Pumpkin Patch Veggie Charcuterie Board Recipe
I love making veggie boards for fall parties. This Pumpkin Patch Veggie Charcuterie Board is honestly one of my favorites.
It’s a quick and colorful way to serve healthy snacks that look just like a cute little pumpkin patch. Kids and adults both enjoy picking out their favorite veggies and dipping them in tasty spreads.
When I make this board, I use fresh, easy-to-find vegetables and simple ingredients most people like. It’s perfect for Halloween, Thanksgiving, or really any autumn get-together.
If you want a fun centerpiece that’s both pretty and good for you, you’ll want to put this charcuterie board on your table this season.
Why I Love Them
Putting together a pumpkin patch veggie charcuterie board makes me happy. I love seeing all the fresh colors on one tray.
Every time I set this out, it feels fun and welcoming. These boards are great for sharing with family and friends.
We can all grab our favorite veggies and dip—no fuss, just easy to enjoy together. I enjoy how creative I can get when arranging each piece.
Making little “pumpkins” with orange peppers or carrots feels a bit like art class. Mixing in green snap peas and broccoli reminds me of a real patch.
- It’s a simple way to eat more healthy veggies.
- Kids like picking out their own snacks.
- No cooking is needed, so it saves me time.
Cleaning up afterward is fast. I just pack up any leftover veggies for lunch the next day.
I can always switch things up, based on what I have in the fridge. It’s flexible and never gets boring.
Equipment
When I put together my Pumpkin Patch Veggie Charcuterie Board, I like to gather a few helpful tools before I get started. Here’s what I always use:
- Large wooden board or platter (at least 16 x 12 inches)
- Paring knife for slicing and shaping veggies
- Small bowls or ramekins (3-4) for dips or tiny items
- Vegetable peeler for carrot ribbons or cucumber slices
- Mini cookie cutters (pumpkin or leaf shapes are fun)
- Tongs or toothpicks for easy grabbing
For serving, I make sure I have:
| Item | Quantity |
|---|---|
| Small cheese knives | 2 |
| Serving spoons/forks | 2-3 each |
| Napkins | 10 |
| Plates | Enough for guests |
If I’m making cute pumpkin shapes, I use my smallest, sharp paring knife. Sometimes, I grab my kitchen shears to help trim broccoli or cut bell peppers.
A clean, damp kitchen towel is handy, too. It helps me keep the board neat as I work.
Ingredients
To make my Pumpkin Patch Veggie Charcuterie Board, I use fresh, colorful vegetables and a few extras. Here’s everything I grab from the store or my pantry:
Vegetables:
- 1 cup baby carrots
- 1 cup cherry tomatoes
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 cup cucumber rounds
- ½ cup broccoli florets
- ½ cup cauliflower florets
I like to add some crunch and variety with these items:
- ½ cup mini pretzels
- ¼ cup roasted pumpkin seeds
- 1 cup pita chips
For the dips, these are my favorites:
| Dip | Amount |
|---|---|
| Hummus | ½ cup |
| Ranch | ½ cup |
| Cream cheese | ½ cup |
Sometimes I add a small bunch of fresh parsley or dill to decorate and add a pop of green. You can swap veggies based on what’s in season or what you like best.
I like to keep the board bright and fun.
Instructions
First, I wash and dry all the fresh veggies. This keeps everything crisp and clean.
Next, I cut the bell peppers, carrots, and cucumbers into sticks or rounds. For the baby carrots, I leave them whole for easy grabbing.
I take a large board or tray and cover it with parchment paper. This makes clean-up much easier later on.
To assemble the board:
- I start by placing a small bowl of ranch or hummus in the center.
- I arrange the orange veggies, like carrots and bell peppers, in round shapes to look like pumpkins.
- I use slices of cucumber or celery sticks as “pumpkin stems” on top of each orange section.
Here’s a simple table to help with the layout:
| Veggie | How I Arrange It |
|---|---|
| Carrot sticks | In pumpkin shapes |
| Bell peppers | In round clusters |
| Celery sticks | As stems |
| Cucumbers | As leaves or accents |
| Broccoli | Around the pumpkins |
I fill the rest of the board with other veggies, like broccoli florets or snap peas. I try to balance colors so it looks fun and bright.
