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Chocolate Cookies… filled with Pumpkin Pie!

Repeat after me: Y-U-M.

pumpkin cookies

Now repeat a few more times.

Yum yum yum.

Yum yum.


pumpkin cookies

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…

pumpkin cookies

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!

View Nutrition Information


chocolate pumpkin cookies

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.

Published on October 14, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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  1. Hannah says

    These look delicious!
    My dream cookie would be filled with…well, why go through the dilemma of choosing between peanut butter and cookie dough? Why not peanut butter cookie dough! 😀

  2. Ashley says

    Like the first person said, peanut butter and cookie dough does sound amazing. What about peanut butter and white chocolate?

  3. Jennifer JCD says

    Mmmm…. pumpkin stuffed cookies!! Yum yum yum!!

    My favourite filling… hmm… I’m not sure if I can think of anything better than pumpkin. Fruit would be nice, but I think pumpkin is still better!

  4. Ambika S. says

    I wonder if this would work with a soft gingerbread cookie on the outside, same filling on the inside… !! that would be amazing for thanksgiving!

  5. Megan says

    I have the biggest smile on my face right now! I looked at the time…almost 10:00…time to check CCK. As soon as I saw the title of the post, CHOCOLATE HEAVEN. These cookies look so amazing I want one right now! Thank you Katie!!!! My dream cookie? Well, you’ve made one already and Isa has too, so maybe a dark chocolate filled cherry cookie? Or a dark chocolate with a creamy hazelnut mocha filling?

  6. Végébon says

    Oh I love this idea ! I already make a similar recipe without any oven : you just have to mix almond powder and date paste (or any marmelade) for the cookie dough… hey, this sounds like your babies… you could make stuffed babies !!
    Thanks for this awesome combination, pumpkin and chocolate, I would never have thought of it ! (in France we are not used to pumpkin into desserts).

  7. Liz @ Southern Charm says

    My dream cookie would be filled with some sort of almond or praline filling. Oh yea …. dreaming!!! Haha.

    These look so good!! I love stuffed things too. You nailed it when you said yum yum yum yum X10 🙂

    • Lauren says

      I know what you meant, and I had the same fear. I made mine with peanut butter since that’s what CCK did, but I wish I used cashew, as that would have a more mild taste (and I’ve had success using cashews in vegan pumpkin pie). They are slightly peanut-y tasting with the peanut butter!

  8. Ana says

    Katie, these look amazing, I am certainly going to make them!
    What kind of oil did you use? Do you think coconut oil would be good in these?

    • Chocolate-Covered Katie says

      I used canola oil this time, but I really don’t see why coconut oil wouldn’t be awesome in these. I only tested it out with the canola because I know a lot of people don’t have coconut oil and I wanted to make the recipe more generic… but I really love coconut oil for baking!

      If you make them, I’d love to know how they taste with the coconut :).

  9. Aja says

    Those look so good. I’m loving all the pumpkin recipes I’m seeing so far this season. I just gotta get out to the store and buy some pumpkin.

  10. Melissa says

    I don’t know if this would be vegan, but could you do a mint filling with some kind of olive oil based spread mixed with powdered sugar and mint extract? I’d add green food coloring because I think green things taste extra minty, even if it’s just in my head! 😉

  11. Kit-Kat says

    Oh yum! I’ve read the “vegan cookies take over your cookie jar” from the library. Awesome recipes!

    I would fill my cookies with anything like mousse or custard or PB… long as it’s vegan, healthy, or low-cal, of course!

  12. Sarah says

    I repeated after you. I sounded like a lunatic. I looked like a lunatic with my drool. And its all your fault. You had to be evil, didn’t you? You knew that i love chocolate ( like duh, why else would i read this blog) and that pumpkin pie is my weakness. And you knew that both combined would be the death of me. So you did it. And i entirely commend you for it. If i do die, you can send these in lieu of flowers, or just send them to me now. Its the least you can do for putting me through this! My address is… did you really think i was going to put it here for all to see just for these divine chocolate cookies stuffed with delicious pumpkin pie? On second thought……..

