Autumn cookies filled with pumpkin jam. Served with a cup of milk or tea, these fragrant cookies with a soft center are just what you need to start the day off right with a healthy breakfast. Together with the pumpkin and almond tart, fig cookies and apple cookies, the cookies filled with pumpkin jam make a delightful and tempting autumn breakfast, perfect for warming hearts on chilly October and November mornings — not to mention these treats are part of our collection of many delicious cookie recipes. I wasn’t surprised when tasting these cookies to realize how well pumpkin jam pairs with the crumbly shortcrust pastry. Pumpkin, with its thousand recipes, once again proves to be one of the most delicious and versatile vegetables in the kitchen, perfect also for creating always-different desserts!
This recipe is truly delicious — it surprised me with its flavor and simplicity and was a big hit at home! Let’s go into the kitchen: I’ll tell you how to make autumn cookies filled with pumpkin jam, but first remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).+
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter and Spring
Ingredients to make autumn pumpkin jam cookies
- 3 1/4 cups 00 flour (or all-purpose flour)
- 1/2 cup granulated sugar
- 7 oz (≈3/4 cup + 2 tbsp) butter
- 1 tsp baking powder
- 1 egg
- 1 egg yolk
- to taste lemon zest
- 2/3 cup pumpkin jam (pumpkin)
- 1 oz (≈1/4 cup) chopped hazelnuts
Tools
- Oven
- Baking sheet
- Bowls
Preparation of pumpkin jam cookies
To make the cookies with pumpkin jam, start by cutting the butter into the flour until it resembles coarse crumbs, then add the sugar, the egg and the yolk.
Add the lemon zest, the baking powder and the vanillin (vanilla powder). Knead the pastry until all ingredients are incorporated and the dough becomes smooth and homogeneous, then let it rest in the refrigerator.
Mix the chopped hazelnuts into the pumpkin jam (you can find the preparation link above, both in the title and among the ingredients). Take the dough out of the fridge, work it briefly to make it more pliable and roll it out with a rolling pin into a long rectangle about 1 1/4 inches thick and with the short side approximately 5.5–6 inches wide.
Using a piping bag with a fairly wide tip, pipe a strip of jam lengthwise along the pastry. Fold the upper part and then the lower part of the sheet around the jam. Cut the strip into pieces about 1 1/2 inches long and bake at 356°F for 20 minutes. Remove from the oven and let cool.
Serve dusted with powdered sugar and enjoy.
Store the cookies at room temperature for 3–4 days, covered with a tea towel.
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