Fall is in the air! That’s right, my favorite time of year is finally upon us—I’ve so been waiting for this. How about you?! Now I feel like it’s officially time for pumpkin everything, so I’m definitely looking forward to making a few pumpkin-inspired goodies here soon. Yessss! Now if it could just cool off enough for me to bust out my knee-high boots, I’d be all set. Maybe next week (fingers crossed!).
First off, I’m switching up my blogging schedule a bit. Typically I post on Tuesdays, Thursdays, and Sundays, but this week I’m going to try out Mondays, Wednesdays, and Fridays. My work schedule has been packed, which means I come home with little-to-no energy for anything else. So, let me switch it up and see how it goes.
Alrighty, let’s talk food now. How about these Pumpkin Spice Maple Dates? Helllloooo! These little babies are super amazing—rich, indulgent, and sweet! This recipe was inspired by Molly Wizenberg’s recipe for Dates Sautéed with Olive Oil and Sea Salt, from her book Delancey. I wasn’t feeling the savory version in the moment, so I went the sweet route instead. Sweet is always better in my book.
These dates are incredibly easy to make and can be done in about 10 minutes. Just heat some butter in a skillet, toss in the dates, pour on some maple syrup, and sprinkle with pumpkin spice and salt. That’s it! You can certainly enjoy these Pumpkin Spice Maple Dates all on their own, but they are equally delish piled high on top of a bowl of greek yogurt. Heck of a snack, I tell ya.
Or, you can pour these warm straight-from-the-skillet dates right on top of a bowl of vanilla ice and watch them melt right in. Oh my gah! Trust me, I resisted…I’ve been slacking on my workouts (what else is new?). But really, you should have them over ice cream. Promise me you’ll try these Pumpkin Spice Maple Dates both ways?! :) And then come back and tell me just how indulgent they were. Mmm!
- 1 tsp. unsalted butter
- 6-8 dates—quartered
- ½ tsp. maple syrup
- ¼ tsp. pumpkin spice
- Sprinkle salt
- Greek yogurt or Vanilla ice cream, for serving
- Heat the butter in a small skillet set over low heat. Add the dates and let cook for 3-4 minutes. Gently flip the dates and cook for 3-4 more minutes, or until heated through.
- Pour on the maple syrup and sprinkle with pumpkin spice and salt. Stir to combine.
- Serve warm over a bowl of yogurt or ice cream. Garnish with a drizzle of maple syrup and a sprinkle of pumpkin spice.