Mascarpone Pumpkin Stuffed Dates

These Mascarpone Pumpkin Stuffed Dates are like little bites of pumpkin cheesecake, creamy, spiced, naturally sweet, and so simple to make. Medjool dates bring a caramel-like sweetness, while the whipped mascarpone pumpkin filling adds a light, fluffy texture that feels indulgent but is secretly wholesome. Perfect for fall gatherings, holiday platters, or a cozy snack with tea.

Ingredients

• 12 Medjool dates, pitted

• ½ cup mascarpone cheese

• ¼ cup pumpkin puree (unsweetened)

• 1–2 tbsp maple syrup (adjust to taste)

• 1 tsp pumpkin pie spice

• ½ tsp vanilla extract

• Pinch of salt

Optional Toppings

• Crushed pecans or walnuts

• A drizzle of maple syrup

• Extra pumpkin pie spice or cinnamon

• Melted dark chocolate drizzle

Instructions

1. Prep the Dates
   Slice each date lengthwise and remove the pit, keeping the date intact like a little pocket.

2. Whip the Filling
   In a mixing bowl, add mascarpone, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt.
   Using a hand mixer or stand mixer, whip for 2–3 minutes until light and fluffy.

3. Stuff the Dates
   Spoon or pipe the whipped filling into each pitted date.

4. Add Toppings
   Sprinkle with crushed nuts, a drizzle of maple syrup, or melted dark chocolate if desired.

5. Chill & Serve
   Place stuffed dates on a tray and refrigerate for 20–30 minutes to let the flavors meld. Serve chilled or at room temperature.

Why You’ll Love Them

• Whipped mascarpone filling = light, mousse-like texture.

• Naturally sweetened with dates and maple.

• Quick & no-bake — ready in 15 minutes.

• Festive and seasonal, perfect for fall parties or Thanksgiving dessert platters.

✨ These Whipped Mascarpone Pumpkin Stuffed Dates are a bite-sized fall dessert that feels fancy but takes almost no effort. They’re creamy, spiced, and irresistibly sweet, a must-try for pumpkin season.