Pumpkin Cookie Dough Stuffed Dates
These pumpkin cookie dough stuffed dates are a quick, no-bake fall dessert with medjool dates that are stuffed with a pumpkin-spiced edible cookie dough. Ready in just 10 minutes, they’re vegan, gluten-free, naturally sweetened, and taste like fall in one (very) snackable bite.
As soon as September hits, I start “pumpkin-ifying” all my favorite desserts. I know, not a word, just roll with it! After making my cookie dough stuffed dates on repeat, I knew I had to create a pumpkin version. The result? A soft, sweet pumpkin-spiced cookie dough tucked inside a juicy, caramel-like date.
Table of Contents
If you’re new to my stuffed date obsession, you should also try my pistachio stuffed dates, snickers stuffed dates, or ferrero rocher stuffed dates.
A Little Bite of Fall
These pumpkin cookie dough stuffed dates basically taste like fall in bite-sized form!
- Soft, chewy, and pumpkin-spiced with a cookie dough-like filling
- Made with simple ingredients you probably already have
- Ready in 10 minutes with no oven required
- Easy to make ahead for snacks, dessert, or a little afternoon treat (a must in my house)
- Vegan, gluten-free, and naturally sweetened
By the way, these taste fantastic with a warm pumpkin spice chai latte.
Ingredients You’ll Need
Made with just a handful of simple ingredients, these pumpkin stuffed dates come together in no time. Here’s what you’ll need:
- Medjool Dates: Make sure you’re using medjool dates, not deglet noor. They’re larger, softer, and naturally caramel-like, which makes them ideal for stuffing!
- Almond Flour: The base of the edible cookie dough, giving it a soft and tender texture. I use it in my healthy edible cookie dough too.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. Since you only need a tablespoon, save the rest for healthy pumpkin muffins or my vegan pumpkin pancakes.
- Almond Butter: Helps bind the cookie dough and adds richness.
- Maple Syrup: Adds natural sweetness to the dough.
- Pumpkin Pie Spice + Cinnamon: I love using my homemade pumpkin pie spice here. It’s what I use in my pumpkin pie overnight oats and vegan pumpkin bread as well.
- Vanilla Extract: Adds vanilla flavor.
- Mini Chocolate Chips: Mini chips are my favorite because you get little bits of chocolate in every bite. Use vegan chocolate chips if needed.
💡 Tip: If your dates are dry, soak them in warm water for 5-10 minutes. I do this often in my stuffed date recipes. It makes them much easier to stuff and gives you the best chewy texture.
How to Make Pumpkin Stuffed Dates
- Step 1: Add the almond flour, pumpkin puree, almond butter, maple syrup, pumpkin pie spice, cinnamon, and vanilla extract to a bowl. Stir until a dough forms.
- Step 2: Fold in the mini chocolate chips.
- Step 3: Slice each medjool date lengthwise and remove the pit. Add a spoonful of pumpkin cookie dough to the center of each date.
- Step 4: Top with extra mini chocolate chips and a sprinkle flaky sea salt, if desired.
Megan’s Tips
- Use fresh medjool dates: Fresh dates are naturally gooey and much easier to open and stuff. If yours are a little dry, the quick warm-water soak really helps.
- Use a runny almond butter: It mixes into the cookie dough much more easily. I typically use my homemade almond butter.
- Adjust the sweetness: Taste the cookie dough and adjust as needed. If you prefer it sweeter, add a little extra maple syrup. Just keep in mind that the dates will add even more natural sweetness!
- My favorite finishing touch: The flaky sea salt. It’s small, but mighty, and makes the pumpkin, chocolate, and date flavors POP.
How to Store
- Refrigerator: Store in an airtight container for 3–5 days.
- Freezer: Freeze for up to 2 months. Let them sit at room temperature for about 15–20 minutes before eating so the dates and filling soften slightly.
Frequently Asked Questions
You can use oat flour instead of almond flour, but because oat flour absorbs more liquid, you may need a little extra almond butter or maple syrup to reach the same soft cookie dough consistency. Do not use regular all-purpose flour as this is a no-bake recipe and raw flour isn’t safe to eat.
Absolutely! I like almond butter for its neutral flavor, but peanut butter or cashew butter also work well.
More Stuffed Date Recipes
If you’re officially on the stuffed-date train, try one of these next!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Pumpkin Cookie Dough Stuffed Dates
Ingredients
- 10 medjool dates
- ½ cup almond flour
- 1 tablespoon pumpkin puree
- 1 tablespoon maple syrup
- 1 tablespoon almond butter
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons mini vegan chocolate chips
Instructions
- If your dates still have the pit, make a shallow slice down the middle of each date (being careful not to slice all the way through) and remove the pit.
- In a bowl, mix together almond flour, pumpkin puree, almond butter, maple syrup, pumpkin pie spice, cinnamon, and vanilla extract. Mix until a dough forms, then stir in the mini chocolate chips.
- Add a spoonful of the cookie dough into the center of each date. Top with more mini chocolate chips and a sprinkle of flaky sea salt, if desired. Enjoy!
Notes
- Use soft, fresh medjool dates for the best flavor, texture, and easiest stuffing. If your dates are dry, soak them in warm water for 5–10 minutes, then drain and pat dry.
- Use pure pumpkin puree, not pumpkin pie filling.
- Taste and adjust the cookie dough. If you want it sweeter, add a little extra maple syrup. Just keep in mind the dates add plenty of natural sweetness!
- Store in an airtight container in the refrigerator for 3–5 days or the freezer for up to 2 months.
So simple to make & absolutely delicious for a snack or sweet treat! Tastes just like pumpkin pie 🧡🎃
Aw I’m so happy you loved them! Thank you for sharing your review, Candace! 🥰
Loved these stuffed dates. I would love to have them again soon. #happyholidays
These are absolutely delicious. I didn’t want to stop eating them. I wanted to eat the ones I made for my mom, too. Haha #happyholidays