Easy Fall Snacks and Treats – Perfect for Kids & Adults

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When the crisp air of autumn arrives, nothing beats cozying up with delicious fall snacks. From sweet apple bites to savory pumpkin treats, these easy recipes are perfect for kids after school or adults craving something festive. The best part? They’re simple, budget-friendly, and bring the flavors of fall to life.

At a Glance

  • Servings: 6–8
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (if baking)
  • Total Time: 25 minutes
  • Difficulty: Easy
  • Estimated Cost: Low

Ingredients

Fall snacks ingredients flat lay with apples, pumpkin purée, oats, chickpeas, sweet potatoes, and cinnamon in a modern kitchen
The building blocks of cozy fall snacks—simple pantry staples in a modern kitchen.

Here are some fall snack ideas you can mix and match:

  • Apple Slices with Peanut Butter & Granola (swap with sunflower butter for nut-free option)
  • Pumpkin Energy Bites – rolled oats, pumpkin purée, honey, cinnamon, chocolate chips
  • Cinnamon Sugar Roasted Chickpeas – chickpeas, olive oil, cinnamon, sugar (or maple syrup)
  • Caramel Popcorn – popcorn, butter, brown sugar, vanilla, pinch of salt
  • Sweet Potato Chips – thinly sliced sweet potatoes, olive oil, sea salt

Step-by-Step Instructions

  1. Apple Slices with Peanut Butter: Slice apples into wedges. Spread with peanut or sunflower butter. Sprinkle granola or mini chocolate chips.
Crisp apple wedges topped with creamy peanut butter and granola for a fast fall snack. Fall snacks apple slices with peanut butter and granola in a modern kitchen
Apple Slices with Peanut Butter – Easy Fall Snacks
  1. Pumpkin Energy Bites: In a bowl, mix 1 cup oats, ½ cup pumpkin purée, ¼ cup honey, ½ tsp cinnamon, and ¼ cup chocolate chips. Roll into balls and chill for 20 minutes.
Mixing pumpkin energy bites with oats, honey, and chocolate chips in a modern kitchen
Stir, roll, chill no-bake pumpkin energy bites come together in minutes.
  1. Cinnamon Roasted Chickpeas: Drain and pat dry chickpeas. Toss with 1 Tbsp olive oil, 1 Tbsp sugar, and ½ tsp cinnamon. Bake at 400°F (200°C) for 20 minutes until crispy.
Cinnamon roasted chickpeas on a baking sheet in a modern kitchen
Warm, crispy chickpeas tossed with cinnamon for a sweet-savory fall crunch.
  1. Caramel Popcorn: Pop 8 cups of plain popcorn. In a saucepan, melt ½ cup butter with 1 cup brown sugar. Stir in 1 tsp vanilla. Pour over popcorn and toss well. Let cool before serving.
Fall snacks caramel popcorn in a red bowl with checkered napkin
Sweet and crunchy caramel popcorn served in a red bowl, a classic fall snack for kids and adults.
  1. Sweet Potato Chips: Thinly slice sweet potatoes. Toss with 1 Tbsp olive oil and sea salt. Bake at 375°F (190°C) for 20–25 minutes, flipping halfway.
Fall snacks crispy sweet potato chips in a rustic bowl
Light, crispy sweet potato chips served in a rustic bowl for a wholesome fall snack.

Pro Tips & Variations

  • Add a sprinkle of pumpkin pie spice to any recipe for extra fall flavor.
  • For healthier treats, swap refined sugar with maple syrup or honey.
  • Use dairy-free butter or chocolate chips for a vegan option.
  • Turn pumpkin energy bites into bars by pressing the mix into a pan and cutting squares.

Serving Suggestions

Fall snacks platter with apple slices, pumpkin bites, caramel popcorn, roasted chickpeas, and sweet potato chips
A colorful platter of sweet and savory fall snacks party-ready and kid-approved.
  • Pack apple slices or pumpkin bites in lunchboxes.
  • Serve roasted chickpeas in small cups for game-day snacks.
  • Present caramel popcorn in festive paper cones for parties.
  • Pair sweet potato chips with hummus or Greek yogurt dip.

Storage & Reheating

  • Apple slices: Best eaten fresh; drizzle lemon juice to prevent browning.
  • Pumpkin bites: Store in an airtight container in the fridge for up to 5 days.
  • Roasted chickpeas: Keep in a sealed jar at room temperature for 2–3 days.
  • Caramel popcorn: Store in a zip bag for up to a week.
  • Sweet potato chips: Best the same day; re-crisp in the oven at 350°F (175°C) for 5 minutes.

Troubleshooting

  • Chickpeas not crunchy? Make sure they’re completely dry before baking.
  • Pumpkin bites too sticky? Add more oats to bind.
  • Sweet potato chips soggy? Slice thinner and spread evenly on the baking sheet.

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