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Cutout Pumpkin Sandwich Cookies

 Cutout Pumpkin Sandwich Cookies
Apricot preserves peek out of these buttery, tender sugar cookies. Make them throughout the year with a variety of cookie cutter shapes. —Schelby Thompson, Camden Wyoming, Delaware
24 ServingsPrep: 40 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1-1/4 cups sugar, divided
  • 2 eggs, separated
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • 1/2 cup ground almonds
  • 3/4 cup apricot preserves


  • In a large bowl, cream butter and 3/4 cup sugar until light and
  • fluffy. Add egg yolks, one at a time, beating well after each
  • addition. Combine flour and salt; gradually add to creamed mixture
  • and mix well. Shape dough into a ball; chill for 1 hour or until
  • firm.
  • On a surface dusted with confectioners' sugar, roll dough to 1/8-in.
  • thickness; cut with a 3-in. pumpkin-shaped cookie cutter. Cut a
  • 1-1/2-in. pumpkin from the center of half the cookies and remove
  • (set aside small pumpkin cutouts to bake separately).
  • Place on greased baking sheets. Beat egg whites until frothy. Combine
  • almonds and remaining sugar. Brush each cookie with egg whites;
  • sprinkle with almond mixture. Bake at 350° for 6-8 minutes or

2 of 2

Cutout Pumpkin Sandwich Cookies (continued)

Directions (continued)

  • until lightly browned. Remove immediately to wire racks to cool
  • completely.
  • Spread 1-1/2 teaspoons of apricot preserves on the bottoms of the
  • solid cookies; place cookies with cutout centers, almond side up,
  • over filling.
  • Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 196 calories, 9 g fat (5 g saturated fat), 38 mg cholesterol, 111 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.