Hello friends and Happy Monday!! Two years ago, I posted a recipe for pumpkin alfajores. Alfajores are similar to shortbread cookies filled with dulce de leche, they are very popular in South America. I’m always trying to come out with different flavors and that is why you are going to see many recipes for this kind of cookie on my blog. This year, I decided to improve my pumpkin recipe and I’m very happy with the result.
First, you should know that pumpkin has a lot of moisture and what we do not want is to have wet, super soft cookies. So, we are going to try to catch some moisture from the pumpkin puree using paper towels and we are going to brown the butter so we can get rid of some liquid.
They are really good cookies. The flavor of the pumpkin and spices are on point and the texture of the cookie is perfect.
This recipe is for the collaboration I’m hosting on Instagram today #pumpkincollabfriends. Follow me @Pastry_Tales.
Let’s start with the recipe.
Yield about 20 alfajores
For the pumpkin cookie dough
1 cup all purpose flour
3/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice OR (3/4 teaspoon ground cinnamon + 1/8 teaspoon ground cloves + 1/8 teaspoon ground ginger + 1/8 teaspoon ground nutmeg).
1/2 cup unsalted butter
1/3 cup white granulated sugar
1 egg yolk at room temperature
3/4 teaspoon vanilla extract
1/2 cup pumpkin puree NOT pumpkin pie filling
For the filling
1 can Dulce de Leche. I like using the one by La Lechera
You can choose to sprinkle powdered sugar on top of the cookies or make a chocolate drizzle (I did that) using dark chocolate candy melts.
For the cookies
1.- In a small bowl mix, flour, cornstarch, baking powder, baking soda, salt and pumpkin pie spice. Mix and set aside.
2.- We have to remove some of the moisture from the pumpkin puree. Spread the pumpkin puree on layers of paper towels and press down squeezing the moisture out of (you have to do this 2 times) . After this process you have to end up with 1/3 cup pumpkin puree (not less not more). Set aside.
3.- Now, we are going to brown out butter. Melt butter in a small saucepan and bring to simmer until it becomes a medium nutty brown color. This process will take about 5-7 minutes. Remove from heat and pour it into a small container (browned bits included). Let it cool for 30 minutes.
4.- After your butter has cooled down, let’s start making the cookies: Pour your browned butter into a bowl and mix for a couple of minutes. Add in the sugar and mix for 2 minutes. Add in egg yolk and mix for 1 minute. Add vanilla extract and pumpkin puree, mix until everything is well combined.
5.- Add dry ingredients into the wet ones and mix until it forms a dough. With your hands, make a disc and wrap it with plastic. Place this dough into the fridge and chill for 2 hours.
6.- After 2 hours, preheat your oven to 350 F and line your cookie sheets with parchment paper.
7.- Unwrap dough and roll it out on the top of a floured surface. Roll to ¼-inch thick. Using a round cookie cutter (or any other shape you want) cut the cookies and place them on prepared cookie sheets.
8.- Bake for 12-14 minutes until the edges are golden and centers are set.
9.- Transfer to a wire rack to cool completely before assembling.
9.- To assemble: Turn half of the cookies upside down and spread with a thick layer of dulce de leche. I like to use a piping bag and a tip for this process. Tip : Wilton 1 M .
10.- Place remaining cookies on top of the dulce de leche to create a sandwich.
11.- You can drizzle some chocolate on top (using Candy Melts, do not use chocolate chips). OR you can sprinkle some powdered sugar on top.
12.- The best way to storage these cookies are in a container or plate but do not cover it, just place a dry kitchen towel on top. Do not use an airtight container because your cookies will turn soggy due to the pumpkin.
If you have any question about this recipe, please send an email to email@example.com