Easy Pumpkin Linzer Cookies
These Easy Pumpkin Linzer Cookies are a festive twist on the classic holiday treat. Buttery almond shortbread cookies are lightly spiced with cinnamon, nutmeg, and pumpkin pie spice, then sandwiched with a layer of pumpkin butter for a cozy, autumn-inspired flavor. Each cookie has a delicate, tender crumb and looks stunning with its little pumpkin cut-out window.
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I make these pumpkin cookies every fall because they’re not just beautiful, they’re easy to make. The dough comes together quickly, chills in the fridge, and bakes up in minutes. You can make them ahead of time, then fill and decorate right before serving for a bakery-worthy finish at home.
Whether you’re planning a Thanksgiving dessert platter, a Halloween cookie box, or simply want to elevate your weekend baking, these Pumpkin Linzer Cookies deliver a perfect mix of warm spices and soft, buttery texture. They’re as good with a cup of coffee as they are at a holiday party.
Ingredients
- Unsalted butter – If you use salted butter, don’t add extra salt.
- Granulated sugar
- Egg – Large or extra large is fine.
- Vanilla extract – I use artificial vanilla extract and the flavor is just fine.
- All-purpose flour
- Almond flour – Look for fine or extra fine ground almond flour. This helps give the dough some structure.
- Cinnamon – Use freshly ground for the best flavor.
- Ground ginger – Use powdered ginger, not fresh ginger.
- Nutmeg – I keep whole nutmeg on hand and then microplane it when I need it.
- Pumpkin spice – I buy fresh pumpkin spice each fall so that it’s got the best flavor.
- Salt
- Pumpkin butter – You can buy pumpkin butter with the seasonal baking products, or make your own.
- Powdered sugar
How To Make Easy Pumpkin Linzer Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Beat the softened butter and sugar in a large stand mixer fitted with a paddle attachment until light and fluffy. This makes the base tender and prevents a gritty texture.
Mix in the egg and vanilla extract until well combined, scraping the sides with a flex-edge silicone spatula so nothing sticks to the bowl.
Add the flour, almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt. Mix until a dough forms. A balloon whisk is handy for blending dry spices evenly before adding them to the dough.
Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up. A spouted prep bowl makes it easy to transfer and wrap without spilling flour everywhere.
On a lightly floured surface or pastry mat, roll the dough to about ⅛-inch thickness. Use a pumpkin-shaped cookie cutter to cut the cookies. For half the cookies, cut out a smaller pumpkin “window” in the center.
Arrange the cut cookies on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
Spread a thin layer of pumpkin butter on the solid pumpkin cookies. Place the cut-out cookies on top to sandwich together. Dust lightly with powdered sugar for a finished look.
Chef Jenn’s Tips
- Chill the dough thoroughly so the cookies keep their shape while baking.
- Swap pumpkin butter for apple butter or a spiced jam if you want to experiment.
- Use a small sieve or shaker for a fine, even dusting of powdered sugar.
- If the dough gets soft while cutting, pop it back in the fridge for 10 minutes.
Recommended
Make It A Meal
Serve these Pumpkin Linzer Cookies with hot apple cider, spiced chai, or a pumpkin latte. They’re also great on a holiday dessert board with chocolate bark, pecan tassies, and mini cheesecakes.
Storage
Store assembled cookies in an airtight container in the fridge for up to 3 days. If you’re prepping ahead, bake and cool the cookies first, then fill and dust with sugar just before serving for the freshest texture.
Easy Pumpkin Linzer Cookies
Equipment
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup almond flour
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 2 teaspoons pumpkin spice
- ¼ teaspoon salt
- ⅓ cup pumpkin butter
- powdered sugar for decorating
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Beat the softened butter and sugar in a stand mixer fitted with a paddle attachment until light and fluffy.
- Add the egg and vanilla and mix until well combined.
- Mix in the flour, almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt until a dough forms.
- Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
- Roll the dough to ⅛ inch thickness on a lightly floured surface. Cut out pumpkin shapes, cutting out a smaller pumpkin center for half of the cookies to create a “window.”
- Place the cookies on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes, or until lightly golden at the edges. Cool completely on a wire rack.
- Spread pumpkin butter on the solid cookies, then top with the cut-out cookies to sandwich together. Dust with powdered sugar before serving.
Notes
Chef Jenn’s Tips
- Chill the dough thoroughly so the cookies keep their shape while baking.
- Swap pumpkin butter for apple butter or a spiced jam if you want to experiment.
- Use a small sieve or shaker for a fine, even dusting of powdered sugar.
- If the dough gets soft while cutting, pop it back in the fridge for 10 minutes.
