Pumpkin Chocolate Hazelnut Stuffed Cookies
These indulgent Pumpkin Chocolate Hazelnut Stuffed Cookies are one of our absolute favorite fall desserts! Combining the cozy flavors of pumpkin spice with rich chocolate chips and a surprise hazelnut spread center, these low sugar cookies are sure to bring all the fall vibes. Whether you're a fan of plant-based baking or looking for a gluten-free option, this recipe is super flexible to fit any dietary preferences.
Using a blend of Pyure Brown and Granulated Sweeteners keeps these cookies perfectly sweet without the added sugar, making them an ideal guilt-free snack. Pair them with a cup of tea or coffee, and you've got a match made in pumpkin-spiced heaven!
- 1/2 cup vegan butter (or regular butter if not vegan)
- 1/2 cup Pyure Brown Sweetener
- 1/2 cup Pyure Granulated Sweetener
- 1 teaspoon vanilla
- 2 tbsp aquafaba (or 1 egg white if not vegan)
- 1/4 cup pumpkin puree
- 1 1/2 cup all purpose flour (can also sub for gluten-free flour)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- pinch of nutmeg
- pinch of cloves
- 3/4 cup vegan chocolate chips
- 1 jar Pyure Hazelnut Spread, chilled
- Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Immediately transfer the butter to a bowl to prevent burning (make sure you scrape all of it out of the pan - every last drop!). Set aside to cool for 5 minutes.
- Mix the browned butter and sweeteners until thoroughly blended. Mix in the aquafaba (or egg white), vanilla and pumpkin puree until well combined.
- In a separate medium bowl whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
- Add in flour and mix until just combined. Gently fold in chocolate chips.
- Place plastic wrap over bowl and refrigerate dough for one hour. Alternatively you can place plastic wrap over the dough and place in your freezer for 20 minutes to speed up the process. Either way you want the dough to be fairly cold so that it's easier to work with and stuff.
- Once dough is chilled, make your dough balls: measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled hazelnut spread in the middle and fold dough around it; gently roll into a ball -- it doesn’t have to be perfectly rolled! Make sure that the spread is not seeping out of the dough. Add more dough if necessary.
- Place dough balls on a cookie sheet, 2 inches apart and flatten with your hand just a tiny bit!
- Once ready to bake, preheat oven to 350 degrees F. Bake for 11-13 minutes or until cookies are golden brown around the edges.
- Cool on a baking sheet for 5-10 minutes then remove and transfer to wire rack.
- Enjoy!
This recipe was created for Pyure by Julia Alfano. For more great recipes by Julia, visit her blog at https://www.bakerbabe.ca/