Pumpkin Butter Filled Jack O'Lantern Sandwich Cookies
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.
Ingredients
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
Pumpkin Butter
- Combine all ingredients in a medium sauce pan.
- Cook over medium to medium-low heat until thickened, about 20-25 minutes.
- Remove from heat.
- Allow to cool.
Cookies
- Heat oven to 350℉.
- Line several sheet pans with parchment. Set aside.
- In a large bowl, whisk together flour, salt, pumpkin spice, and baking powder. Set aside.
- With an electric mixer, beat butter and sugar until smooth, about 1-2 minutes.
- Add egg, egg yolk, and maple syrup.
- Beat until blended.
- Add pumpkin.
- Mix well.
- Add flour mixture.
- Stir just until combined.
- Divide dough in half.
- Wrap one half in plastic wrap. Set aside.
- Roll other half between two sheets of parchment paper to 1/16 inch.
- Use pumpkin cutter to cut out as many cookies as you can.
- Remove excess dough away from cut cookies.
- Set scraps aside.
- Repeat with other half.
- Re-roll scraps until all dough is used.
- Place cookies on prepared pans.
- Cut out faces on half the cookies.
- Bake 14-17 minutes, until just starting to brown.
- Let cool.
Assembly
- Spread each solid cookie with 1½ Tablespoons pumpkin butter.
- Top with cutout cookie.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Substitutions:
- You can use store-bought pumpkin butter to fill these cookies.
- If you aren't a big fan of pumpkin, you can fill these cookies with homemade or store-bought apple butter!
- For the pumpkin butter, you will need boiled cider and fresh apple cider.
- For purposes of this recipe, 2 cups of pumpkin purée is equal to a 15-ounce can.
- Make sure you have pumpkin purée and not pumpkin pie filling.
- You will need Grade B (or, Grade A Dark Robust or Grade A Very Dark/Strong) Maple Syrup for this recipe. You can find what grade it is by checking the label.
- Remember to scrape down the bowl periodically when making the cookie dough.
- This dough doesn’t need to be refrigerated, but if you need to, you can wrap it tightly in plastic wrap (be sure to flatten it into a disc!) and refrigerate for up to 24 hours.
- The pumpkin butter can also be made in advance.
- The size of your cookie cutter will determine the amount of cookies you get from this recipe. We used a 4 inch cutter.
- You can use a sharp knife to cut the faces out of the cookies or, if you have it, use a jack o'lantern cookie cutter set.
- Be careful when baking these cookies! Since each oven bakes differently, you don't want them to burn. They are thin, and you will need to keep an eye on them after about 10 minutes.
Nutrition
Serving: 1cookieCalories: 250kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 74mgPotassium: 94mgFiber: 1gSugar: 20gVitamin A: 4289IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.