Ingredients
1 1/2 cups (3 sticks) salted butter, softened
1 1/4 cups light brown sugar, packed
1 tbsp pure vanilla extract
2 large eggs, at room temperature
4 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
12 oz milk chocolate, melted
2 tbsp salted butter (for coating)
3 tbsp cinnamon sugar (for coating)
Instructions
- In a large bowl, cream together butter, brown sugar, and vanilla until light and fluffy (3–5 minutes). Add eggs one at a time and mix until smooth.
- Mix in flour, baking soda, cinnamon, ginger, nutmeg, and salt until a dough forms.
- Lightly flour a work surface. Divide dough in half, flatten each into a disk, and roll out to 1/4 inch thickness. Cut pumpkin shapes with a cookie cutter and place on a parchment-lined baking sheet.
- Cut jack-o’-lantern faces into half the cookies. Freeze cookies for 15–20 minutes until firm. Re-roll scraps and repeat.
- Preheat oven to 350°F (175°C). Bake cookies for 8–12 minutes until lightly golden. Cool 5 minutes on baking sheet, then transfer to a wire rack.
- Melt 2 tbsp butter until lightly browned and nutty. Brush over top (face) cookies and sprinkle with cinnamon sugar.
- Spread melted chocolate over base cookies (without faces). Gently press top cookies onto them to sandwich together.
- Serve immediately or let chocolate firm before storing.
Notes
- Use dark chocolate, white chocolate, or hazelnut spread for different fillings.
- Add orange food coloring to the dough for extra festive cookies.
- Substitute pumpkin pie spice for the cinnamon, ginger, and nutmeg blend.
- Make gluten-free using a 1:1 baking flour blend.
- Use smaller cookie cutters for bite-sized versions.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
