Ingredients
For the Cookie Base:
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) packed light brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
1 cup (125g) all-purpose flour
1 cup (120g) graham cracker crumbs
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Orange food coloring (gel preferred)
For the Chocolate Stuffing:
1 cup (180g) milk chocolate chips
1/2 cup marshmallow creme
2 tbsp heavy cream
For Decoration:
Black food coloring or melted dark chocolate
Instructions
1. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper.
2. Make chocolate stuffing: Melt chocolate chips with heavy cream over low heat until smooth. Stir in marshmallow creme. Cool.
3. Whisk dry ingredients: flour, graham cracker crumbs, baking powder, salt, cinnamon, ginger, nutmeg.
4. Cream butter & sugar: Beat butter and brown sugar 3 minutes until light. Add egg and vanilla. Mix until combined.
5. Combine dough: Add dry ingredients and mix until just combined. Add orange food coloring.
6. Shape cookies: Divide dough into 16 balls. Flatten, fill with 1 tsp chocolate stuffing, seal, and shape into pumpkins.
7. Carve faces: Use a knife or toothpick to cut triangle eyes and zigzag mouths.
8. Bake 23–25 minutes until edges are golden. Cool on pan 5 minutes, then transfer to rack.
9. Redefine faces with melted dark chocolate if desired.
Notes
Success Tips:
• Use room temp butter & egg for best mixing.
• Don’t overbake – slightly underdone cookies stay chewy.
• Cool chocolate stuffing before filling cookies.
• Keep jack-o’-lantern faces bold and simple.
Storage: Airtight container 1 week, freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian