Introduction

These Pumpkin Delight Cookies are a festive treat that combines spiced pumpkin filling with soft, molasses-flavored cookies. Perfect for autumn gatherings, they feature a fun jack-o’-lantern design that’s as delightful to look at as they are to eat.

A metal tray lined with yellow parchment paper holds six pumpkin-shaped cookies stacked slightly on top of each other, each cookie having a smooth orange surface with carved-out shapes resembling jack-o'-lantern faces, showing darker orange-brown filling inside the eyes and mouth. The tray sits on top of a green and white striped cloth over a woven straw mat, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 oz canned pure pumpkin
1 ½ cup sugar (for filling)
2 tsp pumpkin pie spice (for filling)
2 tsp cinnamon (for filling)
1 tsp cornstarch
3/4 cup apple juice
12 tbsp butter, melted
1 cup sugar (for dough)
1/4 cup molasses
1 egg
2 tsp baking soda
1 tsp cinnamon (for dough)
1 tsp pumpkin pie spice (for dough)
1/4 tsp salt
3 cups flour

Instructions

Step 1: Make the pumpkin filling by whisking together the pumpkin purée, 1 ½ cups sugar, pumpkin pie spice, and 2 tsp cinnamon in a medium saucepan. In a small bowl, stir cornstarch into apple juice until fully dissolved.
Step 2: Pour the apple juice mixture into the saucepan and combine well. Cook over medium heat until it gently boils, then reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and cool completely.
Step 3: Prepare the cookie dough by beating melted butter and 1 cup sugar with a hand mixer until thickened, about 2–3 minutes. Add molasses and egg, mixing until smooth.
Step 4: Add baking soda, 1 tsp cinnamon, 1 tsp pumpkin pie spice, salt, and flour to the butter mixture. Mix with the hand mixer until a soft dough forms. Add extra flour if dough is sticky.
Step 5: Cover the dough and chill it in the refrigerator for 30 minutes. Preheat oven to 350°F. Roll dough to ¼ inch thickness on a floured surface. Cut cookies using a pumpkin-shaped or round cutter, flattening each slightly on top.
Step 6: For half the cookies, use a sharp knife to cut out triangle eyes and a mouth to create jack-o’-lantern faces.
Step 7: Assemble cookies by spooning 1 tablespoon of cooled pumpkin filling onto plain cookies. Place a face cookie on top and gently press edges to seal.
Step 8: Bake cookies on a parchment-lined baking sheet for 10–13 minutes, watching closely around the cutouts. Let cool on the baking sheet before transferring to a rack to cool completely.

Tips & Variations

Use a pumpkin-shaped cookie cutter for a festive look or a round cutter if you don’t have one. Flattening the top helps create a pumpkin silhouette.
If the dough feels sticky, gradually add flour a tablespoon at a time to avoid over-drying.
Substitute apple juice with orange juice for a slightly different fruity flavor in the filling.
For extra texture, sprinkle chopped nuts inside the pumpkin filling before assembling.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat briefly in a warm oven to soften the filling before serving.

How to Serve

A gray metal tray holds six large pumpkin-shaped cookies with smiling jack-o'-lantern faces carved out, revealing a darker, sticky filling inside the eyes and mouth. The cookies are a warm orange-brown color with a slightly cracked texture, closely lined up in the tray, which is lined with light brown parchment paper. The tray sits on a woven straw mat with a green and white striped cloth partially visible on the side, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin purée, but make sure it’s cooked and pureed smoothly. Replace the canned amount with an equal volume of fresh purée for best results.

How do I prevent the cookies from sticking together?

Make sure the filling is fully cooled before assembling the cookies. Also, seal the edges well to contain the filling and prevent sticking during baking.