Pumpkin Linzer Cookies bring cozy autumn flavor to a classic holiday favorite. These delicate almond shortbread cookies are lightly spiced and filled with a sweet layer of pumpkin butter. With their buttery crumb and cute pumpkin cut-out window, they’re as eye-catching as they are delicious.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I bake these every fall because they’re surprisingly simple but look like something you’d find in a bakery. The dough comes together quickly, chills nicely, and bakes in minutes. You can prepare the cookies in advance and fill them right before serving, which makes them perfect for entertaining.
They’re a festive addition to Thanksgiving dessert tables, Halloween treat boxes, or just a weekend bake to enjoy with coffee or tea. These Pumpkin Linzer Cookies always feel special, no matter the occasion.
Ingredients
- Unsalted butter – If you use salted butter, don’t add extra salt.
- Granulated sugar
- Egg – Large or extra large is fine.
- Vanilla extract – I use artificial vanilla extract and the flavor is just fine.
- All-purpose flour
- Almond flour – Look for fine or extra fine ground almond flour. This helps give the dough some structure.
- Cinnamon – Use freshly ground for the best flavor.
- Ground ginger – Use powdered ginger, not fresh ginger.
- Nutmeg – I keep whole nutmeg on hand and then microplane it when I need it.
- Pumpkin spice – I buy fresh pumpkin spice each fall so that it’s got the best flac
- Salt
- Pumpkin butter – You can buy pumpkin butter with the seasonal baking products, or make your own.
- Powdered sugar – For decorating.
How To Make Fall Pumpkin Linzer Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Beat the softened butter and sugar in a stand mixer fitted with a paddle attachment until light and fluffy. This step is key for creating a tender cookie base.
Mix in the egg and vanilla extract until smooth. Use a flex-edge silicone spatula to scrape down the bowl so everything combines evenly.
Whisk together the flour, almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt. A balloon whisk is great for blending spices evenly. Add this to the wet mixture and stir until a dough forms.
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. A spouted prep bowl makes it easy to transfer and wrap without flour spilling everywhere.
On a lightly floured surface, roll the dough to ⅛ inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies. For half the cookies, cut out a smaller pumpkin shape in the center to make the “windows.”
Arrange cookies on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes, or until the edges are lightly golden. Cool completely on a wire rack. Use oven-safe gloves when handling hot pans for safety.
Spread a thin layer of pumpkin butter on the solid cookies. Place the cut-out cookies on top to create sandwiches. Dust lightly with powdered sugar before serving.
Chef Jenn’s Tips
- Chill the dough thoroughly so the cookies hold their shape while baking.
- Swap pumpkin butter for apple butter or spiced jam for variety.
- If the dough softens while cutting, pop it back in the fridge for 10 minutes.
- Use a small sieve or shaker for an even layer of powdered sugar.
Recommended
Make It a Meal
Pair these cookies with a mug of hot apple cider, a pumpkin spice latte, or spiced chai. On a dessert tray, they go beautifully with pecan pie brownies, pumpkin cheesecake, and chocolate bark.
Storage
Store assembled cookies in an airtight container in the refrigerator for up to 3 days. For the freshest results, bake and cool the cookies first, then fill and decorate with pumpkin butter and powdered sugar just before serving.
Fall Pumpkin Linzer Cookies
Equipment
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup almond flour
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
- ⅓ cup pumpkin butter
- powdered sugar for decorating
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat the butter and sugar in a stand mixer with a paddle attachment until light and fluffy.
- Add the egg and vanilla; mix until smooth.
- Stir in flour, almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt until dough forms.
- Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
- Roll dough to ⅛ inch thickness on a floured surface. Cut out pumpkin shapes, then cut windows in half of them.
- Bake 8–10 minutes until edges are golden. Cool on a wire rack.
- Spread the pumpkin butter on solid cookies, sandwich with cut-outs, and dust with powdered sugar.
Notes
Chef Jenn’s Tips
- Chill the dough thoroughly so the cookies hold their shape while baking.
- Swap pumpkin butter for apple butter or spiced jam for variety.
- If the dough softens while cutting, pop it back in the fridge for 10 minutes.
- Use a small sieve or shaker for an even layer of powdered sugar.