Pumpkin-Shaped Linzer Cookies made with spiced pumpkin butter filling and a rich and buttery shortbread base, some delicious Fall treats for your Halloween or Thanksgiving celebrations. Quick and easy to make, and so soft they melt in your mouth.
And with Fall upon us, and an abundance of pumpkin dessert recipes, it would be a shame not to put that pumpkin puree to good use to create some melt-in-your-mouth pumpkin cookies.
Tweaked from my Christmas Linzer Cookies and Nutella-Stuffed Chocolate Linzer Cookies, these pumpkin linzer cookies are a fantastic autumn bake that is so easy to make, relatively mess-free, and always a big hit with everyone.
The base is incredibly indulgent, rich and spiced buttery biscuits that are then sandwiched together with a delicious homemade pumpkin butter that is simply bursting with cosy Fall flavours.
You can cut any shapes you like, but I'm sure you'll agree that the pumpkin shape fits really well. You can use any size you like for the cookie cutters, you need 2 of them, a larger one that will be the base, and a smaller one that will top the cookies.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- pumpkin butter - I have a separate recipe for this, but it's basically made with roasted pumpkin puree, sugar, cider and spices, then cookies on low until it's thick and spreadable
- baking powder & plain flour - if you use self-raising flour, there is no need to add baking powder
- icing sugar - or confectioner's sugar, for a smoother texture
- butter - it can be salted or unsalted, I use salted to balance out the sweetness of the sugar. Use it cold from the fridge and either use your fingertips to rub it with the flour until you get breadcrumbs, or add it to a bender and blitz to the desired texture
- eggs - I used 1 whole egg and 2 egg yolks, the remaining egg whites can be used in different recipes like macaroons
- vanilla extract - it enhances the pumpkin flavour
- pumpkin pie spice & ground cinnamon - optional, but you can also add them to the dough for an extra Fall touch
Step-by-step photos and instructions
THE DOUGH
- in a large bowl, sift the flour, add the cold butter cut into cubes, and use your fingertips to rub the flour and butter together until it resembles breadcrumbs
- add the sifted icing sugar and baking powder and mix
- add the egg and egg yolks, vanilla extract and spices and mix well to form a dough
THE ASSEMBLY
- cover the bowl with clingfilm and refrigerate for 30 minutes
- once the dough has chilled, roll out the dough on a lightly floured surface to about 3-4 mm thickness
- use the larger pumpkin-shaped cookie cutter to cut out an even number of shapes
- arrange the cookies on a large baking tray lined with non-stick paper if the tray is not nonstick, making sure to leave room between each cookie
- using the smaller cookie shape, cut out the centre of half of the cookies
- carefully remove the pumpkin shape from the middle of each cookie
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 12-15 minutes or until the edges are slightly light brown
- remove the cookies from the oven and allow them to cool down completely
- spread a layer of pumpkin butter over the whole pumpkin shapes, then carefully place the shapes with the cut-out middle on top
- sprinkle with icing sugar
ExPERT TIPS
The baking time depends entirely on the size of the cookies, smaller cookies will be ready in between 8-10 minutes, whereas later ones can take 12-15 minutes until the edges are slightly golden.
Always allow the cookies to cool down for 5-10 minutes on the baking tray before transferring them to a cooling rack, as they will harden further as they cool down.
Make sure the pumpkin butter is completely cooled down before filling the cookies. Store them in a air-tight container, they will stay fresh for 3-4 days at room temperature.
Other Fall cookies you might like
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Pumpkin Linzer Cookies
Video
Ingredients
- 350 g plain flour ( 2 ¾ cups)
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 160 g butter (⅔ cup)
- 1 egg
- 2 egg yolks
- 100 g icing sugar (confectioners' sugar, ⅔ cup + 1 tbsp)
- 300 g pumpkin butter (2 cups)
- 1 teaspoon pumpkin pie spice (or mixed spice in the UK)
- 1 teaspoon ground cinnamon
Instructions
- Sift the flour, add the butter cut into cubes and use your fingertips to rub the flour and butter together until you get a mixture that resembles breadcrumbs.
- Add the sifted icing sugar and baking powder, spices and mix well.
- Add the vanilla extract, egg and egg yolks, and knead gently into a dough.
- Cover the dough with clingfilm, and refrigerate for 30 minutes.
- Once the dough has chilled, roll out the dough on a lightly floured surface to about 3-4 mm thickness.
- Use the larger pumpkin-shaped cookie cutter to cut out an even number of shapes.
- Using the smaller cookie shape, cut out the centre of half of the cookies.
- Carefully remove the pumpkin shape from the middle of each cookie.
- Rework the dough as needed.
- Arrange the cookies on a large baking tray lined with non-stick paper if the tray is not nonstick, making sure to leave room between each cookie.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 12-15 minutes or until the edges are slightly light brown ( see notes).
- Remove the cookies from the oven and allow them to cool down completely.
- Spread a layer of pumpkin butter over the whole pumpkin shapes, then carefully place the shapes with the cut-out middle on top.
- Sprinkle with icing sugar.
Notes
- The baking time depends entirely on the size of the cookies, smaller cookies will be ready in between 8-10 minutes, whereas later ones can take 12-15 minutes until the edges are slightly golden.
- Always allow the cookies to cool down for 5-10 minutes on the baking tray before transferring them to a cooling rack, as they will harden further as they cool down.
- Make sure the pumpkin butter is completely cooled down before filling the cookies. Store them in a air-tight container, they will stay fresh for 3-4 days at room temperature.
Nutrition
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