Pumpkin Linzer Cookies
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.
Servings: 16 cookies
Calories: 203kcal
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.
Video
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
Calories: 203kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 79mg | Potassium: 130mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2680IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg