Rating: 4 stars
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  • 1 star values: 1

Dip pumpkin butter-filled spicy shortbread cookies in silky dark chocolate for a festive fall dessert.

Recipe by Joy Wilson of Joy the Baker
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

55 mins
20 mins
2 hrs
2 hrs 75 mins
6 to 8 sandwich cookies


Ingredient Checklist


Instructions Checklist
  • For shortbread, in a large mixing bowl beat 1 cup butter and the brown sugar until light and fluffy, about 3 to 5 minutes, scraping bowl. Add the egg yolk and beat on low speed until combined.

  • In a medium bowl whisk together the flour, cornstarch and salt. Add half of the flour mixture to the butter mixture and beat on low speed until combined. Add the remaining flour mixture and beat until combined. Stir, if necessary, to ensure that not flour bits remain in the bottom of the bowl.

  • Line a large baking sheet with parchment paper. Lightly flour parchment. Place dough on the parchment and using a rolling pin, roll out dough to 1/4-inch thickness. Cover with plastic wrap and chill at least 1 hour.

  • Preheat oven to 300°F. Line cookie sheets with parchment paper; set aside.

  • Remove dough from refrigerator. Slide the parchment onto a work surface. Remove plastic wrap. Use a 3-inch to 3 3/4-inch pumpkin-shaped cookie cutter to cut out dough. Place 1 inch apart on the prepared cookie sheets. Use a paring knife, score lines on the pumpkin cutouts. Bake 20 to 25 minutes or until the edges and bottoms of the cookie are just lightly browned. Remove and allow to cool on the cookie sheet for 15 minutes before removing to a wire rack. Cool completely.

  • For filling, in a small saucepan combine the pumpkin, syrup, water, cinnamon, nutmeg, ginger, salt, and cloves. Stir over medium heat until thoroughly combined and just starts to bubble. Reduce heat and cook, stirring often, for 5 minutes. The mixture will be thick. Remove and transfer to a small bowl. Chill until cooled.

  • In a large mixing bowl beat cream cheese for 1 minute or until smooth. Add 2 tablespoons butter and beat until combined. Add cooled pumpkin mixture. Beat until combined and smooth. Add 1 1/2 cups powdered sugar and beat until combined. Add remaining powdered sugar and beat until smooth and thickened. Transfer to a small bowl, cover, and chill thoroughly.

  • For chocolate dip, in a small saucepan heat chocolate and oil over low heat until melted and smooth.

  • To assemble, dip each pumpkin cookie, stem side down, into chocolate to coat about 1/3 of the tops. Allow excess to drip off. Place on parchment paper and allow to stand until set. Chill to set, if necessary. Spread about 2 tablespoons filling onto the flat side of half of the cookies. Top each with a remaining cookie, flat sides down. Chill for 1 hour until filling is set before serving.

Nutrition Facts

510 calories; fat 30g; cholesterol 72mg; saturated fat 18g; carbohydrates 62g; mono fat 8g; poly fat 1g; trans fatty acid 1g; insoluble fiber 3g; sugars 39g; protein 5g; vitamin a 2274.4IU; vitamin c 0.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.5mg; folate 48mcg; vitamin b12 0.1mcg; sodium 147mg; potassium 186mg; calcium 43mg; iron 2.7mg.