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7 Totally Irresistible Late-Fall Snacks

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Want some beyond awesome ideas to satisfy little bellies between lunch and dinner? Whip up one (or all) of these great treats—and let your kids help. These enticing bites are easy to assemble, fun to make, and just the right size for an afternoon snack.
boys making snacks
1. Pumpkin Hummus

What you need: 1 container store-bought hummus, ¼ cup to ½ cup canned pumpkin, ¼ cup toasted pumpkin seeds, and cinnamon-flavored pita chips. Serves 4 to 6.

How to make it: Combine the pumpkin and hummus in a bowl, and let the little ones stir the mix. Toss toasted pumpkin seeds on top of the hummus combo, and serve with pita chips.

Tip: Serve with button mushrooms, cherry tomatoes, or sliced carrots and celery sticks—or any other veggie your hungry little bear likes.

2. Pumpkin Frozen-Yogurt Sandwiches

What you need: 1 quart softened frozen vanilla yogurt, 1 cup canned pumpkin puree, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and 12 graham-cracker squares. Serves 6.

How to make it: Mix the softened frozen yogurt, pumpkin, cinnamon, and nutmeg. Spread that on a graham-cracker square and top with a second square. Wrap and freeze until firm.

Tip: Dip the finished squares into melted milk chocolate, set on waxed paper, and serve when firm.

3. Peppermint Hot Chocolate

What you need: 4 cups milk, ½ cup sugar, ½ cup unsweetened baking cocoa, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract, and whipped cream. Serves 4.

How to make it: In a bowl, whisk the milk, sugar, and cocoa until smooth. Pour into a medium-size pot and simmer. Remove from heat, stir in extracts, ladle into mugs, and add a dollop of whipped cream on top.

Tip: Use almond extract instead of peppermint extract, or double the amount of vanilla extract, if you prefer.

4. Sweet Potato Fries

What you need: 4 small sweet potatoes, 3 tablespoons olive oil, 1 teaspoon chili powder, and 2 teaspoons sea salt. Serves 4.

How to make it: Peel potatoes and cut into strips. Toss with the olive oil, chili powder, and 1 teaspoon of the sea salt. Arrange on a parchment-lined baking sheet and bake in a preheated 425°F oven for about 25 minutes, or until soft. Remove and sprinkle with the remaining 1 teaspoon of salt.

Tip: Serve warm and with ketchup, and get ready to hear, “Please make this again!”

5. South-of-the-Border Pizza

What you need: Small corn tortillas, salsa, refried beans, grated Cheddar cheese, and cilantro or parsley (optional). Serves as many as you have ingredients for!

How to make it: Arrange tortillas on a baking sheet. Top with salsa, refried beans, and grated Cheddar. Bake in a preheated 400°F oven for 8 to 10 minutes, or until the cheese melts.

Tip: Kids can help assemble this one—and then sprinkle on top fresh cilantro or the right-from-the-market parsley when the pizza is done.

6. Crunchy Veggies with Peanut Dipping Sauce

What you need: ¼ cup peanut butter, 1 tablespoon honey, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and any veggies from the fridge. Serves 2.

How to make it: Whisk together peanut butter, honey, soy sauce, and sesame oil. Serve with sliced carrots, celery sticks, or zucchini rounds.

Tip: Make this ahead of time, and store in the fridge for up to 1 day.

7. Sunflower-Seed Mini Sandwich

What you need: ½ cup sunflower-seed butter, ½ cup low-sugar jam, and thinly sliced banana bread. Serves 4.

How to make it: Spread the sunflower butter and jam onto a thin slice of banana bread. Top with another slice of bread. Cut into triangles and serve.

Tip: Use any flavor of jam you like, or change it up by using cinnamon-raisin bread.

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