Filled Pumpkin Cookies (Wilton)
Submitted by gina4
Pumpkin-shaped sandwich cookies filled with raisins, walnuts, and orange juice concentrate. A festive Halloween cookie project with pumpkin pie spice dough.
YIELD
1 batchPREP
20 minCOOK
15 minREADY
1 hrsThese are holiday cookies you make with the kids. Pumpkin pie spice dough gets rolled out, cut into pumpkin shapes, and sandwiched around a filling of raisins, chopped walnuts, and orange juice concentrate. The top cookie gets eyes and a mouth cut out before baking, so the filling peeks through like a jack-o'-lantern face.
The dough is a sturdy butter cookie base loaded with a full tablespoon of pumpkin pie spice. That’s a generous amount, and it fills the kitchen with the smell of cinnamon, nutmeg, ginger, and cloves while they bake. Orange food coloring tints the dough to a pumpkin hue.
Don’t chill this dough. The recipe specifically says not to, and it’s because the stiff, butter-heavy dough rolls out best at room temperature. Cold dough would crack and crumble around the edges.
The filling is just three ingredients mixed together: raisins, walnuts, and thawed frozen orange juice concentrate. The concentrate acts as both a binder and a flavor booster, adding intense citrus sweetness that complements the warm spices.
Kitchen Tips
- Roll the dough to an even thickness so the top and bottom cookies match up and seal properly.
- Use a tablespoon of filling per cookie, no more. Overfilling makes the edges bulge open during baking.
- Press the edges firmly to seal. Use fork tines for a decorative crimped edge that also locks the filling in.
- Cut the face features (eyes, mouth) before placing the top cookie on the filling. It’s much easier to cut flat dough than assembled cookies.
Variations
- Use your favorite jam or jelly as a quick filling alternative (the recipe suggests this too).
- Skip the food coloring and let the golden dough speak for itself.
- Add a cream cheese frosting finish after baking for extra sweetness and decoration.
Ingredients
Directions
Pre-heat oven to 375℉ (190℃).
In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla.
Add baking powder, spice, and flour one cup at a time mixing after each addition.
The dough will be very stiff; blend last flour in by hand. Do not chill dough. To tint with icing color, add small amounts until desired color is reached.
Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter.
Place half the cookies on cookie sheets.
Place 1 tablespoon filling on cookie.
Cut eyes and mouth from remaining cookies.
Place on top of filling.
Press to seal edges.
Bake for 12 to 15 minutes or until lightly browned.
To make filling just mix all ingredients in a bowl.
You can also use jelly.
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