Pumpkin Spice Cookie Dough Snack Bites
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.
Equipment
- Microwave
- baking sheet
- Parchment paper
Ingredients
- 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.
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