Line a mini muffin tin with paper liners.

Make the pumpkin spice caramel. Add the dates and pumpkin spice to a food processor. Blend until the dates form a thick paste - they will create a large ball in the food processor.

Scoop the date paste into 1 ½ teaspoon-sized balls. Flatten each ball into a disc shape.

Melt the chocolate in a microwave-safe bowl in 30 second intervals, stirring well between each interval.

Measure a tablespoon of chocolate into a cup. Press a caramel disc inside the chocolate and smooth the top, adding a drop of additional chocolate if necessary. Repeat until all the chocolate is gone - depending on how large your dates are you may have a bit of caramel left over.

Refrigerate at least 45 minutes, until chocolate is fully solid. Enjoy!