With the leaves changing colors, it might be a good idea to spice up your recipe books with these three easy seasonal snacks. All of these savory treats are easy to make and savor with family or friends. Autumn recipes are perfect for a snack, party appetizer or dessert and pair well with almost any activity. 

Recipe 1) “Nut Butter Cups” 

• 1 cup unblanched almonds
• 1 cup pitted dates 
• 1 cup creamy cashew butter or peanut butter 
• ½ cup baking cocoa
• ¼ cup melted coconut oil
• 2 teaspoons honey 
• Chopped almonds (optional) 

Start by blending the almonds and dates using a food processor. Continue mixing until the pressed-mixture binds together. Next, set up 12 paper lined muffin cups, take a spoon and press down the combination into the bottom of the pan. Next, take the cashew butter and carefully spread it on top of the nut mixture. Then get out a small bowl and put in the cocoa, coconut oil and honey, and whisk together. Once mixed, pour the mixture into muffin cups over the cashew butter. Finally if you want to customize, chop or crush up almonds and sprinkle on top. Place in the refrigerator with a cover for about one hour and it’s ready for you to enjoy!

Recipe 2) “Pizza-Stuffed Pumpkins” 

• 2 cups of ricotta 
• 1 cup shredded mozzarella 
• ½ cup finely grated parmesan 
• 1 teaspoon Kosher salt 
• ¼ teaspoon freshly ground black pepper
• 1 Pillsbury Grands Southern Homestyle Biscuits 
• 4 Tablespoons unsalted butter 
• 1 finely chopped garlic clove 
• 2 teaspoons finely chopped fresh parsley 
• ½ teaspoon paprika 
• 16 thin pretzel sticks (1 inch long) 

In a bowl mix ricotta, mozzarella, parmesan, salt and pepper. Once mixed, leave in the refrigerator until ready to use; this will be indicated by the gold-colored layer. Cut the biscuits into 16 pieces, making each roll into 4 inch balls. Using your hands, roll out each piece 3 ½ inches flat. Place 2 teaspoons of the refrigerated mixture at the center then gather the sides of dough forming a ball and pinch at the top. Then press down dough to create a flat bottom then place on a parchment paper baking seat. Continue these steps with the rest of the dough and refrigerate for about 20 minutes or until it’s cold. Preheat the oven to 350°F. Cut 16 pieces of 17-20 inch kitchen twine. On a cutting board place a piece of twine and put the dough in the middle; tie twine around the dough then flip and tie until there are 6 sections, cut the excess twine. Bake for 15-20 minutes or until golden brown. Mix melted butter, garlic, paprika and parsley. Cook until garlic is slightly browned and fragrant then let it cool. Serve, dip and enjoy! 

Recipe 3) “S’mores Dip”

• 1½ cups of semi-sweet chocolate chips
• ½ cup white chocolate chips
• 1 cup mini marshmallows
• ½ box graham crackers

First, start off by preheating your oven to 350°F while spreading your chocolate chips all over the bottom of your cast iron skillet. After, spread white chocolate chips on top of the previous chocolate chip base. Once completed, add your marshmallows. Bake your tray of chocolate and marshmallows at 350°F for approximately eight minutes or until the marshmallows are browning. Remove your pan from the oven and scoop up the dip with your graham crackers. All of your friends will love this sweet treat! 

These tasty treats will become a staple in your fall recipe books, with their delicious flavors and delectable taste. They are perfect when paired with a seasonal movie and an autumn themed drink.