Pumpkin Pie Stuffed Dates

These Pumpkin Pie Stuffed Dates are a cozy, fun, no-bake fall dessert made with Medjool dates filled with a quick and easy, maple sweetened pumpkin butter using real pumpkin puree and dipped in gluten-free graham cracker crumbs for all the pumpkin pie vibes. This is a vegan, naturally sweet treat and absolutely irresistible!

If you’re craving the cozy flavors of fall but don’t want to bake a whole pie, these Pumpkin Pie Stuffed Dates are the perfect bite-sized treat. Made with real pumpkin puree, warm spices, and a buttery maple-sweetened filling, these little gems taste like pumpkin pie in every single bite. Plus, they’re vegan, gluten-free, and require zero baking — ideal for easy entertaining or a festive snack board.

Why You’ll Love These Pumpkin Pie Stuffed Dates

🍂 All the pumpkin pie flavor without the effort of making a full pie. These stuffed dates deliver the same cozy, spiced pumpkin flavor as traditional pie, but in a quick, handheld treat that requires no baking.

✨ Naturally vegan + gluten-free. Made with simple, wholesome ingredients, this recipe is completely plant-based and free from gluten, making it perfect for a wide range of dietary needs.

⏳ Quick and easy. With minimal prep and no oven time, these bites come together effortlessly, making them ideal for busy fall days.

🎃 Perfect for parties, holiday trays, or a sweet afternoon treat. Their elegant, bite-sized shape makes them a stunning addition to dessert boards, festive gatherings, or an indulgent snack just for you.

Simple Ingredients

Medjool dates: Soft, chewy, and naturally sweet, medjool dates act as the perfect base and “crust” for the pumpkin pie filling.

Pumpkin puree: Pure pumpkin puree acts as the base of the filling. Be sure to use pure canned pumpkin and NOT pumpkin pie mix- which already has sweeteners and spices added, many times not dairy-free or refined sugar free.

Pure maple syrup: Adds natural sweetness to the filling. You don’t want to add too much because the dates will also add some sweetness to these bites.

Pumpkin pie spice: Infuses warm, cozy autumn flavor with a blend of cinnamon, nutmeg, ginger, and cloves. I used this pumpkin spice mix, but you can also make your own.

Ground cinnamon: The pumpkin pie spice most likely has cinnamon in it already, but I like to add a little more to enhance the pumpkin pie flavor.

Pure vanilla extract: Rounds out the flavors with a smooth, sweet finish.

Salt: Balances the sweetness and enhances the depth of flavor. You just need a pinch!

Oat milk: You only need 1 tablespoon of oat milk to slightly thin the pumpkin butter. You may also use water.

Vegan butter: Creates a rich, buttery filling that mimics classic pumpkin pie. Also helps the filling to be a little more sturdy when chilled.

Gluten-free graham cracker crumbs: Add a delicious crunchy “crust” to each stuffed date. These gluten-free graham crackers are a good option.

Melted coconut oil: Helps the graham cracker crumbs stick to the dates for a more pie crust-like finish.

Oat whipped cream: A light, airy topping that gives each bite a touch of classic pumpkin pie charm 🤗.

Products Used In This Recipe

How To Make Pumpkin Pie Stuffed Dates

Make the Pumpkin Butter Filling

In a small saucepan, combine the pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla, salt, and oat milk/water. Warm over medium heat, stirring frequently, for about 5 minutes until smooth and glossy. Remove from the heat and whisk in the tablespoon of vegan butter. Let the pumpkin butter cool slightly and then place in the fridge for about 30 minutes.

Prepare the Dates

Using your fingers or a paring knife, gently split the dates lengthwise and remove the pits (if you did not buy dates that are already pitted). Be careful not to cut all the way through — you want a little pocket to hold the filling.

Fill the Dates

Transfer the pumpkin butter filling to a piping bag or a zip-top bag with the corner snipped off. Pipe the pumpkin filling generously into the center of each date.

Add the Graham Cracker Coating

Line a large plate or small baking sheet with parchment paper. Dip each end of the stuffed date into melted coconut oil, then roll or press into the gluten-free graham cracker crumbs. This gives each bite the perfect “crust” crunch. Place the dates on the plate/baking sheet. 

Chill the dates for an additional 30-60 minutes.

Optional Topping

Right before serving, finish with a tiny swirl of oat whipped cream for that classic pumpkin pie touch. Sprinkle with a pinch of cinnamon if desired.

Tips for Success

Warm the filling just until smooth. You just want to warm the pumpkin butter filling until the flavors combine and it’s thick and smooth. Overheating can make it too runny to pipe.

Chill before serving if you want a firmer texture, more like a real pumpkin pie, chill these pumpkin pie stuffed dates in the fridge for about 30-45 minutes prior to serving.

Use soft Medjool dates. You’ll want to pick out the softest dates to fill with the pumpkin butter for the best flavor experience. The softer the dates, the sweeter they are (IMO) and caramel-like sweetness pairs perfectly with the spiced pumpkin filling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. They’re delicious served chilled for a firmer pumpkin pie texture or can also be enjoyed at room temperature.

💡 As the filling cools, it will become darker in color.

FAQs

Can I make these pumpkin pie stuffed dates ahead of time?

Yes! These stuffed dates hold up beautifully when made ahead. Simply store them in an airtight container in the refrigerator for up to 4 days. If you’re adding whipped cream, wait to top them until just before serving.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree so you can control the sweetness and spice levels. Pumpkin pie filling already contains added sugar and spices, which may alter the flavor and texture.

What kind of dates work best for this recipe?

Soft, fresh Medjool dates are ideal because of their size, caramel-like flavor, and tender texture.

Do I need to serve them cold?

I personally enjoy these pumpkin pie stuffed dates with a firmer pumpkin filling, more like traditional pumpkin pie, but you can certainly enjoy these date bites at room temperature also.

Are there any substitutions for the graham cracker crumbs?

Crushed gluten-free cookies, ground nuts, or even crushed pretzels can add a unique twist while keeping the crunch.

Can I freeze these stuffed dates?

Yes! Place them on a baking sheet to freeze individually, then transfer to an airtight container. Freeze for up to 1 month. Thaw in the fridge overnight before serving.

How can I make these extra festive for the holidays?

Add a sprinkle of cinnamon or top with candied pecans for a more decadent holiday bite. I love the tiny little dollop of whipped cream as the perfect pie-inspired finishing touch!

If you make these Pumpkin Pie Stuffed Dates, don’t forget to leave a comment below as well as giving this recipe a five ⭐️⭐️⭐️⭐️⭐️  rating! Tag me on Instagram, Facebook, or Pinterest if you make them- I’d love to see yours! 🧡🎃✨

Other Stuffed Date Recipes To Try

Print