Pumpkin Butter Stuffed Pumpkin Spice M&M Cookies.
I really can’t believe that pumpkin season is already upon us… But it is! This year, while searching for early Halloween decorations, I stumbled across Pumpkin Spice M&M’s. YES! Can you believe it?! I couldn’t. Since I’m a sucker for anything pumpkin spice flavored, I went ahead and bought them.
And I ate the whole bag!!! Actually, no I didn’t. I was surprisingly very restrained and I simply tasted one single pumpkin spice m&m and put the bag away. It was great. They are somewhat subtle in their pumpkin-spiciness, and the only thing that disappointed me was that they fall into that category of being flavored with the spices that you would use in a pumpkin pie (cinnamon, nutmeg, cloves, etc), but there isn’t actually anything pumpkin about them. Basically chocolate with pumpkin pie spices.
See, when I think “pumpkin spice,” I want there to also be actual pumpkin in it!
Delicious, sweet, orange pumpkin. So I did what any logical person would do and I stuffed my Pumpkin Spice M&M Cookies with Pumpkin Butter. I also got Oreo cookie crumbs on my hand just before taking this photo from another recipe… It’s not dirt, I swear!
Anyway, the gooey sweet pumpkin butter is a wonderfully tasty surprise when you take a bite of this seemingly regular M&M cookie. The cookie dough also contains an ample amount of pumpkin pie spices, which makes them extra fragrant coming out of the oven and lends to their truly autumnal flavor. If you love pumpkin, you will surely love these cookies!
Pumpkin Butter Stuffed Pumpkin Spice M&M Cookies
- 1 Cup Unsalted Butter
- 1 Cup Brown Sugar, Packed
- 1/2 Cup White Sugar
- 2 Eggs
- 1 tsp. Vanilla Extract
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Nutmeg
- 1/4 tsp. Cloves
- 1/4 tsp. Ground Ginger
- 1/2 tsp. Sea Salt
- 1/2 tsp. Baking Soda
- 2 1/4 Cups Flour
- 1-2 Cups Pumpkin Spice M&M’s
- 1/2 Cup Pumpkin Butter
Do not preheat your oven at this time, as you will need to chill the dough in the refrigerator for up to 2 hours.
In a large bowl, mix together butter and sugars until just blended. Add vanilla, then eggs, one at a time.
In a separate bowl, mix together spices, salt, baking soda, and flour. With mixer going, slowly add dry ingredients to the wet ingredients.
Mix in M&M’s. Wrap dough in Saran wrap or put in a Ziploc bag and place in the refrigerator to chill for 2 hours.
Place Pumpkin Butter in the freezer to chill for 2 hours. Pumpkin Butter will not actually freeze, but this will make it thicker and easier to use in this recipe.
After 2 hours, preheat oven to 350°.
On a cookie sheet lined with parchment paper or a silpat, drop chilled cookie dough by the tablespoon. Because these cookies are large and do spread, I only placed 4 cookies at a time on the cookie sheet.
Press a large divot into each cookie dough ball and fill with 1 tsp. chilled Pumpkin Butter. Cover with another tablespoon of cookie dough and form into a nice ball. Do this for each cookie.
Bake in the oven for 8-10 minutes or until edges begin to brown.
Let cool for at least 5 minutes before removing to a wire rack to cool completely. Do not stack on top of each other until they are completely cooled.
- 1 Cup Unsalted Butter
- 1 Cup Brown Sugar, Packed
- ½ Cup White Sugar
- 2 Eggs
- 1 tsp. Vanilla Extract
- 1 tsp. Ground Cinnamon
- ½ tsp. Nutmeg
- ¼ tsp. Cloves
- ¼ tsp. Ground Ginger
- ½ tsp. Sea Salt
- ½ tsp. Baking Soda
- 2¼ Cups Flour
- 1-2 Cups Pumpkin Spice M&M's
- ½ Cup Pumpkin Butter
- Do not preheat your oven at this time, as you will need to chill the dough in the refrigerator for up to 2 hours.
- In a large bowl, mix together butter and sugars until just blended. Add vanilla, then eggs, one at a time.
- In a separate bowl, mix together spices, salt, baking soda, and flour. With mixer going, slowly add dry ingredients to the wet ingredients.
- Mix in M&M's. Wrap dough in Saran wrap or put in a Ziploc bag and place in the refrigerator to chill for 2 hours.
- Place Pumpkin Butter in the freezer to chill for 2 hours. Pumpkin Butter will not actually freeze, but this will make it thicker and easier to use in this recipe.
- After 2 hours, preheat oven to 350°.
- On a cookie sheet lined with parchment paper or a silpat, drop chilled cookie dough by the tablespoon. Because these cookies are large and do spread, I only placed 4 cookies at a time on the cookie sheet.
- Press a large divot into each cookie dough ball and fill with 1 tsp. chilled Pumpkin Butter. Cover with another tablespoon of cookie dough and form into a nice ball. Do this for each cookie.
- Bake in the oven for 8-10 minutes or until edges begin to brown.
- Let cool for at least 5 minutes before removing to a wire rack to cool completely. Do not stack on top of each other until they are completely cooled.
PS- How many times can you spot the word “pumpkin” in this post? Yikes!
