Discover these top fall BBQ recipes on Popular BBQ, where seasonal cravings become smoky masterpieces. As of October 5, 2025, searches for October recipes like pumpkin bread and apple pie are spiking—inspired by fall grilling trends. We’ve got six top-searched hits, BBQ-style, from our expert pitmasters. Each includes a handy shopping list for easy prep. Fire up for your next fall BBQ recipe adventure!
Fall BBQ Recipes: Easy Smoked Pumpkin Bread
By Travis “Smoke Daddy” Wheeler
Freshly smoked pumpkin bread loaf topped with maple cream cheese and pecans, evoking the smoky essence of fall BBQ recipes—perfect for October gatherings.
For a standout fall BBQ recipe with real smoke flavor, try this smoked pumpkin bread recipe low and slow. It develops a good crust and even pull. Refined over years on offsets in Franklin, using hickory and cherry for balance.
Mix wet: 2 cups pumpkin puree, 1 cup oil, 3 eggs, splash bourbon. Dry: 3 cups flour, 1 tsp baking soda, 2 cups sugar, spices (cinnamon, nutmeg, clove), salt. Fold, add ½ cup pecans.
Smoker at 225°F with cherry on hickory. Loaf pan indirect to 190°F, ~2 hours. Rest 20 min.
Serve with maple cream cheese. Solid fall BBQ recipe with bark.
Shopping List: Smoked Pumpkin Bread
- Pumpkin puree: 2 cups (1 can, 15 oz)
- Vegetable oil: 1 cup
- Eggs: 3 large
- Bourbon: 2 tbsp (optional)
- All-purpose flour: 3 cups
- Baking soda: 1 tsp
- Ground cinnamon: 1 tsp
- Granulated sugar: 2 cups
- Ground nutmeg: ½ tsp
- Ground cloves: ¼ tsp
- Salt: 1 tsp
- Pecans, chopped: ½ cup
- Cream cheese: 8 oz
- Maple syrup: 2 tbsp
- Smoked salt: pinch
- Loaf pan
- Hickory and cherry wood chunks
BBQ Apple Pie with Rib Rub Twist
By Earl “The Rib Whisperer” Tatum
Golden-crusted BBQ apple pie, smoked Kansas City-style with applewood and rib rub, topped with vanilla ice cream— a timeless fall BBQ recipe evoking family pit traditions.
This apple pie BBQ uses a smoker for Kansas City-style depth, like ribs on 3-2-1. A classic fall BBQ recipe that reminds me of peeling apples by the pit.
Crust: 2 cups flour, ½ cup each butter/lard, salt, ice water. Filling: 6 sliced apples, cinnamon, nutmeg, lemon zest, ¼ cup flour, 2 tbsp rib rub (paprika, brown sugar). Dot butter, top crust, egg wash, turbinado.
Smoke 250°F applewood, 3 hours. Foil with cider at hour 2, unwrap last hour.
Serve with ice cream. Family October recipe.
Fall BBQ Recipes Shopping List: BBQ Apple Pie
- All-purpose flour: 2¼ cups
- Unsalted butter: 1 stick + 2 tbsp
- Lard: ½ cup
- Salt: 1 tsp
- Ice water: 4-6 tbsp
- Apples: 6 medium
- Ground cinnamon: 1 tsp
- Ground nutmeg: ½ tsp
- Lemon: 1
- Paprika: 1 tbsp
- Brown sugar: 2 tbsp
- Egg: 1
- Turbinado sugar: 1 tbsp
- Apple cider: ½ cup
- Vanilla ice cream: 1 pint
- 9-inch cast iron skillet
- Applewood chunks
- Aluminum foil
Fall BBQ Recipes: Griddle Butternut Squash Soup
By Marla “Griddle Queen” Jenkins
Velvety butternut squash soup, griddle-roasted for bold smoky flavor in just 30 minutes, garnished with feta, pepitas, and sage—a fast fall BBQ recipe win for busy families.
Quick butternut squash soup recipe roasts on griddle for smoky flavor in 30 min. An essential fall BBQ recipe for busy Austin moms.
Griddle medium-high. Halve 2 lbs squash, oil, salt, pepper, paprika. Roast 5 min down, flip + onion/garlic 2 min. Deglaze vinegar.
Blend with 2 cups stock, coconut milk, sage, cinnamon. Simmer 5 min butter/chili. Top pepitas/feta.
Weeknight fall BBQ recipe win.
