Pumpkin Butter Filled Pecan Wafers

By • November 3, 2015 2 Comments

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Author Notes: The recipe was inspired by a recipe for Brown Sugar Sandwich Cookies from 101 Cookbooks. The spicy pumpkin butter nestled between two buttery pecan wafers tastes like the holidays and is perfect with coffee and tea the morning after family festivities. I always make sure to double cookie recipes for family events because they go fast! Scheherezade Daftary


Makes 16 - 18 cookies

Pumpkin Butter Ingredients

  • 4 cups Pumpkin puree (homemade or store bought)
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • Pinch Salt
  1. Put your pumpkin puree in the slow cooker with the rest of the ingredients and mix it up.
  2. Turn it on the low setting for 8 hours.
  3. It should darken in color and thicken in texture. Taste it and add anything else you might want.

Pecan Wafer Ingredients

  • 1 cup Pumpkin Butter
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon SCANT teaspoon... salt
  • 2 tablespoons 1 teaspoon ground toasted pecans (about 3 Tablespoons pecan pieces, toasted and then ground up in the food processor)
  • 1 1/2 sticks unsalted butter, room temperature
  • 2/3 cup brown sugar
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  1. Preheat oven to 350 degrees F and position the racks in the top 1/3 of the oven.
  2. In a medium bowl whisk together the flour, baking powder, salt and ground pecans. Set aside.
  3. In a separate bowl, beat the butter until it is fluffy and creamy.
  4. Add the brown sugar and mix until it is light and fluffy, scraping the sides of the bowl and smashing any lumps of brown sugar along the way.
  5. Mix in the egg yolks one at a time and then vanilla extract, scraping the sides again if needed.
  6. Stir in the flour mixture by hand and be careful not to over mix. I use a rubber spatula to do this.
  7. Turn the dough out onto the counter-top and kneed it once or twice to form one large ball. Cut the dough into four quarters, then shape each piece into a ball. Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each piece individually in plastic before chilling in the refrigerator for at least an hour.
  8. Put the cold dough between two layers of plastic wrap and roll it out so it is wafer thin, about 1/8-inch. The plastic wrap means you don't have to use more flour and that means I don't get flour all over my kitchen. Win!
  9. Stamp out the wafers using a cookie cutter. I used a 2 1/2 inch round cookie cutter and if yours is smaller or bigger the yield will be more or less. Just FYI.
  10. Arrange cookies 1/2 inch apart on prepared baking sheet and then sprinkle each cookie with a small pinch of sugar.
  11. Bake for about seven minutes or until the cookie edges are just starting to turn golden brown. Remove from oven and cool completely on a rack.
  12. When you are ready to assemble the cookies, spread a heaping teaspoon of pumpkin butter on the “bottom side” of one of the wafers and then make a sandwich with another wafer.
  13. Enjoy!

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