You’ll love these soft and buttery pumpkin Linzer cookies! This shortbread sandwich cookie is perfect for autumn dessert or gifting.
When I was younger, I needed all my desserts to have some level of pizazz. I didn’t really appreciate subtle flavors, and was all about “super sweet” or “really chocolate-y.”
For example, I might have gagged when trying to eat a shortbread cookie. “What is this buttery piece of cardboard dusted with sugar?” is likely something that would’ve come out of my mouth.
And if you’re laughing at me, don’t worry – I’m laughing at myself.
My tastes have changed even since my twenties, at least when it comes to desserts. I like flavors that are deep and rich rather than those that light up my taste buds.
These changing tastes have got me trying fall dessert recipes I would never have tried. Since I’m obsessed with pumpkin and pumpkin spice (and you probably are too, if you’re here) . . . I decided to try making some pumpkin linzer cookies for autumn.
If you’re looking for some pumpkin desserts you can make that are delicate as opposed to overwhelming, this one fits the bill. They’re really perfect for gifting also. Aren’t they cute?
Before you dive into this cookie recipe, I’ve got some tips for you on making the best (and tastiest) cookies. If you’re interested, check them out. Otherwise scroll to the bottom for the recipe.
Here’s what you’re going to need for these pumpkin linzer cookies.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 cup almond flour (for nutty flavor; you can also just use more regular flour)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1/4 cup powdered sugar
- 1/2 pumpkin butter
Tips and Thoughts
These taste great with any type of jam so don’t let pumpkin hold you back. Other fall flavors might work like maple butter – or what about salted caramel? Get creative!
I used a pumpkin-shaped cookie cutter set, for the center but you can cut out the center with any other shape that you may like.
Keep these cookies in an airtight container at room temperature for up to three days. They’ll last a few weeks in the refrigerator.
You can also freeze them in an airtight container for up to six months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.
Get the printable recipe for these cookies below:
Pumpkin Linzer Cookies
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
- Place butter and sugar in a large mixing bowl and beat with a hand mixer on medium-high until light and fluffy (about two minutes).
- Next add the egg and vanilla. Mix to combine. Make sure to scrape down the sides of the bowl as butter can get stuck around the edges.
- In a medium bowl, mix together the flour, almond flour, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the wet and mix until combined. Divide the dough in two and shape each half into a disc.
- Wrap each disc in plastic and place it in the fridge to chill for 30 minutes.
- Place one disc of cookie dough onto a lightly floured surface and roll it to about 1/8” thick. Cut out large pumpkin shapes (about 3” wide) and place them on a lined baking sheet. Cut small pumpkin shapes out of half of the large pumpkins for the tops.
- Chill the cut out cookies in the freezer (or the fridge) for 30 minutes. While the cookies chill, preheat the oven to 350F.
- Bake the chilled cookies for 13-15 minutes, or until they are just set and beginning to brown on the bottom. Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them onto a wire rack to cool completely.
Assemble the Cookies
- Place the cookies with the center cut out on a parchment paper lined surface and sift the confectioners sugar over the top.
- Spread a teaspoon of pumpkin butter on the bottom halves of each cookie (the cookies that do not have the center cut out).
- Press the center cut, sugar-dusted cookies on top of the buttered bottoms (gently).
Notes
Nutrition
Did you enjoy this fall cookie recipe? I’d love for you to check out these other recipes:
Cheesecake Brownies • Chocolate Chip Cookies • Dessert Dip • Fudge • Mini Pies • Monkey Bread • Pancakes • Pie Spice • Smoothie • Trifle • Whoopie Pies