12 Nostalgic Pennsylvania Snacks Locals Crave Every Fall

Growing up in Pennsylvania, I always knew fall had arrived long before the leaves started to change.

It wasn’t the crisp air or the Friday night football games—it was the moment my grandma began restocking her pantry with all the nostalgic snacks we’d been craving since last year.

In Pennsylvania, autumn tastes like home, from the first bite of a sweet pie to the smoky aroma of Lebanon bologna.

These are the flavors that bring us comfort, tradition, and a little bit of childhood in every bite.

1. Tastykake Butterscotch Krimpets

Nothing screams Pennsylvania childhood quite like ripping open a package of these golden beauties during recess. Tastykake Butterscotch Krimpets have been a Philadelphia-area staple since 1927, and honestly, they taste like happiness wrapped in cellophane. The soft sponge cake topped with that signature butterscotch icing is pure nostalgia in every bite.

I remember trading my entire lunch in third grade for an extra pack—totally worth it. When fall rolls around, these treats pair perfectly with a warm cup of apple cider on a chilly afternoon. The texture is impossibly moist, and the sweetness hits just right without being overwhelming.

You can find them at practically every convenience store across the state, but they taste best when shared with someone who understands their cultural significance. Butterscotch Krimpets aren’t just snacks; they’re edible memories.

2. Herr’s Potato Chips

Crunch into a bag of Herr’s and you’re tasting over 75 years of Pennsylvania tradition. Founded in Lancaster County in 1946, this family-owned company has been keeping our snack cravings satisfied for generations. The classic flavor brings that perfect balance of salt and potato goodness that makes it impossible to eat just one.

My uncle used to work at the Herr’s factory, and he’d bring home bags of slightly irregular chips that were just as delicious as the store versions. Fall gatherings at our house always featured giant bowls of these crispy wonders alongside homemade dip.

What makes Herr’s special is their commitment to quality ingredients and that unmistakable crunch. They’ve expanded to wild flavors over the years, but the original still reigns supreme in my heart and pantry every autumn.

3. Goldenberg’s Peanut Chews

Chewy, chunky, and ridiculously addictive—Peanut Chews have been a Philadelphia favorite since 1917. Originally created as a high-energy ration for World War I soldiers, these chocolate-covered peanut and molasses treats became a civilian obsession that never faded. The combination sounds simple, but the execution is absolute perfection.

Every Halloween, I’d sort through my trick-or-treat haul specifically hunting for these bad boys. The dense, chewy texture gives your jaw a workout while the roasted peanuts add just enough crunch to keep things interesting. They’re not too sweet, which makes them dangerously easy to devour by the handful.

Fall festivals across Pennsylvania always have vendors selling them by the bagful. Pro tip: slightly warm them up for an even gooier, more indulgent experience that’ll transport you straight back to childhood.

4. Lebanon Bologna

Smoky, tangy, and intensely flavorful, Lebanon bologna is Pennsylvania Dutch country’s gift to the snack world. This semi-dry, fermented sausage has been produced in Lebanon County since the 1850s, and its distinctive taste comes from a special smoking process. The meat is darker than regular bologna and packs a serious flavor punch.

My dad would slice it paper-thin and pile it on crackers with sharp cheddar every Sunday during football season. The slightly sweet and smoky taste is unlike anything else you’ll find in the deli aisle. It’s got that perfect chew and a hint of sourness that keeps you reaching for more.

Autumn in Pennsylvania means stocking up on Lebanon bologna for tailgates and family gatherings. Seltzer’s is the brand most locals swear by, though several producers make excellent versions throughout the region.

5. Shoo-Fly Pie

Sweet, sticky, and utterly irresistible, shoo-fly pie is Pennsylvania Dutch baking at its finest. Legend says it got its name because the molasses filling was so sweet that cooks had to shoo away flies while it cooled. The pie features a gooey molasses bottom layer topped with buttery crumb topping that creates an amazing texture contrast.

My grandmother made the best version every October, and I’d sneak slices straight from the pan before dinner. There are two camps: wet-bottom lovers and dry-bottom devotees, though I firmly believe wet-bottom is superior. The rich, almost caramel-like flavor pairs beautifully with black coffee on crisp fall mornings.

You’ll find this treasure at farmers markets and bakeries throughout Pennsylvania Dutch country. One slice is never enough, trust me on this.

6. Scrapple

Crispy on the outside, tender on the inside, scrapple is the ultimate Pennsylvania breakfast meat that divides people into believers and skeptics. Made from pork scraps, cornmeal, and spices formed into a loaf, it’s the definition of waste-not-want-not Pennsylvania Dutch cooking. When fried until the edges get crunchy, it’s absolutely heavenly.

I’ll admit I was skeptical the first time my friend’s mom served it at a sleepover breakfast. One bite of that crispy, savory goodness changed everything. The seasoning is subtle but perfect, with hints of sage and pepper coming through. It’s hearty enough to fuel you through raking leaves all morning.

