You’ll enjoy these soft and creamy pumpkin Linzer cookies! This shortbread sandwich cookie is ideal for autumn treats or giving as a gift.
When I was younger, I wanted all my desserts to have a bit of excitement. I didn’t really enjoy delicate tastes and was always into “very sweet” or “truly chocolatey.”
For instance, I might have felt the urge to vomit while attempting to eat a shortbread cookie. “What is this buttery piece of cardboard coated in sugar?” is probably what would have escaped my lips.
And if you’re mocking me, don’t fret – I’m laughing at my own expense.
My preferences have evolved even from my twenties, especially regarding desserts. I now favor flavors that are intense and full-bodied instead of those that simply excite my palate.
These evolving preferences have led me to experiment with fall dessert recipes I would never have considered. Since I’m obsessed with pumpkin andpumpkin spice(and you’re probably the same, if you’re here) … I decided to try making some pumpkin linzer cookies for fall.
If you’re searching for some pumpkin treats that are subtle rather than overpowering, this one is just right. They make great gifts too. Aren’t they adorable?
Prior to starting this cookie recipe, I have some advice for you on creating the best and most delicious cookies. If you’re interested, take a look. If not, scroll down to find the recipe.
Here’s what you’ll require for these pumpkin linzer cookies.
Ingredients
- 1 cup (2 sticks) of unsalted butter, softened
- 1 cup of lightly compressed light brown sugar
- 1 large egg
- 1 teaspoon of pure vanilla flavoring
- 2 and a half cups of all-purpose flour
- 1/2 cup of almond flour (to add a nutty taste; you may also opt for additional regular flour)
- 1 teaspoon baking powder
- 1 teaspoon of pumpkin pie seasoning
- 1/4 teaspoon kosher salt
- 1/4 cup powdered sugar
- 1/2 pumpkin butter
Tips and Thoughts
These pair well with any kind of jam, so don’t let pumpkin limit your options. Other autumn flavors could be nice, such as maple butter – or how about salted caramel? Be imaginative!
I used a pumpkin-shaped cookie cutter set, for the center but you can remove the center with any other shape that you prefer.
Store these cookies in a sealed container at room temperature for up to three days. They can remain fresh for several weeks when kept in the fridge.
You can also store them in an airtight container for as long as six months. When you take them out of the freezer, allow them to reach room temperature on their own instead of using a microwave.
Get the printable version of this cookie recipe below:
Pumpkin Shortbread Linzer Cookies
Equipment
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 1 cup light brown sugar lightly packed
- 1 egg(s) large
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1/4 cup powdered sugar
- 1/2 pumpkin butter
Instructions
Make the Cookies
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Cream butter and sugar in a spacious mixing bowl using a handheld mixer at medium-high speed until the mixture becomes light and airy (approximately two minutes).
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Now incorporate the egg and vanilla extract. Stir until well combined. Be sure to scrape the sides of the bowl, as butter may cling to the edges.
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In a medium-sized bowl, combine the flour, almond flour, baking powder, pumpkin pie spice, and salt.
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Incorporate the dry ingredients into the wet mixture and stir until fully combined. Split the dough into two parts and form each portion into a flat circle.
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Cover each disc with plastic and put it in the refrigerator to cool for 30 minutes.
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Position a piece of cookie dough on a surface lightly dusted with flour and roll it until it is approximately 1/8” in thickness. Cut out large pumpkin shapes (roughly 3” in width) and arrange them on a baking sheet that has been lined. From half of the larger pumpkins, cut smaller pumpkin shapes to use as the tops.
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Place the cut-out cookies in the freezer (or refrigerator) for half an hour. While the cookies are cooling, heat the oven to 350 degrees Fahrenheit.
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Bake the chilled cookies for 13 to 15 minutes, or until they are firm and starting to turn brown on the bottom. Let the cookies sit on the baking sheet for 5 to 10 minutes, then move them to a wire rack to cool entirely.
Assemble the Cookies
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Position the cookies that have a center cut out on a surface covered with parchment paper and sprinkle powdered sugar over them.
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Apply a teaspoon of pumpkin spread to the bottom halves of each cookie (the cookies that do not have the center removed).
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Press the center-cut, sugar-coated cookies on top of the buttered base (gently).
Notes
Nutrition
If you liked this autumn recipe, let me know in the comments! I’d also appreciate it if you checked out these other posts:
This was first discovered on OOTW Desserts.