  13. Missy says

    I love this!
    My dream one would be a cheesecake filling! And of course with added sprinkles since they make everything better 😉

  14. Cupcake Kat says

    wow wow wow wow wow. These look incredible! I need to make them asap. Definately using some of pumpkin this weekend for this. My dream cookie would be filled with melty peanut butter

  15. Kate says

    Okay…so I bookmark or star or share or all 3 almost every recipe of yours because I want to try them all, and the ones I have tried are fantastic. But this one just might win. AMAZING.

  16. Lenna says

    Looks extremely tasty! My dream cookies would be filled with..hmmm…it is a tough one! Maybe with marzipane+raspberry+chocolate combo 🙂

  17. Emma (Sweet Tooth Runner) says

    KATIE YOU ARE SUCH A GENIUS!! These look AMAZING and I will definitely be making them ASAP!! My dream ones would be filled with melted chocolate and PB mmm… 🙂

  18. Lindsay@LivingLindsay says

    My dream cookie would be filled with cake batter. Or cake batter frosting. Or anything cake batter-like 🙂

  19. Averie @ Love Veggies and Yoga says

    Katie these look amazing! I am so impressed that you got the filling into them so perfectly. Great recipe, great photography, and obviously very steady hands 🙂 They look sooo yummy!

  20. Lauren @ What Lauren Likes says

    my ideal cookie would be filled with….Mint ice cream…but dang girl!! These look and sound fantastic 🙂

  21. Erica @ For the Sake of Cake says

    Wow! These look awesome! I’ve seen so many delicious baking recipes this week, I don’t know which to try first, but these are definitely a contender! My dream cookie would be filled with… Nutella!

  22. Anna @ Food Fitness Frolicking says

    EEEEK! These look amazing. Pumpkin pumpkin and more pumpkin please! Oh and chocolate too 🙂

    • L. says

      Oh P.S: I want to let you know I will be making this recipe for Thanksgiving!!! 🙂 I always comment on your posts but I’m sure it’s even more fun to know if people are actually making the recipes. I am so excited!!! 🙂

        • L. says

          If I don’t like it I know it’s my fault because your recipes are always amazing and whenever I deviate from them, I usually end up adding way too much _insert ingredient here_ and they end up not being nearly as good. HAHAHA oh boy today I invented something with mayo, pineapple, bbq sauce, squash, hot sauce, chlorella….lets just say my body was like “Yeah uh huh mmHMM girlfrannn!!!! I am PUTTING UP WITH THIS NO LONGA” and I got sick and then crashed severely for hours. Hahahaha. Never again. Hot sauce and chlorella Lyza??? Dear god I was not thinking! 🙂 I’ll just leave the recipes to you dear. 🙂

          • Chocolate-Covered Katie says

            LOL! Oh do not worry… I do really weird experiments too. Sometimes they work out, like when I threw a bunch of stuff in the blender and got Pumpkin Bread in a Bowl. But other times… 😕 😕 😕


          • L. says

            Lol!! Yes – :-S – that face exactly. Creativity can be such a fun and beautiful thing with such wonderful outcomes, but today I learned it can also make quite a mess. 🙂 All a great learning experience though!

  23. Alex@Spoonful of Sugar Free says

    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!

  24. megan says

    these cookies look amazing. If I could stuff my cookie it would be a sugar cookie filled with pistachio pudding. I love pistachios and green is a pretty color to frost/stuff cookies with

  25. Kate says

    Look great! Any idea if these might work using an extra 3T pumpkin instead of nut butter? Not sure if that would change the filling consistency too much…

      • Yina says

        I made these yesterday with an extra 3T of pumpkin instead of nut butter and it turned out pretty delicious! The cookies just shouldn’t sit around too long after baking because then the bottom will get somewhat “soaked” by the puree, but I guess that would happen with the normal filling too? These cookies are too good to not eat them immediately anyway, so this shouldn’t really be a problem 😉 Thanks so much for the recipe!

        • Chocolate-Covered Katie says

          The bottom won’t actually get soaked with the pb version. It’s probably because pb is drier than pumpkin. (Or maybe the fat soaks up the pumpkin’s moisture.) In any case, I’m really glad you reported back and that the extra-pumpkin version works :).

