Pumpkin Linzer Cookies

Pumpkin Linzer Cookies

These pumpkin butter linzer cookies are the perfect holiday treat! They're soft, buttery, and great for a fall dessert.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 15

Chill Time 1

Total Time 1 40

Servings cookies

Calories 238kcal

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

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