Elevenses – 4 Autumn Savory Snacks to Warm Up Your Day

Around eleven, autumn feels its most magical: the leaves crunch softly underfoot, the air smells faintly of wood, and the kitchen calls for something warm, savory, and comforting. That’s the perfect time for Elevenses – a short break to slow down the pace and recharge. Below you’ll find two quick ideas and two with a little extra “wow” factor – all designed for 2 people and prepared without fuss.

👉 Jump to snack

🥪 Goat Cheese Toasts with Pear & Honey Mustard

🌶️ Roasted Pumpkin Seeds with Soy & Chili

🥐 Pumpkin & Sage Puff Pastry Pinwheels

🍄 Mushroom & Thyme Crostini

Goat Cheese Toasts with Pear & Honey Mustard

Crunchy toasted bread, creamy goat cheese, and sweet autumn pear come together with a drizzle of honey-mustard sauce and a sprinkle of walnuts. Ready in just a few minutes.

Ingredients (serves 2)

• 4 slices of rye bread
• 120 g fresh goat cheese (or soft feta)
• 1 ripe medium pear, thinly sliced
• 1 tbsp honey + 1 tsp mustard (mix into a sauce)
• 1 handful roughly chopped walnuts
• olive oil, 1 sprig fresh thyme, salt, freshly ground pepper

Method

1. Brush the bread lightly with olive oil and toast on a hot pan or in a toaster until golden and crisp.
2. Spread goat cheese over the toast. Layer the pear slices on top, season with salt and pepper.
3. Drizzle with the honey-mustard mixture, then sprinkle with walnuts and thyme leaves.
4. Serve warm – ideally with a cup of tea or coffee.

Tip: For extra warmth, return the toast briefly to a low-heat pan (30–40 seconds) to gently soften the cheese.

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Roasted Pumpkin Seeds with Soy & Chili

A quick, salty, crunchy snack with autumn vibes – pumpkin seeds enhanced with soy sauce, chili, and a touch of zesty lime.

Ingredients (serves 2)

• 80 g pumpkin seeds
• 1 tbsp soy sauce
• 1 tsp maple syrup
• pinch of chili flakes
• zest of 1/2 lime
• 1 tsp olive oil

Method

1. Toast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes, until fragrant and starting to pop.
2. Add the oil, stir, then mix in the soy sauce and maple syrup. Keep the heat low and stir for 30–60 seconds.
3. Remove from the heat, stir in the chili flakes and lime zest. Spread on baking paper to cool slightly.

Tip: For extra texture, add 1 tbsp sesame seeds and a pinch of smoked paprika. Delicious with warm tortillas or crunchy crackers.

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Pumpkin & Sage Puff Pastry Pinwheels

Warm, fragrant pinwheels made from puff pastry filled with creamy pumpkin, sage, and cheese. Easy to make, big on flavor – a perfect autumn “wow.”

Ingredients (serves 2)

• 1 sheet fresh puff pastry (275 g)
• 120 g pumpkin purée (homemade or canned)
• 40 g finely grated Parmesan
• 6 fresh sage leaves (or 1/2 tsp dried)
• 1 small garlic clove, finely chopped
• 1 tbsp olive oil, pinch of salt and pepper
• 1 egg, beaten (for brushing)

Method

1. Preheat oven to 200 °C (fan 190 °C). Line a baking tray with baking paper.
2. Mix the pumpkin purée with oil, garlic, half the Parmesan, salt, and pepper.
3. Unroll the puff pastry and spread the pumpkin mixture evenly to the edges. Sprinkle with chopped sage and the remaining Parmesan.
4. Roll into a log and cut into 10–12 slices. Place on the tray and brush with egg.
5. Bake for 15 minutes until puffed and golden. Serve warm.

Tip: A drizzle of pumpkin seed oil or a sprinkle of toasted pumpkin seeds before serving adds aroma and a satisfying crunch.

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Mushroom & Thyme Crostini

Juicy, aromatic mushrooms sautéed with garlic and thyme on crunchy toasted bread – an autumn classic that never fails.

Ingredients (serves 2)

• 250 g button mushrooms, sliced
• 2 tbsp olive oil + 1 tsp butter
• 2 garlic cloves, finely chopped
• 1 small sprig fresh thyme
• 4 thick slices of bread
• salt, pepper, Parmesan; 1 tbsp sour cream (optional, for serving)

Method

1. Heat the oil and butter in a large pan. Add the mushrooms and sauté over high heat for about 5 minutes, until they release and reabsorb their liquid.
2. Add the garlic and thyme and cook for 1 more minute. Season with salt and pepper.
3. Toast the bread in a toaster or pan. Spoon the mushrooms on top, sprinkle with Parmesan, and add a little sour cream if desired.

Tip: For extra aroma, drizzle the mushrooms with a few drops of lemon juice or balsamic vinegar before serving. A handful of fresh rocket on the side pairs beautifully.

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Enjoy your autumn savory snacks! Try all four and let me know which one’s your favorite. If you like this concept, we can take it even further with “office-ready” versions or mini meal-prep tips for the whole week.

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FAQ – Autumn Savory Snacks

1. Can I make these snacks ahead of time?
Yes, you can prepare all four a few hours in advance and store them in the fridge. Reheat briefly before serving.

2. What can I use instead of goat cheese?
Soft feta or cream cheese are great substitutes that still provide a creamy texture and rich flavor.

3. Can I use different types of mushrooms?
Absolutely – try chanterelles, porcini, or a seasonal mix for a deeper, more complex flavor.

4. How long do these snacks stay fresh?
They’re best enjoyed the same day but can be stored in an airtight container in the fridge for up to 2 days.

5. Can I replace pumpkin purée with something else?
Yes, sweet potato or carrot purée works beautifully for a slightly different but still autumnal flavor.

6. How spicy are the roasted pumpkin seeds?
You can easily control the heat – add more or less chili to suit your taste.

7. What should I serve these snacks with?
They pair perfectly with herbal tea, autumn cider, or a light soup as a starter.