  26. Amy says

    These are beautiful! I love the cocoa brown/pumpkin orange contrast! And I love chocolate & pumpkin AND vegan treats, so I will try these out when I have some time 🙂 I really appreciate that you publish the nutritional info too. Thanks!

  27. Albizia says

    If it is a chocolate cookie, my dream filling would probably be coffee-flavored. If I can choose the cookie too, then it must be a dark chocolate-filled coconut cookie. Yum! But now I am hit by a pumpkin craving 😀 .

  28. Emily says

    My dream cookie would be filled with peanut butter of cookie dough. Mmmmm. Now you’re making me hungry. I might have to make those.

  29. Chloe@LightOnMyFeet says

    My dream cookie would be filled with cheesecake… almond butter cheesecake… Cookies n cream cheesecake… Or maybe even cinnamon cheesecake? Who knows all I know is now I’m craving cookies and cheesecake.

  30. extreme banana bread says

    Oh. my. goodness. I just made these with my mom for a potluck dinner tomorrow. Mind you when I said “boy do I have a recipe for you” and continued with “and its healthy too” my mom gave me the stink eye..until I let her try the filling…I think this recipe may have won her over to the healthy baking side..Thank you soooooo much for posting this recipe…soooo YUMMY 🙂

  31. Holly says

    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!

    • Sarah M says

      I also had this problem! I kept checking the recipe to make sure it said Tablespoons, and not teaspoons for the nut butter. I ended up adding about 2 1/2 extra tablespoons of pumpkin to the filling mixture, and it was much better. I probably could have added even more! It worked out great making that one change…plus a little pumpkin pie spice for the depth of the cloves and the bite of the nutmeg 🙂

  32. Angela says

    I made this earlier today, and only four ended up in the oven. The batter and filling mixed together is mind-blowing.

  33. Angela says

    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!

    • Nathalie says

      I am in the same boat with you! I live in Japan and there is NOWHERE where I can get pumpkin puree! Or apple sauce, come to think of it. And apples are too blasted expensive to “waste” making applesauce. I dunno if you’ve tried it, but can you use foil in the moven when it’s on an “oven” setting?

      And Katie, I tried your banana bread! I put chopped up kabocha and amaguri (sweet Japanese chestnuts) in it =D See:

      And I put a post up on my blagh I thought you might enjoy, since I seem to recall you liking purple things!

      • Angela says

        I think you can use metals in it when it’s on the oven setting. I use small baking pans and they are definitely some sort of metal and have yet to cause sparks to fly! As for applesauce, I’ve been buying big bags of the cheapest variety (maybe ¥350 here in Hokkaido for 6-8 apples), then just making my own. It’s kind of expensive but homemade applesauce is so worth it! I just chop them up, add some water, cinnamon and nutmeg to a big pot and boil it all until the apples start to fall apart. Stick it in my blender, distribute it among recycled glass jars and freeze whatever I won’t eat right away. Best after school snack ever (besides those cookies, of course!).

  34. Lauren says

    I made these yesterday and they were sooo good! My mom, who hates healthy cookies, said that they tasted like “real” cookies! Thanks for another great recipe 🙂

  35. Katie @Nutrition In A Peanut Shell says

    This definitely wins for one of the stranger posts I’ve come across today!

    My dream cookie would probably be filled with….brownies. Chocolate chip cookie surrounding a brownie, yep yep

  36. Jonathan says

    Pumpkin inside a cookie? Who could say no to that? Certainly not I. And to answer your question, my dream cookies would be filled with carmelized bananas.

    I recently discoverd your blog while researching peanut butter vegan frosting. I’ve enjoyed reading it thus far and quite identify with your approach to desserts. Keep it up!

  37. Melissa says

    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 😉

  38. naomi says

    for the mint filling, maybe you could fill it with your healthy whipped cream and put some mint extract or something along those lines into it. that could be yuuuuuumy!

