Pumpkin Stuffed Chocolate Cookies
Soft, pillowy centers wrapped in a thin, crackly chocolate shell with a spiced pumpkin filling and a bright orange sugar coating for a playful autumn treat.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup (75g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- ½ cup (120ml) pure pumpkin puree
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tbsp all-purpose flour
- ¼ cup (50g) granulated sugar (for orange sugar topping)
- 1 tbsp finely grated orange zest
Instructions
- Prepare the pumpkin filling: In a small bowl, combine ½ cup pure pumpkin puree, 2 tbsp brown sugar, ½ tsp cinnamon, ⅛ tsp nutmeg, ¼ tsp ground ginger, and 1 tbsp all-purpose flour. Mix until smooth and well combined. Set aside.
- Make the orange sugar: Mix ¼ cup granulated sugar with 1 tbsp finely grated orange zest. Rub together with fingers to release oils and combine evenly. Set aside.
- Mix the cookie dough: Sift together 1 ¾ cups all-purpose flour, ½ cup cocoa powder, ½ tsp baking soda, and ¼ tsp salt in a medium bowl. In a large bowl, cream ⅓ cup softened butter with ½ cup granulated sugar and ¼ cup brown sugar until light and fluffy (about 3 minutes). Add 1 egg and 1 tsp vanilla extract and beat until combined. Gradually add dry ingredients and mix until just combined.
- Assemble the cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Portion about 2 tbsp dough, flatten slightly, place 1 tsp pumpkin filling in center, fold dough around filling sealing completely, roll into smooth ball. Roll each ball in orange sugar mixture until coated. Place 2 inches apart on baking sheet.
- Bake and cool: Bake for 10–12 minutes until cookies are set but soft in the middle. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Chill filled dough balls for 15-20 minutes before baking to prevent pumpkin filling from leaking. Avoid overbaking to keep pumpkin center moist. Dough can be refrigerated up to 2 days before baking. For gluten-free, substitute flour with gluten-free baking flour. For dairy-free, use coconut oil instead of butter and ensure cocoa powder is dairy-free. For vegan, replace egg with flax egg but texture may vary.
Nutrition
- Serving Size: 1 cookie (about 50g)
- Calories: 160
- Sugar: 15
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 2
- Protein: 2
Keywords: pumpkin cookies, chocolate cookies, stuffed cookies, fall dessert, autumn treats, pumpkin recipes, chocolate pumpkin cookies