Description
Delightful pumpkin-shaped cookies filled with gooey milk chocolate, perfect for Halloween celebrations!
Ingredients
Scale
- 3 sticks (1 1/2 cups) salted butter, softened
- 1 1/4 cups light brown sugar, packed
- 1 tablespoon pure vanilla extract
- 2 eggs, at room temperature
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 12 ounces milk chocolate, melted
- 2 tablespoons salted butter, for brushing
- 3 tablespoons cinnamon sugar, for topping
Instructions
- Cream together the softened butter, brown sugar, and vanilla extract until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well.
- Gradually mix in flour, baking soda, spices, and salt until just combined into a dough.
- Flour your work surface, divide the dough, flatten into disks, roll to 1/4 inch thickness, and cut shapes using a pumpkin cookie cutter.
- Transfer cookies to a parchment-lined sheet, cut out faces on half, and freeze for 15-20 minutes.
- Preheat oven to 350°F (175°C) and bake cookies for 8-12 minutes until slightly golden. Cool on a rack.
- Brown the butter in a pot, let it cool a bit, then brush over cookies and sprinkle with cinnamon sugar.
- Spread melted chocolate on flat sides of cookies without faces, then top with the decorated cookies to assemble.
Notes
Use high-quality ingredients for best flavor and keep your dough well-floured while rolling and cutting.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg