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Spooky Stuffed Pumpkin Cookies

Spooky Stuffed Pumpkin Cookies – A Festive Fall Delight

These Spooky Stuffed Pumpkin Cookies, featuring a creamy milk chocolate filling, are a fun and festive treat perfect for Halloween and Thanksgiving.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 20 minutes
Total Time 52 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter Feel free to use unsalted butter if preferred.
  • 1 cup Light Brown Sugar Dark brown sugar can create a deeper flavor.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract will give the best results.
  • 2 large Eggs Can be substituted with a chia or flax egg for vegan version.
  • 3 cups All-Purpose Flour For gluten-free options, use a 1:1 blend.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon Adjust to taste.
  • 1/2 teaspoon Ginger Adjust to taste.
  • 1 dash Nutmeg Adjust to taste.
  • 1 pinch Salt
For the Filling
  • 1 cup Milk Chocolate Can swap for dark chocolate if desired.
For the Topping
  • 1/4 cup Cinnamon Sugar Mix sugar with ground cinnamon to make your own.

Equipment

  • mixing bowl
  • cookie cutter
  • Baking Sheet
  • parchment paper
  • Saucepan

Method
 

Step‑by‑Step Instructions for Spooky Stuffed Pumpkin Cookies
  1. In a large mixing bowl, cream together the salted butter and light brown sugar until light and fluffy, about 3-5 minutes. Add in the vanilla extract.
  2. Beat in the eggs, one at a time, mixing well after each addition.
  3. Gradually mix in the all-purpose flour, baking soda, salt, and spices until a dough forms.
  4. Turn dough onto a floured surface and shape into disks about 1/4 inch thick. Cut out cookies using a jack-o-lantern cookie cutter.
  5. Chill the cookies in the freezer for 15-20 minutes.
  6. Preheat the oven to 350°F (175°C). Bake the cookies for 8-12 minutes until lightly golden.
  7. Prepare the topping by browning the butter and brush over half of the baked cookies, then sprinkle cinnamon sugar on top.
  8. Spread melted milk chocolate on the unadorned half of the cookies and sandwich them together with the butter-brushed cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 30mgSugar: 10gCalcium: 1mgIron: 3mg

Notes

Store cookies in an airtight container at room temperature for up to 4 days. Refrigerate for longer shelf life; they’ll last up to a week in the fridge.

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