Fall Pumpkin Linzer Cookies
Pumpkin Linzer Cookies are a cozy fall twist on the holiday classic. Filled with pumpkin butter and warm spices, they’re tender, pretty, and perfect for entertaining.
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.
Nutrition
Serving: 1cookieCalories: 94kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 28mgPotassium: 19mgFiber: 1gSugar: 4gVitamin A: 336IUVitamin C: 0.5mgCalcium: 13mgIron: 0.5mg
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