More sweet than spooky, these Nutella stuffed jack-o-lantern snickerdoodle cookies are a huge hit!
To make my own version of these snickerdoodle jack-o-lanterns, I used my follower-favorite sugar cookie recipe as the base.
Instead of almond extract, I added ½ tsp. cinnamon to the dough.
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My sugar cookie recipe is fool-proof, and so is this snickerdoodle version!
I had trouble finding a good jack-o-lantern cookie cutter that I thought would work.
This metal cutter would have been perfect, because the jack-o-lantern face shapes come separately from the pumpkin shape. However, it makes very, very large cookies. Not what I was looking for!
I ended up using this cookie cutter in medium from Amazon, but for full disclosure, I snipped out the face portion of the cutter and used it separately because it didn’t work well as an all-in-one cutter due to all the small shape cutouts. Perhaps the larger cutter wouldn’t have the same issue?
Unlike my sugar cookie dough, I did have to refrigerate my pumpkin cutouts prior to using the jack-o-lantern “face” portion or it would stick too much. However, if you use a metal cookie cutter or a larger cutter, that shouldn’t be the case!
Once the shapes our cut out, I sprinkled a cinnamon sugar mixture over the jack-o-lantern cookies, making sure to remove excess cinnamon sugar before baking,
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Once cooled, frost the pumpkin shaped cookies with Nutella and top with a jack-o-lantern cookie.
Find the full recipe below!
Nutella Stuffed Jack-O-Lantern Snickerdoodle Cookies
Ingredients
- 1 C. sugar
- 2 sticks butter, cold & cut into chunks
- 1 egg
- 1 t. vanilla extract
- 1/2 tsp. cinnamon
- 3 C. all-purpose flour
- 2 t. baking powder
- For cinnamon sugar coating:
- 1/2 C. Sugar
- 1/2 tsp. cinnamon
Instructions
- Preheat oven to 350.
- Cream the sugar and butter. Mix in the egg and extracts.
- In a separate bowl, combine the flour, baking powder and cinnamon.
- Add flour mixture to to sugar mixture and mix just until combined.
- Roll out dough on floured surface and cut 1/2 of the dough into pumpkins, and cut out jack-o-lanterns using the remaining dough.
- Place cookie shapes on parchment lined baking sheets. To help retain shape, place the tray of cutouts in the freezer 3-5 minutes before baking.
- Bake for 10-12 minutes and let cool.
- Frost the pumpkin cookies with Nutella and top with jack-o-lantern cookies.