Nutella Stuffed Jack-O-Lantern Snickerdoodle Cookies

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

Yield: 12 sandwich cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
More sweet than spooky, these Nutella stuffed jack-o-lantern snickerdoodle cookies are a huge hit!


  • 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


  • 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.



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