Blueberry-stuffed pumpkin cookies

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For the dough:

  • 13 oz flour
  • 9 oz butter
  • 6.7 oz sugar
  • 1 large egg yolk (or 2 small ones)
  • 1 ½ tsp vanilla extract
  • 1 beaten egg
  • 1 handful lavender flowers (optional)

For the filling:

  • 7 oz blueberries
  • 2 tsp cornstarch


For the filling: put the blueberries in a small pan, heat over medium heat and crush them slightly so they release their juice. Stir frequently for 5 minutes.

Mix the cornstarch with some cold water and dissolve. Add to the blueberry mixture to make it thick. Allow to cool and set aside.

For the dough: put the butter and sugar in a bowl and beat for 2 minutes until obtaining a creamy mixture. Add the egg yolk and vanilla extract and beat at low speed for 30 seconds. Add a third of the flour and beat at low speed, repeat this procedure with the other two thirds of flour. Finish bringing the dough together with your hands and, using a rolling pin, roll out each dough potion until obtaining two sheets around 4 mm thick. Refrigerate for 3 hours.

Preheat the oven to 360°F.

Using a very sharp knife, cut the previously refrigerated dough sheets into the shape of a pumpkin (it is important that they all look the same). Then make triangle-shaped eyes and Halloween-type mouths on half of the pumpkins.

With a spoon, spread the blueberry mixture on the center of each pumpkin dough (faceless). Put the corresponding pumpkins on top of each base and close the edges with a fork.

Smear beaten egg over each pumpkin with a cooking brush. Put all the cookies in the oven for 20 minutes until brown and allow to cool.