Baking these milk chocolate stuffed jack o’lantern cookies is like capturing the essence of Halloween in a bite. Perfect for parties or a fun baking project with kids, these cookies are as delightful to make as they are to eat.
Why This Recipe Works
- The combination of spiced cookie dough and creamy milk chocolate creates a perfect balance of flavors.
- Using pumpkin puree in the dough adds moisture and a subtle pumpkin flavor, making the cookies irresistibly soft.
- The jack o’lantern faces not only make these cookies festive but also allow the melted chocolate to peek through, adding to the visual appeal.
- This recipe is versatile, allowing for various chocolate fillings and decorations to suit your taste.
- They’re freezer-friendly, so you can make them ahead of time for any Halloween event.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie cutters (pumpkin shape)
- Toothpick or small knife
Instructions
Step 1: Prepare the Dough
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Tip: If the dough is too sticky, chill it for 30 minutes to make it easier to handle.
Step 2: Shape the Cookies
Preheat your oven to 350°F and line baking sheets with parchment paper. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a pumpkin-shaped cookie cutter to cut out the cookies. Place half of the cookies on the prepared baking sheets. Place a small mound of milk chocolate chips in the center of each cookie on the baking sheet, leaving space around the edges.
Step 3: Create Jack O’Lantern Faces
Using a toothpick or small knife, carve out small eyes, a nose, and a mouth into the remaining cookie cutouts to create jack o’lantern faces. Carefully place these cutouts over the chocolate-covered cookies, pressing the edges gently to seal. Tip: Make sure the faces are carved deep enough so the chocolate will be visible after baking.
Step 4: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The chocolate will melt and spread slightly, peeking through the carved faces. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Serve and Enjoy
Once cooled, these milk chocolate stuffed jack o’lantern cookies are ready to serve. They’re perfect for Halloween parties, school events, or just a fun treat at home. Tip: For an extra festive touch, drizzle with orange-tinted white chocolate or sprinkle with edible glitter.
Tips and Tricks
For the best results, make sure your butter is softened but not melted. This ensures the dough has the right consistency. If you’re short on time, you can use store-bought pumpkin-shaped cookies and simply add the chocolate filling and faces. To prevent the dough from sticking to the cookie cutter, dip it in flour before each cut. For a more intense pumpkin flavor, add an extra tablespoon of pumpkin puree to the dough. If you’re making these cookies for a crowd, double the recipe—they’ll go fast!
Recipe Variations
- Swap the milk chocolate chips for dark chocolate or white chocolate for a different flavor profile.
- Add a teaspoon of pumpkin pie spice to the dough for an extra kick of warmth and spice.
- Instead of carving faces, use Halloween-themed sprinkles to decorate the cookies before baking.
- For a nutty twist, mix chopped pecans or walnuts into the dough.
- Make them gluten-free by substituting the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough up to 3 days in advance and store it in the refrigerator. Alternatively, bake the cookies and freeze them for up to a month. Just thaw at room temperature before serving.
Can I use fresh pumpkin instead of pumpkin puree?
Yes, but make sure it’s pureed and not too watery. Excess moisture can affect the dough’s consistency. If using fresh pumpkin, you might need to adjust the flour quantity slightly.
How do I prevent the chocolate from leaking out?
Ensure the edges are well sealed when placing the top cookie over the chocolate. Also, don’t overfill with chocolate chips—a small mound in the center is enough.
Can I make these cookies without the chocolate filling?
Certainly! They’ll still be delicious as plain pumpkin cookies. You can also fill them with caramel or peanut butter chips for a different twist.
Why did my cookies spread too much?
This could be due to the butter being too soft or the dough not being chilled enough before baking. Make sure to follow the recipe’s instructions for the best results.
Summary
These milk chocolate stuffed jack o’lantern cookies are a fun and festive treat perfect for Halloween. With a spiced pumpkin cookie dough and a gooey chocolate center, they’re sure to be a hit at any spooky gathering.