Reese’s Pumpkin Stuffed Cookies

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If you’re looking for a fun, festive bake for the Halloween season, here it is! These Reese’s Pumpkin Stuffed Cookies are easy to make and full of chocolate and peanut butter.

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It’s that time of the year. Time for all of the fun & festive dessert recipes. And the first one on the list? Reese’s Pumpkin Stuffed Cookies.

This one is for all of my peanut butter lovers. We have a delicious peanut butter cookie dough base. Then, the dough is packed with mini chocolate chips and Mini Reese’s Peanut Butter Pumpkins. And, of course, because we can’t stop there, each cookie is stuffed with a full-sized Reese’s Peanut Butter Pumpkin.

These cookies are so dreamy, full of peanut butter and chocolate, and guaranteed to be your new favorite! It’s such a fun way to incorporate some of these festive candies into your baked goods. And, the best part? These cookies are ready to eat in about an hour!

So, go — run out and get those Reese’s Pumpkins. It’s time to bake, people!

Read on for the full recipe for these delicious Reese’s Pumpkin Stuffed Cookies.

By now you know that I kind of have an obsession with stuffed cookies. Seriously, it’s one of the easiest ways to elevate any cookie. Stuff your favorite cookies with nut butter, candy, cookies, etc. and it easily takes them to the next level.

Reese’s Peanut Butter Pumpkins are one of my favorite Halloween candies. Once I saw that they had come out with minis, I just knew that I needed to make a super peanut buttery cookie that was loaded with chocolate chips and the Mini Reese’s Peanut Butter Pumpkins, and then stuffed with a full-sized one. Literally name a dreamier dessert!

This recipe is very easy to follow and from start to finish takes about an hour! We’ll use melted butter for the base of our cookie dough as that is always my preference. Sorry, but I don’t like to wait for ingredients to come to room temperature as I’m a bit impatient. However, because of this, you will need to chill your dough, but only for 30 minutes! Use this time to clean up, do any dirty dishes, and preheat your oven.

A few other top tips for this recipe:

• Use room temperature eggs. If you forget to take them out in advance, run them under warm water (the water should not be extremely hot) for a few seconds or place them in a bowl with warm water.
• Measure your flour properly (see my note about this in my “Tips for Success” section) and do not overmix your cookie dough. Too much flour will result in dry, crumbly cookies and overmixing your dough will impact the texture. You should stop mixing the dry ingredients when a few flour streaks are still visible. Then, gently fold in your toppings until they’re just combined.
• Chill your dough for 30 minutes. Briefly chilling the dough will help prevent spreading while baking. However, do not overchill the dough as it needs to have enough elasticity to easily wrap around the Reese’s Peanut Butter Pumpkin.

A quick, easy, and delicious recipe, that’s also fun and festive — what more could you want?!

Other recipes you may like:

• Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies
• Monster Brookies
• Peanut Butter Banana Bread Cookies
• Reese’s Bar Stuffed Cookies
• Nutella Stuffed Brookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Creamy peanut butter (I used Jif)
• Vanilla extract
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Reese’s Peanut Butter Pumpkins
• Mini Reese’s Peanut Butter Pumpkins
• Mini chocolate chips
• Flaky sea salt

Kitchen tools you’ll need:

• Mixing bowls
• Dry ingredient measuring cups
• Adjustable measuring cup – great for measuring the peanut butter!
• Spatula
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these festive & dreamy Reese’s Pumpkin Stuffed Cookies.

Melt 1 cup butter on the stove or in the microwave. Let cool for 10 minutes. 

In a bowl, whisk together 3 cups + 3 tbsp all-purpose flour, 2 tsp baking soda, and 1 tsp salt. Set aside.

In a large bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add ½ cup creamy peanut butter and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Then, whisk in 2 eggs and 2 yolks.

Fold in the dry ingredients with a rubber spatula until a few flour streaks remain. Fold in 1 cup chopped Mini Reese’s Peanut Butter Pumpkins and ⅔ cup mini chocolate chips. Do not overmix.

Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.

Scoop 12 dough balls. Flatten each dough ball with the palm of your hand. Place a full-sized Reese’s Peanut Butter Pumpkin in the middle. Wrap the cookie dough around the Reese’s Pumpkin so that it’s completely covered. Pro tip: dip the top of each cookie dough ball in extra mini chocolate chips and chopped Mini Reese’s Peanut Butter Pumpkins.

Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 12-14 minutes or until the edges are golden and the tops of the cookies still look slightly wet. 

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter, if needed. Top with extra mini chocolate chips, chopped Mini Reese’s Peanut Butter Pumpkins, and flaky sea salt, if desired.

Let the cookies cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

• The look, taste, and texture of your cookies is directly impacted by how much flour you use. This is your reminder to measure your dry ingredients correctly. I use the spoon and level method. Before scooping out dry ingredients (like flour), use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. When measuring dry ingredients, you should always be using measuring cups like these. However, if you prefer to bake using grams and weighing your dry ingredients with a kitchen scale, this recipe can easily be converted using an online conversion calculator like this one from Inch Calculator. I personally bake using volume measurements (cups) which is why I do not include metric conversions.
• An adjustable measuring cup is a must for measuring your peanut butter. Okay, it definitely isn’t mandatory, but I highly recommend it. It makes measuring out wet/liquid ingredients, like peanut butter, a breeze. None of the ingredient gets left behind and there is barely any cleaning up to do.
• Use the baking time listed as simply a guide! Everyone’s oven is different, so you should go by how the cookies look instead. The cookies are done baking and should be removed from the oven when the edges are set and lightly golden. The tops of the cookies should still look a little wet. The cookies will continue baking on the hot pan once they’re removed from the oven. Plus, when the tops of the cookies are still a little soft, it’s easier to add extra toppings, after baking.
• Speaking of extra toppings — people always ask how to get their cookies to bake up perfectly with so many toppings perfectly sitting on top. The answer? Roll the tops of your cookie dough balls in extra toppings before baking. I like to grab a bowl, set my extra toppings in there, and then lightly dunk the top (just the top, not the entire surface) of each cookie dough ball. The toppings should be just attached to the dough – not pressed in. If they’re fully pressed in, it won’t have the same effect.
• How to ensure your cookies bake up with some height? Roll them into cylinders instead of round dough balls. Make your cookie dough balls are taller than they are wide. That way, they’ll be able to maintain some of that height during the baking process;

FAQs

Can I make these cookies smaller or larger?

I don’t recommend making these any smaller or larger. It’s a very delicate balance as you don’t want to have too much or too little dough — you need just the right amount to cover the Reese’s Peanut Butter Pumpkin. For that reason, I highly recommend sticking to 12 cookies for this recipe. I don’t weigh my cookie dough balls. I just eyeball them and split the dough into 12 equally-sized cookie dough balls.

Do I have to chill the dough?

Yes, since we’re using melted butter, we’ll be chilling the dough for 30 minutes. I don’t recommend chilling this dough for longer as we need it to maintain its elasticity so that the dough easily wraps around the Reese’s Peanut Butter Pumpkins.

Can I make the cookie dough in advance?

I haven’t tried it with this recipe. As noted above, it’s important that the dough isn’t too chilled so that it can maintain enough elasticity to easily wrap around and fully cover the Reese’s Peanut Butter Pumpkin. However, should you choose to make your dough in advance, I recommend doing either of the following: 1) scoop and stuff your cookies and then set them in the refrigerator or 2) chill the cookie dough in the refrigerator and take it out about 60-90 minutes prior to baking so that it has enough time to soften.

Can I use any brand of peanut butter?

I’ve only tried this recipe with Jif/Skippy which has a thicker consistency. For that reason, I can’t say with certainty how a more natural, runny peanut butter will impact this recipe. Should you choose to use a different brand, keep an eye on how your dough comes together. If it’s too soft or runny, add an extra tablespoon of flour until you reach the desired consistency. This dough should not be too soft, tacky, or stick to your hands.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months in a freezer-safe container or bag. If freezing, prior to consuming, set the cookies out on the counter for 20-30 minutes, or pop them in the microwave for about 30 seconds to heat them up.

If you’re a peanut butter lover, like me, these cookies are a literal dream. They’re soft & chewy, full of peanut butter & chocolate, and stuffed with everyone’s favorite Halloween candy (Reese’s Peanut Butter Pumpkins). I hope you love these as much as I do!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.