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Pumpkin Appetizers & Snacks

Pumpkin Peanut Butter Stuffed Dates

Pumpkin peanut butter stuffed dates are a fun no-bake snack made with pitted dates, pumpkin puree, peanut butter and pumpkin spice.

I’ve seen many different variations of stuffed date recipes online and never really got the hype. I like dates just fine but I didn’t really get the point of putting something in the inside and topping them with chocolate, etc. until I made these!

I wanted to put my own pumpkin spin on stuffed dates so I got to work thinking of how I could possibly incorporate some pumpkin and pumpkin spice. Combining my love of pumpkin and peanut butter (and chocolate) I got to work and made these pumpkin peanut butter stuffed dates!

Date bites stuffed with a pumpkin peanut butter mixture topped with chocolate, sea salt and pumpkin spice are the snack you didn’t know you needed.

Although I wouldn’t say they’re an exact replacement for a piece of candy, they would be a healthier sweet treat if you’re looking for one around Halloween time or anytime you want something sweet, and salty with a hint of that fall flavor we love.

These pumpkin stuffed dates are a good source of fiber thanks to dates and pumpkin puree and a little bit of protein from the peanut butter — perfect after lunch when you need a little something sweet!

Nutrition Benefits of Dates

Dates are packed with antioxidants, fiber, potassium B vitamins and iron. They’re a natural source of sugar, but have a lower glycemic index than other sweeteners due to their fiber content which helps prevent blood sugar levels from spiking too high after eating.

Using dates is a great way to sweeten things like smoothies and baked goods to get the added nutrition benefits and natural sweetness. One of my favorite recipes that uses dates is this pumpkin sticky date cake for fall!

Ingredients for Pumpkin Peanut Butter Stuffed Dates

  • pitted Medjool dates
  • creamy unsweetened peanut butter
  • pumpkin puree — I use Libby’s in all of my pumpkin recipes.
  • chocolate chips — I use Lily’s in most all of my recipes. Use milk or dark chocolate chips.
  • pumpkin pie spice
  • flakey salt

equipment/ utensils:

  • small bowls
  • spoon

How to Make Pumpkin Peanut Butter Stuffed Dates

Making this fun snack/treat recipe couldn’t be easier.

Start by cutting the date in half or just use your fingers to pull apart the two halves. Next, stir pumpkin puree into your peanut butter (it will be thick) and add about two teaspoons to the inside of one half of the date. Repeat with all of the remaining mixture.

Melt your chocolate in increments of 15 seconds in the microwave until it’s smooth and drizzle over each date.

Sprinkle flakey sea salt and pumpkin spice all over each date and refrigerate for 10-20 minutes until the chocolate hardens. Enjoy and store in a resealable container in the fridge or freezer for maximum freshness.


Pumpkin Peanut Butter Stuffed Dates

Maggie Michalczyk, RDN
Pumpkin peanut butter stuffed dates are a sweet and salty no-bake treat packed with the goodness of pumpkin and pumpkin spice!


  • 8 pitted Medjool dates
  • 1/4 cup creamy unsweetened peanut butter
  • 1 tbsp pumpkin puree
  • 1/4 cup chocolate chips melted
  • 2 tsp flaky sea salt
  • 2 tsp pumpkin pie spice


  • Start by splitting the dates in half using a butter knife or your fingers.
  • Stir the pumpkin puree into the peanut butter and add about 1/2 tbsp. to each half of the date. Repeat until they are all stuffed with the pumpkin peanut butter.
  • Melt the chocolate chips in a small microwave safe bowl in increments of 15 seconds, stirring until completely melted.
  • Drizzle the melted chocolate on top of each date, then sprinkle with flaky sea salt and pumpkin spice.
  • Refrigerate for about 10-20 minutes until the chocolate hardens and enjoy!

More Pumpkin Recipes You’re Sure To Love:

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pumpkin spice peanut butter stuffed dates
Appetizers & Side Dishes

Veggie & Rice Spring Rolls With Thai Peanut Sauce

Veggie & rice spring rolls with Thai peanut dipping sauce make for a fresh and delicious meal that’s bursting with flavor, texture and nutrition. Made gluten-free and perfect for the warmer months.

As temps start to warm up, it’s a great time to refresh your weekly meal rotation with some fresh and easy meals that are perfect for spring!

Spring rolls are definitely one of those meals or appetizers in my book, and my take made with high quality U.S.-grown rice has more staying power and nutrition per bite! This spring roll recipe is made with U.S.-grown medium grain rice and colorful, crunchy veggies like carrots, radish, cucumber, cabbage and fresh herbs. It’s gluten and dairy free and full of fresh flavor!

What I also really like about veggie spring rolls is that they’re easy to customize based on the veggies you have on hand. If you don’t have one of the specific vegetables listed, substitute for sliced peppers, etc.

