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.
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.
Serving: 1 stuffed date, Calories: 130kcal, Carbohydrates: 23g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 0.5mg, Sodium: 3mg, Potassium: 189mg, Fiber: 3g, Sugar: 19g, Vitamin A: 277IU, Vitamin C: 0.1mg, Calcium: 41mg, Iron: 1mg
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