10 Fall RV Camping Recipes to Warm Up Your Next Adventure

Crisp mornings, colorful trails, and evenings around the campsite—fall gives us plenty of reasons to take the scenic route. It also brings an appetite for warm, comforting food.

At Road Adventures by Mark Wahlberg, we believe a memorable getaway should include something delicious. These 10 fall RV camping recipes bring seasonal flavors to the table with simple ingredients and manageable cleanup. From pumpkin pancakes to skillet apple crisp, there’s something for every part of your camping day.

Before you pack: Check your RV’s cooking equipment and bring the cookware each recipe requires. All recipes below serve approximately four, and cooking times are estimates.

1. Pumpkin Spice Pancakes

Start a chilly morning with fluffy pumpkin pancakes and a hot cup of coffee. They’re an easy way to bring a little fall flavor to the campground breakfast table.

Time: About 20 minutes
Equipment: Mixing bowl and nonstick skillet or griddle

Ingredients:

• 2 cups complete pancake mix that requires only water

• 1½ cups water, plus more as needed

• ½ cup canned pumpkin purée

• 1 teaspoon pumpkin pie spice

• Butter or oil for the pan

• Maple syrup and chopped pecans, optional

Directions:

1. Stir together the pancake mix, water, pumpkin purée, and pumpkin pie spice. Add a little more water if the batter is too thick to pour.

2. Lightly grease a skillet and warm it over medium heat.

3. Pour about ¼ cup of batter per pancake. Cook until bubbles form and the edges begin to set, then flip and cook until the centers are done.

4. Serve with maple syrup and pecans.

RV cooking tip: Measure the pancake mix and spice into a reusable container before leaving home.

2. Apple-Cinnamon Oatmeal

This cozy breakfast comes together in one saucepan, leaving more time for a morning hike or a slow cup of coffee beneath the trees.

Time: About 15 minutes
Equipment: Medium saucepan

Ingredients:

• 2 cups old-fashioned rolled oats

• 4 cups water or milk

• 2 apples, cored and finely diced

• 1 teaspoon cinnamon

• Pinch of salt

• 2 tablespoons maple syrup, plus more to taste

• Dried cranberries or chopped walnuts, optional

Directions:

1. Combine the water or milk, apples, cinnamon, and salt in a saucepan. Bring to a gentle simmer.

2. Stir in the oats and cook for 5–7 minutes, stirring frequently, until the oats and apples reach your preferred texture.

3. Add the maple syrup and a splash of water or milk if needed.

4. Divide among bowls and add your favorite toppings.

RV cooking tip: Small apple pieces soften faster, helping keep breakfast quick.

3. Sweet Potato and Smoked Sausage Hash

Sweet potatoes, smoky sausage, and browned onions make a hearty meal after a morning outdoors. Serve it for breakfast, lunch, or an easy campsite dinner.

Time: About 30 minutes
Equipment: Large skillet with a lid

Ingredients:

• 1 tablespoon olive oil

• 2 medium sweet potatoes, cut into ½-inch cubes

• 1 small onion, diced

• 1 bell pepper, diced

• 12 ounces fully cooked smoked sausage, sliced

• 1 teaspoon smoked paprika

• ¼ cup water, plus more if needed

• Salt and pepper, to taste

Directions:

1. Heat the oil in a skillet over medium heat. Add the sweet potatoes and onion, cooking for 5 minutes.

2. Add the water, cover, and cook for 8–10 minutes, stirring occasionally, until the potatoes are nearly tender.

3. Remove the lid. Add the bell pepper, sausage, and smoked paprika.

4. Cook for another 7–10 minutes, until the vegetables are tender, the sausage is heated through, and any excess liquid has evaporated. Season to taste.

RV cooking tip: Cut the sweet potatoes into evenly sized pieces so they cook at the same rate.

4. One-Pot Three-Bean Chili

A bowl of chili belongs on any fall camping menu. This meatless version uses pantry staples and comes together quickly when everyone returns hungry.

