Pumpkin Spice Alfajores (Peruvian Style)

 

Pumpkin Spice Alfajores

Meet the Pumpkin Spice Alfajore (Peruvian style)! I'm half Peruvian and alfajores are the end all, be all of desserts in my book. I had them only a couple times a year or on very special occasions growing up. They're similar to a shortbread cookie but sandwiched together with Manjar Blanco, which is the Peruvian term for 'Dulce de Leche.' This dessert is an adaption of the original Alfajore which doesn't feature pumpkin spice but is simply a butter cookie. However, I wanted to recreate my favorite dessert with a fall twist so here it is! I hope you enjoy this delicious, unique and festive dessert this autumn season. 

*recipe note* - I suggest making the manjar blanco the day before

Ingredients:

• 3 cups flour
• 1 cup unsalted butter (2 sticks, very cold)
• 1 tbsp. granulated sugar
• 1/4 tsp nutmeg
• 1/4 tsp. ginger (powdered)
• 1/4 tsp cloves
• 1 tsp. cinnamon + 1 tbsp. for assembly
• 1/4 cup pumpkin puree
• 1 can of sweetened condensed milk
• 1/2 cup powdered sugar for assembly

Makes 36 Alfajores

Instructions:

1. Set the oven to 350° and line a baking pan with parchment paper
2. Start by tossing 2 sticks of cold butter into the freezer to chill for 15-20 minutes
3. Meanwhile, add the flour, sugar, nutmeg, ginger, cloves, and 1 tsp. of cinnamon to the food processor. Pulse to combine 
4. Take the cold butter out of the freezer and slice each stick of butter into tablespoons and then cut each tablespoon in half to make it easier to process. Immediately throw into the food processer and shred until the butter combines into the flour and there are grape sized or smaller pieces of butter mixed into the flour/spice mixture. Pour in the pumpkin puree and pulse until the dough clumps together
5. Sprinkle a handful of flour onto a clean working surface and coat a rolling pin with flour. Begin rolling out the dough and work from the middle outward until the dough is a 1/4 inch thickness
6. Use a few inch round cookie cutter or (like me) use the cap from a spice bottle (Trader Joe's sized spice caps worked perfect)
7. Bake the cookies for 10 minutes and allow them to cool for 30 minutes before assembling cookie

Instructions for Manjar Blanco & Completing the cookie:

1. Peel the label off a can of sweetened condensed milk and remove the top
2. Place the can in a pot of water that only reaches halfway up the can so that no water boils into the milk
3. Boil on medium low for 5-6 hours. Stir every 20 minutes or so (keep an eye on it) and if you have to step away for longer, I suggest bringing it to a simmer or lowest setting. By 3 hours you will notice the color will have turned slightly tanner. Around 5-6 hours, it will be ready and don't worry if it doesn't seem thick enough. It thickens once it's off the heat and in the fridge overnight. 
4. For assembling the cooking, create a sandwhich by dropping 1 tsp of manjar blanco in the middle of the cooled cookie (bottom face up). Place a second cookie (bottom facing down) on top and press together gently or until the manjar blanco reaches the edges of the bottom cookie
5. Mix powdered sugar and 1 tbsp. of cinnamon in a bowl, and then sift the mixture over the alfajore and enjoy this festive dessert :)