I know it’s not technically fall anymore, but whether leaves are still kind of piled up outside or you just want to recreate a last burst of autumn inside, these cookies are it. A creamy yogurt filling balances strong notes of pumpkin and peanut butter to create a warm, crowd-pleasing cookie.
These pumpkin peanut butter cookies combine everything that is good and tasty about fall. They’re melt-in-your-mouth soft inside and wonderfully crisp outside. They’re bursting with warm seasonal flavors and a chewy yogurt filling that is remarkably cheesecake-y. This recipe takes a bit of work and planning, but is very worth it.
If stuffed pumpkin peanut butter cookies have inspired you to look for more fall recipes, look no further than pumpkin spice cookies, apple pecan cookies or my molasses-free gingerbread cake.
Stuffed Pumpkin Peanut Butter Cookies
Course: DessertCuisine: American16
servings45
minutes15
minutesIngredients
- Filling
3/4 cup Greek yogurt
3 tbsp granulated sugar
- Cookies
1/2 cup canned pumpkin puree
1 2/3 cups whole wheat flour
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup softened butter
3/4 cup brown sugar
3 tbsp natural peanut butter
Directions
- To make the filling: mix together Greek yogurt and sugar until completely dissolved. Freeze for 2-3 hours.
- To make the cookies: dry the pumpkin puree thoroughly. Spread it out on a plate and pat gently with a paper towel. Continue with more paper towels until the puree has reduced from 1/2 cup to about 1/4 cup. (This process seems weird but is necessary for the right texture.)
- In a medium mixing bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In another medium mixing bowl, cream butter and brown sugar until lightened in color. Then add peanut butter and cream again. Gradually add the dried pumpkin puree and dry ingredients while mixing on low speed.
- Preheat oven to 350 degrees F and line a baking tray with parchment paper. Remove filling from freezer and allow to slightly thaw.
- Taking between 1-2 tablespoons at a time, roll cookies into balls, flatten, fill with yogurt filling, and wrap them up to encase the filling. I like to do this by flattening two medium portions, putting some filling on a “base” portion, then covering with the second portion, which acts like a hat. Finally, I meld the two portions by smoothing with my fingers.
- Bake the cookies for 12-15 minutes or until just firming up. Let them cool on the tray for 5 minutes to completely firm up, then transfer to a cooling rack. Enjoy!
This recipe was adapted from In Bloom Bakery’s Pumpkin Cheesecake Cookies.