Rice of all kinds is a pantry staple of mine and something I recommend we all have in our pantries to help build nutritious and satisfying meals with. I love how it adds great texture to these veggie spring rolls!

Rice Nutrition

When it comes to nutrition, rice is small but mighty! It’s packed with energy, complex carbs, protein, fiber, antioxidants and more than 15 vitamins and minerals. I always have different varieties of U.S.-grown rice in my pantry to use as a base in meals like this and more.

Brown, wild, black, red and purple rice are 100% whole grain varieties. Research shows that eating whole grains can help reduce heart disease, and may reduce the risk of certain cancers.

Rice is a nutrient-dense, complex carbohydrate that the body slowly digests to help you stay energized throughout the day. Plus, research shows that eating rice increases levels of the feel-good chemical serotonin, which helps boost mood and keeps appetite in check.

spring rolls with rice, cucumber, carrot, lettuce, cabbage and radish

Is All Rice Gluten Free?

One question I get asked alot is: “Is rice gluten free?”

The answer is yes, rice is naturally gluten-free, highly digestible and the least allergenic of all grains. It’s a great option for people with Celiac disease or who choose to follow a gluten-free diet.

Ingredients For Veggie & Rice Spring Rolls

  • U.S.-Grown Medium-Grain White Rice
  • Spring Roll Wrappers
  • Butter lettuce
  • Carrots
  • Cucumbers
  • Purple Cabbage
  • Radish
  • Thai Basil or Mint
  • Creamy Unsweetened Peanut Butter
  • Tamari or Coconut Aminos
  • Toasted Sesame Oil
  • Garlic
  • Lime
  • Sesame Seeds
  • Green Onion
  • Red Pepper Flakes
  • Salt & Pepper

Equipment / utensils

  • Cutting Board
  • Knife
  • Small Mixing Bowl

Tips for Making Spring Rolls

1. Prep all of the ingredients ahead of time. You want everything ready when you’re ready to make the rolls!

2. Place the rice on the bottom and top with veggies. I like this order because there’s less of a likelihood of one of the veggies poking through the wrapper and making a hole.

3. Don’t overfill the wrappers. Less ingredients is actually better to make sure the spring rolls stay intact and don’t rip.

ingredients for veggie spring rolls with rice

Veggie & Rice Spring Rolls With Thai Peanut Sauce

Maggie Michalczyk, RDN
Veggie and rice spring rolls are a fun and flavorful appetizer or meal that’s bursting with color and crunchy texture. Fun to assemble, and delicious!
Prep Time 10 mins
Cook Time 5 mins
Servings 2 -3 servings


  • 1 ½ cup cooked U.S.-grown medium-grain white rice
  • 1 cup butter lettuce
  • ½ cup shredded purple cabbage
  • 2 medium carrots peeled and sliced into strips
  • 2 Persian mini cucumbers or 1 small cucumber, thinly sliced
  • ½ cup radish thinly sliced and halved
  • 2 tbsp. fresh mint leaves or Thai basil
  • 8 sheets rice paper spring roll wrappers

For the peanut sauce:

  • cup creamy unsweetened peanut butter
  • 2 tbsp. rice vinegar
  • 2 tbsp. reduced-sodium tamari or coconut aminos
  • ½ of a lime juiced
  • 1 tbsp. toasted sesame oil
  • 2 cloves garlic minced
  • 2 to 3 tbsp. water as needed
  • 2 tsp. sesame seeds
  • 2 tsp. green onion chopped


  • Cook rice according to package directions in a rice cooker or on the stovetop.
  • Prepare all of the veggies by washing and cutting them.
  • Soak spring roll wrappers in warm water until pliable. I recommend doing one at a time.
  • Place spring roll wrapper on a cutting board and start by filling with 2 tbsp of rice in the middle. Alternate stacking cucumber, carrots, lettuce, cabbage and radish on top (just a thin layer as to not overfill), finally topping with mint.
  • Start wrapping up the spring roll by folding up the sides first, then the bottom, then roll over the top of the wrapper until fully wrapped up. Repeat with remaining ingredients.
  • Cut spring rolls in half, and place on a plate cut side up.
  • Mix together all of the ingredients for the peanut sauce except for the sesame seeds and green onion. Once a creamy consistency has been reached topped with sesame seeds and green onion.
  • Use peanut sauce for dipping rice spring rolls in and enjoy!
Keyword spring rolls; veggie spring rolls with rice

This blog post is in partnership with the US Rice Federation. All opinions are my own and I’m proud to partner with brands and organizations that share my mission of making healthy food more accessible to everyone.

More recipes using rice you’re sure to love:

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veggie spring rolls with peanut dipping sauce