Chocolate Cookies… filled with Pumpkin Pie!

These look delish! My dream cookie would be filled with peanut butter AND cookie dough! Is that possible?? 🙂

I love this, so hard! I’ve been dreaming of pumpkin pie…
the only thing slightly better would be a mint filling. chocolate mint is amazing beyond reason!

This is such a great idea!!! Thanks for the recipe!

Umm, a chocolate chip cookie dough stuffed brownie cookie??????? Holy @*&!!

Does the nut butter alter the taste of the pumpkin at all?

I don’t think anything is better than peanut butter stuffed cookies, but here are a few filling ideas:

coconut-cream, banana bread filling, strawberries, mint filling, vanilla bean filling, chocolate filled with….chocolate!

Caramel. Oozing, gooey caramel…

def cookie dough. with peanut butter & jelly as a close second 😉

Pumpkin cookie dough!

I totally made these today! I used Bob’s Red Mill GF Flour and I used 2TB cashew butter and 1TB peanut butter in the filling. And honestly, I’m not too crazy about them. Believe me, we’ll eat them, but just not what I had expected. My pumpkin filling looks nothing like yours, it looks like pumpkin mixed with peanut butter (which is NOT a bad thing, just not quite what I expected!) The cookie part is GREAT! I think I may use the “cookie” part of the recipe and try my hand at GF Cookies n’ Creme Ice Cream sometime!

Mmm cherry filling. That would be yummy with chocolate!!!

How is it possible for a stuffed cookie to be so cute? Salted caramel version next, please? 😀

Quite possibly the best idea you’ve ever come up with!!!!!!!!!!!!!!!!!!!!!!!!!!

My dream cookie would be gluten/dairy free, peanut butter flavored, filled with peanut butter and have a peanut butter frosting. But my days are filled with dreams of peanut butter, so why wouldn’t my nights be?!
Actually, as soon as I opened up my reader and saw these cookies, I set off to the kitchen. I just cooked up a kabucha squash and had some puree that would sub perfectly for the pumpkin (pumpkin puree does not exist in Japan) and had just stirred up my second 16 oz. jar of chunky organic peanut butter (thank you iHerb for shipping overseas!)…waiting for them to come out of the “moven”–microwave that doubles as a small oven–as I type!

This look amazing! I’ve been so obsessed with pumpkin lately. It’s the best!

This is my dream cookie! Couldn’t think of a better combo =)

OMG Katie! I just finished making these and they are absolutely delicious. I even used Pamela’s Gluten Free baking mix for the flour and couldn’t even tell a difference. It only made half (9 cookies)what the recipe says but that was a good thing because they were too good to not finish them all in one sitting 😉

These are AMAZING. Everything I love: pumpkin, chocolate, and peanut butter! Mmmmm!

I made these last night (the only change I made was using oat flour ground from rolled oats) and they were phenomenal! My husband loved them, too and said “they are a keeper.” I can’t wait to try more filling ideas out!

hi katie.
i made these cookies and my chocolate dough was a little crumbly. I could barely get it around the pumpkin filling 🙁 How did you get yours so smooth? Mine ended up looking like folded up to-go boxes.
Tasted so so good though!
Thanks for all your inspiring recipes.

I thought you might like knowing that this evening I mixed up half a batch of this cookie recipe just to eat the dough. I didn’t even turn on my oven! 🙂 I knew it was the dough that I wanted. Haha. I rolled the rest of the dough into balls, put them in parchment paper and stuck them in the freezer…cookie dough truffles??! We’ll see! 🙂

Just made these with coconut oil, and made them sugar-free by using Erythritol and liquid splenda. They are delissshhh. The texture seems a little gummy, but I’m not sure if that’s because I’m not used to such a thick cookie, or the effect of the non-sugar. In any case, my boyfriend loved them, and he had just finished eating a dark chocolate Toblerone bar. I think that says something!

