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.
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)
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.
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.
Guardar 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.