  39. Amy says

    They are just out of the oven & they are amazing. Used liquid vanilla stevia in the filling & it tastes fine. Time to go for a hike 🙂

  40. Lyanne says

    Well…CCK… I have to start by telling you that I love, no, let me be honest, I am obsessed over your recipes!! They are totally scrumptious and sinfully healthy at the same time. I don’t know how you do it! But the reason I’m writing is because I am having major issues making your healthy whipped cream. You know the one with tofu… it just won’t get into a light fluffy texture. Mine always stays super runny. HELP!! Please keep the yummy recipes coming – I look forward to every new experiment! 🙂 Cheers. Lyanne

    • Chocolate-Covered Katie says

      Hmmm… sorry, I don’t know what to tell you! Honestly, I don’t really make tofu whipped cream much anymore. I usually use my soy-free (agar) version or my coconut cool whip recipe.
      Maybe it’s the type of tofu you use?

  41. Lauren says

    Katie do you have a suggestion for an alternative to the sugar? Could I possibly do all agave nectar or would it taste funny? Oh, and my dream cookie would be stuffed with smores! Mmmmm I could just imagine the gooey marshmallows, warm fudge, and little graham cracker bits inside of that chewy chocolate cookie!

  42. Kate says

    Oh my goodness I just made these…and all I can say is wow. These are going to be gone before my roommates even get home! LOVE IT. 🙂
    Also, I was out of peanut butter (weird, trust me) so I just added more pumpkin and it is still absolutely delicious.

  43. Nikita says

    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!

  44. Marian @ marianwrites says

    these were so good! i only got about 15 small cookies out of them (with very minimal batter-eating!) and i accidentally overcooked a bit but they were still delicious! love the spicy filling. i added extra cinnamon, nutmeg and ginger. thanks katie!

    • cck says

      I’m starting to think I might’ve accidentally made a double batch and not remembered… because you’re not the first person to write and say it didn’t make 20 cookies. (I make a lot of recipes all at once, so maybe I got confused??) I am so sorry for the confusion, if it is indeed my mistake… I think I need to experiment again and see if this is what happened. Ha, as if I needed an excuse to make these cookies again!

      • Amy says

        I have to say that I thought the recipe looked so good from the beginning, that I started OUT making a DOUBLE BATCH! And I did sample some dough, but ended up with about 33 awesome cookies. I am definitely making these again. They were FABULOUS!

        • Chocolate-Covered Katie says

          LOL hmmm… so maybe I didn’t miscalculate? Honestly, I could’ve sworn I made a batch with 3/4c flour, and I know I got 20 cookies out of it. But two people have now told me they could only get 15. Maybe someone snuck some raw batter from their bowls while they weren’t looking? 😉
          Just kidding… or maybe not. After all, I know I’m always guilty of eating the raw batter. Who can wait for the cookies to actually bake?!

          • Amy says

            Well, I have to say that at the end I had become an expert on the stuffed cookie construction, but in the beginning, well, let’s just say I had some BIG (and pumpkin bulging), how can you not eat this batter? It’s the BEST (I love chocolate and salt in batter!). Happy Friday!!

  45. CarmenBerkey says

    HI Katie, we love these cookies but ours seem to always turn out different then yours. They are flat. 🙁 We use whole wheat flour and organic pumpkin mix. We also doubled the recipe to get more dough and still had to make them pretty big to cover the pumpkin. Can you give me more details on what kind of flour you used and your pumpkin? Thanks Katie!! Love your blog!

    • Chocolate-Covered Katie says

      Thanks, Carmen!

      Just as a personal preference, I don’t recommend baking with whole-wheat flour because it’s very dense. For these, I used white-whole-wheat, but spelt would also probably work well. And as for too much pumpkin filling… well, I ATE some of my pumpkin filling, so maybe that’s why I had no problem fitting the rest in the cookies ;).

  46. Mindy says

    So disappointed. I made TWO batches (thinking i messed up the first) and the cookies didn’t even rise! They turned out flat and crispy. Baking disaster, after I homemade the pumpkin puree too 🙁

      • Mindy says

        Thanks for the speedy reply! Ingredients used:
        White flour, Ghiradelli Cocoa, Light Agave Nectar, Almond Milk, Vegetable Oil, Almond Butter

        I homemade the pumpkin puree, and I worried that maybe it was a bit more watery than the average canned pumpkin puree; however, my dough wasn’t really able to be rolled into a ball…just left chocolate all over my hands! Delicious 🙂 but that was my first inkling that maybe something was wrong. I measured everything precisely, since I’m a total baking novice. I did use my food processor to mix the ingredients, which I made sure were mixed well….