Fall weekends call for big breakfasts featuring scrapple alongside eggs and toast. Brands like Habbersett and Rapa have been making it for over a century, keeping this quirky tradition alive.

7. Teaberry Ice Cream

Pink, minty, and wonderfully weird, teaberry ice cream is a Pennsylvania obsession that confuses outsiders. Made from the wintergreen-flavored teaberry plant native to our forests, this ice cream tastes like creamy, frozen teaberry gum. The flavor is refreshing and nostalgic, reminding many of us of childhood trips to local creameries.

I remember begging for teaberry every single time we visited the ice cream stand near my cousin’s house. The bright pink color makes it look like bubblegum flavor, but that first lick reveals something completely unique. It’s cooling and sweet with that distinctive wintergreen kick that’s surprisingly addictive.

Even though fall means cooler weather, Pennsylvanians never stop craving ice cream, especially teaberry. Local dairies like Penn State Creamery keep this regional favorite alive, and it’s worth seeking out if you’ve never tried it.

8. Mr. Pastie

Portable, filling, and packed with savory goodness, Mr. Pastie is northeastern Pennsylvania’s answer to the portable meal. These hand-held meat pies originated with Cornish miners who settled in the coal regions, bringing their traditional pasties with them. The flaky crust encases a hearty mixture of beef, potatoes, onions, and rutabaga.

During high school football season, my friends and I would grab these from the local convenience store before games. They’re substantial enough to be a meal, warming you from the inside out on chilly autumn evenings. The crust is buttery and sturdy, perfect for eating with one hand while cheering on your team.

You’ll find them in gas stations and delis throughout Pennsylvania’s coal country, especially around Wilkes-Barre and Scranton. They’re comfort food at its most practical and delicious.

9. Soft Pretzels

Warm, salty, and impossibly soft, Philadelphia soft pretzels are a Pennsylvania institution that transcends seasons but somehow tastes better in fall. These aren’t your mall food court pretzels—they’re thin, crispy on the outside, chewy inside, and always served with yellow mustard. Street vendors have been selling them on Philadelphia corners for over a century.

I’ve burned my tongue countless times being too impatient to let them cool after buying from corner stores. The key is that perfect balance of salt crystals and the slightly alkaline flavor from the traditional lye bath. They’re best eaten within minutes of purchase when they’re still steaming.

Fall festivals, football games, and farmers markets across Pennsylvania feature these twisted beauties. Brands like Philly Pretzel Factory ship them beyond the region, but nothing beats buying them fresh from a local vendor.

10. Caramel Apples

Sticky fingers and big smiles—that’s what caramel apples mean to Pennsylvania kids every autumn. Our state’s abundant apple orchards make these treats extra special, with many farms making their own caramel from scratch. The combination of crisp, tart apple and sweet, gooey caramel creates the perfect flavor balance.

Every October, my family would visit local orchards where they’d dip fresh-picked apples right in front of us. Watching that golden caramel cascade over the fruit was mesmerizing. Some places get fancy with toppings like crushed peanuts, chocolate drizzle, or even pretzels, but classic caramel is unbeatable.

The challenge is always figuring out how to actually eat them without losing half the caramel or your dignity. Fall in Pennsylvania isn’t complete without at least one caramel apple adventure at a local orchard or festival.

11. Apple Cider Donuts

Warm, cinnamon-sugary, and fragrant with apple cider, these donuts are the unofficial mascot of Pennsylvania autumn. Made with reduced apple cider in the batter, they’re denser than regular donuts with a tender, cake-like crumb. The outside gets coated in cinnamon sugar while they’re still warm, creating an irresistible sweet-spiced crust.

I’ve driven an extra thirty minutes just to get fresh apple cider donuts from my favorite orchard. The smell alone is intoxicating—apples, cinnamon, and fried dough combining into pure fall magic. They’re best eaten immediately, preferably while standing in an orchard surrounded by colorful leaves.

Every apple farm and farmers market in Pennsylvania sells their own version come September. Some add nutmeg or cardamom to the mix, but the apple flavor should always shine through. They’re the perfect companion to hot apple cider on a crisp morning.

12. Whoopie Pies

Two soft chocolate cakes sandwiching sweet cream filling—whoopie pies are Pennsylvania’s unofficial state treat. Though Maine contests the origin story, Pennsylvania Dutch country has been making these handheld desserts since the early 1900s. The name supposedly comes from children shouting whoopie when they found them in their lunchboxes.

My aunt made massive batches every Thanksgiving, and my cousins and I would compete to see who could eat the most without getting sick. The cake part is more like dense brownie than actual cake, staying moist for days. The marshmallow-buttercream filling is sweet but not cloying, providing perfect contrast to the chocolate.

Fall bake sales and church fundraisers across Pennsylvania feature homemade whoopie pies by the dozen. You’ll find creative flavors now—pumpkin, peanut butter, red velvet—but traditional chocolate remains the gold standard for this nostalgic treat.