Pumpkin Fig Newtons on a plate

Pumpkin Fig Newtons

The pumpkin version of my favorite childhood snack, Fig Newtons! Great for a snack or dessert.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12


Fig Filling

  • 1 1/4 cups dried figs
  • 1/2 cup pumpkin puree
  • 1/4 cup dairy free milk (I used Ripple unsweetened original)
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice


  • 2 cups buckwheat flour
  • 2 tbsp coconut flour
  • 1 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup pumpkin puree
  • 1 egg
  • 1 tbsp maple syrup
  • 2 tbsp dairy free milk


  1. Preheat oven to 350F

  2. Add filling ingredients to a blender or food processor and blend until a thick paste forms and set aside. It took me a few times of stopping and scraping the edges of the blender.

  3. In a mixing bowl, combine dry ingredients for the crust, then stir in wet ingredients until a thick dough forms.

  4. Grease a baking tin or line with parchment paper and spread out half of the crust mixture. Add all of the filling on top and spread out evenly. Spread the rest of the crust mixture on top and press down to make sure everything is even. Don't be afraid to use your hands!

  5. Bake for 20-25 minutes or until crust is beginning to turn golden brown and let cool before cutting.