Little Debbie Pumpkin Delights Recipe
If you’re craving something festive, cozy, and utterly irresistible this season, then you absolutely must try the Little Debbie Pumpkin Delights Recipe. These soft, tender pumpkin cookies sandwich a luxuriously spiced pumpkin butter filling that tastes like autumn wrapped in a sweet, buttery hug. Every bite bursts with cinnamon, ginger, and molasses, perfectly balanced by a luscious pumpkin filling that will have you reaching for seconds before you even finish the first. They’re a perfect treat to make your kitchen smell amazing and bring everyone together around the cookie jar.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that work beautifully together to create the perfect blend of flavors and textures. Each component—from the melted butter to the warming spices and pumpkin puree—plays a vital role in crafting the unique taste and irresistibly soft texture of these pumpkin delights.
- 12 tbsp butter, melted: Provides rich moisture and buttery flavor to the cookie dough.
- 1 cup granulated sugar: Adds sweetness and helps achieve a lovely tender crumb.
- 1 egg: Acts as a binder, keeping the dough cohesive and soft.
- ¼ cup molasses: Gives a deep, rich flavor and adds to the cookie’s moistness.
- 2 tsp baking soda: Leavens the cookies so they rise perfectly and stay soft.
- 1 tsp cinnamon: Brings warm spice notes throughout the dough.
- ½ tsp ginger: Adds a gentle kick that complements the pumpkin flavor wonderfully.
- ¼ tsp salt: Balances sweetness and enhances all the flavors.
- 2 ¼ cups flour: The base that builds structure and texture.
- 15 oz. can pumpkin puree: The star ingredient that makes everything truly autumnal.
- 1 ½ cups granulated sugar (for filling): Sweetens the pumpkin butter filling.
- 2 tsp cinnamon (for filling): Infuses the filling with warm spice.
- ½ tsp nutmeg: Adds a fragrant, nutty spice to the pumpkin filling.
- 1 tsp ginger (for filling): Provides a gentle heat to round out the filling’s flavor.
- ¾ cup apple juice: Helps cook down the filling to the perfect spreadable consistency.
- 1 tsp cornstarch: Thickens the pumpkin butter so it holds its shape when baked.
How to Make Little Debbie Pumpkin Delights Recipe
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F and line a baking sheet with parchment paper. This simple prep step ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Make the Cookie Dough
Using an electric mixer, combine the melted butter and sugar until smooth and creamy, which helps incorporate air for a tender cookie. Add the egg and molasses and continue mixing for about a minute until everything is well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger to evenly distribute the spices and leavening. Slowly mix the dry ingredients into the wet until a soft dough forms. If the dough seems too sticky, sprinkle in flour one tablespoon at a time until manageable.
Step 3: Chill the Dough
Chilling the dough for 30 to 60 minutes is key to preventing the cookies from spreading too much while baking. It also relaxes the gluten, giving you a perfectly tender, shaped cookie after baking.
Step 4: Prepare the Pumpkin Butter Filling
In a small saucepan, combine the pumpkin puree, sugar, cinnamon, nutmeg, and ginger. In a separate bowl, whisk the cornstarch into apple juice to prevent lumps, then whisk this mixture into the pumpkin. Cook on low heat, bringing it to a simmer and letting it thicken for about 10 minutes. Once thickened, remove from heat and allow it to cool to room temperature; this luscious filling is what makes the Little Debbie Pumpkin Delights Recipe stand out!
Step 5: Roll and Cut the Cookies
On a lightly floured surface, roll the chilled dough to about ¼-inch thickness for just the right bite-sized thickness. Use a pumpkin-shaped cookie cutter to cut out your shapes for that perfect seasonal touch.
Step 6: Create the Jack O’Lantern Faces
Place half of the pumpkin-shaped cookies on your prepared baking sheet. Take a sharp knife and carefully cut out charming jack o’lantern faces—eyes and mouth—on the other half of the cookies. These cutouts become the cookie tops that let the pumpkin filling peek through.
Step 7: Assemble and Bake
Spoon about 1 ½ to 2 tablespoons of your pumpkin butter filling onto the flat cookies. Top with the cut-out cookies and gently press the edges to seal them, creating a little autumnal sandwich. Bake for 12 to 14 minutes or until the edges are set and turn a delicate golden hue. Let them cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
How to Serve Little Debbie Pumpkin Delights Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over the cooled cookies for an elegant touch that resembles early morning frost. You can also drizzle some melted white chocolate for extra sweetness and pizazz, or top with a tiny dollop of whipped cream when serving for an indulgent treat.
Side Dishes
These pumpkin delights pair beautifully with a hot cup of chai tea or a steamed latte, complementing the spices perfectly. For a brunch or dessert party, serve alongside a bowl of spiced apples or cinnamon roasted nuts to keep those warm, fall flavors going strong.
