Brown Sugar and Cinnamon Stuffed Pumpkin Cookies

A plate of pumpkin spiced cookies on a brown table

Not your average pumpkin cookies, these spiced, chewy treats have a delectable brown sugar cinnamon center.

Recipe Series

Brown Sugar and Cinnamon Stuffed Pumpkin Cookies

It’s pumpkin season. Get in the fall spirit with these chewy spiced cookies

October 24, 2022
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October 24, 2022
1
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If you’re a fan of pumpkin desserts, these cookies should be the next thing you make. They don’t skimp on the fall spices and they’re the perfect treat for a chilly evening. Their big pumpkin flavor is amplified by the tasty cinnamon and brown sugar center, which provides a nice textural contrast to the soft and chewy cookie.

  • Prep time: 20 minutes
  • Cook time: 18 minutes
  • Total time: 38 minutes
  • Yield: 12 giant cookies or 24 medium-sized cookies

Ingredients

For the cookies:

  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin (8 ounces)
  • 1 cup unsalted butter, melted
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 egg yolks, room temperature

For the filling:

  • ¼ cup unsalted butter, melted and slightly cooled
  • ⅓ cup all-purpose flour
  • ½ cup brown sugar
  • 1 tablespoon cinnamon


Directions

  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with parchment paper or foil and set aside.
  3. In a medium bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. In a large bowl or the bowl of a stand mixer, add melted butter, brown sugar, and granulated sugar. Beat with a hand mixer or stand mixer until well combined.
  5. Add the egg yolks, vanilla extract, and pumpkin to the butter and sugar mixture. Beat for a minute, until combined.
  6. Gradually add flour mixture to wet ingredients. Beat until combined and you get a nice, fluffy dough. Use a spatula to scrape the sides of the bowl if needed.
  7. Make the filling: Mix together the melted butter, flour, brown sugar, and cinnamon in a small bowl until well combined. It should form a thick, slightly crumbly, paste.
  8. Assemble the cookies: divide your dough into 12 (for very large cookies) or 24 (for medium cookies) roughly equal portions. To make a cookie, divide a portion in two and flatten each piece. Scoop filling (about a tablespoon for large cookies and a teaspoon for medium cookies) into one half. Press the other half on top and seal, then roll into a ball and flatten slightly. Do this for each portion and line up on the prepared baking sheets about two inches apart.
  9. Bake for 15 to 18 minutes. Let cool on a cooling rack before serving.

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Brown Sugar and Cinnamon Stuffed Pumpkin Cookies

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  • Mara Sassoon

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