Guardar Tender, spiced pumpkin muffins meet classic South American alfajores in this delightful fusion treat. Soft pumpkin cookies are sandwiched with creamy dulce de leche for a unique, melt-in-your-mouth experience.
I found these pumpkin muffin alfajores to be a surprising favorite at our recent gathering: everyone loved the soft texture and sweet filling, even those new to alfajores.
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Ingredients
- All-purpose flour: 1 cup (120 g)
- Cornstarch: 1/2 cup (60 g)
- Baking powder: 1/2 tsp
- Baking soda: 1/4 tsp
- Salt: 1/4 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/4 tsp
- Unsalted butter, softened: 1/4 cup (55 g)
- Neutral oil (e.g., canola): 1/4 cup (60 ml)
- Light brown sugar: 1/2 cup (100 g)
- Large egg: 1
- Pumpkin purée: 1/2 cup (120 g)
- Vanilla extract: 1 tsp
- Dulce de leche: 1 cup (280 g)
- Desiccated coconut (optional, for rolling): 1/2 cup (60 g)
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Instructions
- Prepare the oven:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cream butter and sugar:
- In a separate large bowl, beat the butter, oil, and brown sugar until light and creamy.
- Add wet ingredients:
- Add the egg, pumpkin purée, and vanilla extract to the wet mixture. Beat until well combined.
- Combine wet and dry:
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Shape cookies:
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Flatten and bake:
- Gently flatten each mound with the back of a spoon or your fingers. Bake for 15–18 minutes, or until just set and lightly golden. Let cool completely on a wire rack.
- Fill and assemble:
- Once cool, spread about 2 teaspoons of dulce de leche onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
- Optional rolling:
- If desired, roll the edges of each alfajor in desiccated coconut.
Guardar My niece helped roll these alfajores in coconut and declared them better than classic cookies: watching her enjoy them with warm tea was the highlight of our afternoon.
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Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, baking sheets, parchment paper, wire rack, and a small spoon or piping bag for filling are needed.
Nutritional Information
Each sandwich cookie contains about 205 calories with 7 g total fat, 34 g carbohydrates, and 2 g protein.
Serving Suggestions
Enjoy these pumpkin muffin alfajores with a cup of hot coffee or plain black tea for an autumn-inspired treat.
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Serve immediately or store pumpkin muffin alfajores in an airtight container for up to three days: they are perfect for sharing during gatherings or cozy afternoons.
Preguntas frecuentes sobre recetas
- → What spices are used to flavor the cookies?
Cinnamon, nutmeg, and ginger are used for a warming blend in the pumpkin cookies.
- → Can I substitute dulce de leche with another filling?
Chocolate ganache can replace dulce de leche for a different flavor option.
- → How do I achieve a soft texture in the cookies?
Pumpkin purée, butter, and oil in the dough ensure the cookies stay moist and tender.
- → Is coconut necessary for rolling the alfajores?
No, coconut is optional and mainly adds flavor and texture to the finished sandwich cookies.
- → How long do the sandwich cookies stay fresh?
They stay fresh for up to 3 days when stored in an airtight container at room temperature.
- → What’s the best way to serve these treats?
Enjoy them alongside hot coffee or black tea for a delightful pairing.
