Pumpkin Linzer Cookies

Pumpkin Cookie Recipe

[{"selector":"#anim-b5ef28dc-23c7-4f67-a3f2-1d5770b2cd79","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e55c8f3d-3340-4b6f-8b33-cea7dffacc86","keyframes":{"transform":["translate3d(760.86950%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Packed with Fall Flavor! Celebrate the fall with pumpkin cookies... Pumpkin linzer cookies! These little treats are both tasty and adorable & will add fun to your fall parties! And they're so easy to make! Get Recipe

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[{"selector":"#anim-a0e79d2a-29a5-4721-8e5c-b3cb4c78bc24","keyframes":{"opacity":[0,1]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-12b5a380-7542-48db-9201-f94d21098b1f","keyframes":{"transform":["translate3d(650.00011%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pumpkin Cinnamon Buttercream Ingredients – Unsalted butter – Pumpkin puree – Ground cinnamon – Confectioners' sugar

In the bowl of a stand mixer or large bowl with hand mixer, beat butter, pumpkin, & sugar until light & fluffy, about 3 mins. Beat in egg yolk & vanilla.

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In separate large bowl, whisk together flours, cinnamon, ginger, nutmeg, & salt.

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Add flour mix to the wet mix until just combined, taking care not to over-mix.

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Divide dough in half & pat each into a disc. Wrap dough in plastic wrap & place in fridge until firm, about 1 hour.

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On a floured surface, sprinkle flour over dough disc (leave 2nd in fridge) & roll dough to be ¼"-thick.

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Cut out cookies with a medium or large cookie cutter (I use 2½") and transfer to parchment paper-lined baking sheet.

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Re-roll dough scraps to cut out more cookies. Place cookie sheet in fridge for 30 mins & take second dough disc out.

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Repeat steps 6 & 7 with 2nd dough disc, but before chilling, use your smallest cookie cutter to make a cutout in the center of each.

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While cookie dough is chilling, heat oven to 350 degrees.

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Bake both sheets of cookies for 8-10 mins, until edges are just turning golden. Let cool on pan for 5 mins before moving a wire rack to cool completely.

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In the bowl of stand mixer or medium bowl with hand mixer, beat butter & pumpkin until combined. Beat in cinnamon & sugar 1 cup at a time.

[{"selector":"#anim-482c7709-397b-4afa-b840-946ac99c03e3","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4d25647f-503a-4870-944a-7aec59b11a6e","keyframes":{"transform":["translate3d(619.64299%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get Recipe

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[{"selector":"#anim-2c4c6863-c081-4f46-823d-5b9fde60b235","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-81e13b82-c6aa-4651-addd-1e24a0a3413c","keyframes":{"transform":["translate3d(619.64299%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] These Pumpkin Linzer Cookies are such a fun treat all fall long! Bring them to parties & share them with friends! Enjoy!! Get Recipe

For more fall pumpkin flavor, try these seasonal Pumpkin Macarons! My step-by-step recipe makes the macaron-making process easy!

[{"selector":"#anim-38e428ab-38e0-4907-a912-113dbcfdf5f0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-00bd81a5-445e-447a-a453-ba5616adc834","keyframes":{"transform":["translate3d(-120.82111%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] *Get Macaron Recipe*

Pumpkin Linzer Cookies

In the bowl of a stand mixer or large bowl with hand mixer, beat butter, pumpkin, & sugar until light & fluffy, about 3 mins. Beat in egg yolk & vanilla.

Step 1

In separate large bowl, whisk together flours, cinnamon, ginger, nutmeg, & salt.

Step 2

Add flour mix to the wet mix until just combined, taking care not to over-mix.

Step 3

Divide dough in half & pat each into a disc. Wrap dough in plastic wrap & place in fridge until firm, about 1 hour.

Step 4

On a floured surface, sprinkle flour over dough disc (leave 2nd in fridge) & roll dough to be ¼"-thick.

Step 5

Cut out cookies with a medium or large cookie cutter (I use 2½") and transfer to parchment paper-lined baking sheet.

Step 6

Re-roll dough scraps to cut out more cookies. Place cookie sheet in fridge for 30 mins & take second dough disc out.

Step 7

Repeat steps 6 & 7 with 2nd dough disc, but before chilling, use your smallest cookie cutter to make a cutout in the center of each.

Step 8

While cookie dough is chilling, heat oven to 350 degrees.

Step 9

Bake both sheets of cookies for 8-10 mins, until edges are just turning golden. Let cool on pan for 5 mins before moving a wire rack to cool completely.

Step 10

In the bowl of stand mixer or medium bowl with hand mixer, beat butter & pumpkin until combined. Beat in cinnamon & sugar 1 cup at a time.

Step 11

For more fall pumpkin flavor, try these seasonal Pumpkin Macarons! My step-by-step recipe makes the macaron-making process easy!