The Bestest Pumpkin Linzer Cookies
A buttery almond cookie meets cozy fall spice and sweet pumpkin butter filling; the result charms cookie trays and dessert tables. Pumpkin Linzer Cookies taste tender, look adorable, and bake fast for stress-free entertaining.
These cookies shine for Thanksgiving dessert boards, cookie exchanges, Halloween parties, and December bake-offs. For more seasonal sweets, try my silky Pumpkin Crème Brûlée Tarts (easy fall dessert), bakery-style Pumpkin Muffins with Cream Cheese swirl for brunch, and festive Homemade Spiced Christmas Jam for gifting.
What Are Pumpkin Linzer Cookies?
They’re a fun twist on the traditional Austrian cookie, made with almond flour, warm spices, and a sweet pumpkin butter filling that tastes like autumn in every bite. Even though they look fancy, they’re surprisingly easy to make and totally worth it.
Ingredients
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Almond flour
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Pumpkin pie spice
- Fine salt
- Pumpkin butter (for filling)
- Powdered sugar (for dusting)
See recipe card for quantities.
How to Make Delicious Pumpkin Linzer Cookies
1. Cream butter and sugar
In a large bowl, beat butter and sugar until light and fluffy.
2. Add egg and vanilla
Mix in the egg and vanilla extract until smooth.
3. Add dry ingredients
Add almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt. Stir until a soft dough forms.
4. Chill the dough
Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Chilling helps prevent spreading while baking.
Pro Tip: Always work with cold dough and re-chill scraps before re-rolling; details like the pumpkin stem stay sharp.
5. Roll and cut
Roll dough between two sheets of parchment paper to about â…› inch thick. Use a pumpkin-shaped cutter for half of the cookies and cut smaller centers in the others to create the window.
6. Bake
Place cookies on a parchment-lined baking sheet and bake at 350°F for 8 to 10 minutes or until the edges are lightly golden. Cool completely on a wire rack.
7. Assemble
Spread a thin layer of pumpkin butter on the solid cookies. Place the cutout cookies on top to make a sandwich. Sprinkle with powdered sugar before serving.
Try not to snack on them all before assembling. It’s harder than it sounds!
Substitutions
- Nut-free version: Substitute almond flour with oat flour for a nut-free option.
- Gluten-free: Use a 1:1 gluten-free baking flour; keep almond flour as written.
- Dairy-free: Swap plant-based butter with 80%+ fat; chill dough 15 minutes longer.
- Egg-free: Use 3 tbsp aquafaba or a commercial egg replacer; watch bake time.
- No pumpkin butter: Fill with thick apple butter or cinnamon-orange marmalade.
Variations
Spicy: Add a pinch of cayenne to dough for gentle heat.
Maple-deluxe: Brush bottoms with maple syrup before filling; add toasted pecan dust.
Kid-friendly sparkle: Rim cut-out tops with coarse sanding sugar before baking.
Gingerbread twist: Replace cinnamon/ginger/nutmeg with 1½ tsp gingerbread spice.
Equipment Needed
Stand mixer or hand mixer: Creams butter and sugar evenly for a lighter dough.
Rolling pin: Helps roll the dough to an even â…›-inch thickness.
Metal sheet pans: Heat quickly and brown edges evenly.
Stoneware sheet pans: Bake a bit softer; add 1–2 minutes to the bake time.
Pumpkin cookie cutter (≈ 3–3½ inches): Creates the main cookie shape. – In this Amazon link you will find cookie cutters like Pumpkin, Ghosts, Bat, Witch Hat for Halloween Holiday Baking
Parchment paper or silicone baking mats: Prevent sticking and promote even baking.
Fine-mesh sieve: Dusts confectioners’ sugar smoothly over the tops.
How to Store These Linzer Cookies
Store assembled cut-out cookies airtight in the fridge up to 3 days. Freeze unfilled shells for 1 month; thaw and fill for best snap. Filled cookies freeze 2 weeks; thaw in the fridge.
Pumpkin Linzer Cookies FAQs
Is pumpkin purée the same as pumpkin butter?
No—pumpkin butter is thicker and set, ideal for sandwiches; purée is too soft.
Can I make the Linzer cookie dough ahead?
Yes—chill up to 48 hours or freeze 1 month (wrapped as a disc).
Why dust before assembly?
Dusting the top cookie only keeps the sugar bright and prevents it from dissolving into the filling. If you dust after assembly, the sugar lands on the pumpkin butter, turns patchy, and the cookies don’t look as neat.
More Pumpkin Recipes
- No-Bake Pumpkin Pie with Graham Cracker Crust
- Pumpkin Crème Brûlée Tartlets with Crackly Sugar Top
- Caramel Pumpkin Crumbl Cookies (Copycat Dessert)
- Pumpkin Meringue Cookies for Thanksgiving Trays
- Pumpkin Muffins with Cream Cheese Frosting
- Creamy Sugar-Free Pumpkin Mousse (Low-Sugar Treat)
- Vegan Pumpkin Waffles (Dairy-Free, Egg-Free Breakfast)
- Pumpkin Honey Bun Sheet Cake for Fall Parties
- Pumpkin Spice Irish Coffee (Cozy Fall Cocktail)
- Homemade Pumpkin Pie Spice Blend for Baking
Taylor Swift Chai Sugar Cookies
If you’re a Swiftie, you probably know that Taylor Swift’s Chai Sugar Cookies have become a fall favorite among fans. They’re cozy, spiced, and perfect for sweater weather baking days. These Pumpkin Linzer Cookies share that same comforting vibe with their blend of cinnamon, nutmeg, and pumpkin spice. You can even take inspiration from Taylor’s cookies by adding a hint of chai spice to the dough or pairing these with a warm chai latte for the ultimate fall treat.
So if you’re listening to the new “The Life of a Showgirl” on repeat or just looking for something sweet to bake on a crisp day, these cookies are a must-try for anyone who loves all things autumn and cozy.
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Pumpkin Linzer Cookies with Almond Flour
Equipment
- Stand mixer or hand mixer
- Rolling Pin
- Parchment paper or silicone baking mats
- Fine-mesh sieve
Ingredients
- ½ c unsalted butter softened
- ½ c sugar
- 1 egg
- 1 t vanilla
- 1 c flour
- ¾ c almond flour
- 1 t cinnamon
- ½ t ginger
- ½ t nutmeg
- 2 t pumpkin spice
- ¼ t salt
- â…“ c pumpkin butter
Instructions
- Beat butter and sugar until fluffy. Mix in egg and vanilla. Stir in almond flour, cinnamon, ginger, nutmeg, pumpkin spice, and salt until a soft dough forms.
- Wrap the dough and refrigerate for 1 hour until firm.
- Roll between parchment to about â…› inch thick. Cut pumpkin shapes and punch small windows in half of them.
- Arrange on a parchment-lined sheet and bake at 350°F for 8 to 10 minutes until edges are lightly golden. Cool on a wire rack.
- Spread pumpkin butter on the solid cookies. Cap with the window cookies and dust with powdered sugar.