Time: About 30 minutes
Equipment: Large pot

Ingredients:

• 1 tablespoon olive oil

• 1 onion, diced

• 1 bell pepper, diced

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 can black beans, drained and rinsed

• 1 can kidney beans, drained and rinsed

• 1 can pinto beans, drained and rinsed

• 1 can diced tomatoes, 28 ounces

• 1 cup vegetable broth

• Salt and pepper, to taste

• Shredded cheese, sour cream, or sliced green onions, optional

Directions:

1. Heat the oil in a large pot. Add the onion and bell pepper and cook over medium heat for 5–7 minutes.

2. Stir in the chili powder and cumin and cook for 30 seconds.

3. Add the beans, tomatoes, and broth. Bring to a gentle boil.

4. Reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally. Season to taste and serve with your favorite toppings.

RV cooking tip: Pack the spices together in one labeled container to save cabinet space.

5. Creamy Pumpkin and White Bean Soup

Pumpkin moves beyond dessert in this savory soup. White beans add substance, while a little cream gives each bowl a smooth finish.

Time: About 25 minutes
Equipment: Medium pot

Ingredients:

• 1 tablespoon olive oil

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 1 can pumpkin purée, 15 ounces

• 1 can cannellini beans, drained and rinsed

• 3 cups vegetable broth

• ½ teaspoon dried sage

• ½ cup half-and-half

• Salt and pepper, to taste

• Crusty bread, for serving

Directions:

1. Heat the oil in a pot over medium heat. Add the onion and cook until softened, about 5 minutes.

2. Add the garlic and cook for 30 seconds.

3. Stir in the pumpkin, beans, broth, and sage. Simmer gently for 10–15 minutes.

4. Mash some of the beans against the side of the pot to thicken the soup.

5. Stir in the half-and-half and warm gently without boiling. Season and serve with bread.

RV cooking tip: Choose plain pumpkin purée; pumpkin pie filling contains sweeteners and spices that won’t suit this soup.

6. Sausage, Apple, and Cabbage Skillet

Apples add a touch of sweetness to this savory skillet dinner. It’s a satisfying way to use fall produce without filling the sink with dishes.

Time: About 25 minutes
Equipment: Large skillet with a lid

Ingredients:

• 1 tablespoon olive oil

• 12 ounces fully cooked chicken-apple sausage, sliced

• 1 small onion, sliced

• ½ medium green cabbage, thinly sliced

• 2 firm apples, cored and sliced

• ¼ cup chicken broth

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• Salt and pepper, to taste

Directions:

1. Heat the oil in a skillet over medium heat. Brown the sliced sausage for 3–4 minutes, then transfer it to a plate.

2. Add the onion and cabbage to the skillet. Cook for 5 minutes, stirring occasionally.

3. Add the apples and broth. Cover and cook for 5–8 minutes, until the cabbage and apples are tender.

4. Return the sausage to the pan. Stir in the mustard and maple syrup and cook until everything is heated through. Season to taste.

RV cooking tip: A bag of plain shredded cabbage cuts down on chopping and saves counter space.

7. BBQ Chicken and Sweet Potato Foil Packets

Foil packets make outdoor cooking feel like part of the adventure. This version uses fully cooked chicken and precooked sweet potatoes to keep the cooking straightforward.

Time: About 30 minutes
Equipment: Outdoor grill, heavy-duty foil, and microwave or saucepan for precooking potatoes

Ingredients:

• 2 medium sweet potatoes, cut into ½-inch cubes

• 2 cups fully cooked shredded chicken

• 1 can black beans, drained and rinsed

• 1 cup corn, thawed if frozen

• ½ cup barbecue sauce

• 1 tablespoon olive oil

• ½ cup shredded cheddar cheese

Directions:

1. Microwave the sweet potatoes in a covered, microwave-safe dish with a splash of water until just tender, about 5–8 minutes. Alternatively, simmer them in water and drain.

