Composting Hacks for Fall

If there’s one season that makes me actually excited about composting, it’s fall. Why, you might ask? Well, nature practically dumps free compost ingredients at our feet in the fall season. Garden trimmings, leaves, and veggie scraps from all the meals we cook up—fall is compost heaven. With a few smart hacks, you can turn this abundance into rich compost that’ll set your garden up for success come spring.

Fall is Compost Season

This is the season when trees are shedding carbon-rich leaves, while gardens are winding down and giving up spent plants, as the cooler weather makes staying outdoors much more pleasant. Compost piles don’t break down as fast in fall as they do in the summer, but the quality of compost material makes this the best time to start a fresh batch to boost garden productivity.

Hack #1: Balance Browns and Greens

Brown materials (think dried leaves, corn stalks, straw) are more prominent in fall , but don’t forget your greens (kitchen scraps or fresh garden clippings). Aim for about 3 parts brown to 1 part green for your compost pile. Toss in some grass clippings or veggie scraps if you’ve got too many browns. Too many greens? Layer in more leaves. I like to keep some shredded leaves nearby to sprinkle in whenever I add kitchen waste— this minimizes odors and keeps the pile balanced.

Hack #2: Shred the Leaves

Leaves are an essential ingredient in composting—but whole leaves can mat down and block airflow. Shred them with a mower, shredder, or even run over them a couple of times with the lawn mower bag on. I once made the mistake adding in a pile of whole maple leaves, only to discover  a soggy pancake months later. On the other hand, shredded leaves decompose fast and mix very well with greens.

Hack #3: Clean Up Strategically 

Not all garden scraps belong in your compost. Healthy tomato or squash vine, bean plants, and veggie scraps are great choices. But if you’ve got diseased plants, especially those with mildew or rust, skip them unless you maintain a hot pile that consistently reaches 140–160°F. Otherwise, you’ll be reintroducing these issues next year.

Hack #4: Add Moisture and Air

Fall breeze and dried leaves can dry up your compost pile. Ideally, your compost should feel like a damp sponge—not soaked, but not brittle either. Water layers lightly as you build, and turn the pile every couple of weeks to allow airflow. I like to use a garden fork after a rainy day as this lets you turn it easier and reduces smells. 

Hack #5: Cover and Insulate for Winter

If you live in a colder region, cover up your compost with a tarp or thick layer of straw to keep heat and moisture in. In mild climates, just pile it higher and let nature do the work. By spring, you’ll be amazed at how much your leaves and garden scraps have turned into dark, rich compost.

Bonus: Coffee Grounds and Pumpkins

Coffee grounds and pumpkin might seem like an odd couple (think spice lattes). They’re actually full of nitrogen-rich green that balances out dry leaves perfectly. And don’t forget to add your pumpkins into the compost pile. One autumn, I even had pumpkin vines sprouting—a happy accident from composting right in the garden bed. 

Final Thoughts 

Fall composting is all about using the season’s abundance. With balanced greens and browns, a little moisture, and protection from the cool weather, your fall compost will turn into garden gold by planting time. 

So next time you rake leaves, don’t just bag it—compost it. Your garden will reward you with healthier plants and stronger soil before spring arrives.