As promised the recipe video for the pumpkin delights! These are basically like a pumpkin gingerbread-y cookie with a pumpkin butter filling. I’m obsessed with this combo of flavors.
For the recipe, let me preface this by saying I made a half batch cause I wasn’t sure how they would turn out. So this recipe makes like 5 giant cookies. So if you want more than that be sure to double it. I do recommend chilling the dough a lot cause it can soften up pretty quick and be tricky to work with.
Homemade Pumpkin delights
- recipe inspired by baking it beautiful
- Made a half batch since I was experimenting
Dough
- 6 tbsp butter, softened
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 an egg (about 2 tbsp whisked egg)
- 2 tbsp molasses or maple syrup (I used pumpkin spice maple syrup)
- 1 tsp baking soda
- 1 tsp pumpkin spice
- Pinch each of cardamom and ginger
- Pinch salt
- 1 cup + 2 tbsp flour
Filling
- pumpkin butter, homemade or store bought
In a mixer whip the butter with the sugars for a few min. While that’s whipping combine baking soda, spices, and flour in a separate bowl. To the butter mixture add in the egg and molasses/syrup. Then add in the dry ingredients. Mix until dough comes together. Chill dough for about an hour so it’s easier to work with. Roll out dough to about 1/4” and use a pumpkin cookie cutter to cut out pumpkin shapes. To half of the pumpkins cut out a jack o lantern shape. If dough isn’t too soft to handle add a little pumpkin butter to the middle of the pumpkins without a face. Then add one of the jack o lantern cookies on top and seal the edges. Chill dough again for 30 min. Preheat oven to 350 degrees f then bake cookies for about 15 min or until the middle seems to be baked. The edges should be brown and the middle will be more pale and soft. Let cool then move to cooling rack. Since these have pumpkin butter it’s best to store them in the fridge.
#pumpkindelights #fallbaking #cozy #pumpkinseason #romanticizeyourlife
If you love the flavors of fall, these homemade pumpkin delights offer a unique twist on traditional pumpkin cookies by incorporating a pumpkin butter filling that adds moistness and a rich, spiced flavor. Using pumpkin spice maple syrup or pumpkin spice-flavored syrup like the Great Pumpkin Spice Flavored Syrup mentioned in the OCR enhances the depth of flavor and complements the cardamom and ginger spices perfectly. For best results, chilling the dough multiple times is key. It helps the butter firm up, which prevents spreading and makes the dough easier to roll and cut into festive pumpkin and jack-o-lantern shapes. When shaping, ensure the edges are well sealed to keep the pumpkin butter intact during baking. Baking at 350°F for about 15 minutes allows the edges to caramelize brown while leaving the center soft and chewy. Storing these cookies in the fridge is essential because of the pumpkin butter filling, which can spoil more quickly than a standard cookie filling. They taste delicious when slightly chilled, perfect for enjoying alongside a warm cup of tea or coffee. If you want to make more than five giant cookies, simply double the ingredients, keeping in mind that the dough softness can change with temperature and ingredient substitutions. Pumpkin butter can be homemade or store-bought; homemade versions allow you to adjust sweetness and spice level to your preference. These pumpkin delights are a cozy, romantic way to celebrate pumpkin season and fall baking traditions while enjoying a soft, spiced cookie with an indulgent filling. Don't forget to decorate your cookies creatively before baking to bring a festive Halloween touch to your treats. #pumpkindelights #fallbaking #cozy #pumpkinseason #romanticizeyourlife