5 Easy and Festive Fall Recipes Your Friends and Family Will Be Sure To Love!

As fall approaches, many are dreaming of pumpkin spice lattes, the changing colors of leaves, apple picking, and bonfires!  Here are 5 sure to please recipes for your planned fall activities!

1. Smokey Pumpkin Deviled Eggs

12 hard-cooked eggs 
5 tbsp. canned pure pumpkin
3 tbsp. mayonnaise
1 tbsp. Dijon mustard
2 tsp. prepared horseradish
1 tsp. smoked paprika

6 small cornichons


1. Once, you boil your eggs, peel eggs and cut in half lengthwise. Remove yolks and set whites aside.

2. Process yolks, pumpkin, mayonnaise, mustard, horseradish, and paprika in a food processor until smooth, about 30 seconds. Season with salt and pepper.

3. Transfer the yolk mixture to a large zip-top bag. Cut a 3/4-inch hole in one corner of the bag. Pipe filling into the well of each egg white. Smooth yolk mixture with a damp finger. Make ridges on yolks with a fork.

4. Cut cornichon in half lengthwise, then crosswise, creating 24 pieces. Place 1 cornichon at one end of each yolk, creating a stem. Cover with a damp paper towel and chill for up to 2 hours (if desired). Salt and Pepper to taste.

2. Mummy Pumpkin Hand Pies

2 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface 
3 tbsp. plus 2 teaspoons granulated sugar, divided, plus more for sprinkling
1 tsp. plus a pinch of kosher salt, divided
1 c. (2 sticks) cold unsalted butter, cut into pieces
3 oz. cream cheese, at room temperature
1/2 c. canned pure pumpkin
1 large egg plus 1 egg yolk, divided
1/2 tsp. pumpkin pie spice
1/2 tsp. pure vanilla extract
24 edible candy eyes

1. Pulse flour, 2 teaspoons sugar, and 1 teaspoon salt in a food processor, 4 to 5 times. Add butter and pulse until it resembles a coarse meal with several pea-size pieces remaining, 12 to 15 times. Add 5 tablespoons of ice-cold water, 1 tablespoon at a time, pulsing until dough just begins to come together (add up to an additional tablespoon of water, if needed). Divide dough into 2 piles; knead together and wrap each with plastic wrap. Use plastic to flatten and press dough into loose rectangles. Refrigerate until firm, 2 hours.

2. Beat cream cheese until smooth, about 1 minute. Add pumpkin, egg yolk, pie spice, vanilla, a pinch of salt, and remaining 3 tablespoons sugar with an electric mixer on medium speed until smooth, 2 to 3 minutes.

3. Line 2 baking sheets with parchment paper. Working with one piece of dough at a time on a lightly floured work surface, roll dough to 1/4-inch thickness. Cut into 6 three-by-four-inch rectangles. Transfer to prepared baking sheets. Repeat with remaining dough. Top rectangles with a rounded tablespoonful of the pumpkin mixture, spreading lightly and leaving a 1/2-inch border around the edges.

4. Knead dough scraps together and reroll. Cut into thin strips about 1/4 inch wide and 5 inches long. Top hand pies with several overlapping strips to create a mummy. Seal edges with your fingertips and trim excess.

5. Whisk together egg and 1 tablespoon of water in a bowl. Brush strips lightly with egg wash and sprinkle with sugar. Chill for 20 minutes.

6. Preheat oven to 400°F. Bake until golden brown, 20 to 25 minutes. Cool 20 minutes. Place candy eyes on mummies.


3. Peanut Butter Acorns

3/4 c. smooth natural peanut butter
3/4 c. sugar
1 tsp. vanilla
1 large egg
1 tbsp. flour
1/2 c. mini chocolate chips, divided
48 chocolate kisses, wrappers removed
  1. Heat oven to 350°F. Beat the first 5 ingredients in a bowl using an electric mixer until well combined.
  2. Spoon dough by rounded 1/4 teaspoonfuls onto an unlined baking sheet. Flatten each piece into a dome shape.
  3. Bake for about 10 minutes or until golden around the edges, rotating the baking sheet halfway through baking. Let cool for 5 minutes on baking sheets.
  4. Microwave 1/4 cup mini chips in a small heat-proof bowl on high for 30 seconds, stirring at 10-second intervals. Dip the bottom of each chocolate kiss in melted chocolate and place it on the flat side of each cookie. Use the same method to affix a mini chip “stem” to the top of each cookie, completing the acorn.
4. Monster Meatball Sliders



  • 1 bag frozen Italian meatballs (OR see the recipe notes for my favorite homemade meatballs!)
  • 1 jar (24 ounces) high quality marinara sauce
  • 24 dinner rolls
  • block (16 ounces) mozzarella cheese, separated
  • 1/2 of 1 jar black olives, sliced
  • Toothpicks


  1. Prepare the meatballs according to package directions (or follow the link in the recipe notes and follow the directions to make those meatballs!)
  2. Combine the cooked meatballs with the marinara sauce. Meanwhile, cut 48 teeth out of the block of mozzarella cheese (or however many sliders you are making) Grate the rest of the cheese to get about 1 cup.
  3. When ready to serve, halve the dinner rolls and sprinkle some shredded mozzarella on the bottom rolls. Top each with the hot marinara-covered meatballs, more sauce, and the top of the sandwich roll.
  4. Thinly slice olives and attach one slice to a toothpick. Insert the toothpick in the top of the sliders. Press the cut-out mozzarella teeth to the meatballs. Serve immediately.
 5. Pumpkin Pie Cheesecake Dip


  • 3/4 cup International Delight Pumpkin Pie Spice Creamer
  • 1 3.4 oz package pumpkin spice instant pudding
  • 1 8 oz package cream cheese softened
  • 1/4 cup granulated sugar
  • 2 cups frozen whipped topping thawed
  • Graham cracker crumbs for garnish


  1. In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
  2. In a mixing bowl, beat together the softened cream cheese and sugar.
  3. Add the pudding to the cream cheese mixture and beat.
  4. Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.
  5. When ready to serve, fill a bowl with Pumpkin Pie Cheesecake Dip topped with graham cracker crumbs.
Whether you’re hosting a party or just impressing your family, these fall-inspired recipes are sure to put a smile on anyone’s face!


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