Happy October friends! We’re in the spooky month of the year and my first recipe for this special season is this delicious new alfajores recipe that you will love! These cookies are made with pumpkin puree, spices, vanilla, cornstarch, etc. And because we do not want soggy pumpkin cookies, I will show you how to take care of that moisture that can be a problem for your cookie dough.

The filling is mixture of regular dulce de leche and pumpkin spice spread which gives the perfect touch for each bite.

If you would like to watch how I made these cookies, visit me on Instagram @pastry_tales

Let’s start with the recipe!

Yield about 20 alfajores

Ingredients

For the pumpkin spice 

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 at room temperature

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 pumpkin spice dulce de leche filling

1 can dulce de leche by La Lechera

1/2 pumpkin spice spread by Bonne Maman

Directions

For the pumpkin spice cookies

Directions

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 cream our butter using an electric mixer for about 60 seconds. Then, add granulated sugar and mix both ingredients until light and fluffy, about one minute. Add in egg yolk, mix for 30 seconds, vanilla, keep mixing. Finally, add the pumpkin puree and give it a quick mix.

4.- 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 at least one hour.

5.- After chilling the dough, preheat your oven to 350 F and line your cookie sheets with parchment paper.

6.- 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.

7.- Bake for 12-14 minutes until the edges are golden and centers are set.

8.- Transfer to a wire rack to cool completely before assembling.

For the pumpkin spice dulce de leche filling

1.- In a bowl pour the whole can of dulce de leche and about 3 tablespoons of pumpkin spice spread. Mix well until smooth. Taste it, if you think it needs more pumpkin spice flavor, add one tablespoon more or up to your taste.

2.- 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 big round tip for this process.

3.- Place remaining cookies on top of the dulce de leche to create a sandwich.

The best way to storage these cookies is 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 can turn a bit wet because of the pumpkin puree.

Enjoy!