy little cups for pizza night, muffin-tin style. Each one gets filled with pizza sauce, mozzarella and pepperoni, then topped with a sprinkle of Parmesan before baking. Cooked sausage, veggies or extra cheese swap in easily for a completely different version. Extra pizza sauce on the side makes a fun dip for every bite.
Pizza Muffins
Ingredients
Equipment
Method
- Preheat oven to 375F degrees. Coat a 12-cup muffin pan with nonstick cooking spray.
- Unroll the crescent roll dough. Slice 6 columns and 6 rows for a total of 36 squares of dough. Place 3 squares into each muffin cup.
- In a mixing bowl, combine the pizza sauce, cheese, pepperoni and Italian seasoning. Spoon the mixture into the muffin pan. Top with Parmesan cheese.
- Bake 12-14 minutes. Allow the pizza muffins to set in the muffin pan for at least 20 minutes before removing.
9. Baked Brie and Cranberry Tartlets with Crescent Rolls
Brie, cranberry sauce and pecans tuck into crescent dough for bite-sized tartlets. Everything bakes together until the dough puffs up golden brown, and a sprinkle of fresh rosemary right after baking adds a fragrant finish.
These make one of the easiest finger foods for party spreads. They can be assembled ahead of time and kept in the fridge until ready to bake, which makes hosting a whole lot easier.
Baked Brie and Cranberry Tartlets with Crescent Rolls
Ingredients
Method
- Preheat oven to 375 degrees. Coat a mini muffin pan with nonstick cooking spray.
- Roll out the crescent dough and pinch the seams together with your fingers so that it forms one large rectangle. Using a sharp knife or pizza wheel, cut the dough into 24 squares.
- Cut brie into 24 small cubes.
- Press dough squares into each compartment of the muffin tin. Place one cube of brie into each piece of dough. Top brie with 1 tsp. of cranberry sauce and some pecans. Bake 13-15 minutes or until dough is puffed and golden.
- Allow to cool 10 minutes, then remove tartlets from muffin tin and sprinkle with chopped rosemary.
8. Tex Mex Jalapeño Poppers
A cheesy, taco-seasoned filling packs into jalapeño halves for a spicy bite. Crispy bacon on top adds a smoky crunch to every piece. Removing the seeds and membranes before stuffing keeps the heat mild enough for most guests to handle. These poppers disappear fast at any party, so it’s a good idea to make a double batch.
Tex Mex Jalapeño Poppers
Ingredients
Method
- Preheat oven to 400 degrees. Wash the peppers, remove stems and slice in half lengthwise. Remove all seeds and white membranes.
- In a small bowl, combine the cream cheese, cheddar cheese and taco seasoning.
- Fry the bacon in a nonstick skillet. Allow to cool, then dice.
- Stuff each pepper half with the cream cheese mixture and bake for 15 minutes. Remove from the oven and top with diced bacon and chopped scallions.
7. Turkey Pinwheels
Ranch cream cheese, turkey and cheddar roll up into easy party pinwheels. Spinach adds a fresh layer before everything gets rolled up tight and sliced. Swiss or mozzarella cheese work just as well here if cheddar is not on hand. Chilling the rolled tortillas before slicing keeps every piece neat on the platter.
Turkey Pinwheels
Ingredients
Method
- Mix the cream cheese and ranch seasoning together in a bowl. Divide it between the 2 tortillas and spread it out in an even layer, leaving a 1/2 inch perimeter.
- Lay the deli turkey and sliced cheese over the cream cheese mixture in an even layer. Then, place the baby spinach over top.
- Carefully roll the tortillas up as tightly as you can, finishing with the seam side down. Wrap the tortillas in plastic wrap and refrigerate at least 30 minutes.
- Unwrap chilled tortillas and slice into pinwheels.
6. Burrata Toast with Fig Syrup, Pumpkin Butter and Sage
Pumpkin butter and creamy burrata pile onto toasted sourdough for one memorable bite. Crispy fried sage leaves and a quick fig syrup finish it off with sweet and savory layers. Browning the butter before frying the sage adds a nutty aroma that fills the kitchen.
Burrata Toast Appetizer with Fig Syrup, Pumpkin Butter and Sage
Ingredients
Method
- Remove the burrata and pumpkin butter from the refrigerator and allow to come to room temperature while you prepare the toasts. Combine the burrata and salt in a small bowl and mash with a fork until smooth.
- Heat the butter over medium-low heat in a skillet until it bubbles. Keep swirling the butter in the pan until it starts to darken in color. Add the sage leaves and saute until crispy. Remove onto paper towels too cool.
- Preheat oven to 450 degrees. Slice the loaf of bread into thick slices and arrange on a baking sheet. Brush with olive oil on the sides that face up. Toast the bread for 12 minutes.
- While the bread is toasting, make the fig syrup: Combine fig preserves and 1 Tbsp. of water in a small saucepan. Heat over low heat until the mixture thins out and becomes syrupy.
- Remove the toasts from the oven. Spread a layer of pumpkin butter, then the burrata. Drizzle with fig syrup and top with crispy sage leaves.
5. Mini Pigs in a Blanket
Crescent dough wraps around hot dogs for a pull-apart party favorite. The dogs arrange into a ring and bake until golden with a sprinkle of everything bagel seasoning. Cocktail sausages or mini franks work just as well as regular hot dogs cut into pieces. A small ramekin tucks right into the center for dipping sauce, turning this pull-apart ring into a fun party finger food.
Mini Pigs in a Blanket Recipe (Pull Apart Style)
Ingredients
Equipment
Method
- Preheat oven to 375F degrees.
- Slice each crescent sheet vertically into 8 strips. Then, slice horizontally into 5 strips, resulting in 40 small strips of dough per sheet.
