Pumpkin Spice Cookie Dough Snack Bites

A Cozy No-Bake Treat for Pumpkin Spice Season. If pumpkin spice season had a bite-sized snack, these pumpkin spice cookie dough snack bites might be it.

These Pumpkin Spice Cookie Dough Snack Bites from Alison Needham of A Table Defloured are filled with a soft mixture of almond flour, almond butter, pumpkin purée, maple syrup, warm spices and mini chocolate chips, then finished with a drizzle of white chocolate and flaky sea salt.

California Prunes bring their own natural sweetness and chewy texture to the party. They are the a perfect little pocket for the creamy pumpkin filling. The combination lands somewhere between cookie dough, fall candy and an easy no-bake dessert — with plenty of texture in every bite.

The Best Parts of Fall Baking, Without the Baking

There’s a reason pumpkin spice recipes return every year: pumpkin, warm spices and chocolate are hard to resist once fall rolls around.

This recipe delivers all of that cozy flavor without turning on the oven. Almond flour and almond butter give the filling a soft, cookie dough-like texture, pumpkin purée adds creaminess, and mini chocolate chips bring little bursts of chocolate to every bite.

The chewy California Prunes make a satisfying contrast to the soft filling while adding their own rich, naturally sweet flavor.

White Chocolate Makes the Finishing Touch

A drizzle of melted white chocolate gives the stuffed prunes a sweet, creamy finish and makes them look instantly dessert-ready.

A few extra mini chocolate chips and a pinch of pumpkin pie spice add texture and visual appeal, while flaky sea salt keeps the sweetness balanced.

Prefer something a little darker? Semisweet or dark chocolate can easily take the place of white chocolate for a richer, less-sweet variation.

An Easy Make-Ahead Fall Treat

These take about 15 minutes to prep and only need a short chill before serving. This makes them especially useful when you want something festive without spending the afternoon baking.

They can be stored in an airtight container in the refrigerator for up to five days. Let them sit at room temperature for a few minutes before eating so the cookie dough filling has a chance to soften.

Chewy, creamy, chocolatey and full of warm pumpkin spice flavor, they’re an easy way to give California Prunes a decidedly fall makeover.

Pumpkin Spice Cookie Dough Snack Bites

Alison Needham

These Pumpkin Spice Cookie Dough Snack Bites are chewy, creamy, and just sweet enough, with cozy fall flavor in every bite. Almond butter, pumpkin, warm spices, and mini chocolate chips turn naturally sweet California Prunes into an easy no-bake treat, finished with a white chocolate drizzle and flaky sea salt.

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Prep Time 15 minutes mins

Chill Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American

Servings 6 servings

Calories 256 kcal

Equipment

• Microwave
• baking sheet
• Parchment paper

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 12 large pitted California Prunes
• ½ cup finely ground almond flour
• 3 TBSP creamy almond butter
• 2 TBSP pumpkin purée
• 2 TBSP pure maple syrup
• ½ tsp vanilla extract
• ¾ tsp pumpkin pie spice
• Pinch of fine sea salt
• 2 TBSP mini chocolate chips plus more for topping
• ⅓ cup white chocolate chips
• 1 tsp coconut oil optional
• Flaky sea salt for finishing

Instructions

 

• Line a small plate or baking sheet with parchment paper.
• Gently open each prune and flatten slightly. Arrange the prunes on the prepared plate.
• In a small bowl, stir together the almond flour, almond butter, pumpkin purée, maple syrup, vanilla, pumpkin pie spice, and sea salt.
• Fold in the mini chocolate chips. The mixture should be soft but scoopable. If it feels too sticky, stir in another tablespoon of almond flour.
• Scoop about 1½ teaspoons of filling into each prune. Press the prune gently around the filling, leaving some visible at the top.
• Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each interval, until smooth.
• Drizzle the melted white chocolate over the stuffed prunes.
• Top with additional mini chocolate chips, a pinch of pumpkin pie spice, and a little flaky sea salt.
• Refrigerate for about 15 minutes, or until the chocolate is set.

Notes

Alison’s Notes
Make sure you use plain pumpkin purée, not pumpkin pie filling. One is pumpkin. The other is pumpkin wearing a very sugary costume.
If your prunes are especially soft, chill them for 10 minutes before stuffing. They’ll be a little easier to handle.
For a darker, less-sweet finish, swap the white chocolate for semisweet or dark chocolate.
Store the stuffed prunes in an airtight container in the refrigerator for up to five days. Let them sit at room temperature for a few minutes before eating so the filling can soften.

Nutrition

Serving: 2bitesCalories: 256kcalCarbohydrates: 31gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 3mgSodium: 14mgPotassium: 262mgFiber: 4gSugar: 22gVitamin A: 949IUVitamin C: 0.5mgCalcium: 92mgIron: 1mg

Keyword cookie dough bites, healthy dessert, healthy snack, pumpkin spice, pumpkin spice cookie dough

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