It wasn't as cool as Saturday morning, but is this a sign of change? Meteorologist Charles Roop has your Sunday forecast.
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CBS News' Marc Liverman is live in New York this morning with the latest national and international headlines.
It was a nice, fall-like morning in the Big Bend and South Georgia. Meteorologist Charles Roop has a look at your Saturday forecast.
Carly Paige, author of the cookbook " Simply Swapped Everyday" stops by the studio to show us how to make some Fall time treats: Pumpkin Hummus and Caramel Apple Dip. She also stops by to tell us about a cooking demonstration she will be having on Sunday, Oct. 13th from 2 p.m. to 4 p.m. at Hearth & Soul in Tallahassee. The recipe for the pumpkin hummus is as follows: 1 14.5-ounce can cannellini beans, rinsed and drained 2/3 cup pumpkin puree 1 garlic clove 1/2 lemon, juiced 2 tablespoons tahini 1 tablespoon maple syrup 1/2 teaspoon cumin 1/2 teaspoon smoked paprika 1/2 teaspoon pumpkin pie spice 1/2 teaspoons salt Directions for the pumpkin hummus is as follows: Add all of the ingredients to a food processor and blend on HIGH until smooth and creamy. You might want to scrape down the sides a few times to make sure all of the ingredients are well combined. Serve with carrot sticks or pita chips. The recipe for the caramel dip is as follows: 10 Medjool dates, pitted and soaked in water for about 30 minutes 1/4 cup maple syrup 1/3 cup coconut oil, melted 1 teaspoon vanilla extract 1/2 teaspoon salt 1 Tablespoon water Directions for the caramel dip is as follows: Blend all of the caramel sauce ingredients until completely smooth (using water as needed, but as little as possible). Pour caramel into a bowl serve with sliced apples.