Little Debbie Pumpkin Delights Recipe You Can Make at Home
Little Debbie pumpkin delights fans, get ready — because this homemade version tastes just like the fall treat you grew up loving, maybe even better.
If you’ve ever found yourself craving the soft, spiced cookies and gooey pumpkin filling but couldn’t find them on store shelves, this is the fall dessert recipe you’ve been waiting for.
You’ll learn how to make your own from-scratch version that captures all the nostalgic flavor with simple ingredients you likely already have.
This copycat recipe brings that cozy, cinnamon-kissed magic of Little Debbie’s fall favorite right into your kitchen.
Whether you’re whipping up a batch for lunchbox surprises or want to wow your friends at a fall gathering, this recipe will hit the spot.
The best part? They’re easier to make than you think—and so good, you might not go back to the store-bought version again.
Little Debbie Pumpkin Delights Ingredients:
- Molasses: Adds a rich, slightly smoky sweetness and that signature fall flavor that sets these cookies apart.
- Pumpkin Puree: The star of the filling! Provides natural sweetness, moisture, and that unmistakable pumpkin flavor.
- Apple Juice : Adds a hint of fruity flavor and helps activate the cornstarch for thickening.
- Pumpkin Pie Spices: Cinnamon, ginger, nutmeg, and cloves – the warm spice blend that gives these treats their cozy fall flavor.
- Simple Baking Ingredients: Flour, brown sugar, salt, baking soda, egg, unsalted butter – all the classic pantry staples you need to make soft and flavorful cookies.
How to Make Little Debbie Pumpkin Delights Copycat Recipe
- Start by mixing butter, sugar, egg, and molasses, then add in a blend of flour, baking soda, salt, cinnamon, and ginger to form a soft dough.
- Chill the dough to prevent spreading while you prep the pumpkin butter filling—made by simmering pumpkin puree, sugar, spices, and thickened apple juice.
- Roll out the chilled dough, cut pumpkin-shaped cookies, and carve jack-o’-lantern faces into half of them.
- Add the filling, but don’t overfill: Use about 1½ to 2 tablespoons of filling—too much and it may leak out the sides.
- Top with the cut-outs, and gently seal the edges using your fingers or the back of a fork to press the edges together lightly so the filling stays inside.
- Bake at 350°F for 12–14 minutes until golden, then cool before enjoying these festive fall treats!
Ready to bake your own batch? Scroll down for the full recipe and step-by-step instructions to make these adorable fall treats at home!
Yes! If you’re short on time, using pre-made pumpkin butter is a great shortcut.
Absolutely! Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
If you’re loving this flavorful fall recipe, be sure to check out these great ideas too—perfect for using up leftover ingredients and diving into cozy seasonal flavors!
- Discover clever and delicious ideas for what to do with leftover pumpkin pie filling so nothing goes to waste.
- These 2 ingredient pumpkin cookies are the easiest way to satisfy your fall sweet tooth in a hurry.
- From breads to no-bake treats, you’ll love exploring these cozy and crowd-pleasing pumpkin recipes.
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Little Debbie Pumpkin Delights Recipe
Ingredients
For the Dough:
- 12 tbsp butter melted
- 1 cup granulated sugar
- 1 egg
- ¼ cup molasses
- 2 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. salt
- 2 ¼ cups flour
For the Pumpkin Filling:
- 15 oz. can pumpkin puree
- 1 ½ cup granulated sugar
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- 1 tsp. ginger
- ¾ cup apple juice
- 1 tsp. cornstarch
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine butter and sugar with an electric mixer. Add in the egg and molasses and mix for about a minute.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and ginger.
- Slowly add in the dry ingredients, mixing until a soft dough forms. Add flour 1 tbsp at a time if needed.
- To prevent your cookie dough from spreading too much while baking, chill your dough for 30-60 minutes.
- To prepare the pumpkin butter, combine the pumpkin puree, sugar and spices in a small saucepan.
- In a separate small bowl, whisk the cornstarch into the apple juice. Whisk into the pumpkin mixture and cook on low to bring to a simmer. Simmer for 10 minutes and then let it cool.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
- Cut out cookie shapes using a pumpkin-shaped cookie cutter.
- Place half of the cookies on the prepared baking sheet. Using a sharp knife, cut out a jack o lantern face pumpkin – eyes and a mouth – on the half of the cookies.
- Spoon a small amount of pumpkin filling, about 1 1/2 – 2 tbsp, onto the center of each cookie.
- Place the cut-out cookies over the filling-topped cookies, pressing the edges together gently to seal.
- Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set and slightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.