Pumpkin Spice Alfajores
Serves 20
10 mins prep
10 mins cook
20 mins total
Tender pumpkin spice biscuits sandwiched together with creamy dulce de leche filling and dusted with powdered sugar.
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Do ahead
The dough can be made ahead of time and refrigerated overnight.
Make the dough
In a medium bowl, whisk together the cornstarch, flour, baking powder, salt, cinnamon, nutmeg and ginger.
In the bowl of a stand mixer or in a bowl with beaters, beat the softened butter and sugar together for 3-4 minutes, until light and fluffy.
Beat in the egg yolk. Add the pumpkin and vanilla and beat to fully incorporate.
Add the dry ingredients in three parts, mixing slowly just until combined between each addition.
Form dough into a disk and wrap in plastic. Refrigerate for one hour.
After chilling, roll the dough between two sheets of plastic or parchment paper until it is ¼-thick.
Punch out as many cookies as you can with a 2-inch round cutter. Place the rounds onto parchment or silicone baking mat-lined baking trays. Place in the freezer for at least 10 minutes to freeze solid before baking.
When ready to bake, preheat the oven to 350°F.
Bake the cookies for 10-12 minutes. They should not take on a lot of color. Do not overbake.
Let cool completely on a wire rack.
Fill the cookies
Transfer the dulce de leche to a piping bag fitted with a plain round tip. Pipe about a half of a tablespoon of dulce de leche onto the bottom of a cookie. Place another cookie bottom down onto the dulce de leche to sandwich the two cookies together. Repeat until all cookies are sandwiched.
Sift the powdered sugar over the tops of the alfajores, if desired.
