1. Baked Apple Chips

Thin-slice apples, sprinkle with cinnamon, and bake low and slow until crisp.

Mix oats, pumpkin puree, nut butter, and spices. Roll into no-bake bites.

Toss mixed nuts with maple syrup, salt, and cinnamon. Roast until golden.

Pair tart apple slices with sharp cheddar cheese. Sweet and salty perfection.

Cut sweet potatoes into sticks, toss with olive oil and paprika, and roast until crispy.

Layer pumpkin puree, yogurt, granola, and a drizzle of honey.

Pop kernels and toss with melted butter, cinnamon, and a pinch of cayenne.

Slice apples, drizzle with peanut butter, and sprinkle with granola and chocolate chips.

Bake small pumpkin breads to grab-and-go.

Toss canned chickpeas with cinnamon and sugar. Roast until crunchy.

Fill dates with cream cheese or nut butter, sprinkle with chopped nuts.

Coat pretzels in maple syrup and bake until sticky and toasted.

Spread apple butter on toasted sourdough with a pat of butter.

Use a melon baller to scoop apple balls, skewer, dip in caramel, and chill.

Whip up a batch of muffins using pumpkin puree and fall spices.

Chop apples into a quick batter, fry, and roll in cinnamon sugar.

Mix pecans, dried cranberries, white chocolate chips, and cinnamon cereal.

Blend chickpeas with pumpkin, garlic, olive oil, and cumin. Serve with pita chips.

Toss Chex, pretzels, and nuts in maple syrup and crumbled bacon. Bake till crisp.

Warm brie, top with a spoonful of apple butter, and serve with crackers or apple slices.

Add spice to sweet snacks for balance—think chili powder on popcorn.

Make ahead and store in jars or containers for easy grab-and-go.

Use leftover canned pumpkin in smoothies or energy bites.

Swap ingredients based on allergies—use sunflower seed butter or gluten-free oats.

Try savory spins on pumpkin: mix with cheese or serve as dip.