These Pumpkin Linzer Cookies are the kind of thing people assume took much longer and required much more skill than they actually did. Two layers of tender, almond flour-based pumpkin spice cookies, sandwiched around pumpkin butter, with the top layer cut out so the filling peeks through - then finished with a dusting of powdered sugar. They look like something from a bakery window. They taste like fall. And they come together with a standard mixer and a couple of cookie cutters.
The dough needs an hour in the fridge to firm up, which makes this a great recipe to start in the morning and finish in the afternoon. One batch makes 24 assembled cookies. Pumpkin butter - not pumpkin puree - is the filling. It's a spreadable, jam-like product (Trader Joe's carries a great seasonal version, or check near the jams at your regular grocery store) that's already sweetened and spiced, with just the right consistency for sandwiching without making the cookie soggy. Prep time is 30 minutes plus 1 hour chill, bake time is 8-10 minutes.
The almond flour in the dough is doing something really nice - it adds a slightly nutty, tender quality that plain all-purpose flour can't replicate. Combined with cinnamon, ginger, nutmeg, and pumpkin spice, these taste more layered than a standard sugar cookie without being complicated to make. If you love fall cookies, also check out these Raspberry Linzer Cookies for the classic version and these Fall Bake Sale Treats for more seasonal ideas.
Hosting a Fall Cookie Exchange or Party?These linzer cookies are gorgeous on a cookie exchange table - and a few good games make any fall gathering more memorable. The Fall Games Bundle has 30+ fall-themed printable games ready to go in one instant download.
Ingredients
- Unsalted butter, softened
- Sugar
- Egg
- Vanilla
- All-purpose flour
- Almond flour
- Cinnamon
- Ginger
- Nutmeg
- Pumpkin spice
- Pumpkin butter
- Powdered sugar, for dusting
See recipe card for quantities.
Instructions
Preheat oven to 350 degrees Fahrenheit.
Step one: Beat softened butter and sugar together until light and fluffy. Mix in the egg and vanilla until well combined.
Step two: Add flour, almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt. Mix until a dough forms. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Step three: On a lightly floured surface, roll dough to about ⅛-inch thickness. Cut out pumpkin shapes with a cookie cutter. For half of the cookies, use a smaller cutter to cut a window in the center.
Step four: Place cookies on a parchment-lined baking sheet and bake at 350°F for 8-10 minutes until edges are lightly golden. Cool completely on a wire rack.
Step five: Spread a thin layer of pumpkin butter on each solid cookie. Place a cut-out cookie on top to sandwich together. Dust with powdered sugar.
Hint: Roll the dough to a consistent thickness using rolling pin guides or two equal-height dowels on either side - uneven dough means some cookies will be underdone while others overbake.
Recipe Tips for Success
- Pumpkin butter is not pumpkin puree - it's a spreadable, jam-style product. Trader Joe's carries a great seasonal version; it's also available at most grocery stores near the jams.
- Chill the dough for the full hour. Warm dough is hard to roll and will spread in the oven before setting up properly.
- Use a fine mesh sieve for the powdered sugar dusting - it gives you an even, bakery-style finish without overdoing it.
- Assemble the cookies the day you plan to serve them. The pumpkin butter can soften the top cookie if they sit assembled for too long.
Storage
Store in an airtight container in the fridge for up to 3 days. Best assembled the day of serving - the pumpkin butter can soften the top cookie if they sit assembled overnight. Pumpkin butter is a jam-style spread, not pumpkin puree - find it near the jams at the grocery store or at Trader Joe's seasonally. Chill dough for the full hour - warm dough is hard to roll and will spread in the oven.
Pumpkin Linzer Cookies
Ingredients
- ½ c unsalted butter softened
- ½ c sugar
- 1 egg
- 1 t vanilla
- 1 c flour
- ¾ c almond flour
- 1 t cinnamon
- ½ t ginger
- 2 t pumpkin spice
- ¼ t salt
- ⅓ c pumpkin butter
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
- Mix in the egg and vanilla until well combined.
- Add the flour, almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt. Mix until a dough forms.
- Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
- On a lightly floured surface, roll dough to about ⅛-inch thickness. Cut out pumpkin shapes with a cookie cutter. For half of the cookies, use a smaller cutter to cut out a center window.
- Place cookies on a parchment-lined baking sheet and bake at 350°F for 8-10 minutes, or until edges are lightly golden. Cool completely on a wire rack.
- Spread a thin layer of pumpkin butter on each solid cookie. Place a cut-out cookie on top to sandwich. Dust with powdered sugar.
Notes
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
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