2. Prepare four large sheets of heavy-duty foil. Divide the sweet potatoes, chicken, beans, and corn among them.

3. Drizzle with the oil and barbecue sauce. Fold each packet closed, leaving a little room for steam.

4. Grill over medium indirect heat for about 15–20 minutes, turning occasionally, until hot throughout.

5. Open carefully to release steam, sprinkle with cheese, and loosely close until melted.

RV cooking tip: Use outdoor grills outside and follow campground cooking rules. You can also heat the filling in a covered skillet on your RV stove.

8. One-Pot Cheddar Broccoli Pasta

After a cool day outside, a pot of cheesy pasta can be exactly what everyone wants. This version cooks the pasta and broccoli together for an easy family dinner.

Time: About 25 minutes
Equipment: Large saucepan or pot

Ingredients:

• 12 ounces small pasta shells

• 3 cups vegetable broth

• 1 cup water, plus more as needed

• ½ teaspoon garlic powder

• 3 cups small broccoli florets

• ½ cup evaporated milk

• 2 cups shredded sharp cheddar cheese

• Black pepper, to taste

Directions:

1. Combine the pasta, broth, water, and garlic powder in a pot. Bring to a boil, then reduce to a steady simmer.

2. Cook uncovered, stirring frequently, for about 5 minutes.

3. Add the broccoli and continue cooking until the pasta is tender, usually another 5–7 minutes. Add water in small splashes if the pot becomes dry.

4. When the pasta is tender and only a little liquid remains, reduce the heat to low and stir in the evaporated milk.

5. Remove from the heat and add the cheese a handful at a time, stirring until smooth. Season with pepper.

RV cooking tip: Stir frequently to keep the pasta from sticking to the bottom of the pot.

9. Skillet Apple Crisp

Warm apples, cinnamon, and a buttery oat topping make a campsite dessert worth saving room for. This stovetop version delivers those familiar flavors without requiring an oven.

Time: About 25 minutes
Equipment: Skillet with a lid and a small bowl

Ingredients:

• 4 medium apples, cored and thinly sliced

• 4 tablespoons butter, divided

• ¼ cup brown sugar, divided

• 1 teaspoon cinnamon

• 2 tablespoons water

• ¾ cup old-fashioned rolled oats

• ¼ cup all-purpose flour

• Pinch of salt

Directions:

1. Melt 2 tablespoons of butter in a skillet over medium-low heat. Add the oats, flour, salt, and 2 tablespoons of the brown sugar.

2. Cook for 5–7 minutes, stirring frequently, until the mixture is lightly toasted and crumbly. Transfer to a bowl.

3. Add the remaining butter to the skillet, followed by the apples, cinnamon, water, and remaining brown sugar.

4. Cover and cook over medium-low heat for 8–12 minutes, stirring occasionally, until the apples are tender.

5. Remove the lid and let excess liquid cook off briefly. Sprinkle the oat topping over the apples just before serving.

RV cooking tip: Keep the topping separate until serving so it holds its crunch.

10. Warm Maple-Cinnamon Cider

Finish the evening with mugs of warm cider. It’s a simple treat for sipping while you plan tomorrow’s route or settle in for a campground game night.

Time: About 15 minutes
Equipment: Medium saucepan

Ingredients:

• 4 cups pasteurized apple cider

• 2 cinnamon sticks

• 4 whole cloves

• ½ orange, sliced

• 1–2 tablespoons maple syrup, optional

Directions:

1. Combine the cider, cinnamon sticks, cloves, and orange slices in a saucepan.

2. Warm over low heat for 10–15 minutes without boiling.

3. Taste and add maple syrup if you’d like extra sweetness.

4. Strain or remove the whole spices before pouring into mugs.

RV cooking tip: Place the cloves in a tea infuser for easy removal.

Make Your Fall Getaway Delicious

A little meal planning can make RV camping even more relaxing. Choose a few recipes that share ingredients, measure spices before departure, and pack a versatile pot and skillet. You’ll spend less time sorting through supplies and more time enjoying the season.

Ready to trade your usual dinner view for colorful trees and a campsite table? Explore Road Adventures by Mark Wahlberg and start planning your fall RV getaway. Bring your appetite—the next great memory might begin with breakfast.