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 linzer 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.
Tips for Making Delicious Cookies
Are you looking to make the tastiest cookies ever? I’ve got some tips for you. Here’s what I always make sure to pay attention to.
Use Quality Ingredients
Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).
Measure Precisely
Flour is often the main dry ingredient in cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.
Bring Cold Ingredients to Room Temp
Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and soft cookies. They don’t need to be warm; slightly cool to room temp is fine.
Avoid Overmixing
Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.
Chill the Dough
Chilling the cookie dough in the fridge for the specified time (or even overnight) before baking allows the flavors to meld and the fats to solidify. This results in cookies with better flavor and texture. It also prevents them from spreading too much during baking.
Look for Golden Edges
Unless the recipe says otherwise, the edges of the cookies should turn a golden brown while the center remains slightly soft. This balance ensures a chewy texture without overbaking.
Cool Before Transferring
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and avoids them becoming too fragile and crumbling apart.
Remember, practicing and experimenting will help you perfect your cookie baking skills over time. Have fun and enjoy the process of creating delicious baked goods! 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
Tools
- 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
These pumpkin butter linzer cookies are the perfect holiday treat! They're soft, buttery, and great for a fall dessert.
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
- 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
Transfer the pumpkin cutouts to the baking sheet first and then cut out the pumpkin in the center to ensure that the shape doesn’t distort while transferring.
You can fill the centers with additional jam using a spoon or piping bag if any look a bit empty after assembly.
Nutrition Information:
Yield:
18Serving Size:
1 cookieAmount Per Serving: Calories: 138Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 57mgCarbohydrates: 26gFiber: 1gSugar: 12gProtein: 3g
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