        Would love to make another batch if you have any feedback, because I have TONS of pumpkin puree left. Thanks!

        • Chocolate-Covered Katie says

          Unfortunately, it’s very difficult to tell someone what might’ve gone wrong when I wasn’t there :-?. I know a lot of other people have had success with the recipe, so I really don’t know what could’ve happened to yours. I’m sorry I can’t be more helpful :(.

    • Barrie says

      These were a disaster. Mathematically, there’s absolutely NO way the chocolate cookie part could ever make enough to cover THAT much filling.

      The cookies do not rise at all. They were the same shape when they came out as when they came in. The cookie dough is too try to really wrap around the filling. We got 12 cookies out of them, and should have probably cut that in half to have enough dough to really wrap around the filling.

      Here’s photos showing how they came out:

      I would like to find a better cookie recipe and try the filling in that.

      And by the way, if you didn’t get the cookies in the oven because you kept eating the dough, don’t worry, it tastes the same before and after. It’s tasty, but messy.

  47. melissa says

    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.

      • melissa says

        Of course it’s difficult 🙂 I used Whole Wheat Flour. I did add extra soy milk to make the chocolate. Maybe white flour wouldn’t absorb the oil as much.

        • Chocolate-Covered Katie says

          As I told another commenter earlier, I do NOT recommend regular whole-wheat flour. Also, I’ve only tried these with the white-whole-wheat, so I really can’t vouch for the results with any flours other than the ones listed in the post :(.

  48. Olivia says

    Hey Katie,

    Just tried the cookies (they are sitting the extra ten minutes out of the oven while I type) because we were carving pumpkins and carving pumpkins required pumpkin cookies…. Anyway, followed your directions to a T and my cookie batter was very, very dry!! I ended up added at least another 2 T each of oil and coconut milk. Weird?

    Also, what do you think would happen if I subbed Tofutti cc for the peanut butter for a cream cheese pumpkin filling? Would this work or does tofutti bake funny?


      • Olivia says

        White whole wheat. They turned out fine after all of the additions, but it was still super crumbly… I had to make cookie tacos because they didn’t really go into balls. I was reading the comments to see if anyone else had the same problem, but it looks like it was just me. They are super yummy though, especially if you put them in fridge and let them get cold and chewy : )

  49. Anonymous says

    Katie, these are SO freakin good! My roommate and I polished off an entire batch in the course of three days. And now we’re planning to make more! Seriously I think I have had dreams about these cookies, they’re so good.

    **Runs off to make more cookies!!!

  50. Barb says

    YUM! I loved these. Thanks for a terrific recipe, yet again. I keep telling eveyone I know about your site, because it is the best site out there! Keep up the awesome work, girl!

  51. CarmenBerkey says

    Ok I know i’ve commented on these before but I love them that much!!! I just need some more tips on making them! My pumpkin doesn’t fluff up like yours, making my cookies flat with no ‘innards’. How big of dough peices are you making that give you room to cover the pumpkin? Thank you!! I appreciate your patience with my cooking issues. 🙂 Love them!!

      • CarmenBerkey says

        I was using spelt but i’m gonna switch to the white flour. It’s more of the filling that i have trouble with too…it’s really runny like pancake batter. Hmm….I use Organic pie filling from a can. What do you use? I did buy some canned pumpkin so maybe that will be better?

  52. Liz says

    Holy yum! These were so good! My mom took some to work, and everyone wanted the recipe :). Ill definitely be making them again.

  53. Ashley says

    OH MY GOSH KATIE!! I just saw this recipe on 10 healthy recipes for fall. I thought “wow those look like Katie’s cookies…” AND THEY ARE YOUR COOKIES!! I cant wait to try and make some!!

  54. Mattie @ Comfy & Confident says

    I am loving anything and everything pumpkin right now. These cookies look absolutely fabulous! I have to try them! yum yum yum.

  55. Claire says

    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! 🙂

  56. Mary says

    May I post this recipe on my baking blog?!? (With a link back here of course!)

    ps. my dream cookie=filled with nutella!!!! 😉

    • Chocolate-Covered Katie says

      I would be honored, Mary!
      I do ask that people not copy the actual full recipe onto their sites. But you can definitely link back (and feel free to use any photos on my site if you wish).
      I’m so so glad you tried the cookies!

  57. Sarah M says

    Hi, Katie! I don’t know if you’ll get this message since this post is from back in October, but I found a can of pumpkin in my pantry yesterday, and I remembered seeing these cookies back in October when you first posted them. Soooo…I made them tonight 🙂 However, because of current diet restrictions, I wanted to make them with little to no added sugar. The 1/4 cup is a lot when you are cutting it out of your diet altogether!! I decided to try an experiment.

    I took your posted recipe and made a few changes…and the results are pretty fantastic…and virtually sugar-free! Even my 2-year old daughter loves them. She ate two right after the ten minute “resting” period was over (yes, I timed it, because I knew I’d have a hard time waiting to try them!).

    Here’s what I changed, in case anyone else is looking for a lower-sugar option:

    Instead of the 1/4 cup + 2 T sugar, I used one over-ripe banana I pulled from my freezer, reheated, and mashed. Just to make sure, I put it into a measuring cup to make sure I was around 1/4 cup. Indeed, one banana is about 1/4 cup + 2 T. Because I was obviously adding more liquid, I cut out the extra 2 tsp of oil, and just used the 3 T ( used olive oil). I did use 2 T maple syrup (I ran out of agave making the nutella recipe…lol). I also omitted the vanilla, because I ran out this morning. Then, for the filling, I found that for my taste, there was WAY too much nut butter (I used almond butter), and not enough pumpkin. So, having first made it with your ratio, I added 2 1/2 extra T of pumpkin to increase the pumpkin flavor. Knowing I wasn’t using sugar for the cookie, and having run out of vanilla, I added about 1/4 tsp pumpkin pie spice on top of the called for cinnamon. I used the 1/2 packet of stevia.

    The dough was gummy, but I sprayed a cookie sheet covered in foil with non-stick spray, and that allowed me to easily flatten the dough to stuff it and then pick up the edges to wrap the filling.

    Whew! Sorry for the long post, but the results were so great I wanted to share!! Oh, and the extra filling? I saved that, because it tastes like a fantastic pumpkin butter that I plan to add to my oatmeal or spread on my vegan english muffins. 🙂 Win-win!

    • Christy says

      i tried your low-sugar version and it turned out really well 😀 im so happy, very delicious. amd i calculated the calories for this version and its about 60 cal per cookie. so yummy, im still craving these. well done katie and Sarah!

  58. Sondra says

    I made these yesterday with the pumpkin filling- delicious! (I made these along side Isa’s ooey-gooey peanut butter cookies and the pumpkin oatmeal cookies, and my fiance, who loves sugar laden food said yours were the best… of course they had the unfair advantage of having chocolate in them 🙂 )

    I’m dying to make these and fill them tsubushi-an, but I’m out of sugar, would agave work?

  59. Rachel says

    I tried this one, but I used gluten-free all purpose baking four. I couldn’t get the dough thick enough to roll the cookie. I ended up adding about another 3/4 rice four, but it was still too sticky to do anything with. I wonder if it’s because of the xanthum gum in gluten free flour. It doesn’t work the same. I’m so disappointing I messed them up, because they look so delicious!

  60. Julia says

    Something went wrong, but I’m not sure what! I used Bob’s spelt flour, but the dough was more like brownie batter. I had to add at least 1/3 cup more flour before I even attempted to stick my hands in there. It never did become very doughlike, and its consistency caused the pumpkin to flatten– I only saw a thin line of the filling when I bit into the cookie. It was still delicious, though! I think I’ll try it again but actually attempt to make them into the brownies they so desperately wanted to be… maybe layer 1/2 of the batter in an 8X8, add a pumpkin layer, and then top off with the remaining batter?

