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Best Pumpkin Spice Friendsgiving Snack Board for a Crowd

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A thoughtfully crafted snack board featuring pumpkin spice roasted chickpeas, candied nuts, and a creamy yogurt dip, perfect for feeding a crowd at Friendsgiving without the stress.

Ingredients

Scale
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups mixed nuts (pecans, almonds, and walnuts work great)
  • 1/4 cup maple syrup
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon butter (use coconut oil for dairy-free)
  • 1 cup plain Greek yogurt (full-fat works best for creaminess)
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 8 ounces sharp cheddar cheese, sliced
  • 4 ounces goat cheese, softened
  • 1 cup dried cranberries
  • 1 cup apple slices (toss with lemon juice to prevent browning)
  • 1 cup pear slices
  • 1 cup seedless grapes
  • 1 small baguette, sliced and toasted
  • 1 cup pumpkin seeds (pepitas)
  • Fresh rosemary sprigs for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Make the roasted chickpeas: Pat the rinsed chickpeas dry with a clean kitchen towel. Toss them in a bowl with the olive oil, pumpkin pie spice, smoked paprika, salt, and pepper. Spread them in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, shaking the pan halfway through. Let them cool completely on the sheet pan.
  3. While the chickpeas roast, make the candied nuts: In a small saucepan over medium heat, melt the butter. Add the maple syrup, pumpkin pie spice, cinnamon, and salt. Stir until combined. Add the mixed nuts and toss to coat evenly. Spread the nuts on a separate parchment-lined baking sheet. Bake at 350°F (175°C) for 10 to 12 minutes, stirring once halfway through. Let them cool completely before breaking apart any clusters.
  4. Prepare the yogurt dip: In a small bowl, whisk together the Greek yogurt, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Taste and adjust sweetness or spice to your liking. Cover and refrigerate until ready to serve.
  5. Toast the baguette slices: Arrange the baguette slices on a baking sheet. Brush lightly with olive oil. Toast at 350°F (175°C) for 8 to 10 minutes until golden and crisp. Let them cool completely.
  6. Prep the fruits and cheese: Slice the apple and pear, and toss them with a little lemon juice to keep them from browning. Slice the cheddar into thin pieces. Let the goat cheese sit at room temperature for about 15 minutes so it softens.
  7. Assemble the board: Start by placing the bowls of yogurt dip and goat cheese on the board. Arrange the sliced cheddar in small piles or fans around the board. Add the roasted chickpeas and candied nuts in small clusters. Fill in the gaps with the dried cranberries, pumpkin seeds, and grapes. Tuck the apple and pear slices into the spaces. Add the toasted baguette slices around the edges. Garnish with fresh rosemary sprigs for a pop of green.

Notes

The chickpeas and nuts can be made up to three days ahead and stored in airtight containers. The dip keeps for four days in the fridge. Assemble the board about 30 minutes before guests arrive. For dairy-free, use coconut yogurt and coconut oil instead of butter. For gluten-free, replace baguette with gluten-free crackers or cucumber rounds.

Nutrition

Keywords: pumpkin spice, Friendsgiving, snack board, appetizer, fall, grazing board, party food

Find it online: https://cookluma.com/best-pumpkin-spice-friendsgiving-snack-board-for-a-crowd/