Meet the perfect fall cookie. A delicious, soft chocolate chip pumpkin cookie surrounds a sweet natural date caramel filling. These cookies look like they're from a bakery, but they're surprisingly easy to make!

Date Caramel Stuffed Pumpkin Cookies [Vegan]





For the Cookies:

  • 1/2 cup pumpkin purée
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup vegan chocolate chips

For the Date Caramel:

  • 10 pitted dates
  • 3/4 cup almond milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350°F.
  2. Combine pumpkin, sugar, oil, and vanilla in a bowl.
  3. In a separate bowl, combine all dry ingredients except chocolate chips.
  4. Add wet to dry ingredients and mix just to combine. Add in chocolate chips.
  5. Let dough sit for 10-15 minutes in the fridge to allow the baking powder to rise and dough to be easier to handle. This will make the finished cookies smoother. While you wait make the date filling
  6. For date filling, combine all ingredients in a blender or food processor. Blend until smooth. You can place date filling in freezer for a few minutes so that it is easier to handle.
  7. Roll cookie dough into 2-inch balls. Flatten onto baking sheet and then place a spoon full of date mixture into the middle.
  8. Fold cookie dough around dough mixture. Try to flatten balls in half and then place it seam-side down on the baking sheet. You could also pinch all sides of dough around the dates.
  9. Bake for 10-12 minutes until slightly golden brown.

Nutritional Information

Calories: 155 | Carbs: 28g | Fat: 5g | Protein: 2g | Sugar: 17g | Sodium: 50mg Note: Nutrition for one cookie Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.