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
Scale
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