  61. Renee says

    Any idea how you’d do this without the sugar? And I’m assuming GF, you just use GF flour & that’s it? (New to gf.) Thanks! Your website rocks & makes me drool!

    • sarah m says

      scroll up just a little in the comments to see what I did…I used banana in place of sugar, but had to adjust the oil to compensate for the extra liquid the banana added. Good luck!

  62. Hayley says

    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!

  63. Sarah says

    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.

  64. Patricia says

    Hi Katie,

    I think that what you are doing is great, trying to make everyones favorite guilty treat healthy; but as a future Dietetics student I have to ask!

    Where do you get your nutrition info from? Are you a registered Dietitian or Nutritionist? How can we the people trying these recipes know that your nutritional estimations are accurate?
    A REPLY would be greatly appreciated!

  65. Sarah says

    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.

  66. Shandra Grace says

    Katie! I loved this recipe so much! I am doing online school this year, and one of my courses is Foods (Grade 10) I had to make a cookie recipe, and I chose this one, these were the best cookies I’ve ever had, and people love them!! One thing I am confused about is that the cookies were extremely moist, I could hardly wrap the dough around the filling because it was so soft, I know I followed the recipe exactly. I used olive oil, so maybe that had something to do with it.

    Thanks so much for sharing this amazing recipe, it is to die for!! 🙂

    Shandra <3

  67. Kelly S. says

    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!

  68. Ashley says

    Just pinned these! Fingers crossed for the Food processor! 😉
    I have frozen these and they taste really good right out of the freezer! (I tried to freeze them to save them for another occasion, but they last just a few days when I kept sneaking them out one by one!) 🙂
    Thank you for all the wonderful healthy recipes!

  69. Meg says

    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!

  70. Eco Chic says

    Just made these! I used pb and applesauce in place of the oil and I think they tasted good but I don’t know how they are in comparison to the original. There is one cookie left and I live with omnivores… Made them only a few hours ago. I love pumpkin in the fall!! My dream cookie filling would have to be more chocolate. Like melted chocolate in a ball of cookie dough. Yum!!! I love all of your recipes I have tried! My favorites are your ice creams and cookies! The simpler, the better 🙂

  71. Elle says

    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 :/

    • Chocolate-Covered Katie says

      Unfortunately, I can’t recommend making a big substitution like you did (the stevia). I can only vouch for the recipe if you make it as written, as that’s the only way I’ve tried, and altering the ingredients will alter the result.

  72. flowerek says

    It´s a great recipe. I had to give a little bit more flour to the chocolate dough so that it isn´t so sticky, but they were perfectly yummy! I made them with peanut butter and xylitol instead of sugar.

  73. Ashley Pomes says

    Great Recipe! I cannot wait to make this for thanksgiving next week. I was wondering if I could replace the oil with applesauce and if Bob’s Red Mill Gluten Free Flour would work. Thanks!

    • eValerie says

      Ashley — I made the cookies gluten-free (see my comment below for details of what I did). I think Bob’s Red Mill Gluten Free Flour should work, but I’d also add 3/8 teaspoon of either xanthan gum or guar gum, so that the cookies don’t fall apart. (If you use guar gum, you’ll also need to let them cool before handling, because guar gum doesn’t stick things together until they cool down after baking.)

  74. eValerie says

    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!!

  75. Hannah says

    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.

  76. Carrie says

    These are SO good. I just finished making them for my boyfriend who’s on the road and scheduled to be back tomorrow. He’s going to love them. I had to try one or two, just to make sure they were okay. DEFINITELY okay. Thank you so much for the recipe. Definitely a new favorite.

  77. Haley says

    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?

  78. Angela says

    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!

  79. Sam says

    Made these as printed — DELICIOUS!!! I had to add a teeny bit of water to the chocolate dough though. I have also honed my filling/pinching technique… thank you for an awesome recipe, these are so good.

  80. sam says

    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

  81. Pamela says

    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.

  82. lena says

    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.

  83. Lauren says

    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!

  84. Laurie says

    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!

  85. Teresa says

    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! 🙂

  86. Brittany says

    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!

  87. lawraWeltreich says

    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

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