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Brownie-Stuffed Pumpkin Cookies

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 8 -10 1x


  • 8 pitted medjool dates
  • 1 1/2 tbsp cacao or cocoa powder
  • 1 cup rolled oats
  • 1/2 cup oat flour
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut sugar
  • 2 tbsps molasses
  • 23 tbsps non-dairy milk
  • 2 tsps baking powder
  • 1/2 tsp cinnamon


  1. FOR THE BROWNIE CENTER: Blend the dates and cacao powder in a food processor until it forms a ball.
  2. Set aside.
  3. FOR THE PUMPKIN COOKIE: Preheat the oven to 350F.
  4. Combine all the ingredients in a large mixing bowl. Stir to combine (and steal a bite because it’s really yummy!)
  5. 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.
  6. Place on a baking sheet lined with parchment paper pressing down slightly for more of a cookie shape
  7. Repeat for the remaining cookies.
  8. Bake for 10-12 mins at 350F.
  9. Let them cool then eat!