Easy Pumpkin Linzer Cookies for Fall Baking
These Pumpkin Linzer Cookies are a fun way to bring classic fall flavors to your cookie tray. The buttery, lightly spiced cookies are sandwiched with sweet pumpkin butter and finished with a dusting of powdered sugar for a bakery-style look. They’re perfect for Thanksgiving, cookie exchanges, holiday gifting, or enjoying with a warm cup of coffee on a crisp autumn afternoon.
Looking for another festive fall treat? Try these Pumpkin Pie Truffles next.
How to Make Pumpkin Linzer Cookies
Here are the ingredients you need to make these Pumpkin Linzer Cookies, plus step by step instructions for how to make them.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- ¾ cup almond flour
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 2 tsp pumpkin spice
- ¼ tsp salt
- ⅓ cup pumpkin butter
- Powdered sugar, to decorate
Step by Step Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the softened butter and sugar until the mixture is pale, light, and fluffy.
3. Add the egg and vanilla extract, then continue mixing until everything is smooth and fully incorporated.
4. Add the all-purpose flour, almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt. Mix just until a soft dough forms. Avoid overmixing to keep the cookies tender.
5. Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to roll out easily.
6. Lightly flour your work surface and roll the chilled dough to about 1/8-inch thick.
7. Use a pumpkin-shaped cookie cutter to cut out the cookies. From half of the cookies, cut a smaller pumpkin shape in the center to create the top layer.
8. Arrange the cookies on the prepared baking sheet, leaving a little space between each one. Bake for 8 to 10 minutes. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Once the cookies have cooled, spread a thin layer of pumpkin butter over each solid cookie. Top with the cut-out cookies to create sandwich cookies, then finish with a light dusting of powdered sugar, if desired.
10. Serve and enjoy!
Note
Storage: If you’re not serving the cookies the same day or have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
With their crisp edges, tender centers, and flavorful pumpkin filling, these Pumpkin Linzer Cookies are as delicious as they are beautiful. Make a batch for holiday gatherings, package them as homemade gifts, or keep a few on hand to enjoy throughout the season. They’re a festive fall cookie that’s sure to disappear quickly.
More Pumpkin Cookie Recipes
Pumpkin Linzer Cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- ¾ cup almond flour
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 2 tsp pumpkin spice
- ¼ tsp salt
- ⅓ cup pumpkin butter
- Powdered sugar, to decorate
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and sugar until the mixture is pale, light, and fluffy.
- Add the egg and vanilla extract, then continue mixing until everything is smooth and fully incorporated.
- Add the all-purpose flour, almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt. Mix just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to roll out easily.
- Lightly flour your work surface and roll the chilled dough to about 1/8-inch thick.
- Use a pumpkin-shaped cookie cutter to cut out the cookies. From half of the cookies, cut a smaller pumpkin shape in the center to create the top layer.
- Arrange the cookies on the prepared baking sheet, leaving a little space between each one. Bake for 8 to 10 minutes. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled, spread a thin layer of pumpkin butter over each solid cookie. Top with the cut-out cookies to create sandwich cookies, then finish with a light dusting of powdered sugar, if desired.
- Serve and enjoy!
