I can’t think of any flavor more fall-like than pumpkin! Now that’s it’s October, we are focusing on our Pumpkin Butter for this delicious sandwich cookie recipe! Buttery pecan shortbread cookies with our wonderfully spiced Pumpkin Butter in center, a perfect way to indulge yourself with our favorite fall flavor!

Pecan Pumpkin Butter Sandwich Cookies

1/2 Cups Toasted Pecans

1/4 Cups Sugar

1 Cup Flour, sifted

1/8 Teaspoon Baking Soda

1 Stick of Butter, Chilled and cut into small pieces

1 Tablespoon Heavy Cream

1 Teaspoon Vanilla Extract

1 Teaspoon Nutmeg

Pinch of Salt

Oregon Growers Pumpkin Butter

In a food processor, blend the pecans and sugar until nuts are finely ground. Add in the flour, baking soda, nutmeg and salt and blend until combined. Add in the chilled butter and pulse until dough resembles a coarse meal. Adding the cream and vanilla, pulse again until the dough forms. Gather the dough and roll into a flat disk on a floured work surface. Roll out dough to 1/4- 3/8 inch thickness. Cut out cookies using a round 2 inch cookie cutter, transfer onto a baking sheet lined with parchment paper. Chill for an hour.

Bake cookies for 16-18 minutes in a preheated oven at 325 degrees. Let cool completely. Spread a spoonful of Oregon Growers Pumpkin Butter on one half and top with the another cookie, repeat with the rest of the batch. Enjoy!