These Pumpkin Spice Jam and Chestnut Cookies are the perfect way to celebrate the cozy flavors of fall. With a soft, crumbly chestnut flour cookie and a dollop of warm spiced pumpkin jam in the center, they offer a bite of sweetness, nuttiness, and gentle spice all in one. Whether you enjoy them with a cup of tea or add them to your holiday cookie tray, they're a comforting seasonal treat you'll want to bake again and again.
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Chestnut flour is widely used in Tuscan baking, especially in the colder months with recipes like Castagnaccio (Tuscan Chestnut cake). It adds a naturally sweet, earthy flavor and pairs beautifully with the creamy texture of pumpkin and the warm notes of cinnamon, nutmeg, and cloves. These cookies are simple to make and feel both rustic and elegant-perfect for gifting or festive gatherings.
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Sterilizing the jars
See this post for more details on why it's important to sterilize jars.
Buy jars specifically indicated for jams and preserves which must have the airtight sealing mechanism with the silicon ring (like the ones in my pictures) or jars with click-clack lids which can indicate if the content is well vacuum-sealed or not.
TIP: Remember to sterilize the jar just before use so they won't get contaminated again sitting for too long.
- Wash well the jars and lids, making sure they don't have any cracks in the glass. Take a large pot and place a clean cloth around the pot on the inside. This way the jars won't hit the metal during the boiling with the risk of damaging the glass. Place the jars in the pot with the opening facing upwards. If there is a lot of space between the jars, you should place another clean cloth between them, so they won't hit against each other during the boiling process.
- Now fill the pot with water to completely cover the jars and bring to boil; when the water starts to boil, lower the heat and boil for 10-20 minutes more. Then turn off the heat and let the jars in the water until completely cooled.
- To dry the jars you can let them sit on a clean cloth upside down or in the oven at minimum heat until completely dry.
Filling and vacuum-sealing the jars
- Fill the jar with the jam when it's still hot and always leave about ½ cm (0.20 in) from the top. Close well the jars with the apposite lids and place upside down until completely cooled. You will notice that the click-clack lid will no longer click-clack!
- If you want to double sterilize the jars you can boil them once again as you did before, for the same amount of time.
- The vacuum-sealed jars should rest in a cool dark place for at least 1 month before consumption. This is to assure that the vacuum-sealing and sterilization process went well (it went well if no mold appears in this time-frame).
- If you want to use your pumpkin spice jam immediately there will be no need to vacuum-seal the jar. Let it cool and then set it in the fridge. It will last for 3-4 days.
🔄 Substitutions
- Butter → Use dairy-free margarine for a vegan-friendly version (and skip the egg or use a flax egg).
- Chestnut flour → Use almond flour or hazelnut flour for a similar texture if chestnut flour is unavailable.
- Butternut Squash → Try sweet potato or pumpkin purée for a slightly different fall flavor.
- Pumpkin spice → If you don't have a blend, use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
🍽 Variations
- Filled cookies - Use two cookies to sandwich the jam for a gooey surprise inside.
- Chocolate drizzle - Once cooled, drizzle with dark chocolate for a touch of indulgence.
- Nut topping - Sprinkle chopped toasted pecans or hazelnuts on top of the jam before baking.
🧊 Storage & Reheating
Room Temperature: Store in an airtight container for up to 4-5 days.
Fridge: For longer freshness, keep in the fridge for up to 1 week.
Freezer: Freeze unfilled cookies for up to 2 months. Thaw and fill with jam when ready to serve.
Reheating (Optional): If you'd like to warm them, pop them in a 150°C (300°F) oven for 5-7 minutes.
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📖 RECIPE
Ingredients
Method
- With a sharp knife peel the squash, then remove the seeds with a spoon and chop the flesh into small cubes. Transfer the cubes into a large pot and add the sugar.
- Mix well and cover the pot with the lid, then let it rest for at least 6 hours or overnight.
- After the resting time, the pumpkin will have released all its liquids; add the pumpkin spices and the lemon juice, then turn on the heat to low and cook for at least 1 hour.
- When the pumpkin is soft, mash it with a fork or with an immersion blender. You can decide the actual consistency of the jam, if you prefer it more chunky or not.
- With a spoon, or with the help of a funnel, pour the jam into the sterilized jars (see post for details) leaving ½ cm on top and close them well. Turn the jars upside down until completely cooled.
- Add the flour, cold butter and salt in a blender and blend until you will have a crumbly sand-like dough.
- In a bowl mix the sugar, egg yolks and hazelnut crumbs, then add the crumbly mix and with your hands combine all the ingredients until you have a smooth ball of dough. Cover in foil and let it rest for about 20 minutes in the fridge.
- Pre-heat the oven at 180°C (350°F), then dust with flour a wooden board and roll the dough into a sheet about ½ cm (0.20 in) thick.
- Cut the cookies in whichever shape you prefer and place them in a baking sheet covered with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- 4 teaspoon Cinnamon
- 2 teaspoon Ginger
- 1 teaspoon Nutmeg
- ½ teaspoon Cloves
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