My pumpkin date bark is a layer of pressed Medjool dates topped with a peanut butter and pumpkin purée spread, then covered in melted chocolate. It’s an easy date bark recipe with no baking, just two short freezes. Keep it in the freezer and break off a piece whenever you want something sweet.
A Fall Spin on the Viral Date Bark
Date bark has been all over social media, and it inspired me to make a seasonal version of my own. I wanted something for fall, so pumpkin was a natural fit.
Peanut butter and pumpkin is one of my favorite flavor combinations, and I don’t see it done nearly enough. Here, they get stirred together with maple syrup, pumpkin pie spice, and a pinch of salt into a spread that goes right over the dates. If you like layered chocolate treats like this one, my high-protein Twix bars are another delicious one to try.
A Few Notes on the Ingredients
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
Where Date Bark Can Go Sideways
- Press the dates through the top sheet of parchment. It keeps the sticky dates off your glass and helps you flatten them into one thin layer that holds together.
- Wait until the pumpkin layer feels firm before adding the chocolate. Spreading chocolate over a soft layer can drag the filling around and muddy the layers.
- Microwave the chocolate in 20-second intervals and stir between each one. Chocolate scorches easily, and stirring helps it melt evenly.
- Add the flaky salt and additional pumpkin spice right after spreading the chocolate. The frozen layer underneath helps the chocolate set quickly, so toppings only stick while it’s still soft.
- If the bark feels too hard to bite, let it sit at room temperature for a few minutes.
Ways to Enjoy Pumpkin Date Bark
- Pour a mug of Mexican hot chocolate and keep a few pieces on the side.
- Pair a piece with a latte sweetened with my pumpkin spice syrup.
- Snack on a piece straight from the freezer when you want something sweet.
- Serve alongside a cup of chai coffee for a cold bite next to something hot.
More Delicious Pumpkin Recipes to Enjoy
Pumpkin Date Bark with Peanut Butter and Chocolate
Ingredients
- 12 large Medjool dates pitted
- 1/3 cup creamy peanut butter
- 1/4 cup pumpkin purée
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice plus extra for dusting
- 1/8 teaspoon salt
- 3/4 cup chocolate chips of choice I like to use semi-sweet
- 1 teaspoon coconut oil unrefined or refined
- Flaky salt to finish
Method
- Line a small baking sheet with parchment paper. Open the dates and arrange them closely together in a rectangle with the sticky sides facing up.
- Cover the dates with another piece of parchment paper. Use the bottom of a glass to press them into a thin, connected layer. Remove the top sheet of parchment.
- In a small bowl, mix the peanut butter, pumpkin purée, maple syrup, pumpkin pie spice, and salt until smooth.
- Spread the pumpkin-peanut butter mixture evenly over the dates. Freeze for 20 minutes, or until the pumpkin layer feels firm.
- Combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring between each interval, until smooth. If you don’t have a microwave, a double-broiler on the stovetop can be used.
- Spread the melted chocolate over the pumpkin layer. Immediately sprinkle with flaky salt, and a light dusting of additional pumpkin spice.
- Freeze for approximately 30 minutes, or until completely firm. Break or cut into pieces and enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