If I’m using cheese cubes or crackers, I place them in small clusters around the veggies. I always keep the dip in the center for easy dipping.
I serve the board right away, but I can also cover and chill it if I need to make it ahead.
Equipment
- Large wooden board or platter (at least 16 x 12 inches)
- Paring knife
- Vegetable peeler
- Mini cookie cutters (pumpkin or leaf shaped)
- Tongs or toothpicks
- 2 Small cheese knives
- 3 Serving spoons/forks
- 10 Napkins
- Plates (enough for guests)
- Clean, damp kitchen towel
Ingredients
Vegetables:
- 1 cup baby carrots
- 1 cup cherry tomatoes
- 1 yellow bell pepper sliced
- 1 cup snap peas
- 1 cup cucumber rounds
- ½ cup broccoli florets
- ½ cup cauliflower florets
Crunchy Extras:
- ½ cup mini pretzels
- ¼ cup roasted pumpkin seeds
- 1 cup pita chips
Dips:
- ½ cup hummus
- ½ cup ranch dip
- ½ cup cream cheese dip
Garnish (optional):
- 1 small bunch fresh parsley or dill
Instructions
- Wash and dry all vegetables to keep them crisp and fresh.
- Slice bell peppers, carrots, and cucumbers into sticks or rounds. Leave baby carrots whole.
- Lay down parchment paper over the serving board for easier cleanup.
- Place a small bowl of dip (ranch or hummus) in the center of the board.
- Arrange orange vegetables (carrots, bell peppers) in circular pumpkin-like shapes.
- Use cucumber rounds or celery sticks as “pumpkin stems” and accents.
- Place broccoli florets, snap peas, and cauliflower around the pumpkins to resemble a garden patch.
- Add crunchy extras like pretzels, pumpkin seeds, and pita chips in clusters.
- Fill in gaps with additional veggies or dip bowls.
- Garnish with fresh herbs for a pop of green.
- Serve immediately, or cover and refrigerate until guests arrive.
Substitute
Sometimes, I run out of certain veggies or dips when making my pumpkin patch veggie charcuterie board. Thankfully, it’s easy to swap things out.
Here are a few common substitutes I use:
| Original Ingredient | Substitute Ideas |
|---|---|
| Baby carrots | Sliced bell peppers |
| Broccoli florets | Cauliflower or snap peas |
| Cherry tomatoes | Sliced radishes or cucumber rounds |
| Ranch dip | Hummus or Greek yogurt dip |
| Cheddar cheese cubes | Mozzarella balls or pepper jack |
If I don’t have olives, sliced pickles or small gherkins add that same salty flavor. For crackers, I switch between whole wheat, multigrain, or rice cakes based on what’s in my pantry.
Sometimes, I even use leftover roasted veggies like sweet potato cubes or zucchini slices. This helps cut down on waste and keeps the board interesting.
If someone at my table is allergic to dairy, I use dairy-free dip and vegan cheese options. For a gluten-free board, I pick gluten-free crackers or skip them and use extra veggie sticks instead.
What Can Go Wrong?
Sometimes my veggies just aren’t as fresh as I hoped. Wilted or soggy vegetables can really make the board look unappetizing, and honestly, the flavors just aren’t as good.
If I don’t cut the veggies evenly, the board ends up looking a bit messy. Uneven sizes also make dipping more awkward for guests—nobody wants to chase a skinny carrot around a bowl.
I’ve definitely picked flavors that clash before. Like, putting a spicy dip right next to sweet peppers? That can surprise people in a not-so-great way.
I always try to taste-test my combinations first, but sometimes I still miss something odd.
It’s surprisingly easy to forget about allergies. If I add nuts or dairy dips, some guests might not be able to enjoy the board at all.
Now I double-check for dietary needs every time, just to be safe.
| Problem | How I Fix It |
|---|---|
| Soggy veggies | Use paper towels to dry |
| Dull flavors | Add fresh herbs |
| Crowded board | Use a bigger tray |
| Not enough dip | Make extra servings |
If the board sits out too long, veggies can dry out or lose their crunch. I try to prep close to serving time—or just cover everything with plastic wrap if I’m still waiting for guests to arrive.
