In a small saucepan, combine the pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla, salt, and oat milk/water. Warm over medium heat, stirring frequently, for about 5 minutes until smooth and glossy.

Remove from the heat and whisk in the tablespoon of vegan butter. Let the pumpkin butter cool slightly and then place in the fridge for about 30 minutes.

Using your fingers or a paring knife, gently split the dates lengthwise and remove the pits (if you did not buy dates that are already pitted). Be careful not to cut all the way through — you want a little pocket to hold the filling.

Transfer the pumpkin butter filling to a piping bag or a zip-top bag with the corner snipped off. Pipe the pumpkin filling generously into the center of each date.

Line a large plate or small baking sheet with parchment paper. Dip each end of the stuffed date into melted coconut oil, then roll or press into the gluten-free graham cracker crumbs. This gives each bite the perfect “crust” crunch. Place the dates on the plate/baking sheet.

Chill the dates for an additional 30-60 minutes.

Right before serving, finish with a tiny swirl of oat whipped cream for that classic pumpkin pie touch. Sprinkle with a pinch of cinnamon if desired.