Chocolate stuffed cinnamon sugar jack-o’-lantern cookies just in time for Halloween! I am amazed by how good these cookies are. They creamy chocolate layer sandwiched between two crunchy cinnamon sugar cookies is just the perfect pairing. If you’re looking for a fun fall cookie recipe, give this a try!
This recipe was inspired by Half Baked Harvest’s milk chocolate stuffed jack-o’-lantern cookies! I wanted to make an allergy friendly version of her cookies, and I am so glad that I did! This is my new favorite fall cookie recipe.
Where can I find pumpkin cookie cutters?
I found these pumpkin cookie cutters on Amazon and I love them! They’re just a couple dollars and they work so well. I used the smaller size (3 inch) pumpkin cookie cutter for these cookies! To make the pumpkin cookies jack-o’-lanterns, simply cut out eyes and a smile using a sharp paring knife.
What ingredients will I need to make these jack-o’-lantern cookies?
Hopefully you have everything you need on hand! Here’s what you’ll need:
- oat flour (I use homemade)
- baking soda
- granulated sweetener (coconut sugar, monk fruit, maple sugar, etc.)
- vegan butter or coconut oil
- pure vanilla extract
- pure maple syrup (or honey)
- chocolate chips (I use dairy free)
Where can I find dairy free chocolate chips?
I used Enjoy Life Food’s dairy free ricemilk baking morsels for this recipe. Their creamy ricemilk chocolate chips replicate the milk chocolate in Half Baked Harvest’s original recipe. I am a big fan of these dairy free chocolate chips!
Help, I don’t have oat flour!
If you don’t have oat flour on hand, you can easily make your own at home. Simply blend rolled or old fashioned oats in a high speed blender until they turn into a flour. You can view a video of how I make homemade oat flour here!
What kind of granulated sweetener should I use in this recipe?
You can use whatever kind of granulated sweetener you prefer! I used maple sugar, but coconut sugar, monk fruit, and date sugar should also work!
Can I use honey instead of maple syrup?
I haven’t tried this recipe using honey instead of pure maple syrup, but it should work!
Do I have to use vegan butter?
If you don’t want to use vegan butter, feel free to use regular butter or coconut oil instead. I haven’t tried this recipe with either of those substitutions but they should work just fine!
How do I store these cookies?
I like to store these cookies in a sealed container on the counter for 4-5 days or in the freezer for long term storage!
Looking for more cookie recipes?
Try some of my other delicious cookie recipes!
- 6 Ingredient Flourless Brownie Cookies
- 7 Ingredient Chocolate Chip Cookies
- Double Chocolate Brownie Batter Cookies
- Homemade Samoas Cookies
- Grain Free Chocolate Chip Cookies
Ready to make these delicious chocolate stuffed cinnamon sugar jack-o’-lantern cookies? Get the full recipe below!
Chocolate Stuffed Cinnamon Sugar Jack-O’-Lantern Cookies
For the Cookies
- 2 1/2 cups oat flour (I use homemade)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup + 2 tbsp pure maple syrup
- 1/4 cup + 2 tbsp vegan butter, melted (or coconut oil)
- 1 tsp pure vanilla extract
- 3 oz chocolate chips (I use dairy free)
For the Cinnamon Sugar Topping
- 1 tbsp vegan butter, melted (or coconut oil)
- 2 tbsp granulated sweetener (coconut sugar, maple sugar, etc.)
- 1 tsp cinnamon
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- White the oven heats up, add the oat flour, baking soda, salt and cinnamon to a large mixing bowl and mix until well combined. Once combined, add in the melted butter, maple syrup, and vanilla extract and mix until a thick dough forms.
- Place a piece of parchment paper on the counter and add the dough to the parchment paper. Gently roll out the dough using a rolling pin (if you don’t have a rolling pin, a water bottle often works instead). If the dough is sticking to the rolling pin, place a piece of parchment paper over the dough and roll over the parchment paper instead of directly on the dough.
- Cut out the cookies using a pumpkin shaped cookie cutter. Then cut out eyes and a smile on half of the cookies using a sharp knife. Carefully transfer the cookies to the lined baking sheet.
- Roll out the dough scraps and repeat step 4 until all of the dough is used up (this recipe makes about 20 pumpkin cookies).
- Bake the cookies in the oven for 7-8 minutes. After baking, transfer the cookies to a cooling rack to cool.
- While the cookies cool, add the chocolate chips to a glass dish and heat them in the microwave, stirring frequently so the chocolate doesn’t burn. Set aside.
- Combine the cinnamon and sugar in a small dish to create a cinnamon sugar mixture. Brush the additional melted butter over the top of the pumpkin cookies with faces and sprinkle the cinnamon sugar over the cookies.
- Next spread the melted chocolate over the pumpkin cookies without faces. Then place a pumpkin cookie with a face on each pumpkin cookie without a face and gently press down into the chocolate. You can enjoy the cookies immediately or let the chocolate harden first (if you want the chocolate to harden quickly, place the cookies in the fridge for 15 minutes).
- If the dough is too dry and falling apart, add some more melted vegan butter or maple syrup to the dough before rolling it out.
- You should be able to use coconut oil instead of vegan butter. I haven’t tried in this recipe, but it should work!