These gluten free linzer gourmet cookies melt in your mouth. They can be filled with any jam or even Nutella.
In the fall, I have to add a pumpkin twist by filling my linzer tart cookies a sweet pumpkin butter.
I am winding down with pumpkin recipes for a little while, but I couldn’t leave you without one last “hurrah” of pumpkin flavor :-).
This gluten free pumpkin butter linzer tart cookie recipe is made with a buttery gluten-free sugar cookie dough and filled with my favorite pumpkin butter from Trader Joe’s.
Pumpkin butter is a reduction of cooked pumpkin, brown sugar, and pumpkin spices. It is thick and has almost a creamy texture.
Ways to use pumpkin butter:
- In cookie recipes. Pumpkin butter is a much better ingredient in pumpkin cookies. Using canned pumpkin makes your pumpkin cookies very moist, to the point that they are almost more like a cake than a cookie. Pumpkin butter gets that pumpkin flavor into the cookies without the mushiness.
- It is amazing in these gluten free dairy free pumpkin butter souffle recipe.
- Top it on ice cream for a delicious fall treat.
I honestly don’t know how I did without this amazing pumpkin butter years ago. I use this in muffins, cookies, and even on gluten-free pancakes!
Have you tried it? I would love to hear how you have used this pumpkin butter!
Gluten Free Sugar Cookie Dough
The dough for these cookies also makes a perfect sugar cookie and can really hold up well being rolled out flat for cookie cutters. Refrigerate it in a roll and you can use it easily.
Out of the oven…sorry for the poor quality of this photo. We are having the first rain in a long time and our kitchen was really dark today.
What Type of Linzer Cookie Cutter Is Best?
One thing I will caution you on is to be careful which linzer cookie cutters you buy. Some linzer cookie cutters are easy to use while others are horrible. I had a terrible time getting the middle cut out shapes out of my cookie cutter.
I often will spray my linzer cookie cutters with coconut oil to prevent sticking.
Tools You Need to Make This Recipe:
- Finely ground sorghum and brown rice flours.
- Good linzer cookie cutters. (I bought these after the fiasco I had with my old ones!)
- 1 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour
- 1 teaspoon xanthan gum
- 1/8 teaspoon salt
- 1 cup organic sugar
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- pumpkin butter or other jelly/jam you love for the middle
- Preheat the oven to 350 degrees.
- Spray coconut oil on a baking sheet.
- In a large bowl, whisk together all dry ingredients.
- In a small bowl, add all wet ingredients and whisk to blend.
- Pour the wet ingredients in the dry ingredients and mix well.
- Place the dough in plastic wrap and refrigerate for 30 minutes.
- Place the dough between two sheets of wax paper and roll to 1/2 thickness.
- Use a linzer cookie cutter to cut out tops and bottoms.
- Bake for 8-10 minutes.
- Cool on a rack.
- Spread pumpkin butter or jam on the bottom and put the top with the cut out on top of the spread.
- Enjoy 🙂
Nutrition Information:Yield: 10
Amount Per Serving: Calories: 265 Saturated Fat: 6g Cholesterol: 57mg Sodium: 132mg Carbohydrates: 41g Fiber: 1g Sugar: 20g Protein: 2g