Description
These Pumpkin Butter Filled Jack O’Lantern Sandwich Cookies are a delightful Halloween treat featuring spiced pumpkin butter sandwiched between pumpkin-flavored cookies shaped like jack o’lanterns. Sweet, perfectly spiced, and festive, they’re ideal for parties or seasonal gatherings.
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
- Prepare the Pumpkin Butter: In a medium saucepan, combine 2 cups pumpkin purée, ¾ cup granulated sugar, 6 tablespoons brown sugar, ¼ cup fresh apple cider, ¼ cup boiled cider, and 1 tablespoon pumpkin pie spice. Cook over medium heat, stirring frequently, until thickened and spreadable. Remove from heat and set aside to cool.
- Make the Cookie Dough: In a large bowl, whisk together 4 cups all-purpose flour, ⅔ teaspoon salt, 4 teaspoons pumpkin pie spice, and ⅛ teaspoon baking powder. In a separate bowl, beat 1¼ cups unsalted butter with 1 cup granulated sugar until light and fluffy. Add 1 large egg, 1 large egg yolk, 2 teaspoons maple syrup, and ½ cup pumpkin purée, mixing until combined. Gradually add the dry ingredients to the wet, mixing until a dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and chill for at least 1 hour until firm enough to roll out.
- Roll and Cut Cookies: Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Use jack o’lantern shaped cookie cutters to cut out cookies. Transfer to baking sheets lined with parchment paper.
- Bake the Cookies: Bake for 12-15 minutes or until the edges just begin to turn golden. Remove from oven and allow to cool completely on wire racks.
- Assemble the Sandwich Cookies: Spread a generous amount of pumpkin butter on the underside of half the cookies, then top each with another cookie to create a sandwich. Press gently to adhere.
- Serve and Store: Enjoy immediately or store in an airtight container for up to 5 days to maintain freshness.
Notes
- Sweet, perfectly spiced, and extra spooky! These pumpkin butter filled cookies are ideal for Halloween festivities.
- Boiled cider is a concentrated apple cider; if unavailable, substitute with additional apple cider and reduce by simmering.
- Ensure the cookies are completely cooled before sandwiching to prevent the filling from melting.
- The cookies can be made ahead and stored in an airtight container for up to 5 days.
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
