Pumpkin Cinnamon Kipferl Cookies is my new favorite fall cookie. The last time I made these delicious Austrian treats, I put a lavender flavor spin on them. Several years have passed. I can’t believe it took me this long to continue experimenting with the flavors.
A Kipferl is a traditional Austrian crescent-shaped cookie or pastry believed to be the ancestor of the more famous French croissant. Kipferl contains flour, butter, and sugar. Also, sometimes ground nuts like almonds or walnuts make an appearance. Vanilla flavor or dusted with powdered sugar are popular. These Pumpkin Cinnamon Kipferl Cookies are a flavored forward version.
History of Kipferl
Kipferl dates back to at least the 13th century, making it a much older relative to the croissant. There are a few tales associated with its origin. However, the most popular one connects it to the siege of Vienna in 1683. According to legend, when the Ottoman Empire attempted to conquer Vienna, bakers working late into the night heard the Turks digging tunnels under the city. They alerted the defenders in time to prevent the invasion. As a celebration of their victory, bakers created a crescent-shaped pastry resembling the symbol on the Ottoman flag.
While this is a charming story, historical evidence is thin. So it’s likely that Kipferl existed long before the Ottoman siege. Regardless, this tale helped cement Kipferl’s status as a symbol of Austrian heritage.
Modern Kipferl:
Today, you will find Kipferl in several variations:
Vanillekipferl: A popular version during Christmastime features ground almonds or hazelnuts, and flavored with vanilla.
Butterkipferl: A rich, buttery variation that’s more like a soft bread roll.
Despite their humble ingredients, Kipferl has a melt-in-your-mouth texture and comforting, nostalgic flavor. They continue to hold a special place in Austrian and Central European baking traditions. These Pumpkin Cinnamon Kipferl Cookies now hold a special place in mine.
These Pumpkin Cinnamon Kipfer cookies are a fall-flavored riff on these powdered sugar-coated treats. Roasted pumpkin in the batter and cinnamon to the sugar coating adds a slight orange tint to the color and a bit of seasonal spice to the classic almond taste.
Pumpkin Cinnamon Kipferl
Ingredients
- 1+ 3/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 2/3 cup almond meal
- 1/2 cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh roasted pumpkin puree instructions below*
- 1/2 cup powdered sugar
- 1 tablespoon ground cinnamon
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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Whisk together flour, powdered sugar, salt, and almond meal. Set aside.
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Cream together the butter and vanilla.
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Add the pumpkin. Mix on high speed until combined.
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Turn the mixer speed down to low. Slowly add the dry ingredients until just incorporated.
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Pinch off a handful portion of dough at a time. Place the dough on a lightly floured work surface.
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Use both palms to roll the dough out into a long rope about an index finger thick.
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Divide the rope into 2-inch pieces.
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Place each piece on the baking sheet. Bend to the left to form a crescent shape.
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Pinch each end of the crescent to form a point.
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Bake for 15 minutes.
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Whisk together the powdered sugar and ground cinnamon.
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When the cookies are cool enough to handle but still warm, roll in the cinnamon powdered sugar.
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Plate & serve.
Recipe Notes
*How to Make Fresh Roasted Pumpkin purée:
You will need one or more pie pumpkins. One small pumpkin makes more than enough purée for this recipe.
Heat the oven to 400 degrees F.
Line a baking sheet with aluminum foil.
Slice the stem off of the pumpkin.
Place the pumpkin WHOLE on the baking sheet and bake for 40 minutes.
Remove the pumpkin from the oven and slice the pumpkin into quarters.
Lay them flesh side up on the baking sheet.
Bake for another 15-20 minutes until the pumpkin is completely soft.
Let the quarters cool completely. Scoop out the seeds along with any tough stringy parts.
Save the seeds if you wish to roast them later.
Scoop out the flesh from the skin.
Transfer to a food processor. Pulse until puréed.
Transfer the pumpkin purée to a plastic container and refrigerate or freeze until used.
Like these Pumpkin Cinnamon Kipferl Cookies? Also, check out some of these other delicious Kipferl recipes:
ORANGE CARDAMON HAZELNUT KIPFERL
RUM RAISIN KIPFERL
COCONUT PISTACHIO KIPFERL