- Cut each hot dog into 4 smaller pieces, resulting in 72 mini hot dogs. Roll up each dog in a dough strip.
- Coat a springform pan with 2 Tbsp. of melted butter. Place a ramekin in the center of the pan. Arrange the pigs in blankets facing up in a circular pattern.
- Bake in preheated oven for 20 minutes. Remove from oven and brush with the remaining 2 Tbsp. of melted butter. Sprinkle generously with everything bagel seasoning. Bake an additional 15-20 minutes, until dough is golden brown.
- Cool for 10 minutes. Fill the ramekin with your dipping sauce of choice. Remove the springform pan and enjoy.
4. Chicken Sliders with Bacon, Ranch and Cheddar
Ranch chicken, bacon and melted cheddar stack up on soft slider buns. A garlic butter brushed over the tops before baking adds richness and helps the buns turn golden brown. Rotisserie chicken works just as well as homemade, so these come together fast on a busy night. These sliders work as solid finger food, but they can just as easily become the main event of the night alongside sides like coleslaw or potato salad.
Chicken Sliders Recipe
Ingredients
Method
- Preheat oven to 375F degrees. Place chicken into a baking dish and drizzle with olive oil. Season with salt and pepper. Roast for 25-30 minutes, until it reaches an internal temperature of 165F degrees.
- Remove the chicken from the oven and reduce the oven temperature to 350F degrees.
- Place the cooked chicken on a work surface and shred it with forks.
- In a mixing bowl, combine the mayonnaise and ranch seasoning. Stir the shredded chicken into the ranch mayonnaise.
- Line a baking sheet with parchment paper. Use a serrated knife to slice the sliders crosswise. Place the bottom half of the rolls onto the baking sheet.
- Spread the chicken mixture evenly across the bottom half of the slider buns. Sprinkle the diced bacon evenly over the chicken mixture, followed by the grated cheddar cheese.
- Place the top halves of the buns on top of the filling.
- In a small microwave safe bowl, melt the butter. Stir the garlic powder into the melted butter. Use a pastry brush to coat the top of the rolls with the butter mixture.
- Put the sliders in the oven for 15 minutes, until the tops are golden brown and cheese is melted. Cool for 5-10 minutes before slicing.
3. Sticky Sweet Ginger Soy Chicken Wings with Garlic and Honey
Honey, soy sauce, garlic and ginger coat these wings in one sticky sauce. Brining the wings in chicken broth beforehand keeps the meat extra juicy through baking. The sauce simmers on the stovetop until it thickens into something glossy and clingy. A sprinkle of scallions and cilantro on top adds a fresh, colorful finish.
Sticky Sweet Ginger Soy Chicken Wings with Garlic and Honey
Ingredients
Method
- Place wings in a large bowl and pour bone broth over them, enough to cover. Chill in the refrigerator for several hours to overnight.
- Line a large baking sheet with foil. Arrange wings in a single layer on the baking sheet and bake at 425 degrees for 45 minutes.
- Meanwhile, combine honey, sugar, soy sauce, ginger, garlic and lemon in a saucepan. Whisk together over medium heat until foamy. Lower heat to a simmer and continue to whisk for 5-7 minutes. Remove from heat.
- Remove wings from oven. In a large pan over medium-low heat, melt butter. Toss wings in melted butter and then add sauce. Coat the wings in the sauce and allow to cook down just until sticky. Remove from heat.
- Top with chopped cilantro and scallions.
2. Baked Dry Rub Wings
A bold blend of spices coats plain wings for a crispy, no-fry finish. Brining the wings in broth beforehand locks in extra flavor and juiciness. These wings work in the air fryer too, for anyone who wants an even crispier finish. Serve them with ranch or blue cheese dressing on the side for dipping.
Baked Dry Rub Wings Recipe (Buffalo Wild Wings)
Ingredients
Method
- Optional step: brine the chicken. Place wings in a large bowl and cover with chicken broth. Cover the bowl with plastic wrap and refrigerate for 1 hour and up to overnight.
- Preheat oven to 425 degrees. Combine all dry ingredients in small bowl.
- Pat wings dry with paper towels and place them in a large mixing bowl. Coat them in canola oil. Pour in the dry rub mixture and toss to coat the chicken.
- Arrange wings on an ungreased baking sheet. Bake 45 minutes. Allow to cool for 5 minutes before removing from baking pan. Serve warm.
1. Sticky BBQ Chicken Wings
A homemade honey BBQ sauce makes these wings the star of any party. A seasoned flour coating bakes or grills up crispy, then gets tossed in the sticky sauce. Making the sauce from scratch means no doctoring up a bottle of store-bought barbecue sauce. They work equally well as an appetizer or the main event of the night.
BBQ Chicken Wings
Ingredients
Method
- In a large bowl, whisk the flour, paprika, salt and pepper. Pat the chicken dry with a paper towel and toss in the flour mixture to coat. Cover the bowl with plastic wrap. Refrigerate at least 30 minutes.
- Make the sauce: Combine all sauce ingredients in a medium saucepan over medium heat. Bring to a boil, whisking. Lower the heat and allow the mixture to thicken, 2-3 minutes, whisking. Remove from heat.
- Preheat grill to 400. Turn off one set of burners. Place the wings over the indirect heat (where the burners were turned off), skin side down. Grill the chicken, flipping, until skin is crispy and golden brown, about 35-40 minutes, until an internal temperature of 165 degrees is achieved.
- Baste the wings while they are grilling, or toss the grilled wings in the sauce after you take them off the grill.
- Preheat oven to 425 degrees. Coat a baking sheet with nonstick cooking spray. Arrange the wings on the baking sheet. Bake 45 minutes. Allow to cool for 5 minutes before removing from baking pan.
- Coat wings in the sauce in a large bowl. Serve warm.
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