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Milk Chocolate Stuffed Jack-O’-Lantern Cookies

Milk Chocolate Stuffed Jack-O’-Lantern Cookies
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Milk Chocolate Stuffed Jack-O’-Lantern Cookies are festive, soft pumpkin-spiced cookies with a gooey milk chocolate center. Perfect for Halloween parties or cozy fall snacking, they combine warm autumn spices and rich chocolate in a fun jack-o’-lantern design that delights both kids and adults.

Ingredients

Scale

Wet Ingredients

  • 1 cup softened butter
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Filling

  • Milk chocolate squares or chips (about 1 per cookie)

Instructions

  1. Prepare the dough: Cream softened butter and brown sugar together until light and fluffy. Beat in the egg and vanilla extract, then mix in the pumpkin puree. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually combine the dry ingredients with the wet to form a soft, spiced dough.
  2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This firms up the dough, making it easier to shape and maintain the jack-o’-lantern design during baking.
  3. Shape the cookies and add chocolate: Roll chilled dough into small balls. Flatten each ball slightly and place a piece of milk chocolate in the center. Fold the dough fully around the chocolate, sealing it well. Shape into a slightly flattened round with a small stem on top to mimic a jack-o’-lantern.
  4. Carve the jack-o’-lantern faces: Using a small sharp knife or cookie cutter, gently carve simple eyes, nose, and mouth shapes into each cookie, being careful not to cut too deeply to prevent chocolate leakage.
  5. Bake to perfection: Place cookies on a parchment-lined baking tray, leaving space between them. Bake at 350°F (175°C) for 10-12 minutes until edges are golden and chocolate inside is melting.
  6. Cool and enjoy: Allow cookies to cool on a wire rack. The chocolate filling will set slightly but remain gooey. Enjoy warm or at room temperature for the best taste and texture.

Notes

  • Chill dough before shaping to prevent spreading and help preserve pumpkin shape.
  • Seal chocolate center completely to avoid leakage during baking.
  • Use high-quality milk chocolate for best flavor and smooth melting.
  • Carve faces carefully with a small, precise tool for clean, spooky details.
  • Do not overbake; bake until edges are golden for soft, gooey cookies.

Nutrition

Keywords: Halloween cookies, pumpkin spice cookies, stuffed cookies, milk chocolate cookies, fall desserts, jack-o’-lantern cookies, seasonal treats

Find it online: https://marybaking.com/milk-chocolate-stuffed-jack-o-lantern-cookies/