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Pumpkin Alfajores

  • Prep 20 min
  • Total 60 min
  • Ingredients 11
  • Servings 10
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Ingredients

1 1/2
cups cornstarch
1
cup Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
10
tablespoons butter, softened
3/4
cup granulated sugar
1
egg yolk
1/2
cup pumpkin puree
1
teaspoon vanilla extract
2
cups dulce de leche
Powdered sugar, for garnish (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
472.9
% Daily Value
Total Fat
16.4g
25%
Saturated Fat
10.2g
51%
Cholesterol
66.4mg
22%
Sodium
176.7mg
7%
Total Carbohydrate
75.7g
25%
Dietary Fiber
0.5g
2%
Sugars
45.3g
Protein
5.9g
% Daily Value*:
Vitamin C
3.50%
4%
Calcium
19.40%
19%
Iron
5%
5%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If you want your alfajores to look really nice, use a pastry sleeve with a star shaped tip to add the layer of dulce de leche.

Directions

  • 1 Mix the cornstarch flour, baking powder and salt in a medium bowl. Set aside.
  • 2 Use a hand mixer at medium speed to mix the butter and sugar until creamy, about 3-4 minutes. Add the egg yolk and whip to combine. Add the pumpkin puree and vanilla. Keep mixing until incorporated.
  • 3 Reduce the speed to low and add the dry ingredients little by little and keep mixing until the dough no longer sticks to the side of the bowl. The dough should have a soft consistency, but should not be sticky. If it is too sticky, just add 1-2 more tablespoons of cornstarch. Make a ball with the dough, cover in plastic wrap and refrigerate for 30 minutes-1 hour.
  • 4 Preheat the oven to 350° F. Line a cookie sheet in parchment paper and set aside.
  • 5 Use a rolling pin to extend the dough in between two sheets of parchment paper until it’s about 1/4 inch high. Remove the paper from the top and use a 2-inch cookie cutter to cut as many cookies out as possible. Carefully place the cookies on the lined cookie sheets and bake for 10-12 minutes. Let the cookies cool completely on a rack.
  • 6 Spread a layer of dulce de leche on one cookie and sandwich between another. Repeat until you’ve use up all the cookies.
  • 7 Sprinkle with powdered sugar if you like. Serve and enjoy!

This time I took a classic Latin dish and gave it a seasonal touch. During the fall, the internet becomes flooded with a great selection of pumpkin recipes, including traditional alfajores. This is how pumpkin alfajores were born! The taste of pumpkin is very subtle and it combines wonderfully with dulce de leche. These alfajores are easy to make, so hurry and prepare a batch to surprise your family.

Rate and Comment

Oriana Romero Oriana Romero
September 14, 2015

This time I took a classic Latin dish and gave it a seasonal touch. During the fall, the internet becomes flooded with a great selection of pumpkin recipes, including traditional alfajores. This is how pumpkin alfajores were born! The taste of pumpkin is very subtle and it combines wonderfully with dulce de leche. These alfajores are easy to make, so hurry and prepare a batch to surprise your family.