With a surprise havla-esque filling, these Tahini Stuffed Pumpkin Chocolate Chip Cookies are anything but basic!
You can go ahead and call me basic, but I love pumpkin season. Living in Puerto Rico, we don’t have much of a fall. AKA no fall at all. But it’s hard to complain about the leaves not turning red and orange and no crispy chill in the air when we can go to the beach in January. But normally, you can find me frolicking in a pumpkin patch, scarfing pumpkin doughnuts, and imbibing pumpkin beer. No shame.
Give me my pumpkin spice latte, please, and definitely give me these Tahini Stuffed Pumpkin Chocolate Chip Cookies. Crispy on the edges and soft in the middle, they may be my new favorite cookie. With a cinnamony spice flavor and a surprise nutty tahini almost halva-esque filling. I’m in love, I’m in love and I don’t care who knows it!
Just look at that gooey tahini filling!
These Tahini Stuffed Pumpkin Chocolate Chip Cookies are also delicious out of the freezer, as the filling gets hard and offers a whole new texture.
Besides being delicious in a coffee or cookie, I love how pumpkin can easily transition from savory (like these stuffed peppers) to sweet recipes (like this babka!) and adds a hint of fall wherever you use it. It’s also a key symbolic ingredient for Rosh Hashanah. The word for gourd is similar for the Hebrew “to rip,” and it signifies that “our sentence be ripped up and may our merits be proclaimed.”
These take a little time, but the end result is so worth it. Get the full recipe for Tahini Stuffed Pumpkin Chocolate Chip Cookies over on JewishBoston!
