In a food processor, combine the rinsed chickpeas, pumpkin puree, tahini, lemon juice, minced garlic, cumin, cinnamon, cayenne pepper (if using), and salt. Process until smooth, scraping down the sides as needed.

With the food processor running, slowly drizzle in the 2 tablespoons of olive oil and 2-3 tablespoons of cold water until the hummus reaches your desired creamy consistency. Taste and adjust seasonings if necessary. Transfer to a small serving bowl.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a small bowl, combine the raw pumpkin seeds, maple syrup, olive oil, sea salt, and cinnamon. Toss until the seeds are evenly coated.

Spread the coated pumpkin seeds in a single layer on the prepared baking sheet. Roast for 10-15 minutes, stirring halfway through, until golden brown and crispy. Watch carefully to prevent burning. Let cool completely on the baking sheet (they will crisp up more as they cool).

In another small mixing bowl, combine the Greek yogurt, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Whisk until smooth and well combined. Transfer to a small serving bowl.

Arrange the bowls of Spiced Pumpkin Hummus and Pumpkin Spice Yogurt Dip on a large serving board or platter.

Place the cooled Maple-Roasted Pumpkin Seeds in a small dish or sprinkle directly onto the board.

Artfully arrange the apple slices, pretzels, graham crackers, assorted crackers, and any other desired accompaniments around the dips.

Drizzle a little extra olive oil over the hummus before serving, if desired.

Serve immediately and enjoy your festive Pumpkin Snack Board!