Pumpkin Stuffed Dates

Ingredients

• 8Medjool dates
• 30 ml (2 tbsp)nut or seed butter, such as almond, cashew, peanut or sunflower seed butter
• 30 ml (2 tbsp)pumpkin purée
• 2.5 ml (1/2 tsp)pumpkin pie spice
• 45–60 g (3–4 tbsp)chocolate chips, melted
• to tastechopped pecans

Instructions

1. 1

   Mix the filling

   In a small bowl, stir together the pumpkin purée, nut or seed butter and pumpkin pie spice until smooth and creamy.

2. 2

   Open the dates

   Cut each date lengthways, taking care not to slice all the way through so it stays in one piece.

3. 3

   Fill the dates

   Spoon some of the pumpkin mixture into the centre of each date.

4. 4

   Drizzle with chocolate

   Drizzle the melted chocolate generously over each filled date.

5. 5

   Add the pecans

   Scatter chopped pecans over the dates. For an extra savoury contrast, add flaky sea salt if you like.

6. 6

   Chill until set

   Put the dates in the fridge or freezer until the chocolate has set, then serve.

What are pumpkin stuffed dates?

Stuffed dates are a simple sweet made by opening whole dates and adding a filling. This American autumn-inspired version pairs pumpkin purée and pumpkin pie spice with nut butter, chocolate and pecans.

The dates bring natural sweetness and a chewy centre, while the creamy filling and crisp toppings add contrast. Since the ingredients are ready to eat, the recipe comes together without baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 122 calories, 2g protein, 25g carbs, 6g fat.

The dates provide most of the carbohydrates and sugars, while nut butter, chocolate and pecans contribute much of the fat; the nut butter also supplies some protein. Pair one or two dates with plain yoghurt or fresh fruit for a more balanced snack.

Choosing the ingredients

Dates: Medjool dates are large and soft, making them easy to open and fill. If yours feel firm, let them sit at room temperature before preparing them.

Nut butter: Almond, cashew, peanut or sunflower seed butter can all work. Choose a smooth variety so it blends readily with the pumpkin.

Pumpkin: Use plain pumpkin purée rather than pumpkin pie filling, which is already sweetened and spiced.

Getting the filling right

Mix: Stir the pumpkin, nut butter and spice until there are no streaks of either ingredient. A smooth mixture is easier to spoon into the dates.

Texture: If the mixture seems stiff, keep stirring to combine it rather than adding extra ingredients; the recipe relies on the stated proportions.

Opening and filling the dates

Cut: Make a lengthways slit without cutting through the date. Keeping the two sides joined helps the filling stay in place.

Fill: Add a spoonful to the centre of each date without packing it so full that the sides cannot close around it.

Setting the chocolate

Drizzle: Melt the chocolate until fluid enough to pour, then spoon or drizzle it over the filled dates. A generous coating gives each one a chocolate finish.

Chill: Refrigerate or freeze the dates until the chocolate is firm to the touch. The freezer sets it faster, but check them so they do not become harder to bite than you prefer.

Serving and pairing

Serve the dates chilled or let them stand briefly at room temperature for a softer bite. A small pinch of flaky sea salt can bring out the chocolate and balance the sweetness.

They work well as a small dessert with tea or coffee, or alongside fresh fruit for a simple snack plate.

Recipe notes & tips

• Use soft, pliable dates so they open without tearing.
• Line a plate or tray with baking paper to make the chilled dates easier to lift off.
• Let the melted chocolate cool slightly before drizzling so it is easier to control.
• Use a small spoon to portion the filling neatly into each date.
• Add flaky sea salt while the chocolate is still soft so it sticks.

Variations

• Change the butter: Use any smooth nut or seed butter listed in the ingredients.
• Add sea salt: Finish with a little flaky salt for a sweet-savoury contrast.
• Switch the nuts: Try another chopped nut in place of pecans.
• Use dark chocolate: Choose dark chocolate chips for a less sweet chocolate coating.
• Add extra spice: Increase the pumpkin pie spice slightly for a more pronounced autumn flavour.

Common mistakes to avoid

• Cutting right through: The date can split apart; leave the bottom edge intact.
• Using pie filling: It may make the mixture too sweet and spiced; choose plain pumpkin purée.
• Overfilling: The filling can spill out; use a modest spoonful in each date.
• Drizzling hot chocolate: Very warm chocolate can be difficult to control; let it cool until pourable.
• Skipping the chill: The topping may remain messy; refrigerate or freeze until the chocolate sets.

How to store

Store the dates in an airtight container in the fridge for up to 4 days. They can also be frozen; thaw briefly in the fridge or at room temperature before serving.

Frequently asked questions