Pumpkin Spice M&M cookies stuffed with gooey, sweet pumpkin butter make a fabulous fall dessert that will have your tastebuds swooning.
Ingredients
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
Instructions
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.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/09/06/pumpkin-butter-stuffed-pumpkin-spice-mm-cookies/