Shopping List: Butternut Squash Soup
- Butternut squash: 2 lbs
- Olive oil: 2 tbsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Smoked paprika: 1 tsp
- Onion: 1 medium
- Garlic cloves: 2
- Apple cider vinegar: 1 tbsp
- Vegetable stock: 2 cups
- Coconut milk: 1 can
- Fresh sage: 4-5 leaves
- Ground cinnamon: ¼ tsp
- Unsalted butter: 1 tbsp
- Chili flakes: ¼ tsp
- Pepitas: ¼ cup
- Feta: 2 oz
- Blender
- Cast iron pot
Smoked French Apple Cake
By Diego “El Fuego” Morales
Rustic smoked French apple cake, infused with mesquite and guajillo heat, dusted with Tajín and powdered sugar—a fusion fall BBQ recipe celebrating border traditions.
French apple cake smoked with mesquite/guajillo for El Paso heat. A bold fall BBQ recipe nodding to border traditions.
Cream ½ stick butter/1 cup sugar, +2 eggs/vanilla/orange soda. Sift 1½ cups flour/baking powder/salt/cinnamon/guajillo. Fold 4 apples/rum raisins.
Smoke 275°F mesquite, 2 hours to 200°F. Dust sugar/Tajín.
Warm with coffee. Bold October recipe.
Fall BBQ Recipes Shopping List: Smoked French Apple Cake
- Unsalted butter: ½ stick
- Granulated sugar: 1 cup
- Eggs: 2
- Vanilla: 1 tsp
- Orange soda: 2 tbsp
- All-purpose flour: 1½ cups
- Baking powder: 1½ tsp
- Salt: ¼ tsp
- Ground cinnamon: 1 tsp
- Ground guajillo: ½ tsp
- Apples: 4 medium
- Dark rum: 2 tbsp
- Raisins: ½ cup
- Powdered sugar: 2 tbsp
- Tajín: 1 tsp
- 9-inch springform pan
- Mesquite chunks
- Water pan
Fall BBQ Recipes: Grilled Caramel Apples
By Mia “The Coastal Catch” Meyer
Cedar-plank grilled caramel apples, infused with subtle alder smoke and sea salt, dipped in rich homemade caramel and rolled in hazelnuts— a coastal-inspired fall BBQ recipe celebrating seasonal harvest.
Caramel apples grilled on cedar for subtle smoke. An elegant fall BBQ recipe honoring coastal fall fruit.
Core 6 Honeycrisp. Soak planks brine 1 hour. Brush butter/smoked salt.
Grill 300°F alder, planks 2 hours to 160°F.
Dip caramel (cream/butter/brown sugar/corn syrup/vanilla to 240°F). Roll nuts/chocolate.
Seasonal fall BBQ recipe.
Shopping List: Grilled Caramel Apples
- Apples: 6 medium
- Cedar planks: 2-3
- Sea salt: 2 tbsp + pinch
- Rosemary: 1 sprig
- Clarified butter: 2 tbsp
- Heavy cream: 1 cup
- Unsalted butter: ½ cup
- Brown sugar: 1 cup
- Light corn syrup: ½ cup
- Vanilla: 1 tsp
- Hazelnuts/pistachios: ½ cup
- Dark chocolate: 4 oz
- Alder chunks
- Candy thermometer
Ember Stuffed Squash
By Buck “The Campfire King” McCoy
Rustic ember-stuffed acorn squash, slow-roasted in a Dutch oven over oak coals with sage sausage, wild rice, apples, and pecans—a hearty Wyoming-inspired fall BBQ recipe straight from the campfire.
Stuffed squash recipe in Dutch oven over coals. A hearty fall BBQ recipe with Wyoming ranch simplicity.
Oak coals. Halve 4 squash, rub salt/pepper/bacon fat. Filling: brown 1 lb sausage + wild rice/onion/apple/pecans/thyme.
Dutch oven embers 90 min. Rind yields.
Hot serve. Smoky October recipe. For more campfire tips, check HowToBBQRight.
Fall BBQ Recipes Shopping List: Ember Stuffed Squash
- Acorn squash: 4 medium
- Salt: 1 tsp
- Black pepper: ½ tsp
- Bacon fat: 2 tbsp
- Sage sausage: 1 lb
- Wild rice: 1 cup cooked
- Onion: 1 medium
- Apple: 1 medium
- Pecans: ½ cup
- Fresh thyme: 1 tsp
- 10-inch Dutch oven
- Oak logs
Summary: Savor the Season with Smoky Twists
These six fall BBQ recipes transform October’s most-searched classics into irresistible, smoke-infused delights—from Wheeler’s precise smoked pumpkin bread to McCoy’s rugged ember-stuffed squash. Whether you’re a science-minded pitmaster or a campfire traditionalist, these dishes blend tradition, innovation, and seasonal bounty for cozy gatherings. Prep is straightforward, with shopping lists at your fingertips. Which one will light up your grill first?
What’s your favorite fall BBQ twist? Share in the comments below—we’d love to hear your stories and adaptations!