Golden Pumpkin Piernikowe Ciasteczka (Polish Spiced Pumpkin Cookies)

What Makes This Special

These cookies are a celebration of autumn, blending the buttery shortcrust tradition of Polish holiday sweets with the warming, aromatic spices of piernik (Polish gingerbread) and a golden, gently sweet pumpkin filling. Finished with a shimmering honey glaze, they’re perfect for an elegant Thanksgiving table—each bite is fragrant, tender, and just a little decadent.

Ingredients

Polish cookies often feature delicate, crumbly doughs and nuanced spice blends. Here, we elevate a classic with a homemade piernik spice, a creamy pumpkin center, and a glistening honey glaze for that golden autumnal touch.

For the Dough

• Butter: Provides rich flavor and a tender, melt-in-the-mouth texture.
• Icing Sugar: Keeps the dough ultra-smooth.
• Egg Yolks: Add richness and help bind the dough.
• Potato Starch: Ensures a delicate crumb, traditional in Polish baking.
• Flour, Baking Powder, Salt: The backbone of the dough.

For the Filling

• Pumpkin Purée: Use well-drained, thick purée for a creamy, moisture-controlled filling.
• Brown Sugar & Honey: Add sweetness and depth.
• Lemon Zest: Lifts the flavor.
• Piernik Spice: The heart of autumn in Poland.
• Walnuts: For texture and nutty depth.

For the Glaze

• Honey & Icing Sugar: Classic, glossy, and lightly sweet.
• Gold Leaf/Dust: Optional, but stunning for a festive occasion.

Instructions

Step 1: Prepare the Piernik Spice Mix

Why: A freshly blended spice mix gives unmatched aroma and warmth.

Combine 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/4 tsp black pepper, 1/4 tsp allspice, and 1/8 tsp cardamom in a small bowl. Sift or whisk well. Store in an airtight jar and use 1 1/2 tsp for this recipe.

Step 2: Make the Pumpkin Filling

Why: Cooking down the filling ensures it’s thick and won’t make the cookies soggy.

1. Place 150g pumpkin purée, 40g brown sugar, 40g honey, lemon zest, and 1 1/2 tsp spice mix in a small saucepan.
2. Cook over medium-low heat, stirring constantly, until thick and glossy, about 8-10 minutes. The purée should mound and not spread.
3. Remove from heat. Stir in walnuts. Cool completely—transfer to a piping bag if desired.

Step 3: Prepare the Dough

Why: Precise mixing prevents gluten development, ensuring tender cookies.

1. Beat butter with icing sugar in a stand mixer (paddle) until pale and fluffy, 3-4 minutes.
2. Add egg yolks and vanilla paste; mix just to combine.
3. Sift flour, potato starch, baking powder, and salt together. Add in two additions, mixing on low until a soft dough forms. Do not overmix.
4. Divide dough in half. Flatten into discs, wrap in baking parchment, and chill at least 1 hour (or overnight for best flavor).

Step 4: Roll, Cut, and Fill

Why: Working quickly over chilled dough keeps shapes sharp and texture perfect.

1. Heat oven to 175°C (fan 165°C). Line baking sheets with parchment.
2. Working with one disc at a time, roll dough on a lightly floured surface to 3mm thickness.
3. Cut out rounds (5cm). For half of the rounds, cut a small center hole (for sandwich tops).
4. Arrange cookies 2cm apart on prepared sheets. Chill again 15 minutes.
5. Pipe or spoon 1/2 tsp of cooled pumpkin filling onto each solid round. Top carefully with a ring-shaped round, pressing edges gently to seal.

Step 5: Bake

Why: Even, moderate heat ensures cookies are golden but not dry.

1. Bake 11-13 minutes, until edges are just golden. Don’t overbake!
2. Cool on sheet for 3 minutes, then transfer to a rack.

Step 6: Glaze and Decorate

Why: The honey glaze adds shine and locks in moisture; gold makes them festive.

1. For the glaze, combine honey, icing sugar, and water in a small saucepan. Stir over low heat until smooth and just warm.
2. Dip cooled cookies top-side into glaze. Place on rack to set.
3. If desired, apply edible gold leaf or a dusting of gold powder while glaze is tacky.
4. Allow glaze to set fully before serving or storing.

Pro Tips

• Pumpkin Purée: Strain or blot with paper towels to remove excess moisture—runny filling will ruin the texture.
• Chill Thoroughly: Cold dough yields crisp, defined edges and makes assembly easier.
• Professional Finish: Use a small offset spatula to smooth the filling and coax the tops into place for perfect sandwich cookies.

Troubleshooting

Cookies spread or lose shape? Dough was too warm—always re-chill before baking.

Pumpkin filling leaks during baking? Filling was too wet or cookies were under-sealed; ensure filling is thick and edges are pressed together.

Variations

• Chocolate Glaze: Swap honey glaze for a thin dark chocolate coating and sprinkle with cinnamon.
• Hazelnut Pumpkin: Replace walnuts with toasted, ground hazelnuts in the filling for a richer, nutty twist.
• Cranberry-Pumpkin: Add finely chopped dried cranberries to the filling for tang and color.

Storage

Store cookies in an airtight container, layered with parchment, at cool room temperature up to 5 days. For longer storage, freeze unglazed cookies and glaze after thawing.

These Polish pumpkin piernik cookies are just the thing to bring golden, spiced charm to your autumn celebrations. With precision and patience, you’ll create a treat worthy of any Thanksgiving or festive table!