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Spooky Stuffed Pumpkin Cookies

Spooky Stuffed Pumpkin Cookies with Gooey Chocolate Surprise

These Spooky Stuffed Pumpkin Cookies offer a delightful combination of warm spices and gooey chocolate, perfect for Halloween and Thanksgiving celebrations.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 20 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter Feel free to substitute with unsalted butter if desired.
  • 1 cup Light Brown Sugar Provides sweetness and moisture.
  • 1 teaspoon Pure Vanilla Extract Brings out the flavors.
  • 2 Eggs Essential for moisture and structure.
  • 3 cups All-Purpose Flour Gives the cookie its desirable texture.
  • 1 teaspoon Baking Soda Ensures the cookies rise beautifully.
  • 2 teaspoons Cinnamon Adds warmth; adjust per preference.
  • 1 teaspoon Ginger Infuses a zesty spice.
  • ½ teaspoon Nutmeg Enhances the fall theme.
  • ½ teaspoon Salt Balances overall sweetness.
For the Filling
  • 1 cup Milk Chocolate The gooey surprise inside.
For the Topping
  • ½ cup Cinnamon Sugar Dust over the cookies for a delightful finish.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cookie cutter
  • Baking Sheet
  • Parchment paper
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Cream together the softened salted butter and light brown sugar with pure vanilla extract until light and fluffy.
  2. Incorporate eggs one at a time, mixing on low speed until fully incorporated.
  3. Combine dry ingredients in a separate bowl and gradually add to wet ingredients, mixing until a soft dough forms.
  4. Roll out the dough to ¼-inch thickness and cut out shapes with a pumpkin-shaped cookie cutter.
  5. Freeze the shaped cookies on a parchment-lined baking sheet for 15-20 minutes until firm.
  6. Preheat the oven to 350°F (175°C) and bake the cookies for 8-12 minutes until golden around the edges.
  7. Cool the cookies on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
  8. While cooling, brown additional butter and brush over half of the cookies, sprinkling with cinnamon sugar.
  9. Melt the milk chocolate, spread on the bottoms of cooled cookies, and sandwich with decorated tops.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 5-7 minutes before serving.

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