Repeat after me: Y-U-M.
Now repeat a few more times.
Yum yum yum.
Yum yum.
Yum.
These cookies are soft, rich, chocolatey… and filled with pumpkin pie!
Oh my.
If you own the cookbook, Vegan Cookies take over your Cookie Jar, you’ll probably remember one of the yummiest-looking cookies in the book: their peanut butter chocolate pillows. When I saw that particular recipe, I fell in love with the concept of a “stuffed” cookie. The possibilities swirled through my head like a soft-serve frozen yogurt machine.
Why stop at peanut butter?
I could stuff cookies with raspberry jam, with chocolate fudge, with pumpkin…
Today, we’re going with pumpkin.
“Inside-Out” Chocolate Pumpkin Cookies
Filling inspired by Pumpkin Peanut Butter.
- 3/4 cup white-ww flour (or white or spelt)
- 6 tbsp plus 1 tsp cocoa powder
- scant 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup plus 2 tbsp sugar (xylitol might work, but I haven’t tried it)
- 2 tbsp maple syrup or agave
- 3 tbsp milk of choice
- 1/2 tsp pure vanilla extract
- 3 tbsp plus 2 tsp vegetable oil
- 3 tbsp pureed pumpkin
- 3 tbsp nut butter of choice (I used pb. For a fat-free option, a few readers have subbed more pumpkin. I can’t personally vouch for it, though.)
- 1/4 tsp cinnamon
- 1/2 packet stevia (or 1/2 tablespoon sugar)
- 1/8 tsp pure vanilla extract
Combine first 5 ingredients, and mix very well. Add ingredients 6-9 and mix again to form dough. In a separate bowl, combine all other ingredients to make the filling. Using about a heaping tablespoon of dough, roll into a ball and then flatten. Place a little scoop of the filling in the center and fold up the sides of the dough. Form into a ball. (The sides might crack a little, but that’s ok. They don’t need to be perfect.) Bake at 330 F (preheated) for around 10 minutes. They should be a little undercooked when you take them out. Let stand 10 minutes… if you can wait that long!
Fill in the blank:
What would be a dream cookie filling?
Mine would be filled with this recipe: Healthy Nutella.
I’m also dreaming up ways to do a mint filling.
My dream filling would be a banana cream pie filling with a hint of coconut! !! O.o
Mmmmm banana and chocolate are amazing together! !!!!!!!!! xD
Making these right now to share with some friends!! Can’t wait.
How many cookies does this recipe make? I need to make at least 20, should I double the recipe?
These look delicious! But what is the total grams of fat for these? I don’t see it anywhere in your nutrition information and it would be useful to me.
they are very good. Just a bit hard teo assemble.. i added a touch more coconut milk to the dough to make it a smidge more moist. maybe 1/2tbsp.
delicious!
I made two batches tonight – one gluten-free one regular. For the gluten-free ones, I used 1/4 c almond flour, 1/4 tapioca flour, and 1 tsp xanthan gum, which is a conversion that somebody suggested on your Skinny Snickerdoodle post. It’s a little on the gummy side, but this was my first time baking something gluten-free, so I wasn’t sure what to expect, and I’m not sure how to fix that. I also forgot the nut butter on this version, so they don’t have that much pumpkin inside unfortunately!
For the regular batch, I added a tad more oil and coconut milk, since the batter was not moist enough. I’m starting to think that my apartment must be very dry, since I’ve had an issue with another cookie recipe that I’ve made many times before not being moist enough! I remembered the nut butter for this batch, though, which made a big difference, and the cookie to filling ratio worked perfectly. I wish I used a more neutral-tasting butter than peanut butter, though!
Made these today and they were wonderful! I used pumpkin, Nutella and matcha bean jelly in mine 🙂 The matcha jelly tasted incredible but got very messy in the oven, the Nutella made the insides all gooey and the pumpkin was great just as expected. My favourites though were the sneaky few I mixed pumpkin and Nutella in… fantastic!
I made this cookies today and they turned out wonderfully! I was very careful to not over-measure the flour, so I had no texture issues. I used white all-purpose flour, and followed the recipe pretty exactly… I didn’t want to risk any substitutions haha! 🙂 they made twenty cookies easily, I even had a bit of filling leftover, and after ten minutes in the oven, they were perfectly done. I love how chocolatey and satisfying they are! This is a great recipe; thank you Katie! 🙂
I make these every year around harvest. They are my favorite cookie. Others come and go from my top cookie list but this one is a constant!
I just thought I’d share a tip, since I am a seasond inside out chocolate pumpkin cookie baker and all!
I fill a cookie sheet with dollops of the filling and toss it in the freezer. It makes things MUCH easier when it comes to stuffing the chocolate dough and allows you to seal it in so you are less likely to have your filling ooz out in the oven.
Happy baking!
I don’t think I’ve seen maple syrup in my country, do you think it’d be okay to use honey instead of maple syrup?
that aside, this cookies look GREAT, I’m sure I’ll be trying them soon
Sure!