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Little Debbie Pumpkin Delights Copycat Recipe – Homemade Fall Treats

If you’re craving the nostalgic taste of fall, this Little Debbie Pumpkin Delights Recipe is a must-try treat. 

Explore our collection of pumpkin desserts to find even more ways to celebrate the season.

Perfectly spiced and filled with a sweet pumpkin filling, these homemade delights capture the essence of autumn with every bite. 

Whether you’re a fan of the original or just looking for a new seasonal favorite, this copycat recipe will not disappoint. 

Little Debbie Pumpkin Delights

What is the filling in Little Debbie Pumpkin Delights?

The filling in Little Debbie Pumpkin Delights is a sweet and spiced pumpkin blend. It typically includes pumpkin, sugar, and spices like cinnamon, nutmeg, and cloves, giving it that classic, warm autumn flavor. The filling is used in a soft, chewy cookie, making it a favorite seasonal treat.

Little Debbie Pumpkin Delights

Step-by-Step 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.

Rolling out dough for Little Debbie Pumpkin Delights

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.

Little Debbie Pumpkin Delights

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.

Little Debbie Pumpkin Delights

Be Sure to Try These Recipes: 

Little Debbie Pumpkin Delights

Supplies Needed to Make Pumpkin Delights Cookies

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Little Debbie Pumpkin Delights Recipe

Little Debbie Pumpkin Delights Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 14 minutes
Additional Time: 30 minutes
Total Time: 54 minutes

Get ready to enjoy a homemade version of Little Debbie Pumpkin Delights with this copycat recipe!

Ingredients

For the Dough:

  • 12 TBS 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.

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