Creative Ways to Present
Get festive by arranging these cookies on a pumpkin-shaped platter or nestled in a rustic basket with fall leaves for a cozy presentation. You can also stack them with parchment paper between each layer in a pretty tin or box to give as a thoughtful homemade gift. Little Debbie Pumpkin Delights Recipe is always a crowd-pleaser wherever it lands!
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 3 days. The flavors actually deepen after resting, so if you can resist, they’re even better the next day.
Freezing
You can freeze the assembled cookies by placing them on a baking sheet until firm, then transferring them to a sealed freezer bag or container. They’ll keep beautifully for up to 2 months. Just thaw at room temperature before serving.
Reheating
Warm your Little Debbie Pumpkin Delights gently in a microwave for about 10-15 seconds or in a 300°F oven for 5 minutes to refresh their soft texture and bring out the pumpkin aroma before enjoying again.
FAQs
Can I use fresh pumpkin instead of canned puree?
Fresh pumpkin can be used but make sure to cook and puree it until smooth and drain excess moisture for the best consistency. Canned puree is convenient because it’s perfectly smooth and moisture-balanced for baking.
What if I don’t have a pumpkin-shaped cookie cutter?
You can substitute with any small round or oval cutter and use a knife to carve out face shapes manually for a similar effect. Or get creative with other fall-themed shapes like leaves or acorns!
Can these cookies be made vegan?
With some substitutions like flax eggs, vegan butter, and maple syrup instead of molasses, you could adapt this recipe. Just keep in mind the texture and flavor might shift slightly from the traditional.
How long do these cookies stay fresh?
Stored properly, they stay soft and delicious for up to 3 days at room temperature or up to a week in the fridge. They are best enjoyed soon to experience the full pumpkin-spiced flavor.
Is the pumpkin butter filling stable for sandwiches?
Yes! The pumpkin butter is thickened with cornstarch so it holds nicely between the cookies without being too runny. Just be sure to let it cool completely before assembling to prevent soggy cookies.
Final Thoughts
There’s just something magical about making the Little Debbie Pumpkin Delights Recipe—it captures all the warmth and comfort of fall in a single bite. Whether you’re baking for the family, a festive gathering, or simply treating yourself, these pumpkin-filled cookies will bring smiles and cozy vibes all around. So preheat your oven, gather those ingredients, and dive into making this delightful seasonal classic. You’re going to love every scrumptious moment!
Print
Little Debbie Pumpkin Delights Recipe
- Total Time: 49 minutes
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
Delight in the festive flavors of Little Debbie Pumpkin Delights, a delicious pumpkin-filled cookie recipe with a spiced pumpkin butter center, perfect for autumn celebrations and holiday treats.
Ingredients
Cookie Dough
- 12 tbsp butter, melted
- 1 cup granulated sugar
- 1 egg
- ¼ cup molasses
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp salt
- 2 ¼ cups flour
Pumpkin Butter Filling
- 15 oz can pumpkin puree
- 1 ½ cup granulated sugar
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ginger
- ¾ cup apple juice
- 1 tsp cornstarch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the melted butter and 1 cup granulated sugar using an electric mixer. Add the egg and molasses, and mix for about one minute until smooth and well incorporated.
- Prepare Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger to evenly distribute the spices and leavening agent.
- Combine Dough: Slowly add the dry ingredients into the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, add flour one tablespoon at a time until manageable.
- Chill Dough: Chill the cookie dough in the refrigerator for 30 to 60 minutes to prevent spreading during baking, which helps the cookies keep their shape.
- Make Pumpkin Butter: In a small saucepan, combine the pumpkin puree, 1 ½ cups sugar, cinnamon, nutmeg, and ginger. Stir to mix thoroughly.
- Thicken Filling: In a separate small bowl, whisk cornstarch into the apple juice until smooth. Add this mixture to the pumpkin spices in the saucepan and heat on low, bringing to a gentle simmer. Simmer for 10 minutes while stirring frequently, then remove from heat and allow to cool.
- Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use a pumpkin-shaped cookie cutter to cut out shapes.
- Prepare Cookies for Filling: Place half of the cut cookies on the prepared baking sheet. Using a sharp knife, carefully cut out jack-o’-lantern faces (eyes and mouth) from these cookies.
- Add Filling: Spoon approximately 1 ½ to 2 tablespoons of cooled pumpkin butter onto the center of the solid cookie bases (the cookies without cut-outs).
- Seal Cookies: Place the cut-out cookies over the filling-topped cookies, gently pressing the edges together to seal the pumpkin filling inside.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the cookie edges are set and have turned a light golden color.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential to prevent spreading and maintain cookie shape.
- Allow the pumpkin butter filling to cool completely before assembling to avoid melting the dough.
- You can store the finished cookies in an airtight container for up to 5 days.
- For a more intense pumpkin flavor, consider adding a pinch of cloves or allspice to the pumpkin butter.
- Use parchment paper or silicone baking mats to ensure easy removal of cookies after baking.
- Prep Time: 35 minutes (includes chilling dough and making filling)
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, autumn dessert, pumpkin butter filling, fall treats, Little Debbie inspired cookies
