Description
These Pumpkin Butter Filled Jack O’Lantern Sandwich Cookies are a delightful fall treat, featuring a sweet and spiced pumpkin butter filling sandwiched between perfectly baked pumpkin pie spice cookies. Ideal for Halloween celebrations, these cookies combine festive flavor with a fun presentation, making them a crowd-pleaser for any autumn party.
Ingredients
Scale
Pumpkin Butter
- 2 cups pumpkin purée
- ¾ cup granulated sugar
- 6 Tablespoons brown sugar (firmly packed)
- ¼ cup fresh apple cider
- ¼ cup boiled cider
- 1 Tablespoon pumpkin pie spice
Cookies
- 4 cups all purpose flour
- ⅔ teaspoon salt
- 4 teaspoons pumpkin pie spice
- ⅛ teaspoon baking powder
- 1¼ cups unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons maple syrup
- ½ cup pumpkin purée
Instructions
- Make the Pumpkin Butter: In a medium saucepan, combine the pumpkin purée, granulated sugar, brown sugar, fresh apple cider, boiled cider, and pumpkin pie spice. Cook over medium heat, stirring frequently until the mixture thickens and reduces to a spreadable consistency. Remove from heat and allow to cool completely before using.
- Prepare the Cookie Dough: In a large bowl, whisk together the flour, salt, pumpkin pie spice, and baking powder. In a separate bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add the egg, egg yolk, maple syrup, and pumpkin purée, mixing until combined. Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to roll and cut.
- Roll and Cut the Cookies: Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about ¼-inch thickness. Using a jack o’lantern or pumpkin-shaped cookie cutter, cut out an even number of cookies. Place cookies on a parchment-lined baking sheet.
- Decorate and Bake: For half of the cookies, carefully cut out eyes, nose, and mouth shapes to create the jack o’lantern faces. Bake all cookies for 12-15 minutes or until edges are lightly browned. Allow cookies to cool completely on wire racks.
- Assemble the Sandwich Cookies: Spread a generous amount of the cooled pumpkin butter on the back of each whole cookie. Top with a jack o’lantern face cookie to create a sandwich. Press lightly to adhere.
- Serve and Enjoy: Arrange the sandwich cookies on a festive platter and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- Sweet, perfectly spiced, and extra spooky! These delicious Pumpkin Butter Filled Jack O’Lantern Sandwich Cookies are the perfect crowd-pleasing treat to serve at your next Halloween party.
- Use a sharp knife or cookie cutters to create detailed jack o’lantern faces for extra visual impact.
- Chilling the dough is essential for easy handling and to prevent spreading during baking.
- Ensure the pumpkin butter is completely cooled before assembling to avoid melting the cookies.
- These cookies can be made a day ahead and stored in an airtight container for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 74 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 41 mg
