I am SO ready for hot apple cider and powdered sugar donuts and caramel apples and hay rides and apple picking and hugh jass butternut squashes. Oh and pumpkin. Insaaaaaaane amounts of pumpkin.
My little jar of pumpkin pie spice from Trader Joe’s is totally the new Frank’s… I put that shiz on everything.
PS–I made my fave 20 minute chili and pumpkin spice cornbread from the fab Emily of Daily Garnish for dinner and they were both beyond fabulous. The chili is a one pot wonder. It comes together so fast (it’s literally dump and stir) and the cornbread is the perfect autumn side dish. The key is letting the chili simmer for an hour, which means it’s more like sixty minute chili. This is the kind of meal I want to eat all season long.
Dessert was two of these salted almond butter chocolate chip cookies…..OMG….can you say heaven? Who drooled when I posted these on Instagram? Admit it! It’s seriously mind-boggling how almond butter can turn into delicious flourless cookies in thirteen minutes. It’s downright magical.
These no-bake cookie bites have been my saving grace when 3pm hits and it’s time to conquer my sweet tooth and incessant pumpkin cravings. I love that they’re naturally sweet from the dates and perfectly pumpkiny…kind of like a pumpkin pie Larabar. I flattened them a bit to make them seem more like cookies, but you could easily make them into balls or bites, too. I’m slowly but surely getting out of my sugar coma…thanks to these babies.
Cheers to the oh-so-natural sugar in dates, which totally make me feel soooooooo much better about all those chocolate chips cookies I ate tonight after dinner. Not.Print
- 1/3 cup pecans
- 1/4 cup almonds
- 3/4 cup pitted dates (about 8 large dates)
- 1/4 cup ground flaxseed
- 3 tbsp canned pumpkin
- 1 tsp vanilla
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- dash of salt
- Lay out a piece of parchment/wax paper or a have a plate handy.
- Pulse pecans and almonds in food processor until until they reach a fine crumb. Place in a medium bowl and set set aside.
- Pulse dates in food processor until they form a smooth paste.
- Add back in the processed nuts with the dates along with the rest of the ingredients and process until everything is well combined. You may need to mix it a bit with your hands to ensure everything is incorporated.
- Remove “dough” and form into a large ball. Then form into 8 balls and flatten to form “cookies.”
- Store in the refrigerator.
- Calories: 100
- Sugar: 6g
- Fat: 6.6g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g