Creamy, bright orange pumpkin purée can seem all but forgotten after the last slice of pie disappears from the Thanksgiving table. Pumpkin spice everything is still available, but very little actual pumpkin shows up on our plates. Even the pumpkin that finds its way into baked goods like pumpkin bread takes a backseat flavor-wise to cinnamon, ginger, clove, and plenty of sugar.
Pumpkin jam keeps real pumpkin at the forefront – in flavor, texture, and color – so I wanted to create a holiday cookie to showcase it. Classic linzer cookies with their peekaboo windows seemed like a good stylistic bet. The challenge would be balancing the sugar and spices so that pumpkin was the star of the show.
Perfecting Pumpkin Jam
The most basic pumpkin jam is simply pumpkin purée and sugar, cooked over low heat. Recipes for pumpkin jam call for different blends of sweeteners, including honey, maple syrup, and brown sugar. I did test batches with all white sugar, all brown sugar, and a 50-50 mix. The molasses in the brown sugar overpowered the pumpkin even in smaller quantities. I tried making a light caramel with white sugar to see if it would add depth, but it contributed just a one-note aftertaste. To keep focus on the pumpkin flavor, white sugar was clearly the way to go since it added only sweetness. As a bonus, it made for the brightest orange jam.
With the base of the jam settled, it was time for some fine tuning. I had initially used the standard jam-making formula of equal weights of sugar and fruit, but I found that reducing the sugar by 25 percent provided a more balanced sweetness while maintaining the jelly-like sheen. Using a technique for rounding out the flavor of butterscotch, I added lemon juice for brightness and maple syrup for depth to subsequent batches. In small amounts, they add the right complexity without being individually identifiable. Finally, cinnamon and ginger brought a hint of classic pumpkin pie spice.
No Tough Cookies
I had originally imagined a classic ginger spice cookie base, but test batches of gingerbread and spice cookies fell short. Both required a heavy hand with spices to compete with the molasses in the dough. No pumpkin jam could stand up to those assertive flavors. Plus, neither provided the right crisp-but-not-crumbly base for a sandwich cookie.
Shortbread provided a neutral, buttery canvas and the right texture. Molasses was definitely out, but I missed its savory depth. Drawing inspiration from Scandinavian baking, I incorporated some dark rye flour into the dough, which provides a subtle nutty flavor and slightly heartier texture. After playing with a few blends of spices, I found that finely ground black pepper added further complexity to the standard cinnamon, ginger, and clove. With these additions, the texture remained light and the cookies provided a balance of sweetness and spice to showcase the pumpkin jam.
Bringing It All Together
With the jam and cookies ready to go, it was time to move on to construction. I rolled out the dough and tested a few sizes of round cutters. At two inches in diameter, the filled cookies held up well and provided a satisfying two or three bites. Larger cookies also worked, but they felt excessive given the thickness of the assembled sandwich. I also happily discovered that the thick consistency of the pumpkin jam allowed me to use more filling than in a traditional jelly-filled linzer cookie. You can spread a generous teaspoon of jam between two cookies without causing any to ooze out when biting into the cookie. The resulting cookie has even more pumpkin flavor and a creamier mouthfeel. These cookies make pumpkin the star of the show.
- PUMPKIN JAM
- 1 cup (200 grams) pumpkin purée
- ⅔ cup (150 grams) granulated sugar
- 1 ½ teaspoons maple syrup
- 1 teaspoon lemon juice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- LINZER COOKIES
- ¾ cup unsalted butter, at room temperature
- ½ cup (100 grams) granulated sugar
- 1 egg yolk
- 1 cup (125 grams) all-purpose flour
- ¾ cup (100 grams) rye flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon finely ground black pepper
- ¼ teaspoon ground clove
- ¼ teaspoon salt
- For the jam: Combine all ingredients in a small saucepan and cook over medium heat, stirring frequently, until the mixture bubbles in the center. Turn the heat down to low and cook, stirring every few minutes, until the jam darkens slightly and thickens, about 15 minutes. Transfer to the refrigerator to cool completely before using.
- For the cookies: Beat the butter and sugar together until light and fluffy, about 3 minutes. Add the egg yolk and mix until fully incorporated. Combine the dry ingredients in a small bowl. Add the dry ingredients to the wet ingredients and mix just until fully combined. Divide the dough in half and shape into two flat disks. Wrap in plastic and refrigerate until firm, at least an hour.
- Preheat the oven to 325 degrees.
- Roll out the dough to just under ¼-inch thick between two layers of plastic wrap or on a lightly floured surface. Cut using a 2-inch cookie cutter. Reroll the scraps and cut additional cookies. Transfer the cookies to a parchment-lined baking sheet and refrigerate for 10 minutes before baking. Repeat with the second disk of dough, using a small cookie cutter or a round piping tip to cut a small window in the center of each cookie.
- Bake the cookies until the edges just begin to brown, 8 to 10 minutes. Allow them to cool for five minutes on the baking sheet before transferring to a wire rack to cool completely.
- To assemble: Spread a rounded teaspoon of jam onto the flat side of each of the cookies without a cutout, leaving a ¼-inch border. Top with the cutout cookies and press down lightly. Store the cookies in the refrigerator.