Ingredients

The following ingredients have 4 Servings
  • 1/2 cup 1 stick unsalted butter, (room temperature)
  • 1/3 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 1 cup + 1 Tbsp, all-purpose flour
  • 3/4 cup almond flour
  • 1 1/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, (room temperature)
  • 1/2 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 2 cups confectioners' sugar

Instruction

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter, pumpkin puree, and sugar until light and fluffy, about 3 minutes.
  • Beat in egg yolk and vanilla.
  • In a separate large bowl, whisk together flour, almond flour, cinnamon, ginger, nutmeg, and salt. Add flour mixture to the wet mixture and mix until just combined, taking care not to over-mix.
  • Divide dough in half and pat each half into a disc. Wrap dough in plastic wrap and place in fridge until firm, about 1 hour.
  • On a floured surface, sprinkle a dusting of flour over one dough disc (leave second disc of dough in fridge) and roll dough out to be about ¼"-thick. Cut out cookies with a medium or large cookie cutter (2½" is recommended) and transfer to a parchment paper-lined baking sheet.
  • Be sure to re-roll and dough scraps to cut out as many cookies as you can. Place cookie sheet in fridge for about 30 minutes and take second dough disc out.
  • Roll second dough disk out to be about ¼"-thick and cut shapes with same cookie cutter. Transfer these to a second parchment paper-lined baking sheet and use your smallest cookie cutter to make a cutout in the center of each. Place this cookie sheet in fridge for 30 minutes to chill.
  • Preheat oven to 350°F.
  • Bake both sheets of cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden. Let them cool for 5 minutes on the pan, before transferring to a wire rack to cool completely.
  • Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spread about 1 teaspoon of pumpkin cinnamon buttercream into the center. Top with the sugar-dusted cookies.