The Ultimate Pumpkin Delight Cookies for Fall Baking

There’s nothing that says autumn quite like the aroma of freshly baked Pumpkin Delight Cookies wafting through the kitchen. Inspired by classic fall snacks and nostalgic lunchbox treats, these cookies are a soft, warmly spiced embrace in every bite. If you’ve ever longed for that famous, sweet pumpkin-filled sandwich cookie at home—or wanted a homemade treat that’s even better—this recipe is for you.
Pumpkin Delight Cookies feature a tender, molasses-spiked cookie dough that’s shaped into cheery pumpkins and filled with sweet, cinnamon-kissed pumpkin butter. A cross between a whoopie pie and a hand pie, these cookies are the ultimate fall dessert for pumpkin lovers and cookie fans alike. Serve them at harvest parties, tuck them into lunchboxes, or treat yourself alongside a cup of spiced chai latte. Let’s make Pumpkin Delight Cookies from scratch and fill your home with the perfect flavors of fall!

Ingredients List

For the Cookie Dough

• 12 tablespoons (1 ½ sticks) unsalted butter, melted
• 1 cup granulated sugar
• 1 large egg
• ¼ cup dark molasses
• 2 teaspoons baking soda
• 2¼ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon salt

For the Pumpkin Filling

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 1½ cups granulated sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ¾ cup apple juice (or apple cider for more depth)
• 1 teaspoon cornstarch

Optional for Decoration

• Turbinado or sanding sugar, for sprinkling
• ½ teaspoon ground cloves or allspice, for extra spice

Ingredient Substitutions

• Flour: Use 1:1 gluten-free flour for a gluten-free version.
• Butter: Substitute vegan butter for dairy-free.
• Molasses: Honey or maple syrup can work, but molasses brings a classic, robust flavor.
• Pumpkin Puree: Homemade pumpkin puree works if strained well.
• Spices: Try pumpkin pie spice as a blend for simplicity.

Step-by-Step Instructions

1. Prepare the Pumpkin Filling

1. In a small saucepan over low heat, whisk together pumpkin puree, sugar, cinnamon, nutmeg, and ginger.
2. In a separate bowl, dissolve cornstarch in apple juice or cider.
3. Stir the juice mixture into the pumpkin blend and bring to a light simmer.
4. Continue simmering for 10 minutes, stirring often, until slightly thickened.
5. Remove from heat and let cool completely. The filling will set up more as it cools.

2. Make the Cookie Dough

1. In a large bowl, cream melted butter and sugar until pale and thick.
2. Beat in the egg and molasses until well combined and smooth.
3. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
4. Gradually add dry ingredients to wet mixture; mix until just combined—do not overmix.
5. Cover dough with plastic and chill in the refrigerator for 30–60 minutes to help prevent spreading.

3. Shape and Fill the Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. On a lightly floured surface, roll dough to about ¼-inch thickness.
3. Use a pumpkin-shaped (or round) cookie cutter to cut out cookies. For half of the cookies, use a paring knife to cut pumpkin faces for the tops.
4. Place half of the shapes without faces on baking sheets. Spoon about 1½ tablespoons pumpkin filling in the center of each.
5. Gently lay a “face” cookie on top of the filling. Press edges to seal with your fingers or a fork.

4. Bake and Cool

1. Bake for 12–14 minutes until cookies set and edges are golden.
2. Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.

5. (Optional) Garnish

• For sparkle and crunch, sprinkle with turbinado/sanding sugar before baking.
• Dust with extra cinnamon after cooling, if desired.

Expert Cooking Tips

• Blot your pumpkin: If using homemade puree, place it in a cheesecloth-lined colander and drain excess moisture for an hour.
• Don’t overmix: Over-mixing cookie dough can make cookies tough. Fold just until flour is incorporated.
• Chill dough: Chilled dough helps cookies keep their shape and prevents excessive spreading.
• Room temperature ingredients: Ensure your butter and egg are at room temperature for best results.
• Customize faces: Use small cookie cutters or a sharp paring knife to create classic jack-o’-lantern smiles or simple shapes for fun variation.

Variations & Substitutions

• Gluten-Free Pumpkin Delight Cookies: Substitute gluten-free all-purpose flour and check that all ingredients are certified gluten-free.
• Vegan Pumpkin Delight Cookies: Use vegan butter, a flax egg (1 tbsp ground flax + 2½ tbsp water), and non-dairy milk in the filling.
• Low Sugar: Reduce granulated sugar in both dough and filling by ¼ cup for mildly sweet cookies.
• Spiced Up: Add a touch of cardamom or cloves for extra warmth.
• Chocolate Chip Pumpkin Delight: Sprinkle mini chocolate chips into the dough for a twist.
• Pumpkin Chocolate Drizzle: After cooling, drizzle with melted white or dark chocolate for a festive touch.

Serving Suggestions

• Perfect Pairings: Serve alongside spiced chai, hot apple cider, or pumpkin-flavored coffee for a cozy treat.
• Holiday Platters: Add to fall cookie platters or Thanksgiving dessert tables.
• Lunchbox Treat: Slip into lunchboxes for a delightful fall surprise.
• Gift Idea: Package individually in cellophane with a rustic ribbon for autumn gifts.
• Presentation: Arrange on a platter and dust with powdered sugar or cinnamon for an eye-catching display.

Storage & Meal Prep Tips

• Room temperature: Store in airtight containers for up to 4 days.
• Refrigerator: For longer freshness, chill for up to a week. Bring to room temp before serving.
• Freezer: Store cooled, filled cookies in layers separated by wax paper in an airtight container for up to 2 months. Thaw at room temp.
• Make ahead: Both dough and filling can be made 2–3 days ahead and stored separately in the refrigerator.
• Re-crisp: If cookies soften, reheat in a 300°F oven for 3–5 minutes to restore a little crunch.

Nutritional Info (Approximate, per cookie)

• Calories: 195
• Total fat: 5g
• Saturated fat: 2g
• Carbohydrates: 34g
• Fiber: 1g
• Sugars: 18g
• Protein: 2g

FAQs For Pumpkin Delight Cookies

Can I use fresh pumpkin instead of canned puree?

Yes, just be sure to drain and blot it well to remove excess moisture for the correct dough texture.

How do I keep Pumpkin Delight Cookies from getting soggy?

Let the pumpkin filling cool and thicken before assembling, and store cookies in a single layer or with wax paper between layers.

Can the cookie dough or filling be made ahead?

Absolutely. Both can keep, covered, in the fridge for 2–3 days before baking.

Do I need a pumpkin cookie cutter?

Not at all! A regular round cutter or glass works just fine if you don’t have a pumpkin cutter.

Why do my cookies spread too much?

This usually happens if the dough is too warm—be sure to chill at least 30 minutes before rolling and baking.

Can I freeze Pumpkin Delight Cookies?

Yes! They freeze beautifully for up to two months. Just thaw and enjoy.

What’s the best way to decorate these cookies for Halloween?

Use a small knife to cut jack-o’-lantern faces before baking, or add chocolate chip eyes for fun.

How do I make these cookies dairy-free?

Use your favorite vegan butter and a plant-based milk for the filling.

Can I substitute other spices?

Absolutely! Try a mix of cinnamon, cardamom, ginger, cloves, or allspice based on your preferences.

Are these cookies kid-friendly?

Definitely! Kids love helping cut out shapes and decorate these autumn treats.

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