Name: Brownie-Stuffed Pumpkin Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: BROWNIE CENTER; 8 pitted medjool dates; 1 1/2 tbsp cacao or cocoa powder; PUMPKIN COOKIE; 1 cup rolled oats; 1/2 cup oat flour; 1/2 cup pumpkin puree; 1/2 cup coconut sugar; 2 tbsps molasses; 2-3 tbsps non-dairy milk; 2 tsps baking powder; 1/2 tsp cinnamon

Ingredients

Scale

BROWNIE CENTER
8 pitted medjool dates
1 1/2 tbsp cacao or cocoa powder
PUMPKIN COOKIE
1 cup rolled oats
1/2 cup oat flour
1/2 cup pumpkin puree
1/2 cup coconut sugar
2 tbsps molasses
2–3 tbsps non-dairy milk
2 tsps baking powder
1/2 tsp cinnamon

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Instructions

FOR THE BROWNIE CENTER: Blend the dates and cacao powder in a food processor until it forms a ball.
Set aside.
FOR THE PUMPKIN COOKIE: Preheat the oven to 350F.
Combine all the ingredients in a large mixing bowl. Stir to combine (and steal a bite because it’s really yummy!)
Take a large portion of the pumpkin batter and flatten it in your palm. Place a ball of the brownie dough in the center. Close the pumpkin batter around it and shape into a ball.
Place on a baking sheet lined with parchment paper pressing down slightly for more of a cookie shape
Repeat for the remaining cookies.
Bake for 10-12 mins at 350F.
Let them cool then eat!