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Pumpkin Spice Alfajores

Pumpkin Spice Alfajores

A beloved fall flavor combined with a dulce de leche filling creates a crave-worthy seasonal dessert in Pumpkin Spice Alfajores. Pumpkin Spice Alfajores pictured with Lemony Gingerbread Cakelet Leaves

Pumpkin Spice Alfajores
Serves: 35 sandwich cookies
 
Ingredients
  • 1⅓ cups all-purpose flour
  • ⅔ cup cornstarch
  • 3 tablespoons confectioners’ sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground mace
  • ⅔ cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • 2 large egg yolks
  • 2 teaspoons dark rum*
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • ¾ cup prepared dulce de leche (approximately 7 ounces)
  • 1 (9-ounce) jar pumpkin butter
  • Garnish: unsweetened coconut flakes, chopped (approximately ⅓ cup)
Instructions
  1. In a medium bowl, whisk together flour, cornstarch, confectioners’ sugar, baking powder, baking soda, salt, allspice, and mace until combined.
  2. In a large bowl, beat together butter and sugar with a mixer at high speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition until incorporated. Add rum, vanilla extract, and lemon extract, beating until incorporated. Gradually add flour mixture, beating until combined. (Dough will be somewhat soft.)
  3. Divide dough into 2 flattened portions. Wrap each portion in plastic wrap. Refrigerate for at least 2 hours to overnight.
  4. Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
  5. Turn out a dough portion onto a lightly floured surface. Using a rolling pin, roll out dough out to a ⅛-inch thickness. Using a 1¾-inch fluted round cutter, cut 35 rounds from dough. Place cookies 2 inches apart on prepared baking sheets. Repeat with remaining dough portion, rerolling scraps as necessary. Place pans in freezer for 15 minutes.
  6. Bake until edges of cookies are very light golden brown, approximately 10 minutes. Transfer cookies to a wire cooling rack and let cool completely.
  7. Place dulce de leche in a piping bag fitted with a medium round tip (Wilton #2A). Pipe a ring of dulce de leche on outer edge of half of cookies.
  8. Place pumpkin butter in another piping bag fitted with a medium round tip (Wilton #2A). Fill center of dulce de leche circles with an even layer of pumpkin butter. Top with remaining half of cookies. Press down slightly to spread dulce de leche just past edges of cookies.
  9. Roll edges of cookies in coconut, pressing lightly to adhere to dulce de leche. Store cookies in an airtight container, and refrigerate until ready to serve.
Notes
*Dark rum is optional.

 

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