I love your recipes and have made several – lots of delicious things! This was one of my favorites. I used a mix of oat flour and coconut flour, and for the sweetener did an equal mix of erythritol, xylitol and coconut sugar with a dash of stevia. I also used butter for most of the oil and they turned out wonderful. I guess I scooped the chocolate far too thick though because I only got about 12 out of it and had quite a bit of leftover pumpkin-almond butter mix (which is delicious and will get used obviously, elsewhere). Thanks for all of your great posts – very inspiring and enjoyable to read.

I made these for a Harry Potter party and called them chocolate pumpkin pasties. They are AMAZING. I’m kind of fearful though cause I was only able to make 11 cookies so I think I managed to eat half the dough O.O they are so great.

I made these tonight and they are YUMMY. Mine don’t taste very pumpkin-y- I just taste PB- but that isn’t really a bad thing. They still taste good! 🙂 I got 17 cookies out of the recipe.

I found it easiest to make them assembly-line style: I smushed out a bunch of dough rounds and laid them out, then dropped filling on them all, then kind of rolled up the dough to cover the filling. They turned out prettier when I did them this way!

holy awesome!!!

I read your website daily and have loved every recipe of your I have tried! I’m a big pumpkin fan and am excited to try this one out! I made one of each of your single-serving cupcakes for my hubby last weekend and he loved all of them, especially your pumpkin chocolate chip cupcake!

Katie, I made these this afternoon…and for some reason they taste so awful. Problem#1, Instead of 1/4 cup o sugar and 2 TBS, I used stevia instead. My conversion chart said that baking stevia was the same measurements as sugar. problem #2, too much SALT. I used just as much directed, and for some reason, they are SO salty. Problem #3, after doing as instructed for the dough, I found it to be VERY dry and crumbly. It was hard to form the dough because of the crumbly texture, and it had white specks all throughout. To help this, I added oil. Even after adding about 1-2 TBS more, they came out of the oven dry and gross 🙁 Please help me resolve my super-salty/stevia-ie cookies :/

Oh My Goodness — these are the best cookies I have ever made!!!! And I have made a lot of excellent cookies in my life!!!!!

We have lots of food allergies at my house, so I made the cookies gluten-free by replacing the flour with 1/4 cup brown rice flour, 1/4 cup garbanzo flour (if I wasn’t making them for my family, I’d have used quinoa flour instead of garbanzo, because some people hate the taste of garbanzo flour), 1/4 cup potato starch, and 3/8 teaspoon of guar gum. I also left out the salt, used sugar whenever there was a choice between sugar and another sweetener, used water instead of milk, and used almond butter instead of peanut butter — which was amazing!!! Oh, and I used freshly cooked pumpkin.

Because of the nut butter and cinnamon, the pumpkin filling was fairly brown-colored, not the bright orange in the picture. I was disappointed by that and will use all pumpkin for the filling next time, and less cinnamon, to make the pumpkin color much brighter. I am thinking about replacing the cinnamon with pumpkin pie spices, because I think those would taste amazing in this recipe.

My cookies flattened out a lot when they baked, into standard cookie shape with just a very thin layer of filling inside. That made them super moist and soft, and even more so after they had sat in the refrigerator overnight.

The original recipe doesn’t say what the yield is, but I got 9 cookies, plus lots of very yummy extra filling left over, which I ate plain. Each cookie held about 1/2 to 3/4 teaspoon of filling.

Katie, many thanks for this awesome recipe!!

I’ve got a container of pumpkin puree in the fridge with nothing to do but sit around and be agreeable. (Or mold, heaven forbid. 😉 ) Lets hope these cookies will happen soon, and that my trailer oven won’t destroy them.

When you say “white-ww flour”, could I use one part white one part whole wheat flour? Or would that not have the same effect as using actual white-ww flour?

I made these with WW Flour, substituted 2 teaspoons of oil for applesauce and substituted 2 tablespoons of PB with Pumpkin. Turned out fabulous! Next time I’m going to drop a few chocolate chips into the pumpkin mix—just because you can never have too much chocolate!

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

How many cookies does this recipe make? I need to make at least 20, should I double the recipe?

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!

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 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!